Thursday, March 31, 2011

Graham Cracker Pie Crust

My kids love graham cracker pie crust. I usually end up doubling the recipe so we can eat half of it. Well, eat half and still have enough for the pie. Sometimes I make it just to eat. No filling needed. It is very easy and every yummy!

I use graham cracker pie crust for cheese cake, cream pies and fruit pies. Mmmmm

1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
dash of salt

Combine graham cracker crumbs, sugar and salt. Stir to combine, then pour in butter and mix until well combined.

Linked on Sweets for a Saturday #11.

Wednesday, March 30, 2011

Hot Roast Beef Sandwiches With Dip

These Hot Roast Beef Sandwiches (aka French Dip) are so easy and so good. This was my first time making them and they were a hit! My hubby (he thinks I should refer to him as my HOT Husband) was very impressed with my mean cooking skills - he loved them! I cut them in 3 pieces and put a toothpick in them for the little kids. It made them easier for the little ones to handle and dip. And they LOVED to dip!

1 pound deli sliced roast beef
1 (10.5 oz) can beef consomme
4 slices provolone cheese
4 large hard rolls (I used telera rolls)

Pour consomme in a sauce pan and reconstitute (I used Campbells - 1 can water to reconstitute). Add roast beef and cook* over medium low heat heat until it simmers. Slice rolls and butter the top half. Divide roast beef between the 4 rolls and place on the bottom half. Place 1 slice of cheese on the roast beef on each roll. Place on a baking sheet and broil until the cheese is melted - 1 to 2 minutes (I use the next to top rack - watch carefully so it doesn't burn!). Serve with the consomme to dip in.

*Could also be cooked in a crock pot on low for 3 hours.

Tuesday, March 29, 2011

Roasted Asparagus

I love veggies, especially asparagus. Asparagus is a favorite of my kids too. They call it "trees". They even fight over asparagus. Imagine that. Kids fighting over who gets the most veggies, not complaining because they think they got the most veggies.

The last time I went to the store I had my 5 year old with me. We were meandering around in the produce section (I was feeling healthy just being there) and my little sweetie abruptly stops me (imagine looking to the side, not really paying much attention, and the shopping cart stops dead. But you don't. Yep, that kind of abrupt stop). She got all excited and pointed to the top row and said "Trees! Mom, I want trees! You need to get 2 of them (bunches). One whole one for me and one for the rest of you guys to share." That's how much my kids love their asparagus. Kinda cute if you ask me.

So, I had some beautiful "trees" in my fridge and happened across this recipe at Jamie Cooks It Up! and had to give it a try. Roasting veggies is the best way to cook them, if you ask me. Roasting can make any veggie taste fantastic. Well, except Brussels sprouts. I don't even think divine intervention could make those things taste good. But roasted asparagus with Parmesan on top, oh yeah!!

1 bunch asparagus
2 Tablespoons olive oil
1/4-1/2 cup freshly grated Parmesan cheese

Lay your asparagus out on a large cookie sheet. Drizzle olive oil over the top. Sprinkle with salt and pepper. Bake at 400 degrees for 15-20 minutes, or until the asparagus is tender. Sprinkle with Parmesan cheese and bake for another 5 minute, or until the cheese is melted and lightly browned.

Monday, March 28, 2011

Amazing Pasta Sauce

Yep, it really is amazing. I made this Amazing Pasta Sauce for dinner last night and scored enough brownie points to last me for a month (or more!). My sweet hubby thought he had died and gone to heaven. He told me that this is his favorite sauce and I should make it more often. Our conversation went something like this...

Him "Oh, Babe! This stuff is AMAZING!"
Me "I know" (humble, aren't I)
Him "No, really, it's amazing!"
Me "No, really, I know." (still humble)
Him "You really should make this sauce more often. It is SO good."
Me "Hmm"
Him "I love it when you make this sauce. It's my favorite."

He was even polite enough to swallow what was in his mouth before talking. I have to agree with him. I really should make it more often. It is my favorite sauce as well. I have a bunch of bottled sauce that I use for a quick meal, so I haven't made this Amazing Pasta Sauce for quite a while, but it is divine. It freezes well too.

1 onion, chopped
3 cloves garlic, minced
1 pound sweet Italian sausage (I use a full 19.25 oz package)
8 (8 ounce) cans tomato sauce
½ teaspoon ground black pepper
1 ½ teaspoons dried oregano
1 tablespoon dried basil
4 (16 ounce) cans diced tomatoes
1 teaspoon salt
2 tablespoons sugar
¼ teaspoon cayenne pepper

Break up the sausage into small pieces and brown with onion and garlic in a large sauce pan. Puree 2 cans of tomatoes and add to sausage with remaining tomatoes, tomato sauce, peppers, oregano, dried basil, salt and sugar. Let simmer uncovered for 1 hour.

Saturday, March 26, 2011

Santa Fe Chicken Casserole

Philadelphia just came out with a new product called Cooking Creme. It happened to be on sale and I had a coupon to go along with it that made it too good of a deal to pass up. It even came with some recipes attached to the lid (which is were I got this recipe). I loved that I already had everything on hand for it and that it was quick and easy.

3 cups cooked chicken breasts, shredded or cut into bite sized pieces
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
2 green onions, sliced
1 (10 oz) tub Philadelphia Santa Fe Blend Cooking Creme, divided
3 (6 inch) tortillas (I used corn, but flour would be excellent as well)
2 cups cheese, shredded

Combine first 4 ingredients in a large bowl. Add 3/4 cup cooking creme and mix lightly. Spoon 1/3 of the chicken mixture into a a 9" pie plate and top with 1/2 cup cheese, then tortilla. Repeat the layers 2 more times, ending with the last tortilla. Top with remaining cooking creme and last 1/2 cup cheese. Cover and bake at 375 for 20 minutes or until heated through. Uncover and bake for an additional 5 minutes or until cheese is golden brown.

Friday, March 25, 2011

Muddie Buddies

When I was growing up, I had no clue what Muddie Buddies were. The first time I tried them, I was in high school. The first time I made them was this week. I wanted a treat my little girls could easily help with and this recipe was on a box of Chex that was sitting in my cupboard. They were quick and easy and my girls let me know how they tasted about every 5 seconds. They were about half way gone the first day and then my little sister was nice enough to come and visit and take the rest of them with her. She insisted it was a bad idea because she would eat them all. I though it was a great idea. Better her than me.

Linked on Sweets for a Saturday #10.

1/2 cup peanut butter
1/4 cup butter
1 cup semi sweet chocolate chips
9 cups Chex (I used corn)
1 1/2 cups powdered sugar

Combine peanut butter, butter and chocolate chips in a small microwave safe bowl. Microwave in 30 second increments until melted - stirring after each 30 seconds. Pour Chex into a large bowl. Pour chocolate over the Chex and stir until evenly coated. Pour powdered sugar over the Chex and stir until evenly coated.

Thursday, March 24, 2011

5 Flavor Pound Cake

I tried some amazing almond pound cake at a meeting a couple weeks ago and I haven't been able to get it off my mind. It was, like I said, amazing! I looked and looked for an almond pound cake recipe that had good reviews and looked good, but there was nothing that I found. I found this recipe on All Recipes and decided to give it a try. I changed it just a little and left off the glaze and it turned out wonderful.

Linked on Sweets for a Saturday #10 and Crazy For Cakes.

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon lemon extract
1 teaspoon almond extract
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon vanilla extract

Add extracts to milk and set aside. Cream butter, shortening and sugar. Beat in eggs. Combine flour and baking powder and add in alternating with the milk. Pour into 2 large bread pans, or 1 tube pan that are well greased and floured. Bake at 325 for 1 1/2 hours or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto a cooling rack. Run a knife around the edge of the pan if it isn't coming out easily.

If the top browns too quickly, cover with a piece of aluminum foil.

Recipe from All Recipes.

Wednesday, March 23, 2011

French Bread Pizzas

My sweet hubby and I were talking about creative dates and somehow we got onto the subject of the kids. Funny how that seems to happen so often. My hubby had been out of town for the week and the kids had been so good, so we decided to do something fun for them. March Madness is in full swing and there was a game on that would have half time at dinner time. We decided to watch the game as a family (hubby's idea of good, quality family time, not mine.....) and then let the kids go to a "fancy restaurant" at half time for dinner. We made menus, got out the sparkling cider and candles (nothing fancier than a candle lit dinner) and even waited on them throughout their 3 course meal (salad, main dish and dessert). The menu: fruit salad, french bread pizza, ice cream. The kids loved it and my hubby and I had fun being the waiters and cooks.

