Monday, March 31, 2014

Easter Krispie Treats

These cute and yummy Krispie treats are perfect for your Easter dessert table. Dipped in creamy white chocolate topped with coconut and sprinkles..Enjoy!!!


6 cups Rice Krispie cereal
3 tablespoons butter
1 ( 10 ounce) bag mini marshmallows
1 bag white chocolate chips
2 cups coconut
Pastel Sprinkles


1. Measure out 6 cups of cereal and set aside. Line a 8x8 square pan with parchment paper and set aside.
2. In a large pan melt butter and marshmallows until creamy and smooth.
3. Pour melted marshmallow mixture over cereal and stir gently until combined.
4. Press into pan, spray a little cooking spray on your hands and it will be a little easier to press down evenly. Let set for about 1 hour
5. Remove from pan and cut into squares
6. In a microwave bowl add the white chips and melt at 30 second intervals, stirring each time, until completely melted and smooth.
7. Pour sprinkles, and coconut in small bowls.
8. Dip the top of the rice Krispy treat into the chocolate, then the coconut and then add some sprinkles to the top, place on piece of wax or parchment paper until set, then enjoy!!!

White Sangria

This delicious and refreshing homemade sangria is bursting with fruit and flavor!!!Yumm..


1 bottle good fruity white wine, like Pinot Grigio
1/4 cup orange liqueur
1 1/2 cups peaches, washed and sliced ( about 2-3)
1 cup strawberries, sliced and hulled
1 large orange, sliced
1 cup green grapes, sliced in half
1 cup bing cherries, pitted and halved
Fresh Mint Sprigs for garnish
Simple Syrup ( see below)


1. In a large pitcher pour the bottle of wine and orange liqueur and stir
2. Add the peaches, strawberries, orange, grapes and cherries, stir and place in refrigerator for 2 hours
3. For The Simple Syrup: boil 1 1/2 cups water and stir in some sugar, enough to taste a little sweet, stir often and reduce to half, or until you have about 1 cup syrup. About 5-8 minutes. Cool completely.
4. Right before serving pour the simple syrup into the pitcher, little at a time to sweeten, to taste.
Serve in glasses and garnish with mint sprigs..


Clementine Margarita

A yummy tart margarita meets a sweet and juicy Clementine. A quick and easy drink everyone will enjoy..

Ingredients : Serves 2

1/2 cup fresh squeezed Clementine juice ( about 5-6)
4 tablespoons lime juice
4 tablespoons water
2-4 tablespoons agave nectar ( needed if Clementine not to sweet)
5 ounces tequila
Coarse sea salt to rim the glass
Lime and Clementine wedge for garnish


1. Rub a lime around the ridge of your glass, then dip in coarse sea salt
2. Combine all ingredients and mix well, pour into glasses and enjoy!!!


Sunday, March 30, 2014

Churro Pretzels

Oh these are so good, cinnamon-sugar coated pretzels that tastes just like churro's. Easy t make and a perfect snack..


1 bag mini pretzels ( about 9 cups)
1 1/2 cups cinnamon chips
6 tablespoons unsalted butter
1 cup plus 1 tablespoon powdered sugar
1/2 cup plus 1 teaspoon sugar
3 teaspoons cinnamon
parchment or wax paper


1. Place pretzels in a large bowl and set aside. Line 2 cookie sheets with parchment or wax paper.
2. In a medium bowl place powdered sugar, sugar and cinnamon and stir until combined
3. In a saucepan combine the butter and cinnamon chips and melt until completely smooth stirring constantly
4. Remove from heat and with a rubber spatula pour the mixture over the pretzels and fold and cover completely until evenly coated
5. Right away pour the powdered sugar/cinnamon mixture over the pretzels and stir gently until they are all coated.
6. Pour the pretzels onto the parchment or wax paper until set and cooled. Then Enjoy!!!!


Easter Bunny Cake

This is the cake every Easter I have on my dessert table. It is a hit, very easy to make and is the star of the Easter dessert table. Try one this year, everyone will love it..


