Corn on the Cob Cupcakes

I hope everyone had a fantastic 4th! Summer is flying by and I just had to share with you this cutest treat that my darling neighbor Judy brought to me...Don't let these "ears" deceive your eyes! I know...I did a double take too! My kids all had to look twice too, and they thought these were the coolest.

Corn on the Cob Cupcakes...how clever! So I had Judy give me her secrets to this deceptive goodie (and they are VERY simple). All you need is the following for each ear of corn:

* 3 baked yellow or white cupcakes in white cupcake papers
* 1 corn on the cob tray
* 2 corn holders
* white frosting
* yellow Jelly Belly jellybeans for the kernels (I think she used Buttered Popcorn flavor and Lemon)
* one yellow Starburst candy for the pat of butter
* black sugar for the pepper(apparently found on the cake decorating aisle of the craft stores---unfortunately I'm not too familiar with that aisle)

Assemble the cupcakes in the tray, frost, add the Jelly Bellies in rows, and add the pat of butter and black sugar. Insert the holders to each end and there you have a fun, unique, and "corny" summer treat.

Enjoy!

Rainbow Jello and Jimmer...What Could be Better to Celebrate the Tip Off of March Madness?

I love having something to look forward to. It prevents the doldrums of life's daily grind from taking over, doesn't it? Today I'm so looking forward to those two things: Rainbow Jello and Jimmer. Rainbow Jello is a pretty-much-once-a-year-tradition for us, since it takes some prep, and coordinates so nicely with St. Patty's Day. Just not something I get around to much at other times of the year, but definitely something to look forward to in March. I love how it looks, the creaminess from the added yogurt, and the melding of all those rainbow-y flavors. Yes, it's a St. Patty's treat for sure! Visit HERE for the recipe and the how-to's, along with some helpful photos.

And Jimmer? We've been a fan for a while now. Our family had the opportunity to see him play in person last year when he was still a somebody, but not quite the SOMEBODY that he is today. Jimmermania struck our house early this season, and we've loved seeing how he has taken the NCAA by storm.

It helps that basketball is in our family blood---my father played in the forty's in the Final Four for the California Bears as a guard; my hubby was a guard in the eighty's with his high school team that took the state championship his junior year and finished third his senior year; and all four of our tikes have played since they could hold a ball. Our oldest was shooting baskets almost before he could walk. This year all four were on teams...one on the junior high team, the others on city league teams with my two boys playing together. That was the highlight of my week, seeing each of my kids grow and learn on the court. Even my little gals became quite the scrappers and shooters; my littlest one scoring her first basket in her last game (she was the only girl on her co-ed team), and my older daughter scoring the winning points in overtime of her last game. And watching my two boys joke, laugh, pass, assist, and score together on the court was completely heart-warming from a mom's perspective. I am convinced that there are metaphors and plenty of life's lessons that are gained on the court and from participating on a team.

And... it helps that I am a BYU Alum. I couldn't be more proud of my Cougars and the way they have handled the intense media revolving around the highs and lows of their season. They are a class act team, and we're cheering for "Freddy Cougar" (my boy's nickname for Jimmer) and his posse to get further in the brackets than ever before.

So, find something to look forward to today. Make yourself some Rainbow Jello and enjoy the Jimmer Show and the rest of the March Madness entertainment. I'm certain that neither will disappoint!

Peanut Butter Bliss...Two Irresistible Recipes

My sister used to have a quote in her kitchen that read, "Everyone needs to believe in something...I believe I'll have another cookie!" And, of course, I have followed in my big sister's footsteps. This should be my first clue as to why I can't seem to whittle my waistline or lose those ever-lingering 15 pounds...I'm in love with cookies and donuts and these peanut butter goodies are no exception. And can you believe, I never even tasted either of these cookies that I can remember until my neighbors introduced them to me about 8 years ago. Tragic, I know. Now they are a household staple.

My kids request either of these two recipes anytime they have the opportunity to choose a homemade goodie, and almost within hours, the entire batch has completely vanished. Of course, that's my kids' fault--I only take a small bite...or maybe two...or a few nibbles...then a few hours later, just a few more. Certainly, I am not responsible for the disappearance of these yummy goodies!

In case you need a peanut butter and chocolate fix, here are my two fave recipes. And beware....they are not for the weak and faint of heart, nor anyone not wanting a temporary clog of the arteries. (These Peanut Butter Bars require an entire jar of peanut butter for their peanut-y goodness. Yowza.) But boy are they worth it!