I had a loaf of french bread sitting on the counter that I needed to get used up, and the kids always love pizza, so I got thinking and came up with French Bread Pizzas. Quick, easy and tasty.  Another bonus....they take only about 15 minutes to make and cook.  Dinner in under 30 minutes that the whole family loves.  Score!

1 loaf French bread, cut in half lengthwise, or into 1 inch slices (when I do the slices I let the kids "decorate" their own)
1 1/2 cups marinara sauce
3 cups cheese, shredded (I usually use mozzarella, but only had cheddar this time)
pepperoni, sliced
olives, sliced

Lay sliced bread out on a cookie sheet covered with aluminum foil. Spread sauce over bread and sprinkle with cheese. Top with pepperoni and olives and sprinkle with a little additional cheese. Bake at 400 for 5 to 10 minutes or until the cheese is melted.

Any pizza toppings could be used, we just chose to go with pepperoni and olives.

Recipe from The Royal Cook - an original!

Tuesday, March 22, 2011

Roasted Red Pepper Hummus

I just tried a sample of hummus for the first time last week at the grocery store. I know, I know. I'm a little late jumping on the hummus train, but better late than never, right? Anyway, it was absolutely delicious and so I decided to try making some. It had to be red pepper hummus, because that's what I tried, so I spent a while looking for the perfect recipe. I came across this one at MD School Mrs, and decided it was "the one". It turned out excellent!

1 can garbanzo beans (drain, but reserve the liquid into a separate bowl)
1/3 cup roasted red peppers
2 tablespoons tahini (sesame paste - find it in the international foods aisle or by the peanut butter.)
3 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 teaspoon cumin
1/4 teaspoon salt
1 tablespoon extra virgin olive oil

Place ingredients into blender or food processor. Add in about 1/4 cup of the reserved liquid. Begin to pulse the mixture, scraping down the sides. Gradually add in more reserved liquid, if needed, until mixture becomes creamy and smooth. Refrigerate at least 1 hour before serving. I served mine with tortilla chips, but would also be fantastic with fresh veggies or pita chips.

Monday, March 21, 2011

Hawaiian Haystacks

This is one of my kids all time favorite meals. They ask for Hawaiian Haystacks all the time and are even happy to eat them as leftovers! That's pretty magical if you ask me.

Be sure to start out with less rice than you think you want. For some reason, these Hawaiian Haystacks seem to grow when they are on my plate.

4 cups hot cooked rice
1 cup chicken broth
1 (10.75 oz) can cream of chicken soup
2 cups chicken, cooked and shredded

cheese, shredded
Chinese noodles
slivered almonds
flaked coconut
tomatoes, diced
green onions, sliced
celery, sliced
pineapple tidbits

Combine cream of chicken soup and chicken broth in a small pan and heat over medium heat until simmering. Add shredded chicken and heat through. To assemble, place a scoop of rice on a plate and pour chicken gravy over the top. Top with desired toppings.

Friday, March 18, 2011

Disappearing Marshmallow Blondies

I found this recipe in a church cookbook and it is fantastic! The kids love how the marshmallows really disappear. So cool! Theses blondies are really tasty too. My sweet hubby had 2 in one sitting, and that's really saying something!

We have a hard time waiting for them to cool before we start devouring them. If you are like us, just be careful not to burn yourself!

Linked on Sweets for a Saturday #10.

1 cup butterscotch chips
1/2 cup butter
2 cups flour
2/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
3 cups mini marshmallows
2 cups semi sweet chocolate chips
1 cup pecans, optional

Put butterscotch chips and butter in a large microwave safe bowl and place in the microwave. Cook until melted, stirring every 30 second. Add brown sugar, eggs and vanilla to the melted butter and stir well. Add flour, salt and baking powder to the batter and mix until combined. Add marshmallows, chocolate chips, and pecans and stir until well combined. Pour into a greased 9"x13" baking dish and bake at 350 for 20 to 25 minutes.  The center will be a bit jiggly, but will set when cool.

