CAFE RIO CHICKEN in Crock Pot

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Pizza Pasta Salad

First you will need to make a box of spiral pasta. I had several boxes of Ronzoni Garden Delight Rotini from a recent sale. You can use plain rotini if desired, the garden version just makes the pasta salad more colorful.

Drain the pasta. Add 3 medium diced tomatoes, 16 oz of cubed cheddar and 3 ozs of sliced pepperoni. You can also added 1-2 green onion bunches if desired. I left them out. If you are a follower of my recipes on the blog, you know that I dont aways follow directions exactly. Today I used an 8 oz block of cheese. I personally feel that 16 ozs is a bit too much and I LOVE cheese. I also did not add the entire 3 ozs of pepperoni. Mix the ingredients throughout the pasta.

The next step is to make the dressing. You will need 3/4 c of canola oil, (vegetable oils is also okay), 1/2 c of red wine vinegar, 2/3 c of parm cheese, 2 tsp oregano, 1 tsp garlic powder and 1 tsp of salt. I did not have the full 2/3 c of parm cheese today, but did not realize that until I got to this step. I just added what I had. Mix well.

Pour the dressing over the pasta mixture. Chill several hours before serving.

Taco Corn Bread Casserole

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)

In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

CINNAMON STRUESEL COFFEE CAKE

Cake
4 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1 cup butter
2 egg
1-1/2 cups milk, or as needed
1 tablespoon vanilla extract
Topping
1/2 cup all-purpose flour
1-1/3 cups white sugar
2 teaspoons ground cinnamon
1/2 cup butter

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/2 cup flour, 1 1/3 cup sugar and 2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.


In a large bowl, combine 4 cups flour, 1 1/2 cusp sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Repeat with other egg. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel and run a knife through it to slightly mix into batter.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EASY and SOFT M & M Cookies

INGREDIENTS:-1 c. sugar
-1 c. brown sugar
- 1/2 c. butter (softened)
- 1/2 c. oil
- 2 eggs
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 3 cups flour
- Chopped M&Ms
- Whole M&Ms


DIRECTIONS:
1. Cream together sugars, butter and oil.
2. Add eggs and beat until fluffy.
3. Add dry ingredients as well as vanilla.
4. Mix in chopped M&Ms {however many you want}.
5. Place in balls on greased pan, insert 5 M&Ms on top.
6. Bake at 350 for 7-8 minutes.

S'mores Cookie Bar

*Note: Don’t be tempted to substitute mini-marshmallows for the fluff/creme. I tried it that way and the marshmallows completely dissolved in the oven. The marshmallow fluff/creme stays gooey and soft in the oven.

*Makes 9X13-inch pan of bars

INGREDIENTS:
2 cups all-purpose flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme
2 cups milk or semisweet chocolate chips

DIRECTIONS:
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.

In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.

Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Chocolate Granola Bar

Ingredients
2 cups semi sweet chocolate chips
1 1/2 cups Rice Krispies
1 1/2 cups Rolled Oats
1/2 cups sweetened flaked coconut + 2 Tbsp for garnish
1/3 cup shelled sunflower seeds
1/2 cup honey
1/3 cup creamy peanut butter
1/4 cup butter


Instructions
1.Spray 9×13 pan lightly with cooking spray
2.In a large bowl combine chocolate chips, krispies. oats, coconut and sunflower seeds.
3.In a small saucepan combine the butter and honey. Bring to a boil and boil on medium heat for 5 minutes.
4.Remove from heat and add peanut butter.
5.Stir until combined and pour over your oat mixture. The chocolate chips will melt.
6.Once combined press evenly into prepared pan using wax paper.
7.Sprinkle with 2 Tbsp remaining coconut.
8.Refrigerate for 1 hour and then cut into bars.
9.Store in a covered container in the fridge for up tp a week.

Snickers Popcorn

■8 quarts air popped corn (about 2 cups of kernels)
■1 cup salted butter
■2 cups light brown sugar, packed
■1 teaspoon salt
■1/2 cup light corn syrup
■1 teaspoon baking soda
■1 cup salted peanuts
■30 “Fun Size” Snickers bars coarsely chopped
■3 oz melted semi sweet chocolate (optional)

Instructions
1.Preheat oven to 200°
2.Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3.Remove from heat and stir in your baking soda.
4.Pour over your popcorn and stir to coat evenly.
5.Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6.Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7.Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8.Remove from pan and transfer popcorn back to wax paper to cool.
9.Drizzle melted chocolate on top of popcorn if desired.
10.Let set and store in an airtight container.

