Brownie Cookies from 10.5 oz Envelope of Mix

I see lots of recipes that call for Brownie Cookies from an 18oz-ish box of mix. I like to buy the 10.5 oz envelopes instead, and since I know I'm not alone... I thought I'd help other folks out with the smaller recipe. With the holidays approaching, this is a nice starting point for cookies. Options: We can add nuts (chopped mixed in or on top), crushed candy canes (maybe top with a white candy melt once out of the oven and sprinkle with candy canes), M&M's, a frosting that firms up nicely, and of course festive sprinkles. Sounds like a little something for everyone:@)

I chose a whole pecan (walnuts would be good too), a dusting of powdered sugar, and plain chocolate. I also liked making them small, two or three bites. 

There is wiggle room on the baking time with these cookies. For softer cookies choose 9-10 minutes. If you like crisper cookies, add a couple extra minutes. If you're curious and think you'd like to make them for the holidays, I suggest making a test batch... It will help you figure out your favorite baking time, and I'm sure your crew would love to try them out:@)

Brownie Cookies from 10.5oz Mix

10.5 oz brownie mix

3 Tblsp vegetable oil

1 egg

2 Tblsp A/P flour

*Nuts optional

1. Mix everything together, let sit for 15-30 minutes in the refrigerator.
2. *If adding nuts, they can be mixed into the batter or sprinkled on top of cookies before baking.
3. Add small (bing cherry size) dallops of dough to cookie sheets, 2" apart. I ended  up with about 28-30, 2" wide cookies.
4. Bake at 350 degrees for about 9-10 minutes. 
5. Remove from oven, let sit on sheet for a couple minutes, then remove to cooling rack.
6. Store in air tight container.

Enjoy a cookie and

Have a Happy Day:@)

Marinated Cheddar Cheese -Honey & Thyme

I whipped up this Marinated Cheese from the latest edition of Food Network Magazine as soon as I saw it. With the exception of fresh thyme (unfortunately my plant gave up the ghost this year), everything was on-hand. I subbed a little dry thyme, but highly recommend using a few sprigs of fresh if you can get it. Simply mix a couple ingredients, stir in some cubed cheddar, let sit for 30 minutes, stir and serve. It's a nice easy addition to charcuterie boards, appy trays, and football munchies. Served with team colored food picks of course:@)

Other options:

Marinated Mozzarella and Olives & Marinated Pepperoni and Cheese

Marinated Cheddar Cheese-from Food Network

8 oz sharp cheddar into 1/2" cubes

1/3 C olive oil

2 Tblsp honey

Few thyme sprigs

1/4 tsp kosher salt

Big pinch red pepper flakes

~Toss together, transfer to covered jar, marinate 30 minutes at room temperature before serving.

Enjoy a snack and

Have a Happy Day:@)

Halloween Peeps as Cupcake Frosting

I've been wanting to try using a Peep as Cupcake Frosting for a while, and decided the big round Jack-O-Lantern ones at Dollar Tree would be a good choice. This couldn't be easier folks, whip up a batch of your favorite cupcakes and set the timer to go off 3 minutes early, pull them out of the oven and top each one with a Peep. Finish baking and we have a melty sticky topping for our treat. I think the kids will be tickled... I know I was:@)

There are large green Frankenstein's too. 

Fluffy, and did I say sticky?

Very sticky:@)

And a side view:

Lot's of sweet topping...

If one slides a bit off the top you can carefully try to nudge it back with a fork while it's still hot. Best tip: Try to not over fill your cupcake liners with batter (I do have a habit of doing that:@)

This idea is very similar to the Marshmallows I used HERE, only with a seasonal twist.

How'd it taste? Good! 

Very sweet and sticky:@)

To use a Peep as cupcake frosting:

1. Set time to go off three minutes earlier than the normal bake time for your favorite cupcakes.
2. Remove pan from oven and place a Peep on top of each cupcake.
3. Bake for the next 3 minutes, or until Peeps just begin to get a bit melty but are still kinda fluffy.
4. Remove pan to rack and cool in pan so marshmallows set a bit.
5. **Please be sure to allow time for the marshmallow to cool off before serving. Melted marshmallow is HOT.

🎃Have a Sticky Sweet Happy Day!