Recipe adapted from my friend Melissa.

Wednesday, March 16, 2011

Mom's Lasagna

Growing up, this is the lasagna Mom made. When it was our birthday, we could pick whatever meal we wanted for dinner, and this was always the most popular. Like any good lasagna, it's full of cheese, noodles and meat sauce. Yum!!

This lasagna is fantastic served with a green salad and Parmesan Garlic Bread or Parmesan Garlic Bread Sticks.

Linked on It's a Keeper Thursday.

1 pound ground beef
1/2 cup onion, chopped
1 clove garlic, minced
2 teaspoons white vinegar
2 teaspoons dried oregano
2 (10.75) cans tomato soup
1 (14.5 oz) can diced tomatoes
12 lasagna noodles
1 (16 oz) carton cottage cheese
1 egg
1 pound mozzarella cheese, shredded
1 pound cheddar cheese, shredded

Cook noodles in a large pot of salted water until tender. Drain and rinse with cold water. Brown beef with onion, garlic and oregano. Add tomatoes, soup and vinegar to the browned beef. Cook for 20 minutes, stirring occasionally. Lightly beat the egg and add it to the cottage cheese. Grease a 9"x13" baking dish and preheat the oven to 350. Place 4 lasagna noodles in the bottom of the baking dish. Top with 1/3 of the meat sauce, 1/3 of the cottage cheese and 1/3 of the cheddar cheese and mozzarella cheese. Repeat the layers 2 more times, ending with cheeses. Bake for 30 minutes.

Tuesday, March 15, 2011

Amazing Brownies

I've been busy playing pageant mom so I haven't posted for 5 whole days! 2 Of my little princess competed in the county pageant and both won crowns, so they both get to compete in the state pageant (I'm feeling pretty proud of my little princesses!). I have almost 3 more months before the craziness starts again. I hope I survive!

Back to the brownies (or on to the brownies)..... The name says it all. These are the most amazing brownies. Ever! Amazing fudgy brownies topped with an amazing chocolate satin glaze. Perfect. Amazing. Mmmmmm

If you like chocolate....I mean really like chocolate.....Well, maybe love chocolate....Okay, really love chocolate.....These brownies are for you!

Linked on Show Me What Ya Got 15, It's a Keeper Thursday, This Weeks Cravings and Sweets for a Saturday #10.

I think I just gained 5 pounds looking at that picture! If I only had self control......

Amazing Brownies

1 cup butter, melted
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
2/3 cup cocoa powder
1/2 teaspoon salt

Wisk together flour, cocoa powder and salt - set aside. Stir together butter and sugar. Add eggs and vanilla and stir until combined. Add flour mixture and stir just until incorporated. Pour into a greased 7"x11" baking dish. Bake at 350 for 35 minutes or until toothpick inserted 1 inch from the edge comes out clean (may have a few crumbs on it). Do not over bake.

The key to brownies is to NOT over mix. Mix everything by hand for the best results.

Chocolate Satin Glaze

1 cup semi sweet chocolate chips
3 tablespoons milk
1 tablespoon butter
1 tablespoon corn syrup
1 cup powdered sugar

Place all ingredients except powdered sugar in a small sauce pan. Heat over medium low heat stirring constantly until melted. Remove from heat and stir in powdered sugar until smooth (sifting before will make it smoother). Pour over brownies.

Thursday, March 10, 2011

Chocolate Popcorn Gobble

My 11 year old came home from school the other day and said that he wanted to make popcorn and put white chocolate on it. It reminded me of this gobble and I decided I had to make it.

One of the fun things about this gobble is that you can coordinate the color of the candy covered chocolate pieces (M&M's) with any holiday or occasion. You can also use colored candy melts in place of the white chocolate - think green for St Patty's day coming up soon.

If you like chocolate, I mean REALLY like chocolate (is there anyone who doesn't?), you can double the amount of chocolate you drizzle on the gobble. Just wait for the first chocolate to harden, then stir to break up and drizzle another 2 oz of each of the chocolates. Mmmmmm

Linked on Sweets for a Saturday #8.

