Tag Archives: recipe

Easy Chocolate Fudge Cookies

This is another recipe from my friend Sharon’s vast recipe collection. I will be taking this to the store today and making it. Will post an update as soon as I am done. Recipes don’t get much easier than this one.

Chocolate Fudge Cookies


1 box Chocolate cake mix

2 eggs

1/2 cup oil

1 cup chocolate chips

1 cup toffee pieces

1 cup chopped walnuts


add 1/2 cup oil and two eggs to one box of cake mix.  Add chips, toffee pieces and if desired, nuts.  Drop by teaspoonfuls on a cookie sheet. Bake at 350 degrees for 10 – 12 minutes.

Swingin’ Summer Saturday’s & Sunday’s – “Shake, Shake, Shake Your Smoothie” (Part 1)

It is time to shake up your weekend.  We will start  with “Nutty Banana Shake” courtesy of Marsha Overholser (Ash Grove, MO). 


2-3 Banana’s, peeled and frozen

1 C. Milk

2 T. Peanut Butter

1 T. Honey


Slice frozen banana’s and place in a blender with remaining ingredients.  Blend until smooth and thick.  Serves one.

(Gooseberry Patch Blue Ribbon family favorites,  tried and true recipes from Gooseberry Patch family & friends)

I sliced 2 banana’s before freezing them.

Below is a picture of my shake.  Perfect for a hot summer day or evening out on the deck.

Nutty Banana Shake

But Wait!  There’s More! 

I decided to turn this into a peanut butter cup shake.  Just squirt as much syrup as you like and blend until well mixed.  The result is:

A chocolaty “Nutty Banana Shake”

Michele’s Preference

Both were delicious but I preferred……the original version.  It just seemed more refreshing.  The chocolate added a bit of a heaviness to the flavor.

Now that you had a shake, go “Shake, Shake, Shake Your Booty.”  (I dare you to click the link and watch the video, “Don’t fight the feelin’, give yourself a chance.)             😉

(Coming tomorrow   a   “Smooth Operator”  recipe and my opinion of Gooseberry Patch’s  Blue Ribbon family favorites.)

White Lemonade Jello

“White Lemonade Jello – Overhead View”


While looking through my box of recipes, I stumbled across a recipe for White Jello from my mother-in-law.  It calls for cream cheese and marshmallow creme.  At that point I said “Wait a minute!  That’s what I use to make the Lemonade Fruit Dip from Tastefully Simple.  I wonder…”

So this morning I morphed into Mad Chef Michele and experimented with my mother-in-law Mary’s White Jello recipe.


2 envelopes unflavored gelatin

1/2 cup cold water

1 or 2 cans (20 oz) crushed pineapple

2 bricks cream cheese (8 oz each)

1 package Tastefully Simple Lemonade Fruit Dip ( 2 envelopes in a box) – optional.

7 ounces of marshmallow creme

10 oz bag of mini-marshmallows

1 container whipped topping (8 oz)


Mix 2 envelopes gelatin with 1/2 cup cold water and set aside.

Boil 1-2 cans crushed pineapple with juice.  * Seen Mad Chef Michele’s notes at end.

Add gelatin mixture and boil 1 minute. Set aside

Cream 2 bricks, 8 oz each, cream cheese with 7 oz jar of marshmallow creme and 1 envelope  TastefullySimple’s Lemonade Fruit Dip mix – mix on low speed.  * See Mad Chef Michele’s notes at end

Add pineapple mixture and blend all together on low speed.

Pour into 9 x 13 glass dish.

Sprinkle colored marshmallows over mixture (a cup or more).  I had the whole dish covered with white ones as the store did not have any colored marshmallows.

Refrigerate until firm.

Spread with whipped topping.

Store in refrigerator.

Can make up to 1 day in advance.

Mad Chef Michele’s Notes

DisclaimerI am an Independent Consultant for Tastefully Simple. 

Pineapple – I did not have crushed pineapple on hand, so I used 2 8 oz cans of pineapple tidbits.  Yes, this only comes out to 16 oz of pineapple instead of the 20 oz the recipe requires.  I figured the Lemonade Dip would make up for the remaining 4 oz of pineapple.

Cream Cheese, Marshmallow Creme and Fruit Dip – The directions on the package require 1 envelope of fruit dip per brick of cream cheese.  However, I figured that would make the jello too sweet because of the pineapple.  After making the cream cheese mixture, I took a piece of pineapple and added a little bit of the cream cheese mixture on top   then I ate that little piece.  That sample was all I needed to confirm my suspicions – Only 1 envelope of the fruit dip is necessary.

Tastefully Simple’s Lemonade Fruit Dip Mix – This is a seasonal product and is available until 9/6/2012.  So stock up.

Tastefully Simple Link –  This is not a self-hosted website (WordPress.org) so I am unable to link back to Tastefully Simple dot com.