Peanut Butter Cup Brownies & other pink desserts...

I seem to always have a pouch of brownie mix in the cabinet, it's my one favorite store bought mix. And then my coworker picked up Red Velvet Peanut Butter Cups on clearance after Valentine's Day... So I just had to try some Peanut Butter Cup Brownies. I'm guessing the pink topped candy is out for Easter, and there's green at Halloween... So this is a fun way to add a little something-something extra to a favorite sweet snack:@) I used some pink, some regular peanut butter cups, and made some plain brownies. And we all know sprinkles make it a party...

Best Tips: If using cupcake liners, be sure to use the foil ones. Paper will stick. If using sprinkles, for best presentation, shake them on before adding the peanut butter cups, let's all learn from Lynn's mistakes...

Whether it's a Barbie birthday, 

planning for Easter,

or dreaming of spring...

Other Pink Desserts:

Two ingredient Strawberry Cupcakes, Pink Jello Fluff, Chocolate Covered Marshmallows, Sugar Cookies with Jello Frosting

Peanut Butter Cup Brownies

Your favorite brownie mix

Ingredients called for in the mix

Unwrapped Reese's Mini Peanut Butter Cups

Foil liners

1. Make brownie batter.
2. Place liners in cupcake tin.
3. Fill liner about half way, not more.
4. Variable: Baking time... I did 350 for 25-27 minutes. You'll have to try to gauge doneness as best you can, a test batch is always a good idea before a party:@)
5. Remove to rack to cool.

Pour a cuppa, enjoy a snack and 

Have a Happy Day:@)

Pumpkin Crescent Rolls with Marshmallow -Breakfast Danish

I wanted to try something new, yet easy, for breakfast... These Pumpkin Crescent Rolls with Marshmallow made a nice Sunday breakfast pastry:@) I even assembled them on the parchment lined baking sheet making clean-up a snap. Simply smear the pumpkin mixture all over the roll, add a few mini marshmallows, roll up, sprinkle with some sugar and spice, and bake. Pour a strong cuppa and breakfast is served. Thinking holidays? Use colored sugar or switch out the sugar/spice topping for a glaze for a fancier presentation. This is a nice way to use up some leftover pumpkin puree.

Tip: I made these in my traditional oven. If you have access to a convection oven, I feel crescent rolls get even flakier in a convection oven.

Have a little pumpkin mixture leftover? Add to a coffee cup, pour in coffee, sweeten with some of the sugar/spice, whipped cream topping is always nice, and enjoy a cup of pumpkin spice coffee:@) Don't want the puree in your cup? Add pumpkin to the filter in the basket of a drip coffee maker.

Pumpkin Crescent Rolls with Marshmallow

For each 8 count tube of crescent rolls:

1/2 C pumpkin puree-may have a little left over

up to 1/4 C brown sugar-I used half

1 tsp pumpkin spice

24 mini marshmallows-more if desired

Cinnamon or pumpkin spice and sugar for tops

1. Line baking sheet with parchment paper.
2. Mix pumpkin, sugar and spice.
3. Unroll dough, spread pumpkin mixture all over dough.
4. Add three mini marshmallows to widest end and roll up into crescent shape.
5. Place on baking sheet and sprinkle top with sugar spice mixture.
6. Bake at temperature and time recommended on package.
7. Remove from oven and let sit on baking sheet for a couple minutes before serving.

Eat well and Have a Happy Day:@)

Pumpkin Spice Chocolate Chip Cookies

I thought it might be fun to a add a little fall flavor to my favorite Ghirardelli cookie recipe, and these Pumpkin Spice Chocolate Chip Cookies disappeared pretty quickly. How much pumpkin spice to use? Well, say it with me now... You know your crowd. Love pumpkin spice? Add 2 tsp. Spice mix a little old? Add 2 tsp (and please replace it. I feel pumpkin spice loses it's potency a lot faster then other spices). Otherwise, cut back a bit to just add a hint of warmth. This is really just a nice excuse to whip up a batch of chocolate chip cookies, and in my world that's comforting, and never a bad thing:@)

Want to really amp up the flavor? Use all chocolate chips then add a drizzle of melted white chocolate to the tops. Immediately sprinkle with pumpkin spice while it's still wet so the spices stick.

