Snickerdoodle Sheet Cake

1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 T. baking powder
1/2 tsp. salt
1 T. cinnamon (I added an extra tsp)
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk

Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon (I used 1 tsp)
4 c. powdered sugar
milk, if needed to reach desired consistency

1.Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.


For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

I got this recipe from one of my favorite blogs eatcakefordinner

Chocolate Toffee Sheet Cake

sorry horrible picture my flash went crazy on the cake :)

2 cups flour
2 cups sugar
1/4 teaspoon salt
1/4 cup (heaping) cocoa powder
2 sticks salted butter
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

For the Icing:
1 3/4 stick Butter
1/4 cup (heaping) cocoa powder
7 Tablespoons Milk
1 teaspoon vanilla extract
3 1/2-4 cups Powdered Sugar
1/2 cup finely chopped pecans (optional)
2/3 cup toffee bits

Directions:

For the Cake:
Preheat oven to 350ºF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt. Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow mixture to boil for 30 seconds. Remove from heat and pour over flour mixture and stir it in to cool down the mixture.
In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined. Pour batter into the prepared sheet cake pan and bake at 350ºF for 20 minutes.

For the Icing:
While cake is in the oven, it's time to make the icing. Melt butter in a medium saucepan over medium high heat. Add the cocoa powder and whisk to combine. Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined. Next add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spreading it lightly with a spatula).

I got this recipe from mylifeasamrs It was super yummy and it was gone fast at the party. I think that the only thing that I would change is to add more toffee chips to the frosting.

Cream Cheese Lasagna

1/2 box of lasagna noodles
32oz pasta sauce
1/2 lb. Italian sausage
1/2lb ground beef
2 cloves garlic
1 med chopped onion
1 16oz container cottage cheese
1- 8 oz. packages cream cheese, softened
2 1/2 cups shredded mozzarella cheese
3/4 cup shredded parmesan cheese
Italian Seasoning

1.Preheat oven to 375 degrees F. In a large sauce pan, brown the sausage,beef,onion and garlic over medium heat, breaking into small pieces with a wooden spoon.
2.Once the meat is fully cooked, add the pasta sauce and simmer for 10 minutes.

3.Boil the noodles in a large pot of salty water, according to package instructions.
4.Spray an 9X13 inch baking dish with non-stick spray. Smear 9-10 noodles with an equal portion of cream cheese.
 assemble lasagna: One large scoop of meat sauce on the bottom, 3-4 noodles across (cream cheese side up), 1/3 of the mozzarella and parmesan.1/3 of the cottage cheese Repeat. After the third layer of noodles with cream cheese, pour the rest of the sauce over the noodles before adding the last layer of the mozzarella and parmesan. Sprinkle the top with Italian Seasoning.

Bake uncovered for 25-30 minutes—until the cheese is toasty and the sides are bubbling. Wait at least 10 minutes before cutting.



I got this recipe from aspicyperspective I added a lot of my own stuff to this recipe but it was super good I loved the taste of the cream cheese in the pasta. Would make again.

Italian chicken Pasta

• 8 ounces uncooked penne pasta(I used whole wheat)
• 1 lb chicken breast diced up
• 1 small green pepper sliced
• 1/2 cup chopped onion
• 1 garlic clove, minced (I used 2)
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 cup halved cherry tomatoes
• 1 can (8 ounces) pizza sauce
• 1/2 teaspoon Italian seasoning
• 1/3 cup shredded part-skim mozzarella cheese

1.Cook pasta according to package directions; drain. In a nonstick pan, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. 

2.Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutritional Facts 1-1/3 cups equals 288 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 96 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat

Loved this. Used whole wheat noodles. Left out the mushroom and used 12oz low sodium pizza sauce.left out the Italian season and added another clove of garlic. Simple to make and loved the cherry tomatoes in it. Great light healthy pasta. Will add zucchini next time.

Healthy Strawberry Banana Pancakes

1 cup flour
1 Tbsp. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Greek no-fat plain yogurt
2 eggs
2 Tbsp butter melted
1 ripe banana, mashed
1 cup diced ripe strawberries
1/2 tsp. vanilla extract
Oil or spray oil for cooking

1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, and salt in a medium bowl; then whisk yogurt,  mashed banana, vanilla extract and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil,  fold in strawberries.

1. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

I got this recipe from frombeyondmykitchenwindow. (Topped mine with some sugar free syrup)

Patriotic Bundt Cake

1 box (15.25 ounces) white cake mix + ingredients on box (eggs,oil,water)

1 box (3 ounces) Strawberry Jello, dry

1 box (3 ounces) Berry Blue Jello, dry

1 container white frosting (I used cream cheese flavored)

red and blue food coloring (optional)

1.  Preheat the oven to 350 degrees. 

2.  Make the cake batter according to the directions on the box. Then pour 1/3 of the cake batter into a greased bundt pan.  Then split the remaining cake batter pouring in half into one of the bowls and pouring the other half into another bowl.  

3.  Reserve one tablespoons of Strawberry Jello mix and mix the remaining Strawberry Jello mix into one bowl of the cake batter until combined.  Then pour the strawberry cake batter on top of the white layer. 

 

4.  Reserve one tablespoons of Berry Blue Jello mix and mix the remaining Jello into the one of the remaining 1/3 of cake batter until combined.  Pour the blue cake batter on top of the red and white layers, making sure to cover both layers.  

 

5.  Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Allow the cake to cool for 20 minutes then invert the cake onto a plate and allow to completely cool.  

 

6.  Once the cake is completely cooled, frost the bundt cake.  Microwave the frosting for 15-30 seconds or until a little bit melted.  Then split the frosting into thirds.  Stir one tablespoon of the reserved strawberry jello into 1/3 of the frosting.  Stir one tablespoon of the reserved berry blue jello into 1/3 of the frosting. Leave the other 1/3 of frosting white. ( I also added some food coloring so that it made the colors darker) Spoon each 1/3 of frosting into a small ziploc bag and cut the corner off with scissors.  Then drizzle the frosting onto the bundt cake, alternating the red, white, and blue colors. 

Patriotic Tie Dyed Fudge

2 1/2 cups sugar
1/2 cup butter
5 oz evaporated milk
2 cups marshmallow creme
8 oz white chocolate chips
red and blue food coloring(I used Wilton Christmas red and Wilton Royal Blue food gel coloring)



1.Line a 8x8" baking dish with foil. Spray the foil with non-stick cooking spray. Set aside.
2.In a large pot, combine the sugar, butter and evaporated milk. Cook over medium heat, stirring frequently. When it comes to a boil, stir constantly for 5 minutes. Add in the marshmallow creme and the white chocolate chips. Stir until smooth. 

3.Divide the mixture into 3 bowls. Tint one red, one blue, and keep the third white. Pour the red fudge into the prepared baking dish, followed by the white fudge, then the blue fudge. Use a knife to drag through the mixture, combining to form the marbled effect. Let cool completely before cutting.

I got this recipe from tasteandtellblog It was super quick and easy to make. Just make sure that its fully cooled before you try and cut it and leave it chilled. 

Red White and Blue Jello Whoopie Pies

2 white cake mixes

2 eggs

1 C butter, melted

2 T water

1 small package blueberry jello

1 small package raspberry jello

1/2 t red food coloring gel (I used Wilton Christmas red)

1/2 t blue food coloring gel (I used Wilton royal blue)

Frosting:

2 T butter, softened

4 C powdered sugar

6 T milk

dash of salt

1 t vanilla

1.To make the red dough combine one of the cake mixes with 1/2 C melted butter, 1 egg, 1 T water, raspberry jello and the red food coloring. Mix until everything is well combined and you have the color you like. You can add a bit more food coloring gel if needed.

 2. Make the blue dough by following the directions in step 1 just add the blueberry jello and blue food coloring this time.

3.Roll them into 1 1/2 inch balls and place them on a sprayed cookie sheet. Bake for about 8-10 minutes at 350 degrees Watch them closely. then let them finish cooking on the hot sheet for about 3 minutes.

1. Put all ingredients for the frosting in a medium sized mixing bowl and beat for about 2 minutes, or until the frosting is the desired consistency. (add a bit more powdered sugar if it’s too thin. Add a bit more milk if it’s too thick)

2. Frost the underside of each blue cookie, then add a red cookie to it.

I got this recipe from

jamiecooksitup They were such a fun treat and so simple to make. You could use any flavor red or blue jello you want.  This recipe makes 30 whoopie pies.

