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Oreo Cookie Crust

This Oreo Cookie Crust recipe is the perfect base for all your favorite cheesecakes, no-bake pies, lush desserts, and so much more.

Do you know what makes a pie or a cheesecake even better? A crunchy, chocolatey base! Let me introduce you to a simple yet show-stopping homemade Oreo pie crust.

It will level up any pie you want to use it with. Make sure to save this recipe card for later! This crust has a rich, black layer, with a slightly buttery flavor, just waiting to cradle your favorite fillings.

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Apple Pie Infused Bourbon {Bourbon Week – Day 1}

By Kleinworth & Co 6 Comments

Do you like to give food related gifts this time of year? How about having something really nice to bring to gatherings for a hostess gift? I like food related gifts because they are so personal. But sometimes it’s hard to decide on what to give – so I find it best to stick with what things that are trending at the time. Bourbon is one thing that is SO HOT right now AND it makes for a FABULOUS gift. So I thought I would dedicate this whole week to bourbon recipes – starting with this Apple Pie Infused Bourbon. This infused bourbon is simple to make & will wow both your guests & gift recipients alike.

Maybe whip up a few batches & keep some on hand for yourself. One can’t give all good things away!!

If you love the flavors of apple pie – especially this time of year – this is the bourbon twist for you.

Print Recipe

Apple Pie Infused Bourbon

Ingredients

1 apple chopped
2 cinnamon sticks
1/4 teaspoon ground nutmeg
1 tsp cinnamon
1/2 750-milliliter bottle bourbon
1/4 cup Lemon Simple Syrup

Instructions

Place all ingredients in a canning jar
Let flavors blend in refrigerator for 4-6 days.
Shake to distribute flavors each day
Pour bourbon mixture through cheesecloth into another jar, discarding solids
Cover and store in refrigerator up to 2 months.

Want more fall beverage ideas?

Homemade Sipping Brandy

Pumpkin Pie Hot Chocolate

Homemade Kahlua

To see where I am linking today- visit HERE

Veggie Chicken Alfredo

By Kleinworth & Co Leave a Comment

Are these weeknights getting more hectic than ever? I know! Seems like so much is happening right around dinner time all week long. But you don’t have to go through the drive through to get dinner quick. You can absolutely have a home cooked meal your kids will enjoy with just a few minutes of prep with Easy Family Dinner Ideas. The kids can even help you. I know my kids are more invested in what we are having for dinner when they get to help make it. Plus I’m teaching them valuable life skills for the future. Let me show you how easy it is to make this Veggie Chicken Alfredo. It comes together in less than 30 minutes – which is great for those busy nights.

Sometimes I will make this ahead of time & then we can reheat at dinner time.

When we are getting home late from the gym & swim team – I definitely want easy.

My son is great at helping with this dish. He gets the veggies in the microwave & keeps the noodles stirred while I tend to the chicken & sauce. While this dish comes together in about 30 minutes if you are preparing alone – it’s even quicker if you have a few extra hands helping out.

Print Recipe

Veggie Chicken Alfredo

Ingredients

1-3/4 cup grated Parmesan cheese
1/2 cup 1 stick butter
1 cup half & half
1 bag Birds Eye Asian Medley veggies
4 pieces boneless skinless chicken breast
1 box fettuccine noodles

Instructions

Cut chicken into chunks & place in skillet
Drizzle a little olive oil over chicken & saute until full cooked. Add in desired spices about half way through cooking. Remove from heat & set side.
In a large stock pot- heat water to boiling - cook noodles to package directions (usually 8-11 minutes)
While noodles are cooking, place butter, cheese & half & half in small saucepan & heat over medium - stirring frequently
Place bag of steamable veggies in microwave & cook to package directions while you are working on the sauce & noodles
Continue to heat the sauce, stirring until all ingredients are melted & fully incorporated.
Remove from heat - set aside.
Once noodles are done cooking- drain & transfer back into stockpot.
Add in cooked chicken, sauce & veggies - stir well
Enjoy.

This year, Birds Eye has partnered with Melissa d’Arabian, celebrity chef, mom of four, and host of FoodNetwork.com’s web series The Picky Eaters Project, to make a difference and help moms with the dinnertime dilemma. Many moms think that preparing a nutritious meal is time consuming. So Birds Eye frozen vegetables is helping moms by providing nutritious, tasty veggies that kids will love. Together, Birds Eye and Melissa are combining their expertise in getting children to eat more veggies, one bite at a time.

I love that Birds Eye has partnered with Melissa d’Arabian. I have worked with her on another project a while back & I can say, she’s truly dedicated to giving families healthy & better for you alternatives.

Step Up To The Plate is Birds Eye’s long-term commitment to reshaping kids’ veggie perceptions and getting children to like veggies for life.

Today, 9 out of 10 people in the United States do not get the proper amount of vegetables, according to The State Of The Plate report.

Birds Eye continues to make eating more vegetables a reality by showing families how to fill half the plate with veggies in fun and simple ways moms and kids will both like. By providing moms with more than 40 unique vegetable blends year round at affordable prices, Birds Eye continues to be her ally in the dinnertime dilemma.

Check out this great video of Melissa d’Arabian giving her tips for getting more Veggies!

Connect with Birds Eye on Facebook & Twitter!

Want more quick dinner ideas?

Ditalini & Sausage Soup

Popcorn Pork & Rice Supreme

Simple Teriyaki Stir Fry

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

To see where I am linking today- visit HERE

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Stairwell Pallet Decor

By Kleinworth & Co 2 Comments

One space that has been itching at me since we moved in to our house a couple months ago is the stairwell. We have so much wall space in that one vertical area that it’s just calling for something cool to be done with it. You see – the rental we lived in while this house was being built had very little light. So when we had the chance – we added as many windows as the builders would allow & still let the house be structurally sound. This left little wall space for art in most rooms- which is fine. I just have many windows to decorate instead. But this stairwell – well, it’s challenging. Because of the floorplan the design isn’t as I would have liked & the builders WOULD NOT agree to do anything but carpet in this space. Grrrr – even the hubs is all for having carpet. Needless to say – one day I will finally remove it & put in something pretty. But for now – I’m trying to make it work. I am adding little things & I’m liking the space more & more- especially with this simple Stairwell Pallet Decor.

This is the space we have. A wide landing with a window at the top of the open area. We added the window here to give extra light to my studio space in the loft that is just off the stairs. I painted the artwork to hang under the window – but it obviously needed more. We have a small surfboard in the other corner not showing – but the space was still sparse.

In keeping with the beachy feel of the house & the painting, I picked up some bamboo & bunches of leaves from Michael’s. Then I went to find a vase or something to hold it. My cart was already pretty full – so when I saw that the large containers they had for the bamboo were about $70 – I set out to find an alternative. Then I walked past these little mini-pallets for $10. That worked for me.

I used the stain sample that was left with the house for the mantle & give the pallet a more finished look. Just brushed on & used a paper towel to rub off the excess. Let it dry & then added a coat of wax to give it a little more protection. Then I just attached it to the wall with a bracket to keep it in place since it’s a little top heavy. It’s the perfect little “filler” for the corner.

It was simple – which is always a plus in my book. I have a a couple more things for this space to share with you coming up. It’s getting closer to completion – at least until I start adding paint & other things to the walls.

