Desserts

Mini marshmallow flower cupcakes

169
12
12 vanilla cupcakes baked in pastel colored liners
1 can (16 ounces) vanilla frosting
180 mini marshmallows
1/2 cup each pink, light pink, yellow and violet decorating sugars
1 cup white chocolate candy melts
80 mini pastel colored chocolates
1. Place the different colored sugars into separate small bowls. Cut 45 marshmallows in half on the diagonal and place them into a colored sugar bowl. Toss the cut marshmallows in the sugar to get the cut edge coated with sugar. Repeat with the remaining marshmallows and sugars. 2. Line 2 cookie sheets with wax paper. Place the white candy melts in a microwave-safe sealable plastic bag. Microwave until smooth, massaging the bag every 15 seconds, about 1 minute. Seal and snip a small corner from the bag. Pipe a small dollop of melted chocolate, about the size of a nickel on the wax paper. Arrange 5 like-colored marshmallow petals in the chocolate to make a flower. Add a small candy in the center. Repeat with the remaining chocolate and candies. Refrigerate until chocolate is set, about 5 minutes. 3. Spread the tops of the cupcakes with a mound of vanilla frosting and make smooth. Gently peel the marshmallow flowers from the wax paper and add about 6 flowers of different colors to the top of each cupcake.
Nutritions

Calories
2707

Sodium
799mg
33% DV

Fat
12g
19% DV

Protein
16g
32% DV

Carbs
663g
225% DV

Fiber
9g
36% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV