Strawberry Cupcakes w/ Banana Almond Frosting

I found some pretty easy ways to spice up cupcakes from a boxed cake mix and store bought frosting.

I really, really, really didn't want to bake at all. Usually I'm totally down to make everything from scratch and put in the work.

Not this day. Tired, unmotivated, blah.

My daughter had been begging me to try about one her own cupcake recipe cards for days now.

So I made it work, the busy and tired mom way. The frosting turned out amazing!!!

P.S. Ever since I was a little girl and my mom use to make wedding cakes, I have LOVED almond flavored frosting. It's just so good and most people will think so too.

It just has that little something that just does it for me.

yuuummm, everyone who ate them asked "What is this on top?" I said...delicious!

Cupcakes:

1 box Betty Crocker Vanilla cake mix
1 cup frozen strawberries, chopped fine with a food processor
2 drops pink food coloring, for effect

Make the cake mix according to the box, the only change..add in the strawberries and food coloring at the end and give another stir.

Bake according to box instructions as well.

Not hard. See???

Let the cupcakes cool before frosting.

Frosting:

1/2 container, Pillsbury Vanilla frosting
2 ripe bananas, mashed
1 teaspoon Almond extract

In a large bowl, combine all ingredients. Blend with a mixer on low until well combined.

At first my frosting was a little runny. So I stuck it in the refrigator for an hour to harden up a little bit.

Then iced my cupcakes.


ENJOY!!!

Creamy Parmesan Dressing

This month is totally flying by!!!!

This last week has been a busy one for us. Last Friday the girls were in a wedding and then we spent the weekend at the rodeo. We had a great time but it's nice to be home and feel settled.

I hadn't tried to make homemade dressing that much, in fact I think I can remember myself only doing it once or twice before. BTW, my mother in law makes a killer Celery Seed Dressing, that she serves over her world famous cabbage salad. Yum... alright after that brief drool, I'm back.

I made my own dressing. Really cool, creamy, and fresh. Great over our mixed salad and espeically crisp large tomatoe chunks.

Original recipe: Better Homes & Gardens NEW Cook Book, Creamy Italian Dressing

Own take and pictures by: Something Different For Dinner

Start to finish: 15 minutes

Yields: about 1 cup

3/4 cup mayonnaise

1/4 cup sour scream

2 teaspoons white wine vinegar

1 clove garlic, minced

1/2 teaspoon dried Italian seasoning, crushed

3 tablespoons grated Parmesan cheese

1/4 teaspoon black pepper

In a jar, add mayonnaise, sour cream, vinegar, garlic, Italian seasoning and black pepper.

Stir it all together well.

Add in the Paremesan cheese, stir in.

Serve immediately or cover and store in the refrigerator for up to 1 week. Before serving, if you need to, stir in milk until dressing reaches desired consistency.

Enjoy with your favorite salad!!!

See you tomorrow!!