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Monster Cake Balls

Funny little monster cake balls make a perfect Halloween craft and treat for your little monsters!

Monster Cake Balls

I have a confession to make.  I really dislike making cake balls or cake pops.  Now don’t get me wrong.  They are one of the best little desserts ever!  However, I just don’t enjoy working with temperamental chocolate and struggling to make a perfectly smooth cake ball.  So why would I choose this little activity to do with my kids?

Well, I knew the more imperfect these little monsters were, the better they would turn out.  It was a win-win.  The kids would have fun, and I would get to make cake balls and not stress about how ugly they turned out.  Plus I got to eat my fill!

Now I did employ a few cake ball tricks that I’ve read up on in order to not have a globby chocolate mess.  I also pre-made and froze my cake balls, so that I had them ready to go when the kids and I had an afternoon to make these.

Plus, my mom had my 2 year old, which allowed my older kids and I to create in a pretty peaceful environment.  I miss getting to do stuff with them.  Life is a little chaotic these days with a 2 year old and a 3 month old.  I am having to really make an extra effort to do stuff with my two “big” kids.  Playing a board game or a card game usually turns into a nightmare lately.  So I really loved that we had this time to make these little monsters while our other little monster was away.

They really got into making one-eyed, two-eyed, and three-eyed crazy ones.  I dunked them in the almond bark, while they got ready to create.  They had to work quickly to get those sprinkles on before it started to harden.   You can use any  cake mix, but we used red-velvet because they are a favorite at our house.

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I think we will be making these a Halloween tradition!

Monster Cake Balls
 
Author:
Recipe type: Dessert
Ingredients
  • red velvet cake mix plus ingredients to bake cake
  • 1 16 oz container of thick and creamy cream cheese icing
  • 1 24 oz package white/vanilla almond bark
  • A variety of sprinkles
  • candy eyes (large and small variety)
  • chow mein noodles (found in asian food section)
Instructions
  1. Bake cake according to package directions.
  2. Allow cake to cool and crumble with fork in a large bowl.
  3. Mix in cream cheese icing until all combined.
  4. Roll into 1 inch balls and place on a parchment or wax paper lined cookie sheet to freeze for at least an hour. (Place in a plastic freezer bag after this until ready to use).
  5. In a microwavable bowl, place 6 oz of almond bark. Microwave for 30 seconds, stir, microwave 30 more seconds, stir. At this point, microwave 20 to 30 more seconds. Time will vary according to your microwave. If it still has some clumps, just stir until they melt.
  6. Take about 6 cake balls out of the freezer. Using a fork, dip them into almond bark and place on a sheet of wax paper and begin to decorate one at a time.
  7. Once all almond bark is used, rinse and dry bowl, and repeat with 6 more ounces of chocolate.
Notes
*Microwaving smaller amounts of chocolate helps it melt better and prevents over-heating.
* Leaving cake balls in freezer until ready to use helps them to not fall apart in warm chocolate.

Other fun Halloween treats for kids:
Mini Halloween Trifles
Mini Halloween Trifles

Gooey Halloween Popcorn Crunch
Gooey Halloween Popcorn Crunch

Creepy Mini Pizzas
creepy_pizzas_3

Saturday Night Fever #56

Hey everyone!  Thanks for stopping by Saturday Night Fever!  My family and I are camping right now.  We decided it was the perfect time of year to rent a cabin at a local state park and have a fun weekend with our kids.  There’s so much to do…fishing, biking, walking trails, feeding the ducks and the deer, and of course, roasting weenies and marshmallows.  Nothing better than making memories!!

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So here’s what has been going on around our blogs:

SNF 56 collage 600x600

Banana Cream Waffles with Homemade Vanilla Syrup – House of Yumm
Cookie Dough Man Eating Spiders – Petite Allergy Treats
Skinny Turkey Pepperjack Pizzas – Diary of a Recipe Collector
Bacon Chicken Corn Chowder – Belle of the Kitchen

 And now onto last week’s party!  You guys are so CREATIVE!!   PLEASE remember to browse through and visit one another.  It’s fun to get to know other bloggers!
snf_most_viewed
Pumpkin & Kale Pasta Bake | MJ and Hungryman

Vegetarian-Pumpkin-and-Kale-Pasta-Bake-Blog

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This week I selected some fun HALLOWEEN PARTY FOODS:

