4th of July Strawberries

First time doing this!

 

Supplies Needed:

 

Strawberries – the pointier the better!

Lollipop Sticks

White chocolate

Blue Sprinkles

INSTRUCTIONS:

 

Melt your chocolate the way you want.  I used my melting pot.

Put aside a bowl of blue sprinkles.

While the chocolate is melting, put lollipop sticks in the tops of the strawberries (where the green stuff is).

When the chocolate is done melting, dip each strawberry three quarters of the way in the white chocolate.  You might need a spoon to cover the missed spots.

Let it cool down a LITTLE, but NOT completely and then dip it a little bit in the blue sprinkles.

Repeat for each strawberry.

 

 

Red Velvet Cookies and Cream Brownies

I had a friend have surgery recently and she loves red velvet.  I found a recipe similar to the one I made.  I made a couple tweaks to it.  Here is my version!  These do take a long time to make, but trust me my friend, very worth it, they are soo yummy!

Shopping List:

(gel coloring and whipping cream not pictured)

• 2 eggs
• butter
• sugar
• flour
• pure vanilla extract
• cocoa powder
• salt
• powdered sugar
• red gel food coloring (regular red food coloring should work too)
• white vinegar
• heavy whipping cream
• oreos
• semi sweet chocolate (4oz per batch, do NOT use chocolate chips)
• 8×8 pan
• aluminum foil

 

Instructions:

Pull out your butter to get soft while you are preparing everything.  Preheat your oven to 350 degrees.  Line your 8×8 baking pan with foil.  Do not skip this, it makes things so much easier in the end!  Leave some of the foil over the edge so you can grab it easily when it is time to take them out of the pan.

 

We are going to start making the brownie mix.  First, get your two eggs and beat them together in a small bowl.  In a large bowl, melt 1/2 cup butter in the microwave so it liquifies.  Add in 1 cup of sugar, 2 tsp of pure vanilla extract, a pinch of salt, red food coloring, 3/4 tsp vinegar,  1/4 cup of cocoa powder and mix well.  After mixing those ingredients, whisk in your eggs.  Now it is time to add in 3/4 cup of flour.  After mixing thoroughly, pour your brownie batter into your 8×8 pan that you lined with foil.  Bake for 22 minutes.  When the brownies are down, let them cool down completely.  After they are cooled down, place them in the fridge (in the pan) until you are ready to add the cookies and cream frosting.

 

To make the cookies and cream frosting, you will need a mixer.  I used my Kitchen-Aid mixer, but a handheld mixer should work too.  I am providing instructions for using a Kitchen Aid standing mixer.  Use the paddle attachment on your mixer and beat 1/4 cup softener butter on medium until it is creamy.  Add in 1 and 3/4 powdered sugar and 2 tablespoon of heavy whipping cream and beat until it is nice and creamy, a frosting consistency.  Put 6 oreos in a baggie and roll with a rolling pin to crush.  Put this into the frosting and mix.

 

Time to check on those brownies!  Are they cooled down in the fridge yet?  If so, pull those suckers out!  Remember that foil I told you to leave over the edge?  Grab it and carefully lift the brownies out of the pan.  Frost them with the cookies and cream frosting you just made.  After frosting, carefully put them back in the 8×8 pan (with the foil still on the brownies) and place in the fridge until the chocolate ganache topping is done.

 

To make the chocolate ganache topping, you will need your semi sweet chocolate (remember, no chips!), heavy cream, and butter.  Break up your chocolate and place in a bowl.  Heat 1/2 cup of heavy whipping cream in microwave until bubbling hot.  Pour this carefully over the chocolate pieces and stir to melt the chocolate.  Add in 2 tablespoons of butter and stir until it is completely melted.  Pull your brownies out of the fridge (keep them in the 8×8 pan) and pour the chocolate ganache frosting over top of the cookies and cream layer.  Optional:  Crumble up some more oreos and sprinkle on top of chocolate ganache.  I chose not to do this because the cookies and cream layer already had so much flavor.  Place the whole pan back in the fridge for about an hour.

