Valentine's Day Bento Lunches

I LOVE VALENTINE'S Day (are you sick of hearing this yet?) because you can take any ordinary food, shape it into a heart and instantly you have created a festive holiday lunch-Yeah! My girls told me the heart sandwich was best sandwich ever. I decided not to bother telling them it is excatly the same kind they request on a regular basis. I guess my magical heart-cutting skills add pizzazz and alter taste buds too, who knew?!

HAPPY VALENTINE'S DAY!

Happy Valentine's Day Continued...

Gee, did I already mention that I LOVE Valentine's Day?!!!! I Totally do. Maybe it's because 1.) I met my husband on Valentine's day? Sappy I know. Or 2.) maybe it's because it revolves around my favorite color pink? Or 3.) maybe it's because I can do cheesy things [As posted below] ALL WEEK LONG?! I'll go for option 3...

Valentine's Day Crepes

Could this really get any cuter?! I saw this idea here several weeks ago and just couldn't really sleep soundly until I made them!  It sounds kinda of silly, but I thought they were so cute I could hardly contain my excitement to share these with my kids.  Lucky for me, I have three girls who were equally giddy over them and made me feel like a pretty cool mom!  I LOVE girls when it comes to anything cutsie-they have been trained to know exactly when to cue in with the right comments-yeah!

These were super simple and I just covered the top with a large conversation heart before sprinkling with powdered sugar.  I also filled with a cream cheese filling and then used the left over crepes and filled with Nutella for their lunches the next day.  I also really love the crepe recipe I grew up with, so although it is similar to the one I found online, this is my go-to crepe recipe.

Crepes

1 cup flour

1 1/2 cup milk

2 eggs

2 tbsp sugar

1 tbsp oil

1/8 tsp salt

Makes: 10-12 medium crepes

-Add all ingredients to a blender and blend until evenly mixed.  I usually add liquid first to keep dry ingredients from clumping around the edge of the blender.  Also, if I want extras, I usually double the batch.

-Heat a skillet over medium heat and spray with a small amount of non-stick cooking spray.  Once pan is heated, gently pour a small amount of batter into the center of pan and tip to spread batter around to coat the whole bottom of the pan.  Once several bubbles have formed on the top of the crepe, flip and cook for 30 seconds to 1 minute longer.  

-Top with your favorite pancake toppings.  My girls love fruit and whipping cream or cinnamon-sugar and whipping cream.

Here is the recipe for the Cream Cheese filling.  It is thick, and if you want it to be a little less dense, add 1 cup whipped cream.

Cream Cheese Center:

1 8 oz package cream cheese

3 Tbsp brown sugar

1 tsp vanilla

Soften cream cheese, add brown sugar and vanilla and mix until smooth.  Add whipped heavy cream if desired.  Place a few tsp of topping in center of crepe, roll up and top with fruit.

Serve on a polka dot platter and ENJOY!

Homemade Lasagna

Valentine's Day Romantic Dinner #3: 

ITALIAN

I have a couple of 'foodie' friends who lived in Italy for awhile and have introduced me to some AMAZING food I am in love with.  This Lasagna recipe is one of them, this is definitely worth the effort.  It is loaded with homemade-gooey cheesy goodness and by far my favorite lasagna!  I have had several varieties of lasagna in my life with layers of cottage cheese and ricotta etc..., but this in my opinion surpasses them all. Yum...if it wasn't currently 10pm, I might even be tempted to make it now!

Lasagna

Red Sauce:

2-4 tbsp extra virgin olive oil (enough to generously cover bottom of sauce pan)

5 cloves garlic, minced

1 small onion, chopped

1- 28 oz can crushed tomatoes

1-1/2 tsp sea salt

1 tsp brown sugar

handful of fresh basil leaves

1/3 cup cream

1/3 cup fresh parmesan, grated

8 oz italian sausage (optional)

-In a medium sauce pan over medium heat, add olive oil, onion and garlic and cook just until onions are soft and blonde in color and garlic lightly browned.

