SPRING candy coated POPCORN

Could it be??

From the depths of the cold frozen ground.

Months of gloom and cold, and the promise of spring appears.

It completely changes peoples' disposition, don't you think?

I could never live where sunshine hides for weeks on end.  

I need vitamin D like the cookie monster needs cookies.

Winter is so depressing and dull.

Once you get past the fun of the Fall and the holidays, it's just plain yuck.

I made up a batch of this popcorn to have around for company this past weekend,  it's a new twist on my "Crack Corn" - Candy Coated Popcorn.

We really liked the addition of the marshmallows and those spring white chocolate M&M's.

I think you will, too!

SPRING candy coated POPCORN

2 bags microwave popcorn, popped and unpopped kernels removed

2 Tablespoons Vegetable oil

3 squares almond bark

1/2 cup pink candy melts

1 cup mini marshmallows

1 cup white chocolate M&M's

Pastel colored sugar crystals and sprinkles

Pop your popcorn and remove any unpopped kernels. Place popcorn in a paper grocery bag.

In your microwave, melt almond bark and oil in 30 second intervals, stirring until melted and smooth.

Pour over popcorn, and shake in the bag to coat.

Sprinkle with sugar and sprinkles and continue to shake until coated.

Lay on a piece of waxed paper on the counter, sprinkle marshmallows over the top.

Melt pink candy melts in the microwave and drizzle over the top of all.

Leave on the counter for an hour or so, until it's set and dry.

Add M&M's and enjoy! 

Shared at: 

The Princess and Her Cowboys Wednesday Round Up

Dizzy, Busy and Hungry Wined Down Wednesday

21st Century Housewife Hearth and Soul Blog Hop

Nibbles by Nic Wonderfully Creative Wednesday

easy "dump" Salsa

It seems like every time I buy cilantro for a recipe, some of it goes to waste.

I love cilantro, but a little bit goes a long way.

I used to wish the bunches came half their size ... that was until I told my friend, Betsy that, and she said, "just make salsa!"

Well, I LOVE to make Homemade Pico de Gallo in the summer when all of the veggies are fresh from my garden, but this particular day it was blustery and cold.

She raved about the Pioneer Woman's Salsa made in a food processor, and reminded me that I had even had it at her house one time.

Best part, I have all of the ingredients on hand.

So, because my most popular recipes seem to be the easiest ones, I knew I had to pass on this one!

"Dump" Salsa

inspired from: The Pioneer Woman

2 -14.5 ounce cans of diced tomatoes

2 - 10 ounce cans Rotel

1/2 of a large onion, sliced

1 clove minced garlic, or 1 teaspoon garlic puree

1 whole jalapeno, sliced

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon cumin

1/2-3/4 cup cilantro, packed into measuring cup, no need to chop

juice of 1 small lime

This makes quite a bit, instead of using my food processor, I used my blender.

Simply dump everything into your large food processor, or blender.

Don't blend it though, use the pulse setting and whir it a few times until bigger ingredients are incorporated.

and Ta-Da!

Grab your chips, because you have SALSA!!

Keep covered in the refrigerator, tastes even better the second day!

Cake Batter Puppy Chow (Muddy Buddies)

I have been on a serious snack mix/puppy chow kick the last month!

I mixed up Pumpkin Spice Puppy Chow before Thanksgiving, and I ALWAYS make this Candy Coated Crispix Mix for Christmas. 

The other one I tried was Double Chocolate Peppermint Puppy Chow!  

If you want the links to these, here is where you will find them:

double chocolate peppermint

crispix mix

candy coated popcorn

pumpkin spice

I whipped up this Cake Batter Puppy Chow to have at our twins' 11th birthday party.  It was loved by 20 boys and girls who were hungry from swimming and playing in the gym at our local community center!

Cake Batter Puppy Chow

8 cups rice Chex cereal

6 squares white almond bark

4 Tablespoons oil

1 1/2 yellow cake mix

1/2 cup powder sugar

sprinkles

Pour cereal into a big bowl. 

Combine cake mix and powdered sugar in a small bowl.

Melt almond bark and oil in microwave for 30 second intervals, stirring in between until smooth.

