by kim on Wednesday, May 22nd, 2013
Recipe Courtesy of Betty Crocker
Ingredients
Topping
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 1/2 cups whipping cream
- 1/4 cup Key lime or regular lime juice
- 4 drops green food color
- 1 1/2 cups powdered sugar
Cupcakes
- 48 regular-size paper baking cups
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
Frosting
- 1 container Betty Crocker® Whipped fluffy white frosting
- 1 tablespoon Key lime or regular lime juice
- 1/2 teaspoon grated Key lime or regular lime peel
1 In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
2 Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
3 Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
4 Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
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by kim on Wednesday, April 24th, 2013
Chocolate Covered Berry Pops
Ingredients
- Ingredients
-
- 2 Driscoll's Strawberries, hulled and halved
- 4 Driscoll's Raspberries
- 4 Driscoll's Blackberries
- 4 Driscoll's Blueberries
- 6 ounces semisweet chocolate*
- 1 package of skewers
- *Chocolate used can be either chocolate chips, chunks or a bar of your favorite chocolate and cut into small pieces prior to melting.
-
- Optional Toppings
-
- Orange Zest
- Shredded Coconut
- Sprinkles
-
Instructions
- [Rinse and dry the berries. Make sure you dry them well with a soft cloth. You do not want water on the berries when you dip them in chocolate.
- Melting the Chocolate
- Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.
- There are two trusted methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.
- Stovetop
- To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", not melting properly.
- Microwave
- To melt regular chocolate in the microwave, place chocolate in a glass bowl and microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%)power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.
- Dipping the Berries
- Line a baking sheet with wax paper, parchment paper or aluminum foil. Place desired toppings in a shallow bowl or plate next to the baking sheet.
- Strawberries, Blueberries and Blackberries
- Insert skewer into a berry then dip in melted chocolate. If adding additional toppings, immediately dip chocolate covered berries in desired topping.
- Raspberries
- To dip raspberries, fill raspberry cavity with melted chocolate and let set in refrigerator for about 30 seconds, then insert skewer into chocolate-filled cavity and dip.
- Place dipped berry on prepared baking sheet to set. Repeat with remaining berries.
- Place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur. Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.]
Notes
2.2
http://www.rainydaypennies.com/2013/04/24/chocolate-covered-berry-pops/
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by kim on Thursday, April 11th, 2013
Description
A thin layer of basil pesto adds zing to this hummus-like spread. Top it all with feta cheese, chopped tomato and bell pepper for a flavorful and colorful presentation.
Ingredients
- 1/2 cup purchased pesto
- 2 cans (15 oz. each) white kidney beans, rinsed and drained
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup seeded and chopped tomato
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green bell pepper or sliced pitted black olives
- Keebler® Wheatables® Original Golden Wheat crackers
Directions
1. Drain any excess oil from pesto. Set aside. In food processor or blender combine beans, olive oil and garlic. Process until smooth.
2. Spread half of bean mixture in 9-inch pie plate or quiche dish. Carefully spread pesto over bean mixture in dish. Top with remaining bean mixture. Sprinkle with tomato, feta cheese and pepper or olives. Serve with crackers.
Recipe Courtesy of Kellogg’s Rewards
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by kim on Tuesday, April 9th, 2013
Ingredients
- 2 crescent roll tubes
- 1 LB ground beef ( or ground turkey)
- 1 packet taco seasoning
- 1 1/2 cups grated cheddar cheese or to your liking
- Shredded lettuce
- 1 or 2 diced tomatoes depending on size
- 1/2 small can sliced olives if desired
- Sour cream optional
- sliced avacado optional
- On a round baking sheet lined with foil lay out the two tubes of crescent pastry, thick sides in. If left overs use to make center a bit thicker
- Brown beef/turkey and add taco seasoning
- Lay beef in a circle inside the laid out crescent rolls.
- Add cheese to the top of meat mixture
- Pull points of crescent roll and tuck in over meat and cheese.
- Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go
- Add cheese,lettuce,tomato,black olives,sour cream or whatever you desire in the middle and enjoy.
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by kim on Thursday, April 4th, 2013
Ingredients
- 2/3 cup almond milk
- 1 cup non-fat vanilla yogurt
- 2 tablespoons flaxseed oil
- 2 cups frozen sliced peaches (10 ounces)
- 1 package (6 ounces) Driscoll’s Raspberries
Blend almond milk, yogurt, flaxseed oil, peaches and raspberries in a blender until pureed and smooth, stirring several times. Serve immediately.
