Saturday, December 12, 2009


For our Church Ward party we celebrated Feliz Navidad and ate Fried Ice Cream for dessert...YUMMY!!
It was so easy to make so I wanted to share the recipe with you ----

1/2 c. Melted Butter
1 c. Coconut
3/4 c. Sugar
4 c. Crushed Cornflakes
1 ctn. French Vanilla Ice Cream

Melt butter and mix with coconut, sugar and cornflakes. Spread a little more than half on the bottom of a 9x13-in. pan. Cut the carton of ice cream into slices and lay over the mixture.
TIP: Before you start to spread ice cream let it sit out a bit and soften enough to spread evenly. Squish down while spreading to get mixture to stick better:)
Another suggestion is to sprinkle some cinnamon over top to give it a more authentic fried flavor.
Than sprinkle remaining corn flake mixture over top and freeze until ready to serve.
Serve with caramel sauce and chocolate sauce (homemade is best) or BOTH and whip cream!! You can top with favorite fruit such as strawberries as well.

♥Sweet Potato Pie♥

I know I have been slacking...
Life has been crazy! But I promise I will get some yummy recipes up over the next little while:)
For now here is a very delicious recipe for sweet potato's -- I will admit I am not a fan of them. Until I tasted these...MMMMM. Great for your Thanksgiving dinner!!

1 lg can Yams
1/2 c. Sugar
1/2 tsp. Salt
2 lg Eggs
1/2 c. Milk
1/2 tsp. Vanilla
4 TB. Melted Butter

1/2 c. Brown Sugar
1/2 c. Flour
4 TB. Melted Butter
1/2 c. Chopped Pecans

Preheat oven 350*
Drain Yams, mash, add sugar and salt. Mix well. Whisk remaining ingredients and add to Yams.
Pour into round pie dish. Mix together topping ingredients and sprinkle over Yams.
Bake 35-40 minutes till bubbly and brown. ENJOY!!

Monday, October 26, 2009

○RoAsTeD aPpLeS n' CrEaM cArMeL tOpPeD bRoWnIeS○

I recently discovered a new website and I fell in LOVE with these brownies:) Who could go wrong with brownies, carmel and creamed apples? So I gave them a try yesterday and WOW they are YUMMY!! I didn't make them as thick as she did but they still turned out wonderful...
Give them a try this fall and enjoy!!☺ Than check out her great site for more fun recipes!
Roasted Apples N’ Cream Caramel Topped Brownies

1 Box Pillsbury Brownie Mix, Family size, 9×13
8 oz softened cream cheese
1/4 Cup granulated sugar
4 Tablespoons butter
4 small-medium baking apples, peeled and thinly sliced
4 Tablespoons packed brown sugar
1 teaspoon ground cinnamon
3/4 Cup chopped walnuts (or other nut of choice)
Prepared Caramel sauce, warmed in microwave (I use the caramel apple dip or ice cream topping)

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Pour into a 11×7 inch (makes thicker brownies) baking dish that’s been lined and sprayed with tin foil (easier to remove and cut brownies). Place softened cream cheese and sugar into a mixing bowl, mix until smooth. Place dollops of cheese over brownie batter. Use a butter knife to carefully swirl without dragging against the bottom of dish.

2. Place butter into a large skillet over medium heat to melt. Add apples, brown sugar, cinnamon and chopped walnuts. Cook and stir for 5 minutes. Remove from heat and pour evenly over brownies. Bake for 45-55 minutes or until center of brownies are cooked through. Remove and let cool completely before cutting into squares. Just before serving, drizzle with caramel sauce.
8 large brownie squares

Tuesday, September 8, 2009

Good Ole Family Fun...

