The Freshman Cook

Father's Day Man Cave Giveaway!!!

2013-05-21T05:00:00.000-04:00

FATHER'S DAY IS COMING!

I am excited to be joining bloggers and authors Lexie Lane and Becky McNeer, along with a lot of your favorite bloggers in an exciting and fun Father's Day Giveaway! We are giving away cash prizes and 3 people have a chance to win!! So make all the entries to have the best chance! Each entry you make gives you another chance to win!

Have you ever wondered if there is a better way to blog? How to do it? How to do it effectively? Should you do it, or not? Well, a lot of your answers can be found in the new book, "The Blogger's Survival Guide". This book is not just for new bloggers. Written by Lexie Lane and Becky McNeer, this book will simplify your blogging life! Check out this great book!

Enter below for your chance to win!

The more entries you make, the more chances you may be a winner!

a Rafflecopter giveaway

Cannoli Cupcakes

2013-05-20T00:15:00.000-04:00

Today is Secret Recipe Club reveal day! This month I was the lucky blogger who was assigned the blog Mele Cotte, which is authored by Chris. I had a really difficult time deciding which recipe to choose. There are so many great ones and now I have a lengthy list of Chris's recipes that I will be making in the future! I finally decided to make the Cannoli Cupcakes and I was so glad I did. These cupcakes are just like the Italian pastry, and oh, so tasty!

Cannoli Cupcakes

2 cup cake flour
1 ¼ cup unbleached all-purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 ½ cup sugar
1 cup unsalted butter, room temperature
4 large eggs
1 cup whole milk
1 tsp. vanilla extract

Cannoli Filling
1 cup whole milk ricotta cheese

(drained in a fine-mesh strainer for 2 hours to remove excess liquid)
1 cup mascarpone cheese
½ cup confectioners sugar
½ tsp. vanilla
½ tsp. cinnamon
pinch of salt

Mascarpone Buttercream

1 cup (2 sticks) unsalted butter, room temperature
16 oz. Mascarpone cheese, room temperature
4-5 cups confectioners sugar
chopped pistachios

Whisk flours, baking powder, cinnamon, and salt in a bowl; set aside.

Cream butter and sugar, mixing until just light and fluffy.

Add eggs 1 at a time until combined,

scraping down the bowl after each addition.

Add flour mixture in three batches, alternating with two additions of milk

and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full.

Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

In a large bowl, mix filling ingredients using a wooden spoon.

Cover and refrigerate until ready to fill cupcakes, at least 2 hours.

When ready to fill cupcakes, transfer the cannoli filling into a pastry

bag fitted with a plain tip.

Push the tip gently into the bottom of a

cupcake and squeeze in the filling until the cupcake plumps.

Continue with the remaining cupcakes.

Using an electric mixer fitted with the paddle attachment,

cream butter and Mascarpone until light and creamy.

Add sugar and continue beating until smooth.

Top with mascarpone buttercream.

Add chopped pistachios.

Chris added a cannolli shell to the top of each of the cupcakes,

and they look so cute!

Thanks for joining me today!

Stop by Mele Cotte and see this great recipe and so many others.

Check out what all the other Secret Recipe Club members made today.

It's An Old Fashioned Recipe Swap!

2013-05-18T22:51:00.000-04:00

I’m participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Tessa from TessaCotton and I will be sharing a fabulous recipe on each other’s blogs {but we can’t tell you what they are, because they’re a secret!}. Be sure to visit both of us on May 27th, we wouldn’t want you to miss out on any deliciousness!

Caramel Cinnamon Muffins

2013-05-16T09:00:00.000-04:00

Today is the day for the wonderfully fun, Improve Challenge, and this months 2 ingredients are equally fun~cinnamon and sugar!! How many yummy things can you make with cinnamon and sugar? Probably, like, a zillion! But as difficult as it was, I narrowed it down to just one~Caramel Cinnamon Muffins! There is no way you won't like these!

Caramel Cinnamon Muffins

(adapted from King Arthur Flour)

Muffins
4 tablespoons Butter
3/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
Pinch of Salt
1 teaspoon Vanilla
2 large Eggs
2 1/2 cups Flour
1 1/4 cups Milk

Cinnamon Filling
1/2 cup Sugar
2 teaspoons Cinnamon
2-3 tablespoons Melted Butter
12 Individual Caramels

Topping
1/4 cup Sugar
2 teaspoons Cinnamon

Preheat your oven to 325 degrees.

Mix together the butter, sugar, baking powder,
cinnamon, salt and vanilla.

Add the eggs and beat until smooth.

Add 1/3 of the flour, and half of the milk, and mix together.
Add some more flour, the rest of the milk, and mix together again.
Then add the rest of the flour and mix together one more time.

In a separate bowl, mix together the cinnamon, sugar,
and butter to make the filling. When you add the butter,
add 2 tablespoons first and mix together. Add the third
tablespoon if needed. The mix should be thick.