-Add: canned tomatoes, sea salt and brown sugar.  Reduce heat and simmer over low heat for 45 minutes or put in a crock pot on low for 1-2 hours, stirring occasionally.

-Tear basil leaves by hand (to release flavor) and simmer 10 more minutes.  At this point add more salt or brown sugar to taste if desired.

-Add heavy cream and freshly grated parmesan and simmer 5-10 more minutes. Remove from heat until ready to layer.

-If desired, brown italian sausage separately and add to mixture, or cook sausage with onion and garlic and reduce amount of olive oil. 

Bescamela (White Sauce):

2 Tbsp butter

2 Tbsp flour

1 cup whole milk

Salt (to taste)

dash of nutmeg

-In a sauce pan, melt butter over medium heat, once melted, add flour, stirring quickly and cook 1 minute, but don't let flour brown. Whisk milk in, in small drizzles to avoid a lumpy sauce. Once mixture is smooth, cook to slightly thicken, and add salt and nutmeg.  

-Set aside until ready to layer.

Lasagna:

1 package Barilla Lasagne Noodles, No Boiling Required

Fresh mozzarella, shredded 1 to 1-2 lbs, depending on how cheesy you want it

1/2 cup fresh parmesan

Red sauce

White sauce

-To assemble: Cover an 8x8 pan with a thin layer of red sauce. Place 3 noodles side-by-side to cover the length of the pan (if necessary, break one noodle in 1/2 length wise.

-Cover noodle layer with red sauce, then a layer of shredded mozzarella, then top with a layer of white sauce.  Cover with a second layer of noodles, but turn the noodles lengthwise in the opposite direction of the first layer of noodles.

-Repeat process two more times for a total of 3 layers.  

-Layer with a last (4th) layer of noodles and end with topping the final noodle layer with red sauce and parmesan cheese only.

-Bake in oven at 375 degrees for 25 minutes or until brown and bubbly.  Watch carefully because the fresh lasagna cooks much faster and can burn easily.

NOTE: This recipe is slightly labor intensive, so if you have freezer space, I recommend doubling the recipe and making a second batch to freeze for another day. Just place the frozen lasagna directly in the oven when ready to serve and double (maybe even triple) cooking time.

ANOTHER NOTE: This lasagna is also fantastic with fresh basil (broken by hand) and added to each red sauce layer.

Valentine's Day Cheesecake

Valentine's Day Romantic Dessert #3: 

ITALIAN

I LOVE to bake desserts, especially if they revolve around cheesecake and dense brownies, but I knew last Valentine's Day I didn't have time to make a full dessert but wanted something fun and chocolately, but easy to make...well, look no further my friend!  This was super simple and only required a few ingredients...that is if you buy a frozen cheesecake like me (shhh-don't tell!)

To make this cheesecake, simply unwrap enough hershey kisses to cover the outside edge of the cheesecake.  Create a heart with a fruit filling the center of the cheesecake and drizzle hot fudge over the top of the kisses for a little extra 'cute'ness.

OR...

You can take the more labor-intensive, but also very satisfying route...and make your own cheesecake!  I am sure I will have a million more cheesecake recipes to post, but here is one that is supposed to be a copy-cat of The Cheesecake Factory original cheesecake.  This is a light-fluffy cheesecake, compared to most that are heavy and dense, but nonetheless is equally as tasty!

Plain Cheesecake Recipe: altered slightly from here

Crust:

1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:

-Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:

- All the filling ingredients should be at room temperature.

-Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

-Add the sugar a little at a time and continue beating until creamy.

-Add one egg at a time and beat after each egg.

-Add flour, vanilla and lemon juice, mix well.

-Add the sour cream and beat well.

-Pour cream cheese mixture into the springform pan.

-Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.

-When time is up turn oven off, prop open oven door and leave in oven for one hour.

-Remove from oven and let cool then refrigerate for 24 hours.

-Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

-Serve with your favorite toppings: fruit fillings, whipping cream, chocolate or caramel sauce etc...Enjoy!

