Christmas Treats

Every year we have a Christmas tradition of making yummy treats for our neighbors and friends.  This is a tradition that I learned from my Mom.  How she did the cooking each year with eight kids, I just don't know, but she did and it was fun for all of us.  We all enjoyed running plates of yummy treats around the neighborhood and, most of all, enjoyed eating the goodies.

The goodies my Mom would make each year without fail are her famous peanut brittle, home-made fudge, and rice krispie squares.  Have you ever made peanut brittle?  It's tough.  I don't know how she manages to get it just right every year.  I've got her recipe but I seem to burn it each year.

So, as I mentioned, I've continued the tradition making goodies.  I don't always make the same treat each year because I like to try new recipes but typically I make something chocolatey (it's not a treat if there's no chocolate involved, right?).

This year I'm making Merry Mint Fudge, something I've made in the past and is my absolute favorite kind of fudge because it's got mint cookies in it.  I just love chocolate and mint together.  Here's a link to the recipe I posted last year.... Merry Mint Fudge Link.

I'm also making chocolate-dipped pretzel sticks, which is a super, easy treat that anyone can do and most everyone loves the combination of salty and sweet.  The pretzels can be dipped in milk chocolate or white chocolate.

Lastly, I'm making Peanut Blossoms.  All three recipes are easy, yummy, and involve chocolate so I'm happy.  Hopefully the neighbors are happy also.  Either way, it's been a great tradition to continue.

Peanut Blossoms
1 cup shortening (I actually substitute butter for the shortening and think the cookies taste much better with the butter.)
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped 

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets. 
3. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Pumpkin Chocolate Chip Cookies, Yum!

I'm always in the mood for pumpkin cookies around Thanksgiving time.  Add chocolate chips and I'm in the mood for these cookies all the time!  Need a good recipe?  Here's a great recipe from Libby's Pumpkin brand.

Pumpkin Cookies
2 cups all-purpose flour (high altitude add additional 1/4 cup)
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (optional)
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)


Preheat oven to 350° F.  Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; mix well. Stir in chocolate chips, nuts and/or raisins. Drop ¼ cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.

Bake for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Enjoy!

Salads and Summertime

It seems that summer weather has finally arrived.  It's the first week of June and we are finally seeing the sun and getting a break from the rain and cold.  Such strange spring weather for us this year.  The entire month of May consisted of snow, cold, rain, wind, and more rain.

On the bright side, with all that rain we have beautiful flowers, lovely green pastures, and beautiful trees.

The horses love the green pastures.

So do the deer..... they are regulars in the pastures and seem to have made friends with the horses.

With the warm weather I find myself turning to lighter meals, meals that are quick and easy and don't require any heat to prepare.  I've found a salad that all the family seems to enjoy and is a perfect combination for a light dinner.

Santa Fe Salad with Chili-Lime Dressing 

	6 Tbsp reduced-calorie mayonnaise
	3 Tbsp cilantro, fresh, finely chopped
	3 Tbsp water
	1 medium scallion(s), minced
	1 1/2 Tbsp fresh lime juice
	2 tsp sugar
	1/2 tsp chili powder
	15 oz canned black beans, rinsed and drained
	1 1/2 cup(s) cooked corn kernels, fresh or frozen
	2 cup(s) grape tomatoes
	1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
	8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)

Instructions

• To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
• In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate.
• To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.

Notes
Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

Enjoy!!

Creamy Black Bean Salsa Chicken

I've got another great recipe for you.  This is great for a busy, working Mom like me... another great "throw-in-the-crockpot" recipe.  No picture for you to view but, trust me, this is good.

Creamy Black Bean and Salsa Chicken
4   boneless, skinless chicken breasts
1 cup  chicken broth
1 cup  salsa
1 can (15 oz)  corn, drained
1 can (15 oz)  black beans, drained
1 pkg  taco seasoning
1/2 cup  sour cream

Place chicken in greased 3 1/2 to 5 quart slow cooker.  Pour broth, salsa, corn, beans, and taco seasoning over chicken.  Cover and cook on low heat 6 to 8 hours or on high heat 3 to 4 hours.  Remove chicken with slotted spoon and place on serving dish.  Stir sour cream into sauce in slow cooker, then pour over chicken.  Makes 3 to 4 services.  Serve with warm flour tortillas and Spanish rice.

NOTE:  This recipe comes from the cookbook 101 More Things To Do With a Slow Cooker.  If you don't have this recipe book, I would highly recommend purchasing it.  Click Here for the link to purchase the book.

Valentine Cookies

Want a good sugar cookie recipe for your Valentine's Day cookies?  Give this recipe a try, and don't be afraid to frost with chocolate frosting.  Why stick with boring red or pink colored vanilla frosting?  Chocolate frosting makes everything better.

