Our Fourth

Chris & I both took the week of July 4th off - having a week off togehter and being in town has not happened since.... I can't even remember!  We had a long list of things we wanted to get accomplished; however, that list still exists! :)  We ended up spending about 4 days down at the lake.  It was nice & relaxing.  We always appreciate the invite from the Donahoo's to come to their lake house.  

View from back patio/poolside over looking the lake

07.04.13

Boating

Amy & I poolside

Beer Pong

Carrot Cake Pie

If you have ever made a "cake pie", I'm sure you would agree that they are very addicting.  A couple years ago for Thanksgiving I made a "cake pie" and it's one of my favorite types of pie desserts.  This carrot cake pie I made for Easter dessert, as well.  This was definitely the family favorite.  Between my sister and I, it's pretty safe to say that carrot cake is one of my favorite all-time desserts and red velvet is hers.  However, she may have converted {but probably not complete} after having carrot cake pie.  Everyone must give this recipe a try! 

Carrot Cake Pie
{Original recipe from: Crazy for Crust}

     1 premade pie crust {or you can use your favorite homemade recipe}

1 cup flour

1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1/8 tsp ginger

1/4 cup butter, melted

1 tsp vanilla

1 egg

1 cup shredded carrots

For the frosting:

1/4 cup white chocolate chips

5 oz cream cheese

1 Tbsp butter

1/2 tsp vanilla

3/4 cup powdered sugar

Preheat oven to 350ºF

Line a pie pan with pie crust, crimping the edges

Combine:  flour, baking powder, baking soda, salt, cinnamon, and ginger in mixing bowl. Then, cream together butter and sugar with mixer, then stir in eggs and vanilla until combined

Stir dry ingredients into wet until combined.  Fold in carrots

**Note: the batter will be very thick and it isn't a large amount, either. 

Pour batter into pie crust and bake for 25-30 minutes - until top is set and toothpick comes out nearly clean.  If edges of pie crust start to brown, cover with protector or aluminum foil. Cool completely before frosting.

Frosting:

Melt white chocolate chips in a small bowl in the microwave on 50% at 30 second increments, until melted.  Let cool slightly.

In a separate bowl, beat cream cheese and 1 Tbsp butter with mixer until creamy.  Then, beat in melted white chocolate.  Stir in vanilla.  Slowly beat in small amounts of powdered sugar, until well combined.  Frost the pie how you would like - you can either spread a layer on top, or use a piping tip to decorate.

*My photo was taken before I frosted it.  I used a piping tip to add the frosting.

Enjoy!!!

Coconut Cream {Easter} Pies

While hunting for what I was going to bake for Easter dessert, I came upon several recipes that sparked my interest.  I finally narrowed it down to 2 - Coconut Cream Pies and Carrot Cake Pie.  Deciding between the two recipes was near impossible because Chris's favorite dessert is coconut cream pie and my favorite dessert is carrot cake.  I asked my family what sounded good and their reply - "Both sound good!" I decided to make both.  The coconut cream pies were baked individually  which worked well for smaller portions.  You could put the recipe together and make one large pie, I guess.  

The recipe for the coconut cream pies can be found in the cookbook Desserts in a Jar.  Chris and Laney got me the cookbook for Christmas and is filled with all sorts of fun recipes!  I also found the recipe on Crazy for Crust's blog {love this blog, by the way!}.  I followed the directions step by step, but somehow my pudding mixture was still soupy after several hours of being chilled.  So, I had to adapt the recipe a bit.  I added in approx 1 1/2 pkg of coconut cream instant pudding mix {by Jell-O}.  So... if you encounter the same problem, just make sure you have some coconut cream instant pudding on hand to help thicken it up!  

Also, I did not make the meringue topping.  I simply used fat-free, sugar-free cool whip.  If you are interested in making the meringue topping, you can follow click on the link above to Crazy for Crust and find the instructions there. 

*The colored ramekins were purchased at World Market (only $1.95 for each).

Coconut Cream {Easter} Pies

1 pkg refrigerated Pilsbury pie crust

3 c. milk {I used skim}

2/3 c. sugar

5 large egg yolks

1/4 c. cornstarch

2 tsp vanilla extract

1/2 tsp coconut extract, optional

1 c. coconut, plus extra for toppings

Fat-free, sugar-free Cool Whip

Mini easter egg candy -

{I used Cadbury mini eggs for some and M&M eggs for others}

 6-8 Mini ramekins or glass jars

Roll out pie crust and bake in bottom of ramekins per instructions on box.

