Raspberry Cheesecake Popcorn

Hello Everyone!  I was babysitting recently, and brought this as a snack.  The kids went absolutely bonkers.  It was quite funny actually.  I personally thought the popcorn was too rich to eat as much as they did, but kids don't really care!  The only problem is you have to eat all in one day, or it get really stale.  Although, I'm not sure if you all think that is a problem!

Raspberry Cheesecake Popcorn

4 cups popped corn

8 oz. vanilla Candi Quik, or almond bark

1 pkg. raspberry Jello mix

1 pkg. cheesecake pudding mix

Directions

Line a large cookie sheet with parchment paper.

Combine jello and pudding mix.

Melt chocolate.

Mix together three tablespoons jello pudding mixture and chocolate then drizzle over popcorn.  Toss, and refrigerate for five minutes.  Enjoy! 

The popcorn was extremely enjoyable.  I think that it was one of the fastest, simplest recipe I have ever done!

Tomato and Lime Macaroni Salad

Hello, everyone! I hope you are all doing well! Today I have a simple, yet very delicious recipe. I was experimenting with macaroni salad one day when I came up with this. This is a perfect side dish for a potluck or just to eat at home! The lime adds the perfect taste. I was really happy with the way it turned out, and I'm really excited to share it with you today! Some people like more or less seasonings in theirs, and, to be hones, I didn't measure mine. I would say add them in to taste. 

Enjoy! 

                                   Tomato and Lime Macaroni Salad

     

                               Elbow macaroni noodles, cooked

                               1/2 medium onion, chopped

                               1 can diced tomatoes, drained slightly

                               Italian dressing, to taste

                               Italian seasoning, to taste

                               salt, to taste

                               lime juice, to taste (I personally like a lot in mine!)

                                              

Mix all of the ingredients together in order. Mix it well, making sure everything is well seasoned. Serve warm or cold and enjoy! I think chicken would make a great addition to this as well! 
We would love to hear how you like our recipes! Leave a comment below if you try it and let us know how it turned out!  

Carrot Cake

Hello everyone!  We all know how hard it is to get kids to eat vegetables.  I have found another recipe that disguises vegetables, and kids love it.  Well, my little brother does anyway.  So does my dad.  Actually, carrot cake is his favorite cake.  This one is not a spice filled as some other recipes, however, the spices can definitely be tasted.  My mom thought it could be more carroty, but she loves her veggies.

Carrot Cake

1 lb. shredded carrots

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

a dash ground ginger

1/2 teaspoon salt

1 teaspoon vanilla

6 large eggs, room temp

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

1 cup vegetable oil

Frosting

8 oz. cream cheese

5 T. unsalted butter, softened

1 T. sour cream

1/2 teaspoon vanilla extract

1 1/4 cups powdered sugar

Directions

Preheat oven to 350*.

Grease pan.

Grate carrots.

Combine dry ingredients.

Whisk together eggs, oil, vanilla, and sugars.  Add dry ingredients.  Stir in carrots. 

Bake cake for 35 to 40 minutes, rotating halfway through, or until done.  Cool.

Combine cream cheese, butter, sour cream, and vanilla until smooth.  Add powdered sugar and process until smooth.  Refrigerate until needed.

Once cake has completely cooled, frost.  Enjoy!

My family heartily enjoyed this cake!  My little brother kept on coming back for more!  I think my favorite part of the cake was the cream cheese frosting, but that is only because spice cake is not my favorite.  My hope is that you and your families will enjoy this veggie filled cake, and will continue to come back for more recipes!

Fried Squash

Hello, everyone! I don't know about you, but I love fried things. I know, they are really bad for you, but sometimes it's just too hard to resist. If you have a bunch of leftover squash from your garden, or if you just share my love of fried foods, this recipe for fried squash is perfect. It is best when it's still hot and crispy. Enjoy! 

