No mixing 7 Layer Bars

Yes, you read it right!

No mixing. No bowls.

All you need is a measuring cup (2 cup size), a 13 x 9 baking dish and the ingredients.

1/2 c butter, sliced (1 stick)

1 1/2 c graham cracker crumbs
1 c butterscotch chips
1 c semi-sweet chocolate chips
1-14 oz can sweetened condensed milk
1 c chopped almonds
1 c shredded coconut
(get it...7 layers)

Preheat oven to 350 degrees.

Place the sliced butter into the 13 x 9 pan. Put in oven to melt. Remove pan.

Sprinkle graham cracker crumbs evenly over bottom of pan.

Then, sprinkle butterscotch, chocolate chips and nuts over crumbs.

Pour condensed sweetened milk over. 
Hint: to make it easier to pour. Heat a bowl of water in microwave, place open can in hot water for a couple minutes.

Sprinkle with coconut.

Bake 25 minutes. Let cool.

Super easy and Yummy too!

There are all kinds of variations to this recipe. Substitute any type of chips or nuts. Add dried cranberries, blueberries, etc.

I made one with white and dark chocolate chips, dried cranberries and walnuts. It was a huge hit.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Cake mix of your choice (I used a Strawberry and a Chocolate recipe)

24 flat bottom ice cream cones

Frosting of your choice (I used a Strawberry and a Chocolate recipe)

Sprinkles or whatever you want to use to decorate

Preheat over to 350 degrees.

Place 9 ice cream cones in an 8 x 8 pan. Fill each cone 3/4 full.

Bake 20 to 25 minutes.

Let cool completely. I put these in the refrigerator overnight.

Put frosting into a piping bag with your choice of tip. Start in the center and swirl to the outer edges. Keep swirling around so that it looks like an ice cream cone. Add sprinkles.

The kids (and quite a few adults) loved these at the Easter Party!

Mooning Bunny Cupcakes

Mooning Bunny Cupcakes

First, make your favorite cupcakes. I chose Strawberry Cupcakes for these.

Prepare frosting. This is my favorite Buttercream Frosting from Wilton.

1/2 c solid vegetable shortening

1/2 c (1 stick) butter softened

1 t clear vanilla extract

4c sifted confectioner's sugar

2 T milk

Instructions:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

To decorate cupcakes you will need:

24 Bunny Peeps

12 Miniature Marshmallows

Edible Grass

Pipe on a base layer of frosting...I tinted mine green.Now, here's the fun part...

Take Bunny Peeps, cut off their heads...Yes, I said it. 

Stick the butt part down into the frosting. 
Cut off the Bunnies ears and use these as feet. 
Cut a miniature marshmallow in half. 
Place a dab of frosting on it and place on the Bunnies Butt. 
I added this really cool edible grass around my Mooning Bunnies.

That's it! Everyone will get a good laugh for Easter!

Bunny Food

 BUNNY FOOD

1 1/2 T butter
3 c miniature marshmallows
3 c rice krispies
1 bag popped microwave popcorn
1 1/2 c stick pretzels, snapped in half
8 oz M & M's
1 c semi-sweet chocolate chips
Chocolate almond bark

Get all of your ingredients together and measured ahead of time. 
On low heat, melt butter in a sauce pan. 
Add marshmallows. Stir constantly until combined and melted.
Remove from heat. Add rice krispies. Stir until combined.
Pour out on a cookie sheet. Roughly flatten out...not too flat though.
Sprinkle M & M's, chocolate chips, pretzels and popcorn on top.
You might want to use your hands for this part...mix it all together.
Roughly flatten out again.
Melt some almond bark and drizzle over the top.

That's it! Sit down and eat fome bunny food.

Happy Easter!

Crafty Kids 101: Tubular Bracelet (bhg.com)

Crafty Kids 101: Tubular Bracelet (bhg.com): Cut vinyl tubing into a 10-inch-long piece. For a connector, cut a 1-inch-long piece from smaller tubing that fits snugly into the longer ...

