Easy Cake Pops!

what you will need :


one boxed cake mix of your preferance i used red velvet
one container frosting i used vanilla
candy melts
sprinkles
sticks


first you want to go ahead and bake your cake following directions on the box when completly cool we want to grab a large mixing bowl to crumble our whole cake into easiest way is to grab to parts and rub them together as if grating it we want small crumbs no chunks when your whole cake is crumbled go ahead and add a little more than half of the frosting and mix mix mix till you have a thick dough consistancy now you begin rolling out your balls and set on a cookie sheet

now you want to melt down your candy melts i found if you add a tspn of shortening it gives it a perfect consistancy once thats melted down and all your balls are formed grab you sticks dip the tip in the melts then about halfway into the cake pop continue with all and set in the freezer about 20 minutes

now we are going to run them through the melts then sprinkle and let set i set mine in the fridge and tada !!! a great treat for a special occasion or any time lol enjoy :)

Thinking of some good meals for the new year stay tuned !

PASTA WITH CREAM AND PANCETTA

WHAT YOU WILL NEED :

8 oz of Pancetta, cut into small pieces
2 Cloves of Garlic, minced
1 Carton Chopped Tomatoes (I USED POMI BRAND)
1 lb of Pasta, preferably a tube shaped pasta
1 Tbsp of Fresh Parsley, chopped
½ cup of Heavy Cream
½ cup of Parmiggiano Reggiano, freshly grated

1) Fill a large pot with water and give it a generous sprinkling of salt, bring to a boil.

2) In a large skillet with high sides over medium high heat, add the pancetta and cook for about 5 minutes or until golden and crispy around the edges, add the garlic and cook for 30 more seconds. Add the tomatoes and cook for about 10 to 15 minutes or until the sauce has thickened (this is the perfect time to add the pasta to the boiling water and cook according to packaged instructions, drain a set aside.)

3) Once the sauce has thickened, add the heavy cream and cook for a couple more minutes.

4) Taste the sauce and season with a bit of salt and pepper, add the parsley and parmiggiano and give astir, add the cooked pasta and stir until the pasta is all coated with the creamy sauce. Enjoy!

MINESTRONE SOUP (INSPIRED BY laura vitale)

WHAT YOU WILL NEED :

ABOUT 1 TO 1 AND A HALF CUP OF SHORT CUT PASTA
1 14OZ CAN KIDNEY BEANS RINSED AND DRAINED
1 14 OZ CAN OF DICED TOMATOES (I USED POM BRAND)
2 CARROTS PEELED AND DICED
2 POTATOES PEELED AND DICED
2 CELERY STALKS DICED
ONE SMALL ONION DICED TO SAME SIZE AS VEGGIES
SPINACH TO YOUR LIKING I USED ALMOST A WHOLE BAG (MED SIZE BAG)
A COUPLE FRESH BASIL LEAFS I USED ABOUT 4
1 GARLIC CLOVE MINCED
EXTRA VIRGIN OLIVE OIL
THICK PANCETTA (IF YOU CANT FIND THIS YOU CAN USE BACON)
3 14 OZ CANS OF CHICKEN STALK
SALT PEPPER
TOMATOE PASTE

FIRST YOU WANT TO GO AHEAD AND COOK UP YOUR BACON IN A LARGE PAN WITH A COUPLE TBLSPNS OF EVVO WHEN ITS NICE AND BROWN YOU WANT TO CATCH IT ALL WITH A SLOTTED SPOON CAUSE WE ARE GOING TO SET THAT ASIDE AND REUSE OUR OIL ITS FULL OF FLAVOR

FIRST YOU WANT TO DICE UP YOU CARROT CELERY AND ONION ALL TO THE SAME SIZE SO IT COOKS EVENLY WHEN THATS ALL DICED YOU CAN TOSS IT IN THE PAN NOW YOUR HEAT SHOULD BE SET TO ABOUT MED TO MED HIGH LET THE VEGGIES COOK UP FOR ABOUT 4 MINUTES WHILE THATS COOKING DOWN GO AHEAD AND PEEL AND DICE UP YOUR POTATOES AND MINCE YOUR ONE CLOVE OF GARLIC WHEN THE 4 MINS HAS PASSED GO AHEAD AND ADD IN YOUR POTATOES AND GARLIC AND LET THAT SET FOR ANOUTHER COUPLE MINUTES NOW WE ARE GOING TO ADD IN OUR KIDNEY BEANS AND TOMATOES AND THE 3 CANS OF CHICKEN STALK AND A TBLSPN OF TOMATOE PASTE WE ARE GOING TO PUT THE LID ON AND LET THIS COOK UP FOR 20 TO 25 MINUTES WHEN THATS UP WE ARE GOING TO ADD IN OUR BASIL JUST RIP UP THE LEAVES AND DROP THEM IN AND WE ARE ALSO GOING TO ADD IN OUR PASTA AND TASTE FOR SEASONING (SALT AND PEPPER) STIR AND TOP AGAIN TILL OUR PASTA IS COOKED WHEN PASTA IS COOKED WE ARE GOING TO ADD IN OUR SPINACH IT WILL WILT DOWN AND THEN SERVE :) WE ENJOYED THIS DISH WITH SOME FRENCH BREAD IT WAS SO PERFECT FOR A COLD EVENING

