Hosting a party but unable to spend hours preparing in the kitchen? When life comes at you quickly, you need clear-cut solutions. Rather than complicate matters by planning an extravagant menu of luxurious, laborious desserts, these easy dessert recipes will please your guests and relax your schedule. Featuring a prep time of 15 minutes or less, they put the pleasure back into baking. Remember, life is meant to be enjoyed—keep it simple whenever possible.

Chocolate-White Chocolate Cookies

Prep time: 15 minutes

When it comes to cookies, you simply can’t go wrong. Cookies are like bite-size happiness for those who choose to delight in their goodness. While some people prefer chocolate, others like white chocolate. So why not do both? These cookies blend chocolate pudding with white baking chocolate—a yummy combo! Easy dessert recipes like this one will fool your guests into thinking you put a lot of time and effort into baking them. Shhh…

Servings: 18

Ingredients

1 cup butter or margarine, softened

1 cup packed brown sugar

1 pkg. (3.9 oz.) chocolate instant pudding

2 eggs

1 tsp. baking soda

2 cups flour

1 pkg. (6 squares) white baking chocolate, chopped

Directions

Heat oven to 350°F.

Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chocolate.

Drop tablespoons of dough, 2 inches apart, onto baking sheets.

Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on baking sheets; remove to wire racks. Cool completely.

Turtle Sweet Treats

Prep time: 15 minutes

What do you get when you pair chocolate, caramel and pecans with cocoa-sweetened rice cereal and marshmallows? These mouthwatering confections! This is one of those easy dessert recipes that is not only a cinch to make, but the bars are great for sharing as well. Whether you’re making them for a big celebration or a small gathering, Turtle Sweet Treats will surely be a hit.

Servings: 12

Ingredients

3 Tbsp. butter or margarine

1 square unsweetened baking chocolate

1 pkg. (10 oz.) jumbo marshmallows

6 cups cocoa sweetened rice cereal

1-1/2 cups caramel cubes, divided

1 Tbsp. water

1/2 cup chopped pecans, toasted

Directions

Microwave butter and chocolate square in large microwaveable bowl on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.

Add cereal and 1 cup caramel cubes; mix well. Press onto bottom of 13×9-inch pan sprayed with cooking spray.

Microwave water and remaining caramel cubes in small microwaveable bowl 45 seconds; stir until cubes are completely melted. Drizzle over cereal mixture. Sprinkle with nuts; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

Cappuccino Cheesecake

Prep time: 10 minutes

What’s sinful, smooth and completely irresistible? This cheesecake recipe, of course! Turn your guests’ attention to the most anticipated part of the party: the desserts. Easy dessert recipes make planning a get-together simple and even fun. Rather than slaving in the kitchen, you can use that time to relax and unwind before the party commences. Serve with cappuccino and your guests may never leave!

Servings: 8

Ingredients

2 pkg. (8 oz. each) cream cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 Tbsp. milk

2 Tbsp. instant coffee

1 Oreo Pie Crust (6 oz.)

Directions

Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Microwave milk in small microwaveable bowl on high 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Super Speedy Tiramisu

Prep time: 2 minutes

Not everyone loves tiramisu, but if you want to satisfy those guests who do, overwhelm them with this easy dessert recipe. Instant Suisse Mocha coffee combines with vanilla pudding and shortbread cookies to create the ultimate low-fat treat. It’s speedy, it’s scrumptious and it’s stress-free!

Servings: 2

Ingredients

2 tsp. Suisse Mocha Café instant coffee

2 vanilla pudding snack cups

1 pack (0.74 oz.) 100 Calorie Lorna Doone Shortbread Cookie Crisps

2 Tbsp. thawed whipped topping

Directions

Stir 1 tsp. flavored instant coffee into each pudding snack cup.

Top with cookies and whipped topping.

Strawberry Cream Cheese Freeze

Prep time: 15 minutes

Cream cheese is a wonderful addition to almost any dessert recipe, especially this one. And with a prep time of only 15 minutes, serving this pie at your next party is a no-brainer. Before you begin, make sure you have a springform pan—easy dessert recipes are fabulous for entertaining, but they’re useless if you don’t have the right bakeware.

Servings: 16

Ingredients

12 chocolate chip cookies

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

1 can (12 oz.) frozen berry juice concentrate, thawed

1 cup crushed strawberries

1 tub (8 oz.) whipped topping, thawed

2 cups whole strawberries, cut in half

Directions

Arrange cookies in single layer on bottom of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in whipped topping until well blended. Pour over cookies in pan.

Freeze 6 hours or until firm. Remove from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Top with berry halves.

Piece-of-Cake P’Nut Butter Cookies

Prep time: 15 minutes

Peanut butter cookies often evoke feelings of comfort, and the delightful aroma they emit creates a cozy environment. Give your guests the marvelous option of peanut butter cookies, and prepare for them to disappear in no time. Comfort food rarely stays on any dessert table for longer than a few minutes.

Servings: 18

Ingredients

1 egg

1 cup creamy peanut butter

1 cup sugar

1/2 cup chopped cocktail peanuts

1 tsp. vanilla

Directions

Heat oven to 350°F.

Beat egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.

Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with tines of fork.

Bake 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

*Guest post by Sue C. -Photo credited to Marcin W.

6 Quick & Easy Dessert Recipes! is a post from: A Happy Hippy Mom

This is another great Weight Watchers Crock Pot favorite recipe in my home!  If you are looking for a hearty soup that sticks to your ribs and warms you up on a cold winters day, try the Ham and Wild Rice Soup! I know you can’t tell from the picture above, but the soup is filled with wild rice!  It absolutely delicious!

