Instead of using red gumballs, I used red kisses because the only red gumballs I could find were Red Hot Cinnamon and I really don't think my son and his little 5th grade friends would like that too much.
So here they are.....
(Sorry about the picture....camera phone)
Aren't they just the cutest little herd of Reindeer!!
My son said that everyone was calling it..."REINDEER POOP" :-) It kinda did look like Reindeer "POOP" but of course didn't taste like that :-)
Cricut Cartridge used: Create a Critter (I just love this cartridge.)
Here I am!!!.. I have been MIA for a while now. Just trying to get Thanksgiving and Christmas squared away! This is part of what I have been up to. Made a couple of these for neighbors, teachers, family & friends.
Have you ever had Chicken Piccata? Oh my, it is amazing!! I have always purchased Chicken Piccata from Sams Club, and now I have a recipe. I have a private chef who teaches me everything in the kitchen....his name is Chef John, from Foodwishes.com He is AMAZING!! I'll share him with you, if you need an amazing recipe :-)
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
salt and fresh ground black pepper as needed
cayenne to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold unsalted butter, cut in 1/4-in slices
2 tablespoon fresh Italian parsley, chopped
Tenderize the chicken using a mallet.
Season cutlets with salt and pepper & cover with flour.
Heat olive oil and brown the chicken for
about 4-5 min per side.
Remove chicken and keep warm in oven or microwave.
Place capers in pan and crush ½ of the capers. Cook in pan for around 30 sec. Add white wine, I use cooking white wine & cook for about 2 min, reducing the liquid by half. Add lemon juice and water or chicken stock, and butter. Reduce heat, add parsley then add chicken to heat.
My daughter needed a quick last minute costume for her Young Women's Halloween Party at our church, and we didn't have anything on hand. So I decided to challenge myself and make her something. I have a sewing machine but rarely use it.
After looking through her friends old costumes, this is what she wanted me to make. She wanted to be an "OREO COOKIE", quick and easy!!
My son, had his SPOTLIGHT today. I got to stand in front of his class and brag about him!He thinks I embarrass him when I show his baby pictures!What do you think...would this embarrass you?He's now 10 years old....where did the time go????
Ok...so I made these for him to share with his class after my presentation. They were super easy to put together!
It tasted like I purchased it from a high class bakery!
The best cake I have ever tasted (or made)!
I got the recipe from Heather over @ WHIPPERBERRY! Head on over to her blog and check it out. She is amazing! I tweeked the recipe a bit because I couldn't find some of the ingredients Heather used.
Here is my version:
1~ box Devils Food Cake (any Chocolate cake will do)
1~Cup Sour Cream
1~ 3.4 oz Instant Choc. Pudding
1 Cup Chocolate Chips or any kind. (I used Ghirardelli because I love the taste).
Prepare cake as directed on box, and add sour cream, pudding and chocolate chips. Pour into 2, 9-inch round baking pans. Bake as directed on box (I added 10 min to the baking time because of the added ingredients). Place on a wire rack to cool.
Equally Impressive Chocolate Frosting
1 cup butter at room temperature
3 oz. Ghirardelli Milk Chocolate Chips
4-5 cups powered sugar
Melt chocolate chips in double boiler or microwave until smooth. Cream together butter, chocolate, and 4 cups of powered sugar. Add milk as needed for desired consistency. Combine until creamy; continue to add powered sugar and milk until it is the consistency and taste that you want. Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.