Wednesday, May 20, 2009

Buffalo Chicken Dip

Ok this is some of the best stuff I've had. I got this recipe from Beth from church. She is awesome for bringing this to bible study that one night, I've made it like 3 times in a month. Mmmmmmm Good!

1 pkg (8 oz.) cream cheese, softened

1/2 c. Any flavor Frank's Redhot Sauce (I use "Buffalo")

1/2 c. Blue Cheese Dressing

1/2 c. Blue Cheese crumbles (I left this out)

2 c. Cooked Chicken, shredded

(I doubled everything except the redhot sauce)

Mix ingredients in deep baking dish or pie plate.

Bake at 350 for 20 minutes or until hot (Serve with ritz crackers or tortilla chips)

Saturday, May 16, 2009

Cupcakes...gone mini!

Bakerella's Cupcake Bites

Boy are these the cutest things ever! I had a blast making them, even though they took up most my day. They were so worth it! I was calling these a "Cake Ball in Disguise"

What you need....
1 box cake mix- whatever flavor you want to use for the filling (Cook as directed)(and I used strawberry)

1 can frosting (I used Cream Cheese frosting)

1 package of chocolate almond bark

Squeeze bottle

Sprinkles and M&M's for decoration

Bake cake as directed on box and let cool. After the cake cools mix the cake and frosting together in a large bowl. I froze mine for about 30 minutes to an hour. Once firm roll cake mixture into balls and set aside. Freeze those up for a little bit, maybe 15 to 20 minutes. Get candy molds ready to set the cake balls in. Melt the almond bark and put in squeeze bottle. Squeeze about half to 3/4 full of the candy mold, then set a cake ball into mold. (it will form the bottom of the cupcake)

Let those freeze up just a bit. While those are freezing melt the Colored Candy Melts in microwave to the directed time. Then dip the bites into the colored candy molds and while they are still melted, sprinkle the sprinkles on top and then dollop with a M&M. They make the cutest little desserts that everyone will have a fit over. Time consuming but so much fun to make!

Check out Bakerellas website, she has some of the cutest things she does with little cake pops.


PW Penne A La Betsy

Oh my Goodness! This is amazing...hear me...AH-MA-ZING! You must make this...and here is how.


1 lb shrimp (I used half raw)

3/4 lb Penne Pasta


Olive Oil

1 small onion

2 clove garlic

1/2 Cup White Wine (I used white cooking wine)

1 8 oz. can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley and Basil (I did not use fresh)

Salt and Pepper to Taste

Cook pasta until tender-firm

Thaw out shrimp by running under cool water a few minutes. Then heat 1 T butter and 1 T Olive Oil in skillet. Add shrimp and cook a couple minutes until opaque. Do not overcook. Set aside and let cool for a few minutes. (Eat a couple too!)

Finely dice one small onion and mince two cloves of garlic. In a large skillet heat 2 T butter and 2 T of Olive Oil. Add garlic and onion and saute, stirring occasionally. Now put the cooked shrimp on cutting board and cut into bite size pieces. After saute put in white wine and let evaporate a couple minutes, stirring occasionally.

Now add tomato sauce, stir until well combined. Then add 1 Cup heavy cream, stir. Turn heat down to low, and while low if you are using fresh herbs, use that time to cut about a T of each. Add shrimp in sauce. Add Salt and Pepper to taste. Then add the pasta!

Then devoure will, it is soooo good!!!

Saturday, May 2, 2009

You say Potato...

This recipe is adapted from Katie from Good Things Catered. Her website is so yummy so check it out. She used golden potatoes, but I just used red potatoes. We had our good friends Lindsey and Jeremy over and they seemed to like them a lot.

Accordion New Potatoes with Garlic


8 medium sized red skinned new potatoes

3-4 cloves garlic, peeled and sliced

1 tsp olive oil

garlic salt and pepper


-Preheat oven to 425 degrees.

-Wash new potatoes and dry well.

-On stable cutting board, place new potatoes, wide side up, and slice a full inch down into the top in 1/4 inch increments (about 1/2 the width as slices in the picture above).

-Repeat with each potato and them place in a large bowl.

-Toss potatoes with the olive oil and a liberally sprinkling of garlic salt and pepper.

-Place slices of garlic clove in between every other slice in the potatoes you cut.

-Place the potatoes into a baking dish and sprinkle evenly with paprika.

-Place baking dish into oven and roast until potatoes are cooked through, about 35-45 minutes, depending on the size of your potatoes.

Brenda's Famous Banana Pudding

This is my Mother in Laws famous Banana Pudding that everyone asks for her to make. It's the most simple thing to make, and it's so delicious.


1 Cup Sugar + 3 T Sugar

4 Tbls. of Self Rising Flour

3 Cups of Milk (make sure it is 2% or higher)

3 Eggs

1 teaspoon Vanilla

3 large bananas

vanilla wafers

1/4 teaspoon cream of tartar

In saucepan cook sugar (1 Cup), flour and milk. Mix well.

While that is thickening up. Separate 3 eggs. Spoon a little bit of mixture from saucepan into the egg yolks and then pour into sauce pan. Let mixture thicken to a "pudding" consistency and take off the stove. Then add vanilla

In 9x13 pour Nilla Wafers on the bottom of dish, then slice bananas over the wafers, repeat. Then pour pudding over the bananas and wafers.

In a stand mixer beat egg whites on high and gradually add the 3 T of sugar. Then and 1/4 teas. of Cream of Tartar.

Bake at 400 degrees until the meringue has golden places.