You are here: Home / Archives for Recipe of the Week

Snickers Caramel Shake

July 25, 2011 9 Comments
I was in the mood for a sweet treat the other day.  Sadly there were no cakes and cookies on hand. (I hate it when that happens!)  But we did have a little ice cream in the freezer, so this is what I decided to make.  Hope you enjoy!

Recipe for Snickers Caramel Shake:

Ingredients:
2 1/2 cups vanilla ice cream
1 cup milk
6 Fun Size Snickers
Caramel Syrup (I just poured some in.)
Directions:  Place Snickers in blender and chop for a few seconds, until the candy bars are in tiny bits.  Add icecream, milk, and caramel.  Blend.  Pour into glass and serve.  Top with additional snickers bits if desired.

Photobucket

I’m linking up at these parties and TidyMom.

Filed Under: drinks, Recipe of the Week, summer

Lemon Pudding Pound Cake

July 18, 2011 19 Comments
Lemon is such an amazing flavor for summer time! As a kid, lemon desserts were always my favorite!  Since getting married I haven’t tried many recipes of the lemon persuasion, as my hubby’s not a fan.  But then several months ago, I had a slice of this lemon cake at a potluck, and I was totally wishing I could take the whole thing home with me!
Since then I’ve been on a search for the perfect lemon pound cake.  I decided to start with this recipe.  I’ve seen it on several sites but most recently over at Tidy Mom.  And I think I’ve already found my perfect lemon pound cake.  (Hubby even tried it and loved it! So…Hooray! We have a winner!)

Recipe for Lemon Pudding Pound Cake:
Cake Ingredients:
1 box lemon instant pudding mix (4 serving size)
1 box yellow cake mix
4 eggs
1 cup water
1/2 cup oil
Glaze Ingredients: 
2-3 tablespoons lemon juice
1 cup powdered sugar
Directions:  Spray pan with cooking spray.  You can use a 9×13 or bundnt.  Preheat oven to 350.  Combine all cake ingredients and mix for 2 minutes and medium speed.  Pour into pan and bake. For a 9×13 cake bake for 30-35.  For a bundt, bake 35-40 minutes.
Let cake cool completely.  Then whisk together powdered sugar and lemon juice until smooth.  Drizzle over cake.  Serve and enjoy!

I’m linking up over these great blogs.

This post is sponsored by Cutie Patootie Creations. Why settle for the same “cookie cutter” party invites, when you can have something custom created for you?  Cutie Patooties has unique invitations in a variety of fun styles and themes.  And they have all the matching decorations and supplies you need to get your party on! Check out Cutie Patootie Creations today, and get started planning your perfect party!

Photobucket

Filed Under: desserts, Recipe of the Week, recipes, summer Tagged With:

Homemade Fudgesicles

July 11, 2011 28 Comments
I am super excited to share this new recipe with you.  I originally found it over at Joy in My Kitchen, a simply wonderful recipe blog!
And you know how it is with recipes like this; you say, “Okay. This looks good, but does it taste like the stuff we get at the store?”  My answer for this one is, “Yes!”

I’m sure someone out there could tell a difference in the taste, but I have to say that I (and even my husband, the fudgesicle fanatic) were amazed at how good these were and how close they were to the fudgsicles we know and love!  So check out the recipe and go make some this week!

 

Recipe for Homemade Fudgesicles:

Ingredients:
3/8 cup sugar
1 1/2 tablespoon flour
1 1/2 tablespoon cocoa
2 cups milk

Directions:  Combine the flour, sugar, and cocoa in a sauce pan, and whisk to combine.  Add milk slowly, and whisk to combine over medium heat.
Heat until mixture thickens, about 2-4 minutes over medium heat, stirring constantly with a spatula. (Note: It never got thick for me, even after 5 minutes or so, so I just removed it, and it still turned out great.)
Pour mixture into a measuring cup, or something with a spout so that it’s easy to pour into a popsicle mold.
Pour into molds (We made 7 popsicles).  Freeze overnight, and enjoy!

 

 

By the way, the popsicle tray is a Kidco Healthy Snack Frozen Treat Tray, and you get them on Amazon.  They worked out very well, and in my opinion it’s a perfect size for kids (and adults) of all ages.

 

 

This post is sponsored by The Trendy Boutique.  The place for trendy, fun, and affordable shopping!  Check out everything they have to offer from watches to photo jewelry and hand stamped jewelry.  And even design your very own flip flops and hand bags!  Find all the accessories you need  for summer and back to school!
Photobucket
Filed Under: desserts, Recipe of the Week, recipes

Red, White, and Blue Muffins (Quick, Not Homemade)

June 20, 2011 10 Comments
I love things that are homemade, but I also love shortcuts and convenience foods.  One thing that I love at breakfast time is a good muffin, and I must confess, I often go with muffin mixes to save time. Plus, I love the taste!
My favorite brand of muffin mixes has always been Martha White.  I think this is, in part, because you add milk to their mix, rather than water or oil. (or is it just me?)
They also have a great selection of flavors.  The flavor featured in my post today is the Wild Berry, and it’s a mix of blueberry and strawberry flavors.
I chose to share these this week because 4th of July is coming up, and I thought these would be great for a 4th of July breakfast or brunch.  What do you think?
And if this idea is too simple for you, perhaps add a little cream cheese frosting to these and have some 4th of July Breakfast Cupcakes. Yum!  Or if you’re not serving breakfast for the 4th, you could use the mix as a base for one of your 4th of July desserts!

