panko-crusted salmon*

I have a new philosophy in life. My previous philosophy was if you cover it in melty cheese, the kids will eat it. My new philosophy - if I cover it in panko I will eat it!

I have never in my life been a fish fan. Just the smell makes me sick. The only thing that I have been able to eat is fried shrimp (panko breaded) and battered fish sticks. Yes, battered fish sticks. I like to eat them with fry sauce. For those of you non-native Utahns and have never heard of fry sauce, it is mayo and ketchup mixed. LOVE that stuff. Which is funny because I don't like mayo and I REALLY don't like ketchup, but put them together and it is pure heaven. The same goes for the panko crusted salmon. I don't like honey mustard at all, and really am not a fan of salmon. Put the two together and top it with some panko = INCREDIBLE!!

Panko-Crusted Salmon
from Simply Recipes, as seen on Tracey's Culinary Adventures

4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard (see below recipe)
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

Preheat the oven to 400 F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme.
 

In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika.

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork.

Now eat it! Because it's good!

We have had salmon quite a few times and the kids literally come to the line plugging their nose. Yesterday, we just about ran out of this stuff! I cannot wait until I get to eat this again in 5 weeks! My suggestion: serve with some yummy rice pilaf and warm piece of garlic bread. Mmmmm...

-alyssa*

turkey sloppy joes*

Oh man, what a crazy week! Sorry, I didn't do much blogging. I think I should have just set up a cot in my office and slept in there. Seriously, I feel like I haven't left work in a month! This last week I had 4 staff gone, and 3 of which were cooks. I only have 3 cooks. It was pure craziness. I need to send out a big shout out to my fill-in cook, Jordan. Between the two of us the kids got fed some delicious meals and we did pretty darn well if I do say so myself :). THANKS JORDAN and the rest of my staff that really stepped up and helped so that it wasn't crazy overwhelming. I need to remember to take a picture of all of us and post it on here so that I can brag about my awesome crew whom I don't know what I would do without. You guys are AWESOME!

I have never cooked with ground turkey until this meal. I have always wanted to use it because it is much more healthy than ground beef and it is a great alternative. I was pleased with the way these sloppy joes turned out and I think I will start using ground turkey more often :).

Turkey Sloppy Joes
from Sweet Treats and More

1 pkg honeysuckle white ground turkey

2 tbs vegetable oil

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 1/2 c. chili sauce. ( I used 1 can tomato sauce + 2 tbs brown sugar + 1 tsp chili powder)

2 tbs Worcestershire sauce

6, 4 inch hamburger buns

Green leaf lettuce, optional

1 medium tomoato, optional

1.  Heat oil in large nonstick skillet over medium-high heat.  Cook onion and bell pepper until softened, about  5 minutes.

2.  Add turkey; crumble and cook until no longer pink, about 5 minutes; drain.  Stir in chili sauce and Worcestershire sauce.  Cook covered over low heat for 10 minutes.

3.  Divide mixture evenly over bottom of buns.  Layer on lettuce and tomato if desired.  Top with remaining buns.

Don't these look yummy?? If I didn't tell you there was turkey in there I bet you wouldn't even know! The look just like your normal sloppy joe on the street, but no way jose. These babies don't have nearly the amount of fat, and served on a whole wheat bun they are pretty much healthy. Do I dare say that word??

-alyssa*

orange waffles with buttermilk syrup*

March Madness. I LOVE March Madness. I just finished watching the tail end of the BYU game. Sorry for all those die-hard BYUers out there, but it worked out good for my bracket :). I am not a huge BYU fan, but they are from Utah so when someone from Utah is doing well - I will back them 100%. Otherwise, they are dead to me. JUST KIDDING! I am currently watching the Jazz. I think I am in the minority when it comes to watching the Jazz these days. Those guys just do not know what they are doing anymore. Oh well, I still love them.

These waffles are AMAZING. My sister-in-law Andrea made them on our weekend at the cabin. I love citrusy, orangy, lemony things - so these waffles were right up my alley. And the syrup. OH the syrup! I could probably drink it plain. Seriously it is THAT good!

