Adventures of Mel

Category: Recipes

Cheesy Chicken Quesadilla Recipe
With the Winter Olympics coming up later this week, an appetizer recipe seemed just the thing, especially in light of Olympics watch parties that may be taking place. This particular recipe could work as either an appetizer or lunch.

We like to have quesadillas for lunch sometimes, along with fresh fruit; the kids love when we have them. They’re super easy to make, and they’re pretty healthy, depending on your ingredients.

Below you’ll find a printable recipe. Serve with a side of salsa, sour cream, and avocado. Enjoy!

More Tex Mex recipes you may enjoy:
Cheesy Chicken Quesadillas

Make cheesy chicken quesadillas with fajita chicken, and serve with a side of salsa, sour cream, and avocado.
1 can fat-free refried beans
1/2 pkg. (11 oz. chicken breast strips, cooked)
1-2 to matoes (chopped)
3-4 small peppers (chopped)
3-4 green onions (chopped)
1 cup shredded Cheddar
Salsa (sour cream, and avocado)
with this recipe, you can make about 2 quesadillas, possibly more depending on how high you pile the ingredients inside the quesadillas.
First spread about 1/3 cup fat-free refried beans on two tortillas. Sprinkle chicken breast strips around each tortilla. Add tomatoes, peppers, green onions, and Cheddar. Top with a tortilla.
Bake at 350° for about 15-20 minutes, or until edges start to crisp.
Slice and serve with a side of salsa, sour cream, and avocado. Enjoy!
Appetizers
Tex-Mex
chicken quesadillas, quesadillas, Tex-Mex recipes
February 20, 2014
Strawberry Buttermilk Dinosaur Pancakes Recipe
Jaden is totally mesmerized with dinosaurs right now. From books to movies to toys, the boy just loves dinosaurs.

So, I decided to come up with a fun new recipe for kids. And why not make one of Jaden’s favorite things to eat in one of his favorite character shapes…. Dinosaur Pancakes.

These Strawberry Buttermilk Dinosaur Pancakes were a bit tedious to make…. Dan and I worked on them together. But it was so worth it seeing Jaden’s face.

More pancake recipes you may enjoy:
- Apple Cinnamon Buttermilk Pancakes
- Butterbeer Pancakes from Scratch
- Blueberry Buttermilk Pancakes
- Heart Shaped Buttermilk Pancakes
- Heart Shaped Pancakes with chocolate chips
Print the recipe for Strawberry Buttermilk Dinosaur Pancakes
Strawberry Buttermilk Dinosaur Pancakes

How to make strawberry buttermilk dinosaur pancakes kids will love for breakfast or brunch!
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons pure cane sugar
1 large egg
1 1/4 cups buttermilk
3 tablespoons canola oil
1/2 cup strawberries (chopped)
Stir together first 5 ingredients in a large bowl; make a well in center of mixture.
Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
Wash, stem, and chop strawberries. Mix into batter.
Heat a lightly greased griddle.
Spray each cookie cutter very well with cooking spray. Place cookie cutter onto griddle.
Carefully pour, or squeeze if using a squeeze bottle, batter into each cookie cutter. Do not remove cookie cutter just yet; allow pancakes to cook until tops are covered with bubbles and edges look cooked.
Then carefully remove cookie cutter from pancake.
Carefully turn the pancake, and cook the other side.
Serve with fresh fruit, butter, maple syrup, or powdered sugar.
Pancakes, Waffles, & French Toast
American
breakfast recipes, buttermilk pancakes, dinosaur pancakes, dinosaur shaped pancakes, strawberry buttermilk pancakes, strawberry pancakes
February 13, 2014
Homemade Chocolate Covered Cherries Recipe
Valentine’s Day is almost here, and these little treats are the perfect homemade gift and easy to make too.

Growing up, my dad loved his chocolate covered cherries, especially at Christmas time, one reason I’m adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations. We’d get him a box every single year, and if we didn’t, he’d buy his own.

One year, I made him a batch of homemade; but this year, I decided to make some for Valentine’s Day instead.

These chocolate covered cherries are filled with a creamy white filling and, of course, Maraschino cherries.

I used Ghirardelli Dark Melting Wafers, which I found at our grocery store.

Looking for more festive sweet treats?
Below you’ll find a printable recipe. Enjoy!
Homemade Chocolate Covered Cherries

These homemade chocolate covered cherries are filled with a creamy white filling and, of course, Maraschino cherries.
10 ounces Maraschino cherries
10 ounces dark chocolate (melting wafers)
1 tablespoon butter (melted)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup powdered sugar
1 tablespoon whole milk
The first step is to make the creamy white filling for the chocolate covered cherries. Start by melting butter, then add in vanilla and almond extract. Mix in powdered sugar and milk, starting with 1 tbsp. milk and adding more as needed to get filling to just a slightly thicker consistency. You want the filling to be somewhat thin but thick enough to not make a complete mess when you go to fill the candy mold.
Melt the chocolate according to package directions. I found it helpful, at this point, to then add my chocolate to a decorating bottle; I did the same with the creamy filling.
Start by adding a bit of chocolate to the bottom of your candy mold. Then add a whole cherry or piece of a cherry, depending on the size of your candy mold. Add a bit of the white creamy filling, probably about 1/2-1 tsp. Then finish off with the melted chocolate, surrounding the cherry and creamy filling.
Once all candy sections are filled, place candy mold in freezer for 5-10 minutes or until candy is set. Pop out of candy mold and serve. Enjoy!
Candy
American
chocolate covered cherries
February 3, 2014
Appetizer Recipe ~ Taco Bites
The big game will soon be here, and even though we don’t necessarily enjoy football, we usually have a movie night right around that time and enjoy a few of the snacks that go along with a big game party.

I’ll usually make our normal Barbecue Chicken Cream Cheese Dip, and sometimes I’ll make one of the boys’ favorites, “Puppy Chow.” This year, I’m adding something new to the mix…. Taco Bites.

These little snacks are super easy to make, and they contain fresh ingredients, making them somewhat healthy, as well. We enjoyed a batch for lunch one day recently.

Below you’ll find a printable recipe. Serve with a dollop of sour cream and fresh veggies on the side. Enjoy!

Looking for more delicious appetizers and snacks?
And since Taco Bites make such a delicious party appetizer, I’m definitely adding them to my list of The Best Christmas Recipes for Your Holiday Celebrations.
Appetizer Recipe ~ Taco Bites

Little taco bites snacks are super easy to make, and they contain fresh ingredients, like tomatoes, lettuce, and shredded cheese.
12 corn tortillas (mini size)
1/2 lb. ground beef (fully cooked)
3/4 cup Picante Sauce
1/2 cup cheddar cheese (shredded)
2 cups lettuce (shredded)
1 cup grape tomatoes (chopped)
3/5 cup Sour cream
Fully cook ground beef in skillet and drain. Add Picante Sauce to ground beef and warm.
Warm mini corn tortillas between 2 paper towels on a plate in the microwave, until they become pliable and easier to work with. The next step involves a muffin tin; you’ll need 12 muffin cups. Place each mini tortilla in a muffin cup, working with it to make it fit down in the cup. It helps to add a tablespoon full of beef at this point.
Once all tortillas are fitted into place and beef mixture added, bake at 350° for about 20-30 minutes or until tortillas are crunchy.
Remove from oven, adding cheese, lettuce, and tomatoes. Finish each taco bite off with a dollop of sour cream and serve. Enjoy!
Appetizers
Tex-Mex
taco bites
January 30, 2014
Moist and Delicious Chocolate Cake Recipe
Did you know that today is National Chocolate Cake Day? Homemade chocolate cake has kinda been the bane of my kitchen existence over the past couple of years. You have no idea how many cake disasters I’ve had, trying to get the recipe right.

