Taco Dip in a Football Bread Bowl

INGREDIENTS
3 tubes Pillsbury Crusty French Loaf dough
1 egg mixed with a splash of water
1 lb ground beef
2/3 cup water
1 package Old El Paso taco seasoning
1  16 oz.can Old El Passo refried beans
1 4.5 oz can Old El Paso chopped green chilies
1 c. diced tomatoes
1/2 cup chopped black olives
8 oz sharpe cheddar cheese shredded
4oz. Monterey jack cheese
1/3c sour cream

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.
Unroll one tube of bread dough onto a non-stick tin foil lined or parchment paper lined baking sheet.
Set another roll of bread, on top of the unrolled dough, forming one side of a football.
Set the other roll of dough opposite the first.
Press the seems together.
Brush egg wash over the football shaped bread bowl.
Trim around the edge of the football removing the extra dough.
Use that extra dough to make the stripes and the laces for the football.
Bake for 28-30 minutes until the crust is golden brown.
While the bread is baking, make your taco meat according to the Old El Paso Seasoning package instructions.
Once your taco meat has simmered and most of the liquid has evaporated, add the refried beans, chiles, tomatoes, olives, cheese, and sour cream.
Stir to combine.
Heat over low heat, stirring occasionally, until your bread bowl is ready.
Remove bread bowl from oven. Carefully, cut out the center, making the opening in the bowl larger, leaving about a 2 inch border all the way around the football.
Remove the excess bread. Be careful, the bread will be quite hot.
Immediately fill the bread bowl with the taco dip.
Heat in oven for 10-15 minutes, just until the dip is heated through.Serve hot, reheating in oven if needed.

Homemade Shake and Bake Chicken

This recipe makes enough to coat 6 chicken breasts. You can easily double it. Making your own shake n bake at home allows you to control the salt content.

In a large Ziploc bag mix together

2 cups dried bread crumbs
1/2 tbsp paprika
1/2 tbsp celery salt
1/2 tsp pepper
1/4 tsp garlic salt
1/2 tsp dried minced onion
1/2 tsp dried minced garlic
1/4 tsp dried basil
1/4 tsp dried parsley flakes
1/4 tsp dried oregano
2 1/2 tbsp oil

Close the bag to mix the ingredients well.

Rinse chicken pieces in water, and one at a time, place in the ziploc bag, close the opening and shake to coat.

Place chicken pieces on prepared cookie sheet.

Bake at 375F for 30-40 minutes (depending on size of chicken pieces)

Strawberry Lollipop Cookie Recipe

(makes 10 giant cookies)

Ingredients

1 Pillsbury strawberry cake mix

2 eggs

1/3 cup oil

sprinkles (optional)

10 Popsicle sticks

Directions

Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.

Add cake mix, eggs and oil until well combined.
Add sprinkles if desired.
Using a ice cream scoop place ONLY 5 cookies on each cookie sheet, shape into a circle and add sprinkles to the top.
Stick the Popsicle stick in as far as you can without going through to the top.

PayDay Krispy Bars

Ingredients
•3 cups salted peanuts (no skins), divided (16 ounce container)
•2-1/2 tablespoons butter
•2 cups peanut butter chips
•14 ounces sweetened condensed milk
•3 cups miniature marshmallows
•6 cups rice cereal

Instructions
1.Place 1-1/2 cups peanuts in the bottom of an ungreased 7 x 11-inch baking dish lined with parchment paper.
2.In a large saucepan melt the butter and peanut butter chips.
3.Stir until smooth.
4.Remove from heat.
5.Stir in the condensed milk and marshmallows.
6.Stir until smooth and combined.
7.Add cereal and mix until coated with the marshmallow mixture.
8.Pour cereal mixture over peanuts in pan.
9.Coat hands with non stick cooking spray, evenly distribute the cereal mixture.
10.Sprinkle with remaining 1-1/2 cups peanuts over top of mixture and press firmly.
11.Leave on the counter in the pan to cool completely before lifting out of pan and cutting into bars.

Amish Church Spread

Yields: 2 cups
Cooking Time: 5 min

What You’ll Need:
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon butter
• 2 tablespoons corn syrup
• 3/4 cup peanut butter
• 1/2 cup marshmallow creme
• 1/2 teaspoon vanilla extract

What To Do:
1.In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil.

2.Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat.

3. Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.

Mini Heart Ombre Valentine Cakes

Ingredients

For the three pink layers:

1 box white cake mix3 egg whites1/3 cup vegetable oil1 cup of water (box calls for 1 1/4 but I only added one and added sour cream)1/2 cup sour creamRed food coloring

For the red layer:

One box red velvet cake mix3 eggs1/2 cup vegetable oil1 cup water (again, I used less water since adding sour cream1/2 cup sour cream

For the strawberry cream cheese filling:

1 cup of strawberries8 oz. cream cheese3/4 stick of butter1 cup confectioners sugar1/2 cup heavy whipping cream1/2 tsp vanillaCool Whip or icing of your choice

Instructions

Preheat the oven to 350*.

