Sea Salt Caramel Rice Krispie Treats


Ingredients
  • 3 TBSP butter
  • 1 10-oz package regular sized marshmallows or 4 cups mini marshmallows {I always toss in an extra 1/2 cup for good measure.}
  • 6 cups Rice Krispie Cereal
  • 1 package Kraft Caramel Bits
  • 2 TBSP milk
  • about 2 tsp coarse seal salt

Instructions
  1. Caramel:
  2. Melt caramels and butter in a medium saucepan over medium-low heat until melted and smooth. Add caramel ice cream topping and stir. Remove from heat and set aside.
  3. Rice Krispie treats:
  4. In a large pot, melt butter over medium-low heat. Add marshmallows and stir until almost melted.
  5. Stir in vanilla, 1 tsp of sea salt, and about ⅔ of the caramel mixture. Stir until ingredients are completely combined.
  6. Remove from heat. Stir in cereal, a cup at a time, until it’s evenly coated with the marshmallow mixture.
  7. Press mixture into a 13×9-inch baking pan with nonstick cooking spray – press down with a spatula sprayed with cooking spray.
  8. Spread the reserved caramel mixture over rice krispie treats. Sprinkle with the remaining 2 tsp of the sea salt.
  9. Let treats cool, then cut into squares and enjoy!
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Apple Pie Bites with Cinnamon Streusel



Ingredients
  • 2 tubes of crescent roll dough
  • 1 can Apple pie filling or Homemade Apple pie filling
  • For Homemade Apple Filling :
  • 2 apples (small, peel and chop)
  • 1 cup sugar
  • 1 Tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup water
  • pinch of sea salt
For streusel topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup of sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 tbsp of water

Instructions
  1. Preheat your oven to 375 degrees F. Lightly spray mini muffin pans with baking spray or use silicone muffin pan. Lightly dust a work surface with flour.
  2. Working with half of the dough at time, roll your crescent roll dough out onto a large cutting work surface.
  3. Using a knife or a pizza slicer , cut the dough into 6 roughly even squares, don’t worry if they’re not perfect…mine certainly didn’t, but in the end turned out just fine.
  4. Place each of the dough squares into a mini muffin pan as shown on the picture above. Fill each cup well all the way to the top with apple pie mixture and set aside while preparing the streusel.
  5. Combine - 1/3 cup of sugar, 1/3 cup of flour, 1 teaspoon of cinnamon, 1/2 tablespoon of water and 3 tablespoons of softened butter. Use a fork to mix the butter into the mixture until it becomes crumbly.
  6. Now you sprinkle some over the apple pie filling in each cup. Bake Bites for 20 minutes, until tops are golden and a toothpick comes out clean.
  7. Leave the bites in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
  8. The bites can be stored in an airtight container for up to three days.
  9. The Apple pie filling can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)
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Mini Tex-Mex Chicken and Cheese Pies


Ingredients
  • 1 (1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
  • 1 1/2 cups shredded pepperjack cheese
  • 1 (3 oz) can Old El Paso diced green chiles (optional!)
  • 1/4 cup peppercorn ranch dressing
  • 1/4 cup cilantro, plus more for garnish
  • 1/2 cup Bisquick baking mix
  • 1/2 cup milk
  • 2 eggs
  • 1 cup salsa of your choice
Instructions
  1. Preheat oven to 375.
  2. In a large bowl, combine the shredded chicken, cheese, green chiles (if using!), peppercorn ranch and cilantro. Mix together with your hands until well combined.
  3. In another smaller bowl, whisk together the Bisquick, milk and eggs.
  4. Lightly coat a 12-cup muffin tin with cooking spray.
  5. Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
  6. Bake for 30 minutes, or until a toothpick is clean when inserted.
  7. Serve garnished with more cilantro and your favorite salsa!
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DIY Mini Funnel Cakes


Ingredients
  • Vegetable oil, for frying
  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 eggs
  • Powdered sugar, for topping
Instructions
  1. Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350 to 360 degrees F.
  2. Meanwhile, combine Bisquick, milk and eggs in a large bowl; stir until well mixed. Pour batter into squeeze dispenser bottles.
  3. When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
  4. Repeat with remaining batter, making sure oil temperature stays within 350 to 360 degrees F.
  5. Sprinkle warm funnel cakes with powdered sugar.
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Chirstmas Preparation.


Boozy Gummy Bear Cupcakes


Christmas Boot Centerpiece


Pinecone Christmas tree 

Fun and Inexpensive DIY Homemade Christmas Decorations 


Christmas version of a RootBeer Float...Peppermint ice cream and hot cocoa. This may be a new Christmas tradition.. 

Crochet Scarf!

DIY Christmas!


DIY Tree Style Card


Retro Style Christmas Wreath 


Range rind tea light holders decorated with cloves. These must smell amazing! 

