Pilgrim Hat Cookies

I have seen these cute Pilgrim Hat Cookies all over the web and in some Magazines, too and thought they were so cute and super easy so I knew we had to make some. My oldest son was wanting to make a treat all on his own one evening, but we didn't have a lot of time to make and bake something, I remembered I had all the ingredients for these and let him make them on his own. He was bummed they didn't turn out as cute as the one we had seen in pictures, but the rest of us thought they turned out pretty cute! 

Pilgrim Hat Cookies
submitted by Michelle


Ingredients:
Fudge Striped Cookies
Mini Peanut Butter Cups
Yellow Icing Tube

Directions:
Lay Fudge Striped Cookie top down, squeeze some yellow icing onto bottom of Peanut Butter cup and put over hole on cookie, do not push too hard. Using yellow icing make a square on one side of the Peanut Butter cup.

Monster Munch

This was a super fun and yummy treat to make and eat! If you are not a candy corn lover like myself, do not be afraid of this recipe! It was actually one of my favorite parts of the Popcorn snack. So weird. The candy corn just kinda melted a bit and got a bit smushy and it really gave it a fun and yummy texture in your mouth.

Monster Munch
(from Our Best Bites)
submitted by Michelle

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernels)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

 Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
This makes a pretty big batch. I put some in my kids school lunches for a couple of days and they loved having a festive treat at school!

Witch Hat Cookies

My 8 year old son made (with a little help from me) these cute cookies for a fun Halloween treat for us one evening. Super fun (and easy!) and super cute and festive!

Witch Hat Cookies
(from Explore. Dream. Discover.)
submitted by Michelle

Ingredients:
Fudge Striped Cookies
Hershey Kisses
Orange Icing

Directions:
the most difficult task creating these adorable treats is unwrapping the Hershey Kisses. After they are unwrapped, turn your Keebler Fudge Stripe Cookies over as shown in picture. A few pointers I've learned: When applying the orange icing, place it around the edge of the kiss, that way when you place the kiss onto the cookie you will not end up with an orange blob of icing going through the middle of the cookie and making an orange mess.
Leave them out for a few hours allowing the icing to reset. You will want to press the kiss down lightly to create a nice orange icing ring around the kiss. Do not press too hard, or it will crack the cookie.
Enjoy!

Pumpkin Lust Cake

I made this dessert for my birthday treat the other day. Yeah, I make my own birthday treats. I really do love to make treats the most, and when it is a new recipe I am kinda OCD and want to try it out myself and I have to admit I want to do it my way as well. :) 

I love Pumpkin and the this recipe has rave reviews. While I did love it, it wasn't as awesome as I thought it might be. It was so much better the next day though. So maybe let it set up in your fridge for quite some time before digging in. Also, the only place I could find the Jello Instant Pumpkin Spice Pudding was at Walmart. It is a seasonal item.

Pumpkin Lust Cake
(from Sweet Treats & More)
submitted by Michelle


1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream chees, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg. Cut into squares and serve. Keep refrigerated.

Slow Cooker Teriyaki Pulled Pork Sandwiches

Okay, so I have a bone to pick with you.Why do some recipes call it a Slow Cooker, and others a Crockpot? I am so confused by this, and if you know the answer, could you please tell me? Thanks!!!
Anyway, on to this amazing recipe. So.... I have been looking for a good pulled pork sandwich recipe for a LONG time. Now, I have tried about 3-4 different recipes, and have even posted a few of them on here (I never post a recipe we don't like!!!!), but none of them impressed me the way I was looking for it too. But this one? This one nailed it!!!!! This was so good, and had just the flavor I was looking for, and was NOT dry at all!!!
We even had the missionaries for our church over for dinner when I made these 2 nights ago, and they LOVED them too!!!! This was such an easy recipe, which is perfect for us now that school is back in session!!!!

 Slow Cooker Teriyaki Pulled Pork Sandwiches
submitted by Camille
adapted from Six Sister's Stuff

Ingredients:

1 (2-3 pound) pork shoulder butt roast

1 bottle teriyaki sauce
1 (20 oz) can pineapple slices, undrained
Buns
Optional toppings: pineapple rings, honey mustard, provolone cheese slices, jalapenos, red onion slices

Place roast in slow cooker. Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast.
Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking. Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.

