Create your own Dessert-Adium!

I know, this should be done in the Packers (Go Pack Go!) but I can not take credit for this, it is done by our Admin. Erica from the East Coast! Hey, at least it is not in the Cowboys! lol

Do you have Game Day Parties at your house? Here is a PERFECT spread of desserts for you to put out on your table with a Green Table Cloth. I LOVE the Rice Krispie Bleachers!

You can get creative and do whatever treats you like, but here are some ideas Erica used:

• Rice Krispie treats for the bleachers.

• Make some cupcakes to use as the “field” use different yards on them. The Patriots logo is just chocolate coins that I melted. I printed out a copy of the Pats logo (but reversed it so it printed out backwards. I then taped that piece of paper down to the table I was working on and taped a piece of wax paper over the paper with the logo on it. I used piping bags to fill in the logo. Once the chocolate had cooled, I slowly removed it from the wax paper and when I turned it over, the smooth side was the way the logo should have been facing (which is why I printed it backwards).

• The cupcake with the hoodie is Belichick, their head coach who is known for wearing hoodies. I cut out little jerseys from fondants and just used frosting to make numbers on them for the players.

• The other desserts were just a random assortment of desserts including chocolate suckers I had made, some chocolate dipped marshmallows, phyllo shells that had different dessert fillings (even some as simple as vanilla pudding, a piece of fruit and drizzled with chocolate).

 

Italian Nacho’s

Old Fashioned Apple Cider
prep 5 min, cook time 3 hours

What you need:
• 12 or so small-medium apples, assorted types
• 1 small orange
• 1/2-1 cup brown sugar
• 3-4 cinnamon sticks
• 1 whole nutmeg
• 1 tbsp whole cloves
• water to cover

Directions:
1. Wash and roughly chop apples and orange-do not worry about removing peels, seeds, or stems. Toss into a large stock pot.
2. Add sugar (I start with 1/2 cup, you can always add more later).
3. Add spices, and cover with water.
4. Bring to a boil and boil uncovered for at least an hour.
5. Cover and reduce to a simmer. Allow juice to simmer for at least two hours.
6. Uncover and use a potato masher to roughly mash content of pot. To further reduce: continue simmering until cider is dark and tastes sweet and spicy.
7. When cider is ready allow to cool then strain apple pieces and whole spices into a clean pitcher or pot. If you feel like it you can strain everything through a cheesecloth and twist and squeeze to get every last drop.
Serve hot. Store in the fridge and reheat as desired. I usually get about a 1/2 gallon.

For the bottles, I just saved old wine bottles (best part of the whole process was drinking the wine so I could have those bottles . Took me a while though). I soaked the bottles in water for a while, scrubbed the label off and washed them out really well. The paper I used I think I got in the $1 section of my local craft store, just glued it on and added a quote I liked for the back label. Stuck a little raffia around the neck of the bottle and voila! Homemade apple cider!

Candy Corn Jello Shots

Above is a photo of the Candy Corn Jello Shots Admin. Erica made last year during Football Season.

Ingredients:
10 oranges
1 box orange jello
1 can coconut milk
1 envelope Knox geletin
1/4 cup sugar
1 bottle Pinnacle whipped cream flavored vodka

Directions:

1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.

Orange Layer
2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.

White Layer
3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.

Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer.

4. Let refrigerate overnight.

5. Quarter the halves with a sharp knife, then cut those halves in half again.

Peach Upside Down Cake

Ingredients:

Parchment paper
4 medium peaches (about 1 1/2 lb.), unpeeled and cut into 1/3-inch-thick wedges
2 tablespoons fresh lemon juice (about 1 large lemon)
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups granulated sugar, divided
3/4 cup unsalted butter, at room temperature and divided
1/2 cup firmly packed light brown sugar
1 tsp. Vanilla Extract
2 large eggs
1/2 cup sour cream
Sweetened whipped cream (optional)

Preparation:

Preheat oven to 350º. Line a baking sheet with parchment paper. (This helps with cleanup.) Toss peaches with lemon juice. Sift together flour, baking powder, and baking soda.

Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously. Spread caramelized sugar to coat bottom of skillet evenly, and sprinkle with brown sugar. Arrange peach wedges in concentric circles over sugar mixture, overlapping as needed.

Beat remaining 3/4 cup granulated sugar, 1 tsp. vanilla extract and 1/2 cup butter at medium speed until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet, and spread to cover. Place skillet on prepared baking sheet.