This weekend I got together with my wonderful cousins and we mixed, rolled, froze, dipped and drizzled till our hearts were content:) We tried some old and some new recipes for making cake pops/balls and I wanted to share them...
Here is the links to my other Cake Pop adventures--

Basic Cake Pops
Cheesecake Balls
Bakerella's Blog for further instructions and ideas - gotta give credit where credit is deserved:)

Over the past few months I have worked out a lot of my kinks and perfected my dipping methods. So here is a few tricks I have had up my sleeve that will make this process a little easier:
-Really pay attention to the type of chocolate you use. I have found that Kroger is the best and Western Family brand would be my second choice. DO NOT use gourmet chocolates...tastes the best but doesn't set up.
-Double check the boxed brownies you purchase...the more oil it calls for the greasier they will be and harder to keep shape. I actually prefer the WF brand as well. Plus start out with 1/4-1/2 of the 8oz. of cream cheese.
-Now my dipping technique...I will explain and than post pics next time I do this (sorry I keep forgetting to take them). If you are not putting them on sticks like in my basic instructions than put the balls in freezer till firm, almost frozen. My freezer will set them up in about 30 minutes. Than insert a toothpick into the flat part of the ball and dip in chocolate a little more than 3/4 of the ball up to the toothpick (do not cover whole ball). Tap excess off and twirl and tap to smooth. Place in foam block to set up. The faster you dip the less chance they will thaw out. If they start to fall off toothpicks place back in freezer to set up.
After they have hardened on foam block remove from toothpick and dip bottom of the ball into more chocolate and place on wax paper to set up. Then drizzle with more chocolate. Of course you can indulge yourself with a taste or wrap in bags, tie a pretty bow and share. Enjoy!!
I apologize if it's confusing I will get some photos up!!:)
-Another trick I learned was BUY some bottles at your local craft store that have a tip on them for drizzling. I usually would just use a baggie with the end cut off till I discovered using these this weekend. They were $2 for 2 of them (found in the baking section at my Micheal's) and I use one for chocolate and one for vanilla. They are a great investment.
If you have any questions please don't hesitate to ask:)
Here is a new recipe we tried and some I plan on doing...

Cookie Dough Truffles --
3/4 c. Brown Sugar
1 Stick Butter
2 c. Flour
1 tsp. Vanilla
1 can Sweetened Condensed Milk
1/2 c. Mini Chocolate Chips
Cream together the sugar and butter. Then add flour, vanilla, milk, and choco chips. Place in fridge for 1/2 hour. Roll into balls, place on wax paper and firm up for another 1/2 hour. Than dip into melted chocolate. Enjoy:) The kids all LOVED these!!

These two I plan to try...

Blonde Brownies --
2/3 c. Melted Butter
2 c. Brown Sugar
2 lg Eggs
1 1/2 Tb Water
2 tsp. Baking Powder
1 tsp. Vanilla
1 tsp. Salt
2 3/4 Flour
2 c. Chocolate Chips
Mix first 7 ingredients, then add flour. Blend together. Add chocolate chips and stir. Spread in 9x13 pan. Bake 340* for 2-24 minutes. Or until edges start to brown. Cool completely.

Chocolate Chip Peanut Butter Blondies --
1 cup margarine
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool completely in pan.

To make the balls I would mix with chocolate frosting. And roll as instructed. I will play with these recipes and let you know how they turn out:)

Monday, August 31, 2009

BuTtErMiLk SyRuP -mmm sounds good huh??

For the twins 5th Birthday Party at the beginning of August we served waffles - it was a Lego Party for the boys. I made our family's famous BUTTERMILK SYRUP - mmm it's so yummy!! So I promised I would post the recipe for everyone. Sorry it's a little late...

  • 1/2 c. butter
  • 1-1/2 c. Sugar
  • 3/4 c. Buttermilk
  • 2 Tbs Corn Syrup
  • 1 tsp Baking Soda
  • 2 tsp Vanilla
Combine everything except vanilla and soda in a saucepan and bring to boil. Remove and stir in vanilla and careful it may foam up and over your pan. Serve warm over pancakes or waffles. ENJOY!!

Tuesday, July 28, 2009


As you all know I love to dip EVERYTHING...
Cinnamon Bears
...You name it I might have just DIPPED it!!
Well this last week I have been working on a Cakepop/ball Fundraiser for my mom to raise money for the Relay for Life my family is participating in. So I having become dipping CRAZY!! LOL!☺
I will post more about the fundraiser later but I wanted to show you my most recent recipe and a little Thank You I helped my mom whip up for her WONDERFUL nurses at the hospital --

These are Strawberry Cake Pops (hence PINK for Breast Cancer Awareness;)!!) arranged very pretty in a pot to say a huge Thank You to all those that have helped my mom along in her treatment! I sure hope they enjoy them!!:)

This is my newest dipping excursion...
I took Philadelphia Ready to Eat Cheesecake Filling (you could use a homemade recipe if you prefer). Than I scooped balls out with my Pampered Chef Scoop and rolled them in Graham cracker crumbs.

