The Bamboo Appetizer Platter is the perfect backdrop to this simple, cheese tannenbaum.

Recipe

Arrange a variety of cheese cubes in the shape of a tree with grape tomatoes and rosemary sprigs. Use the Creative Cutter to make a tree topper shaped as a star with a red or green bell pepper. The Fruit & Cheese Cutter makes the square cheese base.

Tip: Pepper jack cheese adds extra color and flavor.

*** Visit my Web Page for more inspiration!
** Stop by and "Like" me on Facebook
***Follow me on Pinterest

 

Chocolate Covered Cherries in the form of a cookie! Who wouldn't love that?!

Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 2 tbsp. unsweetened cocoa powder
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
   
   
3. Add salt, cocoa, powder and flour; process until soft dough forms. 
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven
   .
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

FillingMicrowave ½ cup semi-sweet chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Topping

Top with 1 maraschino cherry (patted dry) and drizzle with additional melted chocolate. ***  For more yummy recipes check out my Web Page!

***Stop by and say "Hi!" on Facebook!

*** Follow me on Pinterest!

Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 tsp green food coloring
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
   
3. Add salt and flour; process until soft dough forms.  Add food coloring and blend until evenly colored.
    
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven.
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

Filling

Microwave ½ cup white chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Topping

Sprinkle with mint chocolate baking morsels.

** For more recipes, products and inspiration visit my pages: Facebook * Web Page * Pinterest

 

SHOP HERE!!!  

 

Perfect way to kick off the Christmas Season! This beautiful, bright red festive cookie is the perfect addition to any Holiday table!

Cookie Dough 

Ingredients:

• 1/2 cup butter (1 stick), softened and cut into small pieces
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 tsp red food coloring
• Granulated Sugar

Directions:

1.  Preheat oven to 350°F. Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
   
2. Combine butter and brown sugar in Manual Food Processor; process until creamy.  Add egg yolk & vanilla; process until combined.
3. Add salt and flour; process until soft dough forms.  Add food coloring and blend until evenly colored.
    
4. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat.  Press back of scoop into center of dough to make wells, dipping back of scoop in sugar to prevent sticking.  Bake 9-11 minutes or until edges begin to brown.
   
   
5. Meanwhile, prepare desired filling and topping (see below for recipe)
6. Remove Cookie Sheet from oven.
7. Transfer cookies to Stackable Cooling Rack using Mini Nylon Serving Spatula.
8.  Fill wells of cookies and top as desired.  Let stand until filling and topping have set. 

Yield: 18 cookies

Filling

Microwave ½ cup semi-sweet or white chocolate morsels in (1-cup/250-mL) Prep Bowl on HIGH for 1 minute, stirring every 30 seconds or until melted.

Sprinkle with crushed candy canes or peppermint candies.

** For more recipes, products and inspiration visit my pages: Facebook * Pinterest *Web Page

Looking for the perfect gift that will cut your wallet and bank account some slack?? Look no further!

itty bitty bev's Drink Mixes are the PERFECT stocking stuffer or gift for the party host on your Christmas List! Priced at under $10 each!

Check them out up close:

Buy Yours Here!!!

 

Add some flair to the traditional Thumprint Cookie with fabulous and festive recipes!!

Check out my page, under the Inspiration tab, to get the yummy recipes!
https://Pamperedchef.biz/knwest

Skip those crazy crowds and long lines in the cold and shop from the warmth and comfort of your home!! Pampered Chef has products for everybody on your Holiday list!

Visit https://pamperedchef.biz/knwest to snag some awesome deals!!!

Wishing you a Happy Thanksgiving, from my home to yours!!!

Stay tuned for some awesome, exclusive deals coming your way! Trust me you will not want to miss it!

Come check me out on Facebook for more information:
https://facebook.com/cookwithkrissi

Just take a gander at that lovely spread above! Who is excited to celebrate Thanksgiving tomorrow?? I know I am!

What is on your menu??

