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Baked Green Cheese Grits

Baked Green Cheese Grits



In Georgia, we take our grits seriously.  Whether it's Shrimp and Grits or Cheese Grits, we are ready for anything.  Show them how much you love them this St. Patrick's Day with this recipe for Baked Green Grits.  


Items needed:


3 cups Chicken Broth
1 cup Jim Dandy Quick Grits
1 stick Margarine (1/2 cup) (cubed)
Green Food Coloring
2 cups Shredded Cheddar Cheese
2 large Eggs (beaten)
1 teaspoon bottled Minced Garlic
Pepper (to taste)
½ cup Shredded Parmesan Cheese
Non-Stick Cooking Spray

Pre-heat oven to 350 degrees. Spray an 8x8 inch or 2 quart glass baking dish with cooking spray and set aside. Over medium heat, bring chicken broth to a boil, then add grits. Stir and cover. Turn heat to low and cook for 5 minutes. Remove from heat and add margarine and stir until melted. Stir in desired amount of green food coloring. Add cheese and stir until melted. Add eggs and stir until blended. Stir in minced garlic and pepper until combined. Pour into baking dish. Top with parmesan cheese. Bake covered on the 3rd middle rack for 25 minutes.

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Bourbon Balls



Make this special treat for your significant other this Valentine's Day!  Chocolate and bourbon always have a special place in my heart! 

Ingredients:
·         9 oz. 60% dark chocolate chips
·         1/4 cup heavy whipping cream (or coconut milk for dairy free)
·         2 tbsp bourbon

For Caramel Swirl:
·         1/2 cup sugar
  • 1/8 cup water
  • 1/4 cup heavy whipping cream
  • 1 tbsp butter
For Coating:
·         Cacao powder
·         Sprinkles
Instructions:
  1. Combine sugar and water for caramel in small saucepan on med. Heat for 10 min (1/4 cup sugar + 1/8 cup water)
  2. Add 1/4 cup heavy whipping cream
  3. Simmer 2 min, then add butter and remove caramel from heat
  4. Chop chocolate into small bits
  5. In a small saucepan heat 1/4 cup heavy whipping cream to simmer, remove from heat, pour over chopped chocolate in heat safe bowl
  6. Stir until smooth
  7. You may use the microwave in 15 second increments for additional melting help if necessary
  8. Let cool for 2 min and pour in bourbon, mix
  9. Swirl in about 2/3 of the caramel, marble style.
  10. Cover and place in fridge to chill for 1 hr
  11. Scoop out chocolate using a melon baller, roll gently between hands until round
  12. Coat in cacao or sprinkles by rolling ball on plate

Recipe courtesy of Brynn HouskaBreaking Bread XO

Thanks to David Nicholson Reserve for providing the bourbon to make this special treat! 


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Dixie Vodka for the Holidays



Dixie is crafted from vodka 6x distilled from non-GMO corn. Dixie  then utilizes an innovative process called TerrePURE to strip out additional impurities post-distillation. Dixie comes in our base vodka, plus three all-natural flavors: Citrus, Black Pepper and Mint. As a corn-based product, Dixie is gluten-free.  Dixie Vodka is proudly blended and  bottled in N. Charleston, South Carolina. Contact your local package store to get The South's Best Tasting Vodka!


Here is my fave recipe from Dixie Vodka:

Just a Pinch Punch
1 bottle Dixie Mint Vodka
3 large tea bags (or 12 individual bags) for iced tea, or purchase your choice of pre-made sweet tea
4 cups water
1 cup sugar
fresh mint sprigs
4 cups of lemonade
8 lemon slices
Bring 4 cups of water to a boil. Remove from the heat and add in tea bags. Let tea bags steep for 5 minutes then remove. Stir in one cup of sugar until dissolved. Pour tea, lemonade, and vodka into preferred punch serving bowl. Add additional 3 quarts of water and stir together. Muddle handful of mint leaves in a separate bowl and add to punch ingredients. Cover and chill until cool. Fill mason jars with ice and pour in tea. Garnish with mint sprig and lemon slice.

Please drink responsibly.  

