Are You Ready for Some Football? {a fun recipe}

Chocolate Covered Football Potato ChipsWe live in the South where people take college football weekends seriously!

Almost as important as the game itself, the food we make and serve during these tailgating and football watching weekends. I just love this fun recipe for chocolate covered potato chips. If my husband is reading this blog post I must ask him to look away now … you see he does not share in my love of sweet and salty mixed together. He can not watch me at Chick Fil A when I dip a waffle fry in my vanilla milkshake. But, if you are a lover of salty and sweet, like me, these Chocolate Covered Football Potato Chips are the perfect fun item for your football party.

The best part is this recipe requires just three items – take a look at the ingredients and recipe below:

Football Chips Ingredients


  • Stackable Potato Chips (I prefer Pringles)
  • Wilton Chocolate Melts
  • Wilton White Icing Tube

1.  Line a baking sheet with wax paper.
2.  Microwave 1/2 cup of the chocolate melts for 30 seconds. Stir until melted.
3.  Dip the chips into the melted chocolate and coat evenly. Set on the wax paper to harden.
4.  Once the chocolate hardens and is “set”, pipe the football laces on each football chip with the Wilton white icing. Let dry for at least 10 minutes.
5.   ENJOY!
Football Chips Icing
Could this be any easier? I like to pick up the chocolate melts and tube of icing at Michael’s (with a coupon) but, most grocery stores carry the Wilton items on their baking aisle.
What are some of your favorite tailgating recipes for football season?

Happy 4th of July and my Smores Dip Recipe

red white blue flag and flowers

Happy 4th of July … hope you have some super fun plans to celebrate this great holiday weekend.

We are enjoying fireworks tonight in our neighborhood and a block party tomorrow night on our street. Our french foreign exchange student is looking forward to taking part in the activities.

Tonight we will enjoy an All American Dinner of Fried Chicken and Homemade Mac n Cheese (recipe to follow). Tomorrow night it is hot dogs and we will be bringing a side dish to share at the street party. One of our new favorite recipes for summer is Smores Dip! It is so super simple and it saves us from being eaten alive outside at night during the summer while roasting marshmallows.

All you need is two ingredients (semi-sweet chocolate chips and mini marshmallows), some graham crackers for dipping and you are set.

Smores Dip

Smores Dip

– Preheat your oven to 450 Degrees.

– Butter a large non-stick frying pan or cast iron skillet.

– Place a bag of chocolate chips in the bottom.

– Cover the chocolate chips with mini-marshmallows.

– Bake at 450 degrees for 8 minutes.

– Pull the pan out once the marshmallows are toasted to a perfect shade of brown.

Smores Dip CloseUpRemember, before scooping out a huge helping, to let it cool for a few minutes.

Have a safe 4th of July!

It’s Blueberry Season here in the South


It’s that time of year here in the South … blueberry picking season! Some years our blueberry bush has not done so well but, this year we have tons of blueberries. Kids are so excited to have blueberry pancakes and blueberry cobbler! Here is a link to one of Sandra Lee’s Blueberry Cobbler recipes.

Black Tiny next to Blueberry Bush

And, pictured above is one of the reasons our blueberry bush is doing so well … meet our black kitty named, Binxee. She loves guarding the blueberry bush and she works much better than a scarecrow!

What are your favorite blueberry recipes?

Easy Orange Cranberry Scones

I am always in search of the perfect yet, simple, scone recipe. I like the Bisquick ones as they always seem to rise in a more uniform fashion.

My daughter {pictured above helping zest an orange} and I attended a baby shower this weekend for one of the teachers at her ballet school. I was asked to bring my well loved orange cranberry scones. I decided I would finally write down the recipe I use and blog it for future reference.

3 cups of Bisquick
1 teaspoon cinnamon
1 cup dried cranberries (craisins)
1/2 cup orange blossom honey (I used Tupeolo Honey as I had run out of orange blossom)
2 eggs
1/4 cup orange juice (fresh squeezed is best but, Simply Orange works too)
Zest of 1 orange


1. Preheat oven to 350 degrees. Combine Bisquick, cinnamon, and dried cranberries. Add honey and mix well. The add, eggs, orange juice, and zest – mix until all ingredients are combined – mixture should be moist, if not add a little more orange juice.

2. Scoop out using a medium size cookie scoop onto ungreased cookie sheets.

3. Bake at 350 degrees for 14 minutes or until scones are a light brown on top.

Makes 18 scones.

