Follow by Email

Thursday, August 29, 2013

Nutty Chocolate Truffles


1 cup of raw pecans
1 ½ cup of medjol dates (pitted)
¼ cup unsweetened organic shredded coconut
3-4 tbsp cocao powder (depending how rich you want it)
1 tsp vanilla extract
1/8 tsp sea salt


Place ingredients all in processor.
Grab a small handful of dough and roll it into a ball depending on size you make it should make x20
Repeat step 2 until your entire dough is gone.
Eat up or, if you want to save them for later, place truffles on a plate and refrigerate.
NB- You can roll them in some crushed nuts, coconut, cocao nibs or goji berries

Source: Yummy Recipes

Neapolatin Coconut Strip Cookies


12 ounces white chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1 1/2 ounces (3 tablespoons) unsalted butter
1/2 teaspoon coarse salt
1 vanilla bean, split and scraped, pod reserved for another use
4 ounces finely shredded unsweetened coconut (1 1/4 cup)
4 ounces finely shredded sweetened coconut (1 1/3 cup)
1 ounce milk chocolate, melted
1 drop red gel-paste food coloring


Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.

Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.

Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.

Unmold coconut square using plastic overhang, and discard plastic. Trim about inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.

Source: YummyRecipe

Watermelon Pops


1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
make it


step 1 MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.

step 2 MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

step 3 BEAT cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in COOL WHIP; spread over gelatin in cups.

step 4 POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Source: Jell-o 

Apple Pie Baked In Apple


5-6 Granny Smith apples (make sure they can stand on their own)
1 tbsp. cinnamon
1/4 cup sugar
1 tbsp. brown sugar
pie crust (homemade or pre-made)


1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Source: Yummy Recipes

Crock Pot Cinnamon Almonds


1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water


In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Source: New Idea's 

Fat Penguin Cupcakes


1 quantity Buttermilk Cake(see below)
1 quantity Vanilla Buttercream (see below)
Black food coloring paste
Tiny white chocolate drops
4 oz. white, ready-to-roll fondant icing
Yellow food coloring paste
Red food coloring paste
Muffin pan, lined with 8-10 paper cupcake liners
Mini-muffin pan, lined with 8-10 paper liners in the coordinating size


1. Preheat the oven to 350°F. Divide the Buttermilk Cake between the paper liners, filling them two-thirds full. Bake on the middle shelf of the preheated oven for 12-25 minutes, depending on the size of the cakes – take them out when they are well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

2. Put two-thirds of the Vanilla Buttercream in a bowl and tint it black using the food coloring paste. Remove the paper liners from all the cold cakes and trim the top off each cake to make it level. Lay the larger cupcakes upside down and dab a little buttercream on the top. Lay a mini-muffin upside down on top of each larger cupcake. Spread black buttercream all over the penguins, leaving the area for the tummy unfrosted. Spread untinted buttercream into the tummy area. Press 2 white chocolate drops onto each penguin’s face for the eyes. Dab a little black food coloring onto the middle of each eye.

3. Take 2 tablespoons of the fondant icing and tint it yellow. Break off small nuggets of the icing and shape into triangles for the beaks. Stick one onto each penguin. Color half of the remaining icing black. Pinch off hazelnut-size pieces and shape and flatten into wings. Press one wing onto either side of each penguin. Use the remaining icing to make the ski caps. Tint three-quarters of it red and leave the remainder white. Roll and pinch the red icing into cones and bend the ends so that they droop. Roll the white icing into small balls and stick to the end of each cap. Carefully place a cap on top of each penguin

Source: yummyrecipe

Seasoned Sweet Potato Crisps


2  Large Sweet Potato's
Coconut Oil
Sea Salt
TJ's 21 Spice Mix
Smoked Paprika

Heat Oven to 400 degrees. Slice a large sweet potato with mandolin slicer...thin blade. Spread on cookie sheet and drizzle with melted coconut oil. Season as you like (I did sea salt, TJ's 21 spice mix, and smoked paprika). Roast until crispy about 15 - 20 min, stir frequently. Cool and Serve

Source: yummyrecipes

Cheesy Pepperoni Twist Rolls

I love bread and I love cheesy pepperoni pizza too, so thanks to Pinterest, this was an amazing combination!

Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine.


Frozen bread dough *homemade is fine as well*
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)


Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.

Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.

Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Source: Pinterest

Seafood Lasagna


•1 green onion, finely chopped
•2 tablespoons plus 1/2 cup butter, divided
•2 tablespoons canola oil
•1/2 cup chicken broth
•1 bottle (8 ounces) clam juice
•1 pound bay scallops
•1 pound uncooked small shrimp, peeled and deveined
• 8 ounces crabmeat
•1/4 teaspoon white pepper, divided
•1-1/2 cups 2% milk
•1/2 teaspoon salt
•1 cup heavy whipping cream
•1/2 cup all-purpose flour
•1/2 cup shredded Parmesan cheese, divided
•9 lasagna noodles, cooked and drained


1.In a large skillet, sauté the onion in oil and put 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Then, add the scallops, shrimps, crabs and 1/8 teaspoon pepper; return to a boil. After that, reduce heat; simmer, uncover for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain and reserve cooking liquid; set seafood mixture aside.
2.In a large saucepan, melt the remaining butter; stir it in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
4.Spread 1/2 cup of the white sauce in a greased 13-in. x 9-in. baking dish. Top it with three lasagna noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat it in several layers. Top with remaining noodles, sauce and cheese.
5.Bake and then uncover, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. This will yield about 12 servings

Source: YummyRecipes

Gluten Free Sour Cream Pound Cake


1 cup butter, softened
3 cups sugar
6 eggs
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup sour cream
1 1/4 cup white rice flour
1 cup cornstarch
3/4 cup sweet rice flour
1 1/2 teaspoon xanthan gum


In a bowl cream the butter and sugar.
Add eggs one at a time, mixing well after each addition.
In a small bowl mix together the baking soda, sour cream, and vanilla.
In another bowl mix rice flour, cornstarch, sweet rice flour, and xanthan gum.
Add flour mixture to creamed mixture alternating with sour cream mixture.
Mix just until combined.

Grease a bundt pan and pour batter into pan.
Bake at 325 for 1 hour and 15 minutes or until caked tests done. Cool in pan for 10-15 minutes and then remove from pan to cool on wire rack.

Source: YummyRecipes

Gluten-free Chocolate Cream Pie Vegan Recipe



1 cup Oats
½ cup Coconut (unsweetened flakes)
2 tablespoons Coconut Oil (plus extra to grease the pie plate)
2 tablespoons Maple Syrup

Chocolate filling:

1 lb Silken Tofu (drained)
8 ounces Unsweetened Chocolate (chopped)
¼ cup Maple Syrup (you can add more a tablespoon at a time if you like it sweeter)

I served with Vegan Coconut Whipped Cream


Preheat the oven to 350
To the bowl of a food processor add the oats and coconut and process until the texture of graham cracker crumbs
Add the coconut oil and maple, process until evenly mixed
Grease up a 9 inch pie plate with coconut oil (with a brush or paper towel)
Add the crust to a pie plate
Press the crust using your fingers, the back of a spoon, or the bottom of a measuring up until evenly coated on the bottom and up the sides and well pressed
Bake for 15 minutes or until golden brown
Set aside to cool
While the crust is cooling, rinse the food processor bowl and then add the tofu
Process until smooth
While the tofu is processing, melt the chocolate in a microwave safe medium bowl
Add the melted chocolate quickly to the tofu while the processor is off, then turn it back on and let run until completely incorporated (you need to work quickly to prevent the chocolate from hardening)
Add the maple and process until incorporated
Pour the chocolate and tofu mixture into the crust and spread it evenly
Cover and refrigerate (about 1-2 hours or overnight)

Slice and serve

Source: YummyRecipes

Impossible Pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.


2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg


Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Source: YummyRecipes

Taco Cups

Refrigerated biscuits make a grand holder for taco filling and all its trimmings!


1 1/2lb lean (at least 80%) ground beef
1(15-oz.) can spicy chili beans, undrained
1package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2 cup water
1can (16.3 oz) Grands!® refrigerated buttermilk biscuits
1cup shredded Cheddar cheese (4 oz)
1/2cup shredded lettuce, if desired
1/2cup chopped tomato, if desired
1/2cup sour cream, if desired
1/2cup Old El Paso® Salsa, if desired


1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.

Source: Grands®

Candy Kisses Pies


1 refrigerated pie crust, thawed
14 Hershey Kisses of choice
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting


1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

Source: Yummy Recipes

Pineapple Cheese Ball


1-1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (well drained)
powdered sugar (to taste- approximately 2-3 Tbsp.)
green onion (optional-to taste, approximately 2 Tbsp.)
chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
chopped pecans (about 1 cup worth)


Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.