 

Grow a candy cane. 


Sharpie Christmas Glasses 

Popcorn Snowballs


INGREDIENTS
  • ½ c. popcorn kernels
  • 3 tbsp. canola oil
  • ½ c. sugar
  • 4 tbsp. butter
  • 5 c. mini marshmallows
  • ¼ tsp. salt
  • ¼ tsp. vanilla extract
  • 1 c. M&Ms
  • sprinkles or peanuts (optional)
DIRECTIONS
  1. Place a heavy bottom dutch oven or saucepan over medium heat. Add the oil and popcorn and stir the kernels so that they are evenly coated. When the oil becomes hot and sizzles, add the sugar. Shake the pot or pan until the first few kernels pop. Place the lid on top and continue gently shaking back and forth while the remaining kernels pop. Once the popcorn stops, remove from heat and place into a large mixing bowl to cool.
  2. Next, in a small saucepan over medium heat, add the butter and marshmallows. Stir continuously until the marshmallows are melted. Remove from heat and add the salt and vanilla extract.
  3. Pour over the popcorn and coat evenly. Add M&Ms, sprinkles or nuts.
  4. Cover your hands with a light layer butter or coconut oil. Form the popcorn mixture into 3" balls. Set them on a piece of wax (or parchment) paper to cool completely, about 30 minutes.
NOTES
-Substitute butter for coconut oil (and omit chocolate candies) to make this recipe dairy-free.

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Amazing places


Rangiroa, French Polynesia



National Park Washington, USA 




Vietnam Veterans Memorial at Sunrise ~ Washington Monument in the background, Washington DC 



Cozumel, Mexico

 
Georgia

Broccoli Cheese Baked Potatoes



Ingredients:
  • (18 oz) 4 medium russet potatoes
  • salt and pepper, to taste
  • 1 1/2 cups chopped broccoli florets
  • 2 cups chopped cauliflower
  • 1/2 cup low fat buttermilk
  • 1 tbsp minced chives (optional)
  • 1 cup (4 ounces) shredded low-fat sharp cheddar cheese
Directions:
  1. Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
  2. Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
  3. Preheat the oven to 400°F.Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)
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Cucumber Feta Rolls


Ingredients
  • 1 whole English Cucumber
  • 2 sprigs Dill
  • 2 Tablespoons Sun Dried Tomatoes
  • 8 whole Kalamata Olives
  • 4 Tablespoons Greek Yoghurt
  • 1 ounce, weight Feta Cheese
  • 1 teaspoon Lemon Juice
  • 1 pinch Black Pepper
Instructions
  1. Start by slicing the cucumber in half lengthwise. Then, using a mandoline (or a sharp vegetable peeler), slice the cucumber lengthwise into long thin strips. Place the cucumber strips on a kitchen towel to absorb the liquid.
  2. Chop the dill, sun-dried tomatoes and olives into smaller pieces. Mix together the Greek yoghurt, feta and lemon juice in a bowl until blended. Next, add the dill, sun-dried tomatoes and olives to the feta mixture and season with pepper.
  3. Place one strip of cucumber on a chopping board. Place a teaspoon of the feta mixture onto one end of the cucumber strip. Roll up the cucumber strip and secure with a toothpick. Chill until ready to serve.
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DIY Christmas Ideas!


DIY: Christmas Money Jar Gift



Santa Suit Gift Wrap


Now THIS is a unique DIY Christmas decoration. This would be perfect for any family with little ones! 


DIY Christmas decor 


DIY Ornament Wreath 

 

Crochet for all!


The Littlest Angel Christmas Ornaments


Gorgeous Dusty Snowflakes Throw 


Easy Chunky Crochet Sweater - Free Pattern  



How to Crochet a Heart


Cozy slipper boots 

Blooming Beauties


Hydrangea



Tuberose 


Rose ♥ 


Curcuma alismatifolia: Siam Tulip 


 
Beautiful Orchid.



Soda Cupcakes


Ingredients
  • 1 box cake mix, any flavor
  • 1 can room temperature soda, any flavor
Instructions
  1. Preheat your oven to 350°
  2. Line muffin pan with liners.
  3. In a medium bowl combine your soda and cake mix, stirring with a whisk until most of the lumps are gone.
  4. Fill each liner ½-2/3 full of batter.
  5. Bake for 18-20 minutes until cupcakes are springy and toothpicks comes out clean.
  6. Let cool completely before frosting.
Notes
You can use any flavor combination you would like. Coke or Dr. Pepper would be great in a chocolate cake mix. Orange Soda, Mountain Dew, Sprite, Root Beer would all be fun to try too.