Chocolate Popcorn Gobble

8 heaping cups un-buttered popped popcorn
2 cups mini pretzels
1/2 cup candy covered chocolate pieces
2 oz white chocolate
2 oz milk chocolate

Butter a cookies sheet and spread with popcorn, then top with pretzels. Place chocolate in microwave safe containers and microwave in 30 second intervals until melted. Drizzle milk chocolate over popcorn mix and then drizzle with white chocolate. Sprinkle with candy covered chocolate pieces. Let chocolate harden and break into pieces.

Wednesday, March 9, 2011

Baked Chicken Taquitos

I had left over Mama's Rice and beans that needed to be used up. As I was looking through the fridge and freezer to find something to go with them, I found some frozen taquitos. Just as I was about to pull them out, I remembered a bunch of corn tortillas I had sitting in the fridge that needed to be used up. A funny little light bulb went on and I thought, "I can make those". Having never attempted to make taquitos before, and not having a recipe to go by, I made these tasty little buggers. I honestly had no intention on putting them on here (the results were unknown as I was making them), but when the kids loved them, I decided to. The family really liked them (and I liked how simple they were).

1 (12.5 oz) can chunk chicken breast, drained or 1 1/2 cups shredded chicken
1 cup cheese, shredded (I used cheddar)
2/3 cup salsa
14-16 (6 inch) corn tortillas

Combine chicken, cheese and salsa, mix until well combined. Heat tortillas to soften. Place a rounded tablespoon of filling in each tortilla and roll. Place seam side down on a baking sheet. Spray with cooking spray or butter spray (I used I Can't Believe It's Not Butter Spray) Bake at 400 for 15 minutes or until crisp. Recipe from The Royal Cook - an original!

Tuesday, March 8, 2011

Lemon Tea Cookies

I am suffering from a bad case of spring fever. In an attempt to remedy my spring fever, I made these tasty lemon cookies. I think they may have even helped to ease the spring fever, until I looked out the window. Who ordered that white stuff out there? Yuck!

I'm surprised I was able to get a picture of the cookies, they disappeared fast! The kids loved them!

Linked on Sweets for a Saturday #8.

Linked on Anything Related 39 and Show Me What Ya Got #14.

¾ cup butter
1 cups sugar
1 egg
2 tablespoons corn syrup
2 teaspoons lemon extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Cream butter and sugar until light and fluffy. Beat in egg, corn syrup and lemon extract. Add flour, baking soda and baking powder. Cover and refrigerate at least 1 hour. Preheat oven to 325. Bake for 12 minutes or until lightly browned.

1 cup powdered sugar
2 tablespoons butter
1 tablespoon lemon juice

Combine and mix until smooth. Drizzle over cookies.

Monday, March 7, 2011

Creamy Orange Salad

This Creamy Orange Salad is similar to Pineapple Lime Sunday Salad. This is also one of those salads that, when my cute little 2 year old has eaten all of her salad, she will climb on my lap and tell me "Some yours" until she has successfully eaten all of mine as well. I will go back for seconds (or, I guess you could even call it firsts...), and she will continue to sit on my lap until it is gone again. The kids all love this stuff!

Linked on Market Yourself Monday.

1 (8 oz) tub frozen whipped topping ,thawed
2 (11 oz) cans Mandarin oranges, drained
1 cup cottage cheese
1 (3 oz) package orange gelatin

Combine whipped topping, cottage cheese and gelatin. Mix well, then fold in oranges.

Saturday, March 5, 2011

Chicken Noodle Soup

I had some delicious chicken noodle soup at Bunko a couple weeks ago and have been craving some every since. So what did I do? I made some! I haven't made chicken noodle soup for quite a while, but it was still just as yummy as I remembered it.

This is a soup I used along with Cheesy Potato Soup to cater a luncheon.

3 cups chicken, cooked and diced
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 cup onion, diced
1 1/2 teaspoons poultry seasoning
12 cups chicken stock
5 cups uncooked noodles (I like the home style noodles, but any will work)
1 tablespoon salt
2 tablespoons cornstarch

In a large pot, combine chicken stock, poultry seasoning, onion, celery and carrots. Bring to a boil, then reduce the heat and simmer for 15 minute. Cook noodles according to package directions. Add noodles and chicken to the soup. Bring to a simmer and add cornstarch mixed with enough water to make it pourable. Stir well and let cook for another 5 minutes.

