Trifecta!

15 Jan

Today was busy, busy, busy!  We started with an 8:15am soccer game.  BTW…the sausage balls from last night made an excellent breakfast on the go for the kids this morning.  I popped them in the microwave for 30 seconds, put a few for each of the big kids in a plastic cup, and VIOLA…breakfast to go!

But anyway, in the midst of all of the craziness of getting ready to leave for our trip, finishing the de-Christmasing of the house, Pine Wood Derby car construction, and playoff football games, we found time for three Pinterest recipes today!

Kennedy and I started making dessert this afternoon.  I have been dying to make these since the second that I pinned it (although I should have waited until after we got back from Mexico so I could try one too!).

We made the delectable Cake Batter Truffles!  (found at http://www.the-girl-who-ate-everything.com)

Ingredients:

1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles
Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)  – I used red and white Wilton candy melts.
4 Tablespoons yellow cake mix
sprinkles
 
Directions:
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly.
 Add 3 Tablespoons of milk or more if needed to make a dough consistency. ( I used four)
 Mix in sprinkles by hand.
 
 Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
 Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt chocolate in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess chocolate by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
 
Chill cake batter truffles in the refrigerator until serving.
 
 
While the sugarlicious treats were chilling in the fridge, I made dinner (okay, I took a little break after treat making and took a 2 hour nap with my tired baby.  I highly recommend the nap as part of Pinterest time!)
 
For dinner – Braided Spaghetti Bread (http://rhodesbread.com/blog/blog/braided-spaghetti-bread)
 
Ingredients:
  • 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
  • 6 oz spaghetti, cooked
  • 1 cup thick spaghetti sauce
  • 8 oz mozzarella cheese, cut into 1/2 –inch cubes
  • 1 egg white
  • Parmesan cheese ( I omitted)
  • Parsley flakes (I omitted)

Directions:

Spray counter lightly with non-stick cooking spray, or use parchment paper.  ( Irecommend if you are a novice, liek myself at rolling out dough, not to use the parchment paper.  I had a tough time keeping the parchment paper still, I was a disaster!  So I just took ended up using the counter top!)
Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
 
Cook spaghetti according to package instructions. Drain and let cool slightly.
Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese. (I mixed my spaghetti and sauce together)
 
Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I omitted the parmesan and parsley and added garlic salt.  I baked for 15 minutes and then added shredded mozzerella to the top and baked for another 10)
 
Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.
 
 
This dish was the THE BIGGEST HIT of anything that I have ever made.  Kole, Kennedy, Kinlee and Jerry all loved it.  Kole said at least 10 times, “Mom, this is uh-mazing!”  If this kid liked it, everyone would like it! 
 
Mikey likes it, he likes it!
 
Each of the kids had 3 helpings.  They thought that Grandpa would really like it since he likes spaghetti so much, so Kole wants to make it for him when we get back from Mexico as a thank you for helping watch the kids while we are gone.
You can’t go wrong, with the garlic bread baked around the cheesy spaghetti….smelled awesome!  And when it cooled off a bit (and the kids were on their second and third helpings) you could actually eat it with your hands like a sandwich!
    
Kole wanted me to make sure to tell everyone that this is the best food that he has EVER had.  Tell ’em mom!  Tell ’em!
 
Dessert turned out great too!  Jerry said they were awesome and I can’t wait to try them!
   
 
Craft time was only okay.  We decided to make puffy paint and then have a contest for best picture.  Each of the kids painted two pics in 25 minutes and submitted their favorite to be judged by Jerry!
 
Ingredients:
  • 1 tablespoon self-raising flour
  • a few little drops of food colouring
  • 1 tablespoon salt

Directions:

Combine ingredients in a bowl.  ( I doubled the ingredients for each color, so the kids could share.)

Then add some water to make a nice smooth paste.

We used cotton balls and q-tips to paint the pics.

 

When they finish painting, stick the pics in the microwave for 30 seconds to get the “puffy” effect and to dry them.

 

The paint was not quite as puffy as I had hoped, but it was okay.  the kids enjoyed the transformation from the microwave.  And, of course, Jerry picked MY picture as the best one, so the kids were both LOSERS 🙂  Neither of them took that very well, but all that matters is that I am a winner!   (Just kidding, I think!  We didn’t want to make either of them feel bad, so I won by default.)

I want to give a shout out to the hubby!  He has been doing this Sacred Heart diet and lost around 12 lbs in the last 7 days and 16 in the past two weeks.  He is doing awesome!  I will post the details of this diet that he found on Pinterest, when we get back from Mexico.

 
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