Cake Pops . . .

Make a cake per mix instructions. I made a basic chocolate cake. Make sure you let it cool, completely! I cut mine in chunks and put it in the fridge for an hour or so.

Make Cream Cheese frosting. I made mine with this basic recipe:
1 8oz cream cheese (softened)
3 cups powdered sugar
1 t vanilla
3/4 stick of butter
1 T milk (or cream if you're feeling risky)
mix with hand mixer until smooth
Crumble your cooled cake. Add frosting until it is the consistency of playdoh. I used the universal measurement of a "glump". (Probably a cup or so.)



Roll cake with your hands to form smallish balls. Put them on a cookie sheet and put in the freezer.


Melt candy melts or almond bark in a mug per package instructions. Dip cake balls that have been put on a sucker stick. Roll until excess chocolate drips off, sprinkle before chocolate cools.



I stuck my pops in floral foam that I shoved in a basket. (I left it wrapped in the plastic so the foam wouldn't flake and be icky)

Frozen Strawberry Cake . . .

Ingredients:

1 box white cake mix
1 box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add about 3/4 of the pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared 9x12 pan, and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool completely before icing

Icing

Powdered Sugar
Butter
Remainder or pureed strawberries
Bit of milk


Mmmmmm!

Green Olive dip . . .

Mmmmm! This one will knock your socks off if you like green olives!

2 blocks of philadelphia cream cheese softened
1 cup of mayonnaise
4 T of olive juice

Mix all together with mixer.

Add one small bottle of olives with remaining juice poured off and finely chopped
1/2 cup of finely chopped pecans

This is WONDERFUL with Cracked Pepper and Olive Oil Triscuits.

Tomato Salad . . .

My husband and I planted a garden this summer. We planted way too many tomatoes (is there such a thing?) so I have had to be creative. I invented a Tomato Sald that I LOVE so much!

A while ago at Sam's club they were promo-ing this garlic seasoning with salmon. It is FABULOUS! I simply pan sear the salmon in butter with the seasoning. I have tried it on chicken, not so good. I decided to give it a shot with tomatoes.

I simply cut the grape tomatoes in half, or quarter the romas. We also planted these yellow ones shaped like light bulbs. Then I simply toss them in a little olive oil, Tone's Rosemary and Garlic Seasoning, salt and pepper. Then, I either add grated parmesan or slice string cheese.

I have also added shells and pepperoni which is really good too.

Enjoy!

Greatest tip ever . . .

A week ago I was eating in a local mexican restaurant. I went to dig into my guacamole and the entire scoop was filled with the avocado seed. When I mentioned it to the waitress she kindly offered to get me another serving, and informed me that the cooks do that to stop the guac from browning. I thought hmmm, wonder if that works?

Today I made guacamole. I left two seeds in. (I figured if one works, two works better!) This picture was taken 3 hours after it was made. Look mom no brown!
I have posted my recipe for guacamole before, but here's a refresher. This is what I did today,

4 avocados peeled, seeded and smushed with a fork in bowl
4 garden tomatoes, I prefer roma
5 or 6 shakes of Tabasco
dollop of salsa (more if you don't use fresh tomatoes)
1/4 cup of sour cream (can add a little ranch dressing for a zing)
salt pepper
an avocado seed (or 2)

Mix and put in sealed container in fridge, with pits!

Sheri's fried rice . . .

I made this last night. I haven't made it in years and forgot how much I loved it. I will let you know how I made it last night, but you can tailor it for you family. . .

2 scrambled eggs finely chopped
1 cup of fresh mushrooms chopped
1 cup of snow peas chopped
1 chicken breast chopped and browned in skillet

Mix these ingredients and toss in pan with a little oil just to warm them. Shake in soy sauce to taste. (I like lots!)

Add to 4 servings of Brown Rice (no butter, yes salt)

Easy!

Chocolate Covered Pretzels . . .

So very easy, and could be boring, but you can do some really interesting and fabulous combos if you just think outside of the box.

I hadn't made covered pretzels in years. I was in the grocery and found these adorable honey wheat mini pretzel twist rods. I thought they would be perfect for dipping. And they are festive and look great on a platter.


