Happy Easter to You!

Wishing a Happy Easter to all of my followers (wherever you may be) and to all of my family and friends!

I hope this weekend is the best one you've ever had! For me this weekend is even bigger and better than usual, because we're celebrating two birthdays as well!

Be happy, healthy and may God Bless!

Sylvia aka Stargal

Peanut Butter Brownie Trifle

Heaven In A Bowl

(Peanut Butter Brownie Trifle)

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 

4 cups cold 2% milk 

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

2 cartons (8 ounces each) frozen whipped topping, thawed 

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Recipe Source:  https://www.facebook.com/pages/The-Pampered-Chef-Shannon-Ross/135221056574127?ref=stream

Strawberry Angel Food Trifle

~ Strawberry Angel Food Trifle ~

(1) store-bought angel food cake

24 oz. container frozen strawberries, sliced with sugar added, thawed

24 oz. or 3 cups vanilla pudding (We used 6+ small individual cups this time)

16 oz. container of whipped cream, slightly less than the whole container

Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

Recipe Source:  https://www.facebook.com/pages/Recipes/601575006538627?ref=stream

7-Up Biscuits

~ 7-Up Biscuits ~

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out.

Cut in to 9 biscuits.

Melt 1/4 cup butter in a 9 inch square pan. 

Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

(TIP:  If you don't have 7-Up...Sprite or Sierra Mist works just as well..can't tell any difference!)

Recipe Source:  https://www.facebook.com/pages/Grammas-in-the-Kitchen/249440055097652?ref=stream

Six Minute Caramels

~ Six Minute Caramels ~

Ingredients

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Directions:

1 Combine all ingredients.

2 Cook 6 minutes, stirring every two minutes.

3 Stir and pour into lightly greased dish.

4 Let cool.

5 Cut, wrap in wax paper & store in an air tight container.

Recipe Source:  https://www.facebook.com/LinkBug?ref=stream

Bacon, Egg, and Cheese Sandwich

~ Bacon, Egg, and Cheese Sandwich ~

Breakfast, anyone?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 

8 slices bacon, crisply cooked, crumbled (1/2 cup) 

4 eggs, scrambled 

1/2 cup finely shredded Cheddar cheese (2 oz) 

1 egg, beaten, if desired 

1 tablespoon cracked black pepper, if desired 

1.Heat oven to 350°F. Unroll dough on work surface; separate into triangles. 

2.Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper. 

3.Bake 18 to 20 minutes or until golden brown.

Recipe Source:  https://www.facebook.com/LinkBug?ref=stream

DIY Buster Bar Kinda Frozen Treat

~ DIY Buster Bar Kinda Frozen Treat ~

Great treat for the family!

Get a paper cup and put chopped peanuts in the bottom, followed by a scoop of vanilla ice cream, some melted chocolate next, more peanuts and another scoop of ice cream, scoop of peanut butter and chopped Reeses PB cups then one last scoop of ice cream!

Put a popsicle stick inside and freeze.

When frozen tear off paper cup and Enjoy!!!

You can mix also with different kinds of ice cream, nuts or chocolate!

Recipe Source:  https://www.facebook.com/pages/Canada-Eh/391735550921356

Crock Pot Beef and Broccoli

~ Crock Pot Beef and Broccoli ~

1 cup beef broth

1/3 cup brown sugar

1/3 cup soy sauce

3 cloves garlic, minced

1 teaspoon sesame oil

1/2 teaspoon ground ginger 

1/8 teaspoont crushed red pepper flakes 

2 lbs beef chuck roast,

2 tablespoons cornstarch

2-3 cups frozen broccoli florets 

Trim excess fat from the beef and slice into strips. Combine the first 7 ingredients in the crock pot. Add the beef slices and toss to coat. Cover and cook on low for 5-6 hours. 

Remove about 3 tablespoons of sauce from the pot and whisk with the 2 tablespoons cornstarch. Stir back into the pot. Add as much broccoli as you like. Stir to combine, cover and cook on high for another 30-40 minutes to thicken the sauce and cook the broccoli to your desired tenderness. Serve over white rice.

Recipe Source:  https://www.facebook.com/pages/Welcome-Home/130807550406694

Brownie Refrigerator Cake

~ Brownie Refrigerator Cake ~

Ingredients:

2 brownie mixes

1 extra large egg

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (8 oz.) containers whipped topping

1 (3 oz.) package instant chocolate pudding

1 (3 oz.) package instant vanilla pudding

3½ cups milk

1 Hershey candy bar or chocolate syrup

Instructions:

Mix brownie mixes according to directions. Add egg. Bake in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Recipe Source:  https://www.facebook.com/BadAss.Moms.N.Dads

1 2 3 Cake

~ 1 2 3 Cake ~

Genius! ----- 1-2-3 Cake. I love this idea!!! You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now & then without making an entire cake!!!