Spoon 2-3 tablespoons of batter into each muffin cup.

Place 2 tablespoons of cinnamon filling over the batter
of each muffin.

Cover the cinnamon filling with more batter.

Take a caramel and place one into each muffin. The caramel
won't be totally submersed in the batter. A little might show
on the top. Make your cinnamon sugar by mixing
1/4 cup white sugar with 2 teaspoons of cinnamon.
Sprinkle cinnamon sugar on top of each muffin batter.

Bake for 20-22 minutes. Let cool just a little.
Serve right away and the caramel will be totally molten.
If you wait 15 minutes, the caramel will ooze. If the muffins
cool completely, pop them into the microwave to warm.

Thanks for joining me today!

Check out what everyone else made!

2013-05-12T19:10:00.000-04:00

I hope everyone had a wonderful Mother's Day,
and you were blessed with happiness and joy!

Thank you for reading
The Freshman Cook!

Reese Cup Popcorn!

2013-05-02T09:00:00.000-04:00

My son is currently studying for his final exams of his senior year of college. It's almost over!! I know you can't see me, but if you could, you would be seeing me with a huge smile on my face! :) So, to help him get through some long and tough study sessions, I made him some of this Reese Cup Popcorn. It's yummy, addicting, and so easy to put together. You are gonna love it!

Reese Cup Popcorn

1 bag microwave Popcorn

1 package Nestle Peanut Butter and Milk Chocolate Morsels

1/4 cup Party Peanuts

2 small bags Mini Reese Cups

Pop your popcorn according to package directions.

Place the popped popcorn into a pan to cool.

Use a pan that will fit into your freezer.

Take out the unpopped kernels.

Separate the peanut butter chips from the

milk chocolate chips.

(it doesn't take as long as you might think!)

Melt the peanut butter chips in a double boiler, or

refer to the package directions for other

methods of melting.

Pour the melted peanut butter chips onto the popcorn.

Mix until totally covered.

Add the peanuts, and mix in.

Place in the freezer for 15 minutes.

Melt the chocolate in a double boiler, just like the

peanut butter chips.

While the chocolate is melting, chop each of the

mini reese cups into 4 pieces.

Add the chocolate chips and the

chopped reese cups to the popcorn.

Mix together well.

Place in freezer for 15 minutes.

Enjoy!

Thanks for joining The Freshman Cook today!

Payday Bars!

2013-04-22T01:34:00.002-04:00

Today is Secret Recipe Club day, and I was so lucky to have been assigned Melissa's Cuisine! Melissa has a fantastic blog full of great recipes, and I had a tough time deciding on what to make. I love the gumdrop recipe, and the apple cider caramels look soooo good! I definitely will be making those yummy looking Cinnabons, oh, and the German Style Pretzels! Today I made the Payday Bars. It's a great, very simple recipe, that tastes incredible. I made a few changes. Instead of peanut butter chips, I used the peanut butter chips mixed with the milk chocolate chips. I also made everything in the microwave. We are still in the process of moving, and so much is still packed. Try these payday bars, and stop by Melissa's Cuisine for the original recipe!

Payday Bars

3 cups salted Peanuts(divided)

2 1/2 tablespoons Butter

2 cups Peanut Butter and Milk Chocolate Chips

14 Ounces Sweetened Condensed Milk

2 cups mini Marshmallows

Spread 1 1/2 cups of peanuts into the bottom

of a 9X13" pan.

Melt the butter and chips together in the microwave.

It took 3 times 1 minute to melt chips and butter together.

Stop each cycle in the middle and stir .

Add the can of sweetened condensed milk and the marshmallows.

Melt by stirring with the melted chips.

If needed microwave for 2 more 1 minute cycles,

stirring after each one.

Stir together until smooth.

Spread the melted chips over the peanuts.

Sprinkle the remainder of the peanuts over the

melted chips.

Refrigerate until solid, then cut into bars.

Enjoy!
Thanks Melissa~for a great recipe!

Check out what everyone else made today!

Breakfast Pizza!

2013-04-18T09:00:00.000-04:00

This month the two ingredients for the Improv Cooking Challenge are bacon and eggs! I love these two ingredients, don't you? I had a hard time deciding what I should make. Should I go with breakfast, dessert, or an entree maybe? I finally decided on this breakfast pizza, and I am so glad I did! It was different and it was delicious. I think you will agree!

Breakfast Pizza

Shredded Potatoes

Chopped Onions

Chopped Red, Orange, and Yellow Peppers

Slice of Fresh Tomato, chopped

1 Egg

Pizza Sauce

Flour Tortillas

2 pieces of Bacon per Pizza

Fiesta Blend Cheese

Chopped Avocado

Sour Cream

Start your potatoes cooking on your stove top.

Chop up your peppers, tomato, and onion.

Add the onions to the pan with the potatoes.

Saute your peppers in your frying pan.

Scramble your egg.

Place your tortilla in a frying pan, and spoon some sauce

over the tortilla. Heat on medium.

