Santa's Whiskers Cookies

Found this recipe online and just had to try them---Middle Boy loves maraschino cherries and with Christmas right upon us why not give them a shot?  These cookies are so yummy!  I think this is what we are going to leave out for Santa this year to enjoy with his milk.  They taste buttery and sweet, like a shortbread with a little more flavor.  And they are so cute, with the coconut acting like Santa's whiskers and the cherries representing his rosy red cheeks!! :)

• 1 cup butter
• 1 cup sugar
• 1 tsp. vanilla  (almond flavoring would be tasty in this recipe)
• 1 1/2 Tbsp. milk
• 2 1/2 cups all-purpose flour
• 3/4 cup maraschino cherries, diced, plus 1 tsp. juice from jar
• 1 cup coconut

Beat the butter and sugar together until fluffy.  Add vanilla extract and milk, then beat until combined.  

Add flour, mixing just until incorporated.  By hand or with the mixer (I just keep using my mixer) work the 3/4 cup cherries (which is basically just an entire small jar) and tsp. of juice into the dough.

Seperate dough in half and form each half into a 9 inch log.  Roll each log into coconut to cover.  Wrap in freezer paper or plastic wrap and chill for 30 minutes or overnight if you want, until firm....whatever floats your boat! I baked one log tonight and have the other still hanging out waiting until tomorrow or the weekend to bake.

Slice logs of dough into cookies, about a 1/4 inch wide.  Place on baking sheet and bake at 375 degrees for 8-10 minutes.   Cool on wire racks.   Devour a few now, save some for Santa for later.

Caramel Pretzel Bites -- (only 3 ingredients, it can't get much easier)

That's right....one of the most delightful mixes of sweet/salty, crunchy/chewy bite-size treat!!  And it requires almost NO effort at all to make. 

• 1 bag ROLO candies (chocolate & caramel)
• 1 bag pretzels
• 1 bag pecan halves

So, take your pretzels, lay them out on a baking sheet.  Find yourself 3 kids, or come borrow mine, and have them unwrap all the ROLO candies.  Allow them to eat one each....and you're still left with over 50 pieces!!  Next, place the ROLO on top of the pretzel in the center.   Bake at 350 degrees for only a couple of minutes.....stand at the oven door with the light on, and still take time to peek in every 30 seconds!!  As soon as the chocolate candies started getting a "glossy" look to them, take them out and immediately press a pecan half into the center of the ROLO.  Press down firmly but gently.  VOILA!

Caramel pretzel bites.  I usually put the whole baking sheet in the freezer for about 10 minutes after I've finished them, then take them out and just store them in an airtight container.   Don't blame us when you eat the 50 you've made while the kids aren't looking. 

Christmas Cake

Okay....you'll want to go over to our family blog and see the pic of the merry and bright Christmas cake.  And some oh.so.cute.Christmas kitchen utensils. 

http://bowlingfamilymoments.blogspot.com/2009/12/christmas-cakethat-tastes-as-good-as-it.html

Rainbow Cake

Okay, so many of you have asked about the rainbow cake.  We found the idea on another blog we read, MckMama.  Here's how we did ours:

You will need 2 boxes of white or vanilla cake mix, plus the ingredients to make them.  You will also need different food coloring.  You can make it with just the box that has the normal 4 colors in it, red, blue, yellow and green.  However, we also bought another box of "neon" food coloring just to be able to mix them better to get the look we wanted. Or thought we wanted. :) 

Seperate each cake batter mix into 3 equal parts and put into individual bowls.  Or just guess and spoon out a little for all 3 of your kids. :)  Then start the coloring process!! 

And for icing, we just use the same cream cheese icing that we use for other cakes, or the red velvet cookie recipe, except of course we didn't put nuts in this icing.  

Here's the only secret I have as to why it came out so terribly moist.  Like really, really moist....just ask those who ate it.  And it was by default, really.  We didn't read the box instructions very well.  We saw it said add 2 eggs, and so we did.  It said only add egg whites......oops.  We had already mixed our batter up and was about to start dropping in the colors!  So, in our opinion....add 2 whole eggs!! :)

Let us know if you make any cool rainbow cakes....we'd love to see pictures.

