- 4 cups of Everclear ( 1 cup in each jar )
4 cups Pomegranate pearls ( 1 cup in each )
2 cups blueberries ( 1/2 cup in each jar )
1 cup Pom juice ( 1/4 cup in each )
4 – mason jars
These adorable lil’ guys are Santa’s Favorite Reindeer Brownies. The recipe makes a 9×13 pan full of reindeer brownies that you can quickly dress up and come out looking like the parenting rock star you are! It is a perfect treat for those uber busy parents who still want to “make it themselves” OR a great project to involve the kiddos with so you can leave Mr Claus an incredible treat!
- 2 boxes of brownie mix
- 1 container of chocolate fudge frosting
- 1 package of small edible eyes
- a small bag of M&M's, red picked out
- 1 bag of mini pretzels
- 1 sheet of parchment paper, long enough to come about the sides about 2 inch
- Preheat oven to 350 degrees
- Follow the directions on the back of the brownie box to make the brownies
- Once brownies are baked and cooled, open the container of frosting and peel back the foil
- Place container of frosting into the microwave on increments of 20 seconds until slightly melted
- Pour frosting onto cooled brownies and spread using a rubber spatula.
- Once brownies have been frosted place into the fridge for 30 minutes
- After the 30 minutes, remove brownies from the pan and cut into bars
- Place 1 pretzel on each top corner for the Antlers.
- Place two eyes under the pretzels.
- Place a red M&M into the center for his nose.
Here are a few other fun ideas we thought you might enjoy:
I simply love playing with Oreo cookies as they hold up perfectly for dipping in chocolate and then decorating! These whimsical Chocolate Gingerbread People Oreos are beyond adorable and super easy to whip up.
Here is the simple recipe
- 1 package of Double stuffed Oreos
- 1 bag of Ghiradelli milk chocolate melting wafers
- 1 tube of white cookie icing
- 1 tube of black cookie icing
- 48 mini red M&Ms
- Using a double boiler, melt your milk chocolate.
- Once chocolate is melted drop a Oreo into the melted chocolate, using a fork flip the cookie over so that both sides get coated.
- Pick up the cookie and lightly tap the edge of the pot to get the excess chocolate off.
- Place dipped cookie onto the parchment paper
- Repeat steps with remaining cookies until all milk chocolate has been used.
- Let cookies harden for 30 minutes before decorating
- Once chocolate has hardened, using the white cookie icing, make broken lines around the edge of the cookie
- Using the black icing, pipe on two black dots for the eyes, and a half circle below for the mouth
- Place one M&Ms at each end of the mouth
- Repeat with remaining Oreos
- Once all have been decorated let sit for another 30 minutes before enjoying with a big glass of milk or coffee
Let’s face it, my buddy Rudy is the hero of the season. He has songs written about him and even his own TV special. This simple rice krispy treat is in homage to my seasonal friend – here is my Rudolph Reindeer Rice Krispy On a Stick
- 1 box of rice krispy treats, unwrapped
- 1 bag of M&M's, reds picked out
- 1 package of small edible eyes
- ½ C milk chocolate chips, melted
- 4 popsicle sticks, cut in half
- 1 disposable piping bag
- Line a cookie sheet with parchment paper
- Place a popsicle stick into the middle of the top
- Lay all rice krispy treats onto the cookie sheet so that it is easier to decorate
- melt the chocolate chips and pour into the piping bag
- Using piping bag with melted chocolate, add a little dot onto the back of the eyes to act as glue. Place the eyes onto ¾ area of the rice krispy treat
- pipe a dot of chocolate onto the back of a red M&M and place under the eyes for his nose
- Using the piping bag, pipe on antlers onto the top corner of the rice krispy treat
- Let sit for 30 minutes before enjoying!
This was something that fed into my incredible need to “over-do” something. These Whimsical Chocolate Filled Turkey Cups are certainly a show stopper for the dessert on Thanksgiving. It’s a bit fussy but so worth it – just look at how adorable they are and they are totally edible!
