Starbucks Birthday Cake Pops

Starbucks Birthday Cake Pops

1 18.25-ounce box white cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 egg whites
1 heaping cup vanilla frosting (from 16-ounce tub)
2 14-ounce packages pink Wilton Candy Melts
white nonpareils (small balls)
36 4-inch paper lollipop sticks
3 12 x 4-inch Styrofoam blocks

1. Make the cake in a 13 x 9-inch baking pan following the directions on the box using water oil and egg whites. Cool completely. 2. When the cake is cool, gently crumble it into a large bowl using your hands. Make sure there are no large chunks of cake. Spoon dollops of the frosting into the cake and mix it in using a large metal spoon until well-combined. 3. Roll the cake into 1 ½-inch balls between the palms of your hands and arrange them on a baking sheet lined with wax paper. Freeze for at least two hours. 4. While your cake pops are chilling, use a lollipop stick to make 12 holes, about 2 inches apart, halfway down into each of the Styrofoam blocks. This is to hold your pops until they set. 5. When the dough balls have chilled out, pour the candy melts into a microwaveable glass or ceramic bowl. Zap them for 1 minute, and then stir them until smooth. If the candy melts are not completely melted pop them back in the microwave for another 15 to 30 seconds, then gently stir. 6. Now it’s time to coat your cake pops. Take a few cake balls out of the freezer at a time on a plate. Press a lollipop stick about halfway into one ball, then swirl the ball into the candy up to the stick. Carefully bring it out of the candy and gently tap your hand on the side of the bowl so that the excess drips off. While the candy is still tacky, move the cake pop over another bowl and sprinkle the top with some white nonpareils. The sprinkles that do not stick will fall into the empty bowl and you can use them again. 7. Use your finger to wipe away any excess candy that may have dripped down the stick, then lower the pop into a hole in a block of Styrofoam. Repeat with the remaining pops. If the candy coating begins to cool, heat it up again in your microwave for 20 to 30 seconds on high, then stir before continuing to coat the pops. Makes approximately 36 cake pops. Recipe courtesy of Todd Wilbur

Festive Orange Pineapple Punch

Festive Orange Pineapple Punch

Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (46 oz.) can pineapple juice
• 1 (2 liter) bottle orange soda, chilled
• Orange sherbet

Instructions

• STIR together sweetened condensed milk and pineapple juice in punch bowl; add orange soda.
• TOP with sherbet, if desired. Serve over ice, if desired.
• Top punch with mint leaves or fresh cut orange slices for a refreshing taste.
• • • ORANGE CREAMSICLE SLUSH
• POUR leftover punch into ice-cube trays; freeze. Chop cubes in blender. Spoon mixture into ice-cream bowls; serve immediately.

To Die for Crock Pot Roast

To Die for Crock Pot Roast

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Ingredients:

2 cups raw pumpkin seeds 1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons butter, melted 1 1/4 teaspoons seasoned salt

Directions:

1.	Preheat the oven to 250 degrees F (120 degrees C).
2.	Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Let soak for 1 hour, up to overnight. Spread out in an even layer on a baking sheet.
3.	Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

14 Layer Bars

14 Layer Bars

Prep Time: 10 min

Inactive Prep Time:--

Cook Time: 25 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

· 1/2 pound butter, melted

· 1/2 cup crushed graham crackers

· 1/2 cup crushed vanilla wafers

· 1/2 cup crushed chocolate graham crackers

· 1/2 cup shredded sweetened coconut

· 1/2 cup oats

· 1/2 cup peanut butter chips

· 1/2 cup butterscotch chips

· 1/2 cup chocolate chips

· 1/2 cup chopped pecans

· 1/2 cup chopped walnuts

· 1/2 cup chopped hazelnuts

· 4-ounces cream cheese, softened

· 1 (8-ounce) can sweetened condensed milk

Directions

Preheat oven to 350 degrees F.

In an 11 by 15-inch baking pan, layer each ingredient in order written. Dollop cream cheese on top of layers and drizzle sweetened condensed milk on top of everything. Bake in the oven for 25 minutes. Remove from oven and allow to cool before slicing into bars.

TEQUILA SUNRISE CUPCAKES

TEQUILA SUNRISE CUPCAKES

· 1/4 cup orange juice (fresh, if possible)

· 2 tsp orange zest

· 1 cup whole milk

· 1/4 cup vegetable oil

· 1 tablespoon tequila

· 1 teaspoon pure vanilla extract

· 1 cup granulated sugar

· 1 1/3 cup all purpose flour

· 1/4 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

Preheat oven to 350°F. Fill a 12-cup muffin tin with liners.

In a large bowl, mix together the orange juice, orange zest, milk, oil, tequila, vanilla and sugar. In another bowl, mix together flour, baking soda, baking powder and salt. Add the dry mixture to the orange mixture and stir until just combined. Divide evenly into the muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.


For the Frosting

· 1/4 unsalted butter, at room temperature

· 1 tablespoon whole milk

· 3 tablespoons freshly squeezed lime juice

· 1/2 teaspoon grenadine

· 1/2 teaspoon orange zest

· 1 tablespoon tequila

· 2 cups confectioners' sugar

· Strips of Candied Orange Peel or Candied Ginger, for garnish

Cream together the butter, milk, orange juice, tequila, grenadine, orange zest and 2 cups of confectioners' sugar. Add in more sugar as needed to make the frosting stiff, but spreadable.

Pipe or spread the frosting on each cooled cupcake. Garnish with orange peel or candied ginger.


Makes 12 Cupcakes

Pumpkin Pie Dip

Pumpkin Pie Dip

Prep Time:10 min Total Time:10Servings:0 25 servings

Ingredients

· 1 (8 ounce) package cream cheese, softened

· 2 cups powdered sugar

· 1 cup canned pumpkin

· 1/2 cup sour cream

· 1 teaspoon ground cinnamon

· 2 teaspoons pumpkin pie spice

· 1/2 teaspoon ground ginger

· 1 cup frozen whipped cream, thawed

· Gingersnap cookies, apples, or cinnamon graham cracker sticks

Directions

1. 1In a large bowl, beat cream cheese and powdered sugar until smooth.

2. 2Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.

3. 3Fold in the thawed whipped cream.

4. 4Serve with green apples, graham cracker sticks, or gingersnaps.

5. 5Store in refrigerator.