Want to see more projects from our home?

Coastal Decor {Living Room Reveal}

DIY Pallet Console Table

How to Build a Butcher Block

To see where I am linking today- visit HERE

Crock Pot Chicken Tomato Soup

By Kleinworth & Co 5 Comments

Hello there all my dear friends! Looking for Easy Family Dinner Ideas? I’m so happy because my dear old Jeep will finally be here in North Idaho in the next couple months. You see – it’s been in my family since I was little. My brothers & I would pile in the back & we’d head out to the river with the boat for some of the best holiday weekends of my life. When the hubs & I were brand new, without a penny to our names – it was our only source of transportation. We brought our first born home from the NICU in it. Well, right now it doesn’t run & we plan on doing a complete restoration. When we made the move here from Vegas we already had 3 vehicles caravaning up here & had no way of towing the beast on up here with us. The rental we were going to at the time didn’t have the space for it. So we had to leave it there with a friend. Flash forward to now- nearly 2 years later & it’s still there. We were going to transport it here this weekend & get it going. But it didn’t make sense to spend money moving it & then money to get it running. So we are working on getting it going now so when I go home in the spring we can drive it back here. I will be happy to have it home with us & get started on getting it fully restored. So while the hubs is dealing with details on that – I’m here making easy crock pot dinners like this Crock Pot Chicken Tomato Soup. It’s simple & easy & yet packed full of hearty goodness. Perfect for these chilly days.

Remember those 15 minute drop biscuits? We had some of those with it. Definitely filling.

Can I just say that I love the slow cooker! It is such a wonderful tool in the kitchen. I often have 2 going at the same time – which is really handy btw. I’m actually considering picking up a third one.

Print Recipe

Crock Pot Chicken Tomato Soup

Course: dinner

Ingredients

6 boneless chicken breasts
1 tbsp minced garlic
32 ounce chicken broth
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tbsp granulated garlic
2 tbsp season salt
2 tbsp dried chopped onions
salt & pepper to taste

Instructions

Combine all ingredients in crock pot
Cook on high 5-7 hours
When you have about 30 minutes left - remove chicken & shred
Return chicken to crock pot & continue cooking 30-40 minutes
garnish with croutons & Parmesan cheese when serving.

Here are the recipes I like to pair with this soup!

Garlic & Herb Croutons

15 Minute Drop Biscuits

For dessert we had these….

PayDay Brownies

To see where I am linking today- visit HERE

PayDay Brownies

By Kleinworth & Co 9 Comments

Are you a chocolate person or do you prefer salty treats?? For me it depends on the day. But my son – he likes his treats to be a mix of both – but he doesn’t go for the chocolate. His favorite goodie is a PayDay bar. He will grab that every time. I like them – I almost grab one – but then the urge to have chocolate overrides & I pass on the salty, sweet peanut butter. What can I say? I have to have the chocolate. So I have been promising him that I would make him a whole tray of homemade PayDay bars for a long time now. But that no chocolate thing always keeps me from doing it. That is until I found the perfect compromise. A nice chocolaty brownie topped with homemade PayDay becomes PayDay Brownies & they are AMAZING!! I love Yummy Bar Recipes!

Oh yeah – the brownie & then the sweet & chewy inner part of the payday – then topped with salty peanuts.
Heavens – I am usually pretty good about only sampling the things I share here & letting others finish it all off. These – well, I had a hard time not eating the whole pan.

It was certainly hard to share. I found myself feeling sad when I had to divvy them out.

I gotta say – my son & everyone else sure loved these.

Print Recipe

PayDay Brownies

Ingredients

1 box brownie mix & called for ingredients
1-1/2 cups salted peanuts
3 tbsp butter
2 cups peanut butter chips
1 7 oz container marshmallow creme
1 14 oz can sweetened condensed milk

Instructions

Prepare brownies to package instructions.
Once done baking brownies - set aside to cool slightly & start working on your PayDay topping
In a medium saucepan - melt butter & peanut butter chips until combined
Add condensed milk & marshmallow creme & stir well until fully incorporated & marshmallow is melted
Pour over prepared brownies & smooth into a nice even layer
Top with peanuts
Place in refrigerator to cool quickly
Cool completely before cutting
Store at room temperature in airtight container

Want more famous goodie inspired treats?

Halloween Oreo Cookie Butter Popcorn

Milky Way Crumble Bars

Twinkies Banana Cream Pie

To see where I am linking today- visit HERE

Day of the Dead Face Paint Tutorial

By Kleinworth & Co 26 Comments

I love sugar skulls. Some know it better as day of the dead or Dia De Los Muertos. Actually – I don’t think that love adequately describes how I feel about them. LONG ago when L.A. Ink first began – Kat tattooed someone with a day of the dead skull. I fell in love. MANY years later & I have my own custom sugar skull tattooed on me & I’m still quite obsessed with them. So when this time of year started inching closer I knew that I would want to paint my daughter’s faces. I practiced my first on my older daughter to bring you this Day of the Dead Face Paint Tutorial.

I have to say – I had such a blast creating this face on her. I could have done it all day long.

Here she is – one of my gorgeous daughters.

It works a lot like watercolors – just wet the sponge & paint on the face. I gave her about 4 coats of white to get to this opaque level.

Then I added black & blended under her cheekbones & then used the paint brush to add the eyes, lips & nose detail.

Then I let her choose the rest of the colors – which ended up being turquoise & purple.

I added the flower petals on her chin & forehead.

Then painted the petals around her eyes – adding a line of white between the black & turquoise.

I also added tiny dots of purple in the eye detail to bring it out more.

Then one of the most important parts is the detail off the mouth.

I had all sorts of ideas on this – but in the end, chose to keep it simple.

Adding some large & wild hair along with some flowers to adorn the head finishes off the look.

Overall – this took me close to 2 hours. But that was a lot of slow & steady work doing it freehand.

I’m really looking forward to doing it again on Halloween so both the girls can look cute for passing out candy.

Want more Halloween themed ideas?

Sugar Skull Wreath

Monster Cupcakes

Halloween Mummy Bowling

To see where I am linking today- visit HERE

Jäger Bomb

By Kleinworth & Co Leave a Comment

Jager Bomb – an iconic potent cocktail featuring Jagermeister shot dropped inside Red Bull. An alcoholic delight that you can mix in just a couple of minutes.

We don’t know who and when invented this amazing concoction but it is one of the most popular recipes and drinks in bars.

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Ditalini & Sausage Soup

By Kleinworth & Co 11 Comments

*For an easy week night dinner as part of a sponsored post for Hillshire Brands™ & Mom It Forward Blogger Network– I made this Ditalini & Sausage Soup using Jimmy Dean Sausage for my family.

I love Easy Family Dinner Ideas that comes together in less than 30 minutes. With all that is happening during the day, I don’t often get time to get to prepping dinner ahead of time. So on the weekends we pick up our essentials without a real plan in mind on what we will do with everything. We like to be creative & try not to make the same things all the time. Sometimes that makes it harder when we are throwing something together. Other times – like when I created this Ditalini & Sausage Soup it just comes together so perfectly & I vow to make it again & again.