For my family we will be feasting on the following (will have pictures this weekend):

Turkey - Of course!

Green Bean Casserole (one of my fav's!)

Cornbread stuffing

Candied Yams

Brussels Sprouts

Red Cabbage 

Garlic Mashed Potatoes

Homemade Rolls

Homemade Pumpkin & Apple Pies 

Mmmmm mm! I am getting hungry just thinking about it!

Now that we have the "food" talk out of the way...what are you thankful for??

I have been uber busy with school & work, so I have (and I shamefully admit) been neglecting my blog! I know, I know...this is awful..no excuses, just get back up and get back on board!

So, back to the question...what are you thankful for?

Me personally, and I know it sounds cliche, but I am thankful for my family <3

Actually, lets do 30 things I am thankful for:

1) My Husband

2) Our children

3) My health

4) Our home

5) My education

6) My Husbands Military service

7) Our pets

8) A warm bed to sleep in at night

9) Food to put in mine and my families bellies

10) Patience

11) Faith

12) Technology 

13) Friends

14) My Talents

15) Mommy Time (rare but it happens!)

16) My past

17) Music

18) Art

19) Heritage

20) The cooler temperatures (after triple digit heat summers, I am loving the cold!)

21) Social Networking (the ability to meet new friends all around the world!)

22) My Husband and our family being stationed in California

23) The Future

24) The Present

25) Forgiveness

26) My past employers

27) Knowledge

28) Travels

29) My messy house (toddlers are wonderful!)

30) My hectic schedule

Yep, so there are my thirty reasons to be thankful...what are yours?

Gourd-geous Dinner Rolls

Add some serious cute factor to your ordinary dinner rolls at the Thanksgiving table. A few snips from the Professional Shears gives frozen bread dough this pumpkin-like shape and a pecan half creates each an adorable stem.

Recipe

    8 frozen bread dough rolls
    2 tbsp butter, melted
    4 pecan halves

Yield: 8 rolls

Spray Large Bar Pan with canola oil and arrange frozen rolls on pan at least 2 in. apart. Let stand 1-2 hours or until rolls have thawed but not yet begun to rise. Press finger down into the middle of each roll and cut several snips from the outside of the roll in towards finger with Professional Shears. Spray rolls with a light coating of oil and loosely cover with plastic wrap. Allow rolls to rise for 2-3 hours until they have doubled in size (time will vary depending on kitchen temperature). Preheat oven to 350◦F. Brush rolls with butter and bake 15-20 minutes until golden brown and baked through. Break pecan halves in half again length wise and insert into the dimple in the middle of each roll.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Wishing a very Happy Veterans Day to those who have and those who continue to serve our great Nation!  Especially to my Husband, Capt. Ted West, USAF...my favorite Veteran ;).

Do you have a Veteran in your life you would like to honor?

Pie Bites

Skip the dinner plate-sized pumpkin pie. This year, it's all about bite-sized desserts. Using the Deluxe Mini-Muffin Pan — your not-so-secret weapon for tiny treats — these festive mini pies come together quickly for the post-turkey sweet tooth.

Recipe

1 pkg (14 oz) refrigerated pie crusts (2 crusts)
1 cup solid pack pumpkin (not pie filling)
1/3 cup evaporated milk
¼ cup sugar
2 eggs
1½ tsp Cinnamon Plus® Spice Blend
Whipped topping (optional)

Yield: 24 mini pies

Directions

Preheat oven to 375°F. Unroll pie crusts and cut out 24 small rounds with 2½-in. Biscuit Cutter. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray and gently press rounds into wells of pan. In medium mixing bowl, whisk together pumpkin, evaporated milk, sugar, eggs and Spice Blend. Evenly distribute filling among the pie shells. Bake for 20-25 minutes or until toothpick inserted into filling comes out clean and crusts are golden brown. Carefully remove from pan; cool completely. Top with whipped topping and serve. Garnishing Tip: Gather leftover dough scraps into a ball and re-roll on a lightly floured cutting board. Cut out leaf shapes with Creative Cutter. If desired, gently carve lines into the surface of the leaves to represent the veins with Paring Knife. Place leaves on Cookie Sheet and bake until golden brown.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Pilgrim Snacks

We’re pretty sure they didn’t serve these pilgrim hat-shaped cookies at the first Thanksgiving, but it’s still a fun way to squeeze in a foodie history lesson. They’re perfect for festive school lunches and after-school snacks.