Reese’s Witch’s Broom | A Worthey Read
reeses_witches

Monster Cupcakes | Kleinworth & Co.
Monster_cupcakes_Kleinworthandco

Monster Munch | More Than a Mom of Three
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Melted Witches Pudding Cups | Melissa Kaylene
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Don’t those look FUN!!  Thanks for linking up!  Grab our button if you were featured!!

grab button for Diary of a Recipe Collector

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NOW, LET’S GET TO THE PARTY! THE RULES ARE SIMPLE:

  1. Please only link up food or drink related posts. You can share up to 5 recipes. They don’t have to be recent posts, but please make them new to our party.
  2. Please don’t link and run! Visit and PIN at least three other links that are near you in the list. It’s not a party without mingling!
  3. Please follow each of your hosts:

BELLE OF THE KITCHEN-> PINTEREST – TWITTER – FACEBOOK – GOOGLE+

DIARY OF A RECIPE COLLECTOR-> PINTEREST – TWITTER – FACEBOOK – GOOGLE+

PETITE ALLERGY TREATS->PINTERESTTWITTER-FACEBOOK-GOOGLE+

HOUSE OF YUMM->PINTEREST-TWITTER-FACEBOOK-GOOGLE+

Come back next week to see if you were featured! Each host will choose her own features, so be sure to visit all of us to look for your name!  We will also be pinning to our Pinterest board too!!

Follow Belle of the Kitchen’s board Saturday Night Fever Party on Pinterest.
Be sure to check out these other fun parties too!
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Best Of The Weekend Logo Preview
Now let’s get to the fun!  
 

Creepy Mini Pizzas with Fleischmann’s Yeast

This is a sponsored post for Fleischmann’s Yeast, but all opinions are my own.

Have a fun family night creating some creepy Halloween pizzas!!
creepy_pizzas_3My kiddos and I had a great time creating these cute little Halloween pizzas!  It was neat seeing their little imaginations work and see them get excited about what they were going to make.  My oldest daughter (my artsy child) really got into it!  They had so much fun getting their hands into all those toppings even though they rarely put that stuff on their own pizzas.

I started off by prepping all the dough ingredients ahead of time.

Creepy Mini Pizzas

I always use Fleischmann’s  Yeast, and I especially love their Pizza Crust Yeast.  There is no need to let it rise, so it is perfect for busy families on a weeknight.  This is really one of the easiest pizza dough recipes I’ve ever tried.  You just mix it all together with no need to wait in between steps.

Creepy Mini Pizzas

I made the dough and divided it into 8 portions for 8 mini pizzas.  I had all the ingredients out and ready for them to use.  This is a sample of what we used.
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We ended up with some pizza jack-o-lanterns, spiders on spider webs, monster faces, Frankenstein, and a witch.
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It was a really fun experience for us all.  Fleischmann’s Yeast also has some other great recipes, so be sure to check them out here.  If you want to experiment with other crust recipes, you can look here.

3 Tips for Family Pizza Night Success:

1.  Have dough prepped
2.  Pre-chop ingredients
3.  Lay out parchment or wax paper for easy clean up

5.0 from 1 reviews
Creepy Mini Pizzas with Fleischmann's Yeast
 
Author:
Recipe type: Main Dish
Ingredients
  • 3¾ cups of flour
  • 1½ tbsp sugar
  • 1½ tsp salt
  • 1 packet Fleischmann's Pizza Crust Yeast
  • 1⅓ really warm water (120 to 130 degrees)
  • ⅓ cup olive oil
  • 2 cups pizza sauce
  • 2 to 3 cups shredded cheese ( We used a combo of mozzarella and Colby Jack)
  • Other toppings: sliced green and red bell peppers, black olives sliced in half and in rings, whole pepperoni and pepperoni cut into triangles, 2 to 3 string cheese sticks)
Instructions
  1. In the bowl of a mixer, combine 2 cups of flour, sugar, salt, and yeast on low speed for about 15 seconds with paddle attachment.
  2. Add oil and warm water.
  3. Mix for 1 minute.
  4. Change to dough hook and add the next 1 cup of flour and mix again. Add the remaining ¾ cup of flour and mix until mixture begins to form a ball and pull from sides of bowl.
  5. Sprinkle with a little more flour and dust hands with flour as well.
  6. Remove dough, pat and flatten. Cut into 8 equal sections and place balls of dough on a pan. Cover until ready to use.
  7. On a sheet pan, flatten out dough into an 8 in. circle with a little more flour to keep it from sticking. Repeat with remaining dough. I put 4 pizzas on one pan. Prick each with a fork.
  8. Partially bake at 425 for 6 to 7 minutes.
  9. Top with pizza sauce and desired toppings.
  10. Bake at 475 degrees for another 6 to 8 minutes or until golden brown.
Notes
*Recipe adapted from Fleischmann's Yeast.