Pumpkin Spice Chocolate Chip Cookies
1 C butter, softened
3/4 C sugar
3/4 C brown sugar
2 large eggs
2 tsp vanilla
1 1/2 - 2 tsp pumpkin spice
2 1/4 C A/P flour
1 tsp baking soda
1/2 tsp salt (if using unsalted butter)
up to 2 C of chocolate chips-I mixed white and semi-sweet

1. Cream butter and sugars.
2. Add eggs, vanilla, pumpkin spice, mix well.
3. Add flour, baking soda and salt (if using). Mix until just incorporated.
4. Stir in chocolate chips.
5. Drop by tablespoon onto ungreased cookie sheets, about 2" apart.
6. Bake at 375 degrees for 9-11 minutes or until golden brown.
7. Remove to cooling rack.

Enjoy a cookie and 

Have a Happy Day:@)

Cheesy Sausage Stuffing Balls -Three Ingredients

I've made the traditional Jimmy Dean Sausage Balls and I've made Stove Top Stuffing Meatballs. Both are very good. But these super easy three ingredient Cheesy Sausage Stuffing Balls are a combination of both, and honestly really-really good:@) They even get my Darn Good label. The whole time I was mixing them I kept asking myself what would be a good dipping sauce? Seriously, you don't need one. This is the absolute perfect football food and an amazing snack. Great hot and equally as good at room temperature. Do not hesitate to pick up what you need and whip up a batch folks, I think you will be pleased.

See those cheesy brown melty bits on the bottom? Yea, be sure to remove the meatballs with a spatula so you can enjoy them. You will thank me:@) Easy enough to cut recipe in half, or make a full batch, freeze the balls on parchment paper and then store in a freezer bag until you want to bake as many as you'd like.

Cheese Sausage Stuffing Balls Appetizer-from here

1 box Stove Top Chicken Stuffing

1 C boiling water
1lb tube Jimmy Dean sausage

3 C shredded cheddar cheese

1. Add boiling water to stuffing mix. Stir, cover and allow stuffing to get soft and cool off.
2. Mix stuffing, raw sausage and cheese well. Form tightly into 1" balls and cover and chill for at least 1 hour to overnight.
3. Place sausage balls, not touching, on parchment lined baking sheet.
4. Bake at 350 degrees for 25 minutes or until sausage is cooked through.
5. Allow to sit once out of oven for a few minutes.

🏈Enjoy a new appetizer and

Have a Happy Day:@)

Spiced Olives in Tomato Juice -Appetizer or Charcuterie Board

I've made a few different marinated olive recipes on the blog, but I have to say this is the most robustly flavored one to date... These Spiced Olives in Tomato Juice pack a big garlic punch and the crushed pepper flakes help back that up:@) The olives will drink up the flavors more as the days go by, and some comments really say to give it the full 10 days. I've even seen this recipe referred to as The Christmas Olives. So if it's holiday fare, you know it will be great as we're entertaining and throwing a couple steaks on the grill this summer. I'm even thinking about using it to top some pasta with chicken... My only suggestion, give it a good 30 minutes at room temperature before serving so the olive oil has a chance to loosen back up. Don't hesitate to give this a try folks, if you love garlic, you'll like these olives!

Perfect for charcuterie boards, cocktail parties, and along side a hearty sandwich on game day. My best suggestion: I would eat these within the 10 days, I wouldn't store them longer. And with the Christmas reference above... This will ~loosely~ be my Christmas in July post for this year. But don't wait until the holidays to make them:@)

And a tip: If you don't have tomato juice on-hand, substitute half tomato sauce, half water.

Other olive recipes: Pepperoni, Cheese & Olives in Italian Dressing - Lemon & Herb Marinated Olives - Marinated Almond Stuffed Olives - Garden Tomato & Green Olive Salsa - Marinated Mozzarella Cheese & Olives - Citrus Marinated Olives - Bloody Mary Tomato & Olive Salad

Spiced Olives in Tomato Juice-from Taste of Home

7 oz jar green olives with pimento

1/2 C tomato juice

1 Tblsp olive oil

1/2 - 1 tsp crushed red pepper flakes

2 cloves garlic, minced

1/2 tsp dried basil

1/2 tsp dried oregano

1. Drain olives, discarding liquid.
2. Mix everything else in small bowl, pour into jar of olives.
3. Cover and refrigerate 3-10 days, turning jar daily.
4. Drain before serving.