1 box Betty Crocker White Cake Mix
water, vegetable oil, eggs, ( ingredients on cake box)
2 containers Betty Crocker Fluffy White Frosting


3 cups coconut,mixed colored jelly beans, 2 black jelly beans, red food coloring,  thin licorice laces


1. Preheat oven to 350 degrees, spray or grease 2 ( 9 inch round cake pans) and set aside
2. In a large mixing bowl combine cake mix, eggs, oil, and water( follow box instructions)
3. Bake according to directions on box, set aside and let cool completely

For Decorating The Cake: Template Below For Cutting The Ears And Bow Tie:

1. Line a large cookie sheet with foil, and place one round cake in the center, then on the top place the two ears, and on the bottom goes the bow tie. Follow diagram below for cutting the second cake. One round cake stays the original round the second round one is going to be the ears and the bow tie
2. After you have the cake assembled, frost entire cake with 2 cans of frosting. Then take 1 cup of coconut and place in a small bowl and add few drops of red food coloring to make pink. The other 2 cups of coconut spread and press down lightly over the entire cake, leaving a space just in the center of both the ears to place the pink coconut then surround the rest of the ears with the white coconut, look at picture above to see. Then place 2 black jelly beans for the eyes, one pink jellybean for a nose, then cut 8 of the same size licorice laces to make the whiskers, pushing them down evenly across from each other next to the nose. Then make 2 longer laces to make the mouth, connecting it to the nose. Then you can outline the entire bow with licorice lace and fill in with jelly beans, sometimes I make the entire bow with pink coconut and just scatter jelly beans over the coconut, that is really cute too..

Template For Cutting the ears and bow tie:

recipe from:

Bacon Cheddar Corn Grits With Fried Egg and Tomato Slaw

These creamy, cheesy grits are so good, topped with a fresh tomato slaw adds the perfect amount of freshness to this dish..and I love to cook with grits, and this is a great southern recipe..Enjoy!!!!

  • 1 cup yellow corn grits 
  • 2 Eggs
  • 1/2 Cup Shredded Cheddar Cheese
  • 4 Bacon Slices
  • 2 Vine Ripened Tomatos
  • Salt
  • Cilantro

  1. Cook the bacon as stated on the package
  2. After bacon is done cooking boil 3 cups of water and add the grits stirring them in.
  3. As the grits are cooking cut the tomatos and using mostly the tomato skin, cook it on medium heat until it softens.
  4. Keep stirring the grits, add salt to taste, and cook them for 3-7 minutes until they thicken.
  5. Lightly butter a pan and on medium heat crack open each egg. Cook egg for 1-2 minutes, salt to taste, then flip it over to cook the other side for 1-2 minutes.
  6. Place grits in 2 bowls and sprinkle cheese on top.
  7. Place 1 fried egg on top of the cheese in each both, place tomato slaw on top of the egg.
  8. Break the bacon into pieces and sprinkle on top of the tomato.
  9. Top with cilantro.

recipe from:

Reese's Peanut Butter Mini Cheesecakes

Reese's Peanut Butter Mini Cheesecakes..these creamy , delicious cheesecakes have a chocolate cookie crust, peanut butter cream cheese filling, topped with chocolate ganache and topped with mini Reese's peanut butter 
cups..You will want this for dessert one day!!!


For the Chocolate Cookie Crust:

1 cup Oreo cookies crushed
2 Tablespoons melted butter

For the Peanut Butter Cheesecake Filling:

16 ounces cream cheese ( 2 packages) softened
1/2 cup smooth peanut butter
3/4 cup packed light brown sugar
2 eggs, room temperature
1/4 cup heavy cream
1/2 teaspoon vanilla extract

For The Chocolate Ganache: 

1 cup dark chocolate chips
3 Tablespoons heavy cream
1 Tablespoon powdered sugar, or maybe a little more if needed

Topping: Reese's Peanut Butter Cups, crumbled

Directions For The Crust:

1. Preheat oven to 350 degrees. 
2. Using a muffin tin, place the chocolate cookie crumbs and the melted butter, stir to combine, then press evenly into 12 muffin cups. 
3. Bake for 5 minutes and set aside

Directions For The Peanut Butter Cheesecake Filling:

1. In a large mixing bowl combine the cream cheese and the peanut butter and beat until smooth. Add the brown sugar and beat until combined and smooth. Beat in the eggs, one at a time, then the cream and vanilla, beat until smooth and just combined. Do not over mix. 
2. Using a cookie scoop fill the muffin tins to the top with the filling, then smooth the top out with a knife, bake for 12-15 minutes until just set, and do not jiggle. Turn the oven off and crack open the door and let them stay in the oven for 15 minutes. Remove from oven and let set until they reach  room temperature then place them in the refrigerator for at least 4 hours.