Recipe

    1 cup chocolate morsels
    1 tbsp canola oil
    15 marshmallows
    15 fudge stripe-style cookies
    ¼ cup white Decorator Icing

Yield: 15 hats

Microwave chocolate and oil in a 2-cup Silicone Prep Bowl, uncovered, on HIGH 30-60 seconds or until melted. Place cookies, chocolate-side up, on a Medium Sheet Pan. Using Sauté Tongs, dip each marshmallow in chocolate until coated. Place marshmallows over centers of cookies and refrigerate for 20 minutes until chocolate sets. Fill Decorator Bottle fitted with round tip with icing and decorate with a “band” and “buckle” for the hat.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Mini Turkey Pot Pies

So long cold turkey sandwiches! This Mini Turkey Pot Pies recipe revives leftover Thanksgiving turkey and veggies into a fall-worthy comfort meal. The Mini Pie Tins and refrigerated pie crusts (14.1 oz.) help create the perfectly portioned delights. 

 

Ingredients:

1/2 medium onion
1/4 cup butter (1/2 stick), melted
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 tsp finely chopped fresh thyme leaves
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp ground black pepper
1 cup frozen mixed peas and carrots, thawed
1 1/2 cups diced cooked turkey
1/2 cup 2% milk
1 pkg (14.1 oz or 399 g) refrigerated pie crusts (2 crusts), softened according to package directions

Directions:

1 - Preheat oven to 375ºF (190ºC). Finely chop onion using Food Chopper. Add butter and flour to (4-qt./3.8-L) Casserole; whisk until smooth using Silicone Flat Whisk. Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to Casserole. Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat. Stir in onion, frozen vegetables, turkey and milk. Set aside.


2 - Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using Pastry Cutter. With remaining dough, cut out six designs using Creative Cutters. Repeat with remaining crust. Place Mini Pie Pans onto Large Sheet Pan. Place crust circles into pans, pressing up sides and over edges. Place creative cutter designs onto sheet pan. Bake 16-18 minutes or until crusts are light golden brown.


3 - Divide filling evenly into baked pie shells. Bake an additional 10-12 minutes or until filling is heated through. Top with designs and serve warm.

Yield:
servings of 6


Garnishing Tip: Re-roll dough scraps and cut out leaf shapes with Creative Cutters. Bake on a Sheet Pan until golden brown. This is also how you top the Pie Bites!


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Pumpkin Bread Pudding

 

Ingredients:

 
1 loaf (16 ounces) raisin bread (I like to use Pepperidge Farm Cinnamon Swirl bread instead)
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid pack pumpkin
1/2 cup plus 3 tablespoons sugar, divided
3 eggs
1 1/2 tablespoons pumpkin pie spice
1 tablespoon orange zest
1/4 cup pecans, chopped

Serve with ice cream or whipped cream

Directions:

 
1. Preheat oven to 400°F. Lightly spray Deep Covered Baker with nonstick cooking spray. Slice bread into 1-inch cubes; set aside.

2. Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

3. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Without lid, bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired.

 

Chocolate-Banana Cream Trifle

INGREDIENTS
18 whole graham crackers (5 x 2 in./13 x 5 cm), divided
3/4 cup (175 mL) semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)
1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling
1 cup (250 mL) milk
1 lemon
4 large bananas


DIRECTIONS


1
Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Bamboo Fiber Mixing Bowl.

2
For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in large Bamboo Fiber Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using Small Mix ‘N Scraper®; set aside.

