Another stupid easy cookie idea for you guys! And another how-to rather than a recipe because there is no cooking involved. Great for a last minute cookie exchange or a treat your kids can make! What you'll need: Nutter Butter peanut butter cookies Mini twist pretzels chocolate chips red M&M's And now that I see these this morning, I think the 'antlers' should be facing in rather than out for a more natural looking antler. Oh well. You can also use regular peanut butter cookies that you make from scratch for the head. Inspiration came from the many, MANY blogs that have done this found via Google images.
Learn how to make these awesome Easter cupcakes that look like a carrot growing in the ground!! The neatest part about these is when you tear the cupcake open, the frosting stays in the shape of a real carrot, complete with chocolate cake sticking to it like dirt does to a carrot just pulled from the ground. Thank you to imstillworkin for bringing this idea to my attention (hers was in cake form). I wanted to do a cupcake version and found these and instructions for making them on Wilton's website. They call them 'Bunny's Carrot Garden Easter Cupcakes' and can be found here: http://www.wilton.com/idea/Bunnys-Carrot-Garden-Easter-Cupcakes?cmp=pint2013&icid=0305bunnyscarrotgarden# imstillworkin's channel: http://www.youtube.com/user/imstillworkin What you'll need: chocolate cupcakes (either from scratch or a box mix), cooled and chilled* chocolate
A process rather than a recipe. What you'll need: Your favorite peanut butter cookie dough Reese's peanut butter cups mini muffin tin Roll the cookie dough into Tbsp sized (1") balls. Roll in sugar and place in mini muffin tin. Press your finger into the middle and then place a peanut butter cup in. Press cup down until top is even with the dough. Bake at 350* for 8-10 minutes. Enjoy!
Classic Chinese restaurant style cashew chicken. You can substitute almonds or peanuts for the cashews or omit them all together. All are equally delicious! What you'll need: 1 large chicken breast (about half a pound) 3 carrots, finely chopped 2 stalks celery, finely chopped 1 cup chicken broth/stock** 4 Tbsp soy sauce, divided 2 Tbsp sugar 1-1/2 Tbsp sesame oil 1-1/2 Tbsp oyster sauce 1/4 cup cashews plus more for garnish if desired 1 Tbsp corn starch oil for frying Cut chicken into bite sized pieces, about a half an inch. Put into a bowl and add 2 Tbsp soy sauce. Set aside to marinate. Put finely chopped carrots into a small pan. Cover with water, bring to a boil and cook for 3-4 minutes, just until tender. Drain and set aside. In a
These are the ornaments I made for the ornament exchange this year. It wasn't my first choice in ornaments but what was, was taking WAY too long so I settled for these. They turned out better than I had hoped! The idea came from a free project sheet I picked up at my local Hobby Lobby. It can be seen online here: http://www.hobbylobby.com/assets/pdf/project_inspiration/projects/hl-276642.pdf You can use the tassel toppers they sell for 4.99 or make your own for less than a buck. I chose the latter. What you'll need: 1/4" ribbon (8 cut to 16" and 6 cut to 4") 1/4" ribbon (1 piece cut to 18") 3/8" ribbon (6 cut to 7") 5/8" ribbon (12 cut to 12") 5/8" grosgrain ribbon (8 cut to 3") cording or fringe
Come cook with me while I make a super easy chicken and rice bake. Just 3 (well, maybe 4 or 5) ingredients, a little time and an oven are all that you'll need. And yes, you can easily double or triple this recipe. Enjoy! What you'll need: 1 cup white rice (or Minute Rice) 1 3/4 cups chicken broth (or water) 1 (10.5 oz) can condensed cream of chicken soup 1 lb chicken thighs or breasts salt, pepper, onion powder and garlic powder If using regular rice, cook rice with chicken broth. Simply combine rice and broth in a small sauce pan, bring to a boil, lower heat, cover and cook for 20 minutes on lowest heat setting on your stove. When done combine with can
'Swiss Miss' hot chocolate made from scratch! This is based off of a recipe I found online for Swiss Miss and was tweaked to become more like the real deal. Made from ingredients you probably already have in your pantry. What you'll need: 2 cups nonfat dry milk 3/4 cup white sugar 1/2 cup non dairy creamer 2 Tbsp cocoa powder pinch of salt Mix ingredients together well and store in an airtight container. To make a cup: put 3 heaping tablespoons of cocoa mix into a mug and add 1 cup of hot water. Stir to mix well. Enjoy!