 

Blackberry Lemonade Cupcakes

 

 

 

1 box white cake mix

3 eggs

1/3 C. oil

zest of 2 lemons

1/4 C. lemon juice

1 tsp vanilla extract

3/4 C. milk

1/2 C. sour cream 

 

Lemon Glaze:

lemon zest

1/4 C. lemon juice

1 2/3 C. powdered sugar 

 

Blackberry Buttercream:

1 C. butter, softened

4-5 C. powdered sugar

1/4 C. blackberry puree (blackberries thrown in the blender, blend, then run through a strainer to remove seeds)

Extra blackberries for decoration

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a separate bowl and set aside.

3. In a large bowl combine eggs, oil, zest, lemon juice, vanilla, milk and sour cream until smooth.

4. Stir in cake mix. 

 

5. Bake for 17-22 minutes or until an inserted knife comes out clean.

6. Glaze: Combine all ingredients in a bowl (using a whisk or fork is easiest).

7. Buttercream: Beat butter until smooth. Add enough powdered sugar to make the frosting stiff, then slowly add in blackberry puree 1 Tablespoon at a time until you reach your desired consistency.

8. Spoon glaze over cooled cupcakes and let set.

9. When glaze is firm, pipe frosting on top and finish with a fresh blackberry.

Red white and Blue Cookie Cups

One red velvet cake mix
1/3 cup vegetable oil
2 eggs

4 oz. softened cream cheese
1/2 teaspoon vanilla
1/4 cup granulated sugar
4 oz. Cool Whip, thawed

Ripe blueberries
Seasonal Sprinkles


1.Mix together cake mix, oil and eggs. 
2.Place a 1 inch ball in each cup of a mini cupcake pan.

3.Bake at 350* for about 11 minutes

4.Allow to cool for a minute or so and then use a tart press or the back of a measuring spoon to press in the center of each cookie, creating the cookie cup.  Cool compleatly
5.Cream together cream cheese, sugar and vanilla. Fold in Cool Whip until incorporated. Place in a piping bag and fill each cookie cup.

6.Top each filled cookie cup with a ripe blueberry or seasonal sprinkles

4th of July Candy Popcorn

 7-8 cups of popped corn for each color
1/2 cup butter each for the red and blue popcorn
1/4 cup corn syrup each for the red and blue popcorn
1/2 cup granulated sugar each for the red and blue popcorn
1 tsp vanilla each for the red and blue popcorn
1 small box red jello ( I used the jolly rancher cherry flavored jello)
1 small box blue jello( I used the jolly rancher blue raspberry flavored jello. I also added a little food coloring to darken the blue color)

 White chocolate chips melted (You can either cover the white popcorn in chocolate or just drizzle it over the top)

1. Seperate the popped corn into three separate bowls removing any unpopped kernels.
2. Make one color at a time. Melt the butter in a pan.Add in the corn syrup and sugar and still to dissolve.Add in the vanilla and jello and stir to dissove completly let it thicken for 2 min.

3. Remove from heat and stir into one of the popcorn bowls and mix well. When fully mixed pour onto wax paper sprayed with non stick spray and let harden. Once hardened break into chunks.

 4. Repeat process with second color.

5. For the white popcorn melt the white chocolate chips in the microwave until smooth. Mix into the white popcorn and let harden up on wax paper. (I also added some sprinkles while the white chocolate was still wet)

6. Once all the popcorn is hardened up and broken into pieces add to a bowl and enjoy.

Make one color at a time.
Melt your butter, add in the corn syrup and sugar and let it begin to thicken.  Add in the vanilla and dry jello packet and blend completely, let it thicken about 2 minutes. Remove from the heat and pour 1/2 of your caramel mixture over the popcorn. Add the other 3 cups of Popcorn to the bowl. Add the remaining caramel and stir quickly to cover all the popcorn. Spread it out on a cookie sheet to cool. Break it apart and place in bags, cups, canning jars or just place it in a bowl for everyone to jump in and enjoy. - See more at: http://itssoverycheri.com/2012/07/09/summer-olympics-popcorn-treats/#sthash.mVZC3H6o.dpuf

You will need:

• 6 cup of Popped Popcorn for each color (Red White and Blue)

• 1/2 cup of Butter (each) for the Red and Blue Popcorn

• 1/4 cup of Corn Syrup (each) for the Red and Blue Popcorn

• 1/2 cup of white granulated sugar (each) for the Red and Blue Popcorn

(I like using white sugar for this popcorn because the brown sugar can change the color of your flavored popcorn.)

