Autumn Munch

Autumn is right around the corner and this snack is so good and it has so many goodies in it, that the whole family can enjoy this. I am so glad I found this one to share!! This recipe is so adaptable that you can adjust and put one of your favorite ingredients into it also!!!


Ingredients:

4 cups chex mix
4 cups tiny pretzel twists
1 (22 ounce bag) candy corn or autumn mix, or half and half)
2 cups Reese's pieces or M&M's
12 ounce's of caramel popcorn
2 cups Chocolate graham goldfish

Directions:

1. Combine all ingredients in a large bowl and serve. Store in a airtight container.

Adaptedby: justmakestuff

Watermelon Frosty

Its not to late to try this delicious Watermelon Frosty. It is so refreshing and so darn good. It is not sugary, it has just the perfect amount . You can also add 1-2 shots of vodka for the adults. I love when you can make drinks perfect for adults and children. Give it a try, you wont be disappointed.


Ingredients:

2 1/2 cups frozen watermelon cubes
1/2 cup water plus more if needed
1 large lemon squeezed
1 fresh large banana
1-2 shots vodka (optional for the adults)

Directions:

1. Cup up Watermelon and freeze until ready to use (you are using this instead of ice)
2. Place all of the ingredients into a blender starting with 1/4 cup water and then adding more as needed. ( You want it frosty and thick)
3. Serve in a glass garnished with watermelon slice. Enjoy!!!

adapted from: ourfootprints

Cheerios Peanut Butter Treats

I love to make treats with cereal. When I saw this one, and tried it, I loved it. By adding a little bit more peanut butter into the mix it just makes it perfect. Great for the kids, and adults.


Ingredients:

6 cups Peanut Butter Cheerios
1/3 cup Peanut Butter (smooth)
3 Tablespoons Butter
10 ounce regular Marshmallows (about 40)
1-1/2 cups semi sweet chocolate chips

Directions:

1. Grease a 9x13 pan with cooking spray or butter
2. Put a nonstick pot on stovetop on med-high heat and melt the butter and peanut butter until smooth
3. Add the marshmallows until smooth
4. Turn off the heat and fold in the cheerios, and stir until all are combined and coated
5. Press into prepared pan and sprinkle the chocolate chips, they will melt slightly
6. Let cool on countertop, then cut into squares and enjoy!!!

Adapedfrom:justjennrecipes

Halloween Healthy Snacks

Once school starts, Halloween is almost here and how cute are these going to be for your Halloween party or for the kids to bring to school for there class snack. And so easy to make.


Ingredients and Directions:

Bananas
Clementines or Tangerines
Mini chocolate chips
Regular chocolate chips
Celery stalks
Lemons

1. Slice your bananas in half, place in a large bowl and squeeze lemon juice over them to keep from turning brown, let them dry off a little bit then place 2 mini chocolate chips for the eyes, and 1 large chocolate chip for the nose/mouth (the pointy side of the chip facing in)
2. Peel the Clementines/Tangerines, cut celery stalks so they will fit in center of Clementine with a little stalk sticking out
3. Place onto a platter and serve..Enjoy!!!

Edible Glitter

This is a great idea that I came across on the internet. Edible Glitter for your cakes, cupcakes and frosted cookies. Perfect for a color themed party. You can mix and match the food coloring colors to achieve the color you desire.


Ingredients and Instructions:

1/4 cup granulated sugar
1/2 teaspoon of food coloring

1. Mix together sugar and food coloring
2. Spread on baking sheet, and bake at 350 degrees for 10 minutes, Let cool










Great Idea From: Interesting Products

Stuffed Cabbage

Growing up in a Polish home I love all the foods that my Mom and Grandparents made for me as I was growing up. My Mom is the most loving, kind person you ever want to meet, she still shares her recipes with me today. This is my Mothers recipe that my Grandma showed her how to make, and ever since I was young I loved it, and make for my family all of the time. I loved when I was young always having a good meal to come home to, this is my Dad's favorite meal. I also have several more Polish family recipes that I will post soon.

