Flag Cake Skewers

Ingredients

• 1 (10-inch round) Toasted or grilled angel food cake
• 1 package (6 ounces)  Blueberries, about 32 blueberries
• 2 packages (6 ounces each)  Raspberries, about 76 raspberries
• 12 bamboo skewers, 12 inches in size

White Chocolate Dipping Sauce

• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 2 packages (4 ounces each) white chocolate baking bars, chopped
• 1 teaspoon vanilla extract

 

How to assemble

1. Skewer “A”- thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 1 blueberry, 1 angel food star,  2 blueberries, 1 angel food star, ending with one blueberry. Repeat process making a total of 3 skewers.
   Skewer “B” – thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 3 blueberries, 1 angel food star, ending with 3 blueberries. Repeat process making a total of 2 skewers.
   Skewer “C” – thread skewer with, 2 raspberries, 1 angel food square, 2 raspberries, 1 angel food square, 2 raspberries, 1 angel food square, ending with 2 raspberries, Repeat process making a total of 7 skewers.
   Place skewers on a serving platter in this order: Start with 1 skewer “A” and 1 skewer “B”, repeat process until all “A” and “B” skewers are used. Followed with all 7 skewers of “C”.  Serve with the White Chocolate Dipping Sauce.

White Chocolate Dipping Sauce

1. In a small saucepan, combine the butter and cream. Place saucepan over low heat stirring until the butter and cream comes to a low simmer. Watch this carefully as mixture will burn easily. Place the chopped chocolate in a bowl and pour the hot cream over the chocolate stirring until the chocolate is completely melted and the mixture is smooth and creamy. Stir in the vanilla and serve at room temperature.

No-Bake Chocolate Cake

What You'll Need:

• 1 (8-ounce) package cream cheese, softened
• 2 (8-ounce) containers frozen whipped topping, thawed, divided
• 1 cup confectioners' sugar
• 14 whole chocolate graham crackers
• 1 (13-ounce) jar chocolate hazelnut spread (like Nutella)

What To Do:

1. Line a 9- x 5-inch loaf pan with plastic wrap, overlapping sides of pan.
2. In a large bowl, beat cream cheese, 1 container whipped topping, and confectioners' sugar until smooth; set aside.
3. Break graham crackers into sections and gently spread hazelnut topping on one side. Place a single layer in pan, breaking as necessary to fit pan. Spread whipped topping mixture evenly over hazelnut and repeat 5 more times with remaining graham crackers and ending with whipped topping mixture. Cover with overlapping plastic wrap and freeze at least 4 to 6 hours.
4. Invert cake onto platter and remove plastic wrap. Frost entire loaf with remaining container whipped topping. Refreeze 1 hour, or until ready to serve. Let sit out 10 to 15 minutes before slicing.

Courtesy of www.mrfood.com

Best Baby Back Ribs in Town

Ingredients

RIBS

• 3 lbs baby back ribs ( pork)

SAUCE

• 1/4 cup molasses
• 1 cup ketchup
• 6 tablespoons vinegar
• 3/4 cup brown sugar
• 4 teaspoons liquid smoke
• 1/4 teaspoon onion powder
• 1 1/4 teaspoons chili powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder (not garlic salt) or 1/2 teaspoon garlic powder ( not garlic salt)
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

1. Make one recipe of Rib Sauce (above) and set aside.
2. Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
3. MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
4. ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
5. Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
6. ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
7. Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
8. **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
9. Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
10. Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
11. MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
12. If frozen, thaw before baking.
13. Place UNCOVERED ribs in preheated 350 degree oven.
14. Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
15. If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
16. These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
17. *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
18. Mix remaining dry ingredients together.
19. Place in saucepan.
20. Mix remaining wet ingredients together.
21. Pour half of wet ingredients into dry ingredients, stirring to mix well.
22. Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
23. While mixture is gently boiling, pour in slurry while stirring.
24. Return mixture to a slow boil and cook until sauce thickens a little.
25. Sauce should be thick enough to cling to ribs, yet pourable.
26. Cool sauce and store in air-tight glass or plastic container.
27. Refrigerated it keeps indefinitely.