Peanut Butter Bars

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
2 c. oatmeal

Cream together butter and sugars, add eggs, peanut butter, and vanilla. Mix dry ingredients together, and add to the butter mixture. Press into a large (10x15)
jelly roll pan or cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly golden brown along the edges. Let cool.

Frost with peanut butter (this usually uses up the rest of my peanut butter jar), and then with Chocolate Frosting (recipe below).

Chocolate Frosting

6 T. butter, softened
6 T. cocoa
2 2/3 c. powdered sugar
2 tsp. vanilla
2-3 T. milk

Beat butter and cocoa until blended. Gradually add powdered sugar, vanilla, and milk.



Peanut Blossoms

1 c. sugar
1 c. brown sugar
1 c. butter
1 c. peanut butter
1 tsp. vanilla
1/4 c. milk
2 eggs
3 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
Unwrapped Hershey's Chocolate Kisses
1/2 cup sugar set aside

Cream butters and sugars together, then add the rest of the wet ingredients. Mix in the dry ingredients. Roll into 1 1/2 inch balls, then roll in sugar. Place on cookie sheet and bake at 375 degrees for 7-9 minutes. While still warm, press a chocolate kiss in the center of each cookie and let cool.

Enjoy!!

Two of My Favorite Holiday Dishes!

I think I've officially made it official...I am in love with November. I imagine in great part my thoughts of November are laced with happy memories and occasions: My dad's birthday, my parent's anniversary, my husband and son's birthday, and of course, Thanksgiving. I love the simplicity of the holiday---no expected gifts to give, no costumes to conjure up, no massive amounts of candy to buy. Just a beautiful meal intertwined with notions of gratitude and thanks, shared with the ones we love the most. I truly love it.

We recently shared a pre-Thanksgiving dinner with a dear family in our neighborhood who is moving the day before the holiday and will likely be spending Thanksgiving Day traveling. We had all the traditional yummy foods, and I shared two of our family's favorite holiday dishes: My sister's "Raspberry Pretzel Salad" and my dear friend Lara's "Sweet Potato Crescent Rolls". They are both fabulous recipes and I would love to share them with all of you. I promise you won't be disappointed!


Raspberry Pretzel Salad


2 c. smashed but chunky pretzels
3 T. sugar
1/2 c. melted butter

8 oz. cream cheese
1 c. sugar
1 small can (or half of a large one) crushed pineapple
8 oz. Cool Whip Topping

2 small or one large package raspberry Jello
2 c. boiling water
1 package frozen raspberries

Directions:
1. Mix pretzels, 3 T. sugar and melted butter. Bake in a 9 x 13 oblong casserole dish for 5 minutes at 400 degrees.
2. Blend together cream cheese, 1 c. sugar, pineapple, and Cool Whip. Pour mixture over cooled pretzels and refrigerate.
3. Mix Jello with 2 c. boiling water until dissolved and add frozen raspberries. Mix until syrupy.
4. Refrigerate Jello mixture until it is no longer runny, then pour on top of cream cheese mixture and chill until completely set up.
5. Slice into squares and serve. Yummy!!!


Sweet Potato Crescent Rolls (this recipe is actually doubled for feeding a larger crowd. You can half it for a smaller amount of rolls if desired.)


2 c. hot water
1 c. sugar
4 pkgs. active dry yeast (equivalent to 9 teaspoons or approx. 3 tablespoons)

1 29 oz. can Cut Sweet Potatoes, drained and mashed
1 c. butter
2 eggs

3 tsp. salt
9 1/2-10 cups flour

1/2 c. melted butter

Directions:
1. In a small bowl, dissolve sugar in hot water. When water has cooled to a warm temperature, add yeast and allow to foam up a bit.
2. While yeast mixture is sitting, beat together the potatoes, butter, and egg in a mixer.
3. Add the yeast mixture when ready, followed by the salt.
4. Add the flour a few cups at a time to form a stiff dough.
5. Knead until smooth.
6. Place dough in a greased bowl and let rise about an hour until doubled. Punch down and divide into six sections.
7. Roll each section into a circle and slice into several wedges.



8. Brush with butter and roll into a crescent shape starting at the wide end.


9. Place on greased baking sheet and let rise.
10. Bake at 375 degrees for 13-15 minutes, or until golden brown, depending on your oven.

