Gillie in an Apron

Moving on...

2011-06-22T21:21:00.002-05:00

Feeling Content
Hearing Baby Chatter

I had big expectations for this blog but though I love to cook...I am not as good at documenting it.

That is not to say I will not take pictures of all the delicious food in my world but I will be posting them someplace new. I may pop in here periodically with a recipe once in a while but I much prefer to eat my food than write about it! I think it is time to leave the food blogging to the professionals!

Keep up with my on Tumblr HERE!!

Come on by and say hi!!

Hello...

2010-01-31T13:59:00.001-06:00

Feeling Happy
Hearing The dishwasher running

Hello, my name is Gillie in an Apron and I will put bacon in just about anything!

Case in point...BACON CINNAMON ROLLS!

Hot out of the oven...look at that bacon peeking out!

All frosted and ready to eat!

They were delicious!!!!

Great-Grandma Lucy's No Bake Cookies

2010-01-17T13:11:00.006-06:00

Feeling Full

Hearing Football

This was my Great-Grandma's recipe. She would make these and keep them in the refrigerator as a special cool summer treat. They never lasted the day! I make them now for my family and they still never last a day!

Great-Grandma Lucy's No Bake Cookies

Ingredients
2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1 stick salted butter (cut into small cubes)
1 1/2 teaspoons vanilla extract
1/2 cup peanut butter
3 cups quick oats

Directions
Mix the sugar, cocoa powder, milk and butter in a medium saucepan over medium heat until boiling.

Boil for one minute and remove from heat.

Stir in the vanilla extract and the peanut butter and then stir in the oatmeal until all ingredients are combined.

I use a two tablespoon cookie scoop to drop on cookie sheets lined with waxed paper until set and get about 20 cookies.

These will set if kept out on the counter but are best when set in the refrigerator (or if you live in the frozen tundra of Nebraska just set 'em outside for a half hour or so).

Stored in the refrigerator they keep for quite a while but in my house they don't last 24 hours.

Chocolate Chip Pumpkin Bread

2009-10-14T10:25:00.007-05:00

Feeling Content
Hearing Who Says~John Mayer

As the weather has gotten colder my craving for pumpkin increases. I have been tweaking and tinkering with this recipe for quite a while and I think I finally have it the way I like it!

Chocolate Chip Pumpkin Bread

Ingredients
2 cups white sugar
1 cup brown sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
1 ½ teaspoons vanilla extract
3 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 ½ cup miniature semisweet chocolate chips
¾ cup chopped walnuts or pecans

Directions
Preheat oven to 350° F.

Grease and flour three large loaf pans.

In a medium bowl whisk together flour, cinnamon, nutmeg, baking soda, and salt.

In a large bowl, combine sugars, pumpkin, oil, water, vanilla and eggs.

Beat until smooth.

Mix dry ingredients into wet ingredients.

Fold in chocolate chips and nuts. Fill loaf pans ½ to ¾ full (you can sprinkle chocolate chips and nuts on top of loaves before baking).

Bake for 1 hour, or until an inserted knife comes out clean.

Remove from oven and let cool in pans for about 10 minutes.

Remove loaves from pans and let cool completely on racks.

Paula Deen's Peanut Butter Chocolate Easter Eggs

2009-04-20T15:58:00.005-05:00

Feeling Tired (I hate when Hubby is out of town)
Hearing I Surrender To You ~Jeremy Camp

I made these treats (I got the recipe out of our newspaper) a few days before Easter. They were tasty but I do not think I would make them again.

Paula Deen's Peanut Butter Chocolate Easter Eggs Recipe
Makes 20

Ingredients
2 cups creamy peanut butter
3/4 cup butter, room temperature
3 cups confectioners’ sugar, sifted
3 1/2 cups crispy rice cereal
1 1/2 packages (18 ounces) dark chocolate chips
2 tablespoons vegetable shortening
1/2 bag (6 ounces) white chocolate chips (optional)
Food coloring of your choice (optional)
Coconut (optional)

Directions
In bowl of a standing mixer, combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioners’ sugar. Reduce speed to low and add crispy rice cereal just until combined. Cover and place bowl in refrigerator for about an hour (do not skip this step).

Line a baking tray with wax paper. Remove bowl from refrigerator. Shape mixture into approximately 20 egg shapes and place on baking tray. Place baking tray in freezer for a minimum of 30 minutes.

While eggs are freezing, use a double boiler and melt chocolate chips and shortening over low heat. Remove eggs from freezer and, using toothpicks, dip eggs in melted chocolate. Place back on wax lined baking tray. (At this point, you can sprinkle eggs with coconut if you like.) Once all eggs are covered in chocolate, place tray in refrigerator to cool.

