Holidays
Well, it is that time of year again, all the kids are going back to school. So with that being said this is not really a recipe. BUT this is one of my favorite things to bring into my kid’s classrooms, or for an office party or any gathering or holiday party! This is a grab and go on the run dish. I just love it!
This dish comes straight from your local Panera store! Are you wondering what I am talking about yet? Well, here is the trick, Go into your Panera store and choose your favorite bagels and favorite cream cheese flavor and ask them to slice the bagels through their bread slicer! I know! This is just the best tip out there! You have thinly sliced bagels slices to lay out on a platter and serve with cream cheese! So when your kids come home asking to bring something to school for their class and your short on time, this is it!
Enjoy,
If you like Cannoli’s you are going to LOVE this cake because it tastes just like a Cannoli! This cake is a breeze to make and is sweet, but not TOO sweet! I had many taste testers for this recipe and everyone just loved it!
INGREDIENTS
1 box of white cake mix plus ingredients on box
1 14 ounce can of sweetened condensed milk*
1 1/2 cup of Ricotta cheese
1 1/2 cup Mascarpone cheese
1 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting
DIRECTIONS
Bake cake according to directions on box in a 13×9 pan. Allow cake to cool. Poke holes all over the top of cake using a toothpick. *RESERVE 1/2 CUP OF SWEETENED CONDENSED MILK SET ASIDE. Pour the rest of the sweetened condensed milk over cake, place cake in the refrigerator to absorb milk.
Combine Ricotta cheese, Mascarpone cheese and vanilla extract until smooth. Add powdered sugar and cinnamon mix until combined. Add reserved sweetened condensed milk, mix until combined. Once cake has absorbed the milk, spread the cannoli topping evenly over the top. Sprinkle with chocolate chips and dust with powdered sugar.
Enjoy,
RECIPE SOURCE: www.lifeloveandsugar.com
If you have never had these Rolo candy treats you are going to love them! I first started making them a couple years ago when one of Robby’s teachers started raving about how good they are and he was right…they hit all the marks… sweet, salty and crunchy! The hardest part of this is unwrapping all the candies (this is the time to put the kids to work!) but don’t worry I know you will love them and you can thank me later!
INGREDIENTS
1 (12 ounce) package Rolo candy
Pecan halves
Small pretzels
DIRECTIONS
Preheat your oven to 350 degrees. Line a baking sheet with tin foil and spray with non-stick cooking spray. Place pretzels on baking sheet, top each pretzel with one unwrapped Rolo candy. Bake in oven 3-4 minutes. Remove from oven and quickly place one pecan half on each Rolo pushing them down slightly so that the chocolate covers most of the pretzel. Cool in the refrigerator for about 20 minutes. This recipe can be found on the back of the Rolo candy package!
The second way to make candy treats is just as simple and just as tasty!
ROLO STACKS
INGREDIENTS
1 (12 ounce) bag of Rolo Candy
Ritz crackers
DIRECTIONS
Preheat oven to 350 degrees. Line baking sheet with tin foil and lightly spray with non stick spray. Place ritz crackers flat side up on the baking tray and top each cracker with one unwrapped Rolo candy. Place in oven and bake 3-4 minutes. Take out of oven and place another ritz cracker on the top of the Rolo candy. Slightly push the candy down making a candy like sandwich.
Cool in refrigerator for 10-15 minutes.
Enjoy,
NOTE
Because I love my readers and I am dedicated to researching these recipes, I can tell you if you want to make just one or two, okay maybe JUST three of these Rolo treats, they can be done in your microwave. Place the crackers and candy on a microwave plate , microwave about 15 seconds (depending on your microwave and how many candies you are doing) and follow the rest of the directions as written above.
You’re welcome!
Well …Pineapple Carrot Cake…hmm. It’s been a love/hate relationship at the Ormond house, until today. I LOVE this recipe and have had it since 2002 from Taste of Home. My husband was just not a believer, even though I have made it a number of times in the past, he took a bite today and asked if I had ever made this before. I almost fell over and he got the not so nice look from me. He continued to stuff his face with cake that he thought he would NEVER eat.. Ugh! Needless to say he really enjoyed the cake and continued with another one. Robby also really enjoyed the cake. He had his portion BEFORE lunch. Well..it happens! As my Dad has always told his grandkids, “always eat dessert first!” With Easter around the corner, check out my other Easter recipes, the cutest Easter Bunnies Ever and Easiest Easter Bark. 🙂
INGREDIENTS
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 vegetable oil
4 eggs
2 jars (6 ounces each) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 to 3 1/4 cup confectioners sugar
Additional chopped walnuts. optional
DIRECTIONS
Preheat oven to 350 degrees.
In a mixing bowl, combine the dry ingredients. Add the oil, eggs and baby food carrots . Mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9 inch round baking pans. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
FROSTING
In a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners sugar until mixture reaches spreading consistency. Spread a layer of frosting between layers of cake and then cover with second layer and frost top and the sides. Garnish with nuts.
Enjoy!
This is the only way I make shrimp cocktail! I make this for every and all occasions as it is so good! NO soggy watered down shrimp cocktail here! I found this recipe in 2008 from the Barefoot Contessa. I make it the same way every time!
INGREDIENTS
2 pounds large, shelled and deveined shrimp (12-15 count)
1 Tablespoon olive oil
Salt
Pepper
SAUCE
1/2 cup chili sauce (I use Heinz)
1/2 cup ketchup
3 Tablespoons of prepared horseradish
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of hot sauce
DIRECTIONS
Preheat oven to 400 degrees. Mix ALL of the sauce ingredients together and set aside or put in the refrigerator. This can be made a day ahead. Place shrimp on a baking sheet, add olive oil, salt and pepper. Mix well using your hands. Spread them in a single layer and roast in the oven for 8-10 minutes or until they just turn pink and firm. Place on a serving platter and serve with sauce.
Enjoy,
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