Here are some other recipes where you can use Fleischmann’s Yeast too:

Grilled Chicken and Bacon Pizza
Grilled Chicken & Bacon Pizza

White Chicken Enchilada Pizza
White Chicken Enchilada Pizza

Skinny Turkey Pepperjack Pizzas

A perfect low-calorie lunch for any day of the week!
Skinny Pepperjack and  Turkey Pizzas

 So since the first day I made this little lunch for myself, I’ve wanted to eat it almost everyday.  I held myself back and ate other stuff because I so did not want to burn out on this.  They are so good and I feel good about eating it too!

They start out with a whole wheat pita, hummus, turkey, and pepperjack.  Then you just top them with lettuce, tomatoes, and onions.  Seriously, it can’t get much easier.

You can even make them ahead and just heat them up in the toaster oven.  I usually just eat half and save the other half for the next day.

I’m currently about 8 lbs. away from my pre-pregnancy weight…the final, hardest stretch!  Isn’t it funny how easily you gain it during pregnancy, but it doesn’t come off quite so easily?

But this little guy is worth every pound…our unexpected, happy surprise!

photo (1)

 So go ahead and try this one, and you won’t feel guilty about your lunch at all!  One-half of this pizza is only 217 calories.  Enjoy it with a cup of yogurt or a piece of fruit, and I promise it will be a satisfying lunch for sure!

Skinny Pepperjack and Turkey Pizzas

Skinny Turkey Pepperjack Pizzas
 
Author:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 1 whole wheat pita
  • 1½ tbsp hummus (I use Roasted Garlic flavor)
  • 4 thin slices turkey
  • 3 slices pepperjack
  • ¼ shredded lettuce
  • ¼ cup sliced grape tomatoes
  • a few slivers of red onion
Instructions
  1. Heat broiler.
  2. Place pita on a pan and under broiler for 2 minutes. Watch carefully to ensure it doesn't burn.
  3. Take out pita, flip it.
  4. Spread hummus all over pita.
  5. Top with sliced turkey, sliced cheese, tomatoes, and onions.
  6. Place it back under broiler for 2 -3 more minutes or until cheese is melted.
  7. Remove and top with shredded lettuce.
  8. Cut in half and serve.
Notes
*I used Sabra Roasted Garlic Hummus
Nutrition Information
Serving size: ½ pita Calories: 217

Other recipes you might enjoy:

Roasted Red Pepper and Turkey Wraps
Roasted Red Pepper and Turkey Wrap

Club Croissants with Roasted Red Onion Mayo
Club Croissants with Roasted Red Onion Mayo

Saturday Night Fever #55

Hey everyone!  How’s your weekend going?  We are busy, busy over here!  We have my husband’s 20 year class reunion tonight along with the family picnic today.  I’m excited to go because I know some of them since we graduated from the same high school (he was 3 years older).  But can I just say….20 years….really…how did that go by so fast??

Anyway, I’m so excited about a kid-free night!  Whoop!  Whoop!

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So here’s what has been going on around our blogs:

Pumpkin Fudge – Petite Allergy Treats

Pumpkin Spice M&M Sugar Cookies – Belle of the Kitchen

Caramel Pecan Spice Muffins – Diary of a Recipe Collector

Jalapeño Cheddar Cornbread with Sweet Honey Butter – House of Yumm

 And now onto last week’s party!  I’m loving all of the wonderful Fall-themed creations you guys are submitting!!  PLEASE remember to browse through and visit one another.  It’s fun to get to know other bloggers!
snf_most_viewed
Healthier Chocolate Snacking Cake | Baking A Moment
2388featured

snf_features

This week I selected some serious comfort foods for Fall:

French Onion Soup | Walking on Sunshine
onion soup promo

No-Brainer Taco Macaroni | The Weary Chef
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Pizza Noodle Soup | Sunny Side Ups
PizzaNoodleSoup2