🌴🦩🎅Happy Christmas in July,

Eat well and Have a Happy Day:@)

S'Mores Popcorn

I had some leftover graham crackers and ~always~ seem to have a sweet tooth, so I whipped up some S'Mores Popcorn. Good stuff folks:@) You can make this any way you'd like, what more chocolate? Add it. Love marshmallows? Load them up! Is it a holiday, birthday, or sports event? Toss in some color coordinated sprinkles. The key to this idea is working quickly so everything has a chance to stick to the melted chocolate. Then just let the chocolate firm back up and dry, and store in an air tight container. 

Tips for S'Mores Popcorn: 

1. Melt chocolate in a disposable icing bag in the microwave.
2. Add wax paper or parchment paper to the bottom of a cookie sheet for easy clean-up.
3. Use either air popped corn, microwave popcorn, or a store bought bag of already popped.
4. Make this in layers, add some popcorn to cookie sheet, (sprinkle with salt if using air popped corn).
5. Drizzle with melted chocolate, immediately sprinkle on broken bite size graham crackers and mini marshmallows.
6. Add another layer of popcorn and repeat.
7. Let chocolate set-up and store in airtight container.

Enjoy a Snack and Have a Happy Day:@)

S'mores Dip

We all love the ooey gooey s'mores we make over the campfire, but don't always have a fire available:@) This super simple S'mores Dip starts with melted chocolate chips, then I toasted the marshmallows under the broiler. Use your favorite chips, milk chocolate would be traditional, I had semi-sweet in the house. Is it a special occasion or holiday? Maybe add some birthday or seasonal sprinkles once out of the oven. And of course the dip gets served with graham crackers. We can always add pretzels, vanilla wafers, animal crackers, apple slices or celery if desired. The best part, make as much or as little as you'd like (this is my 5" mini pie dish). Good stuff folks...

One Note: This is a treat that has to be watched carefully though... There's always a chance the marshmallows puff up and expand, we don't want them hitting the broiler element. Tailgating? I'd make them in a foil pan at home, then just reheat on the grill until the chocolate re-melts.

S'mores Dip

Chocolate chips

Mini marshmallows

Sprinkles-optional

Graham crackers or other dippers

1. Place chips in baking dish. 11-ish oz bag will fit in anywhere from a 9" pie plate to a 1 1/2 quart baking dish.
2. Melt chips in microwave or oven, stir until smooth. I used the microwave at 20 second increments.
3. Cover chocolate with marshmallows.
4. Place under 400 degree pre-heated broiler. Watch carefully, remove from oven when marshmallows are toasted and brown.
5. Serve with dippers.

Enjoy a snack and

Have a Happy Day:@)

Easy Cake Mix Bars -a.k.a. Last Minute Any Occasion Bars...

This idea was too simple to pass by without trying... These Easy Cake Mix Bars are a tasty treat that starts with a boxed cake mix. The original idea was to mix sprinkles into the batter mimicking a funfetti cake, I like adding them to the top of the batter for a more colorful presentation:@) I will suggest that you take a minute to press the sprinkles down gently into the batter before baking though. The recipe calls for a jelly roll pan, I used a 9x13 (a lot of other commenters used that size), I will try the 15x10 next time and update this post. This is the kind of treat that comes together quickly but will appeal to most people because it tastes like birthday cake, and let's say it, sprinkles are just fun! Don't hesitate to give it a try folks, I think you'll be pleased. And they are perfect not just for birthdays or sleepovers...

Change up the color of the sprinkles for holidays...

🏈And of course game day:@) 

While sprinkles or jimmies are best, I only had nonpareils in red, white, and blue so that's what I used. They worked fine too:@)

Try different cake and chip flavors, 

you know your crowd:@)

Easy Cake Mix Bars-from here

Yellow boxed cake mix

1 egg

1/2 C milk

1/3 C oil

1 C white baking chips

1/3 C sprinkles/jimmies or enough to cover top

1. Combine cake mix, egg, milk and oil. Mixture will be think.
2. Stir in chips and sprinkles if not saving them for the top.
3. Spread into greased 15 x 10 x 1" pan. Some comments have used a 9 x 13.
4. If adding sprinkles to the top, add them now.
5. Bake at 350 degrees for 18-25 minutes or until a toothpick comes out clean.
6. Cool completely on wire rack. Cut into bars.