To Make The Chocolate Ganache:

1. In a microwave bowl combine the chocolate chips and the cream, microwave at 10 second intervals until mixture is smooth. Add 1 tablespoon powdered sugar, whisk until smooth and  pourable.
2. Spoon ganache over cooled cheesecakes and  then sprinkle with chopped reese's peanut butter cups.
Store in the refrigerator until ready to serve..


BBQ Chicken Cups

This is another delicious recipe that has chicken smothered in  bbq sauce, onions, and bacon filled in a tender flake biscuit topped with mozzarella cheese..perfect for an appetizer or a dinner with a salad on the side. These will go quick at any party so you may want to double recipe. Enjoy!!!!


1 small can tender flake  biscuits( 10 in each)
2 large chicken breasts
1/2 cup sliced red onion
8 slices bacon, diced
1-2 cups BBQ sauce( I like sweet baby rays)
2 cups mozzarella cheese


1. Preheat oven to 375 degrees,  take out  muffin tin and set aside
2. In a sauté pan on medium heat add I tablespoon olive oil and cook chicken breasts and onions for about 4-5 minutes per side until juice runs clear. After chicken cools shred chicken with two forks into small pieces and set aside.
3. In a small sauté pan cook the diced bacon for about 4-5 minutes until slightly crisp, remove from pan and place on paper towel lined plate, set aside.
4. In a large sauté pan combine the chicken, onions, BBQ sauce( enough to moisten mixture) and bacon stir until all combined.
5. Take the biscuits, separate each one, then place one biscuit in each muffin tin and with your hands, press then evenly up the sides and the bottom of the muffin tin.
6. Take the chicken mixture and fill each cup evenly, then top with the shredded mozzarella cheese. Bake for 10-12 minutes until cheese is melted and biscuits are golden brown
7. Let cool for a few minutes then using a knife loosen the biscuits from the pan and a serve immediately.

BBQ Beef Cups

This recipe is my go to for every party. Everyone love it. The taste of bbq beef in a tender flake biscuit topped with bubbly and brown cheddar cheese. This will be a huge it at any party, or if you like make for dinner with a nice big salad on the side. 


1 can refrigerated tender flake biscuits ( 10 in a can) or original (if cant find tender flake)
1 pound ground beef
1/4 cup onion, diced
2 Tablespoons brown sugar
1 small bottle BBQ sauce ( I like sweet baby rays) recipe calls for 1 cup, but I use 1 small bottle
8 ounces shredded cheddar cheese


1. In a large saute pan, on medium heat, brown ground beef , breaking apart as it cooks, until it is no longer pink. About 5-7 minutes. Drain, then add back into saute pan.
2. Add to the beef, onions, brown sugar, and bbq sauce, and stir for 2 minutes on medium heat
3. Preheat oven to 400 degrees
4. Using a muffin tin, seperate each biscuit, and using your hands press the biscuit on the bottom and up the sides of the muffin tin. Fill evenly with the beef mixture, up to the top, sprinkle cheese evenly over the bbq cups
5. Bake for 10-12 minutes until biscuits are golden brown and cheese is bubbly and brown.

Saturday, March 29, 2014

BBQ Chicken Cobb Salad With Buttermilk Ranch Dressing

A delicious, healthy, quick and easy Cobb salad with a homemade buttermilk ranch dressing. Perfect for lunch or a dinner.


8 slices cooked bacon, sliced
2 large chicken breasts, boneless and skinless
Salt and pepper to taste
5 tablespoons BBQ sauce or more to taste
2 large eggs
5 cups clean chopped romaine lettuce
2 Roma tomatoes, diced
1 avocado, pitted, halved, diced, (lime juice to squeeze over so it doesn't turn brown)
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed

Creamy Buttermilk Ranch Dressing Ingredients:

1/2 cup buttermilk
1/4 cup plain Greek yogurt
1/4 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
Cracked black pepper and salt to taste


