I'm back...with a delicious recipe!

This weekend I was away with Thomas' Mom at a girls weekend with her sisters and nieces. We had a blast being together laying by the pool, swimming, hanging out and of course eating. One of the ladies made the recipe below as an appetizer on Saturday night and it was love at first bite! Make these for your next party and I promise they will be gone in a blink of an eye!

Bacon-Wrapped Jalapeno Poppers
The Pioneer Woman

Ingredients

20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
2 cups, Shredded Cheddar Cheese
1 pound Thin(regular) Bacon, Sliced Into Thirds

Directions

If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half and sprinkle cheddar cheese on top. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.

ENJOY!

I Scream, You Scream...

We all scream for ICE CREAM!!!

One of my favorite gadgets is my Cuisinart Ice Cream Maker. I use it year around to make a wide variety of delicious ice cream flavors!






During the summer I tend to make more ice cream, so I always keep the freezer bowl in the freezer so I am ready to go whenever I want to make ice cream.

With your Cuisinart Ice Cream Maker comes an instruction booklet along with a booklet of recipes. Below is one of my favorite recipes!

Peanut Butter Cup Ice Cream

Ingredients

2/3 cup creamy peanut butter

1/2 cup sugar

2/3 cup whole milk

1 1/3 cup heavy cream

1tsp. vanilla extract

3/4 cup chopped peanut butter cups

1/3 cup chocolate chips

Directions

In a medium bowl, combine peanut butter and sugar with hand mixer. Add milk until smooth and sugar is dissolved. Stir in heavy cream and vanilla.

Turn machine on & add mixture to frozen bowl. Leave in mixer for 20-25 minutes. Last 5 minutes add peanut butter cups and chocolate chips. Transfer to air tight container. Let "set" in freezer for about 2 hours.

ENJOY!

What's your favorite gadget?

Thirsty Thursday: Skinnygirl Sangria

How to Make Skinnygirl Sangria
By Bethenny Frankel

Ingredients

8 peaches, pitted and sliced
4 white plums, pitted and sliced
1 pound green grapes, cut in half
3 bottles Prosecco (an Italian sparkling wine)
One 12oz. can Fresca or diet lemon/lime soda
One 12oz. can club soda

Directions

Combine all the ingredients and let chill for atleast one hour. Serve over ice.



ENJOY!

Warm Orzo Salad with Peas & Feta

Here's a long lost recipe that I haven't made in just as long as the Grilled Chicken with Spinach & Pine Nut Pesto recipe I shared with you last week. Anyways, that's not the point, the point is this a deliciously light salad that is perfect year around, however I am sharing the it now because I think it's the perfect recipe for the warmer months since it's very light and tangy, I hope you enjoy!

Warm Orzo Salad with Peas & Feta
Sandra Lee

Ingredients

8 ounces orzo
2 cups frozen early peas
¼ cup olive oil and vinegar dressing
1 tablespoon lemon juice
1 (4 ounce) package garlic and herb crumbled feta

Directions

In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.

Drain and transfer to a serving bowl.

Stir in remaining ingredients. Serve warm.

ENJOY!

One of Thomas' Favorites

Over the weekend I came across the "tastebook" I created when Thomas and I first started dating. I was in my last year of college and Thomas had graduated and was working full-time. Even back then we enjoyed watching food network for inspiration, finding new recipes to try, and of course making dinner together. One of Thomas' favorite recipes that he still remembers 4 years later is Grilled Chicken with Spinach and Pine Nut Pesto. I haven't made it since, but I remember us both raving about how delicious it was, so I thought I would share it with y'all!

Grilled Chicken with Spinach & Pine Nut Pesto
Giada De Laurentiis

Ingredients

2 boneless chicken breasts
2 C lightly packed baby spinach leaves (about 2 ounces)
¼ C pine nuts, toasted
2 tbsp fresh lemon juice
1 to 2 tsp grated lemon peel
⅓ C plus 2 teaspoons olive oil
Salt and freshly ground black pepper
⅓ C freshly grated Parmesan

Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add ⅓ cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

ENJOY!

Cake Named After a Bird?

Its the most requested recipe in Southern Living magazine history and frequents dinners all across the South, always receiving rave reviews. What is you ask? Hummingbird Cake! I have heard numerous people talk about how delicious this cake is so I thought I would give it a try and share the recipe with you!

