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Showing posts with label Yummy. Show all posts
Showing posts with label Yummy. Show all posts

Tuesday, November 19, 2019

"Elsa's Ice" Rock Candy



Disney's Frozen II is coming out in theaters this week! Elsa's Ice Candy is perfect to make for a Disney's Frozen themed Party or just for fun. I made this for a fun treat for my kids and they loved in.



Ingredients:
  • 1-3/4 cups Granulated Sugar
  • 1/2 cup Light Corn Syrup
  • 1/2 cup Water
  • Food Coloring 
  • 1/2 tsp. Flavoring
  • Powdered Sugar for coating
*Other materials you will need include a sauce pan, baking sheet, and candy thermometer. 

Directions:
  1. Lightly spray a baking sheet or place a silicone baking mat on a baking sheet. 
  2. Add sugar, corn syrup, and water to a sauce pan. Bring to a boil while stirring constantly to dissolve sugar. Once it is boiling you can stop stirring. Let it keep boiling until it reaches 300℉ on your candy thermometer. 
  3. Once the temperature reaches 300℉ remove it from the heat. Working quickly, add the food coloring and flavor. I used strawberry flavor and a few drops of blue gel food coloring, so it ended up tasting like cotton candy. Stir quickly and pour onto your prepared baking sheet. Tip the sheet frpm side to side to help spread the candy and tap the sheet lightly to remove bubbles. 
  4. Allow the candy to cool and harden completely, about 30 minutes.
  5. Flip the baking sheet over to remove the candy. Use a hammer or something sturdy to break your candy into desired size pieces. 
  6. Coat your candy pieces in powdered sugar. This will stop it from being sticky. If you want cleaner or more clear looking pieces, use a lint free cloth to rub some of the powdered sugar off. 
  7. Keep in an air tight container. Enjoy!

Tips/variations:
*You can make your candy any color or flavor. This could be an easy treat to add to any themed party. I love to have red cinnamon candy during the holidays.  
*Be careful when breaking the candy, it will be a little sharp.




Thursday, February 21, 2019

Special K Bars


A Delicious Classic Bar for any occasion!




Ingredients:
  • 1 cup Sugar
  • 1 cup Corn Syrup
  • 1 cup Peanut Butter
  • 6 cups Kellogs Special K Cereal
  • 1 cup Milk Chocolate Chips
  • 1 cup Butterscotch Chips

Directions:
  1. In a pot on the stove at medium heat, stir the sugar and corn syrup constantly until boiling. 
  2. Remove from heat and stir in Peanut butter. 
  3. Put cereal in a large bowl. Pour the sugar over the cereal and mix well. 
  4. Pour into a lined cake pan and press flat.
  5. Melt together both chips on low heat in a small pan. Stir constantly so it does not burn. Pour over the bars and smooth out with a knife. 
  6. Put in the fridge to cool. Once cooled, cut into bars. 
  7. Enjoy!

Tips/Variations:
  • Add festive sprinkles to the top of the chocolate before cooling for special occasions. 
  • If you melt the chips in the microwave be sure to stir every 20 to 30 seconds. It will burn quickly. 




Mint Chip Cookies


These Taste Just Like Mint Chip Ice Cream!




Ingredients:
  • 1 cup Butter, Softened
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 1 1/2 tsp. Mint Extract (not peppermint)
  • 1/2 tsp Vanilla Extract
  • Green Food Coloring
  • 3 Cups Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Cream of Tarter
  • 1/4 tsp. Salt
  • 1 Cup Andes Cream de Menthe Baking Chips
  • 1 Cup Semi-Sweet Chocolate Chips


Directions:
  1. Preheat oven to 350℉
  2. Cream Butter and sugar until fluffy. 
  3. Add eggs, 5-10 drops of food coloring, and mint extract. Mix well for about 2 mins. Add more food coloring if needed, the color will lighten when dry ingredients are added. 
  4. In a separate bowl mix dry ingredients. Sift into wet ingredients a little at a time. Mix until combined. 
  5. Add the mint and chocolate chips and stir until incorporated. 
  6. Line cookie sheets with parchment paper or silicon mats. Drop cookies using a cookie scoop or about 1 1/2 table spoon size balls. 
  7. Bake for 8-10 mins. Watch for them to start cracking and then remove from oven. Let cool on baking sheet for a few minutes to set. Transfer to a cooling rack to finish cooling. 
  8. Enjoy within 4-5 days! Yum!

Tips/Variations:
  • You can put these in the freezer once baked and cooled to save for a special occasion. These are best if frozen in an air tight container for up to a month. 
  • These are great any time of the year but great for Christmas or St. Patrick's Day because they are green. 
  • Make these into an ice cream sandwich with one scoop of vanilla ice cream between for a cool treat. Or break into pieces over a bowl of ice cream.

