Garlic Corn on the Cob

It’s Father’s Day and I have the perfect recipe for your Father’s Day picnic or BBQ!

This garlic corn on the cob is super easy and adds a nice twist on traditional corn on the cob!  An additional bonus is you don’t have to worry about buttering your corn on the cob while at the table!

To begin, clean the corn on the cob and get as many of those silly threads out of the corn.  Then, soften some butter in the microwave.  Make sure it does not completely melt.  Once you are done with that, pour some garlic basting into the softened butter and mix (if you can’t find garlic basting oil, simply add garlic salt to the butter).

After this, spread the garlic butter all over the ears of corn.  Place the buttered ear of corn in wax paper and then proceed to the next ear.  Once you are done, wrap the wax paper around each individual ear and put them all in the refrigerator.  Let these bast in the refrigerator for roughly 2 – 3 hours, so the garlic really gets into the kernels.

When you are ready to eat, simply pop the ears of corn in the microwave (keep them in the wax paper) and cook them for 2 minutes per ear of corn (i.e. microwave 5 ears of corn for 10 minutes).  After they are done microwaving, take them out of the wax paper and serve these perfectly buttered garlic ears of corn!  Depending on taste, some will like a hint of sea salt and don’t forget the holders!

Below is a picture of what my corn looked like right after the microwave!  Delicious!!!!


Photo Frame Centerpieces

Due to some lovely computer problems, the Creative Housewife has been sidelined for the last couple of weeks.  We’re working on fixing the problem, so hopefully we’re up and running more efficiently soon!

In the mean time, I wanted to share these adorable photo frames I used for my wedding and friend’s recent bridal shower!

These centerpieces are pretty easy to make and really add a personal touch to the table.  For mine, I used these photo frames as our table names and included a little tidbit of information about us on each one.  Cities that had special meaning to me were placed on the groom’s side  (and vice versa) so guests could learn a little more about the bride and groom.

For the bridal shower, these worked great because it allowed guests to see fun photos of the couple together!  These are also great if you get engagement photos taken and you don’t know what to do with all of them!

The frames I used were from IKEA and they were perfect!  They come in a variety of colors and are wooden, so they can easily be painted if they don’t have the exact color you are looking for.  They are $2.99 for a two pack and the frames are 5×7.  Don’t get me wrong, they aren’t the greatest quality, but they definitely do the trick!

For my wedding centerpieces, I used  colored cardstock to make the border and then glued the white 4×6 card on top of the colored cardstock.  It was a quick and easy way to add a nice colorful border!

The silver glittery border with the black frames was done a little differently.  I purchased glittered cardstock from our local craft store (Martha Stewart has a really nice line of glittered cardstock at A.C. Moore) and used a paper-cutter to cut out a 4×6 opening.  Then I taped the photo to the backside of the cardstock and waa-la… you have the prefect border that definitely makes the picture pop!  I added a few stickers around the frame for some extra little sparkle (also purchased at A.C. Moore).

To make these stand-up, simply prop them up against one another and bring out the support on the back of each frame a little bit.  You have to be careful with these frames to ensure you don’t snap the support on the back of the frame because they are a little flimsy.

These frames could also be used for menus on a table, food information on a buffet, and so much more!  Now you have a fun and easy idea for your next party!!!

Delicious Garlic Roasted Red Potatoes

At Easter dinner this year, I made a side dish of garlic roasted red potatoes (GRRP) and they were delicious.  I made almost 5 lbs. of red potatoes and there wasn’t much left!

To make these GRRPs, you’ll need some nice red potatoes, garlic basting oil (or EVOO mixed with garlic salt/powder) and sea salt.  As for equipment, be sure to have a baking sheet, aluminum foil and large resealable plastic bag.  To make your life much easier, I recommend you purchase the Williams-Sonoma Vegetable Chop & Measure.  I LOVE this product!  Not only is it dishwasher safe, but you can easily measure the amount of vegetables you’ve chopped.  It comes with two different plates that has a variety of sizes.

To start, chop the desired amount of red potatoes.  If you don’t have a chopper, try to cut the potatoes in roughly the same shape and thickness to ensure they cook evenly.  Once your potatoes are cut, put hem into the resealable plastic bag and pour the garlic basting oil or EVOO and sea salt over the potatoes and close the bag.  Then, shake the bag to ensure all the potatoes are covered with the basting oil or EVOO.

Let these sit in the refrigerator for at least an hour before you cook.  This is help them get that nice garlic taste!  You don’t want them to bast for over 3 hours because they will start to get soggy and you definitely don’t want that!