I’m linking up at these parties.

Photobucket

Filed Under: breads and sides, Recipe of the Week, recipes

Orange Cream Shakes

June 12, 2011 17 Comments
It’s super hot and humid here!  Lucky for me, I’m an indoor girl! hehe. But I still like to eat my cool summer snacks!  And I’ve had a super craving for ice cream lately.  Maybe it’s because the ice cream man drives by our house every day!
This week I’m sharing a wonderfully yummy recipe that came to me via my lovely bloggy friend Chaya of Chaya’s Comfy Cook Blog. Seriously, I made this almost immediately after I saw it!
If you love Orange Dreamsicles, Push-ups or anything like that, you’re sure to love these Orange Cream Shakes!

Recipe for Orange Cream Shakes:

Ingredients:

4 cups vanilla ice cream or frozen yogurt
2 cups orange juice
4 tablespoons milk
6 tablespoons sugar or agave
2 teaspoons pure vanilla extract

Directions:  Place all ingredients in blender.  Blend until smooth.



I’m linking up at these parties.

Photobucket

Filed Under: desserts, drinks, Recipe of the Week, summer

Thrive Chicken Salad (Review & Tutorial)

June 1, 2011 5 Comments

Don’t you just love chicken salad?  Today for part of our Shelf Reliance party, I’m going to be reviewing their chicken salad.  And I’m going to tell you how easy it is to make it once you have the products!

Party Discount Reminder: Don’t forget that you need to contact Misty Marsh directly in order to recieve party pricing, which is 5%-50% off retail price! (Use this this price list.)  Just contact and let her know that your ordering from Jerri’s party. You can contact Misty via email: misty@yourownhomestore.com or via phone: 760-637-7296.  Or if you’d prefer, you can contact me directly via email, and I can forward your order information to Misty.
I always love to try new products, especially “new versions” of foods that I love.  As you may know, we eat a lot chicken, so I was excited to try the Thrive Chicken.  I recieved a sample of chicken, as well as a sample of onions and celery to make chicken salad. 
I’ve never prepared freeze dried foods before, so apart from being curious about the taste, I was curious about the process.  Lucky for me, it was very easy to make with just a few simple steps!
Here’s how you do it:
1. Combine chicken, celery, and onion in about 3 cups water in a sauce pan over high heat.
2. Bring to a boil and reduce heat to low and simmer until reconstituted (about 10 minutes).
3. Put the mixture into a colander and let the water drain for about 10 minutes. Make sure to get all excess water out.
4. Set aside in the refrigerator until cool. 
5. Combine the cooled chicken mixture with 1/2 cup mayonnaise. Season the chicken mixture with salt and pepper to taste. Spoon onto bread or crackers.

Now how did we like it?  I can honestly say that we LOVED it!    Even as the salad cooked on the stove top, I could smell the onion cooking through.  Upon taking the mixture off the stove, I couldn’t help but taste a small bite of chicken and was intrigued at how the chicken had absorbed the flavor of the onions.
And the final product was delcious! My husband (the sometimes skeptic) was very impressed by the taste and just how flavorful it was, and particularly fascinated by the inclusion of the onions and celery in the package.
And we also loved the amount in the sample, which yielded seven sandwiches for us.  Overall we were very impressed by the product, and I’m very excited to try some of the other meats at Shelf Reliance.

Door Prize:  Leave a comment on any of this week’s posts for a chance to win jewelry from my etsy shop!

Want to host a party for Shelf Reliance or become a Shelf Reliance Consulant?  Email to Misty Marsh today for details. (And don’t forget to let her know that you came Jerri’s party!)

(I’m linking up to these parties.)

Photobucket

Disclaimer: For hosting this party for Shelf Reliance, I recieved free products to sample. The opinions are my own.

Filed Under: casseroles and quick meals, product review, Recipe of the Week

Crock Pot Chicken Cordon Bleu

May 16, 2011 7 Comments
Hey everyone.  This week’s recipe didn’t really photograph well, but I promise you, it is tasty!  I originally got this recipe from another blogger.  I believe it was a Friday Favorites link up.  I had the link saved on my computer, but the lightning killed it a couple of weeks ago, so all my favorite links are gone! So if you posted a recipe similar to this, let me know, and I’ll credit you!
Anyway, the original recipe actually had honey mustard in it, but I used ranch here because we had some on hand.  I also used Swiss AND American cheese.  And the reason the ham looks funny is because I used some leftover ham pieces that I had frozen from Christmas!  Talk about delicious!  But I’m sure deli slices would great with this as well!
(Psst….come back later this week for a Publix Giveaway!)

