Cupcake Wedding Cake!

Wedding Dress Cake

 

You will need approximately 2 to 3 cake mixes

Cupcake Liners

1 Large Star Tip

1 Package Wilton White String Beads 

1 Roll Wilton White Fanci-Foil  (can be purchased at Michael's or Hobby Lobby)

1 Large Board

1 Large Batch Decorator's Frosting (recipe follows)

 

Mix cake batter according to package directions. Fill cupcake holders about 1/2 full of batter. Bake cupcakes according to package directions, and let cool. Depending on how many people you need to feed, this will determine how big your cake board needs to be.

By looking at the picture above, you can guestimate how many cupcakes I used. The width of the bottom of my dress was made with 7 cupcakes, as were the next 4 rows were. I simply baked my cupcakes, then placed some of them on a large piece of cardboard to get the correct measure from top to bottom.

To make the exact size above, I simply laid 7 cupcakes along the bottom and about 9 cupcakes extending up the board, then marked the cardboard. Removing the cupcakes, I then cut the cardboard into a rectangle and covered it in white Fanci-Foil. (You may use aluminum foil, but the white Fanci-Foil makes the cake look more professional.)

I used decorator frosting to cover the cupcakes, while I used a large star tip to make the swirls. Once you place the cupcakes, there will be gaps in the cupcakes in some areas, and you simply make small swirls (or rosettes) to cover up the gaps.

Once the dress is completely iced, take your strings of beads and make as many even strands of pearls as you can by cutting them. Lay them in a straight line at the waist. If you want, you can make a rosette under the pearls and make ribbon "tails" as pictured.

The waist and bust area is made of 6 cupcakes. The sleeves are made of four cupcakes, and the sleeves are slightly offset and above the bust area.

 

Decorator's Frosting

1 3/4 to 2 cups Crisco

2 lb. bag of Confectioner's Sugar

2 Tsp. Clear Vanilla (I use Wilton, and can be purchased at Walmart)

3/4 to 1 cup water, more or less

In a very large mixing bowl, put in Crisco, vanilla and water (use a lessor amount of water to begin with), and then put 1/2 of the amount of sugar in. Start mixer on low, and then add a little more sugar at a time. If icing gets too thick while mixing, add water a teaspoon at a time, but be careful not to add too much---you do not want runny icing. After your cupcakes cool, load a decorating bag with your tip and icing. Squeeze out any air bubbles from your bag, and start from the outside of the cupcake to make swirl rosettes. If you are anxious, practice on a cupcake, removing the icing with a knife if it doesn't look right to you, and redo until you feel good about your rosettes. This cake is really simple and forgiving. In other words, it does not have to be perfect! This cake is so cute, its really not meant to be perfect...and trust me, your guests will be so impressed! This cake makes a sweet Princess Cake, too~just add a toy crown, necklace and wand! Check out Pinterest for more ideas! Happy Baking!

 

 

Here we placed a Wedding Dress Cake on a mirror I purchased at Hobby Lobby. Everyone loved it!

 

 

 

 



Cake Mix Cookies! All flavors!

~Easiest Recipe for Cake Mix Cookies~

Double Fudge Cookies

 (You Cannot Eat Just One)

 

1 Devil's Food Cake Mix

2 Large Eggs

1/2 Cup Oil

1/2 Cup Chocolate Chips

1/2 Cup (or a handful*) Walnuts or Pecans (optional)

 

Preheat oven to 350 degrees. Grease cookie sheet pans. Mix the eggs, oil and cake mix together (by hand). Add chips and nuts if desired. Roll into balls about the size of golf balls and place on greased cookie sheet. Bake 11 to 15 minutes (sugar cookies made with white cake mix may take longer), and of course, depending on your oven and type of cookie sheets you use may take less or more time. Cookies may look a little under done, too, but no worries! Let cool on cookie sheets for a couple minutes, and then remove with a spatula and place on cooling rack. No cooling rack? Just place on plate---around here, they go so fast anyway, they barely even get cool before they are gobbled up. These cookies are so easy and delicious. They are the perfect go-to for a nice treat for the family or gifts for Christmas or other occasions. 

