Red, White and Blue Marshmallow Lollipops / #15 Minute Friday

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Today I have some quick and easy Red, White, and Blue Marshmallow Lollipops to share with you! There is absolutely nothing difficult about these fun holiday lollipops, and everyone will love how cute and festive they are!

 Red, White and Blue Marshmallow Lollipops
(scroll down for printable recipe)
(makes 6)

6 large Marshmallows
1 Cocktail pick for each lollipop
Red Frosting Tube
Blue Frosting Tube
2 Decorating Tips (Wilton #3)
Patriotic Nonpareils or sprinkles
Candy Stars

Here are the marshmallow squares and a pick for each one.

 Attach the decorating tips to each tube of icing.

Use  a rolling pin to flatten the marshmallow. You will have to roll several times on each side. Place the star on the marshmallow to make sure it fits. If not, roll again. Place the rolling pin on the cookie cutter and roll back and forth. Doing this will help you cut the marshmallow with a clean cut.

Pour the sprinkle into a small bowl. Dip the cut edges of the marshmallow into the sprinkles. The cut edges are sticky and the sprinkles will adhere nicely. Add a cocktail pick to each star.

 

Start adding 1 color of frosting squiggles to each star. Then add the second color.

Add the nonpareils or sprinkles, and some stars. Place on a tray and cover with plastic until ready to serve!

Thank you for stopping by today! Have a wonderful Memorial Day weekend!

 

Author: The Freshman Cookprint recipe

Red, White and Blue Marshmallow Lollipops

INGREDIENTS:

6 large Marshmallows

• 1 Cocktail pick for each lollipop
• Red Frosting Tube
• Blue Frosting Tube
• 2 Decorating Tips (Wilton #3)
• Patriotic Nonpareils or sprinkles
• Candy Stars

INSTRUCTIONS:

1. Attach the decorating tips to each tube of icing.
2. Use a rolling pin to flatten the marshmallow. You will have to roll several times on each side. Place the star on the marshmallow to make sure it fits. If not, roll again. Place the rolling pin on the cookie cutter and roll back and forth. Doing this will help you cut the marshmallow with a clean cut.
3. Pour the sprinkle into a small bowl. Dip the cut edges of the marshmallow into the sprinkles. The cut edges are sticky and the sprinkles will adhere nicely. Add a cocktail pick to each star.
4. Start adding 1 color of frosting squiggles to each star. Then add the second color.
5. Add the nonpareils or sprinkles, and some stars. Place on a tray and cover with plastic until ready to serve!

http://www.thefreshmancook.com/2017/05/red-white-and-blue-marshmallow.html

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Last Minute Memorial Day Ideas

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There is still time to get some recipes and crafts together for Memorial Day! Celebrate and have a fun holiday!


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Tuscan Chicken Bites / #SundaySupper

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Sometimes, inspiration for designing a recipe can come from unusual places. Such is the case for these Tuscan Chicken Bites! I was at a Wendy's restaurant grabbing lunch with my husband, and I decided to try a new product, their Tuscan Chicken Sandwich. It was wonderful and it had a flavor that I hadn't had in a while~pesto! So, while I was enjoying lunch, I came up with the idea of making these Tuscan Chicken Bites!
These bites are easy to put together, and everything can be made the day before serving, including the pesto. There is a lot of flavor going on in these little bites, but they go well together! They don't cancel one another out, but instead, they compliment each other, resulting in a tasty appetizer, begging to be enjoyed over and over again!
 
Tuscan Chicken Bites

( printable recipe at end of post)
(makes 4 and more)
Pesto
2 cups loosely packed Basil Leaves
1 ounce Pine Nuts
1 ounce Fresh Parmesan
1 teaspoon minced Garlic
pinch or two Salt
1/8 cup Extra Virgin Olive Oil
3 teaspoon Mayonnaise

Other ingredients
Chicken Breast
minced garlic
black pepper
Spring Mix
Roma Tomato~finely chopped and unseeded
Yellow Onion~finely chopped
Small Mozzarella Balls~aka mozzarella pearls
Balsamic Vinaigrette~recipe here

Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.

Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.

Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.

Add a dollop of pesto to the top of the lettuce.

Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.

Add a couple pieces of the tomato and onion to the top of the pesto.

Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.

Serve and enjoy!
Much thanks to Christie from A Kitchen Hoor's Adventures for hosting today's yummy small bites!

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

• Crispy Prosciutto Cups with Pear & Mascarpone by The Crumby Cupcake
• Cucumber Finger Sandwiches by A Little Fish in the Kitchen
• Fiesta Pinwheels by Hezzi-D’s Books and Cooks
• Grilled Polenta Bruschetta by Simple and Savory
• Spinach Feta Pinwheels by That Skinny Chick Can Bake
• Sweet Sriracha Almonds by Jersey Girl Cooks
• Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
• Wild Mushroom and Grape Crostini by Sew You Think You Can Cook

Pint-sized Protein

• Bacon-wrapped Chorizo and Date Skewers – Brochetas de Chorizo y Datiles by Food Lust People Love
• Chicken Caprese Bites by Books n’ Cooks
• Chicken Sausage & Fig Naan Bites by Soulfully Made
• Crab Stuffed Mushrooms by My Savory Spoon
• Easy Chicken Pesto and Sun Dried Tomato Croissants by Jonesin’ For Taste
• Grass Fed Beef Meatballs and Cauliflower Cilantro Smear by Our Good Life
• Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce by Hardly A Goddess
• Mini Salmon Cakes with Anise Aioli by Cindy’s Recipes and Writings
• Salmon Poke on Wonton Crisps by Authentically Candace
• Sausage Stuffed Jalapenos by Gourmet Everyday
• Tuscan Chicken Bites by The Freshman Cook

Demi-Desserts

• Healthy Meringue Bites with Raspberry Yogurt by Cricket’s Confections
• Lemon Bars with Poppy Seed Shortbread by Pies and Plots
• Lime Mascarpone Cheesecake Shooters by Caroline’s Cooking

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. 

Author: The Freshman Cookprint recipe

Tuscan Chicken Bites

INGREDIENTS:

Pesto

• 2 cups loosely packed Basil Leaves
• 1 ounce Pine Nuts
• 1 ounce Fresh Parmesan
• 1 teaspoon minced Garlic
• pinch or two Salt
• 1/8 cup Extra Virgin Olive Oil
• 3 teaspoon Mayonnaise

Other ingredients

• Chicken Breast
• minced garlic
• black pepper
• Spring Mix
• Roma Tomato~finely chopped and unseeded
• Yellow Onion~finely chopped
• Small Mozzarella Balls~aka mozzarella pearls
• Balsamic Vinaigrette~http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html

INSTRUCTIONS:

1. Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
2. Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
3. Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
4. Add a dollop of pesto to the top of the lettuce.
5. Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
6. Add a couple pieces of the tomato and onion to the top of the pesto.
7. Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.

http://www.thefreshmancook.com/2017/05/tuscan-chicken-bites-sundaysupper.html

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Monster Trail Mix Hobo Sack / #15 Minute Friday

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Welcome To 

15 Minute Friday!

When my son was younger, we celebrated every birthday with his friends. One year we held his party in the mountains, where we hiked, rode dirt bikes and 4 wheelers, and munched on this Monster trail mix! Everyone who came to the party had a great time, and each partier took home a Monster Trail Mix Hobo Sack! It's simply a bandanna tied on a stick for easy carrying while hiking!

Monster Trail Mix

(printable recipe at end of post)

(makes 1 sack)

1/4 cup lightly salted Peanuts

1/4 cup Red, White and Blue M+M's

1/4 cup Golden Raisins

1/4 cup Chocolate Chips

1/4 cup Peanut Butter Chips 

1 small ziplock bag

1 bandanna

1 long stick

Mix together all of the ingredients.

Go looking for sticks.

Mia was helping me find sticks, but she lost interest when I wouldn't throw them for her to chase!

