Monday, October 22, 2012
This is so yummy! I took my original recipe and added seasoned, fried, diced red potatoes and cherry tomatoes halved. It's creamy and zesty! I think you could also add some crispy bacon for an amazing flavor!!
Here is my original recipe
Indian Corn Cookies
- 1 pkg frozen sugar cookie dough
- 1 can Pillsbury cream cheese frosting
- 8 boxes of Reeses Pieces
- 4 boxes of fruit roll ups (the multi-color kind are the only ones that have the color green in them)
These make a great side dish or appetizer. They are so delicious!!
Parmesan Baked Potato Halves
- 6 small potatoes, scrubbed and cut in half
- 1/4 cup butter
- grated Parmesan cheese
- garlic powder
- other seasonings (to personal preference)
Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of seasoned sour cream for dipping.
I snagged this off of Pinterest. It was yummy and great for Fall!
Cinnamon Roll Cake
- 3 c. flour
- 1/4 tsp.salt
- 1 c. sugar
- 4 tsp. baking powder
- 1 1/2 c. milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 c. butter, melted
- 1 c. butter, softened
- 1 c. brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
- 2 c. powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
I created this for General Conference breakfast. It was super to easy to make and super yummy!! You could substitute for your favorite pie fillings. I think blueberry and lemon would be so yummy! For Fall a cinnamon apple filling would be divine! Maybe with a caramel drizzle! Ooooh - or pumpkin pie spice filling!!
Lemon Cream Cheese French Toast Sandwiches
- 1 loaf of white sliced french bread (I use sweet, yellow Hawaiin bread I get at Walmart)
- 6-8 eggs, beaten
- 1 can lemon pie filling or lemon curd
- 1 can cherry pie filling
- 1 (8 oz) pkg cream cheese
- powdered sugar
- whipped cream
This came about when my kids wanted a desert but we had nothing to work with. I checked the pantry and found a cake mix. I then grabbed a bottle of cherries and a can of condensed milk. This was super easy and super delicious!!
Cherry Upside Down Cake
- 1 yellow cake mix
- 1 bottle of sweet black cherries
- 1 can condensed milk
Monday, October 15, 2012
I saw this idea on Pinterest and I love it! They are so delicious and are the perfect party snack!!
Bowl of Bones
- 1 package of white candy coating (on the chocolate chip shelf - looks like a white chocolate candy bar)
- 1 bag of pretzel sticks
- 1 bag of mini marshmallows
These won the cupcake contest at this year's family Halloween party. I'm telling you they are amazing!!
Truffle Filled Cupcakes (Broomstick Style)
- 1-1/2 cups semisweet chocolate chips
- 1/2 cup plus 2 tablespoons sweetened condensed milk
- 1 teaspoon butter
- 2 teaspoons vanilla extract
- 1 package (18-1/4 ounces) devil's food cake mix
- 4 eggs
- 1 cup (8 ounces) sour cream
- 3/4 cup canola oil
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1 large tub of cool whip
- 1 pkg instant butterscotch pudding mix (dry)
- 1 bag small Reeses pieces buttercups
- bag of pretzel sticks
For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.
For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups 2/3 full of batter. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Scoop out a small hole in the top of each cupcake. Insert a truffle ball into hole.
In cool whip container add dry pudding mix and stir well. Spread topping on cupcakes. Unwrap buttercups and with a chopstick carefully pierce a hole in the top of each buttercup. Insert a pretzel for the broomstick. Serve chilled or at room temperature. Enjoy!