Mini Lime Cheesecakes

I originally made these for St. Patrick's Day because they are so cute and green.  We called them little Leprechaun Pies. :)  They are wonderful anytime however and would be great for a spring or summer treat.  They are super easy to make!

Mini Lime Cheesecakes

Ingrediants:

2 packages of 6 Mini Graham Crackers Ready Crusts

2 beaten egg whites

1- eight ounce package of cream cheese softened

14 ounce can of sweetened condensed milk

green food coloring

1- six ounce can Minute Maid frozen limeade concentrate

Directions:

1. Preheat oven to 375

2. Brush the crusts with the beaten egg white and place on a cookie sheet.  Bake crusts for 5 minutes.

3. Beat the cream cheese until soft in a medium bowl.

4. Add the condensed milk and beat until light and fluffy.

5. Add the limeade and beat until smooth. Stir in the food color until you have a nice shade of green.

6. Evenly fill the pie shells.

7. Place the pies on the cookie sheet into the freezer for about 1 hour.  Serve chilled. 

These are one of my husbands faves.  Hope you enjoy them!  

 

  

Peppermint Play Dough

Today, I am going to make peppermint play dough for Christian. I put red food coloring in half of the dough so we can make candy cane shapes with it. It smells really good too!

Peppermint Play Dough

Ingrediants:

2 cups flour
1 1/2 cup water
1 cup salt
1 tsp. vinegar
1/4 tsp. peppermint extract
food coloring

directions:

Mix the flour and salt in a large bowl. Slowly add water and vinegar and stir until stiff. Knead until desired consistency. Divide dough in half. Form a bowl shape with each half of the dough. In the first half drop in the peppermint extract and knead until dough is smooth. In the second half drop peppermint extract and red food coloring and need until color is spread throughout dough. You can add more food coloring until you get the red color you want. Store in a freezer bag or airtight container in the refrigerator. If should last at least a month if stored after each use. Bring the dough out of the refrigerator about 5 minutes before you wish to use it so that it is more pliable. You can also leave out a shape you have created to harden for at least 24 hours if you wish to keep it. Spraying it with varnish to preserve it after it is completely hardened is also a good idea.

* This recipe is not edible and young children should be supervised.

Fall Candy Pizza

Tyler and I had a lot of fun today making this fall candy pizza!

It was fairly easy to make and turned our beautiful and very tasty!



Here are the directions if you would like to try it too.



1.  Preheat oven to 350.  Line a pizza pan with foil and grease with shortening.  I used a silicone baking mat on top of my pizza pan instead of the foil and shortening and it worked well too. 



2.   Cut a roll of refrigerated sugar cookie dough into 1/4 inch slices and arrange them on your pizza pan.  Press the dough down with floured fingers to form a crust.



3.   Bake for 15 to 20 minutes until golden brown.



4.  Let cool completely on pan for 30 minutes.



5.  Use foil or silicone mat (in my case) to lift crust from pan.  Remove foil or mat and place on tray or plate.



6.  Spread 3/4 cup peanut putter over crust.



7.  Sprinkle 3/4 cup of candy corn over top.



8.  Sprinkle 1/2 cup of Toll House Swirled Milk Chocolate & Peanut Butter Morsels over top.



9.  In a microwavable bowl, microwave 1/4 cup of vanilla frosting for 10 to 15 seconds and spoon drizzle over pizza.



10.  After the frosting hardens some you can slice the pizza into triangle slices.



11.  Enjoy!