Oct 26, 2009
Oct 25, 2009
Happy Sunday Everyone!!
I know, I know i'm a day behind. But to make it up to you I have decided to give you a couple awesome recipes to make for your Halloween Parties. So get your pen and paper and start taking notes. Your gonna love these spooky Treats!! If you have a few spooky treats you'd love to share with everyone feel free to e-mail me your recipe and a pic if you have one, I'd me more than happy to share for you. Don't forget to leave your name and blog address so I can give proper credit!!! Enjoy!
1/4 cup butter
4 cups miniature marshmallows
6 cups crisp rice cereal
50 milk chocolate kisses or 1-1/3 cups milk chocolate chips
1/2 cup flaked coconut
2 cups Reese's Pieces
In a microwave-safe bowl, heat the butter and marshmallows on high for 1 minute; stir until marshmallows are melted. Add the cereal; mix well. Press onto the bottom and up the sides of two greased 9-in. pie plates.
In a microwave or heavy saucepan, melt chocolate kisses; stir until smooth. Spread over prepared crusts. Sprinkle with coconut and candy pieces; press down lightly. Let stand until chocolate is set. Cut into slices. Yield: 2 pies (8 slices each), 16 servings, 8 per pie, 1 slice per serving.
Nutrition Facts: 1 serving (1 slice) equals 310 calories, 14 g fat (9 g saturated fat), 11 mg cholesterol, 196 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.
1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
miniature semisweet chocolate chips
In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.
Nutrition Facts: 1 serving (2 each) equals 254 calories, 12 g fat (8 g saturated fat), trace cholesterol, 93 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.
Black shoestring licorice
12 grape Jujubes
1 cup vanilla or white chips
24 red nonpareils
12 chocolate wafers
Cut licorice into 96 pieces, about 1/2 in. long. Using a toothpick, poke one licorice piece about 1/8 in. into a candy. Repeat seven times to make eight spider legs. Repeat with remaining licorice pieces and candy.
Melt chips in a microwave or heavy saucepan; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe two small dots on one candy and immediately place one nonpareil on each dot to create eyes. Repeat with remaining candies.
Pipe a web on each chocolate wafer. Pipe a dot of melted vanilla chips onto the bottom of the spider and attach to wafer. Yield: 1 dozen.
1-3/4 cups chocolate wafer crumbs (about 28 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
2 cups (16 ounces) sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 ounces semisweet chocolate, melted
Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Combine topping ingredients; spread over filling. Bake at 350° for 6 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 462 calories, 22 g fat (13 g saturated fat), 111 mg cholesterol, 231 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa
1 cup water
1/2 cup butter, cubed
1 package (3.9 ounces) instant chocolate pudding mix
2 cups cold milk
Yellow, red, blue and green food coloring
1 can (16 ounces) vanilla frosting
Sprinkles, small candies and slivered almonds
Combine flour, sugar and cocoa; set aside. In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by tablespoonfuls at least 2 in. apart onto baking sheets. Bake at 400° for 25-30 minutes or until lightly browned. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Beat pudding mix and milk according to package directions; chill. When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops. Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple. Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs. Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 180 calories, 9 g fat (4 g saturated fat), 48 mg cholesterol, 166 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.
3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup peanut butter
6 cups crisp rice cereal
1-1/2 cups milk chocolate chips
1 teaspoon shortening
Rope black licorice
In a large microwave-safe bowl, melt butter on high for about 30 seconds. Add marshmallows; stir to coat. Microwave on high 30-40 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into a greased 13-in. x 9-in. pan.
In a small microwave-safe bowl, heat chocolate chips and shortening on 70% power for 45 seconds. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.
Cut into 2-1/2-in. x 2-in. triangles, with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim. Yield: 2 dozen.
2 packages (6 ounces each) orange gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Black licorice and/or gumdrops
Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. pan. Chill until set. Cut into circles or use a pumpkin-shaped cookie cutter. Just before serving, add candy eyes and mouths. Yield: 14-16 servings.
Nutrition Facts: 1 serving (1 each) equals 71 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 117 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 69 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped
In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Oct 24, 2009
Oct 22, 2009
This is my first Blogger award EVER and its all Thanks to the Awesome Heather (BookObsessedGrl) *winks and Waves* Ya you know you Rock!!!
I am so excited and honored that Heather chose me as one of the recipients.
This is the Honest Scrap award presented to me by my wonderful friend, Heather at Book Obsessed. It is for those bloggers who write from the heart. The rules are to pass it along to seven bloggers and then list 10 honest things about myself.
Here are those deserving of this honor, bloggers who write from the heart and touch me because of it.
In my own words: You guys all rock !! I have not been on here or twitter for very long. But each and everyone of you has help me one way or another. You didn't hesitate one second even though you had no clue who the crazy person with the tattoo icon was. * smiles* ya i would follow just for the icon too !! But i have come to depend on you all everyday. from chatting on twitter when i get bored at work, to reading your blog posts and crackin up, to asking you all crazy questions (like how to get rid of skunk smell ). Some of you are even helping me get my blog going (at snail speed due to me ) by helping me do my first fellow blogger interview, and being kinda my test dummy!! *winks* Ya you know who you are! But most of all your some of the best, most honest people i have met who truly speak their heart , and their minds. And i am glad i have met all of you and look forward to the friendhip growth in the future !!!
