Thursday, December 16, 2010

last minute neighbor & friend gifts... from your kitchen~

here are some recipes that i got from some of my fellow members of THE HIVE. all of them look delicious, so i though i would feature all of them & there great blogs! in no particular order...

Rice krispie bars 023
{caramel marshmallow rice crispy treats}

these are a little labor intensive, but just look at them! you can find this recipe here @ City Home/Country Home.

next up...

Reindeer Corn Bark
{reindeer corn cookie bark}

this is so fun & different! it is also a great way to get the kids in to kitchen for some cooking fun. over at the Home Based Mom, you can grab this recipe & lots of other fun holiday bark recipes!

drum roll please...

White Chocolate Candy Cane Fudge M
{mindika's white chocolate & peppermint fudge}

what is Christmas without fudge??? & this is such a great mix of flavors! head on over to Mindika's Moments to find this & lots of other great recipes for the holiday!

just wait...

mint cookies
{confessions of a bake-aholic's chocolate mint cookies}

i love everything over at Confessions of a bake-aholic! she does such a great job!!! & this recipe is no exception. cookies are a must have during the holidays! & this is a great choice.

& last but definitely not least...

{mel's perfect almond roca}

almond roca is one of my favorite candies! & this is a great recipe for a great toffee! she does different nut toppings for different variations. of course my favorite is her almond roca, but i wouldn't turn down any of them:) head over to mel's kitchen cafe to get this and many other great recipes!

hopefully these yummy treats will make it to from your kitchen to your friends & neighbors home! i wish all of you a happy holiday season, covered in sprinkles, glitter & of course- flour:)!

Monday, November 15, 2010

amy's pumpkin cookies with a twist...

i love this recipe! it's easy, delicious & different:) give it a try for an easy after school treat for your kids... you'll look like the best mom ever without too much effort.

{amy's white chip & macadamia pumpkin cookies}

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cup all-purpose flour

2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 TBSP warm milk

1 tsp baking soda

1 TBSP vanilla

2 cups white chocolate

1/2 cup chopped macadamia nuts

Combine pumpkin, sugar, vegetable oil, egg.

In a separate bowl, combine flour, baking powder, cinnamon, salt, nutmeg.

Dissolve baking soda in milk and stir in.

Add flour mixture to pumpkin and mix well.

Add vanilla, chocolate chips, nuts.

Spoon onto greased cookie sheet and bake at 350 degrees for 10 min or until slightly brown.

Thursday, November 11, 2010

Give and Get is Here!

I know this isn't food, but who doesn't love a deal just as much???
plus, you can make your non-profit feeding america:)

Give and Get is Here!: "Enjoy 30% off from November 11-14 at Gap, Banana Republic and Old Navy plus we'll make a 5% donation to a non-profit."

Thursday, November 4, 2010

sticking with the apple theme:)

this is one of my favorite fall dessert recipes! it is light, satisfying, but not too sweet! a zeppole is like an Italian doughnut. fried & crispy on the outside, light & fluffy inside. i prefer mine with some whipped cream, maybe even cinnamon whipped cream! give them a try this weekend!

{sweet apple zeppole's}

1 large apple, peeled & grated- about 1 1/2 cups

1/4 cups sugar

1 stick butter

1/4 tsp. salt

1/2 cup water

1 cup flour

4 eggs

Vegetable oil for frying

Cinnamon Whipped Cream

1 cup whipping cream

2 TBSP powder sugar

1 tsp. cinnamon

1 tsp. vanilla

In a medium sauce pan combine the butter, salt, sugar & water over medium heat. Bring to a boil. Remove from heat & stir in flour. Return pan to medium heat & stir constantly until mixture forms a ball. About 3-5 minutes. Transfer mixture to a medium bowl. Using an electric hand mixer on medium speed, add eggs one at a time. Incorporating each egg completely. Beat until smooth. Add grated apple & stir to combine. Cover with plastic wrap & refrigerate while mixing whipped cream.

Combine all cream, sugar & cinnamon. Beat until thick & fluffy. Add vanilla & stir until combined.

Meanwhile pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until oil is ready... *check tip.