Sausage Squares

These are so divine...and super easy to make. Only 4 ingredients, and you'll be eating your way through a whole pan of these!  Kind of like potato chips....you can't stop at just one!!  :)

• 2 packages crescent rolls
• 1 block cream cheese (I use 1/3 less fat....but only because it makes me feel better about eating so many!!)
• shredded cheddar cheese
• 1lb. sausage

First, scramble your sausage in a skillet until it is done.  We get our sausage from the local butcher in our town....it's the best sausage ever....and it's all we ever use.  However, if you don't live in our area, just use a roll of Jimmy Dean or whathaveyou. Drain off the excess grease.  I even wipe my pan out with a paper towel and then put the sausage back in again.  Now with the heat on LOW, put the package of cream cheese in with the sausage until it all melts.  Just mix it with the sausage really well.  Set aside.

Spread 1 package of the crescent rolls out, leaving them in their rectangle shapes, across a bar type pan (that's what we use...but you can spread them out in a 9 x 13 casserole dish too).  You can use a rolling pin or your hands to mash all the seams together and roll the crescent rolls out to cover the pan.  You should have a great big rectangle when you finish.  You can see pics here on our family blog with our cooking camp posts.

Layer the sausage/cream cheese mixture over the top of the crescent rolls.  Spread it out evenly....you don't want one single square to be without this even a little bit when you cut into it!! :)   Now, sprinkle with cheddar cheese....however much you like.  Last, take the other package of crescent rolls and roll them out as best you can.  Sometimes we just stretch ours with our hands and place each rectangle on the top and then try to match all the seams together as best we can!

Next, pop those bad boys in the oven, pre-heated to 350 degrees and bake until the crescents are golden brown. Check 'em in 15-20 minutes and see. 

Oh, and don't burn your mouth....cause you can't get it in there fast enough! :)

THANKSGIVING....

Yes. I know. Can you believe it is November already???? How does the time fly by so fast??? At any rate, there's sure to be lots of cooking and baking and such this month and next for all of us. And I do hope to find some tasty treats to share with you, in fact we have a couple of cooking camp posts that are scheduled to appear soon. However, today I'm asking that you join me on our "other" blog....our family blog. The one that gets updated quite regularly, with quirky little stories from our life here at House of Bowling. You'd be surprised to know, we aren't in the kitchen cooking all the time!! :)

We started a group, affectionately known as H3, (Hide His words in your Heart) last month. Our plan is to memorize a new scripture verse each month. For obvious reasons, I chose a verse on THANKSGIVING for November's verse. Would you care to join us in this month of giving thanks? The challenge is to think of something each day this month to be thankful for....big or small. Click on over to read this post.....

Apple Enchiladas.....are muy bien!! :)

Who knew you'd receive a great, simple, delicious recipe today and a small Spanish lesson. For FREE!!! Who says things in life are never free?? Not me, I just proved them wrong. Of course, I may charge you if you don't offer me a tasty treat when you make these.....or if you don't speak in your best Dora the Explorer accent when serving them to your family tonight. What's the Spanish word for apple, anyway? Anyone? Anyone? :)

Seriously, enjoy.

• 1 (21oz.) can apple fruit filling
• 8-10 flour tortillas (less if bigger, more if they are the smaller ones)
• 1 tsp. ground cinnamon
• 1/3 cup butter
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup water

Spoon fruit filling evenly down center of each tortilla; sprinkle with cinnamon. Roll up and place seam side down in a lightly greased 9x13 baking dish. Then as you can tell from the photos of cooking camp with the kids, here, that we also sprinkle some cinnamon on top of them as well once the dish is full! :)

Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat and simmer, stirring constantly, for 3 minutes. Pour over enchiladas and LET STAND FOR 30 minutes.

Bake at 350 degrees for about 20 minutes.

Oatmeal Scotchies

I was having a bad Monday. So I made cookies. Now I feel better. And my tummy does too. I found this recipe in a Christian Family magazine publication while waiting in the doctor's office. The Lord is so sweet!! :)

• 1 and 1/4 cup all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon ground cinnamon


• 1 cup (2 sticks) butter, softened----**I only used 1 1/2 sticks


• 3/4 cup granulated sugar


• 3/4 cup light brown sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 3 cups quick oats


• 1 and 2/3 cup butterscotch morsels (which is an entire 11oz. pkg)---**next time I won't use the whole bag, I think you can get by with just 3/4 of it.

