Mediterranean Style Pull Apart Bread


Mediterranean pull apart bread

Pull apart bread is all the rage right now. Why? Because it’s simple and so yummy. Check out my Mediterranean style pull apart bread. It’s full of cheesy olive goodness.

bread in process 1bread in process 2bread in process 3

 

 

 

 

Ingredients

16 oz. Can Biscuits
1 teas. Italian Seasoning
½ teas. Garlic Powder
½ teas. Pepper
¼ teas. Salt
2 Tbsp. Olive Oil
½ Cup Red Peppers, diced
½ Cup Black Olives, sliced
1 ½ Cups Mozzarella, shredded
½ Cup Provolone Cheese, shredded or diced

Instructions
Preheat oven to 350˚.
Cut Biscuits into quarters.
Combine the Italian seasoning, Garlic powder, Pepper and Salt in a small dish.
Dip the Biscuit quarters into the Olive oil to coat and place in the bottom of a loaf pan until the bottom
is covered, there should be little gaps here and there the biscuits will expand as they cook.
Sprinkle half of the Seasoning mixture over the pieces.
Sprinkle half of the Peppers and Olives over the seasoned biscuits.
Sprinkle ¾ Cup of Mozzarella and ¼ Cup of the Provolone evenly over the Peppers and Olives.
Repeat with the remaining biscuits.
Bake at 350˚ until the cheese is golden brown, about 40 minutes.
Remove and let cool until it can be handled.
Take out of the loaf pan and serve hot.

Mediterranean Style Pull Apart Bread
 
Ingredients
  • 16 oz. Can Biscuits
  • 1 teas. Italian Seasoning
  • ½ teas. Garlic Powder
  • ½ teas. Pepper
  • ¼ teas. Salt
  • 2 Tbsp. Olive Oil
  • ½ Cup Red Peppers, diced
  • ½ Cup Black Olives, sliced
  • 1 ½ Cups Mozzarella, shredded
  • ½ Cup Provolone Cheese, shredded or diced
Instructions
  1. Preheat oven to 350˚.
  2. Cut Biscuits into quarters.
  3. Combine the Italian seasoning, Garlic powder, Pepper and Salt in a small dish.
  4. Dip the Biscuit quarters into the Olive oil to coat and place in the bottom of a loaf pan until the bottom
  5. is covered, there should be little gaps here and there the biscuits will expand as they cook.
  6. Sprinkle half of the Seasoning mixture over the pieces.
  7. Sprinkle half of the Peppers and Olives over the seasoned biscuits.
  8. Sprinkle ¾ Cup of Mozzarella and ¼ Cup of the Provolone evenly over the Peppers and Olives.
  9. Repeat with the remaining biscuits.
  10. Bake at 350˚ until the cheese is golden brown, about 40 minutes.
  11. Remove and let cool until it can be handled.
  12. Take out of the loaf pan and serve hot.

 

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Strawberry Ice

Strawberry Ice

Yay! Spring is finally here in Texas. The will be playing outside and you will be on the lookout for something refreshing for them as they come back inside. I have a super easy treat for you. It’s called Strawberry Ice and it’s super easy to make. I think this will be a fan favorite for everyone. It reminds me of a snow cone.

Ingredients

1 Pkg. Strawberry Flavored Gelatin
1 Cup Boiling Water
1 Cup Seltzer or Club Soda, cold
1 Cup Sliced Strawberries
Whipped Topping

in process 4in process 3in process 2in process 1

 

 

 

 

Instructions

In a medium bowl combine the Gelatin and boiling water, stir until completely
dissolved.
Add the Seltzer stir and place the bowl in the freezer until it is firm, 2 ½ – 3 hours.
Remove from the freezer and scrape with a fork to break into tiny crystals.
Spoon into bowls and serve with sliced Strawberries and Whipped topping.

