Gobbling Good Cupcakes

Gobbling-Good Cupcakes
Recipe from www.familyfun.com

Ingredients

• 24 frosted cupcakes
• 24 Nutter Butter cookies
• 2-3 tablespoons of white frosting or decorator's gel

• Mini chocolate chips
• Fruit leather, various flavors and colors
• toothpicks

Instructions

1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird's head.

2. Use tiny dabs of frosting to stick on mini-chocolate chip eyes and a red fruit leather wattle.

3. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 3 inches long and 1 inch wide) from fruit leather.

4. Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the toothpicks between them.

5. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head.

Biggest Loser Chili

2 1/4 2

Servings Size

• quarts

"Biggest Loser" Chili
Recipe from www.food.com

• 3 cups yellow onions, chopped
• 1 1/4 lbs 99% lean ground turkey or ground beef or 1 1/4 lbs turkey sausage
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup chicken broth (low sodium, fat free)
• 2 tablespoons chopped garlic
• 2 tablespoons chili powder
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1/2 cup black olives, sliced
• 1/2 cup scallion, sliced green tops

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1. Coat large saucepan with a few sprays of olive oil cooking spray. Add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the ground turkey and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes or until no longer pink. Add tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin and mustard powder. Bring to boil over high heat, then reduce the heat to low. Cover and simmer for 20-30 minutes. Garnish with olives and scallions.

** I left out the mustard powder, black olives and scallions.

Eye Ball Cupcakes

Eye Ball Cupcakes
Recipe www.brightideas.com

• 1 box (18.25 oz.) your favorite cake mix
• 1 can (16 oz.) vanilla frosting
• 1 tube (6 oz.) blue decorating icing
• 1 tube (0.68 oz.) red decorating gel
• 24 M&M’S® Brand Peanut Butter Chocolate Candies
• 24 paper cupcake liners
• 2 regular-size cupcake pans

• 1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
• 2. Prepare the cake mix according to the package instructions. Fill cups with 2/3 cup of batter. Bake for 18-21 minutes.
• 3. Remove pans from oven, transfer to a wire rack, and let cool completely.
• 4. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M’S® Brand Peanut Butter Chocolate Candies in the center of each blue circle.
• 5. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.

Spider Cupcakes

Spider Cupcakes
From www.brightideas.com

• 1 box (18.25 oz.) Devil’s Food cake mix
• 1 can (16 oz.) dark chocolate frosting
• 1 can (10.5 oz.) chocolate sprinkles
• 24 large marshmallows
• ¼ cup M&M’S® Brand Chocolate Candies
• 48 red or black licorice laces
• 1 toothpick

• 1. Prepare the cake mix according to the package instructions.
• 2. Line cupcake pans with paper-liners. Fill each cup with 2/3 cup of batter.
• 3. Bake in a preheated 350°F for 18-21 minutes. Transfer to a wire rack, and cool completely.
• 4. Reserve 2 tablespoons of the chocolate frosting in a resealable plastic bag.
• 5. Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles.
• 6. Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies. Then, attach another marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies for the mouth.
• 7. Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake.

Peanut Butter And Banana Wraps

Peanut Butter And Banana Wraps
Recipe from Eat Better America

Wrap up a fun weekend lunch or a great after school

snack with sliced bananas, creamy peanut butter and tortillas.

Prep Time:10 min

Start to Finish:10 min

makes:4 servings

1/2	cup reduced-fat creamy peanut butter spread
4	whole wheat or regular flour tortillas (8 to 10 inch)
1/4	cup honey
2	small bananas, sliced
1/4	cup miniature semisweet chocolate chips, if desired

1.	Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
2.	Roll up tortillas. Secure with toothpicks.

Nutritional Information

1 Serving: Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium370mg; Total Carbohydrate 58g (Dietary Fiber 6g, Sugars 29g); Protein 13g Percent Daily Value*: Vitamin A 0%; Vitamin C8%; Calcium 2%; Iron 10% Exchanges: 2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Beef Taquitos

Beef Taquitos
Recipe from Family Fun

Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.

** I love to make these with leftover taco meat.

Ingredients

• 1 tablespoon vegetable oil, plus more for brushing on the taquitos
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 3/4 pound lean ground beef
• 1 cup salsa, plus more for dipping
• 2 teaspoons chili powder

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 (6-inch) flour tortillas
• 1/2 cup shredded Cheddar or Monterey Jack
• Sour cream

X

Instructions

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars

Recipe from www.allrecipes.com

Ingredients

* 1 cup butter
* 1/2 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3 cups quick cooking oats
* 1 cup semisweet chocolate chips
* 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Party Pinwheels

Party Pinwheels
Recipe from www.allrecipes.com

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 green onions, minced
• 4 (12 inch) flour tortillas
• 1/2 cup red bell pepper, diced
• 1/2 cup diced celery
• 1 (2 ounce) can sliced black olives
• 1/2 cup shredded Cheddar cheese

Directions

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Mini Ice Cream Sandwich Sticks

Mini Ice Cream Sandwich Sticks
Picture from www.livinglocurto.com

Couldn't get much easier that this.

