Here are some dessert recipes I found on YouTube, that are quick and easy to make. Recipes are courtesy of Southern Living, you can click here to be taken directly to the YouTube page and watch at your leisure and/or subscribe for more delicious recipes. Enjoy, LP
Chocolate Peanut Butter Acorns
Chocolate Frosting Nutter Butter Bites
Reese’s Peanut Butter Chips
-Pipe a small amount of frosting onto center of Nutter Butter Bite. Press one Hershey’s kiss into chocolate frosting. –
-Pipe a dot of frosting on other side of Nutter Butter Bite and press one peanut butter chip into frosting
-Let “acorns” dry completely before serving
Marshmallow Turkey Legs
Large pretzel rod
White chocolate candy coating,
Melted 2 mini marshmallows
Vegetable cooking spray
2-3 Rice Krispy Treat bars broken into pieces
-Dip the end of the pretzel rod in the melted chocolate, and press 1 marshmallow into chocolate on each side. Let dry on wax paper
-Dip the pretzel rod and attached marshmallows in melted chocolate, covering about half the pretzel. Let dry.
-Lightly grease hands with cooking spray and press pieces of Rice Krispy Treat bars around the uncoated half of the pretzel rod, cover all sides. Pilgrim Cookie Hats Ingredients: Mini Reese’s Peanut Butter cups Keebler fudge-striped cookies Yellow icing Reese’s pieces candies
-Unwrap the peanut butter cups, place the cookie chocolate-covered side up and put a small amount of yellow frosting in its center
-Stick the peanut butter cup onto the frosting until its firmly in place. Make sure that there’s a thick line of frosting coming out form underneath the peanut butter cup. If not, line the bottom edge of the peanut butter cup with yellow icing.
-Place a single Reese’s piece onto the frosting as a “buckle”. Serve and enjoy!
Waffle Cone Cornucopias
Waffle cones Toffee bits Chocolate chips,
Melted Parchment paper
Ribbon Miscellaneous candies and snacks
-To curl the tip of your cornucopia, dip the end of the waffle cone in water for 20 seconds and microwave it for 20 seconds. Wrap the end around a clean pencil and let dry.
-Dip the rim of the waffle cone in melted chocolate; dip coated edge in toffee bits. Set cones on a piece of parchment paper and let dry
-Optional: add ribbon to dress up your cornucopia! -Fill with your favorite fall candies and snacks. We used nuts, dried fruit, chocolate candies, caramel corn and candy pumpkins
Thanksgiving Oreo Turkeys
Chocolate frosting Double stuff oreo cookies
Reese’s miniature peanut butter cups
Chocolate candy sprinkles
Optional: red decorating gel
-Squeeze a small amount of chocolate frosting around edge of one Oreo, covering about one-third of cookie edge. Insert 5 pieces of candy corn into frosting to simulate feathers.
-Using chocolate frosting, attach a second cookie to the first cookie to form a base. Candy corn should face away from the attached cookie
-Cut off and discard one edge of a mini peanut butter cup. Use chocolate frosting to attach the peanut butter cup where the two cookies meet, with the cut edge of the peanut butter cup against the base cookie.
-Using chocolate frosting, attach a whopped to top of peanut butter cup
-Cut white tip from a piece of candy corn to use for the beak, and attach to the Whopper, using chocolate frosting. Use yellow frosting to make two eyes on the Whopper and add one chocolate sprinkle to each eye. +
-Let dry completely (about 10 mins) before placing upright. Using yellow frosting, add feet to the base cookie and if you like, add a wattle (red part under beak of turkey) using red decorating gel. Enjoy!
Hello and Happy Wednesday To Ya! The week seems to be flying by very much like the months. Before you know it, Christmas will be upon us upon.
