Party food
I made these cake bars one night last week for my tech extraordinaire, Tim, as he was looking for something sweet! Well not only did Tim love them but we did too! Jim said they must be served with a scoop of ice cream and some warm chocolate syrup so… that is my serving suggestion to you!
INGREDIENTS
1 box of your favorite yellow cake mix
1/2 cup butter
1/2 cup brown sugar
2 eggs
1/4 cup water
1 teaspoon vanilla extract
1 bag mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9×13 pan with non stick spray. Cream margarine and brown sugar together, beat in the eggs, cake mix, vanilla, and water, beating until just mixed. Stir in chocolate chips and spread in prepared pan. Bake for 25-30 minutes or until a tooth pick inserted comes out clean. Cool on a rack in pan. Cut into bars when cool.
Enjoy,
slightly adapted from www.recipesformyboys.com
This has been our favorite macaroni salad so far this grilling season. I brought it to a Memorial Day barbecue we attended. I also made it for a gathering we hosted and it was a favorite on BOTH occasions! This is NOT a healthy salad by any means it actually a “wear your stretch pants” kind of recipe!! I know you are going to enjoy it as much as we do. It has a ton of flavor with a hint of heat!
The recipe as written serves 4-6. Feel free to double the recipe and thank me later!
INGREDIENTS
1/2 pound elbow macaroni
1/2 cup finely diced celery
1/2 cup finely diced bell pepper
1/2 cup finely diced carrots
1/4 cup finely diced red onion
2 scallions finely diced
FOR THE DRESSING
3/4 cup mayonnaise
1/3 cup sweetened condensed milk
1/4 cup apple cider vinegar
1 teaspoon sweet paprika
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne powder
DIRECTIONS
Mix all of your dressing ingredients together and set aside. (I do this in a mason jar)
Cook your pasta according to the package directions. While pasta is cooking prep all of your veggies and put in a large bowl. When the macaroni is done cooking drain and add to the bowl with your veggies. Mix well. Pour as much of the dressing as you like over the pasta until everything is coated. I always add a little more dressing just before serving as the pasta will absorb some of the dressing.
This can be made a day ahead, keep in fridge until ready to serve. (this is also good served warm!)
Recipe slightly adapted from www.picturetherecipe.com
This can be served in a large jar with a lid if you are taking it to an outdoor BBQ or picnic!
Enjoy,
This is another slow cooker recipe , so you know it is going to be easy! Not just easy but it makes a TON! I filled 20 flour tortillas and still had a little left over that we put on nachos! These are good and can change to your families taste very easy.
INGREDIENTS
2 boneless chicken skinless breasts
1 teaspoon chili powder (I used chipolte)
1 teaspoon garlic salt
pepper
8 ounces of cream cheese
1 cup of chicken broth
Shredded Monterey Jack cheese
Shredded sharp cheddar cheese
20 6-inch flour (or your preference) tortillas
Corn salsa or regular salsa
Serve with sour cream, salsa, guacamole
DIRECTIONS
Add the chicken, chili powder, garlic salt, pepper, cream cheese and chicken broth to the slow cooker and cook 8 hours on low or 4 hours on high. Take chicken out of slow cooker and shred. Put chicken back into the slow cooker and cook for 15 more minutes.
Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non stick spray. Taking one tortilla at a time, place a small amount of chicken down the middle of the tortilla top with corn salsa and both cheeses. Wrap the tortilla starting on the outer edges folding them in slightly then rolling from front to back. Place them, seam size down, on the baking sheet and continue for each tortilla. Bake for ten minutes until the cheese is melted and the tortillas are slightly browned.
Enjoy,
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!
Poke cakes has been popular for a while now. It has taken me a little time to come around and give one a try. There are a million different versions and combinations. It was tough to pick just one and knowing that if it tasted as good as everyone says you will see many more poke cake recipes here! I chose a recipe from the blog brown eyed baker. This recipe is SOOOOO good and SOOOO easy! Caramel and chocolate… what is not to love?!
INGREDIENTS
1 Box of Devil’s food cake (and all the ingredients needed on box)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel ice cream topping
8 ounces Cool Whip (I used fat free)
1 cup Heath toffee bits (found in the baking aisle)
DIRECTIONS
Bake cake according to directions on the box. Once you remove cake from the oven, immediately poke holes in the cake using a fork. In a medium bowl, stir together sweetened condensed milk and the caramel sauce. Slowly drizzle the sauce over the entire cake. Allow the cake to cool completely to room temperature. Refrigerate for at least one hour.
Spread Cool Whip over cake then sprinkle with toffee bits.
Serve cold and refrigerate any left overs!
Enjoy,
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