Strawberry Ice
 
Ingredients
  • 1 Pkg. Strawberry Flavored Gelatin
  • 1 Cup Boiling Water
  • 1 Cup Seltzer or Club Soda, cold
  • 1 Cup Sliced Strawberries
  • Whipped Topping
Instructions
  1. In a medium bowl combine the Gelatin and boiling water, stir until completely
  2. dissolved.
  3. Add the Seltzer stir and place the bowl in the freezer until it is firm, 2 ½ – 3 hours.
  4. Remove from the freezer and scrape with a fork to break into tiny crystals.
  5. Spoon into bowls and serve with sliced Strawberries and Whipped topping.

 

 

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Mexican Wedding Cookies

mexican wedding cookies

Jason decided to make Mexican Wedding Cookies and I was confused because I had no idea what they were. After he made them, I realized they are little snowballs of pure bliss.  These things are like potato chips because you can’t just have two, three or four……… I mean they are so yummy.

Mexican Wedding Cookies have been around for a very long time. You may also see them referred to as: Russian Tea Cakes, Snowballs, Snowball cookies, Butterballs and more. If you enjoy any kind of butter cookie, you’re gonna love this one and it’s super easy to make. This recipe typically calls for pecans but we used almonds instead and they still tasted great.

Check out the recipe and make your own batch.

Ingredients

1 Cup Butter Softened
½ Cup Sugar
2 teas. Vanilla
2 Cups Flour
1 Cup Finely Almonds, finely chopped
½ Cup Powdered Sugar

in process 5Instructions

Preheat oven to 350˚.
In a bowl cream together the Butter and Sugar.
Add in the Vanilla and slowly add the flour mixing as you go.
Add the Almonds and mix to combine.  The mixture should be a soft dough.
Roll the dough into 1 inch balls and place on a cookie sheet.
Bake at 350˚ until the bottoms just start browning, 12-14 minutes.
Remove and let cool until you can comfortably handle them.  Roll in powdered sugar and place on wire rack to completely cool.
Store in airtight container

Mexican Wedding Cookies
 
Ingredients
  • 1 Cup Butter Softened
  • ½ Cup Sugar
  • 2 teas. Vanilla
  • 2 Cups Flour
  • 1 Cup Finely Almonds, finely chopped
  • ½ Cup Powdered Sugar
Instructions
  1. Preheat oven to 350˚.
  2. In a bowl cream together the Butter and Sugar.
  3. Add in the Vanilla and slowly add the flour mixing as you go.
  4. Add the Almonds and mix to combine. The mixture should be a soft dough.
  5. Roll the dough into 1 inch balls and place on a cookie sheet.
  6. Bake at 350˚ until the bottoms just start browning, 12-14 minutes.
  7. Remove and let cool until you can comfortably handle them. Roll in powdered sugar and place on wire rack to completely cool.
  8. Store in airtight container

 

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Popcorn Puppy Chow

popcorn puppy chow

For the longest time, I didn’t get the name Puppy Chow for a human snack. I had never heard of muddy buddies referred to as puppy chow until I be a member of Pinterest. Maybe I was sheltered, who knows. SO….Jason and I came up with the idea of Popcorn Puppy Chow.  Why?

1 – because we love popcorn and it’s always readily available at our house.

2 – We usually add sweets or candy to it anyway

3 – Look at it! Doesn’t it look like kibble??!  😉

I wasn’t sure if our concoction was going to work, but it totally did. In fact, Lilly has been taking this to school and keeps asking for more for her friends. Shhhh…..she isn’t supposed to share food at lunch.