Ham and Wild Rice Soup

2 cups diced cooked ham

3/4 cup uncooked wild rice

1 medium onion , chopped (1/2 cup)

1 (16 oz) bag frozen mixed vegetables , thawed, drained

13/4 cup  chicken broth

1 (10 3/4 ounce) can condensed low sodium cream of celery soup

1/4 teaspoon pepper

3 cups water

1/2 cup fat-free half-and-half

Directions:

In 3- to 4-quart slow cooker, mix all ingredients except half-and-half.

Cover and cook on Low heat for 8 to 9 hours.

Stir in half-and-half. Increase heat setting to High.

Cover and cook 10 to 15 minutes more or until hot.

Garnish with low fat shredded cheddar cheese (optional)

Provides 8 servings

Weight Watchers Crock Pot Ham and Wild Rice Soup Recipe! is a post from: A Happy Hippy Mom

Crock-pot meals are delicious, flavorful, and healthy! What I really love about using my slow cooker is that I’m able to just drop the ingredients into the pot and it cooks everything to perfection without the need of even being required to stir the meal. What this means is I can walk away from the crockpot and dinner cooks itself while I’m carrying out other important things throughout the house.

Weight Watchers has a bunch of fantastic Crock-pot soup, stew, and chili tasty recipes,  which I intend on testing this week. The first one I’d like to share with you is the Weight Watchers Chicken Tortilla Soup! This is a delicious, hearty soup packed with wholesome ingredients your entire family will love!

INGREDIENTS:

1  lb chicken, cooked and shredded

1 can (14.5 ounce size) whole tomatoes, undrained, mashed

1 can (10 ounce size) enchilada sauce

1 medium onion, chopped

1 can (4 ounce size) chopped green chile peppers, drained

2 cloves garlic, minced

2 cups water

1 can (14.5 ounce size) chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 package (10 ounce size) frozen corn

1 tablespoon dried chopped cilantro

2 tablespoons vegetable oil

7 corn tortillas

Grated Parmesan cheese, (garnish)

PREPARATION:

1. Place shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic into a slow cooker.

2. Pour in the water and chicken broth. Add cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

3. Preheat oven to 400 degrees.

4. Lightly brush both sides or tortilla with vegetable oil. Cut tortillas into strips or wedges and spread on a baking sheet.

5. Place the tortilla strips in oven and bake for 10 to 15 minutes until crisp.

Garnish soup with tortilla strips and grated Parmesan cheese. Serve immediately.

Provides  8 servings

Weight Watchers PointsPlus+=7

Nutritional Info

Calories 258

Carbs 24.5 g

Fat 10.7 g

Fiber 3.8 g

Protien 17.7 g

*Recipe and nutritional information borrowed from Weight Watchers

Weight Watchers Chicken Tortilla Soup Recipe -Easy Crockpot Meal! is a post from: A Happy Hippy Mom

The winter weather has been fairly mild here up until this week.  We received about six inches of snow Friday and the temperatures plummeted from the average 38 degrees to a frigid ZERO!  Cold weather means… I stay inside curled up in my fluffy bunny pajamas watching old Cary Grant movies,  while pigging out on comfort food.  Don’t knock it until you try it!

To me the ultimate comfort food is quiche, so I made a delicious Ham N’ Swiss Cheese Broccoli Quiche.  I scowered the internet in search of a good recipe and found one at Pillsbury.com.   It appealed to me,  due to the fact,  instead of using half & half cream it called for plain milk.  Half and half on the average contains 12% fat and milk has only about 4%.  In my opinion, the less fat- the less calories- the less guilt I feel from eating the food.  Overall, the recipe was perfect resulting in a wonderful light and silky consistency. Nothing is worse than a watery quiche that is runny and tastes like slime!  This recipe is a keeper and I love how versatile it is.  You can basically add whatever ingredients you like in place of the ham and broccoli. I also added 1/4 cup Parmesan cheese, which gave the quiche additional flavor.  Give it a try!

Ham N’ Swiss Cheese Broccoli Quiche Recipe

Ingredients:

1 Pillsbury® refrigerated pie crust (from 15-oz .box), softened as directed on box

1 1/2 cups cubed cooked ham

1 1/2 cups shredded Swiss cheese (6 oz.)

1 cup Green Giant Select frozen broccoli florets (from 14-oz. box), thawed, well drained

4 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon dry ground mustard

1/2 teaspoon pepper

(optional) 1/4 cup Parmesan cheese

Directions:

Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.

Make pie crust as directed on box for one-crust filled pie using 9-inch pie pan.

Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.

Bake 35 to 45 minutes or until knife inserted in center comes out clean.

High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

Let stand 5 minutes before serving. Cut into wedges.

Ham N’ Swiss Cheese Broccoli Quiche Recipe -The Ultimate Comfort Food! is a post from: A Happy Hippy Mom

Looking for an inexpensive treat to surprise fido on Christmas?  Try this homemade“Dog Bark” recipe from Betty Crocker!  Just melt carob chips and peanut butter together and then top with your dog’s favorite ingredients – bacon and cheese.   Your furry friend will sit up and beg for more! Bow-WOW!

Remember, even though dogs love the smell and taste of chocolate it contains theobromine, a substance extremely toxic for them to eat.  PLEASE NEVER GIVE YOUR DOG CHOCOLATE PRODUCTS! Not even a little bit!  Carob chips are a safe substitute and will satisfy your chocolate loving dog’s sweet tooth.