This time I finally succeeded in both correctly deciphering Grandma’s recipe and in baking a moist, delicious chocolate cake.

As it baked, I’ll tell you, I was a bit nervous; but oh boy, did I succeed this time. I’m really not trying to brag…. I’m just in shock and so excited that it finally turned out the way it should!

Now, on the other end of things, chocolate cake has got to be one of the hardest things to photograph; I’d venture to say that it even trumps burgers and sandwiches for me in difficulty.

But oh, does the taste make up for it. Sooooo moist, rich, and delicious, just like my favorite yellow cake. It only takes a little sliver of this bad boy to enjoy the chocolate fix you’ve been craving.

Grandma has a friend’s name written on this particular recipe, so I imagine Grandma sitting in that person’s kitchen copying down the recipe because she must have loved this cake.

The recipe card is also well worn and used, signifying that it must have been a favorite.

Below you’ll find a printable recipe. This is most definitely one of the most delicious chocolate cakes I’ve made thus far…. it’s a treat to enjoy with family and friends, perfect for that potluck dinner.

During the holiday season, serve a slice with a dollop of Peppermint Whipped Cream. Enjoy!

Looking for more scrumptious cake recipes?

Carrot Sheet Cake

Peanut Butter Chocolate Cake

Pumpkin Pear Spice Cake

Deliciously Easy Lemon Cake

Gooey Butter Cake
Moist and Delicious Chocolate Cake

Grandma's recipe for a delicious chocolate cake. A treat to enjoy with family and friends, perfect for a potluck dinner.
Cake:

8 tablespoons salted butter

1/2 cup canola oil

1 cup water

2 cups granulated sugar

2 cups all-purpose flour

1/4 cup cocoa powder

2 large eggs

1 1/2 teaspoons baking soda

1/2 cup buttermilk

1 teaspoon vanilla extract

Frosting:

8 tablespoons salted butter

1/2 cup buttermilk

6 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup cocoa powder (optional)

1 cup chopped pecans (optional)
Cake: Pre-heat oven to 350°. Grease cake pan/s.

Bring 1 stick butter, oil, and water to a boil. Remove from heat and mix in sugar, flour, and cocoa powder.

Beat eggs with baking soda “dissolved” in buttermilk or sour milk (make sour milk by combining milk with 1 tbsp. vinegar). Add this to mixture above, also adding in vanilla. Mix well.

Pour batter into prepared cake pan/s. Bake at 350° for about 20-30 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan for about 10 minutes before removal, if removing to frost.

Frosting: Melt 1 stick butter with buttermilk or sour milk, but do not boil. Remove from heat.

Beat in powdered sugar to right consistency; add vanilla, cocoa powder, and nuts, if desired.

Once cakes have cooled, frost to desired thickness. Grandma’s recipe says to frost while warm, so I’m wondering if she made this in a bundt pan. I made 2 round cakes, so I waited ’til my cakes had cooled to frost.

Serve and enjoy!
Cakes & Cupcakes

American

chocolate cake
January 27, 2014
Sparkling Non-Alcoholic Party Drink Recipe with a Touch of Tangerine
It’s no secret to any of my friends that I don’t drink. I just really don’t like the taste of alcohol at all; there’s something about the taste that I can.not.stand…. Same with coffee. Believe me, there have been many a time where I’ve wished I could sit down with a glass of wine at night or with a cup of coffee in the morning. But my taste buds won’t let me. Since Dan and I do like to sit down with a glass of sparkling grape juice every once in awhile, I thought it’d be fun to create a sparkling non-alcoholic party drink recipe, especially in honor of New Year’s Eve.

How to Make a Sparkling Non-Alcoholic Party Drink

If you’re like me and just don’t drink at all, you may enjoy this non-alcoholic version of a celebratory drink. The nice thing is that it’s so easy and simple to make. I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

I hope you enjoy!

Looking for more festive beverage recipes?
Sparkling Non-Alcoholic Party Drink with a Touch of Tangerine

Non-alcoholic sparkling drink with just 3 simple ingredients. Easy to make and perfect for a party!
1 cup sparkling white grape juice

1 cup ginger ale

1 teaspoon tangerine juice ((just a spritz))
Simply mix the ingredients together.

Then squeeze in a bit of fresh orange or tangerine juice. Just a spritz or two will do.

Finally, add a touch of orange peel or a slice of orange for a decorative touch.

Serve and enjoy!
Beverage

American

non-alcoholic party drink, sparkling drink
Want to pair this drink with a platter of simple to make appetizers? Check out these 3 Super Easy Appetizer Recipes for New Year’s.
December 30, 2013
Snowman Pimento Cheese Ball Recipe
Knowing that I wanted to come up with a fun appetizer recipe for New Year’s, it just seemed logical to include one of our favorite snacks, pimento cheese. And, of course, it had to have a theme…. so one of my personal favorites at this time of year, a snowman.

Dan and I had a lot of fun experimenting with this recipe and came up with it together. We schemed and experimented, adding ingredients until the pimento cheese tasted just right.

Below you’ll find the printable recipe and how to. This recipe is so much fun to make; the cheese ball formed into a snowman is really like an empty canvas just waiting to be decorated.

My advice is to be creative with the decorating and use what you have. I used black olives for the eyes, mouth, and buttons. Then peppers for the nose, scarf, and hat. The nice thing about pimento cheese is that it was so easy to decorate; everything stuck fast so easily.

When all is said and done, serve Frosty with snack crackers or pretzels, whatever you or your guests enjoy. The nice thing about the decorations is that if using olives and peppers, they’re completely edible and pair well with the cheese. Enjoy!

Looking for more delicious holiday appetizers or snacks?
If you’re looking for more holiday party recipe inspiration, be sure to check out my list of The Best Christmas Recipes for Your Holiday Celebrations.
Snowman Pimento Cheese Ball

Festive snowman pimento cheese ball you can serve with crackers, pretzels, or a fresh veggie tray. Perfect for a Christmas party!
16 ounces cream cheese

24 ounces sharp cheddar cheese (shredded)

4 ounces pimentos (diced)

1/4 cup mayo

2 tablespoons vinegar

2 1/2 tablespoons sugar
Mix cream cheese, shredded Cheddar, and pimentos. Add in mayo, vinegar, and sugar, blending ingredients well. Cover and refrigerate overnight.

Remove from refrigerator, and use 2/3 of the mixture to form the base of the snowman. Then use more cheese to shape his head and add that on to the base. Shape and round the cheese ball, adding in bits of the cheese mixture to fill in gaps and make him look like you want him to look.

