Bacon-Wrapped Dates

Bacon-Wrapped Dates

Makes 25-30.

Source: YumSugar

16-oz. package of bacon (regular thickness-not thick cut), cut into thirds
8-oz. package of pitted dates

Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.

Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.

Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.  Serve with toothpicks.

M&M Cookies

M&M Cookies

Makes about 3 dozen

Delish!  And so fun and colorful.
Source: Smashed Peas and Carrots blog

1/2 c. unsalted butter

1/2 c. butter flavored shortening
1 c. brown sugar
1/2 c. white sugar
1 1/2 t. vanilla
2 eggs
1 t. baking soda
1 t. salt
2 1/2 c. flour
2 c. M&Ms

Preheat oven to 350.

Cream the butter, shortening, both sugars and vanilla together with an electric mixer until fluffy.

Slowly add in each egg one at a time and mix together.

Then mix in the baking soda, salt and flour.

Add in the M&Ms and mix by hand until incorporated well.

Drop by spoonfuls onto a greased cookie sheet and bake for 11 minutes or until lightly golden brown. Let cool and store in an airtight container.

All-In-One Taco Dinner

All-In-One Taco Dinner

Serves 4-6.

Here's a tasty, easy-to-prep, make-ahead-friendly, freezer-friendly meal that you AND your kids will love.  And, it's pretty healthy, so that's a plus too.

1 lb. ground turkey
1 packet taco seasoning
1 (15-oz.) can black beans
1 (15-oz.) can diced tomatoes
1 c. frozen corn, thawed
1-1/2 c. shredded cheddar cheese (or Mexican blend)
Sour cream
Taco sauce
crushed tortilla chips (or 12 crunchy taco shells, crushed)

Preheat oven to 350 degrees.

Cook ground turkey in a large skillet until no longer pink.  Drain if needed, and then add taco seasoning, along with any water as directed on seasoning packet.

Stir in black beans, diced tomatoes, corn, and shredded cheddar.  Pour into a baking dish and top with crushed tortilla chips.

Bake for 20-30 minutes or until dish is piping hot and tortilla chips begin to brown slightly.

To serve, top with sour cream and taco sauce, if desired.

Crescent Breakfast Casserole

Crescent Breakfast Casserole

Serves 6-8.

How's THAT picture for a breakfast fail in the appearance department?  So here's what happened:  In an attempt to make the dish a little more healthy, I substituted some Egg Beaters for some of the eggs.  I wis
Slightly adapted from: Bakin and Eggs blog

8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
12 eggs, beaten
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Preheat oven to 400 degrees and prepare a 9 x 9 or 11 x 9 baking dish with cooking spray.

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.

Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.

Turkey Empanadas

Turkey Empanadas

Serves 4.

Yeah, yeah.  Go ahead.  Make fun of me for that ugly slit in the middle of my empanada. Well maybe if the recipe had instructed me to let the turkey mixture cool before trying to assemble the empanada on the pie crust, it wouldn't have happened.  But instead, the hot mixture "burned" right through, faster than I could assemble.  It still tasted great... the wow factor, though, was definitely lost. 
Source: Real Simple

3 tablespoons olive oil

3/4 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 teaspoon cumin

1/3 cup raisins

1/2 cup pitted olives

kosher salt and black pepper
2 refrigerated rolled piecrusts, halved

Heat oven to 375° F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, and cumin and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes. Stir in the raisins and olives; season with ½ teaspoon salt and ¼ teaspoon pepper. ***Let mixture cool!

Top the 4 piecrust halves with the turkey mixture; fold in half and seal the edges. Place on the prepared baking sheet and bake until golden, 20 to 25 minutes.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Makes about 3 cups.

Don't you love it when you make a recipe like this with a dish in mind to put it in, and then, upon completion, you find that it's a perfect fit?  It's the little things in life that excite me. 
And this dip should excite you.  It's a classic favorite.
Source: Closet Cooking

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

The Road to Lost Innocence

The Road to Lost Innocence by Somaly Mam

At the time I am writing this, there are 37 reviews on Amazon, and all of them gave a 5/5 star review.  Wow!  Personally, while I found the first half to be gripping -- painfully gripping -- I started to feel a little bored during the second half.  And I feel bashful admitting that, because the second half chronicles all of her wonderful acheivements, and the movement she is making toward a greater good.  Overall, though, it opened my eyes to what women are subjected to abroad.

