Monday, May 4, 2015

Meal Planning Monday #83

It's May.  How is it May?  I like May.  I'm not a huge fan of warm weather...but this weather is in the morning, cool in the evening and warm during the day.  May.

This that make me think of May.  Enjoy!

Grilled Italian Sausages with Jalapeno Marmalade are just thrown on the grill and enjoyed on a busy weeknight.  Easy Peasy!

Crunchy BBQ Brisket Tacos...there's BBQ sauce, there's salsa, there's crunchy...I mean?  Does it get better than that?

We eat a lot of burgers this time of year, and this one is one of my faves...Pineapple Guacamole Burgers are a little spicy and a little sweet (and a whole lot of delicious!).

Sausage and Shells.  A big bowl on a Thursday night and I'm a happy girl.

I love me some coconut...Coconut Crusted Chicken with Orange Marmalade would make a fun Friday supper!

If I had to name one bundt cake for would be my Margarita. Margarita Bundt Cake and May just go together.

And for a bonus dessert this week... cousin Brooke's Lemon Blueberry Cream Pie.

Have a great May Monday!

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Sunday, May 3, 2015

Bar #85: Fresh Blueberry

One of my very favorite bundt cakes is my Fresh, I thought I should go ahead and turn it into a bar too.  And would be perfect for all of your Red, White and Blue holidays too.

Shopping List
1 box white cake mix
1/2 cup vegetable oil
2 eggs
1 pint of fresh blueberries (2 cups)
1 (14 oz) can of sweetened condensed milk (you'll only use half the can)
1/2 tablespoon lemon zest

Preheat oven to 350 degrees.

Grease (I use Pam) a 9x13 baking dish.

In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer.  Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.

Pour your blueberries into a bowl.  Drizzle half of the sweetened condensed milk down over the blueberries and add in your lemon zest.  Pour your blueberry mixture down over the first layer of your bars.

Take the other half of your cake batter and dot it around the top of the blueberry layer.  It won't spread all the way across, just drop big dots of batter all of the top.

Bake 30 to 35 minutes or until the bars are pretty much set in the center.  Remove bars from oven and cool just a little before slicing into bars and serving.

 Store in the fridge when not enjoying.

Blueberry bars in May sounds nice, right?  Enjoy!

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Friday, May 1, 2015

Strawberry Coconut Cake Balls

I don't know about you...but for me, when I think about making Mother's Day food, I always think small bites.  For Father's Day, we typically grill out or eat BBQ (you know...something heavy and manly), but for Mother's Day, we usually do a brunch or a light lunch...something girly.  The perfect little dessert to go with your girly lunch is a Strawberry Coconut Cake Ball.  They're pink, they're spring, and they're delicious.  

This should make at least 2 dozen cake balls.

Shopping List
1 box strawberry cake mix 
3 eggs
1/2 cup vegetable oil
1 cup water
1 can store bought cream cheese frosting
8 oz vanilla or white chocolate candy coating (found on the chocolate chip aisle)
2 cups shredded sweetened coconut

Preheat oven to 350 degrees.

Grease a 9x13 baking dish and set aside.

In a mixing bowl, combine your cake mix, eggs, vegetable oil and water with an electric mixer.  Pour batter into prepared baking dish and bake about 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Once the cake has been baked and cooled, crumble your baked cake into a large mixing bowl.  Add the entire container of store bought frosting to crumbled cake.  Combine cake crumbles and frosting together.  

Using your hands, form cake mix into round balls (walnut size or so).  

Place each ball on a baking sheet lined with wax paper.  Once all of your balls are formed, place baking sheet in the freezer to firm (at least 4 hours but as much as over-night).

Once you're ready to start dipping your cake balls, leave them in the freezer and get everything else ready.  You want your cake balls really cold to help with the decorating.  In a microwavable bowl, melt your white chocolate candy coating (stir every 30 seconds until all melted).  Once chocolate is melted, take one cake ball and roll it in the chocolate using two forks.  Once covered, remove back to wax paper and immediately sprinkle coconut down on top .  Dip your second ball in chocolate and repeat.

Once your cake balls have been dipped and covered in coconut, place them in the fridge until ready to serve.

A little bite for your Mother's Day.


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