More Free Cupcake Wrappers

I had so much fun making cupcakes to match my themes that I've made a few more printable cupcake wrappers. I thought I'd share them with you all. Click on them and they will open to full page size so you can save them to your desktop. Enjoy!!!

Pretty Cupcake Wrappers


Girly or Springtime Cupcake Wrappers




Superbowl Party Cupcake Wrappers

4th of July Cupcake Wrappers

Masculine Cupcake Wrappers

Tami

Other fun Fourth of July decorations...
5 Sets - Red White and Blue Lights Electric String Lights with White Cord - Patriotic Christmas Lights

20 Cnt 4th of July Red White Blue Star String Lights

Patriotic Color Whirls
30' Outdoor Patriotic Pennant Banner

Plastic Printed Patriotic Border Roll

Red, White & Blue Crepe Streamer
Love these!
Tag Firecracker Candles, Set of 4, Red White and Blue, 2.875-Inches High
Patriotic Paper Cups - 9oz. - Package of 25

Salsa Roja!

To be honest with you, I'm not much of a salsa lover. It is okay and I do eat it, but it's just okay to me. My husband, however, has some almost every day. He LOVES it... and the hotter, the better.

So, I went to Tastespotting and found one that looked like the ones he seems to love. Very dark and very smooth. One Particular Kitchen is the name of the blog where I found it. Oh... this girl and her cousin KNOW their salsas. Everyone has loved it who has had it. It started out SUPER hot the first day, but it mellowed nicely the next day. Still really spicy, but I could eat it. The heat is strong and then mellows after a few seconds. You'll love it... I know because it won me over!

I got permission from oneparticularkitchen (sorry, I don't know your name!) to post their recipe and after you get this recipe, run over to her blog and check out some of the other yummy food she has posted!

The Best Salsa Ever:
16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
2-3 yellow onions
20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro

Half the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

Roast at 375 till the onions look nice and translucent and tomatoes look soft, and peppers are getting a nice char on them

Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)

Stir it all together and eat with abandon.

If you have any questions about this salsa, be sure to go read the comments because her cousin answers a ton of them (like storing and freezing, etc.) Her pictures are much nicer than mine, so you may want to just go check them out for yourself!

Let me know if you made it and how you liked it!

Tami

Greek Chocolate Frozen Yogurt

On Monday I decided frozen yogurt is something we always buy at the store, but that I should try to make at home. I found a nice basic recipe in Cook's Magazine that I really liked the looks of. The boys wanted me to make strawberry. I hate strawberries that are frozen in ice cream. I know. Sorry. But I don't like them all icy like that. I decided to be a little selfish and tell them that we could try the chocolate because we didn't have any strawberries. We'd get strawberries to try next.

Now, I'm a big fan of Greek yogurt, so I had that in the fridge and I figured it would be the same. Especially since the first step of the recipe had you strain the 8-oz of plain yogurt. I had 6 oz of Greek yogurt which is already strained, so I used it instead.

Let me just say... The chocolate and the bitterness of the Greek yogurt really complimented each other. It turned out tasting a lot like dark chocolate which is my FAVORITE! YUM! Too bad it is my husband's favorite too because he has eaten most of the frozen yogurt and I've only had a spoonful. That's okay though. My backside doesn't need it.

Without further ado, here is the recipe as I made it. I've made a few substitutions and it turned out wonderfully. I wish I had had the camera time marker on so you could see that the BEFORE and AFTER pictures were taken about 2 minutes apart!

Greek Chocolate Frozen Yogurt

2 6oz containters of 0% Greek Yogurt
2 tsp unflavored gelatin
1/4 c. 2% milk
1/2 c. whipping cream
1 c. 2% milk
1 cup sugar
6 Tablespoons dutch-process cocoa (I used Hershey's)
1 tsp vanilla extract

1. Sprinkle gelatin over 1/4 c. milk in a small bowl. Let stand, stirring frequently until gelatin swells about 10 minutes.

2. Heat remaining milk, cream and sugar and cocoa in a small saucepan, stirring occasionally to dissolve sugar. Do no boil. Remove pan from heat and add swelled gelatin, stirring until completely dissolved.

3. Cool milk to room temp. Add 1 tsp vanilla extract and mix in yogurt. Refrigerate mixture until cool to at least 40 degrees. Pour chilled gelatinous mixture into canister of ice cream machine. Churn until frozen. Can be served as soft frozen yogurt at this point, or can be stored in a sealed plastic container for two days before it becomes icy.

And this is the picture taken two minutes later. YUM!