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, salt and cinnamon. Beat butter, sugar, brown sugar, eggs and vanilla in a large bowl with a mixer. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 8 minutes for chewy cookies, or 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; then you can remove to wire racks to cool completely. Or not. I don't. I eat one hot off the pan. Burn my tongue and then put them on a plate. Let them cool a few minutes and eat another one so I can taste it! :)

TACO RING

Okay....here's the recipe, although y'all are going to be so disappointed....it's not any big deal. I hesitated to even post it because

a) I figured everyone already knew it.....and/or

b) it's like 3 ingredients....does that even count as a recipe???? :)

I originally found this recipe through Pampered Chef....they have many "rings" you can make....Taco Ring, a chicken ring, etc.etc. Anyway, here's what you need and how we make ours:

• 1 or 2 cans crescent rolls (the one pictured above was made with one can and served our family of 5 for dinner.....but no leftovers---so if you want, go ahead and make it bigger)


• 1 lb. hamburger meat + taco seasoning for the meat


• 1 cup grated medium cheddar cheese

Okay, I think it's best if you just look at the photo to figure out how to assemble. But here's a quick shot at it....

Brown you hamburger meat. Drain. Add in the taco seasonings, either from a packet/mix, or from your spice rack if you make your own. Separate the crescent rolls, you should have 8 individual pieces (triangle) from each can. Layer them in a circle with just a little piece of each touching the next one. It should look like rays of a sunshine. See the hole in the middle???

Now, lay the taco meat down in a ring around the crescent rolls, then top it off with the cheese. Next you are going to take those bottom tips of the crescent rolls (the pointy end of the sunshine ray) and lift them up and over the taco meat/cheese layer. Just sort of tuck them into the hole in the middle. Kind of pinching the tip down to meet the back side of the crescent.

Now bake it in a 350 degree oven until the crescent rolls look toasty brown.

Seriously....it's that easy.

And the fun part....even though we didn't show it this time....the middle hole? That's where you can put the chopped lettuce, tomatoes, avocados, corn, sour cream and salsa. Then you just cut off a wedge and scrape some of that inner goodness onto your plate with it!!

We have a great recipe for APPLE ENCHILADAS that we usually make for dessert on these Mexican nights.....if you want, we will try to post it soon! SO YUMMY!

Just a small FYI....

I know you come here for tasty food finds.....and we try to deliver. However, had some info to pass along and it may not be something you are interested in, but wanted to let you know.

On our family blog, (the link is in the right hand column), we plan on doing a scripture memorization monthly post.

If you would like to join us, please feel free to do so....it is great to feed your body with these scrumptious recipes we find, but it's even better to feed your soul with God's word.

Grape Salad

As I stated before, in the cooking camp post over on the family blog.....this is not a healthy low-fat salad thingamabob. But it certainly does taste terrific!!! :)

• 1 package red seedless grapes
• 1 package green seedless grapes
• 1 block cream cheese ( I do use the 1/3 less fat if it makes you feel better)
• 1 tsp. vanilla flavoring
• 1 small can sweetened condensed milk
• 1 cup (more or less) pecans, chopped

So...you wash and dry your grapes, pick them off, and put them in a large bowl. Next, we use our mixer, but you can do this by hand. Put the cream cheese, vanilla flavoring and sweetened condensed milk into a mixing bowl and combine until well blended. If doing it by hand, I suggest allowing the cream cheese to get to room temperature so that it will be easier to mix.

Once you have a luciously creamy mixture...fold in those grapes with a spatula, and mix them around so they can all get covered in goo.

Now, add in the chopped pecans and stir together thoroughly. Next, pour all this mixture over the grapes and stir gently to coat. We like to put ours in the fridge to chill for a couple hours before serving. This is a great side dish and dessert all in one!!! :)

3 Great Dips--sweet, savory and spicy--just in time for tailgating season!!

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(The sweet) Chocolate Chip Cheese Ball

• 1 package (8 oz. block) cream cheese
• 3/4 cup confectioner's sugar
• 1/2 tsp. vanilla
• 2 Tbsp. brown sugar
• 3/4 cup mini chocolate chips

Cream together cream cheese and confectioner's sugar. Add in vanilla and brown sugar. Mix thoroughly. Next add in the mini-chocolate chips! The original recipe I had for this called for butter, I always make it without the butter.....cuts out some of the fat, and it still tastes delicious! If you love chocolate chip cookie dough, you are going to LOVE this dip!!

