*Lasagna Cups*

Good morning!

Sorry I haven't posted anything in a few days - things have been insane and I haven't had the time to cook. So, last night we decided we should do dinner and a movie.
While AJ (the husband) was busy picking out the perfect movie for us to watch, I decided I should make something fun and yummy for dinner. Then, it hit me...lasagna cups would be perfect for a laid back Friday night!

It's surprisingly easy and fun to make and eat...

Here's what you'll need:

*2-3 cups of rotini pasta
*1lb ground chicken
*3cups of pasta sauce
*1 cup of ricotta cheese
*1 can of buttermilk biscuits
*1 1/2 cups of shredded mozzarella

For seasoning the chicken:

*1 tablespoon parsley
*1 small onion shredded
*3 garlic cloves shredded
*Salt
*Pepper


How to:

1. Boil the pasta as directed on the box
2. While the pasta is boiling, get the chicken into a large bowl.
3. Add 1 tablespoon of parsley
4. Shred the small onion directly into the chicken
5. Shred garlic directly into the chicken
6. Mix until everything is mixed well together.
7. Put the chicken mixture into a skillet and cook for about 7-10min or until there is no more visible pink in the meat. Add about a tablespoon of olive oil.
8. Drain the juices from meat, add ricotta cheese, half of the shredded mozzarella, and pasta sauce - Mix well.
9. Let it simmer on medium heat for about 5 min.
10. Add pasta, stir well.

For cups:

1. Preheat the oven to 350F
2. Separate the dough
3. Roll dough to fit jumbo cupcake pan.
4. Spray the cupcake pan with cooking spray.
5. Add the rolled dough to cupcake pan
6. Generously add pasta mixture to the cups.
7. Cook for 27-30Min or until edges of the cups are golden brown.
8. ENJOY!!

I also made a side Cesar salad to go with the cups for a complete meal.

Alright, that's all for me today, now I'm off to the hair salon to get my pink extension for breast cancer awareness month - I won't be cooking tonight. However, check back on Monday for Sunday family recipes :)


See you all then! And have a great weekend!


xoxoxo

Mahira

*...And now, Cake Pops!*

Alrighty...onto Cake pops!


I made a few mistakes while making these...hey! In my defense, it was my first time.
Just a couple tips before I give you guys the recipe: Don't use wooden sticks, go to your favorite craft store (ie: Michael's) and get the candy pop sticks. Make sure your balls are SMALL (about one tablespoon scoops per ball) or else you'll end up like I did last night, my pops were too bottom heavy and I couldn't coat them all the way.


Also, I used red velvet last night (For those who know me, know how much of a sucker I am for Red Velvet ANYTHING) - You can make whatever you want AND you can always cheat by using the box cake mixes and frosting if you're short on time. 


*Side note: I ALWAYS follow the recipe for cakes - I usually find if I wander off the recipe, it usually comes out bad*


Mahira's ever famous red velvet cake recipe:


*2 1/2 cups of all purpose flour
*1 1/2 cups of sugar
*1 teaspoon of baking soda
*1 teaspoon salt
*1 teaspoon cocoa powder
*1 1/2 cups of vegetable oil
*1 cup buttermilk at room temperature
*2 tablespoons of red food coloring
*1 teaspoon of white distilled vinegar
*1 teaspoon vanilla extract.




How to:


1. Preheat your oven to 350F 


2. In a medium bowl, sift the flour, baking soda, salt, and cocoa powder - set aside 


3. In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, & vanilla extract together until well blended.


4. Add the sifted dry ingredients to the wet mixture and mix until batter in smooth.


5. Spray your 2 cake pans with cooking spray, add batter to pans and bake for 22-28 min (to check if the cake is done, insert a toothpick to the center of the cake, if it comes out clean, the cakes are done)


6. Remove the cakes from the oven, set aside for 5-10min until they are cool.




How to prep cakes to make pops:


1. After the cakes have cooled, flip them upside down into a large bowl.


2. Take a spoon or fork and break up the cake in the bowl until you have somewhat rough crumbs in the cake. (*Side note: I usually put the crumbs in the freezer for no more than 5 min to let them set before dumping the icing in the crumbs)


3. (If you put the bowl in the freezer, take it out) Take your small tub on WHITE vanilla or butter cream icing and pour the whole tub in the bowl with the crumbs.


4. Mix well (make sure you wash your hands if you use your hands to mix)


5. Let the crumbs with icing rest for about 10 min.


6. Scoop out 1 tablespoon of the mix, roll it into a ball in your hands, and place the ball onto a greased non stick cookie sheet. 


7. Repeat until all the crumbs are rolled into balls and onto the cookie sheet.

Now for the coating...

I went to Michael's and bought a small pack of blue candies - You can chose whatever color you like.

How to:

1. In a small microwave safe bowl, add a handful of the chocolate melts and microwave on high for about 10-15 second intervals, stirring the chocolate each time until completely melted.

2. Take your pop sticks, dip the stick into the melted chocolate and insert into the cake balls.

3. Let the sticks sit for about 10 min

To Coat:

1. Take enough candies to fill your microwave safe bowl about 3/4 way.

2. Microwave until chocolate is melted. 

3. Take the pops and dip into melted chocolate

4. Place pops back on the cookie sheet until they are cooled.

5. ENJOY!!

*Where I went wrong: As I mentioned before, I used wooden sticks and made the pops too bottom heavy so they didn't coat all the way - I got a little creative. I went to my local dollar store and bought a little vase with clear stones and made little "Flower pops"

Oh well! No one's perfect I guess. But, I won't give up - I'm going to keep making these yummy pops until I get them just right!

Send me pictures of how yours turned out and if you have any tips for me, I would love to know them! 


Okay well, I'm going to head over to the grocery store and pick up supplies for tonight's dinner...Lasagna cups!!


See you guys tomorrow with that recipe! 


xoxo
Mahira