No mixing 7 Layer Bars

Yes, you read it right!

No mixing. No bowls.

All you need is a measuring cup (2 cup size), a 13 x 9 baking dish and the ingredients.

1/2 c butter, sliced (1 stick)

1 1/2 c graham cracker crumbs
1 c butterscotch chips
1 c semi-sweet chocolate chips
1-14 oz can sweetened condensed milk
1 c chopped almonds
1 c shredded coconut
(get it...7 layers)

Preheat oven to 350 degrees.

Place the sliced butter into the 13 x 9 pan. Put in oven to melt. Remove pan.

Sprinkle graham cracker crumbs evenly over bottom of pan.

Then, sprinkle butterscotch, chocolate chips and nuts over crumbs.

Pour condensed sweetened milk over. 
Hint: to make it easier to pour. Heat a bowl of water in microwave, place open can in hot water for a couple minutes.

Sprinkle with coconut.

Bake 25 minutes. Let cool.

Super easy and Yummy too!

There are all kinds of variations to this recipe. Substitute any type of chips or nuts. Add dried cranberries, blueberries, etc.

I made one with white and dark chocolate chips, dried cranberries and walnuts. It was a huge hit.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Cake mix of your choice (I used a Strawberry and a Chocolate recipe)

24 flat bottom ice cream cones

Frosting of your choice (I used a Strawberry and a Chocolate recipe)

Sprinkles or whatever you want to use to decorate

Preheat over to 350 degrees.

Place 9 ice cream cones in an 8 x 8 pan. Fill each cone 3/4 full.

Bake 20 to 25 minutes.

Let cool completely. I put these in the refrigerator overnight.

Put frosting into a piping bag with your choice of tip. Start in the center and swirl to the outer edges. Keep swirling around so that it looks like an ice cream cone. Add sprinkles.

The kids (and quite a few adults) loved these at the Easter Party!

Mooning Bunny Cupcakes

Mooning Bunny Cupcakes

First, make your favorite cupcakes. I chose Strawberry Cupcakes for these.

Prepare frosting. This is my favorite Buttercream Frosting from Wilton.

1/2 c solid vegetable shortening

1/2 c (1 stick) butter softened

1 t clear vanilla extract

4c sifted confectioner's sugar

2 T milk

Instructions:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

To decorate cupcakes you will need:

24 Bunny Peeps

12 Miniature Marshmallows

Edible Grass

Pipe on a base layer of frosting...I tinted mine green.Now, here's the fun part...

Take Bunny Peeps, cut off their heads...Yes, I said it. 

Stick the butt part down into the frosting. 
Cut off the Bunnies ears and use these as feet. 
Cut a miniature marshmallow in half. 
Place a dab of frosting on it and place on the Bunnies Butt. 
I added this really cool edible grass around my Mooning Bunnies.

That's it! Everyone will get a good laugh for Easter!

Bunny Food

 BUNNY FOOD

1 1/2 T butter
3 c miniature marshmallows
3 c rice krispies
1 bag popped microwave popcorn
1 1/2 c stick pretzels, snapped in half
8 oz M & M's
1 c semi-sweet chocolate chips
Chocolate almond bark

Get all of your ingredients together and measured ahead of time. 
On low heat, melt butter in a sauce pan. 
Add marshmallows. Stir constantly until combined and melted.
Remove from heat. Add rice krispies. Stir until combined.
Pour out on a cookie sheet. Roughly flatten out...not too flat though.
Sprinkle M & M's, chocolate chips, pretzels and popcorn on top.
You might want to use your hands for this part...mix it all together.
Roughly flatten out again.
Melt some almond bark and drizzle over the top.

That's it! Sit down and eat fome bunny food.

Happy Easter!

Paprika Cauliflower Soup

Paprika Cauliflower Soup

One of our FAVORITE soups and super easy to make too!

Dumplings:

1 1/3 c flour

2 t salt

1/2 c unsalted butter (chilled and cubed)

4 eggs (beaten)

In a bowl stir together the flour and salt; add butter. Using your fingers , rub into flour until pea-sized crumbles form. Add eggs. Stir until dough forms. Refrigerate until ready to use. 

It will look like this - 

Soup:

4 T unsalted butter

3 T Hungarian hot paprika or Hungarian sweet paprika (depending on taste)

1 large onion, finely chopped

2-3 stalks celery, chopped

8 c vegetable or chicken stock

1 large head cauliflower cut into florets

6 medium carrots, chopped

1 t sweet basil

1 t crushed red pepper (optional, if you do not use the hot paprika)

1 small bunch parsley, chopped

Salt & Pepper to taste

Heat butter in a large stock pot over medium heat; add paprika, onion and celery. Cook until soft, about 5 minutes. Add stock, cauliflower, carrots, basil and red pepper. Bring to a boil. Reduce heat to medium, cook stirring occasionally until vegetables are tender, about 15 minutes. Add parsley.

Time to add the dumplings. Using a 1/2 t measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally until dumplings are cooked through, about 3 minutes.

Spoon it into some bowls and enjoy!

Easy Homemade Egg Noodles

Homemade Egg Noodles

This recipe is super easy and so yummy! It took me about 15-20 minutes in prep time and then another 10 minutes to cook the noodles. How easy is that?!

4 eggs (slightly beaten)
2 1/2 cups flour
1 t salt

2 T olive oil

Mix all ingredients together. It should be slightly sticky to the touch, but, not too sticky. Add more flour if needed. Pour half of mixture out onto floured surface. Roll 1/16 inch thick. Be aware that they will plump up 2x their thickness when cooked.

*I use this wonderful device on my rolling pin, Rolling Hills Rolling Pin Rings from Amazon.com. They cost less than $7 (so worth it). The rings are for standard rolling pins and do not work well on French rolling pins.

Cut noodles 1/4 to 1/2 inch width, which ever thickness you want (it's not an exact science). A zyliss pizza wheel works really great for this step. usa.zyliss.com/pizza-wheel

this is half the recipe after cutting

Cook 10 minutes in salted water, chicken stock or the way I did, 

directly in my pot of Turkey Wild Rice & Mushroom Soup

(I cooked in small batches using a straining tool...don't know what else to call it).

Remove and drain.

Ready to add to soup, stroganoff or eat them all by themselves.

DELICIOUS! And so easy...you might never buy noodles again.