Let it chill in the fridge for at least an hour. You can then try to mold it into a ball and even roll it in chopped pecans if you'd like. We usually just like to put it in a dip container and start eating!! Best served with animal crackers.....which makes for a cute baby shower food!

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(The savory) Hot Reuben Dip

• 1 package (8 oz. block) cream cheese
• 1/4 lb. (4 oz.) deli corned beef (and yes, you can substitute turkey), chopped
• 1 package swiss cheese (you can use the package of slices if you want)
• 1 can sauerkraut
• 3 Tbsp. Thousand Island Dressing

Mix all ingredients together and put in a crock pot on low until melted! How easy was that?? If you enjoy reuben sandwiches, then this dip will make your mouth smile! It is great served with tostios, fritos, small pieces of toasted rye, etc... Enjoy!!

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(The spicy) Buffalo Chicken Dip

• 1/2 to 3/4 jar wing sauce (Hooter's or Moore's or whatever brand you can find)
• 2 packages cream cheese
• 2 (boneless and skinless) chicken breasts (cooked and shredded)
• 1 package Hidden Valley Ranch dry DIP mix

Mix all ingredients together and bake @ 350 degrees, covered, for ~30 minutes! We like it best served with Fritos scoops!!

Sorry I don't have photos of these posted....maybe I'll get some up in a couple of weekends after tailgating begins!!

Mississippi Mud

Completely SCRUMPTIOUS! If you are a chocolate lover, well this is your recipe. So. Good.

For cake:

• 1 cup butter or margarine
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• Pinch of salt
• 4 eggs, beaten
• 1 tsp. vanilla
• 1 and 1/2 cups all-purpose flour
• 2 cups chopped pecans (optional--and we did not opt!)

Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan. Melt butter in a saucepan, remove from heat, and set aside. In a mixing bowl, stir together sugar, cocoa and salt. Slowly add in the melted butter to this sugar mixture. Stir together. Next, stir in beaten eggs and vanilla. Then add flour, and if you want, the pecans. Stir until all is combined. Spread the batter into the pan and bake for 35 minutes.

For Frosting:

• 1/2 cup butter, melted
• 1/3 cup unsweetened cocoa powder
• 1 box powdered sugar
• 1/2 cup milk
• 1 (6 oz.) package miniature marshmallows

Melt the butter in saucepan and stir in cocoa powder. Then stir in about half the box of powdered sugar. Add milk and stir until smooth. Continue stirring in enough powdered sugar to thicken it up. Try to get it to almost spreading consistency but still able to pour it out of the pan a bit. Sprinkle the marshmallows over the hot cake immediately after you remove it from the oven. Let stand for 15 minutes. Next, spread frosting on top of marshmallows. Let cool completely and then cut into squares.

Clean up should be a breeze. Hand out spatulas, spoons, and bowls for licking to any willing participants. Have an insulin injection on stand by. Enjoy!! :)

*To see more photos of the MUD in the making, click HERE.

Cappucino Frosted Brownies

We borrowed this great recipe from the blog, Lets Eat. To see pics of the kids baking up these goodies for a cooking camp session, click here.

Brownies:

• 4 squares unsweetened chocolate
• 3/4 cup butter
• 2 cups sugar
• 4 eggs
• 1 cup All-Purpose Flour
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chips

~~Melt chocolate squares and butter in microwave at high for 1 minute 30 seconds. Stir until combined. Next, stir in sugar. Add in eggs, 1 at a time, stirring until blended after each addition. Gradually stir in flour, vanilla and chocolate chips. Pour batter into a lightly greased aluminum foil lined 13 x 9 inch baking dish. Bake at 350 degrees for 30-35 minutes. Cool completely and frost.

Cappucino Buttercream Frosting

• 1 (1.16 oz.) package instant mocha cappucino mix (International Foods is what we used, and we could only find a 8 oz. tin of it and had to just "guesstimate" and scoop out what we felt like was a little over 1 oz. worth.)
• 1/4 cup warm milk
• 1 cup butter, softened (we actually only used 1/2 cup or 1 stick)
• 1 (16 oz.) box powdered sugar

~~Dissolve mix into warm milk. Beat butter and mixture, with an electric mixer, until well blended. Gradually add in powdered sugar. YUM-O!

