The Family Dish & Peanut Butter Frosting

Whew!!!

Would someone like to tell me where July went?!

July was crazy busy around here, we had a lot of fun here and with Bridget!!.....but SO much has piled up on me!!

I have a bit of exciting news to share with you!!

I was asked by Unilever ( the company who has awesome brands such as Breyers, Hellmann's, Knorr, Lipton, Ragu, Skippy, and more) to be a contributor to a new website that they have called “The Family Dish”. The Family Dish is a site with a mission to reconnect families through cooking.



I grew up in a home where our family ate dinner together every night. My husband and I have continued that tradition with our family. Now, with The Family Dish program I can encourage my girls to help cook dinner, and share even more quality time together.

You can find all of the featured Mom contributors on The Family Dish Contributor page. We each will share written posts as well as videos on The Family Dish website showing our hands-on experiences turning cooking in the kitchen with our families into quality time.

You can join the fun as well!!
From July 25 to August 30, 2010, families can enter “The Family Dish Contest” by visiting thefamilydish.com and uploading a video about their best experiences cooking as a family, for a chance to win a Family Culinary Vacation to Orlando Official rules are available at www.thefamilydish.com.

For more quick tips, recipe ideas and to find out what’s cooking in the Unilever Consumer Test Kitchens, follow Lauren, Anna Marie and their team on Twitter @KitchenDishin’.

So, come on over the www.thefamilydish.com and see what’s cookin!

My first post on The Family Dish I shared a YUMMY Peanut Butter Frosting recipe that I put on some chocolate cupcakes for Bridget's visit last week.

They were SOOO yummy!



I made the perfect cupcakes using Dark Chocolate Fudge cake mix and topped with

Peanut Butter Frosting
(printable recipe)

yield: enough for 24 cupcakes

2 cup powdered sugar

2 cup Skippy® Peanut Butter

10 Tablespoon unsalted butter (room temp)

1-½ Tablespoon vanilla bean paste (or vanilla extract)

1/2 tsp salt

2/3 cup heavy whipping cream

In medium bowl, place sugar, Skippy® peanut butter, butter, vanilla, and salt and combine with electric mixer on medium-low speed until creamy. Slowly add cream and beat on high speed until mixture is smooth.

Don't you just LOVE the cupcake wrapper? I made it with my new toy!!! Oh am I LOVING this new toy!! I've been playing with it ALL weekend!!

Don't forget, check back in tomorrow for a fabulous giveaway......{squeal} I can hardly wait! (It may just have to do with how I was able to cut my cupcake wrapper!)

UPDATE: you can enter the giveaway here...for your own Silhouette Craft Cutter! {$300 value}

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays, Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday, Delicious Dishes and Cupcake Tuesday,

Made by You Monday , Foodie Friday

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*Disclosure- This post was created in connection with my appointment as an Ambassador in Unilever’s Family Dish Program. For more great ideas, go to www.thefamilydish.com.

Caramel Dipped Pretzel Rods

Today is MY big day! I'm SO excited to be a part of the Holiday Bake, Craft, and Sew Along with dozens of fabulous bloggers. Make sure you head on over to A Southern Fairy Tale to see how I make Caramel Dipped Pretzel Rods.

Be sure check out the other holiday gift and craft ideas being posted daily! Or click here to see all past projects in one place and all of the creative bloggers involved! Get started on your projects now and lose the stress during the holidays!!

**If you're wondering about my visit with the ADORABLE Ms. Bridget.....I hope to get a post together for you real soon!! A 2 day visit was NOT long enough! lol

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Grilled Sandwiches - Panini

We LOVE grilled sandwiches at our house! There is just something so comforting about melted cheese, meat, and veggies wrapped in a crisp crusted bread. They are very easy to make, and great for hot summer nights when you don't want to heat up the house making dinner. The only limit is your imagination!

Panini (which means 'sandwich' in Italian) is a grilled, pressed sandwich made with a special grill. These sandwiches are easy to eat because they are thin, but bursting with flavor!




You don't have to have a special panini grill, we use our small George ForemanGrill it works perfectly, but I can only make 1 or 2 sandwiches at a time on it.

There is the larger George Foreman Next Grilleration and I bet you could get up to 4 sandwiches on it.

Any way you go, these grills are pretty inexpensive and help you make great sandwiches at home!