I love that this can be made with things we always keep on hand. It takes less than 30 minutes too. That means that I can whip this up with little notice – which is great when we have unexpected dinner guests. Especially because this batch makes A LOT. So we typically have plenty of leftovers to have with some sandwiches the next day too.

This is the sausage I used. Jimmy Dean – Regular Sausage. It’s my “Go-to” source of protein for soup.

Since I was making a large batch – I picked up the 2 pounds. It also comes in 1 pound.

You can grab the coupon!

There are valuable savings on other Hillshire Brands products via J4U too!!!

Hillshire Brands™ provides Safeway shoppers with products that can add protein to your meal.

I like to use the Safeway J4U app to pick up all my coupons right on my phone while shopping. It makes saving on our weekly shopping so easy.

Print Recipe

5 from 1 vote

Ditalini & Sausage Soup

Ingredients

2 pounds ground sausage
2 28 ounce cans crushed tomatoes
32 ounces chicken stock
1 qt half & half or milk
12 ounces tomato paste
1/2 onion
2 tbsp minced garlic
9 ounces chopped spinach
1/2 stick butter
4 cups Ditalini noodles
Salt pepper, granulated garlic to taste
Top with croutons & cheese to serve

Instructions

Brown sausage, onions & garlic in large skillet over med-high heat.
In a large stock pot add butter, tomato paste, crushed tomatoes, chicken stock, browned ground sausage & spinach.
Bring to a boil- stirring frequently - Add seasonings to taste.
Continue to boil 5-10 minutes for flavors to marry
In another stockpot cook your ditalini to package directions & drain
Reduce heat on soup & slowly add in half & half - stir well
Bring soup to a simmer- Do Not Boil. Simmer about 5 minutes
Add in cooked ditalini
Serve with croutons & cheese for garnish

Be sure to check out some of these tasty dishes created by some fabulous bloggers!

Pretzel Wrapped Lil’ Smokies

Pesto Alfredo Tortellini Smoked Sausage

Fried Rice

Sausage Gravy & Biscuits

Chicken Sausage Skillet Veggies

Mummy Dogs

Chicago Style Hot Dogs

Smoked Sausage with Peppers

Want more great soups?

Jalapeno Cheddar Chicken Soup

Tuscan Ravioli Soup

Idaho Potato Soup

To see where I am linking today- visit HERE

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DIY Scented Pine Cones

By Kleinworth & Co 21 Comments

Do you love it when the stores start selling the scented pine-cones this time of year? I grew up with that scent of cinnamon. My mom had cinnamon scented things all through the house & the smell lasted a long time. I loved it & now I like to have them in my home too. But now I don’t have to wait for this time of year & I don’t have to pay up to $10 for a small bag of them. I live in north Idaho – pine-cones are everywhere up here. I find it ridiculous to pay for them just because they are coated with cinnamon scent. So I decided to do my own DIY Scented Pine Cones. It was super simple & smell just the same. You can make some too.

First – Collect your pine cones. I like to give them a good spray with the hose to rinse off any dirt & whatever that might be on them if I collected them from the yard. Some people say to bake them to get them to open up. As a wife to a fire chief – I highly discourage this. Pine cones are great fire starters & effective kindling. I do not recommend putting them into a hot oven as any hidden pitch could become combustible & cause a problem.

– Make sure they are dry – then place them in a large zip top bag.

– Using a small spray bottle (mine was 2 ounces) Fill 1 ounce Cinnamon scented oil & 1 ounce water

– Spray the pine cones – in the bag – until they are quite wet with your oil mixture.

– Close the bag & give a good shake to help disburse the liquid.

– Open & re-spray – close & shake again.

– Keep the bag closed & set aside for a couple weeks to allow the pine cones to soak it all in.

– After that they are ready to be displayed in your home & let all that wonderful cinnamon scent be enjoyed.

ENJOY!

Want more ideas for using nature in your home?

Corn Husk Luminaries

Simple Pine Cone Ornaments

Pine Cone Wreath

To see where I am linking today- visit HERE

Pink Oreo Bars

By Kleinworth & Co 3 Comments

Has breast cancer touched your life? How about any type of cancer? Breast Cancer – among many cancers- has touched my life too many times. It’s time to find a cure. Today I’m sharing these Pink Oreo Bars to show my support for all the women who have been touched in some way by this wrenched disease. Cancer is a topic I don’t often like to discuss. It’s painful & what it does just can’t be tolerated anymore. We must find a cure!

I’m so happy to be joining all these AMAZING bloggers for Cooking for a Cure!

So we have come together to blog our favorite PINK recipes in support of the fight!

Soft & chewy like a crispy bar – but with OREOS!!! YUM!

Print Recipe

Pink Oreo Bars

Ingredients

1 - 16 ounce pkg Oreos
2 cups Pink marshmallows
2-1/2 cups regular sized white marshmallows
1/2 stick butter
1/2 cup Pink candy melts
1 tbsp coconut oil

Instructions

Place cookies in food processor & pulse until they are coarse crumbles
Line an 8x8 inch pan with parchment & give a light spritz with cooking spray
In a large bowl - combine marshmallows & butter
Microwave marshmallows on full power for about 1-1/2 minutes. They should puff up quite a bit.
Remove & immediately mix in the Oreo crumbles until fully mixed in
Transfer to prepared pan & press into an even layer
In a small bowl combine coconut oil & candy melts
Place that small bowl over a double boiler & heat until melted & smooth
Pour over your Oreo bars & spread evenly
Allow to cool completely before cutting.
Store at room temperature in airtight container.

Check out all the great PINK recipes!

[inlinkz_linkup id=454732 mode=1]

Want more great no-bake goodies?

No Bake Chocolate Caramel Oat Bars

No Bake Peppermint Oreo Bars

Thin Mint Meets Oreo

To see where I am linking today- visit HERE

Pumpkin Pie Hot Chocolate {Perfect Fall Family Day}

By Kleinworth & Co 4 Comments

Fall here in Coeur d’Alene is positively delightful. Fall has always been my favorite season – which is strange because I grew up in So Cal – where there really isn’t too much variation in the seasons. But I love fall none the less & now that I live here – I get to truly experience it in all it’s glory. Every year we try to make sure we head out for a family day to do a fall color drive. Usually this takes up our whole day – but our weekends to get things done are getting shorter & shorter. Seems we always have way more on the agenda for the short 2 days than is actually reasonable. So we decided to try to fit in our trip to see our good ol’ friend Joe at his farm to pick some apples too. It proved to be a VERY full day – but it was great to get out & enjoy all that is fall in Cd’A as a family. At the end I whipped up some Pumpkin Pie Hot Chocolate & it was the perfect ending to the day.

Just one of many apple trees. We will be going back in another week or so to get these red delicious. They weren’t quite ready yet. But we did pick up about 40lbs of Molly delicious. So I have been working that crock pot (in fact I had the hubs pick me up a second one to really get things going) & churning out apple butter in mass quantities. I had so much I gave some out to all the neighbors & I still have so many apples left.

Joe was harvesting these concord grapes & making juice. Last year he gave me just one bundle & I was able to make several jars of homemade concord grape jam. It was delicious.

We also picked some blackberries. Not all of them were quite ready – but this one was perfect.

Then we headed out to check out the AMAZING fall colors around here.

Check out just how gorgeous these fall colors are here in North Idaho!

