Real Salt Lake Soccer Jersey Fondant Birthday Cake

by penji1

Real Salt Lake Soccer Jersey BIrtthday Cake

Haven’t made a fondant cake in awhile, Courtney has been so busy with her promotion to manager at work and I haven’t been brave enough to tackle any on my own but when my friend Heather texted and asked for this one, I thought I could probably to it on my own.  I found the tshirt cake pan at Michaels which made this a whole lot easier.  The cake is just a chocolate cake mix with an extra egg and a small box of chocolate pudding added in, the frosting is our standby Buttercream icing and the fondant is Wilton, also from Michaels.  It came out pretty good although I did have trouble cutting out the Real logo, the fondant was so gooey!  Heather reported back that her friend Damon loved the cake and that it was the best fondant cake they had ever tasted so success!!

Loaded M&M Oreo Cookie Bars

by penji1

Loaded M&M Oreo Cookie Bars

These were the second treat for the big shindig for the boys from church.  I actually preferred these to the Snickers bars but then, like I said, I’m not a Snickers fan.  The recipe comes from “Averie Cooks”.

1 cup butter (2 sticks), melted

2 eggs

2 cups brown sugar, packed

2 tablespoons vanilla

2 cups flour

1 (8 oz) bag of mini Oreos

1 (8 oz) bag of M&Ms

1  Preheat oven to 350.  Line 9 x 13″ pan with foil and spray with cooking spray.

2  Melt butter in microwave for about 1 minute.

3  Let butter cool for a minute or two then add eggs, brown sugar, vanilla and whisk until smooth.

4  Add flour and stir just until combined.

5  Stir in Oreos and 1/2 of the M&Ms.

6  Pour batter into prepared pan and smooth top.

7  Evenly sprinkle remaining M&Ms over top and then press them into batter.

8  Bake for 20 – 25 minutes or until top is set and edges are slightly firm.

Snickers Brownie Bites

by penji1

Snickers Brownie Bites

And now the treats for Bob’s party for the boys.  These little beauties come from “Six Sisters’ Stuff” and I am told that they did indeed taste like Snickers.  I tried one but I’m not really a Snickers fan so wouldn’t know but they were really yummy.

1 box brownie mix plus ingredients to make brownies

1 jar marshmallow creme

1 cup smooth peanut butter

1 package caramels, unwrapped

1 tablespoon milk

1 1/4 cups dry roasted peanuts

1/2 package chocolate almond bark

1  Preheat oven to 350.  Line 9 x 13″ pan with foil and spray with cooking spray.  Prepare and bake brownie mix according to package directions.  Cool completely.

2  Combine marshmallow creme and peanut butter until well blended.  Spread mixture over brownies in even layer.

3  Microwave caramels and milk for 1 minute.  Stir then heat for additional 30 seconds until melted and smooth.  Spread caramel layer over peanut butter layer evenly.  Sprinkle with peanuts and press them gently into caramel.  Put brownies in fridge for 30 minutes to set.

4  Melt almond bark according to package directions until smooth.  Cut brownies into 1″ – 2″ squares.  Spoon a teaspoon or two of almond bark on top of each square, spreading with back of spoon.  Top with peanuts that have fallen off bars into pan.  Place bars on foil lined tray to set.

Slow Cooker Beef Barbecue Sandwiches

by penji1

Slow Cooker Beef Barbecue Sandwiches

I am no longer working with the girls at church (BOO!!) but Bob is now working with the boys and this week they had a big event for the boys and Bob asked if I would make some shredded beef for sandwiches and some treats too which will show up soon on here as well.  I found all kinds of recipes for shredded beef but decided to go to Betty Crocker because I almost always have success with those recipes and she didn’t fail me this time either.  I made 9 pounds of this and there was just a tiny little bowl leftover so success!

3 pounds beef boneless chuck roast, trimmed of fat

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

1/2 cup packed brown sugar

1/4 cup apple cider vinegar

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground mustard

2 teaspoons Worcestershire sauce

1 (6 oz) can tomato paste

sandwich buns (I got the Costco ones)

1  Cut beef into 3″ pieces.  Place beef in slow cooker.  Mix remaining ingredients except tomato paste and buns together and pour over beef.

2  Cover and cook on low 8 – 10 hours.

3  Remove beef from cooker using slotted spoon and set aside.  Strain liquid in cooker and return vegetables to cooker, reserve juice.  Shred meat using 2 forks or in your mixer with the paddle attachment.  Return meat to cooker.  Stir in tomato pasta and any reserved juice if needed.  Increase heat to high.  Cover and cook 10 – 15 minutes or until hot.  Serve in buns.

Slow Cooker Salsa Chicken

by penji1

Slow Cooker Salsa Chicken

Here is the main event from our Cinco de Mayo feast and it was yummy.  I made the tortilla bowls with those Costco uncooked tortillas that are so yummy

Tortilla Land Tortillas

and these taco shell makers

Tortilla Bowl Makers

which worked surprisingly well!  I got them at Gordmans for cheap, less than $10, just make sure that you poke the entire surface of the tortillas with a fork before baking otherwise they puff up so much that you really can’t use them as a bowl.

I made a batch of Cilantro Lime Rice and warmed up a few cans of black beans and then this chicken recipe with all the taco salad fixings such as lettuce, cheese, tomatoes, salsa, sour cream, etc and our feast was complete!  The chicken recipe comes from “My Recipes”.

2 pounds boneless, skinless chicken breasts

salt and pepper

1 cup salsa

juice and zest of 1 lime

2 tablespoons chili powder

1 teaspoon cumin

1 tablespoon honey

3 cloves garlic, minced or pressed

1  Spray slow cooker with cooking spray.  Season chicken with salt and pepper and place in slow cooker.  Mix remaining ingredients together.  Pour over chicken and turn to coat.  Cover and cook on low until chicken is falling apart, 3 – 5 hours.