 Fried Squash

                                          1/2 cup cornmeal

                                          1/4 cup flour

                                          1 cup milk

                                          1 egg

                                          pinch of salt

                                          1 medium squash, sliced

                                          oil, for frying

Mix all of the ingredients in a bowl until smooth. 
Heat up the oil in a frying pan. You could probably also use a deep fryer, but this method is less messy.
Dip each piece of squash in and fry in the hot oil until brown and crispy, turning to cook each side. 
Drain on paper towels, and enjoy! 
These were really good. I hope you make them and enjoy them too! 

Breadsticks

Hello everyone!  Today's recipe is breadsticks.  They are no-where near the caliber of Olive Garden's, but are still good.  When I made these, I baked a few of them with cinnamon sugar sprinkled over the top.  This is one of those recipes that can go either way, which is handy, because then you can make them to go with breakfast.  You probably shouldn't though, it wouldn't be very healthy!  Although, who am I to talk?  I eat pumpkin pie for breakfast after Thanksgiving!  Anyway, on to the recipe!

Breadsticks

6 oz. water, room temp.

1/4 teaspoon salt

2 cups all purpose flour

1/2 teaspoon sugar

1 1/2 teaspoons active dry yeast

1 egg, beaten

cinnamon sugar, optional

Directions

Put all ingredients into a bread maker, except egg and cinnamon sugar.  Press start/stop to clear display.  Select dough setting. Press start/stop.  When unit display reads 0:00, press start/stop and remove dough.

Preheat oven to 450*.

Line a cookie sheet with parchment paper.

Divide dough into 9 equal pieces.  Roll each into an 8-inch rope.  Place on cookie sheet.  Brush with beaten egg.  Sprinkle with as much cinnamon as desired.  Bake for 12-15 minutes or until done.  Enjoy!

Hey!  I just thought of something else you could do with these!  You could imbed a cheese stick in them and serve them warm, so that it would be like bosco sticks!  If you do try that, leave a comment to tell us how they turned out!  I hope you all enjoy these!

Pumpkin Spice French Toast

Hello, everyone! Sorry the post is late...the internet was down all day yesterday, so I couldn't post until today! I made this pumpkin spice french toast the other day when I was feeling so autumny. (It's a new word... :)) The weather has been perfect, and I couldn't resist the urge to make pumpkin spice something. I love french toast, and with some warm maple syrup, this is perfect. 

                               
                                     Pumpkin Spice French Toast

                                             1 cup milk
                                             3/4 cup canned pumpkin
                                             1 1/2 tsp. pumpkin pie spice
                                             3 eggs
                                             8-12 bread slices

Heat a griddle to 350*. 
Combine the milk, pumpkin, spice, and eggs in a medium bowl. Dip the bread into the mixture, letting the excess run off. Fry it on the griddle until brown and crispy on each side. Serve with warm maple syrup and butter. 
Enjoy!! :) 

Cookie Craving Bars

Hello everyone!  One of our pastors just recently moved to Vermont, and before he left we made him this dessert.  A long time ago he had asked that at the next event we make this dish.  Well, the next event at the church ended up being his going away party.  This post is a tribute to you Pastor Neal!

Cookie Craving Bars

Bottom Layer:

1 stick butter

3/4 cup white sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

Middle Layer:

1 family size package of oreos

Top layer:

1 box of brownie mix

Directions

Preheat oven to 375*.

Grease or layer the bottom of a 10x12 pan with parchment paper.

Combine all dry ingredients (excluding chocolate chips) in a small bowl and set aside.

In a larger bowl mix together all wet ingredients, and add half of flour mix at a time stirring well between additions.  Lastly, add chocolate chips and mix well.

Scoop mixture into the bottom of the pan and flatten until the entire bottom is covered.

Layer oreos over cookie mixture.

Prepare brownie batter according to package instructions, and pour over oreos and cookie dough.

Bake for 50-60 minutes or until sides of brownie layer are crispy.  Enjoy!

 Thank you Pastor Neal for everything you did for the church. You and your family will be sorely missed!  We will be praying for you.