Rainbow Poke Cake

From: Something Swanky

Ingredients:

• 1 white cake box mix + ingredients listed on box (or make your own batter from scratch
• Food Color Gel
• 1 - 8 oz tub Cool Whip
• 14 oz can sweetened condensed milk
• 15 golden Oreos, crumbled

 

1. Mix the cake batter according to the directions on the box. Divide the batter into six bowls (it comes out to a heaping 1/2 cup per bowl).
2. Dye each bowl of batter a different color (red, orange, yellow, green, blue, and purple).
3. Pour each bowl of batter into a well greased 9x9 cake dish. Don't try to marble or swirl the batter. Just pour each one right into the center of the dish, one on top of the other.
4. Bake according to the directions on the box, approximately 45 minutes. Toothpick inserted should come out clean. Let cool completely.
5. Poke holes evenly throughout the cake (roughly 20 holes). Pour the sweetened condensed milk over top of the cake, trying to fill the holes as much as possible.
6. Spread the cool whip over top of the cake. Sprinkle the Oreo crumbs on top.Cover and chill for at least 4 hours, overnight is really best.

 Verdict:
Thumbs up! Made this as a fun cake for my Dad's 60th birthday this year. It was delicious!!

Ugly Pie

This recipe is from the book "Ugly Pie" by Lisa Wheeler. We got this book from the library and the kids loved it... but they REALLY loved the idea that we could make our own real ugly pie!

Ingredients:

Ugly Crust:
2 1/2 cups flour
1 cup lard (or shortening)
1/2 tsp salt
6-8 Tbsp icy cold water

Ugly Filling:
6 cups peeled, sliced Granny Smith apples
1/4 cup molasses
1 tsp lemon juice
5 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white sugar
3/4 cup brown sugar
3/4 cup red raisins (or Craisins)
1/4 walnuts - chopped fine

For the crust...
First, mix together the flour and salt. Then, using a fork, cut little chunks of that ugly lard into your flour until you get what looks like itty-bitty pea-sized balls. Set aside half this mixture in another bowl for later. Next, sprinkle 1 tablespoon of icy cold water over those pea-sized balls. Gently toss it with a fork. Repeat until your flour mixture forms an ugly ball of dough.

Spread a little bit of flour out on a flat surface (like your kitchen counter). Pat that ball of ugly dough down like you mean business. Then roll it with a rolling pin until it becomes a flat, ugly crust. It doesn't matter if it looks nice and round and pretty. This is Ugly Pie! Place in 9" deep-dish pie plate.

In a large bowl, toss apple slices with lemon juice. Then mix in molasses until apples are completely coated with ugly brown good. Set aside.

In a medium-sized bowl, mix the dry ingredients (flour, cinnamon, nutmeg, white sugar and brown sugar). Add to the ugly apple mixture until everything is nice and moist.

Toss raisins and walnuts into apple mixture. Make sure all ingredients are well coated. Place into pie crust. Your pie should look fairly ugly by now.

Take the crumbly flour mixture you set aside earlier. Sprinkle over the top of the pie. Cover pie with an aluminum foil tent to prevent overbrowning. Bake at 400 degrees for 40 minutes. Remove foil and bake another 20 minutes.

When your pie is done, you will have the most delicious, most beautiful ugly pie you ever saw.

Verdict:
Thumbs up! I loved the idea of making something with the kids that we had just read about. And it really is a delicious pie!

Crock Pot Broccoli Cheese Soup

From: Budget Savvy Diva

Ingredients: 

1 (32 ounce) bag frozen chopped broccoli
2 (10 ¾ ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk

1/2 Teaspoon of Garlic Powder

1 Clove of Minced Garlic

Cheddar Cheese

1 Tablespoon of Butter or Margarine

1/2 Teaspoon of Onion Powder

1 teaspoon black pepper

1 Cup of Chopped Onions

Heat up a skillet on medium heat and melt butter – Sautee onions for about 10 minutes. Add garlic and cook for one minute.