Amazon book description:

Born in a village deep in the Cambodian forest, Somaly Mam was sold into sexual slavery by her grandfather when she was twelve years old. For the next decade she was shuttled through the brothels that make up the sprawling sex trade of Southeast Asia. Trapped in this dangerous and desperate world, she suffered the brutality and horrors of human trafficking—rape, torture, deprivation—until she managed to escape with the help of a French aid worker. Emboldened by her newfound freedom, education, and security, Somaly blossomed but remained haunted by the girls in the brothels she left behind.

Written in exquisite, spare, unflinching prose, The Road of Lost Innocence recounts the experiences of her early life and tells the story of her awakening as an activist and her harrowing and brave fight against the powerful and corrupt forces that steal the lives of these girls. She has orchestrated raids on brothels and rescued sex workers, some as young as five and six; she has built shelters, started schools, and founded an organization that has so far saved more than four thousand women and children in Cambodia, Thailand, Vietnam, and Laos. Her memoir will leave you awestruck by her tenacity and courage and will renew your faith in the power of an individual to bring about change.

Turkey Sloppy Joes

Turkey Sloppy Joes

Serves 4.
Easy and quick for any busy weeknight.
Source: Real Simple

1 tablespoon canola oil

1 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 8-ounce can tomato sauce
1/4 cup dark brown sugar
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
kosher salt and black pepper
4 hamburger buns

In a large skillet, heat the oil over medium-high heat. Add the turkey, onion, and garlic and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes.

Mix the tomato sauce, sugar, barbecue sauce, and Worcestershire into the turkey mixture; season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.

Serve the turkey mixture on the buns.

Roasted Red Pepper and Goat Cheese Flatbread

Roasted Red Pepper and Goat Cheese Flatbread

Makes 4-5 flatbreads.

I love making these for parties.  They are super easy, can be assembled ahead of time, and always get eaten.

5 Naan flatbreads
1 small package goat cheese, crumbled
1 jar roasted red peppers, chopped
Balsamic glaze

Top flatbreads evenly with crumbled goat cheese and roasted red peppers.  Drizzle with balsamic glaze and cut into slices to serve.

For a dinner entree option, add chicken:

Reusing Candle Jars

Reusing Candle Jars

Here's a way to reuse your Yankee Tumbler Candles: fill them with your favorite candies!  Or snacks!  Or whatever makes your heart happy.

Once you've burned through the life of your candle, stick it in the freezer.  Once it's frozen, use a knife to pop out the "leftover" candle wax.  It should come out pretty easily.

Peel off the label(s) and wash the container.

Dry and fill!

Cinnamon Rolls

Cinnamon Rolls

Makes about 40 rolls.

This Christmas, for the first time ever -- GASP!!! -- I made the Pioneer Woman's cinnamon rolls.  I konw, shame on me for not trying them earlier (or posting this earlier...).  I had HEARD how good they were.  I had HEARD they were the only cinnamon rolls I should make.  I had HEARD that EVERYONE was making them.  Why it took me so long, I'm not sure.  But, I must say, I'm glad I didn't wait another day.  These are fabulous.  Absolutely amazing.  Sorry, PW, I had to substitute the traditional cream cheese frosting that just screams (and completes) cinnamon rolls. 
Source: Pioneer Woman blog

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

(You can also freeze before baking.  They freeze very well.  Thaw overnight and bake as directed.)

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Beat cream cheese and butter in a mixing bowl.  Add in salt.  Slowly beat in confectioners' sugar until well blended.  Serve over warm cinnamon rolls.

Kroger Comforts for Baby

Kroger Comforts for Baby

I was pretty excited when this BzzKit arrived (another BzzAgent testing opportunity).  My how life has changed in that I get excited about wipes, sippy cups, and diapers.  Macey can't even use the sippy cups yet, but I'm still excited for when she can.  We've tried, and she understands the point of them, but the flow of liquid is still too fast for her. So I can't review those at this time.

The wipes...  I wasn't too impressed with the wipes.  They were extra thick, but surprisingly dry for their thickness.  You would expect a thicker wipe to be more moist, but these just seemed to be coarse and not flexible enough.  Wouldn't buy these again.  Even in a pinch, I think I'd try another brand.  It's hard to say that about something, but they just weren't impressive.