This was the fist batch I made a couple weeks ago. I had some Witlon melts in the cabinet so I used those. I remembered that I also had some white dipping bark left over from something or another. These are simply sprinkle ones and chocolate/white drizzled combo ones. I also had some walnuts so I dipped the pretzels in white bark, sprinkled on crushed walnuts and drizzled choclate over to hold them on. They are fabulous, chunky and I think are becoming my trademark!


We had a July 3rd party to go to last night and I decided the kids would love these little-more-than-a-bite-size treasures. I was right! They were a hit. I once again made all of the above and more. While I was standing in front of the pantry looking for inspiriation I found marshmallow-lovers hot chocolate packets. They have an entire packet of marshmallows only, so I made S'mores pretzels. They were gone in 2 seconds! I had nuked too much white bark and was out of ideas. I had been eating celery and peanut butter and the peanut butter jar was still on the counter. I decided to try to add a hunk of peanut butter to the white bark. I rewarmed it and it worked. Voila! Peanut butter dipped pretzels drizzled in chocolate. Yum!



Which bring us to today. We are heading to a cook-out at my parents house and my kids were begging for more pretzels. They would have been ADORABLE with red, white and blue sprinkles, but I am too cheap and too lazy to run out to the grocery. I did all the old favorites (using chunky peanut buter this time) and added white dipped pretzels topped with crunched up butterscotch candy canes (I know it's July don't judge) and we shall see how those are received. I ran out of pretzels so I also dipped some Town House crackers to fill the platter. I dipped those in chocolate and drizzled the left over peanut butter mixture to half. Mmmm!

I almost can't wait until the next carry-in to make more. I have grand thoughts for dipped pretzels with some ground and roasted coffee beans, Fruit Loop pretzels, toffee pretzels, Oreo pretzels and maybe even some with dried fruits! I will definintely keep you updated!

Tomato Bisque . . .

2 Large Cloves Garlic, minced (I use bottled minced garlic – 1 Tablespoon)

2 onions (can use frozen for a shortcut)

4 Tablespoons Butter

1 - 28oz Can of Diced Tomatoes

1 – 46oz Can of Tomato Juice

4 – Bay Leaves

1 – 8oz Package of Cream Cheese - softened

1 – Pint of Heavy Cream (you may also use light cream)

Salt & Pepper to taste

Lemon Juice (I use ½ of fresh lemon)

Saute’ onion and garlic in butter until soft. Add tomatoes, tomato juice and bay leaves. Simmer for 45 minutes. Remove from heat. Remove bay leaves from soup. Put two cups of soup in blender with the cream cheese and puree’. Add cream cheese mixture to soup. Add heavy cream and season with salt, pepper and lemon juice. May be served hot or cold. You can also add cooked shrimp, lobster or crabmeat.

Famous Dumplings in pictures . . .

Mix together:

5 cups flour
3 eggs
1 1/4 cup of broth
1 tsp garlic
1/2 Tspn Baking Powder
salt and pepper

While you are preparing dumpling dough, put some chicken stock on to boil. I used chicken breast that I have boiled and shredded, but sometimes the family just wants dumplings with no chicken.

Mommy's little helper

Flour the counter and roll out mixed dough (dough will be thick and springy)

Cut into long strips with pizza cutter lengthwise and then crosswise to make
strips about 1 inch by 3 inches.

Gather them up in a big wad. They will come apart in the boiling stock.

Drop in boiling broth - they will cook through in about 3 minutes.

They plump when you cook 'em.

Enjoy!

Mmmmm!

(crossed posted on my regular blog)

Sun Dried Tomato Cheese Dip . . .

2 blocks cream cheese (softened)
2 c. Mayo
Garlic powder
Onion powder

-blend above together til smooth

Add 1 jar of sundried tomatoes (chopped)
Add 1/2 jar roasted red pepper
Stir into Cr cheese mixture

Stir in:
2 cups italian cheese blend
2 cups mozzarella
3/4 c shredded parmesan

Baked in a greased pan about  30 min. @ 350

Easy Peas-y Tuna Casserole . . .

