Monday, May 30, 2011

Reunion at the Lake!!!

I hope that everyone has had a wonderful Memorial Day Weekend!!! I had such a blast at the lake with some of my best friends from college! We went to celebrate 3 fabulous ladies turing 23 this summer! Here is a picture of them with their awesome birthday cake...

We had a great time lounging around, eating good food, swimming in the lake, playing games, and just hanging out with each other. Alicia has a great lake house that fit all of us, and I wish that we could go back every weekend! It is always so much fun getting together will college friends, somtimes I forget that we have all graduated and we are all "adults" now. It is the first time that we have all been together as alumni from Alabama! It was fun, and I know that we will continue to do have reunions for many, many years! I wanted to post some recipes for the food that I took to the lake this weekend! I think that all of it turned out really well so maybe you can add some of them to your summer recipe collection!

First is the recipe for Peanut Butter icing to ice your favorite chocolate cake or cupcakes with! These were really good and the icing is super easy to make!

Peanut Butter Frosting
  • 1/2 cup butter
  • 1 cup creamy peanut butter
  • 4 cups confectioners' sugar
  • 1/3 cup cream or milk

1. In a large bowl, beat butter and peanut butter until light and fluffy. Hint:Let the butter sit out a few minutes before doing this; it is hard to mix cold butter. Slowly beat in 1/2 of the confectioners' sugar.

2.Next, add the milk or cream, then beat in the rest of the confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

This recipe is enough to frost one 9x13 cake; To frost 24 cupcakes like I did I added more peanut butter and sugar until I reached the amount that I thought I would need.


I baked dark chocolate cupcakes and frosted them with the peanut butter frosting then topped each with milk chocolate chips. They were very yummy!

Salsa Ranch Dip

  • 1 packet of dry Ranch mix
  • 16 oz sour cream
  • 1 can of rotel (you pick mild, medium, or hot
  • Chips for serving

 Mix ranch mix, sour ream, and rotel in a bowl; chill for 2 hours. Serve with tortilla or Potato chips.

Muddy Buddies aka White Trash

  • 1 box of wheat chex cereal
  • 1 cup semi-sweet chocolate chips 
  • 1/2 cup peanut butter
  • 1/4 cup butter 
  • 1 tsp vanilla
  • 1 1/2 cups confectioners' sugar

1. Place cereal in a LARGE bowl; or 2 separate medium bowls which is what I did.

2. In a microwavable bowl, microwave chocolate chips, peanut butter and butter on high for 1 minute; stir. Microwave about 30 seconds longer until the mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour the cereal into 2 different 1 gallon resealable food- storage plastic bags.

3. Add powdered sugar (don't be afraid to add more than is called for, I am pretty sure I more than doubled). Seal bag; shake until well coated. Spread on waxed paper to cool. Store in an airtight container in the refrigerator until gone which won't be long!

Slow Cooker Buffalo Chicken Sandwiches

Serves roughly 12-15 people

  •  8 boneless hchicken breast halves 
  • 1 (17.5 oz) bottle buffalo wing sauce
  • 1 dry ranch dressing mix packet
  • 4 tbsp butter
  •  Buns for everyone!

1. Place chicken breasts into your slow cooker, and pour the entire bottle of hot sauce to coat the chicken. Add the dry ranch mix to the liquid. Cover and cook on low for 6-7 hours.

2. During the last hour of cooking, add the butter and begin shredding the chicken breasts with 2 forks. I like the shredded chicken to cook in the crockpot for the last hour to really add flavor to the chicken. Pile the meat on a bun, add extra hot sauce and definitely some ranch dressing!

Monkey Bread

  •  2 cans refrigerated biscuit dough
  • 2 cups brown sugar
  •  2 tsp . cinnamon
  •  1 stick butter; melted

1. Mix brown sugar and cinnamon together in a small bowl. Cut the biscuits into 6 pieces each and roll each piece in the sugar and cinnamon mixutre. Toss the coated pieces into a greased bunt pan with the remaining sugar mixture.

2. Pour the melted butter over the top of the dough pieces and bake at 400 degrees for 5 minutes. Turn the oven temp down to 350 and bake for 22-25 minutes or until the dough is pretty well cooked through. Be careful not to overcook or the pieces will become hard.


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