Thursday, May 27, 2010

Cupcakes and Cookies

I made sugar cookies in the shape of bones, added royal icing.. then piped on "State", "Go Dawgs" & "MSU".. This was hard to do...  I have made tons of cookies, but for some reason this was hard.  I am not sure if it was the weather, humidity or what..
My buttercream was way runny.. I also made cupcakes, when I piped the buttercream on the cupcakes it just ran right off.. URG!  Not cool at all.. Luckily I always make extra just incase... You never know.  I guess you can always scrap the icing off and start all over...
So now I am re-thinking my buttercream recipe.  I use a different recipe for piping, etc.. 

Thursday, May 13, 2010

My Tater Tot Casserole on

Wednesday, May 12, 2010

Chocolate Eclair Cake - All Recipes

Chocolate Eclair Cake - All Recipes: "Original Recipe Yield 1 - 9x13 inch pan
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutritional Information
Amount Per Serving Calories: 265 Total Fat: 10.8g Cholesterol: 3mg"

Dip it Good.. From a great friend Beth Baker Ivy

2 blocks cream cheese, softened

1 packet of Hidden Valley Ranch dip mix

1 can whole kernel corn, drained

1 small can of diced green chiles (usually found near salsa or taco shells at the grocery)

1 red, yellow, or green pepper, diced

1 tomato, diced

salt & pepper to taste

Soften cream cheese with a spoon then add each ingredient, stirring well in between additions. Chill in refrigerator as long as you prefer or eat right away (it is always better the next day). Serve with tortilla chips, pita, crackers, croissants, or whatever you like.

It is also very nice for me to have during times that I am "trying" to lose weight. I just get 1/3 fat (or fat free) cream cheese and everything else in the dip is pretty healthy and low-calorie.

Hope you like it! I've never met one person that doesn't, honestly. have a great day

*I add sliced olives in the dip every once in a while as well (but the boys prefer it without).

Saturday, May 8, 2010

Rum cake!

1 cup chopped pecans or walnuts
1 18 1/2 oz. package yellow cake mix
1 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie filling. (Even if pudding is already in the cake mix.)
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
1/4 pound butter(cube)
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan, or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert cake onto a serving plate. FOR GLAZE: melt the butter in a saucepan. Stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated. This is a rich, moist cake. A dollop of whipped cream can be added for a special touch.