Easy Homemade Onion Rings | Coupons and Freebies Mom
Easy-Homemade-Onion-Rings

Don’t those look wonderful!!  Thanks for linking up!  Grab our button if you were featured!!

grab button for Diary of a Recipe Collector

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NOW, LET’S GET TO THE PARTY! THE RULES ARE SIMPLE:

  1. Please only link up food or drink related posts. You can share up to 5 recipes. They don’t have to be recent posts, but please make them new to our party.
  2. Please don’t link and run! Visit and PIN at least three other links that are near you in the list. It’s not a party without mingling!
  3. Please follow each of your hosts:

BELLE OF THE KITCHEN-> PINTEREST – TWITTER – FACEBOOK – GOOGLE+

DIARY OF A RECIPE COLLECTOR-> PINTEREST – TWITTER – FACEBOOK – GOOGLE+

PETITE ALLERGY TREATS->PINTERESTTWITTER-FACEBOOK-GOOGLE+

HOUSE OF YUMM->PINTEREST-TWITTER-FACEBOOK-GOOGLE+

Come back next week to see if you were featured! Each host will choose her own features, so be sure to visit all of us to look for your name!  We will also be pinning to our Pinterest board too!!

Follow Belle of the Kitchen’s board Saturday Night Fever Party on Pinterest.
Be sure to check out these other fun parties too!
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Best Of The Weekend Logo Preview
Now let’s get to the fun!  
 

Mini Halloween Trifles

Here’s a super fun dessert for your kids or grandkids, and it’s really quick to put together!
Mini Halloween Trifles

I LOVE Halloween!  Not the super scary/gross Halloween…but the fun kind!  It is one of the funnest food holidays, and there are always a ton of cute things to make for kids the whole month.  The weekend before Halloween I usually make mummy hot dogs, ghost pudding cups, and this little treat!  It is so simple to make and put together.  It’s just a fun dessert for all your little people!
Mini Halloween Trifles

This year we are hoping for a better Halloween in our neighborhood.  It is a fairly new neighborhood and there are a ton of houses.  It should be a candy-lovers dream!  Last year, however, it rained and poured on Halloween night and our city did not reschedule trick-or-treating.  Boo!  This year they promise to set a new date to trick-or-treat if the weather looks bad.

We plan on cooking a big gumbo and having lots of fun treats like this one to munch on before we go out and collect all the goodies.

We will have a Wolverine,  a Dorothy,  a Sophia the First, and a Baby Superman, so we should have some fun!

Mini Halloween Trifles
 
Author:
Recipe type: Dessert
Ingredients
  • 1 box white cake mix with necessary ingredients to make cake
  • 1 3.4 oz box chocolate pudding mix
  • 2 cups milk
  • 4 oz cool whip or homemade whipped cream
  • orange, purple, and green food coloring gel
  • jarred hot fudge
  • plastic spiders
Instructions
  1. Make cake according to package directions.
  2. Divide batter into three separate bowls,
  3. Using food coloring gel, place about ¼ tsp of each gel into the different bowls to make one orange, one purple, and one green. Add more gel to get desired color.
  4. Pour colored batter into three 8 inch cake pans
  5. Bake at 350 for 15 minutes. Check for doneness with a toothpick.
  6. Let cakes cool.
  7. Whisk pudding mix with 2 cups of cold milk. I whisk it until combined, let it sit for a few minutes to thicken, and then I mix it again for a few seconds.
  8. Cut cakes into small ½ inch cubes.
  9. Begin layering: Place a small amount of cake cubes in the bottom followed by a few tablespoons of chocolate pudding, repeat cake cubes and pudding. Place a small dollup of hot fudge in the center. Top with cool whip.
  10. Place a few teaspoons of hot fudge in a small plastic ziploc. Cut a really small hole in the corner of the bottom to use to pipe out hot fudge. Pipe fudge into concentric circles on cool whip. Use a knife and very slowly drag and pull knife through the circles to create a spider web. Place a plastic spider on top of the web. *Caution your kids not to eat the spider please :)

Other recipes you might enjoy:

Candy Corn Crunch
Candy Corn Crunch

Gooey Halloween Popcorn Crunch
Gooey Halloween Popcorn Crunch

A Day in the Life of Me

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So I’ve got a little bit of a different kind of post for you guys today.