Look at these cute diapers:

Not bad looks for a store brand!  Upon taking them out of the package, they felt thinner than I was expecting.  I decided to try one as an overnight diaper.  And it held through -- even after an early bedtime (6:45pm - 7:45am) -- and her PJs were dry in the morning.  Yay!

I'd buy the diapers but pass on the wipes.  Can't wait to try the sippy cups in the future.  I love that they have a flippable lid that covers the spout.  Perfect for on-the-go cleanliness.

Reeses Peanut Butter Banana Bread

Reeses Peanut Butter Banana Bread

Makes 1 loaf.

Pinterest: Making banana bread that much better.  This won't replace my go-to banana breads: my long-time recipe and my "healthy" recipe, but it will definitely find its place in the rotation.
The original recipe calls for Mini Reese's Cups -- the ones you find near the chocolate chips in the baking aisle.  If you use my method, use the small foil-wrapped ones and cut each into four pieces.
Also, next time, I might reduce the oven to 325 halfway through and just extend the baking time if necessary.
Source: Cookies and Cups blog

3 very ripe bananas, mashed

1/2 cup peanut butter

1/4 cup oil

1 egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cups of all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 oz bag of Reese’s Mini cups (Instead, I used 1 cup of quartered mini Reeses - the ones in the foil wrapping.  It's about 16 cut into fourths)

Preheat oven to 350 degrees.
Grease your 8x4 loaf pan with butter or shortening.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
Fold in your Reese’s Mini cups and spread batter into prepared pan.
Bake for approx 1 hour or until toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Chicken Bacon Ranch Freezer Subs

Chicken Bacon Ranch Freezer Subs

Makes 6.

Remember this post?  Well here's another "recipe" to add to your box if you have found you (or your spouse!  or your kids!) likes having subs at-the-ready in the freezer.  The Mister seems to be pulling these faster out of the freezer than I can keep them in there!

6 hoagie buns
2 large chicken breasts (about 1 lb.), thinly sliced
6 slices Swiss cheese
12 slices cooked bacon
Ranch dressing

Assemble sandwiches by spliiting hoagie buns and topping with:
-cheese
-sliced chicken
-Ranch dressing
-bacon

Fold sandwiches closed, wrap in plastic wrap, and freeze for later use.
When ready to eat, remove from freezer and thaw in refrigerator before warming in oven.
If you are in a rush, you can also remove from the freezer and prepare using the defrost setting on your microwave.

Killer Garlic Bread

Killer Garlic Bread

Makes 12-16 "slices."

Here's some yum to accompany your pasta dish, a bowl of soup, or a big green salad.
Source: Shutterbean blog

Ciabatta loaf
1 stick salted butter
5 cloves garlic, finely chopped
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don't burn. Now you have your garlic bread. Be careful, it goes fast.  Make sure you get a few pieces before your company demolishes it all!

The Particular Sadness of Lemon Cake

The Particular Sadness of Lemon Cake by Aimee Bender

Here's a book that I'm glad I read once, but wouldn't want to read again.  It intrigued me and pulled me in.  And I found that I really enjoyed reading it... in the sense that I looked forward to picking up the book and losing myself in the pages for a half hour here, twenty minutes there, ten minutes even, if I could.  But it was dark.  And depressing.  And made me feel kinda strange inside.  So would I recommend it?  Yes.  But read it on a sunny day, and only if you're looking for a little darkness.

Amazon review from Publishers Weekly:

Taking her very personal brand of pessimistic magical realism to new heights (or depths), Bender's second novel (following An Invisible Sign of My Own) careens splendidly through an obstacle course of pathological, fantastical neuroses. Bender's narrator is young, needy Rose Edelstein, who can literally taste the emotions of whoever prepares her food, giving her unwanted insight into other people's secret emotional lives—including her mother's, whose lemon cake betrays a deep dissatisfaction. Rose's father and brother also possess odd gifts, the implications of which Bender explores with a loving and detailed eye while following Rose from third grade through adulthood. Bender has been called a fabulist, but emerges as more a spelunker of the human soul; carefully burrowing through her characters' layered disorders and abilities, Bender plumbs an emotionally crippled family with power and authenticity. Though Rose's gift can seem superfluous at times, and Bender's gustative insights don't have the sensual potency readers might crave, this coming-of-age story makes a bittersweet dish, brimming with a zesty, beguiling talent.

Kir Royale

Kir Royale

Makes 1 drink.

