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  • Spooky Halloween Bark

    Halloween Bark is the perfect treat to bring to a Halloween party or to give to your friends/family as gifts! 

    You will need:

    12-14 orange and black sandwich cookies, broken up into large chunks
    1 cup pretzels, broken into pieces
    1 pound almond bark or white chocolate melts
    1 1/2 cups candy corn
    20-30 candy eyeballs
    1-2 tablespoons of a variety of Halloween food sprinkles

    Directions:

    1.  Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning.

     2. Drizzle the melted chocolate over the on a parchament paper-ed cookie sheet, spreading with spatula to coat evenly.

    3. Sprinkle pretzels, cookies, candy corn, candy eyeballs and food sprinkles over the chocolate while it is still wet.  Place cookie tray into refrigerator until set and firm.

    4. Once solid, break apart and enjoy! 

    HAPPY HALLOWEEN! <3

  • Oatmeal Cream Pies

    You will need:

    • 1 cup butter, softened
    • 3/4 cup brown sugar
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups old-fashioned, uncooked Quaker Oats

    Filling:

    • 8 ounces cream cheese, softened
    • 2 Tablespoons heavy cream 0r milk
    • 1 teaspoon vanilla
    • 3 cups powdered sugar

    Directions: For cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.

    Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.

    Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (I only put 8 cookies per sheet) Bake for 10 to 11 minutes only. Don’t over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.

    For filling: Beat the cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.

    To assemble pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting.

    Makes 16 pies.

  • Summer Blueberry Peach Pie

    Simple and delicious, this pie is the perfect summer treat! 

    You will need:

    Store-bought or homemade pie crust
    3/4 cup + 1 Tablespoon granulated sugar
    6 Tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/8 teaspoon allspice
    3 cups sliced, peeled fresh peaches (about 5)
    1 and 1/2 cups fresh blueberries
    1 Tablespoon unsalted butter
    1 egg, beaten

    Instructions:

    Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.


    Preheat oven to 400F degrees.


    Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired.


    Fill the pie crust with prepared fruit filling. Cut the butter into tiny pieces and randomly place on top of the filling. Set aside.


    Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 12 strips about 1 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang and clamp down the edges of the dough with your fingers.
    Brush the lattice top with the beaten egg. A very thin coating. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.


    Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 25-30 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil or use a pie shield for the edges. I used a pie shield after about 30 minutes.


    Allow the pie to cool for 4 full hours at room temperature before serving. It's a great pie to make 1 day in advance, since it is so juicy - the filling will have time to "set" overnight.

  • Real Fruit Pops

    Perfect for a hot summer day! Healthy, nutritious, and super easy to make! 

    You will need:
    -Popsicle tray
    -Popsicle sticks
    -Fruit of your choice (i used strawberries, blueberries, apples and kiwi)
    -Fruit juice or lemonade (you could also puree watermelon) 

    How to:
    1. Using Popsicle form, loosely fill 3/4 the way with fruit pieces.

    2. Fill with juice to the fill line, insert Popsicle stick, place on flat surface in freezer.

    3. Freeze until solid appox 2-3 hours.