For the Pink Layers:

In a mixing bowl, add the white cake mix, 3 egg whites, 1/3 cup vegetable oil, 1 cup of water and 1/2 cup sour cream.Mix well, scraping down sides as needed, until thoroughly combined. Divide the batter evenly between three bowls.Use red food coloring to tint the three batters to the desired shades.I used 2 drops in bowl #1, 15 drops in bowl #2 and 24 drops in bowl #3 {I suggest adding a few drops at a time and blending because you can always add more, but you can’t take it out}.Line a 7 x 7 square baking pan with parchment paper and add the first batter.Bake for 14-16 minutes, depending on your oven.Allow to cool for a few minutes and then gently lift the cake out and set on a cooling rack to cool completely.Repeat this process with the other two batters and set all three square cakes aside.

For The Red Layer:

In a mixing bowl, add the red velvet cake mix, 3 eggs, 1/2 cup vegetable oil, 1 cup water and 1/2 cup sour cream.Mix well, scraping down sides as needed, until thoroughly combined.Once again, line a 7 x 7 square baking pan with parchment paper and add only 1/3 of the batter.Bake for 14-16 minutes, depending on your oven. I used the extra red velvet batter to make cupcakes for another recipe.

For The Strawberry Cream Cheese Filling (adapted from Martha Stewart):

Put cream cheese, butter, and sugar into mixing bowl and mix until creamy. Add in vanilla.Puree strawberries in a food processor and strain.Mix the puree into the cream cheese mixture.Add heavy cream and mix for 2-3 minutes.Place the bowl in the fridge to chill.Filling may be refrigerated airtight up to 3 days.

Assembling The Cakes:

Use a heart shaped cutter to cut 5-6 heart shapes (depending on the size of your cutter) from each of the four cakes.Starting with the red velvet hearts on the bottom, use Cool Whip to add a thin layer of “icing” to the top of each red heart.Place the the next darkest shade of pink hearts on top of the red heart and repeat the Cool Whip / Icing layer.Continue with the next two layers until all four colors are stacked but do not ice the top layer yet.Take a large freezer bag and fold down the top; use a spatula to place the strawberry filling in the bag, down into one of the corners, twist the bag around and seal.Snip off the corner to make a handy piping bag.Fill each heart “tower” with the strawberry filling until flush with the top. Using the leftover small heart (or round) center cut outs, slice off a thin layer to make a little “lid” to cover the filling.Ice the top with a thin layer of Cool Whip or frosting.If desired, gently place a small heart cutter on the top of the iced cakes and, by hand, fill in with a thin layer of red sprinkles.Alternately, you could use chocolate shavings or a sprinkling of edible pearls, etc.

Dark Chocolate Raspberry Dipped Marshmallow Recipe

Ingredients

1 bag of regular size marshmallows

1 bag of Wilton Dark Chocolate Raspberry candy melts

sprinkles

skewers

paper heart topper (optional)

Directions

If desired hot glue a heart at the tip of the skewers to create a topper.

Place candy melts in a microwave safe bowl ( I only used half the bag for 20 marshmallows) Heat until completely melted. Dip marshmallows in melted candy, using a spoon take off some of the excess chocolate from the bottom and place on a piece of wax paper. This will give the candy time to thicken so your sprinkles don’t slide off. I did 5 at a time. Starting with the first one dipped I then dipped the chocolate dipped marshmallow into the sprinkles and placed them on the serving tray. Place the finished marshmallows in the refrigerator for 5 minutes to help speed up the drying process. Now you can skewer the marshmallows. TIP: Make sure you are coming straight down to skewer. This will help the skewers to stay straight.

Funfetti Cinnamon Rolls

This recipe is adapted from the  2004 Taste Of Home Cook Book

Ingredients

For the Cinnamon Rolls:
•5 to 6 cups all-purpose flour
•1 package of funfetti cake mix or yellow
•2 packages (1/4 ounce each) quick rise yeast
•2-1/2 cups warm water (120 to 130 degrees)
•1/4 cup butter, melted
•1/2 cup sugar
•1 teaspoon cinnamon
•2 tablespoons sprinkles

For the Cream Cheese Frosting:
•8 ounces cream cheese, softened
•1/2 cup butter, softened
•2-1/2 tablespoons milk
•1-1/2 teaspoon vanilla extract
•3-3/4 cups confectioners’ sugar
•garnish – 4 tablespoons sprinkles, for the top of the cinnamon rolls

Instructions

For the Cinnamon Rolls:
1.Preheat oven to 400 degrees.
2.Spray 2 – 9-inch x 13-inch baking pans with non stick cooking spray.
3.In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth.
4.Add enough remaining flour to form a soft dough.
5.Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.
6.Place in a greased bowl, turning once to grease top.
7.Cover and let rise until doubled, about 45 minutes.
8.Punch dough down.
9.Turn onto a lightly floured surface; divide in half.
10.Roll each portion into a 14-inch x 10-inch rectangle.
11.Brush with butter; sprinkle with sugar and cinnamon.
12.Roll up jelly-roll style, starting with the long side.
13.Cut each roll into 12 slices; place cut side down into prepared baking pans.
14.Cover and let rise until almost doubled, about 20 minutes.
15.Bake for 15 minutes or until golden brown.
16.Cool for 20 minutes.
17.Frost warm rolls.

