Orange Dreamsicle Shake

Growing up we had the Push Pops that tasted like an Orange Dreamsicle!  The Ice Cream man would come down our street and we run out and get a Bomb Pop or a Push Pop.

Yesterday I saw how to make a Shamrock Shake just like McDonalds.  So I made a strawberry shake instead.  Today I promised the kids that I would make them a shake before bed.  Went grocery shopping and got some Breyer’s No Sugar added ice cream (since I used all of it last night on the strawberry shakes)!

I couldn’t believe how easy these were to make.

All I did was add 3 cups of Vanilla Ice Cream; 1/3 (or more if needed) skim milk, 1 tsp orange flavor (Last night we used strawberry.  I do have mint flavor if needed for the shamrock shake), 12 drops of yellow food coloring and 5 drops of red coloring.  Blend it in the blender until a nice orange color.  Top it with some whip cream and a cherry on top…..Drink, drink, drink!!!

This was better than taking a trip to Dairy Queen (did I just say that!!).

Have a great week friends.

Patricia – Two Girls Cooking

(Here’s our Strawberry Shake from last night)

Green & White Chocolate Bark

I’m not Irish.  I normally don’t celebrate the holiday.  In fact, this year I’ll be at my grandson’s 2nd birthday party!  I could wear green I suppose!!

But in celebration for those that are Irish or those that simply love chocolate done any way, then this one is for you.  It requires no putting in the oven.  So no worries on my part there!  Though I don’t have a double boiler and chose to melt in a big pot, if you step a way or stop stirring it could stick to the bottom and you’d have to start over.  Who wants to eat burnt chocolate?  Ok, if it wasn’t badly burned, I guess I would be the one raising my hand saying: “I would, I would.”  And knowing the kids in my house, they would eat it too!

This was, as I said, super simple to make.  I had 3 items that I used.

Green Food coloring (as many drops as you’d like)

White Baking Chocolate (I used 6oz boxes of Baker’s)

Bag of Andes Creme De Menthe Baking Chips (I used 1/4 of the bag)


I lined two small cookie sheets with Parchment Paper.

I melted the white chocolate in a large pot over very low heat, continuous stirring unless you want it burnt!  You could melt in a big bowl in the microwave and mix through until chocolate is melted.  Once melted I poured half of the chocolate onto one of the baking sheets and spread it out evenly.  With the remaining white chocolate, I added the green coloring and mixed together well.  I dropped about six heaping spoonfuls onto the white chocolate.  Then used a knife to combine the green together with the white making a pretty pattern.

On another lined cookie sheet, I poured the remainder of the green chocolate and spread out evenly.  I grabbed a handful of the baking chocolates and sprinkled them over the top.

I put them in the fridge for about 30 minutes or until set.  I break it apart and eat, eat, eat.  I’m not sure I like to share these kinds of goodies either!!   AND the hardest part of this was the waiting.  Waiting for it to harden in the fridge so I can eat it!  I think I tried to test it twice before it was done!

A nice candy for all holidays.  In fact, I’ll be making an Easter Bark with lots of candies on it.  Check back later for that one.  (Oh and I did sneak a piece before it was ready!!)


Luck of the Irish to you all!

Patricia – Two Girls Cooking

Chocolate Chip Cookie-Stuffed Pies

It’s 8:00pm on a Tuesday night.  Kids are in bed and I’m ready to make chocolate chip cookies.  I put my PJs and slippers on and start to grab all of the ingredients that I need.

I go to grab my sugar canister and it’s near empty.  I open my lazy susan and roll it around to find 3 bags of flour and not one bag of sugar.

I ask Craig if he’d run to the store for me since I was dressed for bed.  He said just put on a jacket, who cares!?  So I did.  Put my jacket on and ran to Target.

All I needed was a bag of sugar and another package of pie crusts.  But since I was there and it WAS getting late, I grabbed a bag of the Pillsbury chocolate chip ready to cook cookies.  Yep, I took the easy route this time.  But I think it’ll be ok with what I’m making.  With me, sometimes easier can be better!!

And speaking of Target…who can run to that store and just get what you need?  I saw THE cutest cookie pans and had to get them.

