These mini-bundt cake pans are the bees knees! They make cakes that are the perfect size for a small dinner party or for a couple to nibble on for a few days. A normal cake recipe will make two to three of the mini-bundts. Eat one now and freeze the rest for later! Here is a site that sells some of these cute, little pans:
http://www.bakedeco.com/a/kaisercast-classic-m-7913.htm
Instead of using break and bake sugar cookies, why not whip up these easy, healthier, delicious cookies? Even though you have to chill your dough for an hour, they are totally worth the wait!
5 tbsp butter, softened
3/4 cup sugar
1/4 cup Egg Beaters
1/2 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for an hour in the refrigerator.
Preheat oven to 350 degrees. Roll dough into 1 inch balls.
Place cookies 2 inches apart on a parchment-lined cookie sheet. Bake for 9-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
Makes about 30 cookies.
With the summer heat fast approaching here in the south, recipes to help keep cool are in high demand. This nearly guilt-free recipe will satisfy the chocolate lover and fruit-aholic alike!
~Chocolate- Covered Fruit Pops
1 kiwi
2 bananas
1/2 a cup of blueberries
1 1/2 cups of dark, semi-sweet, or milk chocolate chips
Skin and cut a kiwi into 1/4 inch rounds. Peel and cut two bananas into 1/3's. Carefully stick the popsicle stick into the center of each piece of fruit. The kiwi slices should look like lollipops and the bananas should look like popsicles. Skewer two blueberries on each toothpick. Cover a baking sheet with either wax paper or aluminum foil. Next, melt one and a half cups of chocolate chips in a double broiler over medium-low heat while constantly stirring. When the chocolate is completely melted, reduce the heat to a simmer and generously dunk the skewered fruit in the chocolate. Place on the covered baking sheet. Once all of the fruit is covered, place the pan in the freezer for 15 minutes to harden the chocolate. If the fruit will not be eaten immediately, store in an air-tight container in the freezer. To defrost, take the fruit from the freezer and allow to thaw on the counter for 10 minutes.
While shopping at the grocery store, my Mom and I found a perfect bunch of grapes. I couldn't pass up the opportunity to take a picture of such a beautiful bunch. Some fun ideas for using grapes are:
- Freezing them and using them as ice cubes in punch or water
- Freezing them and eating them on a hot day
- Slicing them and tossing them in a salad for a fruity kick
- Making a fruit salad
- Just eat them!
Who loves cake? Everyone should be saying: "me" as they read this. This is the cake that Mom and I decorated for my Dad's birthday. Though it's not as fancy as some of the cakes you see at bakeries, the bright colors, squiggles, and polka dots just make me smile; and isn't that what cake is all about? This is a traditional pound cake with buttercream icing that disappeared almost instantly.
After watching an episode of Paula Deen, my mom and I were inspired to makeover her goulash. It's hard to believe, but it's even more fun to eat than it is to say!
~Goulash
1 pound lean ground beef
1 pound lean ground turkey
1 large onion, chopped
3 cups water
1 (29-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
A dash of season salt
3 tablespoons soy sauce
1/4 tablespoon pepper
1/4 tablespoon salt
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; drain off any grease. Add the onions to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, soy sauce, salt, pepper, and seasoned salt. Stir well. Place a lid on the pot and cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, and allow the mixture to sit about 20 minutes more before serving.
- A delicious, healthier version of your favorite comfort food.
- ~Macaroni and Cheese
- 1 package macaroni
- 1 egg
- 1 cup milk
- 2 tablespoons liquid Butter Buds
- 2 1/2 cups shredded Fat-free Cheddar cheese
- salt and pepper to taste
- Directions
- Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish with Pam.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add Butter Buds and half of the cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt, pepper, and the remainder of cheese, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is golden brown.
