Sunshine Award

I've been awarded "The Sunshine Award" from Nicole & Susan over at 

Flavors by Four!! I feel very honored and excited to be recognized like this  in our Big Big blogging world!! A huge THANK YOU to  you both! MUAH! 

Flavors by Four shares some sensational recipes - like...Buckeye Brownies! I've been drooling over them since the moment I saw them. Waiting for a special occasion to make them...one where I can share them, otherwise I know I'd eat the whole thing myself.  They also have Hawaiian Slow Cooker Pulled Pork recipe - oh my! Please stop by and show them some foodie love....and don't forget to mention I sent you over. 

The Sunshine Award is given by bloggers to bloggers.

The recipients of the Sunshine Award are:

"Bloggers who positively and creatively inspire others in the blogosphere."

The way the award works is this:

Thank the person who gave you the award and link back to them.

Answer 10 questions about yourself.   

Select 10 of your favorite bloggers, link their blogs to your post and let them know they've been awarded the Sunshine Award!

Don't forget to copy and paste the award on your blog!

Here we go!

10 questions:

Favorite Color – My favorite color is Purple...the darker, the better.

Favorite Animal - I love penguins and moose. (I've also lived in Alaska=)

Favorite Number - 10 - I have always been partial to even numbers.
Our anniversary is on the 10th...of March. 

Favorite Drink – I love a good cold diet Vernor's Gingerale...it's a rare treat.

Facebook or Twitter – Facebook 100% - I haven't gotten involved in Twitter

Good Book or a Good Movie - I love to read autobiographies, but don't spend a whole lot of time reading. The Notebook is my favorite movie.

My Passion - being an encourager (I mail atleast 40 (post)cards every month.

Giving or Getting Presents - My love language is gifts...so I really do enjoy giving them more than getting them. (though I LOVE getting them too)

Favorite Day of the Year – Thanksgiving or Valentine's Day

Favorite Flowers – I love Pansies, especially ones that are purple; they look like they each have a little face...so cute.

The 10 blogs that we are awarding the Sunshine Award to in no particular order are:

Sunflower Supper Club

Ordinary Inspirations

A 'Lil Country Sugar

Life of a Foodie and Her Family

Kitty's Kozy Kitchen

Love Bakes Good Cakes

Meaningful Mama


This Mommy Cooks

Sugar-Free Mom

This Chick Cooks


THANK YOU GALS FOR ALL YOU DO TO 
INSPIRE SO MANY OF US! 

Leader Enterprise - June 6, 2012 - ice cream desserts

You scream! I scream! We all scream for ice cream! June is here and it's been hot already! When I think of this lovely summer month, what comes to mind are graduations, weddings and ice cream socials.

I found these fun facts about our many choices when it comes to frozen treats at ice-cream-freaks.com:

"In the U.S.,all ice cream needs to have a minimum of 10% milkfat if it is to be labeled "ice cream". This includes custard based  (French Style)  ice creams.

Reduced fat has at least 25% less total fat than regular ice cream.

Light has at least 50% less fat and 33% fewer calories than regular.

Lowfat can't have more than 3 grams of fat per serving.

Nonfat has less than 0.5 grams of fat per serving.

In sherbet, milkfat is between 1-2%.

Sorbet has no milk at all!"

When you're short on time you can easily add some frosty fun after dinnertime by serving up a variety of toppings and sauces and letting family members concoct their own scrumptious sundaes. Here are some simple suggestions for treating the family to a refreshing and cooling dessert.

For a super chocolatey treat, place a scoop of chocolate or chocolate mint ice cream on a brownie and top with hot fudge sauce. Add a spoonful of whipped cream, sprinkle with nuts, and top off with a maraschino cherry or a chocolate kiss.

Drizzle chocolate sauce over a scoop of strawberry ice cream and top with fresh sliced strawberries. Don't forget the whipped cream.

Like S'mores? Dress up a scoop of ice cream with chocolate sauce, mini marshmallows, whipped cream and graham cracker crumbs.

Add canned mandarin oranges or pineapple chunks to a tropical-flavored ice cream. Serve with vanilla wafers or gingersnaps.

This first recipe has been a family favorite for a long time. More often than not, my kids have requested this dessert instead of a birthday cake. It's the cake and ice cream all in one!

ICE CREAM PIES

1-18 ozs.devils food or choco fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting,divided

1/4 c. vegetable oil

1/2 gal.favorite ice cream, softened

chopped peanuts, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2-9"pie or round cake pans. (I always use cake pans). In large bowl, beat cake mix, water, 3/4 c.frosting and oil on high speed for 2 minutes. Spread 1/2 batter into bottom of each pan (do not spread up sides). Bake 25 - 30 minutes; don't overbake.(middle will be soft when done). Cool completely; cakes will collapse. Spread 1/2 of ice cream in each shell .Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts if desired. Wrap tightly with foil and freeze atleast 2 hours before serving. Keeps up to 3 weeks. Allow to stand at room temperature for 10 minutes before serving.

KID-FRIENDLY ICE CREAM IN A BAG

1 c. light cream

3 Tb. sugar (or splenda)

1 tsp. vanilla extract

qt. size ziploc freezer bag

2 - gallon size ziploc freezer bags

crushed ice

rock salt

Mix first 3 ingredients together and pour into the qt.size ziploc bag. Put some ice along with some rock salt in the bottom of the gallon bag; place the bag with cream inside the gallon bag; add more layers of ice and rock salt until full. Squeeze out air; ziploc shut. Place into second gallon bag and seal shut. Allow kids (or adults too) to toss the bag  (best to do it outside) back and forth until the ice cream is set. Takes about 10 minutes, but it depends on the temperature outside also. Top with chocolate syrup, or add syrup to the bag. Serves 2 - 3.

