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Mushroom-Horseradish Burgers

May 16, 2012 By Leave a Comment

4872084 f520 Mushroom Horseradish Burgers

homemade hamburgers

I like all different kinds of homemade hamburgers. I really enjoy mixing and matching seasonings and other ingredients for hamburgers, trying out unique flavor combinations. Since I like the taste of horseradish so much, I decided to try it with some of my homemade hamburgers. This homemade burger recipe packs a flavor punch, and it’ll clear your sinuses, too! If you don’t want this much nasal clearing, just reduce the amount of horseradish.

Mushroom and Horseradish Homemade Hamburgers recipe

Ingredients you’ll need:

  • 1 pound lean ground beef (ground chuck or ground round)
  • 1 beaten egg
  • 2 slices soft white bread
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons prepared grated horseradish
  • Salt and pepper, to taste
  • 1 teaspoon onion powder
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • Lawry’s garlic salt
  • 4 thick slices Swiss cheese
  • 4 Kaiser rolls

Directions: Place ground beef in a large bowl.  In a smaller bowl, lightly beat egg.

Trim crusts from two slices of bread and tear into small pieces. Add to egg. Stir in Worcestershire sauce. Let stand at room temperature for five minutes. Stir to break bread up. Add ingredients of bowl to ground beef.

To the ground beef mixture, add grated horseradish, salt and pepper, and onion powder. Shape meat into four patties, slightly larger than the Kaiser rolls. Refrigerate hamburger patties for about thirty minutes before cooking.

Cook burgers on the grill or in a skillet until done.

Melt butter in a pan and add mushrooms. Sprinkle with garlic salt. Cook until mushrooms are soft.

Place patties on bottoms of rolls and top with hot mushrooms. Place one slice of Swiss cheese on top of mushrooms. If cheese doesn’t melt, microwave burgers without buns for a few seconds.

On top of the melted cheese, add a dollop of commercial horseradish sauce or your favorite condiments. I like to combine horseradish sauce, mayonnaise, sour cream, and a little sugar for my hamburger sauce.

 

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Matzah and Cream Cheese

January 23, 2012 By 2 Comments

Since I was a very young child, I have been eating Matzah, the unleavened bread used by Jews for Passover (Pesach), every spring during the week of the Passover holiday.   For some reason, we always would eat Matzah with cream cheese for snacks, breakfast, and with meals, most likely because we liked the cream cheese so much, but lately, I have been thinking of some new ways to eat Matzah.

To eat Matzah with cream cheese, the favorite in our household is Temp-Tee Cream Cheese.  This is the only time of year that we actually eat cream cheese anymore, but we always have to get 3 tubs for Passover, so it will last.  If you eat Matzah with cream cheese, you can also add fruit, lox, or jelly to the mix, and it is just so delicious.  The crunch of the Matzah, and the creamy cold cheese.

However, if you are looking for a more grown up snack to eat on Passover, there are other ways to eat Matzah.

Matzah with Charoset is my second choice.  This is best if you use my Bubbie’s recipe for Charoset.  Her recipe has crisp MacIntosh apples, and walnuts which mix well with the Matzah.

If you think about it though, Matzah is basically similar to a water cracker that is made for wine and cheese parties.  With that in mind, I decided that the following combinations would be excellent with Matzah:

  • Havarti cheese with a sprig of parsley or a slice of cucumber
  • Chopped tomato with a few drops of extra virgin olive oil
  • Small wafer thin slices of turkey with wasabi mayonnaise
  • A thin slice of fresh tomato with feta cheese
  • Eggplant spreads like baba ganoush or eggplant in tomato sauce
  • Peach chutney
  • Dried apricot or fig with chopped almonds

By the end of Passover, most Jews are ready to be finished with Matzah for another year, but until then, let’s get creative this year, and eat our Matzah with more than cream cheese, and something a bit healthier for us too.

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Bake Salmon

December 20, 2011 By Leave a Comment

baked salmon 300x199 Bake SalmonSalmon is one of my favorite foods, a food that I have been eating since I was a child in many of its forms, but my favorite way to make it is to bake salmon.

Salmon is a very meaty fish, which means that you can almost treat it like a meat when you cook it.  Salmon lends itself to marinating, breading, sauces, and herb rubs which enhance the flavor of salmon and permeate the salmon while it is baking.