*I had some extra pie crust, so I baked it on a baking sheet and then crumbled it on the bottom of each ramekin

In a large {heatproof} bowl, whisk together egg yolks and sugar.  Whisk togehter {by hand} until smooth, will become light yellow in color.  Set to side.

In a medium sized sauce pan, add milk and cornstarch.  Set over medium heat until bubbles begin to form around the edges, stirring constantly {about 5 minutes}.  While the mixture is hot, pour approximately 1/2 cup into the bowl with the egg yolks and sugar - whisk together to temper the eggs.  Then, whisk in approximately another 1/2 cup of the hot milk mixutre into the eggs.  Pour the entire egg/milk mixture back in the sauce pan.  Place back on medium heat and continue heating until it thickens {approx 2 minutes}. 

Remove from heat and add in vanilla extract, coconut extract {if desired}, and coconut.  Place pudding mixture into fridge for several hours to continue to thicken and chill. 

If your mixture is not thick enough, or pudding-like, add some coconut cream instant pudding mix until it is thickened to your liking, I used approx 1 1/2 small pkgs of the instant pudding mix. 

In a small pan, over medium heat, add coconut - stirring constantly {can burn easily} until toasted and browned. 

Divide pudding mix evenly into ramekins.  Top with cool whip, sprinkle with toasted coconut.  Add mini easter egg candy, if desired. 

Enjoy!!!

One ... Two ... Three ... Four ... Margarita!

These margaritas are a staple in our house during the summers.  Both Chris & I enjoy a good margarita - we are both pretty picky though.  I hate margaritas with the premade margarita mixes. 

These margaritas had only 4 ingredients - super simple!  Hence the name, {Easy As} 1, 2, 3, 4 Margaritas!  Also, if you have 4 of these margaritas, then you will confirm the truth behind: One margarita, two margarita, three margarita... Floor.

These would be great for Cinco de Mayo!!

If you prefer your margarita frozen, then just mix this ingredients into a blender, add some ice, and blend.

{Easy As}
1 ... 2 ... 3 ... 4 ... Margarita!

12 oz. frozen limeade concentrate

12 oz. gold tequila

12 oz. triple sec

12 oz. water

Limes {optional}

Dump the frozen limeade concentrate into a margarita pitcher.  Fill the empty limeade can with tequila and pour into pitcher.  Repeat with the triple sec and water.  Stir until the limeade concentrate has melted and all ingredients are well mixed together. 

Enjoy!!!

You're My Sweetheart: Valentine's Day Free Printable

{Source: Valentine's Day Free Printable}

How cute is this?  And I love this song, too! 

A free printable to decorate a little for Valentine's Day.  You can download this print for free, here: Sweetheart Free Printable

Impress Your Honey: Easy Red Velvet Whoopie Pies

While grocery shopping a couple days ago, I stumbled upon a limited edition Pillsbury cookie dough - Red Velvet.  I am not one who loves to make cookies from cookie dough.  I would rather put in the extra elbow grease and bake them from scratch.  However, I picked up a roll of the dough to try out.  Also, my sister is a huge fan of red velvet desserts - it's her favorite - so, I knew she would be excited to try these out.  These whoopie pies are so easy to make!  Like I said, the dough is a premade dough and the icing that I used in the center is also Pillsbury.  While they may look a little fancy, they are the easiest things to make!

The only ingredients you need: 

Red Velvet Cookie Dough & Easy Frost Icing

Impress Your Honey:

Red Velvet Cookie Whoopie Pies

1 pkg of Red Velvet Cookie Dough

1 can of Easy Frost Icing

Bake cookies according to package. 

Once cooled, fill the center with icing and sandwich two cookies together.

Optional: Decorate with sprinkles, sugar crystals, etc. 

Enjoy!!!

Christmas Eve Quiche & Maple Bacon

A couple weeks ago, my sister & I went to a cooking class together.  It was our second time taking a cooking class with this instructor.  The first class we went to was Thanksgiving themed.  The second class we went to was a brunch theme.  We both really enjoyed the classes and are looking forward to trying out some more!  What I really love about the classes and the recipes that we have used to cook with, is that the recipes are very simple and do not require tons of ingredients or time to prep.  However, they turn out delicious and very impressive!  

I decided to make a couple of the recipes from the brunch class for Christmas Eve dinner.  Chris & I don't really have any Christmas Eve traditions (sad, I know).  It has been hard with my job because some years I have to work on Christmas Eve.  But, maybe now we can start a tradition of brunch/breakfast food for Christmas Eve! 

