Basic Flaky Pie Crust

I found this recipe on Allrecipes website. I never knew that making a pie crust was SO easy. I will never buy a pie crust again! Make sure you read my tips at the bottom to help you with your pie making. You will be able to prepare the crust in 5-10 minutes. Seriously, it's easy. Give it a try!

PS- I found that the shortening was easier to work with and it tasted great!

INGREDIENTS:

• 1 ¼ c. Flour
• ¼ t. Salt
• ½ c. Shortening, chilled (or 1 cube Butter)
• 3 T. Ice Water
  

DIRECTIONS:

1. Combine flour and salt. Blend in shortening with a pastry cutter or mixer just until the dough forms small balls.
2. Stir in the ICE water until the dough clumps together.
3. Roll out dough and form edge.
4. Place the crust in a lightly greased 9 inch pie dish. Pierce with fork and bake at 350 for 25-30 minutes.

TIPS:

-Reserve ¼ cup of the dough for the edge of crust. Keep it in the fridge while you roll out the pie crust. Roll it out with your hands into “snakes” for the edge.

-Roll out the pie dough between 2 pieces of parchment paper. Be gentle with the dough because if you over work it- it wont be as flaky. If the dough is kinda mushy then put it in the fridge to cool.

-Grease the pie dish VERY lightly. If you put to much oil then the sides of the crusts will slide down when you bake it. Be sure to pierce it good with the fork to keep it from bubbling up.

Happy Pie Making! yum.

Pumpkin Pie

INGREDIENTS:

• 1 pie crust (9 inch)
• 1 (15 oz.) can Pumpkin or 2 cups fresh Pumpkin Puree
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 eggs
• 1 t. Cinnamon
  
• ½ t. Nutmeg
• ½ t. Ginger
  
• ½ t. Salt
  

DIRECTIONS:

1. Combine all ingredients and pour into pie crust.
2. Bake at 425 for 15 minutes.
   
3. REDUCE heat to 350 and bake an additional 35-40 minutes or until toothpick comes out clean one inch from crust.

To make your own pumpkin puree, which I highly recommend! Check out my Pumpkin Puree 101 post HERE and see how I do it!

Banana Cream Pie

INGREDIENTS:

• 1 Wafer Crumb crust
  
• ¾ c. Sugar
  
• 3 T. Cornstarch (or 1/3 c. Flour)
  
• ¼ t. Salt
  
• 2 c. Milk
• 3 Egg Yolks
• 2 T. Butter
• 1 ¼ t. Vanilla
• 3 bananas (sliced)

DIRECTIONS:

1. Combine over med-high heat sugar, cornstarch and salt. Add gradually milk stirring constantly. Boil for 2 minutes.
2. Remove from heat and add egg yolks. Boil for 2 more minutes.
   
3. Turn off heat and add butter and vanilla.
   
4. Put sliced bananas into crust. Pour pudding mixture on top and refrigerate for 1-2 hours.
   

WAFER CRUST:
-Melt 6 T. Butter and combine with 1 ½ c. of Vanilla Wafer Crumbs. Press into a pie pan and bake at 350 for 5 minutes.

Strawberry Pie

INGREDIENTS:

• 1 pie crust (baked)
  
• 2 containers Fresh Strawberries
• ½ c. Sugar
• 3 T. Cornstarch
• ½ c. Water
• ½ c. Semi-sweet Chocolate Chips

DIRECTIONS:

1. Melt chocolate chips in microwave; stirring every 30 seconds until melted. Spread chocolate over crust and put in fridge to cool.
2. Dice strawberries. Mash 3 cups of the strawberries and reserve. Pat diced strawberries dry and pour into the chocolate pie crust.
3. On med-high heat bring to boil mashed strawberries & sugar. Add cornstarch water mixture. Stir for 2 minutes at boil. Pour over diced strawberries and refrigerate.
   

Chicken Salad Sandwiches

INGREDIENTS:

• 4 c. Shredded Chicken
• 1/2 c. Mayo
• 1/2 c. Sour Cream
• Green onion (chopped)
  
• Celery (chopped)
  
• Grapes (halved)
• Cashews
  
• Salt and Pepper

DIRECTIONS:

1. Cook chicken and shred.
2. Mix Mayo and Sour cream together.
3. Combine all ingredients.
4. Serve on Croissants.
   

Chewy Oatmeal Chocolate Chip Cookies!