Ingredients:

1 large head of cabbage
1 ( 1-1 1/2 pound pound) package of beef/pork/veal mix
2 eggs
4 medium onions, finely chopped
2 large jars of Ragu meat sauce
2 sticks of butter
1 cup of uncooked rice

Directions:

1. Take the cabbage and cut around the core.( Not removing it, just cutting around it)
2. Place the cabbage in boiling water, after about 5 minutes start separating the leaves from the core while it is still boiling. Continue doing this for about 15 minutes until they are all separated. Do not over boil. You don't want the cabbage leaves to soft then they will fall apart. After separating the leaves one by one place them on a plate.
3. Meanwhile, In a large sauté pan melt the 2 sticks of butter on low, and add the onions and cook until very soft but not brown
4. In a large bowl add the meat mixture, cooked onions, and rice and mix until well combined
5. Take the leaves, placing them on a plate or cutting board, take about 1/2 cup or maybe little more of the mixture, depending on how many leaves you have ( you have to use your own discrepancy on this to see how much to place on each leave), and start by placing mixture in the middle of the leave, roll the two sides in and then roll forward until they are nice and tight.
6. In a large stockpot place a small plate that will fit the cover the bottom of the pot, cover the plate with water, and some of the leaves that are not good to use,  then add 1/4 jar of 1 of the jars of sauce. Then start layering the cabbage on to of each other. They have to be right next and on top of each other. Placing more sauce between each layer.
7. After all the cabbage is in the pot, fill will remaining sauce, making sure all of the cabbage is immersed in the liquid. (If you need more liquid, use water)
8. Cook on stove top for 2 1/2-3 hours or until all of the cabbage is soft and filling is cooked inside.

9. For added flavor you can also top all the the cabbage with a layer of bacon for extra flavor, that is my addition to this recipe.

Fat Free Strawberry Mousse

I have talked a few times about how wonderful my Aunt's were to me when I was growing up and how they baked with me, and I am sure that is why to this day I love baking. Another one of my favorites was Aunt Janie (and my godmother), I have such wonderful memories of baking with her. She was and is still an inspiration to me. Every party this is the Strawberry Mousse that she brings and It is gone before you know it. This recipe is a fat free mousse, but you would never know it.


Ingredients:

3 egg whites
1/8 teaspoon salt
1 Tablespoon lemon juice
2 teaspoons vanilla extract
16 ounce package frozen sliced strawberries with juice ( or you can use fresh)
3/4 cup granulated sugar
12-16 ounce fat free cool whip ( you can use the regular cool whip, but then it will not be fat free)

Directions:

1. In a large bowl beat the egg whites, salt and lemon juice until mixture is foamy
2. Gradually beat in vanilla and sugar.
3. Add the strawberries with the syrup and continue beating on high for 10 minutes
4. Fold in the cool whip
5. Freeze overnight or until firm
6. Take out about 15 minutes before serving

Cheesecake Stuffed Strawberries

I have to say these are so good. It is like biting into a mini Strawberry Cheesecake. And much less guilt then a big slice of the real thing. They are so pretty on a platter and perfect for parties. They also can't get any easier to throw together for a last minute dessert.


Ingredients:

1 pound of large Strawberries
1 ( 8 ounce) block of softened cream cheese
4-5 Tablespoons Powdered Sugar
1/2 teaspoon Vanilla Extract
About 1 cup crushed Graham Cracker Crumbs

Directions:

1. Clean and pat dry Strawberries
2. Remove the stem, cut around the top of the strawberries and clean the inside of them with a paring knife
3. If you want them to stand upright, Just slice a bit off the bottom
4. With a stand or hand mixer combine the softened cream cheese, powdered sugar and vanilla and beat on medium speed until smooth.
5. Add mixture to a piping bag and fill the strawberries to the top
6. Dip the top of each Strawberry in the Graham Cracker crumbs
7. Store in refrigerator until ready to serve. Enjoy!!!!








Adaptedfrom:NutmegNancy

I love decorating for the fall, and I came across this from Better Homes and Gardens. This would look beautiful on a Thanksgiving table. The only items you would need are a medium sized candle, mini dried Indian corn, and twine to wrap around to keep the Indian corn in place.












Ideafrom:Better Homes and Gardens

Cookies and Cream Muddy Mix

I love keeping this Muddy Buddy Mix around my house. I make all different kinds and we just snack away all day or night. Their are so many different recipes or blends you can try. Just pick your favorite and try it out. This one is a favorite in my house, because we all love Oreo's. Give it a try, you will love it.


