Autumn Leaves Cake Pops

Ingredients

1 (16.5-ounce) Box Duncan Hines Butter Golden Cake Mix
2/3 cup Cream Cheese Frosting
1 bag Vanilla Candy Melts or Wafers
2 (14-ounce) bags Red Candy Melts or Wafers
1 (14-ounce) bag Yellow Candy Melts or Wafers
Vegetable Oil
Lollipop Sticks
Treat bags
Ribbon
Large piece of Styrofoam
Foil

Directions

Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set aside. Prepare and bake cake according to package directions. Remove from oven and let cool completely. Break apart cake and place in a large bowl, then crumble completely. Stir in frosting, then blend together with hands until you have the texture of play-doh. Melt a small amount of vanilla candy wafers in a small bowl, set aside. With hands, mold cake into the shapes of a leaf. Dip tip of lollipop stick into melted candy, then insert a little ways into the leaf. Lay flat on pan. Repeat until all dough is used. *You will need to melt your vanilla candy wafers every so often to continue use. Place in fridge for 1 hour. Add water to the bottom of a double boiler, then add 1 bag of red candy wafers to the top and turn to medium heat. Add 1 tablespoon vegetable oil to thin the wafers and add more if the candy seems too thick. In a small bowl, add ¼ cup yellow candy wafers along with 1 teaspoon vegetable oil. Heat in the microwave stirring every 30 seconds until completely melted. Once the red wafers are completely melted, add the yellow and swirl with a knife to create lines. Remove 5 cake pops at a time from the fridge. Dip the cake pop in the melted candy. Use a spoon to drizzle the candy coating near the stick. Tap on the side of the pan to remove excess candy, then use finger to smooth out the back. Melt candy wafers as needed to continue use. Save leftover hardened candy in bowl, set aside. Let cake pops sit overnight to set. Reheat leftover hardened candy in bowl and use to seal any cracks in coating. Place back in styrofoam to harden. Place a treat bag over each cake pop and tie with ribbon

Strawberry Kool-Aid Pie

The July 4th holiday is upon us and I cannot think of a better dessert to make for our Independence Day Celebration!  

Strawberry Kool-Aid Pie

Ingredients:

1 (9-inch) uncooked Graham Cracker Pie Crust
1 (8-ounce) package Cream Cheese (softened)
1 (14-ounce) can Sweetened Condensed Milk
2 Egg Yolks
1 (.14-ounce) packet Strawberry Kool-Aid
1 (8-ounce) container frozen Whip Topping (thawed)

Directions:

In a large mixing bowl and with an electric mixer, beat cream cheese while add condensed milk. Beat in egg yolks. Beat in strawberry kool-aid until smooth and creamy. Pour into pie crust. Bake at 350 degrees on the 3rd rack for 25 minutes. Remove from oven and let cool on a wire rack for 1 hour. Place in the fridge to set for 3 hours. Remove and top with whip topping. Place back in fridge for 3 hours to set.

Creamy BLT Dip

This is an easy and quick dip to make.  You can even substitute low fat mayonnaise and low fat sour cream to cut more calories.  If you are really in a pinch for time, use the pre-cooked bacon.

1 cup sour cream
1 cup mayonnaise
I pound bacon
1 pound of cherry tomatoes

Cook bacon (or use pre-cooked)
Mix sour cream and mayonnaise.  Stir in bacon. Add tomatoes just before serving  You can serve with tortilla chips or your favorite crackers.

Key Lime Shamrock Cake Pops

Key Lime Shamrock Cake Pops

Items needed:

1 box Key Lime Cake Mix

2/3 cup Cream Cheese Frosting

1 bag Vanilla Candy Wafers
2 (14-ounce) bags Green Candy Wafers
Vegetable Oil
Green Sprinkles
Shamrock Cookie Cutter
Lollipop Sticks
Double Boiler
Treat bags
Ribbon
Large piece of Styrofoam
Foil

DIRECTIONS:

Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set 

aside. Prepare and bake cake according to package directions. Remove from oven and let cool 

completely. Break apart cake and place in a large bowl, then crumble completely. Stir in frosting, 

then blend together with hands until you have the texture of play-doh. Melt a small amount of 

vanilla candy wafers in a small bowl, set aside. Place some of the dough on a work surface, then 

flatten to 1 inch thick. Using your cookie cutter, carefully cut out a shamrock. Lay flat on pan, 

then dip tip of lollipop stick into melted candy and insert a little ways into bottom of the 

shamrock. Repeat until all dough is used. *You will need to melt your vanilla candy wafers every 

so often to continue use. Place in the freezer for several hours. Just before removing from 

freezer, melt 1 bag of the green candy color wafers and 3 tablespoons vegetable oil in a double 

boiler until completely melted. Remove 1 cake pop at a time from the freezer. Dip the front and 

back of the cake pop in the melted candy. Use a spoon to drizzle the candy coating near the 

stick, making sure to coat completely with the melted candy. Top with sprinkles and place in 

styrofoam. Continue to dip 1 at a time. Save leftover hardened candy in bowl, set aside. Let 

cake pops sit for several hours to set. Reheat leftover hardened candy in bowl and use to seal 

any cracks in coating. Place back in styrofoam to harden. Place a treat bag over each cake pop 

and tie with ribbon.