Check out this homemade Irish cream recipe from the enchanted oven

Compliments from the enchanted oven: Irish coffee break:

2 2/3 cups whiskey (to be authentic use Irish whiskey. I used Canadian because it was on sale)

1 3/4 cups sweetened condensed milk

1 cup heavy cream

2 tsp. instant coffee granules

3 tbsp. chocolate syrup

2 tsp. vanilla extract

1 tsp. almond extract

This isn't exactly low calorie.  

Pour all of the ingredients into a blender and blend for 30 seconds.

Pour into a cute container and store in the refrigerator up to two months. 

Paprika Cauliflower Soup

Paprika Cauliflower Soup

One of our FAVORITE soups and super easy to make too!

Dumplings:

1 1/3 c flour

2 t salt

1/2 c unsalted butter (chilled and cubed)

4 eggs (beaten)

In a bowl stir together the flour and salt; add butter. Using your fingers , rub into flour until pea-sized crumbles form. Add eggs. Stir until dough forms. Refrigerate until ready to use. 

It will look like this - 

Soup:

4 T unsalted butter

3 T Hungarian hot paprika or Hungarian sweet paprika (depending on taste)

1 large onion, finely chopped

2-3 stalks celery, chopped

8 c vegetable or chicken stock

1 large head cauliflower cut into florets

6 medium carrots, chopped

1 t sweet basil

1 t crushed red pepper (optional, if you do not use the hot paprika)

1 small bunch parsley, chopped

Salt & Pepper to taste

Heat butter in a large stock pot over medium heat; add paprika, onion and celery. Cook until soft, about 5 minutes. Add stock, cauliflower, carrots, basil and red pepper. Bring to a boil. Reduce heat to medium, cook stirring occasionally until vegetables are tender, about 15 minutes. Add parsley.

Time to add the dumplings. Using a 1/2 t measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally until dumplings are cooked through, about 3 minutes.

Spoon it into some bowls and enjoy!

Bread Machine: Healthy Potato Bread

Easy Healthy Potato Bread

using the ExpressBake 80 min. setting

I am the happy owner of an Oster model 5838 Bread Machine. I have experimented with a lot of recipes, attempting to make a healthy bread using the ExpressBake 80 min. setting. After many, many attempts I have finally mastered a loaf of bread that has great taste and texture.

  1. Place all ingredients into bread pan in the order listed.

 

3/4 c milk (I warm the milk 1 min. in the microwave)

1/2 c boiling water

2 T unsalted butter

1/4 c honey or agave or 2 T sugar or dark brown sugar

1 1/2 t salt

1/3 c instant potatoes (I've experimented with all different brands, and it made no difference...save some money and get the cheap ones)

1/4 c wheat germ

1/4 c milled flax seed

1/4 c steel cut oats or regular oats

1 c whole wheat flour

1 1/2 c all purpose flour

Make a small well in the top of your flour and add 

2 t instant dry yeast (I have really good luck with Fleischmann's Brand)

Optional: add 1/4 c chopped sunflower seeds or pumpkin seeds

or

Replace one of the flours with Oat Flour. 

HINT: you can easily make your own Oat Flour by taking oats 

and pulverizing them in your food processer. 

2. Set the Bread Machine on the ExpressBake 80 min. setting and press Start. 

Check after 5 min., scrape the sides if needed. Your dough should be smooth, soft pliable ball that is slightly tacky to the touch.

(If it's dry add 1T or less of boiling water at a time and let mix thoroughly.)

Now let the machine do it's magic!

3. After the baking is completed, remove the bread from the bread pan. 

4. Place on a cooling rack for at least 1 hour before slicing.

No Sew...No Glue Pumpkin! 

So stinkin' cute! 

Head over to 

no sew, no glue pumpkin instructions.