1. For the dressing whisk the buttermilk, Greek yogurt, sour cream, dill, parsley, garlic, salt and pepper together. Place in a small bowl, or mason jar and set aside.
2. In a large sauté pan over medium high heat cook bacon 6-8 minutes until brown and crispy. Drain all of the fat except for 2 tablespoons to cook chicken in. Transfer bacon to a paper towel lined plate and set aside..
3. Season the chicken with salt and pepper to taste add to skillet, flip once, cook for about 4-5 minutes per side until juice runs clear, take out of pan and set aside.
4. After chicken cools, cut into bite sized pieces, place in a small bowl and add the BBQ sauce and gently toss to coat. Set aside.
5. Place eggs in a small saucepan, cover with cold water by 1 inch and bring to a boil simmer for 10 minutes. Take off heat and set aside.
6. Drain well and run under cool water before peeling eggs. After cool, slice eggs and set aside.
7. To assemble the salad, in a large bowl or platter, place the romaine lettuce on the bottom, then in rows place bacon, eggs, tomatoes, BBQ chicken, avocado, corn, and beans.
8. Serve immediately with buttermilk ranch dressing and enjoy!!!

Recipe slightly adapted

Guacamole Hummus

The two of my favorite snacks in the world combined into two. Guacamole and a Hummus, what a great idea, and oh so good..perfect for parties or make a batch to keep in the refrigerator to snack on every night. Have some pita chips, sliced toasted baguettes, or anything you would love to dip..Enjoy!!

Ingredients :

1 can garbanzo beans, drained and rinsed
1 large bunch cilantro, chopped
2 medium garlic cloves, minced
1 large ripe avocado, remove pit and dice
2 tablespoons fresh lemon juice
Zest of one lime
1 tablespoon fresh lime juice
1/4 cup tahini
1/2 teaspoon ground cumin
1 teaspoon sea salt
Fresh cracked black pepper to taste
3 tablespoons extra virgin olive oil
Fresh diced jalapeño ( if desired)


1. Combine all ingredients except olive oil in a food processor, process for about 3-4 minutes until smooth, scrape the bowl a few times down during the pureeing.
2. Place in a airtight container and stir in the olive oil
Note: do not add olive oil to food processor, it will make hummus bitter, just stir in the end.
3. If needed add more salt and pepper to taste. Place some diced jalapeño on top if desired.
4. Serve with sesame crisps, pita chips, tortilla chips, or raw veggies..

Recipe source:

Cinnamon Churro Muddy Buddies

This is one of my favorite snacks ever. I am always making muddy buddy recipes, but cinnamon and white chocolate covered, there is no words but yummy!!!!


9 cups chex cereal
3 cups cinnamon chips
3/4 cup powdered sugar
1/2 cup granulated sugar
1 3/4 teaspoons ground cinnamon


1. Place the cereal in a large bowl and set aside
2. In a large ziploc bag combine powdered sugar, granulated sugar and cinnamon and stir, set aside.
3. In a microwave bowl add the cinnamon chips and melt in microwave in 30 second intervals, stirring each time until completely melted and smooth
4. Add the melted cinnamon chips over the cereal and gently stir until evenly coated.
5. Pour the cereal into the large ziploc bag with the sugars and shake, shake, shake until completely coated.
6. Place on 2 cookie sheets lined with parchment paper until set and cooled. Place in a airtight container and enjoy!!!

Recipe from:

Meet Snowball And Cinnamon

Here is Snowball a light brahma and Cinnamon a Gold Laced Wyandotte. They are always looking for me to hold them and give them their snacks. Snowball is so much fun, all you do is say her name and she runs and jumps, she always wants to be held. She was born on Jan 29th and was so tiny up till about 2 weeks ago when she caught up to the rest. She loves her warm oatmeal with blackstrap molasses with garlic. Even though she is the smallest, she stands in the oatmeal so she can get the most, maybe thats the secret for her growth!!!!Love my girls..

Amish Whoopie Pies

This amazing Whoopie pie recipe came from an Amish woman I was talking to that gave me her secret recipe. The cake is perfect and the filling is so fluffy and delicious..You have to try these, so good..

