Thursday, May 27, 2010

Butterfinger Dessert Cake

I've had this at a few family functions. Here is the basic idea - I put it together on a Thursday night for a Saturday function. Hoping it doesn't get too soggy!!

Angel food cake
1 lg. Cool Whip (I used 1 1/2 regular packages)
6 Butterfinger candy bars (I used 16 fun size)
French vanilla pudding
2 c cold milk for pudding

Make vanilla pudding according to directions. Mix in cool whip. Tear angel food cake into small pieces and layer into dish or trifle bowl. Add layer of Cool Whip mixture and follow with a layer of crushed Butterfinger candy bars. Repeat ending with candy bar pieces. Must be kept refrigerated.

Jello Shots for Memorial Day!

From Mario's Bar...

Caribbean Blue Jello Shots

6 ounces Blue Berry Jello (large box)
16 ounces Water (boiling)
10 ounces Water (cold)
6 ounces Light Rum
Mai-Tai Jello Shots Recipe
6 ounces Tropical Jello (large box)
16 ounces Water (boiling)
2 ounces Light Rum
4 ounces Dark Rum
2 ounces Pineapple Juice

Margarita Jello Shot
6 ounces Lime Jello (large box)
16 ounces Water (boiling)
6 ounces Tequila
2 ounces Triple Sec
1 ounce Lime Juice *I forgot this*
1 ounce Water (cold)

I also did black raspberry with vodka and orange with banana rum & pineapple juice.  Hoping that set and taste good for Saturday!!

Sunday, May 16, 2010

Vanilla Cupcakes

From the Joy of Baking

The buttercream icing is fantastic... the cupcakes were pretty dry.  I'm going to look for a better cupcake recipe, but the icing recipe is here:

Buttercream Frosting (for 12 cupcakes):

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Monday, May 10, 2010

Scrambled Egg Muffins


1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Note - I froze half, refrigerated the rest for tomorrow morning breakfast.  The little bit I tried tonight seems spicy (too much so for my husband?).