- 1 silicone shot glass mold (found at Michael's)
- 15 oz Ghiradelli melting chocolate wafers
- 1 box Ghiradelli white chocolate pudding
- 1 tsp pumpkin pie spice
- 1 package of small edible eyes
- 1 container of Christmas light sprinkles
- 1 package of chocolate fondant (Found at Michael's)
- 1 disposable piping bag
- 1 mini Christmas light cookie cutter
- Using a double boiler, melt the chocolate
- Once melted, pour chocolate into the silicon molds and place into the freezer over night
- Once you place the mold into the freezer start cutting the feathers and molding the legs
- Pour remaining chocolate into the piping bag and cut off a small part of the tip. This will act as the glue
- Work with the fondant to make it soft
- Sprinkle a little bit of powder sugar onto a cutting board and roll out using a rolling pin just like you would for cookie dough
- Use the cookie cutter and cut out 5 light shapes for each cup. A total 40 light shapes
- Using the remaining fondant, pinch off some fondant about the size of a skittle and roll into logs for the legs
- About 2 legs for each cup so you will need 16 logs
- Pinch off some more fondant about the size of a mini M&M for the feet and roll into logs
- mini logs for each leg so 24 mini logs
- Place the mini logs into a V shape with the 3rd toe going into the middle
- Using the melted chocolate, add a little bit in the middle of the feet to hold all three pieces together
- Repeat steps with remaining feet pieces
- Let those dry for 2 hours before moving
- Take 5 of the feather pieces and piece it together
- Add a little bit of chocolate behind a feather piece to glue them together
- Repeat steps with remaining feather pieces. Once done you should have 8 sets of feathers
- Next day
- Once you pull out the chocolate molds out of the silicone mold place them onto a cutting board
- Melt the chocolate in the piping bag to act as a glue again
- Take 2 eyes for each cup
- add a small drop of melted chocolate onto the back of the eyes and place them onto the chocolate mold
- Place chocolate mold onto its back so that the eyes wont fall off while the chocolate is hardening
- Add a drop of chocolate under the eyes and place a yellow and red Christmas light sprinkle onto the melted chocolate for the beak and gobble
- Repeat steps with remaining cups and let dry for 20 minutes
- Pick the cups back up into a sitting position
- Add melted chocolate to the bottom part of the feather piece
- Place feather piece onto the back part of the chocolate cup and hold for 2-3 minutes
- With the cups still being cold from being in the freezer the melted chocolate should harden fast
- Using a cup or can, place the feet up against the cup or can
- Carefully place a leg close to the feet and add a little drop of melted chocolate where the leg and feet meet to connect them
- Repeat steps with remaining feet and legs
- Let chocolate harden for 30 minutes before carefully moving them
- Once 30 minutes is up, lightly flatten the back of the leg and add a drop of melted chocolate
- Place the flatten part of the leg under the chocolate cup
- Repeat steps with remaining legs
- Let set for 30 minutes
- Using a large mixing bowl, combine the pudding mix, milk and pumpkin pie spice and mix for 5 minutes until combined
- Pipe the pudding into the chocolate cups
Other recipes we thought you might like:
What could be more decadent that chocolate paired with pecan pie bars? This beyond rich treat is perfect for the holidays as a small portion is perfect with a cup of coffee. It has become a traditional favorite here for Thanksgiving and we often have requests to bring it to a festive gathering.
Here you go…
- 1 C unsalted sweet cream butter
- 2 C flour
- 2 C sugar
- ¼ tsp salt
- 1 & ½ C corn syrup, light
- 8 oz nestle semi sweet chocolate chips
- 1 & ½ tsp vanilla extract
- 2 C chopped pecans
- parchment paper
- preheat oven to 350 degrees
- Tear off a large piece of parchment paper, long enough for it to come up the sides (about 4 in)
- In a standing mixer, beat the butter, flour, ½ C sugar and salt until coarse like crumbs
- Press into the bottom of the pan and bake for 18 minutes
- In a double boiler, combine the corn syrup and 6 oz chocolate chips and mix until melted and smooth
- Add in the eggs, 1½ C sugar and vanilla, mixing until combined
- Mix in the chopped pecans
- Pour mixture over the crust and bake for 40 minutes
- Remove from oven when done and place onto a wire rack until cooled
- In a small dish, melt the remaining 2 oz of chocolate in increments of 20-30 seconds
- Once melted, drizzle the chocolate on the bars
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I love skillet meals as they speed up clean up – with less dishes to wash! This simple, yet flavorful, French Onion Chicken is a winner for the fall! It’s flavor is beyond delicious and it yummy over either rice or noodles.