Recipe for Crock Pot Chicken Cordon Bleu

Ingredients:
4 boneless, skinless chicken breasts
4 slices American Cheese
8 slices Swiss cheese
2-4 slices of ham per piece of chicken (depending on what kind of ham you’re using and how much you want)
1/2 cup water
1 1/2 cups ranch dressing
cooking spray
Directions: Spray crockpot with cooking spray.  Add water and about half of the ranch dressing.  Add chicken.  Place about half of the cheese slices on top of the chicken.  Top with remaining dressing.  Cover and cook. (Cook times will vary. Mine will cook chicken breasts in about 1 to 1 1/2 hours, but if you have an older one, it may be longer.)  About 30 minutes before cooking is complete, add your ham, and top the chicken with remaining cheese slices. Serve and enjoy!

Here’s the chicken before the ham was added:

Just before serving:

Linking up at these parties.

Photobucket

Filed Under: casseroles and quick meals, Recipe of the Week, recipes

Pineapple Upside Down Cake

May 9, 2011 7 Comments
Photo Credit: Betty Crocker

In honor of Mother’s Day being yesterday, I’m sharing a recipe that always makes me think of my mom.  I have to admit, as a kid I didn’t like pineapple, so when she made this, I was always wishing for her famous pound cake!  But now as an adult, I’ve developed a love of pineapple, so now I can give this Pineapple Upside Down Cake a thumbs up!

Recipe for Pineapple Upside Down Cake


Ingredients:
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Linking up to these parties.

Photobucket

Filed Under: desserts, Recipe of the Week, recipes

Italian Porkchops

May 2, 2011 4 Comments
“Pork: The Other White Meat.”  Actually I just read that the pork people are changing their slogan to “Pork: Be Inspired.” ….Interesting! And it’s certainly new and different!
However you say it, I always love a good porkchop!  And we love them grilled or baked, but I find they are usually most tender when I cook them on the stove top.  And I like to try a lot of different recipes and seasonings on them, but today I’m sharing one of our favorites.  Hope you enjoy! 
Recipe for Italian Pork Chops:
Ingredients
4-6 boneless porkchops
3/4 to 1 cup Italian Dressing
Lemon Pepper, to season
cooking spray
Directions: For a fast, last minute meal, spray a large frying pan with non stick cooking spray.  Then pour Italian dressing in to a bowl.  Dip porkchop in the dressing, then flip over and dip the other side. Place in pan. Repeat until all chops are dipped. Season with lemon pepper. Cook on medium heat until porkchops are cooked all the way through.
If you have more time before dinner, place porkchops and dressing in  a bowl. Make sure each chop is coated well.  Cover and refrigerate for a couple of hours before cooking.

I’m linking up here.

Photobucket

Filed Under: casseroles and quick meals, Recipe of the Week

Homemade Peanut Butter Cups

April 18, 2011 32 Comments
I’m really excited to bring you this week’s recipe!  It is a homemade version of one of my all time favorite candies—the peanut butter cup!
I first saw this recipe in Taste of Home magazine a few years ago, and I marked the page but never got around to trying the recipe. (This tends to happen a lot with me.)  But a few days ago, I was wanting to make some kind of new spring/Easter treat, so I started looking through my old magazines, and found these again.  I had all the ingredients I needed, and they were pretty easy to make, so I decided to give it a whirl!
I have to warn, these things are very tasty!  They remind me of the gourmet peanut butter cups that you order, except they’re much cheaper, and the peanut butter is more sweet, almost like a Reese Cup!  And since these are so easy to make, I’d say if you make them once, you’ll probably be tempted to make them again and again.  So don’t say I didn’t warn you!  Hope you enjoy!
Recipe for Homemade Peanut Butter Cups:
Ingredients:
1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional
Directions:  In a small bowl, combine 1/2 cup peanut butter, butter, confectioners’ sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. (I didn’t have any miniatures, so I used the regular sized cups and started with about a tablespoon of chocolate in each cup, but I recommend making miniatures, because these things are rich!)
Top each with about a teaspoonful of peanut butter mixture. (For the regular sized cups, I actually used a cookie scoop to measure, so it was just under a tablespoon of peanut butter.  Then I rolled it into a ball See pic below.)
Then top with another teaspoonful of chocolate mixture. (tablespoon for regular size cups)
For fun and extra added cuteness, decorate with sprinkles! Refrigerate until set. Store in an airtight container.
This makes 3 dozen minature cups, and anywhere from 12 to 18 regular sized cups, depending on how you distribute the ingredients and how big you make the cups.
This post is sponsored by Petite Rouge. Are you looking for the perfect finishing touch? Petite Rouge has it. Simple, elegant blossoms to brighten up any outfit. Dainty enough for your smallest princess. Sophisticated enough for your growing girls. Clip on a headband or wear alone.

I’m linking up at these weekly linky parties.

Photobucket
If you’d like to sponsor some posts on Simply Sweet Home, please email me for details.

Filed Under: cookies and candy, desserts, Easter, Misc Holidays, Recipe of the Week Tagged With: ,
« Previous Page
Next Page »

To the Top