I needed to get a birthday gift for the attorney I work with but couldn't think of anything to get him.  I decided to attempt making my first snack bouquet.  I guess it turned out pretty decent.  He loved it.  He said he sent a pic of it to his girlfriend so she could see what he got and she was impressed.

Items needed to make a snack bouquet:

Snacks/candy bars

Small dowel rod (I used wooden skewer sticks)

Glue gun*

Curling Ribbon

Coffee mug or other container

Styrofoam block

If you are using a clear container you might want to use a piece of tissue paper to

hide the styrofoam which is why I used the tissue paper in the one in the picture.

*for the Cheez-Its and cookies I used a clear, wide sealing tape instead

of the glue gun to attach the item to the stick.

Snickers Cookies

These are some of my favorite cookies to make.  And, they have been a hit with family and friends. 

Cookies:

1 cup butter
1 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 bags fun size Snickers bar, cut in half (I used mini Snickers)

Chocolate glaze:

1 cup powdered sugar
2 tablespoons cocoa
1 tablespoon milk (may need more)

Preheat oven to 350 degrees

Cream butter, peanut butter, both sugars, egg and vanilla. Add flour and form in small balls. Wrap the dough around the Snickers bar completely covering it and making it somewhat round.
 Bake 10-12 minutes. Remove from cookie sheet onto waxed paper; let cool.

 



Chocolate glaze:
Mix powdered sugar and cocoa; add enough milk to make a drizzle glaze to string over the top of the cooled cookies.

Pecan Pie Cake

Does your family love Pecan Pie but one pie just isn't enough to feed everyone?  Then try this recipe.  My hubby's favorite pie is Pecan Pie and he likes this cake so much that he requests it when he needs to take a dessert to work when they have company lunches.

PECAN PIE CAKE

1st layer:

1/2 cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs

2nd layer:

1/2 cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup corn syrup (light or dark)

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Preheat the oven to 325 degrees. Grease a 9x13 inch baking dish.
Reserve 3/4 cup cake mix for second layer. Set aside.
For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.  Spread batter into pan. Bake at 325 degrees for 20 minutes.

For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.  Bake at 325 degrees for 25 to 30 minutes. **

**After reading all the comments on the website where I got the recipe I added an extra 15 minutes to the cooking time until the cake pulled away from the sides of the pan.   
When I cut into my cake it looked like the cake on the website in that the bottom of the cake was sort of gooey. Hopefully my picture will give you an idea how your cake should look.

 

 

Honey Butter

This recipe is one of our family favorites. 


Honey Butter

1 stick of butter
1/2 cup hone
1/2 cup powdered sugar
1/2 to 1 teaspoon cinnamon

Beat together until light and fluffy.


It also makes a great gift....(put in a jar, tie a ribbon around the lid or decorate the lid) :

Chocolate Peanut Butter Ice Cream Cake

I don't know about you but I have a stack of magazines that I have saved because they have a recipe, or sometimes a couple of recipes in them that I want to try.  But the problem is if I don't try to recipe when I first see it in the magazine I forget about it.  I am going to be going through the stack of magazines and putting those recipes on the computer so I'll be sharing them here with you on my blog.  Hopefully there will be one or more that you'll like as well.   I'll share one with you tonight.

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Chocolate Peanut Butter Ice Cream Cake

4 cups rice cereal (such as Rice Krispies)
6 oz. semi-sweet chocolate, chipped
3/4 cup cream peanut butter (not natural)
3 pints chocolate chip or other ice cream

1. Place the cereal in a large bowl

2. In  a small sauce pan, combine the chocolate and peanut butter.  Cook over low heat, stirring until the chocolate melts, and the mixture is smooth, about 2 minutes.

3. Add the chocolate-peanut butter mixture to the cereal and mix to coat.  Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9 inch spring form pan.  Freeze until set, about 10 minutes.

4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes.  Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.