Ingredients: Makes 40 Whoopie pies

1 1/2 cups shortening
3 cups granulated sugar
3 egg yolks, beaten
3 teaspoons vanilla
1 1/2 cups buttermilk
3 teaspoons baking soda
2 teaspoons salt
1 1/2 cups hot water
1 1/2 cups cocoa
6 cups flour


1 1/2 cups shortening
5 Tablespoons milk
3 cups powdered sugar
3 teaspoons vanilla
3 egg whites, beaten stiff


1. Preheat oven to 350 degrees. In a large mixing bowl beat the shortening and sugar until well blended. Add the egg yolks and vanilla and beat until combined. Add buttermilk, baking soda, salt, hot water, cocoa, and flour and beat until combined. Grease cookie sheets, drop by tablespoon fulls    and bake for 10-12 minutes until Whoopie pie springs back when touched. Let cool completely on a wire rack

For The Filling:

1. In a large mixing bowl cream shortening and mix, until well combined. Add powdered sugar and vanilla, beat until combined. Then gently beat in egg whites until light and fluffy.

2. When pies are cooled fill with filling and enjoy!!!

Red Velvet Fudge Pie

Here is a red velvet fudge pie, if you all know me by know red velvet s my favorite, I try s many different was to make it. This cake has a fudgy topping, then some extra chips top. Mach made in heaven, chocolate and red velvet..


1 box red velvet cake mix
3 eggs
1/3 cup vegetable oil
1/2 cup butter, softened
1 bag semi sweet chocolate chips, divided 
1 14 ounce can sweetened condensed milk
2 pre made refrigerated pie crusts


  1. Preheat oven to 350 degrees and roll out pie crusts into pie pans.
  2. Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.
  3. Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.
  4. In medium saucepan, combine butter, 10 ounces of chocolate chips and sweetened condensed milk. Stir on medium heat until smooth. Pour over pies.
  5. Garnish with 2 ounces extra chocolate chips
  6. Place in refrigerator and let cool completely then take out Enjoy!!!!

French Silk Pie

This pie looks like a million dollars and tastes like it too..It as a moist cookie crust, with a fluffy, and creamy chocolate filling, topped off with fresh whipped cream and chocolate shavings. This one will really impress your guests for a party..Enjoy!!!!

Cookie Crust:

2 cups chocolate cookie crumbs
4 oz. unsalted butter, melted
2 tbsps sugar
1 tsp vanilla extract

Chocolate Filling:

8 oz. dark chocolate
1/4 tsp espresso powder
1 1/2 tsps vanilla extract
3/4 cup (6 oz.) unsalted butter, room temperature
1 cup sugar
3 eggs
1 cup heavy whipping cream

Whipped Cream:

2 cups heavy whipping cream
2 tbsps sugar
1/2 plus 1/4 teaspoon  vanilla extract


Make the crust: Preheat oven to 400°F. Whisk the ingredients together in a medium bowl until combined. It should look like wet topsoil. Press the crust evenly into the bottom of a 9-inch pie plate or a 9-inch springform pan. Bake the crust for 10 minutes, then remove from heat and allow to cool completely. Set aside until ready to use.
Make the filling: Melt the dark chocolate in a small saucepan over low heat on the stove or in a medium bowl on low power for a minute at a time in the microwave, stirring occasionally. Whisk in the espresso powder and vanilla extract. Set aside. Beat the butter on medium with a paddle attachment in a stand mixer for a minute. Add the sugar and beat for another 3-5 minutes until fluffy, scraping the sides of the bowl down as necessary. Add the chocolate and beat until it is completely incorporated into the butter and sugar mixture. Add 2 of the 3 eggs to the bowl and beat on medium speed for 3 minutes (don’t underbeat). Add the last egg and beat on medium for 3 minutes (again, do not underbeat – it will actually become silky). Whip the cream in another bowl to medium peaks. Fold the chilled whipped cream into the chocolate mixture until you can no longer see streaks of whipped cream or chocolate. Pour the filling onto the crust and smooth the top. Cover the pie and refrigerate overnight.
Make the whipped cream: Right before you are ready to serve the pie, combine the whipping cream, sugar, vanilla,  in the bowl of a stand mixer. Whip until stiff peaks form.
Pipe or top the pie with the whipped cream. Garnish the cake with shaved chocolate or chocolate curls.

Recipe Adapted From:;csc=fhol

Coconut Vanilla Krispie Treats

I love to have these kind of treats on my counter for everyone to enjoy..This is a Rice Krispie treat topped with white chocolate then dipped in coconut, Rice Krispie  treat that everyone will love..

