Scarecrow Crunch

Found this fun recipe here. I think this would be a fun treat to share!

Scarecrow Crunch

4 cups crunchy oatmeal cereal squares

4 cups tiny twist pretzels

1 (22-oz) bag autumn mix honey candy

2 cups peanut butter candy in crunchy shell

2 (6-oz) boxes carmel popcorn with nuts

1 (6.6-oz) bag chocolate graham baked snacks

In a large bowl, combine all ingredients. Serve as desired.

Pears in Pastry Shells with Carmel Sauce

{image and recipe from www.potsandpins.com}

These are sooo good! Go here for the yummy recipe.

I could not find pastry shells so I used phyllo shells - I also used a sugar-free carmel sauce. YUM!

Oreo Balls

I cannot remember where I found this one, but when I do - I'll add the link to this post.

Oreo Balls

8 oz cream cheese

1 pkg Oreos, crumbled

chocolate candy coating

Crush Oreos with food processor (I used my blender). In med. bowl mix with cream cheese. Roll into balls and lay on a cookie sheet lined with wax paper. Freeze for 15-20 minutes. Melt chocolate (can thin with a little shortening if too thick). Set out another piece of wax paper, dip balls in chocolate. Let dry.

These are very very yummy. I served these at Mylie's 1st birthday party, but made them look like little cupcakes. I used a candy mold that looks like a mini Reeses peanut butter cup and filled it just less than half way with melted chocolate almond bark. Then I made the Oreo balls, and instead of candy coating them, I pushed them down into the candy mold just until the chocolate came up to the top of the mold. Then I put them in the freezer for a few (or 5) minutes until hardened. They popped out of the molds pretty easily. Once they were all ready, I melted some PINK candy melts and dipped the top part of the Oreo balls in - to coat the top like frosting. I sprinkled some medium clear-ish sugar sprinkles on top while still wet. I've also seen a mini red hot or M&M put on top like a cherry.

Almond Chicken and Rice

adapted from Fall 09 Kraft Food & Family magazine

Almond Chicken & Rice

4 small boneless skinless chicken halves (or 1 lb)

1/4 cup Kraft Roasted Red Pepper Italian with Parmesan dressing & marinade

1 1/4 cups fat-free reduced sodium chicken broth

1/4 tsp. garlic powder

2 cups cut carrots

1 cup instant brown rice, cooked according to package directions

1/4 cup sliced almonds, divided

Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 minutes on each side or until evenly browned.

Stir in broth, garlic powder and remaining dressing; bring to a boil. Cover; simmer 5 minutes or until chicken is done. Remove chicken; cover to keep warm.

Add carrots to skillet; cook, uncovered, 3 minutes or until soft. Stir in rice and 3 Tbsp. nuts. Serve chicken over rice; top with remaining nuts.

(The original recipe called for Kraft Tuscan House Italian dressing and marinade, but I couldn't find it. The one I used was way yummy and Braden even asked for 2nds on the chicken which he NEVER does. The original recipe also called for broccoli and white rice.)