I don’t have any of the silicone baking sheets.  When I saw some shaped like an Easter bunny I thought that would be a great idea to melt the tie dye crayons I wanted to make with the kids (saw those on Pinterest).  That’s another post!

And then I saw Spring Treats Cookie sheet with flower, egg, and bug shapes, I knew I’d be making some cute sugar cookies.  And so then when I saw the colored sprinkles of sugar, well…those had to mine as well.

So my “three” item adventure in my PJs and slippers turned out to be a bit more.  But more fun will be had!!


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

8  Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)

8 milk chocolate candy drops or pieces, unwrapped – I got Dove mini bars and Hershey’s chocolate pieces

1 teaspoon sugar – I used White Sparkling Sugar


1  Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust.

2  Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.

3  Bake 10 to 12 minutes or until golden brown.

I made the rest of the pre-made cookies since I only used 8 of them!!

We still have some of the Pumpkin Muffins left over from the other day, but these were calling someone’s name in my house!

Have a great rest of the week.

Patricia – Two Girls Cooking

Nutritional Information

  • 1 Serving (1 Serving)Calories 510(Calories from Fat 250),Total Fat 27g(Saturated Fat 11g,Trans Fat 3g),Cholesterol 20mg;Sodium 450mg;Total Carbohydrate 63g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 4.00%;Exchanges:1 Starch;0 Fruit;3 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;5 1/2 Fat;Carbohydrate Choices:4;*Percent Daily Values are based on a 2,000 calorie diet.



Fresh Strawberry Pies

I have asked a couple of my friends that have made something that sounded really good to be a guest blogger.  Until last night, I was always turned down.

My friend, Debbie Montgomery told me on our Facebook page that she had made some strawberry mini pies.  When I asked her to be a guest blogger, told her what she needed to do, she said she’d send me the recipe.

So here is our first guest blogger.

Please welcome Debbie!  Hoping this isn’t her last time!

Here’s the finished product.

I started making this pie because it was my dad’s favorite and I wanted to buy him one for his birthday but I couldn’t find one because they were out of season. So I decided to make one myself and everyone loved it. Now my family asks for them all the time!

I use 3 recipes used to make the Fresh Strawberry Pie. One for the crust, filling, and homemade whipped cream but they are all super easy.

First, you need to make the crust.

Shortbread Crust Recipe


2 cups Flour

1 cup Butter

4 tbsp Confectioner’s Sugar


Sift flour and sugar together into mixing bowl. With pastry blender, cut in butter until mixture resembles cornmeal. Chill 30 minutes. Then press firmly into 9 inch pie pan or 4-5 5 inch mini pie tins. Bake at 425 degrees for 10-12 minutes. Cool to room temperature.

While the crusts are cooling you can make the Strawberry Pie Filling.

Fresh Strawberry Pie Filling Recipe


48 oz Fresh Strawberries

1 cup Sugar

2 tbsp cornstarch


Wash and dry the strawberries. Arrange 2/3 or 32 oz of the strawberries either halved or whole into baked pie crust(s). Put the other 1/3 or 16 oz berries and add sugar and cornstarch in a blender and blend until mixture is a smooth liquid. Pour sauce into a sauce pan and bring mixture to a boil. Boil 1 minute, stirring constantly. Cool mixture and pour over strawberries. Chill 1/2 day.

You can make the homemade whipped cream right away or wait until the next day to make it. It only takes minutes to make!

Whipped Cream Recipe


1 cup Heavy Whipping Cream

1/4 cup Sugar

1 tsp Vanilla


In a medium bowl, whip cream with an electric hand mixer on medium speed until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Use a pastry bag to spread or spoon to dollop over the top of cooled pie.

Debbie can cook and bake.  I sure wished I lived a lot closer to her!  She’s making Peach Cobbler tonight.  Maybe we’ll get another post from her.

Thanks Debbie for sharing with us!!