Salmon is a very large fish, and it is best bought fresh from the supermarket or fish market.  When you buy salmon, you usually have the choice of the tail portion of the fish which is drier and leaner, or the thicker, moister part of the fish from the center of the body.  Which part you use depends on what you plan to do with it when cooking.  For instance the thicker part of the fish is better for grilling, because grilling tends to dry out the meat.

Salmon can be baked easily in an oven.  The simple instructions are to bake salmon at 350 degrees uncovered until the center of the fish is flaky.  The average single serving piece of salmon can be baked in about 25 to 30 minutes, although you always need to allow for differences in the altitude, the oven, and the thickness of the piece of salmon.

Salmon already has a lot of flavor, so simple sauces, additions, or marinades are the best.  I have tried all of the following with baked salmon, and the results are delicious.

  • Lemon juice, or orange juice mixed with brown sugar.
  • Dried herbs or fresh herbs.  I like tarragon, dill, and rosemary separately on salmon.
  • Cumin
  • Horseradish or mustard sauce as a dip.  There are several varieties of mustard that taste wonderful with salmon.
  • Dill sauce as a side, or cucumber dill sauce.  Mix sour cream or plain yogurt with dill and cucumber to taste.  Let sit overnight to blend the flavors.  Eat chilled with either hot or cold salmon.
  • Wine jelly
  • Marinated in white wine before baking
  • Roasted garlic
  • Honey mustard dressing as a marinade.
  • Honey
  • Aunt Jane’s Crazy Mixed Up Salt

When you buy the salmon for your meal, be aware that there are several varieties of salmon.  Salmon comes from different parts of the world, and tastes different from each area.  I prefer Norwegian Salmon, but you can also buy Alaskan Salmon, organic salmon, and other types depending on where you live.  Get to know the differences between the varieties of salmon.  Norwegian Salmon is a milder flavor than Alaskan salmon, but not always.  The more you eat, the better you will get to know the different salmon varieties.

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Spinach Health Benefits and Recipes

December 17, 2011 By Leave a Comment

Spinach is One of the Most Nutritious Vegetables

spinach leaves 300x300 Spinach Health Benefits and RecipesEating spinach on a regular basis is one of the best things we can do for our health. Spinach has loads of beneficial vitamins, minerals, proteins, and micronutrients. Spinach can be eaten raw, or cooked, and mixes well with many other vegetables and proteins, so why don’t we eat it more.

I think because many of us have been psyched out of eating spinach from our childhoods when we were forced to eat spinach.

Well, it is time to start over with spinach and give this nutritious vegetable another try. Below is a list of many of the nutrients that spinach provides us with, as well as a few recipes to get you started.

Spinach Dip

This is my favorite spinach dip, that I learned from my mother, and it is one of the easiest recipes in the world. You can make it a day or two ahead of time, so it is perfect for entertaining.

Ingredients:

One package of frozen chopped spinach

Hellman’s mayonnaise

Fresh sweet onion like a Vidalia onion or similar

Defrost the package of spinach totally. Then in a strainer squeeze out all of the extra water. Get out as much as you can. Chop the onion in small pieces. Mix the ingredients together to taste.

The first time you make this you won’t have any reference for taste. I put in about 1/8 cup chopped onion per package of spinach. But you can put in more or less.

The mayonnaise holds everything together and adds flavor. If you change mayonnaise brands it will change the taste. Add mayonnaise until the dip mixes easily.

Now comes the secret ingredient–time. This dip needs to sit at least a few hours in the refrigerator, and preferably overnight to taste its best. Put the finished dip in a bowl, then cover it and let it sit.

This dip is great on crackers or on veggies. My kids love it and they don’t like onions.

Spinach Lasagna Rollups

Ingredients

8 uncooked lasagna noodles
1lb fresh spinach, washed
1/2 cup water
2 beaten eggs
2 cups ricotta cheese
3/4 cup mozarella cheese, shredded
1 teaspoon dried basil
3 cups marinara sauce
3/4 cup grated Parmesan cheese

Cook lasagna noodles in a large pot of boiling water for 10 to 12 minutes. Drain well, rinse with cold water and drain again. Set aside.