P.F. Chang's Mongolian Beef

Valentine's Day Romantic Dinner #2: 

ASIAN

Here is a mock-recipe I found for P.F. Chang's mongolian beef. There are several varieties for this recipe all over the internet, but here is the version I like best, with a few personal changes. It is easy to cook fairly quickly and looks super gourmet and tastes great.  It is a balanced combination of sweet and salty and is neutral enough to please most people, but looks like a meal that takes hours! 

Mongolian Beef

2 teaspoons vegetable oil

½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup brown sugar
vegetable oil , for frying
1 lb filet steak
¼ cup cornstarch
2 large green onions, green partly only and cut into 2-inch strips

-Make the sauce 1st by adding the 2 tsp vegetable oil in a medium saucepan over medium-low heat.

-Add ginger and garlic to pan, then quickly follow with soy sauce and water to prevent burning.

-Add brown sugar to sauce and increase temperature to medium and bowl for 2-3 minutes to thicken sauce slightly.

-Remove from heat and prepare meat.

-Cut meat in long 1/4-inch strips.  Place in a bowl with the cornstarch and coat evenly. 

-Heat a pan of oil about 1/4-inch deep over medium heat.  Once hot, add steak, and cook for no longer than 2 minutes, do not fully cook meat, it should appear slightly gray but browned around edges.  

-Using a large slotted spoon, remove meat and place on a paper towel.

-Return sauce back to heat and add meat, cook until sauce is heated through and slightly thickened, about 10 minutes, then add green onions.

-Serve over rice.

Lemon Bar Cheesecake Squares

Valentine's Day Romantic Dessert #2: 

ASIAN

Alright, this isn't totally asian, but hey it pairs well with the Asian dinner. However, it is also fun to serve a fortune cookie after the meal, especially on Valentine's Day. I love cheesecake, as you probably have discovered through my saying it a hundred times already, but I also LOVE lemon bars.  I was having guests over and couldn't make up my mind on which to make, so I decided to make both!  My oldest daughter said and I quote, "It tastes like a layer of crust, a layer of lemon and a layer of cheesecake." In other words, I succeeded!  It is good, but just make sure not to over cook the cheesecake layer because it is better slightly 'tender.' And it is best cooked the night before serving.  The strawberry sauce is a perfect compliment of flavors to this dessert.

Crust:

2 cubes butter, melted

2 cups flour

1 cup powdered sugar

-Turn oven to 325 degrees. In a 9x13 pan, mix butter, flour and sugar.  Press into the bottom of the pan until evenly covered.  Bake for 12 minutes OR until just before edges turn a slight brown.

Lemon Center:

4 eggs 

2 cups sugar

4 tbsp lemon juice

4 tbsp flour

Place ingredients in a blender and blend until smooth.

Cheesecake:

3-8 oz cream cheese, softened to room temperature

14 oz sweetened condensed milk

3 eggs

2 tsp vanilla

In a mixing bowl, mix cream cheese until smooth, add milk, eggs and vanilla.  Set aside.

Layers:

-Once crust has cooked, pour the cream cheese layer on top.  Spoon a 1/3 of the lemon sauce into different dots on the cheesecake mixture.  

-Set remaining lemon center aside. Return bars to oven and cook about 20 minutes, or until cheesecake mixture looks spongy and set slightly on top.  

-Once, most set, pour remaining mixture over top and cook an additional 30 minutes or until cheesecake barely starts to brown and cracks slightly.  

-Cool to room temperature and refrigerate over night.

-Serve topped with strawberry sauce.

Strawberry Sauce:

1 cups strawberries, fresh or frozen

1/2 cup sugar

Blend strawberries and sugar together, drizzle over cut bars and serve on a polkadot platter!

Pork Barbacoa Salad

Valentine's Day Romantic Dinner #1: 

MEXICAN

I like salad, I like taco salad, I LOOOOOOVE this salad.  Admittedly before being introduced to this recipe (several years ago) I wasn't much of a pulled pork fan (or any shredded meat for that matter.) But I came to my senses and now I really like it!