Dog Bark Recipe

5 slices bacon

2 slices Cheddar cheese (3/4 oz each)

2 cups carob chips

1/2 cup crunchy peanut butter

Directions:

Line cookie sheet with foil. Spray lightly with cooking spray.

In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Coarsely chop bacon; set aside.

Using 1 1/4-inch small dog bone cookie cutter, cut 15 dog bone shapes out of cheese slices. Set aside.

In medium bowl, microwave carob chips uncovered on High 30 seconds; stir. Microwave 30 seconds longer. Stir in peanut butter.

Spread carob mixture on foil to 1/4-inch thickness, about a 9-inch square. Immediately sprinkle with bacon and cheese; press lightly into carob mixture. Chill until set, about 15 minutes in freezer, or 30 minutes in refrigerator.

Remove from foil; break into 18 pieces. Store in airtight container in refrigerator for 5 days.

 

Makes 18 servings

 *Recipe and photo provided by Betty Crocker through MyBlogSpark.

Dog Bark For Fido- Holiday Treat! is a post from: A Happy Hippy Mom

Message from our friends at MyBlogspark

Searching for ways to mix up this year’s holiday bash? Then why not host a Chex Party Mix-Change, a modern spin on the traditional cookie swap with a delicious and savory twist! With several Chex Party Mix recipes that can be made in just 15 minutes and Sam’s Club stores providing you with everything needed to host a fabulous party, there’s no excuse to not call on family and friends for a celebration.

In fact, with all of the extra prep time being saved, you’ll be able to spend more time mingling with your guests this year than working in the kitchen.

How to throw the ultimate Sam’s Club Chex Party Mix-Change:

•  Set the date and spread the word. Announce your Chex Party Mix-Change using some of these festive invites.
• Mix it up. Use these mouth-watering Chex recipe cards including Chex Pumpkin Pie Crunch and Hot Buttered Yum Chex Mix and this shopping list to make party prep a snap.
•  Share the fun. Use some of these easy tips & tricks to add some extra flare to your party and check out some of the packaging ideas so your guests don’t go home empty handed.

Visit ChexPartyMixChange.com for even more party-planning tips and be sure to also check out Sam’s Club, your one stop Chex spot that has everything you need to throw a Chex Party Mix-Change!

YUMMY and Fun Alternative To Cookies!

Every year I make eight different varieties of Christmas cookies and by the time the last cookie is taken out of the oven…I’m exhausted! Not to mention, I feel like I have missed precious moments each Christmas that could have been spent with my family and friends, because of having to be in the kitchen. Ditching a few of the cookie recipes and exchanging them with simple, delicious Chex Party Mix favorites is a fabulous alternative!  Most of the Chex Party Mix recipes take under 15 minutes to prepare and are less expensive to make than your average holiday cookie. Especially, if you shop at Sam’s Club and pick up the ingredients you need in bulk!  You will be saving time and money

Getting friends together and having a Chex Party Mix-Change is a wonderful idea and fun way to bond this holiday season.  Each person can make their yummiest Chex Mix Party recipe, place the delicious mix in cello bags,  label them with friends names, and then pass them out at the party.   Everyone can have fun tasting the different recipes and enjoy each other’s company without the hassle of baking and cookie cleanup.

Other packaging ideas include festive decorated takeout containers, cupcake liners filled with Chex Party Mixes neatly in a small gift box, Christmas tins, and placing cellophane bags inside an upside down party hat!  I picked up supplies at my local dollar store for almost nothing,  so if you have one in your area I would look there first.  The little snack bags are so cute and make an excellent inexpensive  gift!  Check out mine filled with yummy Chex Muddy Buddies.

  Chex Muddy Buddies Recipe

9 cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Directions:

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerate.

A Modern Holiday Twist

I also made a huge bowl of the Gingerbread Party Mix.  Wow,  was it ever delicious! My family LOVED it!  I found the recipe in the December edition of Family Circle magazine on page 148.  Give it a try and delight your guests with this sweet modern holiday twist on Chex Mix!

Gingerbread Party Mix Recipe

3 cups cinnamon chex cereal

3 cups rice chex cereal

1-1/2 cups cinnamon graham snacks

6 tbsp. butter or margarine

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

2 tsp vanilla

2 tbsp crystallized ginger, chopped

1/4 cup white vanilla baking chips

Directions:

1. In a large microwavable bowl, add cereals and graham snacks; set aside. in a small microwavable bowl, microwave butter uncovered on high 40 seconds or until melted. stir in cinnamon, cloves, nutmeg and vanilla until blended. Pour over cereal and stir until coated.

2. Microwave uncovered on high 5 minutes, stirring every 2 minutes. stir in ginger until blended. Spread mixture onto paper towels. in small microwavable cup, microwave vanilla baking chips uncovered on high 1 minute, stirring every 30 seconds, until melted. Drizzle over snack; let stand until set. Store in airtight container.

Ditch the cookies this year and give the Chex Party Mix-Change a try!

Sam’s Club Chex Party Mix-Change Prize Pack Giveaway

One lucky reader will win a $25 Sam’s Club gift card to help purchase supplies for their Chex Party Mix-Change get-together and a box of Chex cereal. TO ENTER THE GIVEAWAY PLEASE USE THE RAFFLECOPTER FORM INSTEAD OF LEAVING BLOG COMMENTS HERE. Any comments are welcomed below, but won’t count towards the giveaway. Only entries using the Rafflecopter form will be eligible for prize. Thank you!

a Rafflecopter giveaway

“Disclosure: The Sam’s Club gift card, information, and giveaway have been provided by Sam’s Club, Chex Party Mix and General Mills through MyBlogSpark.”

