2015 – a look back

IMG_9763

Wow. Just wow. Where did the year go?! It flew by so fast, and I have to say, I’m kinda glad to have it behind me. I’m grateful to have made it through another year, but it has been a sad one. Cancer reared it’s ugly head on more than one occasion and we lost two members of our family, on my husband’s side. One of my dear friends also lost her mother, while another lost her mother-in-law. To say that I hate cancer is pretty much the understatement of the year. I have to remember our blessings however, as my dad saw his 5 year anniversary of being cancer free this year!

Key Lime Pie

I also had lots of “technical issues” this year…my computer gave me lots of problems and then finally quit all together. It really hindered my blogging, but now….Hello MacBook! I love you, but do not really know how to use you to your fullest potential yet.

IMG_9694

My son had a horrible time with his asthma once allergy season started. He missed lots of school and that also put a stop to my blogging time. Thankfully, after many, many doctor visits, it seems to be back under control. Thank goodness for insurance. As aggravating as it is, it’s nice to have when you are making weekly (if not more) trips to the doctor.

breathing treatment

On the upside (I hope), Makin’ it Mo’Betta became a “dot com”. The move was a great big B word. Thankfully I got help from Dynamics of Design and they were able to get me up and running. I’m still trying to work out the kinks, but if you’re here, then YAY! Thanks for following my sporadic posting and meanderings!

IMG_9685

Throughout all my inconsistent posting however, I just found out that I am in the Top 100 Bloggers on FaveHealthyRecipes.com and AllFreeCasseroleRecipes.com! I’m honored! Check out the Top 100 Most Popular Healthy Recipes and the Top 100 Casserole Recipes, and you will see that I am pleased to be in such good company & honored to have made the lists.

AFCAS Blogger Button 2015-14 FHR Blogger Button 2015-16

So, I hope you and yours had a very Merry Christmas and that 2016 brings good health and happiness to all. I have made just a couple of resolutions…one, to be a more consistent blogger! And two, to purge my house of clutter. We have too.much.stuff.  Of course, there is always that “I want to lose 10 lbs” thing. Actually, it’s more like 15…but I’m not even going to make that a resolution. I’ve been dealing with that since I had my first child…Almost 15 years ago!

IMG_9747

Pecan Pie Bread Pudding

This Pecan Pie Bread Pudding could also be titled Best.Thing.Ever. I know that’s a strong statement to make, but geez…it was pretty darn tasty. If I do say so myself. And I do. Because I have a blog and that’s sort of my job…to let y’all know when something should be put on your “to make” list ASAP. This would make an excellent breakfast/brunch dish for the holidays too. Just sayin’. Since it’s already NOVEMBER! (Don’t ask me how that happened already!)

pecan pie bread pudding - before

I’m calling this breakfast, but slap some vanilla ice cream on that bad boy and it could become dessert. I think I ate it for every meal until I gave the last two pieces to my parents so they could experience it’s awesomeness. And the fact that I couldn’t button my jeans. Calorie friendly it is not.

Pecan Pie Bread Pudding - after

It’s like pecan pie and French toast casserole got together and had a baby. A sweet, delicious, nutty baby.

Pecan Pie Bread Pudding

This is what dreams are made of right here.

Pecan Pie Bread Pudding

Pecan Pie Bread Pudding

Ingredients

  • 8 cups bread, torn into bite-size pieces (I used Challah, could also use Italian, French, King’s Hawaiian, etc.)
  • 2 tablespoons melted butter
  • 3 eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup white (granulated) sugar
  • 1 teaspoon maple or vanilla extract (I used ½ teaspoon of each)
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1 teaspoon cinnamon
  • 1 cup pecans, roughly chopped

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line an 8 x 8 or 9 x 9 baking dish with parchment paper and spray with cooking spray.
  3. Pour your bread pieces into the baking dish. It will be very full, gently press it down into pan.
  4. Drizzle melted butter over bread.
  5. In a large mixing bowl, combine the eggs, corn syrup, sugars, extract(s), salt (if using) and cinnamon.
  6. Stir pecans into sugar mixture, then pour over bread. Gently press the bread down into the pan so everything is coated.
  7. Bake for 40-45 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://makinitmobetta.com/pecan-pie-bread-pudding/

Recipe Source: Something Swanky

Once done, you can use the parchment paper to lift the casserole out for easy cutting. Enjoy!

