Cake Bites...

...are not as easy as they seem, but they are lots of fun to make! Your kids will love it, too!

Last weekend I took a stab at making a batch of these little bites, and it took much longer than I thought it would, but it WAS a lot of fun making them and decorating them!

Here is what you need:

• 1 box cake mix
• 1 can frosting
• Toothpicks or popsicle sticks
• Patience
• Lots of time
• Chocolate bark
• Decorations like sprinkles, crushed cookies, coconut, chopped pecans, etc

Here is what you do...in a pictorial:

Make your cake like it says to on the box. Cool completely.

Crumble cake in a large bowl then mix with half the can of frosting. You want your cake and frosting to be similar colors. I used yellow cake mix and cream cheese frosting. This picture shows the end of the batch. (I forgot to take a pic at the beginning of the process.) (This is the part your kids will love to help with...just make sure they wash their hands REALLY REALLY REALLY well before they dive in. lol)

The cake mix should be a mold-able consistency. Roll small amounts of the mix into small little balls, about the size of a nickel in diameter. Any larger and its just too much to handle in one bite. Plus, they are way too rich.

Place one toothpick or popsicle stick in each cake ball and place them in the freezer (covered) overnight. This is crucial! (Thanks for the tip, C!) I only let them set in the fridge for an hour and 15 minutes and it wasn't enough time. I struggled when it came time to cover them in chocolate and decorations.

The next day when you're ready to finish the process, get all of your decorations in one place and prepare your chocolate for melting. (The toothpicks are in this pic because I put them in the cake balls when I took them out of the fridge. But, you'll want to do this step the night before when you put them in the freezer.)

Cover each cake ball in chocolate and then put them back in the fridge for a few minutes to allow the chocolate to set a little bit...but not too much! You want it to be just long enough that you can handle them without the chocolate falling off the cake part but you want them still soft enough that your decorations will stay in place. (And, a good thing about adding decorations: if your chocolate isn't "pretty" then the decorations will cover any imperfections!)

**The chocolate didn't work out for me...couldn't get it smooth enough. So, instead, I used the other half of the can of frosting mixed with a little milk (about 1/3 cup) and powdered sugar (about 1 cup) to make a glaze. I had to put them in the fridge for a long time so it would set up.**

When you're finished decorating them, put them back in the fridge until you're ready to serve them.

Shredded Beef and Stuffing Bake

This casserole reminds me a lot of the Almost Thanksgiving casserole I made up last year when I was craving Thanksgiving food. However, it is slightly different because it uses shredded beef and you'll never guess what else...cheesy potato soup! Honestly, your taste-buds will thank you for making it!

9 x 9 casserole dish

Here is what you need:

• 1 box Stove-Top stuffing (chicken or turkey flavor will work)
• 1 1/2 cups corn
• 2 cups shredded beef (this is a great leftover recipe because it utilizes your roast leftovers)
• 2 cups crockpot potato cheese soup
• 1/2 cup grated cheese
• salt and pepper to taste

Here is what you do:

• Heat oven to 375
• Cook the stuffing according to the package instructions
• Cook the corn while the stuffing cooks
• Shred the roast and grate the cheese
• Layer the ingredients starting with the stuffing, then corn, then beef, then the soup, then the cheese
• Add salt and pepper to top
• Since everything is already cooked, all you do is heat it up in the oven for 15-20 minutes or until the cheese is melted and the sides are bubbling
• A 9 x 9 pan makes about 6 servings

It is so delicious and incredibly filling. It pairs nicely with salad...the lightness of the salad is refreshing against the heartiness of the casserole.

Crockpot Potato Cheese Soup

I accidentally discovered this recipe. lol. I was trying a new way to make mashed potatoes, and I ended up making soup instead because I added too much liquid. But, it is a happy little accident because the soup turned out delicious!

Here is what you need:

• 5 medium potatoes (red potatoes work best for a smooth texture, but any other potato will work, too--it just won't be as smooth)
• 4 cups water*
• 4 tsp chicken bouillon paste*
• 2 tbs butter
• 2 1/2 cups grated cheese, reserve 1/2 for topping
• 3/4 cup sour cream (I used fat free)
• salt and pepper, to taste
• bacon, to taste

*If you don't have bouillon paste, you can use 4 cups of chicken broth or stock instead of the 4 cups of water and paste. 

Here is what you do:

• Add water, butter, and bouillon paste to crockpot
• Set crockpot to med-high
• Cube potatoes with the skin on...it saves time and keeps nutrients in (of off if you prefer)
• Add potatoes to crockpot and cook for 2 - 3 hours, or until the potatoes are fall-apart tender
• Mash contents inside crockpot
• Cook bacon in skillet
• Add salt, pepper, cheese, and sour cream to crockpot; mix well
• If the soup isn't a consistency you want, add a little more cheese; it should be thicker than a normal soup and stick to the back of a spoon
• Serve with crumbled bacon and extra cheese sprinkled on top

Enjoy! This would be a wonderful soup to serve in a bread bowl. Yum!

