I made this recipe for my family visiting this week and all I can say is that it was MAGIC!!!!! Everyone was obsessed!!!! The only thing left to say is that you HAVE TO TRY IT!!!!!!!
- 1 – 16 oz jar(s) unsalted peanuts
- 1 – 16 oz. jar(s) salted peanuts
- 1 – 12 oz bag(s) semi – chocolate chips
- 1 – 12 oz bag(s) milk chocolate chips
- 2 – 10 oz bag(s) peanut butter chips
- 2 – 1 lb pkg white almond bark or vanilla candy coating (I used white chocolate chips)
- Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!
A good friend of mine, Todd Wood started a food blog called It Happens At The Bean. I have to say it is one of the best I have seen, in the food and recipe category. He is such a talented self taught cook and posts a lot of his own family recipes that have been passed down by generations. This week he posted a crowd pleasing mac and cheese and I thought I would share it with you in case you need something else to round out your Turkey Day menu. You are going to LOVE this….I cannot wait to make it myself!!!!
- 1/2 Pound Macaroni (for 4 servings)
- 3 Tablespoons Butter
- 3 Tablespoons All purpose flour
- 1/2 Teaspoon Dry Mustard
- 1 1/2 Cup Milk Room temperature
- 3 Cups Sharp cheddar Shredded
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Preheat oven to 350ºF. In a large heavy pot, cook the macaroni in salted water according to package directions until al dente. Drain in a colander and run under cool water to prevent carryover cooking; set aside.
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Return the same pot to medium heat, Melt 3 tablespoons butter and whisk in the flour. Cook until the flour is lightly golden, 3 to 4 minutes. Slowly pour in milk and continuously whisk while it thickens. Add dry mustard, 1 teaspoon salt, hit sauce, and simmer 4 to 5 minutes. Fold in cheese with a rubber spatula. Turn off heat and gently fold in macaroni.
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Transfer the pasta–cheese mixture to a buttered 2-quart baking dish and smooth over the top. Bake until bubbling and the top is golden brown, 40-45 minutes. Cool for 5 minutes prior to serving warm.
THIS casserole pan is perfect for cooking mac and cheese!!!
It’s back!!!!!!!..our Holiday blog sale…this year there are 7 new styles to choose from. They are all soo incredible in person. Today a friend who bought the camel poncho wore it with black pants and leopard shoes and big gold hoops…she looked adorable. These make great gifts and are hard to resist for yourself. The price for all the styles are $160. They all all made of the finest cashmere and fox fur. To purchase or for more information, EMAIL ME.
This is such a great idea and space saver….
Hand’s down this skillet would make the best gift…..
I have seen this advertised a million times and finally decided to buy this cooking game changer!!!!!
These coasters are stunning and I love all the colors!!!
I love my Keurig so much that this upgrade is soooooo on my list!!!!
I was recently at a design show and they featured a lazy susan on a kitchen island. It is a must for entertaining…I love this one!!!! Also on my list!!!!
This bartender set is gorgeous!!!!!
And while we are at it, how gorgeous is this bar cart!!?!??!?!!?!?
Gold is all the rage in tablesettings!!!!!
Who wouldn’t love to get this outdoor heating lamp for a patio?
Every kitchen should have one of these..my son, the guac master is def. getting one!!!!
Do you need an appetizer for Thanksgiving? I found one for you. I have not made this yet but my sister arrives this weekend and we are going to try it. I think it would be perfect for any crowd. It looks like it might even steal the show. Bon Appetit!!!
- Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
- Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
- Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.
It’s crunch time!!! Thanksgiving is only a week away. I will be setting up my tables at the end of the week…..I love the idea of a Gold and Green Thanksgiving. It’s gives the day a cool farm to table vibe with just enough holiday glitz. Here are some of the photos I am using for my inspiration!!!!!
