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Father's Day!

The big one got away...

Dad's Cookout Cake

Playing in the kitchen is fun with this easy-to-use and frugal recipe for Modeling Candy Clay to make the details of this wonderfully appealing cake. Photo is easy to follow and instructions on making the grill, hot dogs, hamburgers, and hot coals follows. No need to keep a fire extinguisher handy, just a fork will do the trick!

Modeling Candy:
14 oz. bag of Wilton Candy Melts (sold at Michael's, Wal-Mart and other craft stores)
1/3 cup light corn syrup
Candy or icing colors (food coloring)

Directions: Melt candy as directed on the package. Stir in corn syrup and mix only until blended. Shape mixture onto a 1-inch square of waxed paper and let set at room temperature until dry. Wrap well and store at room temperature until needed. Modeling candy handles best if hardened overnight.

To Use: If you wish to tint candy, add candy, icing or food coloring. Knead a small portion at a time. If it gets too soft, set aside at room temperature or refrigerate briefly. Lasts for several weeks in a well-sealed container.

Rolling Out: Sprinkle surface with corn starch to prevent sticking. Thicknes of rolled-out candy should be approximately 1/8-inch. HINT: Secure pieces togetherwith dots of buttercream icing, if necessary.

Details for the cake:

Grates: With thinned Royal Icing, 'paint' 9 pieces of 'spaghetti' size rounds grey. These can be piped right onto waxed paper and dried, then handled like clay to put on top of cake.

Hamburgers and Hot Dogs: Flatten rounds for hamburger and rolls for hot dogs. Indent and paint marks on hot dogs. Use a cut bag to flow thinned Royal Icing cheese over hamburgers. With leftover modeling candy clay, make a 1-inch wide rim piece, the circumference of the top of the grill.

Barbecue: Ice a 2-layer cake smooth; top black, sides white. Position candy rim on edge of top. With toothpick, mark grill sides, 3 inches from top. Outline bottom of grill with Decorating Tip 8. Cover grill rim and sides with Tip 16 Stars. Use Tip 3 to print a message, then overpipe it for shadowing (if desired).

Coals and Grates: Place marshmallow 'coals' and spaghetti 'grates' on top. Edge top with a Tip 6 outline.

Legs and Ball Feet on BBQ: Pipe Tip 8 outline legs and ball feet. Add Tip 233 grass at base of cake.

Hamburgers and Hot Dogs: Position them on top of grill. Pipe Tip 70 spatula-striped leaf motion to lift and create 'flames' between the grates.

Great for Father's Day or to enjoy at any summertime gathering.


Peanut Butter And Jelly Bars


1 1/4 cups all-purpose flour
1/2 cup graham cracker crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter , softened (we recommend LAND O LAKES® Butter)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
3/4 cup coarsely chopped peanuts
1/2 cup jelly or jam

PREHEAT oven to 350° F.

COMBINE flour, graham cracker crumbs, baking soda and salt in small bowl.

BEAT butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts. Press 3/4 dough into ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes; remove from oven. Dollop jelly by heaping teaspoon over partially baked dough. Let stand for 1 minute; spread to cover. Dollop remaining dough by heaping teaspoon over jelly. Bake for additional 20 to 25 minutes or until edges are set. Cool in pan on wire rack. Cut into bars

Party BUZZzzz!
This weeks issue:

Father's Day!
Fun Ideas for The Kids to Make for Dad!

Click Here
to read this issue!



Mini Hot Dog Cookies

These little hot dogs looks so real, you'll want to put mustard and relish on them, but don't... these are cookies!


Cookie Dough:
3/4 cup butter
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Toppings: Shredded coconut, red and green decorator gels, frosting and gummy candies

Prepare cookie dough. Cover; refrigerate for 4 hours or until firm. Grease cookie sheets. Use 1/3 of dough to make 'hot dogs'. Refrigerate remaining dough.

Mix food colors in small bowl to get color following Food Coloring Chart at .

Add reserved 1/3 of dough. Mix color throughout dough using wooden spoon. Divide colored dough into 6 equal sections. Roll each section into thin log shape. Round edges. Set aside. To make the 'buns', divide remaining dough into 6 equal sections. Roll sections into thick logs. Make very deep indentation the length of the log in centers; smooth edges to create buns. Lift buns with small spatula and dip sides in sesame seeds. Place 3 inches apart on prepared cookie sheets. Place hot dogs inside the buns. Freeze 20 minutes. Preheat oven to 350 degrees F. Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets. Top hot dogs with green-tinted coconut for 'relish', red decorator gel for 'ketchup' and yellow-tinted frosting for 'mustard'. Cut-up white gum drops for 'onions'.

Compliments of a great cookbook publisher in their May 1999 issue. While you can't get this book, they always have many wonderful books throughout the year and you can easily find them at the check-out stand at your local grocery store. LOOK for them... always something new and yummy from "Favorite Brand Name Recipes"


Simple, frugal, easy -- place a baked cake inside a shirt box, complete with tissue paper. Frost and decorate like a shirt and tie... too cute!


Sausage Patty & Eggs Cake... for dessert!

Dad won't know what's happening when you serve him this cake after he has already eaten dinner -- a must see for simplicity in cake decorating!



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