In a mixing bowl stir together eggs, ricotta, mozzarella cheese and basil. Layer the fresh spinach over each noodle. Spread a portion of the cheese mixture over each lasagna noodle; roll up each noodle. Place the filled rolls, seam side down, in an 11-7 inch baking dish. Spoon sauce over the rolls.

Cover the dish with foil and bake in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese.

Bake another 5 minutes or until the Parmesan cheese is melted.

Makes 8 servings.

Spinach Nutrition–Vitamins and Minerals

Vitamin A

Beta Carotene

Vitamin B1 (Thiamine)

Vitamin B2 (Riboflavin)

Vitamin B3 (Niacin)

Vitamin B5 (Pantothenic Acid)

Vitamin B6 (Pyridoxine)

Vitamin Bc (Folate)

Vitamin C

Vitamin E

Vitamin K

Calcium

Copper

Iron

Magnesium

Manganese

Phosphorus

Selenium

Sodium

Zinc

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Spinach Nutrition–Proteins, Amino Acids, Fats, and Carbohydrates

Protein: (6.0 gm per full cup) – Around 49% of the caloric value of spinach comes from the plant proteins. This makes spinach the richest known source of protein of all plant foods. One cup of spinach provides 12% of recommended daily requirements of protein.

Essential Amino Acids:

Tryptophan 81.3 mg

Threonine 257 mg

Leucine 469 mg

Lysine 368 mg

Phenylalanine 272 mg

Valine 338 mg

Arginine 340 mg

Semi-Essential Amino Acids:

Histidine 133 mg

Isoleucine 308 mg

Non-Essential Amino Acids:

Alanine 297 mg

Aspartic acid 505 mg

Cystine 72.7 mg

Glutamic acid 723 mg

Glycine 282 mg

Proline 235 mg

Serine 218 mg

Tyrosine 227 mg

Fats: (1.1 gm per full cup)

Saturated Fats 0.2 gm – Saturated fats generally are necessary for human cellular health. Cell membranes are approx. 50% saturated fat, providing them with stiffness and stability.

Myristic acid

Palmitic acid

Stearic acid

Monounsaturated Fats – 0.0 gm, though trace levels exist of:

Palmitoleic acid

Oleic acid

Polyunsaturated Fats 0.4 gm

Linoleic acid

Linolenic acid

Trans Fats 0.0 gm.

Carbohydrates: (7.3 gm per full cup)

Sugars – 0.9 gm

Starches – 0.0 gm

Fiber / Fibre – 5.1 gm

Insoluble Fiber

Soluble Fiber

Other advanced complex carbohydrates – 1.3 gm

Spinach Fact

Spinach is a native plant of Iran. It was introduced to China in the 7th century. It was most probably brought to Europe in about the 12th century and to the US in 1806.

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Spinach Fact

Spinach does not have a high iron content.  In 1870, Dr. Evon Wolf measured the iron content of spinach, but placed the decimal point in the wrong position.


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American Recipes for Onions

December 4, 2011 By Leave a Comment

5016155 f520 American Recipes for Onions

American recipes starring onions

Onions are often included in American recipes to add flavor, but there are also plenty of American recipes in which onions are the main ingredient. Different types of onions are better in different types of recipes, but the choice mostly depends on your individual taste. For example, I like to use yellow onions, especially Vidalia onions, for onion rings, and I prefer red onions on salads and sandwiches. White onions are really good in stir-fries, in my opinion. Remember, however that this is only my opinion. If yours is different, that’s fine!

Following are a few American recipes I like to use with onions. Try a couple of these suggestions the next time you want something savory and “oniony”!

Fried onion rings

Fried onion rings are a wonderful treat. The onions are sliced and separated into individual rings. After that’s done, the rings can be dipped in eggs and coated with flour, bread crumbs, or cracker crumbs. The onions can be dipped in a thin wet batter, instead. After the rings have been coated, they’re fried in deep oil.

Onion casserole

This can be made with diced onions or sliced onions. Most onion casseroles include butter, eggs, grated cheese, and breadcrumbs. I’ve found that sweet Vidalia onions or some other sweet onion variety are best for this.

Baked whole onions

For this cooking method, onions are peeled and cored but otherwise left whole. Butter, beef broth, and spices are used to fill the core, then the onions are baked in the oven. They can also be wrapped in foil and grilled.

