My Shrimp & Wild Rice Casserole...you can also substitute chicken for the shrimp...Delicious!! :)

SHRIMP & WILD RICE CASSEROLE

2 lbs large shrimp, peeled, rinsed and patted dry
2 packages Uncle Ben's Wild Rice (don’t use the seasoning)
4 tbsp butter
1 bell pepper (chopped)

3 cloves garlic, chopped
1 onion (chopped)

2 cans cream of Mushroom soup
4 cups grated sharp cheddar
Salt, pepper, onion and garlic powder and Creole seasoning

Cook rice according to the directions on the box, but don’t use the seasonings packet.  Heat butter & sauté pepper and onion until soft.  Add the garlic and the shrimp and sauté’ until barely pink.  Add salt, pepper, onion and garlic powder and Creole seasoning to taste.  In a big bowl, combine rice, soup, cheese, and shrimp mixture and stir well.   Place in a greased 13x9x2 pan and bake at 350 for 30 minutes.

Here's my Coconut Shrimp recipe with my special marmalade sauce :) If you 've never made this, I'd encourage you to try it!

Melissa’s Coconut Shrimp with Orange-Marmalade Sauce

For the shrimp:

2 eggs

1 ½ cups whole milk

2 cups self-rising flour

1 tablespoon each of salt, pepper and garlic powder

3 cups Panko bread crumbs

1 cup shredded sweet coconut

3 cups vegetable oil for frying

1 ½ pounds medium shrimp, peeled and butterfly (this is where you leave the tail on and cut down center of back of shrimp and stop when you reach the tail.

In 3 separate, deep bowls, combine eggs and milk in one bowl, flour and seasonings in a second bowl, and then combine the Panko and coconut in a third bowl.  Mix the coconut into the Panko with your hands.  Lightly season the peeled shrimp with salt, pepper, garlic powder and onion powder.  When ready to fry, make sure your oil is heated to about 350.  I like to fry mine in a deep, cast-iron pot.  Dip each shrimp into the flour first, then the egg and milk wash and then the Panko/coconut mixture.  I squeeze the Panko/coconut mixture around the shrimp with my hands to make sure that it sticks well to the shrimp.  Have about a dozen shrimp dipped and ready to fry so that you can put them in there quickly.  Fry shrimp for about 3 to 4 minutes or until golden brown.  I like to get them out with a big round slotted spoon and place them on a rack with paper towels under the rack.  This way they stay nice and crunchy and the excess oil drains off.  Dip them in the orange-marmalade sauce.  Enjoy J

For the Orange-Marmalade Sauce

1 cup orange marmalade

2 tablespoons prepared horseradish (add more if you’d like)

1 tablespoon course-grain mustard, such as Grey Poupon

1 tablespoon course-ground pepper

Mix all together and serve with shrimp.  It’s really delicious if it sits in the fridge overnight.


 



Grilled Pork Chops with Spaghetti Squash, Zucchini and White Beans...me, oh, my! Not only is this delicious but it's healthy! If you've never cooked spaghetti squash, I encourage you to try it :)

Grilled Pork Chops with Spaghetti Squash,  Zucchini and White Beans

 

For the pork chops:

4 boneless center-cut pork chops

1 tablespoon Olive oil

Worcestershire sauce

Cavender’s Greek seasoning

1 teaspoon each of salt and pepper

Sprinkle both sides of the pork chops with all of the seasonings and drizzle olive oil on each side.  Grill on high heat for about 4 to 5 minutes on each side or until done.  Place on a platter, cover with foil and let them rest for 5 to 10 minutes.

 

For the Sauce:

1 large spaghetti squash, pierced and cooked on a cookie sheet at 375 for 1 hour/then let cool

1 tablespoon olive oil

2 medium zucchini, washed and diced

½ cup onion, chopped

4 cloves garlic, chopped

1/3 cup chicken broth

1 tablespoon tomato paste

Salt and pepper to taste

1 can great northern beans, rinsed and drained

1 can diced tomatoes with basil, garlic and oregano

Crumbled feta cheese

Heat the olive oil in a skillet and sauté the zucchini and onion in olive oil for about 5 minutes then add the garlic and sauté for 1 more minute.  Reduce the heat and add the next 5 ingredients.  Cover and simmer on low for 20 minutes.  Cut the cooled squash lengthwise and remove the seeds.  Take a fork and scrape out all the insides…it looks just like spaghetti!  In a large bowl toss the zucchini mixture with the cooked spaghetti squash then top with feta cheese and serve with grilled pork chops.