*The photo above shows a batch of Double Fudge Cookies I made where I added chopped walnuts to the top of some of the cookies as I like nuts and some of the kids do not. 

Happy Baking! :)

 

  

You could use a white cake mix and make a whole different batch of cookies, i.e., Sugar Cookies, or add butterscotch chips, coconut, white chocolate chips, macadamia nuts, cinnamon, oats, raisins, colored sugars, sprinkles, etc, and your cookies can be customized! 

Add 1/4 tsp. Molasses and chocolate chips to a white cake mix, and Viola! Chocolate Chip Cookies! 

(I keep molasses on hand to make brown sugar. 1/4 tsp. Molasses + 1 cup Sugar = Brown Sugar Add more molsses for dark brown sugar) and chocolate chips to a white cake mix, and Viola! Chocolate Chip Cookies! 

 

 

 

 

 



Delicious No-Knead Butter Horn Crescent Rolls

  

1 TBL. Sugar
1 Pkg. of Yeast (you can use 1 cake of yeast, a pkg. regular yeast or quick rise yeast)
3 Eggs
1 cup warm Water
1/2 cup Sugar
1 Tsp. Salt
1/2 cup Oil
5 cups Flour (I use bread flour, but all-purpose is what the recipe calls for)
Butter, softened or melted

 

 

Mix the 1 TBL. sugar and yeast together in a large mixing bowl. Beat eggs in a separate bowl, and add warm water; then add to yeast and sugar mixture, mixing well. Add the remaining ingredients, adding the flour one cup at a time.

Cover bowl and refrigerate 3 hours or overnight. Lay out a stick of butter to soften several hours ahead of preparing to roll out your rolls, or you could melt the butter and use a pastry brush to brush on your rolls as you make them.

 

Remove dough from refrigerator, and grease several cookie sheets. Divide mound into half,  thirds or quarters, depending on how big you want your rolls to be. Flour a clean, flat surface and your rolling pin by putting a little flour in your palm and rubbing the center of the rolling pin cylinder with your hand. If you do not have a rolling pin, use a large, thick, smooth sided glass. Flour the glass in the same way. 

Shape each section of dough into a ball before you prepare to roll each section. Roll the ball into a circle, turning the dough 1/4 a turn as you roll to keep the dough round and into a uniform circle of the same thickness. When you finish rolling the circle it should measure about 14" or so across.

 

Using a sharp knife, cut the circle in half, then in quarters. Rub softened butter, or brush melted butter on each quartered section before cutting it into smaller sections. Take a 1/4 section, and cut in half (for larger rolls) or thirds for smaller rolls. Roll into crescent shapes, bending the crescents slightly to resemble a crescent shape, making sure to tuck the end under each roll to achieve a uniform crescent appearance before placing your rolls on the baking sheets. (Your rolls will puff up some when rising AND baking, so make sure you have them in the shape you want when placing on the baking sheet. In the pic, you can see where I did not get all my ends tucked in good enough! But hey, no one is gonna complain if you don't, and no one did about mine! :)  )

 

Put rolls on greased baking sheets, place in a warm place to rise. When the rolls are about double in size, bake at 350 until golden brown (depending on the way your oven bakes---about 12 minutes). You can rub with melted butter when they come out of the oven if desired.

 

If you want to keep the dough in the frig for several days and prepare it to use for several meals, DO! Just rub ball of dough with oil or butter to keep the dough from drying out. Place it back in the frig in a covered bowl. These rolls are delicious, and I am always asked for the recipe!

 

 

HAPPY BAKING!

Delicious Salmon Patties

  

Salmon Patties

These are soooo good!