S'mores Croissants

So I have a thing for S'mores. I LOVE them!!! And I love trying new and different S'mores recipes. I even have a whole board on Pinterest that is just S'mores recipes!!! Haha!! But, this was a recipe I came up on my own.It was so yummy, and so fun to make. My 2 older girls had fun helping me.

S'mores Crescent Rollups
submitted by Camille

1 tube of premade crescent rolls
1 cup mini marshmallows
3/4 cup milk chocolate chips
1/4 cup Hershey's syrup
1/2 cup crushed graham cracker, in a small bowl

Perheat oven to 400 degree's. Spread uncooked crescent rolls out. Evenly distribute mini marshmallows and milk chocolate chips into center of each crescent roll. Roll up starting with bigger end first. Lightly dip top of roll into bowl of graham cracker crumbs. Lay each roll onto an un-greased cookie sheet. Bake in over for 12-15 minutes. Let cool for about 5 minutes. Just before serving, drizzle with chocolate syrup.

Mint Chip Ice Cream Brownie Squares

This was a yummy Pinterest find! I saw this one shortly after St. Patricks Day last year, and was excited to kake it for our festive dessert for St. Patty's this year. It is very similar to the Grasshopper Pie my family made for many Birthday's. 

Mint Chip Ice Cream Brownie Squares
(submitted by Michelle)
from Our Best Bites

Ingredients 
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon pure peppermint extract (I left this out. The mint chip ice cream is enough Mint flavor IMO)
15-20 oreo cookies
1 8-ounce container whipped topping


Instructions 
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Crispy Cheddar Chicken

Oh wow! Was this meal good! Not that I thought it wouldn't be, but I was so surprised how much I LOVED the sauce for the chicken. It totally makes this dish.

Crispy Cheddar Chicken
(from Jamie Cooks it Up)
submitted by Michelle


4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

 Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter


Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Valentine Chex Mix

I love a good Chex Mix. I normally have or make the salty ones and love them. For our Valentines Day treat I was excited to try this one out. It sounded so yummy since it has two of my favorite things, white chocolate and Peanut Butter! It was defifantly a winner at my house. 

I am adding the origanil recipe, but some modifications I made was doubling the recipe. I knew this size would not make enough for all my boys! And I also used White Chocolate Chips, and heated everything on the stove, not the microwave. It came out great and we all loved it!

Valentines Chex Mix
(from bettycrocker.com)
submitted by Michelle


4 1/2 cups Rice Chex cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies
2 tablespoons red or pink jimmies sprinkles


Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.

Peanut Butter Chocolate Chip Banana Bread

 I came across this recipe, and new I just had to try it!! I love banana bread, and I love the combo of chocolate and peanut butter!!! So the combo of the 3 really had me intrigued!!!
It was super good. We all loved it, and devoured the whole thing one night after dinner (there are 7 of us in our family, mind you).

Peanut Butter Chocolate Chip Banana Bread
submitted by Camille
(adapted from Serenity Now )

-3 (very ripe) bananas, mashed

-Reese's Peanut Butter Chips (about 1/2 - 3/4 cup)

- 3/4 cup Milk Chocolate Chips

-1/2 cup creamy peanut butter

-1/4 cup coconut oil

-1 egg

-1/2 cup granulated sugar

-1/4 cup light brown sugar

-1 1/2 cups all-purpose flour

-1/2 tsp. baking soda

-1 1/2 tsp. baking powder

-1/2 tsp. salt

 

Preheat your oven to 350 degrees F and grease a loaf pan.

1. Whisk flour, baking soda, baking powder and salt in a medium sized bowl and set to the side.

2. Mash bananas with a potato masher. 

3. Stir together the bananas, egg, oil, sugar, and peanut butter. 

4. Add your dry ingredients to the banana mixture, and stir until just combined. The batter will be lumpy. Do not overmix!

 5. Carefully fold in the peanut butter chips and chocolate chips. 

6. Add batter to the pan and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Let it cool before slicing, and then enjoy...it's just as good as dessert!

