A Decadent Game Day Snack {Blue Cheese Chips}

Given my first-born-type-A-perpetual-rule-follower personality traits, I very rarely stray from the precise measurements and ingredients of a recipe.  I’m creative in plenty of other areas of my life, but NOT in my cooking.  So creating this recipe and the fact that it is actually super delish will likely come as a surprise to you and me both.  I’m calling this the marriage of an idea seen on Pinterest and Daddy-O’s divine Gentleman’s Wedge dinner salad.

Amanda’s Blue Cheese Chips
(I put my  name in the recipe because Sister has a recipe called Sister’s Butternut Squash Soup and I’ve always been extraordinarily jealous when the fam says things like “Oh, I can’t wait for Thanksgiving and Sister’s Butternut Squash Soup” or “Sister’s Butternut Squash Soup is the best thing I’ve had in ages.”  Allow me that indulgence, y’all…)



Blue Cheese Sauce
- 1 cup mayo (I always use Dukes)
- 1 cup sour cream
- 4oz. blue cheese crumbles
- 1 tsp. lemon juice
- 1 T. worchestershire sauce


The Rest
- bag of Kettle Chips
- two diced roma tomatoes
- 4 sliced green onions
- 4 slices bacon cooked and crumbled
- additional blue cheese crumbles (my container had 5 oz. so I had some left)

1. Make the sauce - Mix everything in a bowl, cover and chill. You’ll have enough left over for a salad or a second batch of chips!
2. Preheat your oven to 300.
3. Line a pan with foil.  Dump your bag of chips on the pan.  Drizzle with blue cheese sauce.
4. Bake for 5-10 minutes or until chips and sauce is warm.
5. Top with tomatoes, green onions, bacon and additional cheese crumbles.
6. Stand back as your friends ooh and ahh and the chips disappear while quietly being super proud of your accomplishment.

Enjoy!!
xoxo

Find me at: Between Naps on the Porch, My Uncommon Slice of Suburbia, Savvy Southern Style, DIY by Design, Shabby Creek Cottage, Tatertots and Jello, A Stroll Through Life, French Country Cottage, No Minimalist Here, The36th Avenue, Bacon Time, It's Overflowing, At the Picket Fence,Shine on Fridays, DIY Show Off, House of Hepworth, Homemaker on a Dime, Stuff and Nonsense, 52 Mantels, I Heart Nap Time, The Frugal Girls,Six Sisters Stuff, One Project Closer,Jennifer Rizzo, Miss Mustard Seed, Le Chateau des Fleurs, Common Ground, , Liz Marie Blog

Read More

Unbelievable Reese’s Bars

Y’all, Reese’s are hands down without a doubt my all time favorite candy concoction.  And this no-bake homemade variety is even more unbelievable than the original!!



Reese’s Bars
3 sticks margarine, divided
18 oz-ish jar creamy peanut butter
1 lb bag/box confectioners sugar
1.5 cups graham cracker crumbs
12 oz semi sweet chocolate chips

Melt two sticks of margarine.  Thoroughly combine it with peanut butter, sugar and graham cracker crumbs.  Press into lightly greased baking dish (I use large rectangle pyrex).  Melt chocolate chips with last stick of margarine in microwave.  Spread on top.  Refrigerate well and cut into squares. 

I’ll have you know that this is the only recipe I have that specifically calls for margarine.  And while it seems so decidedly un-Southern to use margarine rather than butter, I don’t mess with it because it’s just SO darn good!!

Now, I cannot be held responsible if this causes anyone to fall off the boat on their new year’s resolutions :-)

The PCP ran a fever last night but seems fit as a fiddle and fever free this morning.  There was no way I was sending him to school when 1) he had a 103 temp at ten last night and 2) the flu is crazy bad here and he is/was obviously already fighting something.  I have sentenced him to a rainy day full of lying on the sofa, sipping powerade and getting loved by mommy.

xoxo

Read More

Ringing in 2013

Although the littles stayed up with us to usher in the new year, it was a relatively quite night over all.  And this first day of January in the South brought dreary skies and the tenth anniversary of our traditional New Year’s Day eats.
    
