Teddy Bear Beach Bums “Dirt” Cups

Recipe: Teddy Bear Beach Bums “Dirt” Cups.

Use clear plastic cups.  Put blue pudding or jello on the bottom half of the cup. Top the blue dessert with crushed vanilla cookies or vanilla Oreos. Add sour tape candy cut into strips with a Teddy Graham lying on top enjoying the sunshine. Add a cocktail umbrella and enjoy!

Rice Krispies Treats® Baseball pops

This is such an easy rice krispie treat pop to make, even the kids can help make these.  Great for a baseball themed party or to bring to a game.

Rice Krispies Treats® Baseball pops.

Step 1: Grab a box of specially marked Rice Krispies Treats®.

 Step 2: Take off the packaging and cut in half.

 Step 3: Roll into round balls. Your hands will be sticky, but if you spray your hands with a cooking spray, they are much easier to roll into balls.

Step 4: Put a cake pop stick inside the round treat.  Make sure that you only stick the stick into the treat about half way, if they go too far through the pops will fall off when drying.  If you have a problem getting them to stay on the sticks, you can keep them on a plate and insert the sticks the next day.

 Step 5: Roll in melted white chocolate. Any kind will do. Make sure you coat the entire outside.  If your pops are not staying on the sticks, roll in chocolate and place on a plate until they are dry the next day.

Step 6: Decorate with red icing to resemble a baseball

Step 7: Eat and enjoy!

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna.

Ingredients
  • 5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
  • 8 ounces soft cream cheese
  • ⅓ cup sugar
  • 8 ounce tub cool whip
  • ½ cup cherry preserves
  • 1 can cherry pie filling
Instructions
  1. Line a loaf pan with Nilla Wafers across bottom.
  2. In a mixer beat cream cheese and sugar.
  3. When smooth, beat in cool whip.
  4. Spread half the cheesecake mixture over the cookies gently.
  5. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
  6. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix.
  7. Pour on the Cherry Pie Filling.
  8. Park in fridge overnight and serve with some whipped cream!

Pina Colada Cake Trifle

Ingredients

1 vanilla cake mix

1 – 20 ounce can crushed pineapple

1 – 10 ounce jar maraschino cherries, with stems

1 – 8 ounce package cream cheese, softened

1 – 3.4 ounce box instant vanilla pudding

1 cup milk

11/4 cup shredded coconut, divided

1/2 teaspoon rum extract

1/2 teaspoon coconut extract

2 1/2 cups Cool Whip, divided

Instructions

Take 1/4 cup of the shredded coconut and place on a baking sheet. Bake at 350 degrees for 5-8 minutes, stirring often. Watch the coconut in the oven and remove when it starts to brown. Let cool.

Drain the pineapple and save the juice. Use the juice in place of the liquid when you make the cake batter. Bake in a 9×13 pan, according to the package directions. Remove and let cool completely. Cut into 1 inch cubes.

Beat the cream cheese until creamy. Set aside. Whisk the pudding into the milk until it thickens. Slowly add the pudding and extracts to the cream cheese, beating until creamy. Fold in 1 cup of coconut and 1 cup of Cool Whip.

Drain the cherries and set aside 10 cherries. Cut the rest of the cherries in half and pat dry.

Place 4 cups of cake cubes in a large bowl. Top with half of the drained pineapple and half the cherries. Spread half of the cheesecake layer over the fruit gently. Repeat the layers. Sprinkle the top with the toasted coconut. Swirl on the remaining Cool Whip and garnish with the reserved cherries. Keep refrigerated until you serve it.

via Pina Colada Cake Trifle.

Get it: Strawberry Pie

http://deliciousrecipesandmeals.blogspot.com/2015/06/strawberry-pie.html?m=1

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3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries
Pre-bake a 10″ pie shell

Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

Leopard Print Cake Pops

http://mommyspinterest.tumblr.com/post/121752043324/foodiebliss-leopard-print-cake-pops-source
These are cute.

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GLUTEN FREE
24 CAKE POPS
METHOD

FLOURLESS CHOCOLATE CAKE

Heat oven to 160C (fan 150C)

Line 7inch square cake tin with baking paper

In a bain marie or double boiler melt the butter, vanilla and chocolate

Remove from heat and stir in cocoa powder, sugar and beaten eggs

Pour the batter into the tin

Bake for about 25-30 mins until cake bounces back when lightly pressed

Place cake on rack to cool

DARK CHOCOLATE BUTTERCREAM

Melt chocolate drops in a microwave on low power, or in a bain marie on the hob

Whip butter until light and fluffy, gradually beat in icing sugar

Add vanilla extract and continue to beat

Fold in melted chocolate and milk, till you have an even consistency

TO DECORATE

Crumble cake with your fingers so it resembles fine breadcrumbs

In a food mixer, mix the chocolate buttercream frosting with the chocolate cake crumbles

Whisk until it resembles a dough-like mixture

Place mixture into fridge to firm up, making it easier to work with

Line a baking tray with baking paper

Using electric scales, measure out 30g of mixture and roll into a ball

Place on baking sheet

Repeat making small balls of cake mix, until all mixture has gone

Leave cake balls in fridge for a few hours or freezer for 15 mins

Place candy melts into a microwavable bowl and heat in the microwave on medium for 1 minute

Stir and continue heating in 30 second intervals until candy is fully melted

Dip lollipop stick about 1/2 inch into melted candy then push into a cake ball, just over halfway through

Place in fridge till the candy sets, repeat till all cake balls are on sticks

Carefully hold lollipop stick and dip the cake ball into melted candy, swirling gently until cake ball is covered. Gently tap to remove any excess candy

Place in polystyrene block or candy pop holder and leave to set, repeat till all cake balls have an even coat of candy

Using a small paint brush dipped in pink edible dust, smudge spots of pink on cake pops.

Using a small paint brush dipped in black food gel paint on little markings around the pink smudges to resemble a leopard print

California Spaghetti Salad

http://therecipecritic.com/2015/05/california-spaghetti-salad/

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California Spaghetti Salad
AUTHOR: ALYSSA
PREP TIME:  15 MINS TOTAL TIME:  15 MINS
SERVES: 10-12

A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!
INGREDIENTS
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
INSTRUCTIONS
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

Mexican Lasagna

Recipe: Mexican Lasagna

Directions

1. Preheat oven to 350°F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and 1/4 cup water. Cook 2 minutes or until sauce thickens.
2. In microwave or small saucepan, heat refried beans and stir in remaining 1/4 cup water to thin slightly.
3. Cut one tortilla in half and fit cut ends at either end of 9×13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.

Baked Chicken Pesto

Baked Chicken Pesto

Pin by Elizabeth Tripp on {dinner} | Pinterest.

I’m always looking for Chicken recipes.  Here’s a quick and easy Baked Chicken Pesto recipe.

Chile Rellenos Casserole

I’ve actually made this casserole before and it came out really good.  I don’t think I even had any leftover’s.

Chile Rellenos Casserole | Hello Homebody.