Archive for the 'Sweet Sensations' Category

Recipe: Cake pops –

|September 7, 2013|read comments (0)
Author: Mama's Kitchen

Those darling little balls of cake are sooooooo good!

And there is so much you can do with them!

I've made so many different varieties – and I have so much fun making them.

I've made brownie balls as well – and they are all favorites.

Princess brought one of her friends from school over one day and I had just made some chocolate ones – well – trust me – they were really enjoyed!

I used my homemade chocolate cake mix recipe (NEVER use a cake mix or brownie mix – unless it's homemade!) and lightly drizzled with a light glaze.  Just right.

I also want to share this with you –

STUPID ME – I had a gift certificate to Amazon and I purchased a couple cookbooks with it.

One of the books was for making cake pops.  You want it – you can have it!  Cuz it's heading for the garbage where it belongs!

To begin with – I do not believe in playing with your food – smushing cake and frosting and rolling into balls to place on a stick!  Who wants to eat something someone played with?

I bought myself a couple cake pop tins of various shapes and sizes (for oven use) and I even bought myself the little electric cake pop maker!  Now to me – that is the only way to make these.

I've made them for the kids to take to school – and one of the mothers also brought some in – but hers were the played with ones and mine were made from molds.  May I add that mine were a hit and devoured quickly! 

I've got to take some pictures the next time to show you what I have done with cake balls/pops.  Not like I can take a decent picture!  but at least my foods are good and homemade!


|November 8, 2011|read comments (0)
Author: Mama's Kitchen

One of gramma's favorites –

Well – not only was it one of her favorites but everyone in the family looked forward to these!


These are to die for!!

In saucepan, boil 1 c. wine, 1 c. oil and ½ c. water; remove from heat; let cool.  Add 1 T. cinnamon, 1 T. ground cloves, 1 T. vanilla, grated rind of one orange; mix well.

Add enough flour to make a stiff dough; knead well; cover with bowl and let rest for 30 minutes.

Roll and cut into strips.
Place strips in hot lard (oil); fry; drain.

Heat honey with ground cloves; place fried strips in honey mixture; remove and sprinkle with hundred thousands.

Recipe: Pork, Yams, Potato Dressing –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen


From 11/2010 –

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.

I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.

I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.

My frozen turkey is in the refrigerator – thawing.

I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.

If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.

Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.

Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that. While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.

Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.

Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.

Recipe: Tired of Halloween yet???

|August 13, 2011|read comments (0)
Author: Mama's Kitchen


1 ready-made chocolate cookie pie crust
1 quart orange sherbet
3/4 cup chocolate sauce
10 gummy worms

Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form "spider web" design. Freeze for at least one hour. Decorate with "worms".

These are a favorite with everyone!

3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract**
3 eggs
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder**
1/4 teaspoon salt
Yellow and red food color
2 cups Vanilla Frosting (see recipe posted – continuing-with-halloween – Chocolate Cake recipe)

Garnishes: Mini chocolate kisses baking
pieces, licorice Twizzlers and bits

Preheat oven to 350* F. Grease a 12-inch round pizza pan. If using a disposable pan, place on baking sheet to bake.

Beat melted butter, sugar and vanilla extract with spoon in large bowl; beat in eggs; stir in dry ingredients; beat with spoon until well blended; spread into pan.

Bake in preheated oven for 20 to 22 minutes or until top springs back when touched lightly in center.

Cool completely. Add yellow and red food color to frosting for desired shade of orange. Frost brownie; garnish to resemble jack-o-lantern. Makes 12 to 16 servings.


4 egg whites
1 teaspoon grated orange peel**
1 3/4 cup granulated sugar
1/2 teaspoon baking powder**
1 3/4 cup all-purpose flour
1 1/2 cup salted almonds, slivered or chopped

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly blended. Cover and chill until firm enough to handle, at least an hour or up to a day.

Lightly flour your hands and pinch off a three-tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch (20 cm) long rope. Cut rope in half; roll each half out again to 8 inches (20 cm). Fold an inch of each end back onto rope and pinch ends to make bone shapes. Repeat to shape all the dough.

Place bones an inch apart on a buttered and flour-dusted baking sheets.

Bake at 325* F. about 20 minutes until cookies are lightly browned on bottoms.