While eggs are cooling, use a zip-top plastic bag to melt white chocolate and any food coloring in the microwave. Microwave for 10 seconds at a time, massaging food coloring into chocolate until completely melted. Remove eggs from refrigerator and allow to sit a minute. Snip end of zip-top bag and drizzle colored white chocolate over cooled eggs to decorate.

To serve, line a plate with coconut and place eggs on top.

**The first part of the recipe was easy. I did not add coconut to the mix. My first issue came when dipping the eggs in the melted chocolate. I let the chocolate drip off of the eggs but I should have let it drip a lot more as each egg had a chocolate pool under it. I shaved it off each egg but it was a pain.

The major issue was in decorating the eggs. I only ending up decorating 6 eggs. White chocolate is hard to work with sometimes and it not very easy to decorate with. I have some gel food coloring as well as some liquid food coloring. I was able to get a good mix with the blue and the green (that were gel) but the liquid red and the gel pink caused the white chocolate to harden up. I am not sure why! By then I had wasted so much white chocolate that I didn't want to try with any colors.

These were really yummy but I do not think I would make them again. I chose this recipe because I thought it would be cute to decorate the eggs for Easter.

I would consider making the recipe as a bar cookie (like Rice Krispie Treats). I think it would work really well by pressing the mixture into a small pan and after refrigerating spreading the chocolate mixture on top.

***There was melted chocolate left over after dipping all the eggs. I so could not let all that good chocolate go to waste so The Prince and I had THE BEST EVER chocolate milk with the leftover chocolate!

Chocolate Chip Banana Bread

2009-04-14T15:58:00.006-05:00

Feeling Happy
Hearing Diana Krall~It Could Happen To You

I make banana bread a lot. I hate to waste bananas. I have four different recipes in rotation and this one is The Prince's favorite!

*Sorry about the poor picture quality. I could not find my camera so these are from my cell phone!

Chocolate Chip Banana Bread
Cook Time: 40 minutes

Ingredients
1 cup granulated sugar
4 ounces butter, softened
1 1/2 cups mashed bananas
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preparation
Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla.

Combine dry ingredients and stir into the first mixture just until moistened.

Fold in chocolate chips until well incorporated.

Pour batter into greased and floured 9x5x3-inch loaf pan.

Cover loosely with a tent of aluminum foil. Bake at 325° for 30 minutes.

Remove foil and continue baking for 3o to 40 minutes or until wooden pick inserted tests done.

Cool for 10 minutes, remove from pan and cool banana bread completely before slicing.

**I make this recipe as is and it always comes out perfectly for me!

Chocolate Malted Cookies

2009-03-20T10:47:00.001-05:00

Feeling Content
Hearing Nada

I have been using this recipe for years. It is one of my absolute favorite cookies. The Prince requested these for his school birthday snack and I was happy to comply. I believe this recipe came from Taste of Home (but I am not totally sure about that).

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1 1/4 cups packed dark brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large mixing bowl, combine the first five ingredients and beat for 2 minutes.

Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.

Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets.

Bake at 375° for 12-14 minutes or until golden brown.

Cool for 2 minutes before removing to a wire rack.

Yield: about 1 1/2 dozen.

**I pretty much make this recipe as is. I occasionally add pecans and I will add a extra chocolate chips if I have partial bags to use and such. I normally get closer to two dozen cookies than 18.

Martha Stewart Mac & Cheese

2009-03-13T16:23:00.005-05:00

Feeling Happy
Hearing The Prince on the Wii

Wowie~it's been a long time since I posted anything out here. Don't think I haven't been cooking...my family would starve.

Recently I decided to try Martha Stewart's Mac & Cheese Recipe.

It was tasty and delicious (The Prince didn't care for it as much though...tee hee ☺).

But it was quite a lot of work and made a lot of dirty dishes!!

Martha Stewart's Macaroni & Cheese
Serves 12

Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

**I made this recipe as is. It makes a ton of mac and cheese!! I was eating it for lunch for days!

Flat Iron Steak Tacos

2008-11-14T18:49:00.010-06:00

Feeling Full
Hearing Hubby cleaning up my mess in the kitchen

What's for dinner tonight?

Flat Iron Steak Tacos
Prep: 20 minutes
Total: 20 minutes
Serves 4

Ingredients
1/2 head red cabbage (about 1 pound), cored and shredded (4 cups)
1/4 cup fresh lime juice (from 2 to 3 limes)
1 garlic clove, minced
Coarse salt and ground pepper
2 flat-iron steaks (8 ounces each)
1/2 teaspoon ground cumin
8 flour tortillas (6-inch)
1 cup shredded white cheddar (4 ounces)
1/2 cup store-bought green salsa

Directions
Heat broiler to high, with rack 4 inches from heat. Line a large rimmed baking sheet or broiler pan with aluminum foil.