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Chocolate Bourbon Pecan Pie

In the South, Pecan Pie is a staple for any family gathering.  You know it is time for the holidays when we break out the bourbon for baking.  I hope you like this take on Pecan Pie with added chocolate and your favorite bourbon.




















Chocolate Bourbon Pecan Pie

Items needed:


1 (9-inch) frozen Deep Dish Pie Shell (thawed)
2 Tablespoons All-Purpose Flour
1/4 cup Sugar
1/4 teaspoon Salt
1 cup Light Corn Syrup
4 large Eggs (beaten)
2 Tablespoons Bourbon
1 teaspoon Vanilla Extract
4 Tablespoons Unsalted Butter (melted)
1 ½ cups chopped Pecans
3/4 cup Mini Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees. In a large mixing bowl, stir together the flour, sugar, salt, light corn syrup, eggs, bourbon, vanilla extract, butter, chopped pecans and chocolate morsels. Pour into pie shell. Bake on the 3rd (middle) rack for around 1 hour and 10 minutes or until the pie rises in the center and is set. Remove from the oven and let cool, then place in the fridge to chill for a few hours until ready to server.



*You can also omit the bourbon if you like and this pie is just as delicious!
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BOGO RAGÚ at Publix + Baked Chicken and Broccoli Alfredo

  • This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

Attention Publix shoppers, I have a deal for you!  RAGÚ® is running a BOGO (buy one, get one) event on ALL RAGÚ products at Publix NOW through Wednesday, October 11th. I know all of you love RAGÚ, so here is your chance to stock up on the family size jars of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce   BOGO sales are always great and when you can purchase RAGÚ, you know you have struck gold.  Make sure to check out the Publix ad here for all the BOGO items.  


I love being there right  when the door opens to get my hands on some RAGÚ. It is always such a great deal when you can purchase these items at a discounted price, and buy one get one free, makes for great savings. If you don't shop at Publix, now would be a great time to start!   After checking the Publix ad, make your shopping list and run to your nearest Publix.


I purchased a family-sized  jar of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce during a recent shopping trip at Publix.   I easily found it on the aisle with the pasta sauces, right next to all my favorite RAGÚ varieties.  RAGÚ Classic Alfredo is a thick, creamy Alfredo sauce that’s packed with Parmesan and Romano cheeses. It is made with real cheese and fresh cream so it is bursting with flavor. It is great on a variety of dishes including Chicken Alfredo.




I decided to make this yummy Baked Chicken and Broccoli Alfredo.  It is a simple recipe using ingredients I know my family loves and I hope yours does, too.


Ingredients:


4 boneless, skinless chicken thighs
10 ounce bag  frozen broccoli
21.5 ounce jar of  RAGÚ Cheese Creations Classic Alfredo Pasta Sauce
2 cups of grated Italian Blend Cheese.


Instructions
Start by laying  the chicken thighs in a  2 1/2 quart casserole dish.  Salt and pepper to the chicken to your taste.  Put the bag of  frozen broccoli on top of the chicken making sure to separate each piece.  Pour the entire jar of RAGÚ Cheese Creations Classic Alfredo Pasta Sauce over the top, making sure to cover to chicken and broccoli.  Sprinkle the cheese on top. Put in a 350 degree oven for an hour, until cheese is melted and is golden on top.   Let  cool 10 minutes before serving.




I hope you have enjoyed this recipe!  Make sure to check out the BOGO Event at Publix and purchase the 21.5 ounce family size jars RAGÚ Cheese Creations Classic Alfredo Pasta Sauce !   

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How to make the best Pumpkin Cheesecake

If you're a fan of all things pumpkin, this recipe is for you.  And it's cheesecake  Yes, yummy, yummy cheesecake.  If you have fresh pumpkin, use it.  I use canned for this recipe and everybody loves it.  Make two.  Make three,  Just make it.  You and your family will be delighted. 



Items needed:


Crust:

1 ½ cups Graham Cracker Crumbs
3 Tablespoons Light Brown Sugar
4 Tablespoons Unsalted Butter (melted)

In a bowl, combine graham cracker crumbs and light brown sugar. Stir together, then blend in melted butter with fingers. Press into the bottom and 1 inch up the sides of a 9 inch spring form pan.

