by Sharon | Jun 13, 2015
These mini banana split firecrackers will be a definite hit at your 4th of July BBQ. You’re going to need some cherries with the stems, bananas, blue chocolate melts, sprinkles and some whipped cream. Melt the blue chocolate melts in the microwave. Peel the banana and cut it into the size you like. Dip it in the chocolate melts, roll in the sprinkles, set it upright, add a spritz of whipped cream and a washed cherry and you’re ready to do another. Serve immediately so your whipped cream doesn’t melt.
You may want to do the bananas and dip them in chocolate and the sprinkles, then when you’re ready to serve them put on the whipped cream and the cherry.
Once your guests see these, they won’t last long!!
by Sharon | Jun 12, 2015
It’s always a challenge to have something new for dessert or for a sweet snack. This Sundae Cone Cake Recipe seems to fill the bill nicely. This cake is actually ice cream! Are you surprised? That’s what makes it a sundae with the cone crunched up and placed around the “cake.” You can add peanuts or those sundae nuts you’ll find along with the chocolate or caramel syrup. You could add fruit if you’d like . . . there are lots of variations you could try.
Sundae Cone Cake Recipe
Ingredients:
- 1 tub of vanilla ice cream, slightly softened
- 6 sugar cones you’re going to crush 4 or them for the “crust” and break up the remaining 2 to put around the “cake”
- 4 0z. of Baker’s Semi-Sweet Chocolate or you can use the Hershey’s Chocolate Syrup. I’d like to add some Caramel Syrup, too with maybe some fruit for the top — it’s a sundae after all — you could even add banana slices
- 1 Tbsp. oil for the melted Baker’s Semi-Sweet Chocolate if you go that route to give the “cake” a hard chocolate layer on top — like those dipped cones
- 1/4 cup chopped nuts of your choice — I like the package of nuts for sprinkling on sundaes
Directions:
- You’re going to be making your “cake” in a 1 and a half quart bowl. Remember the top of the cake is on the bottom of the bowl. You’re going to line the bowl with aluminum foil. Get the ice cream out of the container and into the bowl.
- Using the back of a spoon, pack the ice cream into the bowl.
- Crush 4 sugar cones and place them over the ice cream. Press them gently into the ice cream to form an even crust.
- Freeze for 4 hours or until the ice cream is firm.
- Once the ice cream is frozen, unmold it onto a plate.
- Remove the foil.
- Break up the remaining cones into pieces and press them into the sides of the “cake”
- Just before serving, melt the chocolate as directed on the package. Stir in the oil and let it cool before drizzling over the “cake.”
- Sprinkle the nuts on top of the chocolate . . . or you can add some fruit — maybe dip some banana slices into the hot chocolate and set them around the “cake” along with the broken sugar cone pieces . . . or you can have them on top along with other chocolate dipped pieces of fruit of your choice.
- You may even want to drizzle on some caramel syrup.
- Enjoy!
This is a fun dessert your family will love and it isn’t that difficult to make.
by Sharon | Jun 12, 2015
This looks good with a side of vegetables or a salad. You’re going to use stew meat for this recipe, but you’re going to cook the noodles separately as you usually cook noodles. They don’t go into the slow cooker . . .
Slow Cooker Beef Stroganoff Recipe
Ingredients:
- 2 lbs. beef stew meat cut into 1-inch cubes
- 10 oz. of fresh mushrooms, halved
- 1 chopped onion
- 1 minced garlic clove
- 1 cup beef broth
- 2 tsp. of paprika
- 1 cup sour cream
- 2 Tbsp. of flour
- 1 Tbsp. of Grey Poupon Dijon Mustard or a spiced mustard of your choice
- 16 oz. pkg of uncooked egg noodles
- 2 Tbsp. chopped fresh parsley
Directions:
- Put the meat, mushrooms, onions and garlic in the slow cooker.
- Add the beef broth and the paprika.
- Cover with the lid and cook on LOW for 7 to 8 hours or on HIGH for 5 hours.
- Once it’s done, mix the sour cream, flour and mustard.
- Stir into the slower cooker along with the meat, etc. until blended.