1 package egg noodles - cooked
1/4 cup chopped onion
1 cup frozen peas
2 cans drained tuna
1 can drained mushrooms
2 can cream of mushroom soup

Mix together in casserole dish

Bake 15-20 minnutes at 400 degrees

Top with 2 cups shredded cheese and c rushed chips and bake for 5 minutes more to melt cheese.

Broccoli Salad . . .

2 bunches of broccoli
1 lb of bacon crumbled
1 cup red grapes (or I prefer raisins)
1 small size red onion chopped
1/2 c sunflower seeds

Chop and mix

Dressing:

1 cup Mayo
1/4 cup sugar
squeeze of lemon juice

Stir together and stir into salad.

Pizza Poppers . . .

Your kids will LOVE this.

1can of buttermilk biscuits
pasta sauce
pepporoni slices
string cheese cut into small chunks

Sesame seeds
Oregano

Flatten biscuit and spoon on 1/2 tsp of sauce.
Add pepperoni and chunk of string cheese
Pinch together and roll to make ball
Roll ball in sesame seed and oregano mixture

Place popper on baking sheet and bake at 375 degrees 12-14 minutes until golden.

Oriental Slaw . . .

1 head cabbage thinly sliced
5 green onions chopped
2 pkg ramen noodles
4 ounces sliced almonds

Saute noodles and almonds in 2-3 tsp oil and let cool

Mix together:
1 cup light oil
1 cup sugar
3/4 cup white vinegar
2 tsp soy sauce

Add to cabbage and other ingredients, toss and chill

Lemon Poppy Seed cookies . . .

From Lisa over at Life in the Grateful House

Martha White Lemon Poppyseed Muffin Mix
2 T Sugar
1/4 C Melted Butter
2 T Milk

Mix well and roll into 1" balls and put on a cookie sheet. Bake 5 -7 minutes until edges are lightly brown @ 350 degrees.
Makes 24 cookies in less than 15 minutes!

Baked Macaroni and Cheese . . .

1 1/2 cup uncooked macaroni noodles (shells, rotini, elbow, anything)
3 cups milk
2 cups shredded cheese (cheddar, colby jack, whatever)
a few slices of Velveeta
1/4 cup margarine - sliced into pats


Mix all together in 9x13 pan, slat and pepper to preference
Bake at 30 degrees for 45 minutes to 1 hour
Let sit for 5 minutes to firm up

Mountain Dew Dumplings . . .

2 rolls crescent rolls
1 or 2 Granny Smith apples - thinly sliced
2 sticks butter
1 1/2 cup sugar
1/2 t cinnamon
Can of Mountain Dew


Unroll 2 cans of crescent rolls

Place one or two slice of apple in each roll and fold up
Place each dumpling with apple in 9x13 baking dish

Melt 2 sticks butter
Add 1 1/2 cup sugar and 1/2 t cinnamon
Pour over rolls

Pour Mountain Dew over the whole dish

Bake at 350 degrees for 40-45 minutes

Portabella Frittata . . .

Rinse and dry a large Portabella mushroom without stem

Season cap with olive oil, minced garlic and pepper
Bake in 400 degree oven for 10 minutes

Finely chop a red pepper and add to 12 eggs and 1 tsp salt. Scramble mixture and pour over heated cap. Bake at 350 for 15 minutes

Dot egg filled cap with asiago cheese and prosciutto and return to oven for 15-20 more minutes.

Shortbread . . . from Little Birdie Secrets . . .

Chocolate-Dipped Shortbread Recipe From Little Birdie Secrets

(these are mine with the addition of some pink sqiggles with Wilton melts)

4 cups flour
1 lb. butter
1 cup sugar
1 tsp. almond extract
1 bag Wilton Candy Melts or similar melting chocolate (we like "light cocoa" flavor)

Cream the butter and sugar with almond extract, then add flour and mix well. Roll out on a lightly floured surface and cut into desired shapes. Bake at 300 degrees for 25-30 minutes.
(Start checking after about 20 minutes. You want them to be just barely browning
around the edges.) Yields about 3 dozen cookies, depending on size of your cookie cutter.