****Just remember to pace yourselves with these, I suggest small bite size pieces....and start at breakfast. What? There's coffee in them, that's breakfast-y. :)

Million Dollar Pasta Salad

• 1 box bowtie pasta, cooked and cooled
• 1 small can sliced black olives
• 1 can artichokes, chopped
• 1 pkg. sundried tomatoes, chopped
• 2 cups mozzarella cheese, shredded
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 scallions, chopped
• grated parmesan

Dressing:

• 4 oz. olive oil
• 2 oz. red wine vinegar
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. garlic
• pepper

Mix pasta, vegetables and cheese together in a large bowl. Now, in a separate bowl, combine all the ingredients listed for the dressing. Mix thoroughly. Pour over the pasta mixture in the large bowl. I usually make mine the day before and put it in a gallon size ziploc bag so that I can mix it up good throughout the day and right before serving easily. Garnish with grated parmesan cheese on top!

Cornbread Salad--the best around!

• 2 boxes Jiffy corn muffin mix
• 4 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped (if I have yellow or orange, I add a bit of those in as well)
• 1 red onion, chopped or you can also use about 5 scallions -- both work great, whatever you have on hand, go with it!
• 4 heaping Tbsp. WICKLES pickle relish
• 9 slices crisp bacon, crumbled
• 1 1/2 cup mayonaise
• 1/4 cup WICKLES pickle juice (from the WICKLES pickles, not the relish)
• 2 Tbsp. sugar
• 2 Tbsp. cider vinegar

~~Bake cornbread as directed on box. Two boxes will make 12 big corn muffins, and I use about 9 of those for the recipe, and feed the other 3 to my kids!!! You can do as you wish....or bring those 3 over to my kids, when you have extra! :)

Mix tomatoes, peppers, onion and pickle relish together. Add crumbled bacon to vegetables. Mix mayonaise, pickle juice, sugar and vinegar until well blended. Layer 1/2 cornbread crumbled, then 1/2 vegetable mixture, and then 1/2 dressing. Repeat with a second layer of each. Chill overnight!

I always save a handful of cornbread crumbs and a spoonful of veggies to garnish the top before serving. It just looks better to me than a bland layer of dressing on top!

***And no, you don't have to use WICKLES pickles, I'm just telling you they are the best and make it taste oh.so.divine. But any sweet pickle relish will work. ENJOY!

• Hop on over to our family blog too, and see more photos and stories from our cooking camp sessions as well as updates on Broken Leg Boy's summer adventures!!

Salted Caramel Strawberries

As printed in Southern Living magazine, April 2009:

• 20 large fresh strawberries
• 40 caramels
• 3 Tbsp. whipping cream
• 1/4 tsp. salt
• 1 1/4 cups coarsely chopped mixed nuts
• wax paper

Pat strawberries completely dry with paper towels. (Caramel mixture will not stick to wet strawberries). Microwave caramels, 3 Tsp. whipping cream and 1/4 tsp. salt in a 1 qt. microwave safe bowl at MEDIUM (50% power) for 3 1/2 minutes or until smooth, stirring at 1 minute intervals. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

***Instead of using mixed nuts, we used a can of almond nut toppings we keep on hand for ice cream sundaes. Worked great, tasted terrific!

Apple Berry Salsa with Homemade Cinnamon Chips

Homemade Cinnamon Chips

• 1 package flour tortillas (we use the whole package or as many as we can get our hands on)
• cinnamon
• sugar
• water

Lightly brush each tortilla with just a little water. Then shake cinnamon/sugar mixture all over the tortilla, covering it completely. Next, cut tortilla into strips, triangles, squares, whatever works for you! And we feel sorry if you don't have a fancy pizza cutter like ours to make your job easier and more fun!

Once you've cut them up, place them on a baking sheet and put in a 350 degree oven. Cook them for about 6-8 minutes. You'll have crispy sweet chips good for a snack anytime that look just like this: (We put ours in big ziploc baggies to keep them fresh.)

Apple Berry Salsa

• 1 carton strawberries, chopped but not too mushy
• 1 red apple
• 1 green apple
• 1 kiwi
• 1 orange
• 2 Tbsp. brown sugar
• 2 Tbsp. apple jelly

Chop the strawberries, apples and kiwi and place all in a large bowl. Cut orange in half and squeeze the juice of both sections over the bowl. Add in brown sugar and apple jelly. Mix thoroughly. Allow this mixture time to chill in the refrigerator for at least an hour. Don't ask a bunch of questions, it's just better that way!