1 cup (2 sticks) butter, softened
1 1/4 cup granulated sugar
1 large egg
3 (1 oz.) squares semisweet chocolate, melted and slightly cooled
2 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder**
1/4 teaspoon salt
Black licorice whips, black jellybeans, black decorating gel, assorted Halloween candies

Cream butter and sugar in mixing bowl until fluffy. Beat in egg and then melted chocolate. Beat in flour, cocoa, baking powder and salt until combined.

Divide dough in half and shape each half into a roll about 8 inches long. Wrap in wax paper or plastic wrap. Refrigerate at least 2 hours or overnight.

Preheat oven to 350* F. Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie sheet. Bake until cookies are set when lightly touched, 10 to 12 minutes. Cool completely.

Cream Cheese Frosting

2 packages (3 ounces each) cream cheese, softened
2 cups confectioners' sugar

Combine cream cheese and confectioners' sugar. Spread about 1 teaspoon of frosting on half of the cookies. Top with remaining cookies and spread additional frosting on top.

Decorate the cookies with "spiders," using jellybeans for bodies and licorice for legs.

To make cobweb cookies, squeeze a small amount of black gel on the middle of the cookie. Use the end of a toothpick to draw gel from the middle of the cookies to edges. Then put gel across to connect the gel lines in a cobweb pattern.

Cookies can also be decorated with a variety of ready-made Halloween candy decorations. Once frosted, keep cookies refrigerated.

Yields 32 servings.


1/4 c. margarine or butter
1 (10 oz.) pkg. regular marshmallows (about 40) OR 4 c. miniature marshmallows
5 c. Kellogg's Marshmallow Krispies cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add Marshmallow Krispies cereal. Stir until well coated.

To make 5 Jack-O-Lanterns, divide cereal mixture into five equal parts. Form pumpkin-shaped balls and stems. Decorate with frosting and Halloween candies. Makes 5 Jack-O-Lanterns. (For best results use fresh marshmallows.)


1 cup crunchy peanut butter
1/3 cup water
2 large eggs
1 boxed chocolate cake mix (use my homemade chocolate cake Just like Duncan Hines Chocolate mix recipe – Kitty Litter Cake recipe – Halloween is coming)

M & M candies
Red hot candies

Beat together peanut butter, eggs and water. Gradually add the dry cake mix. Mix well. Form dough into 1 inch balls. Place on ungreased cookie sheet. Flatten balls with the bottom of a glass dipped in sugar. Pinch out the dough to form two ears at the top of cookie. Add the M & M's for eyes and the red hots for a nose. Press a fork into the dough to form whiskers. Bake at 375 degrees for 8 to 10 minutes. Makes 4 1/2 dozen.


2 tubes refrigerator roll of pizza dough
1 cup grated mozzarella or provolone cheese
1/4 cup Parmesan cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix

Preheat oven to 300* F. Open package of pizza dough. Grate cheese, and dice vegetables. Spray cookie sheet with nonstick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends. Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce or pasta sauce for dip.

Serves 4 to 8


1 (.13 oz.) envelope unsweetened grape soft drink mix
1 (.13-oz.) envelope unsweetened orange soft drink mix
2 cups sugar
3 quarts cold water
1 liter ginger ale
1 frozen hand

To make the frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.

Stir together grape and orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.


Recipe: hot? then join me in a dish of ice cream….

|July 4, 2011|read comments (0)
Author: Mama's Kitchen

Yes – it's hot.  And it's humid.  And I don't take to this heat very well.  Add a hot flash or two and it's quite unbearable.

So what do you do?  Drink gallons of iced tea, cold refreshing water – and ENJOY SOME ICE CREAM!

Why not? 

It's quite healthy for you too.

Just scoop some all natural cherry vanilla ice cream into a bowl. 

The ice cream is "all natural" so it's good for you.

The cherries have antioxidants, are good for arthritis, etc.

Slice a banana to go around it – bananas are a good source of potassium and are very good for you.

Drizzle with a bit of chocolate syrup – which is also healthy.  (If I said chocolate is healthy – then it's healthy – so don't argue with me!)

Top with some lightly salted nuts – which nuts are good for you too.

And grab a spoon, relax, enjoy and cool off!

Follow with a tall glass of ice water…………

Recipe: Low carb popsicles

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

While I'm at it – I may as well share another summer sensation that you can enjoy – guilt free!


All you need is one large (8 serving size) box of sugar-free jello and 1 quart of diet soda.


Pour 2 cups of diet soda in a saucepan and bring to a boil; remove from heat and stir in jello dry mix.  Pour in 2 cups cold diet soda.

Pour into molds and freeze – ENJOY!