Now, this recipe can be a little time consuming because there are several components that make it amazing, but most steps can easily be cut out (i.e. buying fresh salsa, guacamole, pre-cut lettuce, etc)

I can promise it is worth making!  And if your family likes mexican food, they will like this!  If they aren't fans of salad, serve it as a burrito, or cook meat and make taquitos with it.

This salad was created to imitate Chipotle (if you live in the midwest) or Cafe Rio (if you live out west) and several other burrito chains I'm sure. Since it was created to imitate, there are several versions floating around amongst friends, in the end they are fairly similar, but I will share too of my favorite, the longer one is my favorite.

TO ASSEMBLE SALAD: (Added to the top for grocery shopping purposes)

-Heat tortilla slightly

-Top with meat

-Cheese.  

-Black beans-warmed ( I use a can rinse beans and add 2 tbsp. salsa before heating)

-Rice

-Lettuce (romaine works well)

-Salsa

-Dressing

-Sour cream (if desired)

-Guacamole (if desired)

-tortilla strips (usually sold in salad aisle by croutons)

Alright, finally, enough said on to the recipe...

Pork Barbacoa (recipe #1)-from friend Sam

5-6 lb. pork roast (I prefer tenderloin)

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

-Place meat in crock pot, cover half way with water and cook 12 hours (over night.) 

-In a separate bowl, add remaining ingredients.  The actual chilies from the adobo sauce can    be tossed. Add mixture to meat, stir and cook 4 more hours.

-Shred meat, stir and cook an additional 2 hours.  

NOTE: It is a lot of 'waiting' time, but not super labor intensive and the extra work makes the meat super tender and delicious!

For a quicker version...

Pork Barbacoa (recipe #2)-from sis-in-law Melinda

2.5 lbs Pork                                                                       

(I usually just used pork tenderloin –                

but if you think another part works                           

better, use that.)                                                      

2 tsp. meat tenderizer  (or 1 cup Coke, and

    only 1 cup brown sugar instead of 2 cups)

2 cups brown sugar

1/3 cup ketchup

1/3 cup soy sauce

2 cloves garlic (crushed)

-Combine ingredients and slow cook 6-8 hours on low in a crock pot. Shred with forks before serving.

Pico De Gayo Salsa

1 can diced tomatoes                                                     

     (Mexican style with lime and cilantro)                

1 small purple onion, chopped

1/2 bunch Cilantro, chopped

1/2 tsp salt

-Mix and refrigerate until ready to serve.

Lime Rice

1 cup rice                                                                         

1 Tbs butter                                                                        

2 cups Chicken broth                                                     

1 clove garlic minced

1 tsp lime peel (optional)

1/8 tsp pepper

1/2 cup Cilantro, chopped

-Saute rice and butter until rice is golden brown. 

-Add in broth, garlic, lime, pepper. Bring to a boil and let simmer 20 minutes or until rice is to your liking. 

-Stir in Cilantro.  

NOTE: If using a rice cooker, skip the saute step and simply add all ingredients to cooker and cook as you would regular rice.

Dressing

2 cups mayo                                                                       

1-2 c. chopped cilantro                                                      

2 minced garlic cloves                                                      

2 Tbs. white vinegar                                                      

¼ c. Milk (or instead of vinegar and milk                  

     use, 1/3 cup buttermilk)   

1 jalapeno (without seeds for milder flavor)

1/2 tsp pepper

1/2 tsp salt

1 pkg ranch dressing (3 tbsp)

3 tomatillos (green tomatos found in produce section, but they have a husk around them)                                                                         

-Peel tomatillos, wash well to get rid of 'sticky' feel and blend everything together, and refrigerate. Best if made one day in advance.

Yum, Yum, and YUM!!!!

NOTE: So it sounds like a lot of work, but it's really not bad and well worth it I promise!  And like I said, if you don't like any of the ingredients listed, just omit them!

Fried Ice Cream Bars

Valentine's Day Romantic Dessert #1: 

MEXICAN

Fried Ice Cream can be so much fun to eat in a restaurant, but it's even better when you make it fairly quickly at home, minus the frying! This recipe is fun, fast, creative and will please most palates, it's a great twist on the concept of fried ice cream and tastes really similar to the real thing!

