double-chocolate brownies
Deep, dark, decadent… just as it is described….
She who must not be named was right when she picked this recipe as one of the best sweet sensations. This is a must make again and soon.
mint chip ice cream pie – skip it
I find that recipes from Real Simple are disappointing. Maybe that’s the reason I stopped getting the magazine. Here is a recipe I have saved for nearly 2 years and just tried it out last weekend for a BBQ. Huge bust. They are better on their own, a bowl of ice cream and a chocolate rice krispie square.
kringle – closest this girl can get east of the Mississippi
Not at all like the real thing but very close and very tasty all the same.
INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened (do not use margarine spread)
Water
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
3 tablespoons chopped pecans, if desired
DIRECTIONS
Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.
In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork.
Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.
In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Sprinkle with 3 tablespoons pecans. Cool completely, about 30 minutes. Cut into wedges.
Strawberry advice
Straight from the growers at Fairwinds farm in Topsham, ME.
- Cut berries down to 1 inch -right after picking
- Fertilize In fall
- November cover in straw
- In spring (April) remove straw and fertilize
- Pick in the 3rd week in June
pig party hats and party snouts
I got this idea from Creative Party Blog and put my own spin on it. The hats and snouts were a BIG hit!
artificial flower arrangements
There is nothing better than a “real’ flower arrangement but we live in the “real” world. Fresh flowers cost big bucks and don’t last long. I have recently discovered the local dollar store where I scored these beauties. Simply plucking the flower heads from the stems and sticking them in stryofoam balls created these mini flower balls. I got alot of compliments and I can store them and use them next year as well! Win/win.
are you ready for some football?
SUPER BOWL CHAMPIONS!
I think it might have been my victory cake!
This cake was a hot mess from the very beginning. I woke up super bowl Sunday and had a hankering for chocolate cake. I followed the recipe on the back of the Hershey Chocolate powder for the cake and the middle layer of chocolate frosting. I have to admit, this is the best chocolate cake recipe I have ever had. Where I went wrong is when I tried to get creative and make it look like a football field. Let’s just say we (I mean my husband) was scraping hulk green frosting off the floor while I took a game day nap.
I don’t know how many people can say that this goal post was made from all leftover scraps of stuff laying around my house…. I need to do some purging.
#12 happens to be the quarterback of our two household supported teams. GO PACK GO!
photo centerpiece
My daughter just turned one and we threw her a “Little Piggie” birthday party. I have a lot of pictures to post!! I love photographs and anytime I can incorporate them I do! I displayed baby pictures of the grandparents and the parents by taping them to the inside of a jar and then putting a vase of flowers in the middle. It was a subtle conversation piece.
Jif decadent peanut butter pie
The answer is yes, this is delish!
1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar Smucker’s® Hot Fudge Spoonable Ice Cream Topping, divided
BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Recipe also found on Jif website
sincerely yours, dena 