Coconut Cream Cupcakes

Since tomorrow is Easter, I decided to make some festive cupcakes. I saw this idea on Pinterest and adapted the recipe from

1 box white cake mix
Water, oil, & eggs called for on box
1/2 cup sweetened, condensed milk
2 cups sweetened, shredded coconut
1 tsp. coconut extract
1 container cream cheese frosting
Shredded coconut for topping
Mini Cadbury eggs (optional)

Preheat oven according to box cake mix instructions.
Mix cake mix with ingredients on the box and coconut extract.
Add sweetened, condensed milk and shredded coconut and fold in.
Line 24 cupcake wells with liners and fill each 2/3 full of mixture.
Bake according to package directions.
Once cool, frost with cream cheese frosting and dip in coconut.
*If you want to create the Easter egg nest cupcakes, toast your coconut on a cookie sheet, and press that on to the cream cheese frosting, then add Cadbury eggs.



White Chicken Chili

Repost! Made this White Chicken Chili for my roommates today in the crockpot! It is so delicious and served all of us, with leftovers!!
This time, I was able to cook it on low for the full 8 hours.
I posted this recipe for the first time in February of last year, and since I did not have many followers back then I thought it was worthy of a repost! Also, since I made it again under a different cooking time, and had new reviews from my roommates, I decided to post again!
*I added some minor changes to the ingredients.

This is my first time making a crockpot chili and I was so excited! I found this recipe on Pinterest, and it comes from :

1 1/2 pounds chicken breast, cut into 1 in. cubes
2- 15 oz. cans white beans, rinsed and drained
1- 15 oz. can white corn, rinsed and drained
1 sweet onion, chopped
2 cloves garlic, finely chopped
1 pckg taco seasoning
2- 4.5 oz. can chopped green chiles
1 can cream of chicken soup
1-15 oz. can reduced sodium chicken broth

Sour cream
Shredded Mexican cheese
Finely Chopped Cilantro
Tortilla Chips

Place cut up chicken in the bottom of the crockpot.
Add beans, corn, and onions to the top of the chicken.
Mix together soup, broth, taco seasoning, chiles, and garlic in a large bowl and pour over chicken and bean mixture.
Cook on low for 8 hours
Top with shredded cheese, sour cream, and cilantro.

Serve with tortilla chips!!