Super Sweet Seven Layer Dip

I can't remember where I got this recipe - but man, is it good - and the kids LOVE the presentation and the taste!!

Super Sweet 7 Layer Dip
peanut butter (refried beans)
Nutella (even better than guacamole if you ask me!)
Marshmallow Creme (sour cream)
Shredded coconut (grated cheese)
Chocolate chips (black olives)
Salted peanuts (a salty instead of spicy jalepenos)
Gummies (Bears, worms, the sky is the limit. Sounds weird to add those at the end, but they represent all the colors in salsa!)
Nilla Wafers (Tortilla Chips)

The kids pick the gummies (I use worms just for the eewww factor kids love!) off and then scoop away til they lick the plate clean!

Spinach Salad

Tonight - we are having the Basil Dressing listed below on Spinach Salad. A fav.

Spinach Salad
1 bunch spinach
1 c thinly sliced mushrooms
1 hard boiled egg, grated
1/2 tsp. fresh dill, or 1/8 tsp dried
2 T Bacon Bits (I love the Hormel ‘real bacon crumbles’)
Traditionally served with poppyseed dressing

While still in a bunch, cut stems from spinach leaves. Wash leaves thoroughly to remove sand or silt. Spin, shake or pat dry to remove moisture.Tear leaves into bite size pieces, place in large bowl along with mushrooms, egg, dill and bacon bits. Dress.

Score Bar Cake

I got this recipe from my sister, Brit. Every time I make it for a BBQ or party, people ask for the recipe, and there are never leftovers! The first time I saw it – and tried it – I said to my sister ‘this must’ve taken you forever!’ Surprisingly – it is simple and quick.

Score Bar Cake
1 box devils food cake mix
8 – 10 Score bars divided

Prepare cake mix per directions on box. When the cake is done, let cool for a few minutes on a wire rack. After 10 minutes or so, flip pans upside down to expel the cake. Leave on a wire rack until completely cool. Wrap the 2 (9x9) rounds in saran wrap and put in freezer. Leave for 30 minutes or so. The cooled cake just makes the next step easier. Remove wrapping. Slice rounds in half. You will end up with 4 rounds. Alternate layers with whipped cream mixture. When cake is assembled, sprinkle remaining candy bars (crushed on top). Keep refrigerated.

Whipped Topping
Whipped topping
1 pint heavy whipping cream
1/3 c powdered sugar
Vanilla
6 crushed Score bars

Whip one pint of heavy cream until pretty stiff (peaks). Add 1/3 c powdered sugar and a splash of vanilla. Continue whipping until combined. Add 6 crushed Score bars.

7 Quick Summer Recipes Under $3 a Serving

I saw this article on MSN today – it’s a good one! These recipes look so yummy – and most of them are Vegetarian friendly! Check it out – wonder which one I’ll make first?
http://www.delish.com/recipes/cooking-recipes/quick-summer-recipes?Gt1=47001

Flip Flop Cake

I saw this cake on Better Homes & Gardens website www.bhg.com/recipes They have a ton of cute ideas. We went to a BBQ and the kids wanted to make something special for their friends. Aside from cutting the 'shape' the kids did everything else all by themselves! They had a blast. Not the prettiest flips I've ever seen - but yummy!

The original recipe is posted below. I made a few adjustments. Instead of ice cream, I used Cool Whip and sliced strawberries (b/c my kids don't like ice cream... I know!) And I just winged it on the flip flop shape. After they were decorated, I put the cake in the freezer - to help the Cool Whip set until we were ready to eat!

Flip Flop Cake
1 10-3/4oz frozen pound cake, thawed
3/4 to 1 c desired-flavor ice cream
1/2 of an 8oz carton frozen whipped dessert topping, thawed
Pull-apart licorice twists
Bright-color candy wafers and/or round candies
Graham cracker crumbs (optional)
Directions
1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings. *They used ‘sprees’ like polka dots to deco too – super cute.
3. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half.
4. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes.