Buffalo Chicken Celery Sticks

These bad boys are a super fun semi-healthy appetizer! I absolutely love delish.com and all their crazy fun recipes! It is such a quick and easy recipe. I just bought a rotisserie chicken already cooked from the local grocery store.

Ingredients:

1/3 cup Frank's hot sauce

2 Tblsp mayo

freshly ground black pepper

2 cups shredded rotisserie chicken

4 stalks celery, cut into 3" pieces

1/3 cup crumbled blue cheese

Ranch dressing, for drizzling

Chives, for garnish

Directions:

  In a medium bowl, whisk together hot sauce and mayo and season with salt and pepper to taste. Pour over shredded chicken and mix to combine. Spoon chicken mixture into celery boats. Top with blue cheese, drizzle ranch and garnish with chives. EnJOY!

Peanut Butter Cup Flourless Chocolate Cake Roll

I love cake rolls, and I love peanut butter and chocolate. So needless to say, this recipe is legit baby! I look for any excuse to make this recipe! Yum! I have also tried this recipe using a boxed chocolate cake mix and skipping the flourless chocolate cake, it was delish but the boxed caked cracked a lot as it was rolled. Not nearly as good as the from scratch cake roll recipe listed. If you do make the boxed cake mix instead, just use the ingredients the box calls for and bake at 350 for approx. 15-20 min. until the middle of the cake springs back up when you touch with one finger, or toothpick comes out clean.

Peanut Butter Cup Flourless Chocolate Cake Roll

Ingredients for the Flourless Chocolate Sponge Cake:
8 large eggs, separated
2/3 cup granulated sugar
1 Tblsp + 2 Tblsp + 1/4 cup unsweetened cocoa powder, divided
1/8 tsp salt
2 Tblsp brewed cold coffee (I used water)
1 tsp vanilla extract

Ingredients for Filling:
2 oz cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 tsp vanilla extract
2-4 Tblsp heavy cream
1/2 cup chopped peanut butter cups (about 10 mini peanut butter cups)

For the Topping:
1 cup semi-sweet chocolate chips
2/3 cup heavy cream
1/2 cup chopped peanut butter cups

Instructions for the Chocolate Sponge Cake:
  Preheat oven to 350 degrees. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tblsp cocoa powder.
  Using an electric mixer, beat the egg yolks and granulated sugar on high, until thick and pale yellow. Add 2 Tblsp cocoa powder, salt, cold coffee and vanilla, and beat in.
  With clean beaters and a large clean bowl, beat the egg whites to form stiff peaks.
  Gently fold about a quarter of the egg whites into the egg yolk mixture. In three additions, fold in the remaining egg whites.
  Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
  While the cake is baking, sprinkle 1/4 cup cocoa powder over a clean kitchen towel. After removing the cake from the oven, cool for a few minutes, then run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
  Carefully roll the cake in the kitchen towel and allow to cool completely. While the cake is baking, make the filling and topping.

For the Filling:
  Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar.
  Add vanilla and 2 Tblsp heavy cream and beat until smooth, adding up to an additional 2 Tblsp heavy cream if necessary to achieve desired consistency. Stir in 1/2 cup chopped peanut butter cups.

For the Topping:
  Place the chocolate chips and 2/3 cup heavy cream in a microwave safe bowl and microwave for 30-60 seconds. Stir until smooth. Chill in the fridge until thick and spreadable. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

Assembling the cake:
  Carefully unroll the cake in the towel. Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half inch from the sides. Roll up the cake from short end to short end. Place seem side down. Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups. Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.  EnJOY!

Berry Angel Food Cake Roll

  I found a new fun website, www.thereciperebel.com , that had this killer recipe! The angle food definitely cracked after I rolled it, but it doesn't matter at all since you will just pile cream and berries on top!

Berry Angel Food Cake Roll

1 Box angel food cake mix, plus ingredients to prepare
1/4 cup + 3/4 cup powdered sugar, divided
8 oz light cream cheese, room temperature
1 1/2 cups heavy cream
1 tsp vanilla
1 1/2 cups fresh strawberries, diced
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Instructions:
  Preheat oven to 350 degrees. Line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  Prepare cake mix according to the package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack.
  Loosen cake from the edges of the pan while it's still warm; it's going to be a little sticky, like angel food cake is, but it will come away easily.
  Spread out a clean kitchen towel and sprinkle evenly with 1/4 cup powdered sugar. Flip the warm cake out onto the towel, peel off the parchment paper and immediately roll up, starting at the short end, WITH the towel inside! Let cool completely (at room temp for 1-2 hrs or pop it in the fridge).
  In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 3/4 cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  Unroll cooled cake (you can just leave it laying on the towel) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (left overs are best eaten within 24hrs.)  EnJOY!