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Cookies and Cream Rice Krispie Treats

I don't usually like Rice Krispie Treats, but when I saw that these were called "Cookies and Cream Rice Krispie Treats", that definitely caught my eye!
Cookies and Cream Ice Cream is my most favorite ice cream, so that is why I really wanted to try these. And you know what? They really did taste very close in flavor to Cookies and Cream Ice cream!!! 
They were super simple to make, and very few ingredients. My 7 year old son helped me make them. He has really caught the cooking bug lately, and loves to help me out in the kitchen!!! These were the perfect treat for him to help me with!!!!

Cookies and Cream Rice Krispie Treats
submitted by Camille
from Glorious Treats

6 cups Rice Krispies cereal

20 regular oreos, crushed/chopped (about 2 1/2 cups crushed)

5 cups mini marshmallows

3 Tablespoons butter

Directions-

1.  Put rice krispies treats into a large bowl.  Spray a 9×13″ casserole dish or cake pan with non-stick spray, set aside.

2.  In a large plastic (ziplock type) bag, crush oreos (I used a rolling pin).  You want to have some crushed into small pieces, and some bite size chunks.  Add oreos to rice krispies and stir to combine.

3.  In a large microwave safe bowl, heat butter and marshmallows together (about 3 minutes).  They will expand a LOT, so make sure your bowl is big enough.  When the marshmallows are puffy and mostly melted, carefully remove from microwave and stir to fully combine the butter, and make sure the marshmallows are fully melted.  (I did this over the stove as my microwave runs quite hot and I don't have luck with marshmallows in there!!!)

4.  Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.  As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish.  Use the spatula to press the mixture around the dish, and flatten as needed.

5.  Allow to cool (about 20 minutes) before cutting into squares.  Eat and enjoy!

Yield- About 24 (2 inch) squares.

Storage- Keep covered with plastic wrap, or in an airtight container 2-3 days.

Butter Bars

I found this recipe on Pinterest, and was pleasantly surprised to find I had all the ingredients on hand. After reading the rave reviews of this recipe (I always read the comments before I try/buy something new) I had to try it out that night. They were just as good as as I had hoped, and even better the next morning for Breakfast! :)

Butter Bars
from See Jane Cook
(submitted by Michelle)


Crust:
1 yellow cake mix
1 egg
1/2 cup butter (1 cube), melted

 Filling:
1 8 ounce package cream cheese, softened
2 eggs
2 teaspoons vanilla
1 stick butter, melted
3 cups powdered sugar

 Combine crust ingredients and pat into a 9 X 13 pan. Beat cream cheese, eggs, and vanilla until smooth. Add butter and sugar. Mix well. Pour over crust. Bake at 350 degrees for 45 minutes.

 Variations: use lemon cake mix and add lemon juice and zest to filling, use chocolate cake mix and add 3/4 cup peanut butter to the filling.

Crash Hot Potatoes

I saw this recipe by Pioneer Woman a few years ago, quickly forgot about even though they looked and sounded so yummy, then I re-found it last year and put it in my "must make soon!" folder. I have now made them 4 times since. They are so amazingly awesome! I left out the Rosemary not only because I didn't have any on hand, but because my kids have told me in the past that they don't eat sticks. :) I honestly could just eat this for dinner and that it's and be completely happy and satisfied with my meal.

Crash Hot Potatoes
(from the Pioneer Woman)
submitted by Michelle

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil Kosher Salt To Taste
 Black Pepper To Taste
 Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
 Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Fast and Easy Breadsticks

I love carbs. I get sucked in quickly when I see the word bread. Carbs are just my comfort food. And my eat-all-the-time food. When I saw the recipe for these breadsticks I knew I had to try them, not only because they were carbs, but because the had the phrase "fast and easy" with it. That means to me: "I can eat it sooner".

Fast and Easy Breadsticks
(from The Chocolate in my Life)
submitted by Michelle


3 tbsp yeast
2 ¼ cup water
3 tbsp sugar
2 tsp salt
4- 5 ½ cups flour


Dissolve and activate yeast in warm water. Mix ingredients together. Let rise until double in bulk; about 15 min. Roll dough out onto slightly floured surface in an oblong shape ¾ inches thick. Using a pizza cutter, cut dough into strips lengthwise and then once down the middle width-wise. Melt 1 cube butter on cookie sheet. Dip a strip of dough and fold in half while twisting it around your finger, repeating with all dough until your pan is full. Sprinkle breadsticks with garlic powder and salt.
Let rise for 20-30 min. Bake at 375 degrees for 20 min.