Take full size ice cream sandwiches straight out of the box.

Cut them in half, add a stick and dip them into sprinkles!

Use red, white and blue for July 4th or Labor Day.. or use whatever color combination matches your event! These would be especially cute at a tailgate. Cover them in sprinkles of your school's colors, keep them in a cooler until time to serve!

Snickers Salad

Snickers Salad
Recipe from GTU

Ingredients:

.4-6 Apples, cut into bite sized chunks &
1 bag Frozen raspberries or fruit of your choice
.6-8 Snickers candy bars, cut into ½ inch chunks
.1 16 oz. container Cool Whip
.1 pkg. Cream cheese, 8oz. softened
.1 c. powdered Sugar

Method:
Cream together cream cheese and powdered sugar. Stir Cool Whip into mixture.
Add apples and candy bars, and mix well. Let chill in refrigerator for 1 hour half hour or so before serving, fold in the frozen raspberries.

Ice Cream Sandwiches

Easy Ice Cream Sandwiches
Recipe from www.allrecipes.com

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/2 gallon vanilla ice cream, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
3. Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

Campfire Taco Salad

Campfire Taco Salad
Recipe from www.tasteofhome.com

Ingredients

• 6 snack-size bags (1-1/2 ounces each) corn chips
• 1 can (15 ounces) chili without beans
• 3 cups (12 ounces) shredded cheddar cheese
• 3/4 cup sour cream
• 1 jar (8 ounces) mild salsa
• 1/2 medium head iceberg lettuce, shredded

Directions

• Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce. Yield: 6 servings.

Banana Ice Cream Fakeout

Banana "Ice Cream" Fakeout
Recipe from Rachael Ray

Ingredients

• 3 bananas, peeled and cut into chunks, frozen
• 1/4 cup milk

Preparation

In the bowl of a food processor, purée the frozen bananas (adding the milk in small increments as needed to loosen the mixture up) until whipped, about 2 minutes.

Serve the “ice cream” immediately with your favorite toppings


My Yummo Note: This is yummy! Kids love it!

Restaurant Style Salsa

Restaurant Style Salsa
Recipe from www.thepioneerwoman.com

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Reindeer Cupcakes

Red peanut butter M&M's for the nose
Chocolate chips and blue mini M&M's for the eyes
Chocolate covered pretzels for the antlers
One container of ready made vanilla frosting mixed with brown food coloring

Hamburger Gravy

Ingredients

• 2 pounds lean ground beef
• 1/2 onion, finely chopped
• 5 cups milk
• 2 tablespoons chicken bouillon granules
• 2 tablespoons butter or margarine
• 1 teaspoon ground sage
• salt and pepper to taste
• 1/2 cup all-purpose flour

Directions

1. Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
2. Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
3. Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

Sticky Chicken

Sticky Chicken

• 3-4 Chicken Breasts (4-8 chicken tenders)
  
• 1 Cup Apricot Jam
• 1 Cup Bar-B-Q Sauce
• 1 Packet Lipton Onion Soup Mix

Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Oreo Cookie Turkeys

You will need the following:

Double Stuff Oreos (2 per turkey)
Small Reeses' Peanut Butter Cups (1)
Whoppers (1)
Candy Corn
White Frosting
Black Frosting


First place your peanut butter cups in the fridge. They will cut cleaner cold. Then take an Oreo and carefully separate one of the cookies from the frosting. Gently press the pointed tips of 6 candy corns around one half of the Oreo. Take some white frosting and cover the frosting and re-attach the cookie.

Now, take the second oreo and lay it flat on the table. Pick up your Oreo with the candy corn and put some icing on the bottom of the oreo opposite from the candy corn and attach the Oreo onto the flat oreo so that it is on the back half. Prop the stuck together Oreos against a book or a wall to hold it up while the icing dries. If it does not stand up well, add some more icing.

Now take a cold peanut butter cup and cut a small section off of it so that it will have a flat side. Place some frosting on the flat section and the top of the peanut butter cup and attach it to the Oreo with the candy corn so that it becomes the body of the turkey.

Take the Whopper and put icing on the back side of it. Attach it so that it is right on top of the peanut butter cup and iced to the Oreo and Whopper. Add two drops of white icing for the eyes and a smaller drop of the black for the pupil.

For the wings, I cut the very tip of a candy corn and glued a wing on both sides of the peanut butter cup. For the feet, you can use the same tip you cut off when making your wings. Let dry for about 20 minutes before handling.

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Spiders

Black string licorice
20 orange creme-filled chocolate sandwich cookies
1 teaspoon chocolate ready-to-spread frosting (from 16-oz container)
40 miniature candy-coated chocolate pieces
1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes.