Peppermint White Chocolate Chip Cookies

2 sticks softened butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 bag white chocolate chips or vanilla chips
1/2 bag Andes Peppermint Bakers Bark

350 for 11mins

Pumpkin Rice Krispie Treats

INGREDIENTS

6 Cups Rice Krispie Cereal
3 tbs Butter
10 oz Marshmallows (approx 1 Bag)
Red & Yellow Food Coloring (to make orange color)
24 Tootsie Rolls
1 Green Fruit Roll-up (you will only be able to find the blue/green combo)

DIRECTIONS

1. Melt your butter in a large sauce pan over low heat
2. Add marshmallows and stir constantly until melted
3. Remove from heat
4. Add approx 4 drops of red food coloring & 2 drop yellow food coloring- Add until you have a nice bright orange color
5. Mix in Rice Krispies
6. Form small balls into the shape of a pumpkin (Tip: Add Non-Stick Cooking Spray (Pam) or 7. Crisco to your hands before forming your balls)
8. Cut Tootsie Roll in Half and add a half into each pumpkin while still warm
9. Cut small leaves from the green portion of your Fruit Roll Up

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. 

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup

school lunches are all ready!

Just waiting to fill one more bin with fresh baking of muffins, cookies and granola bars!
They can pick whatever they want from each bin, as long as it's the minimum amount written on it to keep it balanced!
No more arguing and they get their wish - no more sandwiches!!!
Now, all I have to do is keep the bins stocked!


Bin 1 - popcorn or veggie straws (I'll mix it up with what they call "junk food")
Bin 2 - goldfish, rice and ritz crackers (again, I'll mix them up but they don't have to have the same thing everyday)
Bin 3 - fruit to go and fruit & veggie source bars
Bin 4 - fruit cups and apple sauces (will do fresh fruit most often, but good back up and with 3 kids liking all different fruit, this is my compromise)
Bin 5 - cheese strings, babybell cheese an yogurt tubes. Again will mix it up with yoplait drinks and diced regular cheeses I have)
Bin 6 - Meat & veggies. The hardest one as all three kids are not big meat eaters! Here I have turkey lunchmeat rolled up, turkey pepperettes (Costco) and carrots or cucs from our garden! I will do hard boiled eggs or leftover diced chicken breasts from supper too!
Bin 7 - will be granola bars, banana muffins or cookies!  
This is all trial and error but the kids were so excited to pick what they wanted and told them I was open to suggestions!

candy bar party pups

CANDY BAR PARTY PUPS ARE BEST IN SHOW

 BY SANDRA DENNELER  MAY 29, 2015

These candy canines are so doggone cute, I had a hard time giving them away! I surprised my daughter’s second grade class with a great big litter of these chocolate dogs on the last day of school. The kids just loved guessing all the different types of candies that were used to make them – Twix candy bars, Hershey’s Kisses, Tootsie Rolls and chocolate chips.

They might appear a little time consuming, but they’re not really. I found that an “assembly line” method worked best. Have all of your candy unwrapped and make your Tootsie Roll tails and ears before you are ready to attach everything with the candy melt.

I love how their sweet puppy-dog eyes look up at you as if to say “Don’t eat me. I’m too cute.” Unfortunately, they are delicious. As if they weren’t adorable enough, I decided to add some tiny party hats to a few of them. They would come in Best-of-Show at any dog-themed party, for sure.

For this recipe, I used the smaller, fun size Twix bars. But now that I think about it, they would be pretty hilarious if you used the full size Twix bars, making extra-long wiener dogs!

WHAT YOU NEED

(Makes 12 chocolate dogs)Approximate time: 1 hour

• 12 small Twix candy bars
• 6 small Tootsie Rolls
• 12 Hershey’s Kisses
• 12 mini Hershey’s Kisses (found in the baking aisle)
• 48 chocolate chips
• 48 icing eyes (found at most baking or hobby and craft stores)
• ¼ cup chocolate candy melt wafers
• 3 or 4 black candy melt wafers
• Small plastic squeeze bottle

HOW-TO

STEP 1

To make the dog bodies, start by carving holes at the front of your Twix candy bars. (This is where the heads will connect.) Tear off tiny pieces of Tootsie Roll and roll to form the tails. Melt the chocolate candy melt wafers in a microwave for 30 second intervals, stirring until smooth. Pour into a small squeeze bottle. Attach the tails to the back ends of the Twix bars with a dab of candy melt. Squeeze four dollups of candy melt to the bottom corners of the Twix bars, and attach the chocolate chips for the legs. Set aside, letting everything cool and harden.

