We had a potluck dinner for our Sunday School class after church this past Sunday night.  I saw someone post a picture of Ranch Potatoes on Instagram a few days ago and thought this would be the perfect time to give them a try.  They did not disappoint.  The entire 5lb batch was gone!  I really like them and will definitely be making these a lot.  They are so easy and have great flavor.

Roasted Ranch Potatoes

Ingredients

• 2 lbs small red potatoes, quartered
• 1 packet (.4 oz) dry ranch seasoning mix
• olive oil
• 1/2 tsp salt

Directions

Preheat oven to 425.  Quarter your small red potatoes and place in a large mixing bowl.  Drizzle with olive oil and stir to coat potatoes.  Add ranch packet and salt and stir.  Place in a lightly greased baking dish.  Bake at 425 for 25-30 minutes or until potatoes are golden brown.

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Oh yeah, all of you remember these don’t you!  They always remind me of Bill Cosby.  I just finished making a batch of these for my daughter and she LOVED them (which I knew she would!).  I hadn’t thought of these in years but was trying to come up with different popsicles to make for her this summer and then I thought, “Pudding Pops!”

I love that you can easily change them up by using any flavor pudding.  What are some of your favorite popsicle recipes?

Jell-O Pudding Pops

 Ingredients

1 – small box (3.9 oz) Jell-O Instant Pudding (any flavor…chocolate is our favorite)
2 – cups cold milk
1 cup thawed Cool Whip Whipped Topping

Make the pudding according to packet directions then fold in cool whip.  Spoon in to popsicle molds (or plastic cups with popsicle sticks) and place in freezer.  Freeze for at least 4 hours before serving.

* If using paper/plastic cups place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull popsicle  sticks.)

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Our family is so excited that Arkansas’ own Yarnell’s Ice Cream is back in business!  We love their ice creams and all their unique flavors like Ozark Black Walnut, Woo Pig Chewy, Lemon Ice Box Pie and Hog Wild Cookie Dough.  I was excited to see on their Facebook Page that they were going to host a summer photo contest with the prize being an ultimate 4th of July party hosted by Yarnell’s!

I couldn’t wait until the date you could enter.  My husband and I have hosted a 4th of July party at our house for the last 5 years.  It is our favorite holiday.  We love decorating with red, white and blue, grilling out, having homemade ice cream, watermellon and letting the kids run around in the sprinklers.  I am thrilled that we may have the chance to celebrate this year with friends and family along with having our party hosted by Yarnell’s!

To win, we would like to ask for your help.  We need almost 200 votes to get in the lead.  One person can vote one time from one computer.  We currently have 23 votes with the top photo curretnly at 288 votes.  If you have a minute or two to spare, we would greatly appreciate your vote.

Click here to vote.

This is the photo we entered in to the contest.  It is a picute of our daughter at the River Market spray park with the caption, “I scream, you scream, we all scream for ice cream!”

Thank you all so much for your help.  We will keep you updated on how the contest goes!  Happy Summer!

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This was the third cake I made for the silent auction.  I hadn’t ever had or heard of this cake until about a week ago.  I ran across the recipe and had to make it for the name alone.  I didn’t even really pay attention to the ingredients.  My grandmother loved hummingbirds and now I have a love for them because they remind me of her.  This is why I fell in love with the cake from the second I saw the name.

This cake is much like a banana bread but a little sweeter.  I was pleasantly surprised at just how much I like it.

Hummingbird Bundt Cake

For the cake:

• 1 1/2 cups chopped pecans
• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 3 large eggs, lightly beaten
• 1 3/4 cups mashed ripe bananas (about 4 large)
• 1 (8 oz.) can crushed pineapple (do not drain)
• 3/4 cup canola oil
• 1 1/2 tsp. vanilla extract

For the icing:

• 4 oz. cream cheese, cubed & softened
• 2 cups sifted powdered sugar
• 1/2 tsp. vanilla extract
• 1 to 2 TBL. milk

Directions

1. Prepare Cake Batter:  Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
3. Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended (I just used my hand mixer).  Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

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This is the second cake I made for the silent auction at church.  I couldn’t wait to use my Heritage bundt pan, and it did not disappoint!  I instantly fell in love with it.  I will be using it a lot!

If you love lemon, you will love this cake.  If you’re not a lemon lover you might want to go a different route.  I, myself, could probably eat half of this cake in one sitting!

