Thanksgiving Oreo Turkeys {If They Last That Long}

Thanksgiving…it might just be my favorite holiday.

Far more laid back than Christmas. Tons of ridiculously amazing food. Football. And of course, my Grammy’s apple pie. She makes it just for me, and let’s be real, I eat the whole thing ;)

And just cause this holiday needs more food, I thought I would whip up a cute little turkey treat for LJ.

Ingredients: Double Stuff Oreos, Milk Chocolate Chips, Mike & Ike, Twizzlers Bits, Mini Chocolate Chips

Step 1: Cut Mike & Ike in half and cut triangles from the Twizzlers Bits

Step 2: Melt milk chocolate chips. I did 30 seconds in the microwave, stir, then 15 more seconds.

Step 3: Coat one flat side and all the way around an Oreo with chocolate.

Step 4: Turn Oreo over and stick Mike & Ike in for feathers. You will need to hold the Oreo with your thumb, hence it’s not coated in chocolate yet.

Step 5: Finish coating Oreo in chocolate. I did it with a knife like I was frosting cookie.

Step 6: Place Oreo on wax paper and add eyes and mouth.

Step 7: Allow to harden on wax paper.

Sit back, relax, and eat waaaayyyy too many of these little gobblers. Mike & Ike + Oreo + Chocolate = HEAVEN.

Good luck making these things last till Turkey Day!

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Shamrock Dirt Cups

Dirt cups….Earth shattering, I know.

But I had this idea weeks ago and just couldn’t shake it. I’m glad I didn’t, cause they turned out super cute :)


Instant Pudding
Air Heads

Make pudding according to directions (add milk and whisk). Crush Oreos.

Break Air Head into thirds. Then break each third in half. Then each half in half again. You should get 3 sets of four pieces.

Mold/roll each piece into a ball.

Smush the four balls together.

Using a chopstick or toothpick, push a small indentation into the center of each ball.

Push toothpick into the back. It will need a good push and some Air Head pushed over it.

Assemble your dirt cups and enjoy a shamrock treat!
Tip Junkie handmade projects

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Chocolate Sprinkle Spoons {Tutorial}

My hubby LOVES hot chocolate.

We buy the Costco box of mix all the time. We have special hot chocolate mugs. We have a stockpile of marshmallows ready for a chocolate bath…yum!

For Valentine’s Day, I thought it would be fun (and yummy too!) to make up some special chocolatey spoons for BSB to enjoy his hot chocolate with.

Chocolate Sprinkle Spoons


plastic spoons
white chocolate
wax paper
2 bowls

Put white chocolate in microwave safe bowl and melt on 1/2 power in 15-30 second intervals, stirring inbetween.

Dip plastic spoon in melted chocolate. Use another spoon to help smooth it out. You want a light-medium coat. Don’t glob it on!

Sprinkle your sprinkles (hehe) over your chocolate spoon. DO NOT DIP!

Lay spoons on wax paper to harden.

Serve with your favorite hot chocolate and enjoy!

Since we use cheap-o packet hot chocolate, these really added a nice thickness and richness to it. Very $3.50 cup of hot chocolate if you ask me :)


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A Family Holiday Tradition – World’s Best Banana Bread

In my family, it’s not the holidays without banana bread. Not just any banana bread…..

OUR banana bread

The banana bread that my mom and grammy got the SAME recipe for in junior high home ec. Yup, they got the SAME recipe…and it’s the best one I’ve ever had.

As I’m sure many of you experienced, home ec was cut by the time I made it to middle school and high school. In fact, my freshman Spanish class was in the old home ec room. We LOVED torturing our teacher by putting his precious notebook in the ovens….they disconnected the gas that summer :)

So now, I use the same recipe. Three generations of banana bread awesomeness!

World’s Best Banana Bread


1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
3 super ripe bananas
2 cups flour
1/4 tsp salt
1 tsp baking soda

Beat 2 eggs.

With mixer, beat shortening & sugar.
Add beaten eggs.
Sift together flour, salt, and baking soda.
Mash bananas.
Add bananas and dry mix to cream mix 1/3 at a time.
Mix well.
Scoop batter into loaf pans. Makes 1 large loaf or 3 small loaves. The bread does not rise much, so fill pans 3/4 full.
Bake at 350 degrees for 30-40 minutes for small loaves, and 40-50 minutes for large loaf.
My FAVORITE part is the golden, slightly crunchy crust on top. Oh man…soooooo good!
So make some up this holiday season. It’s great for family gatherings, Christmas dinner, or my favorite, gifts!


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Chocolate Peppermint Whoopie Pies

We are Top Chef fanatics here.


We’ve been watching since season 1, Masters, All Stars, and even Just Desserts.

Even though Just Desserts has ended, I’ve been inspired to take a stab at one dessert that just kept popping up.

WHOOPIE PIES….hehehehe

I used a Martha recipe, but changed up the filling for a more creamy texture and peppermint flavor. They were SOOO yummy!
I even rolled them in crushed candy cane to get an extra peppermint kick and some crunch :)
Chocolate Whoopie Pie Cookies
3 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter (room temp)
2 cups sugar
2 large eggs
2 cups buttermilk (room temp)
2 teaspoons vanilla
1. Preheat oven to 400 degrees
2. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. With electric mixer, beat butter and sugar on med until light and fluffy. Add eggs, buttermilk, and vanilla.
4. On low speed, slowly add dry ingredients and mix well.
5. Drop 1 to 1 1/2 tablespoons of batter onto parchment or baking mat lined cookie sheets and bake for about 8 minutes.
6. Let cool completely!