My favorite Cookie recipe.

INGREDIENTS:

• 1 c. Butter
• 1 c. Brown Sugar
• 1/2 c. White Sugar
• 2 eggs
• 2 t. Vanilla extract
• 1 1/4 c. Flour
• 1 t. baking Soda
• 1/2 t. Salt
• 3 c. quick Oats
• 1 c. chopped walnuts (optional)
• 1 c. Semi-sweet Chocolate chips

DIRECTIONS:
-Preheat Oven to 325 degrees

1. In a small bowl combine Flour, baking soda and salt. Set aside.
   
2. In large bowl cream butter and sugars. Add eggs one at a time and then vanilla.
   
3. Mix Flour mixture to the cream mixture.
   
4. Stir in Oats and Chocolate Chips.
5. Place cookie dough onto an UN-greased cookie sheet and bake for 11-12 minutes or until lightly golden around edges. Cool on sheet for a few minutes before placing on a cooling rack.
   

*** This recipe will not disappoint. Seriously so scrumptious! They stay chewy and soft for days. Last time I added Dark Chocolate Raisinets in place of the semi-sweet chocolate chips. YUM!

Cheese Broccoli Soup

yummy.

INGREDIENTS:

• 6 c. Water
• 4 Chicken bouillon cubes
• 1 medium Onion
  
• 1 c. Celery
• 3 c. Potato
• 1 bag frozen Broccoli (OR 2 heads fresh)
  
• 1 bag frozen Cauliflower (OR 1 small head fresh)
• 2 cans Cream of Chicken Soup
• 1 lb. Velveeta Cheese (cubed)

DIRECTIONS:

1. Dice really small the onion, celery and potato. Boil in water and bouillon cubes for about 15-20 minutes.
   
2. Add Broccoli and Cauliflower. Cook another 10 minutes.
   
3. Add Cream of Chicken coup and Velveeta Cheese. Heat until smooth.
   

Onion Soup

If you like Onions then you will LOVE this soup! It has great flavor and smells so good!!

INGREDIENTS:

• 1/4 c. Butter
• 1 T. Oil
• 2 c. Onions (sliced)
• 2 cans Beef Broth (10 oz)
• 1/2 t. Thyme
• Salt and Pepper
• 2 slices French bread
• 2 slices Provolone Cheese
• 1/4 c. grated Parmesan Cheese

DIRECTIONS:

1. Preheat oven for 425 degrees.

2. Saute sliced Onion in oil and butter until tender.

3. Add broth and seasoning. Simmer for 20 minutes.

4. Toast the french bread in the toaster and break into chunks.

5. Pour soup into soup bowl. Then place the bread over the soup, then the sliced cheese and top with Parmesan cheese.

6. Place bowl on cookie sheet and bake in the oven for 10 minutes.

Taco Soup

INGREDIENTS:

• beef
  
• onion
• 1 can tomato soup (10 oz)
  
• 1 pkt. Ranch Dressing
• 1 can Chili beans
• 1 can Kidney beans w/liquid
  
• 1 can Corn w/liquid
• 1 cup water or chicken broth
• 1 can Southern Style diced tomatoes
• 1 can Diced tomatoes

DIRECTIONS:

1. Brown beef in a pan with the taco seasoning.
2. Pour all ingredients into the Crock Pot and cook on low for 8 hours.
3. Top with sour cream and cheese and serve with tortilla chips.

TIP: If you like an extra kick to your soup you can add the Fiesta Ranch seasoning packet. It was almost a little too spicy for me, but my husband loved it!

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Chicken breasts (boil and cube)
• 1 can Cream of Chicken
• 1 c. Sour Cream
• 1 c. Mayo
• 1/4 t. Curry powder
• 1 T. Lemon juice
• Broccoli (fresh or frozen)
  
• Cheddar Cheese

DIRECTIONS:
-Preheat Oven for 350

1. Steam Broccoli and then place in a 9x13 dish. Sprinkle with salt and pepper.

2. Sprinkle cooked Chicken over top the Broccoli.

3. Combine all other ingredients and spread over top.

4. Sprinkle with Cheese and bake at 350 for 25 minutes.

5. Serve over Rice!

Goulash (revisited)

Tyson's Dad makes this goulash and it is a favorite in our house!

