Thursday, May 9, 2013

Rice Krispies Rollups

¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Melt butter in a 6 quart kettle,add marshmallows. Melt completely over low heat. Add the Rice Krispies.
Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.

Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.

Raspberry Mint Marshmallow Creme Dip

4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) 99% Fat Free lemon yogurt
½ cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple

In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.

Serve dip with strawberries, kiwifruit and pineapple.

Baby Back Ribs
4 racks of baby-back pork ribs


1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika


Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

Egg in a basket
2 slices bread
2 slices cheese - American, cheddar, mozzerella, Gouda, go nuts
1 egg
salt and pepper
Butter one side of each slice of bread. Heat up a small grilled cheese making pan, and put one slice of bread, butter side down, in the pan. Place the cheese on top, then the second slice of bread on top, butter side up. Cover the pan (for maximum cheese meltability) and cook for about 3 minutes over medium heat, until the bread is just starting to be crispy brown. Flip and cook on the other side for 3 more minutes, uncovered (for maximum crispiness). Remove your sandwich from the pan and punch a hole in it with a cookie cutter, or some sort of round thing like a cup. Remove the circle of sandwich and set aside. Put your sandwich with the hole back in the pan and turn the heat back on to medium low. Break your egg into the middle, sprinkle with salt and pepper, and cover. Cook about 5 minutes, until the white is set. Remove the egg-hole-sandwich to a plate, and eat, along with the sandwich circle you removed earlier. If your yolk is runny, like I like, you can dip your sandwich circle into the runny egg yolk.

Beer biscuits

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup beer


Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.

Deep Dark Mocha Torte

1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1⁄3 cup granulated sugar
1⁄3 cup rum or water
1¼ teaspoons instant espresso coffee granules

2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

1½ cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1⁄3 cup whipping cream

Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.

In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Margarita Cake

1½ cups coarsely crushed pretzels
½ cup sugar
½ cup butter or margarine, melted
1 box white cake mix
1¼ cups bottled nonalcoholic margarita mix
1⁄3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Grated lime peel or wedges, if desired

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, lime peel and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 1 hour. Frost with whipped topping; sprinkle with lime peel. Store covered in refrigerator.
— with Kathy Lyles-Stewart, Rosemarie Moore and Gail Poppe Pennington.

Chocolate Cherry Cola Cake

1 jar (10 oz) maraschino cherries, drained, ¼ cup liquid
1 box devil’s food cake mix
1 cup cherry cola carbonated beverage
½ cup vegetable oil
3 eggs
1 container (12 oz) whipped vanilla frosting
1 cup marshmallow creme

24 maraschino cherries with stems, well drained
1/4 cup semi sweet chocolate chips
1 tsp shortening

Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan
with baking spray with flour. Chop cherries; set aside.

In large bowl, beat cake mix, cola beverage, oil, eggs and
¼ cup reserved cherry liquid with electric mixer on low speed
30 seconds. Beat on medium speed beat 2 minutes. Stir in
chopped cherries. Pour batter into pan.

Bake 35 to 43 minutes or until toothpick inserted in center
comes out clean. Cool completely, about 1 hour.

In small bowl, mix frosting and marshmallow creme until
smooth. Frost cake.

For chocolate dipped cherries, melt chocolate chips and shortening in microwave. Stir. Dip well drained cherries in chocolate and store in fridge to set. Top each cake piece with 2 cherries.

Serve and enjoy!

Wednesday, May 8, 2013

Raspberry Cream Tartlets

YIELD: 8 Servings PREP: 10 mins

1 8 oz. cream cheese softened
1/2 cup sugar
1/2 cup fresh raspberries
1 pint fresh raspberries for garnish
1 tsp. vanilla extract
2 cups oreo cookie crumbs
1 stick butter melted
Preheat oven to 375 degrees. In a small mixing bowl combine the cookie crumbs and butter. Now mix well.

Now press the cookie mixture in individual tartlet pans to form a cookie crust.

In a food processor combine the cream cheese, sugar, vanilla and raspberries.

Bake the crust for 12 minutes. Makes 8. Cool for 25 minutes. Spoon the raspberry mixture into each pan and top with fresh raspberries. You can either serve immediately for a soft serve tart or refrigerate for a more firm filling.

Button Cookies

Cute ides for a baby shower with a theme of "Cute as a button!"

Use pre-made peanut butter cookie or sugar cookie dough.

Mix the cookie dough into small balls. (They should fit into the cap of a 2-liter bottle.)

Bake for 8-10 minutes at 350 degrees.

As soon as they are done, take them out and use the smooth side of a 2-liter bottle cap to press the dough down in the middle and form a raised outer edge.

Then use a straw to make 4 button holes in the middle.

Take melted chocolate and dip the top of the buttons in the chocolate. Set on cooling rack to set.

If you have a theme, you can always use white chocolate that is colored in pink, blue, or green!

