My heart was set on baking carrot cake until I stumbled upon this dessert on Pinterest. It was so much fun to make and absolutely love the Spring colors!!
I was able to make four (4) mini cakes — purchased small boxes from Michael’s and shared these adorable cakes with a couple of my friends kids. Of course, I kept a mini for myself. It was moist & sweet! Hope you all enjoyed your holiday weekend : )
2 boxes white cake mix
Wilton food coloring
pink sparkling sugar
round cookie cutter
pink jelly jeans
Prepare batter from two boxes of White Cake mix and split into four equal portions
Tint each portion a different color – pink, yellow, purple and blue
Line a medium sized cookie sheet with parchment paper and pour batter onto cookie sheet. Let it settle on a flat surface for 15 minutes
Bakes the cakes according to instructions on the cake box
Use a round cookie cutter to cut out the cake layers
Make a batch of your best buttercream frosting
Add a circle of frosting between each layer of cake
Use a Wilton 2D or tip of choice with decorating bag and pipe a full circle onto each cake (as your layer)
Make the bunny ears with marshmallows and sparkling sugar. Slice or cut two diagonal pieces of marshmallow. Lay the sticky part of marshmallow into the pink sugar.
Stick the pink marshmallows into ear position and use a jellybean to make your nose.
Note: I swirled one circle along the edge of each layer and one small dollop in the middle. Decorate top layer.
A history of leftover meat & potato meal made into this savory dish. My former, very Irish Mother-in-law taught me her recipe when I was 22 years old. Since that was ‘way back’, I’ve tweaked; added my own seasoning and vegetables …including beer.
I zhuzh’ed it up for everything green day! Normally cooked in a plain casserole dish. My son, Tyler always gets a second serving …and enjoyed every bite of this meat and potato bowl.
#blas #slainte ☘️🍺
– 4 large russet potatoes
-6 tablespoons butter
– 1/2 lb chuck ground beef
– 1 tablespoon sauté onions
– 1 package McCormick’s brown gravy
-1 teaspoon Worcestershire sauce
– 1 cup cooked peas & chopped carrots (small frozen bag or canned vegetable of your liking)
Happy Holidays! I never cared for pecan pie for a couple reasons… always seemed dry, too sweet or too heavy. So, for years I skipped it at parties & holidays. Baked pies over the years but not this one. A huge fan of Food Network and The Cooking Channel, Dinner at Tiffani’s aired a holiday special. I immediately printed the recipe. OMG….delicious! Finally understand why people like pecan pie. Perfect balance and not dry : )
I always love making homemade whipped cream. Great for dipping fruit too… if you can refrain from eating it by the spoonful!
8 tablespoons (1 stick) unsalted butter
1 1/2 cups light corn syrup
1 cup sugar
1 tablespoon bourbon
1 teaspoon kosher salt
1 teaspoon vanilla bean paste
2 rolled frozen pie crusts, thawed according to package directions
3 cups whole pecans
5 large eggs, lightly beaten
Vanilla Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla bean paste
Special equipment: two 9-inch pie plates
For the pie: Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.
Unroll the pie crusts and press into two 9-inch pie plates. Trim the excess around the rims and then crimp the edges. Evenly divide the pecans between the pie crusts. Set the pie plates on a large baking sheet.
Whisk the eggs into the cooled sugar mixture and pour it over the pecans in both pie plates. Bake the pies until they are mostly set but still slightly jiggly in the center, 40 to 50 minutes. Let cool for at least 20 minutes before slicing.
For the whipped cream: Put the cream in the bowl of a stand mixer and whip until foamy. Add the sugar and vanilla bean paste, and whip until soft peaks form. Be careful not to overbeat, or the cream will become grainy.
Serve slices of pecan pie with a dollop of whipped cream.
This chicken casserole is a recipe passed down by my Grandmom. Chicken Elegant — it’s not really an “elegant” dish however, it disappears quickly at gatherings and is still one of my son’s favorites.
It’s a simple casserole. I’ve made this several times over 20+ years including for work parties. One particular holiday party, Nurses and other colleagues were saying how delicious it is. A few colleagues skipped the dish thinking it was “just” stuffing…. Wrong! The few jumped up to try a spoonful however, the casserole was gone. Lol! I made it again the following week specifically for the few who missed out : )
Recipe below. Great for any season! #bonappetit
4 chicken breasts
1 box Stove Top Stuffing
1 stick of butter
8 oz. sour cream
1 can cream of chicken or mushroom soup
Salt to taste
1 can chicken broth
Place chicken in crock pot or slow cooker; pour chicken broth over chicken and cook for 3-4 hours on low (chicken should fall apart when cooked thoroughly). Shred or chop chicken to your liking, place in 13×9 dish. Mix; stir cream of chicken soup and sour cream together in a bowl; combine with chicken in casserole dish; mix it all up. Pour uncooked stuffing into a separate bowl, melt 1/2 stick of butter in saucepan and pour butter over stuffing; mix together. Spoon stuffing evenly on top of chicken (as a crust). If stuffing appears dry, I melt a little more butter to pour over top. Bake 350 for 25-30 minutes. Note: Check stuffing crust top after 15-20 minutes; cover with foil if browning quickly & continue to bake. Allow to cool and serve with side of vegtables or salad. Enjoy!