Pour melted almond bark over cereal stirring gently to coat.

Dump powdered sugar/cake mix over the top and continue stirring until coated.

Top with sprinkles, combine.

Store in an airtight container.

Double Chocolate Peppermint Puppy Chow

My kids love puppy chow, but my husband hates it!
He hates peanut butter... (I KNOW RIGHT?!? --- gasp!)
So this fall I made some Pumpkin Spice Muddy Buddies and they were a hit!  I started thinking about other ways to make puppy chow for the holidays.  Then I saw the White Chocolate Peppermint Kisses and M&Ms and the idea came to me.

Double Chocolate Peppermint Puppy Chow

2 cups white chocolate peppermint kisses, melted

1 - 14 ounce box of chocolate chex cereal

2 cups powdered sugar

1 package white chocolate peppermint M&M's

Melt kisses in the microwave in 30 second intervals until you can stir them smooth.

They are so pink and pretty! :)

Pour over cereal in a big bowl and stir to cover completely.

Top with powdered sugar and stir to coat.

Add the bag of Peppermint M&Ms!

Pumpkin Spice Muddy Buddies

I saw a recipe for these over a year ago on Pinterest, and I pinned it, thinking I would make them LAST year.

Well, all of the recipes that I found contained Pumpkin Spice Hershey Kisses.

So, for one second, allow me to vent about the fact that after Halloween, there is NOTHING fall in the candy aisle. EVERYTHING is Christmas.

It really chaps my chicken that we skip right over Thanksgiving anymore.

Maybe I don't WANT green and red M&M's for Thanksgiving??

Okay...I'll stop.

The guy that manages the grocery section at my Super Target did make me feel a tad bit better when he told me that they haven't been shipped Pumpkin Spice Kisses for a year.

Time to improvise.

I picked out the yellow, brown and orange M&M's from a regular package. 

(I guess because I am just that stubborn!)

I used about 1/4-1/2 cup was all, merely for color, they were so good, I didn't think it needed anything else!!

Pumpkin Spice Muddy Buddies

8 cups of Cinnamon Chex Cereal

6 squares of vanilla flavored Almond bark

4 Tablespoons vegetable oil

2 cups powdered sugar

3-4 teaspoons of pumpkin pie spice (I used 4)

M&M's (optional)

Pour cereal in a big bowl.

In another bowl combine sugar and spices with a fork.

Melt almond bark in oil, in 30 second intervals, in your microwave. Stirring until smooth.

Pour over cereal and stir (gently) but well until completely covered.

Swiss Cheese Dip

My friend Gigi likes to bring this dip to parties, and I am lucky enough to have had her bring it 

to some of mine!! 

This stuff is G-O-O-D!!

It would also make a great tail gate munchie!!

Just serve with your favorite crackers...or even some crusty bread.

Swiss Cheese Dip

6 ounces shredded swiss cheese

1/4 cup sliced scallions (green onion tops)

2 cups of mayo (REAL-- not the fat free or light kind)

Combine all of the ingredients, reserving just a few of the green onions to sprinkle on the top of the dip.

Keep in the refrigerator until ready to serve.

Crack Bread

I am guessing this bread can be called "Crack Bread" for two reasons.

One, because you slice the crusty bread in an "X" pattern and stuff the cracks with yummy cheese goodness.

Two, because once you eat it, it's like crack, and you can't stop.
Well, it's not as bad as crack...but it's hard to leave alone!!
:)

I had run across many versions of this bread on Pinterest and couldn't choose just one.

There were elements from different ones that I liked and so I sort of combined what I thought looked and sounded good!

The two that gave me the most inspiration were from two bloggers, 

Joan's Food Wanderings and Working Mommy is Redundant.

Here's what I did:

Crack Bread

1 loaf of crusty french bread

1 stick of salted butter, melted

2 Tablespoons of Olive Oil

1/4 cup tops of green onions, sliced

3 cloves of minced garlic

1/4 cup chopped fresh parsley

1/4 teaspoon dried mustard

8 ounce block of each: Monterrey Jack and White Cheddar Cheese, sliced

1 package of real bacon bits

Preheat oven to 375 degrees.