Of course Heather @ BookObsessed (but i guess i can't send back )
1. Susi from The Geeky Bookworm
2. Mel from He Followed Me Home....
3. FictionVixen from The Fiction Vixen
4. Caroline from One Book Away From Heaven
5. Mandi from Smexy Books
6. K.C. Kahn-Malone from Smokin Hot Books
7. BookVixen from The book Vixen
**I know it is only meant to go to 7 other bloggers but I just have to do an Honorary Awarding to a few others who have touched me the way the others have too. To BookChickCity , Book Reader Times , WildWitchca , Pasiveagressiva. you guys all Rock !!!
10 things about me:
1. I am a welder / Fabricator
2. I make Metal Art
3. I collect Frogs, any and every kind. and yes i have had real ones
4. I am a deer hunter
5. I love to fish .....when i get the time
6. I used to model. not big, but local. i did bridal runway.
7. I have no kids yet, but do have 5 dogs, 2 horses, and 35 chickens
8. I wanted to be an astronaut and a geologist when i was younger
9. I am an artist of all kinds. My fav is black and white charcoal, and painting
10. I am 29, will be 30 in june 2010, and i fear i have not done enough in my life for my age !!
Oct 20, 2009
1/3 Cup Veg. oil
1/3 Cup Water
Preheat oven to 350 degrees
Mix all ingredients
Bake at 350 degrees for 18-23 minutes
Frost with cream cheese icing
Oct 15, 2009
Hi everybody ~
Its been a while since I have done a post. My poor pewter is sick *lightly pets pewter* He is going in to get worked on this weekend. I should have him back on monday so I should be back on task of posting. Then I should be able to catch up on:
1~ 3 weeks of Vampire Diaries *frowns* I know I know....how did i let it get this far behind
2~ Saturday Delights *licks lips* mmmmmm, yummy
3~ My 1st IMM *squeel* i'm so excited, i recieved some yummies you guys are going to be excited about
4~ A little information on my first contest coming up Shortly *secretly points up to # 3*
5~ Reviews *Pinches bridge of nose* This one is going to take a while. I'm going to go back a write a short review of all the books/series I have read so far this year. Some will be overall series reviews, some will be individual book reviews. depends on how well I liked it.
6~ I'm working on designing a new back ground, so hopefully I get that going before to much longer
7~ I'm also taking suggestions on HOTTIE of the month for november......Who will it be ???
Okay, I think that is it for now. maybe I can get some of this done before my poor pewter gets taken away. If not i will start catching up next week !!!!
Oct 10, 2009
Happy Saturday my Awesome Followers. I've been on twitter this morning talking about cooking and baking. * Sigh* I love to cook and bake so of course i got hungry !! *belly growls* So i decided what better way to get it out of my system (besides making some yummy food) than to start a new post " Saturday Delights " . Every Saturday i will share a new recipe for you to make and eat while you read. *claps hands while jumping * Doesn't that sound awesome !!! Ya i agree, it sooo does.. So Hope you enjoy the first Yummy Saturday Delight !!! (i will try to add pics in the future to go with the recipe)
1 yellow cake mix
1/2 cup brown sugar
1/2 cup melted margarine
1 cup chopped andy's mints ( or your favorite candy bar chopped)
Preheat oven to 350 degrees
Mix all ingredients. put into a greased 9x13 pan
Bake for 25 minutes
* you can also melt almond, or chocolate bark and drizzle on the top when cooled
Oct 5, 2009
In Honor of Author Stacey Voss’ Debut Novel Thunder and Blood as well as her very first Virtual Book Tour (read blog tour) BookObssessed is hosting a “Follow Stacey” contest/game! Thanks to Stacey this contest/game is international!
Prize: Signed copy of Thunder and Blood, a Thunder and Blood T-Shirt and 3 signed Thunder and Blood Bookmarks!!! Signed book & some great swag does it get better than that? I don’t think so!
*** For complete rules and the Virtual Book Tour stops head on over to BookObssessed.
Oct 4, 2009
Ok its october, you know what that means.....* repeatedly quirks the brows *....new HOTTIE of the Month. Thanks to thebookvixen for the suggestion. I know there are alot of pics, but really can you ever get tired of looking at him !!! Could you ever stand back and think * while tapping the chin* ok i think i have seen to much of Stefan. Ya i didn't think so !!
So sit back and enjoy all the droolishis HOTTIE pics !!!!
Oct 1, 2009
I was driving home, depressed waiting on my order from bookdepository to show up. Then i had a wild idea about stopping by a used book store. * gave myself a HUGE pat on the back * Best idea i have had in a long time. Just thought i would share my AWESOME finds with you !!!