Our favorite sandwiches right now:

*Ciabatta bread (or thin sliced Italian bread)
*Chicken (deli sliced, or I really like to buy a rotisserie chicken and pull it apart for sandwiches)
*pre-cooked Bacon
*Cheese - we like Pepper Jack or Sargento Chipotle Cheddar
*Ranch Dressing
*Hot Sauce
*Tomato slice

Preparation:

Slice bread open.

Layer, chicken, pre-cooked bacon, cheese and tomato on one slice of bread.
Spread ranch dressing on other slice of bread and sprinkle with a little hot sauce and place on top.

Grill sandwich on a dual contact indoor grill, a panini maker, or just in a skillet, pressing down gently as the sandwich cooks. When bread is crisp and golden brown, cut sandwiches in half and serve immediately.

Of course these can be made to everyone's liking......in our house, I'm the only one who adds the tomato, my youngest is usually the only one who adds the hot sauce, and my oldest doesn't like the bacon on hers.....But that's what's great about a meal like this, it's easy to let everyone make their own!!

Do you grill sandwiches? I'd love to hear some more flavor combos!

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday,

Delicious Dishes

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Strawberry Lemonade & Homemade "Frosty"

Since we are headed back from our "girls weekend" today, I thought I'd repost a few favorite Summer Time drink recipes we enjoy when the temps start soaring.

Strawberry Lemonade

Strawberries (I bought a 1 pound container and used 3/4 of it)

3/4 cup sugar

3/4 cup lemon juice (I used real lemons and it took 4 large lemons)

2 cups ice cubes

We used our smoothie maker, but you can use a blender. Blend until smooth. Drink immediately. Enjoy!

*********************

Last year Amy from Mom Advice posted how to make Home Made Wendy's Frosty!! See Amy's picture of this chocolate creaminess to the right!

This yummy chocolate summertime treat tastes just like a Wendy's Frosty! The original recipe is from The Hillbilly Housewife's "Magic Milkshake". Be sure to read her post for variations and explanation of ingredients.

Thanks to Amy, I've scored the "coolest mom ever" points by making this frosty treat several times already. So far our favorite has been with a scoop of peanut butter!

Homemade Wendy's Frosty (The Magic Milkshake courtesy of Hillbilly Housewife)

1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purpose (I substitute the corn oil with canola oil & you can read her notes on why you need that non-stick spray)

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. *I make 1/2 the recipe for 2 servings

So pull out your blenders and enjoy some delicious Summer in Glass!

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday,

Delicious Dishes

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Frozen Fruit & Yogurt Rollups

I hope you all had a Fantastic fourth!!

Did you see the guests I had while I was away with family?

Janet shared her BEAUTIFUL Garden and her exciting 4th of July news!
Solving a Garden Trouble Spot

Are you a Mod Podge fan? That stuff is fantastic isn't it?
Amy from Mod Podge Rocks shared a fun project you wont want to miss!


We are still crazy busy here, that's why I LOVE this yummy little treat we've been enjoying.

I first saw this "recipe" at I Blame My Mother,
and Sarah got the idea from Once a Month Mom, who calls them Fruity Breakfast Burrito's.

In the last month I have made 3-4 batches.....we love these THAT much!

Frozen Fruit & Yogurt Rollups
(from Once a Month Mom)

Ingredients:

10 flour tortillas
1-1/2 cups Vanilla yogurt
frozen berries
1/2 cup sugar
1 T. cinnamon
spray butter

Directions:

Mix cinnamon & sugar on a large plate. Spray one side of a flour tortilla with butter, covering the entire surface, then place butter side down on plate with cinnamon and sugar. Press down and move around, coating one side of tortilla in cinnamon and sugar.

Next, place tortilla, sugar side down on another plate. Spread about 1/8 cup of yogurt (I just eyeball this, I don't measure) in a strip a little left of the center. Add some frozen berries (I bought a bag of mixed, strawberries, black berries, raspberries and blue berries- I cut the strawberries up). Roll the tortilla tight and place on a large cookie sheet.

Continue the process with the rest of the tortillas.

Place the cookie sheet in the freezer for about 2 hours. Remove from freezer, cut each tortilla in half and place them in a large zip lock bag and put them back in the freezer for storage.

To Serve:
Take out of bag and eat immediately. You can let them thaw a little bit, but if you let them thaw too long, they're mushy, but can be eaten that way too.

Variations: you can try this with different flavors of yogurt and different fruits. Strawberries and bananas would be good.....just be sure to cut the strawberries up, a whole strawberry is hard to eat when frozen.

Be sure to click over to Once a Month Mom she has step by step pictures that really help understand how to put these together.