Spread some potato and onion mix on top of the sauce.

Sprinkle some cheese over the potatoes.

Add your cooked egg by spreading it over your pizza.

Add your peppers.

Chop or tear your bacon into pieces,

and spread the pieces evenly over your pizza.

Add some more cheese over the top.

Check bottom of your tortilla.

It should be slightly brown and firm.

The cheese should also be melting by this time.

Take the pizza off the heat and add your chopped

avocado pieces, and a dollop of sour cream.

Thanks for joining me today!

I apologize for being so absent lately.

We are almost settled in our new city,

so I hope you will look forward to some new excitement at

The Freshman Cook soon!

Check out what everyone else made today!

Final Four Buffalo Chicken Meatballs!

2013-04-08T11:42:00.001-04:00

Hello everyone! I am so glad you are here reading this recipe post. I have been sort of missing in action since the first part of March, and I am excited to tell you why!! My husband and I just moved across the country to Raleigh, NC!! We are happy and thrilled to be here, and we have been very busy searching for the perfect house. So without a kitchen of my own, it is difficult to cook and blog about it, but I have made some temporary arrangements, so I can get back to doing one of the things I love~writing this blog! So let's get down to cooking and eating!

One of my favorite times of the year is March Madness! I love the excitement and fun of the Final Four tournament, and watching the players play for the love of the game! There is nothing better than a Final Four Party, and this year I am serving one of my favorite dishes: Final Four Buffalo Chicken Meatballs! These are cooked in the crock pot; so easy, and so tasty. The blue cheese sauce is the perfect addition. You're gonna love 'em!

Buffalo Chicken Meatballs

with Tangy Blue Cheese Sauce

1 Egg
4 teaspoons Hot Sauce, divided
1 pound Ground Chicken Breast
2 tablespoons plain dry Bread Crumbs
1/4 cup diced Onion
1-2 teaspoons vegetable Oil

Blue Cheese Sauce
1/2 cup plain nonfat Greek Yogurt
1/4 cup crumbled Blue Cheese
2 tablespoons finely chopped Celery
1 tablespoon mayo

Whisk your egg and 2 teaspoons of the hot sauce in a
medium bowl until smooth and blended well.

Add chicken, bread crumbs, and onions.

Mix the ingredients together well.
Cover the bowl and refrigerate for 10 minutes.

Form the mix into round meatballs, and place in
frying pan with 1-2 teaspoons of vegetable oil.
Brush the meatballs with the remaining 2 teaspoons
of hot sauce. Brown the outsides of the meatballs.

Once the meatballs are browned,
place them in your crock pot.
Add the sauce from your bowl to the crockpot.
Add more hot sauce if you would like to turn up the heat.
Let the meatballs and sauce cook for 2 hours on high
or 4 hours on low.

Stir together the yogurt, cheese, celery, and mayonnaise
in a small bowl. Blend together and refrigerate for at least 30 minutes.

Serve your meatballs with a side of the sauce
and enjoy the game!

Thanks so much for joining me today!

I am so happy to be back blogging, and I appreciate

you reading this!

St. Patrick's Day Eats and Treats!

2013-03-12T08:35:00.000-04:00

It's almost St. Patrick's Day, so I thought I would check out what I made last year to celebrate!

I made these great Stained Glass Cookies, but instead of frosting them,

I used green Jolly Rancher candies for the inside shamrock!

These Leprechaun Hats are no bake, and a great project to do

with kids. Marshmallows,'Nilla Wafers, and candy melts are all you need.

I make Corned Beef and Cabbage every St. Patrick's Day. It's a simple,

traditional meal that is easy to make and it's always a hit!

These St. Paddy's Mint Chocolate Mini Cakes are the perfect treat to celebrate

the perfect holiday!

If decadent Chocolate Irish Cream Cupcakes are something you could enjoy,

these are the cupcakes for you!

No matter how you celebrate my favorite holiday,

have fun doing it!

Thanks for joining me today!
At this moment, I am driving across this gorgeous country
as we are moving from Las Vegas to North Carolina. I hope
to get some great pictures. Keep a look out~I can't wait to share them with you!

Happy Trails!

Chocolate and Cherry Bread Pudding!

2013-02-26T12:32:00.000-05:00

Today I am visiting over at Kristen's blog, Frugal Antics of a Harried Homemaker! Stop by and visit! I brought my Chocolate and Cherry Bread Pudding today as part of Kristen's "Solid Month of Chocolate"! I am a lover of all things bread pudding and chocolate, and this is one of the tastiest I have ever eaten!

I love baking bread pudding in individual dishes!

I used Challah bread for a rich taste.....

cherries,

and Callebaut milk chocolate !

To get the recipe for this Chocolate and Cherry Bread Pudding

stop by and visit at Kristen's blog,

Frugal Antics of a Harried Homemaker.

While you are there, check out all the other

incredible, yummy recipes for Kristen's

Solid Month of Chocolate!