 

1 can Salmon, reserving liquid in a cup. 

(Open can almost all the way, turn can, with lid still intact, upside down over a cup and let it drain out while you gather ingredients.)

 

1 egg, beaten

 

1/2 cup flour

 

1 heaping tsp. baking powder

 

salt and pepper

 

oil for frying

 

In the juice from the salmon, add the heaping tsp. of baking powder, mixing well with the teaspoon (the baking powder will make the juice frothy and will expand to the rim of the cup--that's when you know its ready to pour into the salmon mixture). Crumble salmon in a bowl (I remove the bones and skin). Mix in flour, egg, salt and pepper. Add the frothy juice, mix well.

 

In a skillet, add the oil (about 1 1/2 to 2 inches of oil) and let it heat on med. high. If you aren't sure about the heat of the skillet, add a tiny piece of the salmon, when it sizzles when added to the skillet, its time to fry the salmon patties. Using a teaspoon or a tablespoon, depending on the size of patties you desire, gently put the patties into the skillet. When golden, carefully turn over using a spatula and brown other side. Drain on paper towels. If you need to keep them warm, put in oven heated to 200 degrees until time to serve.

 

They are great alone or good with ketchup. Enjoy!



Homemade Bar-B-Q Sauce

 

Most of the time I use Bulls-Eye BBQ sauce, but there have been times when I didn't want to drive all the way to the store to buy it---sometimes its not convenient! So, here is a recipe that is quick, simple, and delicious!

 

 

1/2 can tomato paste (I use a little can of the sauce--I never buy paste, and I guess I should, huh?)

 

1/2 onion, diced

 



 

1 tsp. BBQ sauce--(I know,  it doesn't make sense, right? If you're out of bbq sauce, you're out, but maybe you have just a little??? in a bottle in the frig.--if not, no worries!)

 

1/2 tsp. seasoning salt

 

2 tsp. ketchup

 

1 tsp. vinegar

 

1/2 tsp. sugar

 

Simmer in saucepan for 45 minutes, or over meat before cooking.

 

 



Rhonda Triplett Johnson's Excellent Fudge

 

2 Packages Milk Chocolate Morsels

1 Can Eagle Brand Milk (NOT Evaporated Milk)

2 Tsp. Vanilla (real, if you have if)

1 Cup Chopped Nuts

 

 

Zap Morsels, Eagle Brand Milk and Vanilla in the Microwave on high for 30 seconds, stirring after each interval until morsels are melted. Once melted, stir in nuts, and pour into a buttered pan or baking dish. Refrigerate 30 minutes in frig. Done!

 

This is sooooo delicious! Thanks, Rhonda!

Orange Mandarin Pie--DELISH!

Orange Mandarin Pie

From the recipe box of beloved

Claudette Hilton Buckner

 

 

1 container of Cool Whip

 

1 can Sweetened Condensed Milk (DO NOT USE evaporated milk)

 

1 small can of Mandarin Oranges, drained and cut in half, with about six whole sections reserved for top of pie

 

1/4 cup fresh or bottled lemon juice

 

1 Graham Cracker Crust Pie Shell

 

Mix first four ingredients together, pour into graham cracker crust shell, decorate top with reserved orange sections. Chill.

 

This is the best pie! And, it is so very simple. I am not a huge fan of citrus desserts, but this one knocked my socks off. So creamy and delicious. From our late auntie, Claudette Hilton Buckner, a very loving, kind and beautiful woman.

