Recipe of the Month: Hocus Pocus Spell Book Brownies

As a tribute to one of my favorite Halloween movies of all time, Hocus Pocus, and with the new release of Hocus Pocus 2, I thought it would be fun to create a simple Halloween treat for all ages to enjoy! 

For those of you who haven’t seen the movie and have no idea what I’m talking about, these brownies are still delicious, nevertheless.

My inspiration was Winifred’s Spell Book.  See how cute they turned out!

Hocus Pocus brownie

Ingredients

  • 1 box of fudge brownie mix – 13 x 9 size
  • 2 eggs
  • oil
  • water
  • 1 tube black cookie decorating icing
  • 1 container candy eyes

Instructions

  1. Preheat oven to 350 F degrees.
  2. Spray a 9 x 13 pan with non-stick spray.
  3. Combine brownie mix, eggs, water, and oil.  Follow box mix directions.
  4. Mix until just combined.
  5. Spread the batter into the prepped baking pan.
  6. Bake for about 20-25 minutes, until middle is done.
  7. Remove the brownies from the oven and allow them to cool.
  8. Cut into bars.
  9. Pipe a dollop of the icing onto the back of an eye.
  10. Place eye onto the middle of the brownie along the side to resemble a book lock.
  11.  Pipe a black circle around the eye.
  12.  Pipe a zig zag down one side of brownie.
  13.  Pipe a line straight down next to the zig zag pattern.
  14.  Pipe stitches across the line.
  15.  Pipe half circle on the corners of the bar.

Happy Halloween and enjoy!

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Recipe of the Month: Tailgate Pizza Crackers

It is hard to believe it is September and the start of football season.  This fun recipe is perfect to share with family and friends while watching the game.  There are only 4 ingredients required in this recipe and can be enjoyed as a snack or a simple lunch:

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Recipe of the Month: Caramel Apple Bites

This fun dessert is perfect for the Fall.  They’re so easy to make and are loved in my household. I like being outside during the cooler Autumn weather and love to share these yummy little treats with friends and family in my neighborhood.  You could really get creative and add your favorite toppings as well, such as drizzled chocolate, sprinkles or even put on top of a scoop of vanilla ice cream.

Ingredients

  • 2 Green Apples
  • Lemon juice to keep apples from turning brown
  • 1 pkg Mini Pretzel Twists
  • 1 pkg Rolo candy
  • Toothpicks
  • Baking sheet

Directions

  1. Preheat oven to 250 degrees.
  2. On a baking sheet, lay out pretzels in a single layer and place a Rolo candy on each pretzel.
  3. Place in the oven for about 3 minutes, or until the candy is soft but not melted.
  4. Chop the apple in small chunks. Squeeze a little lemon juice on them if you would like to help keep them from turning brown.
  5. Place one apple on the end of a toothpick and push into one of the Rolo Pretzels. Repeat until all the Rolo pretzels have apples.

Enjoy!!!

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Recipe of the Month: Grilled Watermelon

Watermelon wedges are fun to grill. Who knew!!! 

A refreshing, yummy summer dessert, this recipe can be made ahead of time and stored in your refrigerator. You can also eat it immediately. Seedless watermelons work best. Feel free to cut wedges into any size you like. 1” wedges seem to be just right.

Ingredients

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Recipe of the Month: Frozen Cool Whip Summer Lemonade Delight

Welcome to Summer!   Nothing says Summer like lemonade or a frozen treat; especially if it is easy to make and is all in one. This recipe combines frozen lemonade concentrate with pudding, Cool Whip and a graham cracker crust.  What a tasty way to beat the heat!

Ingredients:

  • 1 box instant vanilla pudding
  • 1 box instant lemon pudding
  • 8 ounces frozen lemonade concentrate thawed
  • 1 ¾ cup cold milk
  • 1 tablespoon vanilla extract
  • 1 container Cool Whip
  • 2 pre-made graham cracker crust

Directions:

In a mixing bowl whisk together pudding mixes and milk until it thickens. Once thick, add in vanilla extract and mix again until combined.

Stir in 8 ounces of thawed lemonade concentrate and mix well.

Fold in Cool Whip gently until completely mixed together.   Pour mixture into 2 prepared pie crusts and refrigerate for about 8 hours. 

Enjoy! 

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Roasted Ranch Brussels Sprouts

Recipe of the Month from MSAA's MS Conversations blog

These Roasted Brussels Sprouts with ranch flavoring are amazing and easy to make. This is a quick and delicious recipe that takes Roasted Brussels Sprouts to the next level. These savory and crispy Brussels Sprouts are always a crowd favorite in my house.

Ingredients:

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Avocado Taco

Avocado Taco, a Recipe of the Month from MSAA's MS Conversations blog

Cinco De Mayo is on Thursday, May 5th, 2022. It is a celebration that commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862. Wouldn’t it be fun to enjoy and share this avocado-based recipe with loved ones to celebrate this special day? This creative recipe is a clever way to put a spin on the classic taco. Adding the use of avocados for the shell is a healthier option too.

Ingredients

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Spooky Ice Cream Float

With Halloween in just a few days, we all need a little something to help us get in the spooky Halloween spirit.

This sweet treat is sure to be a hit for the young and old. It’s time to treat yourself to something delicious!

Happy Halloween!!!

Ingredients

  • 1 cup red soda of choice
  • 2 cups Vanilla Ice Cream
  • 1/2 cup strawberry syrup
  • 1 Can Whipped Cream
  • Spooky Halloween candy of choice, such as spiders, eye ball gum or vampire teeth

Instructions

  1. Fill a cup 3/4 full of vanilla ice cream.
  2. Slowly pour red soda over your ice cream.
  3. Top with whipped cream and drizzle with strawberry syrup.
  4. Add Halloween candy garnish.

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Pumpkin Coffee Cake

I love fall baking. This cake is made with pumpkin puree and lots of spices. I also added in sour cream to add a bit more flavor and moistness to the coffee cake.

Adding streusel kicks it up a notch and tastes so delicious. This recipe will satisfy your cravings for fall while also making your kitchen smell amazing. Hands down scrumptious!

Ingredients

For the streusel:

  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 4 ounces sour cream, at room temperature
  • ¼ cup applesauce
  • 2 large eggs

Directions

  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.
  2. In a small bowl, stir together the pumpkin puree, oil, sour cream, applesauce, and eggs. Mix well.
  3. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the top. Sprinkle with the remaining streusel.
  4. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Happy Baking

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7-Up Cake Recipe

This 7-Up cake recipe is a moist lemon flavored cake that is made with a simple yellow boxed cake mix and topped with a delicious lemon icing.  I think this classic, vintage cake recipe is a summer favorite and is sure to please.

Ingredients

  • 1 box yellow cake mix
  • 1 4 oz small box instant lemon pudding
  • 1 cup 7-Up soda or lemon lime soda
  • 4 eggs
  • 3/4 cup vegetable oil
  • 2 cups confectioners’ sugar
  • 1 tbsp lemon juice
  • 2 tbsp milk

Instructions

  1. Preheat oven to 325F degrees. Spray 10-inch bundt pan with nonstick cooking spray.
  2. In a medium bowl, combine all the cake ingredients (cake mix, pudding, 7up, eggs and oil).
  3. Mix until combined.
  4. Pour batter into bundt pan.
  5. Bake for about 40 minutes.  Allow to cool completely, then remove from bundt pan.

Icing:

  1.  In a small bowl combine confectioner’s sugar, lemon juice.
  2.  Add milk in slowly until you have reached desired consistency.
  3. Pour icing over cooled cake and serve.

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