Now it’s time to decorate. Wash any veggies you’ll be using. Chop olives into longer pieces for the eyes; then chop small bits of olives for the mouth. Olives should stick fast to cheese ball with just a tiny bit of pressure. Slice sliver of orange pepper to look like a carrot nose. Then slice red pepper (or whatever color you prefer) into small strips for the scarf; I found that using smaller strips held better to the cheese. Slice top of pepper and remove seeds. Add to top of snowman’s head for a hat. Chop ends of 2 olives and use for buttons. Add 2 pretzel sticks for the arms.

Finally, add parsley around snowman for garnish. Serve with crackers, pretzel sticks, or whatever snacks you and your guests may enjoy.

(Disclaimer: Always remember to refrigerate snowman when not enjoying as an appetizer or snack.)
Appetizers

American

pimento cheese ball, snowman cheese ball
December 26, 2013
Chocolate Covered Almond Coconut Trees
One last candy recipe before Christmas is here, a holiday recipe for chocolate bark Christmas trees with almonds and coconut filling!

Ok, so originally, I was hoping for more of an “Almond Joy” feel to these little treats, but instead they’re more like an “Almond Joy” chocolate bark. No mind, though, because they were still a hit, especially with my oldest, who happens to be my harshest critic.

To make these candy trees, I used this Wilton Bite Size Tree Mold. Below is a printable recipe for these festive sweet treats. Enjoy!

Looking for more Christmas sweet treats?
And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.
Chocolate Covered Almond Coconut Trees

How to make delectable little chocolate bark Christmas trees with almonds and coconut filling. Festive Christmas candy with hints of Almond Joy.
4 tablespoons salted butter
1/2 cup coconut (shredded)
1/3 cup marshmallow cream
12 whole Almonds
10 ounces dark chocolate (melting wafers)
Melt chocolate candy coating according to package directions.
Next, melt butter and mix with coconut flakes and marshmallow cream, forming a soft, sticky filling for the trees.
Add small amount of chocolate to candy mold, covering bottom of each candy space. Add one almond on top of chocolate; then add small amount of coconut filling (about a teaspoon), covering each almond. Cover with chocolate candy coating.
Chill candy trees in freezer until set. Pop out of mold and enjoy!
Candy
American
almond coconut trees, chocolate covered almond coconut candy
December 23, 2013
What to do with Leftover Pie Crust – Cinnamon Crust Bunches
When I was growing up and still to this day, my parents wasted nothing; they learned how to be quite sustainable growing up with my grandparents who’d lived through the Great Depression. Mom would use every single little leftover scrap of food, and honestly, it inspires and motivates me to this day. When she’d make pies, she’d use the leftover pie crust that was trimmed off the edge to make the most delectable cinnamon treat. I like to call it a Cinnamon Crust Bunch. While this isn’t your typical printable recipe, it’s still something I wanted to share.

Anyone can make this. Instead of throwing away that scrap of pie crust dough, make a treat for your kids. I’m not sure exactly how Mom made it, but this is my most educated guess, based on what I can remember. All you need is the dough, a little melted butter, and cinnamon/sugar mixture.

– Take the dough and roll it out just a bit.
– Brush with butter, and sprinkle the cinnamon/sugar mixture on.
– Then roll or fold up your crust and bake alongside your pie, in a separate pan, of course, for about 20-25 minutes.

Serve while warm and enjoy this simple treat!

Looking for more crust recipes for your favorite desserts?
December 5, 2013
Apple Quickie Recipe
Digging around in Grandma’s recipe box again, I’ve found so many new recipes to try, and what better way to piece things together and learn even more in the kitchen? Plus I never know what notes I may find, written by her hand.

This Apple Quickie is one of the best apple crisp recipes I’ve ever tried. Grandma has written on the recipe, “Tastes like old fashioned apple crisp.”

Indeed it tastes delicious. It has such a sweet flavor, and one of the nice things about it is that it doesn’t require a ton of ingredients.

The hardest part about this recipe is peeling and slicing the apples. It’s definitely a recipe I’ll be making again and again. Kinda like another family-favorite, cinnamon stuffed pears. You might even add a pinch of homemade apple pie spice for extra flavor.

I hope you enjoy!
Apple Quickie (Apple Dump Cake)

Apple Quickie, or apple dump cake, is one of the best apple desserts and tastes like old-fashioned apple crisp.
8 apples (medium to large in size)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon salted butter
7.5 ounces yellow cake mix
Use canned or freshly cooked, sliced apples (I chose to use fresh apples, since they’re in season); in the case of fresh apples, core, peel, and slice. Arrange apple slices in buttered 8x8x2 pan. Combine sugar and cinnamon; sprinkle over apples. Dot with butter. Sprinkle with cake mix, direct from box. Pierce with fork so juice can bubble up through.
Bake in a moderate oven at 375° for about 30 minutes. Serve while warm with whipped topping, if desired. Enjoy!
Desserts
American
apple dump cake, apple quickie
In the mood for more apple recipes?
November 14, 2013
15 Bean Soup with Ham
Learn how to make homemade 15 bean soup with ham with this easy stovetop dinner recipe, perfect for leftover ham. There’s so much flavor in this hearty, meaty, filling soup! Fill your bowl with the ultimate comfort food soup.

Cooler months of the year are when I just want to break out all the soup recipes… There’s just something cozy about a warm, steaming bowl of ham and 15 bean soup.

15 bean soup is perfect for chilly fall days, rainy days, or days where you just need a bit of down home comfort. And it pairs deliciously with a skillet of buttermilk cornbread.

Why You’ll Love This Soup
- It’s the perfect way to use up leftover ham in a most delicious way. We usually use a ham hock from a glazed pre-cooked ham we’ve baked.
- Like I mentioned above, 15 bean and ham soup really is the ultimate comfort food. It’s warm and cozy.
- It’s also hearty and filling.
- 15 bean soup with rice is a healthy one pot dinner. You’ve got protein, fiber, fat, and carbs in one big pot of soup.
- It’s chock full of delicious flavor, from the beans to the meat to the veggies and seasonings used.
Ingredients and Substitutions Notes:

Speaking of seasonings, let’s talk ingredients…
- Garlic and Yellow Onion – You can use fresh cloves of garlic or already minced garlic you can get at the grocery store, usually in the produce section. Yellow onion also gives a nice kick to the flavor.
- Red and Green Bell Peppers – I love the color this gives to the soup, not to mention the flavor. If you need help learning how to dice the peppers, here’s how to cut a pepper, including how to dice.
- Ham Bone or Ham Hocks – If you don’t have a leftover ham bone, you can always just buy one at a local butcher shop. Or instead you can substitute something like smoked sausage.
- 15 Bean Soup Mix – While you can just use navy beans or cannellini beans, I love a bag of 15 bean soup mix. You get a variety of beans in Hurst’s HamBeens, including northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and/or black bean. You will need to soak the beans overnight in water, but you won’t need the seasoning packet.
- Long-Grain Rice – I prefer long-grain rice because it’s usually not as sticky, and it falls apart in the soup. Of course, you can always leave out the rice if you don’t want to add it to the soup; but I will say the rice really adds to the heartiness of this wonderful bean and rice soup.
- Seasonings – It’s pretty simple. You’ll just need salt, pepper, and smoked paprika for a good flavor kick.
How to Make 15 Bean Soup with Ham

As I mentioned in the ingredient notes above, be sure to soak the beans overnight, so they’re ready to go the next day. Also, be sure to thaw the ham hocks ahead of time.

