Acorn Kisses

Thanksgiving themed food!

Acorn kisses!

So simple to make;

Hershey kisses, mini nilla wafers, pretzel sticks, and some chocolate frosting!

Can be served alone or put on cake or cupcakes!!

Carrot cauliflower casserole

 

10-12 carrots, peeled, sliced or cut into chunks
1 head cauliflower, separated into flowerets
2 c. shredded Cheddar cheese
2 cans cream of chicken soup
3 tbsp. butter
1 c. bread crumbs

Cook carrots for 10 minutes and cook cauliflower for 10 minutes and drain, set aside.In well-greased 3-quart casserole, layer carrots and cauliflower and cheese. Pour soup over layers.
In small pan, melt butter. Add bread crumbs and mix thoroughly. Sprinkle bread crumbs over the top. Bake at 350 degrees for 45 minutes.

No pics yet but this is one of my contributions to Thanksgiving this year!

twice baked sweet potato casserole

 Twice baked sweet potatoes!

INGREDIENTS:

6

lb dark-orange sweet potatoes (9 large or 12 medium)

8

oz bacon (8 to 10 slices)

1/4

cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs

1

tablespoon butter or margarine, melted

1/2

cup sour cream

1/4

cup butter or margarine, softened

2

medium green onions, chopped (2 tablespoons)

1/2

teaspoon salt

1/4

teaspoon pepper

DIRECTIONS:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
• Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
• In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
• Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

Pumpkin bread kit!

Getting my fill of pumpkin before fall is over! Bought the kit and made it! Still need icing in photo but tastes yummy!

Slow cooker apple crisp!

 Finally made something with apples this fall!! Haven't tried it yet but looks good so far!

 

Ingredients

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup butter, cut into pieces
• 1 cup chopped walnuts
•  
• 1/3 cup white sugar, or to taste
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 6 cups apples - peeled, cored and chopped
• 2 tablespoons lemon juice

Directions

1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Cake Pops!

 Cake pops are a new craze! I tried to make them and they are not too hard!

Mash up extra cake and then mix with store bought icing, and mush into balls and put into freezer.

Google recipe for exacts!

 Dip in candy melts chocolates for outer covering and yum!
This was first attempt, so not beautiful!

Easter Cupcakes

Easter cookie baskets

Easter Basket Cake

Basket weave sides and coconut topping and place eggs!

Slow Cooker Cheesy Potato SOUP!

INGREDIENTS:

1

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2

cup frozen chopped onion (from 12-oz bag), thawed

1

medium stalk celery, diced (1/2 cup)

1

carton (32-oz) Progresso® chicken broth

1

cup water

3

tablespoons all-purpose flour

1

cup milk

1

bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4

cup real bacon pieces (from 2.8-oz package)

4

medium green onions, sliced (1/4 cup)

DIRECTIONS:

• In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
• Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

SO good!! yum! I added ham chunks in too.

Cranberry Chicken

Ingredients:

6 skinless, boneless chicken breasts 1 1/2 (1 ounce) packages dry onion soup mix

1 (16 ounce) can jellied cranberry sauce 1 cup French dressing

Directions:

1.	Place the chicken breasts in a glass or non-reactive baking dish.
2.	Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
5.	Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes. Full recipe here.

Vampire Away-garlic bites

Recipe from here. This was our superbowl snack.

INGREDIENTS:

1

can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2

jars (5 oz each) garlic-stuffed green olives (about 32 olives), drained, dried with paper towels

2

tablespoons milk

2

tablespoons sesame seed

DIRECTIONS:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Unroll dough sheet; cut into 4 rectangles. Cut each rectangle lengthwise into 4 strips; cut strips in half crosswise to make 32 dough strips.
• Place 1 olive on each strip. Wrap dough strip around olive. Roll between palms of hands until olive is completely covered with dough. Place on cookie sheet. Brush milk over top of each bite; sprinkle sesame seed over top of each.
• Bake 12 to 15 minutes or until golden brown.

Chocolate Marshmallow Bark

 Guess what? It's Weight Watchers... got recipe here. I have always liked chocolate and marshmallows! Yum..

Ingredients

	8 oz bittersweet chocolate, finest quality recommended
	2 tsp regular butter
	3 cup(s) Kraft Jet-Puffed Mini Marshmallows, or other brand

Instructions

• Line a 9- X 9-inch pan with heavy-duty aluminum foil.
  
• In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.
  
• Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. Yields 1 piece per serving.

Notes

• This basic recipe is very versatile: You can add your own favorite ingredients like nuts, dried fruit, crispy cereal, crisp crumbled cookies or even fresh fruit. If you use fresh fruit, however, the bark must be refrigerated and eaten the day it is made. Fresh strawberries, blueberries and pineapple are all excellent options (any additions to recipe could affect PointsPlus values).

mmmmmmm

Valentine Peep Cake

Here's the ingredients:

• 2 pkgs. (6 ct. each) Peeps Chocolate Mousse Flavored Marshmallow Bears
• 1 pkg. (2 ct.) Peeps Marshmallow Hearts
• 2 standard boxes vanilla cake mix - see packages for additional ingredients
• 2 containers of strawberry frosting
• 12 oz. milk or dark chocolate chips
• 1 cup heavy cream
• 1 pt. fresh raspberries
• 1 sprig mint (optional)
• Disposable pastry bag and piping tip (optional)

Here's the directions:

1. Prepare the batter for both boxes of cake mix according to package directions. Divide the batter into three equal parts and bake in 8" round pans as stated on package. Let cakes cool for one hour.
2. To layer, place one cake on a plate and top with strawberry frosting. Use pastry bag and piping tip if desired. Place another cake on top of the first layer and repeat frosting. Place third cake on top of frosted second layer.
3. Put a small amount of frosting on the back of the marshmallow bears and evenly distribute them around the base of the cake. If desired, pipe a dollop of frosting between each marshmallow bear.
4. For ganache: Bring heavy cream to a boil, stirring constantly with a spoon. Remove from heat, add chocolate chips and stir until smooth. Cool ganache for 5 minutes in room temperature before pouring on top of cake.
5. Top cake with ganache, raspberries, mint and Peeps Marshmallow Hearts.

The recipe also comes with the following warning: "Melted ganache is hot. Parental supervision is recommended."

 Got idea here!

Cranberry-oat cereal bars!

 Easy and tasty snack/dessert!! mmmmm