. . . Cookie Time Tuesday-Frostbite Cookies . . .

When I saw this recipe on Plain Chicken I raced to the store to buy my ingredients!  These remind me of the store bought Oatmeal Cookies with the chocolate "frosting" on them.  They turned out even better than I expected and the addition of the Corn Flakes really makes them have a fantastic crunch to them.  I thought they were good without the white chocolate but once I added those they were out of this world.  I think you'll really enjoy these cookies if you make them.  I would love to make them for the holiday season using red and green candy melts for the bottoms of the cookies to make them super festive.  Fun!

You will need:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups uncooked regular oats
1 1/2 cups cornflakes cereal
8 ounces almond bark
1 tablespoons shortening

 • Gather your ingredients

• Cream shortening until fluffy

• Add sugars and beat until well combined

• Add eggs and vanilla and mix well

 • Add dry ingredients to the shortening mixture and blend until just combined

• Mix in the cornflakes and old fashioned oatmeal

• Drop by tablespoonfuls onto a parchment paper lined baking sheet

 • Press lightly to flatten out a bit

• Bake for 12 to 14 minutes at 325 degrees

 • Melt shortening and almond bark in the microwave or on the stovetop until smooth

• Dip bottoms of each cookie into the white chocolate and lay top side down on a sheet of wax paper until the chocolate sets

• Try not to eat the whole batch!

 Oatmeal!

delicious!

Frostbite cookies!

. . . Sweet Potato Casserole and Corn Bread Recipe . . .

• • •
I will admit that Thanksgiving Dinner isn't my favorite meal because I'm not a big meat eater but I do look forward to Sweet Potato Casserole and Green Bean Casserole every year.  I don't know why I only make these two dishes for Thanksgiving but it seems like they are reserved just for that one special day.  In fact the other day my husband said how good Green Bean Casserole sounded and I told him he wouldn't have too much longer to wait since Thanksgiving is right around the corner.  It then dawned on me that these two casserole dishes are so easy to make and I wonder why I don't make them any other time throughout the year.  Who knows...tradition I guess.

I am always in charge of bringing the vegetable casseroles to our dinner and these dishes include Baked Corn, Sweet Potatoes and Green Bean Casserole.  When I was at the store the other day and saw this new Country Crock Pumpkin Spice Spread I knew I was going to have to use it for my Sweet Potatoes!  Oh my goodness you are going to want to run, not walk, to the nearest store that has this spread.  It is so delicious!  I have used both the Honey and Pumpkin Spice on toast, pancakes, french toast, waffles etc. (You get the point-it's good on anything).  It really made the Sweet Potato Casserole so much better!  I love the slight spice it gave without having to add anything extra.  

I urge you to go out and try some of the Country Crock Spreads...they are so good and worked really well for my baking!  This Sweet Potato Casserole will not be the last thing I make with the Country Crock Spreads.  I am already thinking of all the great things that I want to make even better with these yummy flavored spreads.  

I hope you'll enjoy this recipe as much as we do every year!  This came from a good friend of mine years ago and I've made it every Thanksgiving ever since.  It's a keeper I tell ya!

Yummy!

You will need:

1 Large Can of Sweet Potatoes (40 ounces)

1 Cup Sugar

2 Eggs

½ Cup Milk

½ tsp. Salt

⅓ Stick of butter or spread, melted

1 tsp. Vanilla

Pecan Topping:

1 Cup Brown Sugar

½ Cup Flour

⅓ Cup Melted Butter

1 Cup Chopped Pecans

• Gather your ingredients

• For an added bit of flavor for sure you will want to use Country Crock Pumpkin Spice Spread

• Mix all ingredients together (except for the pecan topping ingredients) and mix well

• You will want to use an electric mixer to get all the chunks out of your sweet potatoes or at least most of them.

• Pour sweet potato mixture into a greased baking dish.  I used the Country Crock Pumpkin Spice Spread to grease my dish and I think that added some extra flavor

• Combine all the ingredients for the crumb topping and mix well

• Your mixture for the topping will be very crumbly

• Crumble the topping over the sweet potatoes in the casserole dish

• Bake in a 350 degree oven for 35 minutes

• Serve warm.  So good!

Sweet!

mmm...good!

Here is a second recipe for The Best Corn Bread made with Country Crock Honey Spread.  Oh my goodness is this out of the world fantabulous with the addition of the Honey Spread.  Wowsers!