Allow cookies to cool. Melt chocolate according to package directions. Dip half of each cookie in chocolate and place on wax paper to cool. When you start running low on chocolate, use a spoon to pour chocolate over cookies. Use the back of the spoon to smooth chocolate around until well-covered. Try not to eat too many before you pack them in your tins! They're addictive!

If you haven't checked out this blog you MUST. These ladies are SUPER crafty and have the MOST WONDERFUL ideas on the planet. Every week I find at least one thing I do from their site and I am not remotely talented in the cratfy-ness department. They do recipes, paper crafts, crocheting, sewing, everything! They are SUPER! Add them to your blog reader right now. Go.

Stuffed Peppers . . .

1 lb hamburger
1 cup cooked rice
1 can tomato sauce (15 oz)
2 T chopped onions
1 t salt
1/2 t garlic salt

Fry hamburger with onion and drain
add rice, garlic and salt and heat through
Stuff into hollowed peppers and sauce over peppers

Cover and bake at 350 degrees for 45 minutes
Remove foil and bake 15 minutes more.

Paula Deen's Breakfast . . .

I never watch Paula Deen, but I did once and this was on. It was a huge hit with my family! Dustin wanted breakfast food for his birthday dinner last year and it was fabulous.

Ultimate Coffee Cake :

• 16 to 18 unbaked frozen dinner rolls
• 1 (3-ounce) package regular butterscotch pudding mix, not instant
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all.

To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Bake at 350 degrees for 30 minutes. Remove from the oven and allow to cool for 5 minutes.

Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Hash Brown Quiche :

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Omelets for a Crowd:

• 6 large eggs
• Salt and freshly ground black pepper
• 2 to 3 re-sealable plastic freezer bags

Optional Add Ins :

• Shredded Cheddar
• Crumbled feta
• Shredded mozzarella
• Cooked and crumbled bacon
• Cooked and crumbled sausage
• Diced ham
• Chopped bell peppers
• Chopped spinach
• Diced red onion
• Diced tomatoes
• Sauteed sliced mushrooms
• Sliced black olives

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

Baked Rice . . .

In 9x13 pan mix:

1 1/3 cup uncooked rice
2 2/3 cup water
2 T butter
1 T salt

Cover with foil and bake on 350 degrees for 30 minutes

This can used for many things and makes a simple, easy side dish. Buttery, warm and carbilicious!

Puppy Chow . . .

Not a dinner, but I certainly would eat it for dinner! :)

1 cup chocolate chips
1/2 cup peanut butter
1/2 cup margarine

Melt together in microwave
Pour over Rice Chex or Crispex cereal
Shake with 2 cups powdered sugar in gallon baggie

The best nacho dip . . .

Put the following in the crockpot:

1 pound browned and drained hamburger
1 packet of taco seasoning mix
1 medium onion diced
2 can Amour chili NO beans
16 ounces of Velveeta cut into inch cubes

Stir together and heat through in the crockpot for at least 1-2 hours.

This is a pretty big batch and freezes really well if you have leftovers. Heats nicely in microwave for leftovers as well if you add a little water and stir before heating.

Crab Cakes. . .

1 cup boiling water

1 pkg. STOVE TOP Cornbread Stuffing Mix

3 eggs

2 cans (6 oz. each) crabmeat, drained, flaked

1/4 cup butter or margarine

1 medium lemon

Add boiling water to stuffing mix; stir just until moistened. Let stand 5 min.

Beat eggs lightly in large bowl. Add crabmeat; mix lightly. Add prepared stuffing; mix well. Shape into 6 patties.

Melt butter in large skillet on medium heat.

Cook patties 5 miutes on each side until heated and lightly browned on both sides.

Serve with the lemon wedges.

Homemade Chicken and Dumplings. . .

When Robert and I first got married he wanted me to learn how to make his Mammie's chicken and Dumplings. One time when she stayed with us I had her show me . . .

I used to start out with a whole chicken and boil it for hours, pick the meat off the bones, add more water and bouillon to make the broth and then make the dumplings. Then I realized that my family was only eating the dumplings and broth and leaving the chicken in the bottom of their bowls. I figured all that work for nothing was unnecessary. So here is the short version . . .

I fill a stock pot with chicken broth (I like the organic stuff) and throw in a pound or so of shredded chicken that I boiled in water and shredded with a fork.