Today I’m going to share a little behind the scenes with you.  I know I always love reading these kinds of posts from my favorite bloggers.  I love seeing what their day is like.  My life is currently in a major transition!  I have worked since high school.  I was a teacher for 9 years.  I was always off during holidays and for summer, but other than that, I was a working mom.  I am still adjusting to not working.  I’ve always wanted to stay home with my kids, and I feel VERY blessed to be able to do so, but I am still adjusting to this new routine.  New routine, new baby, 2 year old, resistant potty trainer, breastfeeding, home all day….let’s just say it’s different for me.

So here you go…a peek into my life on a typical Monday…

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My day starts out really early quite often.  It all depends on how late my little guy likes to sleep.  On this day he chose this time.  I could have used about another hour!

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And so that’s what I did…I feel asleep for a little longer after I fed him.

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Then I fixed a cup of coffee…don’t you just love my coffee cup.  I got them for Christmas.  They are from Dillards.

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Before getting ready, I check my emails and my blog.

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Say some prayers and then I go get ready before waking up the kids.

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At 6:30, I go wake up my kids.

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Everyone is ready to go by 7:20ish

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Back at home it’s time for breakfast for my 2 year old.  Little man doesn’t eat solids yet.  I just set him in the highchair so I could cook breakfast.

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She loves to help.  She and I are really getting in a groove of cooking together.

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This is one of my favorite breakfasts:  Scrambled eggs in a toasted whole wheat pita with shredded cheese.

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Time to feed little man.  I usually try to do some work at the computer during this time.  It all depends on my 2 year old.  Sometimes she can occupy herself with something and other times she will climb all over me.

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Time to go back to sleep

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She loves to play with her babies.

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Time to unload the dishwasher and then I chat on the phone with my mom.

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Then we had some “honey bun drama.”  She kept going to the pantry to get one and I kept putting them back up.

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Washing, folding, putting up clothes…it never ends does it?
I can remember when I only washed like 3 loads a week!!  Now I pretty much run that thing 2 to 3 times a day!

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Time to exercise!  I’ll admit that I’m not exactly the most motivated person when it comes to exercising.  I really want to love it, but I don’t.  I love how I feel, but that usually doesn’t help me.  My motivation right now…the last 10 pounds of pregnancy weight left to go!!

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Time to feed little man again…

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Next we went to the mall to go buy my oldest daughter some boots.  I don’t normally go to the mall, but I am really trying to get out of the house more.

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We took a break and she played at the little kiddie playground at the mall, and then we ate lunch.

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I also picked up these CUTE shoes at Dillard’s.  Christmas gift for my oldest.

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Back at home and time for little man to eat again.  She watched Barney.  At this point, we did not have time for a nap.  I’m not big on skipping naps.  She really needs them.

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We had a few minutes to make some muffins.

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Asleep again…he really is a good baby!

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Discovered crushed goldfish crumbs in the chair

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Time to go get the big kids from school.  We only live a few minutes away.  I do not go wait in the long line like some parents.  I find going later only takes 10 minutes rather than sitting for an hour!

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I had a few minutes before starting homework to snap some photos for the blog.

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I  like to let them eat a snack and watch a show on the Ipad before we do homework.

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Time to do homework!

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After homework, I start looking over my 2nd graders math information.  We have started Common Core here in Louisiana.  It has proven to be quite a challenge and we have a ways to go with the delivery of it.  I am a former math teacher, and my daughter and I have spent hours on this stuff.  It is getting better, but I started out the year very displeased with the rapid pacing of the curriculum.

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We went outside to play for a little while before supper.  Usually Monday nights are leftovers for supper, so I don’t have to cook.

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Time to clean up after supper.  I had one not eat, so I left his food for him.  He can be very picky at times.   He eventually ate it.  If he had his way, he would eat mac and cheese every day.

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Sleeping again…

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Time for Cheer practice…my husband brought her.

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Bath time…but somebody didn’t want to…

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Time to feed little man again…

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I’m really scared to leave him on the floor around my 2 year old!  Poor baby doesn’t get as much floor time as I would like…but we do what we can.

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She brought him her bear and her blanket because she whacked him on the head right before this picture.  He’s going to be tough!

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Time for books, brushing teeth, and bed

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I think I pick up these blocks almost everyday.