You can never have too much chocolate,

or recipes that use it!

Thanks for joining me today!

Meringue and Chocolate Surprise Cookies!

2013-02-21T09:00:00.000-05:00

Today is reveal day for the Improv Cooking Challenge. This challenge is always fun, and this month the two ingredients we were required to use are Hearts and Flours! Aren't they just perfect choices for the month of February?! I made these Meringue and Chocolate Surprise Cookies, and I think they are a great example of everything heart and flour during this month of love!

Meringue and Chocolate Surprise Cookies

1/2 cup Butter

1/2 cup Sugar

1 tablespoon Milk

1/2 teaspoon Vanilla

1 1/4 cup Flour

2 Egg Whites

1/2 teaspoon Vanilla

1/4 teaspoon Ground Cinnamon

1/8 teaspoon Cream of Tartar

1/2 cup Sugar

40 Milk Chocolate Kisses

Start with making your cookie base.

Beat butter in a bowl on medium speed for 30 seconds.

Add 1/2 cup Sugar and beat until combined, scraping

sides occasionally. Beat in milk,

and 1/2 teaspoon vanilla.

Beat in your flour, and combine well.

Roll out the dough to 1/4" thickness.

Chill dough for 4-48 hours.

Cut heart shaped cookies from dough.

Place on a baking sheet, and return to refrigerator.

Beat your egg whites, 1/2 teaspoon vanilla, cinnamon,

and cream of tartar in a mixing bowl, with an

electric mixer on medium to high speed until

soft peaks form.

Gradually add 1/2 cup sugar, 1 tablespoon at a time,

beating on high about 7 minutes,.......

or until very stiff

peaks form, and sugar is dissolved.

Spoon the mixture into a decorating bag, fitted

with a medium star tip.

Preheat your oven to 325 degrees.

Take your baking sheet from the refrigerator.

Place a chocolate kiss in the center of each heart.

Using your pastry bag,

pipe the meringue around each kiss.

Start at the center of the heart, and

continue around and

up until the chocolate kiss is covered.

Cook for 15-18 minutes, until meringue is

slightly browned. Cool on wire rack.

Enjoy your Meringue and Chocolate Surprise Cookies!

We are visiting the following parties:
Networking Saturday

Thanks for joining me today, and don't forget to
check out all the wonderful Improv recipes!

I Heart S'mores on a Stick!

2013-02-18T12:00:00.000-05:00

Today is reveal day for the Secret Recipe Club! This month I was so lucky to be assigned the blog, Scattered Thoughts of a Crafty Mom! This fabulous blog is authored by Jamie. Jamie's blog is full of wonderful recipes, crafts, home projects, sewing tutorials, and wonderfully, creative crafts. I just love her blog, and you will to! I have been a little busy lately, so I picked one of Jamie's recipes that was quick, simple, and oh, so good~S'mores on a Stick. I dressed them up a little as a Valentine's Day treat, and they were a huge success. These are such a good idea and so yummy, I wish I had thought of it! :)

S'mores on a Stick

Red & White Straws, cut in half

Milk Chocolate

Pink Marshmallows, regular size

Graham Crackers

Red Ribbon

Crush your graham crackers, by putting them in a

ziplock bag, and rolling over the bag with a rolling pin.

Melt your chocolate. I used Callebaut chocolate,

and it was perfect.

Poke the cut straws into the marshmallows.

Dip your marshmallow into the chocolate.

Roll your chocolate covered marshmallow in the

graham cracker crumbs.

Place the finished s'mores on a baking tray to set up.

Decorate as you wish. These would be perfect for a party,

with ribbons in the party colors, wouldn't it?

Thank you Jamie, for such a great recipe!

Thanks for joining me today!

We are joining these fun parties:
In and Out of the Kitchen Link Up Party

Check out all the other Secret Recipe Club recipes!

Random Acts of Kindness Giveaway!

2013-02-17T19:44:00.000-05:00

This is the 2nd year that The Freshman Cook is participating in The Random Acts of Kindness Giveaway! This is a blog hop giveaway and this year there are over 145 participants! So much fun!! The giveaway starts today and ends on January 24th at midnight. That gives you 8 whole days to enter for a chance to win! Here is what we are giving away:

A cookbook written by the owner of Magnolia Bakery, Allysa Torey.

The book is titled, At Home with Magnolia, and it is bursting at the seams

with not only sweet bakery recipes, but also appetizers, lunches, dinners,

and even party foods! It is an incredible book.

To go along with the book, and to help you in making the yummy

Orange Vanilla Cupcakes on page 116, the giveaway also includes a

package of 48 Cupcake Cases, a bottle of blue Pearl Nonpareils,

spring colors of Confetti Sprinkles, and some neon pink decorating Sugar.

All you need to make delicious and beautiful cupcakes!

(I will be glad to taste test for you!)

How do you enter the giveaway?

a Rafflecopter giveaway

Check out all these great giveaways!

