Broccoli Salad

1/2 pkg bacon, cooked until crispy, broken into small pieces

1 head broccoli, cut into small pieces

3 green onions, chopped

1/2 cup raisins

1/2 cup shredded cheddar cheese

Sauce

1/4 cup white sugar

2 Tbsp vinegar

1/2 cup mayonnaise

All the above measurements are a best guesstimate. I usually double everything and make a huge batch as it won't last long. Prep all your ingredients and mix together in a bowl. Whisk together the sauce ingredients and mix in salad. Best if you chill for a couple of hours. Enjoy!!

Puppy Chow

9 cups Rice Chex cereal

1 cup semi sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Measure cereal into a large bowl and set aside. In microwaveable bowl microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into large ziploc bag and add powdered sugar. Seal bag and shake until well coated. Spread onto wax paper until cool. Store in air tight container in refrigerator.

Marshmallow Fondant

Recipe from Fondant 101

Makes about 3 lbs of marshmallow fondant

INGREDIENTS

16 ounces white mini-marshmallows 

2-5 tbsp water

2 lbs powdered sugar 

about 1/2 cup Crisco shortening, to grease hands and work surface

INSTRUCTIONS

Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.

 

 

Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 

Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking. If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.

[NOTES: I added about 1-1/2 tbsp of water]

 

 

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with saran wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results.

Color with Wilton concentrated gel. Use a toothpick to poke coloring into the fondant. Knead with your hands until the color is dispersed evenly. Continue to add color and knead until you reach the desired shade you want.

source: www.iheartcuppycake.com

Pink Lemonade Cupcakes

 

Ingredients:

1/2 cup water + 3/4 cup pink lemonade concentrate, thawed


White cake mix


3 egg whites


2 Tbsp vegetable oil

Instructions:

To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.In a stand mixer, add the cake mix, egg whites, vegetable oil, water and pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; don’t overmix or they may be a little dry).

Fill the cupcake liners 1/2-2/3 full. Bake at 350 for about 22-25 minutes or until a toothpick registers “done” in the center cupcake. Cool completely on a baking rack before frosting cupcakes. Pair with lemon buttercream.

source: www.iheartcuppycakes.com

Cucumber Dill Rounds

1 cup cream cheese
1/2 cup mayo
2 to 3 tsp of a package of dry Italian salad dressing mix

Mix the above ingredients until smooth. Chill overnight.

Slice a baguette into bite-size rounds. Spread with cream cheese mixture. Top with a thin slice of cucumber and then sprinkle with dried dill weed if desired.
This makes enough for 2 baguettes.

Homemade Oreo Cookies

OREO COOKIES

3 pkgs Duncan Hines Devil’s Food Cake mix

6 eggs

1 cup vegetable oil

Work together with your hands because it’s too heavy for a blender (but you could with a Bosch or Kitchenaid).  Roll into walnut size balls.  Do not press.  Bake at 375 for 10 – 12 mins.

When you take them out of the oven tap pan on the counter, this will flatten the cookies.  Put two cookies together with the following:

ICING

¼ cup margarine or butter                        

1 – 8 oz. pkg. cream cheese

4 cups icing sugar                                     

tsp vanilla

Mix together.  Spread generously.

Chewy Caramel Corn

 1/2 cup brown sugar
1 cup light corn syrup
1 cup butter
dash of salt
1-14 oz can of sweetened condensed milk
1 t. vanilla
10 quarts of popped corn

Combine sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil.

Reduce heat to medium and add milk. Cook, stirring frequently to a temperature of 225 degrees on a candy thermometer.

Remove from heat then stir in vanilla.

Pour slowly over popcorn, stirring until the caramel is evenly distributed throughout.

Store popcorn in a covered container.

Note: You may vary the amount of popcorn used. I like more caramel coating so I use less popcorn. You may also 1/2 the recipe, but I never seem to use the other half a can of sweetened condensed milk:)