I adore the juxtaposition of a little grit and a lot of glam, so silver, crystal and candlelight glittered over a simple length of burlap on the table.  I pulled last year’s Bonne Annee kraft paper pennant out for another go round.


Sister and her Mister made the delish pork roast and Honey and I made the rest of our standard fare – hoppin john for luck, bourbon bacon greens (I substitute turnips) for wealth, honey cornbread muffins, the Pirate's House pecan pie (recipe here), sweet tea and champagne.
 
Hoppin John

1 c celery chopped
2 sweet onions chopped
1 green pepper chopped
6 slices bacon, ham pieces or ham bone - cooked
Salt and pepper to taste (about 1 tsp and 1/2 tsp respectively)
1 c uncooked rice

can of chicken broth plus enough water to have all the rice almost covered
container fresh black eyed peas (or two if you like a lot of peas like we do!)

Combine everything in a large pot.  Bring to boil and then lower to simmer for about 40 mins or until rice is cooked and veggies are tender.  You may need to add water if it cooks out before rice is done.  
I liberally salt and pepper it and ward adds hot sauce.

After stuffing our gullets we splayed out all over the den for a lazy day of watching football.  I’m already mourning the end of the holidays, as Honey heads back to work tomorrow.
 
Happy New Year, y’all!
xoxo

Read More

Birthday Cake Popcorn

Right up until the eleventh hour, the PCP had requested rice krispie treats for his birthday snack at school.  And then, at the very last minute, he decided that he “actually” doesn’t like rice krispie treats (huh?  I’m questioning his parentage right about now seeing as Honey and I can tear through a pan in about twenty minutes flat.)  Instead, he wanted to take popcorn in for his class.  (This is the same child that took yogurt in one year.)  As soon as he said it, I remembered a birthday cake popcorn I read about a while back and I couldn’t wait to re-create it!  I'm also thinking this could be a great alternative for kids with allergies!




Birthday Cake Popcorn (24 servings)
5 - 3oz. bags of microwave popcorn, popped.  I went all out here and bought the kind with so much faux butter that it pops yellow.
white chocolate candy melts – I used an entire 12oz. bag plus about half of another bag that I already had open
a little canola oil (or whatever you have…except probably olive as that just sounds wrong)
yellow cake mix
mini m&m’s
sprinkles

1. Melt your chocolate in the microwave according to the package directions.
2. Stir in a tablespoon or two of oil to thin it out some.  Then stir in 8 tablespoons-ish of the cake mix.  Try to get most of the lumps out.
3. In a large bowl, dump in your popcorn, a bunch of m&m’s and the chocolate mixture.  Stir well.  I had to do mine in two batches.
4. Spread the popcorn out in one layer over waxed paper.  Add sprinkles.  Let cool and then crumble into pieces.




I had just enough blue paper cups left over from some party or another so I printed out large circle labels to decorate them and then loaded them up with the popcorn.

Easy peasy, pretty darn tasty and SO very cute!!  Oh, and rave reviews from the seven year old set… not that they’re really all that hard to impress.
xoxo

Read More

Quick and beautiful last minute decorating ideas!

Is it just me, or did Thanksgiving really sneak up out of nowhere this year?  If you are like me, you're going to need a lot of last minute decorating ideas, which means, fast - but still adorable of course!

1. Find some free printables that look custom designed (skip goofy looking turkeys and pilgrims please!)  These menu templates are gorgeous, free, and she has lots of free matching goodies to go with it.  Get it here

2. Make some cinnamon roasted almonds.  These were life changing for me.  The are relatively easy (depending on the recipe you choose), you can make them in large batches (great for guest favors), and your kitchen will smell great.  Here's a recipe I found.