If we were to take our cues from the department stores, we would think that we’re actual in the month of December, and Christmas was the next holiday. Yes, I know folks want to get a jump on that holiday, but can’t the stores just put the next upcoming holiday decorations in the front of the store? I mean come on, they have the rest of the store to post Christmas Items on sale, do they not? 🙂
I thought it would be a great idea to post recipes that pertain to the upcoming holiday. I won’t promise to post recipes daily, however, I will post more than one recipe on Tuesdays. In keeping with my promise, (apologies for the latesness), today I am posting 4 Thanksgiving Appetizer Recipes.
These recipes come courtesy of Tasty, you can either click here or review the recipes at the bottom of this page. I strongly suggest that you have your ingredients ready before viewing the recipes because the videos go pretty fast. Or of course you can review the video beforehand to get a sense of how quickly and easy the recipe will be to make, not to mention how delicious each looks upon completion.
I hope you enjoy and as always should you decide to make any of the recipes you find here, please snap a picture and email me or comment on my page. Your feedback is always welcome.
Have A Wonderful Day!
INGREDIENTS Makes 8 Servings
1 pound breakfast sausages
½ cup onion, diced
¾ cup cheddar cheese, shredded
½ cup dried cranberries, chopped
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon salt
½ teaspoon black pepper
1 (6 ounce) box of stuffing mix
1 cup chicken broth
Cook sausages in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender. Remove sausage from heat and transfer to a large mixing bowl and let cool. Add remaining ingredients to the bowl and mix until thoroughly incorporated. Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
Bake at 350˚F/180˚C for 20 minutes or until bites are cooked and slightly browned on top. Enjoy!
Inspired By— http://www.ishouldbemoppingthefloor.c…
SWEET POTATO CASSEROLE STACKS
INGREDIENTS Makes 12 servings
4 sweet potatoes, peeled
3 tablespoons melted butter
3 tablespoons maple syrup
3½ teaspoon salt
½ teaspoon black pepper
Peel potatoes and cut into ¼ in rings. Move rings to a medium-sized mixing bowl. Add butter, syrup, salt, and pepper to the bowl of rings and toss to coat evenly. Spray down a standard 12-cup cupcake tray with nonstick cooking spray and place sweet potato rings inside, stacking them up until level with the rest of the tray. Cover with aluminium foil.
Bake at 350˚F/180˚C for 15 minutes. Remove foil, then bake the potatoes uncovered for 5 additional minutes. Once cooked, remove tray from the oven and quickly add marshmallows, placing 1 marshmallow on top of each stack of potatoes. Turn oven to broiler setting and place the marshmallow topped stacks under the heat for 1 minute. Using a fork or spoon, carefully remove stacks from baking tray and transfer to plate for serving. Enjoy!
BACON-WRAPPED BRUSSELS SPROUTS
INGREDIENTS Makes 4 Servings
12 bacon strips
12 brussels Sprouts
Lay out strips of bacon on a clean cutting board or other clean flat surface. Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper. Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable. Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
Bake at 350˚F/180˚C for 20-25 minutes or until bacon is done and thoroughly cooked. Remove from baking tray and place on paper towels to remove excess bacon fat. Enjoy!
Green Bean Onion Stacks
INGREDIENTS Makes 8 Servings
1 (14 ounce) can fresh cut green beans
1 (10 ½ ounce) can cream of mushroom soup
½ cup French fried onions
1 package of frozen onion rings
In a medium bowl, mix together green beans, soup, and French fried onions. Spray down a medium-sized baking sheet with nonstick cooking spray and arrange onion rings so that they are all 1.5-2 inches apart. Using a spoon or spatula, scoop soup/green bean mixture into the middle of each onion ring, making sure to fill each ring evenly before placing another onion ring on top and repeating the process. (NOTE: Make sure to use the largest onion rings first as the base to your stacks, using the smaller rings later towards the top.)
Bake stacks at 350˚F/180˚C for 18-22 minutes or until onion rings are crisp and golden and green bean mixture is bubbling on top. Let cool for at least 5 minute before transferring to a plate to serve. Enjoy!
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