Rock Candy Suckers

These were SO much fun to make with the kids! Cohen loved watching them grow every day and honestly...what kid does not like sugar?
Here is the link to the recipe and tutorial:
CLICK HERE

Ice Cream Cups

What a crazy cute idea!!!

Source: the-tum-tum-tree.blogspot.com via Mado on Pinterest

Cookies and Cream Cup Cakes

Source: Bakerella.com

Oh my gosh are these things good! They are a must try, esp when you are not on a diet!
The link to it is HERE.

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:

1/2 c. shortening

1/2 c. butter (room temp)

1 tsp vanilla

4 c. powder sugar

2 tbsp milk

2 tbsp crushed cookies

2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.

Turkey Sausage Stew

apologize for the bad pic, you get the point though right?

Source: Fix It and Forget It Lightly , for the slow cooker.

Serves: 6 large servings

If you like Pasta e Fagioli soup at Olive Garden (my personal fav) then you will LOVE this soup. I have tried many times to imitate that soup but have never found one like it... until now. It's always when you are not looking for things that you find them, right? Try this one, I promise you won't be disappointed!

1/2 lb. turkey sausage (removed from casing)
1 large onion chopped
2 cloves garlic
3/4 c. carrots
1/2 c. celery, chopped
10.5 oz can fat free, chicken broth
3 cans chopped tomatoes (I used one can italian stewed tomatoes and 2 cans chopped, the smaller cans, not the super big ones)
1 tsp basil
1 tsp oregano (I don't like oregano unless it's lasagna, so I did not put any in)
1/4 tsp salt
15 oz navy beans (white beans)
1 cup shell pasta
1/2 c. low fat parm cheese.

1. Brown turkey with onion and garlic. Drain well.
2. Combine all ingredients except cheese and pasta.
3. Cook on low 6-8 hours
4. Ten minutes before serving, cook pasta and add it to the soup.

only 280 calories per serving

Cake Pops

I apologize for the bad pictures, they were from my phone :)

Easter Cake Pops
by: Stacy Croninger- lifestacycstyle.blogspot.com
Ingredients:

1 box Carrot cake mix, follow directions to make a 13x9 cake (I used German Chocolate Cake)
1 16oz can Cream Cheese frosting
Black, pink edible ink pens
Pastel flower sprinkles
Pastel circle sprinkles
Pink heart sprinkles
Pastel candy corn
Yellow chocolate candy melts
White chocolate candy melts
Lollipop sticks
Styrofoam blocks
Toothpicks

Instructions:

1. Bake cake and cool completely; crumble into large bowl.
2. Add frosting to cake (add about 3/4 can of frosting to start, add more if needed); use a spoon or hands to combine.
3. Form into small balls (about size of quarter) - should make 45-50 balls; place on wax paper covered cookie sheet.
4. Melt chocolate in microwave according to directions.
5. Dip lollipop stick in chocolate; insert in cake ball (about 1/2 way).
6. Place in freezer to set.

Decorating Chicks

1. Once cake balls are firm, carefully dip in melted yellow chocolate until covered. Remove from chocolate and lightly tap to remove excess. Note: To tap off chocolate, place stick in left hand and gently tap stick with right hand. Rotate stick occasionally to create a smooth chocolate surface.
2. Insert in foam block to dry.
3. Once chocolate is dry, draw eyes using edible ink pen.
4. Attach 1/3 orange flower sprinkle using toothpick dipped in melted chocolate for beak.
5. Attach two orange flower sprinkles for feet.

Decorating Bunnies

1. Once cake balls are firm, carefully dip in melted white chocolate until covered. Remove from chocolate and lightly tap to remove excess.
2. Insert in foam block to dry.
3. Once chocolate is dry, attach candy corn using toothpick dipped in melted chocolate for ears. Note: Cut off candy corn's pointed tip first to create a flat surface to adhere to cake pop.
4. Attach pink heart sprinkle upside down for nose.
5. Attach two white circle sprinkles for eyes.
6. Use black edible ink pen to draw eyes.
7. Use pink edible ink pen to draw mouth.

Perfect Play Dough

Source: My Mom's wonderful cookbook

If you have a one year old or older, then you have a kid that would love to get their hands on play dough. Here is a super simple recipe for play dough that will keep in an airtight container for months! Cohen LOVES it.

1 cup water
2 t. cream of tarter
1/2 c salt
1 cup flour
1 T. veggie oil (or canola)
a few drops of food coloring

Combine ingredients in a sauce pan and cook over medium heat (no hotter!), stirring constantly until the mixture becomes very thick and pulls away from the sides of the pan. This usually takes only two to three minutes. Let cool and store in an airtight container.