In a medium bowl, combine cabbage, lime juice, and garlic; season with salt and pepper. Let stand for 10 minutes (or refrigerate, up to overnight).

Meanwhile, sprinkle steaks with cumin; season with salt and pepper. Place on prepared baking sheet, and broil 6 to 8 minutes for medium-rare. Transfer steaks to a plate; cover loosely with foil, and let rest 5 minutes. Thinly slice crosswise.

Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Alternatively, holding each tortilla with tongs, lightly toast over a low flame. To assemble, fill tortillas with steak, and top with cabbage slaw, cheddar, and salsa.

**This has become one of our favorite meals. It is very quick and easy!
My only adjustments to the recipe...
I bought the already shredded bagged red cabbage.
I bought one large steak instead of two small steaks.
I ground my own cumin (I am so trying to be gourmet...tee hee) and used more than the recipe called for (we like the cumin taste).
I used my griddle/grill pan to toast the tortillas because I do not have a gas stove.
I also opt for more topping options (we like options).
~mild green salsa
~hot red salsa
~taco sauce
~sour cream (if I was feeling fancy or serving this for company I would make cilantro sour cream~sour cream with cilantro, lime juice, salt & pepper)
~sliced black olives
~diced tomato
~we like colby jack cheese when we have tacos
~I also had shredded iceberg lettuce but we didn't eat it because the red cabbage slaw was sooo good!

Since it was just Hubby and I eating tonight, I only made the tacos. If I was making it for more people or for company I would serve this rice dish.

Cilantro Basmati Rice

Ingredients
1 teaspoon vegetable oil or butter
2 tsp fresh cilantro, chopped
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
the juice of one lime~or two if you really like lime :)

Directions
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

Add rice and lime juice, stir for 1 minute.

Add water and salt, bring to a full rolling boil.

At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

Fluff rice with a fork and all cilantro before serving.

Peanut Butter Candy Bar Brownies

2008-11-09T10:02:00.002-06:00

Feeling Happy
Hearing The Food Network

Last weekend I made these delicious brownies!

Peanut Butter Candy Bar Brownies

Prep: 26 min.; Cook: 35 min.
Yield 28 small bars or 18 large bars

Ingredients

1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed (Nutter Butters)
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped (Reese's)
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (Butterfinger)
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut

Preparation

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.

Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.

Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust.
Drizzle condensed milk mixture over coconut.

Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

**I made this recipe pretty much as is. The only thing differently I did is omitting the coconut. They were delicious!! Very peanut buttery! Hubby loved them!! He said they were the perfect mixture of sweet and salty. If I made them again I might sprinkle some candy on the top after they came out of the oven for a little extra taste of chocolate. :)

Mini Cheesecakes

2008-11-08T08:43:00.002-06:00

Feeling Thirsty (waiting for the coffee to be done)
Hearing The boys watching Survivorman

Mini Cheesecakes

This is a combination of various recipes I’ve tried. :)

It makes at least 50 mini cheesecakes (I think this batch made 54).

INGREDIENTS
Chocolate covered graham crackers (about 17~I used Keebler)
2 Tbsp melted butter
2 (8 ounce) packages cream cheese (room temperature)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F°.

Line mini muffin pans with mini muffin paper liners.

Crush the chocolate covered graham crackers (I used a food processor) and add the melted butter.

Spoon a bit of the crushed cookie mixture in each mini muffin cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy and smooth (you do not want lumps in your batter).

Fill each mini muffin liner with this mixture, almost to the top.

Bake for about 15 minutes (keep an eye on them~they are done when the middle is still a little wiggly and before the top cracks).

Cool.

Melt the milk chocolate chips and drizzle across the tops of the mini cheesecakes.

Refrigerate until ready to eat!

**I have mixed this recipe up in the past by using mint chocolate cookies (like Girl Scout Thin Mints or Keebler Grasshoppers) for the crust and drizzling melted mint chips over the top. Ditto with peanut butter sandwich cookies (like Nutter Butters) and drizzling melted peanut butter over the top.

Giant Chocolate Chip Cookies

2008-11-07T18:37:00.002-06:00

Feeling Content
Hearing The dishwasher running

I made these cookies for The Prince's birthday sleepover (this was originally posted 3/16/08).

They were delicious!!

**Note~we have figured out that each cookie basically has one tablespoon of butter in it! YUMMY!!!

Giant Chocolate Chip Cookies

Prep: 15 minutes Total: 1 hour

Ingredients
Makes 16

2 cups all-purpose flour , spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips

Directions

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

With mixer on low speed, add flour mixture; mix until just incorporated.

