Friday, April 22, 2011
JELLYBEAN CHICKS AND BUNNIES....to take as hostess gifts when we go to dinner tonight...
Rice Krispie Pizzas (notice my candy dispenser....I made that in 6th grade....jeepers, I think Mr. Shaffer would be proud that it has lasted this long, you just can't find that kind of quality anymore!)...
8 Cups Rice Krispie Cereal
4 Cups Cupcake Pebbles (or fruity pebbles)
1/2 C. Butter
2 (10 oz.) bags mini marshmallows
DIRECTIONS: Over low-medium heat, melt butter. Add marshmallows and stir until melted. Add in cereals. Stir until evenly coated. Divide mixture between two round pizza pans (or one 16" pan) and pat evenly. Top with favorite frosting and decorate with candies.
Happy Eating and Happy Easter!!
Thursday, April 21, 2011
These little treats were made for our Easter Celebration with Jimmy's parents, last Sunday.
2 ounces white chocolate (I used about 1/4-1/2 C. White chocolate chips)
1 (8oz) block of cream cheese
1/2 C. Butter
1 tsp. vanilla
4 C. Confectioners Sugar
2 Tbsp. HEAVY cream
1 1/8 C. sugar
1/2 C. Brown Sugar
1/2 C. vegetable oil
1 tsp. vanilla
2 C. shredded carrots
1/2 C. crushed pineapple
1 1/2 C. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
DIRECTIONS: Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Set aside. Icing - In a small saucepan, melt white chocolate over low heat. Stir until smooth. Allow to cool to room temp. In a bowl beat together cream cheese and butter until smooth. Mix in white chocolate and vanilla. Gradually beat in confectioner's sugar. Mix in heavy cream and beat until fluffy. Cupcake - Beat together eggs, white sugar and brown sugar. Mix in oil and vanilla. Fold in carrots and pineapple. Mix in flour, baking soda and spices. Mix until everything is moist. Transfer to muffin tins. Bake 25 minutes. Cool completely on a wire rack before topping with the icing.
Wednesday, April 20, 2011
Well hellooooo everybody! What a great day outside today~and it was a great evening for baseball games, soccer practices and all the fun stuff in between!! Tonight called for an early dinner since we were running to different events so I found this grilled chicken recipe and WOW is it a keeper!! Everyone cleaned their plates (even the neighbor boy who happened to be here in time for dinner)! It is super easy to throw together and tasty enough for company!!
This is all you need (+ your chicken of course)~
Honey Dijon Grilled Chicken
4 Boneless, skinless chicken breasts - slightly flattened
1/3 C. Dijon Mustard
1/4 C. Honey (I used orange blossom)
2 tsp. Steak Sauce
2 Tbsp. Mayo
DIRECTIONS: Whisk together the mustard, honey, steak sauce and mayo. Reserve about 1/4-1/2 Cup for basting chicken. Coat chicken in remaining sauce. Place on the grill and grill about 15 minutes per side (or until chicken is cooked, and no longer pink inside). During last 10 minutes of grilling~baste with reserved sauce.