Happy Birthday JK and Jay!

It's Thursday night and that means I'm baking up some new concoction for Friday! I'd been wanting to try out Kat's mom's Pineapple Cookies recipe for a while now and I thought they'd be GREAT as a summer treat! I tweaked them by adding some coconut flakes on top (I got the idea from Cookie Madness) and they were light and SUPER moist! Thanks Kat! :)

Ingredients: (4-5 dozen cookies)

1 c brown sugar
1 c white sugar
1 c butter or margarine
2 eggs
1 can crushed pineapple (15 ¼ oz), drained reserving 2 Tbsp juice
1 ½ tsp vanilla
4 c flour
½ tsp salt
1 ½ tsp baking soda
½ tsp baking powder
Shredded sweetened coconut for topping cookies (optional)

Preparations:

1. Preheat oven to 400 degrees.
2. Cream sugars and butter. Beat in vanilla and eggs. Add flour mixture slowly. Stir in pineapple and juice.
3. Drop by teaspoonful onto ungreased cookie sheet. Sprinkle shredded coconut on top of each cookie.
4. Bake in 400 degree oven for 10 to 12 minutes.

With some left-over cookie batter, I baked 2 CUTE Pineapple Upside-Down Mini-Cakes for JK and Jay's birthdays! I just buttered the bottom of a small round Ramekin, placed a slice of pineapple on the, topped it with the, filling it almost to the top, and baked it for about 25 minutes. Then I flipped it upside-down into a container and stuck a Hershey's HUG in the middle. They were SO cute and yummy! :)

I Got It From My MAMA!

Ok so we all know that I'm a super nerd...I just wanted to prove to you just HOW much of a nerd I really am! Check out my Flash creation! :)

The Candy I Can't Live Without

I've probably been sucking on these Baskin Robbins Candies for the last 5 years and I still LOVE them! Walmart used to be the only that I could find them, but over the last couple of years, I've seen them at Walgreen's, Safeway and now even Target! At 10 calories a piece, these are AWESOME! My favorite flavor is still Mint Chocolate Chip, but they now come in 3 other flavors. I've tasted the Prailines 'n Cream and Vanilla but haven't been able to find the Cookies 'n Cream, which I'd LOVE to try! You really can't beat ice cream flavored candies that are sugar free as well! :)

Happy to be the HOSTESS with the MOSTESS!

It's Saturday night and we decided to host a little get-together for our friends to watch the UFC Fight on PPV. I found these Bacon Cheddar Pinwheels on the Pillsbury website and was totally excited make them! Of course, I also made some of my famous Spinach Dip with the addition of BACON and Sundried Tomatoes. But that's not all! There were also Parmesan Chicken Strips and Pita Chips with CHEESY Marinara Dipping Sauce! YUM-O!Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 Tbsp ranch salad dressing
4 slices bacon, crisply cooked, crumbled
1/2 c shredded Cheddar cheese (2 oz)
1/4 c chopped green onions

Preparations:
1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
4. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Getting Better at them Waffles!

Look at how PERFECT these waffles look! I think I'm finally getting the hang of using our new waffle maker! I found these Krusteaz Belgium Waffle Mix at Safeway today and they're REALLY easy to use. I'm also gonna try some other variations by adding nuts and dried fruits...wish me luck!

My New RED Mixer

My AWESOME boyfriend bought me a new RED mixer from Amazon! It's the perfect size and works great! I tested out today for my Patriotic Cupcakes and it's super easy to use and clean. Thanks HONEY! MUAH!

Oh Say Can You See...

Happy Independence Day! I decided to bake some Patriotic Cupcakes for our weekly Friday treat with the Red and Blue Sprinkles and Stars and Strips cupcake liners I found at Target. I cheated using the Pillsbury Confetti Cake Mix (Shh...) but I added my own sprinkles on top! :)

Ingredients:

1 box Pillsbury Confetti cake mix
Water, vegetable oil and eggs called for on cake mix box
Red and Blue sprinkles

Preparations:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes--except fill muffin cups 2/3 full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 tsp sprinkles.
2. Bake and cool as directed on box for cupcakes.