Ingredients:

"Cookie Part of the Muddy Mix"

5 cups rice chex cereal
1 cup white chocolate chips ( I add 1 Tablespoon of shortening to the melting process, it makes the chips melt smoother)
8 oreo's (crushed)
1/2 cup powdered sugar

"Cream Part of the Muddy Mix"

5 cups rice chex cereal
1 cup milk chocolate chips ( I add 1 Tablespoon of shortening to the melting process, it makes the chips melt smoother)
8 oreos (crushed)
1/2 cup powdered sugar

Extra Chopped Oreo's


Directions:

1. Cookie Muddy Mix Part: Measure out rice chex cereal in a large bowl or plastic bag and set aside
2. Measure out the crushed oreo's and powdered sugar and place in a large plastic bag or large bowl with a lid.
3. Melt the milk chocolate chips and stir until smooth.
4. Stir melted chocolate over rice chex cereal and shake or stir until all of the cereal is coated.
5. Transfer the chocolate coated cereal into the large plastic bag or large bowl with lid, and shake away until coated very well.
6. Dump onto a large cookie sheet and et completly cool, or until not sticky.
7. Cream Muddy Mix Part: Follow instructions for 1-6 using the Cream ingredients.
8. Once everything is all cooled, combine both Cookie and Cream mixtures into a container and fold in the extra chopped Oreo's.
9. Store into a airtight container. Enjoy!!!!!











adapted from:yourcupofcake

Fruity Pebbles Cupcakes

Even though my kids are a little older, this one is for my niece and nephew Gianna and Anthony!! They are my little helpers in the kitchen when they comes over. They love to put frosting on the cookies, cakes and cupcakes. Then they have a ball decorating them with all the sprinkles. I love to have them over, they are just so much fun. I made these cupcakes for them today because it was there first day back to school and I wanted them to have a special treat, so I have to get these over to them as soon as I am done. Aunt Tricia loves you guys so much!!!!!



Ingredients:

Pineapple Fruity Pebble Cake Mix:

1 box white cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup crushed pineapple, with juice
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 cups fruity pebble cereal

Cream Cheese Frosting:

1 ( 8 ounce) package softened cream cheese
1/2 cup softened butter
2 teaspoons vanilla extract
3-5 cups powdered sugar

Fruity Pebbles For Decoration


1. Preheat oven to 350 degrees and line 20-22 liners in cupcake/muffin pan
2. Sift the cake mix in a small bowl and set aside
3. In a large bowl combine eggs, oil, crushed pineapple with juice, sour cream and vanilla extract and stir until completely smooth
4. Stir in the cake mix, then once all combined fold in fruity pebbles cereal
5. Fill cupcake liners 3/4 full and bake for 14-21 minutes, or until toothpick comes out clean. Cool cupcakes completely
6. For the frosting: Beat cream cheese and butter until smooth. Add vanilla extract and slowly add powdered sugar until desired consistency is reached.
7. Pipe onto cooled cupcakes and top with more fruity pebbles. Put the cereal on last minute so it doesn't get soggy. Enjoy!!!!







Recipe from: yourcupofcake

Cream Puffs

I thought I would share this homemade Cream Puff recipe with you today. I had gotten this recipe from my sister in law, who has been making these for years, and I love them. They are easy to make and look really elegant placed on a platter. I fill mine with a homemade cream and then lightly dust them with powdered sugar, or you can drizzle chocolate over them. They are so light and fluffy you just cant eat one.


Ingredients:

For the Shell:

1 cup water
1/4 cup vegetable shortening
1/4 cup margarine
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs

For the Filling:

1/2 pint heavy cream
1/2 pint 1/2 & 1/2
1 box vanilla instant pudding

1. For the shell, In a saucepan add water, shortening, margarine, and salt. Bring to a boil and take off the flame
2. Slowly, add the flour with a wooden spoon, stirring until all ingredients are combined
3. Set aside, and cool for 15 minutes
4. With a wooden spoon, 1 at a time add the eggs, mixing after each egg. After all of the eggs are added the mix will have a shiny finish
5. Using a tablespoon place on cookie sheet and bake at 425 for 10 minutes, do not remove the cookie  sheet and drop oven temperature to 375 degrees and bake for 15-18 more minutes just until it becomes a very light brown.
6. Take out of the oven and let cool completely
7. Meanwhile, for the filling combine the heavy cream, half and half and box of vanilla instant pudding, and beat until soft peaks form, about 5 minutes.
8. With a serrated knife cut the cream puffs in half and pipe or use a spoon to place the filling inside. Then sprinkle powdered sugar on top or drizzle with melted chocolate.
9. Store in the refrigerator. Enjoy!!!!!
 

Best Banana Bread Ever

As I said in a previous post, I was lucky enough to have the best Aunts that anyone can ask for, they baked with me when I was young and I love those memories. This is a recipe from my Aunt MaryKay, she makes the best Banana Bread ever!!! I know that there are so many different recipes from all over, but wait until you try this one. It is perfect..


