Halloween Themed Dinner

I loooove a good holiday theme dinner but this is the one I anticipate ALL year long! 

Darrens mother started this tradition I have just ate it up{literally!} the idea is that you "code name" everything on the menu including drinks and utensils! Then you order each item in turns! If there is a big group then we pair up and get 2 items at a time to make it go by faster. You can serve everyone yourself or have everything covered and labeled on the counter and have the pairs go up and serve themselves.

Here is the "coded" menu! 

Snake on a Stick (twisted Italian breadsticks- recipe from my guest post here http://www.lemonbabydesigns.com/2015/02/twisted-italian-bread-sticks.html?m=1)

A Blithe Apparition (dipped strawberries an idea I found on Pinterest)

The Kraken- Main Course (dyed spaghetti idea from http://www.the36thavenue.com/halloween-spaghetti/ )

Egyptian Curse (adult version- jalapeño poppers idea from http://www.thehopelesshousewife.com/?hhw_recipes=halloweeno-jalapeno-popper-mummies. Kid version- mummy cookies from http://www.bettycrocker.com/recipes/yummy-mummy-cookies/5887ff6f-bce8-4e40-b2c9-7758bc0b696b)

Spider Eggs in Nest (jello recipe idea from 

http://www.aspicyperspective.com/2012/10/halloween-dessert-spider-treat.html?m p.s. I subbed the "tapioca pearls" for a tsp of cottage cheese! Worked great!!

Goblin Fingers (cooked asparagus! Super easy!)

Transylvanian Bite (main dessert! I was planning on using plastic vampire teeth but then I found a vampire teeth chocolate mold! WIN!! I used my favorite cake recipe and a chocolate mousse frosting! Idea from http://thissillygirlslife.com/2013/09/vampire-kiss-cupcakes/ )

The Black Plague (chocolate mice! Made with a Hershey kiss, a dipped maraschino cherry with stem, and sprinkle eyes! I got this idea from my mother in law!)

Cadaver Look Sees (meatballs!! I found this awesome recipe from allrecipes.com it's the very best but I can't find the link to the same recipe so I guess I'll just have to make a post on my favorite spaghetti and meatballs recipe soon!!)

For Melted Witch I used a quick green punch recipe! It's 1-2 liters of ginger ale, 1 frozen limeade and 1 lime sherbet mixed together. 

And I bet you guessed the fork (Devils pitchfork) and the spoon (gravedigger.)

It was a fun night and I loved sharing it with our friends and neighbors!!! 

 

Monster Cookie Dough Frosting and Ice Cream

You should lock me up and throw away the key for sharing this tantalizing recipe!! {I call it cookie dough crack!} it's amazing stuff! You can use it as frosting on top of your favorite peanut butter cupcakes{here's my new favorite peanut butter cupcake recipe, just swap the frosting http://www.lifeloveandsugar.com/2014/08/13/triple-peanut-butter-cupcakes/,} you can sandwhich it between 2 peanut butter cookies, you can roll it into balls and dip in chocolate, you can refrigerate and roll it into balls and mix into your favorite homemade vanilla/ peanut butter ice cream or you can simply eat it right out of the bowl until your spouse questions your sanity! {these are just the ideas I've had for it so far!}

***look below for Chocolate Chip Monster Cookie Dough Ice Cream***

Here is the life altering recipe from wishes dishes.com! If you have little to no self control like I do, you should half this recipe! 😉

Ingredients:

8 oz Cream Cheese

1/2 c. Peanut Butter

1/2 c.  Butter, softened

3 Tbs. Flour

3 Tbs. Brown Sugar

1 tsp. Vanilla

1- 1 1/2 c.Oats**

1-2 c. Powdered Sugar **

1/2 bag of Mini M&Ms

1/2 bag Mini Chocolate Chips

** if you're making a frosting, use less of these ingredients in the suggested measurements given.

Directions:

1. Use the paddle attachment of your stand mixer and beat the cream cheese, peanut butter and butter for about 5 minutes, scraping down the bowl every little bit. 

2. Mix in the flour, brown sugar and vanilla.

3. Mix in the powdered sugar.

4. Stir in the mini M&Ms and mini chocolate chips.

Chocolate Chip Monster Cookie Dough Ice Cream

This is my absolute favorite ice cream recipe!! No cooking, no raw eggs, just simple ingredients that come together quickly! I found this little gem from Allrecipes.com! 😉

Ingredients:

1/2 batch of Monster Cookie Dough (above)

1/3 c. dark Chocolate Ghirardelli Chocolate Wafers (these are THE best but you could use semi sweet hoc plate chips)

2 c. Heavy Cream

1 can Sweetened Condensed Milk

1/2 c. Milk

1 Tbs. Vanilla

1 pinch of Salt

1. Mix together half a batch of Monster Cookie Dough. roll into 1/2 inch balls and place in the fridge.

2. Melt the Ghirardelli chocolate then spread into an even layer over parchment paper. Place in the freezer.

3. In a bowl, whisk together heavy cream, sweetened condensed milk, milk, vanilla, and salt. Pour into your ice cream maker per manufacturers instructions. 

4. While the ice cream is churning, take the chocolate form the freezer and crumble into half inch chunks.

5. When the ice cream is done, mix in cookie dough and chocolate chunks. freeze for at least 4 hours before serving.

{Cake Mix} Triple Chocolate Cookies

Ohhhhhhh people, these cookies are chocolate heaven!! And their simplicity only adds to their appeal!! Try to eat just 1, seriously, I dare you!! 

I've tried a few cake mix cookie recipe but I always come back to this one, because it's the best! Obviously!! {I even had a cake mix cookie recipe cook off one day! Because I have so much time on my hands! 👐 What with my newborn and 3 other small children. I've got time to waste people!!! Lol. But really my kids LOVE helping me cook so it's fun for everybody!! Until we're done and they're fighting over who gets to lick the bowl/ spatula/ beater. Then it's full on sibling war!}

Soooo back to these amazing cookies, try them! Love them! Then hide yourself in the pantry and save the bowl for yourself! 😜

Ingredients:

Duncan Hines Dark Chocolate Cake Mix (this is important! Don't get skimpy!)

1 tsp. Baking Powder

1/2 c. Butter

2 Eggs

White Chocolate Chips

Semi- Sweet or Milk Chocolate Chips

Directions:

1. In a bowl, whisk together the cake mix and baking powder.

2. Mix in softened butter and eggs.

3. Stir in the chocolate chips. I will let you be the judge of how much of each you want! 😉

4. Bake at 350 for 8-10 minutes. 

How easy is that!? For a flatter cookie, use melted butter, for a thicker cookie refrigerate the dough before baking! 

White Chocolate Raspberry {No Bake} Cheesecake

If you know me then you know I'm a fan for anything involving chocolate and raspberry together! Yum! So when I saw this recipe on Pinterest I knew I would one day have to make it, and that day was today!!! {que triumphant music!} 

Looking over the original recipe I quickly realized how many ingredients there were! And also how much time she put into each step. {ain't nobody got time for all that!} I put to good use my super talent {laziness} to cut a few corners. Okay, I'm not really lazy but extremely busy so I need things to get done fast!!! 

I want to add that if you don't own a springform you can half the recipe and pour the cheesecake directly into the premade Oreo crust! 👍

White Chocolate Raspberry {no bake} Cheesecake

Ingredients:

1 Pre made Oreo Pie Crust {or make your own}

Fresh Raspberries for Garnish {optional}

1/2 c. Raspberry Pie Filling {but I highly suggest you make your own with the super easy recipe below!}

1/2 c. Ghirardelli Dark Melting Wafers {sold in the baking isle}

1/4 c. White Chocolate Chips

2 pkgs, 8 oz. Cream Cheese

1 pkg. White Chocolate Jello Instant Pudding Mix

1 c. Sugar

1 container of Cool Whip

1 Tbs. Melted Butter

DIrections:

1. Melt the Ghirardelli chocolate wafers, spread evenly on parchment paper and place in the freezer.

2. Melt the white chocolate chips and set aside to cool.

3. In a mixer beat cream cheese until smooth.

4. Mix in melted white chocolate, pudding mix, and sugar. Beat until smooth.

5. Gently mix in Cool Whip. 

6. Take the chocolate out of the freezer and crumble it into chunks. Stir these into the cheesecake mixture.

7. Reuse the parchment paper and line your 9 inch springform pan. Then, crumble up the Oreo pie crust iced with 1 Tbs melted butter and evenly press into the bottom of the pan.

