Category: Party Ideas

Twix Fudge – Almost Too Easy!

This recipe can be converted with any kind of candy bar. I just happened to have Twix bars on hand. I love this fudge – for 2 reasons. It’s so, so easy to make and its soft and delicious tasting. I make several batches around the holidays, with different flavors of chips, frosting and candy. You will love it too!

You’ll need:

  • 4 Twix bars – coarsely chopped
  • 1 bag of chocolate chips
  • 1 tub of fudge frosting

Instructions:

Prepare an 8X8 pan. Line with aluminum foil and spray with non-stick cooking spray.

Melt the chips in a large glass dish in the microwave. Stop and stir every 30 seconds. Repeat til melted. Stir in frosting. Stir in Twix pieces. 

Spread into prepared pan. Tap pan onto counter to remove any air bubbles. Refrigerate til set, I usually do these a day ahead. Remove fudge from pan and cut with a long, strong knife. Serve.

 

Sopapilla Cheesecake

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • Powdered Sugar to sprinkle on top 

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and cool completely in the pan before sprinkling with powdered sugar.

Lollipop Bunnies

For each bunny, gather the following items:

1 sucker
1/2 white chenille stem, about 5″ for ears
1   1″ flat wooden heart, painted white, for feet
1   1″ round beads, painted white, for head
2   1/2 white pompons for arms
2  1/4″ white pompons for cheeks
1  1/4 pink pompon for nose
2  google eyes
ribbon bow
hot glue
sharpie marker

Instructions:

Draw fluffy feet onto heart with marker if desired. Hot glue sucker with stick pointing straight up. Place head bead over stick, use a dab of glue to secure. Glue on arms, cheeks, nose and eyes.
Cut and bend stems as in photo for ears, stick into top of head, secure with a drop of glue. Last, glue on the bow; top of head for girl bunnies, under head as a bow tie for boy bunnies!

Sour Cream and Bacon Crockpot Chicken

Reblogged from Momswith crockpots
Ingredients
  • 8 bacon slices
  • 8 boneless, skinless chicken breasts
  • 2 (10 oz) cans roasted garlic cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup flour (all purpose or gluten free blend)
  • Salt and pepper to taste
Directions
  1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
  2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
  3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
  4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
  5. Pour sauce over chicken.
  6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.