Place the cheesecake balls on a waxed paper lined cookie sheet. Place them in the freezer to firm up - about 15 minutes. When ready to dip warm chocolate according to package. Dip and drizzle. Package or EAT!!:) For other tips and recipes check out my other posts for CAKE POPS!

OOOHH Don't they look YUMMY!?☺

Now my husband has been such a great help...he's quite the Dipper! LOL So I had to give into his promptings to dip a Strawberry Twinkies in chocolate! It actually looks really GOOD!! But too sweet for me:) He said it was YUMMY...and that's all that matters!

Happy Dipping!!

Thursday, July 23, 2009

♫♪Fruit Pizza - Yummy Yummy♪♫

I have a wonderful SIL Jesica who sent me this recipe for Fruit Pizza and I just had to try it!☺ It was very easy and Ohhh so TASTY!! Take the refrigerator Sugar Cookie dough and bake at 350° for 12 minutes - Let cool completely!
Than take 1 1/2 c. Powdered Sugar, 1 c. Cool Whip and 1-8oz. pkg Cream Cheese - blend together till smooth. Spread over top of cooled cookie.
Add your favorite FRUIT!!
VOILA!! A tasty dessert...
Oh than you can't forget to add a dash of one sweet taste tester!!
Doesn't it look good enough to EAT...well grab your fork and dive right in!!

Thanks Jesica for a very YUMMY new dessert we will be having A LOT at our house!!☺

Tuesday, July 21, 2009


Even though when I first found this I thought baking in your car was just a joke...I actually think it would be fun and I agree it won't heat up your house!! So if you would like to try making cookies and baking them on the dashboard of your car check out this link --
Chocolate Chip Cookies
Oatmeal Choco Chip Cookies
Tips for Baking in the Car!!
They sound really yummy and when I get a chance I think we need to whip up a batch!!☺

Monday, July 6, 2009


I have this wonderful SIL who gave me this fun little dipping pot for my birthday...
I am in LOVE-it's AWESOME!!
Works great for melting, dipping and keeping the chocolate warm throughout the process.
It helped me make these YUMMY chocolate covered strawberries this weekend☺
Highly recommend it to those that are addicted to dipping like I am!!

---Cookin' Up A 4th of July Celebration---

Nothing is more fun than having a great BBQ on the 4th of July with good friends!!
This year I wanted to make a festive cake to go along with our Celebration.
So I baked a Red Velvet Cake and topped it with blueberries and raspberries (another alternative is strawberries☺) to make a beautiful flag!:)

Red Velvet Cake and Frosting Recipe:
1 cube Butter
1 c. Sugar
Beat together till fluffy.
2 Eggs - add one at a time and beat well.
Make a paste of 2 TB. Cocoa and 2 oz. Red Food Coloring (2 bottles). Add to above mixture.
Add:1 tsp. Vanilla
1 c. Buttermilk
2 3/4 c. Flour (sifted)
Alternate the milk and flour.
Last add 1 TB. Vinegar and 1 1/2 tsp. Soda
Mix really well - Bake 300* for 25-30 minutes.
Cook together -
1 c. Milk
5 TB. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture, cool and than add to sugar mixture. Beat till smooth and creamy - this takes quite a long time to fluff up. Frost and add fruit on top.

Adding to the theme of the fun cake we served refreshing drinks...
Red Tampico Tropical Punch
White Pina Colada's
Blue Berry Kool-Aid

Another fun recipe I like to make in the summer and take to BBQ's --
Italian Spaghetti Salad:
1 pkg. Cooked Spaghetti Noodles
1 jar Creamy Italian Dressing
1 can Olives - drain and slice
2 cans Diced Tomato's rinsed and drained
1 pkg. bite size Pepperoni
Optional veggies that you might like - carrots, celery, green onions.
Cool spaghetti and add about 3/4 of the bottle of dressing or till well coated (too much dressing may cause it to go runny). Than add other ingredients. Mix well.
Chill before serving. I like to make the night before-tastes better the longer it sits.

