Life and Reviews

SERVINGS: 8

METHOD: Slow Cooker

TIME: Prep: 5 min. Cook: 2 hours

Ingredients:

• 1 bottle (32 ounces) cranberry juice
• 1 can (32 ounces) pineapple juice
• 1/3 cup red-hot candies
• 1 cinnamon stick (3-1/2 inches)
• Additional cinnamon sticks, optional

Directions:

In a 3-qt. slow cooker, combine juices, red-hots and cinnamon stick. Cook on low for 2-5 hours. Discard cinnamon stick before serving. Use additional cinnamon sticks as stirrers if desired. Yield: 2 quarts.

What better drink than some nice hot spiced cider for your guests for the holidays? It will give a wonderful Christmas smell to your home as well.  This is one I am going to do this weekend while I finish wrapping gifts.

SERVINGS: 8

METHOD: Slow Cooker

TIME: Prep: 5 min. Cook: 2 hours

Ingredients:

• 2 cinnamon sticks (3 inches)
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 2 quarts apple cider
• 1/2 cup packed brown sugar
• 1 orange, sliced

Directions:

Place cinnamon, cloves and allspice in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving. Yield: 2 quarts.

No matter the season, this is one of our all-time family favorite desserts!! Yum!!

Pina Colada Bread Pudding

• 1 1-lb unsliced loaf French or sourdough bread
• 1 10 oz can frozen Pina Colada drink mix
• 1 (6-oz) can pineapple juice
• 1 12-oz can evaporated skimmed milk
• 1/2 cup cream of coconut
• 2 (7-8-oz each) bananas, sliced crosswise
• 3 eggs
• 1/3 cup Irish cream or 1/4 cup light-rum, optional
• 1 cup golden raisins
• 1 8-oz can crushed pineapple and juice
• 1 tsp grated lemon peel
• 8 or 10 fresh mint sprigs
  

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• With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
• Cut bread in 1″ cubes; set aside.
• In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
• Process until pureed. Pour puree into 6-cup bowl
• Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
• Combine both purees
• Combine raisins and crushed pineapple with juice; set aside
• Place about 2/3 of bread cubes in slow cooker
• Sprinkle 1/2 teaspoon grated lemon peel
• Spread 1 cup raisin-pineapple mixture over bread in slow cooker
• Top with remaining bread cubes
• Then top with remaining lemon peel and raisin-pineapple mixture
• Pour pureed ingredients into slow cooker
• Cover and cook on LOW for 6 hours
• Spoon pudding into 8 or 10 dessert dishes and serve hot

This dessert is also delicious cold. Spoon into serving dish, cover and refrigerate; eat later.
8-10 servings

Chicken Tortilla Soup

                    Ingredients:

• 1 large can 98% fat free chicken
• 1 can black beans
• 1 can chili beans
• 1 can enchilada sauce
• 1 family size can of chicken and rice soup
• 1 can corn
• onions if you like
• ground cumin to taste

Combine all ingredients above in crockpot and simmer on low all day if you are away.  Can be ready much quicker if needed just by heating all ingredients until hot. Can be doubled for larger family which is what we do because we love the leftovers for our lunches.

Toppings:
sour cream
cheddar cheese
tortilla chips

This recipe is a family favorite of ours! It is great on cool days! Enjoy!

SERVINGS: 18

TIME: Prep/Total Time: 30 min.

Nutrition Facts

• One serving: (1 each)
• Calories: 257
• Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 7 mg
• Sodium: 136 mg
• Carbohydrate: 39 g
• Fiber: 1 g
• Protein: 1 g

Ingredients:

• 1 tube (18 ounces) refrigerated chocolate chip cookie dough
• 54 pieces candy corn
• 1 can (16 ounces) chocolate frosting
• Red shoestring licorice, cut into 1-3/8-inch pieces
• 9 thin chocolate wafer (2-1/4 inch diameter), quartered

Directions:

Bake cookies according to package directions. Cool on a wire racks. Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting. Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears. Yield: 1-1/2 dozen.

Source:  www.tasteofhome.com

Looking for some cool treats to make for Halloween this year? Well, check these out! I wanted to find some neat treats to make for my children’s school this year for Halloween.  Recipes from TasteofHome.com. 

Scary Eyeballs

The kids will squeal when they see these peanut butter eyeball treats! Recipe compliments of Shannon Blachley of Ludlow, Massachusetts. 

Servings:  40

Category:  Dessert

Method:  Chill

Time:  Prep:  50 min. + standing

Ingredients:

1-1/2 cups creamy peanut butter

1/2 cup butter, softened

1 teaspoon vanilla extract

3-3/4 cups confectioners’ sugar

12 ounces white candy coating, chopped

1 tablespoon shortening

20 blue milk chocolate M&M’s

20 brown milk chocolate M&M’s

Red Decorating gel

Directions:

In a small mixing bowl, cream the peanut butter, butter and vanilla.  Gradually beat in confectioners’ sugar.  Shape into 1-in. balls.  Cover and refrigerate for at least 30 minutes. 

In a microwave-safe bowl, melt candy coating and shortening; stir until smooth.  Dip peanut butter balls into coating; place on waxed paper.  Place M&M’s, plain side up, on top.  Let stand until set.  Use red gel to create “bloodshot” eyes.  Yield: 40 pieces.

Marshmallow Witches

These no-bake marshmallow witches are simple to make and perfect for gatherings because a dozen can be put together in about 30 minutes.  Tip:  Whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors.

Servings:  12

Category:  Dessert

Time:  Prep/Total Time:  30 minutes

Ingredients:

1/2 cup vanilla frosting, divided

36 minature semisweet chocolate chips

12 large marshmallows

1 drop each green, red and yellow food coloring, optional

1/2 cup flaked coconut

12 chocolate wafers

12 miniature peanut butter cups

12 milk chocolate kisses

Directions:

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow. 

For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well.  Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting.  Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring.  Set aside.

For hats, spread some of the remaining frosting in the center of chocolate kisses with frosting; place on peanut butter cups upside down into frosting.  Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups.  Cut a small hole in the corner of pastry or plastic bag; insert a small star tip.  Fill the bag with frosting and pipe stars around the base of each peanut butter cup.  Secure a hat to each witch with a dab of frosting.  Yield:  1 dozen