With a sharp bread knife, diagonally cut the bread, NOT ALL THE WAY THROUGH,  leaving about 1-2 inch spaces, then do the same going the other way to gt an "X" pattern.

Place bread on a large sheet of foil.

Slide the slices of cheese in between the cracks.

Sprinkle with bacon pieces and using your fingers make sure that some of them get pushed down in the cracks.

In a glass bowl or measuring cup, melt butter.

Add to it the oil, spices, onion and parsley.

Give it a good stir and drizzle it over the bread, taking care to get it down inside the cracks.

Here it is ready for the oven!

Wrap the foil around the bread and bake it for 10 minutes.

Unwrap the top and bake for another 10 minutes for cheese to get bubbly.

Serve warm.

It's a great pull apart bread, easy, and our company loved it!

I totally think you could make this on the grill with no problem.

I wrapped up the leftovers (what was left that is...) and popped it back in the oven for about 15 minutes and re-heated it.  We ate it with chili!!

Pico de Gallo

Hands down, my favorite thing to make with my home grown tomatoes is 

homemade salsa / homemade pico de gallo.

My kids call them both salsa, but I would say that what I make is more of a pico.

Salsa seems to be more of a blended/cooked/canned type sauce.

Pico is more fresh ingredients.

Correct me if I am wrong?

Either way, sign me up, because it is literally my most FAVORITE snack.

It's also my son, Spencer's favorite.

I think it's because I ate more Mexican food when I was pregnant with him, than anything else.

And the hotter the better.

I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!

Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.

Right now, the peppers are going like crazy and the tomatoes are green.

*sigh*

So I hit a local stand and bought a bunch, and mixed up some pico tonight., 

He was a happy camper when he got home from work!

Pico de Gallo

8 medium sized ripe tomatoes

1- 1 1/2 onion diced (I used a Vidalia one)

1-2 jalapeno

2 hot wax or banana peppers

1 salsa pepper

1 clove garlic minced

2 teaspoons of lime juice

1/2 cup cilantro leaves, or to taste

sea salt

Dice tomatoes and onions and place in a large bowl.

In your food processor, place peppers and cilantro and give them a whir!

Scoop into tomato/onion mixture.

Add garlic, lime and give it a sprinkle of sea salt.  

If you leave it in the fridge overnight, it always tastes better the next day!

Notes: This "recipe" is really based on taste.  If you want it more mild, use more peppers, don't like cilantro? omit it.  I start with the tomatoes and onions and add peppers to it, it will "heat up" a bit as it sits, but not so much that if you think you can't taste the peppers, you shouldn't add more.

I use what peppers I have on hand, always jalapenos, but sometimes I might not have the salsa pepper, and you can just add and take away.

The sea salt seems to really bring out the taste.  Use as much or as little as your tastes allow.

Bruschetta Chicken/Homemade Bruschetta Tomatoes

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruschetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruschetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruschetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

Caprese - Tomatoes with Mozzarella and Basil

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

Spinach and Artichoke Dip

One of my favorite appetizers to get at a restaurant is "SpinArt" Dip.

My sister in law made a version of this recipe a whole lot of years ago and brought it to a family get together.

I have made it many times, and slowly changed some of the ingredients.  

Yesterday, I made it for a get together my friend, Gerry, was having at her house.

I took pictures of the "before" but she baked it and served it to her guests, 

I needed to wait to get her picture of the finished dip!

Spinach Artichoke Dip

1 - 14 ounce can artichoke hearts, drained

1 - 12 ounce package frozen spinach (thawed and drained, patted dry)

3/4 teaspoon minced garlic

2/3 cup Parmesan, Romano & asiago cheese blend

1 1/4 cup shredded mozzarella cheese

1/3 cup half and half

1/2 cup of sour cream (I use the one with chives)

Preheat oven to 350 degrees.

Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.

In another bowl, stir together your half and half with the sour cream.  Fold in the artichoke mixture, then the spinach.

Pour into shallow dish sprayed with non-stick cooking spray.

I used a large deep dish pie plate, it fit perfectly.

Pour into dish, bake for 20-25 minutes, or until bubbly.

Serve with tortilla chips, crackers or baguette.

