Monday, November 17, 2008

Gobble Till you Wobble..

{pic from} Bakerella
Bakerella has done it again! Look how cute these Turkey Cake Pops are! I thought these would be a fun kiddy craft for Thanksgiving and tastey!

Cheesecake FLUFF

Shannon introduced us to this Cheesecake fluff and WOW! She got it from Jared's cousin Shanette and it is so yummy!

Mix together:
3 boxes instant cheesecake pudding (sugar-free/fat-free is the only kind they sell..don't worry it is still good)
3 cups milk
Then fold in one 16 oz carton of whipped cream
In a seperate bowl mix:
1 package of crushed graham crackers
1 cube melted butter
1 Tbsp sugar
Mix well at let stand for a couple of minutes, or press into a pan and cook on 375 for about 5 min, just so their are some chunky pieces.
Add graham cracker mixture to pudding mixture right before serving
Then add:1 package frozen raspberries. (Don't mix too much or it will turn purple) Serve immediately. I promise you'll love this, and people will be asking for the recipe.

**I thought since I am a chocolate might be good with OREOS instead of the Raspberries or anything would be good in it really!

Saturday, November 15, 2008

Egg Nogg Bundt Cake

{Recipe & pic from} The Sister's Cafe I am totally making this for my BIL Thomas....he LOVES egg nogg!

Sweet & Spicy Slow-Cooker Chicken

Sweet and Spicy Slow-Cooker Chicken
{Recipe & pic from}My Kitchen Cafe
originally from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Monday, November 10, 2008


{recipe & pic from} Baking Blonde's Weblog

Oreo Fudge Bars
1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (I used Fat Free)
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (could use another 1/2 cup semi-sweet chips if you like)
1/2 cup mini chocolate chips
Preheat the oven to 325.
Line a 9×13 pan with foil and lightly spray with PAM.
Set aside 6 Oreo cookies for the toppings.
In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine.Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla.Stir frequently until smooth.Spread evenly over the prepared cookie crust.Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes oven.Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.
*These are not too great hot from the oven but are great after chilling and the filling has set!

Saturday, November 1, 2008

Marshmallow Pilgrim Hats

This fun idea and pic comes from Family Fun It would be fun for a FHE night about Giving Thanks and these could be the treats. I also thought this would be a fun Visiting Teaching Family Treat.
All you need is: Shortbread striped cookies, milk chocolate chips, large marshmallows, and a tube of yellow decorators frosting.

1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
2. Melt the chocolate chips in a microwave or double boiler.
3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
5. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.