Gingerbread Houses!

Tonight for FHE we made Gingerbread houses! I, actually Spencer, HOT GLUED the houses together! I wanted them to be strong and hold up so the girls could decorate themselve! They knew it was hot glue and they couldn't eat it! I found a great frosting recipe on The Idea Room! It was had strong lemon taste, but my daughter loved it and kept eating it! :) Below is the Recipe and Pictures of my girls' artwork! ;)

Royal Icing Frosting




Makes 2 1/2 cups.




2 large egg whites, more to thin icing



4 cups confectioners' sugar, or more to thicken



1 lemon juiced, I used lemon juice





Directions:
Beat eggs white until stiff, but not dry. Add sugar and lemon juice; beat for 1 more minute. If icing is too thick, add more egg whites; if it is too thin add more sugar. This icing may be stored in an air tight container for up to 3 days in the fridge.

Chocolate Bundt Cake!

I made this cake to enjoy while I waited and am still waiting to bake my bread!!!! It's taking forever to rise today/tonight!!! This cake was way yummy, but it's alot of chocolate! Spencer said I should of used cream cheese frosting; he doesn't like too much chocolate!! Maybe next time! I did take a picture, but it doesn't make it look very good! I used all the frosting because it was so good, but it would be prettier with less frosting???

I found this recipe on The Sister's Cafe, but did make a few changes! :)

Super Moist Chocolate Bundt Cake

1 devils food cake mix (Dry--don't make it according to directions on the box) I USED CHOCOLATE FUDGE because I didn't have devils food; either work!

1 -4 serving instant chocolate pudding mix ~ I USED CHOCOLATE FUDGE - either work!

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

1 ½ cups semi sweet chocolate chips; milk chocolate work great as well!

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:

8 Tbsp butter (not margarine)

4 Tbsp cocoa powder

1/3 cup evaporated milk (I used 1%-it worked great)

4 cups sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting, as you can tell from my picture! ;)

OREO TRUFFLES :)

These are amazing! I received a ton of compliments on them! They are quick and easy!

I found the recipe on the Idea Room blog, she linked it to Bakerella.

OREO TRUFFLES :)

1 package oreo cookies (divided....use cookies including cream center)

1 8 oz. package cream cheese (softened)

white or chocolate bark

1. Finely crush 7 cookies in a food processor or place in ziploc bag and crush to fine consistency. Reserve for later.

2. Crush remaining cookies and stir in cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.

4. Melt chocolate according to directed on package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookies sheet to dry.

*Sprinkle with 7 finely crused cookies before dry.

5. Once dry, refrigerate and enjoy!

Makes 36 truffles.

Black Bean Chili

We enjoyed this for dinner last night. It was pretty simple and quick to prepare. A suggestion was to add corn bread as side and sprinkle some on the top. I didn't have time to make corn bread so I just did biscuits, but I think corn bread would be great with this! Enjoy all the healthy ingredients in this yummy chili! :) I found this recipe at Sister's Cafe! P.S. I am still working on trying to take pictures of "What's On Our Plates"

Black Bean Chili
4 teaspoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 teaspoons ground cumin

1 can (4 1/2 ounces) chopped green chilis

2 cans (15 ounces each) black beans, drained and rinsed (or use home cooked)

2 cans (14 1/2 ounces each) diced tomatoes

Salt

1 package (10 ounces) frozen corn
Juice of a lime (optional)

Directions

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

To the pan, add chilis, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Squeeze the juice of a lime over the soup. Serve hot, sprinkle cheese on top.

Chocolate Chip Cookies ~

This is one of the recipes I use! These cookies are excellent! This makes a lot of cookies! Last night when I made these I just did half a batch! Also, if you do not have unsalted butter, just use salted butter and omit the 1/2 tablespoon of salt! I don't normally had the pecans because the girls don't really love nuts! Before I cook these cookies I put them in the freezer for 10-15 minutes! Yummy!

Chocolate Chip Cookies

2 cups dark brown sugar (light brown sugar will work)
2 cup white sugar
1 lb. unsalted butter
Cream the above ingredients well then add:
4 eggs
2 Tablespoons vanilla
Stir then add:
4 cups sifted flour (I usually add an extra 1/2 cup flour)
2 Tablespoons baking powder
2 Tablespoons baking soda
1/2 Tablespoon salt
Mix well then add:
4 cups scant oats (quick cooking)
24 oz. milk chocolate chips
8 oz. pecans, chopped (optional)

Bake at 400 degrees for 6-8 minutes! DO NOT OVERBAKE!!!

Our Halloween Meal!

On Saturday we did simple Halloween meals! It was a busy day! We started with orange pumpkin pancakes! We just used a cookie cutter to make them! The cookie cutter does get hot so use thongs or something to take it off before flipping pancake!

The girls loved them!

For our afternoon lunch/dinner we did mummy dogs, dirt and broomsticks! Pretty easy! The girls loved it and helped make it!

Fluffy Apple Dip!

I just spotted this recipe on Real Mom's Kitchen! It looks great! I haven't tried it yet, but plan to soon!

Fluffy Apple Dip
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice1 jar
(7 ounces) marshmallow creme
Assorted apple wedgesI

n a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups!

Hot Hoagies!

This recipe comes for Real Mom's Kitchen! I made it last week and we all enjoyed it! I don't eat much meat, but I actually ate this!

Hot Hoagies

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used colby/jack)
Olives, chopped

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Stuffed Manicotti!

STUFFED MANICOTTI!

1 12 oz. pkg. manicotti shells
1 16 oz carton cottage cheese
1 16 oz carton ricota cheese
2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese
2 eggs, well beaten
1 TBSP. parsley flakes
1 quart spaghetti sauce

Cook manicotti according to package directions. Drain. Mix together the cheeses, eggs, and parsley in a bowl. In a 9 x 13 pan, spread sauce to cover bottom of pan. Fill each shell with cheese mixture until it spills out both ends. Place shells in baking pan. Top with sauce and sprinkle with mozzarella and Parmesan cheeses. Bake at 350 for 30-40 minutes or until cheese is melted.

This is a family favorite at our house! The recipe come from Famiy Dinner Cookbook!

Raspberry Bars!

This recipe is from Family Dinner Cookbook! I took them to a ward function and they were a big hit! :) Yummy!

1 1/2 cup butter, softened
1 1/2 cup sugar
3 eggs, well beaten
3 cups flour
3/4 cup raspberry jam
2 TBSP. Sugar

Cream butter, sugar, and eggs. Add flour and mix thoroughly. Press half flour mixture into bottom of 9x13 pan. Spread jam over crust. Sprinkle remaining flour mixture over jam. Sprinkle with sugar. Bake at 350 degrees for 30-40 minutes or until edges are golden brown.

NOTE: Apricot or peach jam can also be used!

Funeral Potatoes~

I love these and they are so simple!

FUNERAL POTATOES! (these are rough measurements ~ add more or less as need or you desire!)

1 bag frozen hashbrowns
1/3 cup onions, finely diced
1/4 cup butter
1 can cream of chicken soup
1 cup sour cream
2 cups cheese
2 cups corn flakes, crushed

Saute onions in butter until they start to turn brown. Mix onions, soup, sour cream, and cheese in casserole dish and stir well. Add hashbrowns into sauce. Stir one cup of corn flakes into mix and then sprinkle remaining corn flakes on top. Bake at 350 for 30 minutes!