Birthday Ice Cream Cake

Yield: 10


1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
1 gallon of mint chocolate chip ice cream, slightly softened
1 ½ cups Cool Whip
8 drops green food color
Chocolate chips and sprinkles for decoration

1. Heat oven to 350 degrees. Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely.

3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.

4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.

5. In medium bowl, lightly mix Cool Whip and food color until combined and Cool Whip is the color of “mint”.

6. Frost side and top of cake with whipped cream. Top with chocolate chips and sprinkles for decoration. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

*Tip- Place foil or wax paper around the bottom of the cake to prevent frosting from getting on dish.


The Easiest Bruschetta

Yield: 12


15 Roma tomatoes
4 cloves of garlic
½ cup chopped fresh basil
4 Tbsp olive oil
2 Tbsp basalmic vinegar
Pinch of salt and pepper
1 French bread baguette
cooking spray

1. Wash all of your tomatoes and pat dry.

2. Cut your tomatoes in half and spoon out the middle, then chop all tomatoes and put in a large bowel.

3. Chop your garlic and basil and put in bowel with tomatoes. Add oil, vinegar, salt and pepper and mix until well combined then place in refrigerator.

4. Heat oven to 375.

5. Slice your bread ½ inch thick from a slanted angle so you get “pointy” toast pieces. (I also like to add a pinch of salt and pepper to the bread for extra flavor).

6. Spray pieces of bread with cooking spray and put in oven for 12 minutes, or until light golden brown.

Oil and Vinegar Roasted Brussel Sprouts

Yield: 4


1 lb of brussel sprouts
2 Tbsp olive oil
2 tsp basalmic vinegar
1 garlic clove; chopped
1/2 tsp garlic powder
 and Pepper to taste

1. Preheat oven to 350 degrees. Wash brussel sprouts and cut in half (or into quarters if they are big). Pat down with towel and place in mixing bowl.
2. Add olive oil, basalmic vinegar, chopped garlic, garlic powder, salt, and pepper and mix until evenly coated.
3. Place sprouts in roasting pan and bake on 350 for 15 minutes. Pull sprouts out of oven and use a spatula to flip them and bake for another 10 minutes or until golden brown.

Healthy Pumpkin Oat Bread

Yield: 12


1 cups whole-wheat flour
½ cup oat flour
¼ cup rolled oats
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup apple sauce
½ cup honey
¼ cup almond milk
½ teaspoon vanilla
1 cup pumpkin puree

1. Preheat oven to 350 degrees.

2. In a large bowel mix together the dry ingredients (oat flour, oats, cinnamon, ginger, nutmeg, cinnamon, cloves, baking soda, baking powder, and salt.

3. In a separate bowel lightly mix the wet ingredients (egg, apple sauce, honey almond milk, and vanilla)

4. Make a hole in the center of the dry ingredients and pour in the wet ingredients and fold with a spatula. Do not over mix!

5. Fold in the pumpkin puree until everything is combined.

6. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. (I like to use loaf pans for this recipe but you can use cupcake pans as well!)

For a loaf bake for approximately 35– 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check to see if done by making sure a toothpick inserted comes out clean.

Sesame Salmon Kabobs


This is the perfect dinner if you want to eat healthy and light! Also it’s super easy and quick to make!

Yield: 4


2 large fillets of wild salmon; cut into 1 inch cubes
1 large lemon
1 zucchini; cut into
1/4 inch thick pieces
1/2 cup red onions; chopped into 1 inch pieces
Pinch of sea salt
Pinch of lemon pepper
Pinch of onion powder
1 Tbsp sesame seeds

1. Make sure to pull out any bones from the salmon, then skin, and cut into 1-inch thick cubes

2. Cut zucchini into 1/4 inch thick slices and place in microwave proof bowl with 1/2 cup of water and cook for 2 minutes! (This is a little trick to cook the zucchini faster since the salmon only takes a few minutes to cook!)

3. Slice a lemon thinly and then cut into half pieces and then slice red onion into 1 inch pieces.

4. Here is the fun part!…..Start assembling salmon, lemon, red onion, and zucchini pieces in the order you prefer on a bamboo skewers (I like to cut my skewers in half because it is easier to cook on grill or frying pan!) Sprinkle salt, lemon pepper, onion powder, and sesame seeds on kabobs before placing on the grill.

5. Once skewers are ready, place on lightly greased grill (or frying pan works just as good too) on medium heat and cook for 5 minutes on each side. You will notice the kabobs are done when the salmon turns from a red orange color to a lighter orange color.