STEP 2

To make the dog heads, start by forming the ears with small pieces of Tootsie Roll. Attach the ears to the sides of the Hersey’s Kisses with dabs of candy melt. Attach the icing eyes with more candy melt. Then, attach the mini Hershey’s Kisses to the backs of the heads with more candy melt. (This will become the dog’s neck.) Allow the heads to cool and harden.

STEP 3

To attach the heads to the bodies, squeeze candy melt into the carved holes on the fronts of the Twix bars. Insert the mini Hershey’s Kisses into the holes and allow them to cool and harden. You may have to hold the heads in place for few seconds while they cool and harden.

STEP 4

Melt 3-4 black candy melt wafers in the microwave. Using a toothpick, dab the candy melt onto the tip of the Hershey’s Kisses to make the dog’s nose.

STEP 5

If desired, add some paper party hats!

Chocolate dogs will keep at room temperature for 3-5 days or may be stored in a sealed food container for up to a month.

APPLE PIE TACOS

Ingredients 

• 4 Apples peeled & sliced 
• 1/2 C Sugar 
• 2 tsp Cinnamon 
• 1/2 tsp Nutmeg
• 1/2 C Water 
• Tortilla’s (flour) 6″ size 
• Oil (for frying tortillas) 
• 1/2 c sugar-cinnamon mixture 
• Whipped cream

Directions

1. Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
2. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water.
3. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds.
4. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top. 
5. Let it "set" on an upside down muffin tin.

lucious lemon delight

CRUST:

• 1 cup flour
• 1/2 cup ground (or very finely chopped pecans)
• 1/4 cup butter, melted

LAYERS:

• 8 oz. cream cheese
• 2½ Cups thawed Cool Whip (scroll down for a homemade alternative)
• 2  small pkgs instant lemon pudding (roughly 99 grams each)
• 1 tbsp lemon juice (optional, but I like the tartness it provides)
• 3 cups milk
• 1 cup icing sugar (also known as powdered sugar or confectioners sugar)
• 3 tbsp finely chopped pecans (to sprinkle on top)

TO MAKE THE CRUST:

Combine flour, chopped pecans and melted butter.  Make sure your pecans are either ground or chopped very finely.  This will produce a crust that holds together nicely.

Stir these three ingredients until well-blended and crumbly.

Press this mixture into the bottom of a 9 x 13 baking dish.

Bake at 350ºF for 15 minutes.

Cool completely

ADDING YOUR LAYERS:

With electric beaters, mix cream cheese and icing sugar until smooth and creamy.

Fold in 1 cup of Cool Whip, and spread over crust.

*If your crust pulls apart, don’t panic.  Your pecans were likely a bit course (ask me how I know this).  Just work slowly (you may have to get your fingers in there) to spread the cream cheese layer as best as you can.

Whisk together pudding packets and milk.  Add lemon juice, and continue to stir until thick.

Spread pudding over cream cheese layer.

Spoon remaining Cool Whip over the pudding.

Sprinkle with a dusting of chopped pecans.

Refrigerate for 4 hours before serving.

little fishy cupcakes

Hershey S’mores Cupcakes

Prep time: 1 hour 15 minsCook time: 25 minsTotal time: 1 hour 40 mins
Serves: 16

Hershey’s S’mores Cupcakes - delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache
Ingredients
For the crust:
1⅓ cup graham crackers crumbs
5 Tablespoon sugar
5 Tablespoon unsalted butter-melted
For chocolate cupcakes:
1 cup sugar
¾ cup plus 2 tablespoons all-purpose flour
6 tablespoons Hershey's Cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup milk- room temperature
½ cup vegetable oil
1 large egg-lightly beaten
1 teaspoon vanilla
½ cup boiling water
For marshmallow filling:
2 egg whites
½ cup sugar
¼ teaspoon cream of tarter
1 teaspoon vanilla
For milk chocolate ganache:
1 cup heavy whipping cream
10 oz. milk chocolate-finely chopped
½ Tablespoon vegetable oil
Instructions
To make the crust:
Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
Press about 1 ½ Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
To make the cupcakes:
In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be ¾ full)
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).
To make marshmallow filling:
In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
To make the ganache:
On a low heat in a small sauce pan melt chopped milk chocolate with ½ Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
Store in the fridge.

French Toast roll-ups

French toast roll-ups have hot, gooey fillings stuffed into the middle of them with golden-brown, buttery outsides coated in a sweet, crunchy cinnamon sugar that all but melts in your mouth.