Ingredients

3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 teaspoon ground cinnamon 3 large eggs, beaten 1 cup vegetable oil 1 1/2 teaspoons vanilla extract 1 (8-ounce) can crushed pineapple, undrained 1 cup chopped pecans 2 cups chopped bananas Cream Cheese Frosting (see recipe below) 1/2 cup chopped pecans for decoration Directions Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting Ingredients 1 (8-ounce) package cream cheese, softened 1/2 cup butter or margarine, softened 1 (16-ounce) package powdered sugar, sifted 1 teaspoon vanilla extract Directions Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

As soon as Lent is over this is one of the first things I'll be making. However, I'm thinking I'm going to make cupcakes instead of a cake, what do you think? Doesn't this sound like the perfect cake for Easter? YUM!

ENJOY!

Addy's Hummus Dip

Addy, one of Thomas' roommates, made the most delicious hummus dip for our Superbowl party and I just knew it would become one of my favorite dips to take to parties. I am a hummus freak, I absolutely love it, so much so I think I could just eat it by the spoonful. Just call me Crazy!

Addy's Hummus Dip

Ingredients:

(1) container of Sabra Garlic Hummus

(1) seedless cucumber, cut in to quarters

(1) container grape tomatoes, cut in to quarters

(1) container feta cheese

Olive Oil

Pita Chips

Directions:

Open container of Sabra hummus and stir contents until well mixed. Cut cucumber and tomatoes in to quarters. Add container of feta cheese to the bowl of chopped cucumber and tomatoes. Drizzle olive oil over the cucumber, tomatoes, and cheese, tossing gently. Line the bottom of your serving dish with the entire container of well mixed hummus. Spread the mixture of cucumbers, tomatoes, and cheese on top of the hummus and serve with pita chips.

ENJOY!

How easy? I know it doesn't sound like anything special, but it sure is delicious and there has never been any left when I've taken it to parties!

Heaven in a Ball

I've been dying to share this recipe with y'all this week after one of my girlfriends made this for a bridal shower we had last week. Christi I hope you don't mind I am posting this recipe, but I'm giving you all the credit! I had absolutely nothing to do with finding this recipe or making it, I simply just enjoyed the heck out of it on Saturday night. Here's my analogy to describe how delicious this recipe is: If heaven was a chocolate chip cheese ball this would be it!

Chocolate Chip Cheese Ball

Ingredients

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Directions

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

Christi served this with Wheat Thins and it was delicious!

ENJOY!!!

Super Bowl Sunday!

Are you ready for some football? I sure am! Game time is set for 6:38pm. I'm sure y'all can guess who I'm rooting for since I'm from Baltimore. Let's go Packers!!!!!!! Besides all the football shenanigans, I'm really looking forward to the commercials! I haven't watched any of the previews of the commercials this week when they were trying to spoil the fun on the morning talk shows. All I have to say is, I hope Betty White makes another appearance, I absolutely loved the Doritos commercial she was in last year!

I'm sure many of y'all will be going to Super Bowl parties tonight, so I thought I would share one of my favorite, yet so simple and easy dip recipes. You can make this dip ahead of time and then when you arrive at the party all you need to do is stick it in the oven for a few minutes to warm it and melt the cheese topping.

Chili Cheese Dip

Ingredients:

(1) 16oz. plain cream cheese
(1) regular can Hormel chili without beans
(1) smaller can of Castleburys hot dog chili
(1) 16oz. package of shredded cheese, cheddar or Mexican mix
(1) bag Tostitos or Fritos

Directions:

1.In a 9x13 baking dish spread the 16 oz of plain cream cheese. In a separate dish mix the two cans of chili together. Top the cream cheese with the mixture of chili. Top the entire dish with shredded cheese. Before serving bake at 400 degree until cheese is bubbly and melted, about 15-20 minutes. Serve with Tostitos or Fritos.

ENJOY!

Thomas gave me this recipe last year when we were in need of an quick and easy appetizer to a Super Bowl party. The dip was very tasty and such a hit with all the guests!

What are you looking forward to most about the Super Bowl?

Spice It Up!