With a rubber spatula or wooden spoon, stir in chocolate chips.

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet.

Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.)

Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.

Lollipop Cookies

2008-11-06T10:07:00.008-06:00

Feeling Happy
Hearing Silence

I made these cookies last Halloween for The Prince's class (this was originally posted 11/08/07).

The kids really liked them!!

Lollipop Cookies

Makes 24

Ingredients
2 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract Colored sanding sugar or sprinkles (preferably black and orange)
24 wooden ice-pop sticks

Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).

If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.

Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.

**These cookies were pretty easy. My only mistake was in not chilling the dough before I baked so when I pressed down the cookies they cracked on the edges. They were still edible! I also don't know if I will ever use black sugar again because my fingers got pretty stained from it.

Cocktail Scarlett O'Hara

2008-11-05T09:36:00.002-06:00

Feeling Happy
Hearing Today Show

Gotta start off my new recipe blog with a cocktail (this was originally posted 9/02/07)!!

Cocktail Scarlett O'Hara

Ingredients:
3 ice cubes
3 1/3 oz Southern Comfort
2/3 oz cranberry syrup
4 tsp lemon juice

Put the ice cubes in a shaker. Add Southern Comfort, cranberry syrup and freshly squeezed lemon juice. Shake hard and pour the cocktail in a cocktail glass, using a strainer.

Random Food Pics

2008-11-04T18:45:00.002-06:00

Feeling Happy
Hearing CNN election coverage

I have been browsing my old entries and realized I take lots of pictures of food so I thought I should do my first entry as a picture entry of fabulous food in my past and some food pics I never posted! I hope you're not too hungry!!

**NEW PICS
Random (August-November 2008)

Yummy Pizza

The most decadent caramel apple from Vala's Pumpkin Patch (caramel apple with Reese's and Snickers and drizzled with milk chocolate)

New beer koozie!!

Mini-chocolate chip cookie

My TCBY birthday cake

July birthday fiesta (July 2008)

Cervesa

Enchilada fixins

Guacamole

Cheese enchiladas

Beef enchiladas

Refried beans

Cilantro-lime rice

**From Gillie Time

Fatburger~the entry you have to see to believe
(October 25, 2008)

Mini Cheesecakes~I will be posting this recipe soon
(October 16, 2008)

Star Wars Brownies
(October 7, 2008)

**From Gillie Time Archives

Key Lime Pie Martini
(September 5, 2008)

Fried corn on the cob
(September 3, 2008)

Apple pie
(August 18,2008)

Peach Crisp
(August 8, 2008)

Delicious S'mores
(June 18, 2008)

Carrot Cake
(June 10, 2008)

Wedding shower cake & mints
(May 10, 2008)

Cupcake Island
(April 6, 2008)

The Prince's 8th birthday
(March 13, 2008)

Christmas cookies
(January 4, 2008)

Cold day warm food
(December 11, 2007)

Halloween Cookies
(November 5, 2007)

Cocktail Scarlett O'Hara
(September 2, 2007)

My birthday 2007
(August 24, 2007)

More birthday goodness
(August 9, 2007)

FUDGE!!

A little Dom
(August 8, 2007)

KFC Mashed Potato Bowl
(August 7, 2007)

Birthday cookie
(July 25, 2007)

4th of July party food
(July 5, 2007)

Red Velvet Cupcakes
(June 5, 2007)

Party Food
(May 31, 2007)

RIBS!

Chocolate Banana Cake

GIANT steak from Round the Bend Steakhouse
(May 31, 2007)

Grandma Lou's 87th birthday cake
(May 16, 2007)

The Prince's 7th birthday
(March 5, 2007)

Delicious TCBY birthday cake
(September 4, 2006)

The Prince's 6th birthday
(March 5, 2006)

Delicious Toll House Bar Cookies made into a cookie sundae
(January 8, 2006)

I look forward to sharing some of my recipes and more of my random food pics!

Recipe Archive

2008-11-04T18:00:00.015-06:00

Great-Grandma Lucy's No Bake Cookies
Chocolate Chip Pumpkin Bread
Paula Deen's Peanut Butter Chocolate Easter Eggs
Chocolate Chip Banana Bread
Chocolate Malted Cookies
Martha Stewart Mac & Cheese
Cilantro Basmati Rice
Flat Iron Steak Tacos
Peanut Butter Candy Bar Brownies
Mini Cheesecakes
Giant Chocolate Chip Cookies
Lollipop Cookies
Cocktail Scarlett O'Hara