3. Keep your centerpieces simple and striking. Mason jar + stalks of dried wheat = homestead chic.

via OopsyDaisyCrafts

4. Add a memorable detail.  Who knew walnuts could look so expensive?  To boot - it's easy to do! Find out how at A Pumpkin & A Princess.

Happy weekend everyone!

Read More

Light Nutella Banana Bread

After having Mother here for a week tending to all of our meals, I had to reorient myself with the kitchen to turn out breakfast this morning.  I fell immediately in lust with Cooking Light’s Chocolate Hazelnut Banana Bread when flipping through the October issue and shockingly had every ingredient on hand!

Chocolate Hazelnut Banana Bread (slightly edited from the original to exclude the nuts)

• 5 tablespoons Nutella
• 3 tablespoons plus 1 teaspoon canola oil, divided
• 3 tablespoons butter, softened
• 1/2 cup packed brown sugar
• 2 medium ripe bananas
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup whole buttermilk
• Baking spray with flour (such as Baker's Joy)
• 1 ounce bittersweet chocolate, finely chopped

1. Preheat oven to 350°.
2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter.
4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.
5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

Y’all this stuff is sinful. SINFUL, I tell you!  And the fact that it came out of a “light” magazine and has fruit in it pretty much makes it healthy, right?  :-)  I could seriously lounge out here on the porch all fat and happy for the rest of the day, alas we have a Tech game, a baseball game, and a concert to attend.  Fall is flat out our craziest time of the year.
xoxo

Read More

Oreo Apples

Sister and I have used these Oreo molds a few times and, in spite of my best intentions, I’ve yet to share the details.  I managed to take pictures of the steps most of the way through making the Oreo Apples for our First Place First Grader party and first day of first grade lunch.


First, you’ll need to get your Oreo molds.  I searched high and low at places like Michael’s and Hobby Lobby to no avail, and ended up buying them online from Spinning Leaf.  A six cavity mold is $6 and I bought two.

In addition to the mold, you’ll need chocolate candy melts (red and green if you are making apples), Oreos and a disposable pastry bag (mine are plastic by Wilton and were purchased at Michael’s.)  [The fact that Honey bought reduced fat Oreo's makes me laugh a little.  And the fact that he went to the grocery store at all makes me laugh a lot...I envision him strolling the aisles (for probably the third time in his life) trying to figure out where on earth they hide the Oreo's.  He's a good man, that Honey.]



1. Put your pastry bag in a microwaveable cup and add about half the bag of chocolate.  Melt according to the package directions.


2. Once melted, snip the tip off the pastry bag with scissors.  Put a generous amount of chocolate in each cavity of the mold.  You want to have enough chocolate in them so that when you press your Oreo down it will come up the sides of the mold a good ways.


3.  Gently press an Oreo in each cavity.


4.  Pipe more chocolate on top of the Oreo’s.


5.  Tap the mold down on the counter to encourage the chocolate to fill down the sides of the mold and completely cover the cookies.  You might need to add more chocolate on top as you work it down the sides.


6.  Level out the tops with a knife and use a damp paper towel to clean up the top of the mold.  Put the mold in the fridge to set.

[Here’s where real life set in and I just had to get it done rather than stop to take pics every two mintues.]

7. Unmold the Oreo’s by gently pressing on the tops and sides to release.  This should be fairly easy.

8. To make the stems, melt your green chocolate in a new pastry bag using the same method you used for the red.  Lay a piece of waxed paper on a plate and pipe out a stem/leaf shape for each apple.  Put the plate in the fridge to set.  It should only take a minute or two.  Once set, use a blob of green chocolate on the cookie to adhere the stem/leaf.  I had to prop it up on the side of my cutting board until it set.

So that’s it.  Sorry I flaked half way through. I realize I’m not great at explaining things… probably because I’m generally making them up as I go.

Happy back to school, y’all!
xoxo

Flattered for the feature at Frugal Girls!