I know, I know….you came here for the recipe. SUPER easy! Get your kiddo to help too!

ingredients puppy chowIngredients

¼ Cup Popcorn Kernels

2 Tbsp. Oil

½ Cup Mini Chocolate Chips

½ Cup Creamy Peanut Butter (optional)

1 Cup Mini Marshmallows

1 Cup Powdered Sugar

1 Tbsp. Cocoa Powder

Instructions

In a medium sauce pan over high heat add the oil and 1 Popcorn Kernel and cover.  Once the kernel pops reduce heat to medium high and add the remaining kernels.  Once the popping starts shake the pan to keep the popped kernels from burning.  Once the popping slows remove from heat and remove the lid to allow the steam to escape.  Continue shaking the pan for a minute to prevent scorching or transfer to a separate bowl.

In a microwave safe bowl combine the Mini Chocolate Chips and Peanut Butter.  Microwave on high for 30 seconds.  Stir.  Microwave an additional 15 seconds and stir.  Both should be completely melted and smooth, if not, continue microwaving in 15 second increments, stirring after each, until smooth.

in process puppy chow

Add half of the Popcorn, careful not to add the unpopped kernels, Chocolate and Peanut Butter to a bowl.

Use a spatula to gently fold Popcorn to coat.

Add the rest of the Popcorn, again avoid the unpopped kernels, Chocolate and Peanut Butter and fold to coat.

Once it has cooled a bit fold in the Marshmallows.

In a small bowl combine the Powdered Sugar and Cocoa Powder.

Place ½ of the coated Popcorn into a 1 gallon resealable bag, sprinkle with ½ of the Powdered Sugar and Cocoa.  Seal the bag ensuring there is plenty of air inside and shake the bag to coat.

in process puppy chow2

Repeat with second ½ of Popcorn, Powdered Sugar and Cocoa.

Serve or store in airtight container or bag.

Popcorn Puppy Chow
Recipe type: Snack
 
Ingredients
  • ¼ Cup Popcorn Kernels
  • 2 Tbsp. Oil
  • ½ Cup Mini Chocolate Chips
  • ½ Cup Creamy Peanut Butter
  • 1 Cup Mini Marshmallows
  • 1 Cup Powdered Sugar
  • 1 Tbsp. Cocoa Powder
Instructions
  1. In a medium sauce pan over high heat add the oil and 1 Popcorn Kernel and cover. Once the kernel pops reduce heat to medium high and add the remaining kernels. Once the popping starts shake the pan to keep the popped kernels from burning. Once the popping slows remove from heat and remove the lid to allow the steam to escape. Continue shaking the pan for a minute to prevent scorching or transfer to a separate bowl.
  2. In a microwave safe bowl combine the Mini Chocolate Chips and Peanut Butter. Microwave on high for 30 seconds. Stir. Microwave an additional 15 seconds and stir. Both should be completely melted and smooth, if not, continue microwaving in 15 second increments, stirring after each, until smooth.
  3. Add half of the Popcorn, careful not to add the unpopped kernels, Chocolate and Peanut Butter to a bowl.
  4. Use a spatula to gently fold Popcorn to coat.
  5. Add the rest of the Popcorn, again avoid the unpopped kernels, Chocolate and Peanut Butter and fold to coat.
  6. Once it has cooled a bit fold in the Marshmallows.
  7. In a small bowl combine the Powdered Sugar and Cocoa Powder.
  8. Place ½ of the coated Popcorn into a 1 gallon resealable bag, sprinkle with ½ of the Powdered Sugar and Cocoa. Seal the bag ensuring there is plenty of air inside and shake the bag to coat.
  9. Repeat with second ½ of Popcorn, Powdered Sugar and Cocoa.
  10. Serve or store in airtight container or bag.

 

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Beans with Roasted Peppers

Beans

It was sooooo cold last week. I was so excited to use my Lodge cookware again. This is the same free Lodge cookware I posted about last month. You can still take advantage of this cookware through January 15th, 2015. Market Street wants you to earn the Lodge cookware even faster. Right now through December 24th, guests will receive a bonus e-sticker with every qualifying purchase and additional e-stickers for every qualifying $10 ticket spend. That means you have more chances to earn stickers.