I hope you enjoy planning your meal for the upcoming holiday!! What are your favorite holiday dishes?? I'd love to hear!

Scrumptious Snickers Salad

On a recent Sunday afternoon when we were all home, I decided to try a new recipe I spotted on a local talk show. It is a crazy combination, which is what intrigued me and motivated me to try it in the first place. But guess what? It is deelish! Almost more of a dessert than a salad--and perfect for entertaining or for a unique potluck item for those summer parties. Ready for the ingredients?

*Cool Whip
*Cream cheese
*Powdered sugar
*Apples
*Frozen Raspberries
*Chopped Snickers Candy Bars (yup! )


Go to this link for the recipe details. The mixture of the crunchy apples and chewy, chocolatey Snicker Bars with the creamy Cool Whip and cream cheese, accented with the raspberries is all to die for! If you try it, let me know what you think. I think you just might dream of this salad.

St. Patty's Day Dinner Menu and Recipes!

Top o' the mornin' to ye! It's time today for our 2nd annual St. Patty's Day Dinner...one more tradition to accompany our Crazy Halloween and Sweetheart Dinners! Some holidays throughout the year are pretty understated at our house...St. Patty's being one of them, but food is always an easy way to celebrate! A festive, green dinner adds a little pizzazz to the day, and we all have to eat, anyway, right? Might as well make it fun now and then. I have some terrific recipes for you, thanks to some great friends and their blogs!

So what's on the menu this year?

Luck O' the Irish Crock-Pot Turkey Breast (recipe below) I know. Not very Irish, but it works for us.
Blarney Mashed Potatoes (tinted green of course!) and Gravy
Parmesan Roasted Asparagus (recipe here) My kids actually gobbled this down!

Raw Cukes, Celery, Broccoli and Dip
Clover Rolls (Rhoade's rolls snipped in quarters, and three or four quarters baked together in a muffin tin to resemble a clover)
Rainbow Jello Salad (recipe here) My kids' absolute favorite of the meal!

Lime Kool-Aid and Sprite
Shamrock Cheesecake (recipe below)

Crock-Pot Turkey Breast (Thanks to my neighbor, Tammy, for a great and easy recipe!)

1 turkey breast (5-6 lbs), frozen
2 tsp. vegetable oil
salt and black pepper to taste
1 med. onion (I was out, so I used onion powder)
4 garlic cloves (I used garlic powder)

Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper.

Place the turkey, meaty side up, into a 5 quart slow cooker.
Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a meat thermometer registers 170 degrees. Remove the breast from the cooker and let it stand at least 10 minutes before slicing (the internal temperature will continue to rise while the bird is standing.)
Discard the vegetables in the cooker. Slice the breast, and serve.

Shamrock Cheesecake

8 oz. cream cheese, softened
1 can Sweetened condensed milk
1/3 c. Lemon juice (you could use lime as well)
1 tsp. Vanilla
Green food coloring
Graham Cracker Crust

With electric mixer, cream the cream cheese alone first, then add the milk, juice, vanilla, and coloring. Pour mixture over graham cracker crust and chill in the refrigerator for 30 minutes. Garnish with graham cracker crumbs and a gold coin if desired.

With the help of the dollar store, we'll be feasting on green dinnerware with easy clean-up. Enjoy your St. Patty's Day! What green traditions do you have in your family?

My Favorite Sugar Cookies

It feels as though I've gone MIA this last week! I have so much to tell you and so little time (more to come later!). My hubby and I were gone the week before the V-day, so I missed all the Valentine preparation, hoopla, and parties at school. And can you believe? Due to unforeseen circumstances, we still haven't had our Sweetheart Dinner yet! I feel better knowing that my sister who inspired this tradition didn't get to it before Valentine's Day either. I figure I've got a few more days in the month of love, and why not share the love anytime throughout the year... Right?

But I did find that post-Valentine Day celebrations have their perks. I found treats and boxes of chocolates to place at each plate for 50% off. And...did any of you see Michelle's cute mailbox idea for sharing the love over at A Little Tipsy?


Well, I stumbled onto these cuties at Wal-Mart, and couldn't resist buying one for half price. It's such a sweet tradition to leave little love notes for the family in the mailbox, and I figured that I could use it next year, or pull it out sometime when the family is needing a little extra lovin'.