Banana Bread



 This always turns out moist and delicious! It never lasts long in our house!


Ingredients:
  • 1/2 cup Butter, Softened
  • 1 cup Sugar
  • 3 Ripe Bananas, mashed
  • 2 eggs, beaten
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 1/4 cups Flour

Directions:
  1. Preheat oven to 350℉
  2. Cream together butter and sugar. 
  3. Add beaten eggs and mashed bananas, mix well. 
  4. Mix dry ingredients in a separate bowl. Add slowly to the wet ingredients until combined. 
  5. Pour into a greased and lightly floured loaf pan.
  6. Bake for 45-55 minutes.
  7. Let cool and Enjoy! I like to cut a slice out while it is still warm and spread some butter on it. 

Tips/ Variations:
  • Make banana bread muffins instead! Grease and flour a muffin tin and bake for about 20 minutes. Do not use muffin liners, it will stick. 
  • Keep in an air tight container on the counter for 4-5 days.


Wednesday, September 26, 2018

Unicorn Ice Cream Cone Cakes





Unicorn Cone Cakes


Ingredients:
  • 24 Ice Cream Cones
  • 1 box of Cake Mix and Ingredients Listed on Box
  • 2 Tubs of White or Vanilla Frosting
  • Food Coloring Gel
  • Frosting Piping Bag and Large Star Tip
  • Mini Marshmallows
  • Pink Sugar Sprinkles
  • Starburst Unicorn Horns
Directions:
  1. Preheat over and prepare the cake mix according to the box. 
  2. Place the cones in muffin pans. Use foil if needed to keep the cones from tipping over, or just have a steady hand when moving the pans. 
  3. Fill each cone leaving at least 1/2 inch of space from the top of the cone. This will give the cake batter space to rise. I learned this the hard way. 
  4. Bake the cake for about 12-15 minutes Keep an eye on the cake and check it to see if it is baked through. It could take more or less time depending on the mix you have. 
  5. Move cone cakes to a cooling rack. 
  6. Prepare your frosting. Separate the white frosting into 3rds, keeping one 3rd white. Using food coloring turn one 3rd pink and the other purple. Using the gel color will keep the frostings consistency, if you use liquid it could make the frosting runny. 
  7. Make sure your tip is in the piping bag. Scoop the frosting into the bag switching colors with each scoop. Do not stir the colors together. As you squeeze the frosting out of the bag it will swirl together. 
  8. Top each of your cone cakes with frosting once they are cooled.
  9. Prepare your Unicorn Horns (click the link for the directions).
  10. Make the ear with the mini marshmallows. Cut one marshmallow in half diagonally along the side with a clean scissors. Dip the sticky parts in sugar sprinkles. 
  11. Place the horn in the center of the frosted cones and then the ears on each side of the horn. 
  12. Use a cake pan with a sheet of colored tissue paper laid in it to hold the cones. 
  13. Enjoy!



Starburst Unicorn Horn Cupcake Decoration


Starburst Unicorn Horn 



Materials:
  • Starburst Candies (1 will make 2 horns) 
  • Knife

Directions:
  1. Unwrap a few starbursts and cut them in half. 
  2. Take one half and start to squish, pull, and twist it into a snake like shape. Have each end be thinner and the center be thick. Do this again with another color. 
  3. Take your 2 stretched colors and twist them together. 
  4. Cut your twisted starbursts in half and then you have 2 horns. 
  5. Use these to decorate cupcakes or other sweet treats!
Notes: I used the Starburst FavReds to get all the pink colors!  Click here for the Cone Cake Recipe!


Monday, September 17, 2018

Spicy Shrimp & Tortellini Soup


This Soup is Another Family Favorite!



This is a very spicy soup. If you are not a fan of spicy food check out my variations below.

Ingredients:
  • 1/4 cup Olive Oil
  • 2 Celery Sticks, Chopped
  • 4 Garlic Cloves, Smashed & Peeled
  • 2 large Shallots, Chopped
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 lb Chorizo (Spicy Pork Sausage)
  • 2 Cups Dry-White Wine (Pinot Grigio)
  • 1 6oz Can Tomato Paste
  • 6 cups Chicken Broth
  • 2 Dry Bay Leaves
  • 1 pack Three Cheese Tortellini (not dry)
  • 1 Pound Peeled & Deveined Shrimp (uncooked)
  • 1 15oz can of Cannellini Beans (White Kidney Beans), Rinsed & Drained
  • 1 Cup Fresh Basil Leaves, 
  • 1 Tbs Chopped Fresh Thyme or 1 tsp dry Thyme
  • Crusty Bread

