Wonderful Food Wednesday

Welcome to
Wonderful Food Wednesday- #42

Can you believe another week has already passed?!?  How's everyone's summer started off so far?  Anyone wishing it was already time for school to start back up??  ;) I kid, I kid! 

Y'all ready for another week of Wonderful Food Wednesday??!  Thank you all so much for linking up each week!  You have no idea how much the three of us appreciate each & every one of you helping make this party such a success!!

Want to be featured? Post your best and we'll pick a few of our favorites to feature each week. Check back next week to see if you've been featured on Wonderful Food Wednesday. If you're featured, your recipe will also be pinned to our Wonderful Food Wednesday Pinterest board.

Leave us a comment and tell us what you're cooking up!

Ready for this week's features?

Last week y'all were all about the copycat & DIY recipes so this week we're breaking out of the norm for features & we're showcasing all of them!!  That's right ~ this week we've got 7 amazing recipes to feature!!

*if we missed any other copycat or DIY recipes that were linked up last week, we sincerely apologize!!!!

1. HOMEMADE STRAWBERRY VODKA shared by Pink Recipe Box

2. EASY HOMEMADE TWIX BARS shared by Back For Seconds

3. COPYCAT CHOCOLATE FROSTY shared by The Rehomesteaders

4. HOMEMADE HERSHEY'S CHOCOLATE SYRUP shared by Cooking Is Easy

 5. MALL COPYCAT SOFT PRETZELS shared by Stumbling Upon Happiness

6. COPYCAT NO REALLY THOUGH WAFFLE shared by Cooking For The Seven Dwarfs

7. HOMEMADE AMERICAN CHEESE {DIY VELVEETA} shared by Coffee With Us 3

Be sure to stop by all of these fabulous blogs to check out these recipes and lots of others.

If you've been featured, feel free to grab our button and place it on your sidebar:

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RULES:

1. Follow your hosts Kerrie @ Family Food and Travel

and Jessica @ All She Cooks , Jaime @ Mom's Test Kitchen

*If you are a new follower please leave us a message/comment so that we can hop on over for a visit.

2. Visit as many blogs as you can, leave comments, follow and grab their recipes.

If you are interested in guest hosting for a week, please send an email to

twinstravelblog (at) gmail (dot) com

Corn & Zucchini Quesadillas

Raw veggies, fresh lime juice, golden buttery tortillas ~ these quesadillas were absolutely delicious.

I love corn in pretty much anything but in combo with the zucchini, jalapeno & cilantro ~ it was just perfect.  The corn & zucchini mixture can be made in advance & kept in the fridge until dinner making this an even easier weeknight meal. 

CORN & ZUCCHINI QUESADILLAS

YIELD: 4 quesadillas

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INGREDIENTS:

• 1 can (11 ounces) extra sweet corn niblets
• 1 medium zucchini, quartered & thinly sliced
• 1 bunch cilantro, roughly chopped
• 1 jalapeno, seeded & diced
• juice from 2 small limes
• about 2 tablespoons olive oil
• 8 (8-inch) flour tortillas
• 2 cups grated mozzarella cheese

INSTRUCTIONS:

Add the corn kernels to a medium bowl. Add the zucchini, cilantro, jalapeno, lime juice, & olive oil. Season with salt and pepper and toss well to combine. Cover with a lid & refrigerate until ready to serve.

Brush one side of all tortillas with a small amount of butter; lay a tortilla, buttered side down, in a preheated skillet. Place a quarter of the filling on each tortilla, and sprinkle with a quarter of the cheese. Place the remaining tortillas on top, buttered side up; press down gently with a spatula to seal.

Saute until cheese has melted and tortillas are golden brown, turning once. Remove from the skillet & let cool slightly. To serve, slice each quesadilla into wedges.

 Don't head out just yet!  Stop by & check out these other quick & easy weeknight meals!

CHICKEN, BACON & RICE SKILLET

GARLIC CHICKEN TACOS W/ CORN SALSA

PEPPERED BACON & SWEET BALSAMIC PASTA SALAD

Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!

Cocoa Cayenne Cupcakes with Orange Buttercream

Does anybody else, any time you say birthday, automatically bust out into song in your head?  I can't say birthday without

"It's my party and I'll cry if I want to, cry if I want to, cry if I want to"

going through my head!

Well, today is Meghan's birthday and I'm so excited to be joining in her virtual Birthday Party!!  Meghan is one of my favorite bloggers, I absolutely love The Tasty Fork!  Her recipes are absolutely amazing ~ I even got the fun of making one of her recipes for one of the groups we are involved in & it was AWESOME!!  So if you haven't been by to check out Meghan's blog yet, run over there now!!  Well, once you get done checking out these birthday cupcakes for her ;)

So no birthday is complete without cupcakes right?  And you of course can't go wrong with chocolate cupcakes ever.  I knew I couldn't just do a typical chocolate cupcake for Meghan though, the girl went to culinary school for goodness sakes.  Plain chocolate was not going to do!  But no one said anything about not using a boxed mix!  ;)

HAPPY BIRTHDAY MEGHAN!!  I HOPE YOU HAVE AN AMAZING DAY!!

COCOA CAYENNE CUPCAKES WITH ORANGE BUTTERCREAM

YIELD: 12 cupcakes

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INGREDIENTS:

for the cupcakes

• 1 box (10.6 ounces) Simply Organic Cocoa Cayenne Cupcake Mix
• 2 large eggs
• 1/2 cup water
• 1 tablespoon butter, melted

for the orange buttercream

• 1/2 cup (1 stick) butter, softened
• zest of 1 large orange
• 3 cups powdered sugar
• juice from half of 1 large orange
• red & yellow food coloring (optional)

INSTRUCTIONS:

for the cupcakes

Preheat your oven to 350 degrees. Line a cupcake pan with paper baking cups.

Combine the eggs, water & butter in a medium mixing bowl. Add in the cake mix and stir until just evenly moist.

Fill the cupcake tins about 2/3 of the way full with the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

Transfer to a wire rack to cool completely while you make the orange buttercream

for the orange buttercream

Cream together the butter and orange zest. Slowly add in the powdered sugar, a 1/2 cup at a time. Thin out the buttercream with the fresh orange juice ~ I used about all of the juice from 1/2 of the orange I zested. Mix until well combined and fluffy, scraping down sides as needed.

Optional ~ add in red & yellow food coloring to tint the buttercream a stronger orange color ~ I added 1 drop of red & about 3-4 drops of orange just to give it a nice pastel orange coloring.

Once the cupcakes have cooled, frost with the orange buttercream

ORANGE BUTTERCREAM INSPIRED BY: Minimalist Baker

Before you head out, stop by & check out these other treats perfect for a party!!

 

CHERRY LEMONADE CUPCAKES

CHOCOLATE TRUFFLE CUPCAKES

WITH CHERRY BUTTERCREAM

PEANUT BUTTER COOKIE DOUGH

STUFFED CHOCOLATE CUPCAKES

Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!