You want some honey, honey?

Awhile back i made some Honey Lime Chicken and forgot to post the pictures/recipe. I get distracted. :))

Ingredients
1 lime juiced
2 tablespoons honey
1 teaspoon of cumin
1 handful of cilantro (finely chopped)
2 tablespoons extra virgin olive oil
4 (6-8) oz chicken breast
1 teaspoon coarse salt and pepper

Mix the lime juice, honey, cumin, cilantro, and olive oil in a bowl. Sprinkle your chicken breast with your salt and pepper and then coat with the lime honey mixture. Pan fry in a large skillet over the stove. Eat.

Pumpkin.Cupcakes.

I was traveling to Alabama this year for thanksgiving and i wanted to bring something to the meal that was easy and transportable. I originally was going to make a pumpkin roll but i figured it would be a heaping mound of crumbs by the time i reached my destination. I was still stuck on my pumpkin theme and when i saw a recipe for pumpkin bars i thought Hey, Why not pumpkin cupcakes? And there it was, I did not expect these to be as good as they were. I didn't have a single one left and the best part is people that don't even like pumpkin will be gobbling these up. They're moist and delicious. I've already been asked to make more for Christmas.

Ingredients for the Cake Batter
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
15 oz. canned pumpkin (Libbys was great)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cupcake Liners

Ingredients for the Cream Cheese Frosting
8 oz cream cheese
1/2 cup butter
2 cups confectioners sugar
1 teaspoon vanilla extract
1 small package of pecan pieces.

Preheat the oven to 350 degrees F.

Mix the eggs, sugar, oil, and pumpkin with an electric mixer until smooth. Then add the flour, baking powder, cinnamon, salt, and baking soda and mix again until smooth. Spread into lined cupcake pans. I used two pans and still had some extra batter left over. Bake for 20-30 minutes until a toothpick comes out clean. Let cool completely.

For the icing mix the cream cheese and butter in a medium bowl with an electric mixer until it comes out smooth. Then add the sugar and vanilla and mix. Spread on cooled cupcakes. Sprinkle a few pecan pieces on top for decoration.

Loaded Mashed Potatoes

We had our annual thanksgiving lunch at work this past week and i signed up for mashed potatoes even though i wasn't going to be in town this year. Every year it seems like i have plain, boring, mashed potatoes and i wanted to try something different this year to spice things up. I'm an avid Paula Deen Recipe follower and when i saw the loaded mashed potatoes recipe i just HAD to try it. They turned out lovely. Unfortuately i didn't take a picture, so you'll have to take my word for it. :) I of course modified the recipe like usual so here ya go...

Ingredients
1 head of garlic
1 large package of bacon (i used turkey but you can use regular)
1 (15 oz) container of sour cream
1 (12 oz) bag of  shredded cheddar cheese
1 Box of Family Size Hungry Jack Instant Mashed Potatoes
(Milk, butter, and salt according to the box)

Preheat your oven to 350 degrees F.

Cut the head off your garlic, wrap in aluminum foil, and roast for 30-45 minutes.
Prepare your instant mashed potatoes. I made 24 servings, but you could definitely cut down the size to 12-18 servings. Add your sour cream and the majority of your cheese to the potatoes. I left a little cheese out to sprinkle on the top but that's up to you. Stir well. Once your bacon is fried you can chop it up and add to the potatoes. Stir again. Then, when your garlic is nice and roasted chop up and add. Sprinkle leftover cheese on top. Goodbye boring mashed potatoes!!