Directions:
  1. In a large stock pot heat the oil over medium-high heat. Add the Celery, Garlic, Shallots, Salt, & Pepper. Cook until vegetables are slightly softened, 4-5 mins. 
  2. Add the Chorizo. Break into pieces with a wood sppon and cook until brown, 4-5 mins. 
  3. Add the Wine and scrape the brown bits off the bottom of the pan. 
  4. Stir in Tomato Paste, Chicken Broth, and Bay Leaves. Cover, bring to a simmer, and cook at a Medium-low heat for 5 mins. 
  5. Bring back to a boil, uncover, add the Pasta, Shrimp, Beans, Basil, and Thyme. Cook until the shrimp and pasta are cooked through, 4 mins. Shrimp will turn pink once cooked. 
  6. Remove Bay Leaves and discard. 
  7. Serve with a crusty bread. I love toasted french bread with a little butter and garlic salt. 

Tips:
  • If you are not a fan of Spicy food try a mild sausage or any other favorite ground meat.
  • Make sure you get the fresh 3 cheese tortellini usually found near the produce in a cooler. 





Sunday, September 16, 2018

Whipped Cream Recipe


Yummy and Easy Whipped Cream!


Ingredients:

  • 1 cup Heavy Whipping Cream
  • 2 Tbs Powdered Sugar

Directions: 
  1. Add the Cream and Sugar to a bowl and mix with an electric mixer until fluffy. If you over mix it will turn into butter. 
  2. Use immediately or save refrigerated for up to 2 days. 


Tips: Add a flavor to your whipped cream by adding a little extract, cinnamon or even pumpkin spice. 

Crispy Belgian Waffle Recipe


 I Love This Waffle Recipe! My Family Goes Crazy Over These. 



I am not a fan of soggy Belgian Waffles. These get a perfect crispy texture that makes you want more! Try these and you will fall in love like we did!

Ingredients:

  • 2 cups All Purpose Flour
  • 3/4 cup Granulated Sugar
  • 3 1/2 tsp. Baking Powder
  • 2 Eggs, Separated
  • 1 1/2 cups Whole Milk
  • 1 Cup Salted Butter, Melted
  • 1 1/2 tsp Vanilla Extract

Directions:
  1. Preheat your waffle maker. 
  2. Mix together flour, sugar, and baking powder in a large bowl and set aside.
  3. In another bowl beat egg yokes. Add the milk, melted butter, and vanilla and mix well. 
  4. Add the liquid mixture to the flour mixture and mix until combined. 
  5. With an electric mixer, beat the egg whites in a separate bowl. Beat until stiff peaks form. 
  6. Use a rubber spatula to gently fold the egg whites into the batter until just combined. Do not over mix. 
  7. Spray the waffle maker with cooking oil. Add your batter and cook the waffles according to your waffle maker. 
  8. Once cooked remove them from the waffle maker. Serve immediately with whipped cream (Recipe) and fresh sliced strawberries or with your favorite syrup! 


  • Tips:  If you do not serve and eat immediately spread them out to cool. If you stack them, the steam will be trapped and make them soggy. Once cooled you can freeze to reheat later. When reheating them, let them defrost and then pop them in the toaster to get the crisp texture back. 



Thursday, August 16, 2018

Easy Cheesy Meatball Subs


 These are easy to make for a quick lunch or dinner. Perfect when the family has a busy night of activities.


 Ingrediants:

  • Buns (hoagie or large brat)
  • Butter
  • Garlic Salt
  • Shredded Mozzarella Cheese 
  • Parmesan Cheese 
  • Meatballs (frozen or homemade)
  • Marinara Sauce

Directions:
  1. Preheat the oven to 425℉
  2. Cook Meatballs. When I use the precooked frozen Meatballs, I put them in a frying pan with a little water and cover them.  Heat them up until they are warm all the way through. Remove the cover and brown the outside of the Meatballs. 
  3. Pour the Marinara sauce over the Meatballs and let it simmer until the buns are done. 
  4. Open buns and spread on butter. 
  5. Lay the buns flat of a cookie sheet. Sprinkle with garlic salt and Mozzarella cheese. 
  6. Bake for 4-5 minutes.
  7. When you are ready to assemble the subs, put a bun on a plate, scoop on the Meatballs and Marinara, then sprinkle the top with Mozzarella and Parmesan.  
  8. When I serve this to my kids, I usually cut the meatballs up to make it easier for them to eat. 
  9. Enjoy!


