Part 2

I forgot the one new kitchen thing that will change your life!!!  Totally worth it at $2 for a box of 4.  Plus, here is a coupon from Reynolds.

Buy these.  Seriously. 

Mini Cupcakes

I got this idea from the fabulous Bakerella http://bakerella.blogspot.com/ You could spend all day looking at all the amazing things on her blog. She is really talented. These little cupcakes were really easy once I got the hang of it, but wow what an undertaking without any helpers! It literally took me all day to do this plus the night before to bake the cake. Apparently Bakerella visted one other fabulous blogger The Pioneer Woman, which is actually where I found the recipe. http://thepioneerwoman.com/cooking/2009/03/quick-and-easy-cupcake-bites/ These have more of a chocolate covered truffle taste than cake because the cake and frosting combine completely. They are very sweet, very adorable, and quite a lot of work. Try them... if you dare!

1. Bake a box cake according to the directions, 9x13 works fine. I used confetti cake and devils food cake. Red velvet is also recommended.

2. When cake is cool, crumble into a bowl. Mix in about 3/4 can of frosting (cream cheese is recommended). You want the cake to stick together when smooshed.

3. Roll cake into small balls and place on a baking sheet lined with wax paper. I used a small cookie scoop to gauge the size. They need to fit into your candy mold. Refrigerate for several hours.

4. In a small bowl, melt some chocolate brown Wilton candy melts. Microwave for 30 seconds stir, repeat one or two more times as necessary. You don't want to overheat the chocolate. Take a candy mold (the ones that look like Reese's PB cups) and fill half of them with the chocolate halfway. Press a cake ball in and rock it slightly to make sure the chocolate slides up the mold to the top edge all the way around. Repeat with remaining cups. Refrigerate for about 20 minutes until cooled. I recommend getting AT LEAST 2 trays of mold ($2 each), 3-4 is even better.

5. Melt the colored chocolate (directions in my chocolate pretzel entry), about a half bag will work. Carefully pop out each cake ball cup and dip into the chocolate. Press down until the colored chocolate barely touches the brown chocolate cup. Place on a baking sheet lined with wax paper. Place an M&M on top and some sprinkles. Repeat... over and over and over and over (about 50+ times). Put back in the refrigerator to cool completely.

6. Take a nap. You will need one.

Wheel... of... Fortune!

I had some leftover cake from making mini cupcakes for the baby shower and my mother-in-law's birthday had just passed... hmmm... what to do?? Well, her favorite gameshow is Wheel of Fortune and I happened to see a cool WOF cake... so ta da! I didn't feel like getting out all my pastry bags and tips, so this isn't pristine, but it is super cute and eveyone got a kick out of it. It is a single tier 9" confetti cake with a crumb coat of cream cheese frosting. Then refrigerate to firm up the frosting. Then I mixed a bunch of colors and went to town! Happy birthday Deb!

Dill Dip

I have been eating and making this ever since I can remember. It has always been a favorite in our family and something really easy to take to parties. It goes great with veggies and chips. But carrots are the perfect match. I like to make it with low fat/no fat ingredients, but of course it tastes better with the super fatty stuff.... but my way you get to eat a lot more!



Dill Dip
Serves: a party

1. In a medium bowl combine the following:
*1 cup (8 oz) fat free sour cream
*1 cup (8 oz) low fat mayo (NOT miracle whip)
*3 tablespoons dried dill weed (not seed)
*3 tablespoons dried parsley
*3 tablespoons dried minced onion (not chopped)
*3 teaspoons seasoning blend (look here)
*3 teaspoons Accent (look here)

2. Transfer to your seving dish and refrigerate a few hours or even better overnight.

3. Serve with veggies or whatever you want. Keep it cool. (see below)

Fancy Schmancy Tip: I am sure most of you understand this, but it is something to consider when bringing a dish to pass like this. Get a slightly bigger container than your serving bowl and fill it halfway with crush ice. Set the dip bowl on top. That way it can sit out for longer and still be safe to eat. Just something to consider.