I captured these with my phone- I didn’t take the big girl camera with me for the day.

We had a ton of running around to do & I really don’t like leaving it in the car.

When we get a chance to visit one of the 17 area lakes here – I am reminded of just how blessed we are that we can live here.

After a few more stops to the nursery for some front porch decor & a stop to pick up some key ingredients for some things I’m working on – we headed home. The kids wanted a campfire – so the hubs went out to get the fire going & I decided to whip up some Pumpkin Pie Hot Chocolate. Did you know that you can use coffee creamer for more than coffee?? I like to add it to so many drinks – especially with great flavors like Pumpkin Pie Spice this time of year.

Once the fire was going we all gathered around & just enjoyed each other’s company.

We knocked out the last of the s’mores ingredients I had left in the pantry for the season too.

I’m so loving our new back yard & our fire pit. Next summer I will share more of the yard with you & all that we have done with it.

We moved in & completed projects so late in the season that things are not quite done yet.

The hot chocolate was FABULOUS! Love the seasonal flavors!

Print Recipe

5 from 1 vote

Pumpkin Pie Hot Chocolate {Perfect Fall Family Day}

Ingredients

4 cups milk
4 tbsp Pumpkin Pie Spice Creamer
1 cup white chocolate chips
Marshmallows pumpkin caramel , pinch of cinnamon for topping.

Instructions

Combine milk, white chocolate chips & creamer to medium saucepan & heat over medium-low until chocolate chips are melted & mixture is hot.
Do not allow to boil but keep at a simmer for about 3-5 minutes.
Remove from heat & allow to cool slightly before ladling into mugs
Garnish with marshmallows, caramel & a pinch of cinnamon
Enjoy!

Be sure to connect with International Delight & check out all their great seasonal flavors!!

Facebook & Pick up some great new ideas on Pinterest!

Want more great pumpkin recipes?

Pumpkin Caramel

Salted Caramel Pumpkin Spice Pudding

Pumpkin Pecan Bread

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

To see where I am linking today- visit HERE

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Black Velvet Harvest Brownies {Fall Harvest Blog Hop}

By Kleinworth & Co 20 Comments

We are chugging right along through October. Are you enjoying all the wonderfulness of FALL??!!! I sure am! It’s my favorite time of year. I’m so excited because today not only do I have a really fun recipe to share with you all – but I also have joined together with SOME OF MY FAVORITE BLOGGERS to bring you all this Fall Harvest Blog Hop. We have created some of the best Fall ideas you will find & we have them all here in one place. WHOOOHOOOO! So I decided to make one of my favorite recipes & give it a fall/harvest/Halloween twist. These Black Velvet Harvest Brownies are FABULOUS! I love Yummy Bar Recipes!

It wasn’t until I started blogging that I ever frosted brownies. Can you believe that?? I had enjoyed many frosted brownies in my time but never went past just baking & eating. Now that I frost the brownies it just opens up all the creativity with where I can take them. So much more fun AND it makes them more decadent- which keeps me from eating the whole pan in one sitting.

I love these & you will love how easy they are to make!

This is the food color you are looking for.

Be sure to check out all the GREAT fall harvest ideas being shared today as part of of this hop.

Print Recipe

Black Velvet Harvest Brownies

Ingredients

Brownie ingredients

1/2 cup 1 stick unsalted butter- diced
3 oz. bittersweet chocolate chips I actually used the squares
1 1/2 cup sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
2 tsp. gel super black food coloring
1 cup all purpose flour
1/2 tsp. baking powder

Icing

1- 14 oz can sweetened condensed milk
2 cups white chocolate chips
1/2 bag Candy Corn Flavored M&M's

Instructions

Preheat Oven to 325.
Use either non-stick foil or just use regular foil & then spray with non-stick spray & line a metal 9"x9" baking pan. (please do this- as it helps remove the brownies from the pan later on. This is a step I contemplated skipping & doing it how I would normally do it- but I decided to follow the instructions & I was happy I did)
Stir butter & chocolate in a heavy large saucepan over low heat until all is melted.
Remove from heat. Whisk in sugar & then eggs- one at a time.
Stir in vanilla, salt & food coloring.
Sift flour & baking powder (I usually just run a whisk through it for a few stirs & it works perfectly) & stir in & blend well.
Transfer batter to prepared pan.
Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with some moist batter attached. (about 30-35 minutes).
Cool completely in pan on a rack. (I was impatient & stuck mine directly into the freezer to cool it faster)

Icing

In small saucepan combine sweetened condensed milk & white chocolate chips.
Heat until completely melted & combined.
Pour immediately onto brownies while they are still in the pan.
Top with your M&M's & sprinkles
Allow to set before cutting. I popped mine in the refrigerator for a couple hours.

Want more great fall recipes?

Cinnamon Candy Apples

Fall Sugar Cookies

Easy Pie Crust – Perfect Every Time

I’ve teamed up with a group of 75 bloggers to share tons of Fall Harvest Ideas with you! From crafts, to recipes, to home decor and more…we have you covered for Fall inspiration!

Check the gallery below and visit some of my blogging friends to see their awesome ideas!!

[inlinkz_linkup id=456100 mode=1]

To see where I am linking today- visit HERE

Snickers Cookies

By Kleinworth & Co 5 Comments

I know we are a ways off from Halloween. But I am already in candy overload here. My kids don’t do the whole trick-or-treat thing anymore. They pass out the candy instead. So I think that could be why we usually have a whole bunch left over. I think they purposely pass out just a couple pieces so we have a whole bunch left for them when the night is over. Smart cookies – those kids. I would do the same thing. 🙂 So I have been trying to come up with recipes I can use all this candy in. I would hate to see it all go to waste. Someone has to eat it….I wonder who that someone should be??! I used some of the Snickers I had here & created these Snickers Cookies that are SOOOOOO YUMMY!!!!!!!!!!!! They are soft & chewy – even the hubs was like “hey – now THAT is a good cookie!”. They didn’t last long.

I think I’ll be making these again & again. They meet all my criteria for a perfect cookie. Soft, chewy, a little something extra in there for texture & then the Snickers. Oh how I love Snickers. So really – adding some to a chocolate cookie just made my day.

Print Recipe

Snickers Cookies

Ingredients

1 stick butter 1/2 cup softened
1/2 cup granulated sugar
1/2 cup light brown sugar – packed
1 large egg – room temperature
1-1/2 cups all-purpose flour
3 tbsp instant chocolate pudding
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
8 fun size Snickers Bars - chopped

Instructions

Preheat oven to 350 degrees
In mixer bowl – cream together butter & sugars.
Add egg & vanilla – beat 10 seconds to combine
Add in flour, pudding mix, baking soda & salt – beat well until fully combined
Beat in chopped Snickers on low
Take tablespoon size pieces of dough & roll them between your hands to form a ball
Place on cookie sheet about 2 inches apart to allow for spread
Bake 10-12 minutes
Let cool on cookie sheet 10 minutes before transferring to wire rack to finish cooling
*remember to only place uncooked dough on a room temperature cookie sheet &
not on one that is still hot out of the oven. This changes your cookie.

Want more ideas on what to do with all that Halloween candy?

