Dirty Soda Bar

In the last six months, I have become a dirty soda addict. It all got started when I got a drink from Swig called "Endless Summer". I soon discovered that this is an expensive addiction. So after buying a couple of drinks, I decided to invest in my own Torani Syrups. After browsing around town and also online, the best and cheapest place I found to purchase these flavored syrups is an online store called lollicupstore.

My Dirty Soda Bar

These drinks are not my own creation. I went to the following websites to make this list:

Swig
Pop Shop
Fiiz

Knockoff Razzmatazz

For Christmas, from Matt's parents, we got a Ninja Blender. This blender will make ice into powder... it's that awesome. We have even mixed dough with it. Like I said, this thing is awesome!!! So in order to use said blender, we made a trip to Costco and Walmart and spent a small fortune on frozen fruit, juice, and sherbet.

After many a trial and error, Matt finally perfected a knockoff of the Razzmatazz smoothie at Jamba Juice.
2 large scoops of raspberry sherbet
3/4 cup blueberries
1 cup raspberries
1 cup strawberries
1/4 can of Old Orchard's Apple Raspberry frozen concentrate
1 cup ice
3 cups water

*all the fruit needs to be frozen

Put all those things in the blender... and blend until smooth.
Pour the yumminess into cups and serve.

Some yummies I want to make

Becca's Sweet Corn Cake

1 Box Jiffy Corn Muffin Mix
1 Can Cream Style Corn
I stick Melted Butter

Combine all ingredients and pour them in to
a cooking dish- preferably a bread pan
(it's deeper which will make the bread moist.)
Bake at 425 for about 25 min until golden brown.

***To make it a little sweeter, add a Tablespoon
of Sugar into the batter before baking!


Small Fry and Co's Amish Baked Oatmeal

1 1/2 cups quick cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter melted
1 egg
1 tsp baking powder
3/4 teaspoon salt
1 teaspoon vanilla

Combine the first eight ingredients; mix well.
Spread evenly in a greased 9x13 pan. Bake at
350 for 25-30 minutes or until edges are golden
brown. Immediately spoon into bowls. Add milk
(I recommend warm milk). Top with fruit and
brown sugar. Makes 6 servings.

Hooray for Cheesecake

Cheesecake

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

• Preheat oven to 325 degrees
• Combine graham cracker crumbs and sugar.
• Stir in melted butter until moistened.
• Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
• Bake for about 10 minutes. Remove and cool to room temperature.

• To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• On low, add sour cream, lemon juice and vanilla just until combined.
• Bake for about 1 hour and 15 minutes at 325.
• Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That's ok because it will continue to cook a little while it's in the pan.
• Remove from the oven and let cool completely to room temperature.
• Hope that it doesn't crack.
• Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
• Chill in the refrigerator overnight. That's right. It's best to make this the day before because it needs plenty of time to chill and firm up.

Go to THIS blog for more info on this recipe.