Back in August I wrote about the awesome Hatch Chili sale at Market Street and snagged some roasted hatch chili’s. They have been sitting in my freezer (they freeze very well) and I used them to make a delicious pot of beans. Oh my gosh, the flavor of the peppers are incredible.

Let me add, that this Casserole pot is my new kitchen favorite. It’s so well made and clean up is SOOOOOO easy. I LOVE IT.

Want to make this recipe yourself?? It’s easy peasy and you can’t mess it up.

Beans with Roasted Peppers
Author: 
 
Ingredients
  • 1 cup dry Kidney Beans
  • 1 cup dry Pinto Beans
  • 1 medium Onion, diced
  • 3 roasted Hatch or Pablano Peppers, skin removed and diced
  • 3 cloves Garlic
  • 1 teas. Oregano
  • 1 teas. Pepper
  • 1 ½ teas. Salt
  • 32 oz. Chicken Broth
  • 1 Can Whole or Crushed Tomatoes
Instructions
  1. Soak Beans overnight or quick soak according to package directions, then drain.
  2. In a large Dutch oven with 2 teas. oil add the Onion and Peppers, cook until the onions are soft and translucent.
  3. Add the Garlic, Oregano, Pepper and Salt cook for 2 minutes.
  4. Add the Beans and Broth bring to a simmer cover and let cook until beans are tender, about 3-4 hours.
  5. If using Whole tomatoes pulse in a food processor until desired consistency and add to pot. Cook an additional 20-30 minutes.
  6. Can be served alone or with cornbread, rice, cheese or sour cream.

 

 

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Peppermint Pops

peppermint pops

Are you looking for a super cute, simple party favor for the holidays?? Search no more. Check out this Peppermint Pop. This is totally kid approved for making and eating. My daughter helped me make a batch of these after we saw some at a grocery store. Lilly loves marshmallows and peppermints so I knew she’d love helping me with these.

The process for making Peppermint pops is so simple, yet they look so fancy. Just create a batch of the pops, line them on a tray and your friends will be saying, “Oh how cute!” during the party. Like I mentioned before, the peppermint pops are kid friendly. Most kids enjoy candy canes, so this will be a hit.

ingredients (1)Ingredients

Mini Candy Canes

Marshmallows

White Candy Melts or Vanilla Almond Bark

 

Instructions

Crush several Candy Canes to a fine texture, almost a dust. If the pieces are too big the marshmallows are hard to eat, found that out the hard way.

in process 1

Insert the Candy Canes into the flat end of the Marshmallows.

In a bowl melt the Candy Melts or Almond Bark according to package directions.

in process 2

Dip or coat the Marshmallows with a spoon.  You don’t need to cover the entire Marshmallow, only about 2/3-3/4 of the way up the side.

Roll the Marshmallow along the inner edge of the bowl to remove excess coating.  If you have too much the crushed Candy Cane will slide off of the Marshmallow.

Holding the Marshmallow over the bowl with the crushed Candy Cane, sprinkle and rotate to cover the coated part of the Marshmallow.

Place on a piece of wax or parchment paper and let set up.

Serve or store in an airtight container.

Peppermint Pops
 
Ingredients
  • Mini Candy Canes
  • Marshmallows
  • White Candy Melts or Vanilla Almond Bark
Instructions
  1. Crush several Candy Canes to a fine texture, almost a dust. If the pieces are too big the marshmallows are hard to eat, found that out the hard way.
  2. Insert the Candy Canes into the flat end of the Marshmallows.
  3. In a bowl melt the Candy Melts or Almond Bark according to package directions.
  4. Dip or coat the Marshmallows with a spoon. You don’t need to cover the entire Marshmallow, only about ⅔-3/4 of the way up the side.
  5. Roll the Marshmallow along the inner edge of the bowl to remove excess coating. If you have too much the crushed Candy Cane will slide off of the Marshmallow.
  6. Holding the Marshmallow over the bowl with the crushed Candy Cane, sprinkle and rotate to cover the coated part of the Marshmallow.
  7. Place on a piece of wax or parchment paper and let set up.
  8. Serve or store in an airtight container.