Recipe Source:  https://www.facebook.com/BadAss.Moms.N.Dads

Easiest Fudge Recipe Ever

~ Easiest Fudge Recipe Ever ~

Easiest fudge recipe in the world, you can't mess it up if you tried!

1 can Eagle brand condensed milk ( 14 oz ) 

1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish

1 cup chopped walnuts ( optional )

Combine all ingredients in a microwaveable bowl, melt until creamy, pour into an 8x8 inch baking dish and let cool for 2 hours  Cut and serve.

Recipe Source:  Facebook

Red Lobster's Cheese Biscuit recipe done in a loaf pan!

Red Lobster's Cheese Biscuit Recipe

~ Done in a loaf pan! ~

3 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

4 ounces cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 Tablespoons of butter, melted

1 egg, lightly beatenHeat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Recipe Source:  https://www.facebook.com/LinkBug?ref=stream

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar

1 1/2 cups All Purpose Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter

1/2 cup chopped peanuts

1 cup (6 oz. pkg.) semi-sweet chocolate chips

1 large egg, beaten

1 (14 oz.) can Sweetened Condensed Milk

1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.

RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.

BAKE 15 minutes.

STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.

STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.

BAKE an additional 15 minutes. Cool. Cut into bars. —

Recipe Source:  https://www.facebook.com/jennsrecipepage?ref=stream

Peanut Butter Cake with Peanut Butter Frosting

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR

2 CUPS LIGHT BROWN SUGAR (packed)

1 CUP PEANUT BUTTER

1/2 CUP BUTTER (room temperature)

1 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1 & 1/4 CUPS MILK

2 TEASPOONS VANILLA EXTRACT

3 EGGS

Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

Recipe Source:  https://www.facebook.com/CookingWithChip?ref=stream

Chicken Bacon Ranch Pizza Casserole

Chicken Bacon Ranch Pizza Casserole

Ingredients

1 lb. bacon, fried and crumbled, grease saved

2 lb. boneless, skinless chicken thighs

2 tablespoons of ranch seasoning

1 bell pepper, diced

2 clove garlic, minced

1 lb. bow tie pasta, cooked al dente

2 jars of Alfredo sauce

1/3 cup of evaporated milk or regular milk

3 roma tomatoes, diced

4 cups shredded Italian cheese blend

Instructions

Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.

When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.

Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.

Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.

After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.

Bake for 30 minutes on 350.

Source: BeyerBeware — with Rheta Funkner.

Easy Hard "Boiled" Eggs!

Easy Hard "Boiled" Eggs

~ Remember this tip for Easter ~

Bake at 325 for 30 minutes. Remove with Chef's Tongs and place in an ice bath immediately.

This is by far the best way to make eggs! You can do 1 egg or 24 eggs...time and temp are the same! When I do this many eggs I just fill the sink with ice water and place them right in there. Eggs are SO EASY to peel, no sticking!

**Tip: Place them on their side on a mini muffin pan (on their side so the yolks stay in the middle)...mini muffin pan so they don't roll all over.

Recipe Source:  https://www.facebook.com/pages/Chef-Tina/527727070612041

Irish Coffee Pudding

Irish Coffee Pudding

 

Source: SprinkleBakes original recipe
Prep: 15 minutes plus 2 hours chilling time
Yield: 4 servings

This is an easy recipe, but if you want to shortcut it further, use prepared whipped topping from the grocery store. I... use heavy cream in the pudding recipe, but whole milk can be substituted. If you want to make this dessert non-alcoholic, omit the whiskey and add 1 teaspoon vanilla extract.

Pudding
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons brown sugar, packed
Pinch of salt
2 cups heavy cream
1 tablespoon instant espresso powder or 1 1/2 tablespoons instant coffee
3 tablespoons Irish whiskey

Whipped topping
1 cup heavy cream
1/4 cup plus 1 tablespoon sugar

Pudding directions
Whisk the cornstarch, sugar and salt together in a medium saucepan. Stir in the heavy cream. Bring the mixture to a bubble over medium-high heat whisking constantly until thickened and smooth. Remove from heat and whisk in espresso powder and whiskey.
Divide the pudding evenly between four 6 oz. dessert glasses. Chill for 2 hours.
Whipped cream directions
In a medium bowl, whip heavy cream on medium high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy. Dollop or pipe whipped cream on top of puddings.
Sprinkle a pinch of instant espresso powder over the whipped cream if desired. Embellish with chocolate gold coins if desired. Refrigerate leftovers.

