I want to try these (so cute)

What You Need

6oz.  BAKER'S Semi-Sweet Chocolate

25 JET-PUFFED Marshmallows, divided 

Suggested decorations: BAKER'S ANGEL FLAKE Coconut, food colorings, colored sugar, pretzel sticks, ring-shaped toasted whole grain oat cereal, decorating icing, chow mein noodles, PLANTERS Nuts, small candies

Make It

MELT chocolate as directed on package. Dip 20 marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate. Place marshmallows, in single layer, on sheets of waxed paper. Reserve remaining melted chocolate for decorating. (NOTE: If decorating coated marshmallows with coconut hair, place 1/2 cup coconut in small resealable plastic bag. Add 2 drops each green and yellow food coloring; seal bag. Shake to evenly tint coconut. Arrange on tops of coated marshmallows. If desired, pinch coconut into a mohawk cut before placing on marshmallows.)
LET marshmallows stand at room temperature 2 hours or until chocolate is firm.
CUT each of the remaining marshmallows crosswise into 4 pieces with clean kitchen shears. Cut v-shaped notch out of each piece for the shoes. Dip cut-sides in colored sugar. Attach 1 notched marshmallow to bottom of each chocolate-covered marshmallow with a dab of the remaining melted chocolate.
DECORATE coated marshmallows with remaining decorations as desired. For bolts: Cut pretzels into 1/4-inch lengths. Insert 1 pretzel piece into each cereal ring; insert 2 pretzels into opposite side of each marshmallow, securing each with a dab of melted chocolate. For eyes, nose, scars and other hair styles: Decorate marshmallows with remaining ingredients as desired.

new new new

Here are some new things that have went out......

pumpkin spice cookies

frosted pumpkin spice cookies
ingredients
Makes 3 dozen
2 1/2 cups all-purpose flour
1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

frosting:

1/2 cup softened butter

1/2 cup softened cream cheese

2-3 cups powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3.Bake for 15 to 20 minutes in the preheated oven.

4. Make frosting: cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.

5. When cookies are cooled- add frosting on top

***next time will add chocolate chips

Sweet Deal

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Fleur de Lis Quilts
You have won the GIVEAWAY for the Initial Handstamped Sterling Silver Hammered Necklace...
CONGRATS!!!!!!

New Stuff going up...

Some new things going up in the shop soon.....Also working on a new Charm Bracelet, so watch out for that. Some look like other in the shop just a bit different....

Alomost time for the GIVEAWAY

So it is almost time for the GIVEAWAY August 31st I will announce the winner...Please Click on of the GIVEAWAY links to enter.....

Antipasto Salad

3	oz	Artichoke Hearts, Sliced
2	oz	Salami, Julienne
2	oz	Ham, Julienne
2	oz	Provolone Cheese, Julienne
2	oz	Pepperoni, Julienne
2	oz	Grape Tomatoes
8	oz	Green Olives
3	oz	Italian Dressing
6	oz	Kalamata Olives
2	oz	Red Onion, Sliced
4	oz	Red Peppers, Roasted

Directions

• Drain olives, artichoke hearts, and red peppers.
• Toss together in a large mixing bowl
• Julienne Ham, Genoa, Pepperoni, and provolone into ¼ slices and add to mixing bowl.
• Add grape tomatoes and sliced red onion to mixing bowl
• Add salt, pepper, and Italian dressing
• Toss salad until all ingredients are completed mixed