8. Layer as follows: cheesecake raspberry pie filling, cheesecake, and raspberry pie filling. {next time I make this, I will probably drizzle it over top and skip the middle.}

9. Top with fresh raspberries, drizzled melted chocolate/ white chocolate and possibly some Redi Whip!! 

10. Place in the fridge to set for at least 2 hours {self control people} before eating.

Easy Raspberry Sauce:

1. In a saucepan place raspberries, 2 Tbs water and 1/2 c. Sugar.

2. Boil the raspberries until they break down.

3. At this point you can choose to seive out most or all of the seeds. {I like to keep about 1 tsp. of seeds in the sauce.}

4. Return to heat and add 2 tsp. cornstarch. Simmer until thick. 

The Perfect Peanut Butter Cookie

Look no further for that perfect peanut butter cookie! This is it people! After trying several recipes (including my own personal variations to the following recipe) I have found it!!!! 

Thanks to Dessert Now Dinner Later. {http://www.dessertnowdinnerlater.com/2015/05/thick-and-chewy-peanut-butter-cookies/}

You know it's a sure winner when you seriously question your self control! I mean, it's a good thing this recipe only makes 19 cookies!

This recipe on its own is GREAT but I've tried it a variety of ways. I've added mini m&ms which were good but not great. I was kinda bummed the chocolate took away from the peanut butter flavor. So *lightbulb* I decided to use a peanut butter candy and what better than Reese's pieces!! These took this cookie to a whole new level! And added some color which I love! I have also made them into sandwich cookies using Nutella in the middle!!!! WOW!

Try them for yourself! And if you think you have a better peanut butter cookie recipe, let me know because I love trying new cookie recipes! :D

The Perfect Peanut Butter Cookie

Ingredients:

1/2 c. Butter, unsalted

1/2 c. Sugar

1/2 c. Brown Sugar

1/2 c. Peanut Butter

1 Egg

1 tap. Vanilla

1 1/2 c. Flour

1 tsp. Baking Soda

1/2 tsp. Salt

Mini Reese's Pieces- optional

Mini Chocolate Chips- optional

Directions:

1. Cream the butter, sugar and brown sugar in a mixer for about 3 minutes. Scrape down the sides at the 1 and 2 minute mark. 

2. Add in egg and vanilla and mix.

3. In a seperate bowl mix together the flour, baking soda and salt.

4. Add the flour mixture to the butter mixture and mix until just combined.

5. Stir in the Reese's Pieces and Chocolate chips if you wish to add them.

6. Bake at 350 for 10-12 minutes. Let cool on the pan for 5 minutes before transferring.

Italian Bread Bowls

My sweet little family went through the plague last week that has been tormenting our neighborhood. It was an awful experience and the first time I've been sick this whole pregnancy {thanks stomach bug!} anyways after that nightmare my body was ready for some sustenance and nutrition! Soup it was and I've been meaning to try these bread bowls for quite awhile! {I make a personal goal to try 1 new recipe every week. Pinterest really helps with this and I love changing things up!} 

Needless to say this recipe is amazing and super easy as well. Easier than rolls even because this recipe only makes 8 bowls. That are the perfect size I might add!! And they were just heaven with our cream of broccoli soup! Here's the great recipe I found from allrecipes.com!