Then just follow these steps…
1. Heat the olive oil in a Dutch oven pan over medium heat, and sauté the onion, garlic, and bell peppers for 5-10 minutes, or ’til softened.
2. Add the ham bone or hocks and 15 bean soup mix to the onion mixture in the Dutch oven.
3. Cover the ham bone with the water. Cover and bring to a boil; then reduce the heat to low-medium, and simmer for about 1 1/2 hours.
4. Remove the hocks from the water; then pull the meat from the bone and chop.
5. Add the chopped meat back into the water, along with the rice, salt, pepper, and smoked paprika.
6. Cook for another 15-20 minutes, or ’til the rice is thoroughly cooked.
Then serve the soup with cornbread or crackers.

Expert Tips and Recipe FAQ’s

Can you freeze 15 bean soup with ham?
Yes, you can. Just be sure to store it in an airtight container, so it doesn’t get freezer burn. It should freeze well for about 3 months.

How should you store this soup?
Store it in an airtight container in the fridge; it should keep for 3-5 days.

Can you make this soup in the slow cooker?
Yes, you absolutely can slow cook it. You may need to remove the ham from the bone half way through cook time, which will likely be 4-5 hours on low heat.

Why do you need to soak 15 bean soup mix?
There are a few reasons for soaking a package of 15 soup beans… One is to make them more tender and not have to cook quite as long. Another reason is because it helps to make them easier to digest and not cause quite as much gas.

Is there a way to thicken the soup?
While I feel this soup is already pretty thick, you can use a potato masher to mash some of the beans, and that’ll lead to a somewhat thicker consistency.

Variations and Ways to Change It Up

There are a few ingredients you can swap and things you can do to change this bean and ham soup up just a bit…
- Use chopped smoked sausage, Italian sausage, or breakfast sausage in place of ham.
- Add crushed tomatoes, or better yet, diced tomatoes with green chilies for a Tex-Mex flair.
- Add more veggies, like chopped Swiss chard, parsnips, or spinach leaves. You can even add in some shredded carrots for a little more color, flavor, texture, and nutrients.
- Get creative with seasonings… Make it Cajun or Tex-Mex by swapping out seasonings.
- Sub in chicken broth for part of the water to give even more flavor.
More Delicious Soup Recipes

If you love this 15 bean soup recipe, you’ll love these soups too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
15 Bean Soup with Ham

How to make homemade 15 bean soup with ham. Easy stovetop dinner recipe, perfect for leftover ham. So much flavor in this hearty soup!
Cutting Board
Chef's Knife
Dutch oven
1 tablespoon olive oil
1 cup yellow onion (minced)
3 cloves garlic (minced)
1 large red bell pepper (minced)
1 large green bell pepper (minced)
2 pounds ham bone (or ham hocks)
20 ounces 15 bean soup mix* (without seasoning packet)
6 cups water (see instructions below)
1/2 cup long-grain rice
2 teaspoons sea salt (to taste)
1/2 teaspoon ground black pepper (to taste)
1/4 teaspoon smoked paprika
Heat the olive oil in a Dutch oven pan over medium heat.
Sauté the onion, garlic, and bell peppers in the olive oil for 5-10 minutes, or 'til softened.
Add the ham bone or hocks and 15 bean soup mix to the onion mixture in the Dutch oven.
Cover the ham bone with the water.
Cover and bring to a boil; then reduce the heat to low-medium, and simmer for about 1 1/2 hours.
Remove the hocks from the water; then pull the meat from the bone and chop.
Add the chopped meat back into the water, along with the rice, salt, pepper, and smoked paprika.
Cook for another 15-20 minutes, or 'til the rice is thoroughly cooked.
Serve ham and 15 bean soup with cornbread or crackers.
*You will need to soak the beans overnight in water, but you won’t need the seasoning packet.

Store any leftover soup in an airtight container in the fridge; it should keep for 3-5 days.

dinner, Soup
American
15 bean and ham soup, 15 bean soup, 15 bean soup recipe, 15 bean soup with ham, 15 bean soup with rice, ham and 15 bean soup, homemade 15 bean soup
October 10, 2013
Banana Bread Recipe from Miss Esther’s Kitchen
An entire list of fall recipe ideas is sitting on my desk in the form of a post it note, and this recipe is the first one I just felt the need to share. This banana bread comes to you via my grandma’s recipe box; she’d gotten this recipe from her dear friend, Miss Esther.

I wish I could take you back in time…. Miss Esther and her brother Wayne lived in an old farmhouse just down the hill from my grandparents’ farm.

We called her Miss Esther, in part because it was a sign of respect; but she’d also taught in a one room schoolhouse at one time, and that was what everyone called her. When I was growing up, she was known to write a “neighborly” column in our local newspaper; this column filled everyone in on the details of what everyone else was doing.

I used to love reading that column and seeing my family’s names; it was as if we were famous in our small country community of hard-working farmers. Miss Esther also weaved rugs and raised chickens.

Grandma and Mom would scoop me up, and off we’d go to Miss Esther’s house to buy a good supply of eggs. Of course, we’d stay and visit, and time would pass us by, as we sat in Miss Esther’s kitchen chatting.

I miss those days…. the stories, the beautiful rugs, spending time with someone who’d been around for a long while and had a lot of wisdom…. and gossip…. to impart.

You will definitely enjoy this banana bread. Full of flavor and moist deliciousness, it’s also a very simple recipe to make. Enjoy!

Looking for more homemade muffin or sweet bread recipes?
Banana Bread from Miss Esther’s Kitchen

How to make Miss Esther's banana bread, warm and fluffy from the oven, and bursting with fresh banana flavor.
1/2 cup shortening
1 cup sugar
3 large eggs
3 bananas (mashed)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts (optional)
Mix shortening and sugar together; then add eggs. Mash up bananas, adding to mixture. Mix dry ingredients together; then add to mixture.
Grease bread pan. Pour batter into bread pan; batter will be slightly thick. Bake at 350° for about 40 minutes. It may take an hour or more for the bread to be fully done in the middle; use a toothpick to test.
Serve with butter while warm.
Breads & Muffins
American
banana bread
September 26, 2013
Chicken and Rice Stuffed Peppers Recipe
This summer I’ve been making it a point to go to the Farmer’s Market and buy our produce, fresh and locally grown.

I usually always come home with fresh peppers because, frankly, peppers are so versatile. You can do any number of things with a pepper, and it adds so much flavor.

We love making stuffed peppers, but this recipe is just a bit different. Instead of using ground beef, I used chicken and rice. You could even switch things up and use pork fried rice for better flavor! Below, you’ll find a printable recipe. Enjoy!