Chocolate and Cherry Biscotti

2013-02-14T09:00:00.000-05:00

Today is the first reveal of a new Dessert Challenge called Behind The Curtain!
The Challenge is hosted by Sheryl, the blogger behind The Lady Behind The Curtain blog, and I am sure it will be a big success! I had such fun choosing what to make with this months ingredients, which are chocolate and cherry! Perfect for Valentine's Day, wouldn't you say? I had several different ideas, and I finally decided on a Chocolate Cherry Biscotti, and I am so happy I did. They turned out great, and they were the perfect gift for a friend!

Chocolate and Cherry Biscotti

1/2 cup Butter

3/4 cup Sugar

2 Eggs

1/4 cup Maraschino Juice

1 teaspoon Vanilla

1/2 teaspoon Orange Peel

2 3/4 cups Flour

2 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 cup Maraschino Cherries, rough chopped

1/4 cup Pistachio Nuts, rough chopped

1/4 cup Mini Chocolate Chips

4 ounces Milk Chocolate, chopped

Let's do some prep first:

Zest your orange to get your orange peel.

Chop your pistachios.A rough chop will work fine.

A rough chop is a chop where the pieces do not have to be

a consistent, matching size.

Chop your cherries. This should be a rough chop also.

Now on to your recipe:

Cream your butter and sugar. Add eggs, one at a time.

Mix well.

Blend in cherry juice, vanilla, and orange peel.

In a separate bowl, mix together the flour, baking powder,

and salt. Gradually stir this into the butter mix. Fold in the

cherries and nuts.

Add the chocolate chips.

Cover your dough with plastic wrap and refrigerate

for 30 minutes.

Preheat your oven to 350 degrees.

Use parchment paper, or spray your baking sheet.

Shape your dough into 2 logs that are 1 1/2" in diameter.

Place the logs on your cookie sheet and bake for

20-25 minutes, or until golden and firm.

Remove the logs from the oven and let cool for 15 minutes.

Cut the logs into 1/2" slices and lay flat on your baking sheet.

Return to the oven and bake about 15 minutes, until golden.

Place the cookie slices on a cooling rack until completely cooled.

While your slices are cooling, melt your chocolate in a double boiler.

Dip the end of each slice into the chocolate.

I often use a spatula to help me get the chocolate

where I want it and looking pretty.

Place the dipped cookies on your baking sheet

so the chocolate can set.

Once the chocolate is set, eat and enjoy!

Don't forget to tale a look at what everyone else
made today!

Candy Cane Hearts!

2013-02-13T11:45:00.001-05:00

If you have any candy canes left over from Christmas, this is the perfect reason to use some of them. These little Candy Cane Hearts are a fast and simple last minute valentine treat. And they are cute too!

Candy Cane Hearts

Mini Candy Canes

White Almond Bark

Conversation Hearts

Place your candy canes like in the picture.

Make sure you use parchment paper or wax paper

on your baking sheet under the candy canes.

Melt your white almond bark according

to the package directions, then pour the

almond bark into your heart.

This would be the perfect time to place your candy

heart in the middle. As you can see, I forgot, and I had to

add it at the end. You could also add red hots

or red and pink sprinkles too! Let set up.

Wrap in plastic, tie with a bow, and you have a quick and cute

valentine's treat!!

Thanks for joining The Freshman Cook today!

Candy Buttons!

2013-02-12T13:27:00.000-05:00

Do you remember candy buttons? When I was a little girl, I just loved them! Did you? I made some sweet pink and red ones for Valentine's Day. You can tuck a couple in a little paper pouch for the perfect Valentine's Day treat for your special someone!

Candy Buttons!

1 1/2 cups Confectioner's Sugar

1 Egg White

Red Food Coloring-liquid

White Paper cut into 2"x5 1/2" strips

Beat sugar and egg white until thick and smooth.

This should take about 5 minutes.

Divide the icing into 2 bowls.

Drop one drop of red food coloring into a bowl.

Stir until icing is pink.

Drop 3 red drops into the other bowl.

Stir until it is completely red.

Cover up the pink icing so it doesn't dry out.

Use a pastry bag with a #2 tip, and fill the bag with the red color.

Pipe the icing onto the strips of paper in little dots.

Make rows so they look like the original candy buttons.

When the red icing is almost gone,

add the pink to the pastry bag, and continue piping your dots.

The color will flow from red to pink as you pipe.

Let the dots harden over night at room temperature.

A cute, simple, festive Valentine's Treat!

Thanks for joining The Freshman Cook today!

We are sharing our Candy Buttons at the following party:
In and Out of The Kitchen

Drop by and party with us!!

Chocolate Heart Lollipops!

2013-02-11T09:20:00.000-05:00

It's almost Valentine's Day, and I thought I would show you one of the little last minute gifts I made. I think it incorporates all of the Valentine's Day necessities~heart shaped, chocolate, sweet, and cute!