You may omit the kiwi if you don't enjoy that fine furry fruit. You can also substitute pears instead of apple or in addition. Enjoy!!

Funky Monkey Bread

• 1/2 cup brown sugar
• 2 Tbsp. cinnamon
• 1/4 cup white sugar
• 4 cans of biscuits (1o each)
• 3/4 cup butter
• 2/3 cup white sugar
• 1/2 cup butterscotch chips (optional)

Cut all biscuits into quarters. Put brown sugar, cinnamon and 1/4 cup white sugar in a large plastic bag. Mix well. Drop a few pieces of biscuit into the bag and shake to coat well. Or you can mix it up in a large bowl and roll the biscuit pieces in it. Once they are coated well, place the biscuit pieces in a bundt pan. Continue layering them until all pieces are used.

Melt butter in saucepan and add in 2/3 cup white sugar. Cook this mixture until it begins to bubble. Remove from heat and pour over buiscuit pieces into bundt pan. Bake at 350 degrees for 30-40 minutes until done. After cool, flip out onto a plate.

In this particular recipe pictured above, we had added butterscotch chips when we were layering the biscuit pieces in the pan. You can add more, less, whatever flavor you want. Also, you can even add in chopped nuts or raisins!! YUM!

Almond Chess Squares

As I stated in the Cooking Camp post for this dish on our family blog.....

"I can't even begin to tell you the worth of these.....they're almost as rich as Oprah. "

Now, you know you want to make a batch right this minute just to see if I'm telling the whole truth and nothing but. Go ahead. It'll only take a few minutes. Easy. And I bet you have all the ingredients on hand already anyway.

• 1 yellow cake mix (we always use the butter recipe kind)
• 1 egg, beaten
• 1 stick of butter, melted

~~Combine these 3 ingredients and press into the bottom f a 9 x 13 inch pan. However, after several batches of these delicious goodies, I decided I liked it better to make them in a larger bar type pan. I think the measurements are like 11 x 15 or something. Just makes them thinner, and not so much cake like crust to overpower the filling.

• 1 (8 oz.) package cream cheese, softened
• 1 box powdered sugar (we usually use a little less than the whole box)
• 2 eggs, beaten
• 1 tsp. almond flavoring (this makes them taste so good---we love using almond flavoring for everything...this is what we use often to replace vanilla in other recipes.)

~~Beat the eggs in a small bowl. Mix cream cheese, sugar and eggs with a mixer until well blended. Pour over the first layer. Bake at 350 degrees for 45 minutes. Just watch the last 5 minutes or so and make sure you don't burn the top. You can sprinkle with a light dusting of powdered sugar if you like. Allow them to cool completely and then cut into squares.

• We love serving them with caramel drizzled across the top and a squirt of cream topping. I'm telling you......go to the pantry right now and gather your ingredients up. You can thank me later.

Strawberry Ooey-Gooey Cake

• 1 package strawberry cake mix
• 4 eggs
• 1/2 cup butter (softened)
• 1 (16 oz.) box powdered sugar
• 1 (8 oz.) cream cheese (room temperature)
• 3/4 cup strawberries

Preheat oven to 350 degrees and grease a 9x13 pan. In a large bowl, combine the cake mix, butter and 1 egg. Mix together well and then press into the bottom of the pan. (Tyner Beth loved that part!) In mixing bowl, combine cream cheese and 3 eggs and beat at medium speed until the mixture is smooth in texture. Add in powdered sugar, gradually, in small amounts. Continue mixing until smooth. Cut the strawberries into bite-size pieces and then stir them into the mixture. Pour over the cake mix. Bake for 35-40 minutes. Cool completely.

Oh so yummy! To read more about Tyner Beth making this, and how she used it to get "brownie points" with her present and possible future educators, go to our family blog and read this post.

"Unfried Chicken"

As I said on the Cooking Camp post over at our family blog........you've probably seen this recipe in your cookbooks, magazines, and on-line as well. However, if we do cooking camp, then we post the recipe.....no matter how easy or mundane it may be. We hope you'll try this low-fat version of the classic chicken finger and see for yourself how tasty "healthy" can be!!

