Tuesday, April 17, 2018

Tayler’s Solid Chocolate Cake

Tayler REALLY wanted a solid chocolate cake for her birthday this year. We melted chocolate bars and filled 2 lined cake pans with melted chocolate. After the chocolate was re-set we removed them from the pans and set one on top of the other.

 Tayler thought it would be fun to use Kit Kat bars to line the outside of the cake so we used melted chocolate to "glue" the Kit Kat bars to the cake.

The cake needed color so we thought it would be fun to added red sprinkles, Hersey's hugs and chocolate covered strawberries.  She LOVED her cake and we had fun making it together.

Salt and Pepper Chicken Wings

Frozen Chicken Wings
Canola or Vegetable oil

Franks Hot Sauce

Ranch or Bleu Cheese dressing


 Turn oven on to 425 degrees. Line a baking sheet with foil and spray with cooking spray. Dump chicken wings into a separate bowl and pour 2-4 T. oil over chicken wings (depending on how many you plan to cook). Season chicken with salt and pepper and toss until chicken is evenly coated. Take chicken pieces out of the bowl and line them onto cookie sheet. Place in oven and cook for approximately 1 1/2 hrs. We like our chicken wings crispy on the outside and well done. If using thawed chicken wings, reduce cook time to approx. 40 minutes. Drizzle Franks sauce over chicken pieces and eat with preferred salad dressing.

Garlic Bubble Bread

2 lbs. frozen Rhodes rolls, thawed
1/3 c. butter, melted
1/4 tsp. dried basil, crushed
2 T. fresh parsley, chopped
2 T. green onions, chopped
2 tsp. garlic, minced
1 T. parmesan cheese, freshly grated

Grease bundt pan and arrange thawed rolls into the pan. In a small bowl, combine the melted butter, basil, parsley, green onions and garlic. Pour over the dough. Cover with plastic wrap and a towel and let rise until doubled in size.

Sprinkle cheese over bread. Bake at 375 degrees for 25-30 minutes, or until golden brown. Remove from oven and cool in pan for 10 minutes. Turn out onto a serving plate. Pull apart to serve.