Mixies Sugar Cookies
1 cup softened butter
1 cup granulated sugar
1 lg. egg
2 tsp. vanilla
2 2/3 cup flour
1/4 tsp. salt

Preheat oven to 375 degrees.  Makes approx. 24 cookies.

Cream butter and sugar until fluffy.  Beat in egg and vanilla.  Gradually beat in flour and salt.  Roll out dough on a floured flat surface, may need to add extra flour if dough is too sticky.  Cut out shapes and place on ungreased cookie sheet.  Or you can roll into 1 inch balls and place on cookie sheet.  Bake about 9 minutes.

Super easy and super yummy.

Happy Valentines from the Glassford Family.

Easy Scone Recipe

Do you want an easy recipe to make some yummy scones?  I've got just the recipe.  I must include the disclaimer that these are yummy and not necessarily healthy but... they ARE yummy.   We love these scones with peanut butter and jelly or honey or love them with chili covering the scone and adding lettuce, tomato, cheese, olives, sour cream, and salsa all on top to make a great meal.

The great thing about this recipe is you can make a large batch and then save the extra, unused dough in the fridge to use throughout the month.  Give it a try.

Scones for 30 Days

1pint buttermilk, heated to lukewarm
1 Tbsp. dry yeast
1/4 cup warm water
1 Tbsp. sugar
1 egg, beaten
1 Tbsp. vegetable oil
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
approx. 5 1/2 cups flour

Make this recipe just like you would make a batch of bread.  Put all ingredients, except the flour, in order that they are listed in a large bowl or KitchenAid mixer.  Start mixing and gradually add flour a cup at a time.  If needed, add more than 5 1/2 cups flour until the dough is not sticky.  Knead or mix the dough until it forms a ball.  No need to wait for the bread to rise before using.

Roll out and cut into squares.  Fry in hot oil.  Keep unused dough in covered bowl in the refrigerator.  Keeps up to six weeks.  This recipe makes an estimated 20 to 24 scones depending on how big you make the squares. To reduce the amount of dough, simply halve this recipe.  Enjoy!

Almond Roca - A Tasty Kitchen Recipe

Looking for a yummy recipe for the holidays?  I've found it.... the perfect recipe for your holiday treats.  Easy to make and yummy to eat.  It's a recipe for Almond Roca - no need to buy that pink can of treats every again.  This recipe tastes just like the store bought, golden-wrapped treats.  I found this recipe at Tasty Kitchen.  Love this website.

Almond Roca

• 4 sticks Butter
• 2 cups Sugar (rounded)
• 4 Tablespoons Water
• 2 cups Almonds, Chopped
• 1 cup Chocolate Chips
• ½ cups Almonds, Finely Chopped, For Sprinkling

Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color
Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end.
When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.
While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet,” sprinkle the finely chopped almonds on top.
At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.  Store in airtight containers.

Chocolate Cheesecake Brownies

These brownies are to die for... they are so very good.  I'm not a huge cheesecake fan but combine them with brownies and ... oh my!  Give them a try.

Chocolate Cheesecake Brownies

Brownie Base:
1 cup semi-sweet baking chocolate (I use Nestle Toll House)
1/2 cup granulated sugar
1/4 cup butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon instant espresso powder (I used cocoa powder instead)
1/3 cup all-purpose flour

Cheesecake Topping:
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons butter, softened
2 large eggs, at room temperature
3 tablespoons heavy cream or whole milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 Tablespoons semi-sweet baking chocolate

Make the brownie base:

1. Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.
   
   
2. Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
   
   
3. Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.
   
   
4. Stir in melted chocolate, espresso (or cocoa) powder and flour. Spread batter in prepared pan.
   

Make the cheesecake topping:

1. Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.
   
   
2. Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
   
   
3. Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.
   
   
4. Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.

Lemon Chicken Linguini

I have a new favorite recipe... it's yummy... it's good.... most importantly .... the family likes it.  Everyone in the family likes it - not just Todd.  A recipe like this is definitely a keeper.  Give it a try.

Lemon Chicken Linguini

1 pound linguini
2 Tbsp olive oil
zest from one lemon
juice from one lemon
1/2 c chopped green onion
1/4 c chopped fresh parsley
salt and freshly ground pepper
Parmesan cheese
4 chicken breasts (or 24 extra-large shrimp)

Marinade:
1/2 c olive oil
2 cloves garlic, whole
2 Tbsp cajun seasoning (or 1/2 Tbsp cayenne pepper)
2 Tbsp lemon juice
2 Tbsp minced parsley
1 Tbsp brown sugar (or more if you like it a little sweeter)
2 Tbsp soy sauce

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate one to 12 hours. Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450. Bake for 7-10 minutes. Be sure not to over-cook shrimp. Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in Parmesan cheese to taste and serve warm.