Kool-Aid Pie

This is by far the easiest pie I have ever made. The possibilities are endless and it's great for the pot luck, picnic or reunion


1 packet unsweetened Kool-aid envelope (I used strawberry this time)
1 14 oz can sweetened condensed milk (NOT EVAPORATED)
1 8 oz tub Cool Whip
1 store bought graham cracker crust (if your talented, make one, I'm not)


In a mixing bowl add Kool-aid, sweetened condensed milk and cool whip together. Blend til creamy smooth and all the same color.

Pour mixture into pie crust and spread out evenly. Chill in the refrigerator for 3 hrs or over night is fine too. Top with fresh fruit and whipped cream if desired.

I was thinking how easy it would be to line the bottom of crust with banana slices and use pineapple rings to top and make it banana split style. You could use Orange kool-aid and it will taste like a cream-sicle too. Lemon-aid kool-aid works too. Have fun experimenting ....dreaming now of lime kool-aid

Marshmallow Flowers

This is great for decorating cupcakes or cakes if you are not so talented with working with frosting!

Cut large marshmallows with dampened kitchen scissors to prevent sticking. Sprinkle the sticky sides of the marshmallows with colored sugar. Arrange 5 pieces in the shape of a flower on cupcake or cake. Place candle in middle or even use a glob of frosting to make a flower center!

Beer Brats

2 12-ounce cans of beer
2 tsp sugar
1/2 tsp black pepper
Disposable foil pan
12 bratwursts
3 onions, sliced
2 Tbsp vegetable oil
12 rolls or hot dog buns, toasted

Preheat grill for indirect cooking over medium high heat. Mix beer, sugar and pepper in disposable foil pan centered on grill grate. Brush brats and onions with oil and grill over coals on either side of pan until nicely browned, turning once. Place brats and onion slices in the beer mixture, cover pan with aluminum foil and continue cooking 20 - 30 minutes more. Toast buns just before serving. Serve with you favorite condiments.

Blue Raspberry Slush (Alcoholic)
2 oz vodka
2 oz lemonade
2 oz Sprite
1-2 oz blue raspberry slush flavoring

Put ice in a blender or Ninja. Turn to snow. Fill tall glass with the snow. Add vodka, lemonade and Sprite. Add blue raspberry flavoring as much as you prefer. Mix.

Southern Style Potato Salad

2 1/2 lb. potatoes
1/4 c. celery
1/4 c. onions
1/4 c. green peppers
1/4 c. sweet relish
1 tsp. celery seed
1/4 c. yellow mustard
4 tbsp. sugar
1 c. mayonnaise
Salt to taste

Chop up all ingredients finely. Boil potatoes with skin on until tender. Cover with cold water and cool. Peel potatoes, dice into medium size cubes.

Add all other ingredients and mix. Place in serving dish and sprinkle with paprika and chill before serving.

Rainbow Pancakes!



2 cups self-rising flour
1/4 cup granulated white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
3 eggs
Pure flavor extracts
Gel food coloring
3 tablespoons butter, melted, plus more for serving


1 cup maple syrup
1/4 cup rum
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


For the pancakes:

Sift the flour and sugar together. Add the milk, vanilla and eggs and mix until smooth. Divide the batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 to 5 drops of gel food coloring. I recommend using food coloring gel which is brighter (regular food coloring will also work; you will just need to use a bit more). You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc.Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a nonstick frying pan or griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake (adjust for desired size). Repeat with ingredients.

For the syrup:

In a medium pot over medium heat, combine the maple syrup, rum, cinnamon and vanilla. Heat until it comes to a boil, and then remove from the heat and set aside to cool.Serve the pancakes warm with the syrup and extra butter if desired

Tuesday, May 7, 2013

Orange Fluff Jello Salad Recipe:
1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

3 Envelope Roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Potato Pierogi Casserole
1 pound Velveeta cheese
3 sticks of margarine or butter
1 pkg of bowtie noodles
6-8 large potatoes

Boil noodles as directed on package. Drain and add 1 stick of margarine/butter and 1/3 lb of Velveeta cheese. Stir until margarine/butter and cheese are melted and noodles are coated. Spray 9x13 pan with non-stick spray and spread noodles evenly in pan.

Peel, cut and boil potatoes until done. Drain and mash potatoes with 1 stick of margarine/butter and 1/3 lb of Velveeta cheese. Mix well and layer in pan over noodles.

Melt remaining Velveeta cheese and pour over potatoes.

Bake in 350 degree oven for 30 minutes or until heated through.

Tastes just like potato and cheese pierogis!

Homemade Reese Squares

1 cup butter
2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 cup powdered sugar
6 oz. chocolate morsels

In saucepan melt butters. Add cracker crumbs and sugar and mix well. Press into 9x13 baking dish.

Melt chocolate morsels and spread over mixture in pan. Cool and cut.