Mexican Pizzas (Taco Bell Copycat Recipe)

Ingredients:

1 lb hamburger
1 package taco seasoning
12 flour tortillas
1 16 oz. can refried beans
1/2 C diced tomato
2/3 C mild picante sauce (Taco Bell sells their own brand or use your favorite)
1 C shredded monterey jack cheese
1 C shredded cheddar cheese
1/4 C chopped green onion
1/4 C sliced black olives
Cooking spray
*Lettuce & sour cream optional additional topping after baking

Directions:

1. Preheat oven to 350 F.
2. Cook the hambruger and drain. Then add the taco seasoning.
3. While the hamburger is cooking spray both sides of tortilla shells with cooking spray. Place sprayed shells on a cookie sheet and bake in the oven until golden and crispy. I was able to fit 4 shells on a cookie sheet and put 2 sets of sheets in the oven at a time. If you notice any bubbles forming on the tortilla shell, pop them so that the shells will lay flat for the pizza toppings.
4. Stack your pizza by first spreading beans on one tortilla.
5. Next add taco meat on top of the bean layer, then the second tortilla.
6. Top the second tortilla with 2 T of picante sauce and spread it around as evenly as you can.
7. Add tomato, followed by cheese, then the green onions and olives.
8. Bake for 8-12 minutes

Brownie Goody Bars

Source: Betty Crocker

Ingredients:
1 box your favorite brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup vanilla frosting
1/2 cup salted peanuts, coarsely chopped (I didn't measure mine but could have used more)
2 cups Rice Krispies cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

Directions:
Heat oven to 350°F. Grease bottom only of 9-inch square pan (I used a 9 x 13 pan) with cooking spray. Make and bake brownies as directed on box. Cool completely.
Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
Refrigerate 1 hour or until set before cutting.

Peanut Butter Crunch S'mores Bars

7 graham crackers
2 1/2 cups miniature marshmallows
1 package (12 ounces or 2 cups) semi-sweet chocolate chips
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal


Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray. Arrange graham crackers in a single layer in dish, breaking crackers as needed to fit.

Sprinkle marshmallows evenly over crackers. Bake for 7-8 minutes or until marshmallows are puffy. Cool completely.


In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup, and butter. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.

Stir in peanut butter, then stir in Rice Krispies until combined. Spread evenly over marshmallows.

Cover and refrigerate about 1 hour or until firm. Cut and store in an airtight container in refrigerator.

Chewy No-Bake Chocolate Chip Cookie Treats

One 16-ounce package of chocolate chip cookies
5 cups (1 bag) of large marshmallows
4 tablespoons of butter


Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly, but not ground.

Melt marshmallows and butter in a microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies.

Quickly stir to combine, then transfer to a 8x8-inch baking dish lined with foil.

Allow to set for 10-15 minutes. Remove bars out of pan by the foil edges. Cut, serve, and enjoy!

S'mores Cracker Candy

12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup milk chocolate chips

Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

Smores Stuffed Brownies

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Overnight French Toast

1/2 loaf French bread, cut in 2 inch cubes
1 c egg sub
1 1/2 c FF milk
4 t sugar
1/4 t salt
1/2 T vanilla
Fat free butter spray
Cinnamon/sugar


Place bread cubes tightly in a sprayed square dish. Beat egg sub, milk, sugar, salt, and vanilla. Pour over bread. Cover & refrigerate 6-36 hrs. Bake uncovered @350, 45 min. Remove, spray top w/ spray butter. Sprinkle generously with cinnamon/sugar. Return to oven for 5-10 min. Maybe you even care to up the ante a bit like we did and douse your piece in syrup.....eat your heart out!

Cookie Pizza

2 sticks softened butter
1/2 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/4 cups AP flour
3 cups semi-sweet chocolate chips

Topping:
2 cups mini marshmallows
Any candy you like..I used chopped Reese's Cups, M&M's and Sno-Caps

Preheat to 350
Combine dry ingredients in bowl (flour, baking soda and salt), set aside
Cream butter and sugars until light and fluffy
Add eggs one at a time beating between each addition and add vanilla and beat on medium until all combined.
Add dry ingredients.
Mix on low until just combined.
Stir in chocolate chips.


Spread batter on round baking dish, 16".

Bake 13 minutes until egdes are browned and middle is just set.
Remove from oven and spread 2 cups mini-marshmallows on top, leaving edges as the "crust".

Bake 2 more minutes.
Remove from oven and spread "toppings" on.
Let cool completely and cut into wedges.