 

 



The first time I ever made this, my hubby loved it! He thought I'd bought an expensive piece of smoked tuna....but I fooled him :)

MELISSA’S SMOKEY TUNA DIP

8-ounce block cream cheese, softened

½ cup sour cream

½ cup chopped green onions

1 (6.4-ounce) package albacore Tuna packed in water and drained

2 to 3 teaspoons liquid smoke (You can find this by the marinades and BBQ sauce)

1 teaspoon Worcestershire sauce

1 tablespoon Tony’s Creole seasoning

1 teaspoon garlic powder

2 teaspoons pepper

1 teaspoon salt

1 to 2 teaspoons hot sauce

½ teaspoon smoked paprika

1 teaspoon lemon zest

Mix cream cheese and sour cream together and stir well.  Add the remaining ingredients and refrigerate overnight or at least 4 to 6 hours.  It thickens as it sits.  This is great with your favorite crackers.

 



This recipe for flank steak is delicious! The key to a flank steak is to marinate it for a very long time and be very careful not to overcook it. Hope you enjoy this one :)

TERIYAKI FLANK STEAK

1 flank steak

Garlic powder, onion powder and black pepper

1 cup soy sauce

1 cup dark brown sugar

1 cup water

2 tablespoons minced garlic

Fresh ginger, 15 thin slices OR 2 teaspoons ground ginger

2 tablespoons sesame oil

Season flank steak on both sides with garlic powder, onion powder and pepper.  Place ingredients for marinade in large Ziplock bag and mix well.  Place seasoned flank steak in the bag of marinade and refrigerate for at least 8 hours or overnight.  Grill exactly 5 minutes on each side on high.  Remove from grill and transfer to a platter.  Wrap with foil and let it rest 10 minutes before cutting it.  I love to cut it with an electric knife for perfect cuts!  If you don’t have a grill, you may also broil it for 5 minutes on each side in the oven.

Okay, if you haven't figured it out by now...I LOVE pasta salads :) Here's another great one...hope you enjoy!! :)

SEASHELL RANCH PASTA SALAD

1 envelope Buttermilk Ranch Salad dressing mix

1 cup mayo

1 cup buttermilk

1 teaspoon each of salt, pepper, & Tony Chachere’s seasoning (Please taste & add more to your liking)

1 cup frozen green peas, thawed

1 small jar of chopped pimento, drained

1 (16-ounce) box sea shell macaroni, cooked and drained

Mix ranch dressing packet, mayo, buttermilk and seasonings well.  Add the next 3 ingredients and mix well.  Refrigerate overnight and stir well before serving.  I always add more seasoning J  Just taste it as you go!

               

If you're looking for a super budget friendly/kid-friendly dish, here you go! I think you will like my Beef & Macaroni Casserole :) Hope everyone has a fantastic weekend! War Eagle!!

BEEF AND MACARONI CASSEROLE

1 ½ pounds ground sirloin

½ cup chopped onion

1 tablespoon minced garlic

1 tablespoon flour

1 tablespoon white sugar

4 tablespoons brown sugar

1 teaspoon vinegar

1 teaspoon Worcestershire sauce

½ cup dry red wine

1 to 2 teaspoons each of salt, pepper, garlic powder and onion powder

2 teaspoon Italian seasoning

1 tablespoon beef granules

1 (28-ounce) can crushed tomatoes

1 (16-ounce) package elbow macaroni, cooked and drained

8 ounces shredded cheese

Brown the sirloin and onion together.   Drain and return to the pan and stir in garlic and flour until mixed well.  Add the remaining ingredients except for the cheese and cooked macaroni.  Cover and simmer sauce on low for 30 minutes.  Remove the sauce from  heat and add drained macaroni to the sauce and mix well.   Pour into a 13x9x2 baking dish.  Cover macaroni with the shredded cheese and bake at 350 for 10 minutes or just until the cheese is melted.

Allright, my friends, if you want a really extra-special little Italian appetizer, this is it! :) Every bite is just Heavenly!