Enjoy a snack and Have a Happy Day:@)

Apple and Marshmallow Salad

I love it when I see something a little different and realize I already have everything on-hand to make it:@) That was the case with this Apple and Marshmallow Salad. This is cool and creamy, and what I like best is, it calls for mayonnaise, so no need to run to the store for pudding or Cool Whip. I also feel that the mayo tames the sweetness a bit, and makes it a little more of a side dish as opposed to a dessert. But, you can honestly call it either/or, or both. One son would eat it with dinner, one after dinner. Good stuff folks, and easily cut in half for a smaller batch. My apple was a little sad so I peeled it, the pretty red would add some nice color.

Other sweet apple salads:

Snickers Apple Salad ~ Fruit Salad w/Pudding

I've added a Marshmallow Love Pinterest Board...

All Pig In Mud Pinterest Boards here.

Apple and Marshmallow Salad-from Taste of Home

3 C apple, 1/2" diced-peeled or not, your call

2 Tblsp fresh lemon juice

1 C celery, sliced

1 C miniature marshmallows

2/3 C mayonnaise-original calls for fat free, I used regular

1/2 C pecans or walnuts, toasted is best

1. Mix apples and lemon juice in large bowl.
2. Mix in everything else except nuts, store covered in refrigerator until ready to serve.
3. Mix in nuts and serve.

Eat well and Have a Happy Day:@)

Fancy Cut Deviled Eggs -New Kitchen Toy

I saw a fun new set of egg cutters and just had to give them a try. If you search on-line, you can find them for anywhere from under a dollar, to about $7 delivered the next day. They come in a set of two, one is a zig-zag, the other makes a kind of swirl. They worked well and add just one more element of fun to deviled eggs. They would make a cute little extra gift for the designated deviled egg maker in your life:@)

The cutters:

Simply roll the egg on the cutter.

In case you can see the cuts better:

Bon Appetit:@)

Let's try something new and

Have a Happy Day:@)

Jello, Pineapple & Maraschino Spring Flowers

As I was revisiting an old Jello post, Bloggy Buddy Sandi's comment stuck out... She said her mom would add maraschino cherries to the hole, and the thought occurred to me... The contrasting center would kinda look like Jello & Pineapple Spring Flowers. Talk about a pretty addition to your Easter dinner or Mother's Day brunch:@) Any holiday or occasion really... And no Jello mold needed, this is made right in the pineapple can, and is a very old idea from Dole. My best suggestion: Do gently warm the outside of the can before trying to release the Jello, don't try to push it out as they say in the vintage ad here. Trust me folks... 

Above pic is with lemon Jello.

Do you have any green maraschino cherries?

Yep, that would work great too:@)

I used orange Jello in my first post.

I like the orange best:@)

Jello, Pineapple & Maraschino Cherries in a Can

20 oz can pineapple slices in juice

Enough maraschino cherries to fill center hole-approx 8-9

Four serving size Jello, any flavor

1/2 C boiling water

1/2 C cold water

1. Open can of pineapple, leave slices in can and drain juice. (Use juice in this great marinade for grilling here.)
2. Dissolve Jello in boiling water, stir in cold water.
3. Blot cherries on paper towel and fill center hole of pineapple to the top.
4. Carefully fill can with Jello, give a little shake, top off with Jello, you may have a little left over. Make sure it fills the center around the cherries too.
5. Center pineapple in can and place in refrigerator until set. At least 4 hours, preferably overnight.
6. Unmold: What I did... 
7. Open other end of can with can opener. Place plastic wrap over each open end. Run hot water around the can for a few seconds.
8. Dry can well, remove plastic wrap and shake out of cut end of can. I then allowed it to re-chill a little longer in the fridge.
9. Use pineapple slices as your guide, cut with sharp knife and enjoy!

It's an oldie but a goodie!