This is a very tasty recipe is for those of us who try not to overindulge. It's good enough to serve guests.

SNICKERS PIE(Weight Watchers)

1 pint (2 c.) vanilla non-fat frozen yogurt, softened

2  Tb. peanut butter

1/2 pkg. (1/4 c.) sugar free dry instant vanilla pudding

1/2 c. fat free frozen whipped topping, thawed

lite chocolate ice cream syrup

In large bowl, combine all ingredients. Mix well-pour into 8" pie pan sprayed with cooking spray. Cover tightly and freeze until set. Before serving, drizzle 2 tsps.lite chocolate syrup over entire pie. Serves 8; each serving = 2 WW points (prior to Points Plus).

Til next time - keep cool! 

Graduation Caps and Jello Pinwheel Flowers

I know many graduations are already over, but maybe not all, so I thought I would share the graduation cap ideas two of my granddaughters and one of their friends help me put together. There were lots of great comments at the open house and I will definitely make them again. 

        

Photo Credit: Taste of Home 

I got the idea here from Taste of Home website....


CANDY GRADUATION CAPS

24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
(I couldn't find them so I used Ghiradelli choco squares, individually wrapped)
24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips

Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M & M on top of each.

Yield: 2 dozen. 

I also made jello pinwheel flowers using the school colors of the gal graduating.  She was very pleased. 

I had a good laugh because more often than not, folks think they're too pretty to eat and they are left untouched.  Not this time - they were gone fast. I was glad too. 

They're much easier than they look.  You dissolve a pkg. of jello in a little bit of water...melt marshmallows in it.  When it sets, the layers separate...cut into strips and roll up into flowers.  The green jello I did free hand....for specific directions and measurements, check out my post here.

BEST WISHES TO ALL THOSE GRADUATING THIS YEAR! 

Linked to Scrumptious Sunday

"Lightened" Strawberry Pizza & Weekend Potluck #21

WELCOME TO WEEKEND POTLUCK!

AND...

Where I RE-post something from my archives...


In my humble opinion, fresh summer strawberries can't be beat! Add cream cheese, and a crunchy nutty crust and you've got a real winner!

I cut back on the amount of butter in the crust, used 1/3 reduced fat cream cheese and sugar-free strawberry glaze.  This dessert is out-of-this-world wonderful! 

' LIGHTENED UP' STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

(I use 1 - 2 Tb. less)

1/2 c. brown sugar

(I use 1/3 c.)

1/2 c. chopped pecans

1 - 8 oz. (1/3 reduced fat) cream cheese, softened

3/4 c. powdered sugar

(I use half splenda or xylitol)

1 - 8 oz. tub (lite) Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. (sugar free) strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet.

Bake 12 - 15 minutes until browned. Cool.

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up.

In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated.

Enjoy every tasty bite!!!!

Onto the Party....we are so glad you came by and we can't wait to see all the goodies you link up this week. 

This week, we have made a few changes to Weekend Potluck. The most important change? We've added an amazing new cohost... Holly from Life As a Lofthouse.

I know that you are just as happy to have Holly on our team as we are and will bring only your BEST recipes to her welcome party. {wink, wink}

Psst... Bloggers, for the other changes, please read the linky guidelines. Thanks!

Before we celebrate with our new co-host, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cherries Jubilee by Everyday Mom's Meals

Recipes that caught our attention ~

Peanut Butter Nutella Cake by A'Lil Country Sugar

Caprese Chicken by Lisa's Dinnertime Dish

And, a personal favorite ~

Strawberry Malted Ice Cream by Lemons for Lulu 

If you were featured today, please feel free to grab the red “featured” button below.

Your hosts ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Homemade Oreo Cookies

Since I'm a cookie Monster, I love trying new cookie recipes.  This one bit ME and I'm so glad I tried it.  

Thanks to Holly at Life as a Lofthouse for sharing another one her fabulous recipes.  If you've not visited her before, please please please stop by and check out her awesome blog. And don't forget to tell her I sent you over.  I love her style of cooking/baking!


Quick. Simple. Delicious!


I buy cake mixes when they are on sale but almost NEVER bake a cake with them. I love using them to make other things, like this easy and yummy treat. Not everyone has time to make things from scratch so I am always happy when I can whip a mix out of my pantry and bake up something up with less mess and ease.


As you can see by the 'sticker' I added to the photo...I think these cookies are MUAH! good! 

HOMEMADE OREO COOKIES 

1 (18 oz) box Devils Food Cake mix 

2 eggs

1/2 c. Vegetable Oil

Preheat oven to 350 degrees. In large bowl, mix together all of the ingredients; it will form a thick dough. Roll dough into 2 inch balls and place onto an un-greased cookie sheet. (If you think it's too sticky, just refrigerate for about 30 minutes).  Gently press down on dough to flatten slightly. Bake for 8-9 minutes. (They won't seem done, but they are!)  Remove from oven and let completely cool on the cookie sheet.

CREAM CHEESE FILLING 

4 oz Cream Cheese, softened

2 Tb. Butter, softened

1/2 Tsp. Vanilla 

2 c. Powdered Sugar

In a medium bowl, beat together the cream cheese, butter and vanilla with a hand mixer until well mixed. Slowly beat in the powdered sugar until smooth. 

Frost one oreo with desired amount of filling, top with a second cookie.

Store cookies in an air-tight container in the refrigerator.

Linked to Thursday's Treasures

           Creative Thursday

           It's a Piece O'Cake

            Scrumptious Sunday

                 Whatcha Whipped up Wednesday