Wednesday, June 17, 2009

Warm Gooey Home Made Brownies - MMMM!

My mom used to make home made brownies when I was growing up...I don't even think I saw her use a box mix. I loved them!! All warm, gooey, chocolatey - melt in your mouth goodness:) So I was excited to come across this yummy looking recipe and can't wait to try them...

Brownies from Amy’s Bread
Recipe from The Sweeter Side of Amy’s Bread.
3 & 1/3 cups (20 ounces) semisweet chocolate chips
1 cup unsalted butter
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup + 1 tablespoon all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 & 3/4 cups chopped nuts, toasted (optional)
Preheat oven to 350°. Grease a 9″x 13″ baking pan. Line bottom of pan with parchment paper.
Melt butter, half of the chocolate chips, and unsweetened chocolate in a double boiler (or microwave). Let mixture cool to warm.
Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture.
Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips and nuts (if using), mixing just until combined.
Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not over bake. Cool completely in pan on wire rack.
Makes 12 large or 24 small brownies. These brownies may cut better if they are chilled first.

Friday, June 12, 2009


Hi my name is Shannon, and I am an addict. They say the first step to recovery is admitting you have a problem. My addiction is CHOCOLATE!!
Not just any chocolate or some fancy, expensive, imported stuff - NOPE just good old WF, inexpensive, store bought, delightfully delicious CHOCOLATE!! They call it Almond Bark but I call it HEAVEN♥

When I love to dip - anything - I reach for this...Well I needed to make chocolate covered Oreo's for a friend and of course when you have to make them for someone else it never fails you have a catastrophe!!
I used good old Oreo's and they just crumbled when I put Popsicle sticks in them, so I sent my wonderful hubby to the local grocer. He is an amazing man you know!! He solved my problem by buying DOUBLE STUFFED OREO'S - they worked like a charm. They were the WF brand that had a fun flower design on them and I loved how they looked after being dipped.
So if you have a sweet tooth try these out...
After sticking sticks in them place the Oreo's on a wax paper covered cookie sheet and let them harden in the freezer for about 20 minutes.
Melt your chocolate squares in the microwave at 30 second intervals so it doesn't burn and stir till smooth. Dip them and tap off excess chocolate...
Line them up on a foam block to harden...

And than devour their CHOCOLATELY goodness!☺ I am not an Oreo fan but OMG these are so so good!!
Other wonderful things to dip:
Cinnamon Bears
Graham Crackers
Cake Balls
Cheese Cake Balls
Brownie Balls
I think in a perfectly chocolately world you could dip anything!!
Well maybe not veggies☺

Tuesday, May 26, 2009


Last week I was given the opportunity to make brownie bites for a friend's daughters MS graduation. I had the worst experience with them and it took me days to figure out!! I had bought a Betty Crocker brownie mix that called for 2/3 cup oil and I under cooked them to avoid the crunchy edges I have had in other batches. So they turned out a gooey mess. I ended up at the last minute making another batch with the same mix (that's all I had) but I over cooked them and added less cream cheese. They turned out OK, but I suggest using another brand that contains less oil when using them for balls to be dipped.
But on a more exciting note, I purchased this really cool new tool at Micheal's. It worked so well dipping and making neat swirls on top of the chocolates. Like I said I had a tough time so it worked only when they were really cold. I made the best of my situation and double dipped the ones that ended up too gooey to dip and turned the rest into brownie cups with a mold I got (I will post more on that after I finish making up those☺). Their colors are purple and gold so I had fun experimenting with this fun gold dust that a friend of mine gave me. I had purchased golden yellow that turned out looking orange...the kids told me it looked like fry sauce - LOL!! So the dust was a great alternative. I thought they turned out amazing and for the first time was rewarded graciously for my hard work.

