Mummy "Suckers"

Inspired by Halloween decor everywhere, I decided to browse the interwebs for some cute Halloween treats!  I thought this one was so great---and easy.

All moms out there, your kids will love these. 

While making these though, I have a couple tips---buy wax paper and get double stuffed oreos.  :)  I will explain in a bit. 

Things needs:

DOUBLE STUFFED oreos

White Almond Bark

Any chocolate candy you want--for the eyes

Lollipop sticks

WAX PAPER

Directions below with pictures!

Gather your ingredients! 

Don't laugh at my double boiler. :) If you don't have one, you make do.  Grab a pan, put water in, top with a bowl.  Works great! 

Using your double boiler, melt almond bark.

 While the almond bark is melting, carefully separate the oreos.  This is where it would be nice to have double stuffed oreos.  When putting the lollipop stick between, because there wasn't much filling, the oreo didn't want to stay together.  I used the melted almond bark as "glue".  It worked but it would make this project easier if there was more filling. 

 Carefully dip the oreos in the melted almond bark. 

 Make sure they are covered well. 

 Using a piping bag, I drizzled the almond bark over the already covered "suckers".

 Place candies to look like eyes.  Allow to cool.  This is where the wax paper would come in handy. It was very difficult to get these off the cooling rack.  I was successful but the wax paper would make it very easy.

ENJOY!  Happy (almost) Halloween!

Zucchini Pumpkin Muffins

Zucchini. 

 Pumpkin. 

Enough said! :)  I love zucchini bread! So when I saw a recipe for bread that called for zucchini and pumpkin...I knew I needed to give it a try! I altered a few ingredients and made muffins instead of bread. I thought they were fabulous. My kiddos agreed.

In a medium bowl, you will need to add: 

 3 eggs, lightly beaten 

 1 cup canned pumpkin 

 2 cups white sugar 

 1 cup butter, melted 

 1 Tablespoon vanilla extract 

Mix well. 

 *Note: Next time I make these muffins I will use 1 cup white sugar and replace the second cup with brown sugar. I think they will be even better! (A little tip I learned from our Mom!)

In a separate bowl, mix together: 

 3 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

1 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground cloves 

 Add the wet ingredient mixture to your dry ingredients. 

 Mix well.

Stir in 2 cups shredded zucchini. 

(When I shred my zucchini, I simply use a box cheese grater.)

Fill lined (or greased) muffin tins about 3/4 full. 

This will make approximately 30 muffins. Some for now and some for the freezer. :)

Bake at 350° for 25-30 minutes. 

Serve with butter (just cuz). ;)

Banana Pumpkin Oatmeal Muffins

I have made several kinds of muffins.....these definitely got added to the "Favorites" list! :)

 

Here's what you need to do... 

 Step 1: 

Combine in a large bowl: 

 1 3/4 cup flour 

 2 tsp baking powder 

 1 tsp pumpkin pie spice 

 1/2 tsp salt 

 Step 2: 

Combine in a medium bowl : 

 3/4 cup canned pumpkin 

 1/2 cup brown sugar 

 1/3 cup milk 

 1/4 cup oil 

 1 egg 

 1/2 cup ripe banana (mashed) 

 Step 3: 

Now combine your wet mixture and your dry  ingredients. 

Spoon into greased (or paper lined) muffin cups, filling 2/3 full. 

 Step 4: 

In a small bowl, combine: 

 1/4 cup brown sugar 

 1/4 cup whole rolled oats 

 1/4 tsp pumpkin pie spice 

Sprinkle on muffin batter. 

 Step 5: 

Bake at 375° for 20-24 minutes. Makes 12 muffins. 

These are super yummy while still warm!

Favorite Bars

This recipe stirs up memories for my family.  These yummy

bars are a recipe from my dad's mom, Connie.  Even

though I never had the chance to meet her....I do know she was

an awesome cook and baker!  Thanks Grandma Wagner!  Love you!

INGREDIENTS

1 CUP PEANUT BUTTER

1 CUP CHOCOLATE CHIPS

2/3 CUP BUTTER

3 CUPS QUICK OATS

1 CUP BROWN SUGAR

SUPPLIES

MEASURING CUP

MEDIUM SIZE BOWL

SPATULA

Preheat Oven to 350 degrees

ADD

 3 c. quick oats

1 c. brown sugar

2/3 c. melted butter 

Mix all 3 ingredients together

 in medium size bowl.

Press the mixture to the bottom of a 9x13 pan.

Bake for 15 minutes. Remove from oven

After the 15 minutes are up, get one cup of chocolate chips.

Add 1 cup of peanut butter

 to the chocolate chips.

Put in the microwave for 1 to 2 minutes.

Mix every 30 seconds.

  Then, spread the chocolate mixture over the bars.

Put it in the fridge to cool.  Enjoy!



Vegetable Beef Soup

On a chilly fall day like yesterday, I always appreciate a good bowl of hot soup. However, I don't make soup often. Mostly because Tony isn't a big fan of it, but also because, unless I'm following a recipe, I don't know how. Yes, I know that's weird. What girl from a family of 11 kids doesn't know how to make a basic soup with her eyes closed?  

I've made the loaded baked potato soup, as well as a tomato basil (both with recipes!), but I'm not like my mother who can just dump things in a pot and make amazing soup every time. I wish I could, but making soup is one of the many things that doesn't come naturally for me.

