Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


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Please check my family blog out with a clickety click.

Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Thursday, August 6, 2009

Magic shell

When I was a kid I loved this stuff! My favorite is a double dipped vanilla soft serve icecream cone at DAIRY QUEEN! I order it to this day if my feet happen to find their way to a Dairy Queen parlor. The recipe with butter and using semi sweet chocolate chips remind me of my beloved DQ.

SORRY THE PICS aren't the greatest!
I researched many recipes and found different variances but have settled on highlighting this ladies blog, PLEASE GO HERE.

one cup coconut oil (if you do not have coconut oil, refer to recipe at bottom)
one to two cups semi sweet or dark chocolate chips
Melt coconut oil over low heat in a sauce pan. Melt chocolate chips gradually in pan, stirring or whisking in a little at a time. Consistency should be very runny.

Store in a canning jar or a plastic container at room temperature. If stored in fridge, please re heat slowly.

Containers, WE use the melting chocolate candy containers from wilton or a washed out ketchup bottle works great too!

Just save a previous magic shell bottle and make your own refills! It is sooo much cheaper and better too.

You can change the look of magic shell by melting white chocolate. However the food coloring will resist bonding to the chocolate because food coloring is water based. However, if you use the wilton colored chocolate this would work.

Also the fat content can change your magic shell, as to using butter or coconut oil. The use of milk chocolate chips or semi chocolate chips will vary the flavor.

ADD INS to spice it up:: Drops to taste of mint, almond, lemon oil, lime oil or even orange.

>RECIPE, with butter

6 oz. bag of chocolate chips

1/2 stick butter

1/4 cup vegetable oil

Melt chocolate chips and butter in pan or microwave.

Once melted add oil. Mix well and spoon over ice cream

Wednesday, August 5, 2009

Ice Cream Cake

My dash wanted an ice cream cake for his birthday but at $30. I needed to be more frugal in this day. So, I set out to make him an ice cream cake and I will never pay for another cake again!!

This was my first ice cream cake attempted. I will definitely make another and fancy it up to look like one purchased at Baskin and Robins.

1 cake mix
1 tub of cool whip
1 carton of your favorite ice cream
1 4oz cream cheese and 2 cups confectioners sugar

The most important ingredient when making this cake is TIME! TIME and TIME

Prepare any cake mix,in a cookie sheet or two 9x13 pans.
I used a chocolate cake mix baked in a cookie sheet.

I baked it according to directions on the box. Let it cool and then cut the cake in half.

I bought a half gallon of cookies and cream ice cream, in a carton and let it sit on the counter to soften slightly.

I sliced the ice cream with a knife and layed the ice cream evenly across one layer of the cake. I used the entire carton.

I then placed the other layer of cake on top of the ice cream.

Cover with foil and freeze for 3 hours.
Remove from freezer and if the ice cream has melted down the sides take a serrated knife and cut edges so they are clean and even.

Frost with refrigerated cool whip, you can add food coloring for tint if needed.

Take 2 cups of cool whip and add cream cheese and 1/2 cup confectioners sugar. Put in decorative piping bag and pipe a scallopped edge around cake.

Freeze for an additional 2 hours and cake is ready to EAT!!! YUMMERS!!!

How to make Money Leis

Materials Needed:
3 plastic straws to be used as spacers. CUT these evenly. the larger you cut these the farther apart your rosettes will be. The smaller they are the tighter your lei will be.

Curling ribbon 6 to 8 feet.

Scotch tape

$50 to $100 crisp dollar bills
colored card stock - cut to the size of a $1 dollar bill


Crisp dollar bill.

Fold dollar bill in half length wise

OPEN Dollar

Fold dollar bill into even pleats. IT takes awhile to fold. I folded two dollar bills at one time and then seperated.

Fold all bills into an accordian style

To add variety or color to the lei, you can cut colored cardstock to the size of $1 and fold the same way.

Fold the pleated bills in half and form to make a rosette. Tape both sides to form a circle.

Take curling ribbon. Make a large loop. You will take your 6foot ribbon and fold in half evenly. This will now become a 3ft ribbon. You may add tape to the ends of the ribbon to make it easier to thread through rosettes.

Make a double-knot in the looped end of the ribbon (middle) (not the cut ends).

Put the folded bill below the knot, between the two strands of ribbon. Make a double-knot around the bill to hold it in place.

I started out trying various methods. THIS method. I did not pre close the rosettes. You take your accordian folded bill and you tie the ribbon around the middle, half knot.

Secure that down tightly.

Add a spacer. Picture of what the spacers look likes with rosettes.

and then add another dollar bill and tie a half knot and then a spacer. Slide the dollar down to the spacer. Open the dollar and tape sides to form a rosette. REPEAT

Finish until all your dollar bills are used. You can use the colored cardstock to break the color and use as stretchers, so you could use less money. Because you are using such crisp dollar bills it is irritable to the neck. You can finish the lei off by using beads, or flowers or making a yarn lei on the end.
It makes for a beautiful gift! These are very time consuming and I realize why it
My directions may be a little sketchy. Since this was the first one I made. It comes together once you just give it a try. I will have to make another and I will have better instructions.