1 cup of powdered sugar
3 Tablespoons of Orange Juice (more or less to your preferred glaze consistency)

While scones are still warm – brush with glaze. Store scones in an airtight container – best served the same day or the day after baking.

Recipe : Double Chocolate Pumpkin Cake

We had new neighbors move into the home across the street two weeks ago and I wanted to bake them something to welcome them to the neighborhood. I remembered this great recipe from The Picky Palate that I had pinned last year {Double Chocolate Pumpkin Cake with Spiced Pumpkin Buttercream Frosting}. I pinned it because, I thought it was a great recipe to easily pack up and give and bonus – it had pumpkin in it.

I followed the recipe from The Picky Palate with these modifications – I took out the box of pudding called for in the cake recipe. I have made recipes in the past with the pudding and found it makes for a really dense and heavy cake. I felt the pumpkin alone would make this cake heavy without that addition and I was right. Also, I sprinkled the chocolate chips on top of the cake batter after pouring into two pans rather than incorporating into the batter during the mixing process.

For the icing my modifications were – adding 1 tablespoon of pumpkin pie spice rather than the 1/4 teaspoon of cinnamon the recipe calls for. The recipe was a huge hit. My family devoured our pan and our neighbors loved it too. I received a thank you card telling us how super yummy it was and asking for the recipe.

Pictured below is the cake all dressed up ready to go to our new neighbors.

Recipe : Dark Chocolate Fudge Cupcakes with Nutella Buttercream Frosting

With all the comments on Facebook after my post about these cupcakes, I figured better to get this post up sooner rather than later.

My daughter Lexi loves Nutella and I mean loves … she refuses to throw the jar away until every ounce of goodness has been scraped from the insides, thus the inspiration for these cupcakes.

They are super simple …

Here is the box mix I used for the cupcakes.

Just two changes to the box directions – substitute milk for the water it calls for and add 2 cups of chocolate chips, folded into the recipe at the end.

The icing is from scratch. It is the same recipe I used this summer at Camp Crafty Girls with the addition of Nutella:

Ingredients for Nutella Buttercream Frosting:

1 cup butter
1 two pound bag powder sugar  
1 tablespoon vanilla  
4 tablespoons milk  
1/3 cup of Nutella  
dash salt
Place room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.  Then add Nutella – mixing well until completely incorporated into the buttercream.
If your frosting is too thick you can certainly add more milk but, I have found that this is the perfect consistency for piping roses using the 1M  Wilton Cake Decorating Tip.
Bake cupcakes, let cool completely then frost. To make the roses I used a 1M tip inside a disposable cake decorating bag. Just start in the middle of the cupcake and slowly go around the center and move outward toward the edge of the cupcake. You should have more than enough icing to practice a few times and still be able to frost 24 cupcakes. Of course, you will have to find someone to eat the icing you practice with – though that did not seem to be an issue in our home. 🙂


Linking up with … 


Molasses Cookies and a GIVEAWAY!

Fall is here which in our house means lots of baking … and if your family loves molasses cookies like we do, but could do without the preparation and mess – Betty Crocker to the rescue! This fall, Betty Crocker is introducing a molasses cookie mix, making this year-round favorite easy to bake in less than 20 minutes.

Ava Mae and I whipped up a batch yesterday afternoon and they were a huge hit! They had a soft chewy texture and the perfect blend of cinnamon and spices.

And the good news, I get to giveaway a Betty Crock Molasses Cookie Prize Pack – including everything in the picture below {Betty Crocker Molasses Cookie Mix, Betty Crocker apron, non-stick baking pan, and mixing spoon}.

All you have to do to enter is leave me a comment below telling me your favorite occasion for baking spice cookies.

This giveaway will run through October 11, 2011 at 11:59 PM. Winner will be drawn via on or about October 12, 2011. Winner will be notified via email and will have 48 hours to provide shipping information. Giveaway is limited to US residents only who are 18 and older. If winner fails to respond within the 48 hour time frame, I will choose a different winner. Be sure to leave your email in the comment or ensure that it’s available in your public profile. If you win, I need to be able to reach you!

Edited to add … Congratulations to Amanda Y for winning the giveaway! Your prize pack will be on its way soon … enjoy!

Disclosure: The product, information and prize pack has been provided by Betty Crocker through MyBlogSpark.