Gingered Spaghetti Salad, Lemon-Herb Roasted Chicken and Old Fashioned Chicken and Noodles

Hello!  There are two recipes that did not earn a smiley face this week.  The first one is:

Gingered Spaghetti Salad

This recipe is by: Cindy Heinbaugh

Prep: 30 min.  Serves: 8

1pkg. 16oz Spaghetti

1 cup frozen shelled edamame

3 cups cubed cooked chicken breasts

1 English cucumber

1 medium sweet red pepper, chopped

1 small sweet yellow pepper, chopped

1 small red onion, chopped

1 tsp. minced ginger root

1 cup reduced fat sesame ginger salad dressing

3 green onions, chopped

     In a dutch oven, cook spaghetti according to package directions, adding the edamame (we used a different veggie.  I like edamame's but not everyone else in this house likes them) during the last 5 minutes of cooking.  Drain and rinse in cold water.  Place in a large bowl.  Stir in the chicken, cucumber, peppers, red onion and ginger.  Sprinkle with green onions (I forgot to do this part).

Lemon-Herb Roast Chicken with Pan Gravy ( a Campbell's recipe).  This one is the second one that didn't earn smiley face.  I think that we will try this recipe again at a later date.  My chicken didn't cook all the way through and usually I do a good job at baking it.  I think maybe on this night I was in a hurry.  The pan gravy was really good!  So this recipe could get a status change!

Lemon-Herb Roast Chicken with Pan Gravy

Prep: 15 min.     Roast: 1 hour and 35 min.     Cook: 10 min.     Makes 6 servings

1 lemon                                                           1tbsp chopped fresh thyme leaves or 1 tsp dried thyme

1 can 10 3/4oz Campbell's Condensed Cream of Chicken Soup

1tbsp chopped fresh rosemary leaves              3 cloves garlic, minced

1 roasting chicken (5 to 7 lbs)                          1/4 cup dry white wine

1/4 cup water

1. Heat the oven to 375F.  Grate 1 1/2tsp. zest and squeeze 1 tbsp juice from the lemon. 

2. Stir the lemon zest, lemon juice, soup, rosemary, thyme, and garlic in a medium bowl.  Reserve 1 cup soup mixture for the gravy.  Place the chicken into a shallow roasting pan.

3. Roast for 1 hour and 15 minutes or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

5.  Spoon off any fat from the pan juices.  Stir the wine in the roasting pan and heat over medium-high heat to a boil, scrapping up the browned bits from the bottom of the pan.  Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling.  Serve the gravy with the chicken.

Here is the one that got a smiley face this week.  Old-Fashioned Chicken and Noodles, I am not sure where I got this recipe.  I do know that it came out of a magazine, but which one I couldn't possibly remember.

Old-Fashioned Chicken and Noodles

Prep:30min  Cook:20min  Cool:35min

3 medium onions, chopped (1 1/2 cups)

3 Stalks celery, sliced (1 1/2 cups)

2 cloves garlic, minced

1 tablespoon olive oil or butter

3 pounds bone in chicken thighs, skinned

4 cups reduced sodium chicken broth ( about two cans)

1 12-ounce package of frozen egg noodles

1 cup water

4 carrots, sliced (2 cups)

1 1/2 teaspoons dried thyme, crushed

1 teaspoon poultry seasoning (I forgot this step)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons cornstarch ( I also forgot this part)

1 1/2 cups of frozen peas ( we used frozen mixed veggies)

2 Tablespoons lemon juice (forgot this one too)

ONE: In a 6 quart pressure cooker cook onion, celery, and garlic in hot oil or butter, stirring often, for 3 minutes.  Add chicken pieces, broth, frozen egg noodles, water, carrots, thyme, poultry seasoning, salt and pepper.  Lock lid in place.

TWO: Bring to pressure over high heat (20 to 30 minutes); immediately remove cooker from heat.  Set cooker aside until pressure as dropped (about 25 minutes).  Remove chicken; set aside to cool slightly.  Remove meat from bones;discard bones.  Chop the chicken.  Add cooked chicken to the noodle mixture.

