Month: August 2015

#WeekdaySupper: Make Ahead Meals

~ lk529 ~ 6 Comments

Today is a very special Mexican Monday because today I’m posting for a Make Ahead Meal themed #WeekdaySupper week. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

I took the “make ahead” criteria to the extreme. For the cooked chicken used in this recipe, the day before I put a whole chicken in my slow cooker with a little bit of chicken broth, salt, pepper, and placed a little butter on top. After 6 hours or so on low I very easily shredded the most tender chicken. (My husband was picking stray pieces of meat from among the bones and skin remaining in the slow cooker before helping me clean up!)

Most of that shredded chicken will join forces with melted cream cheese, green chiles, pepperjack cheese, and spices for an incredible taquito filling that would be just as good scooped up with tortilla chips for a game day snack.

Freezer Friendly Taquitos

Ingredients:

  • 8 oz cream cheese
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 1/4 tsp garlic powder
  • 4 tbsp fresh cilantro, chopped (I used Gourmet Garden lightly dried cilantro)
  • 2 tbsp lime juice
  • 1 can (4 oz) chopped green chiles
  • 3 C cooked, shredded chicken
  • 1 1/2 C shredded pepperjack cheese
  • approximately 20 small flour tortillas

Steps:

  1. In a small saucepan over medium heat melt cream cheese. Remove from heat and add the remaining ingredients (except the tortillas).
  2. Place cream cheese mixture down the center of each tortilla, roll and place seam side down on a parchment lined baking sheet.
  3. To bake: Spray lightly with cooking spray and cook 15 minutes at 425 degrees F. To freeze: Place baking sheet in the freezer. When frozen place in a labeled zip-top freezer bag. To bake, place on a parchment lined baking sheet and spray with cooking spray, cook 15-20 minutes at 425 degrees F until crispy and filling is melty.
  4. Serve with salsa, guacamole, or sour cream, if desired.

*This recipe is adapted from Karrie at http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/*

Freezer Friendly Taquitos for #WeekdaySupper from Sew You Think You Can Cook

Check out these other great make ahead meals that will be posted this week

Sunday Supper MovementTuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
Wednesday – Island Teriyaki Chicken Packets by Palatable Pastime
Thursday – Taco Bar by eating in instead
Friday – Easy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking

#SundaySupper: Back to School

~ lk529 ~ 21 Comments

Most schools are starting this coming week and some have even already been in class for a week or more! If you’re part of the lucky ones who wait until Labor Day to start the school year, enjoy the rest of your summer.

Today’s Sunday Sunday Supper menu will help you get ready for the school year, with plenty of ideas to get breakfast or dinner on the table quickly, lunches to make your kids happy, and snacks to keep you going. A big thank you to DB of Crazy Foodie Stunts and Caroline of Caroline’s Cooking for hosting this event and helping us stay organized this school year!

When I think “Back to School” I think of Peanut Butter and Jelly sandwiches. I don’t exactly need to give you a recipe for PB&J – unless it’s my grilled one! Instead I decided to make muffins! These PB&J muffins are a perfect busy weekday breakfast or after school snack.

PB&J Muffins

Ingredients:

  • 2 C flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C creamy peanut butter
  • 1 C buttermilk
  • 1 tsp vanilla extract
  • 3 tbsp canola oil
  • 2 eggs
  • 1 C jam (I use all fruit grape spread)

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with liners (makes 18-20).
  2.  In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl stir peanut butter and buttermilk together until smooth. Add in the vanilla, oil, and eggs.
  4. Add peanut butter mixture to dry ingredients and stir until combined – it’s thick! Fold in the jam.
  5. Fill prepared muffin tins. Bake 15 – 17 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Renee at http://www.reneeskitchenadventures.com/2014/05/peanut-butter-and-jelly-muffins.html*

PB&J Muffins for #SundaySupper from Sew You Think You Can Cook

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Pulled Chicken with Apple Cider Vinegar BBQ Sauce

~ lk529 ~ 3 Comments

As summer vacations are winding to a close there’s some denial in the “back to the grind” busy schedules. That doesn’t mean you need to give up on perfect summer fare just yet!

Pulled meat (typically pork) sandwiches slathered with barbecue sauce are one of those meals that have you thinking of picnic tables and summer get togethers.

I have adjusted an Anne Burrell recipe from the January/February 2014 edition of Food Network Magazine (Anne Burrell’s Pulled Pork Sliders) to utilize the slow cooker, meaning you don’t need to turn on the oven or be stranded at home while it roasts away. You could even make the BBQ sauce in advance if you didn’t wan, or have the time, to be at the stove 30 minutes before dinner. I used chicken instead of pork because that’s what I already had in my freezer, if you want pork she used a 3 lb Boston butt pork roast.