Sam’s Club Chex Party Mix-Change & Prize Pack Giveaway! is a post from: A Happy Hippy Mom

If you like peanut butter, you will LOVE these cupcakes!  This recipe and decorating idea was featured in Betty Crocker Big Book of Cupcakes.

Peanut Butter Turkey Cupcakes

1 box yellow cupcake mix

3/4 c creamy peanut butter

Decorations

4 oz vanilla-flavored candy coating (almond bark will work)

4 oz semisweet baking chocolate

24 Hershey Kisses, unwrapped

Directions:

Make cake mix as directed on box for cupcakes,  except add 3/4 cup creamy peanut butter with the eggs.  Bake and cool per box instructions.

Make Creamy Chocolate Frosting and frost cupcakes.   Recipe is below.

Line cookie sheet with waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.  Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny bottom corner of each bag.  Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide,  starting with chocolate first and overlapping with vanilla coating.  Refrigerate coating and chocolate about 5 minutes until set.

When set, peel feathers off waxed paper and insert into cupcakes.  Place a Hershey Kiss on each cupcake for head of turkey.

Creamy Chocolate Frosting Recipe

3 ounces unsweetened baking chocolate, melted, cooled

 3 cups powdered sugar

 1/2 cup butter or margarine, softened

2 teaspoons vanilla

 3 to 4 tablespoons milk

Directions:

Microwave chocolate in small microwavable bowl as directed on package until melted. Cool 10 minutes.

In large bowl, mix butter and chocolate. Stir in powdered sugar. Beat in vanilla and milk until smooth and spreadable.  If frosting is to thick,  beat in more milk,  a few drops at a time.  If frosting becomes too thin, beat in a small amount of powdered sugar until desired consistency is reached.

Happy Thanksgiving!

Peanut Butter Thanksgiving Turkey Cupcakes With Creamy Chocolate Frosting! is a post from: A Happy Hippy Mom

Photo credited to Wild Planet Foods

Just like vintage clothes have come back in style, sardines are no longer just the fish of your grandparents’ generation! Wild Planet’s premium sardines are meaty, firm and flavorful, high in protein, loaded with calcium, phosphorus and iron and are an excellent source of Omega 3 and Coenzyme Q10.

With the holiday season of entertaining approaching, we thought this simple sardine appetizer recipe might be of interest.

Sardine & Avocado Snackers

6 or 7 whole grain crackers

1 small avocado

1 can Wild Planet Sardines in Extra Virgin Olive Oil

1 lemon

Sriracha or any other hot sauce

Peel, pit and mash the avocado. Divide mashed avocado evenly among crackers. Top each with a few pieces of sardine. Squeeze the lemon over all, top with hot sauce to taste.

Post, recipe, and photos credited to Wild Planet Foods.

Sardine & Avocado Snackers Recipe By Wild Planet Foods is a post from: A Happy Hippy Mom

If you are looking for a last minute Halloween cupcake decorating idea to serve at your party,  try the Witch’s Hat!  They are easy to make and your little goblins will love them!

What you need:

24 Cupcakes

any flavor will work

Frosting

Double recipe of Vanilla Buttercream Frosting

Orange paste food coloring

Decorations

24 fudge-striped shortbread cookies

24 chewy chocolate candies (Tootsie Rolls) unwrapped

Star candy decors

Directions:

1. Make, bake, and cool cupcakes as directed on package.

2. Make Vanilla Buttercream Frosting.  Tint frosting to desired shade of orange with food color.  Place 1/2 cup of frosting in small resealable food storage or pastry bag and set aside. Frost cupckaes with remaining orange frosting.

3. Place 1 cookie, striped side down, on each cupcake.  Shape Tootsie Rolls into cone shapes to resemble tops of hats. Dab a bit of frosting on candy to get it to stay on hat.

4. Cut tiny tip off one bottom corner of bag of frosting.  Pipe frosting around around the base of the chocolate candy to resemble a ribbon band.  Decorate hat with star candy decors using a touch of frosting to get them to stick.

 Vanilla ButterCream Frosting Recipe

6 cups powdered sugar

2/3 cup butter or margarine, softened

1 tablespoon vanilla

3 to 4 tablespoons milk.

1. In large mixing bowl, combine powdered sugar and butter with electric mixer on low speed.  Stir in vanilla and 3 tablespoons of the milk.

2. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable.

Makes about 3 1/2 cups pf frosting (frosts 24 cupcakes)

Frosting recipe and decorating idea borrowed from Betty Crocker “the big book of cupcakes.”

EASY Halloween Decorating Idea- Witch’s Hat Cupcakes & Vanilla ButterCream Frosting Recipe! is a post from: A Happy Hippy Mom

The Roaming Ghosts cupcakes are perfect to serve up at your upcoming Halloween party!  You can use any cupcake and frosting recipe you like to create this spooky treat.  All you need is cupcakes, frosting,  small gumdrops,  large white gumdrops, candy corn, candy pumpkins, toothpicks, and black frosting for ghost faces and writing.