Carefully drop a rounded TBSP of dough, 4-5 at a time, into hot oil. Cook until golden & puffed up, turning once or twice. About 2 minutes each side. With a slotted spoon, remove from oil, drain on paper towels, toss with cinnamon sugar. Transfer to serving dish. Serve cinnamon whipped cream on side for dipping.

* press bottom tip of a wooden spoon onto the bottom of the pan. if bubbles come from the bottom of the pan around the spoon handle, the oil is ready:)

Monday, October 25, 2010

more fall flavors...

with the perfect apple crisp! the tart apples with the sugar & spices. don't forget the crunchy topping! i promise that it is fall heaven!!! make this for your halloween parties this week!

{perfect apple crisp}

  • 10 cups granny smith apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 tsp. nutmeg
  • 2 cup quick-cooking oats
  • 2 cup all-purpose flour
  • 2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter, melted
  • 1 egg white
1/4 tsp salt

in a small bowl, mix together white sugar, 1 TBSP flour, cinnamon & nutmeg. toss with apples. Place apples in an ungreased 11x17 glass or ceramic baking dish. set aside

in a large bowl, mix oats, 2 cups flour, brown sugar, baking powder & soda, butter, egg white & salt. mix until all combined. spread evenly on top of apples.
bake at 350 degrees for 50-60 minutes, or until bubbly with a golden topping. let cook 5-10 minutes. serve with good vanilla ice cream.

Monday, October 18, 2010

flavors of fall... pumpkin spice cupcakes~

i made this recipe up yesterday for my hunny's birthday dinner & they couldn't have turned out better! not to mention they are easy peasy:) these are perfect for all fall long! ditch the pie & make these instead;)-

{pumpkin spice cupcakes with cinnamon cream cheese frosting}

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp. vanilla
3/4 cup buttermilk
1- 15 oz. can pumpkin puree
2 1/4 cup flour
1 TBSP cinnamon
2 tsp. all spice
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. salt

in a large bowl, beat together sugars & oil. add eggs & vanilla. beat until incorporated. mix in pumpkin & buttermilk & beat well.
in a small bowl whisk together all dry ingredients until combined. add to pumpkin mix & beat until combined & creamy.
grease or line 24 muffin cups & fill 2/3 full. bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. let cool, top with cinnamon cream cheese frosting & sprinkle with cinnamon sugar.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened
1/2 cup salted butter, softened
1 bag powdered sugar
1/2 tsp. salt
2 tsp. vanilla
2-3 tsp. cinnamon
2-4 TBSP water

beat together cream cheese & butter. add half the powdered sugar, salt, cinnamon & vanilla. beat until incorporated. add other half of sugar & water. beat on medium high until light & fluffy. pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar:)

Wednesday, October 13, 2010

the perfect pair... or should i say pear?

pears are in season & this is the perfect salad for fall! the sweet juicy pears with the crunchy pecans & salty cheese all works so well together, add a great tangy honey dijon dressing & you've got an amazing side dish for any fall get together! come over & get all the details!

Two Isolated Pears
{fresh pear & gorgonzola salad}

fresh spring mix salad greens
fresh pears, thinly sliced
toasted or candied pecans
crumbled gorgonzola cheese

~creamy honey dijon dressing~

1/2 cup good dijon mustard
1/2 cup honey
1/2 cup cider vinegar
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. fresh ground pepper
2 TBSP sugar
1-1 1/2 cups oil

mix all ingredients except oil in the blender or food processor. blend until combined. slowly add oil in a slow steady stream until emulsified. serve on the side of the salad.

Saturday, October 9, 2010

bear's white bean chicken chili...

now that the weather is really getting colder i have been craving soup almost everyday! this is a great recipe i got from my sister-in-law & she got it from her sister-in-law:) it is also great because it's a crock pot recipe! yummy & easy... perfect! you can also make variations on this. change up your toppings, be creative! & stay warm:)

White Chicken Chili 1 500

{Bear’s White Chicken Chili}

2 cups chicken broth

3 frozen chicken breast

1/2 white or yellow onion, chopped

2 cans mild diced green chiles, undrained

2 cans great northern beans, undriained

1 tsp. cumin

1 tsp. oregano

1/2 tsp cayenne pepper

sliced jalapeno peppers, optional

Cook in crock pot on high 3-5 hours. About 1/2 hour before serving, cut up chicken and put back in crock pot.