Chocolate Valentine Lollipops

Good Quality Chocolate

Lollipop Sticks(1 for each sucker)

White Almond Bark

Heart Shaped Lollipop Mold

This is the lollipop mold I used.

I think I bought it at Michael's for about $2.

Melt your chocolate in a double boiler, and then

spoon it into the mold. It is not necessary to spray

your mold before putting the chocolate in.

They will come out easily. After you have filled the

heart, give the entire mold a tiny shake. Not a lot. Just

a little, and the chocolate will become smooth.

Set the mold in the freezer for a few minutes.

It will become solid quickly.

Pop the chocolate lollipop out of the mold.

Melt the almond bark according to directions.

Color a little of the white with pink color,

and a little of it with red. Place the pink color in a pasty bag,

and using a #2 tip, place a design on your chocolate lollipop.

Once the pink is dry, place the red in the same bag,

and pipe your design. Let dry.

Your lollipop is done!

There you have it!

Super simple and so sweet!

Thanks for joining The Freshman Cook today!

Valentine Love and Lots of Goodies!

2013-02-09T09:42:00.000-05:00

I love Valentine's Day! Last year I posted the 14 Days of Valentines Day, and I had a blast making all the special treats. This year I am busy preparing for a big move. Mr. Freshman Cook and I are moving back to North Carolina, and I can hardly contain my excitement!! Sure, there is a lot of work involved, and it's really cutting into my blogging time :), but I am thrilled! I have several new recipes that I know you will like, and I will be posting those in the next few days. In the mean time, I put together this collage of some past Valentine goodies. I hope you like them!

Starting on the top right pictures, going clockwise:

Valentine Cheesecake

Hearts Chips and Pico de Gallo
Luv U! Marshmallows
You Heart Meatloaf
Chocolate Valentine Bark
Speculaas
Valentine Tumbleweeds
Red Velvet Pancakes
Red Velvet Whoopie Pies

Super Bowl Fun!-Chili and Queso Dip!

2013-01-30T14:29:00.000-05:00

I think just about everyone knows that it is the last few days before the Super Bowl. I am not a huge football fan myself, but I do love all the festivities and of course, all the food and the creativity that goes in every dish. I mean, that part is fun!!! This Chili Queso Dip is definitely a fun dip to serve and easy to make. It's fun because it's always a winner, and it's easy because you can serve 2 party foods from 1 recipe. You start by making up a big batch of homemade chili. There's your first party food. Then take some of the chili to make your dip. Now you have something for everyone!

Chili Queso Dip

2 pounds Ground Beef

1 ounce Chili Powder

1 tablespoon Garlic Powder

1 medium Onion

16 ounces Tomato Sauce

6 ounces Tomato Paste

16 ounces Water
16 ounces Chili Beans

1 tablespoon Hot Sauce
Low Carb Flour Tortillas
1 tablespoon Vegetable Oil
1/2 teaspoon Garlic Powder

1 pound Cacique Queso

Crackers

Brown your beef over medium heat, drain the grease,
and add your chili powder and garlic powder.

Chop and add your onions.

Add tomato sauce, tomato paste, and water.

Drain and rinse beans, and add to chili.
Add your hot sauce. Mix together and let simmer for 1 hour.

Cut your flour tortillas. I cut them by cutting the tortilla into quarters.
I cut each tortilla into thirds. You end up with 12 pieces per tortilla.

In a small bowl, mix together the vegetable oil and the garlic powder.

Place the tortilla pieces into the bowl and
coat them with the oil and garlic powder.

Lay the tortilla pieces out on a baking sheet.
I covered my sheet with parchment paper,
but spraying it with pan spray will work also.
You are just trying to eliminate any sticking.
Bake at 350 degrees for 10-15 minutes.
Then let cool on a rack.

Take 2 cups of chili from your pot, and place in a smaller pot.
Cut your cheese in to small pieces,
and add it to the small pot of chili.
Stir occasionally. The cheese will melt into the chili.

I thought this chili dip would be perfect for a bread bowl,
and I saw these cute, ready to cut bowls at the grocery.

Fill the bowl with chili dip, top with cheese, and party!

Thanks for joining The Freshman Cook today!

Super Bowl Party~Southwestern Egg Rolls!

2013-01-25T11:00:00.000-05:00

This recipe for Southwestern Egg Rolls (just like Chili's) is the perfect appetizer for your Super Bowl Party! I rolled some of the spicy goodness in flour tortillas and some in egg rolls wrappers. Then I baked them instead of putting them in the fryer. They are better for you, taste great, and they don't require you to stand by the fryer while everyone else is watching the game! Just pop them in the oven as you need them, and 7 minutes later, they are done!! Simple and scrumptious!