Bake at 350° for 40 to 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.

Carefully pour out any excess liquid from skillet into a measuring cup, and reserve. (It’s okay if you don’t have any excess liquid–it all depends on how juicy your fruit is.) Carefully invert cake onto a serving plate, and drizzle with any reserved liquid. Cool slightly (about 10 minutes). Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.

I did make a few minor changes, but basis of this recipe is from:
Recipe Credit: Virginia Willis, Southern Living
JUNE 2012
Peach Upside Down Cake

 

BBQ Kielbasa Sausage

Here is a Simple, QUICK recipe I like to throw in the crock pot in the Morning so it is ready for supper. My picky eaters in my household even like it! If you forget to put it in the crock pot in the Morning (Like I did today) you can also make it on your stove top!

Update: Since originally blogging this, I have now started to add strips of Green Peppers. YUMMY!

Ingredients:

• 2 Packages of Polish Kielbasa Sausage or Smoked Sausage
  We always have leftovers, and it tastes even better the second day!
• 1 Sweet Vidalia Onion & 1 Green Pepper
• 2 Small BBQ Sauce (I always use Sweet Baby Ray)
• Optional:
• Grape Jelly
• Brown Sugar
• Crock Pot

Directions:

Step 1) Slice sausage into one inch chunks. (Chop onions & Peppers as you prefer, We like ours bigger and chunky. WE ARE NOT big onion fans, but it ads to the flavor and once it is done, you eat them both together, sausage and onion in one bite and you can not taste the onion)

Step 2) In Crock Pot or Pan mix onions, peppers, sausage, and both bottles of BBQ Sauce. Before you start stirring… Take both empty BBQ Sauce bottles, fill both half to 3/4 of the way with warm water, put the top back on and shake, then add that to your mixture. (This helps thin it down a bit, you do not want it to thick)

Step 3) Gently fold everything together. DO NOT MIX hard or you will break the skin off of the sausage.

Optional:

• 2 tbsp. Grape Jelly (Helps take that vinegar take your breath away reaction of bbq sauce away, sweetens it, and helps the sauce stick better to the sausage)

• Brown Sugar (For a Sweeter Taste)

Step 4: Simmer on low in your crock pot six to eight hours.
(If you are cooking on  your stove top in a pan, Put on medium heat for two hours stirring often)

Simple as that, Enjoy!

Apple Snicker Fluff Salad

Ingredients:

• 6-8 medium (or 4-6 large) apples — I prefer Granny Smith, but any apple will work
• 1 small pkg vanilla instant pudding (cheesecake, white chocolate or french vanilla flavors also work well)
• 1 cup milk
• 1-6pk of FROZEN Snickers candy bars
• 16oz Cool Whip
• Optional: Can of drained, crushed pineapple (helps apples from turning brown)

Preparation:

1.) Whisk pudding and milk together in a large mixing bowl until thickened (2 minutes)

2) Fold Cool Whip into pudding mixture 8oz at a time until thoroughly combined

3) Put frozen Snickers bars into food processor and process until crushed (or place unwrapped bars in a gallon sized ZipLoc bag and pound with hammer or meat tenderizer until crushed well)

4) Fold crushed Snickers bars into cool whip mixture until well blended

5) Slice apples off of core and dice into bite sized pieces (I leave peel on, but you can peel them if you like)

6) Put diced apple pieces into cool whip/snickers mixture.

7) Mix well and enjoy!!

8) Leftovers (if there are any ) should be placed in an air-tight container and stored in the refrigerator for up to 4 days.

Protein Shakes

Who said protein shakes have to taste like chocolate covered chalk? The best thing about the powder shakes is that you can mix them up with easy to find ingredients! From pumpkin in a can to fresh berries and bananas! With this many recipes, you will never get sick of the flavor and will be on your way to a new you! When shopping for protein powder, the prices scare me. I tend to stick to whatever is on sale. I tend to stay away from anything that costs more than $15 that’s not on sale. Flip through your local drugstore flyers and see what they have on sale. Also, GNC usually has a buy 1 get 1 free sale on their brands. If you can’t find anything on sale, store brand works just as well! You can mix your shakes with skim milk, however, I mix mine with silk due to lactose sensitivity plus it adds extra flavor (I buy the vanilla), you can also use ice cold water if you want to cut out a few calories! You don’t need a fancy blender bottle (okay so I know they aren’t fancy, but all you see are people walking around with them, they tend to drink just plain jane shakes!) You can use whatever cup you want, including a martini glass to dress it up! You also need a blender, and yes, I know most people have one! It doesn’t have to be the top of the line blender, mine is a $15 blender from Wal-Mart that works just fine for me!