Reindeer Rice Krispies

 These little guys are super cute and so easy to make. I made these for my kids class party last week. The original post I found these on was from www.thirtyhandmadedays.com and they made them into Reindeer pops! Super cute! I didn't have any sticks on hand so I improvised.

Reindeer Rice Krispies

Candy eye balls
Red M&M's
Popsicle sticks, optional
Pre-made rice Krispie treats or make your own
semi-sweet chocolate chips, melted

To assemble: place pre cut rice kirispy treats on a sheet pan that has wax paper on it. If using sticks, carefully push sticks into each rice krispy treat. Melt your chocolate in a plastic bag. Snip the edge of the bag with scissors and pipe your antlers on each treat, a dallop of chocolate to make your eyes stick and a dab of chocolate to help your red M&M nose stick. EnJOY!

Rice Krispy Treats:

6 cups Rice Krispy cereal
3 Tblsp butter
1 package 10oz mini marshmallows

In microwave safe bowl heat butter and marshmallows on high for 2-3 minutes. Stir until smooth. Add cereal and stir. Pour into a greased 9x13 dish and using a greased large spatula, pack down into dish. Cover and cool or refrigerate.

Christmas Jello Cups

It's that time of year! I just love gawking over all of the cool Pinterest ideas for Holiday treats! These are so simple and fun! One word of advice, don't add the cream and sprinkles until you are serving. My cream melted on my way to delivering them to my kids class!

Christmas Jello Cups

1 package 6oz Strawberry Jello
1 package 6oz Lime Jello
8 oz. thawed cool whip or use the spray kind of whipped topping
Christmas sprinkles
4 cups boiling water
4 cups cold water
20 small clear cups

Have your ready to fill on a tray that will fit in the fridge. Then place strawberry jello mix into a bowl and add 2 cups of boiling water. Stir well until dissolved. Add 2 cups cold water. Fill each glass about 1/2 full of strawberry jello and refrigerate until set.
 When strawberry jello is set prep the green jello. Place lime jello in a bowl and add 2 cups boiling water and stir until dissolved. Add 2 cups cold water and stir. Fill each glass that has the strawberry jello with the lime jello until mostly full. Place in refrigerator until set. When ready to serve, top with whipped cream and Holiday sprinkles. EnJOY!

Kiwi Christmas Tree

I needed a fun and festive but healthy treat for my kids class last week and found some fun ideas on pinterest!

Kiwi Christmas Tree

10 ripe kiwi
1 Palmagranite (you can use strawberries or raspberries as well to add that beautiful red punch)

Peel all kiwi but keep 3 of the peels for the "tree trunk" portion of the treat. Slice kiwi rounds. Assemble on a large serving dish by first placing your kiwi peels as the trunk, then add the kiwi rounds to the plate making into the shape of a tree. Last, place 3-5 palmagranite seeds in a cluster together to form the "ornaments" of the tree, or use slices of strawberries or just one raspberry. One of my friends even made hers with star fruit for the tree topper! So cool! So many fun ways to make a fruit tree. EnJOY!

Caramel Toffee Crunch Chocolate Pie

     I found this recipe on  www.whitelightsonwednesday.com and had to try it for my families Christmas party. It was super rich and amazing! I doubled my crust to get a thicker crust but the thinner crust is just as amazing. The pudding recipe is my new fav chocolate pudding!

Caramel Toffee Crunch Chocolate Pie

Crust:
9 graham crackers, finely ground
6 Tblsp unsalted butter, melted (I used salted butter and omitted the salt)
1/3 cup sugar
1/4 tsp salt

Filling:
2 cups milk (2% or whole)
1 cup half and half
3 egg yolks
1/2 cup sugar
3 Tblsp cornstarch
1/2 tsp salt
2 Tblsp unsalted butter
1 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup Heath milk chocolate toffee bits

Whipped topping:
1 cup heavy cream
1 Tblsp powdered sugar
2 Tblsp caramel topping

Topping:
1/4 cup Heath milk chocolate toffee bits
2 Tblsp caramel topping

Instructions:
Preheat oven to 350. In a medium mixing bowl, combine the graham cracker crumbs, sugar and salt. Pour in the melted butter and stir until everything is evenly moistened. Pour the graham cracker crumbs into a 9 inch pie plate. Spread the crumbs out evenly in the dish. Press them down to pack them into pie plate, starting with the bottom first and then working your way up the sides. Bake for 7-8 minutes. Remove from the oven and cool completely.
Filling:
 In a medium to large saucepan, whisk together the milk, half and half, and egg yolks. In a small mixing bowl, combine the sugar, cornstarch and salt. Place the saucepan over medium high heat and whisk the sugar mixture into the milk mixture. Cook for 6-9 minutes, whisking frequently, until the mixture bubble and thickens to a pudding like consistency. Remove the pan from the heat and whisk in the butter and vanilla. Add the chocolate chips and whisk until the chocolate has melted completely. Pour the Heath toffee bits into the bottom of your cooled pie crust, and spread into an even later. Pour the chocolate pie filling onto the toffee bits. Cover the pie filling with plastic wrap, placing the wrap directly onto the filling. Chill for 2-3 hours or until the filling has cooled completely and set up.
 Whipped Cream:
 In a large mixing bowl, beat together the heavy cream and powdered sugar until the cream begins to thicken. Add the caramel topping and continue to whisk until medium peaks form.
 Topping:
 Remove the pie from the fridge and peel off the plastic wrap. Top the pie with your caramel whipped cream, drizzle caramel topping over the whipped cream and sprinkle with heath bits. Refrigerate until ready to serve. EnJOY!

Chicken and Waffle Bites

 What is better than chicken and waffles? How about bit sized chicken and waffles! Yes! Don't forget the hot sauce and syrup!

Chicken and Waffle Bites

1-2 packages of frozen popcorn chicken bites
1-2 boxes mini waffles
hot sauce
maple syrup

 Preheat your oven and bake your popcorn chicken on a sheet pan according to package directions. Then using a toaster, toast the mini waffles until golden and cool. Then assemble your waffle bites by placing each waffle on a serving plate, top with chicken and poke a tooth pick through it to make it easier to pick up. Have hot sauce and maple syrup on the side for people to drizzle on their waffle bites. EnJOY!

Mini Chicken Pot Pies

I love anything mini and these are just so adorable and scrumptious! They are so much fun for a party and my kiddos absolutely love these! I found this recipe from www.princesspinkygirl.com

Mini Chicken Pot Pies

14.5 oz can Campbells creamy herb and garlic soup (I had to use cream of chicken and added extra spices)
2 packages Pillsbury Cresent rolls - seamless dough sheet
1 cup Frozen mixed veggies, thawed
1 cup cooked chicken cut into small pieces (I used a rotisserie chicken from the store)
3 inch round cookie cutter
cupcake pan

Preheat oven to 400. Lay the crescent roll flat on a lightly floured surface and cut out 12 rounds. Press them in the cupcake pan along the bottom and up the sides. In a bowl, mix the soup, thawed veggies and cut up chicken.
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups, 2 across each way, so 4 strips total per cup. Bake 15-18 minutes or until top and sides are golden brown. If top gets too brown cover it with foil until the bottom is cooked. Let cool and use a knife to loosen and lift out of pan. EnJOY!

Crock-Pot Mozzarella Stuffed Meatballs

Oh yes, this one is seriously awesome! I have made so many different meatball recipes and this is by far my fav! Even if you make them without the mozzarella inside, they are insanely good! The kid is mixing the hot sausage with the ground beef! It gives it so much flavor. Thanks to my father in law for sharing another fabulous recipe from Tasty.

Crock-Pot Mozzarella Stuffed Meatballs

1 block low moisture mozzarella, cubed
1 lb ground beef
1 lb ground hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese grated
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
2 jars marina

Pour 1 cup marinara on bottom of crock-pot. Mix beef, sausage, garlic, salt, pepper, bread crumbs, parmesan cheese, eggs, milk and parsley together in a large bowl. Take a chunk of the meat mixture and roll it in a ball, stuff a piece of mozzarella in the middle of the meatball and seel, drop on top of the marinara in crock-pot. Continue to roll out meatballs and stuffing with cheese, put into crock-pot. Cover with marinara sauce and cook on high for 3 hours or cooked. Serve over pasta and EnJOY!

