Sunday, January 29, 2012


Cake Batter Dip!

This is a quick and easy little dessert that is perfect for whipping up and setting out for parties if you're in a hurry--and it's only three ingredients!! It tastes just like cake batter but has fun little colorful swirls in it.

1 box funfetti cake mix
1/2 container of plain yogurt (big container, not an individual cup)
1/2 container of Cool Whip

1. Mix all the ingredients together in a bowl with fork and add more yogurt or Cool Whip to taste.
2. Refrigerate until ready to serve
3. Spread out on a serving dish and serve with animal crackers, teddy grahams, or graham crackers

As easy as that :)

Thursday, January 26, 2012


With winter and all of its glory upon us, I have become quite domestic in the last few weeks. I have been cooking, baking, and cleaning!! I'm sure Ryan is not complaining about any of it :)

Spaghetti baked inside garlic bread

1 loaf of Rhodes frozen bread dough
1 package spaghetti noodles
1 pound hamburger
1 can of spaghetti sauce (Ragu Roasted Garlic is our fav)
Garlic powder
1 block of mozzarella cheese
1 egg
Parmesan cheese

1. First I took the Rhodes loaf out of its original bag (it comes frozen), and placed it in a Ziploc baggie, sealed it, and set it in a bowl of hot water to thaw. Of course there are more conventional ways to thaw this, and this way is not even mentioned on the back of the package, but this seems to work for us.

2. As the dough was thawing, I started cooking the spaghetti as I normally would. Cooked the noodles, cooked the meat, drained, and added it all together in the sauce. (I also add garlic powder to this for a little extra flavor)

3. As the noodles were cooking, my dough became thawed and I rolled it out on the counter top. I sprayed the counter top with Pam and had no problems with it sticking. Slowly but surely, it turned into a 12x16in rectangle.

4. After it was in its rectangle form, I covered it with Saran Wrap and let it sit for 15 minutes while I finished the the spaghetti.

5. After uncovering the dough, I placed a very thick "line" of spaghetti through the entire center of the rectangle. I left a little room on each side to close it and also at the ends so it didn't all fall out. I then cut up an entire block of mozzarella cheese and placed it on top of the spaghetti.

6. Then I cut lines in the dough on either side, clear up to the spaghetti, leaving me 1 inch strips to braid on top. I criss crossed the lines and folded in the ends in, giving it a braided look. I then placed this very heavy concoction on a cookie sheet.

7. I dusted the bread with an egg white, coated it with Parmesan cheese, oregano, and lots of garlic powder, and stuck it in the oven at 350 for 30 minutes or until brown.

When it came out...

**This meal DID take quite a bit of prep time to create with the dough being frozen. However, it was totally worth it in the end. It was not only delicious, but it made a ton, leaving plenty of leftovers!