Read More

Shark Week Spaghetti

As all moms of boys (and I’m talking about all of ‘em – age 6 to 96) are likely aware, it’s the most fascinatingly gory time of the year on the Discovery Channel – the 25th anniversary of SHARK WEEK.  My littles have been tuned in night after night, bite after bite and are soaking it all up like little sponges.  I’ve been completely inundated with so many “Did you knows…” and “Can you believes…” that I honestly know more about the alpha male of the ocean than I ever, in all my days, could have EVER wanted to be privy to.

Sooooo…this brings me to the fun little shark inspired spaghetti we dined on earlier in the week.  This literally took no more than a few minutes to throw together and was a meglaodon of a success!  
Shark Spaghetti
1. Cook spaghetti according to package directions.  Honey did the grocery shopping this week so we were using white spaghetti rather than whole wheat – which honestly probably worked better anyway.
2. Drain pasta and return to pot.  Add a little olive oil and blue food coloring.  Stir well.  Add more food coloring as needed.
3. Cut loaf of french bread to look like shark teeth.  I used a food safe marker to draw the teeth and then a very sharp knife to cut them out.  I stuck an edible eyeball on (by Wilton) with a dollop of cream cheese.

4. Drizzle spaghetti sauce over blue noodle water to look like blood.  Ew, gross, I know.

Shark Swarm Cupcakes
I made a box of cupcakes for our first day of school party and froze the extras before icing.  I just popped two out of the freezer for a few hours, iced and decorated with sprinkles.  Stick in a few shark gummies with toothpicks and call it a swarm!

Fins up, y’all!
xoxo

PS. Shark Week definitely gets a bit gory at times.  We watch more of the informational/documentary type shows with the PCP and help explain the things he sees.  We also have an agreement that Mommy can change the channel at any time if it gets to be too much for her :-)

Read More

A Cake & A Cocktail

We had a celebratory cookout with contractor S and friends last week after the porch was complete – a night that left me fat and happy and feeling incredibly grateful for family, friends, food, our home, the joyful screams of kids in the yard on a late summer night…




Honey made a trip to the celebrated Patton's Meat Market and grilled up divine steak and smoked pork chops.  The ladies brought apps and sides, contractor S cooked up some of the biggest prawns you’ve ever seen, and I made big sis H’s delish Coconut Pound Cake to serve with fresh fruit for dessert.  This cake was seriously to.die.for.  And I do not even have words for what it tasted like cooked up as french toast the next morning…

Coconut Pound Cake

Adapted from Williams-Sonoma

For the cake:

• 3 cups all purpose flour LESS 6 T. flour (to account for using all purpose rather than cake flour)
• 1/4 tsp. salt
• 16 Tbs. (2 sticks) unsalted butter
• 6 oz. cream cheese
• 2 1/2 cups sugar
• 5 eggs
• 1/2 tsp. lemon extract
• 1/2 tsp. vanilla extract
• 3 Tbs. pure unsweetened coconut milk
• 3/4 cup shredded coconut
• 1 tsp. finely grated lemon zest

For the glaze:

• 1/2 cup water
• 1 Tbs. fresh lemon juice
• 2/3 cup sugar
• 1/3 cup fresh mint leaves

Directions:

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a cathedral cake pan or 10-cup Bundt® pan.
To make the cake, in the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low, add half the flour and salt, then the coconut milk, then the remaining flour and salt. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.
Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.
To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar just until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely before serving.
 
We started our evening with this crisp and refreshing Lemon-Mint summer cocktails from Fresh 365.  I cut back on the vodka - in each glass muddle a handful of fresh mint leaves, add a scoop of lemon sorbet, add more mint, add another scoop of lemon sorbet THEN top with a shot of vodka and fill with champagne.  The ladies agreed it was best when stirred up all slushy like…

While these somewhat strange pics (compliments of contractor S) don’t quite convey just how much fun was had…







…looking out over the yard at the end of the night there was no doubt that fun was had by all in attendance, no matter the age!
Happy Friday the 13th, y'all!
xoxo

Read More

Red, White & Krispie

I absolutely adore Rice Krispie Treats.  And Honey does too.  Forget the creme brulees and complicated custards because a good old RKT is the dessert of choice around these parts!  I’ve had fun getting creative with them over the years…like Rice Krispie Cupcakes and the King Krispie Cake…and these patriotic Red, White & Krispie Treats for July 4th were no exception!
I told Sister at least a month ago about my idea to layer red, white and blue RKTs.  I’d never seen it done before and was seriously patting myself on the back for a new fangled idea, when lo and behold if the same darned thing didn’t pop up on another blog.  Ahhh!