Stuffed onions

Stuffed onions are cooked in much the same way as baked whole onions are cooked, except that the stuffed onions are hollowed out instead of just cored. Most people like a sausage stuffing with onions, but you might also like to use cheese, breadcrumbs, or cornbread.

Sautéed onions

For this recipe, slice the onions and then cut each slice in half to make individual onion strips. Sauté them in butter with some sliced mushrooms, paprika, garlic salt, and black pepper. When the onions and mushrooms are soft, sprinkle grated mozzarella cheese over the top.

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Grilled Chicken Breasts How-To

November 29, 2011 By Leave a Comment

5095609 f520 Grilled Chicken Breasts How To

Grilled boneless skinless breasts with peach-jalapeno sauce.

Chicken is a popular choice for BBQ cooking, and many people enjoy eating boneless, skinless chicken breasts. Unfortunately, BBQ cooking skinless breasts often results in dry, tasteless flesh. Why does this happen, and how can it be prevented? Follow along. I’ll explain why it occurs and how to grill boneless, skinless chicken breasts so that they turn out juicy and tender.

Why do chicken breasts dry out so easily?

Chicken breasts contain little fat, so it’s easy for the flesh to become dry. With skinless chicken breasts, the problem is even more prevalent. The skin not only adds fat, it also provides a protective coating for the flesh, helping it to retain moisture. Obviously, with skinless breasts, this protection has been removed.

Another reason chicken breasts dry out easily lies in the nature of the meat itself. The muscle fibers are much smaller than most other types of meat, and it’s not nearly as dense as beef and pork.

How to prepare grilled chicken breasts

 For grilling chicken breasts, you’ll need to do a little preparation first to get good results. The first thing I do with boneless, skinless chicken breasts that are going on the grill is pound them. I use the toothed side of a heavy meat mallet for this job. I like to pound the breasts to a uniform one-half inch. I do this for several reasons. To begin with, when the meat is the same thickness all over, it cooks evenly. You won’t have to worry about part of the breast being overcooked while another part is undercooked. Pounding the poultry tenderizes it, too. Furthermore, pounding creates more surface area, which means more flavor is absorbed by the meat.

There are two ways to go about tenderizing chicken breasts after pounding and before cooking. One way is to place the chicken in a brining solution. A simple chicken brine usually contains ¼ cup salt to one quart of water. Sugar is often added to help the chicken brown, and spices and herbs can also be added to the brine. The breasts should be left in the brine, in the refrigerator, for thirty minutes to an hour. The chicken should be rinsed before grilling.

Another way to tenderize, moisturize, and add flavor to chicken breasts is with grilling marinades. The best chicken marinades contain oil, which helps with the moisture content, along with an acidic liquid, which helps break down and tenderize the flesh. Acids like vinegar, fruit juices, soy sauce, or hot sauce is usually employed for this. Most marinades also contain herbs and spices.

How to cook chicken breasts

Okay, your breasts have been pounded, and they’ve been brined or marinated. Now comes the cooking part. Thin pieces of meat need to be cooked for a short period of time at a high temperature. On a grill, that means cooking the chicken over direct heat. Place the breasts over the coals and cook for four minutes. Flip them over and cook for an additional four minutes. Once you take the chicken breasts off the grill, they’ll continue to cook for up to ten additional minutes, raising the internal temperature.

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Southern Food History – The Native Americans

November 20, 2011 By Leave a Comment

4970564 f520 Southern Food History The Native Americans

Southern food from Native Americans

If you live in the United States, you’re probably familiar with southern food. Even if you don’t reside in the U.S., you might still have a nodding acquaintance with a few traditional southern dishes like fried chicken, cornbread, and buttermilk biscuits. Most people have heard of a very popular category of southern food – Cajun. A visit to New Orleans isn’t complete without at least a sampling of Cajun cuisine. Southern food is rich and varied, coming from numerous sources.

The first inhabitants of what is now the southern United States were, of course, the Native Americans. They’d been living self sufficiently on the land thousands of years before white Europeans arrived. The staple of their diet was corn, and their diets were enriched with fishes, squashes, beans, pumpkins, wild fruits, and game. When explorers and settlers arrived from Europe, the Native Americans taught them how to grow, store, and utilize corn, along with other vegetables and legumes. They also introduced the Europeans to blueberries, blackberries, and wild plant roots.