PEANUT BUTTER COOKIES BEST RECIPE I HAVE FOUND :)

Makes about 2 dozen
Ingredients
1 ½ Cups of Flour
½ tsp Baking Soda
¼ tsp of Salt
½ cup of Unsalted Butter at room temperature
½ Cup of Granulated Sugar
½ Cup of Brown Sugar
1 Large Egg
¼ tsp of Vanilla Extract
3/4 Cup plus 2 Tbsp of smooth peanut butter
Process.
1) Preheat your oven to 350 degrees, position rack in the center of the oven.
2) Using a stand mixer fitted with a paddle attachment, cream together the butter and sugars until very light and fluffy, about 1 minute. Beat in the egg and continue to mix until creamy and combined. (make sure you scrape the sides of the bowl before you add each ingredient to make sure all the ingredients are incorporated)
3) Add the peanut butter and vanilla and mix until combined.
4) Add the dry ingredients and just mix until everything is incorporated but don’t over mix.
5) Using 2 tablespoons or a small ice cream scoop, for the cookies and place them on a baking sheet about 3 inches apart, flatten the cookies slightly with your hand and using a fork make a crisscross pattern on top of each cookie.
6) Bake the cookies for about 15 to 18 minutes or until they are lightly golden around the edges.
7) Cool on baking sheet for about 1 minute then transfer to a wire rack to cool completely.

HOMEMADE PUMPKIN PIE :)

WHAT YOU WILL NEED:

1 SUGAR PUMPKIN OR ONE 15 OZ CAN OF PUMPKIN PUREE
1 CAN OF EVAPORATED MILK
2 EGGS
3/4 CUP OF GRANULATED SUGAR
1 TBLSPN OF PUMPKIN SPICE
AND I JUST USE TO MY LIKING CINNAMON ABOUT A TSPN
1/2 TSPN SALT

NOW PREHEAT YOUR OVEN TO 350 IF YOU WANT TO ROAST YOUR OWN PUMPKIN
NOW I ROASTED MY OWN IT WAS A LITTLE MORE FUN FOR ME AND FESTIVE !

SO I SET MY WHOLE PUMPKIN ON A COOKIE SHEET AND SET IT IN THE OVEN FOR 75 MINS AND THEN CUT IT OPEN AND SCOOPED AWAY THE SEEDS AND TOOK ALL THE PUMPKIN AND PUREED IT IN THE BLENDER :)

NOW IF YOU WANT TO USE A CAN ITS JUST THE SAME AND LESS WORK :) IF SO PRE HEAT YOUR OVEN TO '425 BAKE FOR 15 MINS THEN TURN DOWN TO '350 FOR 50 MINS

NOW I A LARGE BOWL ADD YOUR PUMPKIN PUREE AND YOUR SUGAR EVAPORATED MILK 2 EGGS SPICES AND SALT AND WISK TOGETHER SOOOO EASY NOW YOU FILL YOUR PIE CRUST AND BAKE AND REFRIDGERATE FOR A COUPLE HOURS AND ENJOY !!!

FOR YOUR CRUST YOU CAN MAKE IT HOMEMADE OR YOU CAN GET STORE BOUGHT

RED SALSA FOR TAMALES (COMO LO HAGO YO)

WHAT YOU WILL NEED :

5 CHILE GUAJILLO
2 CHILE ANCHO
1 GARLIC (AJO)
2 CLOVES (CLAVOS)
SALT TO YOUR LIKING (SAL AL GUSTO)
ONION (CEBOLLA)
1 CUP OF YOUR STOCK FROM YOUR CHOICE OF MEAT THESE I MADE PORK

FIRST YOU WANT TO GO AHEAD AND DESEED AND DEVAIN YOUR CHILES THEN YOU WANT TO PUT THEM IN A POT OF WATER AND BOIL TURN OFF AND TOP TILL CHILES ARE NICE AND SOFT
NOW YOU ADD THEM TO THE BLENDER WITH ONION I USE HALF OR ALMOST HALF DEPENDING ON THE SIZE OF THE ONION THAT IS AND 2 CLOVES AND 1 GARLIC AND I DONT ADD THE WATER FROM THE CHILES I DRAIN IT AND USE ONE CUP OF STOCK FROM THE MEAT BLEND BLEND BLEND BLEND LOL

NOW IN A SAUCE PAN YOU ADD SOME OIL AND WHEN ITS AT ITS HOTTEST GO AHEAD AND DUMP YOU SALSA IN ADD SALT TO TASTE AND GO AHEAD AND ADD YOUR MEAT OR NOT EVERYONE DOES THERES DIFFERENT :) ENJOY !!!