Ingredients:

2 pkts. Yeast {that's 5 Tbs.}

2 1/2 c. Warm Water

2 tsp. Salt

2 Tbs. Oil

7 c. Flour {I didn't use that much though}

1 Tbs. Cornmeal

1 Egg White

1 Tbs. Water

Directions:

1. Combine the warm water and yeast and let set for about 5-10 minutes until foamy.

2. Add salt, oil and 4 cups of flour to the yeast mixture. {I used my whisk attachment to thin out the lumps.}

3. Using the dough hook, beat in the remaining flour 1/2 cup at a time. You may not need all of the flour just keep adding until the dough pulls away from the sides of the bowl. 

4. Once the dough has pulled together, let the dough hook work its magic for about 5 minutes before putting the dough in a well oiled bowl, covered with a damp cloth to rise for about 45 minutes.

5. Cover a pan with parchment paper sprinkled with cornmeal and divide the dough into 8 equal and round loaves. Let the dough raise once again for 30 minutes.

6. Pregeat the oven to 400. Mix the egg white and water together then brush over each loaf.Bake for 15 minutes.

7. Take the loaves out and brush them again in the egg wash mixture and return to the oven for 10-15 more minutes until nice and golden.

8. Let cool, then cut off the tops and scoop out the delicious insides and fill with soup!

My Favorite Banana Muffins!

10 years ago my family went to Hawaii! Of course we had a great time but memories weren't the only thing we took home! We had stopped by a Ghirardelli store and picked up a sweet cook book, which included the following recipe, which I've only slightly tampered with. It's the best recipe I've ever tried/ had. It's flavorful and moist and oh so perfect! 

I prefer to bake them in muffin tins (not a cupcake pan, muffins are bigger!) The downside is the pan can only bake 6 at a time. ;) but that's okay because we are all working on our patience, right!?

Also I HIGHLY suggest mini chocolate chips! {Yes I was out and had to use the regular sized one in my photos but the minis are where it's at!} Just the perfect amount of chocolate in each bite and they don't sink!!

Ingredients:

4 Ripe Bananas

6 Tbs. Butter, softened

1 c. Sugar

2 Eggs

1/4 c. Milk

2 c. Flour

2 1/2 tsp. Baking Soda

1/2 tsp. Salt

Mini Chocolate Chips

Walnuts (optional)

Directions:

1. With a mixer mix/ mash the bananas.

2. Add in butter and sugar.

3. Mix in eggs and milk.

4. In a separate bowl whisk together flour, baking soda and salt. Then add to the banana mixture until combined.

5. Stir in mini chocolate chips, and walnuts if you choose. I find that less is more with banana bread. I love the bits of chocolate but not too much that it takes away from the banana flavor.

6. Place 1/4 c. batter into each lined muffin cup. Sprinkle about 1 tsp of sugar over each. This will crystallize on top and taste super delicious!

7. Bake at 350 for 20-25 minutes. {I find that 22 minutes is perfect!}

Andes Mint Cupcakes

Another post in honor of one of my very favorite spring holidays, St. Patricks Day!!  Let's just say in high school I even had a pink and green, Irish themed room! It was magical! 😃 I seriously have no idea why I love this holiday so much! I'm not even Irish! But green is my second favorite color, Ireland is one of my top 3 places to visit, I think rainbows are lovely, and who doesn't love gold!? In the words of my oldest son "I want to catch a leprechaun so I can take all his gold and buy all the toys in the world!" So would I little man!! Except my "toys" are kitchen gadgets, make up and clothes! 😉

So here is a link to my old blog, bc I'm 5 months Preggo, Ive been attacked by allergies and my kids noticed I was down today so they took full advantage of me and wore me out! I know Yall won't mind my laziness though! ;)

http://shimmersandglitters.blogspot.com/2013/03/andes-mint-cupcakes.html?m=1

St. Patrick's Day Theme Dinner

I LOVE making holidays fun for my kids, I also love cooking and baking so holiday theme dinners are kinda my thang!! 

My kids go wild for these dinners {even though they have to wait ALL day for it. Haha} and my husband appreciates the effort I put into them to make even the smallest holidays memorable for our family!

Here is my St. Patrick's Day Dinner for 2015! 

