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Reese’s Spread

16 Jan

I was sent a container of Reese’s spread to review from Influenster and Reese’s.


My first intentions were to try out-of-the-box ideas that I normally would use a sweet spread on.  Like a dip for crackers or pretzels.  However, when I decided to start my review, both my pretzel box and my cracker box were put away empty.  Such is the life of a mother of chronic snackers.

So I rummaged around to see what I could use.  Peanut butter cookie dough…..okay.

image (1)

Bacon.  Perfect.


First I baked the cookies and let them cool.  (I may or may not have tried an amazeballs combination of raw cookie dough and Reese’s spread, there is no proof)


Then I added a drop of Reese’s on top of each cookie.


I tried a little spread on a piece of bacon, which was actually pretty good.  Even the 4 year old liked it.

resses spread

Then, genius struck, and I put the bacon on TOP of the Reese’s spread on TOP of the peanut butter cookie.


My first experience pairing bacon with sweet was a maple bacon doughnut that I liked more than I should have, and this reminded me a lot of that.  It was good.  Both boys liked it too, which says something, because the 9 year old is very picky.

I give Reese’s spread a big two thumbs up.  How would you use it creatively?

I received the Reese’s spread free from Influenster and Reese’svoxbox-blogimage-popup2


Teacher Appreciation

7 May

I’m telling you, nobody appreciates full-time teachers like a part-time substitute!  I try to be creative with my teacher appreciation gifts, and give them something they’ll use, and not just another ceramic apple or hand-made crayon picture.  Don’t get me wrong, I’m sure they adore every child’s hand-made gift, but I’m sure they’re also pretty excited for that Michael’s gift card, or restaurant gift-card, or even a case of their favorite drink (green tea/pepsi/red-bull).  So Here’s a few of the things I put together, and, although I’d Looooooooove to claim these ideas as my own, they are not, so I am including the websites of the wonderful blog I found these from. 

For Every Teacher he has, including Speech Therapist and Bus driver, I made these:

The printable can be found here:

For his all day teacher, I put this together:

IMG_0046[1]The printable for the Straw flag can be found here:

And for the teacher Lounge, I made these:

(because the MudBug is their mascot)

IMG_0061[1]Instructions on those bad boys can be found here:

Or, my step by step recreation can be found here:





Crawfish Cookies

7 May

So I found a really cute idea for cookies here:

And decided to blog my recreation.  My son’s mascot is the mudbug, which, if you didn’t already know, is a crawfish, and basically a staple of living in Louisiana.  So for teacher appreciation, I whipped up some of these puppies to leave in the teacher’s lounge.




My store does not carry lady fingers, so this is the closest I could find:




I found the other ingredients, though:


Candy eyes (found at Wal-Mart)

Canned Icing



Open the finger cookie.


Dot red icing as shown


Cut a Twizzler into 4 even pieces


Cut the end of the Twizzler into claws, and stick onto the dotted icing


Squiggle some of the icing onto the cookie


And replace the top of the cookie


Squiggle Icing onto the top of the cookie, add candy eyes, and Voila!!!  Crawdaddy cakes!

IMG_0060Things I noticed:

The red Icing stains your fingers, but I think that’s unavoidable

Try to earnestly find lady fingers, because I don’t think that the “Vienna fingers” worked as well as the lady fingers would have




20 Things I took with me from the Restaurant

27 Apr

#1 15 knives.   Haha, just kidding.

I was grocery shopping the other day and spazzed out that my raw chicken was on top of my pack of hamburger.  After a strange look from a friend, I realized that there’s some things I know about food (and apparently health) that not everyone knows.

BTW don’t put chicken on top of beef, for the love of God.

Things that make my skin crawl and seem to go against my very being, others are oblivious to; and also things I’ve learned that I never learned about cooking from my Mom or Nana.

  1. The hierarchy in which food should be stored ~>
  2. The chart of doneness (not an official name) When I cook, I always take the temperature of my chicken or meat to tell the doneness (by sticking the thermometer into the meatiest part).  165?  Good to go buddy!
  3. What a ramekin is
  4. How to cook ribs (Cut the membrane, dummy!)
  5. Don’t scoop ice with your glass.  Trust me.
  6. The ability to see through people’s bs excuses
  7. If you submerge noodles in an ice bath, they stop cooking and don’t become mushy
  8. If you add oil to noodles, it adds a buttload of calories o_O
  9. Just because it’s a salad does not mean that it’s healthy.  At…..All…….
  10. Cooks don’t like to, but if they have the ingredients, they can make pretty much anything you ask for. You have options!!!
  11. If you grill a chicken breast, start with the smooth side down.
  12. Fresh oil in a fryer makes the fried food taste way better.
  13. How to efficiently break down a box.
  14. How to clean a grill.
  15. How to maintain and operate a grill
  16. Things are generally colder in the top back left of a cooler of freezer.  (handy info for impending power outages!)
  17. That ugly concrete layer underneath the brick of your home or building actually prevents insects, so don’t pile mulch up around it.
  18. Frying wings from raw status taste way better than blanching, cooling and then refrying.  (15 minutes for raw, btw)
  19. How to tell if meat is bad, or potentially freezer burnt or packaged improperly
  20. How to make a batter

There’s probably way more, but off the top of my head, these are tops.



Advocare 24 day challenge

23 Apr

Ever heard of Advocare?  I learned of it last year.  It’s a company started in 1993 dedicated to wellness.  They have different 24-day challenges depending on your goal.  I decided to do this mostly for the cleanse.  I have been feeling a lot like crap lately, just generally unhealthy.  I am always tired and generally unmotivated to do anything.  I have a few friends that use Advocare religiously and love the way they feel (and look).  So here we go!

Starting day: Day 1: 195.6 lbs

I started the cleanse phase today.  I’m using the Watermelon flavored Spark (sorta an energy drink that comes with the challenge)

Continue reading

Caramel Apple Bites: The Adventure

18 Oct

A friend of mine posted a recipe on facebook that appeared genius!  Caramel Apple Bites!

Materials Gathered:

  • Wax Paper
  • Plate
  • Apples
  • 1 bag (11 oz.) KRAFT Caramel Bits (Wal-mart was the ONLY place I could find these)
  • 2 Tbsp. water
  • Melon Baller


Step 1
Make apple rounds with melon baller.

DSCN1346DSCN1347DSCN1348I’d like to thank the SOPs of my beloved Applebee’s for teaching me the art of making appleballs.  it can be tricky, and not everyone will make them as beautifully as me. 

Step 2

INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.


Step 3
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.


3 minutes didn’t cut it for me, because at that mark, I was here:


And at 4 minutes:

Step 4
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate.

DSCN1353So what I ended up with looked like apples on a stick swimming in a pool of caramel.  Not exactly like the picture that was included with the recipe:

carmapplebites1My suggestion would be to let the caramel cool down for maybe 2 or 3 minutes before you start dipping apples.  The later apples looked much better, and the caramel didn’t run off as bad. 

Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator


DSCN1354They still ended up being delicious, and convenient bite size snacks.  Yummy!!!


* Could also be used with this candy apple recipe

2 cups white sugar
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring

1. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
3. Dip apple pieces in caramel and let stand to set.

Recipe came from :