To make the ghosts, stack 2 small gumdrops together with a dab of frosting.  Dust a piece of wax paper with some sugar (helps keep candy from sticking) and roll large white gumdrops with rolling pin until  thin.  Next drape over the stacked small gumdrops on cupcakes.  Carefully press candy corn onto toothpick for torch.  Pipe out two eyes and mouth using a round tip to create the ghost’s faces.  Add the candy pumpkin plus Booooooo and you have a spooktacular treat your kids and guests will love!

More Halloween Cupcake Fun – Roaming Ghosts! is a post from: A Happy Hippy Mom

Every Halloween I bake treats to make my little goblins scream with delight.  This year I made a series of spookilicious cupcakes I thought I would share with you.  The first recipe is for Pumpkin Patch Graveyards.  You can use any cake mix you would like, but I made mine with chocolate.  Additionally, I replaced the oil with  unsweetened applesauce to reduce the calories a bit. You are going to want to use a frosting that is rather stiff to get the desired effect of the spiked grass.  I found decorator icing to work the best for me.  I’ve included the recipe below.

Pumpkin Patch Graveyards

Directions: Prepare cupcakes according to package instructions.  Let them cool completely before frosting.  Tint frosting with green paste food coloring until desired color is reached.  Working your way around the cupcake,  from the outside going inward towards the center,  pipe green grass using Wilton’s decorating tip #5.

Sprinkle centers of cupcakes with crushed chocolate wafer cookies to look like dirt.  Insert a peanut butter sandwich cookie in the cupcake halfway.  Next pipe “RIP” using black frosting onto the peanut butter cookie to resemble gravestones.

Decorate with a candy pumpkin and orange gumdrop.  Pipe a dab of green frosting on top of the gumdrop for the stem.

ENJOY!

Decorator Icing

1/2 cup butter or margarine, softened

1/4 cup shortening

1 teaspoon vanilla

1/8 teaspoon salt

4 cups powdered sugar

2 to 4 tablespoons milk or water

In large mixing bowl, beat butter and shortening with electric mixer on medium speed until light and fluffy.  Beat in vanilla and salt.

On low speed, beat in powdered sugar, 1 cup at a time.  Make sure to occasionally scrape down sides of bowl.  Add 2 tablespoons of milk.  Beat on high until light and fluffy.

Recipe frosts 24 cupcakes (makes 3 cups).

(Idea and recipe borrowed from Betty Crocker’s The Big Book Of Cupcakes)

Halloween Cupcakes- Pumpkin Patch Graveyards! is a post from: A Happy Hippy Mom

It’s only one week until Halloween which means planning the perfect spooktacular party is closing in!   For a Halloween party that’s hauntingly delicious,  why not  satisfying your hungry ghosts and goblins with TOMBSTONE pizza, the “Official Pizza of Halloween?”    TOMBSTONE offers over 12 different flavor varieties and multiple crust types to choose from,  including Original, Brick Oven Style,  Garlic Bread, and  more!  In fact, TOMBSTONE just recently added the Double Top pizza to their flavor lineup for the  monsters who can’t get enough gooey goodness.  The new pizza is made with 80 percent more cheese than the Tombstone Original Pizza and ready to delight the cheese loving fiend in your home.  Regardless of whether you’re hosting a party or simply just wanting to please your hungry little gremlins before they head out for a night of fun, Tombstone pizza can help you have a great Halloween season!

Free TOMBSTONE  Halloween Party Kit

TOMBSTONE is wanting to ensure your house is the scariest on the block by giving you a FREE Halloween Part Kit!  The free kit includes frightfully delicious recipes to accompany your TOMBSTONE pizza, as well as Halloween decorations, eerie music, ghoulish games and more!   To get your kit all you have to do is “like” the TOMBSTONE Facebook page and  visit the TOMBSTONE pizza Halloween Party Kit app.  Simply download your party tools to get you on the way to scaring  up lots of Halloween fun for your family and friends.

Check out this Spiderweb Munch recipe included in the kit!  Doesn’t is look frighteningly yummy? PLUS, it approximately only takes 20 minutes to prepare.

About Tombstone Pizza

It seems fitting to mention TOMBSTONE Pizza during the Halloween season.  The pizza was brought to life in 1962, at a bar called the Tombstone Tap that was located across from a cemetery in Medford, WI.  It began one night when Joseph “Pep” Simek decided to let loose and got carried away doing the “”Peppermint Twist.”  “Pep” fell, broke his leg, and spent the next six weeks hobbling around the tavern’s kitchen.  With nothing better to do, Joe started experimenting with various pizza recipes as a snack for Tombstone Tap’s patrons. The tasty pizzas he made were an instant success, creating the TOMBSTONE pizza brand.

Now,  50 years later, TOMBSTONE is a nationally distributed frozen pizza brand that provides  “consistently good, unmistakable flavor with just the right combination of sauce, cheese, crust, and every day toppings.”

Halloween Traditions

Every Halloween we decorate our home with spooky inflatables, pumpkins, and fall decorations.  Then I usually bake some tasty treats with the kids a week prior to the holiday fun to get everyone excited about the event.  This year we made scary, yet super delicious cupcakes,  including Witch’s Hats, Sparkly Pumpkins, Roaming Ghosts, Pumpkin Patch Graveyards, and Creepy Spiders.

Halloween evening we take my son trick-or-treating at a few well known neighborhood houses.  We come home and hand out candy for an hour.  After that we go inside to eat some tasty pizza while we watch a scary FAMILY Halloween movie.

I enjoy Halloween, because I believe it is one of the holidays that is relatively inexpensive and allows the creative side of my family to shine.  Having fun carving pumpkins, creating costumes, and baking tasty treats are great memory makers.  However, I do loathe the gory side of Halloween and try and keep my kids away from all the unnecessary horror that October 31st can bring.