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday,

Delicious Dishes

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Red White & Blue Cupcakes!

Some people like to celebrate the 4th of July with barbecues and fireworks....I say,

"Let's celebrate with cupcakes!!"




If you are looking for an impressive treat for your 4th of July celebration, look no further. These Patriotic Cupcakes are too cute, a box cake mix makes it easy and they are sure to be a hit with the kids. Disclaimer - yes, I've heard all the "evil" about food coloring in food.....if this bother's you, please just close this post.

I've seen these cupcakes around the web for a while, like here and here and I've been looking forward to trying them myself! I will to say that I was thrilled with the results! They turned out even cuter than I had hoped for.

Here's what you do:

Mix up a batch of white cake batter, using The Perfect Cupcakes (using a mix)

Divide your white cake mix into 3 bowls.

Add red gel coloring to one, and blue to another.

I highly recommend using the gel-paste food coloring. The color is concentrated, so it does not require a lot to achieve the hue you’re going for. The liquid food coloring from the grocery store will "water down" your batter.

Spoon a little of each color into your cupcake liners, filling about 1/2 full.

Bake at 350° for 20 mins. and let cool.

Next I made a batch of Glory's Frosting

Vanilla Cream Cheese Frosting
(from Glorious Treats)

Ingredients:
½ cup butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1 to 4 Tablespoons heavy whipping cream

Directions:

• *Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

• Add vanilla and sugar and blend on low until combined. Increase to medium speed and beat until it begins to get fluffy. (*I used clear vanilla to keep my frosting nice and white)
  

• Slowly add the cream a little at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)

• I added some bright white gel coloring at this point to make my frosting nice and white.
  

• Beat until fluffy, about 1 minute.

• Pipe onto cupcakes!

To make my icing multi colored, I tried something new this time.

I bought the Wilton Holiday Gels in red and blue and lined the inside of my pastry/decorating bag with 2 stripes of each.



I then filled the bag with my white frosting and piped my cupcakes using my Wilton 1M tip.

I did add some fun patriotic sprinkles to some, that I found in the Dollar Spot at Target a while back, and topped all of them with these little red pin-wheel toppers I picked up at WalMart.

See how fun they look when you bite in!

I'm going to make these again this weekend as our family all gather's at our family log home.

If you more the adventurous type, you may want to pop over to i am baker, and see the incredible cake Amanda "whipped up" *you're in for a treat when she makes an appearance here on TidyMom soon with a fabulous guest post for you guys!!

While we celebrate with yummy food, I cannot help but think about the life of freedom we have today that is due to all of the people who gave (and are still giving) the ultimate sacrifice in order to protect our country. I appreciate their dedication and sacrifices from the bottom of my heart. It is because of them and their families that we can fly our flags high and be thankful that we live in the U.S.A.

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday, 4th of July Party, Get Your Craft On and Cupcake Tuesday
CSI Project on Tuesday for this week's challenge of Red White and Blue!
and Stars and Stripes Party at Centsational Girl

Now thru midnight EST on Friday July 2, 2010 you can
use the discount code FRIEND at checkout, you will get 10% off any subscription, or coupon code LOVECM for 20% off a lifetime subscription.

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Gooey Upside Down German Chocolate Cake!

Is it HOT where you are?!
Ugh, we have had more than 10 days in a row of 90+ temps with our heat index over 100!
Sunshine has summer basketball going on, but even with evening games, the temps are still in the 90's and they're playing in a gym with no AC!

During the day, I've been working on a new blog look!! I'm excited about how it's coming along, and I hope to have it up and ready to share in the next few weeks. 

So in the mean time, I  may be posting a little less often. But rest assured, it will be worth the wait!!  I'm hoping to have a few guests post and fun giveaways while I'm busy.

Early this month was my mom's birthday!
She requested her favorite cake.....so I thought I'd share with you!

It's a combination of a Gooey Butter cake and German chocolate cake....but upside down!

You do know, everything tastes better upside down don't you?

 

Gooey Upside Down German Chocolate Cake

(printable recipe)

Ingredients:

1 cup coconut

1 cup pecans, chopped

1 box German Chocolate Cake mix, prepared

1 pound (4 cups) powdered sugar

1- 8oz cream cheese, softened

1 cup butter, melted

Directions:

• Flour & grease 9x13 pan
• preheat oven to 350°
• Sprinkle coconut and pecans in bottom of pan
• Prepare cake mix per box instructions
• Pour prepared cake batter over coconut & pecans
• Mix sugar, cheese and butter in medium bowl until well blended
• Pour/spoon over cake batter - do NOT mix in
• Bake 50-55 mins 

ENJOY!!