Fried Ice Cream Bars

1/2 cup butter
3/4 cup brown sugar
1 tsp cinnamon
1-1/2 cups coconut
1 cups finely chopped pecans (almost crumb-like)
3-1/2 cups Rice Krispies
1/2 gallon vanilla ice cream

- Leave ice cream at room temperature while following the remaining steps:
- Preheat oven to 300 degrees.  In a 9x9 pan (or 9x13 for a thinner bar) melt butter in oven.
-While butter is melting, mix together sugar, cinnamon, coconut, pecans and Rice Krispies in a separate bowl (keep this bowl for mixture after toasting for less dishes.) Once butter is melted, stir the ingredients in pan with butter until evenly coated.
-Return to oven and bake about 25 minutes, or until ingredients browns slightly, stirring half way through.
- Let mixture cool about 5 minutes.  Leave enough mixture in the pan to lightly cover bottom, transfer remaining mixture to a bowl.
- Scoop out ice cream into several scoops, coating the entire pan, spread and flatten evenly with a wooden spoon.
-Top with remaining mixture and return to freezer until ready to serve.
-Cut into bars and serve with whipping cream and drizzled caramel sauce.

Pretzel Bites

Super Bowl Super Big Hits

This recipe was my very first attempt at baking soft pretzels. EASY. DELICIOUS. This recipe is from Mel's Kitchen and would go great with a variety of dips (plain, or with cinnamon and sugar). I dipped the pretzel bites in Mel's Kitchen's Hot Chorizo and Cheese Dip. This is sure to please all your football fans!

Click here for recipe and tutorial!

Super Bowl Sweet Treat: Twix Bars

Super Bowl Super Big Hits

I have to warn you, these taste almost the same (maybe slightly better) as your favorite candy bar! I found this recipe on Pinterest, from Sugar and Spice by Celeste and was slightly skeptical, but oh wow!

Source: King Arthur Flour

Twix Bars

Ingredients:

Shortbread Layer:

1 cup (2 sticks) salted butter, at room temperature

1 cup confectioners' sugar

2 teaspoons vanilla extract

2 cups King Arthur Unbleached All-Purpose Flour

Caramel Layer:

2 cups caramel, cut into small chunks

3 tablespoons heavy cream

Chocolate Layer:

3 cups chopped milk chocolate or dark chocolate, melted

1 tablespoon vegetable shortening (optional)

Directions:

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

Sweet Heat Popcorn Chicken

Super Bowl Super Big Hits

Although we typically eat these tasty little chicken bites served over rice as a main meal, we often serve them as an appetizer because they are SUPER good all by themselves!  They do have a kick, but as long as they are served to the weak-hearted with a glass a milk or side or side of ranch/blue cheese dressing and celery they will survive!...And these will probably be a big hit! Even my kids love these (though in my defense I have corrupted them, and in our home, the more heat the better...oops, mom's fault!) 

NOTE: There are several variations of this recipe floating all over the internet.  The first one I ever used, was pretty much the same ingredients plus Karo Syrup, it had a slightly stickier consistency, but with the brown sugar, I don't really think it is needed.

ANOTHER NOTE: I used to slave away and coat my own chicken, then when I was gone one night, my husband made them with frozen breaded chicken strips, and I've never looked back, these are quick to make when using already breaded chicken, though I prefer the popcorn chicken because I like the bite-size pieces best, but any will work.

Sweet Heat Popcorn Chicken

1/3 cup Frank's Brand Hot Sauce (trust me, this one works best)

1-1/2 cup brown sugar

1 Tbsp water

Breaded chicken strips or Popcorn chicken

-Mix ingredients in a sauce pan and cook over medium heat.  Cook until sugar is completely dissolved and mixture thickens slightly.  Remove from heat.

-Place Chicken strips in a 9x13 baking dish.  Bake chicken according to packaged directions.  Once chicken is done, gently pour a small amount of sauce over chicken and return to oven for 3-5 minutes until bubbly.  Remove from oven and coat with remaining sauce.  Serve warm.

