Shirley Temple Sunday at Crafty Mom of 3's house!

Sooo CraftyKid got it in her brain that is was an epic disgrace that she never had a Shirley Temple "kiddie" cocktail. I felt bad since I as a child consumed numerous! LOL We found a hilarious YouTube video demonstration and created Shirley Temple Sunday. :)

To complete this How-To you will need:

An 8-ounce glass
Ice
3 oz. lemon-lime soda
3 oz. ginger ale
2 to 3 tsp. grenadine syrup
A stirrer
A straw
Maraschino cherries

Step 1: Fill glass with ice

Fill the beverage glass with either crushed or cubed ice, depending on your preference.

Step 2: Pour the soda and ale

Next, pour the soda and ginger ale into the glass, leaving some room at the top.

Tip: You can mix a simpler variety of this drink by doubling the lemon-lime soda content and skipping the ginger ale.

Step 3: Add grenadine and stir

Add the grenadine, stirring well to disperse the syrup evenly.

Tip: If you stir too forcefully, you'll make the soda foamy and increase the amount of melted ice. Instead, stir slowly and smoothly.

Step 4: Add garnish and serve

Garnish with 1 or 2 (or 10!) maraschino cherries and serve with a straw. You might consider extra cherries to celebrate a child's accomplishment!



Enjoy!!!!

Giant Ding Dong Cake Recipe

I saw this recipe on Allrecipes.com and had to share it. If any of you try it let me know...this insulin-impaired mama needs to live vicariously through you!

Giant Ding Dong Cake

Giant Ding Dong Cake Recipe

By: TheThreeDogKitchen 

"If you are a true lover of the small snack cakes, you will LOVE this version!!"

 

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
2 Hrs 15 Min

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 1/4 cup shortening
• 3 tablespoons light corn syrup
• 2 1/4 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
2. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
3. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
4. Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
5. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
6. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Nutritional Information

Amount Per Serving  Calories: 671 | Total Fat: 42.7g | Cholesterol: 93mg Powered by ESHA Nutrient Database

 

Caramel-Peanut Butter Swirl Cheesecake

Prep: 40 minutes Chill: 5 hours Bake: 45 minutes Cool: 1 hour

Ingredients

• 1-1/2  cups  graham cracker crumbs
• 1/4  cup  sugar
• 1/2  tsp.  ground cinnamon
• 6  Tbsp.  butter, melted
• 3  8-oz. pkgs.  cream cheese, room temperature
• 1/4  cup  sugar
• 1-1/2  tsp.  pure vanilla extract
• 2  large  eggs, room temperature
• 1/2  cup  purchased or homemade caramel sauce
• 1/3  cup  natural peanut butter, stirred

Directions

1. Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
2. For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
3. Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
4. Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
5. Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving. Makes 10 to 12 servings.

Nutrition Facts

• Calories510,
• Total Fat (g)37,
• Cholesterol (mg)136,
• Sodium (mg)520,
• Carbohydrate (g)36,
• Fiber (g)1,
• Protein (g)9,
• Percent Daily Values are based on a 2,000 calorie diet

Apple Enchiladas with Cream Cheese filling

Photo courtesy of Allrecipes.com
This is a recipe made up of a whole bunch of recipes that I combined to suit my kids tastes. Enjoy!

Apple Enchiladas with Cream Cheese filling.

8-12 servings

8-12 flour tortillas
1 can cinnamon apple pie filling
3/4 to 1 cup powdered sugar
1 8-oz package cream cheese
1 stick butter, melted
2 Tbsp. each cinnamon and brown sugar.

Mix the softened cream cheese and powdered sugar together until smooth and no lumps are visible.

Place 2 Tbsp. cream cheese mixture and 2 Tbsp. apple pie filling on each of 8 tortillas. Sprinkle a desired amount of cinnamon over the filling. Roll up as you would an enchilada and place on a greased jellyroll pan or oblong cake pan.

Pour the melted butter over all. Mix the brown sugar and cinnamon and sprinkle half over the top.

Bake in preheated 350-degree oven for approximately 20 minutes.

Sprinkle other half of mixture over the top.

**alternative**
Bring butter and next 3 ingredients(brown sugar, 1/2 cup of sugar and 1/2 cup of water) to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes. Then bake at 350 for 20 minutes.

**ICING (Optional): Mix and pour over baked enchiladas:
1/2 stick butter
1 cup powdered sugar
1 Tbsp. milk

Hobo Pineapple Upside Down Cake

The reason I have been MIA the past two weeks is because I was on vacation and at Girl Scout camp! It was very fun but really tiring and I have been recovering ever since! LOL While at GS Camp we made a great recipe over the camp fire. So delicious. If you don't like pineapple just leave out the pineapple slice (but adjust the cook time accordingly).

Pineapple Upside Down Cake

On a 12x12 piece of tin foil place one cube of butter and a table spoon of brown sugar on the left hand side 2 inches from the edge.

Place one slice of pineapple directly on top of the butter and brown sugar.

Cut a cake donut in half and place over (centering) the other ingredients.

Fold the foil in half and starting at the left hand side roll to the center forming a pocket to keep the ingredients inside.

I unfortunately don't have a picture of the finished product because it was eaten before I could take a picture!

• Cook the foil packets for 4 1/2 minutes on a grill or 3 minutes over an open fire. Do not flip.
• Let cool, then flip and unroll.
• Enjoy!