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And just for a funny…here’s how my husband found her the other night before we went to bed.  When she was supposed to be falling asleep, she got in her closet, played, and passed out on top of everything!

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With my oldest, we write down things we are both grateful for in her journal.  We each write down three things from the day.  We are also preparing for her first reconciliation in November.  She will do this and in the Spring, she will receive her First Communion.

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We try to give him at least one bottle a day.  I just pump right before he is ready to eat.

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I check my blog, email, and sometimes work on a post or edit photos.

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Time for bed…I’m exhausted!

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I’m trying to read at night before I go to sleep.  I’m usually so tired, I don’t get very far.

Well that’s a look at my day.  Hope you enjoyed!

Make sure you click through and visit the rest of the bloggers giving you a glimpse into their world…

The Baker Mama

Diary of a Recipe Collector

House of Yumm

Or Whatever You Do

Sugar Dish Me

The Weary Chef

Caramel Pecan Spice Muffins

Grab the napkins and get ready for great Fall breakfast treat with these Caramel Pecan Spice Muffin with applesauce.

Caramel Pecan Spice Muffins
How was your weather this weekend?  Did it feel like Fall where you live?  Because it finally did down here in Louisiana!!  Hello October!!  Whoop Whoop!  It was absolutely GORGEOUS!  I just felt like I needed to be outside enjoying it.  I wish we could have Fall and Spring all the time.

Something about the crisp air makes me want all those comfort foods too!  These spice muffins  are perfect for this time of year!  Make a batch and take them to your co-workers or treat your kids.  Either way, everyone will enjoy them!

Caramel Pecan Spice Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 spice cake mix
  • 1½ cups applesauce
  • 3 eggs
  • ¾ cup chopped pecans
  • ½ cup raisins
  • ⅔ cup brown sugar
  • ½ cup corn syrup
  • ¼ heavy cream
  • 2 tbsp butter
  • ¼ cup chopped pecans
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350.
  2. Spray muffin tin with cooking spray.
  3. Beat cake mix, applesauce, and eggs for 2 minutes.
  4. Stir in raisins and pecans.
  5. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.
  6. Once muffins are ready, make the caramel glaze: Mix brown sugar, corn syrup, heavy cream, and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Turn off heat. Stir in pecans and vanilla. Let cool for about 15 minutes.
  7. Remove muffins from tin to a cooling rack with wax paper under it. Drizzle glaze over muffins.
  8. Store in an airtight container.

Other recipes you might enjoy:

Mini-Maple Dipped Pumpkin Muffins
Mini Maple-Dipped Pumpkin Muffins

Lemon Burst Muffins
Lemon Burst Muffins

Saturday Night Fever #54

Hey everyone!  How’s your weekend going?  Mine started out a little scary.  We went and ate pizza and then decided to go for frozen yogurt afterwards.  Well, I’m pretty seriously allergic to peanuts.  My mom gave me a spoon of peanut butter when I was 8 months old and quickly found out when I had a severe anaphylactic reaction.  As I’ve grown older, I can manage it pretty well by taking Benedryl if I accidentally eat some.  I quit carrying a Epi-Pen partly because I am usually cautious and Benedryl works in time.  (Now if I were a child, this would completely call for an Epi-Pen).

Well, I decided to put some crushed cookies on my yogurt.  Apparently a peanut had gotten mixed in because on my 3rd or 4th bite, I immediately tasted it and my mouth started itching severely and my tongue got really thick.  It’s funny how one little peanut can cause such a reaction.  I didn’t have my Benedryl with me (so bad, I know)!   My mom and I loaded up all the kids quickly and I rushed to the pharmacy down the street.  I grabbed a box of Benedryl and took it while waiting in line to pay.   It works pretty darn quickly for me.  Within about 5 minutes, I could feel the symptoms of the reaction begin to subside.  It scared my kids.

Luckily most of the time, I can visit places like that and I’m just fine.  Every now and then, I  get a reminder that I still have this scary allergy.

snf_collage_9 There were seriously so many great links last week!  We pinned several, so don’t forget to check out our new Pinterest board!