- Cooked, covered on LOW for 15 minutes.
- While you’re waiting, cook the noodles according to the package directions. Don’t add salt to the noodles.
- Drain the noodles, place them in a large serving bowl. Add the meat mixture and lightly mix.
- Sprinkle with parsley.
- Enjoy!
There you have it! Feel free to add to or subtract from this recipe to make it an original meal your family will love.
by Sharon | Jun 12, 2015
This looks really tasty. It’s cheesy, chicken-y and potato-y. I like the idea that you make this in a slow cooker either on high or low setting to get this meal made without last minute scurrying around. Great for a Friday and over the weekend left-overs. This recipe serves 8 — that should be lots of food to feed your family with extras left-over.
As usual with all the recipes I put up here, feel free to add to or take away certain ingredients. I know there are some ingredients I don’t particularly like and want to add other spices or maybe a salsa to put over the top instead of cheese or right along with it. You know what your family likes.
Cheesy Chicken and Potato Slow Cooker Recipe
Ingredients:
- 1 large chopped green pepper
- 1 lb. of red potatoes, thinly sliced — that’s about 3 red potatoes
- 1 tsp. paprike
- 8 boneless skinless halved chicken thighs — that’s about 2 lbs. of meat — you can also go with chicken breasts or chicken legs and thighs
- 1 can of condensed cream of chicken soup
- 4 oz. of 1/2-inch cubes of cheese — Velveeta or cheddar or any cheese of your choice
- 1 Tbsp. of Worcestershire Sauce
- 1/4 cup chopped fresh parsley
Directions:
- Spray your slow cooker with cooking spray.
- Place the chopped green pepper on the bottom.
- Top with the sliced potatoes.
- Place four chicken thighs on top of the potatoes, sprinkle with paprika.
- Cover the chicken thighs with the cream of chicken soup.
- Put the remaining chicken thighs on top of the chicken soup. You can add paprika on top if you like.
- Cover with the lid.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Use a slotted spoon to remove the chicken and potatoes onto a serving platter; cover to keep warm.
- Set the slow cooker on HIGH heat.
- Add the cheese and Worcestershire sauce to the liquid that’s left in the slow cooker; stir.
- Cover with the lid and cook for 5 minutes.
- Stir until the cheese is completely melted and sauce is well blended.
- Spoon over chicken and potatoes.
- Top with parsley.
With your added touches, this would be an excellent dinner and lunch with the left-overs. I like recipes that serve for more than one meal.
by Sharon | Jun 10, 2015
It’s amazing the stuff you can find on Pinterest. This may have nothing to do with the KFC franchise recipe. The only thing they have in common is the name.
It is a different way of making fried chicken, though. Once upon a time women would clip recipes out of the newspaper and try them out. I found an old recipe book of my grandmother’s and there were plenty of clipping stuffed inside.
This is an interesting recipe with Italian salad dressing mix, pancake mix and spices. What a way to coat your chicken and bake it. Try it! You may like it!
by Sharon | Jun 9, 2015
With the warm weather coming our way, here’s a delicious pick-me-up to cool down the kids as well as yourself.
Mexican Frozen Hot Chocolate
You’re going to need:
- 1/2 cup chocolate syrup
- 1 cup sweetened condensed milk — I personally don’t like this, so I go for regular milk of my choice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 chocolate bar for garnish grated on the top
- 3 cups ice cubes
- whipped cream topping
Now, to put it all together:
- You’re going to put the milk, chocolate syrup, vanilla extract, ground cinnamon and ice cubes in your blender.
- Make it as smooth as possible.
- Get out a glass and squirt in some chocolate syrup, swirl it about to make a nice squiggly design inside the glass.
- Pour in your blended frozen concoction.
- Add your whipped topping if you so desire.
- Grate your candy bar on the top, if you desire.
- There you have it!
- Oops! I forgot to add a straw!
- Enjoy!
Now, if you have several of these to make you can either make them one at a time, or double or triple the recipe. It all depends upon how much your blender can handle. I’ve doubled it, but I do like to make it fresh for each serving.