Monday, May 18, 2009

SuPeR eAsY SoFt PrEtZeLs

Super Easy Soft Pretzels as seen on Kara's Kitchen Creations:1/2 cup warm water2 Tbsp yeast (I use SAF)
1 cup milk
1 1/2 tsp salt
2 Tbsp sugar
4 cups flour
Add yeast to warm water. Add milk, salt, and sugar. Stir in flour to make a stiff dough. (Unlike most bread recipes, you want plenty of flour. That makes the pretzels chewier.) Knead on floured counter a few times. Let dough sit for about 5 minutes. Form into pretzels following the instructions below. Bake at 400 for about 15-18 minutes. Yum! -Makes about 10-12 pretzels
Pinch off a small ball of dough.
Roll it into a rope about 14" long.
Cross the ends over.
Now bring the ends down to the bottom of the pretzel.
Place the pretzel on a greased cookie sheet and tuck the ends under.
Keep forming pretzels till you run out of dough. Then brush all of them with milk.
If you want, you can sprinkle toppings on the pretzels.
We have tried poppy seeds, sesame seeds, garlic salt and Parmesan, and cinnamon/sugar. Or you can sprinkle them with salt. Most of the time I just leave them plain-and they are still heavenly!
-Sometimes I replace some of the white flour with freshly ground whole wheat flour and it works wonderfully and is more healthy.

Are Those Eggs Still Good To Use?

I found this on Tip Junkie today and thought I would share. I am always wondering if my out dated eggs are still good to eat or cook with.

Ever have an egg in your fridge and you were not sure if it was still good or not? There is an EASY way to find out. As eggs go bad, gases are produced inside the egg. As those gases are produced, the egg becomes more and more buoyant.
Here’s what you do!
Fill a glass with water, place your egg inside.
If the egg sinks to the bottom, it is still good and will be for some time.
If the egg floats to the middle of the glass, it is still good but needs to be used soon.
If the egg floats all the way to the top, you need to throw it away.
I swear knowing this is going to really impress someone at some point in your life.

Thursday, May 14, 2009

{Hats off to the Graduates of 2009}

My mom needed a treat for her graduates next week and thanks to Bakerella I found a really fun idea...
Graduation Cap Pops!!
I found Ghirardelli chocolates in squares, miniature PB cups, chocolate almond bark, mini M&M's, Twizzlers pull-n-peels, and sucker sticks.
Place the PB cups in the freezer for 15 minutes to harden, this makes the wrappers peel off better and the chocolate won't stick. This makes them look better around the edges. Than allow the pb cups to come back to room temp while you heat the chocolate according to package instructions. Dip your sucker stick in the melted chocolate and carefully insert into the pb cup about halfway. If they are still frozen they will break. Allow the sticks to set up.
Unwrap your squares, with a toothpick dab a small amount of chocolate on top, and place mini M&M over the chocolate. Than draw a line with your toothpick and place the licorice on top.
I wrapped the licorice around and under so it would take shape and hang better. Let set up well.
Last dip the end of your pb cup on the stick into some chocolate and place the chocolate square on top. Stick them into a foam block to dry. Mom my is going to bundle three of them in a sack and tie them up with ribbon and a tag. These are going to be so fun and tasty for her students. I thought they turned out so adorable and look yummy!!

Sunday, May 10, 2009

++10 meals in 1 hour++

This week has been CRAZY!! But I found some great deals on meat and decided to do some freezer cooking. I purchased about 18 lbs. of chicken, 7 lbs. of hamburger and freezer bags.
I placed all but 7 chicken breasts in the crock pot and cooked on high for about 4 hours. After the chicken was cooked and cooled I spent about a half hour cutting, cubing, bagging and labeling the chicken. I than cooked half of the hamburger meat with a little dried onion, made patty's with the other half, bagged it and labeled it all. It took me less than an hour and about $25 for all the meals. Here is what I now have in my freezer:
1. - 2 chicken breasts marinated for grilling
2. - 1.5 lbs. cooked hamburger - Taco's
3. - 1.5 lbs. cooked hamburger - Mexican Manicotti
4. - 5 raw chicken breasts mixed with ingredients for Creamy Italian Crock-pot Chicken (see older post for recipe)
5 & 6. - 8 hamburger patties - stacked on wax paper ready for grilling
7. - cooked and cubed chicken - Chicken Enchilada's
8. - cooked and shredded chicken - Haystacks
9. - cooked and shredded chicken mixed with taco seasoning - Chicken Quesadilla's
10. - cooked and cubed chicken - Chicken Spaghetti

[Party Pleasers!]