3
Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into medium Bamboo Fiber Mixing Bowl using Egg Slicer Plus®. Add lemon juice and toss gently. Set aside 12 slices for garnish.

4
To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.

Yield:

,
16 servings of about 1/2 cup (125 mL)

Nutrients per serving:

Calories 240, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 39 g, Fiber 2 g, Protein 3 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.

Cheese Whiz!! 

Whip up a quick pumpkin-shaped cheese ball to show off the Manual Food Processor and Batter Bowl. It’s as impressive as it is tasty. Serve alongside crackers for an irresistibly savory treat. 

Recipe 

4 cups grated sharp cheddar cheese 

2 pkgs (8 oz each) cream cheese, softened 

2 tbsp Three Onion Rub

 1 clove garlic, pressed 

1 cup bite-sized cheese crackers 

 1 celery stalk 

Yield: 2 1/2 cups (2 tbsp per serving) 

Grate cheese with Microplane® Adjustable Coarse Grater and set aside 1/4 cup. In Classic Batter Bowl, combine remaining cheddar, cream cheese, rub and garlic. Scoop mixture onto a sheet of plastic wrap and form into a ball by lifting corners of plastic wrap towards each other and twisting the top. Refrigerate for 1 hour or until firm enough to handle. Finely process cheese crackers and reserved shredded cheese in Manual Food Processor; place in Coating Tray. Roll cheese ball in cracker mixture until coated. Use Mix ‘N Scraper® to make indented ridges to resemble ribs of a pumpkin. Place a halved celery stalk into the top of the pumpkin stem. 

 ***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Just a friendly reminder to set your clocks back tonight!

Welcome, welcome November!!

This is a wonderful month for many reasons: yummy food, family, being thankful & some pretty awesome Pampered Chef specials!

How does a FREE turkey sound?? Sounds like a pretty awesome Thanksgiving meal I would say!

In the month of November, if you host a Pampered Chef show (in person, catalog or virtual) you can earn 60% off of our popular cookware line and a FREE choice of featured cooking tool!

What a sweet deal!

But if you do your show between now and November 15, you can also earn a FREE turkey!!!!

Yep, you heard that right, let your turkey be on me this Thanksgiving season!

Contact me for more details:
https://pamperedchef.biz/knwest

Email: chefkrissi@gmail.com

Visit my Facebook:
https://facebook.com/cookwithkrissi

Visit my Pinterest:
https://pinterest.com/cookwithkrissi

Some frightful inspiration for this Halloween Season!

You do not always need to use pumpkins for spooky carvings, try this out of the box idea instead:

Fruit Frights

Put a fresh twist on jack-o’-lantern centerpieces. Cut a 1-in. (2.5-cm) slice off the bottom of a cantaloupe or honeydew melon to form a flat base. Use the Large Scoop to clean out the melon. Create a dastardly face design with the V-Shaped Cutter. Invert the melon over a lit votive candle on a heat-safe platter.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

I wanted to take a break from the Halloween Treat recipes, tips/tricks because I made some of the most delicious Peach Cobbler last night in my "Magic Pot".  For those of you who do not know what my Magic Pot is, well it is just the best darn cooking utensil I have in my kitchen..my Deep Covered Baker!

Ok, well I love all of my kitchen toys...but I have to say, this one has wowed me on more than one occasion.  You can literally make anything in this sucker, and better yet...you can make food in the oven -OR- microwave! Yep you heard that right...I made some fab chicken and rice that tasted like I spent all afternoon making, however it only took two steps...put the ingredients in my DCB and microwave for 25 minutes. Sadly I did not get any photos of that delicious meal, it was actually my first meal to be made in my handy, dandy DCB.  Since I have made a TON of other yummy things: Whole chickens, chicken fajitas, chocolate lava cake, cinnamon rolls....the list goes on!

I will have to share photos of those cinnamon rolls btw, they were also delicious...and better yet only took 4 minutes in the microwave....yes FOUR minutes!

