Frozen Fruit Cups

1-6 oz. frozen lemonade
1-6 oz. frozen orange juice
2-1/2 c water
1 c sugar
1 box frozen strawberries
1 can crushed pineapple
1 small jar maraschino cherries
3 sliced bananas
3 cups peaches

Mix frozen juices with water.  Add sugar.  Divide into 12 paper or plastic cups (we always used the plastic punch cups).  Mix all fruit together.  Divide evenly into each cup.  Freeze until solid.  Allow them to thaw slightly before serving.

Outback's Spicy Ranch Dressing

This is great for french fries, or even for your salad if you like spicy things.

1 package Hidden Valley ranch mix
1 c mayonnaise
1/2 c buttermilk (or 1/2 T lemon juice with 1/2 c milk)
1/4 t pepper
1/8 t paprika
1/8 t garlic pwdr

Frog Cupcakes

These are the cupcakes I made for Josh's birthday.

1. Make 24 chocolate cupcakes as directed on cake mix box.

2. Use decorator's icing, or buttercream frosting.  Use Wilton food coloring for best results.  The cheap stuff make change the consistency of your frosting.  Try adding more powdered sugar if that happens.
3. Frost cupcakes. You can use frosting tips and bags like I did, or just spread it on as pictured above.
4. For the eyes, use Wilton candy melts, or I found Almond Bark wafers (Gurley brand) at Fareway for half the price.  Attach chocolate chips in the middle of the wafer using frosting. (or believe it or not, I just got the bottom of the chocolate chip wet and stuck it on there.  4-5 fell off when I put them on the cupcakes, but they go back on easy)
5. Insert finished wafers into the cupcake.  Use frosting to create a mouth and tounge if desired. 

Decorators Icing

If you want a reliable frosting that will hold up, and tastes great, this is your frosting.  It won't have the buttercream flavor, but it's a good substitute.  I've never had problems with it melting.

This is the recipe my mom uses for all her wedding cakes:

3/4 bag powdered sugar
3/4 c crisco
dash salt
1 t vanilla flavoring
1 t almond flavoring
1-4 T milk  (use as much as desire to get the consistency you want)

Mix all ingredients together.  To thicken, add more powdered sugar, to thin, add more milk.

Use star frosting tips:

And a frosting bag:

for easy decorating.  You can get these at Hobby Lobby, or Michaels.  Go to the Wilton website for instructions on how to use and fill the frosting bags.  They also have other tips on decorating techniques.  Save money by making your own birthday cakes!

Chocolate Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes: About 3 cups of icing.

instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening (I used all butter instead of butter and crisco, but it melted when I used the frosting bags, so you have to keep it cool. or maybe try adding more powdered sugar)
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla flavoring (I use 1/2 t vanilla, 1/2 t almond)
  
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes: About 3 cups of icing.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Buckeye Bars

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP  (Do not thaw.)
1/4 cup Semi-Sweet Chocolate Chips

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.