Wednesday, December 10, 2008

Cake Balls

Red Velvet Cake Balls moist!
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. I ended up using only 3/4 of the can of frosting and it was plenty.
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.) I used my tablespoon to measure out the dough or use a mini ice-cream scoop.
4. Chill for several hours. You can speed this up by putting in the freezer. (Easy make ahead step-Stick them in the freezer overnight to be ready to dip the next day.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) Melt a few pieces of chocolate bark at a time before it starts to cool and thicken. It's easier to work with when it's hot.
7. Cake balls are ready to eat in only a few minutes of drying time and they are so delicious! (I melted about 6-7 red candy melts to drizzle over the top for a finished presentation.) Enjoy!

Tuesday, December 2, 2008

Thanksgiving Turkeys!

I finally ate my last Thanksgiving sugar cookie this weekend. I made probably 8 to 10 batches of these things. Ofcourse not all of them were very elaborate. Towards the end I just started slapping the frosting on there because I was so tired. These things take a LONG time to make.
I sent most of them to my three brothers. They love 'em as much as I do. We've been eating and decorating these cookies since we were young so they hold a special place in our tummies!

They were really yummy and now I can't wait to make Christmas cookies! A co-worker already wants to order some to take to her mom's Christmas party. Plus I always make some for the clinic employees that I work with every Christmas. I'm gonna be busy...

Monday, November 3, 2008

Ghostly Grilled Cheese

I wanted to go all out and make different kinds of Halloween-ish foods but it just didn't happen this year. I made a simple quick dinner that both of the kids loved the night before Halloween. All I did was make regular grilled cheese and a ghost cookie cutter. Of course we couldn't forget the tomato soup! We eat a lot of grilled cheese in our household and Collin thought the ghosts were cool.

On Halloween night I took the easy way out and we just ordered some pizza! Next year I'll have to have Collin help me make spooky food.

Friday, October 31, 2008

Happy Candy Apple Day!

Candy Apples Pictures, Images and Photos

Don't you just love October with it's bounteous harvest of apples?
Thank you to whoever invented the candy apple because
they are Sooooooo Gooooooood!!!!
I have to admit I've never made a batch yet.
Maybe next year won't be as crazy and I'll get to it.
For now though I'll just enjoy buying and eating!

candy apple Pictures, Images and Photos

Take a bite today!

Tuesday, October 21, 2008

No food for me please!!

Sorry, the food crazed maniac has had the stomach flu so NO food looks good!! I hope to be back to cooking soon! My stomach feels like it's on the verge of change. (I hope.)

Monday, October 13, 2008

Yorkshire Pudding

I remember in my youth my mother making Yorkshire pudding. I pictured dessert when she first said the name. This however was made with meat drippings and is definitely NOT dessert. It is however VERY delicious and compliments the rib roast perfectly. So, being National Yorkshire Pudding Day I just had to make this for the first time on my own. Ofcourse my family wouldn't touch it and I ate alone, but hey, sometimes you just have to make a meal for yourself.

Make your next beef roast dinner extra special by preparing it with this classic English “pudding.” Only 20 minutes hands-on prep time required! This recipe is courtesy the website.

Prep Time:20 min
Start to Finish:4 hr
Makes:8 servings

Beef Roast
1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper

Yorkshire Pudding
Vegetable oil, if necessary
1 cup Gold Medal® all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

1.Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)

2.For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.

3.While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 160); Total Fat 17g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 140mg; Sodium 390mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Friday, October 10, 2008

Carlee's Banana Chip Muffins


2 cups flour
1/4 cup granulated sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1 egg (or in Carlee's case 1 egg's worth of egg replacer)
2 ripe bananas
1/2 cup unsweetened applesauce
1/2 cup milk
1 cup milk chocolate chips

In a large bowl, combine flour, sugar, baking powder and salt. Combine egg (or egg replacer), milk, bananas and applesauce; stir into dry ingredients until combined. Fold in chocolate chips. Fill cup cake papers 3/4 full. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Cool. Makes 1 dozen.

