MARSHMALLOW POPS!!! SO FUN, SO CUTE.....MAKE THEM FOR SOMEONE YOU LOVE!!!! THREAD MARSHMALLOWS ON A STRAW OR SKEWER AND DIP IN MELTED CHOCOLATE. ADD SOME CHOCOLATE ZIG ZAGS AND VOILA! ADD CANDIES TO REPRESENT THE THEME OF YOUR GIFT!!! PLANT Continue Reading
THE VERY HUNGRY CATERPILLAR
ON MONDAY HE ATE ONE APPLE....BUT HE WAS STILL HUNGRY... WHAT FUN TO DECORATE THESE COOKIES! I USED LINZER COOKIE CUT OUTS FOR THE APPLES AND STRAWBERIES!!!! CLICK HERE FOR MY FAVORITE SUGAR COOKIE RECIPE!!! LINKING AT CHEF IN TRAINING Continue Reading
FLOURLESS CHOCOLATE CAKE WITH FRESH WHIPPED CREAM & RASPBERRIES
BEST. FLOURLESS. CAKE. EVER! PREHEAT OVEN TO 375. GREASE 8 INCH ROUND TART PAN (I USE 9" TART PAN WITH REMOVABLE BOTTOM) IN DOUBLE BOILER MELT: 4 OUNCES BITTERSWEET CHOCOLATE CHIPS 1 STICK BUTTER ONCE MELTED, REMOVE FROM HEAT AND ADD: 3/4C. Continue Reading
PECAN PIE SHORTBREAD BARS
THERE'S A PARTY IN MY POT! THE GUESTS? BUTTER, CREAM AND BROWN SUGAR! NOW THAAAAAAT'S A PARTY, RIGHT? KNOCK, KNOCK! WE HAVE MORE GUESTS! THE PECANS HAVE ARRIVED!!! EVERYONE IS MINGLING IN THE HOT SUGAR BATH NOW! INTO THE PAN! OUT COME THE Continue Reading
I love rainbow cookies!!!
After whipping up your batter, divide it between 3 bowls and add your 3 colorings. Bake your three layers and sandwich them with jam when cool. Melt some dark chocolate and pour it on... Trim off the edges to prepare for cutting. Break Continue Reading
SAUSAGE AND SPINACH…YUM!
I STARTED BY COOKING 2 PACKAGES OF SAUSAGE LINKS AT 400 UNTIL COMPLETELY BROWNED AND COOKED-45-50 MINS, TURNING ONCE. THEN I SLICED THE SAUSAGE AND THREW THE PIECES INTO A HOT POT WITH SOME EVOO AND ONE PACKAGE OF SPINACH. ONCE THE SPINACH WILTED, Continue Reading
NUTELLA & STRAWBERRY PANINIS THAT WILL ROCK YOUR WORLD & MAKE YOU SMILE!!!
NEVER HAVE I MET A PANINI THAT HAS ROCKED MY WORLD LIKE THIS ONE!!! AND CHANGED IT ONLY IN THE MOST DELICIOUS OF WAYS!!! I FIRST SAW IT PICTURED ON RECIPE BOY AND KNEW I HADDDDDD TO HAVE IT!!!! BELOW, I MADE TWO VARIATIONS. ONE USING NUTELLA AND Continue Reading
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