What are some of your family’s Halloween traditions?

TOMBSTONE Pizza Giveaway!

Courtesy of TOMBSTONE Pizza, through Mom Central, I have been given the opportunity to treat a reader with 2 coupons good for TOMBSTONE Pizzas! TO ENTER THE GIVEAWAY PLEASE USE THE RAFFLECOPTER FORM INSTEAD OF LEAVING BLOG COMMENTS HERE. Any comments are welcomed below, but won’t count towards the giveaway. Only entries using the Rafflecopter form will be eligible for prize. Thank you!

Disclosure “I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Tombstone Pizza and received coupons and a promotional item to thank me for taking the time to participate.”

TOMBSTONE Pizza FREE Halloween Party Kit & Giveaway! is a post from: A Happy Hippy Mom

EVERY weekend I head to my local  health food store to grab myself these incredible Raw Organic Cacao Goji Chunks! I’m fully addicted to the little bites of heaven and I NEED THE RECIPE!  The label at the health store doesn’t tell the manufacturer and only gives the ingredients.  I’ve Googled the description information and I think they are made by Nuts Online.  All I can tell you is each delightful square packs a punch of energy,  as if you have drank a pot of coffee.  However, there is no crash like you get from drinking too much caffeine.  The taste is hard to explain.   It’s a mix of dark chocolaty goodness with a hint of coconut, nuts, and Goji Berries.  The best part is they are actually good for you!  The problem is…they are costing me a mint!  I would love to get my hands on the recipe and make something similar to them at home.  Anyone ever heard of them or have a recipe you would be willing to share?

Raw Organic Cacao Goji Chunks – Need the Recipe! is a post from: A Happy Hippy Mom

Krrrrisp Kraut, America’s Finest Kraut, is celebrating Oktoberfest by presenting the “Grrrreat Germany Getaway” Sweepstakes with 25 winners sharing over $32,000 in total prizing!  The Grand Prize winner will receive a fantastic prize including $2,500.00 in cash, four 11-day “Best Of Germany” land-only guided vacations provided by Trafalgar Tours West, Inc., four sets of Atlantic Optima luggage each consisting of a 30” wheeled duffle, a 25” expandable convertible upright, a 22” expandable convertible upright and a shoulder tote, provided by Travelpro International, Inc. and four Austin House travel sets, consisting of a Dual Voltage Travel Hair Dryer, a Hi Lo Kit, a Travel Neck Pillow, a Dual Voltage Travel Kettle and a World Time Clock, provided by Travelpro International, Inc!  Total approximate value of Grand Prize is $19,688.

There will also be four Second Prize winners drawn.  Each winner will receive two sets of Atlantic Optima luggage each consisting of a 30” wheeled duffle, a 25” expandable convertible upright, a 22” expandable convertible upright and a shoulder tote, provided by Travelpro International, Inc. and two Austin House travel sets, consisting of a Dual Voltage Travel Hair Dryer, a Hi Lo Kit, a Travel Neck Pillow, a Dual Voltage Travel Kettle and a World Time Clock, provided by Travelpro International, Inc. Approximate value of each prize is $2,894.

Twenty Third Prize winners will each get a prize of $50, awarded by check or as a cash gift card!

To enter the giveaway,  visit either www.greatlakeskraut.com/sweepstakes or www.facebook.com/KrrrrispKraut  and complete the online entry form.   Only one entry per person/email address during the promotion period.  Additional entries received from any person/email address will be void. Giveaway ends on October 31, 2011 at 11:59 p.m. PT.  Please read the official rules for more information.

Krrrrisp Kraut  Tastes Great and Good For You Too!

Did you know sauerkraut not only tastes great, but is good for you too?  Studies have shown eating kraut has so many health benefits, like fighting cancer, preventing childhood cancer, help in lowering cholesterol, and aiding in digestion!  One serving, which contains only 32 calories and fat free, has four grams of fiber, provides 102 per cent of the recommended daily intake of vitamin K, 12 per cent of iron, and 35 per cent of vitamin C. Additionally, it’s a good source of vitamin B6, folate, calcium, potassium, and copper!  We enjoy sauerkraut all year round, but tend to eat more of it during the fall and winter seasons to help prevent the common cold and fight the flu.

What I really love about sauerkraut is it’s so versatile!  We love it on top of  hot dogs, as a side dish, on a Reuben Sandwich or just straight out of the Krrrrisp Kraut bag!  But did you know it can be used as a key ingredient in delicious desserts like chocolate cake and brownies?  Over the weekend I tried some of the amazing recipes from www.GLKFoods.com and made the Chocolate Kraut Cake plus Stuffed Mushroom Caps!  Both came out YUMMY!

The Chocolate Kraut Cake was rich and delicious!  Listen up ladies, because this is a sneaky way to get your fussy kiddo to actually eat kraut!  They won’t even know it’s in there!  I went straight by the recipe and didn’t change anything.  The only difference I made was to add a few white and dark chocolate curls  plus sprinkle decorative sugar on the top to give it a nice pretty touch.  However, you can use whatever you like,  such as sliced almonds, chocolate morsels, or flaked coconut.

