Sugar Cookies: Prettier in Pink!

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Being that I am a fan of Semi-Homemade Cooking with Sandra Lee…..that means I sometimes like to keep things as simple as possible. Or it could end up taking you three tries to make a sugar cookie for scratch, or something.
This year I wanted to make something special to also celebrate the fact that it’s Lily’s 1st Christmas.What better way than with pink cookies and zebra striped Hershey kisses.

Inspired by Pinterest.

Step One: Buy packaged sugar cookie mix.

Unless you have the extra time to make them from scratch. Lot’s of extra time that is, because I tried “from scratch” first and failed not once, but twice.

I won’t point any fingers, but one teenager may have forgotten to put the sugar in the mixture. {grin}

Step Two: After you have the mixture together, add a few drops of pink food coloring. Mix well. {this may take some time}

You can usually find the pink coloring at your craft store, down the aisle where they have the fondant goodies.

Step Three: At this point, I made small 1 inch balls of dough and rolled them in a pink sugar. Also purchased at the craft store.

Step Four: Bake the cookies according to the package.

Step Five: After pulling them out of the oven, you will add your Hershey Kiss.

Your chocolate will seem melty at this point. DON’T PANIC! Once you let them sit awhile, they will eventually return to their normal hardness & you can pack them away for later.


Merry 1st Christmas Lillian Adelaide!

Eclair Pie

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Warning: Do not read any further if you are currently counting calories. This recipe is sure to make you fall off the wagon.

I found a recipe on Pinterest the other day that caught my attention. Well, pretty much anything with chocolate will catch my attention…..but this particular recipe just sounded so scrumptious.


Eclair Pie.

Let’s get our ingredients together. I use a lot of store brand items. I’m always looking for ways to save money.


You will need:
2 (3.5 ounce) packages instant vanilla pudding mix
Enough milk to make the pudding, approximately 3-4 cups depending on package.
1 (8 ounce) container Cool Whip
1 (16 ounce) package graham crackers

Frosting:
4 Tbsp. butter, softened
3 Tbsp. cocoa powder
2 1/3 cup powdered sugar
1 tsp. vanilla
2 Tbsp. milk or more if needed

1. In a bowl, blend together the pudding mixes and milk for 2 minutes until thick.

2. Fold the Cool Whip into the pudding mixture. Gently.


3. In a 9×13 pan, arrange the graham crackers to cover the bottom of the pan.

4. Pour half of the pudding mixture over the crackers and spread out evenly.


5. Top the pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.

6. Place one more layer of graham crackers over the pudding mixture.

7. Prepare the frosting. In a bowl, beat the butter until fluffy.


8. Beat in the cocoa, vanilla, and half the powdered sugar until well blended.

9. Blend the remaining powdered sugar and milk. {I added way too much milk but it still turned out ok}.

Blend until smooth. You want the frosting to be on the thinner side so add more milk if needed.


10. Spread the frosting over the last layer of graham crackers in the 9×13 pan. I’m pretty sure that’s NOT what the frosting is supposed to look like, but it still turned out great in the end.

11. Refrigerate the pie for at least 2 hours. You need to let the pudding mixture soften the graham crackers.


Welcome to Heaven on Earth!

scotcharoos

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Warning: If you are on a diet, DO NOT read this post!


A dear lady at our church shared this sweet {and I mean sweet literally} recipe with me, and now I am going to share it with you.


The stars of the show:
1 cup sugar
1 cup white Karo
1 cup peanut butter

6 cups Rice Krispies
1 6 oz. package chocolate chips
1 6 oz. package butterscotch chips


In a large saucepan, combine sugar and Karo. Bring just to a boil and turn off heat. Stir in peanut butter. Mix in Rice Krispies.


Press into a buttered {or spray cooking spray like I do} 13×9″ pan.
It will be a little sticky, so have fun with that. *wink


Melt chocolate and butterscotch chips in double boiler pan, putting the butterscotch chips in first, since they melt slower.

If you don’t have a double boiler {like me}, you can make one. Just put the water in your bottom saucepan and place a larger bowl on top.

You just don’t want the flame touching the chocolately mixture or it will burn. And then you will have to start all over.


Hello chocolate.


Spread over Rice Krispie mixture.


Chill in refrigerator until firm (about 15 minutes). Cut into 2×1″ bars. Makes about 48 bars.


There’s a reason that chocolately goodness sticks to the spoon. For us, because we worked so hard making a sweet treat for our families.


Enjoy your sweet treat & I won’t tell if you eat more than one.