Place all ingredients (except Cheddar Cheese) in the Crock Pot. Cover and cook on low 4-5 hours.

Garnish with cheddar cheese. Enjoy!

Verdict:

Thumbs up!! I love broccoli cheese soup and this is SO simple. I'll definitely be making this version again!

Pumpkin Whoopie Pies

From: Little House Living

Ingredients:

• 3/4 c. brown sugar
• 3/4 c. white or turbinado sugar
• 1 c. light olive oil
• 1 can or jar of pumpkin (or fresh pumpkin)
• 2 eggs
• 1 t. vanilla
• 3 c. flour
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon
• 1 t. pumpkin spice
• 1/2 t. salt

Mix together the sugars, oil, vanilla, and pumpkin. Mix in the rest of the wet ingredients. Then add all the dry ingredients and mix together until just blended.

Put the pumpkin mixture in a plastic bag or a pastry bag. Snip a hole in the corner. Use the mixture and the bag to make circles from the dough. Make these circles on the greased cookie sheet.

Bake for 11 - 12 minutes at 350F. Let them cool completely.

While the cookies are cooling mix together 6 T melted butter, 1 pk(8oz) cream cheese, 1 t. vanilla, and 1 1/2 c. powdered sugar. Put the frosting mixture in a plastic bag or a pastry bag. Snip a hole in the corner.

Drop blobs of frosting on the middles of half of the cooled cookies. Put another cookie on top the cookie and frosting. That's it!

Verdict:
Thumbs up! Oh my goodness, these are so good. It's basically the same recipe I used for my pumpkin roll so it's a very familiar, cozy flavor. As you can see, mine aren't that pretty. I didn't do the pastry bag thing for the cookies because that never works out well for me. You're welcome to do it. Also, I found that the next day (and the next) these cookies were awesome when put in the microwave for about 15 seconds. They will need to be refrigerated, so nuking them will make them taste much better. Of course, your best option is eating them as soon as they're out of the oven! To die for!

Veggie-Beef Chowder with Mozzarella

From: Progresso website

Ingredients:
1 lb lean ground beef
1 bag (12 oz) frozen mixed vegetables
1 can (18 oz) Progresso Recipe Starters creamy portabella mushroom cooking sauce
3/4 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

In a saucepan, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in 1/4 tsp salt and all remaining ingredients except cheese and croutons. Heat to boiling. Reduce heat; simmer uncovered 8-10 minutes, stirring occasionally, until vegetables are tender.

Sprinkle 2 tablespoons cheese in each soup bowl; fill bowls with chowder. Sprinkle with croutons.

Verdict:
Thumbs up! I know the pictures don't do it justice. Trust me, this is one of the easiest soups you'll throw together, but the flavor is amazing! I will absolutely make this one again and I definitely recommend it to you!

Crash Hot Potatoes

From: The Pioneer Woman

Ingredients:
New potatoes
Olive oil
Kosher salt
Black pepper
Herbs
Cheese

Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.

Next, generously drizzle olive oil on a sheet pan.

When the potatoes are tender, place them on the cookie sheet, giving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes. Rotate the masher 90 degrees and continue flattening it.

Brush the tops generously with olive oil. Season with salt and pepper. Grab your herbs - chives... thyme... rosemary... whatever is available. Chop finely and sprinkle on top.

Cook in a 450-degree oven for 20-25 minutes.

Verdict:
Thumbs up! Of course I added cheese to ours because in our house it is a sin not to add cheese onto a potato. Or anything else, for that matter. These are an awesome quick fix except for the boiling of the potatoes, and of course they're delicious. What could go wrong with a recipe like this??

Pepperoni Pizza Puffs

From: Lick the Bowl Good

Ingredients:

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt
• pinch of red pepper flakes 
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Verdict:

Thumbs up! Look, you really can't go wrong with these ingredients, right? This is a simple recipe that is great for parties, appetizers, or church dinners. I will definitely make it again and highly recommend it!