This weekend I hosted a party and everyone really enjoyed the food so I promised to post the recipes. I made the cake pops and brownie/cake balls for dessert and I already posted them so check out this link for the recipe - CAKE POPS. I got creative using the left over chocolate and vanilla almond bark and double dipped the red velvet cake pops I had made and I thought they were easier and looked really fun:) I served these in a fun glass vase and the cake pops in fun cups full of sugar. The rest of my menu was spinach dip served with crackers and sourdough baguette, veggies with dip, fruit with dip and a lemonade slush

Spinach Dip
1 pkg Pic-A-Sweet chopped frozen spinach
1 16 oz. Sour Cream
1 c. Mayo
1 pkg Knorr Spinach dip
1/2 c. chopped water chestnuts (optional)
Place frozen spinach in pan, cover with water, bring to boil and boil for 3min. Reduce heat, cover and simmer for 4 minutes. Drain well. Cool spinach in fridge and than add remaining ingredients. Chill for 4-6 hours. Serve with crackers and sour dough baguette.
(I didn't have time to chill that long so I made sure the spinach was nice and cold and chilled the dip for an hour before I served - it still tasted really good:))

Fruit Dip
2 pkg 8 oz. Cream Cheese
2 jars Marshmallow Fluff
2 tsp. Vanilla (optional)
Use blender to mix all ing. well. Serve with fresh fruit: Apples, strawberries, bananas, etc.

Lemonade Slush
3 c. Sugar
8 c. Hot Water
1 can Frozen Lemonade (or favorite frozen drink)
2 liter Sprite
Dissolve sugar in hot water, add thawed can lemonade, mix well and place in gallon freezer bag. Freeze. When ready to serve partially thaw, dump into bowl and pour Sprite over top. It will turn slushy. You can garnish with lemon wedges:)

Tuesday, May 5, 2009

--My Favorite Meatballs as seen on GTU--

This recipe was featured today on Good Things Utah and looks delicious. Check out Jenny Stanger's book called Dinner on Ice at her website for more great tips and meals. I love bulk freezer cooking and can't wait for my copy to come in the mail to get more good ideas.

My Favorite Meatballs
Yield: 20 meatballs, Meatballs will last up to 4 months frozen

1 large onion, finely diced
1 C seasoned breadcrumbs
1/2 C water
2 cloves garlic, minced
1 1/2 lb lean ground beef
2 T parsley flakes
1 C grated Parmigiano Reggiano cheese
2 large eggs
2 t salt

Preheat oven to 350 degrees. In a hot skillet sauté diced onions with olive oil and cook for 5 minutes until translucent. Add the garlic and sauté another 2 minutes. Remove from heat and cool. In a large bowl, mix together the meat, eggs, cheese, parsley and bread crumbs. Add the onions and season with salt. Use your hands to mix it together. Add the water, it should be quite wet. Shape into golf ball size balls. Place meatballs in a hot skillet to brown the sides. Then place them on a cookie sheet and bake them for about 15 minutes. Cool and then use some right away and freeze the rest. Freeze on a cookie sheet for 1 hour (flash freeze) then pour all meatballs into a large zip top bag, label and freeze.To serve: Warm meatballs in the microwave and serve with spaghetti sauce on bread, over noodles, with a sour cream sauce or served as appetizers with a BBQ sauce etc...

Swedish Meatball Sauce:
Yield: Serves 4

6 oz sour cream
1 (10 oz) can cream of chicken (or mushroom) soup
1 Cup of water

Mix together the sour cream, soup and water in a medium sauce pan and stir until boiling. Salt and pepper to taste (you can add in crumbled bacon and sliced green onions for freshness and flavor) add 8-10 defrosted meatballs to the sauce and serve over a cooked pasta of your choice.