To make the roll-ups the crusts get trimmed from sandwich bread then the slices are flattened out with a rolling pin. The flattened bread is then rolled with the filling of your choice and cooked in a buttery skillet just like regular french toast.

A generous dusting of cinnamon sugar, one of the best things on earth, finishes them and you can dunk them in maple syrup or eat them as is. They’re also good eaten at room temperature.

The filling consists of anything your little heart desires! I used peanut butter & jelly, cream cheese & jelly, plain peanut butter and plain cream cheese.

You can use a nut butter, nutella, marshmallow fluff, dulce de leche, cajeta and/or whatever else you can think of! There are no rules and the recipe is really more method than precision.

FRENCH TOAST ROLL-UPS

Rating: 5

Yield: 8 roll-ups

French toast roll-ups will spice up your breakfast routine!

INGREDIENTS:

8 slices white sandwich bread (the soft, fluffy type)

peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the pan

maple syrup, for serving

INSTRUCTIONS:

1. Trim the crust from the bread and flatten it out with a rolling pin.
2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate bowl mix the sugar with the cinnamon.
5. In a skillet set over medium heat melt a tablespoon of butter.
6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8. Serve with maple syrup for dunking.

Notes:

Adapted from Pati's Mexican Table

dutch oven cakes

Just cake mix and soda - no eggs or oil.  Follow the same baking directions that are on the back of the box for a home oven.

PS This is a weight watchers favorite---any dark cake can be mixed with a can of coke and any light can be mixed with a can of sprite/ginger ale etc....It's an easy way to cut calories from the eggs, oil etc.

Lime Cloud Squares

Fans of key lime pie will jump for joy when they try these dessert squares, made with sugar-free JELL-O, low-fat sweetened condensed milk and lime juice.

What You Need

1-1/3 cups graham cracker crumbs, divided

1/4 cup butter, melted 3/4 cup boiling water

1 pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin

1 cup ice cubes

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, so!ened

1 can (14 oz.) low-fat sweetened condensed milk

3/4 cup lime juice

2 cups thawed COOL WHIP LITE Whipped Topping

Make It

Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat Neufchatel in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.

Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares. 

Kitchen Tips 

Small Changes Add Up

Small ingredient substitutions, such as JELL-O Lime Flavor Sugar Free Gelatin, PHILADELPHIA Neufchatel Cheese, low- fat sweetened condensed milk and COOL WHIP LITE Whipped Topping  result in a savings of 40 calories and 3 grams of fat per serving when compared to a traditional recipe.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

INGREDIENTS:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

ding dong cake recipe

http://chocolatechocolateandmore.com/ding-dong-cake/

Ding Dong Cake

Ingredients

for the cake
• 3 ounces semi sweet baking chocolate (you can use chocolate chips)
• 3 cups sugar
• 2 1/2 cups all purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 1 teaspoon vanilla
for the cream filling
• 5 tablespoons all purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar
for the ganache
• 1 12 ounce bag semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tablespoon butter

Instructions

for the cake (or use a chocolate cake mix)
1. Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup.  Melt chocolate and set aside to cool.
2. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
3. In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
4. Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
5. Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
6. Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
7. Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
8. Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
for the cream filling
9. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.
10. Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.
11. Add in the milk mixture and beat again until mixture resembles a whipped cream.
to assemble
12. Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.
ganache
13. Place chocolate chips in a large measuring cup.
14. Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.
15. Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.
16. Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.
17. When ganache is set, cake can be transferred to a serving plate.
18. Chill cake for 4 hours before serving.
Notes
For cupcakes, bake at 325 degrees for 25 minutes. Makes 48 cupcakes.
This cake tastes best chilled but can be served at room temperature.
recipe source ChocolateChocolateandmore.com

tips for peeling hard boiled eggs

 Today I tried putting some baking soda in the water as I boiled eggs for hard boiled eggs. Supposedly it would make them peel easier. It actually worked!! I have never had egg shells peels so easily. It's something I highly suggest to try for yourself.

healthy version of ice-cream

Ingredients:
• 2 bananas, cut into 1-inch slices(frozen)
• ½ cup frozen strawberries, sliced
• 2 Tbsp Almond Milk
• ½ tsp vanilla
Instructions
1. Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
3. Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed.
4. Transfer ice cream to a freezer container and freeze until solid.(dont have to wait if fruit is frozen, it is like soft serve ice cream)
5. Scoop with ice cream scoop and serve.
You can really use any frozen fruit to make this