Slow Cooker Pulled Chicken

Ingredients:

  • 4 large boneless, skinless chicken breasts
  • 1 1/2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 1/2 tsp dark brown sugar
  • 1 1/2 tsp mustard powder
  • 1 tsp cayenne
  • 1 bottle (12 oz) beer (I used a summer ale)

Steps:

  1. Season chicken with S+P. Place in the bottom of a slow cooker.
  2. In a small bowl combine paprika, garlic powder, brown sugar, mustard powder, and cayenne. Sprinkle over the chicken.
  3. Pour beer into the slow cooker. Cook on LOW 5-7 hours until the chicken shreds easily.
  4. Serve as a sandwich, wrap or salad with thinly sliced apple, red onion, lettuce, and apple cider vinegar bbq sauce (recipe below).

Apple Cider Vinegar BBQ Sauce

Ingredients:

  • 1 1/2 C apple cider vinegar
  • 1 clove garlic, smashed (I used 1 tsp Gourmet Garden garlic paste)
  • 1 Fresno chili pepper, deseeded and halved (I used 1 tbsp Gourmet Garden lightly dried chili pepper)
  • 2 tbsp dark brown sugar
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard

Steps:

  1. Place all ingredients in a saucepan. Bring to a boil over medium high heat then reduce to a simmer. Cook 20 – 30 minutes, or until a desired consistency is achieved. Remove the garlic and chili pepper, if used.

Slow Cooker Pulled Chicken with Apple Cider Vinegar BBQ Sauce | Sew You Think You Can Cook

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Blogger CLUE: Homemade Gingerale

~ lk529 ~ 20 Comments

blogger CLUE

Come August most people (although I’m not one of them) are ready for fall to arrive and bring cooler weather. To help cope with the late summer sun Blogger Clue is on a mission to bring you recipes to “Beat the Heat!”

This month I was assigned the blog Taking on Magazines written by Christiane aka “The Mom Chef.” I absolutely love the concept behind her blog! Like most of us, we make a recipe and mentally (or if we’re on top of it, physically) make a note as to what we liked and didn’t like in case we made the recipe again. (I have post-it notes in my cookbooks with our reviews and comments.) Christiane took this idea and created a beautiful blog from it. She cooks recipes from magazines, displays the recipe as is, gives a detail on the process, then gives her opinions on what she’d do differently the next time, and finally indicates “the verdict.” Brilliant! Definitely one of those “why didn’t I think of that?!” moments.

Given our task to “beat the heat” I limited myself to searching through beverages and salads, although she does have a wonderful selection for ice creams too! (There are a fair amount of sweets being handled in my kitchen right now so I stayed away.) The Grapefruit-Mint Salad sounded like a contender as did the Citrus Dressing and while the Arnold Palmer Slushie was definitely tempting, I couldn’t get my mind off of her Homemade Gingerale!

I noticed as I unloaded my groceries that I accidentally bought orange flavored seltzer water. I decided to run with it and use a little fresh squeezed orange juice in the syrup! Honestly, I couldn’t tell; the gingerale syrup is spot on.

Christiane noted that the original ratio of syrup to setzer was too syrupy for her taste and I thought I’d agree. I found the perfect formula (at least for me) to be 3 tbsp of syrup to 1 1/2 C of seltzer.

Also, I probably broke about fifty parenting rules (please read this as if I were Hermione about to make Polyjuice Potion) and let my 1 year old try a sip. To say he liked it was an understatement!

Homemade Gingerale

Ingredients:

  • 1 4-5″ piece fresh ginger root, peeled and chopped
  • 2 C sugar
  • juice 1 lime
  • juice 1 orange
  • seltzer water

Steps:

  1. Place ginger and sugar in a food processor and pulse until the ginger is finely ground.
  2. Place ginger sugar in a saucepan with 2 C water. Bring to a boil, stirring often. Reduce the heat and simmer 30-40 minutes until syrupy. Remove from heat, cover, and let cool 20 minutes. Strain and place in a jar. Syrup can be kept in the fridge for 2 weeks.
  3. To serve: Put 3 tbsp of syrup in a large glass with ice and 1 1/2 C seltzer.

*This recipe is adapted from Christiane at http://www.takingonmagazines.com/homemade-ginger-ale-from-all-you-magazine/*

Homemade Gingerale for Blogger CLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

Chipotle Lime Shrimp with Strawberry Salsa

~ lk529 ~ 2 Comments

They say you eat with your eyes first.