BETTER than SEX CHEX Mix

I found this recipe on Pinterest.

When I saw it I knew I had to try it....

and not just because the person who created it said that I would say 

"I'll have what she's having!"

I mean, how can you go wrong?

Chocolate...caramel....marshmallows....peanut butter....

"oh baby!!"

I have posted the recipe below, but I encourage you to read the post by the blogger I got the recipe from.

I LAUGHED!!

quick dish by tablespoon

Better Than Sex Chex Mix

8 cups chocolate chex cereal

3/4 cup packed brown sugar

6 Tablespoons butter

3 Tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup miniature Reese's Peanut Butter Cups

1/2 cup caramel bits

1 Tablespoon cream

1/2 cup milk chocolate  chips

1/2 cup white chocolate chips

1 teaspoon coarse sea salt

Pour cereal into a large microwaveable bowl , set aside.

Line a cookie sheet with wax paper.

In a two-cup microwavable measuring cup, combine sugar, butter and corn syrup.

Microwave on high for 1-2 minutes until melted and smooth.  Stir in baking soda until dissolved  Pour mixture over the cereal and stir to coat.

Place bowl in microwave and heat on high for 3 minutes, stopping after each minute to stir.

Spread onto cookie sheet and cool.

cooling...

When cereal is cool to the touch break into bite sized pieces.

Evenly sprinkle marshmallows and mini peanut butter cups over the cereal.

Melt the caramel and cream in 20 second intervals, stirring until smooth.

Drizzle over the top.

Next comes the milk chocolate, melt in 20 second intervals and stir until smooth.

Drizzle over the top.

Lastly, the white chocolate.

Watch closely, so chocolate doesn't burn.

Drizzle over the top.

Sprinkle with sea salt while still wet.

Place in the fridge to set.

Break and store in an air tight container.

Broccoli Stuffed Mushrooms - One of my MOST FAVORITE appetizers

Every Christmas Eve my Mom makes these for appetizers.  

On the way to her house on Thanksgiving, one of my kids always asks

"is THIS the holiday that Grandma makes those mushrooms?!?!"

They are just plain a never fail yummy warm appetizer that is easy to love.

These would be a great addition to your New Year's Eve celebration!

broccoli stuffed mushrooms

Broccoli Stuffed Mushrooms

12 large mushrooms

1 very small onion, chopped

6 T butter or margarine

2 T Flour

3/4 t salt

dash of white pepper

2/3 c milk

1 pkg (10 oz size) chopped frozen broccoli, blanched and drained

2 T finely shredded Parmesan cheese

Remove stems from mushrooms and chop. 

(I have found that a strawberry huller works GREAT for this step!)

Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes.

Reduce heat and stir in flour, salt and pepper.  Gradually add in milk and continue to cook, stirring constantly until thickened.  Add broccoli and heat thoroughly.

Melt remaining butter and brush the inside and outside of mushrooms caps.  Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.

Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, until hot.

I love to prepare them the day before, and bake them when I am ready to serve them.

I have put them in a chaffing dish to keep them warm, but they tend to get a little watery.  It's really just best to bake them in the oven.

Candy Coated Crispix Snack Mix ---- Plus a Fun way to decorate a Pringle Can for your Cookie Exchanges

Crispix Mix

WARNING: This post contains a very addicting snack mix.  If you are someone who doesn't have a lot of will power, (like ME!) and love sweet and salty snacks, you might want to stop reading....

But seriously folks, this stuff is SO good and SO addicting!!

 I make two ice cream buckets full of it every Christmas.  

I love to put it in the middle of my cookie/candy trays.

It's great to grab a bag of it or a cute baking tin and take to parties.  

(or to give to your neighbor that loaned you corn syrup when you ran out 

and you were baking in your PJ's!!)

The best thing, you can jazz it up however you want.

crispix snack mix

Crispix Snack Mix

2 c. brown sugar

1 cup butter

1/2 cup lite corn syrup

17 ounces of Crispix Cereal

1 pound of M&M's

2 cups salted Dry roasted peanuts

1/2 t salt

1 t baking soda

In a large bowl, empty the cereal and the peanuts.