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday, Delicious Dishes

******************
I want to introduce you to the newest TidyMom supporter!



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Summertime Dessert.....Lemonade Pie

I hope everyone is enjoying the summer!! I know it's not "officially" summer yet, but the weather here in Missouri has definitely been summer with temps in the 90's and humidity that makes you melt the moment you step outside!!

The other day my 13 year old was going thru my recipe box, picking out recipes she wants us to make (all desserts of course! lol). One of the first recipes she spied was something I scribbled down years ago on a piece of scratch paper, and it didn't even have a name on it.....so we named it......Lemonade Pie!

I'm telling you, if you want a quick and easy dessert that tastes like summer..... this is it!!

I think this took me less than 5 mins, and it was in the refrigerator.
The hardest part was waiting 4 hours to chill. *hint: licking the bowl is a good way to hold you over until the pie sets! lol

Stars of the show:

Lemonade Pie
(printable recipe)

Ingredients:

1-3/4 cup milk
2 boxes (4-serving size) Vanilla Instant Pudding
1 (6 oz) frozen lemonade concentrate, thawed
1 (8 oz) Cool Whip
1 Graham cracker crust

Directions:

Pour milk into large bowl, add pudding mix and beat with wire whisk. Add thawed lemonade. Beat with whisk. Fold in Cool Whip. Pour into crust. Refrigerate 4 hours before serving.

My notes:

• I used Fat Free Sugar Free pudding, 1% milk and lite Cool Whip - made it a little easier on the hips and still tasted fantastic!
• I only had pink lemonade, and it worked just fine, my pie even remained yellow.
• My lemonade was a 12oz can, that's what I had on hand - the recipe calls for 6oz, so I only used 1/2 the can.
• I put the pie in the freezer for a few hours before serving - we liked it both frozen and refrigerated - both were good. Of course the refrigerated was more creamy, the frozen was....harder.
  

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday, Delicious Dishes

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{Easy Peasy} Cheese Tortellini with meat sauce

If there is o n e thing I truly know,

o n e thing you should always trust me on,

it's SIMPLICITY.

I've said it before, and I'll say it again,

when it comes to recipes and projects....

I. Like. Simple.

So today folks,

I bring you simple

you can't get much easier than this!

Looks yummy doesn't it?

Want to know my secret?

Yep!

That's it!

Unless you'd like meat in your sauce (like we do)
you will need one pound of ground beef as well.

Cheese Tortellini with Meat Sauce

Ingredients:

1 Jar of your favorite spaghetti sacue
(we love Robusto Ragu Six Cheese)

1 bag frozen cheese tortellini

1 pound ground beef

Directions:

Brown ground beef in large sauce pan. Drain fat. Add sauce and simmer for about 20 mins.
While sauce is simmering bring a pot of water to boil, add frozen tortellini. Turn down temp slightly and simmer for 6 mins.

Serve with sauce over tortellini, sprinkle with Parmesan Cheese.

See?!

Simple right?

Now go fix it,

and knock the socks off your family!

Maybe they'll take you out for dessert! {wink}

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday.

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Angel Food Patriotic Delight {dessert}

In honor of Memorial day I have a super easy patriotic dessert to share today! This would also be great on Fourth of July or any other festive gathering during the summer season.

You know I'm all about simplicity, so when the awesome people at Lucky Leaf offered to send me some more of their fabulous pie filings and a few simple recipes that would look fantastic on the picnic table on Memorial Day, of course I said YES!

Memorial Day is day to remember the men and women who served and sacrificed to protect and defend our country. This weekend, we remember you.

How great does that look?!

Impress your friends and family, they'll never guess how easy it was, and you will have a show stopping dessert!

Less time in the kitchen...........means more time in the FUN!

Angel Food Patriotic Delight
(printable recipe)

Ingredients:

1 prepared angel food cake
1 (3 oz) package of instant pudding (prepared)
1 (8oz) tub of whipped topping
1 (21 oz) can Lucky Leaf Apple Pie Filling
1 (21 oz) can Lucky Leaf Blueberry Pie Filling
1 (21 oz) can Lucky Leaf Cherry Pie Filling

• Prepare pudding according to package directions (I forgot to put milk in the picture above).
• Tear cake into bite size pieces.
  