Right before serving, add:

1 cup sour cream

1/2 block cream cheese

top with extra sour cream, cheese, avacado, cilantro, corn chips, pico, ect.

Fast version:

Grill chicken. Bring all other ingredients to a boil. Boil until beans and onion are tender. Add chicken and serve as above.

Friday, October 8, 2010

dustin's peanut butter chip cookies...

i have been looking for a great peanut butter cookie recipe for a while & i got it from the most unexpected source! one of my brothers bff's, or should i say- my little girls "boyfriend":) dustin has been my brothers friend for as long as i can remember & he has been avi's boyfriend, in her eyes since she has been about 2. everyone loves dustin, & now you will love him too for sharing this recipe.

{dustin's peanut butter chip cookies}

Oven Temperature: 375 degrees

Makes about 50 Cookies

Cooks in 7-10 Minutes


The cookies taste the best when they are made all in the same day. The batter is still really good after 24 hours, but it is best if mixed and cooked within the first 24 hours.

If you hate hard/stiff cookies, try placing an additional empty cookie sheet at the bottom of the oven to protect the cookies from direct heat of the elements. Next, place the cookie sheet with cookies, closer to the top of the oven than the bottom.

Take the cookies out just before they appear to be done, as they will continue to cook after they are taken out of the oven. (If the cookies are undercooked, you can place them back in the oven a little bit longer. It's better to undercook the cookies than to overcook them. The reason for this is that you can always cook the cookies longer if needed.)

Try only a few cookies at first to see how they will react to your oven.


2 Cups Margarine (Must be room Temperature)

2 Cups Peanut Butter

2 Cups Sugar

2 Cups Brown Sugar

4 eggs

5 Cups of Flour

2 teaspoons Baking Powder

1 teaspoon Salt

3 teaspoons Baking Soda

1 teaspoon vanilla

A bag of Reese's Peanut Butter chips.


Preheat the oven to 375.

Mix ingredients 1-4 together.

Once the ingredients are mixed together, slowly beat the eggs into the mixture.

After the eggs have been added, slowly add the rest of the ingredients to the mixture.

When the mixture has been mixed, add enough Reese's Peanut Butter chips to the batch so that you have about 3-4 chips in each cookie. (Feel free to add more.)

Please shape the cookies to about the size of a small shaped ice cream scooper. (Depending on the oven, you may need to increase or decrease the size of the cookies.)

Place the cookies on a cookie sheet, and place them in the oven for about 5 minutes. After 5 minutes flatten the cookie with a fork or spoon. Once you have finished flattening the cookies, allow the cookies to cook for another 3-5 minutes until lightly brown around the edges.

When the cookies have finished cooking, take them off of the hot cookie sheet, and allow them to rest for 5-10 minutes (really to your preference).

Wednesday, October 6, 2010

lellie's crazy yummy carrot cake...

this is a recipe from my sister, which is surprising since she has been know to make some sketchy things, but this recipe is nothing short of perfection! it is amazingly moist & really versatile. the cake itself has no butter or oil in it, but leave it to us to make sure we pack the calories in with the caramel sauce & frosting:) you could skip the caramel & make a lower fat frosting & really cut the calories... if that is your thing;)

{lellie's carrot cake}

3 cups grated carrots, steamed
1 cup crushed pineapple, drained
1 1/3 cup apple sauce
2 3/4 cup sugar
6 eggs or 3 whole eggs & 3 egg whites
1 tsp. vanilla
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
3 cup flour
1 cup chopped nuts, plus more for top if desired

grate carrots & steam in a zip & steam bag. place in mixing bowl. add all wet ingredients & sugar. beat until well combined. sift in all dry ingredients & mix until again. stir in chopped nuts.(batter will be very wet! don't worry, it'll be fine) pour batter into a greased & floured
11 x 16 glass baking dish or 2 9" rounds. bake at 350 for 40-55 minutes or until toothpick comes out clean. poke holes in cake & pour hot caramel sauce over. let cool & top with cinnamon cream cheese frosting.

