Original Dirt cake Recipe

To contact us Click HERE










Original Dirt cake Recipe
A great dirt cake recipe to try !
INGREDIENTS

• 8 ounces cream cheese
• 2 tablespoons margarine
• 2 boxes instant vanilla pudding (3-ounce)
• 3 cups milk
• 16 ounces Cool Whip®
• 1 large package of Oreos

INSTRUCTIONS
# Cream together the cream cheese and margarine. In a separate bowl, mix
together vanilla pudding mix and milk.
# Mix cream cheese and pudding mixture together. Add softened cool whip. In blender, crush Oreos. Layer into an 8-10 inch pail. First cookies, then cream mixture.
# Decorate with silk flowers or plants or gummy worms. Keep refrigerated. The dirt cake recipe is ready to serve....enjoy !
dirt-cake-worm-pie recipe

Dirt Cake Or Flower Pot Pudding Recipe

To contact us Click HERE
Dirt Cake Or Flower Pot Pudding Recipe
Ingredients
* 1 lg. pkg. Oreo cookies
* 1/2 stick butter
* 1 c. powdered sugar
* 8 ounce. cream cheese
* 3 1/2 c. cool lowfat milk
* 2 Packages instant French vanilla pudding mix
* 16 ounce. Cold Whip

DIRT CAKE PIE INSTRUCTIONS

1. First of all crush cookies in food processor (leave icing in cookies) set aside. Cream together - butter, powdered sugar and cream cheese.
powdered sugar
2. Mix together lowfat milk, pudding mix and Cold Whip...Enjpy the dirt cake !

Flower Dirt Cake Recipe

To contact us Click HERE
Flower Dirt Cake Recipe
INGREDIENTS

• 1 Flower pot
• 1 Garden trowel
• 3 Gummy worms (or plastic)
• 1 Plastic flowers, bunch
• 16 oz Oreo cookies
• 1/2 c Butter, softened
• 8 oz Cream cheese, softened
• 1 c Confectioner's sugar
• 1 t Vanilla
• 2 pk Inst choc-fudge pudding (4oz)
• 3 c Milk
• 12 oz Whipped topping,1 tub thawed

DIRT CAKE PIE INSTRUCTIONS
# The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff.
# The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it.
# May be followed by a worm dug out of the “dirt”. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.
# First of all crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended.
# And then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the “cake” together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs.
# Next is to refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel.
# Serves 10 to 12 person...enjoy the dirt cake !.

Dirt Cake Recipe 1

To contact us Click HERE
Dirt Cake Recipe 1
INGREDIENTS

• 4 tb Softened butter
• 8 oz Softened cream cheese
• 2 sm Boxes vanilla
• Instant pudding
• 3 1/2 c Milk
• 12 oz Cool Whip
• 1 lb Oreo cookies (2 rows,
• Save 1/3 of the cookies
• For the top of the pot)
• 1 lb Box Vienna fingers
• (1 1/2 rows)

DIRT CAKE PIE INSTRUCTIONS
# Blend butter and cream cheese. Mix pudding and milk. Combine both mixtures together. Add Cool Whip into above combined mixture. Crumble the Oreos fine .
# Crumble fine the Vienna fingers. Using a decorated pot or any clean flower pot of your choice, line bottom of pot with tin foil. Cover with Oreo cookie crumbs. You can then alternate the 2 groups with cream mixture, ending with Oreos.
# Add gummy worms (and/or gummy bugs) by pushing a straw or even a pencil
into the top to make a hole so you can shove a gummy worm into the
dirt.
# You may add a silk flower or whatever in the middle. Serve as a centerpiece and enjoy the dirt cake ! Nice !.