THREE: In a small bowl, dissolve cornstarch in 2 tablespoons water.  Add cornstarch mixture to pan along with peas and lemon until slightly thickened and bubbly; cook and stir 2 minutes more.  Makes 6 to 8 servings.

Okay, I didn't do it this way at all.  I cut the chicken pieces up before I ever started.  I don't have a pressure cooker either and I missed some steps too, but everyone at the dinner table still liked it.  Well almost everyone, my daughter ate it, but I could tell it was not her favorite dish.





Yellow Chics and Cake Pops

Hello everyone,
      These are my yellow chic cupcakes.  The idea is from a book; Hello,Cupcake! Instead of using the entire design like they had I changed my up a little.  I also used cake balls for the heads instead of donut holes.



   I also did some cake pops with the left over cake balls.  I remembered this time to use melted candy on the sticks and then decorate them.  Needless to say they are able to stand up without sliding off. 



Italian Sausage Burgers

Hello everyone.  So far in this new composition cook book I have done really good about the recipes I choose to go in there.  Almost all of them has gotten a smiley face; this recipe got one too.

                                                             Italian Sausage Burgers

                                                         prep: 20 min.     grill: 14 min.

                                                      I think this is another Publix recipe

                                                    1 pound ground beef (we used turkey)

                           4 ounces bulk pork sausage (we used Johnsville's ground Italian)

                                                               1 cup marinara sauce

                           2 Tablespoons snipped fresh basil or teaspoons dried basil, crushed

                                             1/4 cup finely shredded Parmesan cheese
                                  4 slices Publix Bakery Italian 5-grain bread, toasted
                               1 to 2 ounces provolone or mozzarella cheese shredded
                                                    fresh basil, shredded (optional)
ONE: In a large bowl combine beef, sausage, 2 tablespoons of the marinara sauce, the Parmesan and snipped basil.  Shape into four 3/4 inch thick patties.
TWO: For a charcoal grill place patties on grill rack directly over medium coals.  Grill, uncovered, for 14 to 18 minutes or until an instant read thermometer inserted in a patty registers 160 degrees, turning once halfway through grilling.  (For gas frill preheat grill.  Reduce heat to medium.  Place patties on grill rack.  Cover and grill as above.)
THREE: Serve each patty on a slice of toasted Publix Bakery Italian 5-Grain bread.  Heat remaining marinara sauce and spoon atop patties.  Sprinkle with cheese and, if desired, top with shredded basil.  Makes 4 servings.



Many dishes and desserts

Herb-topped stuffed tomatoes

     prep: 25 min.   serves:4
This recipe is by: Mary Relyea

1 cup chopped onion
1 garlic clove, minced
1 tbsp plus 2 tsp butter divided
1/4 cup plus 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
4 large tomatoes, halved
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

1.  In a small skillet, saute onion and garlic in 1 tbsp butter until tender.  Melt remaining butter.  In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. (With this step I added cooked ground turkey meat so it will be more like a dinner and not an appetizer). Spoon 2 tbsp onto each half.
2.  Place on a baking sheet.  Broil 8 inches from the heat for  4-5 minutes or until lightly browned.  Sprinkle with basil and parsley.  Serve immediately.

Soft Crinkle Molasses Cookies

(I am not sure where this recipe came from)

1 cup sugar

3/4 cup shortening or butter (1/2)

1/4 cup light molasses

1 egg

2 cups all purpose flour

2 1/2 teaspoons baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

granulated sugar

Heat oven to 350 degrees.  In large bowl, combine sugar, shortening or butter, molasses and egg.  Beat at medium speed until well blended.  Add flour, baking soda, cinnamon, cloves and salt.  Beat at low speed until soft dough forms in the shape of 1 inch balls, roll in sugar.  Place balls 2 inches apart onto ungreased cookie sheet.  Bake 8 to 12 minutes.  Cool completely before serving.  Makes up to 6 dozen.

CAKE BALLS FOR A GA BAKE SALE

It wasn't until recently that I discovered that in order to have cake pops I needed to dip the end of the stick into candy melts or chocolate melts.  Then insert the stick into the ball.  I had to laugh at myself. 