This recipe is featured at Miz Helen’s Country Cottage & Diana Rambles!

Miz Helen’s Country Cottage   PIN MEme

I may be linking up at any of the following – (Monday) Nibbles By NicThe Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy’s Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita NibblesThe Cookie Puzzle (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife,Play.Party.Pin

Pumpkin Mesh Wreath

First, YAY!! This is my first “official” post on my new site! And WOW…what a pain in the rumpkus (is that a word?) the Blogger to WordPress move has been. THANK GOODNESS for Dynamics of Design. Without them, this site would still be sitting here blank I’m afraid. I will spare you all of the details, but it has definitely been one thing after another. Oh, and did I mention that I happened to have surgery AND my computer crashed during all of this as well? Ha! Fun times. Not! Moving on…

Pumpkin Wreath

This Pumpkin Mesh Wreath is festive, (I think it’s cute), cheap, and super easy to make. I don’t do a lot of Fall decorating, but I usually have a Fall wreath, a couple of garden flags, mums, and pumpkins. Our weather has been so wacky, that my mums are already mostly dead (or lack of water could have caused that. Go figure.)

Since I’m a visual person, I’m going to show each step in pictures. I will explain the best I can, but it’s really easy.

Wreath Supplies

Step One: Supplies

  • One wire wreath (I bought mine at Walmart, I think it was $5)
  • Pipe cleaners (ideally in orange, but I already had these from another wreath. $1 from Dollar Tree)
  • long roll of mesh ribbon (This was from Walmart or Sam’s Club, also around $5)
  • ribbon for the top of pumpkin (I used green burlap – $1 from Dollar Tree. See Step 3)

How to begin

Step Two: Making Body of Wreath

  • Place six pipe cleaners at the top and six at the bottom of  the wreath form. If you look at it as a clock, place the first one at 10:00, the last one at 2:00, and put the other four randomly in between for the top. (You can adjust to exactly where you need them as you go along.) The bottom ones can go between 4 and 8:00.
  • Start at the top “10:00” pipe cleaner, attaching the end of your wire mesh. Pull the mesh down and attach at 8:00 as pictured above (is this clock reference getting old, or is it just me?!).

Body of wreath

  • Repeat the up and down pattern with the mesh until the wire wreath form is covered. If you want it fuller/thicker, just add more pipe cleaners to hold in place. Once the wire is covered, you can adjust/fluff wreath to get the look you want.

Final step

Step 3: ‘Stem’ of Pumpkin

  • I used the above pictured burlap ribbon. However, I think a wired ribbon would look better, and give the “stem” some shape and hold. The burlap kind of just lays there.
  • There is no technique for the stem…I just attached it to the top in and up and down pattern, using the ends of the pipe cleaners that were already in place holding the mesh.

And that’s it! I spent $12 and technically I already had the wreath form and pipe cleaners. You can remove the mesh and add something different for Christmas, or you can save the pumpkin to use next year. It’s nothing fancy, and I may tweak it here or there, but overall, I think it’s cute.

I never thought I would like the mesh wreaths, but somehow they grew on me. How about you? What kind of decorations do you have for Fall? Any Blogger to WordPress nightmares you’d like to share?!

This post has been featured at:

VMG206

 

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Naptime Creations, Memories By the MileVMG206The Cookie Puzzle (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My Time (Thursday) Joyful HomemakingLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesClose to HomeVintage ChicThe Diary of a Real Housewife 

Coffee Ice Cream and Happy 4th!

