Peppermint Popcorn Bark


1 bag popped popcorn

10 candy canes crushed

1 package white chocolate coating


Pop bag of popcorn and let cool. Remove un-popped kernels.

Crush Candy Canes

Add Candy canes and popcorn to large bowl

Melt Chocolate coating as instructed on package.

Pour melted chocolate and carefully stir until all the popcorn and candy cane pieces are coated.

Turn out onto wax paper and spread.

Allow to cool and harden.

Once hardened enjoy or seal in a gallon sized ziplock bag!


Chicken Tetrazzini

This recipe came from a long time friend of mine. I made it and my husband and kids ate it and had second (and third) helpings so I thought I would share it with you!


12 ounces spaghetti
1 1/2 teaspoons cooking oil
1/2 teaspoon salt
1 1/2 tablespoons butter
1/4 cup chopped onion
1 small clove garlic, minced
2 cans (10 3/4 ounces each condensed cream of chicken soup)
1 cup chicken broth
1 teaspoon of seasoned salt
3 cups (12 ounces) shredded American cheese
4 cups diced cooked chicken (I buy the rotisserie chicken from the grocery store)
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons diced red bell pepper                                                                                                                            2 tablespoons pimento


1. Heat oven to 350 degrees
2. Cook spaghetti according to package directions, adding salt and oil to water. Drain.
3. In large saucepan or Dutch oven over medium heat, melt butter (if you use the onions and garlic) add onions and garlic. Cook, stirring occasionally, 2 minutes.  Add soup, broth, seasoned salt, and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken. Mix well. Transfer to 2-quart baking dish. Cover with foil.
4. Bake for 30 minutes or until hot and bubbly.
5. Remove foil. Sprinkle with remaining 1 1/2 cups of cheese. Continue baking 2 minutes or until cheese melts.  Sprinkle with parsley and bell pepper if desired.

Peanut Butter Balls

I sent these to work with my husband and they were a HIT! They taste just like giant Reeses Peanut Butter Cups!

They are so creamy on the inside with a crunchy chocolate shell!



1 cup powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter
1 lb dipping chocolate


Cream together sugar, peanut butter and butter.

Roll into 1.5 inch balls

Freeze until stiff

Melt Chocolate in a double boiler

Dip frozen peanut butter balls in chocolate and let cool on wax paper.



Chocolate covered Moonshine cherries and vanilla cream!

Chocolate-covered Moonshine-soaked cherries and vanilla cream!

Think that was a mouth full???

Wait until you have tried these AMAZINGLY delicious, easy to make, home made cordial cherries!

Day 1 Chocolate covered cherry

These are very simple to make… the bad thing is you want to eat them right away!!

The cherries have to set for TWO weeks at a minimum so that the vanilla cream will liquify.

The picture above is from Day one. Of course I had to cut one open and try it!


{NOTE} If you choose to use regular maraschino cherries you will need to use the invertase if you want the cream to liquify.


The day before remove the amount of cherries you will need from the liquid and pat dry with a paper towel. Place in freezer overnight.

Mix the butter, corn syrup, cherry liquid, vanilla, and powdered sugar until you have a workable dough ball. You don’t want it sticky, but you don’t want it to be too hard it cracks. You can’t mess this up… just add more powdered sugar if it is too sticky.

Remove Cherries from freezer.

Take about a tablespoon of dough and roll into a ball. Flatten it in your palm. Place the cherry in the middle and wrap it up.

Finish the rest of these and freeze until firm. (I did mine overnight)

Melt chocolate in double boiler. Using two forks dip the cherries in the chocolate and set on wax paper. All to dry.

Inspect the cherries to see that all spots are covered with chocolate creating a seal so when the center liquifies it does not leak out. If not completely covered then re-dip.

Place in a tightly covered dish and allow to sit in a cool, dry place for a minimum of two weeks!

Enjoy!! (To be enjoyed responsibly) 🙂

**~*~* I will update the blog with pictures of the liquified center in two weeks*~*~**

The Old Schoolhouse Magazine

This month The Old Schoolhouse Magazine has our family really excited! As most of you know… we travel. A lot! Currently we are in Tomah, Wisconsin which is home to a large Amish population. Naturally, being from Texas, we are curious about the Amish lifestyle and want to know more about them! This month The Old Schoolhouse Magazine November Issue has a few great articles about the Amish way of life.

One article that had me hooked was A Day in the Life of a Young Amish Mom. Liz Lane interviewed an Amish mom in her home. The interview was interesting and informative about the Amish lifestyle. I love that it made me feel like I was there with them in the peace and tranquility of their home. I will have to try Rachel’s breakfast muffins!

Another article in The Old Schoolhouse Magazine November Issue that I really enjoyed reading was Just Plain Interesting: Springboards for Research on the Amish. Often my boys, ages 4 and 5, will ask question about the Amish people that we encounter when we are in town. Most of the questions are about their choice of clothing or why they use a horse and cart. This article gave my family a chance to look deeper into the Amish community and learn a little more about their ways. Within this article are great suggestions of books for children to learn more about the Amish as well as thought provoking questions for the kids to answer after we have read the article together.

The Old Schoolhouse Magazine November issue is JAM PACKED with great articles, stories, history lessons, recipes and much, much more! It is easy to access and navigate. You can also access The Old Schoolhouse Magazine from several mobile devices. I have downloaded the app from the app store and now have access to it on the go! The best part is that the magazine is FREE and requires no further purchasing to read it.

We are looking forward to the December issue of The Old School House Magazine!

Feel Free to check out other reviews at the Schoolhouse Review Crew Blog!

Disclaimer:  I received a free copy of this product through the Schoolhouse Review Crew in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way. All opinions I have expressed are my own or those of my family. I am disclosing this in accordance with the FTC Regulations.

Greek Crescent Roll-Ups


– Chopped Garlic

– Chicken

– Crescent rolls

– Feta

– Spinach


1) Chop Spinach and Feta and mix with garlic.

2) Roll out Crescent Rolls

3) Place a tablespoon of spinach mix and a strip of chicken and place in on the large end of the crescent triangle.

4) Roll up.

5) Tuck ends in.

6) Place seam down in a baking pan.

7) Bake at 350 until golden brown. Let cool for 5 minutes and enjoy!

My husband gave these a thumbs up! That is good news for me since they took less than 10 minutes to prepare!

The kids had cheddar and cocktail sausage roll-ups!