FRUIT DIP

1 package cream cheese (all I had was yucky fat-free and it even worked great!)
3/4 cup powdered sugar
1 tsp vanilla
1 carton cool whip, thawed

Beat cream cheese, powdered sugar and vanilla until smooth. Fold in cool whip and chill at least 2 hours before serving. Serve with sliced fruit.

Ooey-Gooey Peanut-Butter Brownies

Recipe from Cooking Light, Sept. 2010

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Peanut Butter Popcorn

1/3 cup honey
2/3 cup creamy peanut butter
1 tsp vanilla
1/2 tsp cinnamon
2 quarts popped corn

Pop popcorn and set aside. Heat honey in a saucepan until it starts bubbling. Add peanut butter, vanilla and cinnamon and stir until blended and smooth. Pour immediately over popcorn and stir to coat. Let cool before eating.

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter
3/4 cup sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.


Vanilla Buttercream
2 sticks of butter, softened

2 1/2 cups powdered sugar

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached. Frost cupcakes and top with sprinkles.

Salted Chocolate Covered Fluffer Nutter Wafers

24 Nilla Wafers
12 teaspoons creamy peanut butter
12 teaspoons marshmallow creme
1 cup chocolate chips

Fleur de Sel sea salt or Kosher salt

1. Place Nilla wafers with bottom sides facing up. On 12 wafers spread 1 teaspoon peanut butter on each then on the other 12 spread 1 teaspoon marshmallow fluff. Close peanut butter and marshmallow fluff together making a sandwich.

2. Melt chocolate chips over a double broiler or in the microwave until melted and smooth. Spoon chocolate over tops of cookies then sprinkle with a touch of sea salt. Place in refrigerator to set chocolate.

Makes 12 servings

Note: Best if eaten within 1 hour. The marshmallow creme slides the top cookie around when left out too long Enjoy!!

Cheesecake Chocolate Chip Cookie Bars

Chocolate chip cookie layer:
1/2 cup unsalted butter
1/2 cup butter flavored vegetable shortening
1 cups brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
3/4 tsp salt
1 T cider vinegar
1 large egg
1 tsp baking soda
2 cups all-purpose flour
2 cups semisweet chocolate chips

Cheesecake layer:
1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 tsp vanilla


Directions:
1. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.

2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.

3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.)

4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

(To make this in a sheet pan like pictured in this post, double the recipe and press into a 12x17" sheet pan. The cooking time is slightly shorter.)

Edible Crayons

Source: Gourmet Mom on the Go

Pretzel rods
Colored candy melts or white almond bark with added food coloring
Crayon Labels (make your own or head to Mandy's site for a big selection)

Directions:
Break the pretzel rods in half. Don't worry if it's not exact, just do the best you can. Line a cookie sheet with wax paper or tin foil.

Warm candy melts for 1 minute in the microwave. Stir them and melt for additional time if they are not fully melted. You do not want to overcook the chocolate or it will get clumpy! Colored candy melts are easiest but if you can only find white add a little oil based food coloring to the melted white candy melts making sure that the chocolate is not hot or it will clump.

Now dip each end of the pretzel rods into the melted chocolate and place on the cookie sheet to dry. Once the pretzels are dry, print your crayon labels out on colored paper and cut them out. Wrap each pretzel with a crayon wrapper and secure with a piece of scotch tape.


A cute way to package these is in inexpensive pencil boxes.

CROCK POT PEANUT CLUSTERS

Candy in the crock pot?!? Yes, you heard (um, read) right! These deliciously mouthwatering morsels are very impressive while being embarrassingly easy... my kind of recipe!

2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German's sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark

Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

Fresh Strawberry Limeade

by Our Best Bites

1 tall glass
Lots of ice
Sprite (or Diet Sprite…or Ginger Ale if you’re feeling wild)
1 1/2 limes
3-4 tablespoons Strawberry Sauce

Fill a glass with ice. Squeeze the juice of one lime into the glass over the ice. Fill the glass about halfway with Sprite. Add 3-4 tablespoons of strawberry sauce. Top the glass off with Sprite and add more strawberry sauce if desired. Garnish with lime wedges (which you can also squeeze into the glass before drinking. Definitely best when served with a straw.

Cilantro Lime Rice

1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Directions:

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.

Makes about 3 cups cooked rice

Ice Cream Cake

Homemade Brownie:
2 cups white sugar
1 cup butter
½ cup unsweetened cocoa
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
4 eggs

Ice Cream:
Anything you want!
Mix in peanut butter, jams, or crunched candy to vanilla ice cream to find your perfect flavor!

