Autumn Leaves Cake Pops

Ingredients

1 (16.5-ounce) Box Duncan Hines Butter Golden Cake Mix
2/3 cup Cream Cheese Frosting
1 bag Vanilla Candy Melts or Wafers
2 (14-ounce) bags Red Candy Melts or Wafers
1 (14-ounce) bag Yellow Candy Melts or Wafers
Vegetable Oil
Lollipop Sticks
Treat bags
Ribbon
Large piece of Styrofoam
Foil

Directions

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. With hands, mold cake into the shapes of a leaf. Dip tip of lollipop stick into melted candy, then insert a little ways into the leaf. 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. Add water to the bottom of a double boiler, then add 1 bag of red candy wafers to the top and turn to medium heat. Add 1 tablespoon vegetable oil to thin the wafers and add more if the candy seems too thick. In a small bowl, add ¼ cup yellow candy wafers along with 1 teaspoon vegetable oil. Heat in the microwave stirring every 30 seconds until completely melted. Once the red wafers are completely melted, add the yellow and swirl with a knife to create lines. Remove 5 cake pops at a time from the fridge. Dip the cake pop in the melted candy. Use a spoon to drizzle the candy coating near the stick. Tap on the side of the pan to remove excess candy, then use finger to smooth out the back. Melt candy wafers as needed to continue use. Save leftover hardened candy in bowl, set aside. Let cake pops sit overnight to set. Reheat leftover hardened candy in bowl and use to seal any cracks in coating. Place back in styrofoam to harden. Place a treat bag over each cake pop and tie with ribbon

Crock Pot Apple Crisp

6-8 Red apples, peeled, cored and sliced

1 tsp lemon juice
1/4 cup brown sugar
2/3 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
2/3 cup quick cooking oats
1 stick butter, softened, not melted

Toss diced apples in lemon juice then place in bottom of greased crockpot. Mix all the dry ingredients. Add in butter. Mix until crumbly. Top the apples. Place two  paper towels on top of crockpot to help with moisture. Cover. Cook on high 2-1/2hrs. Serve with vanilla ice cream or cool whip

Strawberry Champagne Sipper

Strawberry Champagne Sipper

Want to add some elegance to your champagne?  Surprise your bae, your significant other or someone special with this drink, strawberries and champagne!  So simple, yet so elegant. 

Items needed:

Rose Champagne (chilled)
¼ cup Sliced Strawberries
1 2/3 cups Sugar
1 cup Water

Cut strawberries into slices equaling ¼ cup and set aside. In a 3 quart pot and over medium heat, combine sugar and 1 cup water. Cook while stirring for 3 minutes. Add strawberry slices and bring just to a boil, then reduce to low heat and cook while stirring occasionally for 5 minutes. Remove from heat and place in the fridge until chilled. Remove from fridge, discard strawberry slices. Place a small amount of strawberry simple syrup in the bottom of each cocktail glass. Top each glass off with champagne. Enjoy!