Thursday, December 3, 2009

Christmas Cookie Bark

14 whole Oreos, broken in pieces. You can use regular, but the holiday ones really add color, as they have the red filling.

1 1/2 C pretzels, I used the small stick ones whole, but you can break them up

1 lb. white chocolate (almond bark)

1 C Christmas corn, the red and green candy corn (you can find it in the Christmas candy section, usually)

Red & Green colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels & about 3/4 C of the candy corn onto the wax paper. Place almond bark in a container & microwave for about 1.5 minutes. Stir & then microwave for another 30 seconds until it it melted & smooth...HOWEVER, be very careful as the white chocolate melts & BURNS much easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with a spatula to spread evenly. Sprinkle remaining candy corn & colored sprinkles over the chocolate while it is still wet. DO NOT let it harden, it dries pretty quickly. Once it is set & firm gently break into small pieces & store in an air tight container....

(I will add pics later today!)

Sunday, October 11, 2009

Fall Candy

It has been a long time since I posted sorry....I have a quick and easy recipe that even your kids can make....with a little help from you.....

You will only need a few ingredients....

1 block of vanilla almond bark
3/4 C. Candy Corn, divided
1 C. of pretzels, broken (the kids love doing this)
14 Oreos, I used the halloween ones for the orange icing, broken
Festive holiday sprinkles*

*Keep in mind that this recipe can be changed up depending on the holiday/season :)

On a cookie sheet, spread waxed paper or use a silpat on the cookie sheet. Spread out 1/2 the candy corn, the broken pretzels and the broken Oreos. While the kids are doing that, melt the almond bark in a microwave saft bowl, stir frequently. Be careful as it melts and BURNS much quicker than the chocolate bark. Once the almond bark has melted start by pouring in the center of the cookie sheet and then spread to the outside. Do Not stir the mixture together or everything will turn orange, yes, I speak from experience. Simply spread on the top of the other ingredients. Before it starts to cool, sprinkle with the sprinkles and the rest of the candy corn. Let cool, break, and enjoy!

Friday, April 10, 2009

Well, it is Friday am, and I am trying to get my plans together for this weekend. Tomorrow we are having a community easter egg hunt and hot dogs at my house. We are having an "egg filling" party tonight (my neighbor and I) as we are filling close to a bizillion eggs for 12 kids.....They should get their fill. I found a wonderful recipe in All You magazine and thought that it would make a great addition to your Easter meal or weekend. A very "springy" recipe. Hope you enjoy and Happy Easter!

White Layer Cake with Raspberry Jam
Prep: 45 min.
Bake: 35 min.
Serves: 10

2 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 1/2 tsp. vanilla extract
1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature
1 3/4 cups sugar

1 stick (1/4 lb.) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups confectioners' sugar
1 tsp. vanilla extract
1/2 cup seedless raspberry jam

1. Preheat oven to 350°F. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.
2. Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.
3. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sides of bowl as necessary. Beat in another 1/3 of flour, then remaining milk, beating just until blended. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).
4. Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.
5. Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners' sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.
6. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake.

Wednesday, April 8, 2009

Is it Friday yet? (And a new recipe!)

As I sit here, I find myself wishing it were Friday.....Am I the only one? Why Friday? Really, there is no reason, other than my kid load goes down considerably....(I watch kiddos during the week:)) However, other than that not much changes. There are still the endless home responsibilities that seem to NEVER get finished. Do you ever notice that when you set out to "organize" you end up with a much larger mess than when you started? It is like a never ending cycle. Oh well.......It has been quite a while since I posted anything, much less a yummy recipe.

For dinner tonight, we are having pot roast. I know, seems pretty typical, but I have the no fail, turns out great every time recipe. And, even though you may think one of the ingredients is strange, TRUST me.....I would not lead you astray.

Crockpot Pot Roast

1 large roast 3-5 lb. (depending on the size of your family)

1 can Golden Mushroom Soup (I have only ever found it in Campbells)

1 can water (use the soup can)

1 pkg onion soup mix (the dry kind)

1 can Coke (yes, you read correctly, it tenderizes the meat. You CAN NOT tell that it is in there.)
Carrots, potatoes & 1 large onion

Heat 1 tbsp. oil in a large pan. While your pan is heating, salt & pepper your roast. Place roast in HOT pan and sear on all sides (about 2-3 minutes per side). Once browned, put in crockpot with potatoes, carrots and large onion sliced or quarted. Cook on low for 7-8 hrs or high 4-5 hrs. However, DH prefers longer cooking, so I start mine on low the night before.....I also check in the morning for the liquid level, if it is starting to cook down, I add some beef stock or some water. Just don't let it get dry.

This is one of the easiest dinners and one that definetly rates as comfort food.....Hope you enjoy!

Friday, February 27, 2009

The honesty award!

Today was such a great day! I received a call last week from Magi's teacher, which never happens, so I was a little nervous- She said that Magi was going to be awarded the honesty award in an assembly today! I was so very excited for her. Her teacher said that she lets the parents decide when and where to tell the kids they are getting it. We decided to wait- So I was able to go and surprise her. They had an assembly for the K-3rd graders for the presentations. She was very surprised when they called her name at the assembly.
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Monday, January 26, 2009

n' stitches designs: Envelope System Wallet GIVEAWAY!

Hey guys. Just wanted to let you know of a give away over on She is giving away an awesome envelope organizing system for your budgeting! It is too cute and is provided by n' stitches designs.....go check it out and register! Maybe you will win:)

n' stitches designs: Envelope System Wallet GIVEAWAY!

Wednesday, January 7, 2009

The BEST cookies!

Oh my! I was on Becky Higgins blog today (she designs for CK Media, scrapbooking stuff) and she has these in her recipe blog. I decided to make these since the kids were on their way home (Jeff picked up today)....Mix, scoop and 8 minutes later....COOKIES- Now, are you ready for this?

Here goes: 1 box of cake mix (I used triple fudge for the chocolate ones and vanilla Christmas ones for the others)
2 eggs
1/2 c. oil
1 c. chocolate chips (optional)

Preheat oven to 350.....scoop & bake for 8-10 minutes....The chocolate took 8, vanilla took 10......

These are great & with a big glass of milk it should be a great treat for you and the kiddos-

Hope you enjoy these as much as we did!
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