Green Goddess Salad- okay this one is pretty simple! {you need a few simple sides to balance out the more time consuming ones!} What I did was combine a Very Veggie Salad Kit with some additional Romaine lettuce, shredded Parmesan, cherry tomatoes and croutons. The most important part is using The Green Goddess salad dressing {sold at grocery stores}! It is divine! It reminds me a lot of ranch actually! ;)

Roast Beef- don't throw stones at me but I used a pre cooked one from Costco! Seriously the best roast I've ever had! I believe it's by Morton's. Yall should go try it because seriously it takes 10 minutes to re heat and what a time saver! 

If you prefer to make your own roast I would absolutely recommend the Pioneer Woman's roast! 

Shamrock Rolls- I used the bread recipe from my guest post on Lemon Baby Designs blog and just improvised them into shamrocks! It worked great!!

http://lemonbabydesigns.blogspot.com/2015/02/twisted-italian-bread-sticks.html?m=1

Rainbow Jello- this yummy side has become a family favorite and a st Patrick's day MUST!! I will set a link from my old blog for the recipe! 

http://shimmersandglitters.blogspot.com/2012/03/rainbow-jello.html?m=1

Cream Golden Nuggets- more commonly known as cream corn! Now I grew up on the canned stuff and thought that was pretty amazing but just wait until you've tried it homemade!! It's also a quick side made in under 10 mins!

 Here is how I put it together: place 2 cans of corn in a skillet, add heavy cream until it almost covers the corn {no more than 1 cup} add sugar to taste (3-4 Tbs), add salt and pepper to taste. Bring to a boil and add 1 1/2 tsp cornstarch. Remove from the heat once it's thickened. Easy!

Pinch Me Potatoes- better known as Twice Baked Potatoes! I stumbled on this recipe from allrecipes several years ago and it's my go to! BUT I've twisted it! I substitute the sour cream for 4 oz cream cheese, I cop out and use bacon bits, and I sub the green onions for parsley for color!

http://m.allrecipes.com/recipe/24332/ultimate-twice-baked-potatoes/?page=0

Lucky Brownie Mint Trifle- I made up this little diddy last year and it was such a success I brought it back this year! Also super easy! I made brownies the night before to help with time. I used individual trifle bowls I bought from wal mart for $2! {I love those things!}

For the mint cool whip all I did was mix a little mint extract and green food coloring into Half a container of cool whip. 

I layered brownie, crushed mint cookies {for a crunch. Optional.}, chocolate pudding and mint cool whip. Make sure to have 2 layers of each and top with a cookie, or Andes mint if you forego the cookies. 😄

  And that winds up this years St Patrixks Day Dinner!!🍀🍀🍀

Strawberry Cinnamon Rolls with Lemon Cream Cheese Frosting

When I first saw these on Pinterest I was both intrigued and curious! How could this work and taste delicious? Well I'm here to tell you IT DOES!! All of it together just works! And it's so yummy! {especially when they are warm!!}

Could you think of a better springy Cinnamon Roll?? {seriously, if you can think of one let me know! I love trying new recipes!}

I'm so glad The Recipe Critic created this sweet, SWEET recipe!! Once you're done drooling over these photos, go run to the store and whip these babies up! These are the quickest cinnamon rolls I've ever made.

Ingredients:

3/4 c. Milk

1/3 c. Butter

3 1/4 c. Flour

2 tsp. Instant Yeast

1/4 c. Sugar

1/2 tsp. Salt

1 Egg

1/4 c. Water

Strawberry Pie Filling {I used Duncan Hines Strawberry Fruit Topping!}

2 tsp. Cinnamon

1/2 tsp. Sugar

Lemon Cream Cheese Icing

4 oz. Cream Cheese

3 Tbs. Butter

1 c. Powdered Sugar

1/4 Half and Half {I used heavy cream}

2 tsp. Lemon Juice

1 Tbs. Lemon Zest

1 tsp. Vanilla {I used 1/2 tsp}

Directions:

1. Heat the milk and butter in a saucepan until the butter melts. Set this mixture aside until it becomes room temperature.

