Creepy Crawly Spider Cake

Need a dessert for your HALLOWEEN party this year? Try making this CUTE little cake from my book, Easy Cut-Up Cakes for Kids (meaning it's so easy, your KIDS can make it for you!). I will say that I post this cake every year, and the hits it receives are overwhelming! I'm glad other people think it is cute too. :)

                                                                                            Photo by Zac Williams

Creepy Crawly Spider Cake
1 cake mix, any flavor
Black frosting
Purple frosting
8 pieces black licorice
1 large marshmallow

Bake cake in two 8- or 9-inch pans according to package directions. When cool, place one cake layer in the center of a plate or foil-wrapped board. Frost the top with black or purple frosting, and then place second layer on top. Frost entire cake with a thin layer of black or purple frosting.

Using a decorator's bag with a star tip, make black spider hair by slightly squeezing the bag to create each piece of hair. Squeeze pieces of hair close together all over the entire spider body, but don't worry about making them touch, as the spaces will be filled in.

Using another decorator's bag with the same star tip, fill in any open spaces with the purple frosting to give the spider some "highlights."

On each side of the spider, use a round frosting tip to create four rounded mounds of purple frosting. These will be the spider's feet. Gently press 4 pieces of black licorice into each side of the cake and place the loose ends in the frosting mounds to make his legs.

Finally, cut the marshmallow in half and place as the spiders eyes. You may need to use toothpicks to secure. Use a dot of black frosting to make the pupils.

TIP: If you don't like purple and black, try your own color combinations! Either way, just make sure you use a good homemade buttercream frosting recipe. Also, I've found that the only way for me to get a good black frosting is to use Wilton frosting coloring. It's totally awesome! You could make a gray spider instead though. :)

Sweet and Tangy Meatloaf

I found this YUMMY recipe on Six Sisters Stuff, and I was not disappointed. The meatloaf was TENDER and moist as well as sweet and TANGY—just as promised! Even the kiddos enjoyed it, which is saying something because they have not been to keen on DINNER these days. :)

Sweet and Tangy Meatloaf (from Six Sisters Stuff blog)

1 pound ground beef
1 cup plain breadcrumbs
1 egg
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Glaze
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Preheat oven to 350 degrees F.  In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, worcestershire sauce, ketchup, brown sugar and apricot preserves.  Place in a greased 9x5 inch loaf pan.  Cook for 40-50 minutes.  In a separate bowl combine ketchup, brown sugar and apricot preserves.  Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

TIP: I didn't have apricot preserves, but I did have peach freezer jam. It worked out great! I'm sure some chopped onions would also be a great addition. And if you have any leftovers, try heating up a slice and make a sandwich. Super yum!

Peanut Butter Chocolate Cupcakes

It's that time of year when the really DECADENT desserts start sounding extra appealing (or if you are me, that just happens year round). These CUPCAKES totally fit the bill and really are just the perfect dessert. They are also super cute with a SPIDER or other Halloween candy stuck on top, so try making them for your HALLOWEEN party this year! And don't feel bad if you eat more than one—they are just that good!

Peanut Butter Chocolate Cupcakes
1 box devil's food cake mix
Ingredients on box
1 small box chocolate or fudge instant pudding mix
1/3 cup sour cream (I used light)

Peanut Butter Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temp (I used light)
1/3 to 1/2 cup creamy peanut butter
3 to 4 cups powdered sugar
1 teaspoon vanilla
Dash of salt
Milk, if needed

Mix cake batter together according to package directions. Stir in the dry pudding mix and sour cream. Bake as directed for cupcakes. Let cool completely.

Mix together the frosting ingredients until smooth. Add milk a tablespoon at a time to desired consistency if the frosting is too thick. Frost cooled cupcakes.

TIP: Any chocolate cake mix will do, but I really like the devil's food. Also, if you are in a pinch you can leave out the pudding mix or sour cream, or both if you have neither. Adding them just makes the cupcakes extra moist and delicious.

Toasted Beet and Goat Cheese Sandwich

Over the last year or so I've been OBSESSED with beet and goat cheese salad. One night I decided it was time to make it into a SANDWICH. That turned out to be a really good IDEA! The cheeses melt together and make it GOOEY and warm, and the toasted buttered bread gives it just the right touch.

