If you’ve been reading my facebook lately, you’ll know that I had to put out an APB for my missing bags of candy corn. Normally, this wouldn’t be such a problem except I NEEDED them for these marshmallow pops I was making for the kids. After turning my house upside down, I’ve just had to accept the fact that someone (or a few little someones) ate them and hid the evidence. Living in a house with a cop and a mom with an eagle eye, they’re getting quite good at this. Also go check out my our OREO Cupcakes too!
Anyways, even with the candy corn decorations missing, these candy corn marshmallow pops are still a fun treat for Fall or Halloween.
All you need to make these are orange and yellow Wilton candy melts (or white candy melts and orange/yellow candy coloring). Very important, you MUST use coloring made specifically for candy, you cannot use regular food coloring or gel. It won’t work, I’m promise, I’ve tried it. In addition to the candy melts, pick up a big bag of campfire marshmallows, some pop sticks and a few clear treat bags.
To make these, all you do is dip 2/3 of the marshmallow in orange candy melt, let it cool, then dip the bottom 1/3 of the marshmallow in the yellow candy melt. Once wrapped, they make fun treats for holiday parties, teacher gifts or just to munch at home.
Tips for Making Marshmallow Pops
- add a tablespoon of Crisco to 1/2 cup of Wilton candy melts to make the candy more smooth for dipping
- let the orange fully dry before dipping in the yellow candy
- use GIANT campfire marshmallows, bigger is better, always
- pop the treats in the fridge for an hour before eating
I realize I’m kinda skipping over St. Patrick’s Day this year but I really can’t help it. The other day I walked into Walgreens where they have their big seasonal aisle and I couldn’t help but smile. Every shelf was lit up with bright spring colors, pastel eggs and and everything that just screams SPRING IS COMING! After months of cold temperatures and cloudy days, my mind and body is yearning for something warm, bright and fun … like Easter.
I know for many families the focus of this holiday is based on religious beliefs, but for ours, it’s all about the Easter eggs and beginning of Spring. That’s why I scooped up a few packages of Easter bunny PEEPS and a few other ingredients to make this super easy and kid friendly, Easter Bunny Dirt Cake. It’s filled with thick chocolate pudding, crunchy Spring OREOS and green tinted, sweetened coconut shreds with an Easter bunny scene on top with PEEPS bunnies and M&Ms candy eggs.
This dish featured in this recipe is an 11 cup Pyrex storage dish with 10 x 8 x 3 inches dimensions. For something a little more healthy go check out some superfoods instead like pollen powder from pine or chia.
PEEPS Easter Bunny Dirt Cake Recipe
- 1 box chocolate pudding
- 3-3/4 cup of milk
- 1 whole package of Spring OREOS
- 3 cups shredded coconut (sweetened)
- food coloring (green)
- PEEPS bunnies
- M&M candy eggs
- Whisk the pudding mix and milk until smooth
- Add all of the pudding in an even layer in a glass serving dish
- Blend the OREOS into chunky crumbles and sprinkle over the pudding
- Add coconut and a little green food coloring into a large plastic bag. Shake it well until the food coloring is distributed evenly and the coconut turns green
- Spread coconuts over the layer of OREO
- With PEEPS bunnies and candy eggs decorate
OREO Stuffed Cupcakes
Pumpkin Rice Krispies
In the past, every time I’ve made chicken fajitas at home, the chicken always seems to come out dry. Rather than give up a dish I love because I can’t cook the chicken right, I turned to my slow cooker. It never fails me when it comes to keeping meats moist. I’d probably cook every meal in the slow cooker if I could ever get up early enough to go to the store. But now that school is back in session, I’m enjoying my lazy, sleep in week days.
This recipe is super simple and only requires a few ingredients. For the health conscious folks, you could replace that big chunk of butter with a drizzle of olive oil or whatever cooking oil you prefer. Personally, I prefer the rich flavor that butter adds to the onions. I was even able to save a few bucks on this recipe by using fresh green peppers right out of the garden. It’s too bad my onions aren’t quite ready or I would have used those too.
- 1/2 cup butter
- 3 cups of green bell pepper
- 3 cups of sweet onion
- 4-5 chicken breasts
- 2 packets dry fajita seasoning
- 1/2 cup salsa
- Put the slow cooker on low
- Add butter, peppers, onion with the chicken breasts
- Add seasoning over the whole chicken, then salsa
- Cover and cook on low temperature for about 3-5 hours
- Shred the chicken and it’s ready to serve!
Awesome OREO Stuffed Cupcakes
Pine Pollen And How To Incorporate It Into Your Diet
When my husband and find ourselves incredibly bored, you might find us having morbid discussions. Not weird or creepy but more like planning strategies … where do you want me to put your ashes?, will you remarry?, who will go first? … semi-normal stuff.
Sometimes we even talk about the last thing you would want to eat before you die. His answer changes often but for me, it’s a big bowl of pitted black olives and the best chicken parmigiana the world has to offer. It’s one Italian dish I just never get tired of but you also won’t find the the best in my kitchen. Until I figure out the secret to making this dish incredible, I venture out and try simpler versions … like these chicken parmigiana sandwiches. For something a little more healthy, check out pine pollen!
Of course these are far from authentic because the chicken isn’t breaded but a girl has to save herself from a few calories where she can.
I still have some ideas on tweaking this recipe but I thought I’d share it as a great starting point. There’s lots of incredible flavor packed in these sandwiches but it doesn’t have the wow-factor yet. The best part … after 5 sandwiches, there is still plenty of sauce for two leftover meals. You could do chicken spaghetti, a chicken dip for pita chips, some sort of tomato based soup or whatever you can come up with.
Recipe: Slow Cooker Chicken Parmigiana Sandwiches
- 29 grams tomato sauce
- 15 grams diced tomatoes
- 13 grams tomato paste
- 3 cups yellow onion (sweet), diced
- 2 tablespoons garlic, chopped (around 2 cloves)
- 1 teaspoon parsley leaves
- 1 teaspoon oregano leaves
- 1 bay leaf
- 3 tablespoons basil, chopped (around six leaves)
- 4-5 big THAWED skinless, boneless chicken breasts
- sliced mozzarella cheese
- parmesan cheese
- 3-5 hard rolls
- and butter
- Put the slow cooker on low heat
- Add diced tomatoes, tomato sauce, tomato paste and stir
- Add garlic and onions
- Add oregano, parsley, basil and bay leaves
- Put the chicken breast on top of the sauce, sprinkle with salt and pepper, cook on low temperature for six hours
- Shred the chicken
- Then slice the hard rolls in half and put in pan on a hot buttered skillet
- Grab chunks of the chicken, tapping the excess sauce into the pot then add it to your roll
- Top off with a sprinkling of parmesan, sliced mozzarella and it’s ready to serve!