SALSA VERDE PARA TAMALES :) (COMO LO HAGO YO)

WHAT YOU WILL NEED :

1 CUP OF BROTH FROM YOUR COOKED CHICKEN OR PORK

5 GREEN TOMATOES 

2 CHILES

1 GARLIC CLOVE

ONION

CILANTRO

FIRST YOU WANT TO GO AHEAD AND BOIL YOUR CHILES AND TOMATOE

WHEN SOFT AND COOKED ADD TO THE BLENDER

BLEND WITH THAT ONE CUP OF STOCK

ADD ONE GARLIC 

ONION TO YOUR LIKING I PUT ABOUT HALF

AND A BUNCH OF CILANTRO LIKE THE SIZE SOLD IN THE PRODUCE SECTION

BLEND BLEND BLEND AND GET YOUR SAUCE PAN READY 

ADD A LITTLE OIL TO YOUR PAN AND WHEN NICE AND BUBBLY HOT 

ADD YOUR SALSA AND SALT TO TASTE 

NOW I ADD MY SHREDDED MEAT TO THIS AS WELL JUST SO THAT

THE MEAT GETS GOOD FLAVOR FROM THE SALSA 

THATS IT ENJOY !

Albóndigas al chipotle

WHAT YOU WILL NEED :

5 ROMA TOMATOES 

2 DRIED CHIPOTLE CHILES 

CARROTS 

POTATOES

I USED GROUND TURKEY YOU CAN USE PORK BEEF WHAT EVER 

2 EGGS 

BREAD CRUMBS 

SALT 

PEPPER 

OIL

ONION

FIRST YOU WANT TO GO AHEAD AND PEEL YOUR CARROTS AND POTATOES TO GET THAT OUT OF THE WAY .

THEN YOU WANT TO ADD YOUR GROUND MEAT OF CHOICE TO A LARGE BOWL 

ADD YOUR SALT AND PEPPER 

THEN YOUR TWO EGGS

BREAD CRUMBS AND MIX WELL 

GO AHEAD AND FORM YOUR MEAT BALLS I CHOSE TO MAKE THEM A LITTLE BIGGER THAN A GOLF BALL FOR THIS DISH 

THEN WHEN ALL THE MEATBALLS ARE FORMED HEAD ABOUT 2 TBLSPNS OF OIL 

AND ADD YOUR ONION DICED TO YOUR LIKING 

IN THE BLENDER ADD YOUR TOMATOES AND 2 CHIPOTLE CHILES

ADD JUST ENOUGH WATER TO BLEND LIKE ONE TO TWO CUPS

WHEN OIL IS NICE AND HOT AND ONION IS A LITTLE TRANSPARENT 

POUR YOUR SAUCE FROM BLENDER INTO PAN

ONCE ITS COME TO A BOIL ADD YOUR CARROT AND POTATOES

NOW ADD YOUR MEATBALLS LET THEM SET IN THE BOILING SAUCE TOPPED AND LOWERED HEAT FOR 25 MINTUES :)

YOU CAN SERVE THIS WITH WHITE RICE OR ALONE ENJOY !

PUMPKIN BREAD

WHAT YOU WILL NEED :


9/5 PAN 
1 1/2 CUPS FLOUR (IF YOU USE SELF RISING YOU DONT HAVE TO ADD ANYTHING)
1 1/2 CUP SUGAR  
HALF CUP VEG OIL
2 EGGS
VANILLA JUST A COUPLE DROPS
CINNAMON (I ADD THIS FOR EXTRA SPICE AND JUST TO YOUR LIKING)
PUMPKIN SPICE ABOUT A TBLSPN 
BAKING SODA AND BAKING POWDER HALF TEASPOON OF EACH
1/2 TSPN SALT
PUMPKIN ABOUT A HALF OF CUP I ADD A BIT MORE TO MAKE THE BREAD NICE AND MOIST


NOW TO START YOU WANT TO GO AHEAD AND ADD YOUR PUMPKIN AND SUGAR AND OIL AND EGG AND MIX BY HAND WITH A WISK UNTIL EVERYTHINGS SMOOTH NOW YOU CAN GO AHEAD AND ADD IN YOUR SPICES THEN YOUR FLOWER SALT AND BAKING POWDER AND SODA MIX TILL EVERYTHING IS INCORPORATED SPRAY YOUR PAN IF YOU DONT HAVE SPRAY GO AHEAD AND BUTTER OR OIL IT PREHEAT YOUR OVEN TO '350 AND BAKE 60 MINS 


I ALSO MADE A CREAM CHEESE SPREAD FOR THE TOP WHICH IS OPTIONAL KEEP AN EYE OUT FOR THAT RECIPE AS WELL :)