Post Honeymoon Recovery Potion

You know you laughed at the title... Otherwise known as Chicken Soup. Matt and I returned from our amazing Jamaican honeymoon to crappy Michigan weather and we both caught colds!! So the only thing I have made from scratch as a wife is this soup. It is super easy and fast, but oh so good. So hopefully you have the chance to make this because you want to, not because you are sick.

Chicken Noodle Soup
Feeds: 3-4

Ingredients:
2 Tablespoons butter
1 small chicken breasts, cut into bite sized chunks
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 box chicken broth
2 chicken boullion cubes
2 cups water
2 full cups wide egg noodles

1. In a large pot over medium heat, melt the butter. Add the chicken chunks, onion, and garlic salt and cook until chicken is done. Add the celery and carrots, basil, oregano, and pepper. Cook for another 3 minutes or so.

2. Add the boullion cubes, water, and broth. Crank up to high heat and bring to a boil.

3. Once boiling, add the egg noodles and reduce to medium/ medium-low heat, but continue to simmer for about 20 minutes.

4. Serve with saltines or crescent rolls... or whatever will make you feel better!


Tips: I like to use kitchen scissors to cube up chicken breasts, so much easier! Also, I am lazy and like to buy the pre-cut into sticks carrots and celery that come in a container by the salad at the store. I have also used a small can of sliced carrots, just add them during the simmering part so they don't get too mushy. Hope that helps!

Chicken and Asparagus

I saw this recipe some time ago on allrecipes.com. I modified it a tad. Overall it came out pretty good and Matt liked it. I personally was not feeling the mayo in this, and will probably sub it out for sour cream or something if I make it again. And if you aren't into kinda mushy asparagus, then this dish might not be for you. We served it with a couple of biscuits.

Chicken and Asparagus
Feeds: 3-4

1 bunch fresh asparagus, snapped (see below)
4 THINLY sliced chicken breasts
1 can cream of chicken soup, undiluted
1/2 cup mayonnaise
1/2 tablespoon paprika
1 cup shredded cheddar cheese
Salt and pepper

1. Preheat oven to 375 degrees
2. Grease a 9x9 baking dish and cover the bottom completely with as much asparagus as you can fit.
3. Lay chicken breasts in a single layer over asparagus, salt and pepper to taste.
4. In a bowl, mix the mayo, soup, and paprika then pour over chicken, covering completely.
5. Cover and bake for about 30 minutes (until chicken is fully cooked). Remove and sprinkle cheese over top. Put back in the oven for about 5 minutes, or until the cheese is all melted.
6. Remove from the oven and let stand at least 5 minutes before serving.

**Fancy Schmancy Tip: I never knew how much of the asparagus stalk to use... but then I heard this little tip. Just hold both ends and bend. The stalk will snap in the proper place. Discard the stump and voila! Tender fresh asparagus.

Grilling Tip

Exhibit A

Ok I have no idea who ever invented the "let's put everything alternating on one skewer because it looks pretty".... but they are an idiot. I am sure many of you know this already but it is much better to group your foods (veggies, potatoes, meats) on seperate skewers so that you can ensure everything cooks properly and isn't under or overdone. Yes it is possible that some meats (like shrimp) will grill at the same rate as some veggies, but it is much easier to cook it all seperately. Avoid the temptation of the beautiful alternating skewers!! Save yourself...!!!!!!

Dove Brownies

These were yummy =) I usually prefer my brownies a little fudgier, but these turned out great when Matt had a brownie craving.

Dove Brownies
Serves 9

3/4 cup butter, melted
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
9 Dove Promises Caramel Chocolates

1. Preheat the oven to 350 degrees. Grease an 8x8 pan.
2. In a large bowl, blend melted butter, sugar, and vanilla. Beat in eggs once at a time. Combine in a seperate bowl teh flour, cocoa, baking powder, and salt. Gradually blend this mixture into the egg mixture. Spread the batter into the prepared pan.
3. Bake in the preheated oven for 25 minutes. Take out and press the unwrapped chocolates into the brownies. Put back into the oven for about 15 minutes. Brownies are done when they begin to pull away from the sides of the pan.
4. Let the brownies cool and cut into squares. Enjoy!

Tip: Brownies are easily cut with a plastic knife! Try it!