So I made my favorite ever sugar cookies the day after Valentine's Day, inspired in part by my sister's blunder with a new sugar cookie recipe, and in part because I happened to be craving them. Growing up, the sugar cookies we had were typically crumbly and dry, and my mother added nutmeg (nutmeg?)to the dough, which I never liked much. So when my niece gave me this new recipe, I fell in love immediately. And when my Blondie saw the heart-shaped cookies, she proclaimed with a grin and a twinkle in her eye, "Mom, Valentine's Day was so yesterday!" I had to agree, but who can resist sugar cookies any day of the year?

I think I gained 5 pounds in the two days these cookies lasted in our house (which is why I can only make them like twice a year). They are soft and tasty, and super easy to make, but the real hero of the recipe is the cream cheese frosting.


Shelli's Favorite Sugar Cookies:

Cream the following:
2 c. sugar
2 eggs
2 tsp. vanilla
1 c. softened butter (room temperature)
1 c. sour cream

Add:
6 c. flour
2 tsp. baking soda
1 tsp. salt

Roll out, cut, and bake @400° for 5-6 minutes.

Now, two things: Typically, the dough does not need to be refrigerated, but if it feels too sticky, just pop it in the fridge for 1/2 hour or so to firm it up a little. Also, you can see that the baking time is quite short. You may have to experiment with this a bit. My oven requires about 7-8 minutes baking time, and you have to find just the right amount of time so that the cookies remain soft, but not gooey. (Just be prepared for a tiny bit of experimentation to get them how you love them!)

Frosting:
8 oz. cream cheese (softened)
2 c. powdered sugar
1/2 c. butter (softened)
1 tsp. vanilla
dash of milk

Mmmmm. I may need to make another batch for St. Patrick's Day! Let me know how yours turn out!

After-School Snack: "Sugar-Crusted Chocolate Chip Zucchini Bread"

The kids are back in school, and if yours are anything like mine, they come home from school starving! We have harvested several jumbo zucchinis from our little garden boxes and one of our favorite snacks is zucchini bread.


I've tried lots of bread recipes over the years, and I always come back to this tried and true favorite, and have tweaked it a bit to my family's liking. If you don't have a zucchini plant nearby, I urge you to run to your nearest farmers market or to the grocery store, and grab a few! The zucchini in this recipe is virtually undetectable (we gotta get those veggies in to the kiddos somehow, right?), and it leaves your loaf of bread incredibly moist. I promise...the loaf won't last long!

"Sugar-Crusted Chocolate Chip Zucchini Bread"

3 eggs
2 c. sugar
1 c. oil
1 T. vanilla
2 c. raw zucchini, peeled and grated (after peeling, slice in half length-wise and scoop out the seeds before grating)


3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 T. cinnamon
1 tsp. salt
6 oz. (1/2 bag) MINI Chocolate Chips (The regular sized chips will work, but they are heavier and often sink to the bottom of the loaf pan. The mini's work much better in this recipe.)

Directions:

1. Blend the eggs, sugar, oil, and vanilla.

2. Stir in the zucchini.

3. Add flour, baking powder, soda, cinnamon, and salt. Stir in chocolate chips.

4. Spray bottom and sides of two large loaf pans with non-stick cooking spray.

5. Mix an additional 1/2 c. sugar and 2 tsp. cinnamon in separate bowl. Sprinkle mixture along the bottom and sides of pans. Pour batter into pans. Sprinkle a small amount of additional cinnamon-sugar mixture on top. This will give you a slightly crunchy, sugary crust on your bread. (It's yummy!)


6. Bake at 350 degrees for 45 minutes to 1 hour, depending on the size of your pans and your oven. Remove from oven when an inserted toothpick comes out clean.

7. Loosen edges of pan with a knife, and turn onto a cooling rack.

8. Slice and serve. (My kids love it spread with butter!)

Not only will your kids love this treat, but your house will smell delicious and inviting for them to come home to.

Now, another little tip is this: To have zucchini bread year-round, simply freeze grated zucchini in 2 cup proportions, and defrost when ready to use it.



Enjoy!

Another May Wedding

Where does the time go? It's hard to believe that a week ago at this time, I was baking in my sister's kitchen like a crazy woman, helping prepare some of the goodies for my niece's wedding reception! (Isn't she adorable?) I'm so excited to share with you some of the marvelous items that we got to eat, see, and experience at this reception. It was amazing.