Ingredients:

1/3 cup vegetable oil
2/3 cup granulated sugar
2 eggs, slightly beaten
2 Tablespoons milk
1 teaspoon white vinegar
1 teaspoon vanilla
1 3/4 cups all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup very ripe mashed bananas ( 2-3 bananas)

Instructions:

1. Beat oil and sugar together until well combined.
2. Beat in the eggs, milk, vinegar, and vanilla
3. In a medium bowl sift together the flour, baking powder and salt
4. Add the flour mixture to the oil/sugar mixture alternately with the mashed banana (begin and end with flour)
5. Pour into greased or sprayed loaf pan.
6. Bake at 350 degrees for 55 minutes. Bake at 325 degrees if using a glass or enamel loaf pan.
7. Do not over bake even though it may not look done. It will be a golden brown color.
8. Remove from oven and place on a cooling rack for 1 hour then remove from pan.
Note: Some loaf pans are on smaller size and make a higher loaf, some are larger that will make a flatter loaf. Experiment with time based on your oven and the size and material of your pan. You must try this one!!!!Enjoy!!!

Chicken with Sun Dried Tomato Basil Sauce

In my family of 5 we sometimes do not always agree on what we all want to eat for dinner. One thing is for sure, we do all love chicken so I am always trying to find new recipes. This one is for sure winner. This sauce is so creamy, and the combination of sun dried tomato and basil is a match made in heaven. I am sure after you try this you will all agree.


Ingredients:

6-8 boneless, skinless chicken tenders or 3 chicken breasts (pounded thin)
3 Tablespoons olive oil
pepper to taste
2 Tablespoons butter
2 1/2 Tablespoons flour
1/2 cup finely chopped onions
3 finely diced garlic cloves
1/2 shallot, minced
1/2 cup finely diced sun dried tomatoes, I use the ones packed in oil, you can use what you have
1/4 cup fresh basil, chopped finely
1 3/4 cups chicken broth
1/2 cup heavy cream
1 (16 ounce) package of pasta of your choice

Instructions:

1. In a large frying pan heat olive oil over low-medium heat, place chicken in pan, sprinkle with pepper, and cook for 3-5 minutes per side. Or until no longer pink. When done take out of pan and set aside.
2. In a large saucepan, on low-medium heat melt butter, add the onions, garlic, shallots,  and cook until translucent about 5-10 minutes, Do not let turn brown. Add the sun dried tomatoes and saute for 3-5 minutes. Add the flour, whisk for 2 minutes.Add the chicken broth, whisking slowly, then add the cream and continue whisking until sauce becomes slightly thicker. (This is not a thick sauce)
3. Add the fresh basil
4. Cook pasta according to directions on box.
5. Place the cooked chicken on a bed of pasta and pour the Sun Dried Tomato Basil sauce over the pasta and chicken. Enjoy!!!!!










adapted from:GabbysKitchen

Pumpkin Crunch Cake

Well I have to say, my favorite time of the year is coming. I love the fall and winter because I love baking with pumpkin and apples and getting ready to make 20 different kinds of Christmas cookies. I have a lot of favorites, but this Pumpkin Crunch Cake is the top for me. I can eat this cake myself in 2 days. This cake has so many textures, it is sweet and moist with a touch of crunch from the crust. Even if you are not a pumpkin lover, this will turn you into one.



Ingredients:

1 (15 or 16 ounce) can of pumpkin
1 cup granulated sugar
1 ( 12 ounce) can of evaporated milk
2 teaspoons pumpkin pie spice
3 large eggs
1 box yellow cake mix
1 cup of chopped walnuts
1 cup of butter ( 2 sticks)

Topping:

1 ( 12 ounce) container whipped topping
2 cups powdered sugar
1 ( 8 ounce) cream cheese

Directions:

1. Preheat oven to 350 degrees
2. Line a 13x9 pan with parchment paper, leaving an overhang(your going to flip the cake later)
3. In a stand mixer or large bowl with hand mixer combine pumpkin, sugar, evaporated milk, pumpkin pie spice, and eggs and mix until thoroughly combined
4. Pour into the prepared pan.
5. Open yellow cake mix and crumble with hands
6. Pour over the pumpkin filling, then sprinkle the walnuts evenly, then pour with a spoon the melted butter evenly over the cake mix and walnuts
7. Bake at 350 degrees for 1 hour
8. Take out of oven, set aside and let cool completely

For the Topping:

1. With a mixer beat the softened cream cheese and the 2 cups of powdered sugar until smooth. Fold in the whipped topping.
2. After the cake is cooled , using the extra parchment that is hanging over flip the cake over on to a serving platter. And frost the top and sides of the cake with the topping. If you would like garnish with chopped walnuts. Enjoy!!!!