Crock-Pot Chicken and Biscuits

I just love quick and easy meals, especially crock-pot meals! This recipe is a simple and hardy meal that is a hit with the family! Thanks to my father in law for sharing this Tasty Jr. recipe!

Crock-Pot Chicken and Biscuits

3 chicken breasts, cubed
2 cups carrots, largely chopped (I used baby carrots)
2 cups broccoli, chopped
salt and pepper to taste
21.5 oz can Cream of Chicken Soup
1 can refrigerated Pillsbury biscuit dough
fresh parsley

Mix chicken, seasoning, carrots, broccoli and soup in crockpot, cook on high for 4 hours. Pull apart biscuit dough and evenly top chicken mixture with chunks of biscuit dough and cook on high 1 more hour. Serve and sprinkle chopped parsley. EnJOY!

Crock-Pot Cornbread Chili

I love crockpot meals! Thanks to my amazing father in law sharing this recipe it was perfect for a busy week meal.

Crock-Pot Cornbread Chili

2 lb pork shoulder, cubed (can also use beef) 

1 Tblsp seasoned salt

1 Tblsp cumin

1 can kidney beans drained

1/2 cup diced tomatoes (I used one can petite diced tomatoes)

1/2 onion, chopped

1/2 cup enchilada sauce (I used 1 cup)

1 package corn bread mix + ingredients to make the mix according to box

 Mix together cubed pork shoulder, seasoned salt, cumin, beans, tomatoes, onion, and enchilada sauce in the crockpot. Turn on high for 3-4 hours. Mix cornbread ingredients and spoon evenly over the crockpot mixture. Cook on High for 1 hour. Top with cheese and EnJOY!

Crockpot Orange Chicken

I love www.thefrugalgirls.com , they have so many amazing crockpot recipes. I made this one last week and it was a big hit! I like mine served over some brown rice.

Crockpot Orange Chicken

4 boneless, skinless chicken breasts, thawed
3/4 cup Smucker's sweet orange marmalade
3/4 cup Sweet Baby Ray's original BBQ sauce
2 Tblsp soy sauce

Cook the chicken in crockpot for 3 hours on high, or 6 hours on low. Drain juices after cooked. Remove chicken and cube into bite sized pieces. Mix together BBQ sauce, marmalade and soy sauce. Pour over cubed chicken and cook in crockpot on high for 30 more minutes. (optional: serve over rice). EnJOY!

Caramel Puff Corn (Popcorn Crack)

Oh Suzi Stockton you are both my hero and in trouble for sharing this recipe with me! These are seriously addicting and amazing! I've never had anything like these! A must try people! A must try!!! The hardest part of this recipe is finding these darn puffcorns! I have yet to find them in stores!

Caramel Puff Corn (Popcorn Crack)

8 oz Butter flavored Puffcorn (I used two 4oz bags) these MUST be BUTTER flavored!
1 cup butter, no substitution
1 cup brown sugar
1/2 cup light corn syrup
1 tsp baking soda
1/2 tsp vanilla extract

Place puff corn in a very large roaster pan (I had to use 2 9x13)
In a large sauce pan bring butter, brown sugar and corn syrup to a boil, then cook for 2 minutes. Add the vanilla extract and baking soda (this will foam up). Remove from heat and stir well. Pour over puff corn, mix and bake at 250 degrees for 45 minutes, stirring every 10-15 minutes. Remove from the oven and cool on wax paper. Then eat and eat and eat! EnJOY!

Pumpkin Bread

This is my fav pumpkin bread! Recipe altered from sallysbakingaddiction.com . Super moist and full of flavor!

Pumpkin Bread

1 3/4 Cup flour
1 tps baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil
1/4 cup orange juice (or milk)
1-2 cups semi sweet chocolate chips (depending on how chocolaty you like yours)

 Preheat oven to 350. Grease or spray loaf pans or mini loaf pans. Set aside. In large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, sugar, brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
 Pour the batter into the prepared 2 loaf pans. Bake for 55-65 minutes and 30-40 for mini loafs. Check the center of bread with a toothpick, if it comes out with only a few small moist crumbs it is done. Cool bread completely in pan.
 Can be frozen up to 3 months. Thaw in refrigerator overnight and bring to room temp before baking. EnJOY!

Crockpot Asian Sesame Chicken

Mmm mmm this is a great Fall recipe, ok it's a great any day recipe! Thanks thefrugalgirls.com for this super easy and fast recipe!