Have a Happy Day:@)

Chive and Onion Cream Cheese Deviled Eggs

It's always fun to try a new flavor combination and this one has been on my mind for a while... These Chive and Onion Cream Cheese Deviled Eggs have a nice mellow onion flavor, and the filling is just a tad denser from the cream cheese. I kinda like the little green bits in the yolk mixture too, but also decided to bump the color up with some fresh chives from the garden:@) Don't hesitate to give these substantial deviled eggs a try this Easter folks, I don't think you'll be disappointed.

Chive and Onion Cream Cheese Deviled Eggs

~Mix up your favorite deviled egg recipe but simply swap at least half of the mayonnaise for softened Chive and Onion Cream Cheese Spread.

Eat well and have a happy day:@)

Pickled Carrots with Caraway Seeds -Refrigerator Pickle

My son loves something pickled with dinner and I'm always looking for a new addition to my relish tray or charcuterie board... So I was looking forward to trying these Pickled Carrots with Caraway Seeds and they did not disappoint:@) This recipe does not make puckery pickles, this will be a very nice sweet bite. Mine ended up marinating for 3 days, the original post says you can keep them in the refrigerator for up to a month. If you're looking for something colorful and a little unexpected for your Easter dinner, I think most folks will like this nice mild pickle.

Recipe easily scaled down.

A different version with garlic and dill seed HERE.

Pickled Carrots with Caraway Seeds-from Taste of Home

2 lbs carrots, peeled, cut diagonally 1/8" slices

3 bay leaves

2 tsp caraway seeds

2 C water

1 C sugar

1 C cider vinegar

2 Tblsp kosher salt

1. Place carrots and bay leaves in large bowl.
2. Toast caraway seeds in small sauce pan over medium heat 1-2 minutes until fragrant, stirring constantly.
3. Add water, sugar, vinegar and salt to pan. 
4. Bring to boil, stir, pour over carrots.
5. Store covered in refrigerator at least overnight, and up to 30 days.

Eat well and have a happy day:@)

Old Fashioned Ham Salad -Dip or Sandwich Spread -Retro Recipe

Still have a little leftover ham in the freezer to use up? This Old Fashioned Ham Salad is the kind of thing my G-Mom-B would make. She had a hand cranked meat grinder and wasn't afraid to use it:@) Today we would use a food processor or knife. Grandmom would definitely use this as a sandwich spread, in my world it's more of a dip... The only thing I left out was the hard boiled egg. In my view, that would only be added if she was low on meat, or needed to stretch it to feed more people. Also, I seriously doubt Grandmom ever had Dijon mustard... She'd just use yellow. This is a very tasty recipe that will most likely appeal to anyone that doesn't mind "crunchy things" in their salads. Recipe easily scaled down.

And of course, this is ~your~ salad...

Want to add onion? Great.

Want to add dill weed? Great.

Anything goes...

Don't hesitate to give it a try folks, 

I called this lunch one fine Saturday afternoon:@)

Old Fashioned Ham Salad-from Retro Recipes

1 lb fully cooked ham, chunky grind or small dice

1 rib celery, rough chopped

2 hard boiled eggs, peeled and chopped

1 Tblsp sweet pickles, chopped

1 Tblsp sweet pickle relish, or to taste

3/4 C mayonnaise

2 tsp Dijon mustard

1/2 tsp black pepper

Bread, crackers, bagel chips, and/or celery and bell peppers for dipping

~~Mix everything through black pepper, serve as desired.

Let's repurpose those leftovers and

Have a Happy Day:@)

Candied Jello Popcorn -Team Colors or Holidays

Popping in a second time today with what I really wanted to share this Saturday. Some snowy weather has me a bit behind schedule...

This Team Colored Candied Jello Popcorn would be a fun idea for the playoffs or Super Bowl. Or works great as an after school Valentine's Day snack. And while we might think of this mostly as a treat for the kids, this is a fun TV munchie:@) At this point in football, I really don't have a favorite team in the running... So I used a red Jello. Good for several teams still playing, or ♥ day, or if I really want to stretch it... Looking forward the the Phillies and baseball season.

I chose red and gold, and red, white and blue... Hmmm... I think there's a prime time game showcasing those colors:@) Now, I used Cherry Jello, and yep, it packs a flavorful punch! My first inclination was strawberry, I'll use strawberry next time...

Oh and...