Refrigerate until served.Serve with crackers.

Source: ChefInTraining

Baked Portabella Parmesan


1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray


1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.

2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.

3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.

4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.

5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

Source: Melissa Tenhave

Teddy Bear Race Cars


1 packet of mini Mars Bars or Milky Way chocolate bars
1 family packet of M&M's
1 box of Tiny Teddy cookies


1 quantity of icing sugar icing paste for glue ( mix half cup of icing sugar and a teaspoon of cocoa powder with a few drops of hot water)

Use icing to glue each of the 4 wheels (M&Ms) on to the sides of the milky way bars. Press into each center a tiny teddy cookie. Use icing to glue on an M&M steering wheel for each one

Source: Melissa Tenhave

Candy Sleighs

Click Here for the website where you can see a step by step of how to make them.

Butter Tart Squares



½ cup butter or margarine, softened
¼ cup brown sugar
1 cup flour


¾ cup brown sugar
¼ cup butter, softened
½ cup corn syrup
2 eggs
1 tsp vanilla extract
2 tbsp flour
½ tsp baking powder
½ cup raisins (optional)


Preheat oven to 350ºF (180ºC). Lightly grease and line an 8” x 8” (2L) baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.

Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.

Filling; cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder.

Sprinkle raisins over baked pastry base. Pour filling over raisins.

Bake for 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.

Source: RobinHood

Caprese Lasagna Roll Ups


8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste


Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce:

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Source:  Yummy Recipes

Oreo Turkey Bites


◾Double Stuff Oreo Cookies
◾Candy Corn
◾Peanut butter cups
◾Chocolate frosting
◾Yellow Frosting
◾Optional: Red frosting
◾Optional: black sprinkles for eyes


1) Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!

2) Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.

3) Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better!

4) While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.
5) Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.
6) For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.

7) Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).
Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little goggler under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

Source: Our Best Bites

Halloween Menu


1 pkg. of Hotdogs
1 can of Crescent Rolls
3 bananas
1 Citrus Drink
6 Tangerines
1 Stalk of Celery
almond slivers
Maraschino cherries
Hershey Kisses
Roll of Refrigerated Cookies
1 can of White Icing
1 tube of Black Icing
Dipping Chocolate

Mummy Dogs:

8 hot dogs, 1 can refrigerated crescent roll dough. Cut dough in strips and wrap around hot dogs leaving opened area for eyes. Bake according to directions on can.

Ghost Bananas:

Cut bananas in half and pour any citrus drink over them. This will keep them from turning brown. Use raisins for eyes.

Pumpkin Oranges:

Peel oranges and put a piece of celery stalk in the middle for stem.

Spider Web Cookies:

Frost sugar cookies with white icing. Take black frosting and make circles on the frosted cookie. Using a toothpick start at the center and pull through icing to the edge.

Halloween Mice:

Maraschino cherries with the stems, Dipping chocolate, Hershey Kisses, Almond slivers. Dip cherries into chocolate and put onto waxed paper.

Add almond slivers for the ears and attach kisses. You may need to add some dipping chocolate to the kisses to make them stick. Refrigerate until set up and add eyes with frosting. Keep refrigerated until you serve them.

Source: Sandra Caraway

Wednesday, August 28, 2013

Chess Squares


1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Source:  kevinandamanda.

Fantabulous Vanilla Butter Cream Frosting


2 Sticks (1 Cup) of Softened Butter (Room Temp.)
1 lb. Confectioners Sugar
2 oz. Cream Cheese (room Temp.)
1/4 Cup Sweetened Condensed Milk
1 1/2 Tablespoons Vanilla Extract
2-3 Tablespoons Heavy Cream (or Milk)


In a medium bowl cream together the room temperature butter, cream cheese, vanilla extract and the sweetened condensed milk until it is all incorporated. Then slowly add in the confectioners sugar until it is all combined.

To achieve the desired consistency, add in a tablespoon of heavy cream (milk works too) until you get to where you like your frosting. Because I don't use a lot of cream cheese in this recipe, the amount I do use compliments the other aspects, creating a creamy, sweet vanilla frosting that is seriously good!

The more heavy cream or milk you add the creamier the frosting is, if it seems grainy or dry, add more. And if you add too much liquid, just add in more powered sugar until you get the consistency "you" like! It's really hard to mess up a butter cream frosting, even this one. Easy..easy...fantabulous! This recipe will frost 24 cupcake normally or 12-16 cupcake piped like the pictures. It all really depends on how much frosting you use.