Oreo Dirt Cake Recipe

To contact us Click HERE
Oreo Dirt Cake Recipe
INGREDIENTS

• 20 oz Cream-filled chocolate
• Sandwich cookies; (oreo)
• 1/4 c Butter or margarine
• 8 oz Cream cheese
• 1 c Confectioner's sugar
• 3 1/2 c Milk
• 2 pk Instant pudding mix;
• -4-serving
• French vanilla flavor
• 8 oz Frozen non-dairy
• Whipped topping; thawed
• Clean flowerpot or cermaic
• -pot
• Plastic flower
• Gummy worms

DIRT CAKE PIE INSTRUCTIONS
# First of all crush the cookies in a large plastic bag using a rolling pin; or use a food processor to crush the cookies. Set aside. Cream together butter, cream cheese and confectioners' sugar.
# In another bowl, cream together the milk, instant pudding mix and thawed whipped topping. Combine the two mixtures; mix well.
# Next is to line a clean flowerpot (see note) with plastic wrap or aluminum foil. Fill pot with alternating layers of cookie crumbs and pudding mixture, beginning and ending with cookie crumbs.
# And then cover top of pot with foil or plastic wrap. Freeze. Before serving, insert a flower in the middle. Place a few gummy worms on top for decoration.
# Use a trowel as a serving spoon. Serve for  10 to 12 persons.

CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

To contact us Click HERE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts at -- room temp.
1 large Egg white
1 1/2 tablespoons Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vingear
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with -- garlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a
single chopstick (not an egg beater or whisk). Stir chicken pieces into
egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they
are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.

To contact us Click HERE
When preparing pasta, it is important to add salt to the pot of water. Seasoning will impregnate the pasta more efficiently while it cooks. Salting the pasta after cooking it does not allow it to hold seasoning that well.

If serving salad, keep the dressing on the side, rather than pouring it on the salad. Let people add what they want to their salad. Offer many different types of salad dressing as well. Buy fish and meat on the bone. All of the bones can be stored in freezer bags, so you can use them at another time.

When preparing a large family dinner, do some prep work the night before to decrease stress and leave time for you to enjoy everyone. Chop veggies, prepare a sauce, or marinate meat before heading to bed. You will save a lot of time, and feel much less stressed when you have to cook.

Grilled fruit is surprisingly delicious. Try grilling melons, peaches or even apple chunks. Use a skewer to thread them. Place the fruit directly on a grill and allow it to cook until grill marks are visible. Then, serve them atop grilled pound cake or ice cream.

To quickly cut herbs, bind herbs together and snip with scissors. When cut in this way, these herbs will have a lighter, fresher appearance.

Set the oven timer as well as a watch timer. If you use a watch or a cellphone as a timer, you will be sure to hear the alarm go off even if you are out of the kitchen.

It is a good practice to place cut potatoes in a bath of cold water for about half and hour, before frying in order to get crispy fries. The soaking process will reinforce the vegetable fibers, and they will be better able to withstand heat when you fry them.

Over-salting a meal or a sauce is a very common cooking mistake, and there is an easy way to deal with it. Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes absorb the excess salt. If the dish you are making is tomato-bases, just put more tomatoes in it to cut the saltiness, and cook them until tender.

Becoming a good cook takes research and practice. Some people naturally love cooking, while others need a push. They just need a little information. By reading this article, it is possible to become the cook you have always wanted to be.

Try the following pointers because of the GHD Hair Straighteners, you possibly can got better design. Where's the absolute right place to use all the New GHD IV Purple?





Cooking Tips To Use For Great Meals At Home by PAKER MONLER

CHOCO COCONUT CAKE

To contact us Click HERE

1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar

In bottom of 8 x 12 inch pan, spray real good with Baker's Joy. Will not stick if you use this. Spread the coconut in pan, then pecans on coconut. Mix cake by directions on the package and spread over pecans. Mix cream cheese, oleo, and sugar; mix until smooth and creamy. Add this over cake mix as best you can, it will be stiff. Bake at 350 degrees until tests done. But do not overcook. This is rich and delicious.

BLACK BOTTOM PIE

To contact us Click HERE
--GRAHAM CRACKER CRUST:--
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

--FILLING:--

1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.

TWINKIE CAKE

To contact us Click HERE

1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla

Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

HUMMINGBIRD CAKE

To contact us Click HERE
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake. Very good.

"To The Moon" Chili

To contact us Click HERE
Serving Size : 6 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1 package Chili-o seasoning mix
1/2 cup Water
1 can (14-1/2oz) whole tomatoes -- cut up
1 can (16oz) Kidney beans -- drained
1 tablespoon Cayenne pepper sauce
1 Red pepper, chopped -- optional
1 Green onion, chopped -- optional
1 Shredded cheddar cheese -- optional

In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.