Christmas Eve Quiche

1 pastry crust

4 eggs

1 1/4 c. Half & Half (you can use milk, but it won't be as creamy)

Salt & Pepper

1/4 tsp. cayenne pepper

1 c. white cheddar cheese, shredded (Tilamook is delicious)

2 Tbsp. chives, minced

Preheat oven to 325ºF. 

In a mixing bowl, whisk together eggs, half & half, salt & pepper, cayenne pepper.  Set to side. 

Roll out pie dough and place in pie dish, crimping the edge for the pie-like appearance. 

Sprinkle the shredded cheese and chives around the bottom of the pie shell.  Then, pour in the egg mixture.  

Bake for 45 minutes. 

Mapled Bacon

1 pkg bacon (I like to use turkey bacon or center cut)

2 Tsbp. real maple syrup

Preheat oven to 400ºF.

Line a glass baking dish with foil, make sure completely covered (I used my 13x9 glass Pyrex dishes). 

Place layer of bacon on top of foil.  Bake for 15-20 minutes.  Brush bacon slices with maple syrup and bake for another 5 minutes. 

*Lining dishes with foil and baking bacon in the oven is a much easier way to cook bacon.  It makes for easy clean up and you don't have the splatter of bacon grease all on top of your stove.

Enjoy!!!

Christmas Cookies & Candy {2012}

Christmas Cookies & Candy {2012}

I'm so excited to write this post!  Last year, I made a whole bunch of cookies and candy and when I tried to remember everything I baked, I had a hard time.  Now I will have all of it documented and can look back next year on what I made!  It will help me to decide which ones I should make again and which ones I should omit -- which will allow me to try new recipes! 

I will share each recipe with you - so beware, this is a long post.  In the following picture I have numbered all the candy and cookies so you can correlate the number to the recipe (in case there was any confusion). 

{1}

Chocolate Crinkle Cookies

These are made from cake batter, surprise! They are perfect for Christmas Cookie making because of the convenience.

1 box Devil's Food Cake mix

1/4 c. canola oil

2 eggs

Powdered sugar to roll 

Preheat oven to 350ºF and line cookie sheet with parchment paper.

Combine cake mix, canola oil, and eggs in a large mixing bowl.  Mix together with spoon (batter will get a bit thick and greasy). 

Pour powdered sugar in small bowl.  Roll dough to form balls, then roll into powdered sugar.  Place on cookie sheet.

Bake for approx 12 minutes. 

These are good to keep in the freezer! 

{2}

Cake Batter Fudge

2 c. + 2 Tbsp yellow or white cake mix

2 c. powdered sugar

1/2 c (1 stick) salted butter, cut into 4 pieces

1/4 c milk

2/3 c white chocolate chips

1/2 c rainbow sprinkles

Spray 8x8 baking pan with non-stick cooking spray.

Mix together cake mix and powdered sugar in a large bowl.  Add mix and butter (do not stir them in) and microwave for 2 minutes.  Once done, immediately begin mixing everything together - the batter will be very thick.  

Fold in white chocolate chips and sprinkles, stir gently (you do not wan the sprinkles to leak their color into the fudge).  Spoon the mixture into baking pan, level out the top.  Chill in the refrigerator for at least 2 hours.  Cut into squares.  Store in fridge.
{3}

Sweet & Salty Chocolate Cups

1.5 c. peanuts

1.5 c. chocolate chips

1.5 c. butterscotch chips

1 bag of Lays potato chips, crushed

Melt the chocolate chips and butterscotch chips in a large bowl in the microwave, about 2 minutes.

Mix in the chips and peanuts to the melted mixture.  Keep mixing until all combined.  

Scoop by large spoonful into cupcake liners (place liners on a large baking sheet, it will be easier to transfer to refrigerator or freezer to cool)- you can use either small or large, it doesn't matter.  I used a mixture of both.  Place in fridge, or freezer, until cooled.  Store in refrigerator until ready to eat. 

{4}

White Chocolate Peanut & Chip Bark

1 package of white chocolate almond bark

1 container of peanuts (cocktail)

1 bag of Baked! Ruffles, lightly crushed

Melt almond bark (either on stove top or in microwavable bowl).  Once melted, stir in peanuts and chips.  The amount is to your liking!

Line baking sheet with parchment paper.  Pour onto parchment paper and place in refrigerator until cooled and hardened.  Then, break apart in pieces.  Store in fridge. 

