Candy Cane Brownie Lollipops

Candy Cane Brownie Lollipops

1 pkg of brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz. chocolate flavored almond bark
additional decorations such as red sprinkles
mini cupcake liners

1. Line medium sheet pan with 13-in piece of parchment paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package and after baked let cool for 20 minutes or until slightly warm.

2. Meanwhile, cut off straight ends of candy canes to form 4 1/2 inch sticks. Place candy cane tops into a ziploc bag and crush using a flat side of a large knife, set aside.

3. Using a medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoops using hands (the more you place with it the more "doughy" it feels). Roll brownie scoops into smooth round balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.

4. Place almond bark into Small Batter Bowl; microwave according to directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations and stand upright on parchment paper. Repeat with additional almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

I found this great recipe in an old Pampered Chef Holiday Cookbook and will probably try all the recipes at one point or another because they're all just so delicious looking!

Happy Holiday Baking,
Jenna

Marshmellow Treat Ornaments

Yum-Yum-Yum-O

I love trying new recipes for the holidays but bringing out the classics as well! This is a delicious combo of both. The classic rice crispy treat but with a new holiday twist. I found this recipe from the Pampered Chef cookbook Festive Holiday Desserts, if you're interested.

Here's the recipe:
6 tbsp butter
2 1/2 cups miniature or 18 large marshmellows
2-3 tsp red or green food coloring
5 cups crisp rice cereal
16 pieces of thin licorice (twizzlers/red vines)
16 gummy ring candies
3 tbsp decorating sugar or sprinkles

Banana Bread

Mom's Banana Bread Recipe: A Delicious old recipe that you'll love!

All you need:
4 very ripe bananas
1 cup sugar
1 egg
(combine all three)

1 1/2 cup flour
1 tsp salt
1 tsp baking soda
(sift all 3 dry ingredients into wet ingredients)

1/4 cup melted butter

1/2 cup walnuts (optional)

*Helpful Hint: For Gluten-Free substitute regular flour for Bob's Red Mill All-Purpose Gluten Free Flour*

How to make it:
Preheat oven to 325 degrees. Mix in a bowl four mashed and/or well blended bananas with sugar and egg. (I use my potato masher if my bananas aren't super ripe because I can't wait then blend them). In separate bowl mix flour, salt, baking soda. Sift dry ingredients into wet ingredients and mix well. Add melted butter, mix. Grease a 5" by 9" bread pan (the little ones are great at helping). Place in oven at 325 for 1 hour.

Enjoy

Southern Style Oven Fried Chicken

Ingredients

• 3 ½ cups of Glutino Gluten Free Breadcrumbs
• 2 tsp. dried thyme
• 1 tsp. freshly ground black pepper
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• ½ tsp. salt
• ¼ tsp. cayenne
• 2 large egg whites
• 1-1/4 cup low fat buttermilk
• 3 whole skinless, boneless chicken breasts, split or 6 boneless, skinless chicken thighs

Directions

1. Preheat oven to 450 degrees.
2. In a medium bowl, stir together breadcrumbs and spices. Reserve.
3. In another medium bowl, whisk together the egg whites and the buttermilk.
4. Dip each piece of chicken in buttermilk mixture then roll in breadcrumb mixture, coating well. Press lose crumbs into the meat.
5. Place each piece of chicken on a no-stick cookie sheet (or lightly oil a baking sheet).
6. Bake 20-25 minutes or until golden, turning once halfway through baking. Serve warm

Gluten-Free Canberry Dessert

Gluten-Free Cranberry Dessert with Pretzel Crust

Ingredients:

1^st Layer

• 2 cups crushed Glutino Pretzel Sticks
• 1 ½ sticks melted butter
• 1 Tablespoon white sugar

2^nd Layer

• 8 ounces cream cheese
• 1 cup whipped cream or Cool Whip
• 1/2 cup white sugar

3^rd Layer

• 1 3 oz box Raspberry Jell-O
• 32 oz (2 cans) cranberry sauce
• 2 cups water

Directions:

1. Preheat oven to 350ºF. Mix ingredients of the 1^st layer together, and press into the bottom of a baking dish. Bake for approximately 8 minutes, and let cool.
2. Mix the ingredients of the 2^nd layer, and spread over the 1^st layer crust once it has cooled.
3. Bring the 2 cups of water to a boil, and mix with the other ingredients of the third layer. Let cool. Pour over the second layer.

Snowy Days + Warm Soup= Perfect Combination

Chicken Tortilla Soup!
My FAVORITE 'stoup' to make during cold snowy days-from my mom-especially after a day of snowboarding or sledding. Prep Time: 20 mins Cook Time: 1 hour minimum
Recipe:

• 4-6 chicken breasts well-cooked (boiled)
• 1 28oz. can of diced tomatoes 
• 1-2 10 3/4oz can of cream of chicken
• 1 small Spanish onion chopped
• 1 10 3/4oz can of beef broth or beef bouillon cubes
• 36-48oz. of chicken broth
• 2 little cans of diced green chilies
• garlic minced (as much as you like)
• 1 Tbl of chili powder
• 1Tbl of Worcestershire sauce
• 1 tsp of cumin
• 1 tsp of lemon pepper
• 1 Tbl of hot sauce (I add more)
• pinch of salt
• Taco chips
• Avocado
• Dollop of sour cream
• Cheddar cheese

In a large pot drizzle olive oil on med-high heat. Saute green chillies, chopped onion, and garlic. Add beef broth, cream of chicken, add spices and sauces. Once boiling reduce heat, add chopped chicken and tomatoes. Add chicken broth either from boiled chicken or from carton. I add chicken stock last so that the pot doesn't overflow. Cook for 1 hour minimum. The longer it cooks the better it tastes. Add chip, cheese, sour cream, and avocado if desired. Also if a dairy allergy-omit the dairy products and add 1 cup of cooked Quinoa to thicken the soup. 

Don't Forget About Snack Time and Potty Breaks:

School is a lot a work and a lot of fun but sometimes we forget to slow down and have a little break. This became apparent to me last week when my 3 1/2 year old, the Engineer, had 2 semi-potty accidents. Ergo we now make sure that we pause all activities by 10:30 for a snack and a trip to the potty. He gently reminded mommy, with his constant wiggling, that holding 'it' for 3 hours is not practical. For some reason I didn't pick up on this immediately and just thought he was acting spazzy when really he was doing the potty dance. Oh well. Live and learn in the classroom, I always say.

Every day I try to give the kids a healthy snack. Today was strawberries, string cheese and grahams.

Yes we have directions on how go potty. I just cut up this sheet and added to a workbox with a snack.