Toasted Beet and Goat Cheese Sandwich
4 sliced bread
Butter
Fresh mozzarella (I just break mine into little pieces)
Goat cheese (I just crumble this)
Sunflower seeds
Pickled beets, thinly sliced
Romaine lettuce (use the crunchiest parts!)

Butter one side of each slice of bread and put the butter side down on the counter. (Yes, it's messy, but way easier in the long run!) Layer the mozzarella, goat cheese, sunflower seeds, and beets on 2 slices of bread. Top with the lettuce and a little more cheese so the sandwich "sticks" together. Place on a medium heated pan with the cheese and beet layer on the bottom first (this way the lettuce won't get soggy!). Flip when bread is brown and brown other side. Cut in half and enjoy.

TIP: I think some yummy artisan bread of some sort would make this sandwich really fabulous as well.

Healthy Alfredo Sauce (AMAZING!)

Pasta is always a tasty and QUICK dinner at our house. But there are so many recipes loaded with calories—and they are DELISH, don't get me wrong! Now our new favorite is this much HEALTHIER version of an alfredo sauce. It really is yummy and can be eaten totally GUILT FREE!

Healthy Alfredo Sauce (AMAZING!)
1 head cauliflower, cut into florets
2 tablespoons butter
2 to 4 cloves garlic
Salt and pepper
1/2 cup milk
Shredded Parmesan cheese
Angel hair pasta, cooked (I used around half a package, though it was pretty saucy!)

Boil the cauliflower florets in a pot of water until tender, about 8 to 10 minutes. While cauliflower is cooking, saute the garlic in the butter a minute or two and then set aside. Use a slotted spoon to drop cauliflower into a blender and add the garlic butter mixture, salt, pepper, and milk along with 1 cup of the cooking water. Blend until smooth. Pour mixture in a saucepan and add desired amount of Parmesan cheese and let simmer while you cook your pasta. (I added about 1/3 cup and topped with a little more to garnish along with some green onion).

TIP: The sauce tasted fab without the cheese added, so feel free to leave it out if you want to cut even more calories. I also still had zucchini from the garden, so I shredded it and added it to my angel hair pasta the last minute or two it was cooking. I drained it all in a colander and then tossed it in the sauce. (That's why you see green mixed in!) It was nummy!

Fried Ice Cream

With a sweet and CRUNCHY crust and creamy ice cream in the middle, this fried ice cream is SIMPLE to make and even easier to eat! Everyone at our house (and our extended families, and our neighbors) love this cool ICE CREAM dessert.

Fried Ice Cream
1 stick salted butter
1 cup sugar
3 cups crushed cornflakes
1 teaspoon cinnamon, plus more
1 (1.75-quart) container vanilla or French vanilla ice cream, softened
1 small container Cool Whip (I used lite!)
Caramel ice cream topping

Melt the butter in a large frying pan and then stir in the cornflakes and sugar, tossing to coat and brown slightly. Sprinkle several dashes of cinnamon into the mix as well. Press just over half of the cereal mixture into the bottom of a 9 x 13-inch pan and set rest aside.

Stir 1 teaspoon of cinnamon into the ice cream along with the Cool Whip. Stir until completely combined and smooth. Spread over crust in pan and then sprinkle reserved crust over top. Refrigerate 4 to 6 hours or overnight. Serve with caramel drizzled over individual pieces.

TIP: Honey or chocolate is also good drizzled over top. I think increasing the amount of cinnamon in the ice cream would be yummy if you prefer a stronger cinnamon flavor, and adding some sort of minced nut to the crust would be another tasty addition.

Roasted Red Pepper Sandwich

If you can't tell, I've totally been obsessed with SANDWICHES this summer. So maybe they are all variations of each other, but they sure all taste SUPER yum. This is the result of the huge basil plant in my GARDEN. I just love the flavor and want to incorporate it into everything!

Roasted Red Pepper Sandwich
Artisan bread of your choice, sliced
Roasted red peppers (I just grabbed a couple at the olive bar at my local Smith's)
Fresh basil
Fresh mozzarella, sliced
Fresh Parmesan, shredded
Balsamic glaze (you can make your own or buy some!)

Butter the bottom of each slice of bread and then set butter side down. Drizzle balsamic glaze over other side and then layer half of them with lots of peppers, mozzarella, basil, and parmesan. Top with remaining pieces of bread, balsamic side down and grill over low to medium-low heat like you would a grilled cheese.