That must be true because viewing the stunning food photography by Jessica of How Sweet it is caused me to try this intriguing flavor combination: chipotle, strawberry, and black beans.

I admit, I added the black beans – the addition that really had my husband scratching his head. Instead of eating this Mexican Monday meal as tacos, we had tostadas. And tostadas call for refried beans to act as the “glue” that holds the meat and toppings in place. I didn’t think traditional refried beans would really be the way to go with shrimp so I opted for refried black beans. I’m very relieved to inform you that it worked!

I cut some serious heat from the original recipe and I still found it to pack on the spice. Because I freeze my chipotle in adobo in ice cube trays I never know until the cube thaws if I have just sauce, just pepper, or a combination of both. Jessica’s recipe calls for the sauce to be in the marinade – instead I had a pepper which I cut in half and tossed in the bag. This method is a great alternative if you don’t want too much heat but still want that smokey spice from the chipotle peppers. Additionally, I only used half of one (large) jalapeno instead of two whole jalapenos in the strawberry salsa – by all means, if you like it spicy add as much jalapeno as you like!

Chipotle Lime Shrimp

Ingredients:

  • 1 chipotle pepper in adobo, halved
  • 2 limes (zest and juice)
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb peeled and deveined shrimp

Steps:

  1. Place all ingredients in a bowl, cover and refrigerate 30 minutes.
  2. Cook shrimp 2 minutes on each side. I did this on a lightly greased grill pan. If you cook the shrimp in a skillet, add 1 tbsp of olive oil.
  3. Serve shrimp with strawberry salsa (recipe below) in a taco with lettuce and cheese or as a tostada with refried black beans and cheese.

Strawberry Salsa

Ingredients:

  • 8 oz fresh strawberries, diced
  • 1/2 red onion, finely diced
  • 1/2 jalapeno, seeded and diced
  • 1/4 C fresh cilantro (I used Gourmet Garden lightly dried cilantro)
  • juice of 1 lime

Steps:

  1. Combine all ingredients and season to taste with salt. Refrigerate until ready to serve.

*These recipes are adapted from Jessica at http://www.howsweeteats.com/2014/04/chipotle-lime-shrimp-tacos-with-strawberry-salsa-you-can-totally-preorder-my-book/*

Chipotle Lime Shrimp with Strawberry Salsa | Sew You Think You Can Cook

Pineapple Beef Lettuce Cups

~ lk529 ~ 2 Comments

“Quick! The little man is sleeping! Go write something!”

At least that’s what the little voice in my head is telling me right now.

But it’s not telling me anything else!

Hello, writer’s block, we meet again.

How do you jump the hurdle and share a wonderful story? Help!

At least I have this great recipe to share with you, though. It’s Stir Fry Day Friday, everyone! And today’s edition is getting all dressed up in a bright lettuce cup suit. (I’d actually suggest some added bling by very finely dicing some more fresh pineapple as garnish and an extra drizzle of Sriracha to the lettuce cup!)

This recipe only serves two. In fact, it might be better off as a lunch or even an appetizer. However, you could always serve the stir fry over rice to “beef” it up for dinner.

Pineapple Beef Lettuce Cups

Ingredients:

  • 1 C cubed fresh pineapple
  • 1/4 C soy sauce
  • 1/4 C molasses
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp Sriracha
  • 1 tbsp ketchup
  • 2 tsp minced garlic (I used Gourmet Garden stir-in chunky garlic paste)
  • 1 tsp grated fresh ginger (I used 1 tsp Gourmet Garden stir-in ginger paste)
  • 1 lb stir-fry beef strips
  • 1 tbsp vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 1 carrot, thinly sliced
  • 8 leaves Bibb lettuce
  • sesame seeds, for garnish

Steps:

  1. Place pineapple, soy sauce, molasses, vinegar, Sriracha, ketchup, garlic, and ginger in a blender. Blend until combined. Pour into a bowl and add the beef. Place in the fridge and marinate for 1-6 hours.
  2. Remove beef from the marinade. Heat the oil in a large, non-stick skillet (or wok) over medium-high heat. Stir-fry the beef for 3-5 minutes; do this in batches if needed so as not to over crowd the pan. Remove from skillet and cover to keep warm.
  3. In the same skillet or wok saute the thinly sliced veggies until tender, season with S+P. Remove and cover to keep warm.
  4. Assemble the wraps by dividing the beef and veggies among each leaf of lettuce. Garnish with sesame seeds and more Sriracha, if desired.