ITALIAN RICE BALLS       

3 cups water

1 ½ cups Arborio or white rice

3 cloves garlic, minced

3 whole bay leaves

½ teaspoon salt

4 ounces prosciutto, chopped

8 ounces shredded mozzarella cheese

¼ cup fresh basil, chopped

4 teaspoons olive oil

2 eggs

½ cup grated fresh parmesan

BATTER:

2 eggs

½ cup milk

2 cups Italian bread crumbs

Vegetable oil for frying

Cook rice according directions, but add the garlic, bay leaves and salt in the pot with the rice.  When the rice is cooked, discard bay leaves and set aside to cool.   Place remaining 5 ingredients in a large bowl and add rice to this mixture.  Mix well then form into balls with your hands.  You may need to add more bread crumbs and olive oil to make it easier to form the balls.  Place in the fridge for 1 hour or overnight.  When you’re ready to fry them, place egg and milk in a shallow pan then place breadcrumbs in another shallow pan.   Dip each ball into the egg wash, then the breadcrumbs, coating each ball well with bread crumbs.  Heat about 2” of oil in a deep frying pan or deep-fryer.  When the oil is at 350 degrees, drop the balls into the hot oil and cook for 1 to 2 minutes or until they are golden brown.  Place on paper towels or metal rack to drain.  Makes about 15 rice balls.  Serve with your favorite marinara sauce.

Even if you think you don't like tuna, I encourage you to try this :) It's delicious and the homemade croutons on top make the whole dish even extra special!

THE BEST TUNA-NOODLE CASSEROLE

1 (16-ounce) package egg noodles, cooked and drained

2 cans cream of mushroom soup

1 cup frozen, thawed green peas

1 ½ soup cans full whole milk

Salt, pepper, garlic powder and onion powder to taste

1 ½ c ups sharp cheddar, shredded

2 large cans albacore white tuna, drained (I prefer the packs that are pre-drained)

½ loaf French bread cut into small cubes

2 tablespoons butter

2 tablespoons olive oil

½ teaspoon black pepper

1 teaspoon garlic powder

Combine first 7 ingredients, reserving ½ cup of the cheese.  Stir well and pour into a greased 13x9x2 casserole.  In a large skillet heat the butter and olive oil and add the bread cubes.  Add pepper and garlic and sauté for 5 to 7 minutes or until bread becomes crunchy.  Top the noodle mixture with these homemade croutons and sprinkle with the remaining ½ cup cheese.  Bake uncovered at 350 for 25 minutes.



Here is my recipe for Chicken and Dumplin' Soup. It's easy and so satisfying!

MELISSA’S CHICKEN & DUMPLIN’ SOUP

2 packs chicken tenders, cut into bite-size pieces

1 family-size cream of chicken soup (26 ounces)

2 teaspoons each of salt, pepper, garlic powder and onion powder

3 tablespoons chicken bouillon granules

1 cup frozen green peas

1 cup potatoes, cubed (optional)

DUMPLINGS:

2 ¼ cups Bisquick

2/3 cup whole milk

2 teaspoons sage

1 teaspoon garlic salt

1 teaspoon pepper

Place the chicken tenders in a large pot and put enough water in the pot just to cover the tenders.  You can also season the chicken with salt and pepper before adding the water.  Bring to a boil and as soon as it comes to a boil, turn down the burner as low as it will go, cover and simmer for 30 minutes.  Next add the cream of chicken soup, seasonings, peas and potatoes and simmer for about 15-30 minutes.  Add all the ingredients together for the dumplings and drop by small teaspoon fulls into the soup.  Take a fork and gently separate the dumplings as they are cooking so that they don’t form one big dumpling J  Simmer uncovered for 10 minutes then place the lid back on the pot and cook another 10 or so minutes on very low.



I took my husband and our son out for a picnic Sunday afternoon, and this is what I served for them and they loved it :) The macaroni salad is a recipe from some dear friends of mine, Tommy and Lisa...hope you enjoy!

MELISSA’S FRIED CHICKEN FINGERS

2 lbs. chicken tenders

1 egg

1 cup whole milk

1 to 2 cups breadcrumbs

1 to 2 cups all-purpose flour

1 tablespoon each of salt, pepper, garlic powder and onion powder

3 tablespoons powder sugar

Vegetable oil for frying

Line up 3 dishes and place them in this order: flour in one, eggs and milk in the next one, then bread crumbs last.  Season the chicken tenders on both sides with salt, pepper, onion powder and garlic powder.  Add powdered sugar to the flour then season the flour, egg and milk wash and the bread crumbs with salt, pepper, onion powder and garlic powder.  Dip the tenders in the flour, then egg wash then lastly the breadcrumbs and place in hot oil and fry for 3 to 4 minutes on each side or until golden brown.  Serve with Comeback Sauce.

COMEBACK SAUC E!

½ cup mayo

1 cup ketchup

1 teaspoon ground pepper

1 teaspoon Worcestershire

1 tablespoon Franks Red Hot Sauce

Mix all together well in a small bowl and refrigerate.  It’s best the next day.  Great with fried chicken fingers and French fries.