 

 

 



The Best Broccoli & Cheese Casserole

Aunt Gayle Turnage's

Best Broccoli Casserole Ever

***Always use the brands listed below, or your casserole will not taste the same if you use generic/store brands.

2 heads of fresh Broccoli (I use fresh, but you can use 2 or 3 pkgs. Frozen Broccoli)

1 large Onion, diced

1 large or 2 small cans of Campbell's Cream of Mushroom Soup

1/3 (or a little more) block of (large package) Velveeta Cheese (the more cheese, the merrier---trust me on this)

1 sleeve Ritz Crackers

1 stick of Butter or Margarine

Cut heads of broccoli into large bite size pieces (I use a little of the stalk below the head of the broccoli---just slice it into rather thin disks---it is just as good and it's nutritious!). Boil broccoli and diced onion in 1 inch of water for 7 minutes only in covered saucepan. Set timer, and don't overcook---you do not want mushy broccoli! Remove from heat. (When using frozen broccoli, only cook half the time that the package says--it will continue to cook in the oven. I prefer fresh broccoli because it stays firmer.)

While veggies are cooking, melt butter in a medium size bowl in microwave, crush Ritz Crackers, mix into butter. Set aside.

Preheat oven to 350 degrees.

Once broccoli and onions are done, immediately spoon into a large (9x13 inch) casserole dish. Distribute onions evenly in casserole with the broccoli, leaving any liquid in pan.

Cut chunks of Velveeta (golf ball sized or slightly smaller) and tuck into veggies every 3 inches or so, so that each area has cheese. If you are using a smaller, but deeper casserole, be sure and tuck cheese down into the lower layers of broccoli and onions to make sure that there is plenty of cheese throughout.

Mix reserved liquid from the veggies (this contains a lot of vitamins!) with mushroom soup in saucepan, then spoon dollops of mushroom soup every few inches and spread the soup with the back of the spoon all over the top of the veggies to evenly distribute the soup. 


Sprinkle buttered Ritz Cracker crumbs over top of casserole, covering entirely.

Bake for about 25 minutes, or until cracker crumbs are golden.

This casserole is one of my favorites, and I am always asked for the recipe. If I do not make or bring this casserole for Thanksgiving, I am in big trouble---people love it that much. :) 

Chicken & Vegetable Casserole

Delicious Chicken & Vegetable Casserole

Serves 4



 

 

 

2-3 Boneless, Skinless Chicken Breast

3 Tbl. Butter or Margarine (or vegetable oil)

Garlic Powder

2 small cans Mixed Vegetables, or 1 large can Mixed Vegetables

1 small Can Green Beans (my Mom always said: "Blue Lake Green Beans are best", or use your favorite)

1 Can French Fried Onions

1 Lg. Can Cream of Mushroom Soup (14.75 oz), or 2 small cans

 

Saute Chicken Breasts, that have been sprinkled with the garlic powder, in butter. Cut into 1 inch pieces halfway through cooking, browning the bite size pieces. Preheat Oven to 350 degrees.

Drain vegetables,  put into 9 x 13 casserole dish. Pour in mushroom soup, adding half a can of french fried onions, then add chicken. Mix well all ingredients. Cover top of casserole with the rest of french fried onions. Bake for 25 minutes.

Delicious Cherry Crisp with a Twist

Cherry Crisp with a Twist

 

 

 

 

 

 

      

      1 can cherry pie filling

      1/4 cup butter or margarine, softened

      3/4 cup quick oats

      1/2 cup brown sugar

      1 tsp. vanilla flavoring (or you can use almond extract, if you prefer)

      1/4 cup chopped pecans or slivered almonds, optional

Preheat oven to 350. Pour can of Cherry Pie Filling into the bottom of a shallow baking dish, like one for a quiche. Mix in vanilla flavoring into the pie filling. In a separate bowl, blend softened butter, oatmeal, brown sugar and nuts until the mixture is crumbly; sprinkle the mixture over top of the pie filling. Bake 30 minutes or until golden brown. Serve alone, with whipped cream, or vanilla ice cream.              

Delish!