Milky Way Crumble Bars

M&M’s Cookie Dough Bites

Candy Corn Cookie Dough Brownies

To see where I am linking today- visit HERE

White Witch Cocktail

By Kleinworth & Co 2 Comments

When I was a kid my best friend & I would throw a Halloween party every year, usually a couple days before Halloween. We would alternate houses for hosting, my mom would sew us matching costumes & a good portion of the school would attend. It was a great time every year. Do you usually go to a Halloween party?? How about hosting one?? If you do – I have the perfect easy cocktail for you to add to your party menu. This White Witch Cocktail is just a couple ingredients & whips together in just a few seconds. It will definitely keep all your party guests happy! I like this recipe because it’s made for adults – but it’s so simple to just omit the alcohol if you want to make a kid friendly version.

So maybe you don’t have a party going on this year.

You can still whip one of these up to enjoy while you pass out candy.

So for the kid friendly version – omit the vodka & creme de cacao.

Replace with milk & a splash of vanilla. Now everyone can have one.

Print Recipe

White Witch Cocktail

Ingredients

**Recipe is per person serving
1/2 cup vanilla ice cream
1 ounce vodka
1 ounce white creme de cacao
1/4 cup ice

Instructions

Add all ingredients to your blender & blend on high 10-15 seconds
Once you reach a smoothie consistency - pour into our serving glass (martini glass or goblet)
Garnish with a witch's broom straw

Want more great beverages?

Vampire Punch

Gingered Cider Hot Toddie

Crock Pot Cranberry Cider

To see where I am linking today- visit HERE

Pumpkin Pecan Bread {w/ cream cheese glaze}

By Kleinworth & Co 5 Comments

Oh well – it’s time for some serious pumpkin recipes. Pumpkin is so packed with nutrients that I figure if I use it in enough recipes – we may get some of the benefits from it. Even if a lot of what we are making is goodies. It still has a little health benefit??!! No?? Well that’s okay – Pumpkin Pecan Bread w/ cream cheese glaze is so amazing, it doesn’t matter. The whole family loved having this for breakfast. It doesn’t get any more fall than a good ol’ pumpkin bread recipe.

You will just love how easy this is to make. Throw it all in the mixer & then bake. Nothing complicated – which is great for these busy days as we get closer to the holidays. Imagine enjoying this on maybe….Thanksgiving morning. I like to have several loaves for guests & then take some out to the neighbors the day before Thanksgiving so they can have breakfast already handled for the next morning.

Print Recipe

Pumpkin Pecan Bread {w/ cream cheese glaze}

Ingredients

1 cup pumpkin puree not pie filling
2 eggs
1/2 cup vegetable oil
1/3 cup water
1-1/2 cup granulated sugar
1-3/4 cup all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/8 tsp ground ginger
1/2 cup pecans

Icing

2 ounces cream cheese
1/2 cup confectioners sugar
1 tsp vanilla extract
milk

Instructions

Preheat oven to 350 conventional/ 325 convection
Mix together pumpkin, eggs, oil, water & sugar in mixer bowl until well blended
In separate bowl, combine flour, baking soda, salt, spices - then add to mixer bowl - beat well about 30 seconds
Add pecans
Spray loaf pans (this made 3 mini loaves) with Bakers Joy
Fill pans equally with batter
Bake in center of oven 50-60 minutes
Cool in pan on wire rack
Remove from pans
Place all glaze ingredients in small bowl & whisk until well blended.
Use just enough milk to bring it to the consistency you desire - I used about 2-3 tbsp.
Drizzle over the tops of the loaves
Store in refrigerator

Want more pumpkin ideas for breakfast?

Pumpkin Caramel Biscotti

Pumpkin Muffins

Pumpkin Spice Syrup

To see where I am linking today- visit HERE

Cherry Pie Ice Box Cake

By Kleinworth & Co 4 Comments

I like no bake desserts. I don’t always have the time to be in the kitchen to make goodies. But sometimes events or activities come up & I need to whip up something. This is why I keep stockpiles of homemade pie filling in the freezer. It makes whipping up a dessert quick & simple – like this Cherry Pie Ice Box Cake. Back in August I shared this fabulous recipe over at Or So She Says as a wonderful dessert to enjoy over the hot summer months. Just because it’s cooler now & we are enjoying fall, doesn’t mean you still can’t enjoy this treat. Besides – if I remember right, it’s still quite hot in the desert Southwest for at least another couple months. So this is perfect for all you desert dwellers. 🙂 I remember those long summers all too well.

So if you want to make this super fall like- just substitute the cherry pie filling with this great caramelized pear pie filling.

It’s great either way.

I love that I can take 10 minutes in the morning & assemble this, pop it in the freezer for the day & we can enjoy it in the evening after dinner. Perfect!!! It also works great for pot luck – you just grab it out of the freezer when it’s time to go.

Print Recipe

Cherry Pie Ice Box Cake

Ingredients

1 16 ounce tub whipped topping- thawed - divided
8 ounces cream cheese - softened
1/2 cup confectioners sugar
1/2 tsp Princess Cake Bakery Emulsion
1 box graham crackers
10 ounces homemade cherry pie filling
1/4 cup chocolate jimmies

Instructions

Line 2 layers of graham crackers in the bottom of a 9x13 glass baking dish
In a separate bowl - beat cream cheese until soft
Add confectioners sugar & emulsion - beat until combined
fold in 1/2 of your thawed whipped topping
Spread over your layer of graham crackers
Add a layer of cherry pie filling - reserving some for topping at serving
Add another layer of graham crackers
Add remaining whipped topping & spread out evenly
Top with chocolate jimmies
Refrigerate at least 2 hours to allow the crackers to soften
I like to make this the night before & freeze. Then transfer to refrigerator in the morning & keep there until serving.
Top with additional cherry pie filling when serving

Want more easy desserts?

Poached Pears

Frozen Brown Cow

No Bake Chocolate Caramel Oat Bars

To see where I am linking today- visit HERE

Sugar Skull Wreath

By Kleinworth & Co 10 Comments

This easy-to-make Sugar Skull Wreath is the perfect Halloween decoration to spruce up your front door for the holiday.

Okay – so I’m not a huge fan of Halloween. I really don’t decorate too much – except with a general fall theme that lasts from September through November.

If I didn’t worry about getting my house egged – I probably wouldn’t hand out candy. I would rather just enjoy it for myself – especially since my kids are too old for trick-or-treating or dressing up.

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Pumpkin Caramel Biscotti

By Kleinworth & Co 5 Comments

Pumpkin Caramel Biscotti is a delicious fall recipe filled with warm spices and all the seasonal flavors you love to pair with your coffee.

WOW- it sure has been a long time since I made biscotti. But with the cooler air & the fall colors, I have really been feeling the need to make a little something to enjoy with some coffee in the morning & some warm tea in the afternoon.

So instead of making my usual biscotti recipe, I had to really jazz it up with some fall flavors. Pumpkin, cinnamon, nutmeg & caramel all come together to make Pumpkin Caramel Biscotti. So lovely on a crisp fall day. I know you will love it!