Remember, the original recipe does NOT call for the Lemonade Fruit Dip.  Just cream the cream cheese and marshmallow creme together and be sure to use at least 20 oz of crushed pineapple.  

Notes From Mad Chef Michele’s Taste Buds

Yum!  They loved this jello dish and they are generally pudding taste buds.

However, I will be making some adjustments.  The next time I will be using at least a 20 oz can of crushed pineapple, possibly 1 1/2 cans.  There is too much jello, marshmallows and whipped topping and not enough pineapple.

Also I will be using 2 envelopes of the Tastefully Simple Lemonade Fruit Dip.

If not using the fruit dip, I will use 2 of the 20 ounce cans of pineapple.

Hopefully you at least enjoyed reading about my experimentation with my mother-in-laws recipe.  I do not experiment very often with recipes.

Have a great rest of the weekend and a week filled with lots of joy.


“White Lemonade Jello – Side View”

Update on Bar-B-Que Sauce Experiment

Good Sunday Morning.

In yesterday’s post I mentioned that I had beef in the crock pot along with Coca-Cola, Ketchup and Lipton Onion Soup mix.

Well here is a report on last night’s dinner:

It was delicious. I started the crock-pot at 7:08 a.m. and ate a little after 4 p.m. (had early dinner because I was attending church last night instead of Sunday.)


Here is what I used.

1 1/2 cup Coca-Cola

1 1/2 cup Hunt’s Ketchup

2 teaspoons Lipton Onion Soup

These measurements were just made up.  I had  2.15 lb’s beef and had more than enough sauce.  So next time I will cut back.  There was not a lot of onion flavor, so next time I will use more of it.  I was afraid of getting too much onion.

The sauce was very runny so next time I need to add a thickener.

When I sampled the meet at 3 p.m., I added a heaping tablespoon of “Burger and Brat Mustard” from Tastefully Simple and the rest of the bottle of ketchup.  The sauce just seemed to be missing something.


This recipe is a good sauce base, but then add whatever you feel like in the way of seasonings.

I just ate this by itself for dinner, so sides.  But I did wash it down with a tall glass of Coke on the rocks.  (no rum)

“Beef-It’s What’s For Dinner.”


“Coke, Not Love On The Rocks”




Michele’s Favorite Frosting

Oh do  I have fond memories of Mom making this frosting for cakes.  There would be a nice thick layer of frosting on her cakes.  I would then peel the frosting off the cake and eat the cake first, saving the delicious frosting for last.  This works with both white and chocolate cake.


Butter Icing


1/4 cup butter

1 cup brown sugar

grain of salt

5 tablespoons milk

2 1/4 – 2 1/2 cups powdered sugar

(I think there should be some vanilla in this but I did not include it when I typed the recipe card “A long time ago, in a galaxy far, far, away.”)


Melt butter in saucepan.

Add brown sugar & salt.

Cook over low heat 2 minutes, stirring constantly.

Add milk and stir until boiling.

Take off stove and cool.

Add powdered sugar a little bit at a time.

Frost cake.

Eat cake!

Recipe From Michele’s 8th Grade Home Ec Class

Author’s Note:  I made this recipe back in 8th grade Home Economics class.  There are several recipes from that class in my recipe box.  I will share some of them with you throughout the summer providing I can decipher my writing.  Boy was it awful!  I do not know how my teachers read my homework assignments 😉

French Omelet


3 eggs, 3 tablespoons oil, dash of salt,  1/4 teaspoon parsley, 1 tablespoon Parmesan cheese


Beat eggs and salt until fluffy.

Heat oil in skillet over low heat.

Pour egg mixture into skillet  As the under surface becomes set, start lifting it carefully with spatula.

Sprinkle 1/4 teaspoon parsley and 1 tablespoon Parmesan cheese as soon as all of mixture is set.

Fold and serve immediately.

Not sure why parsley and Parmesan cheese make this a “French” omelet.  All I know is what the teacher told us. Since she was the teacher she knew what she was talking about.

The Food Network’s French Omelet recipe does not call for parsley or Parmesan cheese.

San Diego Style Strawberries

It’s time for another Swingin’ Summer Saturday’s and Sunday’s recipe.  Although it feels more like fall.

Today’s recipe for a quick and easy fruit dip, comes from a cookbook called “Crowd Pleasers”,  which was   put together by the Junior League of Canton, Ohio, Inc.   (There will be more recipes from this book in the fall during football season.)


San Diego Style Strawberries

1/2 cup sour cream

1/2 cup low-fat cream

1 tablespoon brown-sugar, packed

1 tablespoon rum

1 tablespoon orange liqueur

20 large strawberries with stems.

Combine sour cream, cream, sugar, rum and liqueur in a small bowl.  Mix until blended.  Serve mixture in individual serving dishes with strawberries arranged on a large bowl of crushed ice.  Dip strawberries into cream mixture.

Have a great weekend and remember to “Scatter Joy” (Ralph Waldo Emerson).

« Older Entries