• 1 tsp of vanilla for the Red and Blue Popcorn

• 1 package of flavored jello – 1 box for the red (I picked Cherry) and 1 box for the Blue (I picked the Berry Blue)

OPTIONAL: You could do a drizzle of white chocolate over the plain popcorn if you wanted to do something WHITE on that popcorn.
OPTIONAL: You can add food coloring to your caramelized mixture if you want a more intense color.
Pop your popcorn and place 3 Cups (1/2 of your popcorn) in a bowl.
Make one color at a time.
Melt your butter, add in the corn syrup and sugar and let it begin to thicken.  Add in the vanilla and dry jello packet and blend completely, let it thicken about 2 minutes. Remove from the heat and pour 1/2 of your caramel mixture over the popcorn. Add the other 3 cups of Popcorn to the bowl. Add the remaining caramel and stir quickly to cover all the popcorn. Spread it out on a cookie sheet to cool. Break it apart and place in bags, cups, canning jars or just place it in a bowl for everyone to jump in and enjoy.
- See more at: http://itssoverycheri.com/2012/07/09/summer-olympics-popcorn-treats/#sthash.mVZC3H6o.dpuf

You will need:

• 6 cup of Popped Popcorn for each color (Red White and Blue)

• 1/2 cup of Butter (each) for the Red and Blue Popcorn

• 1/4 cup of Corn Syrup (each) for the Red and Blue Popcorn

• 1/2 cup of white granulated sugar (each) for the Red and Blue Popcorn

(I like using white sugar for this popcorn because the brown sugar can change the color of your flavored popcorn.)

• 1 tsp of vanilla for the Red and Blue Popcorn

• 1 package of flavored jello – 1 box for the red (I picked Cherry) and 1 box for the Blue (I picked the Berry Blue)

OPTIONAL: You could do a drizzle of white chocolate over the plain popcorn if you wanted to do something WHITE on that popcorn.
OPTIONAL: You can add food coloring to your caramelized mixture if you want a more intense color.
Pop your popcorn and place 3 Cups (1/2 of your popcorn) in a bowl.
Make one color at a time.
Melt your butter, add in the corn syrup and sugar and let it begin to thicken.  Add in the vanilla and dry jello packet and blend completely, let it thicken about 2 minutes. Remove from the heat and pour 1/2 of your caramel mixture over the popcorn. Add the other 3 cups of Popcorn to the bowl. Add the remaining caramel and stir quickly to cover all the popcorn. Spread it out on a cookie sheet to cool. Break it apart and place in bags, cups, canning jars or just place it in a bowl for everyone to jump in and enjoy.
- See more at: http://itssoverycheri.com/2012/07/09/summer-olympics-popcorn-treats/#sthash.mVZC3H6o.dpuf

You will need:

• 6 cup of Popped Popcorn for each color (Red White and Blue)

• 1/2 cup of Butter (each) for the Red and Blue Popcorn

• 1/4 cup of Corn Syrup (each) for the Red and Blue Popcorn

• 1/2 cup of white granulated sugar (each) for the Red and Blue Popcorn

(I like using white sugar for this popcorn because the brown sugar can change the color of your flavored popcorn.)

• 1 tsp of vanilla for the Red and Blue Popcorn

• 1 package of flavored jello – 1 box for the red (I picked Cherry) and 1 box for the Blue (I picked the Berry Blue)

OPTIONAL: You could do a drizzle of white chocolate over the plain popcorn if you wanted to do something WHITE on that popcorn.
OPTIONAL: You can add food coloring to your caramelized mixture if you want a more intense color.
Pop your popcorn and place 3 Cups (1/2 of your popcorn) in a bowl.
Make one color at a time.
Melt your butter, add in the corn syrup and sugar and let it begin to thicken.  Add in the vanilla and dry jello packet and blend completely, let it thicken about 2 minutes. Remove from the heat and pour 1/2 of your caramel mixture over the popcorn. Add the other 3 cups of Popcorn to the bowl. Add the remaining caramel and stir quickly to cover all the popcorn. Spread it out on a cookie sheet to cool. Break it apart and place in bags, cups, canning jars or just place it in a bowl for everyone to jump in and enjoy.
- See more at: http://itssoverycheri.com/2012/07/09/summer-olympics-popcorn-treats/#sthash.mVZC3H6o.dpuf