Ritzy Things: 2009

Wednesday, September 9, 2009

Just a little something something that I made for the ladies that I visit every month.

Little Hershey's nuggets with Halloween paper wrapped around them. Mummy yummy

A box full of them. I put black tissue paper in the box then filled it up.

This is the box. I am still going to cut out a pumpkin or something to place on the box. I also inked the edges of the box. I got the box's from Amy and she got them from Michael's. they are Martha Stewart.

Wednesday, August 26, 2009

Mounds or almond joys

OK so I know that I post a ton of recipes but that is what i love... so here is another one

Mounds or Almond Joy
Makes about 3 dozen bars

You will need...
5 ounces Sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces premium shredded or flaked coconut
one 24 ounce package semisweet chocolate chips

getting on to making them...
1. Blend the condensed milk and vanilla
2. add the powdered sugar to the above mixture a little bit at a time.stirring until smooth.
3. Stir in the coconut. The mixture should be firm.
4. Pat the mixture firmly into a greased 9 x 13 x 2 inch pan. Chill in the fridge until firm.
5. in a double boiler over hot (not boiling) water, melt the chocolate, stirring often. You may also use a microwave oven. Place the chips in a bowl and let for 1 minute on high: stir then hear for 1 minute more.
6. Remove the coconut mixture from the refrigerator and cut it into 1 x 2 inch bars.
7. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate.
8. Air-Dry at room temperature on waxed paper. This could take several; hours, but chocolate sets best at cool room temperature. (below 70 degrees). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.

And if you feel like a nut...
1. add 1 cup dry roasted almonds to the to the list of ingredients.
2. Substitute milk chocolate chips for the semisweet chocolate
3. In step 8, place 2 almonds atop each bar before dipping.

and enjoy....
but be careful they are too good. addicting one might say.

Monday, August 10, 2009

Ranger Cookies

This is a cookie recipe that I made saturday night! they are real tasty!

Ranger cookies
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cup all purpose flour
1 cup rolled oats
1 1/3 cups flaked coconut
1 cup raisins

Beat butter for 30 seconds add sugars baking powder and soda beat till combined. Beat in egg and vanilla. Beat in as much flour as you can. Stir in remaining flour. Stir in oatmeal coconut and raisins

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree oven about 8 min. or till edges are browned. cool on sheet for 1 min then transfer to wire rack. makes about 54 cookies

I used the medium pampered chef scoop and it made 20 cookies. I also left the raisins out. (I didnt have them plus my husband doesn't like them much)

Enjoy them!

Sunday, August 9, 2009

Berry Fluff Salad Serves 8

This is a recipe that I got from my latest WW Meeting.

Berry Fluff Salad 8 servings

32 ounces of Fat Free Plain Yogurt
1 small box (4 serving size) of sugar free jello pudding
(White Chocolate, Lemon or Cheesecake flavor)
8 ounce tub cool whip free thawed
3 to 6 cups frozen berries slightly defrosted
(raspberries, blueberries, blackberries, or any that you want. you could also do a combination)

With an electric hand mixer combine yogurt and dry pudding mix untill throughly blended. Fold in thawed cool whip then fold in berries. cover and refrigerate for 30 minutes and up to 3 days.

with 3 cups of berries it is 2 points a serving
with 6 cups of berries it is 2 1/2 points a serving
remember it is 8 servings!