Filling:

3 (8-ounce) packages Cream Cheese (softened)
1 cup Sugar
1 (15-ounce) can Pumpkin
3 large Eggs
1 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1 ½ teaspoons Vanilla Extract
1/4 cup All-Purpose Flour
1/2 cup Sour Cream

In a large mixing bowl and with an electric mixer, beat cream cheese while slowly adding sugar. Beat in pumpkin. Beat in eggs. Beat in cinnamon, cloves and vanilla extract. Beat in flour and then sour cream. Pour into crust. Bake in a preheated oven at 350 degrees on the 3rd rack for 1 hour. Center should be set. Remove from oven and place on a wire rack to cool completely. Place in the fridge for several hours to set.

Topping:

1 ½ cups Heavy Cream
2 Tablespoons Sugar
1/4 teaspoon Vanilla Extract

In a large mixing bowl and with an electric mixer, beat heavy cream, sugar and vanilla extract on medium-low speed for around 5 minutes until soft peaks form. Serve with pumpkin cheesecake.


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How to make Vampire Sangria


'Tis the season of all things spooky.  I DARE you to try this Vampire Sangria!   Don't be scared to try the recipe below.


VAMPIRE SANGRIA
    2 oz. Apothic Dark sangria 
   1 oz. Fos Greek Mastiha
   2   Black grapes
   1 Orange slice
    Purple sugar rim

Let me know if you  try this SPOOKY drink! 

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Witch Finger Pretzel Sticks





Items needed
1 bag Pretzel Rods
1 (12-ounce) bag Green Candy Melts or Wafers
Vegetable Oil
Sliced Almonds
Wax Paper
Wire Rack

Place a sheet of wax paper under a wire rack. Lay out a couple of sheets of additional wax paper. Pour sliced almonds in a small bowl, set aside. In a small and narrow bowl, heat half a bag of wafers along with 1 teaspoon vegetable oil in the microwave, stirring every 30 seconds until completely melted. Tilt bowl and dip half of the pretzel rod down in the melted candy, turning to coat. Using your finger, run along the back of the pretzel to remove excess melted candy, then place on the wire rack. Place a sliced almond at the tip of each pretzel for a fingernail and let sit for a couple of seconds on the rack so that more candy drips off, then remove and run finger along back of pretzel again to smooth out candy coating. Place on a clean sheet of wax paper to harden.

*Use 1 teaspoon vegetable oil along with each half bag of wafers. Have damp towels handy while dipping pretzels. You will need to wipe the excess melted candy off of your fingers.




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How to make a Halloween Graveyard Cake

This post contains affiliate links.  If you click and buy, this website makes a small commission

Let the chocolate fun begin!  My kids love helping me make this Halloween Graveyard cake every year.  Topped with  all things spooky and covered with chocolate frosting, it is sure to delight. This is the easiest thing you will make because it calls for boxed cake mix, Milano cookies, pretzels and Peeps.  If you cannot find the Peeps, you can always use large marshmallows and draw the eyes on ! I hope your family enjoys making and eating this as much as mine does.👻👻


Items needed:


1 (15-ounce) box Duncan Hines Dark Chocolate Fudge Cake Mix
1 (5-ounce) package Chocolate Instant Pudding & Pie Filling
1 cup Sour Cream
1/2 cup Vegetable Oil
1/2 cup Warm Water
4 large Eggs

Pre-heat oven to 350 degrees. Grease a 9x13 inch pan and line with wax paper. In a large mixing bowl and with an electric mixer, beat together cake mix, chocolate pudding mix, sour cream, vegetable oil, warm water and eggs. Pour batter into the pan. Bake on the 3rd (middle) rack for around 35 minutes or until center is set. Remove from oven and let cool completely, then turn over onto a large cake plate or board and remove the wax paper.