*This recipe is adapted from Liz at http://www.floatingkitchen.net/spicy-pineapple-beef-lettuce-wraps/*

Pineapple Beef Lettuce Cups | Sew You Think You Can Cook

And he’s awake. Until next time!

#FoodieExtravaganza: Potatoes

~ lk529 ~ 29 Comments

foodieextravaganza-300

Hello, August, it’s so nice to see you! Did you know that August is the only month without a holiday? (Unless you count my birthday!) Good thing there are plenty of food holidays to get us through the last full month of summer. There’s National Chocolate Chip Cookie Day (that was yesterday, folks), National Root Beer Float Day (tomorrow), National S’mores Day (10th), National Rum Day (16th), and National ‘Bacon Lovers’ Day (20th) to name a few.. okay a lot.

But we’re not celebrating any of those, today.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you, and today we’re celebrating potatoes! (National Potato Day is August 19th.)

Potatoes are probably the most versatile item in the produce department. Not only are there a wide variety of flavors, textures, and colors to choose from, there are countless of ways to prepare them! An excellent choice from our host Kathleen of Fearlessly Creative Mammas. Be sure to scroll past my recipe for a great selection of new and fun ways to prepare your next spud.

Chipotle Lime Roasted Potatoes

Ingredients:

  • 1 1/2 lb fingerling potato medley, halved
  • 4 tsp extra virgin olive oil, divided use
  • 1-2 tbsp diced chipotle in adobo with sauce
  • 1 tsp minced garlic (I used Gourmet Garden stir-in garlic paste)
  • zest 1-2 limes
  • juice 1-2 limes
  • fresh cilantro (I used Gourmet Garden lightly dried cilantro)

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss the potatoes in 2 tsp olive oil and season with salt. Place on a rimmed baking sheet and roast 30-35 minutes, or until fork tender.
  3. In a small bowl whisk together chipotle in adobo, 2 tsp olive oil, garlic, and the zest and juice of limes. Season to taste with salt.
  4. Toss roasted potatoes in as much dressing and fresh cilantro as desired. Serve warm.

*This recipe is adapted from Meredith at http://www.insockmonkeyslippers.com/summer-braise-chipolte-and-lime-roasted-potatoes-giveaway*

Chipotle Lime Roasted Potaotes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these potato recipes:

Latvian Spiced Dill French Fries from Fearlessly Creative Mammas

Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla

 Horseradish Potato Au Gratin from From Gate to Plate

Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life

Slow Cooker Loaded Potato Soup from Making Miracles

Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table

Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine

Japanese Moon Gazing Potatoes from Ninja Baker

Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm

Sweet Potato Spiced Swirl Bread from Baking in Pyjamas

Loaded Pierogi from Cooking With Carlee

Bloody Mary Potato Salad from Cindy’s Recipes and Writings

Colcannon with Kale from Cherishing a Sweet Life

Jersey Royals with Mint from Food Lust People Love

Naked Ladies with their Legs Crossed from Passion Kneaded

Shredded Potato Crusted Chicken from The Freshman Cook

Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

Orange-Cardamom Roast Chicken

~ lk529 ~ 4 Comments

Until recently, my Food Network magazines have been within reach of my growing boy’s grasp. Once every week or so I’d find about 3-5 magazines sprawled across the floor, a few pages torn.

This mischievous talent of his does yield some delicious results though! I’ll sometimes find myself pouring over one of the editions again before returning it to it’s temporary home.

IMG_3924That’s how I found this recipe from Aarti in the March 2015 edition! I adjusted the recipe amounts to feed 2-3 people and instead of a whole chicken, I used 5 thighs as that’s what I had in my freezer. This juicy chicken was enjoyed by all in my family (the crispy skin was reserved for the adults).

Orange-Cardamom Roast Chicken

Ingredients:

  • 2 tbsp butter, softened
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp orange zest
  • 1 1/2 tsp grated fresh ginger
  • 1 tsp minced garlic
  • 5 bone-in, skin-on chicken thighs
  • 4 Yukon gold potatoes, sliced
  • 1 tbsp vegetable oil

Steps:

  1. In a small bowl, combine butter, cardamom, orange zest, ginger, garlic, and S+P.
  2. Loosen the skin away from the meat of the chicken gently so as not to tear it. Using your fingers or a small spoon, place the butter evenly under the skin of each thigh. Pat chicken dry. Allow chicken to rest at room temperature for 30 minutes. (I opted to cover mine with plastic wrap during this time.)
  3. Toss the potato slices in the vegetable oil and season with S+P. Allow potatoes to rest for 25-30 minutes.
  4. Preheat oven to 500 degrees F.
  5. Drain potatoes and place them in an even layer in a cast iron skillet. Place the chicken on top of the potatoes. Cook for 40 minutes, rotating the skillet halfway through, until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
  6. Allow chicken to rest for 10 minutes, covered with foil.
  7. Optional: place potatoes back in the oven for up to 5 minutes.