Recipe Source:  https://www.facebook.com/SliceofLifemd?ref=stream&group_id=0

Lucky Layered Dessert

 

Lucky Layered Dessert
By: Heather Wirtz

A quick and easy leprechaun (and kid) approved dessert for St. Patty's Day!

 

... You will need:

1 box vanilla instant pudding (3.4 oz) *
4 tbsp powdered lime gelatin (3 oz box is more than enough) *
2 cups cold milk
crushed graham crackers
whipped topping
sprinkles - optional

Directions:

Combine pudding, milk and 4 tbsp of gelatin in a mixing bowl and whisk for approximately 2 minutes. Mixture will start to thicken and gelatin should be completely dissolved. Place in refrigerator for at least one hour, this will help the pudding thicken.

Just before serving, layer pudding mixture, crushed graham crackers and whipped topping in small glasses; repeat until glasses are full. Top with sprinkles and enjoy!

*Pistachio or any other flavor pudding can be substituted for the vanilla pudding and lime gelatin.

 

Recipe Source:  https://www.facebook.com/SliceofLifemd?ref=stream&group_id=0

Hot Fudge Peanut Butter Pie

 

Hot Fudge Peanut Butter Pie

Ingredients

For the pie:
...
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Source: Yummy Luv ~ http://yummyluv.blogspot.ca/2011/01/recipe-for-sexcess.html

Janet's Homemade Diabetic Spaghetti Sauce

Janet's Homemade Diabetic Spaghetti Sauce

Ingredients (Makes 8 servings)

• (2) 14.5 oz cans of diced organic tomatoes
• (2) 6 oz cans organic tomato paste
• (1) 8 0z can tomato sauce
• (1) 14.5 oz can whole tomatoes, coarsely chopped
• (1) 14.5 oz can beef broth
• 1 1/2 lbs. browned ground round (85% lean) and rinsed to remove excess grease
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper

Actually scores even better if you rinse grease off ground beef!

1. Season ground round with onion powder, garlic powder, seasoned salt and seasoned pepper and brown until done. Rinse with water to remove excess grease.
2. In large saucepan, combine beef broth, tomato paste, tomato sauce, oregano, basil, salt and pepper with wire whisk until blended.
3. Add diced tomatoes and coarsely chopped tomatoes. Combine well.
4. Fold in ground beef and mix until combined. Heat on low and simmer for 60-minutes.

Recipe Source:  http://diabetessoul.com/2012/01/24/diabetes-menu-planner-week-of-january-23rd-29th/

Taco Pie

TACO PIE

Ingredients:

1/4 cup butter

2/3 cup milk

1 package Taco Bell seasoning mix

2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)

1 pound ground beef

1/2 cup chopped onion

1/2 cup salsa

1 cup shredded lettuce

1 medium tomato, chopped

1 cup sharp cheddar cheese, shredded

Sour cream, optional

Directions

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.

2. Bake for 7-10 minutes until it just BARELY turns golden brown.

3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.

4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.

5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Recipe Resource:  https://www.facebook.com/PamperedChefwithNathanBrown?group_id=0

Breakfast Pie

Breakfast Pie

Ingredients

1 package (12 oz) bulk pork sausage

1 small bell pepper, chopped (1/2 cup)

1 medium onion, chopped (1/2 cup)

1 1/2 cups frozen shredded hash brown potatoes

1 cup shredded Cheddar cheese (4 oz)

1/2 cup Original Bisquick mix

1 cup milk

1/8 teaspoon pepper

2 eggs

Directions

1Heat oven to 400°F. Spray Stoneware pie plate with cooking spray.

2 In 10-inch skillet, cook sausage using Pampered Chef Mix n Chop, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.

3In medium stainless mixing bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.

4Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Recipe Resource:  https://www.facebook.com/PamperedChefwithNathanBrown?group_id=0

Impossibly Easy Cheeseburger Pie

Impossibly Easy Cheeseburger Pie

... 

1 lb lean (at least 80%) ground beef 

1 medium onion, chopped 

1/2 teaspoon salt 

1/8 teaspoon pepper 

1 cup shredded Cheddar cheese (4 oz) 

1/2 cup Bisquick

1 cup milk 

3 eggs 

1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.

2.In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.

3.Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Recipe Resource:  https://www.facebook.com/PamperedChefwithNathanBrown?group_id=0

NO-BAKE WHIPPED CREAM CHEESECAKE

NO-BAKE WHIPPED CREAM CHEESECAKE

Anyone can make this -- it's so easy - NO BAKE

~ Amazing ~

Crust: 1-1/4 graham cracker crumbs

4 Tbsp. melted butter

3 Tbsp. sugar

Combine all ingredients and press into springform pan. Refrigerate while you make the cream cheese filling. Set aside 2 Tbsp.of the topping for garnish.