 

 

ITALIAN PASTA SALAD

8-ounces elbow macaroni, cooked and drained

3 tablespoons mayo

½ cup Zesty Italian dressing

2 tablespoons white sugar

1 teaspoon vinegar

½ cup sliced green olives with pimento (I buy the jar of pre=sliced olives)

½ cup diced cucumber

1 teaspoon garlic powder

½ teaspoon dry basil

Salt and pepper to taste

Run cold water over cooked macaroni and drain well then set aside.  In a large bowl, combine mayo, dressing, sugar and vinegar together well.  Add the next 5 ingredients then toss in the macaroni and stir well.  Refrigerate overnight or at least 4-6 hours.

 

 

 



Soup season is almost upon us....

BROCCOLI & CHEDDAR SOUP with Tea Biscuits

½ stick butter

1 cup onion, chopped

4 cloves fresh garlic, minced

½ cup all-purpose flour

32-ounces chicken broth

2 cups whole milk

2 teaspoons each of salt and pepper

 2 tablespoons Tony Chachere’s Creole Seasoning (add more if you like)

1 tablespoon chicken granules

 (16-ounce) package frozen, chopped broccoli

8-ounces sharp cheddar, shredded

Place butter in a large soup pot and melt over medium heat.  Add the onions and sauté for 6-8 minutes then add the garlic and sauté for 2 minutes more.  Add about a ½ cup of the broth then slowly whisk in the flour until mixed well.  Add the rest of the broth and milk slowly, whisking as you pour it in the pot.  Now add the rest of the ingredients except the cheese.  Cover and simmer on very low for about 30  minutes.  You may add more seasonings to your liking.  Just before serving add the 8 ounces of cheese and stir until melted.  I like to ladle the soup in the bowl, top with extra cheese and place a tea biscuit on top.  I use Mary B’s Tea Biscuits from the frozen section.

 

 

 

If you love seafood and you love stuffed mushrooms....you will love this :)

Melissa Friday’s Crab-Stuffed Mushrooms

This is a wonderful stuffing for fish, mushrooms and lobster tails!

2 cups stale French bread, torn or cut into small pieces

½ to ¾ cups whole milk

1 egg

Mix these 3 together in a large bowl and set aside.  Put just enough milk for the bread to soak up and be sure not to over-saturate with milk. 

½ stick real butter

1 tablespoon olive oil

2 stalks celery finely chopped

1/2 bunch green onions, chopped

1 onion, chopped

3 cloves fresh garlic, chopped

1 t. each of salt, pepper, garlic powder, onion powder and Cajun seasoning (add more if needed)

½ cup grated parmesan

1 cup fresh lump crabmeat (You could substitute 1 cup chopped, cooked shrimp)

Melt the oil and butter in a black skillet and add all veggies, sauté until very soft.  Add seasonings and parmesan cheese.  Remove from heat and stir in crabmeat and add this mixture to the bread mixture and stir well.

15 medium-size portabella mushrooms, stems cut out and clean out a big area of the mushroom.  Stuff each one generously and bake at 350 for 25 to 30 minutes or until browned on top.

This makes a wonderful stuffing for mushrooms, fish and lobster tails.

 



Here is a great, easy gameday recipe!

SIMPLE ARTICHOKE DIP

1 (14-ounce) can artichoke hearts, drained and chopped

1 cup mayo

1 cup parmesan cheese, shredded

1 teaspoon each of salt, pepper and garlic powder

Mix together well and place in a small oven-proof dish.  Bake at 375 for 25 minutes.  Let cool for 10 minutes before serving.  Serve with your favorite crackers or pita chips.

I wanted to share my special stuffed bell pepper recipe with you :) It looks like a lot of ingredients, but I promise it's easy and goes quick as you're throwing it all together! Hope you enjoy :)

STUFFED BELL PEPPERS

3 large bell peppers

1 ½ lbs. ground sirloin

½ cup onion, chopped

1 small can tomato paste

1 tablespoon each of Worcestershire sauce and ketchup

1 teaspoon each of salt, pepper, garlic powder and onion powder

2 tablespoons brown sugar

1 pouch Success Rice, cooked

2 tablespoons water

½ cup breadcrumbs

1 cup sharp cheddar cheese, shredded

Slice bell peppers in half long ways and rinse and remove seeds.  Make sure you pat them dry then drizzle just a little olive oil on one side of each pepper.  Place on a baking sheet and bake at 400 for 10 minutes.  Remove from oven and set aside.   While the peppers are roasting in the oven, brown beef and onion together and then drain.  Place beef and onion back into the pan then add all remaining ingredients.  Stir well and let it simmer on low for 15-20 minutes.  Stuff each pepper generously with beef mixture then add sauce mixture and bread crumb topping and bake at 350 for 30 minutes.  Makes 6 stuffed halves.