If you saw my Facebook post yesterday, you know that I am now the proud owner of a Cuisinart Ice Cream Maker. It’s a countertop model that is electric, requires no salt or ice, and makes ice cream scary fast. Like homemade ice cream in 20 minutes fast. It’s awesome.

I *needed* some ice cream to go with these red velvet brownies my daughter made (from a box) and coffee ice cream was calling my name. I whipped up this recipe using sweetened condensed milk (because I love that stuff), let the mix chill for a couple of hours, and then made ice cream for before dinner.
And I just happened to have red, white, and blue MandM’s on hand. #candyhoarder
coffee ice cream

 Coffee Ice Cream

1 cup strong brewed coffee, cooled
1/2 cup heavy cream
1/2 cup milk (I used 2%)
1 can sweetened condensed milk
1 teaspoon vanilla extract
Whisk together all of the ingredients and chill for 1-2 hours (or overnight). Place mixture in ice cream maker and run per manufacture’s instructions. Mine produced a firm soft serve texture initially, and then I placed it in the freezer over night. The result was firm, “scoopable” yet creamy ice cream.
Happy 4th of July! God Bless the USA!

Gourmet Gift Baskets Review & GIVEAWAY! #sponsored

I received a complimentary gift basket to facilitate my review. An additional basket will be provided by the company to the winner of the giveaway. No other compensation was received. All opinions are that of Makin’ it Mo’Betta.

I just LOVE a gift basket. I like to give them, and I like to receive them. It’s just something about having several themed items in a basket that is fun. The only hard part, other than buying everything to go in it, is getting it all arranged in the basket so it looks nice and is secure. If you don’t have that kind of time, but are still looking for a thoughtful, good quality gift basket for a friend or loved one…I have the answer! GourmetGiftBaskets.com! Did I mention FOOD baskets are my most favorite? No surprise there I’m sure.

I had the opportunity to review this little BBQ Gift Basket, just in time for grilling season! The box itself came with a message from the president of the company, and the basket was packed very securely so it would not get damaged during shipping. Each gift basket comes with a card inside that you can add your personal message to the recipient. The basket, shown above left, is securely wrapped in plastic, so contents can not spill out or shift during shipping, and topped with a bow. It is a gift afterall!

The BBQ Basket comes with the above items. Here is a description of each per the website:
 
If they can’t get enough of the sweet, savory, tangy, smoky goodness that is all things barbeque, you’ve just found the perfect gift. This impressive gift basket is comprised of the best grilling products, like authentic fiery sauces and deliciously zesty rubs, supplying them with everything they need to make their favorite food better than ever. 


Ingredients: 
• Sriracha Teriyaki Sauce by Stonewall Kitchen – 11 oz. – A spicy dipping sauce made from sun-ripened chilis and garlic.
• Roasted & Salted Peanuts by J&R; Gourmet – 2 oz. – Better than any ballpark peanuts you’ve ever tasted, roasted and salted to perfection.
• Chichester Snack Mix by Merrimack Valley Snack Company – 2 oz. – A delightful snack mix comprised of crunchy pretzel nuggets, cheddar cheese crackers, and premium nuts.
• Spicy Peri Peri & Lemon Veggie Roaster by Urban Accents – 1 oz. – A spicy blend of chili pepper, lemon peel and garlic flavor.
• Touch O’Heat BBQ Sauce by Rufus Teague – 16 oz. – All natural and gluten free, this BBQ sauce is what barbeque is supposed to taste like. 
• Beef & Burger Rub by Urban Accents – 1.5 oz. – Use for grilling or roasting to bring out all the juicy flavors in whatever meat you choose.

I can go ahead and tell you, the Sriracha Teriyaki Sauce by Stonewall Kitchen….I’m in love!! It’s so good! I’ve used it as a marinade for pork, as well as a dipping sauce for my Baked Egg Rolls. My family also enjoyed the Touch O’Heat BBQ Sauce on grilled boneless pork ribs the other night. I can’t wait to try out the rubs as well.