Anywho, without further distraction...let me share this awesome cobbler I made.

 

Can I just say that this was absolutely delicious and soooooo super yummy!? Just a few simple steps and some time in the oven, and I was in Heaven! 

Here is the recipe:

Ingredients 

1 - cup flour 

1/2 cup butter -or- margarine

1 - cup sugar

1 tsp. baking powder

1/2 cup milk

29 oz. can sliced peaches w/ juice

Preheat oven to 375 degree. Place butter in bottom of baker.  Place in over just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter.  Pour the batter over the melted butter.  Heat the fruit and juice. Pour the warm fruit and juice over the batter.  DO NOT STIR.  Bake at 375 degrees for 30-40 minutes. The butter will creep through the fruit and make a crust on top. Note: Any desired fruit or berry will work. 

** I had to add a dash more milk to create a batter consistency, use your better judgment on this one.  The batter came out a little thick using the measurements above, so I just added a tad more milk to make it a little thinner.

*** To get your very own DCB visit my webpage: https://pamperedchef.biz/knwest

*** For more yummy recipes & contests visit my Facebook: https://facebook.com/cookwithkrissi

*** Follow me on Pinterest: https://pinterest.com/cookwithkrissi

Fudge the Rules

This sweet treat isn’t just for Christmastime anymore. Prepare a batch or two of this candy corn-themed fudge for a new take on Halloween candy.


Recipe

3 cups white chocolate morsels
1 can (14 oz) sweetened condensed milk
15 drops yellow food coloring
10 drops red coloring

Yield: 72 pieces

Microwave chocolate and condensed milk in (3-cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line Loaf Pan with waxed paper and pour in one-third of the fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls. Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with Pizza Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.

***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Today I am taking a break from the spooky Halloween inspired treats and celebrating my youngest daughters 3rd Birthday! Our sweet little girl, Adalynn Skye, was born 3 years ago today at 3:26PM PST.  She was perfection in a pink blanket, 8lbs 0oz and 20inches long with a full head of black hair!

I cannot believe how fast time has seemed to fly by...it seems like just yesterday I was holding my precious new bundle of joy in my arms...and now today she is running around, talking to me in full sentences and maneuvering an iPad better than her father!

Happy Birthday my beautiful little girl <3 Mommy loves you to the moon and back, forever and always! 

 

 

Mmmummy Dogs

After-school snacks get a spooky makeover. These Mummy Dogs are a fun, Halloween-themed take on a traditional corn dog. Plus, they’re not just for kiddos — they’re perfect for toting to your next costume party.

Recipe

8 hot dogs
1 package (8 oz) refrigerated seamless crescent dough
Yellow mustard

Yield: 8 mummy dogs

Preheat oven to 350°F. Unroll dough and use Pizza Cutter to cut 8 even strips. Wrap one strip around each hot dog to resemble mummy wraps, leaving one small space at the top for the eyes. Place on Small Sheet Pan; bake 12-14 minutes or until golden brown. Squeeze 2 small dots of mustard onto hot dog for "eyes".

***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Spider Snacks

Show off a new use for the Microwave Egg Cooker — spider cakes! Serve them up at a costume party. Trust us, they only look creepy.

Recipe

 Vegetable oil
½ pkg (15.25-16.5 oz) devil’s food cake mix (about 1 2/3 cup cake mix)
½ cup sour cream
1 egg
1 cup semi-sweet chocolate morsels
1 tsp vegetable oil
64 pretzel sticks