{5}

White Chocolate Peanut & M&M Bark

1 package of white chocolate almond bark

1 container of cocktail peanuts

1 bag of M&Ms

Melt almond bark (either on stove top or in microwavable bowl).  Once melted, stir in peanuts and M&Ms.  The amount is to your liking!

Line baking sheet with parchment paper.  Pour onto parchment paper and place in refrigerator until cooled and hardened.  Then, break apart in pieces.  Store in fridge. 

{6}

Fudge

1 1/2 c. sugar

2/3 c. evaporated milk

2 Tbsp butter (or margarine)

1/4 tsp salt

2 c. mini marshmallows

1 1/2 c. semi-sweet chocolate chips

1 tsp vanilla extract

Line 8x8 baking pan with foil. 

Combine: sugar, evaporated milk, butter, and salt in a medium-sized sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil, stirring constantly (or else it will scorch), for 4-5 minutes.  Then, remove from heat.

Stir in marshmallows, chocolate chips, vanilla (and other add ins you may like, such as walnuts).  Stir vigorously for 1 minute, or until everything is smooth and well combined.  Pour into lined baking pan and refrigerate for 2 hours, or until firm.  Lift from pan (using the foil) and cut into desired pieces.  Remove foil.  Store in fridge. 

*I added some M&Ms that I had left over to the tops of half of the pan.

{7}

Minty M&M Pretzel Bites

1 bag of mini pretzels

1 bag of Wilton's peppermint candy (I find them at Wal Mart during the holiday season, I cannot find the peppermint kind anywhere else throughout the year)

1 bag of M&Ms

Preheat oven to 325ºF.

Line baking sheet with foil.  Arrange pretzels on baking sheet and top each pretzel with a candy.  Place in oven for 3-5 minutes, until the candy starts to melt (don't let it melt all the way, otherwise it will seep through the pretzel).  Take out of oven, press M&M into top.

Slide foil off of baking sheet and let cool for at least 1-2 hours.  Store in air-tight container in fridge. 

{8}

Snickerdoodles

Here is another cake mix cookie! Similar to the Chocolate Crinkles!

1 package white cake mix (or yellow works great, too!)

1/4 c. oil

2 eggs

1/2 tsp ground nutmeg

For rolling:

1/4 c. sugar

2 tsp ground cinnamon

Preheat oven to 350ºF.  Line baking sheet with parchment paper. 

In a large bowl, mix together cake mix, oil, eggs, and nutmeg - with a wooden spoon.  (Once again, the mixture will be thick and may be a little greasy feeling.)

In a small bowl, combine the sugar and cinnamon.

Roll the dough into 1-inch balls and then roll in the sugar-cinnamon mixture to coat.  

Place on baking sheets and bake for 10-12 minutes.  Do not over bake. 

Remove from oven and cool. 

Again, I find these cookies are great to store in the freezer.  Once you are ready for one, grab one from the freezer and it will soften up in just a couple minutes!

{9}

Christmas Magic Bars

1/2 c. butter, melted

1 1/2 c. graham cracker crumbs

1 (14 oz) can sweetened condensed milk

2 c. semi-sweet chocolate chips

1 1/3 c. flaked coconut

1 c. M&M, holiday version

Preheat oven to 350ºF.  Coat 9x13 baking pan with Pam (non-stick cooking spray)

Combine the graham cracker crumbs and butter - press into the bottom of pan.  Pour sweetened condensed milk evenly over the crumb mixture.  Then, layer evenly with chocolate chips, coconut, and M&Ms.  Press down firmly.  Bake 25 minutes, or until lightly browned.  Cut into bars.  Store in air-tight container (at room temp or in fridge).

Hope you enjoy all these recipes!!!

DIY: Lighted Christmas Package

DIY: Lighted Christmas Package

A couple days ago, I was at Hobby Lobby & Michael's shopping for Christmas decorations.  I stumbled upon a lighted glass box similar to the one I made - the price was something around $35.00, I believe.  I could tell that it was an "in-store" project and so I asked someone if they sold the glass box in store.  I bought the glass box for $11.99.  At home, I already had thick ribbon, a strand of lights, and the little decor accent that you see in the photo.  So, I made it a DIY project. It's super easy and I love lights during the holiday season, so this project was perfect for me!

The glass box is called a Krafty Blok.  Maybe I live in a hole, but I had never seen these before.  