Flea & Tick Remedy

OK here it is...had a lot of messages for this one so pleaseeee....Tag it or Share it so you Have it!!!

Here is the spray for dogs.

Its getting that time again...Flea & Tick Remedy

8 oz apple cider vinegar
4 oz warm water
1/2 tsp salt
1/2 tsp baking soda

Mix dry ingredients first then slowly add to wet as the vinegar and baking soda will react slightly. Put into spray bottle and spray pets down. Be careful not to get in pets eyes.

Use Borax throughout the house, sprinkle it on the carpets and let sit for a few hours, then vacuum. This should kill all the fleas and ticks in your home and on your pets.

Bakery Style Chewy Chocolate Chip Cookies

Ingredients:...
2 cups all-purpose flour (280 gms)
2 tablespoons all-purpose flour (20 gms)...
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
3⁄4 cup unsalted butter, melted and cooled until warm (170 gms)
1 cup brown sugar (packed, light or dark, 236 gms)
1⁄2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
2 teaspoons vanilla extract
1 1⁄2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
1 cup walnuts (114 gms, chopped) (optional)

DIRECTIONS

Place oven racks in the upper and lower 1/3's of the oven.
Preheat oven to 325°F.
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
Mix until incorporated.
Add dry ingredients and mix until just combined.
Stir in chips and optional nuts.
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
EVENLY space 9 on each cookie sheet.
Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
Cool on sheets to maintain chewy texture.

Donut Bread Pudding

What You'll Need:

• 1 (14-ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract, divided
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3/4 cup raisins
• 12 glazed doughnuts, cut into cubes
• 1 cup confectioners' sugar
• 2 tablespoons milk

What To Do:

1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2. In a large bowl, whisk together condensed milk, eggs, 1 teaspoon vanilla, cinnamon, and salt. Stir in raisins and doughnut cubes. Let sit 5 to 10 minutes, or until most of the liquid is absorbed. Pour mixture into prepared casserole dish and cover with foil.
3. Bake 40 minutes. Remove foil and bake 10 additional minutes, or until set in center.
4. Meanwhile, in a small bowl, combine remaining ingredients including remaining vanilla, until smooth. Pour over bread pudding and serve.

Sloppy Joe Biscuit Bake

What You'll Need:

• 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 2 (8-ounce) cans tomato sauce
• 2 teaspoons Worcestershire sauce
• 2 teaspoons apple cider vinegar
• 1/4 cup light brown sugar
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pancake and baking mix
• 1/3 cup milk

What To Do:

1. Preheat oven to 450 degrees F. Coat a 3-quart casserole dish with cooking spray.
2. In a large skillet over medium heat, cook ground beef, onion, and bell pepper 8 to 10 minutes, or until no longer pink. Drain off excess fat. Add tomato sauce, Worcestershire sauce, vinegar, brown sugar, mustard, garlic powder, salt, and pepper. Cook 5 to 6 minutes, or until heated through. Pour into casserole dish and set aside.
3. In a small bowl, stir together baking mix and milk. Dollop 5 equal spoonfuls of batter onto meat mixture.
4. Bake 13 to 15 minutes, or until biscuits are golden brown and firm in center.

Courtesy of www.MrFood.com

Ooey Gooey Butter Cake

What You'll Need:

• 1 (16.25-ounce) package yellow cake mix
• 3/4 cup (1-1/2 sticks) butter, melted, divided
• 3 eggs, divided
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (16-ounce) package confectioners' sugar

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, with an electric mixer, beat cake mix, 1/2 cup butter, and 1 egg. Lightly press mixture into baking dish.
3. In a medium bowl, beat cream cheese, 2 eggs, the vanilla, and remaining butter. Slowly beat in confectioners' sugar until thoroughly mixed. Spread mixture over batter.
4. Bake 45 to 50 minutes, or until golden on top. Make sure not to overbake; center should be a little gooey.