More stuffed pepper recipes you may enjoy: c hicken stuffed peppers and beef taco stuffed peppers.

The first step is to cook your rice and peas, using chicken bullion for extra flavor. We put ours in the rice cooker. Then cook your chicken. We used boneless, skinless breasts and cooked them in a skillet. You can also use leftover Instant Pot whole chicken. Then shred the chicken.

Chop or finely mince an onion, as well.

When rice is cooked, mix together with chicken and onion.

Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Learn how to cut a bell pepper.

Once finished with this process, place extra rice mixture around the peppers, and it’s time to bake.

Bake at 350° for about 30 minutes or until heated through. Remove from oven and serve.

The nice thing about this dish is that you have your entire meal all in one, vegetable and all.
Chicken and Rice Stuffed Peppers

How to make a one dish meal the whole family will love, rice and chicken stuffed peppers. Full of delicious flavor, it'll be a weeknight hit!
4 large bell peppers
2 pounds chicken breasts (cooked and shredded)
1 large yellow onion (minced)
3 cups long-grain white rice (cooked)
3 cups chicken broth
2 cups peas
Cook rice and peas, using chicken broth for extra flavor. We put ours in a rice cooker. Cook chicken, and shred. Chop or finely mince an onion.
When rice is cooked, mix together with chicken and onion. Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Once finished with this process, place extra rice mixture around peppers. Bake at 350° for about 30 minutes or until heated through.
Remove from oven and serve.
Dinner Ideas
American
chicken stuffed peppers
September 12, 2013
Gourmet Grilled Cheese with Bacon, Tomato, and Avocado
There is no other comfort food quite like a really good grilled cheese, and this grilled cheese is no exception with its tantalizing tastes of melted Cheddar, American, bacon, freshly sliced tomato, and avocado. This sandwich probably beats all the grilled cheese I’ve ever made. It’s kinda funny because a year ago, I didn’t really like avocado; it just wasn’t one of my favorite foods at all. This summer it’s like my tastes have reawakened, and I can’t get enough of it.

Of course, I couldn’t have made this grilled cheese without my handy Avocado Slicer from Good Cook. This slicer made pitting and slicing the avocados an easy peasy process. The hook on the end of the handle helps you to remove the avocado pit. Then you just run the slicer down the skin of the avocado through the meat of the fruit, and you have a sliced avocado. The tool is quite sturdy and something we’ll probably be using quite a bit in our kitchen, as we’re always eating avocado on our sandwiches or making guacamole.

So, how do you make this delicious grilled cheese? See below for a printable recipe. You’ll want to cook the bacon beforehand; we like to bake ours. Then, of course, get your tomatoes and avocados ready to go. Putting this sandwich together is super easy, and you start with two slices of sourdough bread. Butter the outsides; I used to butter the insides too on all my grilled cheese, but I don’t do that anymore…. trying to be a bit more health-conscious. Fire up the griddle, and place one slice of bread on the griddle. Add a few slices of Cheddar Cheese, then tomato, avocado, and a slice of American Cheese. Sandwiching the tomato and avocado between the two cheeses ensures that everything will be wrapped together in ooey, gooey goodness. Finally, add a few slices of bacon, already cooked. Top it off with your other slice of buttered sourdough, and cook until golden brown and cheeses are melted and gooey.

This sandwich is delicious and best served with your favorite fruit on the side and maybe a handful of chips. Enjoy!
Gourmet Grilled Cheese with Bacon, Tomato, and Avocado

How to make grilled cheese with tantalizing flavors of melted cheddar, American, bacon, freshly sliced tomato, and avocado.
2 slices sourdough bread

1 tablespoon salted butter

1 slice cheddar cheese

1 slice American cheese

2 tomato slices

1/2 large avocado (sliced)

2 slices bacon (cooked)
Cook bacon beforehand; we like to bake ours. Prepare tomatoes and avocados by peeling and slicing tomatoes, then pitting and slicing avocados.

Start with two slices of sourdough bread. Butter the outsides. Heat griddle, and place one slice of bread on griddle. Add a few slices of Cheddar Cheese, then tomato, avocado, and American Cheese. Finally, add a few slices of bacon, already cooked. Top sandwich off with second slice of buttered sourdough. Cook until golden brown and cheeses are melted and gooey.

Serve with side of favorite fruit and maybe a handful of chips.
Dinner Ideas

American

grilled cheese with bacon and tomato
August 15, 2013
Mandarin Peach Frozen Fruit Pops Recipe
What do you do when you can no longer find great popsicles, that your kids just absolutely love, with no artificial colors or high fructose corn syrup? You make them yourself. Yep, we’re really trying to steer clear of those nasty colors, not always, but more so with foods and snacks our kids eat all the time, like popsicles. Here is a recipe that involves real fruit, Greek Yogurt, and just a wee bit of sugar. You’ll find a printable recipe below. Enjoy!

The first step is to add all of your ingredients to a blender; in this case, I used our Ninja. I added a banana, peaches, a fruit cup of mandarin oranges, about 1/2 cup of Greek Yogurt, and 1-2 tsp of sugar. I kept the peeling on the peaches, so we locked all those awesome nutrients into these ice pops. Blend everything together, making it into a nice liquidy mixture. Then pour into popsicle molds. I highly recommend this popsicle mold, sold on Amazon; I just recently bought this myself and love it because I can make 10 pops at a time. Set your popsicles in the freezer, and leave for however long they need, usually a few hours. Then remove pops from the freezer, and enjoy. These have been delicious, and my kids are still enjoying them. More recipes and experiments with homemade popsicles to come!

More homemade ice cream recipes and frozen treats you may enjoy:
- Banana Ice Cream (our favorite!!!)
- Strawberry Ice Cream
- Red, White, and Blue Freezer Pops
- Homemade Vanilla Ice Cream Recipe
Mandarin Peach Frozen Fruit Pops

How to make freezer pops with fresh peaches and Greek yogurt. Refreshing summer treats your kids will love!
8 peaches (pitted)

1 banana (peeled)

8.25 ounces mandarin oranges (drained)

1/2 cup Greek yogurt

2 teaspoons sugar
Add all ingredients to blender; in this case, I used our Ninja. Keep peeling on peaches, but cut in half and remove the pit, or seed. Blend everything together, making it into a nice liquidy mixture. Pour into popsicle molds.

Set popsicles in freezer, and leave for however long they need, usually a few hours. Then remove pops from freezer, and enjoy!
Frozen Treats

American

peach freezer pops
August 1, 2013
Blueberry Cream Cheese Mini Tarts
Have you ever been to Ferrara Bakery in Little Italy in New York City? They have the most delicious fruit tarts.

I’ve always wanted to try making these, and a couple weeks ago, I finally did.

I made blueberry mini tarts with a sweet cream cheese filling. Below is a printable recipe, without photos, for your convenience.

We’d found a Tartlet Baking Set while browsing around at our local Williams Sonoma store. The box my baking set came in had a recipe for Mini Tarts on the back; I ended up only using and slightly adapting the crust portion of the recipe, since this was my first time making tarts.

You could really use any pie crust recipe you like for tarts, though this crust had a bit of sugar added, so it added to the sweetness of the tarts.