Hearty Potato, Onion, and Chicken Soup

I've been looking at a lot of soup recipes this week since it has been in the 30's to 50's here in Utah (brr!) and I've found a handful that I want to try. But, I would need to go buy some miscellaneous ingredients but didn't want to brave the cold OR spend extra money when I had perfectly good food at home. So, this morning I had an idea of a soup I could create with some ingredients I already have: potatoes, chicken, onions, chicken stock, and onion soup mix! And it is SO easy! Plus, this is a perfect meal to start in the morning, forget about it, and eat it after a long day at work or on the slopes! 

It looks brownish because of the onion soup mix.
Trust me...it's delicious!

Here is what you need:

• 2 medium chicken breasts
• 1 regular can cream of chicken soup
• 2 cups chicken stock or broth
• 2 large red potatoes (or 4 small)
• 1/2 yellow onion
• 1 pkt onion soup mix
• 1/2 cup milk (I used fat free skim because that's what I buy)
• 1 cup grated cheese (only if you want to add it)
• 1 tbs butter
• 2 tsp salt

Here is what you do:

• Add cream of chicken soup, stock, and soup mix to crockpot; mix well
• Dice onions and cube potatoes
• Add whole chicken breasts, diced onions, and cubed potatoes, making sure all pieces are covered with broth mix
• Set for 8-10 hours on low
• After the 8-10 hours of cooking time, remove the chicken and shred it
• While chicken is still out of the crockpot, take an immersion blender and smooth out the remaining soup (if you want it a bit chunky, stop blending the soup when the potatoes are a chunkiness that you prefer)
• Add chicken back in and add the butter; mix until melted (this gives the soup the velvety, rich texture and flavor--it's a secret that restaurants do)
• Mix milk and salt in until well incorporated
• Serve with grated cheese and your favorite bread!

Add shredded chicken.

Add butter. 

Your tummy will be so happy and warm after eating this! It's prefect to eat while snuggled up with a blanket!

Pepperoni and Egg Sammie

When I was in High School, my friend's dad made us a pepperoni and egg sandwich for breakfast one Saturday morning. I turned my nose up at it because it sounded NASTY, but I ended up trying it and LOVED it. (I had to eat my words, but it ended well.)

I have since made this breakfast many times and have introduced it to a few people. I'm not sure if they've ever made it again, but hopefully they have. It's so delicious!!!

Here is what you need:

• 2 slices of bread
• 6 - 9 pepperoni (depending on how much you like pepperoni)
• 2 - 3 eggs (depending on how hungry you are)
• sprinkle of grated cheese
• 1 tsp butter

Here is what you do:

• Cook the pepperoni in a skillet until it is translucent and starting to get a tiny bit crispy on the edges
• While pepperoni cooks, whisk eggs and cheese together in a small bowl
• Add egg mix to skillet (you don't need any other oil because the pepperoni has taken care of greasing the pan)
• Turn temp to med-low and leave skillet alone for a minute or so until it starts to look like an omelet (the egg will turn white and will firm up a bit...see pic below)
• Turn heat off and carefully lift the egg mix and flip it over so the other side can cook (it will most likely flip in large sections...that's what you want)
• When the other side is cooking, toast bread
• Spread with butter and then layer the egg and pepperoni mix between slices

Seriously. Don't be afraid. Just try it! If you like eggs, cheese, pepperoni, and toast then you'll LOVE this meal! You can even make it for dinner.

Breakfast Moon Pie

I LOVE moon pies. Love them. (only the chocolate kind, though) So when I had this idea for a breakfast moon pie, I thought to myself, "Self, how have you not thought of this before?" Honestly.

Anyway, here ya go! The idea came to me one morning and I didn't have much time to take a better pic, but here is the one I got so you can picture what I'm talking about.

Here is what you need:

• 3 small pancakes
• 2 tbs nutella
• 2 tbs raspberry jam

Here is what you do:

• Layer each item: pancake, jam, pancake, nutella, pancake
• Don't spread the entire 2 tbs of jam and nutella on the pancakes because it will ooze out when you bite into it
• Instead, save some for reserve and dip the sandwich in it when it starts to get dry

So easy! You could even dress it up a bit by melting the nutella and drizzling it over the top and then sprinkling fresh raspberries over it with a little powdered sugar. (I didn't have time for fancy.)

Turbocharged Biscuits and Gravy

Do you LOVE homemade biscuits and gravy? Well, I am a southern gal, and I sure do! But, I used to stray away from making them because I knew I’d be working in the kitchen for hours. That was true until I found the answer. And, the best part is, it takes less than 20 minutes, from start to finish!

Here is my secret for making homemade, southern-style biscuits with a turbocharged twist. Are you ready? It is super simple!

I start with a pre-made biscuit mix (I know, cheater cheater pumpkin eater), and then I add mild sausage, grated cheese, garlic, and a secret...