 

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Brownie Christmas Trees

2-1

Oh my gosh……Jason made brownies from scratch the other day and they were seriously to die for. I’m trying to get more holiday content up on the blog and I decided that we should turn in his brownies into Christmas trees. They turned out so dang cute. I bought some Wilton Icing a couple of months ago because it was on sale and I finally had a chance to use it on my Christmas Tree Brownies recipe.

We made chevron trees and they rock. I raided Lilly’s halloween candy and found several packets of fun size m&m’s for the “ornaments” on my second tree. It worked like a charm. Shhh…… don’t tell Lilly.

It doesn’t get more frugal than that. 🙂

I wrapped up each browning in plastic wrap and they look like fancy bake sale items. I was pretty proud at how pretty these things came out and it was so easy. If you don’t wanna make the brownies from scratch, you can snag a box of brownie mix from the store. They are usually on sale for $0.99 somewhere.

Here’s the recipe if you want to make this from scratch. Enjoy!

ingredients

 

Brownie Christmas Trees

Ingredients

Brownies

1 Cup Sugar

¼ Unsweetened Cocoa Powder

¾ Cups Flour

½ teas. Salt

1 Stick Butter, melted and cooled

1 teas. Vanilla

3 Eggs

Decorating

Red, White and Green icing writers

M&Ms

Directions

Preheat oven to 350˚.

In a bowl combine the Sugar, Cocoa Powder, Flour and Salt.

Add the Vanilla, Butter and Eggs, stir to combine.

Pour batter into a greased and floured 8×8 inch pan.

Bake until set, 30-35 minutes, let cool.

Remove the brownie from the pan and cut in half.  Cut equal sized triangles.

Decorate using the icing writers.  Let the icing set up.

Apply the M&Ms by placing a little icing on them and place them on the trees.  Let the icing set before moving.

Store in an airtight container.

Christmas Tree Brownies
 
Ingredients
  • 1 Cup Sugar
  • ¼ Unsweetened Cocoa Powder
  • ¾ Cups Flour
  • ½ teas. Salt
  • 1 Stick Butter, melted and cooled
  • 1 teas. Vanilla
  • 3 Eggs
Instructions
  1. Preheat oven to 350˚.
  2. In a bowl combine the Sugar, Cocoa Powder, Flour and Salt.
  3. Add the Vanilla, Butter and Eggs, stir to combine.
  4. Pour batter into a greased and floured 8x8 inch pan.
  5. Bake until set, 30-35 minutes, let cool.
  6. Remove the brownie from the pan and cut in half. Cut equal sized triangles.
  7. Decorate using the icing writers. Let the icing set up.
  8. Apply the M&Ms by placing a little icing on them and place them on the trees. Let the icing set before moving.
  9. Store in an airtight container.

 

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Butternut Squash Soup with Sausage

Butternut squash soup

 

I’m so excited that FALL is finally here. I’m in Texas and it we had summer like weather all through the month of October. Boo!!! Well it’s November now and a breezy 60 degrees. It’s time for some Butternut Squash. Honestly, I think this squash gets overlooked and I’m guilty of that myself. Butternut Squash is a neat looking squash you will find near the spaghetti squash which seems to be more popular.

