yummy mango lassi

 

One of my FAVORITE drinks in the whole world!! It is light and refreshing and so very easy and YUMMY!! You can also freeze it for a super yummy frozen treat!!

2 cups of fresh chopped RIPE mango pieces (3 or 4 MED mangoes)
2 cups REAL plain good quality yogurt (I like to use Liberté)
2 to 3 tbsp REAL cream
½ TSP cardamom powder
4 to 5 tbsp RAW sugar (sometimes I use honey when I can get it at the farmers market)
whole milk can be added to desired consistency 

Peel the mangoes and chop them. In a blender or mixer, puree the mangoes with sugar or honey. Slowly add the plain yogurt, cream, the cardamom powder and blend well until really smooth. Serve over ice and sit back and enjoy!!

candy corn ice cream

 If you love Fall's favorite treat Candy Corn you will LOVE this!!

It's so easy that you can make it again as soon as it gone!!

3 Cups of Heavy Cream
2 Cups of Whole Milk
18 oz. bag of candy corn plus 1 cup of Candy Corn

On stove top begin melting candy corn over medium/low heat into 2 cups of whole milk. Once completely dissolved, your milk will be candy corn orange :) Remove from heat and add the heavy cream stirring to combine. Put in plastic container and chill overnight. The next day make ice cream according to your ice cream maker directions :) Coarsely chop 1 cup of candy corn into small pieces. Add these into your ice cream batch during the last 5 minutes. Chill ice cream for about 3 hours they ENJOY!!

spiced carrot cake

One of my favorite cakes of all time and a must have for Easter!!

6 cups grated carrots
1 cup brown sugar
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoons all spice
1 cup chopped walnuts optional

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, all spice and cinnamon... stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. Enjoy!!

Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon pure vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

creme egg cupcakes

Easter means one thing at our house... Cadberry Creme Egg Cupcakes!!  You will love these and they are so yummy you won't be able to eat just one!!  Happy Easter!!

24 paper cupcake liners
Batter for 24 cupcakes. I used Betty Crocker’s milk chocolate box mix. You can also use your favorite chocolate cupcake recipe.
24 regular size Cadberry Creme Eggs, FROZEN
**Freezing the 24 eggs keeps them from completely vanishing inside the baked cake.
1 batch of heavenly vanilla butter icing
yellow gel food coloring

Scoop batter into paper liner 2/8 of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg. Bake according to the recipe you are using. Allow cupcakes to cool completely. While your cupcakes are cooking, make your icing. Remove about 1 cup of vanilla butter icing from the mixing bowl and dye it light yellow.  Frost half your cupcakes with the yellow icing and the other half with the white. Enjoy!!

heavenly vanilla butter icing

This is the best and last "buttercream" frosting you will ever use!!  It is creamy and so light that it will compliment any cake, cookie, cupcake or any yummy creation from your oven!!

1 cup (2 sticks) salted sweet cream butter, softened
6 to 8 cups confectioners’ sugar
1/4 cup whole milk
1/4 cup heavy cream
2 teaspoons pure Mexican vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, cream and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition roughly 2 minutes, until the icing is thick enough to be of good spreading consistency... You may not need to add all of the sugar. If you want colored icing, add a few drops of gel coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days. Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

ooey gooey caramel popcorn

I love popcorn and what makes it better... caramel!! I like mine really sticky and gooey, the kind you have to lick off your fingers!! If you like yours a little firmer just boil your caramel longer :)

1 cube sweet cream salted butter (1/2 cup)
1 cup light corn syrup
1/2 bag (1 lb) dark brown sugar
1 can sweetened condensed milk

Melt butter in a medium saucepan. Add corn syrup and brown sugar. Bring mixture to a boil. Once boiling mix in sweetened condensed milk. Cook for 5-10 minutes or until mixture almost reaches a soft ball stage... I like mine a little softer so I cook it until it's about 220 degrees. Pour over one large bowl popped popcorn. I use 2 bags microwave popped popcorn and make sure to takeout all the unpopped kernels. Use more or less popcorn depending on how much caramel you like on your popcorn. ENJOY!!

anise caramels

Simply the BEST licorice caramels ever!! They are great for gift giving because they are divine and your recipients will thank you over and over!! Make sure to make a batch to keep home for you to enjoy too!!

1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
1/8 teaspoon salt
1 teaspoon pure anise oil
black paste food coloring (optional) I use red and green at Christmas!!

Line a 13x9 inch dish with buttered foil or you can sray it with PAM. In a large saucepan over medium heat, melt butter. Stir in sugar, condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely for several hours. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper and ENJOY!!  Store in sealable container until gone *LOL*

rice crispy ice cream sandwiches

A fun twist on a favorite summertime treat!!

4 tablespoons butter

1 bag of marshmallows (10 ounces)
1 teaspoon vanilla extract
6 cups crisped rice cereal
1 quart of your favorite ice cream or frozen yogurt

Coat a 9- by 13-inch pan with nonstick cooking spray. Set the pan aside. Coat a medium saucepan with nonstick cooking spray and melt the butter and marshmallows in it over medium-low heat, stirring continuously. Stir in the vanilla extract. Add the cereal. Remove the pan from the heat and stir the mixture until it forms a large ball.  Spoon and press the mixture into the 9- by 13-inch pan. Chill the pan for 10 minutes. Then cut the crisped rice treats into twelve 2-inch squares. Peel the container away from the ice cream. Working on a waxed-paper covered surface, slice the ice cream into six 2- by 2- by 1-inch blocks with a warm knife. Sandwich each one between 2 crispy squares and lightly press the layers together. Enjoy!!

renee's easy christmas mint fudge

The perfect sweet for Christmas!

2 cups semi-sweet chocolate chips
1 (14 oz) sweetened condensed milk (divided)
2 teaspoons pure vanilla extract
1 cup (6 oz) white chocolate chips
1 tablespoon pure peppermint extract
1 tsp gel green food coloring

Line an 8 or 9 inch pan with wax paper. Melt chips with 1 cup of sweetened condensed milk in a sauce pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for about 10 minutes.(Hold remaining mixture at room temperature)Melt white candy with remaining sweetened condensed milk in sauce pan over low heat. Add peppermint extract and food coloring. Spread on chilled chocolate layer and then chill for 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer and then chill for about 2 hours. Peel off waxed paper and cut into squares. Enjoy!

candy cane christmas fudge

a yummy and easy festive Christmas treat!

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Enjoy!!