 The Stuffed Mushroom Caps recipe I changed a bit.  I try and avoid pork products at all costs and used turkey bacon for the recipe instead.  I also used Panko Bread Crumbs and seasoned them well with Italian seasoning, onion powder, black pepper, and organic  Himalayan pink sea salt.  If you plan on trying this recipe I suggest changing the cooking instructions by baking for a few minutes until the mushrooms get tender and then broil the tops.  Otherwise, the tops brown too fast before the mushrooms get soft and juicy. The revised recipe was a huge hit in my house and I plan on making the Stuffed Mushroom Caps for the holidays.  Give the recipe a try and let me know what you think!

Krrrrisp Kraut Grrrreat Germany Getaway Sweepstakes & Delicious Chocolate Kraut Cake & Stuffed Mushroom Caps Recipes! is a post from: A Happy Hippy Mom

I love the comfort foods the season of Autumn brings. Cornbread happens to be one of my favorite fall delights and it goes great with soup, chili, chicken, or as a quick warming snack.  I found a recipe in Martha Stewart’s Everyday Food Magazine for Sharp Cheddar Cheese Jalapeno Cornbread and just had to try it!  Cornbread can sometimes be too dry, but the buttermilk plus cheddar cheese gave the bread a nice flavor and bit of moisture.  The only thing I would change about the recipe is to omit the frozen corn kernels.  My hubby said the whole corn added a rather odd texture and I have to agree.  Other than that,  this recipe is superb and I would make it again.

What is your favorite fall comfort food?

Cheddar Cheese Jalapeno Cornbread Recipe

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for baking pan

1 1/2 cups yellow or white cornmeal

1 cup all-purpose flour

6 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon fine salt

1/2 teaspoon baking soda

1 cup buttermilk

3 large eggs

1 1/2 cups grated sharp cheddar, divided

3/4 cup frozen or fresh corn kernels ( I would omit this)

1/3 cup chopped drained pickled jalapenos

1. Preheat oven to 400 degrees. Butter an 8 inch square baking pan.  In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In medium bowl whisk together melted butter, buttermilk, and eggs.  Add buttermilk mixture to flour mixture and stir just until combined.  Next stir in 1 1/4 cup of cheddar cheese, corn kernels, and jalapenos. Transfer batter to pan and smooth top.  Top with remaining cheese.

2.  Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Sharp Cheddar Cheese Jalapeno Cornbread Recipe is a post from: A Happy Hippy Mom

My daughter is a Nutella freak and just loves the creamy chocolaty spread!  She would take a jar of it to school and her classmates would pass it around during lunch and eat it straight from the container.  Probably not the most sanitary thing to do, but teens live for the moment and don’t put much thought into that kind of stuff.

I wanted to bake my daughter something special, so I decided to search for recipes using Nutella and found Self Frosting Nutella Cupcakes at Baking Bites.

Nutella Self Frosted Cupcakes

10 tbsp(140 grams) butter, softened

3/4 cup white sugar

3 eggs

1/2 tsp vanilla

1 3/4 cups (200 grams) sifted all purpose flour

1/4 tsp salt

2 tsp baking powder

Nutella, approx. 1/3 cup

Preheat oven to 325F. Line 12 muffin tins with paper liners.

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Remove to a wire rack to cool completely.

Makes 12.

I followed the recipe using exact measurements and the cupcakes came out looking gorgeous.  However, I found them to be way too dry for my liking and they needed a touch of frosting for some sweetness.  I decided to whip up a batch of Philly Cream Cheese Nutella Frosting,  which made them taste even more incredible!

Philly Cream Cheese Nutella Frosting

8 oz Philadelphia Cream Cheese at room temperature

2 tablespoons unsalted butter at room temperature

1/4 cup powdered sugar

2 oz Nutella

In a bowl, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds until blended. Add the Nutella and mix until completely incorporated.

Yet, in the future I’m going to use another cupcake recipe instead of the one above, because to be honest they came out having  more of a muffin texture than cake consistency.  I love the looks of the marbled cupcake and think it could be done with any recipe, so use a cake recipe you like and swirl the Nutella into it with a toothpick to get the beautiful effect!

Nutella Cupcakes With Philly Cream Cheese Nutella Frosting! is a post from: A Happy Hippy Mom

I’m always in search of new tasty recipes which make my life much easier in the kitchen.  On the other hand, finding mealtime ideas isn’t necessary simple, considering that the dishes will need to entice my fussy toddler’s palate in addition to pleasing my teenager’s and husband’s tastebuds as well.   On occasions I turn out creating two different dinners to get everybody to eat and it is incredibly straining plus time consuming!

I was thrilled to find out about  how Chef Boyardee has  put together simple and yummy “Almost Homemade” meals that get dinner completely ready in 30 minutes or less!  The recipes incorporate Chef Boyardee products as the main ingredient, have the same wholesome great taste youngsters love, but additionally present an adult twist making them perfect for the entire family to enjoy.  The five new recipes include Cheeseburger-roni,Chili-roni, Pepperoni Spaghetti Bake, Ravioli Lasagna, and Taco-roni.

The Taco-roni recipe is similar to a dish I normally make, so  I wanted to test it out to see how it compared and if it took less time to cook.  The dish contains just 7 ingredients, serves 6 (1 cup each), and is just 249 calories per serving.  Check it out!

Taco-roni Recipe

Ingredients

 * 2 can (15 oz each) Chef Boyardee® Beefaroni®

* 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained

* 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

* 1 cup frozen whole kernel corn

* 1 teaspoon ground cumin

* 1/4 cup shredded reduced fat Mexican cheese blend

* 1/2 cup broken yellow tortilla chips

Directions:

1. Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.

2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.