SAUCE & BREADCRUMB TOPPING:

1 small can tomato sauce

Yellow mustard

Brown sugar

Spoon a heaping tablespoon of tomato sauce over each pepper.   Next squirt just a few little dots of yellow mustard over the sauce.  Lastly, sprinkle just about ½ teaspoon brown sugar over mustard and sauce.  Top with breadcrumb/butter mixture and bake as directed above.

BREADCRUMB MIXTURE:

2 tablespoons butter

½ cup breadcrumbs

In a small sauce pan, melt butter then add breadcrumbs and stir with a fork until mixed well.

 



This is a wonderful cheeseball that's always a hit!

Pineapple-Cream Cheese Ball

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) can crushed pineapple, drained

¼ cup each:  finely chopped bell pepper , onion and green onion

2 cups chopped pecans, divided

1 tablespoon seasoned salt

Stir cream cheese with a fork until creamy then add remaining  ingredients, except 1 cup pecans.   Mix well and form into a ball.  Cover with wrap and refrigerate at least 8 hours or overnight and roll in remain pecans.  Delicious served with Ritz crackers.

 

This is a wonderful little appetizer to serve to your guests or just to have as a snack :) Enjoy!

CHERRY AMBROSIA-CREAM CHEESE SPREAD

2 (8-ounce) packages cream cheese, softened

¼ cup powdered sugar

1 (6-ounce) package dried cherries

1 (15 1/2-ounce) can crushed pineapple, drained well

1 (11-ounce) can mandarin oranges, drained

3 ounces shredded, sweetened coconut

1 cup pecans, chopped

Stir cream cheese and powdered sugar together then add cherries and the next 4 ingredients.  Refrigerate at least 4 hours or overnight.  Serve with Ritz crackers, celery, or ginger snaps.  Delicious!

 



I LOVE chicken thighs...even better than wings..so this weekend, I decided to make "Buffalo Chicken Thighs" and this is what I came up with :) I think you'll like this!

BUFFALO CHICKEN THIGHS

8-10 boneless, skinless chicken thighs

Salt, pepper, garlic powder, onion powder

Worcestershire sauce

Olive oil

Sprinkle both sides of chicken with seasonings then add a few shakes of Worcestershire sauce and olive oil to each side of the thighs.

For the Sauce:

1 (12-ounce) bottle hot sauce (I use Frank’s)

2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons brown sugar

1 tablespoon white sugar

1 tablespoon Worcestershire sauce

1 teaspoon garlic & 1 teaspoon black pepper

1 tablespoon ketchup

Place all ingredients in a sauce pan and bring to a boil.  Once it comes to a boil, turn down low and simmer for about 15 minutes.  Remove from heat and set aside.  Meanwhile, grill chicken thighs on high heat for 6 minutes on each side.  The last minute of grilling, brush sauce generously on each side of the thighs then remove them from the grill and place them on a platter.  Cover with foil and let them rest 10 minutes.  Serve with extra sauce J

My grandmother used to make something similar to this, and it's so wonderful. It makes about 10 servings, and it's so cost effective. The chicken just falls off the bone and melts in your mouth :)

SMOTHERED CHICKEN STEW

6 boneless, skinless chicken thighs

6 skinless chicken legs

1 tablespoon olive oil

2 tablespoons butter

1 to 2 cups all-purpose flour seasoned generously with salt and pepper

1 onion, chopped

1 cup mushrooms, whole or sliced

16-ounces chicken broth

1 cup water

1 tablespoon chicken granules

1 teaspoon each of garlic powder, onion powder, salt, pepper, and Creole seasoning

Hot, cooked rice

In a large Dutch oven with a lid, melt the oil and butter together over medium high heat.  Dust the chicken pieces lightly with flour and shake off the excess flour.  I just put the flour in a large, deep bowl to this.  Brown the chicken on each side for about 3-4 minutes on medium heat.  I do this in 2 batches, and be careful not to get the heat too high.  After browning chicken, place on a large plate and set aside.  Now,  add the onion and mushroom to the drippings in the pot (you may want to add a dash of water to it).  After sautéing the onions and mushrooms for about 5 minutes, add the chicken broth and 1 cup of water.  Add the seasonings and stir well.  (You may want to taste and add more seasonings to your liking).  Now add back all the chicken, making sure all chicken is mostly covered with the broth and water mixture.  Cook covered on very low heat for 2 to 3 hours.  1 hour is fine, but the longer it simmers the more tender the chicken will be.  I like to add about 1 teaspoon of cornstarch to ½ cup of water and stir it in at the very end to thicken it even more.  Serve over hot rice with green peas and rolls or cornbread.  It is so good! J

These Veggie Bites make a great little appetizer or a fantastic afternoon snack!

