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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
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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
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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! 

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LifeLock Has Your Back

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  • Identity theft protection and alerts
  • Lost wallet protection
  • Address change verification
  • Reduction in pre-approved credit card offers
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*This is a sposnosred post. All opinions are 100% my own



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Strawberry Kool-Aid Pie

The July 4th holiday is upon us and I cannot think of a better dessert to make for our Independence Day Celebration!  

Strawberry Kool-Aid Pie

Ingredients:
1 (9-inch) uncooked Graham Cracker Pie Crust
1 (8-ounce) package Cream Cheese (softened)
1 (14-ounce) can Sweetened Condensed Milk
2 Egg Yolks
1 (.14-ounce) packet Strawberry Kool-Aid
1 (8-ounce) container frozen Whip Topping (thawed)

Directions:
In a large mixing bowl and with an electric mixer, beat cream cheese while add condensed milk. Beat in egg yolks. Beat in strawberry kool-aid until smooth and creamy. Pour into pie crust. Bake at 350 degrees on the 3rd rack for 25 minutes. Remove from oven and let cool on a wire rack for 1 hour. Place in the fridge to set for 3 hours. Remove and top with whip topping. Place back in fridge for 3 hours to set.
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Identity Theft Protection



Identity theft has become more and more prevalent nowadays.  I have personally been a victim of identity theft.  My bank account information was used to make a purchase at a store I had never even visited, in a state that war  far away from me.




Thankfully, I saw he charge on my bank count and notified my bank right away.  They mailed me a form to sign verifying that I had not made the purchase and I had to mail it back to my bank.  This sounds easy enough to do, but the mailing back and forth takes time and that is more time the thief has with my information.


I asked the bank to send me a new debit card and it took two weeks to get that in the mail.  Again, that sounds easy enough but I pay for most everything using my debit card that is tied to my bank account.  I felt violated that someone had used my information for personal gain. And, I had to wait to get my debit card.  This meant going to the bank to cash checks or when using a check to pay for a purchase, I had to give all kinds of information for my check to be processed.  This was not an experience I wish upon anyone.



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Creamy BLT Dip



This is an easy and quick dip to make.  You can even substitute low fat mayonnaise and low fat sour cream to cut more calories.  If you are really in a pinch for time, use the pre-cooked bacon.

1 cup sour cream
1 cup mayonnaise
I pound bacon
1 pound of cherry tomatoes

Cook bacon (or use pre-cooked)
Mix sour cream and mayonnaise.  Stir in bacon. Add tomatoes just before serving  You can serve with tortilla chips or your favorite crackers.
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