Versatile Nacho Salad

Taco Salad

Yellow or White Corn Chips, or use Nacho Cheese Doritos if you use Catalina Dressing (below)

Lettuce

Chili, warmed (van Camps is my favorite canned, or recipe follows for homemade),

Or

Catalina Dressing is delicous, instead of chili, but you may want to add some mexacali, seasoned, cooked ground beef (recipe follows-great for Tacos, too)  

Tomatoes, diced (or salsa)

Cheddar Cheese shredded or chunks 

Sour Cream

Black Olives, sliced

Heat chips in over safe bowl for 7-10 minutes in 350 degree oven. Lay chips on plate, with lettuce next, add chili or seasoned ground beef, then Catalina dressing, tomatoes or salsa, cheddar cheese, sour cream, then sliced black olives. Delicious! Ole!

Seasoned Ground Beef/Chili

(Use as a base for Taco Salad, Tacos, and Chili)

 

1 lb. of ground beef

3 TBL. chili powder

1 TBL. garlic powder

2 tsp. onion powder, or dried or fresh minced onions

3/4 cup to 1 cup water

 1 tsp. chicken base (Like Knorr's), optional, for tacos. (2 tsp. for chili)

Brown ground beef in skillet. Drain oil or rinse with cool water to remove fat. Add seasonings and water. Stir over med high heat until most of the water has evaporated. Good for tacos, salads, and most mexican dishes.

Makes a great base for chili, just add 2 small cans or one regular can tomato sauce, paste or tomatoes, 1 can pinto, chili, or kidney beans. Cook as above in a saucepan, adding a TBL. of sugar and more onions, adjusting seasonings to your taste. Simmer chili for about 20 minutes while assembling other ingredients for salad, or eat chili alone, with shredded cheese on top, mexican cornbread on the side is great, too!

Rollo Pretzel Candy/Cookie

I got this recipe from a woman standing in line at, where else? The Dollar Store! LOL It is so simple and good...your friends will think you are the consummate gourmet when you let them try this. Add this recipe to your go-to gift giving ideas...

Rollo Pretzel Candy/Cookie

6-8 Packages of Rollos (the caramel, chocolate candy rolls, in the candy bar aisle)
1 package of Snyder's of Hanover "Snaps" Pretzels (I like the "Butter Snaps" variety)
1 package of Pecan Halves

Simply place pretzels on a cookie sheet lined with foil if desired. Place one rollo candy on top of each pretzel. Bake for several minutes on 300 degrees until rollos look like they are just starting to melt. Watch closely, won't take 5 minutes, or so.

Remove from oven and cool...delish!

Chocolate Covered Pecans

People go crazy over this recipe, and it is so easy to do. Plus, pecans help migraine sufferers because they contain selenium, a mineral known to relax constricted blood vessels (the thing that causes migraines. Another good reason to eat this deliciousness!)

Chocolate Covered Pecans

1 Bag of Pecans (about 12 oz.) Locally, I buy pecans at Save-a-Lot or the Dollar Store because they have the best deals on pecans.
1 Bag Milk Chocolate Chips (or semi-sweet, if you prefer)
1 to 2 tsp. Crisco Shortening

Roast pecans in a 250 degree oven for 20 minutes, stirring occasionally, in an oven proof bowl. Remove from oven and let cool. Meanwhile, melt chocolate chips and 1 to 2 tsp. shortening in microwave on 50% power for one minute, stir, repeat until chocolate chips are melted (you can use a double-boiler, too, if desired).

Line a cookie sheet with waxed or parchment paper, or aluminum foil.

Mix cooled pecans into melted chocolate. Drop clusters by teaspoon onto paper or foil. Cool in frig. to set, if you can't wait. Store at room temperature. Put into cellophane bags for gift giving, tied with a festive bow or simple, but cute, curly ribbon.
To make more festive, use white chocolate to drizzle lines over each cluster.

More Money Savers...