TIP: My husband likes meat on his sandwich so I layered some turkey and pastrami on his. :)

Peach Muffins

Don't forget to make my FAVORITE muffins! We are just getting to the last of our peaches and some of them are more bruised than I prefer. LUCKILY this is the perfect recipe to use those PEACHES. In fact, make a double batch of this DELISH recipe and freeze some so you can have them again later!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil 

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter. Another great addition would some yummy chopped pecans or walnuts.

Peach, Brie, and Basil Sandwich

Peaches happen to be my FAVORITE fruit. So naturally, we have a large box of them. And even though I'm happy to eat the peaches in all their fruity glory, I also like to venture out and explore new FLAVOR combinations. My basil plant is huge and almost done for the SEASON, but there are still plenty of tender leaves for me to pull from it. So with an abundance of both those two fab foods, this delightfully REFRESHING open-faced sandwich came to be!

Peach, Brie, and Basil Sandwich
Sliced artisan bread (just use your favorite!)
Fresh peach, thinly sliced
Brie
Basil, cut into ribbons
Kosher salt and pepper
Honey

Place slices of bread on a work surface and top with peaches and brie. Sprinkle basil over top as well as salt and pepper. Drizzle with honey. Broil in the oven until edges of bread are brown and toasty and the cheese is melted.

TIP: Don't be shy with the toppings—stack them on there! Mint would also be a tasty replacement for the basil.

Easy Homemade Spaghetti Sauce

I typically use a jar of spaghetti SAUCE when we have spaghetti for dinner. I know, silly, but if I make my own, it defeats the purpose of one of my easy, go-to QUICK dinners. However, this sauce is so easy and so UNBELIEVABLY delicious, that I may not buy "those" jars anymore! And you can make it so MANY different ways, it's crazy!

Easy Homemade Spaghetti Sauce
1/2 small sweet onion, minced
1/3 red bell pepper, minced
2 cloves garlic, minced
1/2 small zucchini, minced
Olive oil
1 can crushed tomatoes
2 cans tomato sauce
Fresh chopped basil, oregano, and thyme (you can use dried in place of fresh)
2 to 3 tablespoons brown sugar
Garlic salt and pepper, to taste

Saute the onion, bell pepper, garlic, and zucchini in oil until tender and lightly browned. Stir in the remaining ingredients and simmer on low for 15 to 20 minutes, stirring occasionally.

TIP: You can mince up just about any veggie to make this your own. Or leave the bell pepper and zucchini out if you prefer. It's tasty no matter what!

Balsamic, Basil, and Mozzarella Cheese Naan

I have a HUGE basil plant growing in my backyard. I'm totally loving it and all the YUMMY meals I've been able to incorporate it into. It's the one HERB I would suggest everyone plants! Anyway, this is a quick little side DISH that is so easy to put together and practically steals the show from everything else on your plate. (But our corn and sauteed veggies were also delish!)

Balsamic, Basil, and Mozzarella Cheese Naan
1 package garlic naan (I buy mine at Target's bakery)
Olive oil
Fresh basil, cut into ribbons
Fresh mozzarella, broken into small pieces
Balsamic reduction (boil 1 cup balsamic vinegar down to about 1/3)

Light brush one side of the naan with olive oil sprinkle the basil and mozzarella over top, then drizzle with the balsamic reduction. Broil on LOW until naan is browned and cheese is melted.

TIP: The balsamic glaze would be fine to drizzle on after you melt the cheese in the broiler. And if you don't want the basil "cooked," sprinkle that on after as well! :)

Baked Green Bean Fries

Green beans are always so REFRESHING, but sometimes its hard to get the kiddos to eat them. I decided to make them into FRIES just to see if that would make a difference. The baked green beans turned out FAB, though I can't say that all the kids were interested in them. I guess they don't think fries should be GREEN!

Baked Green Bean Fries

Fresh green beans, trimmed (I just had a few BIG handfuls)

Olive oil

Cornstarch

Italian Bread crumbs

Garlic salt and pepper

Place the trimmed beans in a large gallon-size plastic bag. Drizzle with a little olive oil and then toss with a tablespoon or so of cornstarch. Drizzle in a little more oil and then toss with a few tablespoons breadcrumbs and the seasonings to coat. Bake at 400 degrees for 20 minutes or until browned. 

