When kids are away at college or on a mission, you can let them know you're thinking about them with a special Halloween care package!
This delicious butterscotch sauce, best when served warm, is quick and easy to make!
I think I have died and gone to sprinkle and sugar heaven! Do you ever have moments when you want smack yourself in the head and say, “Why didn’t I think of that?” That’s me, right now! I have found the source, I have seen the light and I am forever changed! I have bought the basics and opened up a whole new world of possibility! I have learned how to color plain, large crystal and sanding white sugar…and sprinkles! A few months ago I had a reader ask me if I colored my own sugar for my Jell-O cookies…my answer was “no”. If only that had sparked a deeper fire for investigating the process, I could have saved myself a small fortune! I don’t know why I didn’t pursue this sooner. Maybe it was because I didn’t know what to look for or the right questions to ask. At one point, I found a bakery supply warehouse where I could buy sprinkles of all colors in bulk. When I went there, and it was quite a drive, I found out that all the items I wanted had to be ordered in advance…nothing was in stock. Discouraged, I put that the whole idea on the back shelf. Then I found myself needing specific colors of sprinkles again and I remembered seeing something on Pinterest (love my boards!) about coloring sprinkles and
Chunky or pureed, this hearty Creamy Tomato Rice Soup is sure to hit the spot on a chilly winter day!
Funeral Potatoes A.K.A. Hashbrown Casserole is the perfect side-dish for any occasion!
It's easy to make your pepperoni pizza fit for the fans with a little "positioning" of your cheese and meat, and just in time for the big game...make it easily with Rhodes Frozen White Rolls!
This dip is out-of-this world delicious! Enough said…or is it? I could go on and on…everyone that tries it does! One of the main reason behind serving this with apples is because it eliminates the need for utensils. Using a slice of an apple helps you get some of your daily servings of fruit in. You will learn early on that you should get a good scoop of it on each slice, since double-dipping is socially unacceptable…and yes, you will have to keep an eye on the dip – the dip-partakers might just forget their manners! You could always encourage your guests to use plates, but you might want to double this recipe or there won’t be enough to go around. If there does happen to be any left, lock the frig or it will mysteriously disappear overnight. Yep…this Heath Toffee Cream Cheese Apple Dip is THAT good! Heath Toffee Cream Cheese Apple Dip 2 – 8 oz. packages cream cheese, softened 1/2 cup white granulated sugar 1/2 cup brown sugar, well packed 1 1/2 teaspoons vanilla 1/2 a 8 oz. package Heath Toffee Candy Bits Let the cream sit out until it softens. Add the two sugars and the vanilla. Whip together until smooth and creamy. Add about 1/2 the package of the Heath Toffee bits and whip it up a little more. Chill for a few hours or overnight. This will
I’ve been so busy baking that I almost let today get away from me without making any cards…ridiculous! Can’t let that happen! So why not stop, take a few minutes and start getting ready for Halloween greeting cards? I couldn’t think of any good reason either. I had a couple of sheets of Graphic 45 Happy Haunting Collection and I love the nostalgic, whimsical look of the artwork, so for today it was the perfect choice for my cards! I had a cute little moon button that I tied up with some linen thread at the top! Don’t you just love the scaredy cat? Use pinking shears along the edge of a 2′ length of crepe paper; gather, put redline tape on the back and apply as a ruffle, tying up with some orange Hug Snug seam binding. It’s kind of hard to see, but I added some Star Dust Stickles to the face on the pumpkin for just a little fun sparkle! This card uses ribbon on the side and three buttons to dress it up. A little black tulle, a brown paper bag flower and some fancy pins give a nice touch! And here’s more of the little quilt in the background! If you haven’t made cards yet today, it isn’t too late! Happy Card Making! Share on: Bookmark on Delicious Digg this post Recommend on Facebook Share via MySpace share via Reddit Share with
I am so excited…October is finally here! I try to put off all things Halloween until October, but once it arrives, there are so many new things to try that I have to be busy. I spied these little treats on Pinterest and knew this would be a nice and easy addition to my Halloween treat arsenal. Candy corn is one of those iconic treats that shouts Halloween, but it isn’t my favorite candy. Don’t get me wrong…I always buy it and will use it to decorate with, but eating it is a different story. It is way too sweet for my taste buds, but I love the tri-colored shape, so the possibility of using this as a replacement makes me happy! Candy Corn Krispie Treats You will need to gather the following items before you start: 1 large box of Rice Krispies cereal (at least 9 3/4 cups); 2 -10 oz bags of mini marshmallows; 1 cube (1/2 cup) butter – if you cut up the cube of butter into the portions you will need, there will be an extra tablespoon to use on your hands to press the krispie mixture into the cake pan; spray vegetable oil; yellow and orange gel food coloring (like Americolor or Wilton); 2 large mixing bowls, at least one of them microwave-safe; a wisk, a bowl scraper and a large, sturdy spoon; 2 – 8″ cake pans. For the yellow ring:
I recently did a post about S’More Bites – small, two-bite treats that are really delicious. But anytime I make something really good, I can’t seem to leave it alone. I tell myself, “Come on…you can do better!” While I try not to brag, I can’t let this one escape sharing simply because it is somewhat similar to the previous post. According to my friend Kent W., these are ridiculous! And here’s the secret ingredient… ingredients! Megan found these Chocolate & Vanilla and Caramel & Vanilla Marshmallows at the Everything99cents store. She didn’t buy a bunch because she wanted to try them first. I thought it would make an interesting deviation on the original S’More Bites. Start with the basic recipe for the graham cracker crust on the S’more Bites page. Make the crust and press it into the mini muffin pan. You can turn on your oven now to 350°; set the crusts aside. Prepare the fillings. Cut the marshmallows in half height-wise. Unwrap the caramels and cut them in half height-wise. Kitchen shears work really well to do these steps. For the candy bars (I used Hershey’s Milk Chocolate is 1.55 oz bars – have 2 or 3 on hand), break into the divided sections and then in half again. If you are using other chocolate, break into smaller chunks and set aside. You will want to do this BEFORE you bake the s’more cups, otherwise you won’t be ready when