Alexander Espresso

To contact us Click HERE
1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate
Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2

Alpine Carnival

To contact us Click HERE
2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 1/2 c Boiling water
1/2 c Whipping cream, whipped
Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water. Divide sugar mixture between coffee glasses and top with a dollop of whipped cream. Makes 2 6 oz servings.

BANANA BREAD

To contact us Click HERE
2 eggs
1 1/4 c. mashed bananas (about 3)
1 c. sugar
1/2 tsp. salt
1 tsp. soda
1/2 c. melted shortening or margarine
2 c. flour
1/2 c. nuts
12-inch Dutch oven.  Preheat oven to 350 degrees.  Mash bananas first,
 then add all other ingredients.  Bake 45 minutes to 1 hour.   
(To cook outdoors on campfire, put 10 coals on top of Dutch oven
8 coals on bottom.  This equals 350 degrees.) 

Fried Potato, Bacon, Corn Chowder

To contact us Click HERE

8 slices bacon, cut into 1" pieces 2 cups cubed potatoes1 cup chopped onion1 cup sour cream1-1/4 cups milk1 can cream of chicken soup1 can whole-kernel corn, drained1/4 teaspoon pepper.
Cook bacon over medium heat for five minutes in a Dutch oven. Add potatoes and onions. Cook until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Cook until heated through (10 to 12 minutes).

Got this from Sharon Kirk Clifton's blog.

Cranberry Jello Recipe

To contact us Click HERE

2-1/2 cups orange juice 1 tsp.  ground cinnamon 1/4 tsp. ground cloves 1 pkg.  (4-serving size) cranberry Jello 1 cup finely chopped mixed dried fruit (apricots, raisins, dates) 1 cup  chopped walnuts, toasted 1 Tbsp. grated orange or lemon peel (optional)  Mix juice, cinnamon and cloves in medium saucepan. Bring to boil on medium-high heat. Add to dry gelatin in large bowl; stir at least 2 min. until gelatin is completely dissolved. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)  Stir in fruit, walnuts and orange peel. Refrigerate 1 hour or until chilled.  Spoon fruit mixture into 1-quart serving bowl. Serve with cooked chicken, turkey or pork. Or, serve as a dessert sauce spooned over ice cream or pound cake slices.

Chocolate Pumpkin Brownies

To contact us Click HERE

Chocolate Pumpkin BrowniesMakes: 36 servings Prep: 30 minutesBake: 325°F 1 hour

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut up
• 2 1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 teaspoons vanilla
• 3/4 cup coarsely chopped walnuts, toasted (optional)

Preheat oven to 325 degrees F. 
Line a 13x9x2-inch baking pan with foil,extending foil over the edges of the pan. Grease the foil; set pan aside.
In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with anelectric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar.Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg,the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stirin the 1 tablespoon flour. Set aside.
In a small bowl stir together the 1-1/4 cups flour, the baking powder, andsalt; set aside.
In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stirover low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4cups sugar, beating with an electric mixer on low speed just until combined.Add the 4 eggs, one at a time, beating well after each addition. Beat in milkand the 2 teaspoons vanilla. Gradually beat in flour mixture just untilcombined.
Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixturein several mounds on top of the chocolate batter. Using a narrow metal spatula,gently swirl the cream cheese mixture into the chocolate batter. If desired,sprinkle with walnuts.
Bake about 60 minutes or until center is just set when pan is gently shaken.Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cutinto brownies.
Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Tomato Soup Cake with Cream Cheese Frosting

To contact us Click HERE

 Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten 1/2 c Crisco 1 c sugar 1/8 tsp. salt 2 c flour 1 c raisins 1 tsp baking soda 1 can undiluted tomato soup 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 tsp. baking powder 1/2 c chopped walnuts
Sift dry ingredients, add to melted Crisco and sugar mixture. Add eggand soup mix together. Fold in floured raisins and nuts. Pour into well greasedtube pan and bake for 60 minutes at 350 degrees. When cool frost with CreamCheese Frosting.