Orange Waffles with Buttermilk Syrup
from the Worldwide Ward Cookbook

6 egg, separated
1/2 tsp. salt
6 oz. orange juice concentrate, thawed
1/2 cup butter, melted
1/4 cup sugar
3 1/4 cup flour
3 cups milk


Buttermilk Syrup

1 cup buttermilk
1/4 cup butter
1 tsp. baking soda
2 cups sugar
3 Tbsp. white corn syrup
2 tsp. vanilla


Waffles:
In one bowl beat egg whites until stiff peaks form.

In a separate bowl, mix egg yolks, salt, orange juice, butter and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter.

Bake in waffle iron. Serves 5.

Syrup:
In a 6-quart saucepan, combine all ingredients except vanilla; boil for 5 minutes. Add vanilla. Serve on pancakes or over ice cream. (Double this recipe for a family of five). Using a 6-quart saucepan is important because it froths a lot while cooking.

SO GOOD! And so easy too. I was shocked that it was only orange juice concentrate in there! I always have that on hand for my orange julius' that I just have to have from time to time!

Oh my gosh I almost forgot!! Look at these CUTE cupcakes some of the kids made all of us in the kitchen!

They are the cutest things, and delicious, too! It's little things like this that make our jobs worthwhile :). THANKS to everyone that was involved in making these! We absolutely love them!

-alyssa*

creamy crepes w/ lemon strawberries*

I am definitely a crepe lover. However, I have never ventured off to "savory" crepes. I am sure that they would be equally delicious, but right now I am hooked on the sweet crepe variety. Once in awhile the husband and I have to go to Village Inn so that I can have an order of their yummy strawberry crepes with hashbrowns and some crispy bacon. Mmmmmm....

You know what I just discovered? You know how it is a BAD idea to go shopping when you are hungry because you could possibly end up buying out the entire store? I think it's the same thing about blogging. It is not a good idea to food blog when you are hungry. Right now I am mentally going through each cupboard in my kitchen trying to decide if there is anything I want to eat. Rather, if there is any one specific thing I want eat so I don't end up snacking on a little bit of everything.

Sorry, I have a problem getting off track (man I wish I had some strawberries on hand so I can make these crepes RIGHT NOW!!). This past weekend I made these for breakfast when we were at the cabin with my sister-in-law and her husband. I really liked how everything turned out. I think I added a tad more sugar to my strawberries (and still could have gotten away with adding even a little more), but other than that I followed it to a T. I really liked the filling. It is definitely not too sweet, and the strawberry topping balances it out. I also really like the crepe recipe. The first couple of crepes I made weren't keepers, but once you get a couple of ugly ones the rest turn out beautifully!!

Creamy Crepes w/ Lemon Strawberries
from Heritage Kitchen

simple crepes

makes 4 servings, 2 crepes each

1 c. all purpose flour

1/4 tsp. salt, a generous pinch

1 tsp. white sugar

2 eggs

1/2 c. cold water

1/2 c. milk

1 tsp. vanilla extract

2 tbsp. + 1 tsp. butter

powdered sugar, for garnish

1. Sift together the flour, salt and sugar in a small bowl. Beat eggs lightly in a large bowl with the milk, water, vanilla and 2 tablespoons of melted butter. Refrigerate while preparing any fillings or toppings.

2. Spread 1 teaspoon of butter on the bottom of a small cast iron or non-stick skillet (or a crepe pan) and heat over medium low heat. Once the pan is hot, reduce heat slightly to just above low. 

3. Using a 1/4 c. scoop, pour the crepe mixture into the pan using a circular motion. Spread it into a circular shape using the bottom of the scoop. Flip when the edges begin to look dry and the pancake slides easily in the bottom of the skillet. Place a small piece of wax paper between each crepe until they're all ready to be filled.

Strawberries & Cream

1 pint fresh strawberries, stemmed, hulled and chopped

1 lemon, zested, and the juice of half

2 tsp. white sugar

1 tbsp. brown sugar

1/2 c. sour cream

1/2 c. cream cheese, softened

1. Combine chopped berries, white sugar, and lemon juice and zest. Let sit for at least 3-5 minutes before use.

2. Combine brown sugar, cream cheese and sour cream and roll in warm crepes. 

Top crepes with strawberries and serve.

 

-alyssa* 

coconutty sweet chex mix*

Happy Monday everyone! What better way to start the week than share the most amazing snack EVER! This stuff is out of this world. I had it for the first time when I was probably around 10 and never had it again until last year. The thought of this baffles me. I finally googled how to make this amazing treat and then we made it for the kids for a snack on Christmas. It turned out just as amazing as I had remembered it!