Quick Peanut Butter Blossoms

This recipe came from General Mills

Ingredients: 1 roll refrigerated peanut butter cookie dough

granulated sugar

36 Hershey's Kisses, unwrapped

Instructions:  1. Heat oven to 375 degrees (I followed the cookie dough package on this part).  Shape dough into 1 inch balls.  Roll in sugar; place 2 inches apart on ungreased cookie sheet. 

2. Bake 10-12 minutes or until edges are browned and cookie is set.  Immediately press a Hershey's Kiss into center of each cookie.  Remove from cookie sheet and place on wire rack.  Cool completely.  Makes about 3 dozen.

Asian Turkey Sliders

I am not sure but I think that this recipe is from Publix

1 egg, lightly beaten

1medium carrot, shredded

1/3 cup panko (Japanese style) bread crumbs

1 tablespoon soy sauce

18 to 20 ounces of uncooked ground turkey

8 publix bakery dinner rolls, split and toasted (i left out the toasted part)

Bottled sweet and sour sauce (we opted out of this step)

3/4 cup shredded napa cabbage or Chinese cabbage (Bok Choy)

One:  In large bowl combine egg, carrot, panko and soy sauce.  Add ground turkey, mix well.  Shape into eight 3/4 inch thick patties.

Two: (I fried these on the stove instead of grilling); For a charcoal grill place patties on the greased rack of an uncovered grill directly over medium coals.  Grill for 14 to 18 minutes or until done turning once halfway through grilling.  For gas grill preheat grill.  Reduce heat to medium.  Place patties on greased grill rack.  Cover and grill as above.













Southern Strawberry Pie

This recipe came from a magazine that a friend of my mom's had.  I don't remember what magazine.  To me this recipe almost tastes like it could be from a restaurant.

Southern Strawberry Pie

3/4 cup sugar

2 tbsp cornstarch

2 tbsp light corn syrup

1 cup water

3 tbsp strawberry jello

1 quart fresh strawberries

1 baked pie shell

Combine sugar, cornstarch, corn syrup and water.  Bring to a boil.  Cook, stirring constantly until thick and clear.  Add gelatin.  Stir until dissolved.  Cool.  Place berries in pie shell.  Pour in gelatin mixture.  Chill till firm.

Spicy Shrimp and Peppers with Pasta

This was a good dish.  Another smiley face in the cookbook.  This recipe is from a magazine and I'm not sure which one.

1 cup sliced baby portabella mushrooms
1 medium sweet yellow pepper, cut into half inch pieces
1 medium green pepper, cut into 1/2 inch pieces
1 shallot minced
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp. Italian seasoning
1/2 tsp salt
6oz uncooked whole wheat linguine
1lb uncooked medium shrimp, peeled and deveined
3 tbsp. minced fresh parsley
or 1 tbsp dried parsley flakes
     1. In a large nonstick skillet coated with cooking spray, saute the mushrooms peppers and shallot in oil until tender.  Add garlic and pepper flakes; cook 1 minute longer.
     2. Stir in the tomatoes, Italian seasoning and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 12 to 15 minutes or until veggies are tender.
     3. Meanwhile, cook pasta according to package directions.  Add shrimp to sauce; cook and stir for 5 to 7 minutes or until shrimp turns pink.
     4. Drain pasta; stir into sauce.  Heat through.  Sprinkle with parsley.

Ginger Teriyaki Beef Stir-Fry

Hello everyone.  Tonight's dinner was Ginger Teriyaki, it was good.  It won a smiley face sticker in the cookbook.