Wednesday, October 8, 2008

Fluffernutter Day!

According to Wikipedia: "A fluffernutter is a sandwich made with peanut butter and marshmallow creme. Its name comes from the common use of "Marshmallow Fluff" brand marshmallow creme. It is particularly popular in the Northeastern United States states and has been proposed as the official Massachusetts state sandwich."

"Variations of this recipe include the addition of bananas, honey, graham crackers, M&M's, or any ingredients that are deemed compatible with peanut butter. The traditional method of combining the peanut butter and marshmallow creme is simply spreading one slice of bread with each and combining them into a sandwich; however, some purists contend that mixing equal amounts of both in a bowl and spreading them together results in a superior texture and taste. This particular method of preparation, however, has never appeared in the manufacturer's official cookbooks and is contrary to the popular commercial jingle which advises purchasers on the proper way to construct a Fluffernutter.

In June 2006, Massachusetts State Senator Jarrett Barrios gained national attention when he proposed legislation restricting the serving of Fluffernutter sandwiches in public schools. The proposal was widely mocked as an example of trivial and overly intrusive legislation, while Barrios supporters pointed to concerns over the problem of childhood obesity.

"Fluffernutter" is a registered trademark of Durkee-Mower Inc., the maker of "Marshmallow Fluff" brand marshmallow creme. However, Durkee-Mower's US trademark registrations for Fluffernutter cover only ice cream and printed recipes. In 2006, Durkee-Mower sued Williams-Sonoma Inc. in the United States District Court for the District of Massachusetts, alleging that Williams-Sonoma was selling a marshmallow and peanut butter chocolate-covered candy under the "Fluffernutter" name.

If you've never tried one now is the time!

Chocolate Mousse

Chalk it up to being too tired, overworked, trying to accomplish something when the kids are bothering me, oh just chalk it up to being careless. Here's the chocolate mousse recipe that I was excited about posting from a Betty Crocker recipe I found. The only problem is that I misread the recipe and used egg whites instead of egg yolks! Oopsie! I'll definitely have to try this recipe again when I'm more level-headed. I should have known something was wrong when my egg whites weren't turning lemon colored in the very first step. That's probably why it was a little lumpy before I put the chocolate in too. Hmmm...this is gonna have to be a redo! Enjoy the recipe anyways. This is what it should have looked like:

At least mine still tasted alright! It just wasn't as good as it should have been.

Chocolate Mousse

Prep Time:10 min
Start to Finish:2 hr 20 min
Makes:8 servings

4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream


Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. (Yeah they're still white!)

Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot.

Gradually stir at least half of the hot whipping cream into egg yolk mixture.

Stir back into hot cream in saucepan.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (This is where the lumpiness came into play.)

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.

Fold chocolate mixture into whipped cream.

Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Next time it'll be better...

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 290 ); Total Fat 32 g (Saturated Fat 19 g); Cholesterol 190 mg; Sodium 30 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.

Tuesday, October 7, 2008

So Corny!


I just love going to county fairs and smelling the deep fried corn dogs! These are one of Carlee's favorite treats but with her egg allergy she couldn't have them anymore. She just turned 3 on Sunday so we decided to whip up a batch for her birthday dinner. We even doubled the recipe so I could put some in the freezer for her.

I found a recipe that looked really good off of and we decided to give it a try. All I had to do was use an egg substitute. Everyone at the party said they were better than store bought!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 16 servings

1 cup yellow cornmeal 1 egg
1 cup all-purpose flour 1 cup milk
1/4 teaspoon salt 1 quart vegetable oil for frying
1/8 teaspoon black pepper 2 (16 ounce) packages beef frankfurters
1/4 cup white sugar 16 wooden skewers
4 teaspoons baking powder

1.In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2.Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3.Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.

My son getting a hot dog ready for dipping.

Cousin Kaitlyn dipped all the corn dogs into a cup. It was much easier to coat them in a cup than the mixing bowl.

My mother in law took over the cooking. that I think about it I didn't really do much except provide the ingredients!

