First of all

Thursday, March 31, 2011

Spring Open House 2morrow

It's the home stretch of Spring Break, or so I've decided that is how I am looking at it.  Tomorrow is my Spring Open House (no fooling) and then saturday is our 12th anniversary.  How are we going to celebrate?  My DH is picking up his nephew (he lives in a group home) and his other nephew and they are coming over here for the evening.  Great way to spend our anniversary, I say with very very little enthusiam, but w/o going over the line into seriously crabby saracasm.  I am very proud of my restraint.

Now back to my open house.  Turns out as I review the recipes for posting below,  I accidently left out a step on my cake lollipop making.  I was supposed to put in the sticks before chilling, not wait until tomorrow.  Hopefully the darn things will stick on the sticks.

Wish me luck. 

Pop Quiz:
Do you think that I realized that April 1st was part of Spring Break when I picked that day for my open house?

Answer: Of course I didn't.  I thought April 1st would be good because Spring Break was in March not April, not realizing that Spring Break started in March but end in April.  Good thing the basement is ready for the children's banishment.

Awesome Pulled Chicken

3lbs boneless chicken
½ bottle Awesome American BBQ Sauce

Add chicken to slow cooker pour BBQ sauce over the top and cook on low for 6-8 hours. Then shred chicken re-mix w/juices and serve on buns.

Honey Teriyaki Bacon Bites
Submitted by Jo Wolanski (NJ)

2 lbs. boneless, skinless, cubed chicken breasts
1 lb. sliced bacon
Honey Teriyaki Sauce

Wrap each chicken cube with 1/2 slice bacon; slide onto skewers. Brush generously with Honey Teriyaki Sauce; marinate 20 minutes. Grill until golden brown. Makes 4-6 servings.

Tempting Taco Pinwheels
Submitted by Rosemary (MN) HQ Resident Chef

Tempting Taco Cheese Ball Mix™
8 oz. softened cream cheese
1/2 cup shredded Cheddar cheese
6 oz. pkg. deli-sliced smoked turkey, diced
6 flour tortillas

Combine first 3 ingredients; fold in turkey. Divide mixture evenly among tortillas; spread to edges. Roll up tortillas; wrap in plastic wrap. Chill at least 2 hours. Cut into 1-inch slices. Makes 8-10 servings.

Instant Ole Ole Fiesta Dip
Submitted by Rosemary (MN) HQ Resident Chef

8 oz. cream cheese
3-4 Tbsp. Olé Olé Fiesta Sauce
3 tbsp sliced green onions
1 Tbsp. sliced black olives

Blue Aztec Chips or tortilla chips

Place cream cheese on a small serving plat; drizzle with Olé Olé Fiesta Sauce. Sprinkle with tomatoes and olives; serve with Blue Aztec Chips or tortilla chips. Makes 8-10 servings.

Cutie Cake Lollipops
Submitted by Rosemary (MN) HQ Resident Chef

Absolutely Almond Pound Cake Mix™
3/4 cup (1 1/2 sticks) melted butter
1 cup water

16 oz. container cream cheese frosting
Sprinkles or sanding sugar for decorating
1 lb. 4 oz. package white almond bark

60 lollipop sticks


Preheat oven to 350°. Combine first 3 ingredients; stir to blend. Pour batter into a greased 9x13 baking pan. Bake for 25-35 minutes or until toothpick inserted in center comes out clean and top is nicely browned. Cool completely.

Break pound cake into crumbs with a fork until you have small, uniform crumbs (the smaller the better for smooth lollipops). With a sturdy spoon, stir in 3/4 of the cream cheese frosting; stir until a stiff dough forms.

Roll dough into 1-inch balls; insert a lollipop stick into each ball. Place on a foil-lined baking sheet. Cover; chill 1 hour.

Melt almond bark as directed on package; pour into a small deep bowl. Dip each lollipop into the warm almond bark. Set on wax paper-lined baking sheet. Continue with the remaining lollipops. Decorate each with sprinkles, sanding sugar or a drizzle of melted brown almond bark. Makes about 5 dozen (60) lollipops.

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