Thursday, April 8, 2010

Derby Cupcakes

In Kentucky we get excited about anything horse related, and since the Derby is right around the corner I got to thinking. I'm planning on trying to make these cupcakes below and try them out. Plus alcohol is always a plus in cooking. What do you think?

Kentucky Derby Cupcakes
More Derby Cupcakes

Photo courtesy Cupcake Project

Spinach Artichoke and Mushroom Quiche

Another adaption from Recipezaar that I did my own reworking's on, this got rave reviews from my co-worker who begged for it. Easy to make and tastes like something from a fancy restaurant.

Ingredients- Makes 2 Quiche's


  1. Preheat oven to 375°F.
  2. Sauté garlic and shallots in butter until softened, 1-2 minutes. 
  3. Add spinach and sauté until wilted.
  4. Add chopped artichokes, pine nuts, seasonings and remove from heat.
  5. Pour into a large bowl to cool.
  6. Add eggs, milk and cheeses, stirring to mix everything well.
  7. Add to pie shell.
  8. Bake 45 minutes to 1 hour or until set.

Olive Garden Style Minestrone Soup

This is an easy and tasty dish plus it's great if you are dieting. The recipe came from Recipiezaar and I adapted it to fit my needs.  I add a bit of Parmesan cheese to the top of mine and it reheats nicely as well.



  • 3 tablespoons olive oil or I use cooking wine/sherry
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (Do not use chicken broth! I was unable to find this at Walmart but my Kroger's had it)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans garbanzo and white kidney beans drained- I do one of each
  • 1 (14 ounce) can diced tomato
  • 1/2 cup carrot shredded
  • 2 tablespoons minced parsley- or you can do dried according to taste I just start shaking it in!
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper-I just use my grinder and do  a few turns since I'm not a pepper lover
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon  dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach-I use a normal size bag
  • 1/2 cup small shell pasta- I get the salad shell size




  1. Heat three tablespoons of olive oil/wine or sherry over medium heat in a large soup pot.

  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. Makes about eight 1 1/2 cup servings.