We’ve also been creating some yummy goodies on our blogs too:

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Gooey Halloween Popcorn Crunch – Diary of a Recipe Collector
Pumpkin Pie Oatmeal – House of Yumm
Gluten Free Cookie Ice Cream Cake – Petite Allergy Treats
Mexican Three Bean Salad – Belle of the Kitchen

And this week’s MOST VIEWED LINK:
Chicken Artichoke Olive & Tomato  Over Wheat Bulgur | Mom Foodie
chicken-artichokes-olives-tomato-bulgur-recipe

Now onto my features from last week:

Chili Bites in Mini Cornbread Cups | The Kitchen is My Playground
Chili Bites in Mini Cornbread Cups 1

Upside Down Pumpkin Pie | Melanie Makes
upside-down-pumpkin-pie-mm

Healthy Morning Glory Muffins | The Gold Lining Girl
pumpkin-cranberry-apple-morning-glory-muffins-7-808x1024

Roasted Hatch Chile Creamy Corn Dip | The Housewife in Training
Roasted Hatch Chile Creamy Corn Dip

Thanks for linking up!  Grab our button if you were featured!!

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NOW, LET’S GET TO THE PARTY! THE RULES ARE SIMPLE:

  1. Please only link up food or drink related posts. You can share up to 5 recipes. They don’t have to be recent posts, but please make them new to our party.
  2. Please don’t link and run! Visit and PIN at least three other links that are near you in the list. It’s not a party without mingling!
  3. Please follow each of your hosts:

BELLE OF THE KITCHEN-> PINTEREST – TWITTER – FACEBOOK – GOOGLE+

DIARY OF A RECIPE COLLECTOR-> PINTEREST – TWITTER – FACEBOOK – GOOGLE+

PETITE ALLERGY TREATS->PINTERESTTWITTER-FACEBOOK-GOOGLE+

HOUSE OF YUMM->PINTEREST-TWITTER-FACEBOOK-GOOGLE+

Come back next week to see if you were featured! Each host will choose her own features, so be sure to visit all of us to look for your name!  We will also be pinning to our Pinterest board too!!

Follow Belle of the Kitchen’s board Saturday Night Fever Party on Pinterest.

Be sure to check out these other fun parties too!
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Now let’s get to the fun!  

 

 

 

 

 

 

Shrimp and Corn Soup

Cajun Cookin

Hey everyone!  It’s time for another Cajun Cookin’ post where I show you guys a little bit of my Cajun culture.  Down here shrimp are very plentiful, so we pretty much put them in everything.  When it begins to cool down, or as we like to say, have a little “Gumbo Weather,”  my family sometimes makes this Shrimp and Corn Soup instead.  Now we all love our gumbo, but every now and then we like a little change.

Shrimp and Corn Soup

Think of this as a Cajun vegetable soup.  It’s so good with crackers, and it will be perfect for the upcoming chilly nights.

Shrimp and Corn Soup
 
Author:
Recipe type: Main Dish
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • ½ bell pepper, diced
  • 1 tsp Creole Seasoning or seasoned salt, DIVIDED
  • 1 14.5 oz can sliced stewed tomatoes
  • 1 14.5 oz can petite diced tomatoes
  • 1 15 oz can tomato sauce
  • 4 heaping teaspoons of tomato paste (almost a 6 oz can)
  • 32 oz chicken broth
  • 5 cups water
  • 3 large red potatoes, peeled and cut into large chunks
  • 2 lbs. shrimp, seasoned with 1½ tsp creole seasoning ( I used 71 to 90 count-frozen and peeled)
  • 1½ cups frozen corn
Instructions
  1. Heat olive oil in a large soup pot with a heavy bottom.
  2. Add diced vegetables and ½ teaspoon of seasoning and saute for about 10 minutes.
  3. Add stewed tomatoes, diced tomatoes, tomato sauce, tomato paste, and other ½ teaspoon of seasoning. Stir.
  4. Add broth and water and bring to a boil.
  5. Reduce to a simmer for about 20 minutes.
  6. Add potatoes, corn, and shrimp. Bring back up to a simmer over medium to medium high heat for another 30 minutes.Taste and season more if necessary. Continue to cook until potatoes are tender.
  7. Serve with crackers.

Other Cajun dishes:

Rice Cooker Sausage Jambalaya
Rice Cooker Sausage Jambalaya

Cajun Boiled Shrimp Baked Potato
Cajun Boiled Shrimp Stuffed Potato

Shrimp and Corn Soup (Another Version)
Shrimp and Corn Soup

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