While that is boiling, I make my dumplings. Mix:

5 cups flour
3 eggs
1 1/4 cup of broth
1 tsp garlic
1/2 Tspn Baking Powder
salt and pepper

Flour the counter and roll out mixed dough (dough will be thick and springy)
Cut into long strips with pizza cutter lengthwise and then crosswise to make strips about 1 inch by 3 inches.
Throw in boiling broth - they will cook through in about 3 minutes.

Oh my gosh! I have to make that for dinner tonight, just typing it out makes me want it. . .

Dreamy Orange Jello Salad . . .

This one is compliments of JR over at Green Eyed Gurl. Mmmmm there's nothing like jello and cool whip to make me want seconds!

3 c. boiling water
1 sm. pkg. orange Jello
2 pkgs. instant vanilla tapioca pudding
1 can mandarin oranges, cut up & drained
1 (9 oz.) Cool Whip

Mix water, Jello and pudding and put in refrigerator for 1 hour, stirring every 15 minutes. After an hour, fold in oranges and Cool Whip. Serve in fancy dish.

Robert's killer Tuna Salad . . .

Robert makes the best Tuna Salad ever! That's why I married him, but shhhh don't tell him that. I made it last night . . . Remember I measure nothing so here ya go . . .

4 large cans of tuna drained well
1 medium size onion - chopped coursely
6 boiled eggs - chopped coursely ( I like chunky tuna salad )
4 dill pickles - chopped
celery finely chopped ( I hate the texture of celery )
1 tsp pepper (maybe more)
1 tsp salt
1 glob (probably 1 1/2 cups) miracle whip light or free
a good squirt of mustard
a dollop of sour cream ( maybe 2 tbsp)

Mix and enjoy!

I love to eat tuna salad rolled in wheat tortilla with a slice of yellow pepper and red pepper and a big ole lettuce leaf.

Garlic Sheese biscuits ala Red Lobster . . .

2 c. Bisquick mix
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. butter
1/4 tsp. garlic powder

Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Brush with melted butter and garlic powder.

Orange Smoothies . . .

Just Like Orange Julius. . .

1/2 can frozen OJ
1 cup milk
1 cup water
1 tsp vanilla
1/4 cup sugar
8-10 ice cubes

Blend til frothy!

Mmmmmm! Orangey-goodness.

Mexican Baked Fish

(this is courtesy of Postcards from Insanity)


1 ½ lbs tilapia or cod
1 cup salsa
1 cup shredded sharp cheddar cheese
½ cup coarsely crushed corn chips
¼ cup sour cream

Preheat oven to 400. Spray 8x12 baking dish with cooking spray. Rinse fish under cold water and pat dry with paper towel. Lay fillets in baking dish. Pour salsa over top. Sprinkle with cheese. Top with corn chips. Baked uncovered for 15 minutes or until fish flakes with fork. Serve topped with sour cream.

Ritz Chicken Casserole

(this one was courtesy of Postcards from Insanity)

Ritz Chicken Casserole
2 sleeves Ritz crackers
1 can cream of chicken soup
1 cup sour cream
½ cup chicken broth
4 boneless chicken breasts, cooked & cut into pieces
4 ounces margarine, melted

Crumble 1 sleeve crackers in bottom of casserole dish. Drizzle ½ the melted butter over crackers. Mix chicken with soup, sour cream and broth. Pour mixture over crackers. Crush other sleeve of crackers over chicken mix and drizzle remaining butter over top. Bake at 300 for 30-40 minutes.

Mexican Lasagna

In large pan,brown
1 lb. ground beef
with 2 tsp. chili powder


Add:
2 cans diced green chilies
2 cans (12 oz) mexican stewed tomatoes
Simmer for 10 min.

In a 9 x13 pan, layer 6 corn tortillas, 1/2 can of refried beans, 1/2 of the meat mixture, and 1/2 bag of mexican shredded cheese. You can use just cheddar if you'd like. Repeat the layers one more time: tortillas, beans, meat mixture, and cheese.

Bake at 375 for 25 minutes

Can easily be down the night before to pop in the oven the following day.

I tried this the first time from Little Birdie Secrets.