Luscious Lemon Bundt Cake

Ingredients

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Our church youth group held a dinner and silent auction last night to raise money to go to church camp this summer.  I made three cakes to be auctioned and I do believe they were a big hit.  A mother of one of my students at Mother’s Day Out got the last bid in a bidding war to win this cake.  She sent me this fb message late last night:

We edged out Eddie in a bidding war for your triple chocolate cake & were not disappointed. It was so delicious, easily the best one I’ve ever eaten. We shared the love with all those around us & you received some rave reviews!  Thanks for the awesome cake. We came home & shared the rest with our neighbors .

This is a great cake, plus it’s super easy to make.  Folks are sure to love it!

Triple Chocolate Bundt Cake

For the Cake:

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) large box instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups mini semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate

To prepare ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Top with mini chocolate chips, if desired.  Let the cake stand until the ganache is set, at least 15 minutes.

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This Saturday, April 28, Arkansas food bloggers will join others across the country in the third annual Food Blogger Bake Sale, raising funds
for Share Our Strength in the organization’s fight against childhood hunger. The Arkansas event, hosted by Christie Ison of Fancy Pants
Foodie, will be held adjacent to the Argenta Certified Arkansas Farmers’ Market in North Little Rock, 6th and Main Streets, from 9 a.m. to 2
p.m.

Offerings will include items made by local bloggers, including: Hillary Kleck of Sensory Sun; Lisa Mullis of Arkansas Outside; Sunshine Crawford of Make Life Delicious; Julie Kohl of Eggs and Herbs; Stephanie Hamling of Proactive Bridesmaid; Gina Knuppenburg of Desperately Seeking Gina; and Paige Burkham of Approaching Joy. Professional offerings will include gluten-free items by Dempsey Bakery, and other treats from the Peabody Hotel, Argenta Market, Brown Sugar Bake Shop, Whole Foods, Blue Cake Company and Gigi’s Cake Boutique.

Last year, the Arkansas team raised over $1,000 with its first sale, and all proceeds went to support Share Our Strength programs such
as No Kid Hungry and Cooking Matters. Ison, a graduate this May of Pulaski Technical College’s Arkansas Culinary School, will be a volunteer chef with the Cooking Matters program in Little Rock this summer.

Organized in 2010 by Gaby Dalkin of WhatsGabyCooking.com, the national Food Blogger Bake Sale features food bloggers from across the
country who unite to support the cause by holding bake sales in their states on the same day.

Share Our Strength®, a national nonprofit, connects children with the nutritious food they need to lead healthy, active lives. Through its
No Kid Hungry® campaign – a national effort to end childhood hunger in America – Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit Strength.org.

I’ve made several batches of my Oatmeal Raisin Cookies that will be sold at the bake sale.  I hope you can make it out to the bake sale to help support Share Our Strength!

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This is a great alternative to tacos (which our family loves!).  I’m always looking for new mexican dishes because we love them so much.  This is so easy and something everyone in the family will love.  For those that aren’t veggie lovers, you can always make half with it all and half without.

Easy Taco Pizza

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can refried beans (I used the jalapeño kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped
• sour cream, if desired

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.
5. Top with sour cream (if desired), cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

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Looking for a new way to tell the story of Easter to your kids?  This is a great (and tasty) way to do so!

This easy, hands-on, delicious recipe not only allows for a special treat, but it also opens the door to a unique way of sharing with the younger ones the story of Easter.

Share the truth of how Jesus was placed into the tomb (crescent rolls), and then explain how they prepared his body by putting oil and herbs on him (cinnamon and sugar). After waiting three long day (or twelve minutes, which feels like days to the children), we know that death could not hold Him in the grave, and He was alive.

The tomb is empty! He is risen. He is Risen Indeed.

Resurrection Rolls

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I’ve been making hard boiled eggs for years and years and have prepared them severeal different ways but I have found this to be the easiest and basic way to get them to turn out perfectly each time.  They are never overcooked and have never had any break on me in the middle of cooking.

I’m in the middle of making some right now.  I’m really looking forward to dying eggs with our 19 month old tomorrow for the first time!

Hard Boiled Eggs

1. Placeeggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner.  Cover pan.
2. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
3. Drain immediately and serve warm.  Or, cool completely under cold running water or in bowl of ice water, then regrigerate.

If you’re looking for a neat way to serve Deviled Eggs for Easter, check out these Colored Deviled Eggs.  SO cute!

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