Here's a fancy - yet very simple - champagne cocktail.  Chambord is a raspberry liqueur.
Source: Maran Illustrated Bartending

1 oz. Chambord
4 oz. champagne
maraschino cherry

Pour Chambord into a champange flute.  Top with champage and a maraschino cherry. 

Sip.  Enjoy. Repeat if desired.  :)

Pasta Bolognese

Pasta Bolognese

Serves 4-6.

Great meaty pasta dish!
Source: Taste and See That the Lord is Good: Promise Choir 2011 cookbook

1 box penne pasta
1 medium carrot
1 celery stalk
1 small onion
2 garlic cloves
1 T. olive oil
1 lb. ground beef
1 c. white wine
2 T. tomato paste
28-oz. can tomatoes or spaghetti sauce

Finely mince the vegetables.  Heat oil in a large Dutch oven, add processed or chopped vegetables, sweat until clear.

Add ground meat and cook, stirring well to break up meat.  Brown.
Add wine, bring to a simmer, stirring occasionally until all liquid is evaporated (20-30 minutes).
Stir in tomato paste, combine for one minute.

Add tomatoes, salt and pepper to taste.  Bring to a simmer and reduce heat to medium low, cooking for 15 minutes, or until thickened.

Serve over prepared pasta.

Chicken Pot Pie

Chicken Pot Pie

Serves 4.

Vegan?  Check out the original recipe linked below.  I adapted it after hearing from a friend that it was great as a "real chicken" dish.  And you can feel good about eating this too.  It's much healthier than the traditional chicken pot pie.
Adapted from: Ellen

2 T olive oil
2 cups diced onion
1 cup celery
1 tsp. minced garlic
4T organic all-purpose flour
1 ea. 10oz bag organic frozen peas and carrots
2 c. chicken stock
2 c. diced cooked chicken
1 package Pillsbury pie crust
Melted butter as needed

Using a small stock pot, heat oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and chicken and stir.
Place filling in pie dish that has been coated with nonstick spray.  Top with pie crust.
Bake in pre-heated 400° oven for 15-20 minutes until crust is golden brown.

My very imperfect crust:

Ugly, isn't it?

Cake Batter Pudding Cookies

Cake Batter Pudding Cookies

Makes about 2 dozen.

A friend gave me this recipe and we made them together on the first snowy day of the season.  I can't believe it was mid-January before that happened!  Needless to say, it was the perfect way to spend an afternoon.  The snow was falling, the babies were sleeping, and we were sipping coffee and munching on warm, fresh-outta-the-oven cookies.
Source: Chef in Training blog

1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix 3/4 cup yellow cake mix 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour 1/2 tsp salt sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles.

Roll into balls and place on greased baking sheet.

Bake for 10-12 minutes.

Cheddar-Topped Shepard's Pie

Cheddar-Topped Shepard's Pie

Serves 8-10.

I'm going to be honest.  I skimped.  I used a box of instant mashed potatoes instead of making my own.  It was the first time I'd try that out, and wasn't too pleased.  I should've either made them myself or used a different shortcut: Bob Evans refrigerated mashed potatoes.  I don't know if you've tried those, but they're good.  Really good.  So don't hesitate to cheat, but buy a good cheat.
Also, the beef filling needs a bit more flavor, so I altered the recipe slightly by adding a cup of beef broth where it previously requested water.
Slightly adapted from: Martha Stewart

2 lbs. baking potatoes (about 4), peeled and thinly sliced

Coarse salt and ground pepper

1 T. vegetable oil, such as safflower

6 medium carrots, halved lengthwise, quartered if large, and thinly sliced

6 celery stalks, thinly sliced

1 large onion, chopped

1/2 t. dried thyme

1/4 c. all-purpose flour

1/4 c. tomato paste

2 lbs. ground beef chuck
1 c. beef stock

1 c. whole milk

1 1/2 c. shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup beef stock; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Cake Batter Blondies

Cake Batter Blondies

Makes 12-16.

At church, each child received a gift box before Christmas to help them celebrate Jesus's birthday.  Even though it didn't mean much to a 5-month-old, I decided to take advantage of the opportunity and use the Funfetti cake mix and frosting to make a cake on Christmas Day.  Next year, she may even be able to help out, because I WILL be making this recipe again... maybe annually on Christmas.  It was delicious!
Source: Six Sisters' Stuff blog

1 box yellow (or Funfetti!) cake mix
1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips
Sprinkles for the top
Frosting (see recipe below)

Preheat oven to 350 degrees.
Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips.