Butternut squash is delicious and you get a lot in this oddly shaped fruit. Jason and I turned this into some delicious soup. I was surprised at how meaty this squash was. The seeds are contained to one side and not too messy.  Butternut Squash is a great meal idea when you are trying to eat healthy. We added some sausage to it to make it even meatier. YUMM-O!

in process squash

Check out our simple recipe for a very tasty Butternut Squash Soup w/ Sausage.

ingredientsIngredients

1 lbs. Ground Sausage
2 Tbsp. Olive Oil
2 Medium Carrots, peeled and chopped
1 Medium Onion, chopped
4 Cloves Garlic, minced
2 teas. Ground Sage
1 teas. Salt
½ teas. Black Pepper
½ teas. Nutmeg
1 3-4 lbs. Butternut Squash, peeled and chopped
3 Tbsp. Butter

in process 1in process 3Instructions

In a Dutch oven brown the Sausage over medium heat. Break it up into as fine a crumble as you can.

Drain and set aside.

In the same Dutch oven add the Olive oil, Carrots and onion and increase heat to medium high. Cook

until the onions are soft and translucent, about 5 minutes.

Add the Garlic, Sage, Salt, Pepper and Nutmeg let cook one minute.

Add the Butternut Squash and add just enough water to cover all the ingredients, about 3 cups.

Bring to a simmer and reduce heat to low. Simmer until the squash and carrots are soft enough to mash

with a spoon against the side of the pot.

Add the Butter and stir until melted.

Working in batches pour the soup into a blender and puree.

Return the pureed soup back to the Dutch oven and add the browned Sausage over medium heat until

warmed through.

Ladle into bowls and top with parsley for garnish.

Serve hot.

Butternut Squash Soup with Sausage
 
Ingredients
  • 1 lbs. Ground Sausage
  • 2 Tbsp. Olive Oil
  • 2 Medium Carrots, peeled and chopped
  • 1 Medium Onion, chopped
  • 4 Cloves Garlic, minced
  • 2 teas. Ground Sage
  • 1 teas. Salt
  • ½ teas. Black Pepper
  • ½ teas. Nutmeg
  • 1 3-4 lbs. Butternut Squash, peeled and chopped
  • 3 Tbsp. Butter
Instructions
  1. In a Dutch oven brown the Sausage over medium heat. Break it up into as fine a crumble as you can. Drain and set aside.
  2. In the same Dutch oven add the Olive oil, Carrots and onion and increase heat to medium high. Cook until the onions are soft and translucent, about 5 minutes.
  3. Add the Garlic, Sage, Salt, Pepper and Nutmeg let cook one minute.
  4. Add the Butternut Squash and add just enough water to cover all the ingredients, about 3 cups.
  5. Bring to a simmer and reduce heat to low. Simmer until the squash and carrots are soft enough to mash with a spoon against the side of the pot.
  6. Add the Butter and stir until melted.
  7. Working in batches pour the soup into a blender and puree.
  8. Return the pureed soup back to the Dutch oven and add the browned Sausage over medium heat until warmed through.
  9. Ladle into bowls and top with parsley for garnish.
  10. Serve hot.

 

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Strawberry Cream Cheese Danish

Strawberry Cream cheese danish

Strawberry Cream Cheese Danish’s are probably my number two guilty pleasure. Whoever invented the danish is pretty much the coolest person ever. Everything from the homemade pastry to the creme cheese/fruit center makes this treat sinful. I don’t even want to know the calorie count because I’m sure it’s diabetes in a square. The next time you head to your local bakery, you should ask them about danishes. You will be able to find several flavors like cream cheese, blueberry, cherry, strawberry, chocolate and more. The possibilities are endless.

I have a recipe for you that is pretty easy and you’ll love the finished product. Just make these for the FAM and reap the rewards.

danish ingredientsINGREDIENTS
Pastry:
1 Frozen Puff Pastry Sheet
4 tsp Strawberry Fruit Spread
4 oz softened Cream Cheese
1/4 cup Sugar
1/2 tsp Vanilla
1 tbsp Heavy Cream
1 Egg