Print recipe HERE
 You will need:
 1 Box Jiffy Corn Muffin Mix

4 Tablespoons of melted Country Crock Honey Spread

8 oz. Cream Style Corn

8 oz. Whole Kernel Corn, drained

8 oz. Sour Cream

2 Eggs

A dash of salt and a little bit of sugar

 

 • Gather your ingredients
• Use Country Crock Honey Spread in your corn bread for an added sweetness
• Mix all ingredients together until well blended
• Pour into a greased baking dish.  I used a pie plate for a bit of a different look but you can use any dish you might like.  Bake at 350 degrees for 30 minutes

 • Once the corn bread is done baking spread Country Crock Honey Spread over the top to let it melt into the bread.  So good!!!

 

 

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

. . . Don't Forget To Change Your Clocks . . .

Don't forget to change your clocks if you are in an area where Daylight Savings Time ends.  It's time to gain an hour of sleep!  Yay!

. . . A few new finds . . .

I have a minor obsession with Peppermint and Chocolate and joining the two together is pure Heaven.  I just about had a coronary when I saw these White Chocolate Peppermint M&Ms at Target the other day.  I wanted to be greedy and just swipe the entire shelf into my cart but I figured that would be so rude so I just bought a few to stock up.  I know they won't last long and I want to make sure I have them for my holiday baking and snacking!  They are going to look so pretty in my Holiday Peppermint Bark!  I can't wait to make the bark for gift giving (if the M&Ms last that long since I can't quite grabbing a few every time I walk by the kitchen).

Peppermint!

The other find I'm excited about this week is my Pink Suede Slippers!  They are so cozy and the color just makes me smile.  Don't be surprised if you see me out and about and I'm wearing them because they are that comfy.  I think I'd like every color they have them in.  I have several pairs of Ugg slippers and I love them dearly but these cuties I found at Target and I have to say I think they are just as comfy as the Ugg's and much less expensive for sure. 

Comfy!

What are some of your favorite finds recently?  I love coming across new things so I can't wait to hear from you!

. . . Trick or Treat . . .

Well, another year of trick or treating is behind us and now begins the crazy holiday season!  

We had Robin Hood and a Bumble Bee Pup at our house for trick or treat.  My son had so many costume ideas but went for Robin Hood, which is odd because he's never seen the movie and knows very little about the character.  I think it was the bow and arrow that sold him on it!  Maggie, the bumble bee pup, looked adorable too but she hated her costume.  She got lots of attention during trick or treat so I think that helped her adjust to the costume a little but she was not happy with me for putting her in it.  Lots of fun was had by all.

The Robin Hood and Bumble Bee Puppy

Visiting with Great Grandma and Mimi

 Showing off with his bow and arrow

The Maggie Girl in her Bumble Bee Costume

I hope everyone had a very Happy and Safe Halloween 2012!

. . . Halloween Boo Bark . . .

Happy Halloween!

If you are a regular reader you know that I love making different combinations of candy Bark.  I have done it for all different occasions and they are always so festive and colorful but the best part is how easy it is!  Makes a great gift and is always well received.  This year I made "Boo Bark" for my son's classmates with a cute treat topper.  It was easy and the kids thought it was great! 

You will need:

White Chocolate Candy Melts

Milk Chocolate or Semi Sweet Chocolate

Oreos

Sprinkles

Candy Eyes

 • Gather your ingredients

• Chop up the Oreo cookies so they are coarsely ground

 • Melt the white chocolate and spread onto a baking sheet.  It doesn't need to be a really thick layer of chocolate so spread it fairly thin

• Melt the milk or semi sweet chocolate and drop a few dallops onto your white chocolate and then swirl with a knife.  Don't over swirl it or you will have a muddled looking bark

 • Working quickly you will start adding your candy sprinkles, Oreos and candy eyes and any other toppings you might want to add

• Press the toppings into the melted chocolate.  You won't have to press too hard but just enough to have it adhere to the chocolate.

• Place Boo Bark in the fridge for several hours until firm then use a table knife to break it up into small pieces.  I have done candy bark as larger pieces too so it just depends on how far you need it to go or what size you prefer.  There isn't a right or a wrong when it comes to this bark.

• You are now ready to bag the Boo Bark for gift giving

 

 • I printed out enough treat toppers for my son's class and teachers and filled small cellophane bags with the Boo Bark and then stapled the folded treat topper on top of each bag to keep the bark fresh.

Yummy!!

BOO!!

YUMMY!

 Halloween!