Spray 9"x9" pan with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 28-32 minutes. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.)

Frost when cooled (I used a container of Funfetti frosting, but feel free to use the original poster's homemade recipe below).

1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)

Combine all ingredients until well-blended. Spread on top of blondies.

Add more sprinkles if you'd like:

Recipe Revisited: White Chocolate Raspberry Cheesecake

Recipe Revisited: White Chocolate Raspberry Cheesecake

Serves 12.

This is one of my favorite desserts. Here's the original post.  And, in case you don't want to click through, here's the recipe again.
Adapted from: AllRecipes

2 c. graham cracker crumbs (original recipe calls for 1 c. chocolate cookie crumbs, but I like a thick crust)

1/3 c. white sugar

3/4 c. butter, melted (1-1/2 sticks)

7 T. raspberry preserves, divided

2 c. white chocolate chips

1/3 c. half-and-half

3 (8 oz.) pkgs. cream cheese, softened

1/2 c. white sugar

3 eggs

1 t. vanilla extract

Preheat oven to 325 degrees.

In a medium bowl, mix together graham cracker crumbs, 1/3 c. sugar, and 3/4 c. melted butter. Press mixture into the bottom and up the sides of a 9" springform pan that has been coated with non-stick spray.

Wrap bottom of springform pan with foil (see pictures below for help, if needed), and place in the middle of a jelly roll pan (or any pan it will fit in that has sides).

In a small saucepan, melt chocolate chips with half-and-half, stirring frequently until smooth.

In a large bowl, mix together cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Mix well.

Pour half of mixture over prepared crust. Spoon 4 T. raspberry preserves into a microwavable dish. Microwave for 15 seconds. Stir until smooth, and then pour over first layer of cheesecake.

 

Using the tip of a knife, swirl to create a marbled effect.

Pour remaining cheesecake into pan. Repeat raspberry swirl with an additional 3 T. raspberry preserves (don't forget to microwave!).

Fill jelly roll pan with about 2 c. hot water to create a water bath. This will help keep the cheesecake from cracking while baking.

Transfer (carefully!) to oven and bake for one hour. After one hour, turn off oven, slightly open oven door, and let cheesecake sit inside for another hour. Then, remove from oven, cover with plastic wrap and refrigerate. Do not remove springform pan until cheesecake has chilled for at least 8 hours and has completely set.

Fish Dip Face-Off

Fish Dip Face-Off

Makes about 2 cups total, 1 cup of each dip.

In the little seaside town of Stuart, Florida, the Mister's family has been vacationing for years.  And while there, they always have to have Mrs. Peters' Smoked Fish Dip.  They love it, and I was recently introduced to it myself when we went there last spring.. its great.  In an attempt to recreate it myself, I made two fish dips for the family to judge.  Dip #2 was supposed to be the most like Mrs. Peters' (based on the ingredients listed on her website), but Dip #1 was the winner in terms of taste!

Start with:
10 oz. smoked mackerel (plain or peppered)
6 oz. smoked halibut

Dip #1 additions:
4 oz. cream cheese, softened
Juice from 1/2 lemon
1/8 c. mayo
4 T. minced onion
Garlic salt, to taste

Dip #2 additions:
1/2-3/4 c. mayo (you make the call)
Juice from 1/2 lemon
2 T. white vinegar
Garlic salt, to taste

Crumble smoked fish in a large bowl and divide equal portions into two bowls.

To bowl #1, add ingredients listed under Dip #1.

To bowl #2, add ingredients listed under Dip #2.

Stir both dips well.  Serve with crackers.  Store leftovers in refrigerator.

Buffalo Chicken Rolls

Buffalo Chicken Rolls

Makes 18.

I increased the amount of chicken thinking I would be able to make more rolls, but was only able to get 14.  I wanted to freeze the extras, because I just had a feeling they would be very tasty.  I was right in that they were very tasty.  So tasty that we didn't have a single leftover.  We even ate some the next day straight out of the fridge!
Source: Can You Stay For Dinner? blog

1 lb. boneless, skinless chicken breasts, cooked and shredded
4 oz. container crumbled blue cheese
14 egg roll wrappers (roughly 4 square inches)
1/4-1/2 c. Frank’s Red Hot Sauce
1 c. broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.