Yield: 4 spider cakes

Brush Microwave Egg Cooker with vegetable oil. Combine cake mix, sour cream and egg in Classic Batter Bowl; mix until blended. Using Medium Scoop, place 3 rounded scoops of batter into each well of Egg Cooker. Microwave, uncovered, on HIGH 2-2 ½ minutes or until centers are firm and spring back when pressed. Carefully loosen sides with releasing tool of Single Servings Pan. Invert cakes onto Stackable Cooling Rack. Wipe out wells of Egg Cooker with damp paper towels. Repeat with oil and remaining batter. Cool cakes completely. Microwave chocolate and 1 tsp oil in Coating Tray, uncovered, on HIGH about 60 seconds, stirring halfway through. To make 32 spider legs, coat all pretzel sticks in chocolate. Arrange 2 pretzels at a time, on Large Sheet Pan lined with waxed paper, in a “V” shape so that the ends of two pretzels dry together. Place in freezer until chocolate sets. Insert four legs into each side of cakes to form a spider.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Spooky Tooth

These scary fun “applewiches” are a simple, healthy, Halloween snack.

Recipe

1 medium apple
¼ cup creamy peanut butter
25 mini marshmallows

Yield: 5

Cut apple into wedges using Apple Wedger and discard core. Using Scoop & Spread, spread peanut butter along one side of each apple slice. For “teeth”, place five marshmallows in the peanut butter on five of the apples (closer to the skin side of the apple). Press the remaining five apple slices down onto the marshmallows to form a “sandwich” resembling a mouth.

Tip: For scary vampire teeth, substitute whole blanched almonds for marshmallows.

***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

It's an Alien Invasion!!!

 

These tasty cheese ball invaders with personality come together at light speed. Make funny faces with slices of string cheese, olives and pretzels. They’re out of this world!
 

Recipe

1 pkg (8 oz) cream cheese
8 oz cheddar cheese
4 slices bacon, cooked, crumbled
1 stick mozzarella string cheese, cut into thirds
½ cup black olives
10 pretzel sticks

Yield: 10 cheese balls

Microwave cream cheese in Classic Batter Bowl, uncovered, on HIGH 30-60 seconds until or softened. Grate cheddar using Microplane® Adjustable Coarse Grater. Add bacon and half of the cheddar to batter bowl; mix well. Place remaining cheddar in Coating Tray. Using Medium Scoop, form cheese mixture into balls and coat each one in shredded cheese. Slice string cheese and olives into rounds using Egg Slicer Plus®. For the eyes, cut a few olives into quarters and “glue” to the cheese rounds using some of the cheese mixture in the batter bowl. Break pretzel sticks in half and glue to the back of the eyes. Insert two pretzel halves into cheese ball to form the eyes. For the mouth, cut an olive slice in half and glue to the face.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****

Here is a festive recipe surely to get you in the trick-or-treat spirit....

Pepper Pumpkins

Use the V-Shaped Cutter to put a little Halloween twist on classic stuffed peppers (a tasty combo of onion, cheese and ground beef) so that they resemble jack-o-lanterns.

Recipe

* 1 medium onion, chopped
* 3 tbsp Tex-Mex Rub
* 1 lb 90% lean ground beef
* 4 oz grated Colby and Monterey Jack cheese blend (about 1 cup shredded)
* 4 medium orange bell peppers

Yield: 4 servings

Preheat oven to 400°F. Place onion, rub and beef in Classic Batter Bowl. Microwave, uncovered, on HIGH 4-5 minutes, breaking meat into crumbles using Mix ‘N Chop. Drain, if necessary. Stir in cheese. Cut tops off peppers and set aside; remove seeds from pepper bottoms. Using V-Shaped Cutter, cut through each pepper to create the eyes and nose. Using Petite Paring Knife, complete the cut at the bottom of each triangle to finish the eyes and nose. Cut a straight line and a curve below joining with it to make a thin half-moon for the mouth. Place peppers on prongs of BBQ Veggie Rack and place rack on Large Sheet Pan. Using Medium Scoop divide filling evenly between peppers. Place tops on peppers and secure with a toothpick. Bake 20-22 minutes or until peppers are softened.


***Don't forget to share this recipe on your page to keep it!!*** Check out my webpage for amazing products: https://pamperedchef.biz/knwest
Visit my facebook page for more yummy recipes: https://facebook.com/CookwithKrissi ****