To cook, preheat your oven to 375 degrees.  Prep your baking sheet by placing aluminum foil over the sheet and spray with cooking spray.  Then, place the potatoes evenly over the baking sheet and pop them into the oven!  After 10 minutes, check on the potatoes and try to flip or move them around to ensure they won’t stick to the aluminum foil.  Depending on the size of your potato pieces, it will probably take 25-40 minutes to cook.  Just be sure to periodically check the potatoes to ensure they don’t burn.

You’ll know they are ready when they are golden brown!  Check out the below photos of my GRRP!

These are a great side dish for so many meals and they appeal to a lot of people!  Enjoy!

Peeps Chocolate Fondue

Easter has now passed and you probably have a ton of leftover candy or have been filling your cart with all that discounted Easter candy (trust me, I just bought a ton of discounted Easter candy that I don’t need…thanks Target)!

Well, stock up on some of those discounted Peeps and make fondue!  I served this chocolate Peeps Fondue at our Easter dinner and it was delicious, plus we all had fun dipping our bright-colored Peeps into melted chocolate!

The most important part of this recipe is the fondue pot.  Luckily I received an AWESOME fondue pot from my wedding registry a few months ago.  The fondue pot I used for this recipe was the Cuisinart Electric Fondue Pot.  There are three things that I love about this fondue pot:

1). I don’t have to purchase and mess with those stupid sternos

2). It cooks evenly and fast

3). It’s super easy to clean

I have made both a cheese and chocolate fondue in this pot and it was great both times!  Now onto the super easy recipe!  For this recipe, you will need 2 bags of semi-sweet chocolate chips (I used Toll House), Peeps and milk.  That’s it!

If you are making this fondue for a lot of people and it is your sole dessert, I would probably double the recipe.  To make this recipe, simply add the bags of chocolate chips and three Peeps into the electric fondue pot.  I had mine on a lower setting (3 on the Cuisinart Electric Fondue Pot) and just continued to stir.  Then, I added little splashes of milk to help thin out the chocolate so it is “dip-able”.  Be sure to continuously stir the chocolate, Peeps and milk until it is completely melted.  It will take some time to get the Peeps to melt with the chocolate.  It will help to cut up the Peeps before putting them into the fondue pot.

To dip, I put a Peeps Bunny and Peeps Rabbit on the fondue skewers and plated them!  Sadly, this is the only photo I have from the Peeps Fondue.

Your guests will love this fun chocolate fondue!  If you don’t have Peeps on hand, simply use marshmallows or marshmallow creme and stir in with the chocolate.  In addition to Peeps, the chocolate fondue would be perfect with strawberries, Rice Krispie treats, bananas, donuts and so much more!

Now get out there and start dipping!

Happy Easter from the Creative Housewife

Just wanted to say “Happy Easter” to all my followers!

For our Easter feast this year, dessert will be a Nerdy Cupcake (see previous post for recipe) topped with lavender sprinkles and a delicious marshmallowly Peep!

Stayed tuned for more recipes from our Easter feast!

Parmesan Meatballs

I’m sorry I haven’t made any recent posts lately.  I’ve been really busy, but I promise this recipe was worth the wait!

My husband’s birthday was a few days ago and when I asked him what he wanted to do, he said he’d prefer to stay in and have a big “Italian” meal.  As soon as he said that, I knew I had to make these meatballs.  As you can tell from the pictures, they are just so-darn-delicious (and this is coming from someone who is not particularly fond of meatballs)!

To start, I prepped the meat.  I think the meatballs have more flavor if you prep them similar to meatloaf.  In about 1.1 lbs. of ground meat (I used 80/20 because it was on sale), I added one whole egg, about 1.5 tbsp. of Heinz ketchup, a splash of Worcehestire Sauce and salt and pepper to taste.  Then, I added 1 cup of Italian bread crumbs and a 1/4 cup of grated Kraft Parmesan Cheese.  Now comes the down and dirty part: combining all the ingredients!  It will take some work to get the breadcrumbs to fully mix with the meat and other ingredients.  Make sure the breadcrumbs are even throughout the meat.  My giant “meatball” is below and this is what my mixture looked like before I rolled them into little meatballs.

After I rolled them into smaller meatballs, I rolled them in some more grated Kraft Parmesan Cheese (as shown below).  I like bigger meatballs, so these are rather large.

To cook,  I heated up some garlic basting oil and Extra Virgin Olive Oil in a non-stick skillet and cooked until golden brown.  My hubby is terrified of any “red or pink” meat in the center of his meatballs, so I made these well-done.

To serve, I put these meatballs over a nice bed of fettuccine noodles and topped with Parmesan and Romano Tomato Sauce.  I then grated some fresh mozzarella cheese over the sauce and meatballs and let it melt before serving.

