Peppermint Fudge Cake Pops Make GREAT Christmas Gifts And Are Fun To Make!

Christmas is the time of year to spend time with family, and that is exactly what we did. I spend the day with my grandchildren, Brianna, Carissa, and Aiden making Peppermint Fudge Cake Pops and we had so much fun and made some great little gifts for their teachers and school bus drivers. So join us today and learn how you can make this great recipe.

Now wasn't that easy? And so much fun.... oh before I forget you can get the little lollie pop die cut set at My Creative Time. The children were so enthusiastic and this really was fun. Now mind you if I had done this on my own it would take a lot less time but I guarantee you it would not even been half as much fun as spending the time with them.

Here is our little Carissa better known as our Sassy Chef!!! She is showing us how the little balls look before we placed them in the freezer to set up. Note you can also place them in the refrigerator but that would take about 1 hour and we went for the shorter time in the freezer.

The all wanted to show you the cake balls so here is a photo left to right; Aiden, Brianna and our little Sassy Chef Carissa!

As you can see we used our time wisely. While the pops were setting up we got the sticks ready and the sugar for dipping.

Our big boy Aiden did a great job of making the white sticks look like candy canes.

This is my daughter Heather and even she shelped us in this project.

Carissa wasn't trilled with the stick decorating but she hung in there with us.

Well as you can see there are many steps along the way, but we had some great times getting them done and that is what I like about Christmas.... just slowing down enough to spend time with those you love! If you would like the recipe for just click on the word RECIPE and you can have a copy.... mind you when I typed it up I didn't have a photo so I got one off the internet. There are many recipes out there for the same thing and all are similar but I can tell you from first hand experience this one is YUMMY!

Here is what the pops look like after you take them out of the frig or freezer and are ready to dip in candy and decorate....

And here is the tray of finished Peppermint Fudge Cake Pops! It was so much fun and these taste so yummy. The children were thrilled to be able to take them to school for their teachers and actully tell them they made their this little gift! They even gave to the school bus driver and Sunday School teacher is getting one too.

Thank you for joining us today, I hope you enjoyed spending a little time with Brianna, Carissa, Aiden, Heather and I and we would like to wish you all a very Merry and Blessed Christmas!

Altered Fun for the Kitchen

 (Please note that this project has been selected for publication. 

Photos and tutorial info will appear back on the blog once it's published)

 Hello everyone! My name is Angi with Cokie Pop Paper and I am one of the new design team members with She's a Sassy Lady! I'm so happy to share my project with you all today!

One of my favorite things to do is to make altered projects. I love to take something ordinary and transform it into something cute and useful.

I hope you enjoyed my tutorial. This is a fun and easy project for anyone that loves to design with their Cricut.

Also, be sure to visit She's a Sassy Lady and Cokie Pop Paper
for more fun tutorials.

Have a Creative Day!

Angi

Regina's Top Secret Taco Soup

Don't tell Regina I gave this to you..... she is my lovely daughter-in-law. It is a little chilly here in Birmingham today as well as many other places across the country and thought you might like to make some. It is so easy to make yet really yummy.

Ingredients:
1 pound ground beef
1 pound ground pork (or bulk sausage)
1 can or chicken broth
1 large can stewed tomatoes, diced, with juice OR large can Ro-tel
1 16 oz. jar chunky salsa
2 cans diced chilis with juice
1 can pinto beans with juice
1 can black beans with juice
1 can corn with juice
1 pkg. taco seasoning mix

Directions:
Sprinkle beef and pork with the seasoning mixes and then brown. Add remaining ingredients with all their juices. Add salt to taste. You will need a surprisingly large amount of salt as well as seasonings.
Serve with freshly minced cilantro and a dollop of sour cream if desired. You can also dice Mexican melting cheese into ½ inch squares and place them in the bottom of the bowls. Spoon hot soup over cheese to melt. You can also sprinkle with grated cheese rather than the sour cream. I like to eat with tortilla chips. Yummy.
Number Of Servings:A Bunch

Be Prepared Mardi Gras Is Coming, Time For Some Of George's Chicken & Sausage Gumbo!

Only a 3 weeks till Fat Tuesday, so its time to hone your skills and make a big pot of  George's Quick and Easy Gumbo. I was going to hold this post till it was a little closer but then I thought nope, you will want to make sure you have all the ingredients on hand and that you have test and love your gumbo so you can make a pot for guests. I say that because every time I give it out some people think they have to add to this recipe to get that authentic cajun taste. George is a born and raised cajun and this recipe is perfect.... you will love it.

GEORGE’S QUICK AND EASY GUMBO

Description:

This recipe is phenomenal. George cooks a couple of huge pots of this gumbo for the entire dealership every year (including customers). I want to tell you this is good eating!
Ingredients:
1 Bag Louisiana Fish Fry Products Cajun Gumbo Mix (a powdered roux)
2 Lbs Sausage (Kielbasa or Andouille) Sliced 1/4” thick
2 Large Onions - Cut into small pieces
2 Bell Peppers – Cut into small pieces
1 Bunch Celery – Cut into small pieces
2 Whole chickens precooked, deboned and cut up
2 cans Rotel tomatoes and green chilies
2 tsp minced garlic
2 tsp Tony Cacherie’s creole seasoning
1 Very large Gumbo Pot
Directions:
Boil 3 quarts water with onions, bell peppers, and celery for 30 minutes. Blend Cajun gumbo mix in 1 cup cold water and add to boiling mixture with sausage, rotel tomatoes, garlic, creole seasoning and chicken stirring constantly scraping the bottom to prevent scorching. Boil for antother 10 minutes. Add okra (optional shrimp & scallops) for another 5 minutes. Turn off, it’s done. Let sit al long as you can stand it. Keep warm in a crock pot. Serve over hot cooked race. Use Tobasco if you like. Gumbo is best after 2-3 days in the refrigerator. But those that live in the Birmingham, AL area remember the most important thing is to share your Gumbo with George… its only fair!
Number Of Servings:  A Whole Mess
Preparation Time:   Just a little bit

BE SURE TO LEAVE A COMMENT SO GEORGE CAN FEEL YOUR LOVE!