Peppermint Bark

Yield: About 30 pieces
Cook time: 5 minutes

Ingredients:

1 bag of white chocolate chips
peppermint candies, smashed (I used 3 candy canes)

Place peppermint candies into a ziploc bag. Take your rolling pin and smash the crud out of them. Pour white chocolate chips into a microwavable bowl. Microwave in 30 second intervals until chips are melted. Stir in smashed peppermint candies. Pour onto wax paper and let cool. When cool, use your hands to break into bite size pieces.

Creamy Chocolate Fudge

Ready in: 2 1/2 hours

Ingredients:

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions:

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes (or until a candy thermometer reads 240--I recommend this method! It takes a bit longer than 5 minutes!), stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Perfect Apple Pie

This apple pie is so good! I did take pictures, but here's the thing. My camera's flash is crap. It's way overpowering so it makes pictures of food look really unappetizing. See?



Not the best. (Plus, I had some crust issues. ) So I probably won't be posting as many pictures. Unless I made food during the day when there is still enough natural light to take a decent picture.

Anyway--want to make this yummy pie? Here's the recipe:

• 1 recipe pastry for a 9 inch double crust pie (I made the Pioneer Woman's Perfect Pie Crust--very delicious)
  
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

I didn't change a thing to this recipe! It's perfect just the way it is! Top with vanilla ice cream. Scrumptious.

Pulled Pork Sandwiches

Here's another easy crockpot recipe. This one is for you Kim!

Yeild: about 8 sandwiches

1 2lb pork piece (any cut will do, I think I bought sirlion)
1 12oz can root beer
1 18oz bottle of your favorite barbeque sauce
hambuger buns, toasted

Place pork in crockpot, cover with root beer and cook on low until pork shreds easily, about 5-6 hours. Take pork out of the crockpot to shred. Drain the remaining root beer. Place shredded pork back in crockport and add barbeque sauce, continue cooking on low for another hour or until ready to serve.

Lightly (or heavily, if you've had a rough day) butter the hambuger buns and place then on a heated skillet to toast.

Serve the bbq pork on the hamburger buns. Enjoy! We loved these sandwiches- they are definitely going in the dinner rotation!

The Best Cheeseball Ever

I brought this cheese ball to a Halloween party and everybody loved it! It is seriously so yummy, you'll have everyone asking you for the recipe. I did!

Yield: 1 cheeseball

2 (8oz) packages cream cheese, softened
1 package dry ranch dressing mix
1 1/2 cups shredded cheddar cheese
REAL bacon bits
chopped pecans

Mash up the cream cheese until smooth. Add dressing mix, cheese, and bacon bits. Shape into a ball and roll in chopped pecans. Serve with crackers.

I did use real bacon in mine, and I think it really made this cheese ball delicious! The ranch dressing also adds wonderful flavor. Try this one. You'll love it! I promise.

Pumpkin Cream Pie

Here is a delicious twist on a Thanksgiving classic:

Ingredients:


2 cups cold milk
2 (3.5 oz) packages vanilla instant pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup whipped topping
1 9 inch pie crust, baked and cooled

Yes I did make my own pie crust! It turned out really tasty, just not too pretty. I'll have to practice. I'm not going to post the recipe-- just go HERE. You won't be disappointed.

Directions:

Combine milk, pudding mix, pumpkin, spices, and whipped topping in a large bowl.


Beat at lowest speed for about 1 minute.



Pour filling into cooled pie shell.

Chill until set, at least 3 hours.

Top with whipped cream!

I love this pie! It's so EASY! And delicious too!

Pumpkin Butter

I don't know if I would really call this a "recipe". Basically I had pumpkin puree left over from the Pumpkin Cream Pie, and I wanted to use it for something. I searched for a few recipes for Pumpkin Butter online, but ended up just coming up with something on my own from what I had in my kitchen. I hope you guys like it! I do!

These measurings are very approximate. I was just throwing the ingredients together trying to make something delicious!

1/4 cup melted butter
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1 cup (?) powdered sugar

Adjust the ingredients until it tickles your fancy. I think I may have used more than a cup of sugar (maybe two?), and more like a teaspoon of the spice.