I wanted to make something light and fruit based because it’s summer time. Summer time consists of lemonade on the porch, the pool, beach and barbeques not a heavy chocolate dessert. At barbeques the best desserts can be eaten with one hand because the other is carrying around a plate of meat and potato salad. I have never made lemon bars but they have always been a favorite of mine. Lemon bars should be tart, firm, and be eaten with one hand but don’t inhale the powder sugar on top…it burns the lungs. I created lemon bars with all the listed features except the whole “eaten with one hand thing”, my lemon bars would go better with an English tea than a barbeque. The recipe called for red food coloring but I substituted with pomegranate juice. The pomegranate juice did not color the bars pink to make them pink lemonade bars but they were amazing none the lest. I will be making these again because I loved the tart note, now just to make them as tart as a Lemon Head and get that tingle behind the ear.
Cost: $10 (I had a lot of the ingredients)
Serving: 24 people who like lemons…..
- 2 cups butter, softened
- 1 cup granulated sugar
- 4 cups flour
- 1 teaspoon salt
- 6 large eggs
- 1 cup freshly squeezed lemon juice
- 2 tablespoons lemonade powder (like Country Time)
- 1 1/2 cups granulated sugar
- 1/2 cup flour
- Red food coloring
- Powdered Sugar
Yes muffins can be spicy apparently! As you can see from most of my posts I tend to lean more on the dessert side of things and not so much on the appeteasers. This recipe fit the bill for something new and the use of meat and not sugar for once. I found this recipe on the same blog as the “Preggo Chocolate Chip Cookies” I just posted. Any recipe with anything to do with pork products and I’m in….yes even Spam and bacon bits. One tip I can give is anyone who just got into cooking is measure your ingredients at first and then once you get comfortable with proportions stop with measuring because its a waste of time. I threw the base ingredients together and chopped up almost a full bag of pepperoni for these babies. Red pepper flakes really added a spicy aftertaste to these muffins and I added it liberally. The pizza dipping sauce gave the muffins a mellow finish to the spiciness. This appetizer would really be good for a football game. The spicy muffins were another hit with my people and only came home with a few left.
Serving: 24 per pan
Cost: $25 and I had the rest.
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt (my addition, optional)
- pinch of red pepper flakes (my addition, optional)
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup store-bought pizza sauce
I saw this recipe on another blog and thought they were a great twist on an old standard. I love these cookies because they remind me of fair food and all you have to do is throw them in deep fryer and shove a stick in them. It’s my belief that everyone likes chocolate chip cookies and if you don’t you’re odd or have a dietary issue. What is better than a chocolate chip cookie than an Oreo stuffed unapologetically into the middle of one. After I cooked these mammoth cookies, they had the weight of a stone and could break a window. I think I added too much cookie dough around the Oreo because they took longer to cook than the recipe told. I cooked these mutant cookies for about thirty minutes compared to the 9-13 minutes the recipe asked for. I ate one before serving them and I all I have to say is wow they are rich and dense. The Oreo was a double sweet surprise in the middle. You should serve these cut in half to make it count. Overall I loved this recipe and will do it again.
Cost: I had all the ingredients so it cost me four dollars for the Oreos
1 cup butter, softened
3/4 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 package Oreo Cookies (not all will be used)
Serving Size: 20 (cut in half)
I didn’t find this recipe on my own but was sent via text to make it for a church function. The recipe looked good and better yet easy to make. I cheated and bought Pillsbury brownie mix, fruit and marshmallows. I had the skewers just sitting around so it saved me some money. The brownies were “13×9” family size which I am a big fan of. After I cooked the brownies, I let the cool off before putting them in the fridge and let them sit for a day to harden. To sum up this post the hardest part of the whole dessert was sliding everything on the skewers. They were a hit a the barbeque and I had some tough competition.
Serving Size: I really don’t know