*This recipe is adapted from Aarti Sequeira*

Orange-Cardamom Roast Chicken Sew You Think You Can Cook

#SundaySupper: Pool Party

~ lk529 ~ 29 Comments

It’s August! Can you believe that?! Now’s the time to polish off those summer bucket lists before school is back in session. (If that affects your household anyway.) That’s why this weekend’s Sunday Supper theme of Pool Party is a perfect fit! I connect even more with the theme because my birthday is at the end of this month and I would always have a pool party!

If you’re throwing a poolside bash this month be sure to scroll past my recipe for a wonderful list of menu possibilities. A big thank you to the Sunday Supper Movement for hosting this event.

Fellow food bloggers, do you lie awake at night thinking about your food styling and photo props? I don’t often because I know I’m not quite at that level, but with this fun summer theme I had visions dancing in my head of how I would plate my pool party offering. I used my Kroger gift card and strolled down their seasonal aisle, where school supplies pushed barbecue dishes and water toys to half off prices. I picked up a yellow plate and a beach ball. Pink Lemonade Cupcakes | Sew You Think You Can CookI knew I’d use some of my son’s water table toys for extra water fun props. But how do I put all of these fun things in the background? I’d have to put out a quilt on the grass. Luckily the sun stayed behind clouds and the threat of rain held off for the day so I didn’t have any funky shadows. I absolutely loved the way my photos turned out – from the screen on my camera, that is. Once I sat down to edit I was slightly disappointed. The bright yellow ducks and orange pail were too hard to tone down without drowning out my food. Luckily I took a close up!

Salty snacks tempted me as whenever I’m at the beach or pool I want salt! Not sure if I’m the only one there. A Chex Mix with Goldfish would be cute to serve at a pool party. But, when I think pool party I think watermelon. Unfortunately, that is a fruit that is off limits to me now. Next up, berries. I hit Pinterest looking for a fun idea and was very close to making a fruit beach ball cookie cake. But that giant sugar cookie got me thinking dessert. Cupcakes would be easy to eat by the pool. The answer: Pink Lemonade Cupcakes!

These cupcakes are everything lemonade should be and thanks to the frosting they’re tartingly sweet.

Pink Lemonade Cupcakes

Ingredients for cake:

  • 2 1/4 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C room temperature butter (5 tbsp + 1 tsp)
  • 1 1/3 C sugar
  • 3 eggs
  • 1/4 C thawed frozen pink lemonade concentrate
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)
  • 3/4 C sour cream
  • 1/4 C strawberry preserves/jam/spreadable fruit

Ingredients for frosting:

  • 1/3 C softened butter (5 tbsp + 1 tsp)
  • 4 C powdered sugar
  • 1/3 C thawed frozen lemonade concentrate (or more as needed)
  • 1/2 tsp vanilla extract
  • red food coloring (optional)

Steps:

  1. Preheat oven to 350 degrees F. Line 21 cupcakes with liners.
  2. In a bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until fluffy. Add in eggs one at a time. Add in the lemonade concentrate, vanilla, sour cream, and strawberry preserves. Mix until combined. Add in the dry ingredients in 2-3 batches until fully incorporated.
  4. Spoon batter into prepared cupcake tin. Bake 18-21 minutes, or until a toothpick inserted comes out cleanly. (Note: If one cupcake tin is on the bottom rack, I suggest rotating the cupcake tins halfway to prevent the bottoms of the bottom batch from burning.)
  5. Allow cupcakes to cool 5 minutes before removing to a cooling rack. Let cupcakes cool completely before frosting.
  6. Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment cream the butter with 1 cup of the powdered sugar. Add in the lemonade concentrate and vanilla and whisk until combined. Add the remaining powdered sugar. Add additional lemonade concentrate as needed. If using, add a couple drops of food coloring to achieve a pink frosting. Frost cooled cupcakes.

*This recipe is adapted from Alice at http://hipfoodiemom.com/2014/07/11/strawberry-lemonade-cake-for-a-guest-post/*

Pink Lemonade Cupcakes for #SundaySupper from Sew You Think You Can Cook

Refreshing Beverages and Cocktails:

Appealing Appetizers and Snacks:

Super Sides and Salads:

Tempting Desserts and Sweets:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.