What's Cooking Wednesday-Issue 6

So I'm just now recovering from a crazy birthday weekend. It went so well even though we didn't make it to the park. My sister, Sara, came over on Friday night and early on Saturday to help with the last minute preps and cleaning. I don't think I could have pulled it off without her. She did think I was a bit (OK, a lot) obsessive when it came to the Cupcake Pops, but hey, it was worth it!!

Below are the recipes and the pictures. Enjoy! We sure did!!

The Recipes
Crabsolutely Fabulous Pasta Salad (from Crazy Plates)

1/2 cup each low-far sour cream and low-fat mayonnaise
1 tbsp each lemon juice, honey mustard, and minced, fresh dill
1/2 tsp salt
1/4 tsp black pepper
12 oz medium shell pasta, uncooked (about 5 cups dry)
1 pound lump crab meat (real or imitation), chopped
1/2 cup each diced red and green bell peppers
1/2 cup chopped green onions

In a small bowl, combine sour cream, mayonnaise, lemon juice, honey mustard, dill, salt and pepper. Refrigerate dressing until ready to use.

Cook shells according to package directions. Drain well. Rinse with cold water and drain again. Transfer pasta to a large bowl. Add crabmeat, bell peppers, onions, and dressing. Mix well. Cover and refrigerate until ready to serve. Makes 8 servings.



This got rave reviews. I doubled the recipes but with the amount of food we had, I had tonnes left over.

Fairest Wheels (also from Crazy Plates)

1 cup finely chopped, cooked chicken
1/2 cup chopped lettuce
1/2 cup shredded, reduce-fat sharp cheddar cheese (2 oz)
1/3 cup each chopped green onions and minced red bell pepper
4 oz light cream cheese, softened
2 tbsp low-fat sour cream
1 tbsp hot red-pepper jelly
3 9-inch flour tortillas

In a medium bowl, combine chicken, lettuce, cheddar cheese, green onions, and red pepper. Set aside.

In a small bowl, beat together cream cheese, sour cream, and red-pepper jelly on low speed of electric mixer. Spread 1/3 cream cheese mixture over one side of tortilla. Sprinkle with 1/3 chicken mixture, leaving 1/2-inch border at the top just covered with cream cheese mixture (so you can seal it closed). Roll up tightly, jelly-roll style. Wrap tortilla roll in plastic wrap. Repeat with remaining tortillas and filling.

Refrigerate for 2 hours. Trim off ends and cut each roll into 8 slices. Serve cold. Makes 24 pinwheels.



These were gobbled up and several people asked for the recipe. I think it's all in the red-pepper jelly. Super yummy!!!

24 Hr. Salad (Better Homes and Gardens New Cook Book)

4 cups romaine lettuce, torn (or spinach or your favorite lettuce)
1 cup sliced fresh mushroom or broccoli florets (or some of each)
1 cup frozen peas
1 cup shredded carrot
2 eggs, hard boiled and sliced
6 slices bacon, crisp cooked, drained and crumbled
3/4 cup shredded swiss cheese or cheddar cheese
2 green onion, sliced
3/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 teaspoon dried dill

Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper. Layer mushrooms/broccoli and peas. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 cup of cheese and the green onions.

For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2-24 hours. Before serving, toss to coat the vegetables. Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.

My brother-in-law LOVES this recipe so I made it for him. I usually make more (almost double) the dressing.



Magic Jello Salad
1 4 oz package cream cheese (half a block)
1/2 package mini marshmallows
1 14 oz can crushed pineapple, drained, juice reserved
1/2 package Dream Whip prepared
1 3 oz package jello

Mash cream cheese and marshmallows (I just put them in my mixer on low until the marshmallows are coated in cream cheese). Add pineapple. Fold in Dream Whip. Place in mold/bowl.

Dissolve jello in 1 cup hot water. Add pinapple juice and extra water to make a total of 2 cups. Pour over marshmallow mixture. Refrigerate overnight.

For the jello, I would use lime, orange... whatever flavour. Quinten wanted Grape but it dyed the marshmallows which looked a bit scary... so I wouldn't do that again!)



Cupcake Pops (thanks to sister Jill for the pics...)









1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25" wide X .75" tall)
1 package chocolate bark or chocolate candy melts
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block

1. Bake a cake from a mix or from scratch and cool completely.
2. Crumble cake into a fine consistency into a large bowl.
TIP: If the texture is too coarse, you can run it through a food processor.
3. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
4. Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
TIP: You can speed this up by placing in the freezer for about 15 minutes.
6. Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
7. Once shaped, cover and return to freezer. (5-10 minutes)
TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
8. While cupcake shapes are chilling, begin to heat up your chocolate bark.
9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
10. Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.
TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.
DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
13. Dry completely. (15-20 minutes)
14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.
TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.
16. For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.

Makes about 50.
You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.

These were such a hit. Addison dove right it. Yes, they were labour intensive but Bakerella has just posted a new idea to make this so much easier! Anyway, Addison only turns one once so I thought I should go all out. They almost taste like a candy coated chocolate timbit. Yum!!

Make sure you check out more What's Cooking Wednesdays at Shan's blog.