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Food on a Stick Recipes

Posted by on Mar. 28, 2011 at 9:48 AM
  • 7 Replies

Since we are all about some food on a stick. Anyone have any good ones?

by on Mar. 28, 2011 at 9:48 AM
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by on Mar. 28, 2011 at 9:49 AM

Pleeeeease don't tell me how to make cake pops at home, y'all. 

by on Mar. 28, 2011 at 9:50 AM
Candy Apples
Prep Time: 20 minutes
Total Time: 20 minutes
  • 8 apples
  • 8 wooden skewers
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup hot water
  • 1/2 cup red cinnamon candies, like Red Hots

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

by on Mar. 28, 2011 at 9:51 AM

Blackberries + sugar + farmer's cheese + prepared crêpes

Get the recipe for Blackberry Blintzes »

Fresh cherries + kirsh or chambord + semisweet chocolate + chocolate donut holes + heavy cream

Get the recipe for Black Forest Skewers »

store-bought sponge cake desserts shells + prepared lemon curd + mini marshmallows

Get the recipe for Lemon Meringue "Pie" »

Extra-virgin olive oil + garlic cloves + baby bok choy + prosciutto

Get the recipe for Prosciutto-Studded Baby Bok Choy »

Marinated artichoke hearts + prepared pesto + extra-virgin olive oil

Get the recipe for Plum Tomatoes with Artichoke Pesto »
Orange juice + honey + balsamic vinegar + dijon mustard + ground cumin + asparagus + chicken wing drumettes + extra-virgin olive oil + orange

Get the recipe for Chicken Wings á l'Orange »

Ground sirloin + ketchup + shallot + parsley + garlic clove + blue cheese + butter + garlic + parsley + baguette + dill pickle

Get the recipe for Mini Blue Cheese Burgers »

Butter + fresh basil + brown sugar + sweet smoked paprika + garlic powder + extra-virgin olive oil + chili powder + dried basil + dried thyme + dry mustard + flank steak + cherry tomatoes

Get the recipe for Dry-Rubbed Flank Steak with Basil Butter »

Sandwich bread + cheddar cheese + melted butter

Get the recipe for Grilled Cheese Sandwiches »

by on Mar. 28, 2011 at 10:52 AM

 I do fruit kabobs for kid's parties - and display them in an orange or grapefruit

by Kandice on Mar. 28, 2011 at 11:13 AM

Cake Pops:

Ingredients for Cake Pops

To make these cake pops, you will need:

  • 1 cake baked in a 13x9 pan
  • 1 tub of frosting, or about 2 cups
  • 12 ounces of candy coating
  • lollipop sticks

Crumble the Cake

Begin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.

Mix in Frosting

Take your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake.

You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.

Roll the Cake into Balls

Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.

Freeze the Cake Balls

Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.

Melt the Candy Coating

While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.

Put Lollipop Sticks into Cake Balls

After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop.

Dip Cake Balls into Candy Coating

Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.

Set the Cake Pops

Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops.

So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry. Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.

Decorate the Cake Pops

If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.

These cake pops are really unique, really fun, and really tasty.

by Kandice on Mar. 28, 2011 at 11:14 AM


Quoting hepmommy:

Pleeeeease don't tell me how to make cake pops at home, y'all. 

by Kandice on Mar. 28, 2011 at 11:16 AM

Pizza on a Stick:


  • 1 13.8-ounce package refrigerated pizza dough
  • All-purpose flour, for dusting
  • 1 cup marinara sauce
  • 1 1/2cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 3/4 cup chopped pepperoni, black olives and/or mushrooms
  • Extra-virgin olive oil, for brushing
  • 2 cloves garlic, minced
  • Pinch of dried oregano
  • Pinch of red pepper flakes


Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. Roll out the pizza dough on a lightly floured surface into a 12-by-16-inch rectangle. Cut into 6-by-8-inch quarters, then cut each quarter in half diagonally to make 8 triangles.

Brush each triangle of dough with marinara sauce, leaving a 1/2-inch border all around; sprinkle with mozzarella and parmesan (reserve some of the sauce and cheese for topping). Layer a few pieces of pepperoni, olives and/or mushrooms over the cheese, reserving a few pieces for topping. Slightly fold in the two far corners, then roll up the dough from the long side, like a burrito, until the filling is fully enclosed in a tube, pressing gently to seal.

Carefully insert a popsicle stick or wooden skewer into the center of each pizza roll and arrange on the prepared baking sheets. Brush the rolls with olive oil and more marinara sauce; sprinkle with garlic, oregano and red pepper flakes. Press any extra filling ingredients onto the rolls. Sprinkle with more mozzarella and parmesan. Bake until golden, about 20 minutes.

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