Coffee Shakes – I use instant coffee in mine, but you can also use brewed coffee that is cold, or another tip, make coffee ice cubes and kill 2 birds with 1 stone!

 

Vanilla Frappe

1 – 2 scoops of vanilla protein powder

2/3 C. of Vanilla Almond Silk (Check their site for coupons!)

4 – 5 ice cubes

A packet of instant coffee (a good use for those freebies!)

Add all of this in the blender and let it rip! I usually blend mine for a minute. Pour into your glass of choice and enjoy!

 

Mocha

1 – 2 scoops of chocolate protein powder

2/3 C. of Chocolate Silk (you can also just use vanilla, or plain skim milk, this just adds extra chocolate J )

4 – 5 ice cubes

A packet of instant coffee

Do the usual and blend it up! See these recipes are very easy and fast!

 

Caramel Frappe (vanilla or chocolate!)

2 scoops of the flavor you want

1 C. Milk of choice

1 Packet of Nescafe Memento Caramel

4 – 5 ice cubes

If you want extra flavoring, you can also use a caramel coffee creamer, just add about 1 serving

Blend and enjoy J

 

Mocha Mint Frappe

2 scoops of chocolate protein powder

2/3 C. milk of your choice

1 drop of peppermint extract

1 packet of instant coffee

4 -5 cubes of ice

Blend and go!

 

Pumpkin Coffee

2 scoops of vanilla protein powder

2/3 C. milk of choice

¼ C. of canned pumpkin (not pumpkin pie mix)

1 packet of instant coffee

1 to 2 tsps. of cinnamon, depending on your taste.

1 packet of Truvia or your choice of sweetener

4 – 5 ice cubes

Blend and go!

 

Cinnamon Cappuccino

2 scoops of vanilla protein powder

2/3 c. of milk of choice

1 packet of instant coffee

1 or 2 packets of your choice of sweetener

A few shakes of cinnamon

4 – 5 ice cubes

Blend and go!

 

Hazelnut Coffee

2 scoops of vanilla protein powder

2/3 c. of milk of choice

1 packet of instant coffee

1 tbsp. of hazelnut creamer

Blend and go!

 

Gingerbread Latte

1 – 2 scoops of vanilla protein powder

2/3 c. milk of choice

½ tsp. cinnamon

1/4 tsp. ground ginger

½ tsp. vanilla extract

2 packets of a sweetener of your choice

1 packet of instant coffee

4 – 5 ice cubes

Blend and go!

 

Chocolate Shakes – for those who have a sweet tooth that is preventing them to lose weight!

Chocolate Covered Strawberries

2 scoops Chocolate protein powder (or you can mix it up, 1 scoop chocolate and 1 scoop strawberry!)

A handful of frozen strawberries (there’s that killing 2 birds with one stone again!)

3/4 C. Milk of choice or water

Blend and go!

 

Chocolate Mint Shake

2 scoops chocolate protein powder

2/3 c. milk

1 drop peppermint extract

3 – 5 ice cubes

Blend and go!

 

Banana Chocolate Shake

2 scoops Chocolate protein powder

1 frozen banana (tip: peel, slice the banana, and wrap in saran wrap and freeze)

2/3 c. milk

Blend and go!

 

Berries and Chocolate

2 scoops chocolate protein powder

1 ½ c. frozen berries

2/3 c. milk

Blend and go!

 

Chocolate PBanana

2 scoops chocolate protein powder

1 frozen banana

1 tbsp. low fat PB

2/3 c. milk

Blend and go!

 

Caramel – Chocolate Shake

2 scoops chocolate protein powder

2 tbsp. caramel coffee creamer

2/3 c. milk

3 – 5 ice cubes

Blend and go!

 

Red Velvet Cake (Thanks to the Shake N Steak flyer)

1 scoop vanilla protein powder

2 scoops chocolate protein powder

2 tsp. of Jell-O Cheesecake powder

1 tsp. vanilla extract

¾ C. milk of choice

3 drops of red food coloring for the “red velvet” color

3 – 5 ice cubes.

Blend all together and go.