Would you like to try the BBQ Gift Basket? Or give it to the BBQ’er in your life? It would make a great summer birthday gift, a couple’s wedding gift, a housewarming gift…the list goes on! Just complete the rafflecopter form below to enter.

a Rafflecopter giveaway

Congrats! It’s a….watermelon? {Watermelon Baby Carriage} #babyshower ideas

Last summer, I helped throw my sister a baby shower. It was so much fun, and I did a post sharing the punch recipe and the party favors. My plan was to share a bunch of other things…and per usual, life got in the way. Well, better late than never right?!

One of my favorite things was this watermelon baby carriage. I was so proud of myself for actually pulling it off! Granted, there are much more intricate ones online, but I love my creepy grapefruit baby and it’s simple watermelon carriage. It looks cute on the food table, and it can be used for a boy or girl, and with pretty much any theme!
This was our food table, with a side table to the far right (not pictured) with meatballs, and we had some candy that matched our color scheme (pink/green/white) sitting around throughout.
Since we had the shower in the summer, watermelon was in season, as well as most of the other fruits used, which was a money saver. You can use any combination of fruits you like or have available.

Watermelon Baby Carriage

  • 1 watermelon (any size, and make it easy on yourself and get a seedless one!)
  • 1 grapefruit, size will depend on the size of the watermelon. It’s going to become the baby’s head, so think about how much space you want it to take up. Note: You can also use an orange, if you need something smaller than a grapefruit
  • 1 pink or blue pacifier
  • grapes/blueberries or other small fruit to make “eyes” and “nose”
  • toothpicks
  • assorted fruit to fill “carriage”, again the amounts will depend on the size of the watermelon.
To prepare-
  1. Place watermelon on a flat surface (on top of newspaper or towels to catch the juice). If needed, cut a small slice of rind off the bottom to help it sit flat.
  2. Use a marker (or visualize) a line down the middle of the watermelon horizontally. Vertically, you will draw a line that is not quite centered…at about 1/3 or a little more of the watermelon.  Using a sharp knife, cut from the top vertical line, down to the center horizontal line. This is easier than it sounds…just take a look at a pic and cut accordingly. (I didn’t measure anything, and I just freehanded my lines. No perfectionism here! If your lines aren’t perfectly straight, it’s okay. If needed, you can go back and neaten/trim them up.)
  3. After you have cut out the top quarter of the watermelon, scoop out all the fruit. I used a melon baller, so my pieces looked nice and were ready to add back into the watermelon.
  4. Add some of the watermelon and assorted fruit to the bottom and back of the watermelon. Add whole grapefruit in center. Place fruit around grapefruit until “carriage” is full.
  5. Use 2 pieces of fruit to make eyes – I used a grape, cut in half. Place toothpick into grapefruit, where you want the eyes to go…leave enough of the toothpick sticking out to secure the eyes in place. Do the same for the nose…I used a blueberry for this. Make a small slit in the grapefruit for the mouth. Insert pacifier.
Congrats! You have a watermelon baby. This is just a basic one, if you have creativity and artistic ability, you can get as fancy as you want. I’ve seen some with scalloped edges, a handle for the carriage, wheels, etc.
This post was featured at:
Miz Helen’s Country Cottage

Easter Treats – Dessert Recipe Round-up

Easter is just around the corner, which doesn’t seem possible seeing as we had SNOW FLURRIES over the weekend! Most of the time, Spring is in full swing by Easter. However, the weather will not stop me from making bright and cheerful desserts. You gotta stand strong! Break out the pastel candy even if you are wearing jeans and sweaters! Bake up some lemony goodness despite the gray and cold! WILL IT to be Spring!! Okay, so maybe I got carried away.

Check out this round up of Easter Treats!

(Pictured above)
Cadbury ‘Deviled’ Eggs – No recipe – just Cadbury Eggs, cut in half and decorated with yellow frosting and sprinkles to look like deviled eggs. Very cute, VERY sweet! (It helps to chill the eggs for cleaner cuts)
 
Thick and Chewy Cookies with Spring Chocolate Chips (or candy)
or
My favorite Chewy Chocolate Chip Cookie Bars – can also make with spring candy or chocolate chips
Quick and Easy Lemon Brownies (3 ingredients!)
I don’t know about y’all, but I’m hungry now! Have you made out your menu for Easter Sunday? I’m still deciding…

The Ultimate Carrot Cake with Cream Cheese Frosting

I like carrot cake. That’s not a big deal except I didn’t know I liked carrot cake until I made this one. This carrot cake is amazing. I’m not usually one to toot my own horn, but…oh wait…yes I am. So never mind.

I made this one for my family’s get together last Easter because carrot cake is one of my dad’s favorites, and it is perfect for Easter. Because it has carrots in it. And rabbits like carrots. And the Easter bunny is a rabbit. That’s my logic and I’m sticking to it. Seriously, this cake is fluffy and moist and full of flavor, and can convert people who don’t think they like carrot cake to people who loooove carrot cake. True story.

The cream cheese frosting is the ‘icing on the cake’. Well, literally, it is the icing on the cake. Good to know where that expression comes from. Cream cheese makes everything better it seems. It’s simple and pairs perfect with the sweet flavors of carrots and pineapple and spices that you have going on in the cake. And for those of you who are thinking ‘ewww, who wants carrots in a cake’…(yes, I was once one of those) they are soft and sweet once baked in the cake. It’s not like chowing down on a salad.

Toasting the pecans is optional, but makes it extra delicious. (Of course, the nuts can be left out all together if needed. My son is allergic to nuts, but doesn’t eat anything but chocolate cake, so I knew he wouldn’t be touching this.) I think black walnuts would be a good option as well.

The Ultimate Carrot Cake

1 1/2 cups sugar
2/3 cups firmly packed brown sugar
1 cup oil (I used canola)
1/2 cup buttermilk (or milk with a half tablespoon white vinegar, let sit for 5 mins)
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups finely grated carrots
1 cup chopped pecans (optional) *toasted if desired
1 cup golden raisins (optional) *I used regular raisins because that’s what I had on hand

Cream Cheese Frosting:
16 ounces cream cheese, softened
1/2 cup (one stick) unsalted butter, softened
2 teaspoons vanilla extract
3-4 cups confectioners’ sugar, to taste

  • Preheat oven to 350 degrees F. Place oven rack in center of oven. Prepare two 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper. 
  • In a large mixing bowl, beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.
  • Add the flour mixture to the egg mixture and mix until blended together. 
  • Fold in carrots, pecans and raisins (if using) just until mixed in.
  • Pour batter into prepared pans and bake approx 30-40 minutes or until done (can check doneness by sticking a toothpick into the center of the cake, if it comes out clean, it’s done)
  • Cool cakes in pan for 15 minutes then, turn onto baking rack to cool completely before frosting. (remove parchment paper) 
  • While cakes are cooling, prepare frosting by mixing cream cheese and butter together until creamy and smooth. Mix in vanilla, then confectioners’ sugar, one cup at a time, until frosting has the desired consistency. 
  • Once cake has cooled, frost with cream cheese frosting. Add pecans to the top and /or sides of cake for decoration if desired. Chill. (This will help the frosting firm up some.)

This recipe is a little more work than my normal recipes, but it’s worth it! Definitely worthy of the Easter table and I will probably be making it again this year. Easter is coming so fast that I am not prepared at all. The weather is not cooperating either, I need Spring temps and sunshine!

And if you are looking for a healthier snack after indulging in this cake and all the kids’ Easter candy, check out my review of these low-carb, low sugar protein bars!

Come join me on Facebook!