Recipe and Photo Courtesy of Driscoll’s
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by kim on Wednesday, March 20th, 2013
Edible Easter Basket Cupcakes
Are you always looking for something different for your family Easter get together? This Easter, decorate this cute little cupcake basket with jelly beans.
What you’ll need
- 1 dozen cupcakes
- 1 bag jelly beans
- 2 cups white icing
- Sweetened coconut, colored with green food coloring
How to make it
- First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
- Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
- Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the “nest” of coconut.
- Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
- Put one cupcake basket by each place setting at Easter brunch or give them as gifts.
Recipe and Photo Credit ~ Spoonful.com
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by kim on Wednesday, February 27th, 2013
Ingredients:
1 Package Lean Taco Seasoned Ground Turkey
2 Cans of Black Beans (I choose low sodium)
2 Can of Ro*Tel (or store variety)Diced Tomatoes & Green Chilis
Small Diced Onion
Cilantro
1 tsp. of Garlic
I Cook my Turkey in a Skillet for about 10 minutes. While that is cooking up I add the remaining ingredients to a stock pot. There is no need to drain the turkey as it really does not have much fat. I add the turkey to the stock pot and cook for another 10 minutes or so.
I actually double this recipe because I could eat this for every meal it’s that good. It takes care of your protein, vegetable and carb requirements for the
AdvoCare 24 Day Challenge and heats up super fast!
by kim on Thursday, November 29th, 2012
(photo and recipe courtesy of Cooking Classy)
S’mores Bites
Yields 12
Ingredients:
6 graham cracker sheets*, or 12 Saltine or Ritz Crackers
6 large marshmallows
12 Hershey’s Kisses or Rolos, unwrapped
Directions:
Break graham cracker sheets in half, then cut each half into a circle using a 2 1/4″ circle fondant cutter or metal cookie cutter (if using Saltine or Ritz Crackers no cutting needed). Using clean scissors cut each marshmallow into 2 halves. Heat oven to Low Broil and place oven rack two levels below broiler. Align graham crackers in the center of a cookie sheet about 1/2″ apart from each other (you want them all to be near the center so they are directly under the broiler and cook more evenly at the same time). Top each graham cracker with a marshmallow with the cut/sticky side down. Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON’T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed (I left the oven door open the entire time to watch them and rotate, just be careful). Once golden immediately remove from oven, place 1 Kiss or Rolo in the center of each toasted marshmallow and gently press down. For best results serve warm, just like a real S’more.
Note: you could easily double this recipe but I wouldn’t recommend toasting more than 12 at a time for more even toasting.
*I used a package of graham crackers that had been open for a couple of days, I don’t know if this will make a difference to help with easier cutting and less breakage or not. The crackers seem to soften slightly when you do this, just thought I better mention it.
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by kim on Wednesday, November 7th, 2012
Ingredients
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Bar Dough
- 3/4 cup prepared chocolate frosting
- 24 NESTLÉ® Jingles, any flavor, unwrapped
- White decorating gel
- Black decorating gel
Directions
PREPARE cookies as directed on package. Cool completely.
FROSTcookies with chocolate frosting leaving a border around the edges. Place a Jingle in center of each frosting. Squeeze white decorating gel around base of each Jingle to form white hat rim. For the buckle, squeeze a drop of black decorating gel on the white rim.
NESTLÉ® Jingles are available mid-November through December.
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by kim on Wednesday, November 7th, 2012
You and your guests will want to gobble up these Thanksgiving Turkey Cookies. Using our refrigerated chocolate chip cookie dough as the base of these adorable cookies, frosting and almond slices are used to decorate the “turkey’s” body. For the finishing touches, white and semi-sweet mini morsels are used for the eyes, candy corn as the nose and pretzel pieces are used as the feet for this tasty treat! Who says you can’t have turkey for dinner and dessert!
Ingredients
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 3/4 cup prepared chocolate frosting
- 1/3 cup sliced almonds
- 48 NESTLÉ® TOLL HOUSE® Premier White Morsels
- 48 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 24 candy corns
- 48 pretzel twist pieces for feet
Directions
PREPARE cookies as directed on package. Cool completely.
FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
NOTE: Candy corns can be used for feathers instead of almond slices.
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