Source: mightydelighty

German Chocolate Pie


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 package (4 oz) sweet baking chocolate, chopped
1/4 cup butter
1 can (12 oz) evaporated milk
1 1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flaked coconut
1 cup chopped pecans 


Heat oven to 375 degrees. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.

In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.

In small bowl, mix coconut and pecans; sprinkle over filling.
Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Source: WelcomeHome

Strawberries And Cream Pie


1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved


Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in the Cool Whip. Pour (or scoop) the mixture into the crust and refrigerate overnight.

Source: butterwithasideofbread

Vanilla Walnut Pie

This pie is sort of a cross between pecan pie and cheesecake. A layer of smooth cream cheese is a perfect complement to the walnuts' satisfyingly sweet, nutty crunch.


1 refrigerated pie crust, (from 14.1-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
1/4 teaspoon salt
3 tablespoons of butter, melted
4 teaspoons McCormick® Pure Vanilla Extract, divided 1/2 cup light corn syrup
2 cups walnut pieces, toasted

Preheat oven to 350 degrees. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake at 350 for 35 to 40 minutes or until just set in center. Cool completely on wire rack.

Source: McCormick

Baked Zucchini Parmesan Crisps with Marinara Sauce


  • 2 medium zucchini (1 pound), cut into 1/4-inch thick rounds
  • 1 1/2 cups of your favorite spaghetti sauce, for dipping
  • 1/3 cup prepared Italian salad dressing
  • 1 egg, beaten
  • 1 clove garlic, minced
  • 1 cup Panko (Japanese) bread crumbs
  • 1/4 teaspoon salt
  • Pinch pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup (3/4 ounce) grated Parmesan

  1. Preheat oven to 450 degrees Fahrenheit. Prepare a large baking sheet with a light coating of cooking spray or line with parchment paper and lightly coat with cooking spray.
  2. In a medium bowl, whisk together the salad dressing, beaten egg and garlic. In a second shallow bowl stir together bread crumbs and remaining ingredients.
  3. Toss the zucchini in the egg mixture and dip each round into the bread crumb mixture, coating both sides evenly, and place in a single layer on the prepared baking sheet.
  4. Bake the zucchini for approximately 20-25 mins or until browned and crisp. Remove with spatula and serve warm with spaghetti sauce for dipping.
 Source: bakerette

Homemade Peach Slush


4 large peaches cut in chunks
1/4 cup key lime juice
1/3 cup sugar
4 cups crushed ice
Whipped cream and additional peach slices for garnish


Put first four ingredients in a blender.  Puree until smooth.  Add the ice and blend until ice is evenly broken up in the peach mixture.  To serve, pour into glasses and top with whipped cream and peach slices if desired.

Source:  fromcalculustocupcakes

Bite Sized Birthday Cakes


  •  24 Golden Birthday Cake Oreos
  • 12 oz. bag of Wilton Candy Melts in Yellow
  • Assortment of sprinkles
1.) Melt the candy melts in whatever way you prefer. I use a mini crockpot.

2.) Dip a single Oreo and tap off the excess coating. Place on wax paper or a silpat and decorate with sprinkles.

3.) To make the mini cakes: dip your first Oreo and make sure to scrape most of the candy coating off the top before laying down to dry. Dip a second cookie and scrape the top as well. Place second cookie directly on top of the first. Dip a third cookie, don't tap off too much of the coating. Place on top of the other two cookies and using an offset spatula smooth the outside and top to look like a cake.

4.) Top with sprinkles. As the mini cake is drying dip the end of a candle into the candy melts and then stick it onto the top of the cake. You may need to hold it for a few seconds until the candy sets.

5.) Let the Oreo's dry and harden up before trying to move them. You can always pop them in the fridge for a few minutes to help them set up.

6.) Store in an airtight container.