Peppermint Filling
1 stick unsalted butter (room temp)
1/2 cup solid vegetable shortening
3 1/2 cups confectioner’s sugar
2 teaspoons vanilla
2 teaspoon peppermint
1. With an electric mixer, cream butter and shortening.
2. On a low speed, graduall add confectioner’s sugar and continue beating until light and fluffy.
3. Add vanilla and peppermint. Beat to combine.


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Halloween Cookies Stencils….TAKE THAT MARTHA!

Ok ok, so Martha has does have some super fabulous ideas…even if I can’t always get them to work.

One thing that I’ve seen in JoAnn that I just love is her cake stencils.

Only problem….I’m not making a cake for Halloween. A cake….really? This day is all about candy, do I really need a whole cake too?
So, in true Momma style, I jacked her idea!
Super fun, super easy cookie stencils!
I cut mine out using my Cricut…..but little known fact, you can print directly on freezer paper if you cut it down to 8.5 x 11! If you want to use my designs you can download them here.
If you have a Cricut and SCAL, just trace the images and cut. If doing it by hand, it’s super easy. Print onto the paper side of freezer paper and cut with an exacto knife.
Step 1:
On pre-baked and cooled cookies, spray a very light layer of non-stick spray.
Step 2:
Place cut out stencil on top of cookie waxy side down.
Step 3:
Using a fine sifter, sprinkle an even layer of coco powder or powdered sugar over the stencil.
Step 4:
Carefully lift stencil off.
Display, eat, enjoy….just marvel at your genius!
I think they look adorable next to our pumpkins….well……they did. YUM!


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Sweet and Spicy Pumpkin Seeds

It’s always so much fun to carve pumpkins!

I always have grand ideas for how I wish I could carve my pumpkin.

Though I’m not a Halloween person, carving pumpkins is the one thing I do love.

But one thing always stumps me….what to do with the seeds?

I feel guilty throwing them out, but I’m not a big roasted pumpkin seed person.

What to do….what to do?

Sweet and Spicy Pumpkin Seeds
1 cup dry roasted pumpkin seeds (see below)
5 Tbsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch of ground red pepper
1 1/2 Tbsp peanut oil
Step 1
Spread fresh pumpkin seeds on cookie sheet in a single layer. Bake at 250 degrees for approx. 30 minutes or until dry and slightly golden.
Step 2:
Mix 3 Tbsp sugar and rest of dry ingredients together. Set bowl aside.
Step 3:
Heat peanut oil over high heat.
Add pumpkin seeds and remaining 2 Tbsp sugar. Cook until sugar melts and pumpkin seeds begin to caramelize.
Step 4:
Add pumpkin seeds to bowl of dry ingredients and mix well.
Serve and Enjoy!
I think these things are awesome! They are similar to kettle corn, only you get a surprise kick at the end.
A medium pumpkin should yeild about 1 cup of seeds, so this is a perfect way to use your leftovers :)


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Family Recipe Exchange FAVS!

There were so many GREAT recipes and ideas linked up to the Family Recipe Exchange! I can’t wait to get trying them and spice up my b-o-r-i-n-g weekly meals.

Apparently, so are YOU! Here are the top recipes that we are all dying to try.


And the #1 Most Viewed Recipe was….
I guess we are all in a dessert mood! Even the worst meal in my house is made better by a good dessert, so works for me! 
I’m most excited to try is
I KNOW this will be a hit with my boys :)
Thanks everyone for sharing your great ideas! Make sure to read the comments section to get more recipes and great ideas!
 (who knew you could substitute sweet potatoes for pumpkin?)
If you were highlighted, grab a featured button and wear it proud!

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Family Recipe Exchange Link Up!

I’m so excited for this! I’ve been looking forward to getting new recipes all week!

Though I have a confession….I didn’t get a chance to actually make the recipe I’m sharing :(

I tried, I really did. But apparently there’s a pumpkin shortage (according to the who knows how well informed guy at Ralph’s) so I couldn’t actually make this amazingness to show you myself. Though I don’t think I’ll complain and let the food photographers at House Beautiful show you how gorgeous  Ina Garten’s Pumpkin Cupcakes with Maple Frosting look!

Pumpkin Cupcakes with Maple Frosting
Makes 10
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

I’m slightly bitter at the pumpkin shortage and that I couldn’t make these to show you step by step (and of course I left myself no time to make something different), so please excuse this sad attempt at sharing an amazing looking recipe. I’m already signed up to make these with my family as soon as I can find pumpkin, so stay tuned!

On to the sharing!

Link up your recipes for anything that you and/or your family love! We all get stuck in ruts and need new ideas, so I can’t wait to get some from you!

Don’t have a recipe post? No problem! Share your recipe in the comments so we can all still try it :)

Feel free to grab a button and show off your recipe love!

Momma Go Round

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We all have them….

those “Go To” meals that have become staples in your family’s diet.

Often those meals are delicious, comforting, and remind us of home. But….they get old.

Ours is Turkey Polska Kielbasa

We slice up the polska and saute it in butter with onions and either bell pepper slices or whatever frozen veggies we have on hand. Served over pasta, its super yummy, flavorful, and appears at least a few times a month.
It’s our staple. And while we love it…I could really go for something new.
So this weekend, I’m hosting a recipe exchange!
 Come and link up your favorite recipes or leave one in the comments. This way, we can all get some new ideas!
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