In a saucepan on the stove melt the butter, sugar, syrup and salt.  Bring to a boil and boil for 5 minutes stirring constantly.  Add the baking soda, stir, ingredients will foam and become frothy.

Pour mixture over the cereal and peanuts.  Mix quickly but carefully.  You don't want to smash all of the cereal.  Spread onto a cookie sheet lined with non-stick foil or sprayed with non-stick cooking spray.

Bake at 200 degrees for one hour, turning mix over every 15 minutes.

When mix has cooled, add the M&M's.

I usually use dark chocolate ones, because those are my favorite.  But this time, I used pretzel ones and dark chocolate.

I decided to make this for my annual  holiday cookie/candy exchange.

ready to exchange!

I found this cute idea on Pinterest to cover Pringles cans in scrapbook paper.

(my kids have been eating A LOT of Pringles over the last few months!!)

Didn't they turn out cute??

I doubled this recipe above and it more than filled 10 Pringles cans.

look out...this stuff is GOOD!!

I took a 12 x 12 piece of holiday scrapbook paper, and trimmed it down to size to fit a Pringle can.  I added some quick drying scrapbook glue around the edges and wrapped the clean Pringle can. 

I attached these recipes with the picture of the mix to each can

 I adhered the recipe I made for my Crispix mix, it was backed with an actual picture of the mix itself.

I decorated each one with a coordinating bow, and each of them looks different.

So excited for the exchange this week! 

Candy Coated Popcorn ("Crack-Corn!")

added this photo - 2013

My family and friends will confirm, this candy coated popcorn will be the hit of your next party!  I got this recipe years ago from a girlfriend, and have been making it ever since. It couldn't be easier, and I haven't ever taken this sweet treat somewhere and not written the recipe out for someone at the party. 

Once you begin to nosh you won't be able to stop! That's how I came to re-name this recipe.  My girlfriend called it "Almond Bark Popcorn."  The first time I took it to my friend, Betsy's house, she couldn't get over how tasty it was or the fact that she couldn't stop eating it.  She said to me, and I quote, "What on earth is on this popcorn? Crack?? I can't stop eating it!!"  Alas...from this point on it has been affectionately known as "Crack Corn."

I have made this for parties, cookouts, sleepovers, for teacher gifts and so much more. Today I was making some for the weekend, and decided I would share my recipe. I made it red, white and blue to go with the summer season!  Enjoy!!

the four ingredients you will need

Recipe for Crack-Corn

3 squares almond bark

2 Tablespoons vegetable oil

2 bags microwave popcorn, "old maids" removed

sprinkles

Pop the popcorn as directed on the package.  Remove all of the unpopped kernels. Pour into a large bowl, or a paper grocery sack.  Melt almond bark squares and oil in your microwave for one to one and a half minutes, or until you are able to stir into a pourable consistency.  Pour warm mixture over popcorn and toss. 

(The reason I prefer to use a paper grocery bag is that you can roll the top down and shake it. it coats evenly and you don't end up with popcorn all over the floor....although my two puppies LOVE the ones that hit the floor!) 

After the popcorn is evenly covered, shake the desired sprinkles onto the corn and shake until you have it coated to your liking.  Let it sit in a large bowl to "dry" for a while, especially if you decide to put into treat bags.  I have also put M&Ms (TM) in before.  Use your imagination!

YUM!!

the finished crack-corn

cute little boxes filled for treats for some special Dads

From the Heart... Mom's Taxi Fuel

The last week of school is coming! The "lazy days of summer" haven't quite reached us yet, so I have been frantically trying to get everything done before the kids get out for summer break, and running them to and fro like a maniac! I think I need to paint my SUV taxicab/school bus yellow!!

I have snuck in a couple impromptu lunches with some girlfriends this week, and had this idea pop into my head! My family loves when I make snack mix.  You just never know what the next handful might hold! I had just mixed up a big batch of it this week. I thought, what a great thing to have in your car while you are running your errands and the munchies hit.... all of the sudden the idea pooped into my brain... "Last Week of School, Mom's Taxi Fuel." So, I bagged it up and made some labels for the front and viola! treats for the mom's at lunch!

simply put, enjoyed immensely