Crockpot Asian Sesame Chicken

4 boneless skinless chicken breasts, thawed
8oz bottle of Kraft Asian Toasted Sesame dressing
1/3 cup Smucker's Apricot preserves
1 packet dry Lipton Onion soup mix
Sesame seeds
Chopped green onions

Cook chicken in crock pot on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, drain juices from crockpot.
Mix together Asian Toasted Sesame dressing, apricot preserves, and dry onion soup mix. Pour mixture over chicken, and cook on high for 30 more minutes or until done.
Transfer to a plate and sprinkle with sesame seeds and chopped green onions. EnJOY!

Strawberry Shortcakes in a Jar

A fun, easy, cute way to serve strawberry shortcakes! These can be made ahead of time as well.

Strawberry Shortcakes in a Jar

Angel Food cake pre-packaged (or yellow cake mix made into cupcakes and cut in half. You can also use pound cakes, cubed.)

Strawberries, rinsed, dried, sliced and mixed with a little sugar to help release the juices.

Cool whip (I use 1 cup Heavy whipping cream and whip it in a stand mixer on high with about 1/2 cup powdered sugar to sweeten. Whip it until soft peaks form.)

 To assemble your jars, if using angel food cake or pound cake, cut int cubes and place 3-4 cubes on the bottom of the jar. If using cupcakes split in half and place one half on bottom of jar. Top with large spoonful if sweetened strawberries, then top with cool whip or cream. Repeat. EnJOY!

Snickers Cupcakes in a Jar

These are such a fun new take of your basic cupcake! Put them in a jar and they are instantly more fun! So many different variations of cupcakes in a jar!

Snickers Cupcakes in a Jar

Cupcakes

1 Devils food cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1/2 cup mayo or sour cream

 Preheat oven to 350 degrees. line 24 cups of muffin tins with paper liners. In a large bowl mix together the cake mix, eggs, oil, water and mayo. Spoon batter into the prepared muffin tins. Bake 15-20 min until center is set. Cool on a cooling rack.

Caramel Frosting

2 sticks butter, room temp
2 tsp pure vanilla extract
1 1/2 lbs powdered sugar
1/3 cup caramel topping, plus more for drizzling
Chopped snickers bar for garnishing

Cream the butter in the bowl of an electric or stand mixer. Add vanilla and caramel syrup and combine. Begin adding in the sugar and mixing thoroughly after each addition.
 Once the cupcakes have cooled, cut cupcakes horizontally into 2 pieces. Place bottom piece in the jar first. Top with frosting, chopped snickers and caramel. Repeat with the top and EnJOY!

Pancake Bites

 Here is a super quick and easy breakfast idea! So many different ways to change these up too!

Pancake Bites

Instant pancake mix plus ingredients to make the mix.
Cooked sausage cut into bite sized pieces, or blueberries, strawberries, bacon, anything you want in your pancake bites.

Mix your instant pancake mix with ingredients box calls for. Mix in your sausage or desired filling. Using a mini or regualr sized cupcake pan, lightly spray the pan and fill 3/4 full of batter. Bake 350 for 12-15 minutes.
Top with maple syrup, fruit syrup, powdered sugar, whatever you want! EnJOY!

Lemon Bars

I made these bad boys for a school function and a wedding. I am normally a chocoholic but these hit the spot for me too! I found this recipe on jocooks.com

Lemon Bars

Crust:
1/2 cup white sugar
2 sticks (1/2 lb) butter, unsalted and at room temp.
2 cups flour
pinch of salt

Filling:
6 eggs at room temp
3 cups white sugar
2 Tblsp grated lemon zest
1 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. Prepare a 9x13 inch baking pan with parchment paper, make sure parchment paper is long enough to come over the sides. This will make it easy to pull out the bars.
 In the bowl of mixer, add sugar and butter and beat using the paddle attachment until light. Add flour and salt and mix until the dough starts forming into a ball. It will still crumble easily.
 Dump the dough into the prepared baking dish and flatten using your floured hands.
 Bake the crust for 20 minutes, until very lightly browned, you'll start seeing the edges brown. Let it cool and leave the oven on.
 To make the filling, whisk together all the filling ingredients. Pour over cooled crust and bake for another 30-35 minutes or util the filling is set. Let cool at room temp.
 Cut into triangles or squares and dust with powdered sugar. EnJOY!