What I liked about the recipe is that  I only needed one pan to create it!   I’m the dishwasher in my home, so less cleanup means less dish pan hands. I also like how the ingredients are probably already in your pantry or very easy to find in the grocery store.   Not to mention it was extremely easy to make and  my daughter (who hates to cook) even could make this on her own.  My son picked around the beans and corn. NO BIG SURPRISE!   However, he ate the pasta, cheese, and chips.  It actually was quite delicious and I would definitely make it again!  I would rate it 4 out of 5 stars for being cost efficient (under $10), delicious, and simple to make!

What Chef Boyardee “Almost Homemade” recipe would you like to try the most?

“I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Chef Boyardee and received a gift card to facilitate my review and a promotional item to thank me for taking the time to participate.”

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Chef Boyardee Simple “Almost Homemade” Recipes – Taco-roni is a post from: A Happy Hippy Mom

This is a HEAVENLY dessert to make during the hot summer months and serve at your next family gathering!  There is no baking required, so you won’t be heating your kitchen up!  I found the recipe originally in the 2009 Holiday Desserts issue of PIL.  When I saw the scrumptious fresh raspberries on a bed of Cool Whip and sprinkled with chocolate curls—I knew I had to make it!  However, I found the difficulty level to be medium,  mainly due to the chocolate mixture setting up too quickly along with having to invert the torte without destroying it.  Besides that, this is a fantastic recipe and dessert which feeds up to 16 guests!  Give it a try and let me know what you think!

Raspberry Chocolate Mousse Torte

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Raspberry Chocolate Mousse Torte! is a post from: A Happy Hippy Mom

I have been experimenting with a lot of different recipes lately to broaden my palate, so you’re probably going to see more good eats posts here on ahappyhippymom.com.  I saw the Golden Breakfast Bruschetta in the May 4, 2010 Pillsbury “100 Winning Recipes” book and it made my mouth water just looking at it!  I followed the directions to a “T” and it came out PERFECT!  The sweetness of the pears, orange marmalade, plus coconut on a bed of creamy cream cheese with a touch of fresh ginger–made my tastes buds dance with delight!  I accompanied it with a glass of hot green tea splashed with a bit of almond milk.  Let me tell ya…it was fantastic!  Give it a try and let me know what you think!

Golden Breakfast Bruschetta

INGREDIENTS:

1 cup flaked coconut

1  Egg

1 tablespoon milk

1 can (11 oz) Pillsbury refrigerated crusty French loaf

1/2 cup  Orange Marmalade

1/8 teaspoon finely chopped fresh gingerroot or dash ground ginger (I grated fresh ginger)

1/2 cup diced fresh pear or 1/2 cup diced canned pears

1/2 cup plus 2 tablespoons reduced-fat whipped cream cheese (4 oz)

1 small banana, sliced

DIRECTIONS:

* Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper.

* Spread coconut in shallow pan large enough to hold French loaf; set aside. In small bowl, beat egg and milk with wire whisk or fork until blended; pour into another shallow pan large enough to hold French loaf. Roll loaf of dough in egg mixture until thoroughly coated, then roll in coconut; press coconut into loaf. Place loaf on cookie sheet.

* Bake 26 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

* In small bowl, mix marmalade and gingerroot; stir in pear. Set aside.

* Set oven control to broil. On cutting board, cut loaf with serrated knife into about 22 (1/2-inch) diagonal slices. Place slices, cut sides up, on cookie sheet. Broil with tops 6 inches from heat 45 to 60 seconds on each side or until light golden brown, being careful not to let coconut burn.

* Spread 1 rounded teaspoon cream cheese on each slice. Spread 1 rounded teaspoon marmalade mixture on cream cheese. Garnish with banana slice and any coconut remaining on cookie sheet.

 

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Golden Breakfast Bruschetta! is a post from: A Happy Hippy Mom

I can’t figure out exactly what red velvet cake is.  Is it chocolate or vanilla?  I’m not sure what it is, but all I know is it tastes magnificent! These Red Velvet Cupcakes are the BOMB! The cupcakes are incredibly moist from adding the chocolate instant pudding and the homemade cream cheese frosting in my opinion…is the best frosting out there.  You can’t go wrong with this recipe and your family will be begging for more!

To fill the middle of the cupcakes with frosting I purchased a Wilton Cupcake kit to make it easy, but you can use a small freezer-weight resealable plastic bag and cut a small corner off the bottom.  Just insert the tip of the bag into each cupcake and pipe about 1 Tbsp. of frosting into the center.

Red Velvet Cupcakes

What you need;

1 pkg (2-layer size) red velvet cake mix

1 pkg (3.9 oz) Jell-o chocolate instant pudding

1 pkg Philadelphia cream cheese, softened

1/2 cup (1 stick) butter or margarine, softenened

1 pkg (16 oz) powdered sugar (about 4 cups)

1 cup thawed Cool Whip whipped topping

1 square BAKER’S White Chocolate, shaved into curls

Directions;

1. Prepare cake batter as directed on package for 24 cupcakes, blending in dry pudding mix into batter before spooning into prepared muffin cups. Cool thoroughly.

2. While cupcakes are cooling beat cream cheese and butter in large bowl with mixer until well blended.   Gradually beat in sugar.  WHISK in Cool whip.

3. Pipe about 1 Tbsp frosting into center of each cupcake.  Frost cupcakes with remaining frosting.  Top with chocolate curls.

KEEP REFRIGERATED in a sealed container to  prevent drying out.

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EASY Red Velvet Cupcakes! is a post from: A Happy Hippy Mom