I just made this deliciousness over the weekend for our trip to my sister-in-laws - in-laws cabin. Who wants to see pictures of our fun weekend???

Went snowmobiling - Landon went 90 mph w/ me on the back! BIG TROUBLE!!

Shot some guns - I'm an expert clay pigeon shooter!

Don't we look official??

This was our form of transportation for the weekend! AWESOME!

My sister-in-law Andrea and I in the monster Jeep!

We had such a fun time and of course it wouldn't have been complete without some amazing food! The first night Landon and I made some chicken tacos with some cookie dough stuffed cupcakes (recipe coming soon). The next day Andrea made us some yummy orange waffles w/ buttermilk syrup (recipe coming soon) for breakfast, chili for lunch, and a whole Thanksgiving spread for dinner! Then on Sunday morning I made us some yummy strawberry crepes (recipe coming soon). All in all it was an awesome weekend with lots of good food and amazing company!!

I made us a bowl of this chex mix and it was gone I think in less than 24 hours. This stuff is addicting and I am warning you now, don't make it unless you are prepared to clear your schedule so that you can glue your hand to the bowl. Seriously it's all you will be able to think about until it is gone.

Coconutty Sweet Chex Mix

from GroupRecipes

1 1/2 c butter

1 c white kayro

1 c sugar

3 c rice chex

3 c corn chex

6 c golden grahams

1/2 c coconut

slivered almonds

In large bowl combine cereals, coconut and almonds. In saucepan combine butter, sugar and kayro. Bring to a boil and boil for 2 minutes. Pour over cereal mixture. 

Spread on wax paper till slightly dry to touch. 

Separate into bite-sized clusters.

Serves 12 

When I made this Landon thought it looked disgusting (he's not a coconut fan - but neither am I). The minute he tried it he was hooked. I am so excited that there is actually something sweet in this world that boy likes. Now I am going to have to make it on a weekly basis, but I am fine with it. Stay tuned for the rest of our cabin weekend menu!!

-alyssa*

chocolate mint grasshopper cupcakes*

Here is round 2 of our St. Patty's Day celebration! I actually made this recipe around Christmas time and handed them out to some of my fellow co-workers as Christmas gifts. Only instead of a cupcake it was a cupcake in a jar, and it was peppermint fudge for the holiday. I have never done any canning in my life, so I was excited to feel like a homemaker and use my jar for none other than a cupcake (much better than canned peaches right?). Anyway, I thought that recipe would be equally delicious as a chocolate mint grasshopper cupcake!

Let's talk grasshopper cookies for a minute. If you don't like grasshopper cookies, you are crazy. If you have never had one, what on earth are you waiting for??? They are a replica of the Girl Scouts cookies Thin Mints, only they are available year round. Personally I think that Keebler makes Thin Mints, but that is strictly my own opinion. Anyway, they are amazing and one of my top all time favorite cookies EVER.

Chocolate Mint Grasshopper Cupcakes

adapted from Our Best Bites

1 box chocolate cake mix (I used milk chocolate mix)

Make and bake the cupcakes according to the directions on the box. When done baking, set them aside to cool for at least 30 minutes.

Mint Ganache

4 oz semi-sweet chocolate (chocolate chips are fine)

1/2 C heavy cream

1/4 tsp mint extract

Place chocolate chips in a bowl.  Heat cream in microwave until bubbles form around the outside.  Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap.  Let sit for 5 minutes, add peppermint extract and then whisk until smooth.  Let cool un-covered until thickened slightly, almost like a thin pudding.

To assemble, use a paring knife to first hollow out a well in the middle of the cake. Pour ganache until the hole is full. Let sit for about 10 minutes until the ganache has started to harden. Then dip the top of the cupcake into the ganache.

Perfect Cupcake Frosting and Filling

adapted from Our Best Bites

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

green food coloring

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. 

Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

At this point add your food coloring. Then put your frosting in a pastry bag with the big star tip. Place the tip in the center of the cupcake and press your frosting out until you have a cute little dollop. Then, the best part. Top with a 1/2 piece of those AMAZING grasshopper cookies! MMMmmmmMMM!!!

Does it get any better than this people?? Does it? I really don't think so.