• boneless, skinless chicken strips (we used 10 strips)
• 1 egg white (although if you plan to make more strips, just add another egg white to ensure you have enough for dipping each strip)
• 2 1/2 cups of corn flakes
• 1 tsp. of seasoned salt
• 1 tsp. Bad Byron's Butt Rub seasoning

We put the cornflakes in a gallon plastic ziploc bag and crush them, until they beg for mercy. Then, for kicks, we open the bag back up to hear their screams...... no, silly, that's when we just add the seasonings to the corn flakes......and then we shake it all up to mix it well. Now, get a large plate or platter or bowl or whatever you've got handy, and pour the crushed corn flakes out onto it.

Put the egg white in a bowl and beat well. Dip each chicken strip in the egg white on both sides. Now, dredge the chicken strip through the plate of crushed corn flakes. Or, if you're like my little girl....just get your hands all in there and roll that chicken strip around and pat it all over with crumbs.

Place chicken strips on a lightly greased pan. Bake in a 425 degree oven for 25 minutes. We turn them over half way through the baking process so that both sides have a chance to get really crispy. These are so delicious and so quick, easy and healthy. Go ahead.....try them tonight!!!!

Red Velvet Cookies

A new take on an old favorite, red velvet cake. Now just make red velvet sandwich cookies....so easy to eat!!

For the cookies:

• 1 package Red Velvet Cake mix (I use Duncan Hines, but any will work)
• 2 large eggs
• 1/2 cup butter or margarine, melted
• 1/4 cup brown sugar (can use white)
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Place cake mix, eggs, melted butter, sugar and vanilla extract in a large bowl. Mix until thoroughly blended. Then I roll mine into small and large round balls. For big cookies and little bite size cookies. But you can just drop by the spoonful if you want. Place them on a greased baking sheet and bake at 350 for 12 minutes.

Sandwich Icing---you can use your favorite red velvet cake icing, but here's ours:

• 1 stick butter
• 1 (8 oz.) package cream cheese
• 1 box confectioners sugar
• 1 tsp. vanilla

Mix butter, cream cheese, sugar and vanilla together and blend well. Afer the cookies have cooled, spread a spoonful onto the bottom of a cookie and place another on top! Makes lots of yummy red velvet sandwiches!! They are rich, so these will feed a crowd! But oh~so~good~!

Aunt Lana's Famous Mexican Dip

I joke with her about her meatless diet.....but secretly love her delicious recipes she shares!! :) Here's an easy but tasty dip....all made better by using Alabama Sunshine Salsa--which is produced locally, but maybe you can find it online and order some up! Worth every dime.

• 2 cans refried beans
• 1 carton sour cream
• 1 jar Alabama Sunshine salsa
• 1 block of cheddar cheese (grated) or 1 bag of shredded cheddar

Obviously this isn't rocket science.....you just layer it up as listed and then bake at 350 degrees until the cheese is melted and bubbly. A recipe that is something fun the kids can do to help out at mealtime. At our house, we have been known to add in onions, my Daddy loves some onion in this, and we put in mexi-cheese, some jalepeno cheese, whatever we feel like at the time or have on hand. And as you can see from the photo, after I scoop some out for my plate, I add in some corn and avocado to the top.....and it's wonderful!

Peanut Butter Treats

• 4 tablespoons butter
• 1/3 cup dark brown sugar
• 8.5 oz. smooth peanut butter
• 1 3/4 cup confectioner's sugar
• 1 cup chocolate chips
• 1 tablespoon butter

Melt the butter in a saucepan. Mix it in a bowl with the brown sugar, peanut butter and confectioner's sugar. Spoon the mixture into an 8 x 8 baking pan and spread it out evenly. Press it down firmly on top with a butter knife---or let the kids pat it down with their hands like we do....just don't offer any to people outside the family. :)

Melt the chocolate chips along with the remaining 1 tbsp. butter. Spread the chocolate over the peanut butter mixture. Let it chill until it has set but is still soft enough to cut. When ready, cut into squares and remove them from the bakind pan, then put them in the refrigerator to finish setting. Oh so yummy.....reminds you of a reeses cup, but better. :)

SNOWMAN ON A STICK.....

Obviously, these are easy, and thus really do not require any said "recipe", but thought I would share the one we used anyway. I clipped it from an article in our Family Fun Magazine. And the kids not only enjoyed making them---but eating them, too!!!

• 3 thick slices of banana
• a triangular piece of apple
• a grape
• a sliver of carrot (for the nose)
• mini-chocolate chips (for the eyes and buttons)
• pretzel sticks (for the arms)