- 2 medium yellow onions, thinly sliced
- 3 tbsp. butter
- 1½ cups beef broth, divided
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tbsp. olive oil
- salt and pepper
- 1 tbsp Italian seasoning
- 3 tbsp flour
- 4 slices provolone cheese
- 4 slices Swiss cheese
- ¾ cup shredded Parmesan cheese
- Preheat oven to 400 degrees
- In a large cast iron skillet over medium-high heat, melt 3 tbsp butter
- Add your sliced onions and 3 tablespoons beef broth and saute onions for 15 minutes until browned and very tender.
- Once cooked. place the onions to a bowl and cover to keep warm.
- Place the chicken on a plate and drizzle with oil, Italian seasoning and salt and pepper.
- Cook chicken for 4-5 minutes on each side until browned on both sides.
- Place the chicken on a plate and cover to keep warm and return the onions to the pan.
- Sprinkle flour over the onions and stir to evenly coat
- Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
- Season with salt and pepper to taste.
- Return chicken to pan.
- Top chicken with one slice of provolone each, then one slice of Swiss, then ¼ of the Parmesan cheese.
- Place your cast iron in your preheated oven and cook for about 10 minutes.
- Male sure the cheeses are melted!
- Place the onions and gravy over the top of the chicken.
If you read all the ingredients on your favorite store-bought pasta sauce, you might be in for a surprise. Most of the items on our label, I couldn’t pronounce. So, it was time to make our own canned tomato sauce to use for pasta dishes and pizza toppings!
It really isn’t rocket science here – I took two cookie sheets (with edges) of garden tomatoes and cut out the stems. I drizzled them with olive oil, Italian Seasoning and fresh diced garlic. Then I popped them in a 350* oven for about 30 minutes.
BOY, did the place smell amazing!
I removed them from the oven, added a few fresh basil leaves and popped them into my handy dandy Blendtech blender and gave it a spin. I personally like my sauce a little thin so I REALLY blended it. I add Italian Sausage when cooking for pasta and a can of petite diced tomatoes — but that is a story for another day.
Into my quart jars it went and a quick water bath to keep my family safe. 40 minutes on a rolling boil and my two pans of tomatoes turned into 10 quarts of yummy canned tomato sauce for the winter.
Was it rocket science? No. Does it take exact measurements? No. Is it better than what is in the store?
Yes – I know it has tomatoes, olive oil, garlic, basil and Italian Seasoning. Five things that I can pronounce –
There are thousands of cool time-saving kitchen tips that are easy to take advantage of. These are some worth considering.
- Need a funnel for dry ingredients? Cut the corner off of an envelope, place the cut corner in the cup or bowl and carefully pour the ingredients into the envelope.
- Make as many “one pot” meals as possible. These meals tend to be simple to make and don’t dirty a lot of dishes. Better yet, the variety is almost endless.
- Prepare large meals and freeze the leftovers for later. If you make enough, you can even skip cooking the next day and serve the leftovers for dinner.
- Need to make more bacon for breakfast in a hurry? Use a waffle iron or sandwich press to quickly cook bacon strips.
- Time to serve ice cream to the whole family? Instead of measuring out scoops, flip the tub over and slice it into evenly-sized pieces with a knife.
- Keep your kitchen organized. It can take a lot longer to prepare meals if you have to search for the right baking pan or measuring spoon.
- Invest in a slow cooker. While slow cooker meals take some time to cook, they are often easy to prepare and don’t require much watching after. This way, you can typically toss in the ingredients and move on to other things.
- Make sure you have all the right tools. While you can peel potatoes with a steak knife, using a proper peeler saves you a lot of time and effort.
- Clean up all of the dishes you use for preparation purposes, while you cook. Not only will it save you from having a pile of dishes later, your cookware will be easier to clean if you don’t wait until later. There’s almost nothing worse than stuck-on gunk!
Hopefully, you’re excited to try out at least a few of these tips. The more time you save in the kitchen, the more time you can spend with family and friends.