Filling:

1 pkg. Lemon Jell-O

3 cups heavy cream

2 - 8 oz. pkgs. cream cheese at room temperature

1 cup sugar

1 tsp. vanilla

Dissolve Jell-O in 1/2 cup boiling water. Set aside to cool. Whip 3 cups heavy cream until stiff. In a clean bowl whip cream cheese until fluffy. Add sugar and vanilla and mix well. Fold in whipped cream. Refrigerate overnight or until set.

I will generally toss some fresh blueberries or raspberries on this. Total Yum.

***

Recipe Resource:  https://www.facebook.com/CookingWithChip?ref=stream

How To Make Edible Glitter

Edible Glitter

How To Make Edible Glitter

1/4 cup sugar

1/2 teaspoon liquid food coloring

You can use granulated white sugar or any of the crystalline sugars. Avoid brown sugar (too moist) and powdered sugar (not sparkly). Use liquid food coloring because paste coloring is more difficult to mix and may discolor when baked.

Mix together the sugar and food coloring.

Bake the colored sugar in a 350°F oven for 10 minutes.

Store the sugar glitter in a sealed container, to protect it from moisture.

Non-Toxic Glitter Recipe

1/4 cup salt

1/2 teaspoon liquid food coloring

Mix together the salt and food coloring.

Bake the colored salt on a baking sheet at 350°F for 10 minutes.

Allow the glitter to cool. Store the glitter in a sealed bag or container.

You can mix either type of glitter with corn syrup or non-toxic glue for craft projects or to stick it to your skin.

Recipe Resource:  http://chemistry.about.com/od/chemistryactivities/a/Edible-Glitter.htm

Squirmy Jelly Worms

Squirmy Jelly Worms

Ingredients::

•2 packs (3 oz) Raspberry jello

•1 pkg unflavored gelatin (for extra firmness)

•3/4 cup whipping cream

•3 cups boiling water

•15 drops green food coloring

•100 flexible straws (or enough to fill your container)

•Tall container (1 quart or 1 liter carton of milk)

Directions::

1.Combine gelatin in bowl and add boiling water.

2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

4.Add the gelatin mixture to the straw-filled container and let it set until firm.

5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

Recipe Resource:  The WHOOT  http://thewhoot.com.au/category/whoot-news/chummy-mummy

Natural Egg Dye Ingredients

~~***Natural Egg Dye Ingredients***~~

Bluish-Gray: Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

Blue: Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow: Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange: Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange: Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.

Mustard-yellow: Stir 2 tsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.

Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.

Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.

Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold: Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown: Add 1 tablespoon vinegar to 1 cup strong coffee.

Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.

Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar.

Resource~betterhomesandgardens

Orange Dreamsicle Cake

ORANGE DREAMSICLE CAKE

(makes you dream of summer!)

Ingredients:

1 Pkg Yellow Cake Mix

2 Pks Orange Jell-O

1 Pk Vanilla Instant Pudding

1 Cup 2% Milk

2 Tsp Vanilla

1 Tub Cool Whip

Directions:

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicous!

PLEASE NOTE: To get the layered look as in this particular picture - make your cakes in well greased and floured pans - follow baking instructions. I then tip then out onto cooling rack and invert back onto a cookie sheet. Proceed to poke holes and do the jello thing and refrigerate (or put out on the cold enclosed back porch as we do). It is a little tricky to get the layers - but I love our pan lifters to help with this process. (most people use these to take pizza off their grills, but I use it a lot for cakes)! 

Enjoy! And remember - if your first time doesn't come out looking quite so perfect -- it will still taste amazing!!!

Recipe Source:  http://www.facebook.com/CookingWithChip

Little Almond Crescents

Little Almond Crescents

2 large egg whites lightly beaten

3oz/75g flaked Almonds

7oz/200g ground Almonds

4oz/100g caster sugar

either a few drops of almond extract or the zest of a large orange grated finely

a little icing sugar for dusting

Line a large baking tray with parchment paper & heat the oven to 180c/350f/gas4

Place the ground almonds & sugar in a bowl, add the almond extract or orange zest.

Mix in the egg whites to form a slighty sticky mix & bring together

Put the flaked almonds on to a plate

Roll the mixture into a sausage shape

Cut in half and then cut each half into 9 equal pieces making a total of 18 

Take one piece at a time and form into a little crescent shape while rolling in the flaked almonds

Place apart on the baking sheet.

Bake for 15 minutes or until they start the brown very slightly.

Remove from the oven

Cool & sprinkle over icing sugar

If you want you could drizzle over a little dark chocolate or dip one end into melted chocolate.

Recipe Resource from:  https://www.facebook.com/notes/la-difference-catering/little-almond-crescents/439286266126295