Heads up on great things to come! Tomorrow I am going to my brother-in-laws parents cabin up in the Uintah's (again, I don't know how it's spelled...) and I am going to be making coconutty sweet chex mix, cookie dough stuffed cupcakes, and creamy crepes with lemon strawberries. Tune in next week for the reveal of these delicious goodies! HAVE A GREAT WEEKEND!

-alyssa*

chocolate mint brownies*

HAPPY ST. PATTY'S DAY TO ALL! One of things I LOVE about my new position is the fact that every holiday big or small are equally exciting! Sarah (my best assistant) and I were talking today about how each holiday gives us an excuse to make AMAZING things, so for that thank you St. Patty's Day for existing! Without you these two desserts may have never come into our lives!

Today we made chocolate mint brownies, as well as some chocolate mint grasshopper cupcakes. And for breakfast, green eggs and ham. Dang, I forgot to take a picture of the eggs! They were as green as a leprechaun for real! I am sure the kids weren't huge fans of them, but they will be something that they hopefully remember for years to come. So let's hop to it (oh wait, Easter isn't for a few weeks...) and I'll show you how to make these incredibly amazingly yummy and EASY chocolate mint brownies!

Chocolate Mint Brownies
from Betty Crocker

Brownie Base 

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box 

Filling 

2 1/2

  cups powdered sugar

3 

tablespoons butter or margarine, softened

3 

tablespoons whipping cream

2

  oz cream cheese, softened (from 3 oz package)

1/8

  to 1/4 teaspoon mint extract

2

  drops green food color 

Topping 

1/3

 cup whipping cream

1 1/3 

cups (8 oz) semisweet chocolate chips

1/3

  cup butter (do not use margarine) 

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours. 

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set. 

 

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm. 

Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. 

Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.

Makes 20 brownies

So cute huh!!!! Now move on to my next post where I will reveal our chocolate mint grasshopper cupcakes!

-alyssa*

tomato artichoke pasta*

Let's talk pet peeves for a second. My pet peeves include: drinking the milk left over from a bowl of cereal (I literally have to leave the room), watching someone else brush their teeth makes me gag every time, food that looks and smells AMAZING - but it's really not (apple strudels for instance), and overcooked pasta. Pasta is one of my very favorite things ever to eat, but when it's overcooked I seriously get upset. Not only cooking the pasta wrong irritates me, but eating unseasoned pasta. Seriously people, it takes 2.2 seconds to put a sprinkle of salt in your boiling water so take that 2.2 seconds and for the love of pete ADD SALT TO THE BOILING WATER! Phew...ok I'm done! It's been a LONG day...what's your pet peeve??

So this amazing pasta is called Tomato Artichoke Pasta. I found it on Our Best Bites blog and added it to my Spring menus and we tried it for the first time today. I added a tad more salt and pepper, as well as a little bit of sugar to balance out the tomato paste. I also topped it with some mozzarella, because if it has cheese on it the kids will eat it no matter what :) that's my philosophy.

Tomato Artichoke Pasta
from Our Best Bites

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.

And then if you want to get real adventurous (like me - HA yeah right!), top with mozzarella and some fresh basil.

Artichoke hearts are my new favorite thing. I don't really like to eat them plain, but they make a nice compliment to a lot of different dishes. I recently had a panini with artichoke hearts in it and it was AMAZING! Also, our grilled chicken wraps have artichoke hearts in the aioli and I absolutely love those things! If you have any recipes that you like just in general or that include artichoke hearts PLEASE do share!!

*remember tomorrow is St. Patty's day and boy do I have some deliciously wonderful recipes to share with you!!*

-alyssa*

fusilli with herbed ricotta and grape tomatoes*

67 degrees people!! My car told me that it was 67 degrees when I left work tonight! SPRING IS...coming?? Or here? I don't really know but I am stoked (I think this is the first time I have actually said the word "stoked"..).

I have officially decided the yummy treats we are going to be making for our big St. Patty's day celebration! We are doing smoothies for all of the employees that day and I am going to be making a treat to serve with the smoothies, and then we are going to make another treat for all of the kids! I was going to do the same for both, but that would be no fun - plus I couldn't pick only one. Also, it would just make my day that much easier - and I always seem to choose the more difficult route and I wouldn't want to break that streak now.