{Source: Hobby Lobby} - click on link 

If you google Krafty Blok, it will show you tons of different projects you can do with these.  They are perfect for all sorts of holidays - you can get very creative!  These blocks have a cut out on the bottom of them that allows you to stuff things inside (i.e. ribbon, lights, little accent pieces):

After I stuffed the stand of lights inside, I left a little slack so that it could be plugged into the wall.  Then I wrapped it with ribbon and tied the accent piece on the in middle.  Easy as that!  After the holidays, I plan on gathering up some ideas on how to re-use for other holidays throughout the year!! 

Baked Apple Pie - In an Apple

For Thanksgiving with my family, I was put in charge of the desserts.  I wanted to do something that wasn't extremely heavy because it seems like no one hardly eats desserts after such a big meal.  I created these apple pies, baked in an apple, after I saw it on Pinterest. 

This dessert was a big hit! Everyone loved it.  I only made 4 total, because I had brought along another small dessert; but, I wish I would have made more.  The only challenge I came across when making this was trying to keep the apples from browning.  I know there are tricks and techniques out there to prevent the browning, but I just worked quickly and added some lemon juice on top of the apples.  I fully baked these at home and the night before.  After Thanksgiving dinner, I popped them in an oven safe dish and put them in the oven at 300º for several minutes to warm them back up.  

Baked Apple Pies: In an Apple

8 Granny Smith Apples

1 tsp cinnamon

1/4 c. sugar {I used baking splenda}

1 Tbsp brown sugar

Pie Crust {I used the Pillsbury refrigerated kind}

*8 Granny Smith Apples -
4 apples used to bake the pie with;
4 apples used to cut up for the apple chunks for the pie filling

Preheat oven to 375º.

Cut the tops of the apples off and remove the inside (core out) the apple.  You can do this with either a spoon or melon baller {be careful not to puncture a hole through the apple}.  I went ahead and tossed the inside of the apples down the drain - they were all in little pieces and browned before I was able to even attempt to save any of it to use for the pie filling.

*After removing the insides of each apple, I squirt some lemon juice on the inside, placed in a plastic ziploc baggie and put in the fridge until ready to use again.

Using the other four apples, cut up the apples in small pieces {remove skin}.  In a mixing bowl, mix the diced apples with the cinnamon, sugar, and brown sugar.  Spoon the mixture into each hollowed apple.

Roll out pie crust into thin strips and place a lattice {or any other type of pattern} across the apples.

Fill an 8x8 baking dish with just enough water to cover the bottom.
Cover with foil and bake for 20-25 minutes.  Then, remove foil and bake for an additional 20 minutes, or
until crust is golden brown.

*Optional step: once you take the apples out of the fridge, you can line the apples with some of the pie crust.  I used to top of a glass cup to cut a circle out of the crust and molded it to the inside of the apple before filling with the apple mixture.

Enjoy!!!

"The 'Best' Stuffing Ever"

I am such a fan of the holidays - Thanksgiving & Christmas.  Nothing makes me happier than spending time with family, relaxing, and cooking some good meals!  If you know me, my favorite dish at Thanksgiving is probably stuffing.  No one else is my family really loves stuffing, so when I was younger my mom would make the kind just from the box - you know, Stovetop.  I think I have pretty much grown up on Stovetop stuffing/dressing, but have always really liked it.

About 2 years ago, I stumbled upon a recipe for homemade stuffing on a blog that I frequent.  There are quite a few ingredients - which always steers me away from a recipe (I'm such a daring cook!).  However, I have always wanted to make the stuffing.  The name of it is quite catchy, "The Best Stuffing Ever".  I finally decided to tackle the recipe and it did not disappoint.  Although I'm not going to be making it for the actual Thanksgiving dinner this year, I think we may need to add it in next year!

The Best Stuffing Ever
{Adapted from: Picky Palate}

1 lb sourdough, cubed (I bought mine pre-cubed)

12 oz. baked cornbread, cubed

14 Tbsp butter

1 large onion, diced

2-3 cups diced celery

2 cups chopped carrots

2 Tbsp minced garlic

2 1/2 cups chicken broth

1/2 cup fresh chopped parsley

2 Tbsp fresh rosemary

1 Tbsp fresh sage

1/2 tsp ground thyme

1/2 tsp salt

1/2 tsp pepper

1 lb Jimmy Dean Sage Sausage

Preheat oven to 350ºF. Place cubed sourdough and cornbread on large baking sheet and bake for 20-25 minutes, until lightly toasted. Then remove from oven.

Melt butter in large rimmed skillet on medium heat. Saute onions, celery, and carrots for about 10 minutes, or until veggies are tender.  Stir in garlic and cook for another couple minutes.  Then pour in chicken broth, parsley, rosemary, sage, thyme, salt, and pepper.  Stir and reduce heat to low and simmer.