Chocolate Ganache:
½ cup butter
5 tablespoons unsweetened cocoa
5 ½ tablespoons milk
½ tablespoons lemon juice
3 ½ cups powdered sugar, sifted
1 teaspoon vanilla


Directions:
1. Preheat oven to 350 degrees.
2. Brownies: Melt butter and let cool (so that it doesn’t cook the eggs)
3. Sift together sugar, cocoa, flour, baking powder, and salt.
4. Mix in eggs and vanilla.
5. Stir in butter.
6. Using a regular brownie pan, cut a piece of parchment paper so that when you push down the paper into the corners of the pan, it will cover the sides and then stick up about 1 inch past the pan.
7. Push the parchment paper down into the pan and crease it as well as you can so that when you pour the brownie mix in, it will not creep into the creases. It won’t be perfect, but don’t stress. (The parchment paper make the cutting process of the cake totally headache free.)
8. Pour in brownie mix and bake for about 15 minutes. You want your brownie to be UNDERCOOKED. Because once it’s frozen, it will be chewy instead of crunchy.
9. Place the brownie in the freezer once it is cooled and mix your ice cream. (If you don’t mix your ice cream, let it sit out so that it becomes spreadable.)
10. Spread your ice cream over the chilled brownie and put in the freezer for 4 hours or until it becomes firm. (Don’t think you can cheat the 4 hours, it will not work out, I tried…)
11. Ganache: Sift powdered sugar into a bowl and set aside. Melt butter and add cocoa, milk, and lemon juice. Bring to a boil and pour over powdered sugar and whisk until smooth. Stir in vanilla.
12. Let cool for about five minutes and then pour over ice cream layer and freeze again. This will only take about 10 minutes for the ganache to firm.
13. To cut cake, lift the cake out using the parchment paper. Serve with hot fudge or caramel.


(If you want to make the mini cakes, bake your brownies in muffin tins, let cool and place a scoop of firm ice cream on each mini cake and freeze until ready to serve.)

Ready to Pop, White Chocolate Popcorn Mix!

3 bags microwave popcorn, popped
2 - 12 oz. packages premier white chocolate morsels
2 - 12.6 oz. bags chocolate coated candies (such as M&Ms)


Mix half of popcorn {1- 1/2 bags} and 1 bag of candy in a large bowl. Melt 1 bag white chocolate morsels in microwave at 75% power for 3 minutes, stirring every 30 seconds, until melted. CAREFUL NOT TO BURN!!! Pour a small amount of chocolate over popcorn and stir to coat. Continue adding chocolate, a little at a time, until popcorn mix is fully coated. You will use about 2/3 of the white chocolate.


Spread popcorn mixture on a cookie sheet lined with wax paper. Using a spoon, drizzle remaining white chocolate over popcorn. Allow to cool for 1 hour before breaking popcorn mix into large chunks.


Repeat with remaining popcorn, candy and white chocolate.

Sparkling Orange Jello

from Mel's Kitchen Cafe
*Note: Fresh squeezed orange juice would work here, as well as bottled, but I would stay away from the overly sweetened concentrates. I prefer Simply Orange but you could play around with brands to suit your preference.

*Serves 6-8

2 envelopes unflavored gelatin (1/8 cup)
1/4 cup cold water
1 1/2 cups plus 1/2 cup orange juice
1/3 cup sugar
2 cups ginger ale
15 ounces drained mandarin oranges
8-10 fresh strawberries, sliced
1 cup fresh raspberries

Place the cold water in a small saucepan. Sprinkle the gelatin over the cold water and let it soften for five minutes then heat it gently on low heat, stirring slowly, until the gelatin dissolves. Add the 1/2 cup orange juice and the sugar. Warm gently until the sugar dissolves, stirring. Do not overheat.

In a large bowl, place the remaining 1 1/2 cups orange juice with the ginger ale and whisk in the gelatin mixture.

Pour the mixture into a 3-quart baking dish (about a 9X13-inch size). Gently stir in the fruit. Refrigerate the mixture until set, about 4-6 hours. Cut into squares and serve as a side dish or simple dessert.

FAT FREE FRUIT DIP

1 package of instant Vanilla pudding mix

1/2 carton of the small tub of fat free cream cheese

4 oz of fat free cool whip

Prepare pudding mix according to box directions decreasing the skim milk by 1/2 cup. Add cream cheese and cool whip. Serve with your favorite fruits!