Monday, May 4, 2009

*Pizza Crust*

I have been making homemade pizza's at our house a lot lately and would love to find a recipe so I don't have to keep buying the dough. I came across this one and heard it's the best. Can't wait to try it tonight:)

1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
1 Tbsp. vegetable oil
2 1/2 cups flour
Dissolve the yeast in the water. Add the oil, salt and sugar. Let yeast mix sit for about 5 minutes. Add the flour and mix well.
Dump onto a floured surface. Knead into a smooth dough (about 5 minutes). Roll out and press down on a greased pizza pan (if you have it, dust with cornflour after greasing the pan).
Add toppings.
Bake at 425 degrees for around 12-15 minutes, until the crust looks crispy and lightly browned.

Sunday, May 3, 2009

~~You can never go wrong with CHOCOLATE and PEANUT BUTTER~~

I had this dilemma...
A smooth, milky, melted bowl of chocolate and a pan of smooshed up peanut butter bars.
What was a chocolate loving girl like me suppose to do?
Remind myself that everything dipped in chocolate tastes better!

Last week while trying to come up with other flavors of cake balls I made a pan of peanut butter bars and was going to try and shape them into balls, put them on sticks, and dip them in chocolate - Oh my goodness - Heaven! I love Reese's PB Cups! They are my absolute favorite treat!! So when I came up with these my mouth was watering just thinking of the combination on a stick. BUT...after adding more peanut butter to the cooked and crumbled bars it became a mess. All week I have been trying to think up something to add to the mixture to make it stick together and form balls. Well nothing came to me and I figured I had to do something with it.
So low and behold the ginormous PB Cup...
I took silver cup cake liners, spread a small dab on the bottom of the liner, sprinkled the PB bar mixture into the cup filling it about 2/3 full, and than spreading more chocolate over top.
I placed them in the freezer for about 5 minutes to set up and VIOLA -- HEAVEN!!!!
Well we will admit (my dear hubby was the taste tester) they are a bit BIG and RICH!
So not wanting to have 50 huge PB cups in the house with a PB cup addict I decided to whip up something a little less overwhelming.
I put wax paper on a jelly roll pan, spread 3/4 of the melted chocolate all over the wax paper....
Sprinkled the PB bar mixture (see recipe at the end) over the chocolate, smashing it down into the chocolate...
Take the remaining chocolate and drizzle over top...yours will look prettier:) I ran out of chocolate and attempted to make it look edible. They are a little messy so spreading more chocolate over top to create another layer instead of drizzling may help.
Put them in the freezer to set up and cut with knife or pizza cutter and ENJOY!! Thank goodness we are going to a BBQ tonight and I can share these. Because my diet just isn't going to work with a huge pan full of PB and Chocolate:)

3/4 c. Margarine or Butter
3/4 c. Sugar
3/4 c. Brown Sugar
2 Eggs
1/2 tsp. Salt
3/4 c. Peanut Butter
3/4 tsp. Baking Soda
1 1/2 c. Flour
1 1/2 c. Quick Oats
Cream sugar and margarine. Add eggs and vanilla, and than peanut butter. Gradually add combined dry ingredients. Pat into a jelly roll pan and bake 350* for 10-12 minutes. Cool.
To make the PB mixture for the PB Cup Bars crumble the cooled bars and add 1 cup peanut butter. Mix together until very crumbly and prepare as suggested above.

Monday, April 27, 2009

Chocolate Strawberry Crispy Pie

Another recipe from GTU...sounds yummy!! I want to try it this weekend:) But I love chocolate and raspberries so I am going to use raspberry sherbet - HMMM! I will post some pics after I make it!

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1 quart favorite flavor ice cream
Butter an 8” pie plate; set aside. In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie place. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream and remaining sauce. Decorate with berries - raspberries, strawberries, etc.!