For the Cream Cheese Frosting:
18.Beat the cream cheese and butter until fluffy, add the milk and vanilla and mix until well combined.
19.Add the confectioners’ sugar 1 cup at a time.
20.Two ways to frost 1. Pull apart the rolls and frost individually. 2. Leave in the pan and pour the frosting over all the rolls.
21.Sprinkle with sprinkles.

White Chocolate Raspberry Cupcakes

Ingredients

For the White Chocolate Raspberry Cupcakes:
•white cake mix (15.25 ounces)
•1 cup water
•1/2 cup vegetable or canola oil
•3 eggs
•1 cup white chocolate chips
•1 cup coconut
•1 cup seedless raspberry preserves

For the Fluffy White Frosting:
•1 cup butter, softened
•5 cups confectioners’ sugar
•1 teaspoon vanilla extract
•3 tablespoons milk
•1 cup coconut
•Optional: snowflake sprinkles and various cupcake toppers

Instructions

For the White Chocolate Raspberry Cupcakes:
1.Preheat oven to 350 degrees.
2.Line 24 muffin cups with cupcake liners.
3.Place cake mix, water, oil and eggs in a mixing bowl.
4.Mix on medium speed until combined and creamy.
5.Add the white chocolate chips and coconut.
6.Stir to combine.
7.Using an ice cream scoop divide cake batter.
8.Bake 20 minutes or when a toothpick inserted into the center comes out clean.
9.Cool cupcakes in pan 10 minutes.
10.Remove from pan and cool completely on a wire cooling rack.
11.Fill a piping bag with raspberry preserves fitted with a #12 piping tip.
12.Insert tip into cupcake and fill until the cupcake just starts to bulge.
For the Fluffy White Frosting:
13.Beat butter until fluffy.
14.Add confectioners’ sugar 1 cup at a time adding the vanilla and milk in between.
15.Beat until light and creamy (about 5 minutes).

To Assemble the Pull Apart Cupcakes:
16.Line cupcakes up to make a ski run.
17.Add some frosting to the first two back rows.
18.Insert toothpicks into the cupcakes in the two back rows.
19.Take 6 cupcakes out of their wrappers.
20.Cut the tops off of 3 cupcakes.
21.Place 3 full size cupcake on top of the back row of cupcakes and the cupcake tops on top of the second to the last row of cupcakes.
22.Make sure all the cupcake are as close as possible.
23.Starting at the top and working your way down add frosting one row at a time.
24.Once all the frosting has been applied, use an off set spatula and carefully spread to make it appear to be one cake.
25.Add accent pieces, sprinkle with coconut and snowflake sprinkles.

Peanut Butter and Jelly Cupcakes

For the Cupcakes:
•1 white cake mix plus ingredients to make from the box
•strawberry jelly

For the Peanut Butter Frosting:
•3/4 cup softened butter (1-1/2 sticks)
•3/4 cup peanut butter
•1-1/2 tablespoons milk
•1-1/2 teaspoons vanilla
•3 cups confectioners’ sugar

For the Strawberry Frosting:
•1 cup butter, at room temperature
•1/2 cup chopped strawberries, room temperature
•2 pounds confectioners’ sugar

Instructions

For the Cupcakes:
1.Make cupcakes as the box directs.
2.Let cupcakes cool completely.
3.Using a melon ball tool scoop out the center of each cupcake
4.Put jelly into a zip top bag and snip the corner.
5.Fill the hallowed out cupcakes with jelly.

For Peanut Butter Frosting:
6.Mix together the butter, peanut butter, milk and vanilla until creamy.
7.Add confectioners’ sugar 1 cup at a time mixing well between until smooth.
8.Put frosting into a piping bag and pipe an outer ring around the cupcakes.

For the Strawberry Frosting:
9.Puree the 1/2 cup chopped strawberries in a food processor or blender; set aside.
10.In a mixer beat butter until soft and fluffy; add strawberries and combine well.
11.Mix in confectioners’ sugar 1 cup at a time until fluffy.
12.Put frosting into a piping bag and fill in the center of the cupcakes.
13.Add sprinkles and a birthday candle for fun.