Glaze
3/4 cup Powdered Sugar
1 tbsp Water
1/8 tsp Vanilla

in process danish

Strawberry Cream Cheese Danish
 
Ingredients
  • Pastry:
  • 1 Frozen Puff Pastry Sheet
  • 4 tsp Strawberry Fruit Spread
  • 4 oz softened Cream Cheese
  • ¼ cup Sugar
  • ½ tsp Vanilla
  • 1 tbsp Heavy Cream
  • 1 Egg
  • Glaze:
  • ¾ cup Powdered Sugar
  • 1 tbsp Water
  • ⅛ tsp Vanilla
Instructions
  1. Allow one sheet of frozen puff pastry sheet to sit and thaw for 15 minutes.
  2. Preheat oven to 400.
  3. Cream together the sugar, cream cheese, heavy cream and vanilla until smooth.
  4. Cut puff pastry into 16 rectangles.
  5. Score the edges of each rectangle without cutting all the way through.
  6. Place about a teaspoon of the cream cheese mixture into the center of each.
  7. Top with a little of the strawberry spread and swirl to combine.
  8. Make an egg wash by mixing the egg with 1 tablespoon of water and brush the edges of each.
  9. Bake for 13 minutes or until edges should be golden.
  10. Transfer to a cooling rack to cool completely.
  11. Stir together powdered sugar with 1 tablespoon of water and vanilla.
  12. If too thick add additional water slowly until you reach desired consistency.
  13. Transfer the icing to a zippered sandwich bag and clip off the corner to pipe.
  14. Drizzle over the danishes.

 

 

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Ghost Pudding Cups

ghost pudding cups

I love Halloween! You can make the best food creations during this time of year. Here, we’ve made adorable ghost pudding cups. Not only is this recipe super yummy, it will steal the show. These are perfect for parties, events and more. Isn’t this the cutest thing you have ever seen?

Be sure to let your kids help you make these. They will love crushing Oreo’s. If you are like me, crushing Oreo’s may be a form of thearpy after a long day. 😉 – Either way, the ghost pudding cups will be a star Halloween dish on the table. You cannot mess this one up. I promise. ENJOY!

Ingredients:
35 Oreos (about 2/3 of package), fillings removed
1 8 oz. container Cool Whip
2 packages vanilla instant pudding mix
4 cups of milk (2 per package of pudding)
Orange food coloring

*For eyes, options can include: chocolate chips, black gel icing, or M&M’s
ghost pudding cups2ghost pudding cups3Directions:

  1. Make pudding according to the directions on package. Add orange food coloring and place in refrigerator to cool.
  2. Place Oreos (with fillings removed) into a plastic bag and crush until all pieces are broken into small chunks.
  3. Divide amount in half, and distribute first half in bottom of cups. Add ½ cup of pudding to each cup, and top with remaining Oreos.
  4. Fill a large Ziploc bag with Cool Whip and snip off a corner to pipe on the ghost toppers.
  5. Use chocolate chips, black gel icing or M&M’s to add eyes.

Ghost Pudding Cups
Serves: 8
 
Ingredients
  • 35 Oreos (about ⅔ of package), fillings removed
  • 1 8 oz. container Cool Whip
  • 2 packages vanilla instant pudding mix
  • 4 cups of milk (2 per package of pudding)
  • Orange food coloring
  • *For eyes, options can include: chocolate chips, black gel icing, or M&M’s
Instructions
  1. Make pudding according to the directions on package. Add orange food coloring and place in refrigerator to cool.
  2. Place Oreos (with fillings removed) into a plastic bag and crush until all pieces are broken into small chunks.
  3. Divide amount in half, and distribute first half in bottom of cups. Add ½ cup of pudding to each cup, and top with remaining Oreos.
  4. Fill a large Ziploc bag with Cool Whip and snip off a corner to pipe on the ghost toppers.
  5. Use chocolate chips, black gel icing or M&M’s to add eyes.

 

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Halloween Treats: Monster Munch

halloween treats

It’s that time of year. Yep, time to get ready for fall and Halloween. I have a fun Halloween treat for you. Monster Munch!!!! It’s super easy to make and the kiddos and ADULTS will love this snack. My suggestion is to whip it up and serve it before heading out to get candy or afterwards. If you like sweet and savory, this one is for you.