{salty caramel sauce}

1/4 cup butter
1/4 cup brown sugar
3 TBSP heavy cream
1 tsp. vanilla
1/8-1/4 tsp. salt... to taste

combine all ingredients in a small sauce pan. bring just to a boil. remove from heat & pour over hot cake.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened
1/2 cup salted butter, softened
1/4 cup heavy cream
3-4 cup powdered sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon

beat all together until light & fluffy. spread over cooled cake.

Monday, September 27, 2010

peaches 2 delicious ways...

the peaches are on & they are sooooo delish! i have been using them like crazy & i just can't get enough! i made this bread pudding to take to work & they insisted i posted the recipe.

& the pie... i got the recipe from the lady at my local fruit stand & it is also to die for! the crust, if you would call it that, is so light & airy! perfect compliment to the peaches & cream!

i am sorry that i don't have picture of the finished dishes! my camera is locked in my buffet & i have lost the key:( so thanks to my sweet friend brookie for the perfect pic! check out her blog as well as the blog she guest blogs at.


{Brit's Raspberry Peach Bread Pudding}

2 loaves french bread, cubed & left out overnight
3 cups heavy cream
1 cup half & half
3 cups sugar
1 whole egg
2 egg yolks
2 teaspoon vanilla
6 large peaches, peeled & cubed

In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.

Raspberry sauce
5 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup apple juice

in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.

vanilla creme anglaise

1 cup cream

1 cup half & half
4 egg yolks
1/2 cup, sugar
1 tsp vanilla bean paste

in a small sauce pan heat cream & half & half until scalded
(just before boiling) in a small boil mix egg & yolks & sugar.
ladle half of the cream mixture into the
egg mix while whisking, to avoid scrambling. add eggs mix to the rest
of the cream & bring back to scalding & add vanilla bean paste.
remove from heat immediately.

{Fruit stand peach pie}

4 egg whites
1/4 tsp. baking powder
1 cup sugar
1 tsp. vanilla
1/2 cup chopped pecans, i toasted mine- i think almonds might be good too!
12 saltine crackers, crushed

in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling.

8-10 large sweet peaches, i used new haven
1-2 tsp. fruit fresh

peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream.

Tuesday, September 21, 2010

Evans' hearty chicken noodle soup...

this the weather getting cooler, nothing hits the spot more than a bowl of nice warm soup! & pair that with an easy recipe & you have a match made in heaven. this is a classic from my brother-in-law & sister-in-law. they always make it for fall conference lunch & serve it with yummy breads. sometimes they even make homemade noodles for it:) wow, the ambition!

{Evans' hearty chicken noodle soup}

2 tsp. chicken bullion

2 cans chicken soup stock

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped yellow onions

2 cans cream of chicken soup

1 can evaporated milk

2 cups cooked, diced chicken

2/3 bag Grandma’s homestyle egg noodles, already cooked

Heat chicken bullion & stock together. Add vegetables & simmer until tender. Add cream of chicken soup & milk. Add cooked chicken & noodle. Simmer until noodles are tender.

Makes 2 1/2 quarts or 10- 1 cup servings

Tuesday, September 14, 2010

tyler's favorite peanut butter brownies...

i had the pleasure of seeing our good friends, that live in california, this last weekend:) even more fantastic is why i saw them... after lots of trials, they are expecting there first child! & i got to go to a very sweet baby shower! so here is a great recipe from them.
this is a recipe that i got from natalie, they are her husband, tyler's, favorite brownie. what is not to love about chocolate & peanut butter together. thanks for sharing nat, & we are soooooo excited for you two... or should i say three?!?


{Tyler’s Favorite Peanut Butter Fudge Brownies}

1/2 c. unsalted butter, cut into small pieces

2 oz. good-quality unsweetened chocolate, coarsely chopped

4 oz. good-quality semisweet chocolate, coarsely chopped

2/3 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. granulated sugar

3 large eggs

2 tsp. good-quality vanilla extract


4 tbsp. unsalted butter, melted

1/2 c. confectioners' sugar

3/4 c. smooth peanut butter

1/4 tsp. salt

1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl, and set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers.