I'm back with another delicious recipe from Men's Health to share with y'all today! We made this for dinner on Sunday night and I really enjoyed this recipe. I was a little nervous at first because Thomas told me how spicy the sauce for the beef was the first time he made this recipe for himself and in case you didn't know, I'm a big wimp when it comes to spicy food. We used sriracha as the chili sauce and I doubled all the other sauce ingredients which calmed the heat from the sriracha and made for a delicious sauce with just enough kick. In addition to the wraps, we made rice noodles with mushrooms, bean sprouts, and carrots in the wok. If you are looking for something different to try I promise this recipe will not disappoint!

Thai Beef Lettuce Wraps

Ingredients

12 oz flank, skirt, or sirloin steak
1 Tbsp chili sauce (we like sriracha)
1 jalapeno pepper, thinly sliced
2 Tbsp fish sauce
½ red onion, thinly sliced
Salt and pepper to taste
Limes, cut into wedges
½ cup chopped fresh cilantro
1 carrot, peeled and grated
1 head Bibb lettuce, washed and dried, leaves separated

Directions:

1. Heat the grill or grill pan over high heat for at least 5 minutes. Season the steak with salt and pepper and toss it on. Cook for about 4 minutes on each side, until it's firm but yielding to the touch. Let it rest for 5 minutes.

2. Combine the chili sauce, fish sauce, and juice of one lime in a small saucepan over low heat.

3. Slice the steak thinly (if it's skirt or flank steak, be sure to cut against the grain) and drizzle half of the warm sauce over it. Set out the jalapeno and onion slices, cilantro, carrot, lettuce, and remaining lime wedges and sauce. Use the leaves like tortillas to wrap up the steak slices with the other ingredients. (Save some lime and sauce to use on your wrap as you eat).

ENJOY!

Seasoned Pretzels

Those of you who know me and for those of you who don't, you are about to find out how much I love pretzels. Since I can remember pretzels have always been my favorite snack, I pretty much can't live without them. I remember when I was in high school and had no interest in cooking, may be a little baking, but still not much, thank goodness that has all changed, my Mom said that if it was up to me to make dinner we would have pretzels and green beans on our plates. And that is so true, they are both two of my favorite foods.

I'll never forget the first time Thomas brought me home a bag of "seasoned pretzels" from his parents. I couldn't wait to try them, and once I started I couldn't stop. The pint size Ziploc bag Thomas had brought me was gone in a day, ONE DAY! Yes, I am that crazy. Who isn't? Well needless to say, I always look forward to the times these special pretzels are around, though I have yet to make them for myself, I am going to try and I hope you will too and be sure to let me know if you enjoy them as much as I do!


Seasoned Pretzels

Ingredients

2lbs. Pretzels
¾ cup canola oil
1 pkg ranch dressing mix
½ tsp dill weed
½ tsp oregano
½ tsp garlic powder

Directions
Mix seasonings with canola oil. Divide pretzels and put in two Ziploc bags. Divide seasoning and oil and put into each bag. Coat pretzels and let stand for 24 hours, turning occasionally.

ENJOY!

Eat Mor Chikin

I'm back with another delicious recipe from Men's Health. Thomas has been finding scrumptious recipes on their website, you want to what makes the recipes even better? Not only are they easy to make and don't require off the wall ingredients that we will use one time, but they are healthy!

Chicken Cacciatorie

Ingredients

2 Tbsp olive oil
8 boneless chicken thighs (or a combination of thighs and drumsticks)**
Salt and freshly ground black pepper
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tsp crushed red-pepper flakes
10-12 green or black olives, pitted and roughly chopped
1/2 cup dry red wine
1 1/2 cups chicken stock
1 lb roma tomatoes, coarsely chopped
2 Tbsp chopped flat-leaf parsley

Directions
1. Heat the olive oil in a large sauté pan on high. Season the thighs with salt and pepper and add them to the skillet, skin side down. Cook, turning occasionally, until they're deeply brown and crisp on all sides, about 8 to 10 minutes. Remove them from the pan.

2. Lower the heat. Add the bell pepper, onion, garlic, pepper flakes, and olives. Cook until the vegetables soften, about 10 minutes. Pour in the wine; simmer, stirring occasionally, until the wine nearly evaporates, about 5 minutes.

