Last chance to order for Halloween!

First, you have one more day to vote for me in the Iron Cupcake: Earth challenge. Please help me out by clicking on this link and voting for Red Velvet Armadillo! Thanks to all my readers and customers for your help!

Next up, tomorrow at noon is your last chance to order cupcakes for Halloween.

Check out these delicious Caramel Apple Cupcakes. Moist and delicious apple cake dipped in creamy vanilla caramel and decorated with halloween non-pareils or chocolate drizzle. ($2.25/cupcake; one dozen minimum order).

For the kids, here's something fun. A Make Your Own Cupcake Party. Red Velvet Armadillo will provide plain cupcakes in the flavor of your choice, different colored frosting and all the necessary cupake decorations. Email me at jennifer@redvevetarmdillobakeshop.com for a quote.

Pan Fried Steak and Twice-Baked Potatoes

This meal could not be easier. We had some extra Omaha steaks laying around, and I wasn't that hungry, so I threw this together. I got a baked tater, DH got some cow, and we were all pretty happy.

Pan-Fried Steak
In a saute pan, add olive oil, 1 close minced garlic, rosemary and 1 tsp worcestshire sauce. When oil is hot, place steak in pan. Sprinkle with fresh ground black pepper and a dash of kosher salt. Cook about 3 minutes on that side, flip and repeat. Continue until cooked to desired temperature.





Twice-Baked Potatoes
Bake two potatoes at 425 degrees for an hour. Take out of oven, let cool for 10 minutes. Slice in half lengthwise and scoop out middles into a large bowl. Add milk, a dash of 1/2 and 1/2, 1 tbsp butter, 2 tbsp fat free sour cream, salt and pepper, and mix with an electric mixer. Fold in shredded cheddar cheese, chopped bacon and broccoli florets. Spoon back into potato skins, garnish with more cheese, and bake at 350 for 20-30 minutes or until the peaks of potato are browned. Sprinkle with chives before serving.

Chicken Chili & Cheesy Corn Cake

I've never used ground chicken, but this seemed like a good way to test it out. Yum!

1 lb ground chicken

your favorite chili mix (I use Shelby Carolll's)

8 oz tomato sauce

1 bottle of beer

1 can black beans, slightly drained

shredded cheddar, sour cream & chopped red onion to garnish

chichi's corn cake mix (1/4 cup water, 1 can creamed corn, 1/4 cup melted butter)

1/4 cup chopped green onion

1/3 cup shredded cheddar

Preheat oven to 375.

In a bowl, mix corn cake mix, water, creamed corn and melted butter. Add green onion and cheese. Pour into greased loaf pan and bake for 45 minutes.

In the meantime, brown ground chicken in a hot pot.

Drain fat and add tomato sauce and beer. Simmer for five minutes.

Add chili seasoning, salt and cayenne pepper from chili kit according to taste. Cover and simmer for 15 minutes.

Add black beans and masa powder (mix powder with 1/3 cup water) into chili and mix in. Let simmer for another five minutes. Garnish with cheese, sour cream and red onion. Serve with piece of corn cake.