Easter Nests

Happy Easter!  Want an easy, fun, and yummy recipe for Easter?  Try making these Easter Nests.  The kids love them!

Easter Nests

1 2/3 cups Butterscotch or Semi-Sweet Chocolate morsels
1/4 cup creamy peanut butter
10 oz. chow mein noodles
30 to 60 foil-covered chocolate eggs

Line cookie trays with wax paper.

Microwave morsels in large, uncovered, microwave safe bowl for one minute.  Stir.  If needed, microwave at additional 15 second intervals, stirring until morsels are melted.  Stir in peanut butter until well blended.

Add chow mein noodles to morsel mixture; toss until coated.  Using ice cream scoop, scoop and drop onto prepared cookie sheets then immediately shape into nests.  Refrigerate until ready to serve.

Tip:  The original recipe says to wait and top nests with foil-covered chocolate eggs but I topped them will the chocolate was still wet.  This way, when the chocolate got cold, the foil-covered eggs slightly stuck to the nests.  If you add the eggs after refrigeration the eggs keep rolling off when transferring from cookie sheet to a serving plate.

Enjoy!

French Crepes

This is a favorite recipe that we cook up every so often for Sunday morning breakfast.  Yummy topped with powdered sugar, fruit, syrup, warm jam, or all of the above.  Enjoy!

French Crepes (makes 4-5 servings)
6 eggs
2 cup four
2 cup milk
6 Tbls melted butter
2 dashes of sugar

Heat a greased skillet.  Mix ingredients together.  Drop 1/4 cup batter onto hot skillet and spread thinly.  Flip until both sides are golden brown.  Top with powdered sugar and berries or other favorite toppings.  Serve warm.

Merry Mint Fudge

My absolute favorite homemade fudge recipe is called Merry Mint Fudge. The recipe can be found on the Keebler cookie box of Merry Mint Patties, if you can find the cookies. I haven't found them this year so I'm glad I kept the recipe.

I'm a huge fan of chocolate and mint... huge fan. So, of course, I'm in heaven when I make and eat this fudge. Give it a try.

Merry Mint Fudge

1 jar marshmallow creme (7 oz)
1 1/2 cups granulated sugar
2/3 cups evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups of milk chocolate chips
1 cup semi sweet chocolate chips
1 teaspoon vanilla extract
1 cup Keebler Holiday Merry Mint Patties, chopped into 1/4 inch pieces

Line an 8 x 8 inch pan with aluminum foil and set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter and salt. Bring to boil; over moderate heat, stirring constantly! Boil 4-5 minutes stirring constantly. Remove from heat and stir in chocolate chips, until chocolate is melted. Stir in vanilla and chopped merry mint patties. Pour into a pan. Refrigerate for 2 hours or until firm. Cut and serve at room temperature.

Sweet and Sour Sauce

Have I shared with you my secret Sweet and Sour Sauce recipe? It's delicious. I have no idea where I got the recipe; it's something I've used for many years. Great for dipping eggrolls and wantons and also yummy for sweet and sour meatballs.

Give it try!














1 Tbsp. oil
1 cup pineapple juice
3 Tbsp. cornstarch
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. white vinegar
1/2 cup sugar
1 Tbsp. ketchup
1/2 cup pineapple tidbits

Boil oil and pineapple juice first. Mix together cornstarch and water then add to oil and pineapple juice. Mix soy sauce, vinegar, sugar, ketchup and add to previous ingredients. Cook until sauce thickens, stirring constantly. Add pineapple tidbits if desired. Freezes well.

Leaves and Pumpkins and Seeds

Monday was a beautiful day, a nice warm day before the cold blew in. Seriously cold and lots of wind and even snow. Yikes! Too early for snow.

Back to the beautiful day on Monday.

Tori went out early in the afternoon and did some leave raking, such a good girl. She was in such a good, helpful mood she even let me snap a few photos of her. Such a gorgeous young lady.


































Later that night we decided it was time to do some pumpkin carving. We had some awesome pumpkins to carve; pumpkins straight from my Dad's garden. He grew some gigantic pumpkins this year and was so kind to share them with us.

One pumpkin was so heavy it took big, strong Todd to carry it up to our kitchen. None of us could lift this huge thing. Evan decided he was up to the task of carving this monster pumpkin. It was tough for him with the thick pumpkin shell but he did a great job!



















































Tori took on a pumpkin that was a little smaller in size and used her artistic ability to carve a cut Kitty-Kat.
































The best thing of all, after all that pumpkin carving, are the yummy pumpkin seeds. We look forward to our homemade roasted, salted, spiced pumpkin seeds every Halloween. Todd makes them and has a secret recipe. These seeds were gone an hour after they came out of the oven. Yum!

Creamy Chicken Noodle Soup

I have a favorite homemade Chicken Noodle Soup recipe that is yummy and perfect for this time of year, with the weather is turning cold. It's a definite comfort type food and.... It's delicious!