This is how I make my BBQ sauce. A tomato based Kansas City style sauce with the perfect balance of sweet, sour, tang and spice. I use it on everything from chicken to lil smokey's. It is very similar to Sweet Baby Ray's bbq sauce which is my all time favorite. This is the halved recipe and can easily be doubled, tripled or even quadrupled. Stores for up to 1 month in the refrigerator and can be frozen if you like. Enjoy! What you'll need: 1 cup ketchup 1 (8oz) can tomato sauce 1/4 cup plus 1 Tbsp brown sugar 1/4 cup plus 1 Tbsp red wine vinegar 1/4 cup molasses 2 tsp liquid smoke 1 Tbsp butter 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp garlic powder 1/4
How to make garlic alfredo; a simple and quick sauce to serve with pre-made ravioli. Super rich, super fattening but delicious! A little goes a LONG way. I used portobello mushroom ravioli for this but you can use cheese ravioli as well. Or any type of pasta for that matter. What you'll need: 1/2 cup butter (1 stick) 6-8 cloves minced garlic or 2 Tbsp prepared minced garlic 2 cups cream or half and half 3 oz cream cheese 2/3 cup grated parmesan chese pinch of fresh ground nutmeg In a medium saucepan over medium-high heat, melt butter and add garlic. Cook for 1-2 minutes. Add cream or half and half. Bring to a boil and cook for 2-3 minutes, stirring constantly to prevent scorching. Add cream
There are a few tutorials for this online and all are pretty much the same. The important thing here though is to NOT roll the eggs more than a couple times. Any more and you end up with solid color eggs. What you'll need: hard boiled eggs white vinegar food coloring colander paper towels rubber gloves Put a few eggs into the colander and splash with white vinegar. Starting with your lightest color, put one drop of food coloring onto each egg. Roll around the colander just a couple times. Take your second color and place a drop on each egg and roll a few more times. Let sit for 5 minutes for the dye to set. Rinse under cold running water. Pat dry with a paper towel
This is always a favorite side dish at my family's Thanksgiving. We've tried many a recipe over the years and this is so far, the best! And I am not at all opposed to using canned soup to make a casserole. Nope. Not at all! Ingredients: 4 Tbsp margarine 1/2 cup chopped onion 1 - 12oz bag frozen chopped broccoli, cooked 1 - 10.5oz can condensed cream of mushroom soup 1 - 10.5oz can condensed cream of celery soup 1 - 8oz jar Cheez Whiz 1 cup uncooked rice* In a small saucepan, saute onions until lightly browned and translucent. Put into a large mixing bowl and add remaining ingredients. Mix well. Spread into a greased 9x13 pan. Bake at 350* for 60 minutes. Enjoy! *this recipe calls for
With just the right amount of minty-ness and not overpowering at all, these are absolutely delicious!! You won't be able to eat just one! And they are three ingredient truffles...couldn't be any more simple!! Original recipe and directions can be found here: http://cookincowgirl.blogspot.com/2011/12/thin-mint-truffles-and-video.html Ingredients: 1 9oz box Girl Scout Thin Mints (I used WalMart's Fudge Mint cookies) 4oz cream cheese, slightly softened 8oz Guittard's green mint chips* 8oz white chocolate chips *I couldn't find Guittard Mint Chips as the recipe calls for so I used plain white 'chocolate', colored green for the drizzle. I suppose melted mint candy coating wafers would work too. Please visit Cookin' Cowgirl's blog for written instructions.