*You will need to use 3 tablespoons vegetable oil for each bag of candy wafers.

Recipe and photo used with permission from In the Kitchen with Azure.

EASY Crock Pot Italian Chicken

4 boneless Chicken Breasts

1 (8-ounce) package Cream Cheese (softened)

1 (10-ounce) can Cream of Chicken Soup

1 (10-ounce) can Cream of Mushroom Soup

1 (.7-ounce) packet Italian Salad Dressing & Recipe Mix


1/4  cup Milk

1 (12-ounce) bag Extra Wide Egg Noodles

Shredded Parmesan

DIRECTIONS:

Layer chicken breast in the bottom of the crock pot. In a large bowl, combine cream cheese, cream of 

chicken soup, cream of mushroom soup, salad dressing mix and milk, then stir until combined. Pour over 

chicken breast. Cook on low for 6 hours. Using a large spoon, gently break apart chicken and stir together 

with sauce. Cook pasta noodles according to package directions. Serve chicken over noodles and sprinkle 

with Parmesan cheese.

Valentine Cake Pops

Valentine Cake Pops

Items needed:

1 (16.5-ounce) Box Duncan Hines Red Velvet Cake Mix

2/3 cup Cream Cheese Frosting

1 bag Vanilla Candy Wafers

2 (14-ounce) bags Colored Candy Wafers (Pink, White or Red)

Vegetable Oil

Valentine Sprinkles

Lollipop Sticks

Treat bags

Ribbon

Large piece of Styrofoam 

Foil

Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set 

aside. Prepare and bake red velvet cake according to package directions. Remove from oven

and let cool completely. Break apart cake and place in a large bowl, then crumble completely.

 Stir in frosting, then blend together with hands until you have the texture of play-doh. Melt a

small amount of vanilla candy wafers in a small bowl, set aside. Roll cake into golf ball size balls

.

Dip tip of lollipop stick into melted candy, then insert a little ways into the ball. Lay flat on pan.

 Repeat until all dough is used. *You will need to melt your vanilla candy wafers every so often 

to continue use. Place in the fridge for 1 hour. Just before removing from fridge, melt ½ of a 

bag of the desired candy color wafers and 1 teaspoon vegetable oil in a small narrow bowl in 

the microwave, stirring every 30 seconds until completely melted. Remove 5 cake pops at a 

time from the fridge. Dip most of the cake pop in the melted candy. Use a spoon to drizzle the

candy coating near the stick, making sure to coat the cake ball with the coating. Use your 

finger to remove excess melted candy from near the stick. Top with sprinkles and place in 

styrofoam. Continue to dip in batches of 5 and melt candy wafers as needed to continue use. 

Save leftover hardened candy in bowl, set aside. Let cake pops sit overnight to set. Reheat 

leftover hardened candy in bowl and use to seal any cracks in coating. Place back in styrofoam

 to harden. Place a treat bag over each cake pop and tie with ribbon.

*You will need to use 1 teaspoon vegetable oil for each ½ bag of candy wafers.

Image and recipe used with permission from In the Kitchen with Azure.

Crock Pot Chicken Drumettes with Ranch Dressing

Crock Pot Chicken Drumettes with Ranch Dressing


Items needed:

30 Chicken Drumettes 
1 (16-ounce) container Honey
3/4 cup Chili Sauce
2/3 cup Soy Sauce
1/2 Barbeque Sauce
1/4 cup Vegetable Oil
1/2 teaspoon Hot Sauce
1/2 teaspoon Minced Garlic
Non-Stick Cooking Spray
Ranch Dressing

Spray (2) 11x17 inch pans with cooking spray, then place wings on both pans. Place on 2nd rack in oven and broil on low for 10 minutes on each side. While browning, combine all other ingredients, then add the mixture to the crock pot. Add wings and stir into the mixture. Cook on low for 4 hours stirring halfway through to coat with sauce. Serve with ranch dressing.

Beef and Cheese Dip

Beef & Cheese Dip

Items needed:

2 pounds Ground Beef

¼ cup Onion (finely diced)

1 Tablespoon Olive Oil

1 (16-ounce) jar Medium Salsa

1 (2-pound) box Velveeta Cheese (cubed)

Tortilla Chips

In a large pan, add olive oil and turn to medium heat. Once hot, sauté onion for 1 minute. Add 

ground beef and cook until no longer pink, then drain. Combine ground beef, salsa and velveeta

 cheese in a crock pot. Cook on high for 1 hour stirring occasionally. Serve with tortilla chips.

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.