Monthly Archives: October 2012

Oreo Halloween Bark

Oreo Halloween Bark

Oreo Halloween Bark

I saw this idea on Pinterest and thought it looked so fun. Little did I know how addictive it is too! You can modify the Oreos and candy used by season too (ie: Christmas – use green mint Oreos and candy cane pieces with red and green sprinkles)

1 bag Oreos, broken up into quarters (use Halloween Oreos if you can find them)
2 cups pretzels – any shape, broken into pieces
24 ounce bag of almond bark (vanilla or chocolate)
1 cup candy corn
Black and orange colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9×13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it’s not enough but just try to evenly spread it. Sprinkle remaining candy corn and colored sprinkles over the almond bark while it is still wet. Do not let it harden before adding the toppings. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container. Recipe modified from



This year I tried something new and used the chocolate Almond Bark. Awesome!


I’ve had a few people ask about the Almond Bark. It’s a vanilla candy coating that is pretty easy to work with. I get it at Walmart in the baking section. I’ll include a photo below!


Spiked Cider


Spiked Cider

I was looking for something warm and festive to bring along Trick or Treating for the adults in our neighborhood. This hit the spot! easy and just the right mix of sweet and tart. I found this great recipe on Allrecipes.


7 cups apple cider
1/3 cup brown sugar
1 cup dark rum
1/2 cup butterscotch schnapps
4 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
1 tablespoon lemon zest

Combine the cider and brown sugar in a saucepan. Wrap the cinnamon sticks, allspice, cloves and lemon zest in cheesecloth and add to the cider mixture; bring to a boil; reduce heat and simmer 15 minutes. Remove the spice bundle and stir in the rum and butterscotch schnapps. Serve warm in mugs. Enjoy!

Roasted Root Vegetables


Roasted Root Vegetables

This tasty side dish is delicious and way too easy!
1 bag red potatoes
1 bag baby carrots
1 large sweet onion


Cut onion and potatoes into chunks and spread on two baking sheets or roasting pans. Add carrots to the other vegetables. Drizzle olive oil and salt and pepper to taste. Roast in oven for 45 mins to 1 hour at 325. Take a spatula and stir the vegetable periodically and then take out when they are done to your liking. It’s that easy!


Mexican Pie


Mexican Pie

3 medium tortillas, to fit in a pie pan or that you can cut to fit
1/2 lb ground chuck
1/2 package taco seasoning
2 cups grated cheddar or Mexican blend cheese
1/2 can black beans, drained
1 jar salsa
Diced tomatoes, lettuce or scallions to garnish

Preheat oven to 350 degrees. Spray pie plate or quiche dish. Brown meat and then follow directions on the taco seasoning package but use only half the water. Set meat aside. Place one tortilla on the bottom of pie pan, top with 2-3 tablespoons of salsa. Top with black beans and 1/2 cup of cheese. Add another tortilla, spread meat mixture on top, then 1/2 cup cheese. Add another tortilla and spread 2-3 tablespoons salsa on top. Top with remaining cheese and any other toppings you like (tomatoes, black olives, scallions etc). Bake for 20-30 minutes. Serve with sour cream, tortilla chips and remaining salsa. Enjoy!


Sweet & Salty Brownies


Sweet & Salty Brownies

1 stick butter, melted
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mini M&Ms
1 cup pretzels, broken into 1/4 inch pieces

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Preheat oven to 325 degrees. Whisk together the butter and brown sugar. Add eggs and vanilla. Stir in flour, baking powder, and salt. Fold in M&Ms and pretzel pieces. Pour into coated baking sheet with high lip or 9 x 13 baking pan. For easy removal, line the pan with foil, leaving an overhang, then coat with more cooking spray. Bake for 45 minutes or until a toothpick inserted into the center comes out almost clean. Enjoy!