Almond Poppy Seed Muffins with Glaze

My husbands favorite muffin is Almond Poppy seed. He has made it clear on numerous occasions that it is not lemon poppy seed but almond poppy seed. I often think about making him some as a special treat, but never get around to it. I bought an almond poppy seed loaf at the grocery store several weeks ago and both my daughter and husband raved about it. Last weekend, my daughter kept begging me to make some poppy seed muffins but I was too busy, so she determinedly set out to do it herself. She is quite the baker and bakes all of the cookies and brownies at our house, but has never attempted these. I found a recipe off of All Recipes that I thought looked good, and she went for it. They turned out perfect. Between my husband and her I barely got a taste. She is quickly becoming the head baker at our house. I can't wait until she takes over at dinner time too.

Almond Poppy Seed Muffins

3 cups all purpose flour

2 1/2 cups sugar

4 1/2 tsp poppy seeds

1 1/2 tsp baking powder

1 1/2 tsp salt

3 eggs

1 1/2 cups milk

1 cup vegetable oil

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

Glaze:

3/4 cup sugar

1/4 cup orange juice

2 tsp butter, melted

1/2 tsp vanilla extract

1/2 tsp almond extract

Directions:

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, beat the eggs, milk, oil, an dextracts. Stir into dry ingredients just until moistened. Fill greased muffin cups two thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients; spoon over warm muffins.

Lava Flows

We had a Hawaiian themed dinner the other night and it was so much fun! I love making themed dinners. Our menu consisted of Hawaiian Sammies, Lava Flows, Fresh Pineapple, and Mango. It was a huge hit.

The Lava Flow drinks were AMAZING! They were a little bit of work, but so worth it! The recipe makes a lot and I'm so glad because I just kept refilling my cup and drinking to my hearts content. Mmmm... so delicious!

Lava Flows

46 oz pineapple juice
40 oz coconut milk
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws

The measurements aren't very exact so you just have to feel your way through the recipe. It's one part pineapple juice to one part coconut milk. Usually it takes about three cans of coconut milk to one big can of pineapple juice. Then you add half and half until it turns white. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it's at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn't, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup. I had to think out my strawberries the first time I tried it. Enjoy!

Recipe from: The Coterie Blog

Pepperoni String Cheese Roll Ups

I like to make fun dinners for the nights when my husband is away on business. It has become something the kids and I really enjoy and look forward to. I found this excellent idea for Pepperoni String Cheese Roll Ups on The Girl Who Ate Everything. The Garlic butter glaze on top really takes these to the next level. We loved them!!! The kids loved them so much that they begged me to make them for dad when he got home. So we ate them 2 nights in a row. Yum!

Pepperoni String Cheese Roll Ups

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

5 Layer Finger Jello

I made this jello for part of our Valentine's Day dinner and it was a huge hit. I love layered jellos. They look so pretty and are so much fun to eat. You can make them with a rainbow of colors or a single color and try as many layers as you dare. I chose red because of Valentine's Day. Have fun and enjoy!

5 Layer Finger Jello

3 pkgs. of 3 oz Jello (I used strawberry, raspberry, and cherry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk

1. Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes

2. Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrig for 15 minutes.
3. Repeat for next two flavors. Let jello set. Cut and serve!

Slow Cooker Split Pea Soup with Barley and Ham

I really like split pea soup. I don't know anyone who really likes split pea soup... but I do. I'm a little weird that way. I was so excited to find this recipe made in the crockpot. It was so hearty and filling. My family quite enjoyed it also. My little ones loved the ham in it.

From Mel's Kitchen

Slow Cooker Split Pea Soup

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

DIRECTIONS:
In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s ok if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately. Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before reserving.

Oreo Layer Dessert

Pinterest just may be the death of me... I keep finding all of these outrageously delicious desserts... and then, of course, I just have to try them! I knew this Oreo dessert would be delicious, but it exceeded even my expectations. I've made it twice in 7 days and have gotten rave reviews each time. It's my husbands new favorite dessert. And best of all... it's easy!!

Hope you enjoy it as much as we do.

Found on My Cupcake Journey via Pinterest

Oreo Layer Dessert

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips **

8 oz. of cream cheese, softened

1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.

**I forgot to buy 2 tubs of cool whip and only had one the second time I made this. I added the 1 tub I had to the cream cheese layer and then I whipped up some whipping cream for the top layer. It made it a little bit richer and more decadent! I think I like using whipping cream for the top layer instead of the cool whip. Try it each way and see which one you prefer.

Strawberry Heart Oreo Cookies

These caught my eye on Pinterest and I knew I wanted to make them for Valentine's Day. I was hosting book club at my house this month and it was the perfect excuse to make them. They are so adorable and perfect for a Valentine's treat. Yummy, yummy!

Strawberry Heart Oreo Cookies

1 package of strawberry cake mix

2 eggs

3/4 cup shortening

Frosting

8 oz Cream Cheese

1 stick butter

2 tsp vanilla

4 cups powdered sugar

Mix together the cookie ingredients. The dough will be stiff. Don't worry, it's supposed to be that way. Roll into balls and place 2 balls together on a cookie sheet. Pinch the bottom to form a heart. Bake at 350 degrees F for 8 minutes.

Mix frosting ingredients. When cookies are cool, spread frosting onto the back of one cookie and place another cookie, bottom side down onto the frosting. Basically just sandwich it like an oreo.

*Recipe from 30 Handmade Days