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Bacon Wrapped Green Beans

By Kleinworth & Co 2 Comments

Are you starting to think about menu planning now that fall has arrived? I definitely have. I like to serve something new each time we gather for the holidays along with the family recipes we have year after year. I think it’s fun to not always have the same exact thing all the time. When you add new things to the menu it gives an opportunity to see what people really enjoyed & decide if you want to make that dish into a new family favorite that will be passed down through the generations. I think I came up with one of those recipes this time. These Bacon Wrapped Green Beans are similar to bacon wrapped asparagus – only better. Why are they better? Because they are green beans & our family LOVES green beans.

It’s super simple to make these. I will definitely be doing this side dish for all my holiday gatherings.

My kids – absolutely loved these! My son was wanting to clear the platter for me.

Print Recipe

Bacon Wrapped Green Beans

Ingredients

1 pkg Butterball Turkey Bacon
1/2 pound fresh - un-cut green beans
granulated garlic
garlic salt

Instructions

Preheat oven to 425 degrees conventional/ 400 convection
Rinse green beans & allow to dry
Take 1/2 piece uncooked bacon & wrap around 1 individual green bean & place on a large baking sheet
Repeat with remaining green beans & bacon
Sprinkle with seasonings to taste
Bake 20-25 minutes - or until bacon is fully cooked

Want more side dish ideas?

15 Minute Drop Biscuits

Caprese Pasta Salad

Black Bean & Corn Salad

Milky Way Crumble Bars

By Kleinworth & Co 19 Comments

Ever since I made those Fig Crumble Bars the family has been begging me to make more. I hardly ever make the same treats unless it’s a true family favorite. So I decided to take their love for the crumble bars & change it up a bit. This girl needed some chocolate & caramel. So the perfect thing for that is a good ol’ candy bar. So I just combined the two & it was a match made in heaven. These Milky Way Crumble Bars are divine!!!

Look at all that gooey goodness!!! Oh my – these are SOOOO good!!!

You know you want one! Especially with how quick they come together.

In just 30 minutes you could be eating one yourself!

Print Recipe

Milky Way Crumble Bars

Ingredients

1 pkg yellow cake mix
2-1/2 cups quick oats
1-1/2 sticks butter- melted
1 cup semi-sweet chocolate chips
12 milky way fun size candy bars

Instructions

Preheat oven to 375 conventional/ 350 convection
Line a 9x9 baking pan with parchment- set aside
In a large bowl, combine cake mix & oats.
Pour in melted butter & mix with a large spatula until crumbly
Pour 3/4 of the mix in your prepared pan & press down into an even layer
Add candy bars- evenly spaced
Top with chocolate chips to fill in any areas not covered by the candy bars
Sprinkle remaining crumb mixture over the top
Bake 20-25 minutes- or until golden.
Remove & cool completely before cutting

Want more bar recipes?

Fig Crumble Bars

Mint Irish Cream Bars

Chocolate Gingerbread Cookie Bars

To see where I am linking today- visit HERE

Deep Fried Mashed Potatoes

By Kleinworth & Co 2 Comments

I like to change things up a bit when it comes to dinner ideas. What you would normally have for dinner can get dull & I always like to surprise the kids with something different. So I decided to take your regular mashed potatoes & turn them into a kid-friendly dish we can make together during the week. These Deep Fried Mashed Potatoes are fun & simple. They make a great appetizer for game day or just a different take on the usual side dish. It’s easier than you think & I promise- your kids will love them.

My kids loved that they were different than your typical mashed potatoes & gravy. These made potatoes something to look forward to. Adding them to the skewer & turning them into a sort of “mashed potatoes on a stick” was something they really enjoyed.

Just roll, egg, panko & eggs – then fry. Yep – that simple.

Print Recipe

Deep Fried Mashed Potatoes

Ingredients

1 pkg Simply Potatoes - mashed potatoes
4 eggs
2 cups panko - or bread crumbs
peanut oil for frying

Instructions

Take a tablespoon full of mashed potatoes & roll it into a ball.
Dip & roll in egg wash
then dip & roll in panko & back in egg wash once more
Place on baking sheet & repeat until all the mashed potatoes are used
Refrigerate the prepared potatoes for a minimum of 30 minutes
Once potatoes have chilled in refrigerator - prepare your oil approx 1/2 inch deep in a large heavy pan.
Preheat oil to about 350 degrees
Place chilled potatoes in hot oil & cook until deep golden brown
Remove & drain on wire rack
Sprinkle with a little salt

Want easy kid-friendly week night recipes?

Deep Fried Tortellini

Creamy Tomato Tortellini Soup

Gourmet Hot Dogs

Apple Pie Spice

By Kleinworth & Co Leave a Comment

This homemade Apple Pie Spice is the perfect seasoning mix for all your fall recipes. Add it to pies, warm drinks and so much more.

Have you ever taken a whiff of something and been instantly transported to a world of warm sweaters, falling leaves, and the joy of the holiday season? Well, I’m about to introduce you to just the thing – Apple Pie Spice!

This aromatic blend of spices not only fills your kitchen with the coziest fall flavors but also elevates every apple dessert you whip up. It’s one of my favorite parts of fall.

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DIY Sisal Basket

By Kleinworth & Co 8 Comments

Several months ago I was telling you about how I was crafting up a storm to create things for the new house. Well we moved in nearly 3 months ago & I’m just now getting to sharing some of those projects with you. You know how it goes. Time slips away. But this DIY Sisal Basket was so easy that I had to share it with you before any more time continued to pass. I absolutely love that with just a fraction of a $20 spool of sisal I was able to create my own basket for our hearth. Let me show you how you can make one too. (*apologies for the hands on images. They were taken in our last house- which means terrible lighting)

I started with a large spool of sisal & some Mod Podge Matte. I wrapped the outside of a large bowl with plastic wrap.

I started coiling the rope in a circle on the bottom of the bowl.

I brushed on a decent amount of Mod Podge to coat the rope heavily.

Then just repeated every so often as I wrapped.

Once completely wrapped around the bowl, I added another THICK coat of Mod Podge to all of the rope. I used a clamp to hold the end piece in place while it dried. Then I set it aside to be untouched for a couple days while it dried. Once dry I just pulled it off the bowl & discarded the plastic wrap. It was ready to be displayed.

I love that I made my own basket. Simple projects like this are my favorite.

Want more fun & easy projects for the home?

Easy Rope Vase

Re-Purpose Ornaments

Corn Husk Fall Place Setting & free Printable

To see where I am linking today- visit HERE

15-Minute Drop Biscuits

By Kleinworth & Co 7 Comments

15-Minute Drop Biscuits are an easy homemade biscuit recipe that is perfect for every dinner. It brings Easy Family Dinner Ideas to a whole new level.

My hubs has this thing. He has to have 3 items on the plate come dinner time. I wasn’t really raised like that. For most of my life, it was just my mom & I.

We lived off things like toast for dinner followed by a bowl of cake & ice cream. Yeah – good thing I had a very fast metabolism at the time.

Scroll to the bottom for the Printable Recipe

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Banana Macadamia Nut Cookies

By Kleinworth & Co 12 Comments

Banana Macadamia Nut Cookies are soft and chewy pudding cookies that twist on the classic white chocolate macadamia nut cookies.

Have you jumped on the pudding cookie craze? I had not ventured into the pudding cookie up until a couple of weekends ago. Boy – I think I am a total convert.

It truly changes everything about the cookie. These Banana Macadamia Nut Cookies were originally meant to be a standard white chocolate macadamia nut cookie. But the hubs picked up cook & serve pudding when he did the weekly shopping.