Monday, June 18, 2018

Mini English Muffin Pizza

My kids love when we make these. It is fun for them to be able to help make their meals. 





Ingredients:
  • English Muffins
  • Butter
  • Garlic Salt
  • Pizza Sauce
  • Shredded Mozzarella Cheese
  • Pepperoni 



Directions:
  1. Preheat the oven to 425⁰F.
  2. Line a cookie sheet with foil. 
  3. Cut the English Muffins in half and line them up on the cookie sheet. 
  4. Spread butter on the English Muffins and sprinkle with garlic salt. 
  5. Spread on some pizza sauce, sprinkle with a layer of cheese, and add pepperoni. 
  6. Bake for 10-12 minutes or until the cheese is melted and the English Muffins are crisp on the bottom. 
  7. Serve and enjoy!

Variations: You could use any kind of toppings and make any of your favorite pizzas. Another favorite of mine would be a Chicken Alfredo Pizza.

Pickle Roll ups



Perfect pinwheel snack or hors d'oeuvre for a party. 

Everyone will love them!




Ingredients:
  • Flour tortilla
  • Cream Cheese
  • Deli Meat (Ham, Corned Beef, Roast Beef)
  • Pickle Planks

Directions:
  1. Lay a tortilla on a cutting board. 
  2. Warm the cream cheese slightly to make it easier to spread. Spread a layer on the tortilla and be careful not to rip the tortilla. 
  3. Add a layer of deli meat. I used roast beef, most people like ham the most but the corned beef or roast beef gives it a good flavor. 
  4. Dry the pickle planks on some paper towel. You don't want them dripping wet because it will make the tortilla soggy. 
  5. Roll the tortilla tight along with the pickle planks. 
  6. Slice and place on a platter to serve. Make more until your platter is full because they will all be gone. Enjoy!

Note: Do not make these the night before serving. They are better fresh!


Classic Chicken Dumpling Soup




This classic chicken dumpling soup is a perfect meal for a cold day!




Ingredients:

Chicken Soup Base
  • Chicken (Thighs, legs, or whole small chicken)
  • Water
  • 1/2 Sweet Yellow Onion Chopped
  • 2 Garlic Cloves Chopped
  • 1 tsp Salt 
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 1 Carton of Chicken Broth
Dumplings:
  • 6 Eggs
  • 2.5 cups Flour
  • 1 tsp Salt
  • 1 tsp Pepper

Directions:
  1. Rinse chicken and put it in a large stock pot. I used about 8 chicken legs. You can use whatever pieces of chicken you have.  
  2. Add the onion, garlic, salt, pepper, and Thyme to the pot. Add water to the pot until the water is about and inch or two over the top of the chicken. Boil on the stove top until the chicken is cooked through. The meat will start to fall off the bones and there will be no pink in the meat. 
  3. Once the chicken is cooked pull the chicken out of the pot. Clean the meat off the bones and put only the meat back into the pot. 
  4. Add the chicken broth to the pot. Taste the soup base and add more salt and pepper until you have the flavor you want. 
  5. Make the dumplings. Add your eggs to a stand mixer and whip them until the yokes are combined with the whites. Add the salt and pepper. Slowly mix and add the flour. This dough will be sticky but will not form a dough ball. The stiffer the dough the denser the dumplings will be.
  6. Bring the soup base back to a low boil. 
  7. Use one small spoon to scoop a small amount of the dumpling dough (about 1.5 tsp) and another spoon to scrap the dumpling off. The dough will not stick as much if you dip the spoon into the soup each time you make a dumpling. As the dumplings cook they will grow at least 4 times their size. Add the dumplings quickly so they all will get about the same amount of cooking time. 
  8. Cover the pot and let the dumplings cook for 20-25 minutes stirring occasionally. Check the center of the dumplings to see if they are cooked through. They should not be dry in the middle. 
  9. Put some soup in a bowl with a dab of butter and salt and pepper to taste. Serve with a buttered dinner roll. Enjoy!

Note: You could add carrots and celery to the soup base to get some more flavor and vegetables. 

Pink Flamingo Drink

This drink is kind of like a Shirley Temple. 

Our kids love them and so do I!


Ingredients:
  • Ice
  • Lemon Lime Soda
  • Grenadine
  • Half and Half Cream
Directions: 
  1. Get a glass with some ice in it. 
  2. Pour in your soda.
  3. Add a splash of Grenadine, to your taste. 
  4. Add a splash of Half and Half. 
  5. Stir it all together to make your creamy pink Flamingo Drink. 
  6. Enjoy!
Variations: Make a large batch for a party. Add a little of your favorite alcohol to make it an adult beverage.
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