If you like bananas, this cake is a must try. My son loves cream cheese frosting! Moist, nutty, bursting bananas + the homemade frosting. Scrumptious! Perfect dessert for any season!! Paula Deen’s Banana Nut Cake Recipe
– 3 cups all purpose flour
– 2 cups sugar
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
-1/2 tsp salt
– 3 eggs, beaten
– 3/4 cup vegetable oil
– 4 ripe bananas, mashed
– 1 cup chopped pecans (extra for topping)
– 1 1/2 teaspoon vanilla extract + tsp for frosting
– 1 8oz package cream cheese
– 1 cup butter, room temperature
– 1 lb sifted confectioners sugar
Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°.
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
In a bowl, blend together the cream cheese and butter. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
Perfect for Labor Day! This is the second cake pop dessert I’ve made. Patriotic and fun — perfect for little ones + the big kid inside us.
Practice and patience!
Standard cake pop recipe, ingredients and things you’ll need….
Packaged cake mix (two boxes)
Cookie dough scoop or small spoon
Candy/chocolate melts red, white and blue
Treat sticks, 6 inches length
Sprinkles ( I chose white crystal sprinkles and little star decorations)
At least 1 inch thick styrofoam
Rectangle tray, 10 inches x 14 inches
Paramount crystals or vegetable oil (Note: I read oil can ruin the taste and/or color of chocolate melts. My preference to thin melts is paramount crystals)
Directions: Bake cake according to package directions and may need to bake two (2) cakes depending on how many pops you need. You can choose any flavor, I chose vanilla & strawberry . After cake is done baking, carefully use a knife to remove brown edges on top and bottom. Removing the brown edging will help the cake pops with a consistent color. Crumble the cake into a bowl, appears like moist bread crumbs. Amount of frosting depends on how moist your cake is — I used 4 tablespoons. Blend prepackaged frosting into crumbled cake; knead mixture together. Small balls are better (size of a quarter or smaller); try to roll each ball identical. Place on wax paper and freeze for one hour to harden.
Melt the candy in microwavable bowl; read package directions carefully! Stir candy after 30 seconds, you’ll see how quickly they melt. I used crystals to thin candy melts. Melt one color at a time. Remove cake pops from freezer, dip 1/2 inch or less of stick into candy melt and insert into cake ball. It’s like glue, helps keep it together. Place back in freezer for a few minutes to harden. Time to dip — I remove 3-5 cake pops from the freezer and begin dipping. Quick dip, spinning pop lightly to cover entire ball. Have decorations ready because frosting dries super fast. Sprinkle decorations onto cake pop, allow to set.
I used a tray similar to serving tray. Measure and cut the styrofoam to fit inside tray; cover styrofoam with tissue paper. Insert cake pops thru tissue paper into styrofoam — arrange a flag style. Smaller cake pops are better for this design as they may wobble or tip. Display and enjoy : )
This chocolatey mousse recipe is a holiday favorite among family, friends & colleagues.
Former colleagues raved about it. How do you make it? Can I have the recipe? Rumor had it a volunteer at work was caught licking her bowl, Lol. I typed the recipe & printed 30 copies to share with everyone.
Definitely a crowd pleaser!
Ingredients: 1 box devil’s food cake. 10 to 14 Skor candy bars. 2 packages chocolates mousse. 1 tub cool whip. 1 cup kahlua
Make devil’s food cake according to directions. Set aside to cool. Once cool, poke fork throughout cake. Evenly pour kahlua into cake holes. Cover cake with plastic wrap and marinate overnight.
Prepare mousse according to package and chill. (I make mousse same night as cake and place in refrigerator). Grind or crush skor bars into small fine pieces. Save bigger pieces and some small pieces to sprinkle on top of trifle.
Grab your trifle bowl — cut or break cake into pieces place one layer into bottom of bowl. Begin layering — spoon mousse on top of cake, next spoon cool whip then sprinkle skor bars around. Repeat layers. Decorate the top to your liking …I prefer finishing with cool whip and skor pieces on top. Keep chilled.