INGREDIENTS:

• Potatoes
• Onion
• (2) zucchini
  
• 1/2-1 lb ground Turkey
  
• 1/2 cup Salsa
  
• 1 can Minestrone Soup
  
• 1 can String Beans
  
• 1 can Cream of Celery
  

DIRECTIONS:

1. Peel and dice potatoes. Also dice onion and zucchini.
   
2. Put in pan with a little water and cover. Steam for 10-15 minutes. Watch the potatoes carefully because you do not want to cook them completely. (I wait to add the zucchini so it doesn't get mushy)
   
3. Cook the meat in separate pan while the vegetables steam. Season meat with pepper and seasoning salt.
   
4. Add remaining ingredients to vegetables and heat through. Add water if needed for desired consistency.
   
5. Spoon the Goulash over sliced bread and serve! Fast, Easy and so DELICIOUS!

* I had to revisit this recipe because I have added Zucchini and salsa to the recipe and it is SO yummy! Really you can add whatever vegetables you like to this recipe and it will taste good.

Pot Roast

This is just a dinner idea. I don't make pot roast often because we always have TONS of leftovers, but when I make it- it is OH so good!

INGREDIENTS:

• Beef Roast
  
• 1 pkt. Dry Onion Soup mix
• 2 or 3 beef bouillon cubes
• about 3 cups water (I just fill the crock pot up until it almost covers the roast)
  
• 4 potatoes
  
• carrots
  
• celery

DIRECTIONS:

1. Place Roast in crock pot with water, onion mix and bouillon. Cook on low for 6 hours or on high for 4 hours.
2. Cut up Vegetables.
   
3. Take out 2 cups of juices from crock pot and reserve for gravy.
4. Put vegetables in crock pot over the roast. Sprinkle with salt and pepper. Cook on low for an additional 2-3 hours or until vegetables are tender.
5. Take out vegetables and shred meat.
   
6. Make gravy by heating the roast juices on stove. Thicken gravy by adding cornstarch/water mixture. (use maybe 2-3 Tbsp. cornstarch and little water)

7 Layer Dip

(I doubled the recipe to fit a 9x13 dish for a party)

INGREDIENTS:

• 1 (16 oz) can Refried Beans (Green Chile & Lime)
• 1 tub Guacamole Dip
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 pkg. Taco Seasoning
• Grated Cheese (1 cup)
  
• Chopped Tomatoes (2 roma)
  
• Chopped green Onion
  
• sliced Olives (1 sm. can)

DIRECTIONS:

1. Mix together sour cream, mayo and taco seasoning.
2. Layer ingredients in a 9x9 dish, from top to bottom of ingredient list.
   

Eggplant Parmesan

INGREDIENTS:

• 1 eggplant
  
• 2-3 eggs
• bread crumbs
• oil
  
• marinara sauce
• mozzarella cheese
• grated Parmesan cheese

DIRECTIONS:

1. Peel eggplant and slice into thin slices.
   

2. Heat oil in pan on med/high heat. (entire pan should maintain a shallow pool of oil)

3. Beat eggs in a small bowl. Dip eggplant in eggs and then bread crumbs.

4. Fry eggplant until golden, flipping once halfway through.


5. Coat bottom of an 8x8 pan with sauce. Place a single layer of eggplant on top of sauce. Cover with sauce and sprinkle with Parmesan and mozzarella. Repeat this process for three layers off eggplant, ending with cheese on top.

6. Cover with foil and bake at 375 for 25 minutes. Remove foil and bake an additional 5 minutes.

* This is so simple to make. I think it is easier than lasagna and it tastes dang good!