Frosting & Decorations:

6 cups Powdered Sugar
2/3 cup Cocoa Powder
1 ½ sticks Unsalted Butter (3/4 cup) (room temp.)
1/3 cup Milk
1 ½ teaspoon Vanilla Extract
Pepperidge Farm Milano Cookies
Candy Corn and Pumpkins
Pretzel Sticks
Ghost Peeps
Halloween Sprinkles

Combine powdered sugar and cocoa powder, then sift into a mixing bowl and set aside. In a large mixing bowl and with an electric mixer, beat butter with powdered sugar/cocoa mixture alternating with the milk. Beat in vanilla extract. Frost cake with most of the frosting, reserving a small amount to place in a quart size freezer bag. Cut a very tiny slit in the corner of the bag and pipe words like “RIP & Boo” onto the Milano cookies, then set aside to let the frosting dry. Using candy corn, make a pathway on top of the cake. Line pretzel sticks on both sides of the pathway, going around the sides of the cake to make a fence. Cut small slits on top of the cake and place Milano cookies a little ways down in them for the graves. Place ghost peeps on top of the cake and decorate with Halloween candy and sprinkles.




Have you ever made a spooky creation for Halloween?  

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Savory Shrimp Sliders

If you love shrimp, this recipe is for you!  Combine with herbs and spices to make a savory meal. Definitely not an average slider.  If fresh shrimp is available to you,it's even better!

Ingredients:

Shrimp
1 tbsp fresh lemon juice
1 tbsp unsalted butter
3 tbsp olive oil, divided
2 cups peeled and cooked shrimp
2 tbsp parsley minced
3 cloves garlic ran through a garlic press

Seasoning:

1/2 tbsp lemon pepper
sea salt to taste
freshly cracked black peppercorns to taste


Directions:
Rinse and pat dry shrimp.
Place the shrimp into a large bowl.
Add the lemon juice, parsley, 1 tbsp of olive oil, garlic, lemon pepper, sea salt, and freshly cracked black peppercorns. Toss the shrimp to evening coat with ingredients.
Place a cast iron skillet or non-stick skillet over med-high heat. Add the remaining 2 tbsps of olive oil.When the oil is hot, place the shrimp one by one into the hot oil. Do not pour the shrimp into the skillet; you don't want the liquid, just the seasoned shrimp.
This recipe uses pre-cooked shrimp, so you are just getting the shrimp hot. Remove shrimp and place into a bowl. Set aside.
Serve.


French Buns, sliced and toasted

In a large cast iron skillet over med-high heat, add 1 tbsp of olive oil. Spread butter over each half of the bun. Place the cut side of the bun down into the hot olive oil and toast until golden brown. Remove from the skillet and set aside.


Toppings:
red bell pepper sliced
cucumber sliced
red onion sliced
romaine lettuce thinly sliced into ribbons
jalapenos thinly sliced
sriracha mayo
roasted red pepper bruschetta

Build Sliders:

Place both side of the toasted bun on a plate. Spoon about a tablespoon of roasted red pepper bruschetta onto one-half of a bun, add shrimp, red onion, and romaine ribbons.
On the remaining half of the sliced toasted bun add sliced red pepper, cucumbers, jalapenos, and sriracha mayo.

Bring both sides together and enjoy.




Have I successfully made your mouth water?

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Penne a la Vodka Recipe & a Giveaway!

This past winter, Momma Lew had the chance to get some insider tips from Chef Lorenzo of Academia Barilla on how to cook pasta perfectly! Find out those tips and get her recipe for homemade Penne a la Vodka here! untitled I've teamed up with Momma Lew to offer one lucky reader the chance to win a wonderful prize pack from Academia Barilla and Bialetti! You will receive Assorted Academia Barilla pasta and merchandise and the Bialetti Pasta Pot and Mineral DS cookware! One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize. Giveaway will end 5/10 at 11:59p ET. Good luck!   18155865_10155051937781183_1263294704996033781_o  
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20 Summer Salads To Eat When The Weather Gets Hot




Warmer weather is upon us and so is the need for refreshing salads. Check out this list of  20 Summer Salads To Eat When The Weather Gets Hot!