  • 6 cups of Rice Krispies cereal
  • 3 tablespoons of butter
  • 1 bag of mini marshmallows (about 4 cups)
  • 1 teaspoon vanilla extract, if you like a more coconut flavor add 1/4 teaspoon of coconut extract also
  • White chocolate chips 
  • Shredded coconut
  • White sprinkles
Melt butter and marshmallows in a large pot on low heat.  When combined and melted, remove from heat and stir in vanilla extract and coconut extract if you desire. Stir in cereal and mix until all of the cereal is coated with the marshmallow mixture.  Press into an 8×8 pan prepared with non stick cooking spray. Spray a little cooking spray on your hands to make it easier to flatten. Allow to cool and then cut into squares.

In a shallow dish, spread shredded coconut and sprinkles.  Melt 1/2 of a bag of white chocolate chips  in the microwave in 30 second intervals and stir frequently.  You don’t want to burn the chocolate just get it smooth. Spread a layer of white chocolate on your krispie squares and lightly press into the coconut and then place sprinkles on top. Press on extra coconut and sprinkles if needed.  Allow to set then cut into squares and enjoy..

Recipe Adapted


Baking Good Shopping Trip

So I went on my quarterly shopping trip to Bird In Hand, PA to stock up on my baking supplies and spices, so I will be posting some great new recipes. I have gotten to know an elderly Amish woman who gave me her secret recipe for her whoopie pies, that are amazing, the recipe is coming up shortly, I love to shop there, prices are half of the stores by me, and great quality. This picture shows some baking supplies, not all of my spices. Well here I go, starting to bake..

Friday, March 28, 2014

Lemon Blueberry Cake

Spring is here and I love to make light and refreshing desserts, well this  one I can eat everyday..A moist and delicious 3 layer lemon blueberry cake, with a cream cheese frosting, a perfect cake if you want to impress some guests or just make for your family. A go blueberry picking every year and freeze lot of blueberries for times during the winter when I am in the mood for everything blueberry, but I actually make this cake with fresh blueberries. This is one recipe that yo can use frozen blueberries because the batter is so thick they wont sink to the bottom. I swear by using buttermilk in a cake, it make a more moist and fluffy batter.



  • 1 cup unsalted butter, softened to room temperature
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup  buttermilk
  • zest + juice of 3 medium lemons

  • 1 and 1/2 cups blueberries, fresh or non-thawed frozen 
  • 1 Tablespoon all-purpose flour


  • 8 ounces  cream cheese, softened to room temperature
  • 1/2 cup  unsalted butter, softened to room temperature
  • 3/2 cups powdered sugar
  • 1 - 2 Tablespoons  heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt


Preheat the oven to 350F. Spray three 9 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over mix at any point. 
Spoon batter evenly into 3 prepared cake pans. Bake for about 19-22 minutes or until a toothpick inserted in the center comes out clean.I start checking at 18 minutes, mine took 20 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. With a offset spatula evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

recipe From:

Thursday, March 27, 2014

Lemon Bar Muddy Buddy Mix

If anyone knows me, I love lemons, this refreshing muddy mix is so good, reminds me of spring coming, burst of lemon and white chocolate in every bite!!!

10 cups rice Chex cereal
1 1/2 cups white chocolate chips or melts
1/4 cup butter
4 tsp lemon zest
2 tsp lemon juice
1 1/2 cups powdered sugar
1 Tbsp. lemon jello gelatin 
few drops yellow food dye(optional)

1. Place cereal in a large bowl.
2. In a microwave proof bowl place white chocolate, butter, lemon zest and lemon juice. Microwave in 30 second intervals, stir. Melt until smooth, add in few drops yellow food dye if desired.
3. Place powdered sugar and lemon gelatin in a large ziploc bag stir, pour the cereal in the bag and gently shake, shake, shake until coated 
4. Dump onto cookie sheets and let cool.

Chicken Cordon Bleu Crescent Rolls

Well when I first saw this recipe and made them, first I couldn't believe how easy and good these are. The best part about these are that you can make them as a meal with a salad, vegetables and mashed potatoes or you can cut them up for a appetizer. What a quick and easy weekday meal. Enjoy!!!!

