This weekend was my Grandma’s 80th Birthday! It also would’ve been my Grandparents 61st wedding anniversary. How special to be invited to a Hospice House Balloon Launch the same day, in honor of loved ones lost this past year. We … Continue reading
We’ve established I’m a Foodie, right?! Cooking, sharing and eating food just makes me happy!!!!! Guess it’s fitting then, that my most popular boards on Pinterest are 4 little Fergusons Food & Proud to be a Foodie.
Come see me: http://pinterest.com/4littleferguson/
So, here are my latest Foodie Cravings:
(And no, I am NOT pregnant, when you are a Foodie you have cravings pregnant or not.) 🙂
At $8 a package, this craving will have to be far and few between, but thanks to the generosity of Dale’s momma, I have a whole block to enjoy and savor. This cheese is salty, a bit dry and tastes amazing on crackers or shredded over a salad. YUMMMMMMM!
Blue Bell Ice Cream:
This is Dale’s bucket, but it sure is good. Tastes JUST like the dessert!I have to be careful with this one though, because I don’t do well with caffeine. Like bounce off the walls, jitter all night kind of problems.
Which brings me to THIS, may latest Foodie Favorite:
My friend Lori swears up and down she doesn’t like to cook. You’ve met Lori recently in THIS photo session with her sweet twin boys and hubby. She is ALSO the Lori that shared the “Can’t Leave ‘Em Alone Bars” with us. For not liking to cook, she sure comes up with some amazing recipes to bring to our Sunday school functions!
- 16 ounces, weight Sour Cream
- 1 packet (1 Oz.) Ranch Dip & Dressing Mix
- 3 ounces, weight Real Bacon Bits
- 1 cup Shredded Cheddar Cheese
Mix all ingredients together and refrigerate 24 hours. Serve with chips and PREPARE TO BE AMAZED!!!!!!!!!!!!!!!!!
So we are starting our Holiday baking this week and will continue into next week, getting ready to give out Goodie Platters to friends and teachers. The kids LOVE to help! We make things after school, or when daddy is home & supper is in the oven. This year we are making:
Milk Chocolate Florentine Cookies-maybe
Spritz Christmas Tree Cookies
White Chocolate Peppermint Fudge
Spiced Crackers (Dale’s favorite, so we do these every year)
AND last but not least……………………..
a batch of Coyote Poo!
And man, was it DEEEEEEEEEEEEEEELICIOUS!
This last one wasn’t necessarily for our Christmas goodie platters, but I HAD to try this recipe I found from Mama Bennie……
Now, if any are left by next week, they WILL be gracing our Goodie Platters, because they are THAT good! Savory and sweet, crazy and will be the unique pop, or poop, I guess, on the platter. Poo poo platter. tee-hee 🙂 That’s so gross.
I will be posting this recipe soon, as well as the others, IF they get the stamp of approval!
Hugs & Happy Snacking!
I am loving that evenings are cooler; we added a quilt to our bed, and before I know it, a fire will be crackling in our fireplace. (Hopefully, it was like 90 today!) Cooler weather and thinking of fall in general, just makes me want to BAKE! And now that all our fresh peaches are gone (or put in the freezer for later this winter- yay!) it’s time to move on to PUMPKIN stuff!!!!!!!!!!!!!!! Every year I have a HUGE stack of pumpkin recipes. This year is no exception, except I may not need to try any of them, because I think we already have a clear winner.
I give you:
Can’t Leave Them Alone Bars: Pumpkin Edition
Have you tried Can’t Leave ‘Em Alone Bars? They are stinkin’ amazing. AMAZING. AmAAAAAAAzing. For real, yo.
These are too. Clearly the winner in my pumpkin category, you’ve gotta try them, no matter how ugly my photos turned out! Seriously AMAZING! If the recipe seems long or too complicated with its 3 steps, don’t worry, it comes together VERY quickly as each step is simple!
1 box yellow cake mix, reserve 1 cup
1/2 cup melted butter
1 egg, beaten
Mix together and press into a 9×13 pan.
2/3 cup evaporated milk
1/4 cup white sugar
1 tsp. cinnamon
15 oz. can pumpkin
1/2 cup brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice
Mix well and pour over crust.
1 cup reserved cake mix
1/2 tsp. cinnamon
1/2 cup white sugar
1/2 cup melted butter
1/2 cup chopped nuts optional
Mix together and spoon over pumpkin filling.
Bake at 350* for 40-50 minutes. (it will be a bit soft still)
Serve with whipped topping, warm.
OR, in my opinion, they are even better the next day, cold!
But to get the full effect, you should try 1 at every temperature; hot, room temp and cold so you decide for yourself. Purely for scientific reasons, of course.
P.S. This is post 1 of 2 for today, remember I told you we went to see the new Christian movie that came to theatres over the weekend? Well, head over to the next post for our take on “Courageous”.
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