ANOTHER ANOTHER NOTE: If serving as an appetizer, they are great coated, but sauce can also be made just for dipping,

ANOTHER ANOTHER ANOTHER NOTE: IF YOU THINK YOU CAN TAKE THE HEAT-haha, my family's favorite way to eat these, though it's typically too hot for guests, is a 2:1 ratio.  Two parts brown sugar to 1 part hot sauce.  Still adding water because it helps liquify slightly.

Enjoy!

Dill Dip

Super Bowl Super Hits

I decided to add a fun recipe to go with vegetables (okay if it's a super bowl party, honestly this dip is probably more likely going to be served with chips, but at least I included vegetables, right?!) Either way, when placed in front of a hungry crowd, it will go quickly... very quickly. If you want to extend the feeding capability, and try the AWESOME-ness with potato chips, thicker chips with ripples, usually work best. This recipe, though adjusted slightly, came from my sister-in-law, a very talented cook (and I'm sure many more of her recipes will follow...)

Dill Dip

1 3/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon Dill weed
2 Tablespoons Parsley Flakes
2 Teaspoons minced dried onion
1 Teaspoon seasoning salt

-Mix together.  Chill for 30 minutes.  Serve with vegetables and or chips.

Chocolate Peanut Butter Cream Cookies

Super Bowl Super Big Hits

These cookies are STUFFED with a perfectly creamy, extra peanut butter-y center, that when enclosed with a top and bottom chocolate cookies will fulfill just about any sweet craving you might have. 

NOTE:  Had I thought of this soon enough, for a Super Bowl party, it would be cute to make these, fill a small zip lock bag with a little of the cream center, cut a small hole on the bottom of the bag and draw the football 'stitching' on top of the cookie... maybe next time!

Peanut Butter Cream Chocolate Cookie Sandwich

1 package devil’s chocolate cake mix

3/4 stick butter

1 cup chocolate chips

¼ cup milk

2 eggs

-Melt butter with chocolate chips in microwave for 1 minute.  Stir and melt 30 seconds more if needed.  Add butter/chocolate mixture to cake mix, eggs and milk.  Mix well.  Stir in 1 cup chocolate chips. Take one tablespoon of mixture at a time and shape into round balls.  

I actually suggest making them smaller, because they are rich AND you won't feel as guilty snitching more than one!

-Place on a greased cookie sheet or parchment paper and bake @ 350 degrees for 10-12 minutes or until cookies crack and are cooked thoroughly.  Let cool.

Peanut Butter Center Mix

¾ cup Peanut butter

1- 8 oz package cream cheese

¼ cup butter or margarine

3 cups powdered sugar

1 tsp vanilla

-Mix well, place in frosting bag and squeeze into the center of one upside down cookie, top with a second cookie and gently press down to allow cream center to slightly bulge out.

Funnel Cakes

Super Bowl SUPER Big Hits

Well, if you plan to fix the recently posted Jalapeno Poppers, and you already have some oil heated (and assuming you gave up on your New Year's Resolution to eat more healthfully...) I would hate to see any good oil go to waste, so why not make Funnel Cakes?!  These are really easy to make, they don't create a lot of dirty dishes and something I bet would be unique to any Super Bowl party!

Funnel Cakes


3 eggs
2-1/4 cups of milk
1/3 cup of sugar3 cups flour
1 teaspoon of vanilla
1 Tsp cinnamon
1/4 Tsp salt
2 Tsp baking powder


-Heat oil, at least 1 inch thick in a skillet over medium high heat, to about 375 degrees.  


-In a medium bowl, mix together dry ingredients first, form an indent in the middle of dry ingredients, add wet ingredients and mix together gently before incorporating with dry ingredients.  Place liquid in a squeezable container (like a ketchup bottle, pancake pen etc) OR place in a pastry bag with a large round tip.
-Batter will be runny.  When oil is hot, drizzle batter in a crisscross pattern to form a 4-5 inch round funnel cake.  Cook until lightly brown, flip and cook again until even in color, place cooked funnel cake on a paper towel and sprinkle with powdered sugar.  Serve warm.