But first a little background info... My sister has a great friend named Lorraine, that moved away to Las Vegas a few years ago and started up a catering business. She has always had a knack for entertaining, so it is perfect that she is now running a successful business in which she is so talented. She was the brains behind much of what you'll see.

Now, my sisters and I are fairly simple folks---not a whole lot of fluff and frills. Not that we don't like that sort of stuff--we do! We just don't naturally think in those terms very often, (or don't have the patience sometimes to do it like that!) So, while my sister and my niece had ideas and thoughts of what they wanted, Lorraine expounded upon them, took them to the next level, and made everything just top-notch.

So, today, I'm giving you some images of the fantastic food we experienced, and letting you drool over it all during the weekend. (Wish that I could share some of the recipes with you, but unfortunately, I was sworn to secrecy by Lorraine, and later my memory was erased, so no luck! Sorry!)

Next week I'll have more on the decor and fun that we had, along with more information on Lorraine's business. Enjoy!

The evening's buffet menu:

~Grilled Teriyaki Chicken and Pineapple
~Parmesan Twice Baked Red Potatoes


~Lemon Streusel Bars
~Double Dipped Chocolate Chip Cookies (I got to make both of these, and wow--were they addictive!)



~Mini Fruit Pizzas



~Veggie Shooters with Garlic Dip
~Fruit



~Chocolate Trifles--Do those look incredible, or what?





~Crescent Rolls


Everything was so beautiful and delicious! Have a great weekend everyone!

A Wedding and Oreo Truffles

Two things this morning...First, I recently returned from a fabulous weekend spent with my family. It was such a boost for me to be around my sisters and brother--I miss living near them so much! My sister's daughter got married on Saturday, and as most weddings are, it was beautiful! The weather was lovely for the outdoor wedding and reception, and it all came off without a hitch. (In the photo above, the bishop appears to be eating a cookie or something...he's actually holding his lapel mike closer to his mouth so we can all hear him!)


The wedding colors were black, royal blue, and silver, and the dessert table was amazing...silver trays and crystal displays filled with cakes, cheesecakes, fruit, and truffles, along with a variety of huge apothecary jars filled with candies in matching wedding colors: Almond Joy, mini Peppermint Patties, mini Milky way, Jelly Bellies, blue-wrapped Kisses, M & M's, and white chocolate-covered popcorn.



There were baggies available for filling up whatever and how ever many candies you wanted, and of course plates for your choice of desserts. It was so fun! I made nearly 200 Oreo truffles for the event, and they looked festive in their individual candy cups, and were a hit with my extended family that had never tried them before!

...Which brings me to my second item this morning. If you have never visited Your Home Based Mom before, you seriously need to make a habit of it! Her blog is where I discovered the recipe for the Oreo Truffles. Every other recipe I've tried of hers is fabulous as well. She takes beautiful pictures, and I love checking in with her to see what new entertaining item or recipe she has to offer.

One thing I love about these Oreo Truffles is that they are sooo simple to make, and yet so unique. My own little family can't get enough of them, and I was slightly embarrassed as I noticed from afar (I was working in the kitchen) that my two boys each had plates stacked with about 8 of them at the reception. (Apparently we need some etiquette lessons in the near future!) So anyway, here is the recipe. I really think you are going to love them!



Oreo Truffles
1 package Oreo Cookies (Leigh Anne says the off brands work well too)
1 8 oz. package cream cheese (softened)

Directions: Remove 9 Oreos from the package and crush in a blender, white stuff and all, to a powdery consistency. Set aside.

Crush remaining Oreos, and place in mix master. Add softened cream cheese and blend together with the whisk attachment.

Using a small scoop, (I used a 1 1/4" Pampered Chef scoop) measure out a small amount, roll into a ball, and then roll in the crushed Oreo crumbs. You want them to be bite-sized. Each batch makes 35 to 45-ish truffles, depending on the size of your scoop. I also rolled some of them in granulated sugar for variety, but everyone seemed to prefer the Oreo crumbs instead.


Refrigerate for a few hours or overnight before serving (this really is important, as they don't taste as good at room temp. Not sure why!). And, I froze my batches ahead of time, and they were just perfect! Enjoy these yummy truffles and check out the other amazing recipes Leigh Anne has to offer!