Here’s a few tips and tricks:

• I had quite a crowd to serve, so I made three entire recipes of RKTs.
• For this amount, I used a 9x13” pan and greased it well.
• For the blue and red layers, add your food coloring after you’ve melted the butter and marshmallows and get it the perfect color before stirring in the cereal.
• Between layers, use a greased piece of waxed paper to press them down into the pan as much as you can.

We’re off to a pool party for a dear friend’s youngest daughter and then are cooking out tonight on THE PORCH!!
xoxo

Read More

Mason Jar BBQ Sundae Supper

When I read this article in Southern Living I knew then and there that I had to recreate it for our next Sunday Supper…

“From his Ole Miss days, Foods Editor Scott Jones fondly remembers the BBQ Sundae served at the Rebel Barn BBQ in Oxford. An entrée, not dessert, the sundae layers pork, slaw, and baked beans, all covered in thick, sweet red sauce.”

…and boy am I glad I did.  It would be darling and practical for feeding a crowd as well.  (It’s not often that I can put “darling” and “practical” in the same sentence...just ask Honey.)
Here’s how to pull it off – this will serve 12 in the small size mason jars:
- 2 cans baked beans
- 1 recipe of my easy slaw
- 1 recipe of my hands down never had better crock pot BBQ
- jar of bread and butter pickles
- Layer beans, slaw, bbq and then top with a pickle garnish.
- Swoon from Southern goodness

My Easy Slaw

1 bag shredded coleslaw mix

1/4 cup apple cider vinegar

1/4 cup canola oil

2 T mayonnaise

1 T honey

1/2 tsp salt

1/4 tsp pepper

1/4 tsp celery seed

1. Whisk together everything for sauce.
2. Mix into shredded coleslaw and chill until ready to serve.

My Hands Down Never Had Better Crock Pot BBQ

• 4 lb. eye of round roast if you’re feeling spendy; 4 lb. piece of pork if you’re not
• 1 tsp salt
• large can tomato sauce
• 12 oz. bottle chili sauce
• 1 chopped sweet onion
• 1/2 cup vinegar
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 2 T Worcestershire sauce
• 1/2 tsp dry mustard
• 1/2 tsp chili powder
• 1/2 tsp paprika
• buns (if you’re not serving in a jar, of course)

1. Place roast in crock pot.  Sprinkle with salt and add water to cover.  Cook on 6 hours. 
2. In the last hour, stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
3. Shred meat and mix with sauce.

Both recipes from Southern Living back in the day.  I apologize for not having dates/issues but I’ve had these cut out in my recipe book for ages.

Happy eatin’ y’all!
xoxo

Excited for the features on Huffington Post, Tip Junkie and Artsy Girl!

Read More

Watermelon Pops

I just had to share one of my newest ideas.  I did this at my daughters 4th birthday party.  It was a huge hit.  Because of that we have done it for our growth group as well.  It is just a cool way to hold and handle the watermelon.  The kids just love it.  It makes it so easy for them to eat it.  So give this a try this summer to have your watermelon pops!!!

Read More

Sunday Supper {Gladys Knight Style}

*prepare to swoon*

This edition of Sunday Supper is an homage to Gladys Knight’s Chicken & Waffles – Atlanta’s Southern soul food institution.  Our Southern Living version featured buttermilk waffles topped with fried chicken tenders drizzled with a peach horseradish syrup.  And it was absolutely positively divine.  I mean…the whole family gobbled it up like they didn’t know where they were gonna find their next meal.  

