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.

DIY Playdough

This is what you will need:

3 cups All-Purpose Flour

3 cups Water
¾ cup Salt
¼ cup Vegetable Oil
6 teaspoons Cream of Tartar
50 drops Food Coloring
Wax Paper

Lay out a large sheet of wax paper, set aside.  In a large heavy pot and over medium heat, combine flour, water, salt, vegetable oil and cream of tartar.  Once everything is blended together, add food coloring.  Stir constantly until dough pulls away from the sides of the pan and forms a firm ball in the center.  Remove from pan and place on wax paper.  Knead to get the flour lumps out. Pick out the larger flour lumps with your fingers and continue to knead until smooth.  Store in an airtight container.

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.