The birthday girl couldn't wait for her hot dog to cook so she snuck off with just a hot dog on a stick!

Monday, October 6, 2008

Hip Hip Hooray! It's Noodle Day!

In honor of National Noodle Day I decided to make lasagna! It's actually Pasta Week too so I killed two birds with one stone. Lazy Lasagna
From Cooking Light
Using precooked or pre-shredded products makes throwing together this lasagna a snap!


  • 1 lb. ground round
  • 1 26-ounce jar low-fat spaghetti sauce
  • 1 16-ounce carton fat-free cottage cheese
  • 2 Tbsp. grated Parmesan cheese
  • Cooking Spray
  • 1 8-ounce package precooked lasagna noodles
  • 1 cup (4-ounces) pre-shredded reduced-fat mild cheddar cheese
  • Chopped fresh parsley (optional)

Preheat oven to 350 degrees.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.

Spread 1/2 cup meat mixture in bottom of a 13x9 -inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layer, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garish with parsley, if desired.

Yield: 9 servings

CALORIES: 275 (20% from fat); FAT: 6.2g; IRON: 2.8mg; CHOLESTEROL: 43mg; CALCIUM: 181mg; CARBOHYDRATE: 26.1g; SODIUM: 584mg; PROTEIN: 28.1g; FIBER: 1.9g.

Collin pronounced this as "Super Duper-licious!"

Thursday, October 2, 2008

Fruity French Toast

Who wouldn't love a big plate of beautiful french toast? Well, someone allergic to eggs I guess. I had to figure out a way to let my allergic daughter enjoy french toast and not feel left out. This is a nice healthy breakfast to cook for my Carlee although with blueberries it was a little tart. Nothing a little maple syrup didn't cure though! Other fruits can be substituted.

  • 1 banana

  • 1/3 cup frozen blueberries

  • 1/3 cup apple juice

  • 1/2 teaspoon ground cinnamon

  • 5 slices whole wheat bread


Blend the banana, blueberries, apple juice, and cinnamon in a blender. Heat a pan adding a bit of butter to prevent sticking. When the pan is hot soak the bread in the fruit mixture until coated but not saturated. Cook on both sides until lightly browned.

Bell Pepper Nachos

The next time you are thinking of reaching for that gooey plate of cheese dripping nacho chips, why not try something a little healthier? Cut up some colorful bell peppers and sprinkle with mozzerella and sharp cheddar. Very yummy and a great way to sneak in a little nutrition while still getting your crunch on!

Bonbon Cookies

These cookies would be perfect for a little girls tea party!
created by Mrs. Joseph J. Wallace
  1. 1/2 cup soft butter
  2. 3/4 cup sifted confectioners sugar
  3. 1 Tbsp. vanilla
  4. food coloring if desired
  5. 1 1/2 cups all purpose flour
  6. 1/8 tsp. salt
  7. Filling-if desired. Possible choices chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!


  1. Mix 1 cup sifted confections' sugar, 2 tbsp. cream, 1 tsp vanilla, and food coloring (if desired).

Heat oven to 350 degrees. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies.

Chocolate Bon-Bon Cookies


I created this recipe adapted from the original bonbon cookie recipe.


1/2 cup soft butter

3/4 cup confectioners sugar

1 Tbsp. vanilla

1/4 cup semi-sweet chocolate chips

1 1/2 cups all purpose flour

Cream butter, vanilla and confectioners sugar.

Melt semi-sweet chocoate chips in double broiler or in glass bowl over boiling water.

Add melted chocolate to cream mixture.

Mix in flour.

Press 3 semi-sweet chips in middle of 1 Tbsp. dough. Roll dough over chips.

Place at least 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes. Cool.

Chocolate Glaze:
2 oz. semi-sweet chocolate squares
1 1/2 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. hot water
In small saucepan melt chocolate and butter.

Remove from heat. Stir in powdered sugar.

Stir in hot water until smooth.

Dip top of cookie into chocoate glaze. Hold over bowl until it stops dripping.

Let cookies set.