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Poached Pears

By Kleinworth & Co 5 Comments

Oh my. I told you yesterday that I was working on a simply divine dessert that I made that Hazelnut Caramel Sauce for. Well here it is…Poached Pears. They are so simple yet look so incredibly elegant dished with a little scoop of vanilla ice cream & a little drizzled caramel sauce over the top. Oh – yeah, I poached them with cinnamon so the whole house smelled AMAZING too. My son- the cinnamon feign – was in heaven from the start. It was all he could do to wait for me to photograph these before having some. Yes the poor children have all these wonderful smells floating through the house on a daily basis. I’m sure it can be quite distracting for them when they are trying to do school & all they want to do is come down to the kitchen & see what I’m making. Hehehe – seriously, these are that kind of dessert. Simply divine!

Oh my word – really, these are the perfect fall dessert.

I’m so in love with these poached pears. I could have a bowl just like this every single night.

Print Recipe

Poached Pears

Ingredients

2 firm pears - stems attached
1 tbsp ground cinnamon
3/4 cup granulated sugar
2 cups water

Instructions

Peel pears & using a melon baller- scoop out the core from the bottom - leave the stem end intact
In a medium saucepan- combine pears, water, sugar & cinnamon
Bring to a boil over medium heat.
Cover & reduce to low
Allow to simmer 10-15 minutes -or until pears begin to soften
Let cool in the liquid - they will continue to cook as they cool
Serve with a scoop of vanilla ice cream & hazelnut caramel sauce

Want more great pear recipes?

Caramelized Pear Pie Filling

Caramel Pear Cobbler Bars

Caramel Pear Breakfast Cake

To see where I am linking today- visit HERE

Hazelnut Caramel Sauce

By Kleinworth & Co 5 Comments

If you are like me – this time of year is all about caramel. I love drizzling caramel on top of so many wonderful fall recipes. But if you are a regular reader here then you know that because I have given you a fairly healthy amount of recipes all oozing with caramel. I can’t help it. Something about seeing the dribble making it’s way down something decadent just makes me want to dive in. So it’s no surprise that I created this Hazelnut Caramel Sauce to share with you all today. You see, I was actually working on another AMAZING recipe that I will be sharing with you all tomorrow. I was ready to plate it & get it ready to photograph when I realized that it really needed a little somethin’somethin’ drizzled all over it. So I quickly whipped this up. I planned on just including it as part of the recipe tomorrow. But then I realized just how great this is as an ice cream topping or poured over a breakfast cake. It truly deserves it’s own post – it’s so GOOD!

You see – typically I would have grabbed the pecans first for a recipe like this. But then I saw this huge bag of hazelnuts staring at me from the pantry – just begging me to use them in something wonderful.

Print Recipe

Hazelnut Caramel Sauce

Ingredients

1/4 cup roughly chopped hazelnuts
1/2 cup brown sugar
1/4 cup 2% milk
1/4 cup salted butter
1/4 tsp vanilla extract

Instructions

Combine butter, brown sugar & milk in a small saucepan.
Heat over medium & bring to a boil - stirring constantly
Boil about 1 minute
Remove from heat & stir in hazelnuts & vanilla.
Cool slightly before serving immediately
or - transfer to sterile jars & keep refrigerated until ready to use. (store up to 1 week)
Serve warm

Want more great caramel recipes?

Best Homemade Caramel

Homemade Caramel Apples

Crock Pot Dulce de Leche

To see where I am linking today- visit HERE

Skinny Caramel Popcorn ~ Low Calorie Popcorn

By Kleinworth & Co 1 Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

This time of year is so treat heavy. I try to make better choices through the week. One thing I have really been trying to do is to take our family favorites & change them up a bit to make them in skinny versions. This way we can still enjoy the things we love- but have to spend far less time working it all off at the gym. Life is so crazy busy these days & so I really love products that make my life easier & are convenient without sacrifice. It seems most of the time if I want fast & easy it comes with a high calorie price. So I created this Skinny Caramel Popcorn for my family so we don’t have to feel like we are compromising. Let me tell you – it satisfies every craving & doesn’t taste skinny – which is why I love this Low Calorie Popcorn. Looking for Easy Family Dinner Ideas?

On my weekly shopping trip to Walmart I found this Skinnygirl Popcorn.

Any snacks that say skinny always grab my attention. So I had to buy it.

Here’s what we start with – Skinnygirl Popcorn in butter flavor. It also comes in Lime – which would be a tasty twist. Then we have raw honey, coconut oil, vanilla extract & yogurt covered raisins. I also added some trail mix – but it was last minute -so it didn’t make the shot.

We make our “caramel” first because it has to cool a bit & thicken up before pouring over the popcorn.

This only takes a minute or two to melt the honey & coconut oil together.

Pop your popcorn & add your mix ins while you are waiting for your caramel to cool.

I love making #SkinnygirlSnacks with the help of #CollectiveBias.

Mix it altogether – enjoy!! So simple- only takes a couple minutes.

My poor daughter – since she has braces she can’t enjoy this with the rest of us.

She is sure going to be happy when she can try this.

Skinnygirl popcorn offers great taste with just 25 calories per cup popped.

What makes the Skinnygirl products unique?

Every Skinnygirl product offers at least a 20% calorie savings vs. it’s competitors

No artificial flavors – No artificial colors – No artificial sweeteners (e.g. aspartame, sucralose) – No high fructose corn syrup

You know how I feel about all those things & how I have been working hard to eliminate those from our family’s diet as much as I can. So I was absolutely thrilled when I read this about Skinnygirl Popcorn.

The mix ins are great too. With regular caramel popcorn I would mix in some chocolate covered candy or marshmallows – or both. I have been known to mix in all sorts of things – but you know, this was just as good & I didn’t feel like I was missing out on any of that.

Print Recipe

Skinny Caramel Popcorn

Ingredients

*Note- this is a family size recipe
3 bags Skinnygirl Popcorn - popped
1 cup yogurt covered raisins
1 cup trail mix of choice
1/2 cup coconut oil
1/2 cup raw honey
1/2 tsp salt
1-1/2 tsp vanilla extract

Instructions

Starting with the sauce
Combine coconut oil & honey in small sauce pan & heat on medium until coconut oil is melted & the two are blended.
Remove from heat
Add salt & vanilla - stir & set aside to cool
Meanwhile- pop popcorn & place in a large bowl
Add your desired mix-ins
Once your "caramel" is cooled slightly it will look like thicker, milky honey
Pour over your popcorn mix & stir to coat evenly
Enjoy!

Want more great skinny versions of tasty favorites?

Peanut Butter & Jelly Ice Cream

Caramel Macchiato Ice Cream

To see where I am linking today- visit HERE

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Jalapeno Cheddar Chicken Soup

By Kleinworth & Co 6 Comments

Do you love easy crock pot meals? Yeah – me too. Easy Family Dinner Ideas are my favorite. I love those days when I can throw everything in there & let it go & dinner is done. As these days get shorter it seems like the hubs gets home & before I know it- it’s time for bed. So anything I can do to speed up the dinner process the better it is for my sanity. A long while ago I came up with this recipe for Jalapeno Cheddar Chicken Soup that has turned into a family favorite. I’m sure it will be for you too!!