Chicken-Bacon-Ranch Pizza Sticks

Ingredients

1 can  refrigerated classic pizza crust

1/3 cup ranch dressing

2 cups shredded cooked chicken breast

1/3 cup cooked real bacon pieces (from a jar or package)

1/2 cup chopped green onions (8 medium)

2 1/2 cups shredded Cheddar-Monterey Jack cheese blend (10 oz)

Additional ranch dressing for dipping

Directions

1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray.
2. Unroll pizza crust onto cookie sheet; press to spread dough out into an even layer. Spread 1/3 cup dressing over dough with back of spoon. Sprinkle chicken, bacon and half of the green onions over dressing in even layers. Top with cheese.
3. Bake 10 to 12 minutes or until crust is lightly browned and cheese in center is bubbly.
4. Sprinkle with remaining half of green onions. Cool slightly. Cut into about 1 1/2-inch-wide strips. Serve with additional dressing for dipping.

CREME OF COCONUT CAKE

1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip or whipped topping
1 pkg. frozen coconut (thawed)

Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Jalapeno-Corn Casserole

Ingredients

• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped ( may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped ( based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar

Garnishes

• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Drunken Butter Rum Cupcakes

Ingredients

for the Cupcakes

• 1 cup pecans, chopped
• 1/2 cup coconut flakes
• 1 (18 1/2 ounce) boxes butter recipe cake mix ( or yellow if you cant find it)
• 1 3/4 ounces vanilla instant pudding mix ( about half a standard packet)
• 4 eggs, room temperature
• 1/2 cup whole milk, cold
• 1/2 cup vegetable oil
• 1/2 cup dark rum

for the Butter Rum Glaze

• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup dark rum

for the Rum Buttercream frosting

• 16 ounces confectioners' sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

Directions

 Preheat oven to 325 degrees F.

    Line muffin pan with paper liners.
    Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
    Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
    Pour batter into prepared cups.
    Bake for 30 minutes or until toothpick comes out of center completely clean.
        Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
        For glaze:.
        Melt butter in saucepan.
        Stir in 1/4 cup of the rum and sugar.
        Boil 5 minutes, stirring constantly until thickened. Remove from heat.
        Stir in remaining 1/4 cup of rum.
        For Frosting:.
        Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
        In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
        Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
        Beat in more rum as needed for desire consistency for frosting.
        To finish cupcakes:.
        Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
        Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
        Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Adapted from food.com

 

Hawaiian BBQ Chicken

This recipe is super easy to make!!!
Not only do you put the chicken in frozen but there are only 3 ingredients!


Prep Time: 5 minutes
Cook Time: 3-6 hours depending on setting
Serves: 2-4

ingredients:
4-6 Frozen Boneless Chicken Breasts
1 Bottle of Sweet Baby Ray’s Original BBQ Sauce
1 20oz can of Pineapple Chunks, drained
directions:

Place the frozen chicken breasts in the crock-pot,
Add entire bottle of BBQ sauce, covering the chicken,
Add drained can of Pineapple Chunks on top,
Cover and cook: 2-3 hours on HIGH or 4-6 hours on LOW
Serve whole breasts with favorite side dish and enjoy!

Slow-Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (about 1/2 of 1-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick & Chunky Salsa
2 cups hot cooked long-grain white rice
1/2 cup Mexican Style Finely Shredded Four Cheese
2 green onions, sliced


 Toss chicken with seasoning mix and flour in slow cooker. Add vegetables and salsa; mix well. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir chicken mixture. Serve over rice topped with cheese and onions.

Broccoli Salad

Ingredients

• 4 cups small broccoli florets ( about 1 1/2 pounds)
• 1 1/2 cups green seedless grapes or 1 1/2 cups red grapes, halved
• 1 cup chopped celery
• 1 cup raisins
• 1/4 cup salted sunflower seeds
• 1/3 cup light mayonnaise
• 1/4 cup plain fat-free yogurt
• 3 tablespoons sugar
• 1 tablespoon white vinegar

Directions

1. Combine the first 5 ingredients in a large bowl.
2. Combine mayonnaise and remaining ingredients, stirring with a whisk.
3. Pour dressing over broccoli mixture, and toss well.
4. Chill for 1 hour.