MonsterMunch_IngredientsMonster Munch

(Makes 16 cups)

Ingredients:
2/3 cups of unpopped popcorn (cook as directed adding butter and salt to taste),

or 2 packages microwave popcorn

12 – 16 oz white chocolate chips, melted

¾ cup candy corn

¾ cup peanuts

1-2 cups mini marshmallows

6 oz. orange melts, melted

5 oz. chocolate chips, melted

MonsterMunch_InProcess1MonsterMunch_InProcess2

Directions:

  1. Pop popcorn, remove unpopped kernels and place in a large bowl
  2. In separate bowl, melt white chocolate
  3. Pour white chocolate over popcorn, distributing evenly
  4. Line two baking sheets with wax paper, and spread coated popcorn evenly
  5. Sprinkle with candy corn, peanuts and marshmallows
  6. Drizzle with melted milk chocolate and orange melts
  7. Allow chocolate to setup and then break into pieces

 

Halloween Treat: Monster Munch
Recipe type: Halloween Treats
Serves: 16
 
Ingredients
  • ⅔ cups of unpopped popcorn (cook as directed adding butter and salt to taste),
  • or 2 packages microwave popcorn
  • 12 – 16 oz white chocolate chips, melted
  • ¾ cup candy corn
  • ¾ cup peanuts
  • 1-2 cups mini marshmallows
  • 6 oz. orange melts, melted
  • 5 oz. chocolate chips, melted
Instructions
  1. Pop popcorn, remove unpopped kernels and place in a large bowl
  2. In separate bowl, melt white chocolate
  3. Pour white chocolate over popcorn, distributing evenly
  4. Line two baking sheets with wax paper, and spread coated popcorn evenly
  5. Sprinkle with candy corn, peanuts and marshmallows
  6. Drizzle with melted milk chocolate and orange melts
  7. Allow chocolate to setup and then break into pieces

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Back 2 School Lunch Ideas

Who is ready for school to begin?!! ME!!! Last year I wasn’t looking forward to making school lunches, but this year is going to different. eMeals has a ton of school lunch ideas, along with their dinner plans that will make making your kids lunches a breeze.

The sound of the school bell ringing will soon be a normal part of your child’s day. Whether your child is 4 or 14, adjusting to school is never easy. This transition can be softened with the help of one of my favorite organizational tools, eMeals! eMeals provides you simple breakfast, lunch, dinner, and even dessert meal plans to help you easily and effectively plan meals for your family.

One of the new favorites is their kid-friendly meal plan. Each meal plan comes with a ready-made shopping list to help you get through the grocery store in no time flat! Sign up for eMeals now and you can get 2 bonuses:

  1. 20% off with the code SCHOOL 
  2. A FREE Back to School Survival Guide filled with fun back to school recipes including 3 Power Breakfast Recipes, 2 Lunch Box Recipes, 2 Weeknight Dinners, 2 After School Snacks, and 1 Yummy Dessert!

You can see an example of one of the recipes from the Back to School kit below to enjoy with your kids.

emeals back 2 school lunches

Turkey-Bacon Tortilla Roll-Ups
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 slices bacon
  • Mayonnaise
  • 1 (8-oz) package store-bought guacamole
  • 4 (8-inch) flour tortillas
  • ¼ lb thinly sliced deli turkey
  • 1 cup shredded Cheddar cheese (or any shredded cheese)
  • 1 cup shredded iceberg lettuce (optional)
Instructions
  1. Cook bacon in a large skillet over medium heat until crisp; drain.
  2. Spread a thin layer of mayonnaise and guacamole over each tortilla.
  3. Layer turkey, bacon and cheese on each tortilla. Add lettuce, if desired.
  4. Roll up tortillas, and cut in half.

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