3. Add the stock, tomatoes, and chicken, tucking it skin side up into the vegetables. Bring to a simmer and cook over medium heat for another 20 minutes, until the chicken is nearly falling off the bone and the sauce is reduced by half. Add salt and pepper to taste. Sprinkle on the parsley. Makes 4 servings

**We used organic boneless skinless chicken thighs.

ENJOY!

A Family Favorite!

One of my favorite things I love most about the holidays are traditions and cranberry nut bread is one of our traditions. We make this bread from Thanksgiving through Christmas. I really don't know how the tradition was started, but it's something my Mom and her sisters have always made during the holidays and I always look forward to it! Most mornings during the holidays we have a slice for breakfast (with a cold glass of skim milk), it is the perfect mix of sweet and tangy and of course we have it at Thanksgiving and Christmas celebrations. All my aunts use the exact same recipe and they always say my Mom's is the best and I agree.

Over Thanksgiving I was helping my Mom make the bread, Mom did you notice I didn't include salt as one of the ingredients?, and I think I figured out what her secret is, she uses a little more orange juice then the recipe calls for which gives the bread added moisture and flavor. Give the recipe a try and I hope it will become one of your family favorites too!

Cranberry Nut Bread

Ingredients

2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup orange juice
2 tablespoons vegetable oil
1 tablespoon orange peel, grated
1 egg, well beaten
1 ½ cups fresh cranberries, coarsely chopped
½ cup nuts, chopped

Directions
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on rack for 15 minutes. Remove from pan and cool completely.

ENJOY!

Christmas Treats

Here's a yummy recipe from Martha Stewart, I made these last year at Christmas and they were such a big hit with women and men alike! What I really like about these cookies are how long they stay fresh and soft, just like brownies!

Martha Stewart Peanut Butter Surprise Cookies
Makes 36 cookies

Ingredients

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

Directions
1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.

2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.

3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.

4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

You can also make them with other favorite chocolate candies, I used a mixture of peanut butter cups and milk chocolate Hershey Kisses. Store the cookies in an airtight container for up to two weeks.

Tip from Martha: Adding marshmallows to the container will prevent the cookies from drying out.


Here are two more of my favorite treats to make during the Holidays:

Pretzel Turtles

Mint Brownies

ENJOY!

A Surprise for Santa

Don't ask me what it is about these cookies that I love so much, but the only thing I can think of is because the cookies are salty sweet and I love salty sweet. I'm the girl that asks for a pretzel after a piece of cake!

One of my aunt's always brings this cookie along with many others to Christmas Eve and I make sure I keep my eye on them so I don't miss out! Not to mention I think the name of the cookie is very cute. I had never heard of this cookie until a year or two ago, am I that out of it? I guess its better I found out late than never.

Santa's Surprise Cookies
Yields 2 dozen cookies

Ingredients

1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
24 Snickers miniature candy bars

Directions

Preheat oven to 300°F. In a medium bowl, sift together flour, baking soda, and salt. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2-3 hours. To form cookie, scoop a tablespoon of chilled dough and flatten. Place a miniature Snickers in the center and form the dough into a ball around the Snickers. Place on a greased cookie sheet. Bake for 10-20 minutes. Cool cookies on a rack.

ENJOY!

Go Fish!

Here's another delicious Men's Health recipe that Thomas found, which I mentioned in this post. We made this for dinner on Sunday night and it turned out to be so tasty!

Blackened Catfish with Mango Salsa

Ingredients:

2 snapper, catfish, or tilapia fillets, 4–5 oz each (we used catfish)
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
Juice of one lime
1 Tbsp blackening spices
1/4 c minced onion
1/2 c chopped cilantro
Salt and pepper
Vegetable oil

Directions:

1. Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.

2. Preheat a large sauté or grill pan over high heat and add enough oil to coat it.

3. Rub the fish with enough of the blackening spice to thoroughly cover each side. When the oil is hot (almost smoking), carefully add the fillets to the pan and cook for 2 to 3 minutes per side, until a nice, dark crust has developed. The fish is done when it flakes easily with light pressure from your finger.

4. Top each fillet with the mango salsa.


Serve with brown rice and black beans, we added corn too and it was delicious! This recipe was so refreshing and light and even though it might seem like a summer recipe, I think it is a great recipe for year around. You know how I feel about mango's (love) so that might have something to do with it.