Maybe next year for the green😢

Jello Rainbow Popcorn-from Kraft
8 C popped popcorn
1 C salted peanuts or cashews-optional
1/4 C butter
3 Tblsp light corn syrup
1/2 C brown sugar or white sugar-I used white
1 small box Jello-any flavor or color, but it needs to be regular Jello with sugar

Sprinkles, Jimmies, Sixlets, Cake Decorations-optional

1. Preheat oven to 300 degrees, line a sheet pan with foil or wax paper. Reynolds Release or silicone is best.
2. Toss popcorn and peanuts in large bowl, I just mix it all on the sheet pan.
3. Place butter and corn syrup in small pan, heat on low until butter is melted.
4. Add sugar and Jello, stir until Jello has dissolved.
5. Bring to a boil over medium heat, reduce heat to low and simmer for 5 minutes.
6. Pour immediately over popcorn, toss well to coat. This is why I mix it on the sheet pan, I can drizzle it over as much popcorn as possible.
7. Put popcorn on sheet pan and spread out using 2 forks. I find the best way to mix it is with silicone coated tongs.
8. Bake for 10 minutes-I suggest stirring it halfway.
9. Remove from oven, -immediately- shake on sprinkles or candies if desired, cool completely, break apart and store in an air tight container.

🏈Enjoy the remaining games...

And Have a Happy Day:@)

Candy Cane and M&M Cookies -aka Leftover Christmas Candy Cookies

Sometimes towards the end of the holidays I end up with leftover candy. Maybe not enough to make a whole batch of cookies or take to the office, but I still want to do something with it... These Candy Cane and M&M Cookies make a small batch of about 6 full size cookies, and are pretty darn tasty! I was determined to make a successful batch of candy cane cookies after Frosty's Really Bad Day bloggy blooper a couple years ago here:@) These cookies would be perfect with a nice cup of hot chocolate, tea or coffee.

Barbie says, let's use up the last of the goodies before the diets start in the new year😉

Candy Cane and M&M Cookies-6 Cookie Recipe

2 Tblsp butter, softened

2 Tblsp brown sugar

1/4 tsp vanilla

1 egg yolk

1/4 tsp baking soda

1/4 C A/P flour

2 candy canes crushed

1/4 C M&M's

1. Cream butter and brown sugar.
2. Add vanilla and egg yolk, mix well.
3. Add baking soda and flour, mix until incorporated.
4. Hand stir in the candy canes and M&M's.
5. Drop by tablespoon (I used a cookie scoop) onto parchment lined baking sheets.
6. Bake at 375 degrees 10-12 minutes, or until golden brown.
7. Remove from oven, allow to sit on sheet for a couple minutes, remove to rack to cool completely.

Enjoy a cookie and have a happy day:@)

Pie Crust Cinnamon & Sugar Pinwheel Cookies

These Pie Crust Cinnamon & Sugar Pinwheel Cookies are truly a use it up idea folks. I had an extra store bought pie crust so -keeping things super easy- I unrolled it, liberally sprinkled with cinnamon, then used colored sugar, rerolled, sliced and baked. Were some a tad smaller than others? Yep, I liked it. Any extra small or scraps... Well, let's just call that the cook's treat:@) I took a pic with a few un-iced so you could see the color. I do think they need the drizzle for a little extra sweetness. 

Truly bite sized little cookies, 

perfect with coffee or tea...

Pie Crust Cinnamon & Sugar Pinwheel Cookies

1. Unroll pie crust (or roll out some homemade).
2. Liberally sprinkle top with cinnamon.
3. Liberally sprinkle top with stripes of red and green sugar. Cover the whole top. I added mine in diagonal stripes. Alternately, make one side red, the other half green, then you'd have solid cookies of each color.
4. Re-roll. Cut into 1/4" rounds and place on parchment lined baking sheet. Can dip finger in water to help seal the tail to the circle.
5. Optional-Sprinkle tops with sanding sugar (my sanding sugar kinda just bounced all over the baking sheet...).
6. Bake at 425 degrees (for store bought pie crust) for about 10-12 minutes, or until bottoms are browned and crust is done.
7. Place tray on cooling rack for a couple minutes, then remove cookies and cool completely.
8. Drizzle tops with melted white chocolate or candy melts, let firm up.

Enjoy a cookie and have a happy day:@)