Patricia – Two Girls Cooking

Guest Blogger – Debbie Montgomery

Foil-Pack Chicken & Broccoli Dinner

It’s mid March.  We’ve hardly had any snow this winter.  It’s March.  It was in the 60s today.  In Minnesota.  In March.  So what do we do here in Minnesota when it’s near 60 degrees?  We put away our winter clothes, we grab our spring jackets, (and according to the news – this past weekend a woman was laying on the beach in a bikini)!.  And if you’re Brooklyn, you come home from school, put on your tank top, shorts and dress shoes and go ride your bike!!

If you’re Nana, you fire up the grill and cook your dinner on that instead heating up the house with the oven!!

It’s not the first time that we’ve grilled, but today was a perfect day to try a new recipe and see how it turns out!  And this was pretty good!

what you need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups water

6 (I used 4) small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick

4 cups broccoli florets

1-1/2 cups KRAFT Shredded Cheddar Cheese (I used fat free)

1/4 cup OSCAR MAYER Real Bacon Bits

1/2 cup KRAFT Ranch Dressing

make it

FIRE and bring it to 400 degrees (if you don’t have a thermostat on your grill – just get it hot!!)

COMBINE stuffing mix and water; spoon onto centers of 4 large sheets heavy-duty foil. Top with remaining ingredients.  I sprayed mine with Olive Oil Cooking spray so the stuffing wouldn’t stick.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

Grill 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.

kraft kitchens tips


Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT Light Ranch Dressing.


To prevent stuffing from sticking to foil, spray foil with cooking spray or use nonstick foil.


If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (165°F).

When I took the chicken out today my intent was to make the Pulled Chicken Sandwiches, but because it was so nice again, I couldn’t pass this up.  Glad I did.  This was a “will do” again.  I thought about slicing potatoes and putting that on the bottom of the foil pack with some cauliflower or fresh green beans!


Kraft Foods

Pumpkin Cream Cheese Muffins


These muffins are too good for words.  You must make them.  You just have to.  I saw these on Annie’s Eats blog and thought I had to give them a try.  Craig loves my mom’s pumpkin bars with the cream cheese frosting.  So when I saw that I could make these with the cream cheese surprise inside…I had to try.  And try I did.  These were soooo good.

It reminds me of the Fall season and going to the apple orchard with my mom and the kids every year.   After walking around the orchard for a while we go through the little store.  She always looks for either the apple cookies or some muffins.

I better call her tomorrow and let her know I have some goodies for her!!!!



For the filling:

8 oz. cream cheese, softened

1 cup powdered sugar


For the muffins:

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree (see Note)

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tablespoons flour

1½ teaspoons ground cinnamon

4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don’t think it makes a difference in the final product.


To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

 To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren’t supposed to do it this way but I’m impatient. Transfer to the refrigerator to chill until ready to use.


To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.


Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

Thanks to Annie!  These were amazing.

Have a great week.

Patricia – Two Girls Cooking


Annie’s Eats

Cheesy Stuffed Meatloaf

We had Jodi’s baptism today and got plenty of good food to eat.  I was hesitant to cook a big dinner, but it’s later in the day and meatloaf had it’s name all over our dinner plate.

If it’s one thing I can get everyone to eat is something stuffed with cheese!  And I usually make my meatloaf in the slow cooker, but found this on Pinterest (as I have many great pictures and recipes) and thought I’d give this a try.  Mostly the same ingredients, but done a bit different.


  • 2 pounds ground turkey
  • 1/3 cup of Italian Style bread crumbs
  • 2 eggs
  • 1/4 cup prepared yellow mustard
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 2 scallions, sliced
  • 1 cup barbecue sauce, divided
  • Instructions
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  1. In a medium bowl, combine ground beef, bread, eggs, mustard, salt, and pepper. Mix with your hands until well blended. Place on a 12- x 16-inch piece of wax paper and pat firmly into a 10- x 12-inch rectangle.
  1. In a small bowl, combine cheese and scallions; mix well. Sprinkle cheese mixture evenly over ground beef. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
  1. Pour half of barbecue sauce over beef roll and bake 45 minutes. Remove from oven, pour remaining sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice and serve.

I only put the scallions on top of MY side of the loaf because, well is there really a reason to say why!!

I love a great hearty meal to end the weekend with.

Have a great week.

Patricia – Two Girls Cooking


Mr. Food