Orange jello and orange pop, lemon or lime jello with lemon/lime pop, cherry jello with cherry pop, strawberry, grace, etc., etc., etc., and kids of all ages are happy!

Recipe: Low-carb Blackberry Ice Cream Recipe

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

It's summer and it's hot.  Cold and refreshing treats feel so good and taste so good on a hot summer day.  If you are counting carbs – this recipe makes 8 servings with only 6 grams of carbs per serving. 

Many of my friends are on low-carb diets, and this is a real treat for them.  Been making this for years!


In saucepan, combine:

1 1/2 qts. half-and-half

1 qt heavy whipping cream

1 1/2 cups Splenda

6 egg yolks

1/3 teaspoon salt

and bring to a gentle boil.  Remove from heat; chill; add 2 tablespoons vanilla extract and approximately 30 ounces blackberries.  Let your ice cream maker do the work for you.


Best part – you can use raspberries, blueberries, a mix of berries – whatever you want for this.


Refreshing and delicious – and you can have seconds without feeling guilty.


Recipe: Low Carb Fudgesicles

|June 5, 2011|read comments (2)
Author: Mama's Kitchen

At this time fo the year I think more people "snack" than actually eat.  By this I mean  – less real cooking, more fast foods or fast made foods and in the heat – sometimes it's a bit more junk-type foods and desserts.


We all enjoy frozen confections – and sometimes we over-indulge in calories or carbs.  So I like to make fudgesicles (luv chocolate!).


Just combine 1 small box of chocolate flavored instant pudding (sugar-free) with 1 1/4 cups water and 3/4 cup heavy cream.  That's it!


If you don't have popsicle molds, you can use 3 oz. bathroom Dixie cups.  Insert a popsicle stick and freeze.


Also try other flavors of pudding – and you can use regular pudding mix (with sugar) is you want.


Either way – these are good and refreshing!

Recipe: Great Gram’s Cake Fritters

|June 4, 2011|read comments (2)
Author: Mama's Kitchen

Great gram always had a house full of home-baked goodies! She baked all day. It's no wonder she won all kinds of contests and was admired by everyone. She was a great pastry chef!

This is just a "quickie" she would whip up while she was preparing fried dough for everyone to enjoy  (and don't forget – during those times you wasted nothing!):

Great Gram's Cake Fritters

She would slice (what Gramps would say was "stale" because it was made the day before) homemade cake into 1/4 – 1/2-inch slices and cut into ovals or rounds using a biscuit cutter.

In a low sided baking dish she would combine 1 egg with 1 cup milk, grated rind from one lemon, pinch salt and 1 teaspoon sugar. Then she would lay the cake ovals or rounds in this mixture until softened (not crumbly) – depending on the density of the cake, etc. and turn to coat the other side.

She would heat fat (lard in those days – but you can use shortening or vegetable oil – although we still use lard or it wouldn't be right to us) in a heavy skillet – about 1/2-inch deep. Carefully she would lift the cake pieces and place in the hot fat; browning on one side and then the other – adding additional lard if needed (depending on how many she was making – many times the recipe was more than doubled!)

Sprinkled with a mixture of cinnamon and sugar when removed from the skillet. Served plain or with hard sauce.  When I make them I sometime just sprinkle with confectioners' sugar or sugar, and I also serve them with a nice lemon or fruit sauce or even a nice chocolate sauce.

Recipe: See’s Fudge – Original Recipe

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

I enjoy trying various recipes and then using friends and family as "guinea pigs" – LOL.  I make a very good fudge that everyone likes – but I wanted to make this one to see how they liked it.

Of course they did –

Here's the recipe:

4 1/2 cups sugar
3 pkgs. (12 oz. each) chocolate chips*
1/2 lb. butter, melted
1 tsp. vanilla
1 can evaporated milk
1 jar (7 oz) marshmallow creme
2 cups chopped nuts

Combine sugar and evaporated milk in heavy-bottomed saucepan. Bring to boil; boil 7 to 8 minutes, stirring often. (rolling boil).  In large bowl, combine chocolate chips,  marshmallow creme, butter. Cream well.  Add add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add nuts and vanilla, blend well, pour into buttered pans and chill in refrigerator.

Cut into squares before firm. This recipe makes about 5 lbs of fudge.


*I've used milk chocolate chips, dark chocolate chips, semi-sweet chips and white chips.


I've also added candied fruit to the white chocolate for a festive look for the holidays.


A nice recipe to play with!