Watermelon Cupcakes & Weekend Potluck #30

Welcome to Weekend Potluck!  There will be no Flashback Friday today, because I have a BRAND NEW recipe to share instead…..

The Watermelon Cupcakes from Avery’s Birthday party that I talked about yesterday!!!!!  

  I found these Cupcakes at one of our past Weekend Potlucks. This delicious recipe comes from food genius, Aimee from Shugary Sweets!

  Watermelon Cupcakes

from Shugary Sweets

For the Cupcake:

  • 1 box (18.25oz) white cake mix
  • 1 box (3oz) lime Jello (not sugar free)
  • 3 egg whites
  • 1/3 cup canola oil
  • 1 1/4 cup water

For the Topping:

  • 8oz white chocolate, melted
  • 1/2 cup butter, softened
  • 4 cup powdered sugar
  • 1/2 tsp Koolaid powdered mix (watermelon flavor)
  • 3-4 Tbsp watermelon puree (see note below) OR milk
  • 3/4 cup mini chocolate chips
Instructions
  For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 full and bake in a 350 degree oven for 15-18 minutes. Do not overbake. Allow to cool completely.
 When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting.
  To make watermelon puree, blend about 1/2 cup of fresh watermelon in a blender until smooth. If you want to substitute milk, that will work too, but fresh watermelon makes is AMAAAZING!
In mixer, beat butter with powdered sugar, Koolaid mix and watermelon puree (or milk). Beat for about 3-5 minutes until fluffy and smooth. Pipe frosting on each cupcake and immediately sprinkle with chocolate chips.
ENJOY!
  Now, on to Weekend Potluck, where friends & foodies meet and eat allllll weekend long!

Now, let’s take a quick peek back at last week

The recipe with the most clicks was ~

Sweet and Saltines

Sweet and Saltines by Comfy Cuisine

Recipes that caught our attention ~

Peanut Butter & Jelly Cookies

Peanut Butter & Jelly Cookies by Inside BruCrew Life

Red Skinned Potato Salad

Red Skinned Potato Salad by Baking and Cooking, A Tale of Two Loves

And, a personal favorite ~

 

Slow Cooker Corsican Chicken by Peanut Butter, Passports and Epinephrine

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Cream Cheese, Bacon, Egg & Veggie Ring and Weekend Potluck #8

  We love Saturdays at home! It means we get to make a big breakfast and enjoy it all as a family.  I am always trying new egg bakes and breakfast cakes, or Dale makes his famous cheesy scrambled eggs and pancakes.

  This particular Saturday, I had 2 rolls of crescents that were screaming, “Make me for breakfast!”  I hate that there is no Wheat version of these by the way. (Pillsbury, are you listening? I would be such a happy camper if you came out with whole wheat versions of everything you make, thankyouverymuch!)

   So, I have seen these “Wreath” recipes forever from Pampered Chef!  I am not claiming it as something new, but what I will tell you, is that I added something in that made it SO SO SO yummy!

  You know cream cheese is my weakness by now, right??:) And I just so happened to have 4 oz. of Cream cheese leftover from the other breakfast dish I made.  I also just so happened to have some veggies that needed to be used, so I made up this bacon, veggie cream cheese mixture to put inside the breakfast ring.

    Not to pat myself on the back or anything, but it made it SO SO GOOD! 

{pats self on back just a teeny-tiny bit}

Cream Cheese, Bacon, Egg & Veggie Ring

(click for an easy printable)

Cream Cheese Bacon Egg & Veggie Ring

Ingredients

  • 1 can Refrigerated Crescent Roll Dough, 8 Ounce Can, Set Out 20 Minutes Before Starting
  • 4 ounces, weight Cream Cheese, softened
  • 4 Tablespoons Chopped Veggies (you Know, The Ones Lurking In Your Veggie Drawer) I Had Green Onions & Red Pepper To Use Up.
  • ½ package (3 Oz Size) Real Bacon Bits
  • 6 whole Large Eggs
  • 1 cup Shredded Colby-jack Cheese

Set out the crescent roll dough 20 minutes before starting.

During this time you can soften cream cheese and chop veggies. Put the cream cheese and veggies into a medium-sized bowl. Stir these together and add bacon bits.

Beat the eggs in a bowl. Heat a skillet over medium heat and add eggs. Scramble your eggs until they reach your desired firmness then remove from heat and set aside.

Lay out the crescent roll triangles on a baking sheet. You want to form them into a circle (see upper left photo). Use a rolling-pin to seal the seams and create a wide area to layer other ingredients. Layer the cream cheese mixture, then scrambled eggs, then cheese on to the wide area of each triangle.

Pull each triangle tip up and over the wide part and tuck ends under. This will form a “wreath”. Bake at 375 F for 20 minutes or until golden brown.

Serve with fresh tomatoes if you have them.

Enjoy, its incredible!

  Sooooo, funny story, I was photographing the finished product, when I heard a noise, and glanced to my left:

 I had company!

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  Silly chickens, this is not for you! 

I turned back just in time to see two thievers eye-balling the breakfast I was photographing!

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And…..

BAM! BAM!  At the exact same moment, like they counted to 3, they both dove for a bite.  

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Silly girls! Egg bake is not for you to enjoy! That’s like caniballism or something!

  With the other half of your Cream cheese, make these Strawberry Cream Cheese Croissants by Rumbly In My Tumbly, whom I found on pinterest.

YUM!

On to Weekend Potluck, where Friends & Foodies meet and eat, all Weekend Long!

The recipe with the most clicks ~

best chocolate cake recipe

“Suck It, Betty Crocker” Chocolate Cake from South Your Mouth

Recipes that caught our attention ~

Meatless Stuffed Shells recipe

Skinny Italian Stuffed Shells from Skinny Kitchen

unique potpie recipe

Chili Cheese Dog Potpies from Sunflower Supper Club

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

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