Frosting:
Combine 8 oz cream cheese with 1 stick (1/2 cup) softened butter, 1/4cup milk, 1/8 tsp ground ginger, and 1 Tblsp vanilla extract. Beat untilcreamy. Gradually add the contents of a 2 lb bag of powdered sugar, beatingafter each addition. You may or may not have to use the whole bag beforegetting a good, thick consistency.

White Chocolate Cranberry Bars

To contact us Click HERE


1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1-1/2 cups white chocolate chips
1-1/2 cups dried cranberries
1 (14-ounce) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup pecan halves   Pre-heat oven to 350F. In a small bowl, combine graham cracker crumbs and butter until crumbly; press into a greased 13" x 9" baking pan. In a large bowl, combine the remaining ingredients. Gently spread over crust. Bake for 25-28 minutes or until edges are golden brown. Cool on a wire rack. When cooled, cut into bars.
Makes about 30

Ice Cream!

To contact us Click HERE
Creamy, decadent, and rich peanut butter chocolate ice cream. This describes the best tasting ice cream I have ever tried. But not just any brand can make it good. I used to eat it as a kid from a brand called Tillamook. They really knew what they were doing with this ice cream. I enjoy almost any flavor of ice cream. I am not a fan of hard as a rock frozen ice cream so I usually let it sit out for ten minutes until it reaches a softer consistency. I tend to think it tastes better when it isn't so frozen. You really cant go wrong whether it is Gelato, frozen yogurt, soft serve, or even low fat. Ice cream to me, is ice cream!

Whole Wheat Oatmeal Peanut Butter Chocolate Chip Cookies

To contact us Click HERE
2/1/4 cups whole wheat flour (or you can divide half all purpose flour and whole wheat)
2 sticks unsalted butter at room temperature
1/2 cup peanut butter
1/2 cup egg beaters or 2 large eggs
3 packets high fiber brown sugar oatmeal
3/4 cup light brown sugar
3/4 cups white cane sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 package peanut butter chips
1 package milk chocolate chips
Combine salt, baking soda, flour, and oatmeal in a large bowl and set aside. In a large mixer, cream together butter, brown sugar, white sugar, vanilla, and peanut butter. Once fluffy, slowly incorporate egg beaters or eggs. Once well mixed, slowly mix in flour mixture. Gently mix in peanut butter and milk chocolate chips. Drop by a large tablespoon on a baking sheet and bake at 350 degrees for 6 minutes or until barely lightly golden brown. Place inside a cookie jar with a lid to keep them soft and

Fried Peanut Butter and Jelly Dessert

To contact us Click HERE
Sliced pound cake
peanut butter (amount varies)
Seedless strawberry jam (amount varies)
powdered sugar
1/2 tablespoon corn or vegetable oil

Gently spread desired amount of peanut butter on one slice of pound cake. Spread desired amount of jam on the other slice of pound cake and put together to make a sandwich. Heat oil in a skillet over medium-high heat for 1 minute. Add pound cake sandwich to the skillet and cook each side about 1-2 minutes or until golden brown. Heat a heaping spoonful of jam in a small skillet until it forms a runny liquid and drizzle over the pound cake. Top with dusted powdered sugar and enjoy!

Apple Cider Bundt Cake

To contact us Click HERE
For the Cake:

1 box yellow cake mix
vegetable oil and eggs called for on the cake mix box
substitute apple cider or apple juice for water in the cake mix ingredients

For the Glaze:

1 packet apple cider mix
1 cup powedered sugar
1/2 cup butter
1/2 cup milk
1 teaspoon vanilla

Mix all cake ingredients together (don't forget to substitute water for apple cider). Grease a bundt cake pan with non stick spray and light flour. Pour cake batter into bundt cake pan and bake at 350 degrees for 18-25 minutes or until an inserted toothpick comes out clean. Let cake rest in pan for 5-10 minutes. Carefully flip bundt pan upside down on a cake stand on plate. Mix all ingredients for icing together until well mixed and creamy. Icing should have a semi thick consistency. You made add more powdered sugar as needed. Take a spoon and drizzle icing over cake until you have reached the desired amount of icing on the cake. Enjoy
Note: Icing will run down the sides of the cake.
Tip: poke holes in the bundt cake with a knife before pouring the glaze on top to make the cake even more moist

Cookie Dough

To contact us Click HERE
1 package of your favorite cookie dough pre made mix
Ingredients according to package EXCEPT eggs
splash of milk

Mix all ingredients according to package and milk together omitting the eggs. Once well mixed, you have a yummy snack. Add your own favorites like m&ms or chocolate chips to make it your own. Enjoy!