Friday, April 17, 2009

Ranch Pork Chops

4-6 pork chops (I purchase the center cut and not the assorted variety)
1/4 cup flour
1/2 cup Ranch Dressing
1 teaspoon dried Italian Seasoning
1/2 cup Parmesan Cheese
Preheat oven to 375 degrees.
In one shallow container, mix together the flour and Italian seasonings. In another shallow container, pour in the Ranch dressing. Trim all fat from the pork chops and then dredge in the flour. Dip the pork chop into the dressing on both sides. Place pork chops on a greased baking dish and sprinkle the tops with a little Parmesan cheese.
Bake for 35 minutes.

Thursday, April 16, 2009

Cafe Rio Salad - YUM!!

A friend of mine sent this to me today and I am so excited!! Really this is my favorite salad! Hope you all enjoy it!! YUMMY!!!!

CILANTRO-LIME RICE1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Sweet Pork2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Salad Dressing
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That's it!

Monday, April 13, 2009


These cake pops are the most HEAVENLY little treat!! I came across them on BAKERELLA's blog and fell in love. She is an amazing, creative cook that is very talented. Mine are nothing compared to her creations. So check out her blog for more than a dozen ideas on how to make and decorate these fun new "pops"!!

I went crazy and made three different batches in one day. I baked basic boxed brownies, boxed strawberry cake with confetti frosting, and a homemade red velvet cake with frosting from scratch. That is why my pictures are all different. The recipe for each of them are at the end. I made a lot of mistakes and my last batch of pops turned out the best so please read and follow all directions if you want to learn from my mistakes - lol!!

I wanted to get them all baked fast, so I used a 13x9 pan, two round, and two heart pans. But any cake pan will do :)

Basic Cake Pop Recipe:
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
1 pkg chocolate or vanilla bark (Kroger brand is good) or any color chocolate melts
Lollipop sticks

After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.) I will admit I used the whole can and it made them too soft and not really cake-like, made it harder to roll and keep ball shape. So I prefer to use about 3/4 of the can:)

Brownie Pops:
I used a basic brownie boxed mix and after cooling I stirred in a 8 oz. pkg of cream cheese. I would suggest not using the full package if you don't want them to be as gooey as mine were (they sure tasted yummy though). They were harder to roll, keep shape, and dipping was a challenge. So use 1/2 of an 8 oz. pkg!! These were my favorite dipped in the white chocolate.

Red Velvet Cake and Frosting Recipe:
1 cube Butter
1 c. Sugar
Beat together till fluffy.
2 Eggs - add one at a time and beat well.
Make a paste of 2 Tbl. Cocoa and 2 oz. Red Food Coloring (2 bottles). Add to above mixture.
1 tsp. Vanilla
1 c. Buttermilk
2 3/4 c. Flour (sifted)
Alternate the milk and flour.
Last add 1 Tbl. Vinegar and 1 1/2 tsp. Soda
Mix really well - Bake 300* for 25-30 minutes.
Cook together -
1 c. Milk
5 Tbl. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture and than add to sugar mixture. Beat till smooth and creamy - this takes quite a long time to fluff up.

Some other ideas and instructions for making cupcake pops click on the link below!! Have fun and ENJOY!!
cupcake pops

I had to take a picture of my RED hands from rolling the red velvet cake balls. Luckily it didn't stain! This was from the two bottles of red food coloring you add to the batter. Mine were a little gooey from using too much of the frosting though.

Roll mixture into quarter size balls or egg shapes and place on wax paper covered cookie sheet. (Should make 45-50) Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)Place them in the freezer for a little while to firm up. This is a very important step...I learned the hard way and my balls kept falling off the sticks. My last batch I got fed up, went back to her blog and found out I was suppose to stick them in freezer. Wow did they work so much better!!

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.Place in a Styrofoam block to dry. During this process I was having problems and not enough sticks, so I just dipped mine into chocolate. I wanted them to look like speckled eggs so I added pink and purple sprinkles to the white, vanilla bark. If anyone knows a good trick to dipping chocolates and making them look pretty -PLEASE- let me know. Mine didn't look as well as I hoped!!

I packaged some of them in fun Easter/Spring bags and tied them with a pretty bow!

The fun speckled egg pops I put in flower pots with "Nest" Krispy Treats (basic rice krispy treat recipe that I substituted chow mien noodles instead of rice krispy's) and chick Peeps for decoration. These where a fun treat that we gave to our family and friends for Easter!!