Needless to say, I had a very happy hubby on his birthday because of these meatballs!  Enjoy!

Nerdy Cupcakes

To quote one of my favorite nerds, Steve Urkle, “Did I do that?”  And the answer is YES!  I totally just combined Nerds candy with delicious cupcakes!

These nerdy cupcakes are the perfect combination of tangy and sweet!  When in the oven, the Nerds actually melt throughout the cupcake so you get these pockets of tangy sweetness in every bite!  Plus, they are super colorful, so they are perfect for Easter and any kids parties!  Take a look!

To keep this recipe extremely easy, I bought a pre-made cake mix from our local grocery store.  For my cupcakes, I used Betty Crocker’s Super Moist White Cake Mix.  I liked this cupcake mix because it was lighter than others as it requires egg whites only.  In addition to cake mix, you’ll need a 6 oz. box of Rainbow Nerds and Pillsbury Whipped Supreme Funfetti Vanilla Icing.

The below ingredients are based off of the Betty Crocker’s Super Moist White Cake Mix.


1 box of Betty Crocker’s Super Moist White Cake Mix

1 1/4 cup water

1/3 cup vegetable oil

3 egg whites

1/2 tsp vanilla extract

1 cup of Rainbow Nerds candy

To start, preheat your oven to 350 degrees.  Then, prepare the cupcake batter as stated on the box (combine all the ingredients and mix on medium for roughly 3 minutes).  I like to add a little vanilla extract to add some extra flavor to my cupcakes.  Now comes the fun part!  Add 1 cup of Rainbow Nerds to the batter.  You are going to want to stir these in with a spatula or spoon (i.e. don’t use your mixer).

To save your cupcake pans, you’re going to want to use cupcake liners because the Nerds will melt throughout the cupcakes and you don’t want that melted candy stuck to your cupcake pan.  Check out all those Nerds in the cupcake batter!

These cupcakes will need to bake for roughly 15-18 minutes depending on your oven.  They will come out golden brown will spots of color throughout them!

After they have cooled, I iced them with Pillsbury Supreme Funfetti Vanilla Icing.  To add some more color and crunch to the cupcakes, I added some additional Nerds to the top!  These do add some crunch to the cupcakes, which some people may not like.  If you don’t want to add the Nerds to the top of the cupcakes, I would recommend adding some sprinkles or colored granulated sugar to the top of each cupcake for the pop of color!  If you use the Pillsbury Whipped Supreme Funfetti Vanilla Icing, it will come with colorful sprinkles!

Being nerdy never tasted soooo good!

Easter Beer Eggs!

The Easter Bunny is good to my husband and I because not only does he bring us Easter Baskets filled with our favorite sweet treats, but he also hides Easter Beer Eggs around our apartment for us to find on Easter morning!

I couldn’t believe the Easter Bunny was that creative, but when we peered around the corner of our bedroom door, we saw several Easter Beer Eggs hidden around our living room!  Thank you Easter Bunny for bringing us our favorite beer!

All kidding aside, these Easter Beer Eggs are the perfect way to have some fun at any “adult” Easter lunch, party or dinner.  They are super easy to make and you’ll have fun getting creative and decorating the eggs.  Plus, there are no annoying egg dying kits needed for these Easter Beer Eggs!

To get started, pickup a case of your favorite beer and a separate case of your favorite pop (yes, you read that correctly, it is POP).  The number of adults at your party will determine the number of cans you will need.  When you get home, put the beer in the fridge, but be sure to keep the pop at room temperature.  No one likes warm beer, so that is why the beer will go in the fridge and the pop will stay at room temperature.  In addition to the cans of beer and pop, you’ll need several sheets of multi-colored construction paper and glue or double-sided tape!

Now comes the creative and fun part: let’s “dye” those Easter Beer Eggs!!!  Since the construction paper will run or fall apart when it gets wet or when the cans begin to sweat, you will want to cover the room temperature pop cans (and not the beer).  This way, you can hide your eggs early in the day and not have to worry about the beer going bad or getting warm.  If you want to wrap the beer cans, just be sure to have ice cold frosted beer mugs available for guests, so they can chill their newly found beer!

Luckily when cut in half, standard sized construction paper is the exact height of the can, so they are super easy to wrap!  With your glue or double-sided tape, glue/tape the ends of the construction paper around the can.  You do not need to put any glue or tape on the can.  Once your can is wrapped, cut lots of different shapes from the construction paper and decorate your Easter Egg Beer cans!

At your party, you have a couple of options on how to display these Easter Beer Eggs!  Below, you will see I put decorated Easter Beer Eggs in a nice basket for display and then had the cold beer in the fridge.