Orange Chicken

Okay, not a good picture. It looks like dog poo BUT it tasted really good.
It didn't lack in flavor at all, in fact you will only need to use a tiny amount of sauce.
(I put on way too much)

DIRECTIONS:

Sauce:

• 1 1/2 c. Water
• 2 Tbsp Orange Juice
• 1/4 c. Lemon Juice
• 1/3 c. Rice Vinegar
• 2 1/2 Tbsp. Soy Sauce

1. Pour into saucepan over med/high heat.

• 1 Tbsp grated Orange Zest
• 1 c. packed Brown Sugar
• 1/2 tsp ground Ginger
• 1/2 tsp minced Garlic
• 2 Tbsp. chopped Green Onion
• 1/4 tsp. Red Pepper Flakes

2. Combine with sauce and bring to boil. Cool for 15 minutes.

Chicken:

• 4 boneless, skinless chicken breasts

3. Cut into 1/2 inch pieces & put into zip lock bag with 3/4 cup of sauce from the pan. Marinate in fridge for 2 hours.

4. Heat oil in pan.

• 1 c. all-purpose flour
• 1/4 tsp Salt
• 1/4 tsp Pepper

5. Combine ingredients in a zip lock bag. Add chicken (with marinade drained off) to bag and coat with flour.

6. Brown both sides of chicken in oil.

7. Reheat the sauce. Mix 1 1/2 Tbsp. Cornstarch & 1 Tbsp. water and add to the sauce to thicken.

8. Serve Chicken over rice and spoon on sauce (lightly).

Pretzel Hugs & Kisses

WHAT YOU WILL NEED:

• Snyder Waffle Pretzels
  
• Hershey Kisses (any variety- Milk chocolate, Hugs, Caramel or Dark Chocolate)
• M&M's (milk chocolate, dark, peanut, peanut butter- any kind!)
  
• Parchment paper
  

DIRECTIONS:

1. Preheat oven to 170*
2. Cover baking sheet with parchment paper and set pretzels in a single layer on parchment paper.
3. Unwrap Hershey kisses and set on top of pretzel.
4. Place in oven to heat the chocolate kiss until it is slightly softened and shiny. (about 5 minutes)
5. When you take it out of the oven, immediately top with an M&M. Pressing it down softly.
6. Cool in fridge for 10 minutes or until the chocolate hardens.

* These are so simple to make. They are really cute in a clear treat bag tied with ribbon and they can be made for any occasion!

Sugar Cookies

INGREDIENTS:

• 1 cup Butter (the real stuff)
• 1 1/4 cup Powder Sugar
• 1 egg
• 1 tsp. Vanilla
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1/8 tsp. salt

DIRECTIONS:

1. Cream butter & pwd. sugar in mixer.
2. Beat in the egg & vanilla
3. Combine in separate bowl; flour, baking soda, cream tartar & salt.
4. Blend the flour mixture with the sugar mixture.
5. Set dough in fridge for 1 hour to chill.
6. Roll out dough & cut with cookie cutters.
7. Set on an UNgreased baking sheet and bake for about 9 minutes. Cool and frost!
   

* These cookies are so super easy to make and they make cute treats to give to family, friends, neighbors or Visiting Teaching!

Chicken Tacos & taco seasoning recipe!

Sorry, I forgot to take a picture of the food before we ate it! I got this recipe from Alisha.

INGREDIENTS:

• Chicken breasts
• taco seasoning
• rice
• beans (black or pinto)
• lime juice
• tortillas
• Toppings; lettuce, tomatoes, cheese etc.

DIRECTIONS:

1. Place chicken in crock pot with taco seasoning and little water. Cook on low for 4 hours. Shred chicken.
2. Cook rice and squeeze in the lime juice.
   
3. Stir beans into rice.
4. Serve on a tortilla with your favorite taco toppings!

TACO SEASONING:

• 2 Tbsp. Chili powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Red Pepper flakes
  
• 1/2 tsp. Oregano
• 1 tsp. Paprika
• 1 tsp. ground Cumin
• 2 tsp. Salt
• 2 tsp. Pepper

-Combine seasoning and keep in an air tight container.

*This is Danila's recipe. I gave it a try last night and it was really good! Thanks for sharing your recipes Danila! From now on I won't be buying taco seasoning packets!!

Roast Beef Sandwiches

INGREDIENTS:

• pot Roast (beef)
• 1 pkt. Dry Onion soup mix
• 2-3 beef bullion cubes
• 1 cup water
• French Bread
• Au Jus Gravy Mix (optional)
  

DIRECTIONS:

1. Place roast in crock pot. Combine water, bullion cubes and onion soup mix. Pour over roast. (you want the water to come to the top of the roast in the crock pot)
   
2. Cook on low for 6 hours.
3. Shred the meat and cook for another hour.
   
4. Spread french bread LIGHTLY with butter. Broil in oven for 6 minutes or until toasted. (it's good to toast the bread, so that the meat doesn't make it soggy)

* You can make up the Gravy mix to dip it in. It really tastes good, but we like it without the gravy too.

