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Sweet Thursday: Fun Easter Sweets

March 13, 2008 3 Comments
Welcome to a special Easter edition of Sweet Thursday. If you’re looking for something to serve at your child’s Easter party or a special homemade treat for your child’s Easter basket, look no farther! These recipes are fun and easy to make, and they are filled with vibrant spring colors that your kids are sure to love.

1 package brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix package
24 wooden sticks with rounded ends
1 package (6 ounces) semisweet chocolate chips (1 cup)
2 teaspoons shortening
candies or sprinkles

1. Heat oven to 350°F. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on package for 13×9-inch pan; cool completely, about 1 hour.

2. Place brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 strips lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, peeling foil from bars.

3. In microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top third to half of each brownie into chocolate; sprinkle with decors. Lay flat to dry.

Easter Egg Candies

1 package (10 to 12 ounces) vanilla or white chips
1 package (3 ounces) cream cheese, cubed
1 teaspoon water
1/2 teaspoon vanilla extract
Colored sprinkles, colored sugar and/or jimmies
Directions: In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill for 1 hour or until easy to handle. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. Yield: About 4 dozen (1-1/2 pounds).

Easter Basket Cupcakes
Cupcakes like these are easy to create. Simply bake up a batch of your favorite cupcakes, and cover them with the icing of our choice. I recommend using white icing w/ green food coloring, though any spring color would work just as good. Then decorate the cupcakes with your favorite candies. For the basket handle, use Twizzlers, Airheads, or Fruit Roll Ups. For the “eggs” use jelly beans, mints, chocolate footballs/eggs, Whopper eggs, or whatever you like. These are colorful, fun treat for kids!

Easter Bunny Pudding Cups

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
8 CAMEO Creme Sandwich Cookies
8 each jelly beans and gumdrops
8 pieces red string licorice, cut into thirds
decorating icings and gels
POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes.
SPOON evenly into 4 dessert dishes. Refrigerate until ready to serve.
INSERT 2 cookies into 1 side of each dish to make the “bunny’s ears, then decorate with candies, licorice and decorating icings and gels as desired for the faces.

Filed Under: cookies and candy, cupcakes, desserts, Easter, recipes

Get a Kiss For the Cook with these Irish Recipes

March 12, 2008 4 Comments

As promised, here are a couple of recipes for those who want to have an Irish menu for St. Patrick’s Day. The recipes I’ve chosen are Irish Soda Bread and Corned Beef & Cabbage.

I’m not sure that I’ve ever eaten any of this stuff. My dad loves cabbage, but I’ve never been a fan, and I just can’t recall eating corned beef ever. As for the bread, in my family I’m known as the “bread eater.” My family jokes that I practically lived off of bread when I was a kid. And I must admit, to this day whether it’s rolls, biscuits, or baked breads on the table, I always help myself and eat my fair share (if not more). So I’ll definitely be trying this Irish Soda Bread!

Irish Soda Bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter or margarine
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt

Directions
1. In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.

2. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
3. On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.

4. Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
5. Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).

Corned Beef and Cabbage

Ingredients
1 3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1-1/2-pound cabbage, cut into 6 wedges

Directions
1. Trim any visible fat from the meat. Set aside.

2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Filed Under: Misc Holidays, recipes

Luscious Lime Angel Squares

March 8, 2008 14 Comments

Last night I came across this recipe from Taste of Home. I was going to wait and post it later this coming week, but I liked it so much that I just couldn’t wait! It’s called Luscious Lime Angel Squares. The name, itself, makes me hungry, and the picture is even better. I’ve made a couple of desserts that are quite similar to this, but they didn’t include angel food cake in the recipe. I must say, this is a great combination. I’ll be making it soon!

The colors are perfect for St. Patrick’s Day, Easter, or any spring event, and it’s a sweet, yet light dessert, so it should be enjoyable and diet-friendly for most people.

I also have to say that this would be a great recipe to try with different flavors of gelatin. I think using strawberry gelatin would be fantastic and then you could even top it with strawberries and whipped cream, to give it more of a strawberry shortcake feel. (of course you’d have to leave out the lemon juice and peel for this) But any way you choose to do it, this is a great recipe, especially if you love lime like I do and you’re looking for something bright and festive looking.

luscious lime angel squares

Luscious Lime Angel Squares

INGREDIENTS:
1 package (.3 ounces) sugar-free lime gelatin
1 cup boiling water
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

DIRECTIONS:
In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13-in. x 9-in. x 2-in. dish coated with cooking spray; set aside.
In a small mixing bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

Filed Under: desserts, Misc Holidays, recipes

Sweet Thursday: Beautiful Valentine Cookies

February 14, 2008 3 Comments

Here’s a last minute Valentine cookie recipe from Martha Stewart. I’ve seen that a lot of bloggers out there don’t really celebrate Valentine’s Day or don’t spend a lot of money on gifts. Well, in lew of gifts you can also make your family or significant other an extra special treat. Arrange these in a gift basket or platter, add sticks to make a cookie bouquet like the ones I posted on yesterday, or simply have your family eat them straight off the baking sheet. Either way this recipe is a good choice for Valentine’s Day. This recipe can be used to make plain shortbread cookies or jam cookies, and after Valentines is over, just get out some other cookie cutters to make these cookies for any and all occasions.

