Key Lime Cupcakes

Oh Yum! A little tart and a whole lot of sweet!

Key Lime Cupcakes:
1 (16.25 oz) white cake mix
1 can (22 oz) key lime pie filling (Duncan Hines Comstock), divided
3 eggs
1/2 cup oil

Preheat oven to 350°. Put cupcake liners in cupcake pans. In large bowl with electric mixer, mix cake mix, key lime pie filling (same 2 Tbl pie filling for frosting), eggs, and oil. Scoop batter evenly into prepared cupcake pans. Bake for 18-20 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely. Makes 18-24 depending on how full you fill the cups.

Key Lime Buttercream:
1 cup butter, softened
2 Tbl key lime pie filling
5 cups powdered sugar
3-4 Tbl key lime or lime juice
2 drops green food coloring, optional

With electric mixer, whip butter until light and fluffy. Add the 2 Tbl key lime pie filling and whip. Add powdered sugar one cup at a time and lime juice one Tbl at a time, whipping until desired consistency.  You can add a couple drops of green food coloring if desired. Frost completely cooled cupcakes. Sprinkle with green sprinkles if desired.

One Year Ago: Sweet Bread Rolls

Two Years Ago: Oreo Truffles

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Spicy Ranch Shredded Chicken

I love my crock pot.  Isn’t it great to put a bunch of ingredients in the pot in the morning and it’s ready for dinner?  So convenient.  This recipe is on quite a few websites in a few different versions as Cafe Rio Chicken, this is my spin.  Use this flavorful chicken in so many ways, tacos, burritos, enchiladas, salads, nachos, stir in mayo and have chicken salad sandwiches, use in any casserole that calls for cooked chicken, etc.  The recipe makes enough to put it to use for a few meals, handy!  Grab a tortilla…

3-4 lbs boneless, skinless chicken breasts or tenders
1 pkg dry ranch dressing mix
1/2 cup water
1 cup Italian salad dressing
1 cup picante sauce (mild, medium, or hot)
juice of half a lime

Whisk together dry ranch dressing mix and water.  Add Italian salad dressing, picante sauce, and lime juice.  Put chicken in crock pot, pour sauce over top.  Cook on High 5-6 hours or Low 8 hours. Shred with forks and serve.

One Year Ago Today:  Mini Oreo Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.