Lulu's Sizzlin' Saturday... Cutie Pie Cupcakes

I love everything about cupcakes! I love making them, decorating them and eating them! It amazes me that you can pretty much turn a cupcake into anything you want! A dog, a penguin, corn on the cob or... mini pies!! I have books of different ways you can decorate cupcakes and I just love looking through them! I found this idea on an I Heart Cupcake Calendar! I made 24 vanilla cupcakes and got to work! To get the light brown frosting I tinted white frosting with cocoa powder. I lightly frosted the cupcakes, placed the M&M'S on and then piped the pie lines and edging on! This was my first time making these and I think they came out pretty cute!!

Best served by the pool on a beautiful, summer day!!!

Enjoy!☺

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Lulu's Sizzlin' Saturday...Summer Squash and Stuffing Casserole

This week Lulu's Sizzlin' Saturday is showcasing a recipe that my Nana made in the 70's. My mom said that her family ate this casserole a lot in the summer because they had a garden and there was a ton of summer squash to cook and eat. It is a different dish and worth a try if you've never had the pleasure of tasting it.

Summer Squash and Stuffing Casserole

Place 6 cups sliced summer squash and 1/2 cup sliced onion in a sauce pan with about a cup of water. Boil for 5 minutes and drain. In a large bowl, combine 1 can Cream of Chicken soup, 1 cup sour cream and 1 cup shredded carrots. Fold in the drained squash and onion. 

Prepare two 5 oz boxes of Stove Top stuffing as directed on package. Spread 1/2 the stuffing in a greased 9 x 13 baking dish. Spread squash mixture on top. Add remaining stuffing on top. Bake at 350* for 25-30 minutes.

My mom and I used light sour cream and the lower sodium soup and stuffing. We also used match stick carrots instead of shredding them ourselves. The match stick carrots are thicker than shredded carrots so we precooked them with the squash and onions so they would be softer. 

Enjoy!

Lulu's Sizzlin' Saturday... Fabulous Fruit Tray

Welcome back to Lulu's Sizzlin' Saturday! Today I am going to be showing you how to make a beautiful, delicious fruit tray. This is one fruit tray that is welcomed at any party!
 

It may look like this takes hours but it is actually quite simple!

To start off you will need... a pineapple, maraschino cherries and any other fruit you desire!

Now for the pineapple....first you take a whole pineapple and cut it into fourths all the way up through the leaves.

Next you need to start at the base of the leaves and cut the pineapple fruit away from the hard skin.

Then you cut away the hard center of the pineapple only leaving the edible part.

The last step to prepping the pineapple is to cut the piece of pineapple in half lengthwise and then cut it into chunks.

Finally, you need to halve enough maraschino cherries so that there is one half for every pineapple chunk. Then you place one half on one chunk push a tooth pick through the cherry and into the pineapple securing the cherry in place. Do this for each chunk of pineapple.

Then you need to construct! You can use whatever other fruit sounds good to you! For this fruit tray we used cantaloupe, strawberries, kiwi and blueberries.

We used two quarters of the pineapple but in the past we have used all four quarters for a larger party... experiment!

Have fun and enjoy!☺

Lulu's Sizzlin' Saturday... Deviled Eggs

Hi everyone! Welcome to the second week of Lulu's Sizzlin' Saturday! I hope you read about the delicious Strawberry Soup and decided to join me for some more summer treats because this week we are serving up some Delectable Deviled Eggs!

If you don't have a deviled egg recipe that you love then give this one a try!

Deviled Eggs

6 hard boiled eggs

4 tablespoons mayonnaise

1 tsp mustard

1/2 tsp parsley flakes

1/2 tsp Worcestershire sauce

1/4 tsp onion powder

1/4 tsp black pepper

Remove the yolks and mash. Then add all the ingredients and mix well.

Fill eggs and sprinkle with paprika.

ENJOY!!

A Little Egg Tip...

 

Here's how to get perfectly hard cooked eggs without the gray ring around the yolk. (A sign of an over cooked egg)

1. Place eggs in a single layer in a saucepan and cover them with about 1 inch of cold water.

2. Bring the water to a boil, cover tightly, and remove from heat; let stand for 20 minutes.

3. Transfer eggs to a bowl of ice water and let stand until completely cooled.

Have an egg-cellent week!!☺

Lulu's Sizzlin' Saturday... Strawberry Soup

Oh hey folks Lulu here! I am 13 years old and going into 8th grade. For the summer I have decided to have my own posting day... Saturday! Something you should know about me is that I L-O-V-E food and easy recipes... who doesn't? Every Saturday I will try to present a fun recipe easy enough to be made by a young "Chef in Training".☺

Today's Recipe: Cinderella's Strawberry Soup (This is what Cinderella ate after she became a princess... before that she only ate broth and stale bread.☺)

Random Recipe Rotes... I mean Notes: We first tasted this heaven-in-a-bowl at the 1900 Park Fare restaurant in the Grand Floridian Resort at Disney World. This turned out to be the BEST part of the meal... well, except for when my dad broke the ice cream machine and got ice cream all down the front of him and on the floor and the staff members had to come out and clean it up.☺


The Best Time to Serve this Dish: Tea parties, girlie lunches, baby showers, bridal showers... Or as my 10 year old brother requested, ladled into his water bottle for soccer practice!☺ 


On with the show!... the recipe...

Cinderella's Strawberry Soup

Two 16 oz. containers frozen, sliced strawberries with sugar

16 oz. heavy cream

2 oz. light sour cream

3 oz. plain Greek yogurt

fresh strawberries for garnish

1. Thaw frozen berries in their juices.

2. Blend all ingredients except the fresh strawberries in a blender on low until smooth (All of this did not fit in our blender. You may need to blend in batches and stir together in a large bowl.)

3. Chill, stir before serving, garnish with fresh strawberries.

Fancy Pants Add-on: Strawberry Fan Garnish

1. Cut a strawberry in half length wise through the stem. 

2. Take one half and make two length wise cuts from just below the stem to the pointed end.

3. Spread the sections apart forming a fan making sure all pieces stay attached at the stem.

Viola! You have a beautiful strawberry fan to garnish your delicious Strawberry Soup!

Now enjoy and don't forget to eat like a princess!! ♥