A few weeks ago, my sister-in-law made a vegetable, beef & barley soup that was delicious. So, when I was craving soup this weekend, I decided to make vegetable beef. It's a very simple soup, but I figured I would post it anyway. Maybe it will be useful for someone else that has soup making impairments like me. :)

Ingredients

1 lb. beef, cubed

4 large carrots, diced

4-6 stalks of celery, diced

1 onion, diced

3-5 garlic cloves, minced

2-3 large potatoes, diced

32 oz. beef stock

salt & pepper, to taste

additional seasonings to taste, optional

Directions

Season beef with salt & pepper, then saute in a large pan.

While the beef is sauteing, mix carrots, celery, garlic, onion, salt & pepper in a large pot on medium heat for about 10 minutes.

Add potatoes and another pinch salt & pepper. 

Continue sauteing for 5-10 more minutes. (It may stick to the bottom.)

Add a little beef stock and scrape the browned bits off the bottom of the pot.

Pour in remaining beef stock and the cooked beef.

Bring to a boil, then turn down the heat to keep it simmering.

Let simmer at least 30 minutes, or until vegetables are cooked thoroughly.

*Just a tip: a simple soup tastes awesome when served with some good old fashioned "church bread"! :)

(Directions with Photos)

Season beef with salt & pepper, then saute in a large pan.

While the beef is sauteing, mix carrots, celery, garlic, onion, salt & pepper in a large pot on medium heat for about 10 minutes.

(If you noticed, I don't have any onion in there. Totally forgot about it....not sure how I managed that. Like I said- I have soup-making difficulties.)

 Add potatoes and another pinch salt & pepper. 

Continue sauteing for 5-10 more minutes. 

(It may stick to the bottom like in this picture.)

Add a little beef stock and scrape the browned bits off the bottom of the pot.

Pour in remaining beef stock and the cooked beef.

Bring to a boil, then turn down the heat to keep it simmering.

Let simmer atleast 30 minutes, or until vegetables are cooked thoroughly.

*************************

If you're in a "soup-making" mood, try the Loaded Baked Potato Soup next!

{Click here}

Chicken & Couscous Casserole

If you have some leftover chicken, here is a great recipe to throw together for a yummy and filling meal. I used couscous, but you can also use rice. {Be sure to use either a quick-cooking rice or pre-cooked rice. Leftover rice would work great!}

Ingredients

1 can (14.5 oz) diced tomatoes

3/4 c. salsa

1 1/4 c. milk

salt, black pepper & white pepper, to taste

3/4 tsp. Italian seasoning

1/2 tsp. cumin

3/4 tsp. garlic powder

1 can (15 oz.) black beans, drained

1 can (15.25 oz.) corn, drained

1 large onion, diced

2 large chicken breasts, cooked and diced

1 1/3 c. couscous (OR leftover rice)

1-2 c. cheese, shredded

Directions

Combine tomatoes, salsa, milk, and seasonings in a large bowl.

Add beans, corn, onion, and cubed chicken.

Stir in couscous.

Spread evenly into a 9x13 pan.

Bake for about 30 minutes at 350 degrees, or until heated through.

Top with cheese and bake about 10 minutes longer, or until cheese is melted.

(Directions with Photos)

Combine tomatoes, salsa, milk, and seasonings in a large bowl.

{I know, it does not look appetizing at all, but stay with me. It's worth it in the end!}

Add beans, corn, onion, and cubed chicken.

(If you like more spice, throw in a can of green chiles, too!}

Stir in couscous.

{If using rice, be sure to use quick cooking or leftover rice.}

Spread evenly into a 9x13 pan.

Bake for about 30 minutes at 350 degrees, or until heated through and couscous is cooked.

Top with cheese and bake about 10 minutes longer, or until cheese is melted.

*Serving suggestions: Top with sour cream, cilantro, salsa, tomatoes, olives or lettuce.  

And, if you really want to....use all of those toppings. :)

No Sew Curtains!

So my wonderful husband just bought me a sewing machine.  I think I have a new hobby. Yippy!  I used to sew when I was little but it's been years.  I think it's more fun now because my man is even into it.  Walking through JoAnn's is now a date day...I love it! (He may not keep the enthusiasm up since the reason he was so excited was because we were making his Halloween costume--Pennywise, from IT (which turned out great, by the way)  but I will enjoy it while it lasts. :)

Any way...I was searching the internet for some ideas on what I want to make next!  I ended up looking at curtains.  If you saw our apartment, you would understand.  Because we don't want to stay here long, we decided not to make it too homey.  In other words, we have very little furniture and only 1 picture on the wall.  This is why I decided on curtains!  Few holes in the wall and it will still make it a little more cheery while we are here. ;)

While looking I found this great idea from the blog site 'The Resourceful Gals'! Before I had my sewing machine, I would have totally done this.   Thanks fellow bloggers for the great idea!

Picture from The Resourceful Gals blog site! 

You need:

• Fabric, lace, burlap, or whatever suits your style. ;)
• Ribbon, lace, coordinating piece of fabric, string, hemp, whatever you come up with to tie your swags.
• How to make the curtains:
  • Measure your curtain rod.  Use a piece of fabric at least this length, longer if you prefer a gathered look. 
  • Fold fabric-long ways- in half. Lay over curtain rod.  Using ribbon, burlap, etc., whatever your preference, tie bows where you determined your swag would be.  Make sure to leave your ribbon long enough so your swag looks nice. :)
  • Finished!