When the first immigrants from Scotland and Ireland arrived in the South, they would have starved to death if not for the Native Americans. Like the indigenous peoples, these white immigrants had to depend on corn for survival. Corn was eaten fresh, made into hominy, and ground into meal. The meal was used to make bread, puddings, and porridges, and it was sometimes used as a batter for fried meats and vegetables.

The settlers also learned about native game from the first Americans. Deer, rabbits, squirrels, opossums, raccoons, bears, and an assortment of birds and waterfowl were available, and the whites learned to take full advantage of the bounty. The flesh was consumed, and the fur was used for clothing and blankets. The hides were cured for leather. Even the bones and antlers were used as simple tools and other utilitarian objects.

Another food that the Native Americans introduced the whites to was sassafras, which has had a lasting impact on southern food. Sassafras leaves are ground into file powder, used to thicken soups, gumbo dishes, and stews. If you’ve ever enjoyed a bowl of rich gumbo, you can thank the Native Americans!

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Thanksgiving Menu Ideas: Corn and Black Bean Salad

September 13, 2011 By Leave a Comment

Corn and Black Bean Salad Adds a Healthy Fresh Side to Your Thanksgiving Meal

corn and black bean salad 300x248 Thanksgiving Menu Ideas: Corn and Black Bean Salad Thanksgiving is a holiday where we all give thanks for the bounty we have been given.  We traditionally eat a large turkey dinner laden with starches like stuffing, potatoes, corn, and yams.  If you would like to add some more vegetables to your Thanksgiving meal that are still within the theme of the Thanksgiving season, why not add a fresh Corn and Black Bean Salad with fresh ingredients from your own garden or local farmers.

This Corn and Black Bean Salad is easy to make, can be made a day ahead, and contains seasonal ingredients like corn and tomatoes that can be purchased fresh from local growers at a farmers market.  It is very healthy, and nutritious, and can be served at a vegetarian or vegan meal as well as a traditional turkey dinner.

If you don’t have access to fresh ingredients, the Corn and Black Bean salad can be made with canned ingredients easy purchased in any grocery store.

For more vegan Thanksgiving menu ideas, follow this link Thanksgiving Menu Ideas: Corn and Black Bean Salad .

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Find recipe ingredients that you cannot find at home

If you are the kind of person who loves to cook, but can’t always find the recipe ingredients in your home town, a new place to look for them is Amazon Grocery, a new division of Amazon. Many times there is just one ingredient that you search all over for, but can’t find, and it is the one ingredient that really makes a recipe great. Amazon Grocery can be a saving grace, especially for busy people who just do not have time to search their entire city for one ingredient.

If Amazon Grocery does not have what you want, then the next place to look is Gourmet Food. In Amazon’s Gourmet Food section, you will find ethnic, and gourmet ingredients including unusual spices from all over the world.

He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart.
~J.A. Shedd

Corn and Black Bean Salad Ingredients

Use fresh farm grown ingredients as much as possible to improve the taste of this salad

1 Can of black beans, drained and rinsed
1-2 Cans corn, drained or one package of frozen corn, thawed or corn cut off the cob 2 to 5 ears of corn
1/2 to 1 Cup chopped red onion or vidalia onion
Chopped fresh cilantro to taste (approximately 1/4 cup)
3 Cloves of garlic, minced fine

Mix all salad ingredients together in one bowl. Once you have made this recipe, you can adjust the recipe ingredients to your taste.

Optional ingredients to add or substitute: Chopped red peppers, chopped jalapeno peppers, chopped green peppers, chopped jicama, garbanzo beans, lima beans

Corn and Black Bean Salad Dressing

Mix the dressing in a separate bowl or container

1/3 cup olive oil
1 tsp. balsalmic vinegar
1 tsp. cider vinegar
1 T red wine vinegar
1/4 to 1/2 tsp. sugar
1/4 to 1/2 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper

Mix dressing ingredients well, and let sit in the refrigerator at least 1 hour. After 1 hour, pour over salad and mix ingredients well. Serve chilled.