Source: couponingncooking

Homemade Corn Dogs

Makes: 10 Corn Dogs


1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks

2 Quarts Vegetable Oil, for frying


In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

Source: life-as-a-lofthouse

Peanut Butter Cup Brownie Bottom Cheesecake

For the Brownie Crust
  • 6 Tablespoons Unsalted Butter, melted + Extra for greasing
  • 1-¼ cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 whole Eggs
  • 1 cup + 2 Tablespoons Flour
  • ⅓ cups Unsweetened Cocoa
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, Cut Into Quarters
For the Cheesecake Filling
  • 2 pounds Cream Cheese, Softened
  • 5 whole Eggs, Room Temperature
  • 1-½ cup Brown Sugar, Firmly Packed
  • 1 cup Smooth Peanut Butter
  • ½ cups Whipping Cream
  • 1 Tablespoon Vanilla Extract
For the Decoration
  • 1/4 cups Whipping Cream
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Peanut Butter Chips
  • 7 Peanut Butter Cups, Cut In Half
For the Brownie Crust:
  1. Heat oven to 350°F. Grease a deep 9-inch Springform pan with extra butter. (We use this one from Wilton.  It is 9" diameter and nearly 3" tall.  If you use one any smaller, you'll need to reduce the cheesecake filling or it will overflow!  It's a tight fit to begin with...ours barely fit!)
  2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
  3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
  4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.
For the Cheesecake Filling:
  1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
  2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
  3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
  4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
  5. Remove cake from pan and put on a pretty plate.
Chris' Cheesecake tip: to get the cake off you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

For the Decoration:
  1. Bring whipping cream to boil in a small saucepan.
  2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
  3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
Chris' Decoration tip: I dipped the cut edge of the peanut butter cups into the ganache before placing it on the cake.  This served as a sort of "glue" to hold the decorations in place!

Source: Slightly modified from Erika at Tasty Kitchen

Chocolate Kiss's Acorn Treats For Fall


ROYAL ICING or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
Mini vanilla wafer cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips


1. Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from candies.

2. Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set.

3. Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.

Royal Icing

Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.

Put together a mini Nutterbutter cookie, a Hershey Kiss, and a chocolate chip.

Source: Hershey's

Skinny Chunky Monkey Cookies

Makes: 30


3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla


Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 minutes.Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 minutes.

Source: Kasey Provost Smith

Chocolate Puppy Cuppies


1 Package Nutter Butter Cookie Sandwiches
1 Box of Vanilla Wafers
1 bag of M&Ms or similar candy
1 Can of Chocolate Frosting - or homemade if prefered.
1 Can of White Frosting (Vanilla or Cream Cheese)


Prepare your favorite flavor Cupcakes.

Cool Cupcakes and Frost with the Chocolate Frosting

Take apart one cookie for each Cupcake.
Leaving the Peanut Butter on is optional.
Place the ears onto the Cupcakes.

Put a Vanilla Wafer on each Cupcake to make the "Muzzle"

Place a "dot" of Frosting on a M&M and attach it to the center of the
Muzzle (Cookie).

Pipe on Eyes and mouths

Source: Olesia MacTavish

Homemade Ranch Dressing

This whole jar of ranch is only 1.75 grams of fat and 255 calories!


1 cup plain Greek yogurt
1 packet hidden valley ranch mix
1/2 cup 1% milk.


Whisk together, chill 1 hour before use.
Perfect consistency and tastes better than bottled!

Source: Ashley McGee

Taco Pie


1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional


Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.
In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.
Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Source: Cynthia A. Hobbs

Veggie Tray's For Kids

Witch's Broomstick Cookies

They are so easy to make and are a great treat to make with the kids. Enjoy!

Make: 20 cookies


1/2 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons cream or milk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
20 pretzel rods, about 5 inches long
2 teaspoons butter
2/3 cup semisweet chocolate chips
1/3 cups white chocolate chips, melted


1. Heat oven to 350ºF. Mix brown sugar, butter, cream and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rod on ungreased cookie sheet. Press ball of dough onto the end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat butter and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat.

5. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted white chocolate chips. Let stand until chocolate is set.

Source: Yummy Recipes

Sunday, August 25, 2013

Flag Fruit Pizza



cooking spray
1 package refrigerated sugar cookie dough

1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
4 oz (1/2 an 8 oz container) frozen whipped topping, thawed

1/4 cup sugar
1/4 cup orange juice
2 Tbsp. water
1 Tbsp. lemon juice
1 1/2 tsp. cornstarch
Pinch of salt


Spray a pizza sheet (I used a disposable one) with cooking spray. Spread cookie dough evenly over sheet. Bake at 350 for 15-20 minutes until very lightly golden brown. Let cool for an hour or more.

Beat cream cheese and powdered sugar until smooth. Stir in whipped topping. Spread evenly over the crust.

Make glaze while crust is still cooling. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Let cool and brush over fruit. Store in the refrigerator. Best if made the same day as served.

Source: Melanie Rowland Poynter