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Posted by Darlene on October 31, 2019 at 9:02 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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White baking morsels ()
Peanut butter-filled sandwich cookies ()
Miniature chocolate chips ()
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DIRECTIONS:
1: Melt candy coating over low heat in a small saucepan, stirring constantly, until smooth.
2: Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off.
3: Lay flat, coated side up, on waxed paper-lined cookie sheets.
4: Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.
Darlene’s Tips: You can give your ghosts a mouth by piping on black or red frosting or you can cut pieces of red or black shoestring licorice.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 31, 2019 at 7:59 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Fabric Unboxing plus Rant and Special Announcement
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Posted by Darlene on October 30, 2019 at 8:21 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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Round chocolate cookies (store bought or bake your own)
Hershey’s Kisses unwrapped
1 cup white frosting
Food coloring (colors of your choice)
optional: candy sprinkles
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DIRECTIONS:
1: Divide frosting into small bowls. Tint frosting as desired with food colors.
2: Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles if desired.
3: Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.
Darlene’s Tips: This is a fun food craft for the kiddos and they can be whipped up at the last minute. If you don’t want to bother with the tinted frosting, just buy chocolate frosting and pipe that on to “glue” the hat down. Or just spread frosting on the entire cookie then add the hat. Not much else to say other than have fun making these cookies!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 29, 2019 at 7:58 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
How to Turn Fabric Scraps Into Craft Rope
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Posted by Darlene on October 29, 2019 at 11:18 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
3/4 cup chopped pecans
1 bag (11 to 13 oz) caramels, unwrapped ()
2 tablespoons milk
1 cup broken pretzel pieces (twists or sticks)
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DIRECTIONS:
1: Heat oven to 350°F. Crumble cookie dough in medium bowl. Stir in 1/2 cup of the pecans until well mixed. Press evenly in ungreased 9-inch square pan. Bake 18 to 22 minutes or until deep golden brown. Cool 30 minutes.
2: Microwave caramels and milk in medium microwavable bowl, uncovered, on High 2 to 3 minutes, stirring every 60 seconds, until melted and smooth.
3: Pour melted caramel evenly over cookie base. Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel. Cool about 1 hour 30 minutes or until caramel is set. Store covered in refrigerator.
Darlene’s Tips: You can use any chopped nuts that you like, even mixed nuts. You could sprinkle candy morsels on the top of the caramel along with the pretzel pieces or you can skip the pretzels if they are not your thing. You can line your pan with foil with edges over the sides for easy removal and cleanup.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 27, 2019 at 7:22 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Small Stuff Quilt Series – Episode 1
Sampler Quilt Sunday
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Posted by Darlene on October 27, 2019 at 6:40 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on October 27, 2019 at 8:34 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
check for ingredient coupons here
3 cans (19 oz each) of your choice (not condensed)
4 cups refrigerated or frozen (thawed) cheese-filled tortellini
Optional: grated cheese for garnish
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DIRECTIONS:
1: Heat soup and tortellini to boiling over medium-high heat in saucepan, stirring occasionally.
2: Reduce heat. Cover and simmer 4 to 5 minutes or until tortellini are of desired doneness. Sprinkle each serving with Parmesan cheese if desired.
Darlene’s Tips: You can add tortellini to any soup! Does not have to be tomato soup. Want a smaller serving? Just heat the amount of soup you want and add as much or as little tortellini as you need. You can heat the tortellini for a bit in the microwave so it’s ready to toss in the soup.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 26, 2019 at 8:33 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
check for ingredient coupons here
1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
1/2 cup drained and rinsed black beans (from a can)
1/2 cup water
optional: frosting of your choice
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2: Place beans in a blender with 1/2 cup water. Cover and blend on high speed 30 to 60 seconds or until smooth.
3: In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
4: Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached. Cool completely in pan on rack, about 1 hour.
Optional: frost brownies when cooled, if desired. To make a frosting glaze, thin your frosting just a bit with a few drops of water. You can also pop the frosting in the microwave 10 seconds at a time to “melt” the frosting a bit. Then spread over brownies.
Darlene’s Tips: I bet these brownies are super moist yet no egg for those who don’t do eggs! You can add 1/2 cup of chopped nuts or any flavor of baking morsels. If you add frosting, you can also top with more morsels or sprinkles of your choice.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 25, 2019 at 6:38 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
1 Hour Gingham Quilt Tutorial
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