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@Heather Mohr...for Harpers party? Choco bowls We blew up regular size balloons about halfway so they were still small, but found that water balloons worked best. They are a perfect size for this project, just hard to fill with air instead of water. I about busted a lung. After you blow up the balloons, wash them off and let them dry. And before you use each one, spray a little non-stick cooking spray on each. Just a little. Okay, here’s what you do. Melt some semi-sweet chocolate, white chocolate or confectionery coating. I used the same candy coating I use for cake pops. Let it cool slightly before using. It doesn’t need to be super hot. Spoon a small amount on a wax-paper-covered baking sheet. Then take one of your prepared balloons and dip it in the chocolate. Dip it in enough so the chocolate makes a bowl shape around the balloon. Remove from the chocolate and place the balloon gently on top of the chocolate waiting on the baking sheet. And repeat. You can place the tray of balloon bowls in the refrigerator to speed up the drying time. Then it’s time for the really fun part. Pop them all with a pin. Gently remove the balloon carnage from the inside of the cups and they are ready to go. If you want, you can also serve other treats in them like ice cream, pudding or cheesecake.

Easy Oven Roasted Potatoes 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese Slice potatoes into very thin slices (1/4 inch). big ziploc bag to coat the potatoes. Toss potatoes with olive oil, Italian seasoning and salt in a ziplock bag to coat.  Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes.

so easy! Just melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single m&m; on each. Refrigerate until eating to make sure they are deliciously solid!

I always wanted the recipe for these! P.F. Chang’s Lettuce Wraps Adapted from CD Kitchen Recipe. Serves 2-3 Ingredients: 1lb ground chicken breast 1/2 medium onion, minced salt & pepper, a dash of each 2 large cloves garlic, minced 1 inch gnob fresh ginger, peeled & minced 1 Tablespoon sesame oil 2 1/2 Tablespoons soy sauce 1/2 Tablespoon water 1 Tablespoon natural peanut butter 1/2 Tablespoon honey 1 Tablespoons + 1 teaspoon rice vinegar 2 teaspoons chili garlic sauce (or more if you like it hotter) dash of fresh pepper 3 green onions, chopped 1/2-8oz can sliced water chestnuts, drained & chopped 1/4 cup peanuts, chopped 10-12 large outer lettuce leaves, rinsed and patted dry

Brown Butter, Bacon & Chocolate Chip Cookies

Garlic and Chicken Puffs yields 32 puffs (I made a double batch) 4 ounces cream cheese 1 tsp garlic powder 1/2 cup cooked shredded chicken* 2 cans refrigerator crescent rolls