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Homemade Almond Joy Bars



Ingredients
  • 7 ounces sweetened condensed milk (half a standard 14-oz can)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups powdered sugar
  • 14 ounces (about 2-1/2 cups) shredded coconut
  • 3/4 cup whole roasted almonds (I prefer roasted salted almonds)
  • 1 lb chopped dark chocolate, or chocolate candy coating
Instructions:
  1. First things first: prepare your fancy candy bar receptacle by lining a 9×13-inch pan with aluminum foil and spraying the foil with nonstick cooking spray.
  2. In a large bowl, combine the sweetened condensed milk, the vanilla, and the salt. Stir them together until they’re well-mixed. If your room is fairly cold and the condensed milk is thick and hard to stir, microwave it for 10-15 seconds, just so that it loosens up and is easier to work with.
  3. Next add the powdered sugar to the bowl with condensed milk, and stir it in.
  4. It may be difficult to incorporate it all at first, but keep stirring and you should soon have a thick, smooth mixture like this.
  5. Now for the star ingredient: the coconut! Add it all at once and mix it with the condensed milk until there are no dry patches remaining. This can be done with a mixer, but I like using a wooden spoon–stirring burns calories that can later be eaten in the form of candy bars!
  6. Your final coconut mixture should be sticky but fairly stiff. If it’s runny add a bit more coconut, and if it’s very dry, add a bit more condensed milk. Coconut can have different moisture levels depending on its age and how it was stored, so there’s some trial and error involved in getting a texture you love.
  7. Scrape the coconut into the prepared pan. Wet your palms and press the coconut into a thin, even layer. You can control how thick you want the coconut layer to be. I prefer my coconut to be about 1/2-inch thick, so I don’t cover the entire pan–I use about 3/4 of it and leave the rest of the pan empty.
  8. Use a knife or a pizza wheel to lightly mark the top of the coconut into bars. This is optional, but it keeps your candy bars the same size and helps immensely in almond placement.
  9. Hey, speaking of almonds, let’s get those on the candy bars, stat! Take your roasted almonds and press them into the sticky coconut top. I use 2 per bar, to stay traditional, but you can use more or less, to taste. Once all the almonds are placed, refrigerate your pan to firm up the coconut, for about an hour.
  10. Once the coconut is firm enough to cut, take it out of the refrigerator. Lift the candy from the pan using the foil as handles. Use a large sharp knife to cut your bars along the lines you marked earlier. Almost done…we just need to add some chocolate!
  11. Place your chopped chocolate or candy coating in a microwave-safe bowl and microwave it in 30-second increments. Stir it after every 30 seconds so that it doesn’t overheat.
  12. When it’s melted and smooth, use forks or dipping tools to dunk each candy bar in the chocolate, then tap it against the lip of the bowl to remove any excess chocolate. Place the bars on a foil-lined baking sheet to set while you dip the rest. Refrigerate the tray to set the chocolate, for about 10 minutes.
  13. Congratulations, you’ve made your own candy bars! The small size and easy assembly-line nature of these candy bars means they’re the perfect homemade gift. They look beautiful all packaged together, and they’re simple and fast enough to make in large quantities. 
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I love Crochet!

Strawberry Kit Kat Cake



INGREDIENTS:
  • favorite chocolate cake recipe (I used a really easy one but I actually thought it came out a little dry so I'm not going to include the cake recipe I used here)
  • 2 packs of fresh strawberries
  • 3-4 cups of heavy cream
  • 1/2 cup of sugar
  • 4 tbsp of high quality cocoa powder
  • Kit Kats (17 extra large ones needed for a 6 inch cake, likely you will need about 30 regular ones, or more for an 8 inch cake)
  • 1/2 cup apricot preserves
DIRECTIONS:
  1. Bake cake according to instructions in a round springform pan or 2 round cake pans. Let cake cool completely. If you used one springform pan you will need to slice the cake to make two round cakes. If you baked in 2 round cake pans, gently slice uneven top surface so that you are working with two level round cakes.
  2. Make whipped cream by combining cream, sugar, and cocoa powder on high speed until stiff peaks form. You may want to add more sugar or cocoa powder, depending on your preference. I chose to use a less sweet whipped cream to balance out the kit kats and cake.
  3. Using a spatula, spread a thin layer of whipped cream across the surface of one of the cake rounds. Slice up 6-7 strawberries and place on top of the whipped cream layer, scattering evenly across the cake surface. Spread another layer of whipped cream on top of the strawberries. Place the untouched cake round on top of the whipped cream layer.
  4. Using remaining whipped cream, spread across exterior of cake, until every part of the cake has a thin layer of whipped cream. Unwrap kit kats and press onto outside rim of cake until entire outside is lined with kit kats. The kit kats should hold their place with the help of the whipped cream. Fill the top of the cake with fresh strawberries (you can use other fruit as well).
  5. In a small saucepan, heat 1/2 cup apricot preserves with 2 tbsp of water until it begins to thicken and bubble. Strain out the apricot pieces. Brush strawberries with glaze.
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