Thursday, December 10, 2015

Christmas Tree Peanut Butter Blossoms

Loved the idea of decorating the chocolate kiss to look like a Christmas tree.  My kids loved the added sprinkles.  There is just something about sprinkles that excites my kiddos .

Recipe from: Java Cupcake

48 Hershey’s Kisses chocolate candies
½ cup shortening
¾ cup Peanut Butter
⅓ cup sugar
⅓ cup light brown sugar, packed
1 egg
2 Tbsp milk
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ sugar, for rolling
green frosting
red, green, & white holiday sprinkles

Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.
Bake 7-8 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

NOTE: Cookies must be completely cooled & chocolate hardened before decorating.

Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.  Immediately sprinkle with holiday sprinkles.

Monday, October 26, 2015

Black Halloween Punch

We liked this punch better after it sat and the carbonation was pretty much gone, actually.  So I would make this ahead of time for us.  Plus the extra chill time makes it better! Serving it with some dry ice....serious Halloween fun!

Recipe from: Hip Hip Halloween

1 envelope grape kool-aid
1 envelope orange kool-aid
2 cups sugar
3 quarts of cold water
1 liter ginger ale

Mix kool-aid and sugar, add water and mix well.  Stir in ginger ale.  Chill and serve.

Friday, October 16, 2015

Dirt Pudding Cups

1 3.9-ounce package chocolate instant pudding
2 cups cold milk
8 ounces Cool Whip
Crushed oreos
Gummy worms

Mix milk with instant pudding.  Fold in cool whip.  Dish into serving cups.  Pour crushed oreos on top and top with a worm.  Chill until pudding is set.  

Wednesday, October 14, 2015

Halloween Sandwiches

Sandwiches just got a little creepier at our house....

Monday, October 12, 2015

Mango Salsa

This salsa is both sweet and spicy, just what John was looking for when he asked for some Mango Salsa....

Recipe from: Spend with Pennies

1 large or 2 small mangoes, diced
1 red pepper, diced
⅓ cup red onion, minced
1 jalapeƱo, seeded & minced
½ lime, juiced
3 tablespoons chopped cilantro
1 tsp olive oil
¼ tsp cumin
salt to taste

Combine all ingredients and let stand at room temperature for 30 minutes.

*Recipe said it would be good on fish or chicken, but ours didn't last long enough to try it.  Maybe next time :)

Monday, July 20, 2015

Wendy's Frosty CopyCat

This recipe is so simple and a perfect replicate of Wendy's frosty--which my family all love.  I know I can whip up a batch and have happy smiles all around. 


Half Gallon of Chocolate milk
1 can sweetened condensed milk
1 tub (8 oz) Cool Whip

Mix all three ingredients together.  Freeze in Ice Cream Maker.  And go do something fun while it freezes....


Monday, July 13, 2015

Dark Chocolate Cream Pie

My kids wanted to make a chocolate cream pie.  I was worried about the crust being too sweet, but it was great.   The filling was super creamy and rich, and oh so good. 

Recipe from: CookiesCakesPiesOhMy

Chocolate Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
3 Tbl unsweetened cocoa
1/3 cup brown sugar
5 Tbl butter, softened

Chocolate Cream Filling:
2/3 cup brown sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup dark chocolate chips
2 Tbl butter, softened
1 tsp vanilla

Cream Topping:
3/4 cup heavy whipping cream
1 Tbl powdered sugar
1/2 tsp vanilla
dark chocolate, grated or shaved

Preheat oven to 375°.  Crust: Combine graham cracker crumbs, cocoa, sugar and butter until combined.  Press mixture into 9″ deep dish pie plate, over bottom and up sides.  Bake for 10 minutes.

Filling:  Combine brown sugar, cornstarch and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat and stir in dark chocolate chips, butter, and vanilla.  Beat several times while cooling.  Pour into crust and cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours.

Cream Topping:  Whip cream with electric mixer until soft peaks, add sugar and vanilla, continue whipping to stiff peaks.  Spread whipped cream over pie and garnish with dark chocolate.