Friday, March 4, 2011

Fruit and Maple Oatmeal

McDonalds decided to come out with oatmeal to add to their breakfast menu. I was strong and didn't give into the temptation. Then, my friend Amy told me that it really was good. If that wasn't enough to weaken me, coupons for FREE oatmeal came out in the paper. Well, my strength had dissipated and I gave into the temptation that was quickly becoming overwhelming. I didn't hurt that McDonalds is in my local Walmart. I grabbed some oatmeal to accompany me along my shopping trip (and keep the little girls happier for a bit), and I have to say, it really is quite tasty stuff.

Then it happened. I ran out of FREE coupons. I just couldn't bare to pay full price for the stuff after getting it free. So, I started thinking. I could make it myself! I already keep on hand everything I would need to make the oatmeal and could make it and eat it whenever I wanted. Man, I am brilliant!

Mmmmm Look at all that fruity yummy goodness! When you buy the oatmeal at McDonalds, they also put on raisins and golden raisins. I usually leave them off, but you can always add them.

Linked on Recipe Swap Thursday #27.

1 packet Maple & Brown Sugar instant oatmeal
1 heaping tablespoon chopped apples
1 tablespoon dried cranberries
1/2 cup boiling water

Empty oatmeal into a bowl. Pour boiling water over the oatmeal and stir. Top with apples and dried cranberries (and raisins if you like). Enjoy!

Wednesday, March 2, 2011

Kettle Corn

I went to the Old Folks Home this past weekend. That's what I lovingly call my parents house. Really, they aren't that old, but it's still fun to say. I probably shouldn't put that on here, Mom reads this once in a while. She might get upset with me and disown me, or worse, she could stop giving me her coupons she get on Sunday! Sorry Mom. I will not refer to your house anymore as the Old Folks Home (at least not publicly......if I can remember...)

Anyway, I forgot to take my camera to take pictures of the lovely things I made to eat. I actually only cooked once, and that was Sunday lunch. I got home from Sunday meetings sooner than Mom did, so I decided to whip something up. I looked in the fridge and pulled out a couple of things, looked in the pantry and pulled out a couple more things, and then grabbed a couple more things out of the freezer. No recipe, just threw things together. What I came up with wasn't too bad. Not too great either, but edible. My sweet hubby politely asked me not to make that again. Bet you are glad I forgot my camera, hu? Not that I would really post my less than kitchen success recipe.....

Honestly, I have no idea what any of that has to do with this recipe. It has NOTHING to do with this recipe. I guess I just, I don't know, just, something..... Anywho, this is my favorite popcorn recipe. I love it! It is sweet, salty and perfect.

I found the recipe on All Recipes.

1/4 cup oil
1/4 cup sugar
1/2 cup popcorn kernels

Pour oil into a large pot. Add 3 kernels of corn, cover with a lid and turn the heat to medium high. When the 3 kernels pop, add the sugar and popcorn and reduce the heat to medium. Cook, shaking about every 10 second, until the popping slows to 2 to 3 seconds between pops. Remove from heat and shake until popping ceases. Remove the lid with the pot tilted away from you (just in case) and pour into a large bowl. Sprinkle with salt and stir. Be careful - the sugar on the popcorn will be VERY hot!

Tuesday, March 1, 2011

Oreo Lollipops

This is another one of the treats I made for my little girls birthday party. They are so easy and VERY tasty! I used both regular and chocolate Oreos (the chocolate don't say that they are double stuffed, but have more filing like the double stuffed ones), and the chocolate ones were my favorite. The regular ones were great, but the chocolate coating, chocolate cookie and chocolate filling.... Need I say more?

Linked on Show Me What Ya Got #13, Tempt My Tummy Tuesday, This Weeks Cravings #18, Anything Related #38, Sweets for a Saturday 7, Market Yourself Monday and Sweet Tooth Friday.

12 double stuffed Oreos
6 ounces chocolate bark
12 lollipop sticks

Chop chocolate bark into pieces and put in a microwave safe container. Microwave in 30 second increments until melted, stirring after each 30 second. Push a lollipop stick into the cream of each Oreo. Dip into chocolate and then hold above the chocolate to allow excess chocolate to drip off. Place on parchment paper to dry.
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