Corn and Black Bean Salad Goes Well with Many Types of Meals

Here are some suggestions:

Here are some ideas for using your Corn and Black Bean Salad during Thanksgiving or other meal times:

  • Corn and Black Bean Salad is a refreshing snack by itself.
  • Add Corn and Black Bean Salad as a side to any omelette or other egg dish.
  • Corn and Black Bean Salad and corn chips makes a perfect picnic or party dish.
  • Use Corn and Black Bean Salad as a relish or cold salad for any main meal including turkey dinner or as a perfect complement to leftovers and sandwiches.
  • Corn and Black Bean Salad is also great to take to the home of vegetarians or vegans.

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Soul Food: Pounded Chicken

August 26, 2011 By Leave a Comment
5422280 f520 300x224 Soul Food: Pounded Chicken

soul food recipe

This soul food recipe is based on fried chicken, a traditional southern food. There are several differences, however, between this chicken and regular fried chicken. For one thing, this recipe starts with boneless, skinless chicken breasts instead of with chicken parts with bones and attached skin. Also, the flesh is pounded before cooking. This creates more surface area, so there’s more crunchy crust. The chicken winds up being super tender, so you can actually cut it with a spoon.

Another difference is that the coating is made with a half-and-half combination of cornmeal and flour – not just flour. Soul food dishes that are fried often use cornmeal as a breading. Years ago, wheat flour was sometimes hard to find in the South, and when it was found, it was usually a lot more expensive than cornmeal. The reason for that is that corn was grown all over the South, but wheat wasn’t. you can try using an all-cornmeal coating, if you wish, but that’s a little too “grainy” for my tastes.

 

Pounded Chicken Recipe

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoons hot sauce
  • 1 cup self-rising cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Oil for frying

Directions: Rinse chicken breasts in cool water and blot dry. Slice breasts into long strips. Place each strip between two layers of plastic food wrap and beat with a meat mallet until meat is about 1/3 to ½-inch thick.

Whisk together eggs, milk, and hot sauce in a medium bowl. Combine cornmeal, flour, salt, and black pepper in a large bowl.

Dip chicken in egg mixture and roll in flour-cornmeal mixture. Fry in about three inches of oil. I fry mine at one notch above medium heat. Don’t crowd the chicken. Remove the chicken from the oil when both sides are golden brown. Drain on paper towels.

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Cake Pops are Here | Cake Pop Recipes

July 21, 2011 By 1 Comment
cake pops1 179x300 Cake Pops are Here | Cake Pop Recipes

source: Mimsen

First, there was cake. Then, there were cupcakes. Now we have Cake on a Stick or Cake Pops! Never heard of a cake pop? Let’s remedy that right now!

What are Cake Pops?

Cake pops are essentially, cake on a stick — like a lollipop. They are ready made or you can order custom cake pops at many bakeries but this do-it-yourself gal makes her own using cake pop recipes.

With the growing trend of including sweets tables at weddings and other parties, cake pops are a natural. They are a couple of bites of cake, iced and decorated to match your theme or colors.

A 9″ x 13″ cake of any flavor, frosting, lollipop sticks, candy melts and decorating do-dads have you off and running. It’s a fun project that can be used for sweets tables at weddings, bridal or baby showers, birthday parties, corporate events or just a get together at your house for no reason.

It’s hard to serve just one dessert and make everyone happy. Creating a sweets table or dessert buffet and offering individual desserts or bit-sized bits lets your guests taste a bit of everything (or just what they like).

What can you do with Cake Pops?

Variations on the original cake pop abound. Use your imagination to make them unique.

  • You can lose the lollipop stick and serve them on a platter or tiered stand
  • Make different shapes out of the cake before decorating like hearts, pyramids, ovals, squares, flat suckers, etc…
  • Tie ribbons on the sticks to match your colors
  • Personalize them by piping your name(s) or event on them
  • Use them on a cake to spell out your message
  • Serve them upside down with the stick in the air so they can be picked up easily
  • Make your favorite character out of them
  • Wrap them individually with cello for your guest to take home
  • Or something totally different you come up with.

You are only limited by your imagination.

cake pops baseballs 300x225 Cake Pops are Here | Cake Pop Recipes

source: Simply Sweet Creations

cake pops wrapped 300x198 Cake Pops are Here | Cake Pop Recipes

source: Jamiesrabbits

They can also be stuffed. Use cheesecake, custard or a fluffy filling. They can be made from donut holes, brownies or your favorite cheesecake. The possibilities are endless.

The one thing you can count on is your guests will love the bite sized pops at your next wedding or event!

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