Brown sausage in skillet and drain.  Then add to veggie mixture.  Place bread cubes into a large bowl and slowly pour mixture over cubes, gently stirring throughout to ensure all pieces are coated evenly.

Spray large baking dish, 11x7, and bake for approx 25-30 minutes - just until lightly browned on top.  Remove from oven & enjoy!!

To view step-by-step instructions/original recipe -- Picky Palate - The Best Stuffing Ever

Chris' 29th Birthday!

Friday was Chris' birthday - big ol' 29!  Unfortunately, our initial plans had to be changed.  Chris has decided to take the day off work and spend the day together; but, last minute Thursday evening he had to fly to Dallas for work.  He arrived back late Friday afternoon and so we got to spend some time together.  When he arrived home, he opened his gifts (well actually I think Laney opened them for him), then we changed and went out to dinner.

{Happy Birthday, Chris!}

Following dinner we met up with a couple of his friends to watch the Chiefs' game.  A couple drinks led to some birthday shots, which led us to wind up at Argosy! (Surprise, surprise... wonder who's great idea that was!).

We stayed at Argosy for awhile then headed back home.

For his birthday cake, I made a Chocolate Oreo Cake.  I found the recipe on a blog and have included the recipe here.  Very easy to make and very good, too! 

{Before the chocolate ganache}

{With chocolate ganache}

{Happy 29th Birthday!!}

  Chocolate Oreo Cookie Cake

1 package chocolate cake mix

12 oz. milk chocolate chips

1/2 c. whipping cream

1 (8 oz) package cream cheese, soft

1/2 c. sugar

2 c. cool whip, thawed

12-15 oreos, crushed

Preheat oven to 350ºF. Grease two 9 inch round cake pans and set aside.

Prepare cake mix per directions on box and divide into the two cake pans. Cook as directed on the box.

Cool cakes for approx 10 minutes, then invert onto cooling rack.

Melt the chocolate chips and whipping cream in microwave for approx 2 minutes, until melted together (stir every 20 seconds).  Then, let cool for 5 minutes.

Beat the cream cheese and sugar together until evenly mixed.  Then, fold in the cool whip and crushed oreos - save some oreos for top of cake if you wish.

Place one cake onto cake stand, then spread cream cheese mixture onto.  Top with additional cake.  Then pour/spread the chocolate ganache mixture on top and sides of cake.  Place in refrigerator until ready to eat.

Enjoy!!

Happy 4th Of July: Firecracker Bundt Cake

HAPPY FOURTH OF JULY!

Hope everyone is having a wonderful 4th of July! Unfortunately, I am scheduled to work.  But, it actually works out not too bad because Chris is having to work today, too {poor guy}.  He is finishing up a very large project at work and has a deadline approaching! 

After work, Chris & I are planning on going to watch some fireworks around here.  I guess it really depends on what time I am able to get off work!  

Until then... Enjoy this recipe:

Firecracker Bundt Cake(Source: Betty Crocker & Mix-and-Match Mama)

1 box white cake mix

2 boxes instant vanilla pudding

1/2 cup vegetable oil

1 1/4 cup water

4 eggs

Icing:

1 can fluffy vanilla frosting

Red & Blue food coloring

Preheat oven to 350º degrees. Grease bundt cake pan.

Mix together {beat with electric mixer}: cake mix, pudding, vegetable oil, water, and eggs.

Divide the batter into 3 equal parts, in separate bowls.

Add red food coloring to one bowl {you will just have to "eye it" - I can't remember how many I used, but mine turned out a little pink almost}.  

Add blue food coloring to another bowl {again, just eye it to the color of your likings}

Pour the red batter into the cake pan first and spread it out evenly.

Next, add the white batter - again spread evenly.

Last, add the blue batter. 

Bake for approx 40-45 minutes. 

Once baked, allow cake to cool for 10-20 minutes.  Invert cake onto cooling rack or 

serving platter.

Now time for the icing!

Divide the icing into three equal parts - and place each into 3 separate microwave-safe bowls.

Microwave each bowl on medium heat for approximately 15 seconds 

- you will want it to be a bit runny. 

To one bowl, add red food coloring; to another bowl add blue food coloring.

While frosting is still warm, take a spoonful of icing and drizzle on top of cake.  

Alternate colors to achieve the look you want! 

Once cake is cooled and frosted, make sure to store in your fridge! 

Enjoy!!!