Also, this weekend the husband, puppy and I are going to my brother-in-laws cabin in the Uintahs (ok, I just googled the word "Uintah" because I don't know if there is an H in there, and it shows up both ways so there you have it...no one knows!) and I get to cook a couple of meals and bring some snacking items! So next week will surely be full of some delicious goodies. I still have to catch up with lots of recipes we have already made. Man, there is just not enough time in the day.

This recipe I served with blackened chicken and garlic bread for dinner tonight. I had to add some salt and pepper because it didn't have enough taste for my liking, but it was pretty good. I think you can serve it either hot or cold. For dinner we served it cold, but it would be yummy topped with some chicken strips and served hot as a main dish.

Fusilli with Herbed Ricotta and Grape Tomatoes
from Good Housekeeping

Salt
1 cup part-skim ricotta cheese
1 Tbsp. fresh oregano leaves, chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup fresh basil leaves, chopped
12 oz. fusilli or corkscrew pasta (I used ragiotorri)
1 pint grape tomatoes

Heat large covered saucepot of salted water to boiling on high. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.

Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remains.

Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

This salad would be very good with more vegetables, too. Especially if served cold. Olives maybe? I LOVE olives, if you haven't noticed yet. Well, only black olives. I don't get adventurous and try all those other strange random olives. But every picture I have of a salad or a side salad there are olives in it, I am pretty sure. Those things are just so stinking good! When in doubt, add an olive. That is my philosophy :)

-alyssa*

broccoli salad*

Happy St. Patty's Day week! I can't wait to make my yummy treats I have planned - well, sort of. I am having a hard time picking, but I'm tellin ya it's gonna be good!

The weather has been SO NICE the last couple of days and it has made me in the mood for summer! I cannot wait to wear short sleeve shirts and flip flops. So excited! This recipe is a great summer recipe and would be perfect for a picnic! I honestly ate 2 bowl fulls of this stuff. It is AMAZING! My new favorite thing (for now). Where this recipe came from is unknown. My cook Karen got it from somewhere, but I am not sure where...

Broccoli Salad
from unknown??

3/4 lb. broccoli florets
1/2 red onion, chopped
1 lb. bacon, cooked and diced
1/2 lb. Swiss or Monterrey cheese, grated
Cole Slaw mix (cabbage, grated carrots and red cabbage)
Sunflower seeds
Raisins or Craisins - or both!
Cole Slaw dressing (see below)

Put all ingredients in a large bowl and toss until evenly distributed.

Cole Slaw Dressing

3/4 cup mayo
1/4 cup sugar
2 Tbsp. vinegar

Mix all ingredients until well combined.

Add into broccoli mix and toss until evenly coated.

THE END! I was scared to try this, I'll be honest. I love broccoli, but the whole thing just kind of freaked me out for some reason. Once I tried it I couldn't stop. It is so addicting! I'm not even a fan of dried fruit, but we put craisins and I really liked them in this salad. I wish I had the ingredients to make this right now because I really want to eat some!!! I just might have to run to the store... :)

-alyssa*

toasted angel food cake w/ raspberry fudge sauce*

Great news! I got invited to link some of my recipes to the blog Sweet As Sugar Cookies! To see the recipes that I added and other yummy treats click here. This was my very first invite from another blog and I am ecstatic about it! Thanks Lisa!

So I promise we made real meals this week, but I have loved all the sweet stuff we have made so I am going to share yet another dessert recipe! Maybe next week I'll get to sharing actual meals - maybe :). Remember St. Patty's day is next week and I have lots of ideas a-brewin' - but again all desserts!

I got this recipe from one of the students. I think they went on an off-campus activity and he got it from somewhere they went. Anyway, this dessert sounded amazing so I had to make it for lunch yesterday! The best part - it only has 3 ingredients! Well, except I topped mine with some homemade whipping cream garnished with some fresh mint and sprinkled with a little powdered sugar.

Toasted Angel Food Cake with Raspberry Fudge Sauce
from Lacey Waadt

1 large prepared angel food cake, cut into cubes
1 jar prepared fudge sauce
1 bag frozen raspberries

Place cake onto baking sheet and toast until golden brown on 400 degrees.

In the meantime, melt together the fudge and raspberries until melted and the raspberries have broken down into the sauce.

Pour fudge sauce over cake cubes.

That's it. No, I'm not kidding. You have made an amazingly delicious and fancy dessert in literally minutes! Congratulations! Now eat up!

-alyssa*