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy’s Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife,Play.Party.Pin

DIY Candy Flavored Vodka

I know, I know. This would have been nice to have posted before Christmas. But…uhm…yeah. Didn’t happen. See previous post for all the pre-Christmas drama. However, even though this was an awesome (if I do say so myself) Christmas gift, it would be an equally awesome Valentine’s gift, birthday gift, etc. For the over 21 crowd of course.

This is SO easy to make, and it doesn’t have to be candy cane…it can be any hard/sugar candy you like. For example, lemon drops are sitting on my counter right now, just waiting.
For Valentine’s Day you might want to use Red Hots for a Cinnamon Vodka, Cherry Sours for a Cherry Vodka, Starlight Mints for Peppermint Vodka…and of course, I’m sure there are still candy canes sitting in a clearance section somewhere!
All you have to do is add about a cup of candy to each pint of vodka. I put mine in mason jars. Because I love mason jars. Give it 2-3 days to dissolve, shaking occasionally, and viola! You’ve made your own flavored vodka.
I just love the color! I can’t wait to try other flavors. I will let you know how they turn out. Also, not only do they make pretty gifts, they taste really good too. I had just a tiny taste, before giving these away, but it tasted so much like a candy cane. The lushes friends I gave them to also gave them a thumbs up. They mixed it with a little Sprite, but you could also use this flavor to make Peppermint White Russians, or add to this Peppermint Hot Chocolate Mix! You can always pin them for next year! #betterlatethannever
I found this gem of an idea over at Scary Mommy and I found the label at Doodles, Dabbles and Dreams. Thank you ladies, and thank you Pinterest!

Last Minute Halloween Treats

I pretty much do everything last minute. So…everything I do has to be quick and easy. If you are like me and really don’t have things planned out for this little holiday weekend we have coming up, or you just need another idea or two, here are a few Halloween treats I have done in the past…

Halloween Chicago Mix – I’m a huge fan of the sweet and salty combo.


Pumpkin Spice Chex Mix

Halloween Muddy Buddies

Halloween Candy Bark

Soft Batch Double Fudge Brownie Cookies or you could add Halloween candy or chocolate chips to my favorite chocolate chip cookie base

Cereal treats with fun sprinkles and/or candy mixed in – these are Rolo Cereal Treats with Brownie Mix


Homemade Caramel Apples – a little more labor intensive, but the kids love to decorate them.

Exhibit A

And I made all this for my son’s preschool Halloween party a couple of years ago (except for the pumpkin veggie tray). There isn’t a link for them, but the are pretty self explanatory – the gift bags have tags made out of foam sheets (from the dollar store). I traced cookie cutters and cut them out. Upper right – Popcorn Hand: plastic glove filled with popcorn with candy corn at the finger tips, Below that are Lollipop Ghosts: Tootsie Pops wrapped in a white napkin, tied with ribbon and ‘googly’ eyes stuck on (they had adhesive backs, but could be glued as well; the ‘witches hats‘ are fudge striped cookies (upside down) with Hershey Kisses on top (held on with melted chocolate) and decorated with green cookie icing, Pumpkin veggie tray – broccoli, carrots, cucumbers with dip for “eyes”; Cookie Spiders: Oreos with green apple twizzlers as ‘legs’ and mini green MandM candies for eyes.

And these are one of my favorite creations ever…the recipe for the cookie wasn’t that good, so I’m going to try to find another one that works. You need something that will not rise or spread a lot, like a shortbread recipe. I added green food coloring to the dough, shaped them, and decorated as creepy as possible. The kids wouldn’t eat them the year I made these! The fingernails (sliced almonds) are held on with strawberry jam, which gets oozy and gross while cooking. They are so awesome to look at…now to work on making them taste good 🙂 {They weren’t bad, just really bland.}

So that’s it. I’ll be taking my crew to a friend’s house to trick-or-treat and I plan on bringing chips and Restaurant Style Salsa; a variation of one of the above snack mixes, and if time permits. the creepy finger cookies! Oh, and an adult beverage or six, Ha! Have fun and be safe.