What's for Dinner {11} - Sister, Sister Style!

I really wanted to get together with Bridget and Drew before they have baby Camp. Luckily for me, I had not only Friday night off, but all day Saturday so I asked if they wanted to hang out with Gary & I. Yay for living near my pregnant sister!! We opted for lunchtime on Saturday so that we could cook, eat, hang out and check out the church where we're having baby Camp's shower in a few weeks.

The church will be an amazing backdrop for the shower. I have so many good ideas in this ol' noggin but that will be a blog for another day.

Here are the NEW recipes we made:

Bridget's potato casserole with a crispy cornflake topping - a hodgepodge of items she had in the house: potatoes, sour cream, onions, cheese, cream of chicken, etc - We thought it was pretty good but thought it could use more cheese.

 

Baked Parmesan Garlic Chicken - 5 stars! So easy and really good :)

*1/2 cup grated Parmesan cheese
*1 package Good Seasons Italian Dressing mix
*1/2 teaspoon garlic powder
*6 boneless skinless chicken breast halves

Preheat oven to 400 degrees F. Mix cheese, dressing mix and garlic powder. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish. Bake 20 to 25 min. or until chicken is no longer pink in the center.

Perfect Vanilla Cupcakes with a Raspberry Buttercream Frosting

Perfect Vanilla Cupcakes

*1 1/4 cups cake flour

*1 1/4 teaspoons baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*2 eggs

*3/4 cup sugar

*1 1/2 teaspoons pure vanilla extract

*1/2 cup oil (vegetable, canola or extra light olive oil)

*1/2 cup buttermilk

Preheat oven to 350*F. In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl. The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full. Bake cupcakes in pre-heated oven for 12-14 minutes. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack. Frost as desired when fully cool.  

* A note about Cake Flour-  Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product.  If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

Raspberry Buttercream Frosting

*3/4 cup (1 1/2 sticks) butter
*8 oz (1 block) cream cheese
*4 cups powdered sugar
*1 teaspoon pure vanilla extract
*3 Tablespoons fresh raspberry puree (from about 1/2 cup fresh raspberries)

In the bowl of a large electric mixer, beat the butter until smooth. Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth. With the mixer on low, add the powdered sugar, one cup at a time. Add vanilla. Again, with the mixer on low, add the raspberry puree, one tablespoon at a time. Continue beating, increasing speed to medium for about 30 seconds. Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.

 

Thanks for a lovely meal, Drew & Bridget & Baby!!

 

And of course, I can't leave out Brisco!! He was sooooooo fun to play with!

 But perhaps the cutest of all, was miss Bridget and baby. I can't wait to be an aunite again :)