Strawberry Coconut Balls

These are super easy and fun....... not to mention DELICIOUS!!!

Ingredients:

1 large package shredded coconut
1 can sweetened condensed milk
1 Large package strawberry Jell-O
1/2 teaspoon almond extract

Put all ingredients into a large bowl. Mix together. Form into balls.  If you like a neater look, you could also roll them in more Jell-O; buy an additional small box of the same flavor.  You can use any flavor of Jell-O that you like.  They really are quite striking in appearance and color.  They are best if eaten right away.

See I told you it was simple!=)

I am posting this at Foodie Friday hosted by Designs by Gollum.

Oh Henry Bars

These are DELICIOUS!!! They are also very peanut buttery, and super simple!

1 cup light corn syrup

1cup sugar

1cup peanut butter

4 cups Rice Krispy's or Special K cereal

1 cup milk or semi-sweet chocolate chips

1 cup butterscotch chips

In large saucepan, combine corn syrup and sugar; bring to boil. Remove from heat, add peanut butter and stir well. Add cereal.  Press mixture into 13-by-9-inch pan. In microwave melt chips together, about 2 minutes, stirring after about 1 minute. Spread chocolate over rice krispy mixture. Cool and cut into bars. Makes about 15 to 20 bars. ( Depending on how much you eat before it's done=>).

These are especially great for peanut butter lovers!

I am posting this at Blessed With Grace's Tempt My Tummy Tuesday.

I have also posted this with All the Small Stuff's Tuesdays at the Table.

I am also posting this at Beauty and Bedlam's Tasty Tuesday.

I am also posting this at Foodie Friday.

Strawberried Peanut Butter M&Ms!

Two thumbs up for these M & M's. They are kind of funky, but still really good! Hurry up peanut butter fans you better get over to a grocery store and get some of these, because they are only available for a short period of time!=)

These make me SMILE!!!

Cute Lifesaver Cake!

This cake is really cute! It would also be good for Easter! You could use a cake mix and dye it different colors with food coloring, or do what I did, and make a white cake recipe.  So make your favorite cake and use my aunt's amazing buttercream frosting (at the bottom), and stick some Lifesavers on it!=)

Some interesting pictures I took while making my cake!

More pictures of my cake!

AHHHHHHH!

Aunt Jackie's Butter Cream Frosting:

Blend together 3/4 cup room temperature butter, 4 cups powdered sugar, 1 teaspoon clear vanilla extract, and 3-4 tablespoons water. You may need to add extra water, depending on how thick you want it. You can also add food coloring to make your cake extra colorful!

Lemon Cornmeal Cake

These lemon cakes would be perfect to serve at a party or just to your family for dessert. I found this recipe in a Woman's Day magazine from March in 2009. Seeing these will make you wish that dessert came first!  This recipe yielded 12 miniature bundt cakes.  If you make this recipe in a regular bundt pan you can reduce by half the amount of sugar glaze you use.

This is my Foodie Friday Entry at Designs By Gollum.  You can see other wonderful food at Foodie Friday here:

Ingredients:

Baking spray(cooking spray with flour)

2 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 3/4 cups sugar

1 tablespoon grated lemon zest

1/4 cup lemon juice

4 large eggs

1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze:

2 cups sugar

2/3 cup lemon juice

Heat oven to 325 degrees. You'll need a miniature bundt cake pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt. 

In a large bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

                               

                             

Bake approximately 20 minutes (if using mini pans and 45-50 minutes if using regular pan) until a wooden pick inserted in cakes comes out clean. Cool cake in pan on wire rack for 5 minutes.

Meanwhile make the sugar glaze:

Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cakes from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cakes until absorbed (sugar crystals will be evident). Cool completely. Transfer cakes to a serving plate and cover. Let cakes rest several hours or overnight, before serving. Store cake covered at room temperature up to 4 days.

You could also use lime zest and juice instead of lemon!

Oooohhhh! Look at that amazing yellow lemon heaven!

Bon-Appetit!

J is for Jelly Beans and the Jelly Belly Factory!

I am a sucker for Jelly Beans, especially Jelly Bellys! When I was six I went to the Jelly Belly factory in Fairfield California! It was AMAZING! But the thing that I remember most about it was the giant picture made out of jelly beans! That was pretty cool, even though I don't really even remember what the picture was of, I think it might have been a person. Jelly Beans are really great!!!!!  Come join me at Jenny Matlock's Alphabe-Thursday.  You can link to it here:

This is a picture of my dad, my sister Talley, my brother Skyler, ME and my mom's friend Joan.

These are the citrus fruit Jelly Belly's and they are yummy!

Easter/Spring Tablescape!

Spring is here! And what does that mean? It means easter is on it's way! I love Easter...actually I love all the holidays, but Easter is a favorite of mine! I love the Easter egg hunts, and the easter bunny!(Although I used to be afraid of the ones at the Mall!) So I hope you like my Easter tablescape!

I'll soon be posting my recipe for lemon cornmeal cake!