BLT + avocado

Not really a recipe, just a dinner idea.

I have always liked the real bacon and I had only tried turkey bacon a couple times and I didn't like it. Something about the texture that I didn't like. They had samples at Sam's club for the Oscar Mayer Turkey Bacon and my boys were starving, so I let them have some. They kept wanting more, so I tried it and it was dang good! You can buy a pack of 3 for I think around $4 at Sam's. I am hooked on Turkey Bacon now and not going back! It is better priced, better for you and it tastes the same as the real stuff! Just spray a small amount of oil on the pan when you cook it up and you can eat it soft or crispy. Try it! You will be hooked to.

It freezes well too!

Ice Cream Dream Cake

Sorry, not a good picture!

INGREDIENTS:

• 2 cups Graham Cracker Crumbs
• 6 Tbsp. Sugar
• 6 Tbsp. Butter (melted)
• 1/2 gallon Vanilla Ice cream (softened)
  
• 6 oz. Frozen Orange Juice Concentrate (softened)
  

DIRECTIONS:

Crust- Mix crumbs, sugar and melted butter. Press into the bottom of a 9x13 dish.

Filling- Combine ice cream and orange juice concentrate with a mixer. Pour onto the crust. Cover with Saran wrap and foil. Freeze.


* This is so yummy! It reminds me of a Dreamsicle. If you don't like it as tart, then add less orange juice concentrate.

Jello

My Mom made Jello like every Sunday dinner growing up.
She would add fruit to any flavor.
My favorite is *sugar free* Lime Jello with Pineapple.
My boys love jello and they devourer it so fast,
so we had it for their party.
Another good one is Orange Jello with Mandarin Oranges.

Potato Salad

Aunt Leesa's recipe
YUM!

INGREDIENTS:

• Potatoes
• 6-8 eggs
• 1-2 cups Mayo
• Mustard
• Pickles & juice
• Green Onion
• Salt & Pepper

DIRECTIONS:

1. Boil Potatoes and eggs. Watch the potatoes carefully. You don't want to boil them to long because your salad will be mush.
   
2. Cut up potatoes, eggs, green onions and pickles into a large bowl. Add the salt and pepper.
3. In a separate bowl; mix mayo, mustard and pickle juice. (add to taste)
4. Combine with the salad and add more mayo if needed.
   

The BEST No Bake Cookies

INGREDIENTS:

• 1 3/4 cup Sugar
• 1/2 cup Butter
  
• 1/2 cup Milk
• 4 Tbsp. Cocoa Powder
• 1 tsp. Vanilla
• 1/2 cup Peanut Butter
• 3 cups Quick Oats

DIRECTIONS:

1. Boil sugar, butter, milk and cocoa powder. You want it to boil for 1 1/2 minutes before you turn off the heat and I mean full on rolling boil. I turn on the timer to boil for exact amount of time- for a not too gooey/not too firm cookie, but just right!
2. Turn off heat and stir in the vanilla, peanut butter and oats.
   
3. Spoon onto parchment paper and let set.
   

YUM! If you like your no bake cookie more on the gooey side then boil it for less time.

Cheesy Chicken & Rice Casserole

This is Campbell's Soup Recipe. The only thing I do different is I add more rice and water because my boys like it so much! I like to make this dish because it is super easy and my boys will eat the vegetables!!


INGREDIENTS:

• 4 chicken breasts (boneless & skinless)
• 1 (10 oz.) can Cream of Chicken Soup
• 1 1/2 cup water
• 1 cup rice (uncooked)
• 1/2 tsp. onion powder
• 1/4 tsp. black pepper
• 2 cups frozen mixed vegetables
• 1/2 cup shredded Cheddar Cheese

DIRECTIONS:

1. In a 9x13 dish combine all ingredients except the chicken and cheese. Mix well.
   
2. Place the chicken (defrosted) on top of the rice mixture. I season the chicken with black pepper and seasoning salt.
   
3. Cover with foil and bake at 375 for 50 minutes OR until chicken is cooked through.
4. When casserole is done, top the chicken with cheddar cheese.
   