Southwestern Egg Rolls

(adapted from Most Wanted Recipes)

1 tablespoon Vegetable Oil

1 boneless, skinless Chicken Breast

2 tablespoons Green Onion, minced

2 tablespoons Red Bell Pepper, minced

1/3 cup frozen Corn Kernels

1/4 cup Black Beans, cooked

2 tablespoons Lettuce, chopped

Pinch of Cayenne Pepper

1 1/2 teaspoons Fresh Parsley, minced

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

Pinch of Salt

3/4 cup Monterey Jack Cheese, shredded

5-8" Low Carb Flour Tortillas

Egg Roll Wrappers

Preheat oven to 350 degrees.

Cook your chicken in a pan sprayed with cooking oil.

Remove from heat and let it cool.

Once cool, dice the chicken, and set aside.

Heat your pan with the veggie oil over medium heat.

Stir in your green onion and peppers.

I just love those colors!!!

Cook for 5 minutes or until tender.

I had to switch pans here. :) Sorry, but my small

pan just wouldn't hold all of these ingredients.

I placed the cooked peppers and onion in to this pan,

then added the diced chicken.

Then add in the corn, black beans, lettuce,parsley,

cumin, chili powder, and cayenne pepper.

Cook, stirring for 5 minutes or until tender.

Remove from the hear, and stir in the Monterey Jack cheese

so that it melts.

When wrapping your mix in the tortillas, place the mix in the middle

of the tortilla.....

fold in the sides.....

and roll the tortilla tightly.

When wrapping your mix in egg roll wrappers, place the mix

diagonal between 2 opposite sides of the wrap.

Brush the edges with water.

Fold the 2 opposite sides in and roll the egg roll tight.

Using a pastry brush, spread a small amount of melted butter

over the egg rolls rolled in the egg roll wrappers.

It will help them brown a bit. It is not necessary for the

tortillas. Place the egg rolls on a baking sheet

and bake in the oven for 10-15 minutes.

Enjoy!

I took these egg rolls to a party, and they were a hit!

They were served with duck sauce and avocado ranch dip.

Thanks for joining me today!

Mini Cheeseball Bites!

2013-01-21T12:00:00.000-05:00

Today is the Secret Recipe Club reveal! This month I was given the blog, The Avid Appetite, written by Rachel. This blog is amazing and wonderful! Rachel's blog is full of incredible recipes. She has them all neatly indexed, and they are so easy to find. She has everything from appetizers to breakfast to meats to desserts, and more. Even her desserts are categorized! Thank you Rachel, for making it so easy to browse your blog. The problem is, you made it hard for me to decide what to make! Everything looked great! I finally decided on Cheeseball Bites, and I am so glad I did! They were perfect for a football party we were invited to, and everyone loved them!!

Mini Cheeseball Bites!

There were 2 kinds of cheeseballs in Rachel's recipe.

They were both so easy to make, which make them perfect for

a party, and they both had just a few ingredients, which made them

fantastic for entertaining!

Feta Cheeseball Bites

4 oz Cream Cheese, softened

3 oz Feta Cheese Crumbles

1/2 teaspoon Oregano

1/2 teaspoon Garlic Cloves, minced

Black Pepper, to taste

1/2 cup Mixed Nuts, finely diced

Cheddar Cheeseball Bites

4 oz Cream Cheese, softened

1/4 cup Cheddar Cheese, fine shred

1/2 teaspoon Paprika

Black Pepper, to taste

1/2 cup Mixed Nuts, finely diced

For either recipe, beat the cream cheese until soft.

Add the second cheese and mix together.

Add in the spices and beat until mixed well.

Place each cheese mix in plastic wrap

and refrigerate for at least 30 minutes.

Roll the cheese into 1 tablespoon sized balls

and roll them in walnuts.

Serve with crackers!

Enjoy!

I made some minor changes in Rachel's recipe because

I wanted to use what I already had in my kitchen.

Stop by and see her original recipe for a lower fat version!

Best wishes to Rachel! She and her husband Shaun are

expecting their first baby any day now!

How exciting!

Thanks for joining me today!

Banana Nana Cheesecake!

2013-01-17T09:00:00.000-05:00

It is Improv Cooking Challenge day and January's two ingredients are banana and nutmeg! Aren't those great ingredients? So many recipes and ideas came to mind, that, as usual, I had a hard time deciding what to make. I decided on this creamy Banana Cheesecake! I crunched up some left over sugar cones for the crust, added nutmeg to the batter, and made the cheesecakes in mini pans. I think they turned out fantastic!

Banana Nana Cheesecake

Crust

10 Sugar Cones

4 tablespoons Butter, melted

Filling

3- 8 ounce Cream Cheese, softened

2/3 cup Sugar

2 tablespoons Cornstarch

3 Eggs

3/4 cup Mashed Banana (about 2)

1/2 cup Heavy Cream

2 teaspoons Vanilla

1/2 teaspoon Nutmeg

1/2 cup Heavy Whipping Cream

sliced Banana

Preheat oven to 350 degrees.

Place the sugar cones in the food processor, and pulse

until finely crushed. Place the crumbs in a bowl, add your melted

butter and mix together. Press the mix into a 10" springform pan

or 6 small pans. Refrigerate.