Chicken & Waffles with Peach Horseradish Syrup
Waffles

• 1 1/2 cups all-purpose flour
  
• 1 tablespoon sugar
  
• 1 1/2 teaspoons baking powder
  
• 3/4 teaspoon baking soda
  
• 3/4 teaspoon salt
  
• 1 3/4 cups buttermilk
  
• 1/3 cup butter, melted
  
• 2 large eggs

2 lbs fried chicken tenders (I bought the yummy ones from the Publix bakery.)
Peach Horseradish Syrup

• 1 cup maple syrup
  
• 1/4 cup peach preserves
  
• 2 teaspoons prepared horseradish
  
• 1/2 teaspoon coarsely ground pepper
  
• 1/4 teaspoon salt

Thinly sliced green onions to garnish
1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined.
2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle).
3. Stir together maple syrup, peach preserves, horseradish, pepper, and salt in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm.
4. Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup.
 
Note: Keep waffles warm in a 200° oven up to 30 minutes before assembling.  I halved the recipe and it served my hungry family of four.
 
Go get you some…Gladys Knight style.
xoxo

Read More

The Bunny-tini

Y’all know how I love my cocktails.  This one was so divine last year that it made a reappearance for Easter 2012 and was deserving enough for mention in countless other posts.  Pin this one for next year cause it’s a keeper…



The Bunny-tini
3 1/2 cups Simply Raspberry Lemonade
3/4 cup coconut rum (Malibu)
5/8 cup amaretto
Simply mix, pour and embellish with a bunny Peep (cut a slit in the bottom of the Peep and the marshmallow inside will help stick it to your glass.)


And fill up the little’s glasses with straight up raspberry lemonade.  Which is incredibly delish in it’s own right.

Sister did in fact break her foot and is now sporting an air cast on from knee to toes.  It's quite the fashion conundrum, that thing.  Some are blaming the episode on the Bunny-tinis so please consume with caution :-)

Mother, the baby and I are headed to lunch with the PCP and will be making an appearance as Mystery Reader for his class.    Since he has visitors coming, the PCP is pleased as punch to be buying his lunch.  And luckily, sassy little E in his class let him know that only the vegetarian salad is a good choice seeing as it's slime free.  A little nugget I'm glad to know as I embark on the always interesting school cafeteria adventure...
xoxo

A Dixie Delights Easter:

Spring Décor

Egg-cellent Lunch

Peeps Party - Cake, Cocktail and Favor

Treat for Our Peeps Free Printable

Lent for the Littles

Easter 2011

Peep Pops

Easter 2012
Easter Tablescape
Bunny Bottom Breakfast
Resurrection Eggs

Read More

Peep Pops {Free Printable}

I know, I know…Peeps.  AGAIN!  I just can’t get enough of their marshmallowy goodness and all around adorbleness (yes, I just invented two words there.)  We’ll be having a basket full of Peep Pops for our egg hunting extravaganza tomorrow afternoon.  And you know I’ll be bringing back the bunny-tinis.  A girl needs her cocktails, after all.


The only thing better than having our very own basket of Peep Pops is having a few to share with our besties.  Wrap them up in a cello bag, tie on my free printable tag (below) and voila…Peep Pops for your favorite peeps!  I mean, who wouldn’t love puffed sugar rolled in sugar dipped in sugar and, finally, sprinkled with sugar?!?!


To whip up your own Peep Pops in no time at all, simply melt white chocolate candy melts (Michael’s or any craft store) per the package instructions, roll your Peeps around in the chocolate and embellish with sprinkles.
Happy Easter gift tags
Happy Easter, y’all!
xoxo

A Dixie Delights Easter:

Spring Décor

Egg-cellent Lunch

Peeps Party - Cake, Cocktail and Favor

Treat for Our Peeps Free Printable

Lent for the Littles

Easter 2011
Easter Tablescape
Easter 2012
Peep Pops

Read More