Prep: 10 minutes     Cook Time:  10 minutes     Makes 4 servings (exactly)
2 tbsp veg oil
3 cups stir fry veggie mix
1lb. thinly sliced sirloin or flank steak
1 pouch Simply Asia Ginger Teriyaki Stir Fry Sauce
Heat oil in a large skillet over medium high heat.  Add veggies, cook and stir 5 minutes or until tender crisp.  Add beef; cook and stir 3 minutes or until cooked through.  Stir in stir fry mix until well mixed through.  Serve with cooked rice or noodles, if desired.
I think this recipe was by www.realasianmadesimple.com

Caribbean Lime Chicken

Hello everyone.  Today was certainly busy in the kitchen and I must say that I enjoyed every minute of it.  I made homemade brownies; no box, gingerbread palm tree cookies, homemade frosting (which was more like a glaze, but did the trick anyway) and for dinner was a great combination of flavors, I think it was from the homemade pineapple salsa.  Yummy!  First here's the pics of some of the bake sale goodies.  Then we will get into the dinner.

                                                                          Best Brownies   (from Hershey's)

                                                                        Prep 15 minutes

                                                                  1/2 cup (1 stick) butter or margarine, melted

               1 cup sugar

                                      1 teaspoon vanilla extract

        2 eggs

                                     1/2 cup all-purpose flour 

                                        1/3 cup HERSHEY's cocoa

                                         1/4 teaspoon baking powder

                      1/4 teaspoon salt

                                                                                1/2 cup chopped nuts (optional)
1.  Heat oven to 350F.  Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl.  Add eggs; beat well with spoon.  Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.  Stir in nuts (if you got them).  Spread batter evenly into prepared pan. 
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.  cool completely in pan on wire rack.  (With mine I put just a little bit of Cool Whip on each one.)

Gingerbread men cookies (in this case palm trees)                   

2 1/4 cups all purpose flour

1/2 cup sugar

1/2 cup shortening

1/2 cup light molasses

1 egg

1 1/2 teaspoon ground cinnamon

1 teaspoon double acting baking powder

1 teaspoon ground ginger

1 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1. In large bowl measure all ingredients except currents and frosting.  With mixer at medium speed beat ingredients until well mixed.  Cover and refrigerate 1 hour.

2. On lightly floured surface, with floured rolling pin roll chilled dough 1/8 inch thick.  Preheat oven to 350F.

3. Used desired cookie cutters.  Reroll trimmings to cut out more.  Place each 1/2 inch apart on cookie sheet.

4. Bake 8 minutes or until browned, remove cookies to wire rack.  Cool before decorating.

Caribbean Lime Chicken

Prep: 20min

Recipe by: Mary Shivers

1/2 cup lime juice

1/4 cup olive oil

4 cloves garlic

2 tsp Greek seasoning

8 boneless skinless chicken breast halves

SALSA:

2 large tomatoes seeded and chopped

1 cup fresh diced pineapple

2/3 cup cubed avocado

2 green onions, thinly sliced

1 tbsp. lime juice

1 tbsp cider vinegar

1/2 tsp salt

1/2 teaspoon pepper

1. In a large resealable plastic bag, combine lime juice, oil, garlic and Greek seasoning; add the chicken.  Seal bag and turn to coat; refrigerate for 2 hours.  In a small bowl combine salsa ingredients.  chill until serving.  (you are suppose to grill it)  I baked it in the oven until fully cooked.



Spaghetti and Meatballs

Hello everyone.  Tonights dinner was good, another smiley face in the book.  I think this is a Bertolli recipe.

                    Spaghetti and Meatballs 

Prep Time: 20 minutes     Cook Time: 20 minutes

1 lb lean ground beef ( we used ground turkey)

1/2 cup grated parmessan cheese (we used a mexican blend shredded cheese)

1/4/ cup italian seasoned dry bread crumbs

1/4 cup water

1 egg

1 tsp finely chopped garlic

1/4 tsp salt

1 jar tomato and basil sauce

8 ounces speghetti, cooked and drained

Combine ground beef, parmessan cheese, bread

crumbs, water, garlic, egg and salt in medium

bowl.  Shape into 12 meatballs.  Bring sauce to

boil over medium-high heat in 3 quart sauce pan.

Gently stir in uncooked meatballs.  Reduece heat

to low and simmer covered, stirring occassionaly

20 minutes or until meatballs are done.  Serve

over hot spaghetti and sprinkle id desired with

parmessan cheese.