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How To Make the Best Margaritas


Whether it's Cinco de Mayo or National Margarita Day we've got you covered! But before you reach for the limes and tequila, it’s our duty to help you celebrate accordingly with a few simple tips to elevate the most popular cocktail in the United States. Your friends from el Jimador, the No. 1 selling 100 percent blue agave tequila in Mexico, recently commissioned a survey on this traditional tequila cocktail to offer up some unique ways you can enjoy margaritas with your friends this holiday.


Tip #1: Don’t Mess with Muddling
When it comes to unconventional ingredients in margaritas, black raspberry makes the top of the list. But unless you’re bellying up to a downtown craft cocktail bar, nobody has time to mess with muddling. Chambord, a French black raspberry liqueur, is a boozy substitute made with the freshest blackberries and raspberries, to deliver a sweet element that takes your margarita to the next level. Try this recipe:


Black Raspberry Margarita
1 ½ oz el Jimador Tequila
½ oz Triple Sec
3 oz Sour Mix
½ oz Chambord Liquor


In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime or blackberry.


Tip #2: Bring the Heat
Remember when margaritas came in two varieties – with or without salt? 84% of survey respondents proclaimed their interest in trying new types of margaritas. In addition, spicy flavors have been on the rise, with ingredients seemingly never hot enough. Conveniently, you’re bound to have a bottle of Tabasco on the shelf of your fridge door, and it’s well worth pairing with a traditional margarita to kick it up a notch… or three. Try this recipe:


Habanero Margarita
1 ½ oz el Jimador Tequila
½ oz Lime Juice
3 oz Sour Mix
3 Dashes of Tabasco sauce


In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime wedge.


Tip #3: Swap Your Soda for Something Sparkly
We love a nice fizz to our tequila cocktail. In fact, Mexico’s most popular traditional cocktail is the Paloma, which is made with grapefruit soda. However, if you’ve been sticking to flavored soda and seltzer water as your carbonation element, then you’re missing out on a bubbly cocktail companion that you’ll wish you met sooner. Try topping your traditional margarita with champagne, or try the beer-in-margarita concept using champagne mini bottles. Try this recipe:


Korbelrita
1 ½ oz el Jimador Tequila
½ oz Triple Sec
3 oz Sour Mix
187ml Korbel California Champagne
Glass: Pint Glass or Traditional Margarita Glass


In a shaker filled with ice, add ingredients and shake to mix. Pour into a pint glass or a traditional margarita glass rimmed with salt (optional). Flip the Korbel upside down into your glass, or top cocktail with champagne. Garnish with a lime wedge.


Tip #4: Or, Keep it Simple. Because Margaritas Are Best Made With Friends.
Maybe these elevated cocktails aren’t for you, and you’d rather just stick to the classic. The good news is that no matter which fruits, flavors, spices you add to your cocktail this National Margarita Day, the best margaritas are made with friends and el Jimador. All you need is five-dozen of the spiciest chicken wings in town, a table that seats 10 of your closest friends, and a bottle of el Jimador. Try this recipe:


Jimirita
1 ½ oz el Jimador Tequila  
½ oz Triple Sec
3 oz Sour Mix


In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime wedge.



About el Jimador Tequila
From Casa Herradura, established in 1870, el Jimador is a premium, authentic 100 percent agave tequila that captures the spirit of real tequila. The name el Jimador honors the men who harvest the locally grown agave with great pride and care. Since its introduction in 1994, el Jimador has become the No. 1 selling 100% agave tequila in Mexico*. To learn more about el Jimador, visit www.eljimador.com.  


Alc. 40% by Vol. (80 proof) Tequila, Imported by Brown-Forman, Louisville, KY

el Jimador Tequila encourages you to drink responsibly.

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Peppermint Oreo Pie



Items needed:


1 (8-ounce) package Cream Cheese (softened)
½ cup Powdered Sugar
1 (8-ounce) container frozen Whipped Topping (thawed)
½ teaspoon Vanilla Extract
15 Peppermint Oreo Cookies (chopped)
1 (6-ounce) Oreo Pie Crust
8 Peppermints (crushed)

In a large mixing bowl and with an electric mixer, beat cream cheese while adding the powdered sugar. Beat in 1 cup whipped topping and vanilla extract. Fold in chopped Oreos, then fill the pie crust with the mixture. Top with the additional whipped topping. Place in the fridge to chill for 1 hour or more. When ready to serve, remove from fridge and top with crushed peppermints or you can garnish with more chopped peppermint Oreo’s.

