For those of you who have no idea what or where Gigi’s Cupcakes is, here is my story:
*The place surrounded by pink caught my eye everytime I drove by it. I had just gotten my hair cut,- and my salon is right next to the new bakery which had been open not even a month and a half- and decided to buy one. The place had become pretty popular, being the only one in Ohio. I walked in and immediately loved the place. The counter displayed dozens of freshly made cupcakes, small tables and chairs were set up in corners, leaving plenty of space to walk though. The friendly-looking cashier greeted me with a bright smile. I order 2 cupcakes-Summer Fun and Red Velvet. I stared at the frosting, it was so high! Everything I’ve always wanted in a cupcake!
I paid for the cupcakes and drove home. The bright pink box was certainly an eye-catcher. When I got home, I turned on the dog show and concentrated on eating and finishing the Red Velvet. About 10 minutes later, a little bit of frosting was left and i was holding me stomach in pain. So good-but so filling! I struggled to eat the last bit, but managed and lived to tell.
1/4 cup Parmesan cheese
1 T. olive oil
1 T. dried basil
1/4 tsp. garlic powder
4 medium red potatoes
*In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes in 1/4 inch sticks. Add to cheese mixture; toss to coat. Place in a 15x10x1 inch baking pan coated with cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 longer or until crisp and tender.
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 1/4 cups plain yogurt
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives
*Heat oven to 450 degrees. Grease large cookie sheet with shortening or cooking spray. In a large bowl, mix flour, baking powder and salt. With a pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in yogurt, cheese and chives just until moistened. Drop dough by generous tablespoonfuls onto cookie sheet. Bake 9-12 minutes or until light golden brown. Serve warm.
All credits go to CopyKat recipes!
1 lb. margarine
2 pkg. cream cheese
2 lbs. powdered sugar (8 cups unsifted)
2 tsp. lemon juice or lemon extract
2 tsp. vanilla extract
*Allow the margarine and cream cheese to reach room temperature, then beat them together in a bowl with a mixer. Slowly add in all the powdered sugar. Once all of the sugar is in the bowl, mix for at least an additional 12 minutes. When the icing is almost done, add in the lemon juice or extract and the vanilla.
1 pkg. cream cheese, softened
1/4 cup mayonnaise
2 T. dried chives
1 T. minced pimento peppers (from a jar)
1 can whole pickled jalapeno peppers, spiced in half and seeds removed.
*Whip the softened cream cheese with an electric mixer, then add the mayonnaise, chives, and pimentos. Blend the filling until smooth and fluffy. Fill the jalapenos with the cream cheese mixture and enjoy! Cover and store the jalapenos in the fridge until ready to serve.
2 T. frozen strawberries with syrup, thawed
1 1/2 cups cold lemonade
*In a tall highball glass, pour in the lemonade and add ice to raise the level of lemonade to about 1 1/2 inches from the top of the glass. Carefully spoon the thawed strawberries on top of the lemonade and gently stir.
1 T. marshmallow fluff
1 cup vanilla ice cream
2 T. milk
2 T. Rice Krispies
*In a small bowl or glass, combine the marshmallow fluff and the milk-if u don’t combine them first, it’s really hard to mix the fluff in properly into the ice cream. Scoop the ice cream into a large glass and add the milk mixture. Stir until it reaches the consistency you desire. You can use a blender to do this if you like. Use a spoon to stir in the Rice Krispies just before serving.
10 cups water
4 whole cinnamon sticks
3 heaping tsp. brown sugar
1 tsp. ground cinnamon
*For drip coffee maker only:
Pour water into machine. Put cinnamon sticks and brown sugar into glass pot. Put one cup ground coffee and 1 tsp. cinnamon into brew basket. Brew and stir it well. The longer it sits the better it gets!
2 cups whole milk
3/4 cups 5 minute grits
4 tsp. sugar
1/2 tsp. salt
1 T. butter
*In a medium pot, pour milk in and heat until the milk simmers over medium heat. Add grits, salt and sugar, whisk in, and simmer for about 5 minutes. Stir continually while the grits swell and finish cooking. When grits are done in about 5 minutes, stir in butter.
10 baked potato skin halves (empty)
1 T. melted butter
1 diced green onion
1/2 cup bacon, diced and fried crisp (5)
3/4 cup shredded cheddar cheese
*Heat oven to 375 degrees. Brush potato shells with melted butter and sprinkle salt to taste. Bake for 15-20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion. Place in oven until cheese is melted. Serve with sour cream.