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!
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.
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
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.
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.
24 CAKE POPS
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
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
PREP TIME: 15 MINS TOTAL TIME: 15 MINS
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!
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
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
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.
Recipe: Mexican Lasagna
- April 5th, 2013
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.
I’m always looking for Chicken recipes. Here’s a quick and easy Baked Chicken Pesto recipe.
I’ve actually made this casserole before and it came out really good. I don’t think I even had any leftover’s.