*If you cannot find the Peppermint Oreo Cookies, substitute with regular Oreo Cookies, a small amount of Peppermint Extract and red food coloring.


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Rebel Yell Old Fashioned Cocktail

'Tis the season to be jolly!  Nothing like having an Old Fashioned to celebrate the holidays this year.  Enjoy the season and try out this cocktail.

Old Fashioned:
1.5 ounces Rebel Yell
2 dashes bitters
1 lump sugar
Splash of soda

Muddle sugar, soda & bitters in glass. Add bourbon and ice, stir. Garnish with cherry and orange slice.

You can check out more recipes using Rebel Yell  by going here.

Please drink responsibly and do not drink and drive!
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Christmas Candy Dipped Pretzels

Candy Dipped Pretzels

Items needed:


1 bag Pretzel Rods
1 (12-ounce) bag Green Candy Melts or Wafers
Vegetable Oil
Christmas Sprinkles
Wax Paper
Wire Rack
Large Pan

Place a large pan under a wire rack.(this will catch the leftover sprinkles to reuse.) Lay out a couple of sheets of wax paper. Pour sprinkles in a small bowl, set aside. In a small and narrow bowl, heat wafers along with 1 teaspoon vegetable oil in the microwave, stirring every 30 seconds until completely melted. Tilt bowl and dip half of the pretzel rod down in the melted candy, turning to coat. Using your finger, run along the back of the pretzel to remove excess melted candy, then place on the wire rack. Coat with sprinkles and let sit for a couple of seconds on the rack so that more candy drips off, then remove and run finger along back of pretzel again to smooth out candy coating. Add a few more sprinkles to the back and sides of the pretzel, then place on a clean sheet of wax paper to harden.

*Have damp towels handy while dipping pretzels. You will need to wipe the excess melted candy off of your fingers before applying sprinkles.
*You will need 1 teaspoon Vegetable Oil for each ½ bag of wafers.
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How to make the perfect cookies for Santa Claus

Are you leaving cookies out for Santa this year?  He will love these Ginger Cookies!  Get the kids in the kitchen to help make these delicious cookies.



Items needed:

2 cups All-Purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
1 ½ teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
3/4 cup Vegetable Shortening
1/2 cup Sugar, plus additional for rolling
1/2 cup Dark Brown Sugar
1/3 cup Molasses
1 large Egg
Non-Stick Cooking Spray

Spray an 11x17 inch pan with cooking spray, set aside. Place a small amount of sugar in a bowl, set aside. Combine flour, baking soda, salt, ginger and cinnamon. Sift into a medium size mixing bowl, set aside. In a large mixing bowl and with an electric mixer, beat vegetable shortening while adding ½ cup sugar. Add dark brown sugar and beat. Add molasses and beat. Beat in egg. Beat in flour mixture. Roll dough into 1 ½ inch balls. Roll dough around in small bowl of sugar. Place on greased pan. Gently press on dough and flatten slightly with fingers. Bake in a preheated oven at 350 degrees on the top (1st) rack for 7 to 9 minutes.
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How to get your kids in the kitchen and make Turkey Cake Pops


I love for my kids to help in the kitchen.  Whether it be chores like washing dishes or FUN, like making these awesome cake pops, it gives your child a sense of responsibility.   Most children have a break from school during Thanksgiving and this is the perfect opportunity to get them in the kitchen and make some delicious treats. I give you cake pops!!!  These Turkey Cake Pops are easy to make and kids love them!  You can make some now and make some to to have at your Thanksgiving dinner.  I hope you enjoy making these as much as I did,  This is the perfect opportunity to teach your kids to work as a team, teach about measurements, and a very tasty art project!