Here is what you need:

• 2 batches biscuit mix (I use Bisquick Heart Smart) (1 cup milk is required)
• 16 oz. uncooked sausage (I use Jimmy Dean Mild Sausage)
• 2 cups grated cheese (I use pre-grated)
• 2 tsp minced garlic
• Secret: 1/2 cup cold butter cubes

Here is what you do:

• Measure the biscuit mix for 2 batches of biscuits (its 3 cups of the mix)
• Add half of the mix into a food processor and add 1/4 cup of the butter cubes; pulse until incorporated; repeat with other half of mix and butter
• Follow the box recipe for DROP biscuits and mix the biscuit dough with the milk as instructed on the box.(since you're doubling the recipe, you need 1 cup fat free skim milk)
• Next, add the uncooked sausage, cheese, and garlic then mix until incorporated.
• Drop a spoonful of dough onto an UNGREASED cookie sheet and bake according to package instructions.(it took me more than the time shown on the box...it took 13 minutes)

See? Super simple! Now for the best part—homemade gravy that tastes like grandma made it!

Have you ever heard of Magic Mix? Magic mix is a white sauce base, but it is in the form of a glorious powdery mix that you just add water to when you're ready to use it. Plus, it only takes 3 minutes...seriously!

When the biscuits are almost finished baking, I make a batch of the magic mix and add a dash of salt & pepper. Then, I pour the gravy over my hot, fresh sausage cheese drop biscuits, and I am in heaven.

Delish and effortless! I made some for dinner tonight!

Pumpkin Spice Cupcakes & Poppers

Tonight I wanted to make something from my cupboards that also screams autumn, so I pulled out an old fall faithful: pumpkin!!! I love it! It is one of the key ingredients for fall, in my opinion. And, it made this recipe ultra moist. YUM!

Aren't they cute!?

Here is what you need for the batter:

• 1 box spice cake mix
• 1 cup pumpkin puree
• 3 eggs, beaten
• 1/3 cup vegetable oil
• 1/3 cup water

Here is what you need for the icing drizzle:

• 1 cup powdered sugar
• 1 1/2 tbs milk
• 1/2 tsp vanilla

Here is what you do for the batter:

• First of all, don't use the mixing instructions or ingredients needed listed on the box. Use the list above instead.
• Preheat oven to 350 degrees.
• Combine box mix, pumpkin puree, eggs, oil, and water.
• Fill each cupcake tin half way with batter. If you want to, use a cupcake liner.
• For the regular cupcakes, bake them for 17 minutes, if you're at a high altitude over 4,000 feet.
• For the little poppers, bake them for 7 minutes.
• Cool completely.
• Drizzle icing over cupcakes.
• Share and enjoy!

Here is what you do for the icing drizzle:

• Sift powdered sugar.
• Combine all three ingredients.
• It hardens after a while, so be sure to drizzle as soon as you make the icing.

You'll love how easy they are to make, how yummy they taste, and your kids will love drizzling the icing! And, the cakes not only work as a dessert, they work great as a surprise breakfast choice. I saved some without icing so that I could eat them in the morning. Hooray!

Bacon, Egg, and Cheese Quesadillas

Tonight I didn't feel like cooking so I wanted something quick and easy...and with bacon! So, I grabbed some eggs, bacon, cheese, and tortillas to see what they tasted like as a quesadilla. It was so delicious!

Here is what you need, for one adult serving or two kids servings:

• 2 wheat tortillas
• 3 medium eggs
• 2 slices bacon
• 1/2 cup grated cheese
• pinch of onion powder
• pinch of garlic salt
• pinch of pepper

Here is what you do:

• Cook bacon and set aside to cool a tad; break into small pieces
• Whisk onion powder, garlic salt, and pepper into eggs
• Scramble eggs in bacon drippings; add bacon pieces when eggs are almost done
• Transfer scrambled eggs to a small dish
• Place one tortilla in same pan and sprinkle half of cheese on top
• Layer scrambled eggs and top with rest of cheese and second tortilla
• Cover pan and let cook on medium-low heat until cheese on bottom is melted
• Flip and cover again, cooking until cheese is melted
• Serve with ketchup, if desired

It was YUM-O, and I bet your kiddos will love it! 

Sloppy Joes with Hidden Zucchini

Here's an easy recipe for ya that will use up your zucchini and get your kids eating their veggies, and they won't even know it!

Here is what you need:

• 1 medium zucchini
• sloppy joe mix, or made-from-scratch
• 1 lb. ground beef
• grated cheese, to taste
• 8 slices of bread
• mustard, to taste

Here is what you do:

• Brown the ground beef.
• While beef is cooking, grate the zucchini.
• Add sloppy joe mix to cooked beef.
• Reduce heat to low simmer and add grated zucchini. Simmer for 3 or 4 more minutes.
• Toast the bread.
• Top toast with cheese, sloppy joe mix, and mustard.

Toasting the bread helps it stand up to the sauce a bit more. And, if you put the cheese on the hot toast and then cover it with the hot sloppy joe sauce, it will melt the cheese perfectly!

I'm not sure where the cheese and mustard thing came from, but I love it! If you don't, then feel free to leave it off.

This also holds up well in the freezer if you want to make it ahead and save it for later.