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar (optional)
Petal dust in pink, orange, and violet tones (optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

Directions
In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

Filed Under: cookies and candy, desserts, recipes, Sweet Thursday, Valentine's Day

Recipe of the Week: Sweet as Kisses Pie

February 8, 2008 5 Comments

Here we have another great Nabisco recipe. I searched and searched for a good recipe to feature this week. I found a couple several days ago, but I must have forgotten to bookmark them. Finally after searching several sites and finding nothing that I wanted to post, I ran across this delightful pie recipe. This pie is similar to other I’ve made, in that it’s base is cream cheese and cool whip (always a good combination). It’s tasty, a little on the light side (especially if you use reduced fat/sugar ingredients), and it’s with white, red, and pink color scheme, it is perfect for Valentine’s Day. And to top it off, it’s very easy!

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 cup cherry pie filling
1 HONEY MAID Graham Pie Crust (6 oz.)
Preparation:
MIX cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping.
ADD pie filling. Cut through batter with knife several times for marble effect.
POUR into crust; spread with remaining whipped topping. Freeze at least 3 hours or overnight. Let stand 10 minutes before cutting into 8 slices.

My Tips:

-Fruit lovers can top this pie with extra pieces of fruit of fruit topping.
-Try this recipe using other kinds of pie feeling such as strawberry or blueberry.
-For kids, try topping with sprinkles and other decoration.
-For kids who aren’t fans of cherry, try substituting something they do like, such as a favorite candy bar.

Filed Under: desserts, Recipe of the Week, recipes, Valentine's Day

Sweet Thursday: Valentine Treats That Say, "I Love You!"

February 7, 2008 1 Comment
With Valentine’s Day coming up, I wanted to throw in an extra Sweet Thursday Post. I meant to post this hours ago, but I got busy with some paper work & housework, and the time just totally got away from me, but at least I got a lot of important things done. Well, for this post I’ve chosen 2 very sweet Valentine treats: cupcakes and cookies. I truly love both of these desserts. These would be great to take to a school party or give to friends and coworkers or to that special someone in your life. And you could use these ideas for other occasions as well. With desserts like these, who needs those little candy hearts?
Ingredients:
1 package (18-1/4 ounces) white cake mix
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon butter flavoring, optional
4 cups confectioners’ sugar
2 tablespoons milk
1 to 2 drops red food coloring, optional
1 to 2 drops yellow food coloring, optional
1 to 2 drops blue food coloring, optional
Directions: Prepare cake mix according to package directions. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, cream butter and shortening in a small mixing bowl. Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy. Divide frosting into fourths; place in flour separate bowls. Leave one bowl untinted. Add food coloring to the other three bowls; stir until well blended. Frost cupcakes. Pipe untinted frosting around edges and decorate tops with Valentine phrases. Yield: 28 cupcakes.

Valentine Cookies

Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup granulated sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
3 drops oil of cinnamon (optional)
1/4 cup hard cinnamon candies, finely crushed

Directions
1. In a small bowl combine flour, baking powder, and salt; set aside. In a medium bowl beat sugar and shortening with an electric mixer on medium speed until fluffy. Add the egg, vanilla, and oil of cinnamon, if desired; beat well. Add flour mixture; beat well. Cover and chill in the refrigerator about 2 hours or until firm.
2. Cut a 10×8-inch heart pattern from paper. Halve dough. Line 2 cookie sheets with foil. Place half of the dough on each cookie sheet; roll into 10×8-inch rectangles. With pattern, cut dough into heart shapes. Reserve scraps. (If dough seems too soft, freeze 30 minutes or until firm.) Use alphabet- and heart-shaped cutters to cut out a message from each cookie. Remove dough from cutters.
3. Spoon candy into cutouts to fill holes to level of the dough. Bake in a 375 degree F oven for 10 to 12 minutes or until candy is melted and cookies are done. Cool on cookie sheets. Peel foil from cookies. Reroll dough scraps; cut with 3-inch cookie cutters. Place on ungreased cookie sheet. Bake in the 375 degree F oven for 10 to 12 minutes or until done. Cool on pan. Makes 2 large and 6 small cookies (18 servings).


Filed Under: cookies and candy, cupcakes, desserts, recipes, Sweet Thursday, Valentine's Day

Recipe of the Week: Chocolate and Cherries Fudge Torte

February 3, 2008 2 Comments

I’m a little later than usual on posting my recipe of the week, but I think this week’s recipe should be well worth the wait. I plan on posting some Valentine recipes over the next couple of weeks, and this is the first one. It was a hard choice this week; there is so much stuff out there! This recipe comes from Hersheys. Normally I’d have some kind of comment, but I think this one speaks for itself.

Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1-1/4 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup all-purpose flour
1/2 cup HERSHEY’S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1/2 cup chilled whipping cream
1 can (21 oz.) cherry pie filling, chilled
1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Brand Milk Chocolates
Directions:
1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.
2. Stir together melted butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter into prepared pan.
3. Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.
4. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).
5. Just before serving, put chocolates in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

Filed Under: desserts, Recipe of the Week, recipes, Valentine's Day

Sweet Thursday: Super Bowl Sunday Treats

January 31, 2008 2 Comments
As promised, here are some sweet snacks for Super Bowl Sunday. Personally, I’ve been in a baking mood lately. Last week I made some brownies, and a few days ago I baked a cake, and for Super Bowl Sunday, this weekend I’ll probably make some football cookies. I have some frozen cookie dough that we ordered from a school kid, and several weeks ago I bought a huge set of cookie cutters, and I haven’t yet found the time to try them out, so it seems like a good time to do so. (although I wouldn’t mind having a pie or a cheesecake this weekend either….hmm. Well, I’ll let you know how it goes.)
Anyway as usual, links to the original source are underneath the picture. And I’ve also included the recipe for Chocolately Football Bites from Kraft. This recipe reminds me of Cocoa Pebbles/Rice Krispie treats, except it’s made with corn syrup instead of marshmallows. And this is another good recipe that you could easily change, using a different cereal or simply molding the snacks into a different shape or using different decoration. Enjoy!

flickr – mysimplysweet

6 squares BAKER’S Semi-Sweet Baking Chocolate
1/2 cup light corn syrup
1 Tbsp. butter or margarine
1/2 tsp. vanilla
4 cups POST Cocoa PEBBLES Cereal
White decorating gel
MICROWAVE chocolate, corn syrup and butter in large microwaveable bowl on HIGH 2-1/2 min., stirring after 1-1/2 min. Blend in vanilla.
ADD cereal; mix well. Cool 10 min. Shape into 18 (3-inch-long) football shapes with lightly moistened hands. Place on large sheet of wax paper; cool completely.
USE decorating gel to add “lacings” to “footballs.” Let stand until gel is firm.

Filed Under: desserts, recipes, Sweet Thursday

Bacon Cheddar Appetizers

January 30, 2008 3 Comments

Here’s an easy and rather tasty looking treat. I found these on Nabisco. It’s a cute, bite-size (and quick) version of potato skins, and I bet you can’t eat just one! And for those of you aren’t in to bacon and cheese, perhaps you could do a variation of this idea; instead of bacon and cheese try mixing in the ingredients for spinach dip or some other type of vegetable dip. Just an idea I had….but for I think I’ll stick with the bacon and cheddar.

Bacon Cheddar Appetizers
1 pkg. (8 oz.) Finely Shredded Sharp Cheddar Cheese
1/2 cup Mayonnaise
3 Tbsp. finely chopped onion
1/2 cup Real Bacon Bits
64 TRISCUIT Thin Crisps
Preparation:
PREHEAT broiler. Mix all ingredients except crackers until well blended.
PLACE crackers on baking sheet. Top each cracker with about 1 tsp. of the cheese mixture.
BROIL 2 minutes or until cheese is melted. Garnish with chopped red and green pepper, if desired.

Filed Under: appetizers and snacks, recipes

Simple Solutions: Easy Super Bowl Snacks

January 30, 2008 Leave a Comment

If members of your household will be watching the Super Bowl this Sunday (or essentially any sporting event on television in the future) it is the perfect day for an appetizer buffet. You can make many of your snacks the day before the event and other items can be made fairly quickly on the day of the event. Then put them out on the counter so that everyone can help themselves whenever their hungry.

If you’re having guests over, you might want to do a potluck buffet, but even if you do all the cooking yourself, you don’t have to spend a lot of money or even a lot of time to make snacks for your family, friends, and fellow sports fans. Save time by getting ready made appetizers from your grocer’s freezer or the refrigerated section of your deli. Check your deli for meats and hoagie buns, vegetable and meat trays, and desserts. Or buy pizza, wings, chicken fingers, or sandwiches from a fast food place. You can usually get a good deal on party platters.

Here are easy appetizer choices:

Chicken wings (plain, buffalo, honey barbeque)
Chicken fingers
Cheese fries/Chili Cheese Fries/Bacon Cheese Fries
Pizza (delivery or oven-baked)
Pizza Rolls & Mini Pizzas
Sub sandwiches
Hot dogs or chili dogs
Potato skins
Chips & dip (homemade, store bought, or check your deli section)
Potato wedges
Ham & Cheese tray (make your own or buy one already made from the store)
Vegetable tray & dip (store bought or homemade
Chili
Cheese sticks
Pigs in a blanket
Sausage Balls or Meatballs(homemade or buy frozen)
Cocktail weanies
Cookies or brownies

Filed Under: appetizers and snacks, party ideas, recipes, Simple Solutions
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