VEGGIE BITES:

2 tubes of refrigerated crescent rolls

1 envelope ranch dressing

8 ounces cream cheese

1 cup mayo

½ teaspoon chopped dill

1 head of broccoli washed and chopped small

1 head of cauliflower washed and chopped small

1 (8-ounce) bag sharp cheddar cheese, shredded

Roll the crescent rolls out onto an 11x15 baking sheet and bake at 350 for 9-11 minutes.   Remove from oven and cool completely.  Meanwhile, stir together ranch dressing, cream cheese, mayo and dill.  Spread evenly over crescent roll and top with veggies and cheese.  Cut into bite-size pieces before serving.  These are great the next day!

This is one of my son's favorite thing to have for breakfast before school. It's quick and easy, and it keeps him full until lunchtime :)

TOAD IN A HOLE              

2 slices sandwich bread

2 eggs

1 tablespoon butter

Salt and pepper

Use a biscuit cutter or small round glass and cut a hole in each bread slice.  Heat the butter in the skillet then place the 2 slices of bread and 2 cutout bread rounds in the skillet, flipping the bread to coat both sides with the butter.  After about 1 minute, crack each egg into each hole in the bread.  Cook for 1 more minute, carefully flip the bread with a sturdy spatula then cook 1 to 2  minutes more or until the eggs or cooked.  Remove from the skillet and serve.  My son’s favorite part are the toasted bread rounds with grape jelly J  Enjoy!



You really can't judge a book by it's cover! This is my precious Mamma's homemade Italian Cream Cake recipe that I am sharing with you. The picture on the top is my masterpiece...ha! The picture of the beautiful cake on the bottom is my sweet daughter's masterpiece. She has become quite the baker! While they both taste the same (incredibly delicious), I think her cake is so much prettier :)

Italian Cream Cake

This is my Mom’s recipe, and it is unbelievable! 

 

1 stick butter                                  

½ cup Crisco

2 cups sugar

5 eggs, separated

2 cups flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

1 ½ cups chopped walnuts

1 small bag shredded coconut

 

Beat egg whites until stiff but not dry and set to the side.  Cream butter and Crisco; add sugar and egg yolks and beat well.  Add soda and vanilla.  Now add flour and buttermilk, alternating the two.  Fold in nuts, coconut and egg whites.  Pour into 3 greased and floured cake pans and bake at 350 for 25 minutes or until done.

 

Ice cake while still warm with:

1 (8-ounce) package softened cream cheese

1 stick butter, room temperature

1 box powdered sugar

1 teaspoon vanilla

1 ½ cups chopped walnuts.

Cream butter and cream cheese and sugar and add vanilla.  Fold in nuts.

 



 This is my baby girl's version of Italian Cream Cake...same recipe, tastes the same...just soooo much prettier! :)

Here is a great little dessert that you can make really quickly :) I love individual-sized desserts!

PUDDING-POUND CAKE CUPS

1 (8-ounce) carton whipping cream

2 tablespoons sugar

1 large frozen pound cake (I use Sara Lee), cut into small cubes

1 large box vanilla instant pudding

2 ½ cups cold whole milk

1 cup semi-sweet chocolate chunks

8 (10-ounce) clear plastic cups or wine glasses

Place a medium-size glass bowl in the freezer for 10 minutes.  Remove from freezer, pour whipping cream into the bowl and beat on high with a hand mixer until the whipping cream becomes very stiff.  This takes about 3 to 4 minutes.  Add the sugar to the whipping cream then place in the fridge.  Meanwhile, mix pudding mix and milk together until thick.  Now you are ready to assemble.  Place just a few pound cake cubes on the bottom of each cup, and then add a tablespoon of pudding, a tablespoon of whipping cream.  Repeat layers once more then top with chocolate chunks.  Cover each cup with plastic wrap and place in the fridge until you are ready to serve them J