Creamy Chicken Noodle Soup

6 cups water
2 chicken breasts
1 Tblsp chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
3 cups egg noodles
1/4 cup flour
1/2 cup cold water

Bring water to a boil in large pot. Add chicken, bouillon or base, and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is fully cooked. Remove chicken and cut in small pieces. Add carrots, celery and onion to broth. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.

Great with homemade corn bread. Enjoy!

Yogurt Pie

One of my favorite recipes for a cool summer-time desert is frozen yogurt pie. So yummy, so easy to make, and perfect for desert on a hot summer night.












My Dad first made this for us when we were all kids and, I don't know about the rest of my siblings, but I LOVED it and still do.

You can whip together this easy yogurt pie in five minutes and it lasts for several days in the freezer. If you're looking for an easy no-bake dessert or no-bake pie recipe, this quick and easy pie is the one to try!

Ingredients:
8 oz (one small container) Cool Whip
18 oz (three individual servings) yogurt, any flavor (I like the key lime pie yogurt from Yoplait.)
1 graham cracker pie crust

Thoroughly combine the Cool Whip and yogurt until smooth. Pour into pie crust and freeze until firm. Remove from freezer approximately 20 minutes before serving. Serve with fresh fruit if desired and enjoy!

Favorite Summer Recipe

I have a favorite summer recipe to share. I don't really know why it's a "summer" recipe it just seems to be something I typically make as things warm up. Maybe because it's a light pasta dish that's easy to make... you can decide when to make it. It's yummy and also husband and kid friendly, which is always a task to please both.



Farfalle with Tomatoes and Corn
1 box or pkg. of mini farfalle
1 28oz. can of dice tomatoes
2 Tbsp. extra virgin olive oil
1 Tbsp. chopped onion
1 can corn, drained
1 cup Parmesan cheese, grated (fresh stuff!)
4 leaves basil, chopped or 1 tsp. dried basil
Salt and Black Pepper to taste

Cook pasta according to package directions. While cooking pasta, saute onion in olive oil in a large skillet. Add tomatoes to skillet and simmer for about three minutes then season with salt and pepper. Add corn and simmer for additional two minutes. Drain pasta when done cooking and toss with tomato and corn sauce. Stir in cheese and basil before serving. Enjoy!

This is great with a nice crusty bread and a green salad. Yummy meal.

Park City Stew

I have a favorite stew that my family loves during the winter months; it's perfect for eating after a long day skiing or playing in the snow or shoveling the snow or working or... whatever. I don't know where I got this recipe but I've used it for years and thought I would share with you.

(This is not a picture of my stew but it looks just like it ... seriously.)






Park City Stew


1 pd. stew meat
3 large potatoes, cubed
3 carrots, sliced
3 celery, sliced
1 can cream of celery soup
1 can cream of chicken soup
1 can tomato sauce (4 oz.)
1 pkg. Lipton onion soup mix
2 Bay leaves

Layer stew meat, potatoes, carrots, and celery in a crockpot. Mix soups, tomato sauce, and onion soup mix then pour mixture over the items in the crockpot. Place bay leaves on top of mixture. Cook in crockpot on low for 8 hours. Remove bay leaves before serving. Enjoy!

We like to top with Worcestershire sauce, adds some nice flavor. Enjoy with your favorite garlic bread.

Christmas Recipe Idea

My cousin-in-law (is that a correct term?) has this great recipe blog I love to visit. Right now she's got this great recipe for Homemade Marshmallows. A great idea to make for Christmas and, IF you're good enough to actually make the marshmallows look appetizing, it's a great idea to give to the neighbors along with her homemade hot cocoa recipe.

Here's a picture of how her marshmallows turned out.... soooo cute... along with the recipe and link to her blog. Her name is Janet Eyring and her blog is called Recipes and More Check it out!

Homemade Marshmallows & Peeps
Ingredients:
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar

1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Powdered sugar (for dusting)

Method:

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks.

Bakerella Blogger

I just discovered this blog that I'm loving, Bakerella. I've always loved to bake even as a little girl; I think I baked my first cake from scratch at age 8. My Mom actually bought me those cake molds, my favorite was cookie monster, that I would spend all day working on to bake and then frost. My love for baking has been with me ever since. Unfortunately, life is much to busy for me to spend the time I want on baking so I don't do it as much as I would like. When I do bake I always include my children; I love baking with them. All three of my kids can bake a mean chocolate chip cookie

One of the reasons I love Bakerella is that it's got some quick, fun, yummy ideas for making little cake or cookie balls. Click on this picture to go to all her Bite-Size Sweet & Easy Recipes. Those Red-Velvet Cake Balls look yuuuummmmmyyyy. Enjoy!