If you want to try some delicious homeade cookie dough truffles that are not pre packaged, I make them. I love the truffles because they are the perfect bite and they are so delicious.

A Special Thanks To Kelly Cardenas salon

To contact us Click HERE
Not only do I recieve the best treatment at this salon for my own needs but they have gone above and beyond to make me a happy customer and friend. I was asked to cater an event this evening with my truffles. I was very honored to do so. I made oreo and peanut butter chocolate. As if asking me to cater wasn't great enough, they are displaying my business cards. What a service. It makes me happy to please people with my food as well as be treated with the utmost respect. Thank you Kelly Cardenas Salon and most importantly, my stylist, Shantel!

Easy Peanut Butter Oreo Cheesecake

To contact us Click HERE


1 package peanut butter oreos
1/2 cup peanut butter
1/3 cup sugar
1 egg beaten
1 teaspoon vanilla
2 packages softened cream cheese
1 oreo pie crust (you can buy this at most grocery stores in baking aisle)

In a large mixer, whip cram cheese until fluffy. Mix in vanilla and peanut butter on low speed. Mix in egg until well mixed. Crumble about 10 oreos (or however many you desire) and pour into the cream cheese mixture and lightly mix. Pour the oreo and cream cheese mixture into the oreo crust and top with about 10 more crumbled oreos. Bake at 350 degree for 30-45 minutes or until middle only slight jiggles. Place in fridge to set and enjoy.

Semi-Homeade Peanut Butter Chocolate Cupcakes

To contact us Click HERE

Cake:

1 package yellow cake mix
1/3 cup peanut butter
1/4 cup oil
1/1/4 cups water
1/2 cups egg beaters or 2 eggs

Frosting:

1 can chocolate frosting
1/4 cup peanut butter
1/2 cup peanut butter chips

Cake:

Mix all ingredients in a mixing bowl and mix for 2 minutes or until creamy. Pour 1/3 cup batter in each cupcake holder and bake at 350 for 18-20 minutes or until inserted toothpick comes out clean. Allow cupcakes to rest in pan for 10 minutes with a dry towel covering them. To create a prettier look with the frosting, cut a corner in a ziplock bag. Add the frosting to the bag and use as a piping bag. It may get messy but it makes frosting the cupcakes easier and prettier. Once all cupcakes are frosted, top with a sprinkle of peanut butter chips. Enjoy!

Frosting:

Mix frosting and peanut butter together in a bowl until well mixed. Use peanut butter chips as a topper

*This picture doesnt show the peanut butter chips. I highly reccommend using them as they add a great flavor and add to the look

"Like" Me Facebook and You Could Win $25!!

To contact us Click HERE
The contest is still here. I need to get a lot more "likes" going on my facebook page. The more people who like me, the more I can share my sweet creations with. Nothing warms my heart more than sharing the things I love with others. Instructions:

1. Copy and Paste the URL to your facebook status and make sure to title it :"like" Julie's Sweet Bites Facebook Page to win.

2. Message me or comment that you did this and you will be entered for the drawing

3. Sit back and the winner will be announced once I hit 200 "likes"

Thank you all so much. This is such a fun thing for me. Cooking is a passion of mine and I love to share the food I love and the recipes.http://www.facebook.com/#!/pages/Julies-Sweet-Bites/151449918295822

Light and Refreshing Cool Raspberry Mousse

To contact us Click HERE

2 cups heavy whipping cream
1/2 cup seedless raspberry preserves
fresh raspberries

In a small saucepan, heat raspberry preserves over medium-high heat until preserves have leted into a liquid consistency. Let it rest off the heat for a couple minutes. In a mixer or blender, pour whipping cream and raspberry preserves in and mix on high until cream becomes fluffy and stiff. DO NOT OVER MIX. Pour into dessert bowls and drizzle with a little more warm raspberry preserve and top with fresh raspberries. Enjoy!

