Bring on the FUN!

Here are pictures and recipes from the weekend.  We all had so much fun!

Pasta Salad: 

Whole Wheat Egg Noodles

Cilantro

Garlic

Onion

Hard Boiled Egg

Tomatoes

Cheddar Cheese

Fat Free Balsamic Vinaigrette

I admit, I didn't measure anything, (as usual...), so I don't have amounts, but it is so easy to make!  If anyone would like me to figure out exact amounts, I'd be happy to make it again.  Hehe!!  :)

Getting the Spa Party set up

The night sky after the rain storm!  SO beautiful!

Peanut Butter Cup Cupcakes

2 cups whole wheat flour (any flour could be used)

2 cups Splenda

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups milk, soy milk, or Herbalife Vanilla Protein Drink Mix

1/2 cup butter, softened

1 teaspoon vanilla

2 eggs

All Natural Peanut Butter

Directions: 

1. In a large bowl, mix flour, Splenda, cocoa powder, baking soda, nutmeg, cinnamon and salt together. 

2. Add milk, butter and vanilla.  Mix til combined.

3. Add eggs and mix til combined.

4. Mixture will be VERY thick!  For cupcakes, makes 6 regular and about 11 minis.

5. For regular cupcakes, place about a tablespoon cake mix in bottom of lined cup.  Place about 1 teaspoon peanut butter on top.  Cover with enough cake batter to fill cup a little over half way.

6. For minis, do the same, just reduce the amounts.

7. Bake regular cupcakes in a 350 degree over for 12-15 minutes and minis for 7-8 minutes.

8. Cool completely.  Can be eaten without topping, (which I prefer), or can be topped with anything desired

In the pictures, the cupcakes are topped with fat free cream cheese and Cool Whip, with cocoa powder dusted on top.  Not my favorites, but it wasn't my birthday.  :)