Lime Cupcakes

Lime Cupcakes

1 C. all purpose flour

3/4 C. self rising flour

1 stick butter, softened

1 1/4 C. sugar

2 large eggs

juice from 3 limes

finely grated lime peel from 3 limes

green food coloring

3/4 C. buttermilk

Preheat oven to 350. Line muffin pans with liners. Mix both flours together in small bowl. Beat butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs then the next 3 ingredients. Beat in flour mixture with buttermilk alternately. Spoon batter into lines. Bake until done about 20-25 minutes. Cool then frost.

Frosting:

8oz cream cheese room temp
1 1/2 c. powdered sugar
1 stick softened butter
2 tsp lime peel grated
juice from 1-2 limes

 mix well. Add more sugar and lime juice to taste. I piped my frosting so I think I used around 4 C. sugar. I kept adding more lime juice until it was to my liking. These turned out so yummy!!!

St Patricks Day!!

My kids LOVE a green dinner on St. Patty's Day So this is what we did.

Green deviled eggs- THe kids loved this

Green Lion House Rolls

Here's the boys plate:

Egg, roll, green jello, carrots, corned beef and a broccoli/cauliflower salad (I colored the mayo green for it too)

The kids insisted on green milk and that I had to have some too

Homemade Breadcrumbs

Anyone else obsessed with Kitchen BOss??? I LOVE IT!! anyways thats where I got this recipe. I did kinda do my own thing with it. I just used whatever bread I had and I used fresh grated mozzarella and romano cheese. It still turned out great. I just keep it in the fridge and use whenever i need it.

INGREDIENTS

1	pound loaf rustic Italian bread such as Pugliese
1	cup finely grated pecorino cheese
2	garlic cloves put through a garlic press
2	tablespoons dried Italian herbs
3	tablespoons dried parsley flakes
1/2	tablespoon fine sea salt

PREPARATION:

1. The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight.
2. In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime.
3. Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days.

Pork Cutlets

These are so quick and easy to make.

Take a package of pork cutlets. its one big slab usually. so i just cut them into whatever size i want. Then take 3 bowls.

Put 1 bowl with a 2 egg whites, 2 tsp water and 1 tsp mustard powder

1 bowl with about 1/2 C. flour

1 bowl with 1 C. bread crumbs ( i make my own)

Coat the cutlets in first the flour, then the egg and then the breadcrums. then lay on rack until ready to cook.

Cook in a hot skillet with olive oil. about 3-4 min each side until nice and crispy

And there you have it.! Super yummy. I put a bit of fresh lime juice on mine and it was really good.