Snowballs Recipe!!!! Great for the Holdiays!

Well here is a Delicious recipe for something called snowballs. It is basically cake and icing covered in chocolate... sounds good right! It is so simple and you can change the flavor of cake mix to your preference. I make these for the holidays and everyone loves them. I know you will too!

 

• Bake one cake mix, your choice of flavor, as directed in a 9 x 13 pan.  ( I use Lemon most of the time)
•  One can of cream cheese whipped frosting
•  16 oz. almond bark

 

After cake has cooled, put into bowl and crumble it up.  Mix the can of frosting into the cake.  It is easier to use your hands to mix it up.  Shape into ping pong size balls.  Place on cookie sheet and place in refrigerator to get cold.  Melt bark in double boiler and dip cake balls into bark and place on sheet and let set until firm.

This is really easy to do.  Enjoy!!

Nutter Butter- Peanut Butter Pie

I am posting this recipe today because a fellow food blogger lost her husband unexpectedly at a young age, and Peanut Butter pie was his favorite. She is asking everyone to make a pie and share it with the ones you love.  So in honor of Jennie's husband Mikey here is a awesome recipe for Peanut Butter Pie. Tomorrow is not guaranteed.. cherish today!

 

http://www.recipegirl.com/2011/08/18/nutter-butter-peanut-butter-pie/

Nutter Butter- Peanut Butter Pie

Yield: 10 to 12 servings

Prep Time: 25 min

A no-bake pie to make and enjoy with your family. This pie is gluten-free adaptable- please see tips below the recipe.

Ingredients:

24 Nutter Butter cookies, crushed into crumbs
5 Tablespoons butter, melted
1 cup hot fudge
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar, sifted
1 cup creamy peanut butter (not the natural kind)
1 Tablespoon vanilla extract
8 ounces Cool Whip, defrosted
additional hot fudge for drizzling, optional

Directions:

1. In a medium bowl, combine cookie crumbs and butter. Press the mixture into a pie plate. Drizzle the hot fudge on top and smooth it out. Place in the freezer while you're preparing the filling.
2. In a large bowl, use an electric mixer to mix cream cheese and powdered sugar. Mix in peanut butter and vanilla; beat until smooth. Beat in about 1 cup of the Cool Whip. Set the beaters aside and use a rubber spatula to fold in the rest of the Cool Whip. Keep folding until the mixture is well combined.
3. Spoon the peanut butter filling into the frozen pie crust, smooth the top, and place back into the freezer. Freeze for at least 3 hours, or until set enough to slice easily. Drizzle additional hot fudge on individual slices, if desired.

Tips:

*Why not natural peanut butter? It will not mix in well and make this the creamy pie that it's meant to be.
*If allergic to peanuts, try using Oreos for the crust and a creamy version of almond butter instead (like the Barney's brand)
*If preparing this recipe as GLUTEN-FREE, just use some gluten free cookies in place of the Nutter Butters (like GF Oreos), use GF hot fudge, GF peanut butter and GF whipped topping.

Amazing Chocolate Derby Pie

Here is a great pie recipe for this time of year. I love it, there is something about the combination of the nuts and chocolate!! I love it and so does my husband... he asks for it all the time! Enjoy!!! 

Amazing Chocolate Derby Pie

3 large eggs                                       1 tsp vanilla

½ cup sugar                                         1tsp bourbon ( optional)

½ tsp salt                                             1 cup walnut pieces

¾ stick melted butter                          ¼ chocolate chips

1 cup dark corn syrup

Combine eggs, sugar, salt, butter, corn syrup, vanilla, and bourbon.  Mix thoroughly and fold in walnuts and chocolate chips.  Spoon filling into a 9 inch unbaked pie shell.  Bake in 350 degree oven.  Crust should get golden brown and the center of the pie should be well set when shaken.  Pie will rise a little in the center when it is done.

Spirit Jugs

These are too cute!! I had to share, they are so easy and simple. A great Halloween family activity.

www.familyfun.com

 

Spirit Jugs

Stationed on a walkway or porch, these homemade lanterns will extend a ghostly greeting and good-bye to all your holiday visitors.

Materials

• Clean plastic gallon milk jugs
• Black permanent marker

• Craft knife
• String of 50 clear low-wattage holiday lights

Total Time Needed: 1 Hour

Instructions

1. Draw ghost eyes and mouths on the jugs. Tip: Leave the caps on while you do this, so the jugs don't dent.
   
   
2. Use the craft knife to cut a half-dollar-size hole in the back of each jug (a parent's job).
   
3. Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs.

"Boo Bag"!

I think these are so cute... If you have to take treat bags to your kids school or just something special to put candy and treats in for those special kids like nieces and nephews that come to your house.  This is very inexpensive and easy.. that's what I like!! I am going to make these for niece and nephew just to make it extra special for them... What a great idea!!!!

 I don't want to insult your intelligence by writing a tutorial. However....here goes. Cut the top of a white bag into a rounded shape. Glue on googly eyes. Now you have a "Boo Bag"!

http://latdah.blogspot.com/2010/09/boo-bags.html

Family Sized Baked Burrito!!

Here is another one of my family’s favorites… We had this for supper last night and everyone ate it and loved it as usual.  I have a 1 ½ year old and he ate it up (I love it when they are at that age where they eat anything). You can use red or green salsa and both taste great. I actually do not put the tomatoes on top but it is good either way. Enjoy!!

Family Sized Baked Burrito:

Ingredients:

• 1 plum tomato, thinly sliced
• 3 c diced cooked chicken
• 1/2 c chopped onion
• 1/2 lime
• 3/4 c thick and chunky salsa
• 1 tbs southwestern seasoning mix* or taco seasoning
• 4 garlic cloves, pressed
• 2 cups shredded Mexican blend cheese, divided
• 4 burrito-size flour tortillas (11-11 1/2 in)**
• 1 can (9 oz) bean dip*** .
• Assorted toppings such as shredded lettuce sliced pitted ripe olives, snipped fresh cilantro…

1. Preheat oven to 425º. Thinly slice tomato, set aside. Dice chicken. Chop onion. Juice lime half into bowl (juice the other half, too – put it in a baggy and freeze for next time.) Add chicken, onion, salsa, seasoning mix, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1 1/2 cups of the cheese (NOT ALL OF IT) save the other ½ cup for on top of the burrito once it is folded.
2. Arrange tortillas in an overlapping circular pattern on a large pizza stone (or cookie sheet), covering entire surface of the stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting at center, spread bean dip over tortillas, forming a 10×10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern. It will make a square.
3. Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering it completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles, serve with assorted toppings

Missy’s Marinated Tomatoes

 

If you have any tomatoes left in your garden this is a way to use those up.  This recipe is one of the most popular I have ever made.  This recipe makes a juice for the tomatoes and it is so good I have known more than one person to drink it... If that tells you how good it is.  I know you will enjoy this!

Missy’s Marinated Tomatoes

http://tastykitchen.com/recipes/salads/missye28099s-marinated-tomatoes/?print=1/#size3x5

Ingredients

• 1 cup Canola Oil
• ¼ cups Balsamic Vinegar
• 4 Tablespoons Sugar
• 1 teaspoon Salt
• Freshly Ground Black Pepper
• 3 whole Green Onions, Sliced
• ¼ cups Chopped Parsley
• 18 whole Basil Leaves (chiffonade)
• ¼ teaspoons Ground Thyme
• 2 cloves Garlic, Minced Finely
• 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
• 1 whole Baguette, Sliced
• 1 clove Garlic, Peeled

Preparation Instructions

Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too–pretty!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.