2. In a bowl whisk together 2 1/4 c. flour, yeast, sugar and salt.

3. Using a dough hook, add in egg and water.

4. Add in remaining 1 c. flour and the room temperature milk/ butter mixture. 

5.Mix until the dough is nice and smooth. Let the dough rest for 10 minutes.

6. Roll the dough out, on a lightly floured surface, to about 9x15 inches.

7. Evenly spread the strawberry filling/ topping into the dough. Sprinkle the cinnamon and sugar over top.

8. Roll up the dough and cut into 9-12 slices.

9. Place in a greased 9x13 pan and let rest, covered by a damp towel, for 30 minutes.

10. Bake the rolls at 375 for 25-30 minutes. You want them golden and for the middle roll to not be squishy to the touch.

11. To make the lemon cream cheese icing, mix the softened cream cheese and softened butter together. Stir in powdered sugar then mix in half and half/ heavy cream, lemon juice, lemon zest and vanilla. Spread over warm cinnamon rolls. 

Crispy Onion Strings

Have you tried these delicious extremely thin sliced onion rings!? I don't even like onions and I LOVE these! {thank you Chili's!} This gals tastebuds go crazy for anything you can dip in ranch! YUM! 

Seriously, deep fried, quick, easy and dipped in ranch!? Can it get much better? {the answer is NO!}

I found this amazing recipe from the Pioneer {queen} Woman! No retouch required. This recipe is perfect as is!

Ingredients:

1 large Onion

2 c. Buttermilk

2 c. Flour

1 Tbs. Salt

1/4 tsp. Cayenne Pepper

Pepper to taste

Oil for frying

Directions.

1. THINLY slice the onion. As thin as you possibly can. 

2. Soak the sliced onion in buttermilk for 1 hour.

2. In a bowl mix together the dry ingredients.

3. Heat the oil to 375 degrees. 

4. Dip the onion slices into the flour mixture and fry until golden brown.

 

Springy Rice Krispy Treats

Spring is in the air!!! If you know me, you know I LOVE the spring and summer! Me and warm sunshine are BFFs! In honor of spring, and our 60 degree weather, I whipped up these easy, springy delicious little treats.

In my kids words these are "super, SUPER good!" 

Now I know you will be tempted, but I must advise that these delicacies are not a breakfast replacement. {but some rules are made to be broken!}

This recipe is adapted from the self proclaimed "Krispie Treat Junkie," Shelly from cookiesandcups.com.

Ingredients:

5 Tbs. Butter

1-2 tsp. Salt

8 c. Mini Marshmallows {that's 56 large marshmallows!}

6 c. Rice Krispy Cereal

2 c. Colored Mini Marshmallows
Springy Sprinkles

Directions:

1. Spray or line a 9x13 pan. Measure out the cereal in a large bowl and set aside.

2. Over medium heat melt the butter. Stir in salt.

3. Stir in marshmallows and continually stir until they are completed melted.

4. Pour the melted marshmallows over the cereal and stir until fully coated. Mix in the colored marshmallows.

5. Lightly press the rice Krispy treats into the 9x13 pan. Top with colorful springtime sprinkles!!

6. Let cool.

You've Found Me!

A long time ago, in a land far away {Idaho} I started a cooking/ crafting blog. I loved it! I lived for it! And then I slowly became consumed by my sweet little family. And they are super great so I totally let it happen! I still had a love of cooking, baking and crafting I just stopped posting. Sadly, I let my blog die! =( But now Im back with a renewed excitement! It just felt wrong attempting to revive my old blog so I'm starting a new one. I haven't improved much in my photography so be prepared for the same lame photos from my iPhone with a wonderful touch from some apps that cutely fancy them up for me! {This is something I am working on!} 
Im not some amazing cook/ baker that makes all her recipes up. Usually I will twitch things up here and there in recipes I find online or through friends. {I love those recipe swaps!} This is a place where I can share my most requested recipes to friends and family and  introduce them to new ones!
So lets whip up something good!