It’s not completely homemade- there is a little canned soup & chicken stock involved. But that’s part of the ease of it all. All these ingredients I keep on hand at all times – so when I am in a pinch for dinner it’s really nice to throw this together & not worry about it.

These cooler temps definitely call for a warm & hearty soup.

I am seriously obsessed with this one. I have a hard time not going back for seconds.

When we have company & need to make a lot – this recipe doubles quite well. Sometimes I do that even when we are not having company & then we have leftovers for a couple days. So one easy meal turns into 2-3…maybe that’s why I love it so much.

Print Recipe

Jalapeno Cheddar Chicken Soup

Ingredients

5 pieces boneless skinless chicken breast - cut into chunks
26 ounces cream of chicken soup 1 large can (just the soup- don't add water as this will be taken care of with the broth)
16 ounces chicken broth you can use water instead if needed
12 ounces salsa
3 sweet peppers - diced (we love using the mini sweet peppers like these https://www.walmart.com/ip/Fresh-Mini-Sweet-Peppers-16-oz-bag/10324377?athbdg=L1200 )
½ purple onion - diced
½ bell pepper - diced (whichever color you prefer)
2 jalapeno peppers - diced
1 tomato - diced
1 cup shredded cheddar cheese

Instructions

Combine the chicken, cream of chicken soup, chicken broth, salsa, sweet peppers, onion, bell pepper, jalapeno peppers, and tomato in the crock pot & cover.
Cook on high for 4-6 hours - stirring occasionally.
After about 4 hours - remove the chicken & pull it apart in a separate bowl to shred.
Return the now pulled chicken back to soup & cook another 1-2 hours on low.
In the final 30 minutes - add the cheese - stir.
Top with additional cheese when serving if desired.

Want more great soups?

Tuscan Ravioli Soup

Crock Pot Turkey & Rice Soup

Creamy Tomato Tortellini Soup

To see where I am linking today- visit HERE

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How to Build a Butcher Block

By Kleinworth & Co 5 Comments

A little bit ago I shared with you how I monogrammed my homemade butcher block with a promise that I would also eventually share how I built the block itself. Well today I am doing just that. You see – we started with just a salvaged scrap piece of a header from the pile outside our house during the construction process. I knew the moment I saw it that I wanted to make it into a butcher block. The hubs didn’t quite see my vision – but after months of talking about it, I finally had him on board to at least help me a little. I am happy to say that I was able to prove him wrong & he loves it. He was sure skeptical – but I think it gave him a sense of accomplishment to complete the project along with me. So let me show you How to Build a Butcher Block.

So here it is – the rough cut piece we salvaged. I actually think this was part of the piece from our mantle.

The hubs used a belt sander to get it as smooth as possible. Then I used the mouse sander to fine tune that sanding.

If you plan on monogramming your block – now is the time to do that.

It’s so much easier to do it before you add the legs so you can really move your block piece around.

For the tutorial – see How to Monogram a Butcher Block

We had bought these table legs for another project that I will share another time. They didn’t work for that one – so they sat there stained & ready for something else for months. I decided that I didn’t like the color after all – so I picked my favorite color paint & gave them a couple coats. It was just regular flat house paint. Then I used sealing wax – usually used on chalk paint over the flat paint once it was dry. This makes it really durable.

Now here is where the hubs ideas & mine differed. I wanted to attach the legs to one large board & then attach to the block. When he came home from the hardware store he had one long plank that we cut to the width of the block. As you can see – we used long wood screws from the top of the board to attach the legs to it. **Drill holes first – then screw in- otherwise you end up splitting the wood. While this particular part is not quite as I had originally planned – it works out fine. Also – adding this extra piece makes the block a bit taller – perfect for my 6’6″ hubs to use too.

Then we again- made our holes & then drilled our screws through them to attach the leg boards.

Now – oil, oil, oil!!!

You need to add oil to your block multiple times before it’s ready to use. The wood is thirsty!

We liberally oiled ours at least 4-5 times before bringing it into the house for use. Then re-oil once every few weeks to keep it looking great.

Here’s the finished piece!

I love how it turned out & I’m so happy I was able to add the monogram too.

Want more great projects for the home?

Antique Sewing Table Makeover

DIY Pallet Console Table

To see where I am linking today- visit HERE

Plum Fruit Leather

By Kleinworth & Co 5 Comments

Hi everyone!!! We are cruising right along through September. Wow – I already have Thanksgiving on the forefront of my thoughts. I can’t believe it. A couple weeks ago I shared this recipe for Plum Fruit Leather over at my dear friend Desiree’s. You see the hubs had done a produce stock up at Costco & things were going south faster than expected. I needed to whip up some recipes that called for some major quantities of fruit. So I started with the fruit leather. I just love it – what a great snack to grab on the go. Let me show you just how easy it is to make!

Preheat your oven to 400 degrees.

You start out washing all your plums & cutting in half & removing the pits.

Place on a large baking sheet – insides up.

Then roast them for about 20 minutes. Remove & carefully transfer them to the food processor.

Be careful- there will be hot plum juice all over your tray.

Allow your oven to cool to about 170-200 degrees.

Process until smooth. Then transfer to a large bowl & add your sugar. Mix well so that all the sugar dissolves.

Pour onto another baking sheet lined with parchment – make sure your parchment is larger than your sheet. You want all of the liquid to be contained in the parchment.
Once your oven has cooled to the right temperature – place your baking sheet back in & bake for 6-8 hours. I made the mistake of turning off my convection after the roasting & didn’t realize it until most of the drying process was done. If you have a convection oven – definitely use it & expect your fruit leather to be ready earlier. Keep an eye on it for timing. It will depend on your oven & the thickness of your liquid based on the size baking sheet/sheets you use. I was able to fit mine all on one 3/4 sheet.

You know it’s done when it’s no longer sticky & has a smooth surface. Mine dried around the edges first & sort of pulled the parchment in as it shrank up a bit. That’s okay if it does that. If it’s too dry on the edges when the center is finally done- just trim those parts off when cutting into your strips. Be sure to store in an airtight container.

The whole family loves these. So great for grabbing as we are running out the door to the gym or just need a little snack mid-morning. So I’m sure I will be making more soon.

Print Recipe

Plum Fruit Leather

Ingredients

4 pounds plums
1/2 cup sugar

Instructions

Preheat your oven to 400 degrees.
Washing your plums & cut in half & remove the pits.
Place on a large baking sheet - insides up.
Roast plums for about 20 minutes.
Remove & carefully transfer them to the food processor.
Allow your oven to cool to about 170-200 degrees.
Process until smooth.
Then transfer to a large bowl & add your sugar.
Mix well so that all the sugar dissolves.
Pour onto another baking sheet lined with parchment - make sure your parchment is larger than your sheet. You want all of the liquid to be contained in the parchment.
Once your oven has cooled to the right temperature - place your baking sheet back in & bake for 6-8 hours.
You know it's done when it's no longer sticky & has a smooth surface.
Store in an airtight container.

Want more fall recipes?

Apple Pie ~ Easiest Homemade Recipe

Cinnamon Candy Apples

Oatmeal Peanut Butter Cookies

To see where I am linking today- visit HERE

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