If you like pecans, you can add a little crunch to your crust with a super easy pecan nut pie crust.

Here are the steps for making these delicious mini desserts. The first step is to make your crust and then refrigerate for at least 2 hours. After the crust has chilled, roll out the dough, and use the tart cutter to cut out tarts, just like you’d do if you were making sugar cookies. Place each cutout tart over the center of a well in the baking pan. Using the tamper, press the cutout into the well until the tart shell comes just up over the sides of the well. Repeat with each tart.Once all the tart wells have been filled, bake the tarts at 350° for about 12 minutes. Turn the pan 180° in the oven, and bake an additional 10 minutes, or until tarts turn a nice golden brown. When removed from the oven, let the pan cool on a wire rack for about 10 minutes, and then remove the tarts. Once the tarts are completely cooled, fill with your favorite filling. I used a sweet cream cheese filling (recipe below) and added blueberries on top. You can even use an easy homemade blueberry pie filling. Really, any type of fruit can make a tart absolutely delicious! These are bite-sized desserts that make an excellent dish for potlucks, barbecues, teas, showers or parties, and more. Enjoy!

Looking for more no bake pastry and pie recipes?
Blueberry Cream Cheese Mini Tarts

Bite-sized desserts with a sweet cream cheese filling topped with fresh blueberries.
Crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
16 tablespoons salted butter (cold and cut into 1/4-inch pieces)
6-8 tablespoons ice water
Filling:
8 ounces cream cheese
4 ounces Cool Whip
2 cups powdered sugar
1 1/2 cups blueberries
Mix together flour, sugar, and salt. Add in butter, until the mixture resembles coarse meal; it may be necessary to use a pastry blender to mix the butter in well. Add ice water, and mix well. Divide dough in half, and round each shape. Wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours.
Remove dough from refrigerator, and let stand for about 5 minutes. Pre-heat oven to 350°. Place one part of dough onto a lightly floured surface, and roll out with a rolling pin, until it reaches a thickness of about 1/16 inch. Using the tart cutter, cut out each tart shape. Place cutouts to the side for now, and repeat process with all remaining dough.
Center each tart cutout over one of the wells in the baking pan. Using the tamper, press cutout into the well until tart shell comes just up over the sides of the well. Repeat with each tart.
Bake tarts for 12 minutes; then turn pan 180° in the oven. Bake an additional 10 minutes, or until tarts turn a nice golden brown. Remove from oven, and let pan cool on wire rack for about 10 minutes. Then remove tarts from pan, and allow them to finish cooling completely.
Mix cream cheese, Cool Whip, and powdered sugar together, until smooth and creamy. Add about 1 tbsp filling to each cooled tart. Top with blueberries or whatever type of fruit you desire.
Serve and enjoy! Be sure to refrigerate any uneaten tarts, as the filling does require refrigeration.
Pies & Pastries
American
blueberry cream cheese tarts
July 4, 2013
The Easiest Strawberry Pie You’ll Ever Make
Ever since I was a little girl, my mom would make the simplest and easiest strawberry pie recipe. It’s so easy and requires hardly any ingredients.

When Dan and I were first married and lived in California, we’d go to Marie Callender’s and get a strawberry pie every so often. It reminded me of Mom’s.

Well, we picked strawberries at McGarrah Farms last weekend, so now I’m going to share the pie recipe with you. Below you’ll find a printable recipe, without photos, for your convenience.

Basically, you need 3 ingredients…. a pie crust, strawberries, and sugar. Maybe a little whipped topping too if you like.

Start by letting your strawberries soak in a vinegar/water bath for about 10 minutes.

While they’re soaking, you can mix up your pie crust, and then separate it into 2 parts. I used a pie crust recipe from Taste of Home for our pie, though I do like to add a teaspoon or so of sugar. Roll out the first crust to desired thickness. I will say, a thinner crust is better.

Place in pie plate and unfold, shaping crust to plate.

Crimp edges of your crust, for a slight decorative touch.

Roll out the second crust, and then roll up the edges to form a “lid” of sorts for the top of your pie. Bake both crusts, according to your recipe directions.

After the crust is fully cooked and while it’s cooling, slice strawberries.

Mix with sugar, until berries are juicy and sugar’s dissolved. Place berries in pie.

Then top with the pie crust topper.

I recommend letting the pie sit for several hours in the fridge, letting the juices soak through the crust. Even overnight, the pie will taste better the next day.

Serve with whipped topping, if desired. Enjoy!

Looking for more fruit pie recipes?
The Easiest Strawberry Pie Recipe You’ll Ever Make

All you need to make this easy strawberry pie are 3 simple ingredients, a crust, strawberries, and sugar.
1 pie crust
2 quarts strawberries (pared and sliced)
1 1/2 cups sugar
1 cup whipped topping (optional)
Start by letting your strawberries soak in a vinegar/water bath for about 10 minutes. While they’re soaking, mix up pie crust, and separate crust into 2 parts. I do like to add a teaspoon or so of sugar to my pie crust.
Roll out first crust to desired thickness. Place in pie plate, and unfold, shaping crust to plate. Crimp edges of crust, for a slight decorative touch. Roll out second crust, and roll up edges to form a “lid” of sorts for the top of your pie. Bake both crusts, according to your recipe directions.
After the crust is fully cooked and while it’s cooling, slice strawberries. Mix with sugar, until berries are juicy and sugar’s dissolved. Place berries in pie, and top with the pie crust topper. I recommend letting the pie sit for several hours in the fridge, letting the juices soak through the crust. Even overnight, the pie will taste better the next day.
Serve with whipped topping, if desired. Enjoy!
Pies & Pastries
American
easy strawberry pie
May 30, 2013
Keeping it Simple in the Kitchen ~ Easy Omelet Breakfast Muffin {Recipe}
Thanks to Land O’Lakes for sponsoring this recipe. All opinions are my own.

Probably the most important thing to really get our day started right is a good, nutritious breakfast. I’m about to share my husband’s delicious recipe with you for an Easy Omelet Breakfast Muffin…. you’ll never look at breakfast sandwiches the same again after trying this bad boy.

Mmmm, I’m hungry just thinking about it.

First, though, how do you simplify your morning routine, your kitchen, meals, etc.?

We’ve simplified the morning routine by sharing the workload in the mornings. Generally, I’ll get laundry going and get lesson plans written down for the day.

Dan has taken on the chore of making breakfast almost every weekday morning, and I can’t even tell you how much smoother our day goes because of that.

Another way we’ve simplified our kitchen is that we make sure we keep important ingredients and staples on hand, as well as healthy snacks for the boys (within their reach and in a designated spot).

Speaking of ingredients, let’s talk about our easy breakfast recipe. We first made these breakfast sandwiches while camping last summer in the Smoky Mountains; that’s how easy they are.

Below is a printable recipe, without photos, for your convenience.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR THIS EASY OMELET BREAKFAST MUFFIN!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious omelet breakfast muffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Tips for how to make an Easy Omelet Breakfast Muffin

Start by gathering your ingredients…. eggs, Pineapple Ham (or any type of ham will work), salsa, cheese, Land O Lakes® Butter with Canola Oil, and English muffins.