 

After an hour, I bet you are sooo ready to try one of these!  Even after licking the spoon after each layer, you still have room in your belly!  I found the trick to cutting these pretty nice is to wet a paper towel and wipe of your knife after each cut.

 

ENJOY!!

 

Chewy Caramel Brownies

Ingredients:

 

2 sticks butter

12 ounces semi-sweet chocolate, coarsely chopped (I used a food chopper)

1 ½ cups sugar

4 eggs

1 tablespoon vanilla

1 ¼ flour

½ teaspoon salt

1 cup chocolate chips

3 5.5oz packages Werther’s chewy Caramel chews

¼ cup heavy whipping cream

 

DIRECTIONS:

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with cooking spray.

In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. It took me 3 and a half minutes total.

Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.

Spread about HALF of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 18 minutes.

Remove from the oven (keep the oven on!) and let the brownies cool while you make the caramel layer.

 

To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir at every interval. It will look like it is messy and not working, but it will work! Continue the microwave process until the caramels and cream are melted and combined. This took 5 and a half minutes total for me.

Immediately spread the caramel mixture over the brownie layer you just baked.

Pour the remaining brownie batter over the caramel layer and spread it evenly across the caramel.

Sprinkle the chocolate chips on top of the final brownie layer.

Bake for 20 minutes.

Let cool completely and refrigerate for a few hour before slicing and serving. The brownies sliced easier and tasted soooo good when cold. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

 

Aunt Dianne’s Easy Macaroni Salad

My husband’s Aunt Dianne makes this and it is DELICIOUS!!

 

Ingredients Needed:

2lbs of pasta

Jar of Marzetti’s Cole Slaw Dressing

1 Jar of Miracle Whip

8 Eggs

Celery (Optional)

INSTRUCTIONS:

Boil pasta according to directions.  Drain and put in a large bowl to cool.  Mix occasionally so the pasta does not stick together.

Take 8 eggs and cut them up into a bunch of small pieces.

After pasta is cooled, add all the dressing and eggs.  Add celery if you want.  I chose not to add it.

Mix thoroughly  and refrigerate overnight.

 

Serve and enjoy the next day!

 

 

SUPER Easy Peach Schnapps Chicken

Peach Schnapps Chicken

Ingredients:

1 ½ boneless chicken breast

Flour

Peach Schnapps

Olive Oil

Directions:

This is exactly like my marsala chicken recipe, only using Peach Scnhapps!  And again, I honestly NEVER measure anything when I make this!  I put the olive oil in a large skillet.

You will need to thaw out the chicken and cut it into little pieces.

Coat each piece in flour.

Heat up the olive oil on low so you do not get splattered with hot oil!  When it is heated, place each piece of chicken in the oil.

Cook until EACH SIDE is a golden brown.

I then pour the peach schnapps in the pan, enough to coat all the chicken and a tad bit more.

Continue to cook for another two minutes.  Turn off the stove and let sit for one or two minutes for it to thicken, and then it is ready to eat!

SUPER Easy Chicken Marsala

Chicken Marsala

Ingredients:

1 ½ boneless chicken breast
Flour
Marsala Wine
Olive Oil

Directions:

I honestly NEVER measure anything when I make this! I put the olive oil in a large skillet.

You will need to thaw out the chicken and cut it into little pieces.

Coat each piece in flour.

Heat up the olive oil on low so you do not get splattered with hot oil!  When it is heated, place each piece of chicken in the oil.

Cook until EACH SIDE is a golden brown.

I then pour the marsala wine in the pan, enough to coat all the chicken and a tad bit more.

Continue to cook for another two minutes. Turn off the stove and let sit for one or two minutes for it to thicken, and then it is ready to eat!

Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Lasagna Roll Ups

     Supplies:

– Lasagna Noodles

– Alfredo Sauce

– 4 boneless chicken breasts

– Mozzarella Cheese (this is what my husband likes!)

– Baking dish

Instructions:  Cook the chicken fully.  Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken.  Cook your lasagna noodles fully.  When they are done, drain them and use COLD WATER when rinsing so they do not stick to each other.  Lay them on a plastic prep mat or paper towel, flat.

Preheat oven to 350 degrees.  Pour ½ cup of your alfredo sauce on the bottom of your baking dish.

Using a spoon, spread alfredo sauce on each noodle, being careful not to use too much!

Add your chicken and spread on each noodle.

Finally, sprinkle your mozzarella cheese on each one.

You are now ready to roll them up!  Carefully roll up the noodles like a pinwheel.  Place each one seam side down in your baking dish.

Once they are all in the baking dish, pour some more alfredo sauce over top of all of them and sprinkle some more cheese on top of the sauce.  Bake for 30 minutes.

Buffalo Chicken Cupcakes

Buffalo Chicken Cupcakes

Supplies:

-Dough Crescents

-Blue Cheese Dressing

-Cheddar Cheese

-Crumbled Dry Blue Cheese (optional)

-Shredded Chicken

-Hot Sauce

-3 or 4 Boneless Chicken Breasts

-Food Chopper

-Cupcake Pan

Instructions:  Can you tell I like buffalo stuff?  Preheat oven to 400 degrees.  Cook the chicken fully.  Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken.  Put in bowl, mix in hot sauce (I never measure), and set aside.  In a cupcake pan, stretch out your crescents in each hole.  Add your chicken first, then your dressing, cheeses (crumbled blue cheese optional), and a little more hot sauce if you’d like.  Fold over crescent corners until they almost look like balls.  Cook for about 15-20 minutes.

Buffalo Chicken Grilled Cheese

Buffalo Chicken Grilled Cheese

Supplies:

                        -2 Slices of bread

                        -Blue Cheese Dressing

                        -Cheddar Cheese

                        -Crumbled Dry Blue Cheese

                        -Shredded Chicken

                        -Hot Sauce

                        -2 Boneless Chicken Breasts

                        -Butter

                        -Food Chopper

Instructions:  Cook the chicken fully.  Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken.  Put in bowl, mix in hot sauce (I never measure), and set aside.  Butter one side of each pieces of bread.  Place one slice of bread (butter side down) on a skillet or in a frying pan.  Sprinkle your chicken on top of the bread.  Drizzle blue cheese dressing over the chicken.  Next, sprinkle cheese over top of that.  Now, add your crumbled blue cheese.  Add the other piece of bread, butter side up.  Flip the sandwich carefully using a spatula.  Let cook a couple minutes.  Enjoy!

 

Buffalo Chicken Garbage Bread

Buffalo Chicken Garbage Bread

Supplies:

-Pizza Dough/Crust

-Blue Cheese Dressing

-Cheddar Cheese

-Crumbled Dry Blue Cheese

-Shredded Chicken

-Hot Sauce

-2 or 3 Boneless Chicken Breasts

-Food Chopper

Instructions:  Cook the chicken fully.  Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken.  Put in bowl, mix in hot sauce (I never measure), and set aside.  Preheat your oven to 425 degrees.  Get your pizza crust and roll out on a floured surface in a rectangle shape.  Spread Blue Cheese dressing all over pizza crust.  Add your chicken all over the pizza crust.  Next, sprinkle cheddar cheese all over until covered.  Add hot sauce on top of everything depending on your spice tolerance!  Top off with crumbled dry blue cheese.  Now it is time to roll it up!  This can be tricky!  Start at one end and start rolling the dough like a pinwheel.  I will tuck in the edges as I go along too.  Once it is all rolled up, place it on a backing sheet or pan and put it in the oven for 25 minutes.