ENJOY!

On another note, Miss T and I have one of our most favorite visitors coming in to town today for the weekend. We couldn't sleep last night we are so excited!

I hope y'all have a fabulous weekend!

This Recipe Will Make You Lick Your Chops!

This recipe is unbelievably delicious! Thomas has been finding some great recipes on Men's Health and this recipe is one of them. We made these pork chops last night for dinner and I am still thinking about them today, what does that tell ya? With the pork chops we steamed fresh asparagus and seasoned it with salt and pepper. As for the chops, you must try this recipe, I know it will become one of your favorites if you do! It is easy to make and the flavors mixed with the apples and chops is absolutely delightful. Oh and if you are skeptical about the grainy mustard on top the chops, don't be, it makes the dish!

Apple-Topped Chops

Ingredients

2 tsp olive oil
1 small garlic clove, crushed
2 thin-cut boneless pork chops
1 small red apple, such as Gala or Red Delicious, cored and diced*
2 tsp balsamic or red-wine vinegar*
1 tbsp bourbon
1 tbsp grainy mustard*
salt and pepper

*We used a Gala Apple, balsamic vinegar and Inglehoffer stone ground mustard


Directions

Combine the oil and garlic in a nonstick skillet over medium-high heat. Place the pork chops in the center of the skillet. Toss the apple with the vinegar and bourbon, and then add the mixture to the skillet between the pork and the edges of the pan. Cook for 6 minutes, turning the pork once and the apple pieces a few times. When ready to serve, top the pork with mustard. Season to taste with salt and pepper.


ENJOY!

P.S.- This mustard is the BOMB!

Sausage Casserole

Do you have recipes you make, but don't eat? That's how I am with breakfast casseroles. I like eggs, sausage, bread, milk, etc. but I don't like all these ingredients together in a casserole or sandwich form, it grosses me out. Not to ruin an absolutely fabulous recipe or so everyone says and I believe it, because there are never any leftovers!

I know many of you are probably enjoying some time off around the holidays with family and friends and entertaining more then usual. This breakfast casserole recipe is not only easy peasy, but it is something you can do the night before and pop in the oven the next morning, so you have more time for dishes that require last minute attention.

Sausage Casserole

Ingredients:

6 slices of cubed bread

1 lb. cooked and crumbled sausage

1 cup grated sharp cheddar cheese

8 eggs

2 cups of milk

1 tsp. salt

1 tsp. dry mustard

Directions:

In a bowl slightly beat 8 eggs, add eggs to 2 cups of milk, 1 tsp salt, and 1 tsp dry mustard. Poor egg mixture over ingredients in dish and cover. Refrigerate overnight. Remove cover and bake at 150 degrees for 35 minutes.

ENJOY!

Slow Cooker Beef Stroganoff

This is another delicious recipe from Thomas' Mom! I couldn't have been more excited to use my crock pot for the first time this season last week and I of course had to share this recipe with you as it is one of my favorite meals during the fall and winter months. Not to mention, it is scary how easy this recipe is!

Recipe for Beef Stroganoff

Ingredients

2lbs. Beef Tips

1 Can Cream of Mushroom Soup

1 Can Cream of Celery Soup

1 Package Dry Onion Soup Mix

1 (8oz.) Package of Extra Wide Egg Noodles

Directions:

Place beef tips in slow cooker. Combine remaining ingredients and add to beef tips. Cook overnight (I do mine during the day while I'm at work) on low heat.

Serve over extra wide egg noodles, cooked according to package directions.

ENJOY!

**Sorry there is not a picture of the finished product, I completely forgot in the midst of my hunger pains!

What a hoot!

When I first came across this idea in the October 2009 issue of Southern Living I knew I wouldn't be able to resist making this fun treat! They were fun yet easy to make and were a big hit!

Easy Owl-Ween Treats!

Ingredients

Oreos

M & M's

Candy Corn

Chocolate Sprinkles

MoonPies

Chocolate for Candy Coating

12-x 1/4- inch Dowel

Directions

Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12-x 1/4-inch dowel, into marshmellow center and secure with more chocolate. Let candy coating harden overnight.

ENJOY!