  • 1 can Pillsbury Crescent Rolls
  • 6 slices Swiss cheese
  • 6 slices deli ham
  • 2 chicken breasts, cooked, thinly sliced on the diagonal  
  • 1/2 teaspoon Italian seasoning
  • 4 Tablespoons honey
  • 4 Tablespoons Dijon mustard 
  1. Preheat oven to 375°F.
  2. Remove crescent rolls then lay the entire roll out in a long rectangle. Pinch the seams together well.
  3. Sprinkle with Italian seasoning.
  4. Layer the Swiss cheese, then ham and the chicken breast on the rolls.
  5. Roll up like a cinnamon roll and cut with a pizza cutter or serrated knife into 8-10 rolls.
  6. Place in a greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.
  7. Whisk honey and Dijon mustard and serve on top or on the side of the rolls..Enjoy!!!

Recipe From:

Bacon Cheeseburger Pizza Pinwheels

These bacon cheeseburger pizza pinwheels are a super delicious appetizer that everyone will love. One thing I can always count on is my family eating bacon and pizza, this recipe a mixture of both combined so I knew these were going to be a huge hit.. Quick and easy to put together with few ingredients..Enjoy!!!!


1 can Pillsbury crescent rolls
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 pound ground beef, cooked and drained
10 slices bacon cooked and crumbled
5 Tablespoons pizza sauce


1. Preheat oven to 375 degrees, then lightly grease pie pan or 9 inch baking dish and set aside
2. Take the crescent rolls out of the package and lay out the crescent rolls into a large rectangle and pinch all of the seams together.
3. Spread evenly the cheddar and mozzarella on top of the crescent rolls, sprinkle will ground beef and bacon evenly. Drizzle with pizza sauce.
4. Roll up the dough like you are rolling cinnamon rolls and cut into 8 rolls.
5. Bake 18-21 minutes until golden brown and cheese is bubbly..

recipe adapted from:

Flounder Piccata

This light and healthy dish is so good a flaky fish breaded  with a delicious sauce made with capers, chicken broth, white wine, lemons and butter. Perfect refreshing dinner. Make some rice and green beans on the side and this one you will enjoy!! That is whats for dinner in my house tonight..


4 large flounder filets
fresh ground pepper
2 large eggs
1 cup seasoned bread crumbs
4 Tablespoons olive oil
3 tablespoons butter
juice from 1 lemon, reserve lemon halves
1/4 cup dry white wine
1/2 cup chicken broth
4 tablespoons capers, drained and rinsed
lemon slices, for garnish
3 tablespoons fresh chopped parsley for garnish


1. In a shallow bowl add your breadcrumbs, in another shallow bowl add your beaten eggs
2. Season your fish with salt and pepper, In a large sauté pan add your olive oil, dip the fish in the eggs and then the breadcrumbs. Cook or fish for about 4-5 minutes on each side, until fish is flaky and opaque in color. After your fish is done cooking et aside on a platter and make your sauce..
3. Add the butter, lemon juice, wine, chicken broth, reserved lemon halves(sliced), salt and pepper, cook while scraping the bits off the bottom of the pan and simmer about 4-5 minutes until sauce reduces to half. Discard the lemon halves and add the capers and simmer for 2-3minutes. Pour sauce over the fish on the platter, serve with fresh lemon slices and parsley.

Blueberry Lime Cream Cheese Poundcake

A moist poundcake filled with plump and juicy blueberries, topped with a delicious lime cream cheese frosting. I love a pound cake with a thick layer of frosting,and a cup of tea in the morning. I cant wait for blueberry picking season coming up soon, I have a lot of recipe, this one I found online and loved it..Enjoy!!!!


1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries
PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract


        Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper                 
        and butter the parchment paper as well. Set aside.

        In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Ad eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

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Nutella Cheesecake Dip

This creamy, dreamy Nutella dip s so silky and smooth perfect for strawberries, graham crackers, your favorite fruit or snack. I can eat this one by the spoonful..Very easy to make and only 4 ingredients. Great for a quick dessert if your having a dinner party. Who doesn't love Nutella?Everyone I know loves it. My kids want Nutella in everything possible..


1 cup heavy cream
1 ( 8 ounce) cream cheese, softened
3 Tablespoons powdered sugar
3/4 cup Nutella


1. In a large mixing bowl, heavy cream until stiff peaks form.
2. In a another bowl beat cream cheese and powdered sugar about 1-2 minutes until smooth and combined. Add the Nutella and blend until well combined. Fold in half the beaten whipped cream mixture and gently mix in,until almost mixed together,  then fold the remaining whipped cream and gently fold in, until well combined. Store in refrigerator in a airtight container. Enjoy with graham crackers and strawberries!!!!

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