TIP: You can turn the beans halfway through cooking time for more even "crunchiness." :)

Back-to-School Cereal Bars

I get really annoyed at all the half-full cereal boxes in my PANTRY. It seems like the kiddos get bored with the same cereal over and over and they move on to something NEW. So, this recipe is my solution to the problem! These yummy and SWEET cereal bars are perfect to wrap up and put in your kiddos LUNCH for school. And they aren't boring like when it is just CEREAL in a bowl with milk. :)  (Obviously this isn't a totally new idea, but I thought they were fun enough to post!)

Back-to-School Cereal Bars
3 to 4 tablespoons butter
5 cups mini marshmallows
5 to 6 cups cereal, any kind or kinds (I used half Fruity Pebbles and half regular Cheerios)

In a large saucepan, melt the butter and then stir in the marshmallows until melted and mixture is completely smooth. Stir in the cereal to coat and then press into a 9 x 13-inch pan that has been lightly sprayed with nonstick spray. Let cool and cut into squares.

TIP: If you have a hard time pressing the mixture into the pan because it is sticking to your fingers, spray your fingers with a little nonstick spray too! Or, dip your fingers in warm water. That helps too.

Minion Birthday Cake

My cute LITTLE twins turned 2 recently and we had a MINION birthday party. The cake turned out super CUTE, if I do say so myself, and it was extremely easy. KIDDOS loved it!

Minion Birthday Cake
1 cake mix, any flavor
Ingredients on box
1/3 cup sour cream
1 small box pudding mix (whatever goes with the cake, chocolate and chocolate etc.)

Frosting
1 package cream cheese, room temp
1/2 stick butter
1 teaspoon vanilla
Dash of salt
4 cups powdered sugar

Mix together the cake mix as instructed on box. Stir in the sour cream and dry pudding mix. Bake in a 9 x 13-inch pan prepared with nonstick spray as instructed on box. Let cool in pan 10 minutes, then cool rectangle cake on a wire rack completely.

To make the frosting, beat together the cream cheese, butter, vanilla, and salt until smooth. Beat in the powdered sugar 1 cup at a time until smooth. If it is too thick, add milk by the tablespoon until desired consistency is reach. If it is too thin, add more powdered sugar.

To make the MINION, cut the corners off each end of the cooled cake. I made the top corners a little more rounded for his head. Scoop out a couple tablespoons of the frosting to keep white for his eye. Do about 2/3 of the remaining frosting yellow and the rest blue. Frost two colors as shown in the picture above. Place the reserved white frosting in the middle of the yellow for his eye and place a mason jar lid over top to create his goggle. To finish, use black "tube" frosting from the grocery store!

Salami, Mozzarella, and Fresh Basil Sandwich with Balsamic Glaze

So I know that the picture of this SANDWICH isn't amazing by any means, but it tastes FABULOUS! It's one of the tastiest ways to use your FRESH basil, and can be super versatile if you want it to be. I've made it NUMEROUS ways and have loved every combo!

Salami, Mozzarella, and Fresh Basil Sandwich with Balsamic Glaze
Ciabatta rolls
Fresh mozzarella
Sliced salami
Fresh basil
Balsamic glaze (boil 1 cup balsamic vinegar down to about a third)

Slice rolls in half and top with little pieces of the fresh mozzarella and stick plenty of basil leaves in between. Top with desired amount of salami and then top that with more cheese and basil. Drizzle the balsamic glaze over top (I like a lot!) and then broil open-faced until cheese is melted and bread is toasty. Put top on and eat away. :)

TIP: I've made this with turkey on regular bread and just grilled it like a grilled cheese. Also SUPER yum! I like the balsamic with it so much I may have drizzled some extra while I was chowing down. And for tomato lovers, I'm sure adding a slice or two would taste great!

Easy Low-Fat Banana Muffins

MUFFINS always make an appearance at our house, especially when there are browning BANANAS around. This time I decided to experiment a little and see how they TASTED without any oil. I have to say they were pretty GOOD!

Easy Low-Fat Banana Muffins
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup mashed bananas
3/4 cup light sour cream
1/4 cup applesauce

Preheat oven to 350 degrees.

In a bowl, stir all ingredients together until smooth. Scoop into a muffin pan that has been sprayed with nonstick spray. Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean. Cool in pan a few minutes.

TIP: I topped some of mine with a big blob of Light Cool Whip for an extra sweet treat. And if you don't want to go light, replace the applesauce with vegetable oil!

