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Cute Marshmallow Pops

Marshmallow Pops I've been making these marshmallow pops for parties for years and I have figured out a couple of helpful hints to make it an easier process. I'm not a marshmallow fan but I think they look pretty in an arrangement. They are super cute for Valentine's Day and the kiddos say they are awesome! 💕 Ingredients : 1 bag Wilton Candy Melts (12 oz bag) 30 lollipop sticks 30 large marshmallows (I did not use the jumbo size) Sprinkles, coconut, chopped nuts, small candies Food coloring optional Directions: Melt the candy chips using a double boiler on the stove. Fill a medium size pan halfway with water and place a glass bowl on top. Heat over medium heat and make sure the water doesn't touch the bottom of the bowl or it'll get too hot. You can also melt the chips in the microwave in 30 second increments. Once the chips are melted, dip an end of the lollipop stick into the chip mixture about 1/2 inch then push it into the end of a marshmallow, al

Crockpot Candy

  This recipe is everywhere and I finally gave in and made some! It was so simple to make and already popular in our family! Everyone likes the sweet with a little salty taste from the dry roasted peanuts. Check it out! 😊 Ingredients: 24 oz. white chocolate almond bark 12 oz. chocolate almond bark 12 oz. milk chocolate or semi-sweet chocolate chips 5 cups dry roasted peanuts Directions: I started layering the ingredients in the crockpot. Here's the order starting with the peanuts on the bottom, the almond bark (both flavors) and the chocolate chips. Cover and cook on low for one hour, stirring every 15 minutes.  Cover 3 large baking sheets with parchment paper and scoop candy out of crockpot and place on the baking sheets. Add some of your favorite sprinkles.  Once the candies have set, mine took about an hour, store them in an airtight container. I also made a batch without peanuts and used gluten-free mini pretzels. They turned out great! Enjoy! Love and peace, Tammi

Marshmallow Chocolate Holiday Bars

My holiday baking marathon has begun! I decided to use a few recipes this year that I haven't made for years and this was the first one I found. I had forgotten about these yummy bars but back in the day, they were a favorite from our family friend Delores. She was our neighbor, an excellent baker and had a heart of gold. During the holiday season maybe take a little time to reminisce about those who are no longer with us. The happy memories are so heart warming and the kiddos love hearing the stories from the past. I smiled when I found this recipe that our Grandma had received from Delores dated 11/15/1978. 😇 The great thing is that you can make them with gluten-free cereal, which means everyone in our family can eat them! And we all like the part that they are easy to put together, no baking! Marshmallow Bars Ingredients: 1 bag milk chocolate chips (11.5 oz.) 1/2 bag butterscotch chips 1 stick butter (1/2 cup) 1 cup creamy peanut butter Melt these ingredients togethe

Chocolate Pretzel Turtles

I'm making my Christmas goodie list. One thing in my list are chocolate pretzel turtles. These are simple and quick to make. I learned two important lessons; make sure you use soft caramels and high quality chocolate. We really don't need to discuss the details - haha! You can also make them gluten free if you use gluten free pretzels. You can use any chocolate, I made milk chocolate and white chocolate. These are delicious! 😋 Ingredients: 36 pecan halves 36 pretzel twists, mini 36 soft caramels, I used Werther's soft caramels, 2 packages, unwrapped 1 bag chocolate chips, I used Ghirardelli white chocolate chips, melted Directions: Toast the pecans in a 325ºF oven for 5 minutes then set them aside to cool. Place pretzels on a parchment paper lined cookie sheet. Place one unwrapped caramel on each pretzel. Bake for 5 minutes in 325ºF oven. They should look shiny and soft but not melted. Remove from oven, keep them on

Dad's Cowboy Casserole

I knew it was the perfect time to try this old family favorite recipe when the temperatures dropped to 15º last night and snowflakes covered the patio. Comfort foods are my favorite when the weather is changing. Stay warm!! ❄❄ Ingredients: 1 pound ground beef 1/2 cup green bell pepper, chopped 1/2 cup onion, chopped 1 can chili beans in sauce, 15 1/2 ounces 3/4 cup barbecue sauce 1/2 tsp salt 1/2 tsp black pepper 1 package corn muffin mix, 15 ounce Directions: Preheat oven to 400ºF.  Cook beef, peppers and onion over medium heat in a frying pan, about 15 minutes. Drain the grease from the ground beef.  Add the chili beans, barbecue sauce, salt and pepper. Heat until the mixture starts to boil. Spoon it into a 9 inch square baking pan or dutch oven. Prepare the corn muffin mix using the instructions on the box.  Pour it over the meat layer. Bake 30 minutes. Makes about 6 servings. Enjoy! Love and peace. Tammi

Creamy Pumpkin Pudding

Pumpkin pudding with a ginger cookie on the side 😊 Homemade pudding is still one of my favorite childhood desserts. I love to make my own pudding and experiment with different flavors. A perfect fall flavor is pumpkin. This pudding is creamy and has all of the pumpkin pie spices. Try this awesome recipe if you love pumpkin and pudding! Ingredients: 2 T cornstarch 1/2 cup brown sugar 1 egg 1-3/4 cup milk (I used 2%) 2/3 cup canned pumpkin 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp allspice 1/8 tsp ground ginger 1 pinch ground cloves 1 pinch salt 1 tsp vanilla extract Directions: Whisk brown sugar and cornstarch in a medium pan. Cook over medium heat. Whisk milk and egg then gradually add to the above mixture. Continue whisking the mixture until it boils, it'll take a few minutes. Boil for 1 minute and keep whisking. Remove from heat and whisk in the pumpkin, spices and vanilla. Place pan on burner over low heat. Whisk for another 2 minutes.