Start by adding a bit of Land O Lakes® Butter with Canola Oil to your skillet, letting it sizzle and melt.

The great thing about this butter is that it’s made with only 3 simple ingredients: sweet cream, canola oil, and salt. Don’t you just love the sound of sweet cream?

Did you notice they’re all easy to read ingredients? It contains no artificial ingredients, definitely a plus, something we’re becoming more and more conscious of as we buy groceries.

I also like that it’s made by Land O’Lakes, a farmer-owned cooperative that’s been around for more than 90 years.

When the butter has melted, add eggs, one by one, also breaking the yolks.

After the eggs have cooked somewhat, add a spoon of salsa to each one.

Finish cooking each egg until it’s well done, and add cheese to melt.

Once cheese is melted and eggs are fully cooked, remove from skillet, and set aside in a warm spot. Add ham to skillet, just warming ’til slightly crisp around the edges.

Meanwhile, toast English muffins, adding easily spread Land O Lakes® Butter with Canola Oil to each toasted muffin.

That’s another great thing about this butter is that it’s spreadable right out of the refrigerator. It’s oh so creamy and tastes so good.

Once you’ve buttered your English muffins, add cheesy omelets and a thin slice of warmed ham, forming a breakfast sandwich fit for a queen.

This is definitely one of our favorite easy breakfast meals; it’s so quick and easy to make. Plus, we’re not starving by 10 am. It’s very filling.

It could also be made healthier by only using egg whites, just another option.

Hungry for more easy breakfast ideas?

Bacon, Egg, and Cheese Breakfast Muffin Cups

Low Carb Sausage Egg Muffins

McDonald’s Egg McMuffin (Copycat)

Cheesy Baked Frittata with Ham, Peppers, and Tomatoes
Easy Omelet Breakfast Muffin

Cheesy delicious omelet sandwich made with eggs, salsa, cheese, and English muffins. Family favorite breakfast idea!
4 large eggs

4 slices ham (we love using pineapple ham)

4 tablespoons salsa

4 slices American cheese

4 tablespoons salted butter

4 whole English muffins
Start by adding a bit of Land O Lakes® Butter with Canola Oil to your skillet, letting it sizzle and melt. When the butter has melted, add eggs, one by one, also breaking the yolks. After the eggs have cooked somewhat, add a spoon of salsa to each one. Finish cooking each egg until it’s well done, and add cheese to melt.

Once cheese is melted and eggs are fully cooked, remove from skillet and set aside in a warm spot. Add ham to skillet, just warming ’til slightly crisp around the edges.

Meanwhile, toast English muffins, adding easily spread Land O Lakes® Butter with Canola Oil to each toasted muffin. Once you’ve buttered the English muffins, add cheesy omelets and a thin slice of warmed ham, forming a breakfast sandwich fit for a queen.

This sandwich could also be made healthier by only using egg whites, just another option. Serve and enjoy!
Breakfast

American

omelet breakfast sandwich
March 7, 2013
Fruit Pizza with Puff Pastry {Recipe}
Back when I was in college, I remember going to someone’s house or having a get-together with friends, and someone in the group brought a fruit pizza for everyone to enjoy. It was the first time I’d had such a thing, and it was so delicious! While I don’t have that exact recipe, I’ve kinda come up with my own version, and it’s been a pretty big hit with the guys. Below, you’ll find a printable recipe, without photos, for your convenience.

For this pizza, use a Pepperidge Farm Puff Pastry Sheet. Place pastry sheet on a baking sheet, and bake according to package directions, until golden brown. While that’s baking, wash and prepare all your fruit; I like to let mine soak in a vinegar/water mixture. We use blueberries, strawberries, blackberries, and kiwi. Mix cream cheese and powdered sugar together. Once puff pastry has fully baked and cooled, spread cream cheese mixture onto puff pastry; this is tricky, because the pastry is very flaky. Finally, just add fruit, as desired. Add as much fruit as your family prefers. We like to pile ours up. The more colorful, the better.

Slice into squares, and serve. It’s oh so creamy; the cream cheese really brings out the flavor of the fruit and vice versa. The puff pastry gives the perfect flaky crunch. Enjoy!

Looking for more no bake pastry and pie recipes?
Fruit Pizza with Puff Pastry

How to make the most delicious fruit pizza with puff pastry, a variety of fresh fruit, and a cream cheese filling.
1 puff pastry sheet

8 ounces cream cheese

1/2 cup powdered sugar

1 cup blueberries

1 cup strawberries (pared and sliced)

1 cup blackberries

3 whole kiwi (peeled and chunked)
For this pizza, use a Pepperidge Farm Puff Pastry Sheet. Place pastry sheet on baking sheet, and bake according to package directions, until golden brown. While pastry is baking, wash and prep all fruit; I like to let mine soak in a vinegar/water mixture. We use blueberries, strawberries, blackberries, and kiwi.

Mix cream cheese and powdered sugar together. Once puff pastry has fully baked and cooled, spread cream cheese mixture onto puff pastry; this is tricky, because the pastry is very flaky. Finally, just add fruit, as desired.

Slice into squares, and serve!
Pies & Pastries

American

fruit pizza with puff pastry
February 28, 2013
Easy Valentine Cake Pops
Learn how to make easy Valentine cake pops with the Babycakes cake pop maker. These treats on a stick make cute DIY bite-sized desserts, they’re the perfect recipe for kids, and they’re so much fun to make!

When I started out to make these Valentine’s Day cherry chip cake pops, I wasn’t even sure how to go about making them ’til I did a little research. Now I’m thinking up all kinds of themes and ideas for cake pops, case in point, the Truffula Tree cake pops I made for Earth Day.

There are a couple ways to make cake pops, including this how to make cake pops tutorial over on A Beautiful Mess; their cake pops look absolutely delicious.

However, while at Michaels one night, I found the Babycakes Cake Pop Maker on sale, so I decided to snatch one up and start making cake pops. I started with these lovely Valentine’s Day cake pops.

Ingredient and Supply Notes

The first thing you want to do is gather all your supplies, including cake pop sticks and a cake pop holder.
- Cake Mix – You can use any flavor you like; I especially love cherry chip, but you can also make white, yellow, strawberry, chocolate, red velvet, etc. If you want pink or red Valentines cake pops, strawberry, cherry chip, or red velvet are the way to go.
- Large Eggs
- Vanilla Pudding Mix – Make sure it’s an instant pudding mix, not the cook type.
- Whole Milk
- Cooking Spray – to lightly spray the griddle in your cake pop maker.
- Candy Melts and Sprinkles – for decorating. I especially love these dye free nonpareils from Watkins.
- Cake Pop Sticks – You can find an abundance of super cute paper straws on Etsy; they work really well as cake pop sticks.
- Cake Pop Stand – You’ll need a cake pop holder to hold the cake pops while they set up after dipping. Wilton makes an affordable cake pop holder.
- Babycakes Cake Pop Maker
How to Make Valentine Cake Pops

There are 2 steps to making Babycakes cake pops… Baking and decorating.