I love to give gifts, but I also have to sensible when it comes to my money. I keep a gift closet, and in it there are gift bags, tissue paper, and all occasion cards. Also, I hunt for sale items, and I often go to the clearance area when I shop. From the items I find at good deals, I stock my gift closet. I may have to save items back for a time, but usually, I always have on hand something for baby showers, birthdays or Christmas. Many times, I give great gifts because I purchase things that have been marked down 50 to 75% off. The gift recipients are always thankful because I buy quality items and try to purchase items that are useful.

People love to eat, so I can almost always be assured of a welcome present with something homemade. This day and time, people don't have time to cook, so anything prepared for a family with kids is a sure-fire winner, especially sweets. However, if someone new moves into the neighborhood, or there is a new baby, or even a death in the family, I try to prepare a chicken casserole, which is, a recipe I am often asked for. Here is the recipe:

Chicken Casserole

Boil 3 large chicken breasts in large saucepan for 30 minutes. Cool.

Turn oven to 350 degrees. Put 1 stick of butter in 9 x 13 baking dish. Put into oven to melt, removing when butter has melted, after about 8 minutes.

Crush one to one and a half sleeves of ritz crackers.

Tear up chicken in bite size pieces in mixing bowl. Add 1 to 1 1/2 (8 oz.) cartons of sour cream. Add 1 to 1 1/2 cans chicken noodle soup. Add black pepper. Mix well.

Put crackers crumbs into butter, mix well. Scoop most out into a small bowl for layering on top of casserole.

Pour chicken mixture into casserole, sprinkle top with buttered cracker crumbs. Bake for about 30 minutes.

Saving Money

For my friends, they know I am all about saving money...here are a few tips and tricks I have learned over the years...

Instead of caustic chemicals to clean sterling silver, cut a potato and dip into baking soda. Gently rub silver. Rinse, dry with soft cloth.

To keep drains cleaned out, pour baking soda into drain, then white vinegar. Bubbling action will occur normally.

Vinegar kills germs. Use it for many cleaning purposes. Put white vinegar it in a spray bottle to spray furniture like sofa, cushions to eliminate pet odors. Pour into bowl to eliminate fishy odors like after you cook salmon.

You know how hard it is to restring a pair of tennis shoes that has lost its end-its hard when the ends become frayed. Use scotch tape to create a new end on the shoe string.

An eraser will help remove black scuff marks on shoes.

Grease marks on wallpaper can be removed using a piece of loaf bread.

To tidy up a white stove top that has been chipped revealing a black mark, use white out (the stuff one uses to correct a typing error).

Freezing candles before use makes them last longer. Same holds true of panty hose.

To thin out white glue use white vinegar, not water.

Chicken Stir Fry with Rice

Chicken Stir Fry with rice


2 chicken breasts (I use the boneless, frozen kind), thawed
2-3 tbl. butter (or margarine)
2 tsp. garlic powder
3-4 Tbl. soy sauce
2 TBL. Honey or sugar (If you prefer, you can use teriyaki sauce, just eliminate soy sauce and honey/sugar)
1 Bag frozen stir fry veggies

1 can of water chestnuts (I love htese crunchy veggies)

For Rice:
1 cup of rice
2 cups water
1 tbl. butter (optional, for rice preparation)

In a med sauce pan (on high), add two cups water, and butter or margarine, if desired. Once water boils, add rice, stir, cover, turn heat to low. Cook 15 minutes. Turn off heat.Let it sit on eye for at least 5 more minutes, and then 5 minutes to 'rest'-it takes rice 20 minutes to cook- 5 minutes to 'rest'. Usually, by the time I am finished cooking stir fry, it is perfect. Fluff with a fork, serve.

While rice is cooking, cut thawed chicken into bite sized pieces, shaking garlic powder on--the more garlic, to me, is better in this recipe. Heat butter in skillet on med. heat, add chicken, continue cooking, stirring frequently. Once chicken is cooked thoroughly, add soy sauce, honey or sugar/ or teriyaki sauce, mixing well. Add bag of stir fry vegetables on top of chicken, cook a few more minutes, then mix vegetables into chicken, continue cooking about 10 minutes until vegetables are tender, stirring vegetables and chicken through, occasionaly.