Shrimp Nachos

Hello everyone,
     This dish was so good.  I really wasn't sure how well this dish would go over with the rest of the family, but it was a big hit.  It got a smiley face.  The only thing I think I would change is to put the jalapeno on separately, not everyone likes them and some will refuse to eat anything that has touched a little.  Live and learn.  So here is the recipe, I think this recipe is by SeaPak. 

Popcorn Shrimp Nachos

1 package of popcorn shrimp (we used family size pack)
1 medium tomato, diced
kosher salt (we left this out because the chips were salty enough)
8oz white corn chips
1/2 cup sharp shredded cheese (we used Velveeta)
1/2 cup barbecue sauce (we used salsa instead)
1/2 cup pickled jalapenos chopped ( we used one fresh)
4 scallions both white and green sliced
sour cream (optional)

Prepare the shrimp according to package directions.  Season the tomatoes with salt to taste and set aside.  Place chips into a 9" x 13" baking dish.  Sprinkle half the cheese over the chips.  Drizzle with barbecue sauce.  Scatter shrimp and jalapenos over chips then sprinkle with remaining cheese on top and bake until cheese melts and nachos are golden on top, about 8 minutes.  Scatter the tomatoes and scallions over the nachos and serve immediately with additional sauce and sour cream.

Sausage Pizza, Black Cherry Poke Cake and Nilla Apple Crisp

Hello everyone,
     Yesterday was a busy day in the kitchen.  We tried the sausage pizza.  The dough was from scratch made with dry yeast and Italian seasoning and a little cheese mixed in the dough.  The dough was easy to spread out into the pizza pans.  When making this pizza an important tip to remember is cooking spray!  I thought it would be alright to oil the pans for non-stick, however with the metal pan it was really hard to get the pizza out.  The foil pan worked best.

Sausage Spinach Pizza
Prep time: 35 min.  Bake: 10 min.   Yield: 2 pizzas 8 slices
Recipe by: Elena Falk OH

1pkg. 1/4oz. active dry yeast
1 cup warm water
2 1/4 cups all-purpose flour
2 tbsp. olive oil
1 tbsp sugar
2 tsp Italian seasoning
1/2 tsp salt
1/2 cup asiago cheese ( I used a mixed Italian blend)
3/4 lb. Italian turkey sausage links, thinly sliced
1 can 14 1/2oz Italian diced tomatoes, undrained
2 cups fresh baby spinach ( I left not everyone in the house likes spinach)
6 slices of reduced-fat provolone cheese, halved

1. In a large bowl, dissolve yeast in water.  Add the flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth.  Stir in asiago cheese.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes.  Place in a bowl coated with cooking spray, turning once to coat the top.  Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half.  On a floured surface, roll each portion into 13-in. circle.  Transfer to two 12-in, pizza pans coated with cooking spray.  Build up edges slightly.  Prick dough thoroughly with fork.  Bake at 425 degrees for 5-8 minutes or until edges are lightly browned.
4. Meanwhile, in a large non stick skillet, cook sausage over medium heat until no longer pink; drain.  Place tomatoes in a food processor; cover and pulse until finely chopped.
5. Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese.  Bake at 425 degrees for 8-12 minutes or until crusts and cheese are lightly browned.

     Black Cherry Poke Cake
The black cherry poke cake didn't exactly turn out as I thought it would.  I think I added too much jello to the cake.  The recipe said to add two boxes, but I think I will only add one next time.

    
Black Cherry Poke Cake Recipe:
Prep: 30min.  Total: 4 hours and 30min

2 baked 9 inch round white cake layers, cooled
2 cups boiling water
2pkg. (8 serving) black cherry flavor sugar free gelatin
1 tub fat free whipped topping, thawed
     Place both cake layers, top sides up in clean 9 inch round cake pans.  Pierce layers evenly with large fork at 1/2 inch intervals.  Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved.  Pour evenly over cake layers.  Refrigerate 3 hours.  Dip one of the cake pans in warm water 10 sec; unmold onto serving plate.  Spread with about 1 cup of the whipped topping.  Unmold second cake layer; carefully place on the first.  Frost top and side of cake with remaining whipped topping.  Refrigerate at least 1 hour or until ready to serve.  Decorate as desired.  Store in refrigerator.  Makes 16 servings.