Bake until a toothpick inserted into center of brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Enjoy with a tall glass of milk!

Wednesday, September 1, 2010

grandma hope's messy mikes...

my grandma always made these "messy mikes" named after my uncle mike. & we always thought the name was so funny. i love this recipe & think it is a perfect quick or even make ahead dinner for a school night dinner.

messy mike pic

{Grandma Hope’s Messy Mikes}

1 1/2 lbs. lean ground beef

2 TBSP butter

1 yellow onion, chopped

1 can chicken gumbo soup

1/4-1/2 cup ketchup (to taste)

1/4 cup brown sugar

salt & pepper

In a large skillet, melt butter & add onions. Cook until translucent. Add ground beef & salt & pepper. Brown ground beef until cooked through. Drain off fat. Add to soup, ketchup & brown sugar to the drained meat. Bring to a simmer, stirring constantly. Add additional salt & pepper to taste. Serve on hamburger buns with cheese of your choice.

Friday, July 23, 2010

pickles or pickle-less??????

how do you prefer your potato salad??? here are our 2 favorite potato salad recipes. 1 with pickles, 1 without. you choose:) leave us a comment & let you know how you take yours!


{Mom’s Overnight Picnic Potato Salad}

10-12 medium red potatoes

1 sweet onion, chopped

1/2 cup italian salad dressing

3 large dill pickle, cut into chunks

6 hard boiled eggs, chopped

1/2 cup mayonnaise

1/2 cup miracle whip

1/2 cup sour cream

Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.

The next day:

In a small bowl stir together mayo, miracle whip & sour cream. Set aside.

Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.

{Kesley’s Pickle-less Potato Salad}

12 large red potatoes

1 small onion, finely chopped

1 cup diced celery

1 tsp. salt

6 eggs, hard boiled & chopped


2 eggs, beaten

1/2 cup rice vinegar

1 tsp. cornstarch

1- 5 oz. can evaporated milk

1 tsp. yellow mustard

1 cup mayonnaise

1 cup butter

In a very large pot, boil potatoes in salted until fork tender.

While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.

Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.

Thursday, July 15, 2010

holy crap... did you think i died???

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

Monday, June 7, 2010

Raspberry Tapioca Jello salad

I thought for sure that I had posted this recipe before- but I came searching for it tonight and its not on here- I know I have brought it to Recipe Club- but knowing me- I never posted it:) And there is one that is similar to this recipe on our blog but not the same so I thought that I would post mine. I just made this for a funeral lunch in my ward today- and got an email saying what a hit it was and that everyone wants the recipe:) It is a perfect Summer Salad.
What I love about this salad- is that its SIMPLE and Delicious!! You can totally mix things up with this salad too- try different fruits and jellos (strawberry, peaches, mandarine orange, cranberry, etc...)- this past week I tried it with pina-colada jello and frozen pineapple- it was so yummy! Try it- I promise you won't regret it- and your kids will love it too!:) Happy Summer everyone!

3 cups water
1 3oz raspberry jello
1 3oz Cook and serve vanilla pudding
1 30z tapioca pudding
2 bags frozen raspberries
2 8oz cool whip

*In sauce pan heat water til almost boiling and stir in dry ingredients, make sure they dissolve and cook til comes to a full boil and get thick.(2 minutes)
When pudding mixture has cooled fold in fruit and put in fridge to cool. When cold, mix in cool whip and refridgerate over night or til set up. Enjoy!

Saturday, May 22, 2010

jess' golden graham treats...

jess brought these to recipe club quite a while ago, & they are so simple & yummy! with school almost out, we all need to stock up on recipes to keep our little ones sweet & happy. also, this is a great one to let the little ones help out with.

{jess' golden graham treats}

1- 18 oz box Golden Graham cereal

1 bag mini-marshmallows

1 stick butter

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

In a large pot over medium heat, melt together butter & marshmallows. Mix in cereal. Pour out & flatten onto a greased cookie sheet. In separate microwave safe bowls, on half power, melt chocolate chips in microwave. Cook 1 minute, stir & then melt again 30 seconds at a time. Drizzle melted chocolate, one flavor at a time, over treats.

** you can also substitute white chocolate chips instead of milk.