Cake Pops

Ingredients-

1 box white cake mix, baked
¾ can vanilla frosting
(3) 1 pound packages of your favorite color of white chocolate candy coating
50 cake-pop sticks
Nonpareils
Cake-pop stand (available at most craft stores) or Styrofoam cubes.

Different Steps-

Bake a cake by following the directions on the box.
While the cake is still warm, break up the cake into crumbs in a large bowl.
Add frosting, then cream together with the cake crumbs until the mixture reaches a viscous consistency.
Mold the cake and frosting mixture into small 1.5” dia balls
Place the balls on a wax paper lined flat tray.
Chill for 2 hours in a refrigerator. Do not freeze.
Melt the chocolate candy coating one package at a time.
Dip 1/2” of one end of the lollipop stick into the melted chocolate.
Insert the chocolate end of the lolli sticks into the cake balls one by one.
One at a time, dip the cooled cake pops into the melted coating. Remove the excess chocolate on the cake pops.
Sprinkle with nonpareils before the chocolate cools.
Set the lollipop stick end of the coated pops in a cake-pop stand of Styrofoam cube.
Refrigerate until coating has hardened.

Oatmeal Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4  - 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

 

In a medium bowl, cream together butter, white sugar, and brown sugar.  Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ice Cream Cone Cupcakes

• 1 (18.25 ounce) package of cake mix
• 1 (16 ounce) package of frosting
• 1 ounce colored candy sprinkles
• 1 box wafer ice cream cones

1. Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
2. Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
3. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

Peanut Butter Ice Cream

Ingredients

• 1/4 cup sugar
• 3 eggs
• 1 cup whole milk
• 3/4 cup peanut butter
• 3/4 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 2 teaspoons vanilla extract
• 12 miniature peanut butter cups, chopped

• Directions

  1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
  2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Roasted Broccoli

Ingredients

• 2 cups broccoli florets
• 1 yellow bell pepper, sliced
• 1 tablespoon Montreal steak seasoning
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat an oven to 400 degrees F  .
2. Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
3. Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

Blue Hawaiian

• 1 oz light rum
• 1 oz Blue Curacao liqueur
• 1 oz cream of coconut liqueur
• 2 oz pineapple juice
• Garnish with cherry, pineapple or umbrella party pick

Combine ingredients in cocktail glass. Stir to mix. Serve over ice.

Royal Scone Smackdown

• 2 cups flour
• 4 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 4 tablespoons butter
• 2 eggs
• 1/3 cup cream, or milk and water in equal parts

1. Mix and sift flour, baking powder, sugar and salt.
2. Work in butter with tips of fingers; add eggs well beaten (reserving a small amount of unbeaten egg white) and cream.
3. Toss on a floured board, pat and roll to three-fourths inch in thickness.
4. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven (around 425 degrees) 15 minutes.

Bacon Wrapped Water Chestnuts

• 12 slices Fully Cooked Bacon, cut crosswise in half
• 1 can  (8 oz.) whole water chestnuts, drained
• 1/2 cup Salad Dressing (Light or Regular Miracle Whip)
• 1/2 cup  packed brown sugar
• 1/4 cup chili sauce

HEAT oven to 350°F.

WRAP bacon around water chestnuts; secure with toothpicks. Place in shallow baking dish.

MIX remaining ingredients; pour over water chestnuts.

BAKE  approximately 30 min. or until fully heated.

Mini Football Subs

Ingredients

• Meatballs
• Spaghetti sauce

• Shredded Cheese
• Individual-size rolls

1. To make a batch, first prepare your favorite meatball recipe, shaping each meatball into a mini football before cooking. Once they’re cooked, add the meatballs to a skillet of spaghetti sauce and warm them through.
2. For each sub, cut a V-shaped notch from the top of an individual-size roll, place a meatball in the roll, and top with cheese shred laces. Finally, get the sandwiches in a huddle on a cookie sheet and place them in a warm oven for a few minutes to melt the cheese.

Grilled Chicken and Pineapple

* 4 boneless, skinless chicken breasts
* bbq sauce
* 4 slices swiss cheese
* 4 slices pineapple (1/2″ thick)
* 4 whole-wheat kaiser rolls

Directions
1.
Place the chicken in a resealable plastic bag, add enough bbq sauce to cover, and let it marinate in the refrigerator for at least 30 minutes (or up to 12 hours).
2.
Heat a grill; it’s ready when you can’t hold your hand above the grate for longer than 5 seconds. Remove the chicken from the marinade and place it on the grill. (Discard any remaining marinade.) Grill for 4 to 5 minutes, flip, and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is lightly charred and feels firm to the touch. Remove and set aside.
3.
While the chicken is resting, place the pineapple slices and rolls on the grill. Toast the rolls lightly and cook the pineapple until it’s soft and caramelized, about 2 minutes on each side. Top each roll with chicken and, if you like, drizzle on a bit of bbq sauce from the bottle. Top the sandwiches with pineapple