• In a large bowl, gently mix the cake, pudding and whipped topping.
• In a separate clear bowl, spoon 1/3 of the cake mixture. Top with Lucky Leaf Blueberry Pie Filling. Layer second 1/3 of the cake mixture on blueberries. Top with Lucky Leaf Cherry Pie Filling. Repeat layers using final 1/3 of the cake mixture and ending with Lucky Leaf Apple Pie Filling.
  
• Refrigerate.
• Serve with additional whipped topping if desired.

**MY TIP - you could easily make this a little on the lighter side by using the sugar free pudding, low-fat milk, light or fat free Cool Whip and sugar free Angel Food cake (Walmart sells them in their bakery)

Be sure to "like" Lucky Leaf on Facebook and sign up for the Lucky Leaf Recipe Club to have recipes, time saving tips and specials sent direct to your email that will make your mouth water.

I wish you all a very relaxing Memorial Day holiday !

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes.

and




This post was sponsored by:


want to see your ad here? contact me

Disclosure: I was provided free samples of Lucky Leaf product from the manufacturer or representing PR agency for the purposes of writing this review. No monetary compensation was offered or accepted for this post. The opinions above are my own.

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Breaded Pork Medallions & Cookbook GIVEAWAY!

*Edited: Congrats to Sarah, Radom.org chose #94 as the winner of Jane's Make Ahead Meals for Busy Mom's cookbook!
I was thrilled when I was recently contacted by Jane Doiron to review her cookbook, Make Ahead Meals for Busy Moms. By the title alone, I knew I was going to LOVE this cookbook!

Jane's book is filled with tips and recipes that are based on the idea of preparing ingredients or the entire meal ahead of time and then being able to quickly pop it in the oven when you are ready to eat. The book contains 140 recipes that include appetizers, breakfast and brunch, main dishes, side dishes, soup, and desserts.

Right away I was impressed with the large, clear, easy to read font. The recipes are easy enough for any level of cook to handle and the instructions are well laid out and include directions for making ahead.

The book does not include mouthwatering photos with the recipes, but that didn't seem to matter, as I quickly found several recipes that I knew my family would enjoy.

Boy was I right!! The first recipe I tried was the Panko Breaded Pork Medallions and it was a HUGE hit!! Everyone gave it two thumbs up, and we actually made it again the following week! The only things I did different with the recipe was; I only used 1 pork tenderloin, I did not use Panko bread crumbs, I had Progresso and I did not make mine a day ahead.

Breaded Pork Medallions
(adapted from Make Ahead Meals for Busy Moms)

Serves 3-4 people

Ingredients:

1 Pork Tenderloin (1 pound)
Garlic & Herb Spreadable Cheese (I used 4 triangle of Laughing Cow)
1.5 cups Italian-style bread crumbs

• Spray a large sheet pan with nonstick spray; set aside.

• Rinse the pork under cold water and pat dry with paper towels.

• Cut 1-inch slice medallions; set aside on paper towel.

• Lay all of pork out on paper towel or cutting board, cover with plastic wrap and pound each piece with a kitchen mallet until all pieces are 1/4" thin.

• Using a butter knife, spread a very light coating of the spreadable cheese on each side of the medallions.
  

• Coat each slice in the bread crumbs.
  

• Place on sheet pan.

• If you wish to make these a day ahead, cover well with plastic wrap and refrigerate. The following day, remove from refrigerator 20-30 mins. before cooking. (I did not do this part)

• Spray the tops of the pork with nonstick spray and bake in a 400° preheated oven for 30 mins.
  

(printable recipe)

ENJOY!!



I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Foodie Friday recipe exchanges, and and Kimba's DIY Day

This is such a great cook book to have on hand, and I love
that it doesn't have a lot of unusual ingredients!

Available at Barnes & Nobel and Amazon

or you can

WIN IT!!

One lucky TidyMom reader will receive their own copy of Make Ahead Meals for Busy Moms from Jane Doiron

REQUIRED ENTRY (Open to US residents only): Visit Make-Ahead Meals for Busy Moms and tell me something you would like to try!

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5. Fan/Like Make Ahead Meals for Busy Moms on Facebook
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Giveaway will end on May 24, 2010 at 5 pm CST. One winner with a valid entry will be selected at random using random.org. I will email the winner, they have 48 hours to claim the prize or I will choose someone else. Be sure to leave your email address, or have it available on your blogger profile.

Disclaimer: I was provided with my own Make Ahead Meals for Busy Mom's cookbook, I was in no other way compensated to publish this post. These are my real opinions.

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