Nilla Apple Crisp, This was fairly east to make and smells
so good while making it with the cinnamon and sugar and the apples.

Nilla Apple Crisp



    Prep: 20 min.  Total: 55 min. 
8 cups thinly sliced peeled granny smith apples about 4 large
1/2 cup firmly packed brown sugar divided
2 tsp ground cinnamon divided
1/3 old fashioned quick cooking oats
1/4 cup cold margarine
25 crushed vanilla waffers crushed about 1 cup crumbs
1 1/2 thawed whipped topping
     Preheat oven to 350 degrees.  Toss apples with 1/4 cup of brown sugar and 1 tsp. cinnamon.  Spoon into 8 or 9 inch square baking dish.  Combine oats, the remaining 1/4 cup brown sugar and 1 tsp cinnamon in medium bowl.  Cut in margarine with a pastry blender or two knives until the mixture resembles coarse crumbs.  Add waffer crumbs; mix well.  Spread crumbs evenly over apples bake 30 to 35 minutes or until apples are tender.  Serve warm or cooled.  Top with whipped topping.

Greek-Style Skillet Supper with recipe

Hello everyone, 
      This recipe is by McCormick.  It got a smiley face however the next time I fix this there will be changes.  Instead of adding the tsp of cinnamon it will be only a half of tsp, the pasta will be cooked separately other than that the recipe was good.  

       Greek-Style Skillet Supper by McCormick
Prep time: 5 minutes     Cook Time:  25 minutes     Makes 6 servings

1lb ground beef (or turkey that's what we used)
1/2 cup chopped onion
2 tsp oregano leaves
1 tsp. ground cinnamon
1/2 tsp. garlic powder
1 can of reduced sodium beef broth
1 can of diced tomatoes, undrained
2 tbsp tomato paste
1 1/2 cups penne uncooked pasta
1 1/2 cups spinach or green beans
3/4 cup feta cheese (we used mozzarella)

COOK: ground beef and onion in a large skillet on medium high heat until beef is no longer pink, stirring occasionally.  Drain fat.  Add oregano, cinnamon and garlic powder, mix well.
STIR: in broth, tomatoes and tomato paste.  Bring to boil.  Reduce heat to medium, cover, cook 10 minutes or until pasta is nearly tender.  Stir in spinach or green beans and 3/4 cup of cheese.  Cover, cook 5 minutes longer until pasta is done. 

Let's Dish...

 Hello everyone,
     I've been so bust this past week that I haven't had a chance to blog about the new composition cookbook.  I have a little time right now so here we go.
     This dish to the right is Savory Shrimp and Chicken Meal.  This one gets a smiley, but it didn't have a lot of flavor.











                                                                                                 This dish was Beef Sirloin Steak with Baby Spinach:  I put the baby spinach in right before serving because my daughter and husband doesn't like spinach so I served there's with broccoli.  I didn't use sirloin steak, I substituted it with Steak-ums instead.  This one got a smiley face as well.













Teriyaki Pineapple Turkey Burgers not everyone wanted to try; but they did.  I was a little unsure about this too, but it got a smiley face.  It turned out that the burgers needed a little more something, but other than that there was no complaints.

 This is layer 1 of my daughters 13th b-day cake.  I kind of messed up since I am not use to working with fondant.  The cake pan that I looked smaller that the one for the bottom layer and it turned out to be the same size so if I had of known I would've made the fondant to fit on tall cake...oh well live and learn.

Caribbean Chicken with green beans, pineapple and rice.  This one didn't make it to smiley face status.  It needed more something and we really didn't like the green beans with the pineapples, it was suppose to be asparagus but only one person in our household eats them so we opted for green beans.

This was suppose to be the topper for my daughters birthday cake.  I had never worked or molded rice crispy treats before, and I went a little over board with the size.  We had to have it off to the side of her cake.  It turned out ok in the end and the kids really didn't mind as long as they got to eat it.

This cake was for one of our GA's (Girl's in Action ministry).  It was also her birthday.  We surprised her with it Friday night.