What I like to do though, is hide the eggs around our apartment and then guests have to find the “eggs”!  When they find an Easter Beer Egg, they turn it in for a nice cold beer or pour it into a chilly frosted mug!  Trust me, your friends will have so much fun doing this!  I also hide a “golden ticket” behind one of the covers and the person who finds that egg gets a special prize (normally a case of beer or Easter basket).

If this is for a kids party, you can use the same concept and have them either drink the pop or have them trade it in for a juice box!

Now “hop” to it and make those Easter Beer Eggs!

Happy Easter!

Cheesy Cracker Bites

March Madness has begun and that means one thing…lots of snacks and beers will be consumed over the next 3 weeks!  With all these upsets this year, you’ll definitely be glued to your TV with the remote in one hand and your bracket in the other!

After the Sweet 16, you’ll probably want to add some flare to your snacks!  In addition to the Homemade Garlic Chips (check out previous posts for that delicious recipe), these Cheesy Cracker Bites will be the perfect snack for all your March Madness snacking needs!

When I made these bites,  I used milder cheeses and didn’t include any sharp cheddar cheese.  In retrospect, I think I should have used a sharp cheddar cheese to get a cheesier taste.  In the recipe below, I included the sharp cheddar cheese. Or, have fun with it and use a creative combo of your favorite cheeses!


1 cup all-purpose or whole wheat flour

6 oz. shredded sharp cheddar cheese

4 oz. shredded Munster cheese

4 tbsp. cold unsalted butter (cut into small squares)

1 tsp. salt

1 tsp. pepper

3 tbsp. water


In a food processor, mix the shredded cheese, flour, butter, salt and pepper.  Pulse the mixture together until it is a course mixture.  Then, add 1 tbsp. of water at a time and pulse.  The mixture will then form a solid ball of dough and should rest on top of the blade.  Roll the dough into a ball and wrap it with plastic wrap.  Then, put in the refrigerator for at least 20 minutes (24 hours max).  This is what the dough will look like.

Before you are ready to bake these, preheat your oven to 350 degrees and line your cookie tray(s) with aluminum foil.  Be sure to spray the aluminum foil with nonstick cooking spray before laying the dough on it.  After the dough has been in the refrigerator for at least 20 minutes, roll the dough out on a cookie sheet.    If you want to make all the cracker bites at once, you will probably need two cookie sheets.

In honor of March Madness, I wanted to make them into little “basketballs” so I used the cap to my vegetable oil to cut them into small circles.  Then, place the circles on the cookie tray.

Place the cookie tray in your preheated oven for roughly 15-17 minutes.  As you can tell, they really bake up and turn golden brown.  One batch of dough will probably make 45-55 bites depending on the size.  These bites are more doughy than a normal cracker.

I personally think these would be great to “dunk” in ranch dressing or with a good cheese spread (Laughing Cow would be my recommendation). I also think these are better warm, so I would plan to serve right out of the oven.

Peanut Butter & Banana Frozen Dog Treats

My hubby and I are the proud owners of a cute little corgi puppy named Arnie!  Everyone meet Arnie!

As you can tell by his ears, he can hear that I’m whipping up some delicious treats for him in the kitchen.  During the spring and summer time, I like to make these super easy treats for Arnie to help him cool off.  It also provides me much enjoyment as he chases these frozen treats over our kitchen floor!


2 single-serve containers of non-fat plain yogurt (roughly 16 oz.)

1 ripe banana

3 tbsp. smooth peanut butter

1 tbsp. honey


For these treats, you are going to need an ice cube tray.  If you don’t have an ice cube tray, you can scoop the mixture into cupcake paper liners and put them on a tray in your freezer. If you use the cupcake liners, you’ll want to make sure to peel off all the liner paper before giving it to your pooch.

To begin, smash-up the banana in a bowl.  Then combine the other ingredients with the smashed banana.  Use a mixer to blend the ingredients together.  Next, scoop the concoction into the ice cube tray.  I sprayed the ice cube trays with nonstick cooking spray to help get the treats out once they are frozen.  After the tray is full, pop these into the freezer for at least 12 hours (a day is probably best).  If the treats don’t easily come out of the ice cube tray, use a spoon or knife to remove them from the tray.

To save your floors and clean-up, I place these treats on a paper plate for him to enjoy!  Although I couldn’t get Arnie to stand still for a picture of him and the treat, I was able to snap this photo and I thought it was rather hilarious.  He was mid-treat and loving every piece of it after we got home from our long walk.

 To all my dogs out there, can I get a “woof, woof”?