How to Bake Cake Pops
1. Mix the cake mix with the eggs, pudding mix, and milk.
2. Then add a little bit at a time to a pastry bag; this will make for easier filling of the cooking reservoirs in the cake pop maker.
3. Heat up the cake pop maker, and wait for the green light to show that it’s ready.
4. Give a light coating of cooking spray to each reservoir in the cake pop maker; then fill each cooking reservoir with about 1 tablespoon of cake batter, trying not to overfill. If you overfill, instead of a round cake pop “planet,” you might end up with “Saturn.” I love using the cake pop maker because it shapes the cake pops for you, as long as you fill the reservoirs appropriately.
1. Lower the lid on the cake pop maker, latching it shut. Now it’s just a waiting game, about 4-6 minutes per batch of cake pops. Definitely use a pot holder to lift the lid because it can be quite hot to the touch. When done, you should have nice, round cake pops.
1. The cake pop maker comes with a fork, so you can easily remove the cake pops and place them in a spot to cool.
How to Decorate Valentine’s Day Cake Pops

To decorate your cake pops, use candy melts and sprinkles of your choice. I really like pink and white candy melts for Valentine’s Day.
1. Before decorating, it’s a good idea to place the cake pops in the freezer for just a few minutes; this helps to dip them easier without a crumbly mess.
2. Melt the candy melts according to the directions on the package. I usually start at 1 minute, then stir and switch to 30 second intervals, stirring between every interval.
3. Remove the cake pops from the freezer and start decorating. Take a cake pop stick, dip it in the melted candy, and insert it into the cake pop.
1. Then dip each cake pop into the melted candy, coating well, and allowing excess candy to drip before placing upright.
1. Decorate with any type of sprinkles you desire; I use different types of Valentine’s Day sprinkles and colored sugar.You can also alternate colors with the candy melts; I put a bit of the melted candy in pastry bags, so I can add decorative touches, like little swirls, here and there.
1. Then place each cake pop into a cake pop holder. Let the cake pops dry, and then serve.
We’re usually not huge cake eaters, but my guys really liked these; each cake pop is such a small serving and makes a nice sweet treat.

Expert Tips and Recipe FAQ’s

Confessional Tip: On my first try, my batter looked normal, but my cake pops were turning out to look like nipples (I’m not even kidding). So, off to experiment and try again; I eventually learned the batter needs to be almost as stiff as brownie batter. When it’s a stiff batter, it works like a charm!

Why do you freeze or refrigerate cake pops before dipping?
Cake pops can be soft and crumbly. So it helps to freeze them prior to dipping, so they dip more easily. It also helps the melted candy to set up faster, so you can decorate more efficiently and quickly.

How early can you make cake pops before an event or party?
You can make them a couple days in advance. Like cake, cake pops can lose their freshness, so I’d only make them 1-2 days in advance for best quality, flavor, and texture. They should last for 1-2 days at room temp and 5-7 days in the fridge.

How should you store cake pops?
Depending on ingredients used, you can store dipped cake pops in an airtight container at room temperature for 1-2 days. If you’re making them more in advance or with certain ingredients that require refrigeration, they need to go in the fridge; before you put them in the fridge, be sure to layer them on a paper towel or piece of parchment paper, in a single layer, in an airtight container. Then just remove them from the fridge a couple hours before the big event, so they can warm to room temp and soften.

More Delicious Valentine’s Day Recipes

Valentine’s Day is the perfect time for ideas, desserts, and sweet treats like these…
These would be great served at a party or a celebration; they’re also fun just to get creative with, maybe share a few with your neighbors. Enjoy!

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Valentine Cake Pops

How to make easy Valentine cake pops with the Babycakes cake pop maker. Cute DIY bite-sized desserts, perfect recipe for kids, fun to make!
Cake Pop Sticks
Cake Pop Stand
Babycakes Cake Pop Maker
15.25 ounces cake mix (any flavor you like)
2 large eggs
3 ounces instant vanilla pudding mix
3/4 cup whole milk (in place of water on cake mix pkg)
12 ounces candy melts (any color)
1/2 cup sprinkles
How to Bake Cake Pops
Mix the cake mix with the eggs, pudding mix, and milk.
Then add a little bit of the batter at a time to a pastry bag; this will make for easier filling of the cooking reservoirs in the cake pop maker.
Heat up the cake pop maker, and wait for the green light to show that it's ready.
Give a light coating of cooking spray to each reservoir in the cake pop maker; then fill each cooking reservoir with about 1 tablespoon of cake batter, trying not to overfill. If you overfill, instead of a round cake pop “planet,” you might end up with “Saturn.” I love using the cake pop maker because it shapes the cake pops for you, as long as you fill the reservoirs appropriately.
Lower the lid on the cake pop maker, latching it shut. Now it's just a waiting game, about 4-6 minutes per batch of cake pops. Definitely use a pot holder to lift the lid because it can be quite hot to the touch. When done, you should have nice, round cake pops.
The cake pop maker comes with a fork, so you can easily remove the cake pops and place them in a spot to cool.
How to Decorate Valentine's Day Cake Pops
Before decorating, it's a good idea to place the cake pops in the freezer for just a few minutes; this helps to dip them easier without a crumbly mess.
Melt the candy melts according to the directions on the package. I usually start at 1 minute, then stir and switch to 30 second intervals, stirring between every interval.
Remove the cake pops from the freezer and start decorating. Take a cake pop stick, dip it in the melted candy, and insert it into the cake pop.
Then dip each cake pop into the melted candy, coating well, and allowing excess candy to drip before placing upright.
Decorate with any type of sprinkles you desire; I use different types of Valentine's Day sprinkles and colored sugar.You can also alternate colors with the candy melts; I put a bit of the melted candy in pastry bags, so I can add decorative touches, like little swirls, here and there.
Then place each cake pop into a cake pop holder. Let the cake pops dry, and then serve.
Confessional Tip: On my first try, my batter looked normal, but my cake pops were turning out to look like nipples (I’m not even kidding). So, off to experiment and try again; I eventually learned the batter needs to be almost as stiff as brownie batter. When it’s a stiff batter, it works like a charm!

How should you store cake pops?

Depending on ingredients used, you can store dipped cake pops in an airtight container at room temperature for 1-2 days. If you’re making them more in advance or with certain ingredients that require refrigeration, they need to go in the fridge; before you put them in the fridge, be sure to layer them on a paper towel or piece of parchment paper, in a single layer, in an airtight container. Then just remove them from the fridge a couple hours before the big event, so they can warm to room temp and soften.

How early can you make cake pops before an event or party?

You can make them a couple days in advance. Like cake, cake pops can lose their freshness, so I’d only make them 1-2 days in advance for best quality, flavor, and texture. They should last for 1-2 days at room temp and 5-7 days in the fridge.

Desserts
American
Babycakes cake pop recipe, cherry chip cake balls, how to make valentine cake pops, Valentine cake pops, Valentine’s Day cake balls, Valentine’s Day cake pop recipe, Valentine’s Day cake pops, Valentines cake pops
(Disclosure: I was not compensated or provided product, in any way, for this recipe.)
February 7, 2013