Whole Wheat Almond Vanilla Cinnamon Rolls

To contact us Click HERE

Dough:

1/2 cup sugar
1 teaspoon almond extract
3/4 cup milk
1/2 cup low calorie butter (I use spreadable in a container)
1/1/2 teaspoon salt
2 packages active dry yeast
1/3 cup warm water
2 tablespoons honey
3/4 cups egg beaters or 3 eggs
5/1/2 cups whole wheat flour

Filling:

1 cup brown sugar
1 cup sugar
1/2 cup low calorie spreadable butter (melted)
1/1/2 tablespoons cinnamon
1 teaspoon almond extract

Cream cheese glaze:

1 package softened low fat cream cheese
2 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup evaporated milk

Dough:

In a small saucepan, combine milk, salt, sugar, and butter. Place on low heat and allow sugar to dissolve aqnd butter to melt. Dissolve yeast in warm water and place in mixer. Add honey, and saucepan mixture, eggs, and flour. Mix on speed 2 of a kitchen aide mixer until dough clings to kneading hook. Spray a large bowl with non stick spray and place dough in bowl. Cover with plastic wrap sprayed with non stick spray. Allow to sit in a warm room for an hour or until dough is doubled in bulk. Punch dough down and place on a floured surface. Roll dough out to a rectangle about 10 inches by 6 inches by 1/2-1 inch. Rub melted butter all over the rectangle dough. Pour sugar mixture on top and spread evenly. Tightly roll from the long side to form a large, long roll. cut into 2 inch cinnamon rolls and place each roll in a glass baking dish sprayed with nonstick spray. Lightly smash each roll down with your hand. Cover the baking dish and allow to sit for another hour to allow the rolls to puff up again. Place in a 350 degree oven for 20 minutes or until rolls are slightly browning. Cover the baking dish with foil and allow to sit another 20 minutes. This will allow rolls to cool and moisten while you prepare the glaze.

Sugar Filling:

Mix all ingredients except butter in a bowl. Save the butter for rub on the roll (see above)

Glaze:

Mix all ingredients in a bowl and once it is a thick and creamy consistency, it is ready to be poured on top of baked rolls.

Quick and Easy Sopapillas

To contact us Click HERE

5 tortillas
1/4 cup corn oil
cinnamon sugar (amount depends; read instructions)
whipped cream
caramel

Cut tortillas into small triangles. Heat oil in a large skillet over high heat for 1 minute. Lower heat to medium-high and place tortillas in pan. Be sure all tortillas have been coated with oil. You may use more than 5 tortillas depending on how many people you are feeding. Flip tortilla triangles around in the oil frequently. Once they begin to brown, remove from oil and lightly blot with a paper towel. Place all the tortilla triagles on a serving dish and dust with cinnamon sugar making sure you coat all triangles. Drizzle with caramel and a large dallop of whipped cream on the top. Enjoy!!

*This recipe serves about 4 people

Strawberry Marscapone Cupcakes

To contact us Click HERE

Cake:

1 box white or strawberry cake mix
ingredients for cake as shown on cake mix
1/4 cup marscapone cheese
1/4 cup strawberry syrup

Glaze:

1/2 cup marscapone
1/4 cup strawberry syrup
2 cups powdered sugar
fresh cut strawberries

Cake:
Place all ingredients in a large mixer and mix on medium speed for two minutes or until all ingredients are well incorporated. Pour 1/3 cup of batter into each cupcake tin  lined with cupcake wrappers. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted in the middle. Place a towel over the cupcakes for about 10 minutes to lock in moisture. Pour a spoonful of glaze over each cupcake and place cut strawberries on top. Enjoy.

Glaze:
Mix all ingredients except cut strawberries in a large bowl. Consistency will be a little runny. If it is too runny, you may add more powdered sugar. If it is too thick, you may add more strawberry syrup.