Tuesday, November 30, 2010

Candy Barrel Cake

I made this cake for my son's birthday last week.
He loved it! He asked me to make it for him again
next year.

1 Box Favorite Cake Mix
2 Tubs Favorite Cake Frosting
1 Big bag of Peanut or Peanut butter M&Ms
14 Regular Sized KitKats

Prepare Cake according to box directions in two
separate 8 inch round cake pans. Once cakes cool
Place one baked layer of the cake on a
a plate and cover it with frosting. Place second
layer on top and frost entire cake.
Break KitKats into two piece sticks and place
side by side around the entire outer edge of the cake
Fill the top of the cake and KitKat barrel with M&M's.

Printable recipe

Sunday, November 21, 2010

Toffee Apple Dip

My good friend Amanda gave me this recipe-super easy and soooo yummy!

3/4 cup brown sugar
1/2 cup powdered sugar
1 tsp. vanilla
8 oz. cream cheese, softened
1 cup HEATH milk chocolate toffee bits (in chocolate chip aisle)

Combine sugars, cheese, and vanilla. Beat until smooth and creamy. Stir in toffee bits and mix well. Cover then chill. Enjoy!

Friday, November 19, 2010

Edible Cornucopia ideas

Check out this sweet roll cornucopia from
A tortilla cornucopia from Family fun:

Monday, November 15, 2010

Pumpkin Pecan Spice Monkey Bread

Picture and recipe from Amazing Moms

•cooking spray
•1/3 cup granulated sugar
•1 ½ tablespoons pumpkin pie spice
•1 cup pecans, chopped
•2 (11 ounce) packages of Pillsbury Thin Crust Pizza Dough
•2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Spray a 10-11-inch spring form
pan with cooking spray and set side. In a medium bowl, combine
sugar, pumpkin pie spice, and pecans. Stir until everything is
well combined. Lightly flour a surface and roll out both pieces
of pizza dough, side by side. Brush each piece of dough with
melted butter. Sprinkle sugar/pecan mixture over each of the
pieces of dough, leaving a 1- inch border around the edge.
Roll up both pieces of dough into a log, jell-roll style. Trim off
the ends of each roll to make them neat, and then cut each roll
into about 15 (1-inch pieces). Place each piece of dough side by
side in concentric circles into the prepared pan.
Bake for 30 - 35 minutes or until bread is lightly browned.
Serve warm.

Friday, November 12, 2010

"Bananas about Pumpkin" Pudding

Picture and recipe from Very Best Baking

1 (8 oz.) container frozen whipped topping, thawed, divided
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Fat Free Milk
1 box (.9 oz.) banana cream sugar-free, fat-free instant pudding
and pie filling mix
2 medium bananas
12 reduced-fat vanilla wafers

Reserve 1 1/2 cups whipped topping in small bowl.
Beat pumpkin, evaporated milk and pudding mix in medium
bowl until well blended. Immediately fold in remaining 1 1/2 cups
whipped topping into pumpkin mixture. Crumble 1 wafer into each
of six glass serving dishes. Divide half of pudding mixture evenly
over crumbled wafers in dishes. Slice one banana into 18 slices.
Top each pudding with three slices of banana. Divide half of
reserved whipped topping over banana slices. Repeat with
remaining pudding mixture, banana and whipped topping.
Top each pudding with 1 of remaining whole wafers.

Monday, November 8, 2010

Pecan Bars

Recipe and picture from My Recipes

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar.
Cut in 3/4 cup softened butter using a pastry blender or
fork just until mixture resembles coarse meal. Pat mixture
on bottom and 1 1/2 inches up sides of a lightly greased
13- x 9-inch baking dish. Bake at 350° for 20 minutes or
until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping
cream to a boil in a saucepan over medium-high heat. Stir
in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and
bubbly. Cool completely before cutting into 2-inch squares.

Sunday, November 7, 2010

Creamy Chicken and Wild Rice Soup

Recipe from Jamie Cooks it up

1 large pot full of water
4 chicken breasts (you can start with frozen
10 bullion cubes
1 t salt
1/4 t freshly ground pepper
2 boxes Rice a Roni wild rice flavor
1 onion chopped
1 1/2 C carrots chopped
3/4 C celery chopped
2 small cans mushrooms
4 cans cream of chicken soup

Fill a large pot with hot water add the chicken, onion, bullion,
salt, and pepper and bring to a boil. Reduce heat to medium
and simmer about 25 minutes.
Take chicken breast out of the pot, and shred it up. Put shredded
chicken back in the pot. The chicken should be cooked through.
Add the carrots, celery, mushrooms and boxes of rice (pour in the
rice and the seasoning packets that come along in the box). Cover
and let simmer about 15 minutes more, until the veggies and rice
are cooked. Add the cream of chicken, turn up the heat and let it
come to a boil. Once the soup is thickened just a bit it is ready to eat.

Friday, November 5, 2010

Harvest Table Decorations

Check out these beautiful Harvest Table Decorations
from Better Homes and Gardens.

Click here to see more.

Wednesday, November 3, 2010

Holiday Sweet Potatoes

6 large sweet potatoes, peeled and cut into chunks
1/2 c. sugar
2 eggs
1 t. vanilla
1 t. salt
1/4 c. butter

1/2 c. brown sugar
5 T. butter, at room temperature
1/2 c. flour
1 c. pecans, chopped

Cook the peeled, chunked sweet potatoes in boiling water until tender.
Preheat oven to 350 F. Drain potatoes and mash with electric mixer. Beat
in remaining ingredients and place in 9 x 13 baking dish. Mix together
topping ingredients and sprinkle over potatoes. Bake 30 minutes, or
until browned.

Recipe from Jenny Miner

Printable Recipe