Tuesday, May 29, 2012

Samoa Brownies

I can't remember where I found this recipe. I wish I could remember, so I could give credit where credit is due. If you like Samoa Girl Scout cookies, you are going TO LOVE this recipe!


1 brownie mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate (I use chocolate Almond Bark found in the baking aisle at Walmart.)
1. Prepare brownie mix according to box directions and cool.
2. Preheat oven to 300 degrees. To toast coconut, spread shredded coconut in a thin layer on a baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly.
3. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.

4. Add coconut and mix together. Spread over cooled brownies.

5. Drizzle chocolate on top

6. Refrigerate 4-5 hours or overnight.

7. Remove at least 1 hour from the fridge before cutting into bars.

8. Store in refrigerator, but remove 20-30 minutes before serving as the caramel will be hard.

Saturday, May 26, 2012

Pink Kiss Cookies

If you like chocolate covered cherries, this recipe is FOR YOU! Chocolate covered cherries is one of my favorite Christmas candies, so I am thrilled with this recipe! I hope you like it too! Please let me know if you like it by commenting below.

  • 1 cup butter
  • 1 cup powdered sugar
  • 2 Tablespoons maraschino cherry juice
  • 1/2 tsp almond extract
  • 2 drops red food coloring
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 10 oz. jar Maraschino cherries, drained and chopped
  • 25-30 Hershey Kisses

  1. Cream together butter and powdered sugar.
  2. Add cherry juice, almond extract, red food coloring and salt and beat well.
  3. Add flour 1 cup at a time, scraping bowl.
  4. Fold in cherries.
  5. Place quarter (or a little bigger, depending on how you like them) sized balls of dough on cookie sheet leaving a little room between them to spread.
  6. Bake at 350F degrees for 10-12 minutes.
  7. Remove from oven and immediately top with Hershey Kisses, pressing down slightly.
  8. Let cool completely before storing in an airtight container.
  9. Makes 25-30 cookies.

Mini Strawberry Whoopee Pies

Ingredients for Cookie:
  • 1 (18.25 oz.) pkg. strawberry cake mix
  • 2 eggs, beaten
  • 2/3 cup shortening (I usually use just shy of 2/3 cup.)
Ingredients for Filling:
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream (That's called Fluff for my Yankee friends! ☺)
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheets.
  3. In a large bowl, stir together the cake mix, eggs and shortening until well blended.
  4.  Roll the dough into walnut sized balls.
  5. Place the cookies 2 inches apart onto the cookie sheet.
  6. Bake for 8 to 10 minutes in the preheated oven.
  7. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  8. Mix all ingredients for filling until well blended.
  9. Match up evenly sized cookies and sandwich them with the filling.

Tuna Salad Sandwiches

  • 1 boiled egg, chopped
  • 3 (6 ounce) cans tuna, drained & flaked (I use white albacore.)
  • 3 tablespoons mayonnaise
  • 2 celery stalks, finely chopped
  • 2 tablespoons sweet pickle relish
  • pepper to taste
  • rolls, croissants or sandwich bread
  1. Mix together and serve on rolls, croissants or sandwich bread.

Egg Salad Sandwiches

  • 8 boiled eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon mustard
  • rolls
  1. Dice eggs.
  2. Mix all ingredients.
  3. Serve on rolls.

Paula Deen’s Chicken Salad on Croissants

2 tbsps fresh lemon juice
1/2 cup mayonnaise
1 tsp salt
1 tsp pepper
31/2 cups chicken (finely diced cooked)
1 cup celery (finely diced)
1/3 cup slivered almonds
12 slider rolls or croissants

1.     In a small bowl, combine the lemon juice, mayonnaise and salt.

2.    Toss with the chicken, celery, and almonds in a medium bowl.

3.    Serve on mini slider rolls.

Friday, May 25, 2012

Seven Layer Salad

  • 1 large head iceberg lettuce ~ rinsed, dried, chopped
  • 1 red onion, chopped
  • 1 (10 oz.) pkg. frozen peas, thawed
  • 10 oz. shredded cheddar cheese
  • 1 cup chopped cauliflower
  • 1 1/2 bags Oscar Mayer bacon pieces (or bits)
  • 1 1/4 cups mayonnaise
  • 2 tablespoons granulated sugar
  • 2/3 cup grated parmesan cheese
  1. Layer the first six ingredients in a large flat bowl. (I usually put it in a clear trifle bowl for a pretty display.) Layer in this order ~ lettuce, onion, peas, cheddar cheese, cauliflower & bacon.
  2. Whisk together mayonnaise, sugar and parmesan cheese and drizzle over salad.
  3. Refrigerate until chilled.

Beth's Baby Shower Menu

Chicken Salad on Croissants
Teriyaki Chicken Salad on Croissants
Tuna Salad on Rolls
Egg Salad on Rolls

BLT Pasta Salad
Spinach/Strawberry/Almond Salad
Broccoli Salad
Seven Layer Salad
Strawberry Jello Salad
Blueberry Jello Salad

Bowl of Fresh Fruits

Milk & Cookie Bar
Strawberry Cheesecake Shooters

Pink Lemonade
Strawberry Crush
Bottle Waters


Teriyaki Chicken Salad Sandwich

I had a baby shower for my daughter last Saturday. We enjoyed a variety of salads and salad sandwiches...one of which is this Teriyaki Chicken Salad Sandwich. It was a big hit with many of the women, so I thought I would share it with my readers. This recipe can be made a day ahead, refrigerate, and the next day add the fruit and nuts just before serving. Enjoy!

  • 2 boneless chicken breasts or 5-6 chicken breast tenderloins
  • Kikkoman Teriyaki Baste and Glaze
  • 2 stalks celery, finely chopped
  • 1/3 cup green onions, finely chopped
  • 1/4 cup sliced almonds, toasted (I use "Almond Accents ~ Original Oven Roasted" found in produce department.)
  • 1 small can pineapple tidbits
  • 1 small can mandarin oranges
  • 1/3 - 1/2 cup light mayonnaise
  • salt & pepper to taste
  • croissants
  1. Marinate chicken for at least 4 hours.
  2. Grill chicken. (Sometimes I cheat and sear the chicken in a frying pan on top of the stove. ☺)
  3. Combine celery and green onions in mixing bowl while chicken is cooking.
  4. When chicken is done, allow it to cool 10 minutes before cutting it into bitesize pieces.
  5. Toss chicken with celery & onions.
  6. Add mayonnaise to chicken, celery & onions. Start with 1/3 cup and continue adding to your likeness. Mix thoroughly.
  7. Add 2-3 tablespoons teriyaki baste and glaze to taste.
  8. Refrigerate for several hours.
  9. Right before serving on croissants, add almonds, drained pineapple tidbits and drained oranges, as well as salt and pepper to taste.

Sunday, May 13, 2012

Strawberry Jello Salad

Ingredients for jello:
  • 1 large box strawberry jello
  • 3 large bananas, diced
  • 1 pint frozen strawberries (with juice)
  • 1 cup hot water
  • 1 cup cold water
  • 1 small can crushed pineapple with juice
Directions for jello: Mix jello and hot water until dissolved, and then add everything else.

Ingredients for middle layer:
  • 12 oz. tub of Cool Whip
  • 1/2 cup powdered sugar
  • 8 oz. cream cheese
Directions for middle layer: Beat Cool Whip, sugar and cream cheese until well blended.

  1. Strawberry Jello
  2. Cool Whip mixture
  3. Strawberry Jello