Candy Popcorn

This is just a simple, sweet, and CHEERY popcorn recipe that your kids (and you!) will LOVE! The yummy marshmallow coating combined with the CANDY has a surprising flavor combination.

Candy Popcorn

4 quarts popped plain popcorn (2 microwave pkgs.)
1/3 package mini marshmallows
3/4 cup sugar
1/4 cup light corn syrup
1 stick butter
1/2 teaspoon vanilla
1/2 to 1 cup favorite candy (Skittles, Gummi Bears, Mini Chewy Sweet Tarts, nothing that melts!)

Put popcorn in an extra large bowl and remove any unpopped kernels. Put marshmallows on top. In a saucepan, combine the sugar, corn syrup, and butter. Bring to a full rolling boil for 2 minutes. Remove from heat and add the vanilla. Pour over popcorn and marshmallows. Stir until the popcorn is coated and marshmallows are melted. Add candy and mi until evenly distributed. Spread on wax paper and let cool. Enjoy!

TIP: I think the more marshmallows, the better. I would probably add more next time I make it. Also, the recipe is great for a crowd and doubles easily!

Old-Fashioned Oatmeal Cake

This is a NUMMY recipe my family has made for years. It's typically the CAKE I request my mom to make for my birthday. If I choose something else, my husband chooses it for his BIRTHDAY a few weeks later. We love it—the cake is MOIST, the topping is sweet and crunchy, and the combination makes every BITE perfect!

Old-Fashioned Oatmeal Cake
1/2 cup boiling water
1 cup oatmeal
3/4 to 1 stick butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 cups flour
1 teaspoon each: baking soda, salt, cinnamon
1 teaspoon vanilla

Topping
1 stick butter
2 tablespoons milk
1 cup brown sugar
1/2 cup chopped walnuts or pecans
1 cup shredded coconut

Preheat oven to 350 degrees. Mix together the boiling water and oatmeal, then set aside.

In a large bowl, combine the butter, sugars, and eggs. Stir in the remaining ingredients along with the oatmeal and spoon batter into a greased 9 x 13-inch pan. Bake for 40 minutes.

Just before cake is done, in a saucepan bring the butter, milk, and brown sugar to a boil for 1 minute. Stir in nuts and coconut. Spread mixture over baked cake and then broil for 1 minute to crisp. Serve with vanilla ice cream for an extra special treat!

TIP: If your family doesn't like coconut nut, leave it out of the topping and add more nuts!

Coconut Lemon Bars

I've always loved a good LEMON bar, and over the last few years I've really fallen in LOVE with coconut. When I saw a recipe that combined both of these FAB ingredients, I just knew I had to try it. And let me tell YOU, it did not disappoint!

Coconut Lemon Bars 
(from keyingredient.com)
1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 teaspoon baking powder
1 cup shredded coconut (plus more if desired, see TIP)

Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil or parchment paper and spray with nonstick spray.

In a bowl, combine the flour and powdered sugar; cut in the butter until crumbly. Press into the bottom of the prepared pan and bake for 15 minutes.

In a separate bowl, beat the eggs, sugar, lemon juice, and baking powder until well mixed. Pour over the crust and sprinkle the coconut evenly over the top. Bake for 20 to 25 minutes more, or until golden brown. Cool on a wire rack and then cut into bars.

TIP: I found that a lot of my coconut sank below the lemon filling, so after it baked a while and started to set up, I sprinkled more coconut over top.

Spinach and Feta Pasta

This recipe is so DELISH, and so easy it is actually pretty embarrassing! Either way, those recipes are always good to have on hand, RIGHT? It is a great way for KIDDOS to eat some green veggies too. They don't seem to WORRY about the "green stuff" so much when it is mixed with pasta!

Spinach and Feta Pasta

2 to 3 cups curly pasta of your choice

1/4 cup butter

1/2 cup Feta cheese crumbles

1 to 2 cups chopped or julienned spinach

Dash of garlic powder and pepper to taste

Cook the pasta according to package directions; drain. Return pasta to cooking pot and stir in the butter until melted and the pasta is coated. Stir in the spinach and feta until the spinach just starts to wilt. Sprinkle with pepper to taste.

TIP: If you only do 2 cups pasta, you can probably get away with 3 tablespoons butter. I also use the reduced-fat feta and it is still delicious.