Layer chicken and vegetables on a bed of rice. Add more soy sauce/teriyaki sauce, if desired.


Note: I never buy garlic salt, only the powdered garlic powder . I do not like to add salt a lot in cooking because of people's dietary limitations. Soy sauce and teriyaki sauce are usually high in salt to start with. Further, salt can actually toughen some vegetables during cooking. However, salt makes food taste better, of course, but I usually let people do their own seasonings...

Meat-atarian Subs

This recipe is from the "Simple & Delicious" (Aug./Sept. 2011 edition) Magazine out on stands now...Shanon Mayer of Mountain View, WY submitted it and won the contest with it. Judges were ALL men, and they loved it! Be the hit of the party with this recipe! I tweeked it for the ingredients I had on hand at the time...Thanks goes to Shanon and "Simple and Delicious"...now, for the good stuff, uh, prepare to be 'worshipped'! LOL

Meat-atarian Subs

1 cup (4 oz.) shredded part-skim mozzarella cheese

1/2 cup grated parmesan cheese
(I used Domino's packs-I halved the recipe and used about 9 packs to get 1/4 cup-I was out of Parmesan Cheese, at the time-it worked!)

1/2 cup softened butter (I used margarine)

1/2 cup mayonnaise

2 garlic cloves, minced (I used 1-2 tsp. garlic powder)

1 tsp. Italian seasoning (basil &/or oregano will work-basil causes less indigestion-just so ya know)

1/4 tsp. crushed red pepper flakes (again, I used a Domino's packet, but I have a bottle of this stuff I bought at the $ store for 50 cents-I buy most of my spices at the $ store-black pepper, too-a big $ saver)

1/4 tsp. black pepper

1 loaf (1 lb.) french bread, halved lengthwise (I used hot dog buns-hey, I was at the $ store when I was buying my ingredients-it works and is perfect for kids, too)

1 lb. Deli Ham ( I used fresh ham, chopped-I keep small packages of ham (when I cook a big one) in the freezer, for omelets)

2 pkg. (2.1 oz. each) ready-to-serve fully cooked bacon, warm (I used packaged bacon I cooked in the microwave-one slice to each hot dog bun)

4 oz. pepperoni (yes, they have it at the $ store-lol-I precooked mine to remove a lot of the grease, in the oven, as I defrosted the ham in the oven , as well, in a covered bowl-blot the pepperonis on paper towels or coffee filters before assembling subs-Shanon did not do this, but I think its healthier to cook the pepperonis some)

1/2 cup pizza sauce (recipe will follow for homemade pizza sauce-Shanon did not include it, but it is easy and way cheaper to make your own)

Combine the first 8 ingredients in a small bowl. Spread mixture on inside halves of bread. Layer bottom halves of bread with ham, bacon and pepperoni and dollops of pizza sauce, spreading gently over meat. Replace tops of bread.

Wrap in foil, and place on large baking sheet. (I wrapped 4 hot dog buns together, for my son, and one separate, for me-I wanted another one-darn it! LOL)

Bake at 350 degrees for 25-30 minutes or until heated through. Cut into slices if using french bread.

Pizza Sauce

1 small can of tomato sauce (you can use large can of tomatoes, or tomato sauce if you are doubling this recipe. Just make sure, if you are using whole tomatoes to puree or chop tomatoes well-some people do not like whole tomatoes...)

1/2 tsp. Italian seasoning (basil/oregano-or one of these will work, again, basil is milder and better for people with indigestion)

1/2 to 1 tsp. garlic powder (or 1/2 clove of garlic minced)

1/2 tsp salt (optional)

1/4 tsp. pepper (optional)

1 tsp. olive oil, vegetable or canola oil (optional, although, true Italians use olive oil)

Mix well. You can warm this, but it is not necessary... Viola!