Box Duncan Hines Butter Golden Cake Mix
2/3 cup Cream Cheese Frosting
1 bag Vanilla Candy Wafers
2 (14-ounce) bags Milk Chocolate Candy Melts or Wafers
Vegetable Oil
Pretzel Sticks (broken into 2cm sections)
Thanksgiving Feather Sprinkles
Yellow Peanut M&M’s
Edible Black Pen
Orange Candy Coated Rainbow Chips
Heart Shaped Sprinkles
Lollipop Sticks
Treat bags
Large piece of Styrofoam
Foil
Double Boiler

Lay out a couple of ungreased pans, set aside. Cover a large piece of Styrofoam with foil, set aside. Prepare and bake cake according to package directions. Remove from oven and let cool completely. Break apart cake and place in a large bowl, then crumble completely. Stir in frosting, then blend together with hands until you have the texture of play-doh. Melt a small amount of vanilla candy wafers in a small bowl, set aside. Roll cake into an oval shape. Dip tip of lollipop stick into melted candy, then insert a little ways into the ball. Lay flat on pan. Repeat until all dough is used. *You will need to melt your vanilla candy wafers every so often to continue use. Place in fridge for 1 hour. While cake balls are chilling, break pretzel sticks into 2cm sections, set aside. Just before removing from fridge, melt 1 bag of milk chocolate candy wafers along with 3 tablespoons vegetable oil in a double boiler. Remove 5 cake pops at a time from the fridge. Carefully, remove from pan and dip most of cake pop in the melted candy. Use a spoon to drizzle the candy coating near the stick. Tap cake pop on the side of the pan so excess will drip off, then use your finger to smooth out the back. Carefully, insert 2 sticks into the bottom sides of turkey for legs. Place in styrofoam. Melt candy wafers as needed to continue use. Pour leftover melted candy in a bowl and save. Let cake pops sit for several hours to set. Reheat leftover hardened candy in bowl and use to seal any cracks in coating with the tip of your finger. Place back in styrofoam to harden. Dip end of feather sprinkles into melted candy and place on back of turkey making sure to hold for a couple of seconds to set. Dab a small amount of melted candy on the back of the peanut M&M’s, then place in center of turkey for face making sure to hold for a couple of seconds to set. With an edible black pen, make eyes. Dab a small amount of melted candy on the back of the orange chips and place on face for a nose making sure to hold for a few seconds to set. Dab a small amount of melted candy on the back of the heart sprinkles, then place upside down under the nose making sure to hold for a couple of seconds to set. Let sit for a few hours. Place a treat bag over each cake pop and tie with ribbon.

*You will need 3 Tablespoons Vegetable Oil for each bag of Chocolate Candy Wafers.
*Mike’s Candies or Candy Corn can be used in place of the feather sprinkles
.


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How to celebrate National Pumpkin Day

If you love pumpkin spice, NOW is the time to get your Captain Morgan Jack O' Blast and make these delicious drinks!  
Captain Morgan Jack-O’Blast is the first pumpkin spiced rum to ever hit shelves, as a blend of Caribbean rum and everyone’s favorite fall flavors - including fresh pumpkin, cinnamon and other autumnal spices. Whether you’re preparing for your Halloween party or carving Jack-O-Lantern’s with friends, Jack-O’Blast is the perfect way to toast to the pumpkin holiday. Happy National Pumpkin Day!  Enjoy!


Orange Pumpkin Smash 
·         1.5 oz. Captain Morgan Jack-O’Blast
·         2 oz. orange juice
·         2 oz. club soda
DIRECTIONS: Combine Jack-O’Blast and orange juice in a glass filled with ice and stir. Top with club soda and enjoy.

Jack-O’Lager
·         1 oz. Jack-O’Blast shot
·         4 oz. Lager 
DIRECTIONS: Drop shot of Captain Morgan Jack-O’Blast in a glass of lager beer and enjoy.


Blasted Brew
·         .5 oz. Jack-O’Blast
·         .5 oz. Cannon Blast
DIRECTIONS: Shake ingredients over ice and strain into a shot glass.


Please drink responsibly and NEVER drink and drive.
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