Zip up the trail mix in a bag, then fold bandanna over the trail mix and tie to stick. Go for a hike, and have fun!

 Thanks for stopping by today! I hope you enjoyed this 15 Minute Snack! Drop by anytime! 

Next weeks 15 Minute Friday  is all about chocolate! See you then!

Author: The Freshman Cookprint recipe

Monster Trail Mix Hobo Sack

INGREDIENTS:

• 1/4 cup lightly salted Peanuts
• 1/4 cup Red, White and Blue M+M's
• 1/4 cup Golden Raisins
• 1/4 cup Chocolate Chips
• 1/4 cup Peanut Butter Chips

INSTRUCTIONS:

1. Mix together all of the ingredients.
2. Go looking for sticks.
3. Zip up the trail mix in a bag, then fold bandanna over the trail mix and tie to stick. Go for a hike, and have fun!

http://www.thefreshmancook.com/2017/05/monster-trail-mix-hobo-sack-15-minute.html

Created using The Recipes Generator

 

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Triple Chocolate Strawberry Cake Truffles /#SundaySupper

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Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it's pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!

 Triple Chocolate Strawberry Cake Truffles  
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla


Chocolate Frosting 
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner's Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped  

Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream 
Decorative Sprinkles

Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together. 

Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.

Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.

Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.

 

Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time. 

 As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.

Chop  strawberries into smaller than bite size pieces. Set aside.

Use your hands or a fork or knife and chop up the cake in to small pieces. 

Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.

Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.

Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.

To make the frosting, chop 12-16 ounces of milk chocolate.  Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.

 Sprinkle with sprinkles and enjoy!

A big shout out to thank Amy, our host today, who blogs at  My World Simplified! Great job Amy!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

• Hot Fudge Ice Cream Cake by Pies and Plots
• Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
• Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
• White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
• White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes

Entrees

• Double Pork Stuffed Pork Roast by Food Lust People Love
• Italian Stuffed Caprese Chicken by My World Simplified
• Japanese Chicken Curry by What Smells So Good?
• Lightened-Up Shrimp Scampi by My Savory Spoon

Sides and Salads

• Mom’s Easy Clam Dip by Cricket’s Confections
• Salmon and Capers Panzanella Salad by And She Cooks
• Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement

Sweets

• Berry Chantilly Trifle by The Crumby Cupcake
• Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
• Lemon Cheesecake Stuffed Strawberries by Our Good Life
• Lemon Cooler by Cosmopolitan Cornbread
• Mom’s Southwest Georgia Pound Cake by Family Around The Table
• Strawberry Rhubarb Crisp by Caroline’s Cooking
• Strawberry-Rhubarb Compote by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. The Recipe Box -->

Author: The Freshman Cookprint recipe

Triple Chocolate Strawberry Cake Truffles

INGREDIENTS:

Cake

• 1 cup Butter, softened
• 3 cups Sugar
• 4 eggs-divided
• 1 cup Cocoa
• 4 cups Flour
• 3 teaspoons Baking Soda
• pinch of Salt
• 2 cups Buttermilk
• 2 teaspoon Vanilla
• 1 cup fresh strawberries, chopped

Chocolate Frosting

• 1 cup Butter, softened
• 1 teaspoon Vanilla Extract
• 4 cups Confectioner's Sugar
• 3/4 cup Cocoa
• 3-5 tablespoons Milk

Chocolate Ganache

• 12-16 ounces Milk Chocolate Bar
• 3-4 ounces Heavy Whipping Cream
• Decorative Sprinkles

INSTRUCTIONS:

1. Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
2. Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
3. Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
4. Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
5. Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
6. As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
7. Chop strawberries into smaller than bite size pieces. Set aside.
8. Use your hands or a fork or knife and chop up the cake in to small pieces.
9. Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
10. Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
11. Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
12. To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
13. Sprinkle with sprinkles!

http://www.thefreshmancook.com/2017/05/triple-chocolate-strawberry-cake.html

Created using The Recipes Generator