2  Shred chicken with 2 forks or in your mixer with the paddle attachment.  Add juice from crock pot to chicken as desired.

Premium Tres Leches Cake

by penji1

Premium Tres Leches Cake

Here’s our Cinco de Mayo dessert which was outstanding!  I have another Tres Leches cake on the blog that is made from scratch so I wanted to try one made with a cake mix to compare and this is by far the winner, everyone liked this one better, it was moister and fluffier and tastier.  It’s a Betty Crocker recipe and was also very easy to make.

1 box yellow cake mix

1 1/4 cups water

1 tablespoon oil

2 teaspoons vanilla

4 eggs

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

1 cup whipping cream

1 recipe homemade whipped cream, found here

sliced strawberries

1  Heat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  Beat cake mix, water, oil, vanilla and eggs on low for 30 seconds then on medium for 2 minutes.  Pour into pan.

3  Bake as directed on box for 9 x 13″ pan.  Let stand 5 minutes.  Poke top of hot cake with long twined fork all over surface of cake, wiping fork as needed.

4  Stir together sweetened condensed milk, evaporated milk and whipping cream then pour over top of cake.  Cover and refrigerate for at least 1 hour or until mixture is absorbed into cake.  Top with whipped cream and strawberries.

Black Bean and Roasted Corn Salsa

by penji1

Black Bean and Roasted Corn Salsa

First post from our Cinco de Mayo feast last night.  I could not stop eating this stuff, it was so good!  It’s a Betty Crocker recipe.

1 (11.8 oz) bag Green Giant Seasoned Steamers frozen honey roasted sweet corn

1 (15 oz) can black beans, rinsed and drained

1/2 cup (1 small) Roma tomato, chopped

1 medium jalapeno, seeded, finely chopped

2 tablespoons chopped red onion

1/2 teaspoon cumin

1/2 teaspoon salt

2 tablespoons olive oil

1 tablespoon lime juice

1  Cook corn as directed on package.  Cool 10 minutes.

2  Meanwhile combine remaining ingredients in medium bowl.  Stir in corn and mix well.  Cover and refrigerate 1 hour to blend flavors.

One Skillet Ranch Chicken

by penji1

One Skillet Ranch Chicken

Did someone ask for the easiest and fastest dinner ever?  Here’s a contender!  The original recipe comes from “Well Plated by Erin” and her’s was very quick and easy but I made it even a little quicker and easier.

1 (12.5 oz) can chicken, drained

1 packet Hidden Valley Ranch dressing mix, not dip mix

1 (12 oz) package frozen veggies, your choice (I used a package of corn, black beans, onions, peppers and chilies)

1 (14.5 oz) can diced tomatoes, undrained

1 cup Minute rice

1 cup chicken broth

shredded cheddar cheese for serving, other toppings as desired

1  Add chicken, dressing mix and veggies to skillet and cook over medium until ingredients are heated through.

2  Add tomatoes, rice and chicken broth and bring to a boil.  Place lid on skillet, turn heat down to low and let simmer for 5 minutes.   Top with cheese and other toppings as desired and serve.

(Bob and Zach ate theirs in tortillas, I just had mine in a bowl, you can do anything with it!)

Slow Cooker Black Bean and Corn Salsa Chicken

by penji1

Slow Cooker Black Bean and Corn Salsa Chicken

This could not have been any easier or tastier!  It’s a Six Sisters’ Stuff recipe and offers so much variety in serving – on tortillas, over rice, over chips with extra cheese for nachos, or just in a bowl all by itself.  YUM!

2 cans black beans, rinsed and drained

2 cans corn, drained

1 package taco seasoning

4 – 5 chicken breasts

1 cup salsa

3/4 cup water

garnish toppings as desired such as lettuce, shredded cheese, sour cream, avocado, tomatoes, hot sauce, etc

Put beans, corn, taco seasoning and water in crock pot and stir until seasoning is dissolved.  Place chicken breasts on top and spread salsa over chicken.  Cook on high for 4 hours.  Shred meat (in your mixer with the paddle attachment is the easiest way) and serve as desired. Any leftovers can be frozen and saved for a future meal.  When ready to use, let thaw then cook on low in crock pot for 2 – 3 hours.

This recipe can also be prepared as a freezer meal – place beans, corn, seasoning, chicken, salsa and water in a gallon ziploc bag and freeze.  When ready to use, place bag in refrigerator overnight to thaw and then follow cooking instructions above.

Friday Night Nacho Bake

by penji1

Friday Night Nacho Bake

I made this the other night for dinner, it wasn’t Friday but I felt good about it.  It’s a Betty Crocker recipe and was tasty and easy and, as almost always, I changed it up a bit so check the link for the original recipe.

1 pound hamburger

1 bag frozen corn, black beans, onions, peppers combo

1 (16 oz) jar thick n chunky salsa 3 cups cheese (I used a combo of cheddar and mozzarella because that’s what I had on hand)

1 (11 oz) bag tortilla chips

assorted toppings as desired, lettuce, tomatoes, green onions, sour cream

1  Heat oven to 375.  In large skillet, cook beef until juices run clear, strain grease if excessive.  Add bag of veggies and cook for an additional 4 – 5 minutes until tender.

2  Add salsa and 1 1/2 cups cheese, stirring gently to combine.  Spoon into ungreased 9 x 13″ baking dish.

3  Crush tortilla chips over mixture in pan then sprinkle with remaining cheese. 4  Bake uncovered 25 – 30 minutes or until heated through.  Let stand 5 minutes before serving.  Top with desired toppings. Friday Night Nacho Bake