Now, prepare to receive a lot of compliments on this sandwich, and be prepared to fix this sandwich every game day. LOVE~

Thumbprint Cookies

This recipe was given to me by a good friend, Lori Marshall, many years ago when we worked together. It is just like the cookies that are sold at our local bakery. Scrumptious! Be careful, they are addictive!

Thumbprint Cookies
Makes about 70
(You can half this recipe.)

1 cup margarine (regular Blue Bonnet is good) I found that margarine tastes better for some reason, or you can use butter, (2 sticks) softened
5 Tbl. confectioners sugar
2 cups (all-purpose) flour
2 tsp. vanilla
3/4 to 1 cup (or less) finely chopped pecans or walnuts (I do not use as much as the recipe calls for, and they are still great! How much do I use? about 1/4 cup nuts, and I shave them with a knife, or you could use a food processor.) Walnuts taste better to me!

Preheat oven to 350 degrees.
Blend margarine and sugar together. Add flour, vanilla, and nuts and mix. Roll into small balls (about an inch-doesn't take much), place on cookie sheet, press with thumb to make thumbprint in center. If dough seems too sticky, add some more flour.

Bake for 18 minutes. Remove from oven. Cool on cookie sheet.

While your cookies cool, make the icing for centers with recipe below. Using a teaspoon of icing, touch center of cookie with teaspoon, let a little icing go into center of cookie. Viola!

Icing

1/3 cup confectioners sugar
1 tsp. vanilla
food color-1 drop-your choice of colors
2-3 drops of milk, add more, if desired if icing is too thick

Note: icing should be thick so that it very slowly (and I mean slow) flows off teaspoon. If you get it too runny, add more con. sugar.

These cookies are so delicious!

Thin Mint Cookies (Like the Girl Scout Variety)

Thin Mint Cookies (Like the Girl Scout Variety)

1 Bag semi-sweet (or Milk Chocolate) Chocolate Chips
Peppermint Flavoring
Shortening (optional)
Ritz Crackers

Melt chocolate chips in microwave on 50% power, stirring every minute, until chips are melted. You can use a double boiler instead of microwave. Watch, though, if using microwave...chips can easily burn. If chocolate chips seem too thick, add about a tsp. of shortening.
Once chips are melted, add about a 1/4 tsp. mint flavor,adding more until mint taste you desire is achieved.

Dip ritz crackers in chocolate mixture. Lay on cookie sheet lined with waxed or parchment paper, or foil. Slip into frig until chocolate is set.

Yummy, and taste just like the girl scout version!

Amazing Funnel Cakes...Recipe Found!

I love to cook, and I am overjoyed when I find a recipe that is both delicious and amazing...the following is one of those...your family will think you're a veritable genius...

Funnel Cakes

3/4 cup milk
1 egg
3/4 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 1/4 cup flour
2 TBL. Sugar
Oil for Frying
Confectioner's sugar
Fresh fruit, if desired
Maple syrup, if desired

Mix all ingredients, starting with milk and egg beaten together, then adding dry ingredients, while oil is heating in saucepan, or mini fryer. If batter appears too thick, add a tablespoon or two of milk.

Using a funnel, hold finger over small hole opening, gently pouring 3-4 TBL. of batter into large opening. Once funnel is filled with amount of batter desired, remove finger and crisscross batter into pan or fryer. If you do not have a funnel, simply use a small bowl or measuring cup to distribute batter into fryer, which I have found, is less messy! Depending on width of your fryer, your funnel cake will take on shape of fryer. Fry for one minute, turn over using a fork to fry the other side. Remove from fryer when golden brown, laying it on paper towels or coffee filters to absorb excess oil. Sprinkle with confectioner's sugar, serving while warm, and with fresh fruit, if desired. One can also serve with maple syrup, as well. Makes about 6-8 funnel cakes depending on the size of fryer. Enjoy!