* I like to use canned mixed vegetables in this recipe instead of the frozen because I think it tastes better. I buy the Del Monte brand because the generic turns out mushy. All you will need is 1 (14 oz.) can.

Sweet & Sour Chicken :)

Holy YUMMY!!! This is THE best sweet and sour chicken I have ever had! This is my new favorite dinner. It is perfect! I got the recipe from http://allrecipes.com/Recipe/Sweet-and-Sour-Chicken-I/Detail.aspx.


I will show you easy steps to make this meal the fastest!!

SAUCE INGREDIENTS:

• 1 (8oz) can pineapple chunks, drained (reserve juice)
• 2 green bell pepper
• 1 3/4 cup water
• 3/4 cup sugar
• 1/2 cup distilled White Vinegar
• 2 drops of orange food coloring
• 1/4 cup cornstarch

CHICKEN BATTER INGREDIENTS:

• 8 Chicken Breasts- boneless & skinless (I used 5)
• 2 1/4 cups Self-Rising flour (if using All-Purpose flour, just add an extra 1/2 tsp. Salt & 2 tsp. Baking Powder)
• 2 Tbsp. Cornstarch
• 1/2 tsp. Salt
• 1/4 tsp. ground White Pepper (I used black)
• 2 Tbsp. Vegetable Oil
  
• 1 egg
• 2 cups water
  
• 1 quart of Vegetable Oil (for frying the chicken)

DIRECTIONS:

PREP

1. Get the rice cooking in the cooker.
This is my favorite kitchen gadget!
All I have to do is put the rice in the
cooker and it cooks it perfectly.
Thanks Mom! :)








2. Cut up the Green Pepper into 1 inch pieces.
Sorry about the picture!










3. Then cut the Chicken (defrosted) into 1 inch cubes.








SAUCE:

1. Bring to a boil 1 1/2 cup water, sugar, distilled White Vinegar, pineapple juice and food coloring.






2. Mix the remaining 1/4 cup Water with the 2 Tbsp. Cornstarch.
Next time I make this I am going to use less cornstarch in the sauce because it was really thick for leftovers.







3. When it reaches a boil- turn off the heat and stir in the cornstarch that you just mixed up. Stir until mixture thickens.






*Preheat the Oil until hot*

BATTER:

1. Combine the flour, cornstarch, salt and white pepper. If using All-Purpose flour add in the Baking Powder too. Then add the oil and egg. Gradually stir in the 2 cups Water.





2. Add Chicken pieces and stir until chicken is well coated.








I drained out the extra batter so the chicken wouldn't clump together when frying.







3. Fry chicken in deep fryer or pan. You want the oil to reach up to around 350 degrees. If not using a thermometer- take Chicken out of oil when golden brown.





4. Place on paper towel to drain oil. I put mine in the tortilla warmer to keep warm.







TIP: Keep sauce separate from chicken. If you combine the 2 together the leftovers will get soggy. I kept the green pepper and pineapple separate too. If Chicken gets soft put in the oven and broil for a few minutes to get the crunchy texture back!

Peppermint Bark Popcorn

Recipe is from ourbestbites.com

INGREDIENTS:

• 2 bags natural, lightly salted microwave popcorn
• 1 lb Almond Bark or White Chocolate
• 1/2 cup Peppermint Candy Canes (crushed)
• 1 tsp. Peppermint extract
• 3/4 cup Semi-sweet Chocolate Chips
  

DIRECTIONS:

1. Melt Almond Bark according to package instructions. Once melted, add peppermint extract.
2. Stir the Popcorn and melted Almond Bark in a large bowl. Add the crushed candy canes and stir again.
   
3. Pour the popcorn onto parchment paper. Spread it out into an even layer and let it set.
4. While the popcorn is setting, melt the chocolate chips in microwave for 1 min. stirring after 30 seconds. Drizzle the melted chocolate over the popcorn (use a zip lock bag). Let harden. Put in fridge to speed up the process.
   
5. When chocolate is hardened, break up the popcorn into chunks.

*This is a tasty treat and it looks cute! It is so easy to make and it makes a big batch, so it is great for giving away to neighbors!

-Sorry I posted the holiday treats late! Maybe next year huh!?!!