Beat the cream cheese in a mixing bowl until creamy.

Add your sugar and cornstarch and blend with cream cheese.

Add your eggs and mix them in.

Mix in your bananas, heavy cream, and vanilla.

Incorporate your nutmeg into the mix.

Place your pans on a baking sheet.

Pour your batter into your pans.

Bake for 15 minutes, then reduce the temperature to

200 degrees and bake for 45-50 minutes for the small pans

and 1 hour and 15 minutes for the large pan. The cheesecakes

are done when the when the center is almost set.

Loosen the edges around the cheesecakes,

and set them on a cooling rack. Once they are completely

cooled, remove the sides.

Refrigerate for 6 hours. Before serving, let the cheesecake stand

at room temp for 15 minutes. During that standing time,

whip your whipping cream with a mixer on high speed.

Add your sugar and whip until stiff peaks appear.

Garnish with dollops of whipped cream and banana.

Enjoy!

Thanks for joining me today!

Here is where we are partying:
What's in your Kitchen Wednesday?

Don't forget to check out what everyone else cooked up today!

The Perfect Appetizer - Triple Berry Brie

2013-01-15T07:00:00.000-05:00

This time of year, I am all about party food, particularly appetizers. I am getting ready for a large and loud Super Bowl party, and a really nice dinner for Valentine's Day. Throw in Mardi Gras, Easter, a couple birthdays, and an upcoming college graduation, and I really need to get busy with some party planning! One of the foods I love to serve, no matter what the occasion, is warm brie with fruit and bread chunks on the side. It is simple, quick, and always so, so good! This time, I wanted to dress it up a little! So, I set the brie on a bed of triple berry jam, and wrapped it in a coat of puff pastry. I popped it in the oven, and what emerged was warm, creamy, sweet goodness. Heavenly!

Triple Berry Brie
(recipe courtesy of Smuckers)
1 sheet frozen Puff Pastry
1/3 cup Smucker's Northwest Triple Berry Preserves
8 ounce wheel Brie
1 Egg
1 tablespoon Water
Crackers, Apples Slices, Bread Chunks

Preheat oven to 400 degrees.

If you have ever used frozen puff pastry, you know
that it is easy to use. Unless, of course, you ignore the
directions-like I did. I let the dough sit out on the
counter top for so long that it was impossible to unfold it.
So I had to roll it out with a rolling pin-like pie crust!
It worked fine, but I recommend following
the package directions. :)

Spoon the preserves into the middle of the dough.

Place the wheel of brie on top of the preserves.

Fold the pastry over the brie making sure to cover it.
Trim off any extra pastry, and put aside. Don't throw
them away. Press together any open seams. Make an egg
wash by whisking together the egg and the water.
Brush the seams of the pastry with the egg wash.
This will help them seal together.

Place the brie seam side down on a baking dish.
Roll out your pastry scraps, and cut out
a decorative design for the top. Because it has been
so cold here, I thought snowflakes would be appropriate!
Brush the snowflakes with egg wash.

Bake for 20-25 minutes.

Let your baked brie sit for 20 minutes before cutting.
Serve with crackers, fruit or bread.

Enjoy!

Thank you for joining me today!

Homemade Egg Roll Party!

2013-01-09T09:00:00.000-05:00

We love egg rolls at The Freshman Cook! No doubt about it. Actually, I guess I should say that we love homemade egg rolls, where we pick and choose what we want in our egg rolls. My college senior son was home over the holidays, so we made these homemade egg rolls, one of his favorites.

Homemade Egg Rolls

I cut up the following ingredients, and then everyone that was
eating picked what they wanted to fill their egg rolls. Here is
what we offered:

Chicken Chunks
Corn
Scrambled Egg
Diced Onion
Chopped Green Onion
Rice
Shrimp
White Cheese
Soy Sauce
Teriyaki Sauce

You will also need egg roll wrappers, water, and oil.

I cooked the chicken in a frying pan with pan spray. I sprinkled it with

garlic powder. I bought the shrimp raw, deveined both sides, and

boiled it with Zatarans seasoning.

Here is my husbands egg roll, filled to the top
with corn, rice, egg, onion, shrimp, and cheese.
He also sprinkled some Teriyaki sauce on top.

I did the wrapping. I used a pastry brush dipped in water
to go round the perimeter of the wrapper. Then fold in the sides,
and roll up, making sure to not leave anything loose or open.

I used very little oil, and just kept turning the egg roll
to brown it on all sides.

We didn't get very fancy on plating these egg rolls.
Actually, we just stood round the kitchen and munched.
They were very good and tasty!

This is the shrimp egg roll. Yum! We served
cocktail sauce, sweet and sour, and duck sauce on the side.

All the variations were delicious. We were talking about all the
different items we could put in the next egg rolls as we were eating these.
Enjoy!

Thanks for joining me today!

We are partying here:
Wicked Good Wednesday
Cast Party Wednesday
Foodie Friends Friday