Up Beat

Friday, February 25, 2011

mini cowgirl hats

1.melt dipping chocolate, follow the package instructions.
2.slip a mini marshmallow on a toothpick, di[p it in chocolate, and set int on top of a swoops candy.
3.place on wax paper.
4.decorate{if you want to}
5. cool in fridge.

mini cakes

you will need:

whipped frosting
butter knife
2 oreo's

1.stack one cookie on top of the other cookie.then frost them together.then decorate the cookie if wanted

mini ice cream

use a melon baller to scoop out chilled ice cream or cream cheese, and serve it in bugles corn snack

Wednesday, February 23, 2011

candy eggs {mini}

You will need:

1/4 cup sugar

half teaspoon water

small bowl


1/4 cup white candy melts


yellow mini M&M's


1.mix sugar and water in bowl.Smooth surface, press almonds int sugar to make imprint, then remove nuts.

2.with an adult help heat candy melts following directions. spoon candy into imprints.top each with mini m&m.

3.refrigerate until eggs harden, then lift candies out of sugar with a fork.brush off loose sugar.to make more candy eggs, smooth sugar again and start over

Sunday, November 15, 2009



2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
3/4 cup butter (soften)
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1/4 cup molasses


2 bowls (medium and large)
Electric mixer
Measuring cups and spoons
Cookie sheets
Wire rack

1. Preheat the oven to 350 degrees

2. In a medium bowl, stir the flour, baking soda, salt, ginger,and cinnamon together

3. In a large bowl, use he electric mixer to cream together the butter, white sugar, brown sugar, and vanilla. Add the egg and beat until well-combined. Slowly add the molasses while mixing the dough.

4. When the molasses is completely mixed in, gradually add the flour mixture and beat until combined.The cookie dough will be stiff.

5. Drop12 tablespoons of dough onto a cookie sheet (make sure they are evenly spaced)

6. Bake 15-20 min., or until done. Remove the cookies from the tray and cool on a wire rack.


Sunday, November 8, 2009

Frozen Cocoa Mousse Pie

1 package cream cheese softend
2/3 cups sugar
1/3 cup backing cocoa
1/4 cup milk
1 teaspoon vanilla extract
1 carton{8 oz.} frozenwhipped topping, thawed
1ghram cracker crust{"9"}

In a mixing bowl, beat cream cheese, sugar and cocoa. Beat the milk and vanilla until smooth. Fold in the whipped topping.Spoon into the crust. Cover and freeze for 20.min Garnish with additional whipped topping and cocoa if desired. { 8 servings.}

favorite fudge


:1 cup semisweet cocolate chips

:1 cup cocolate chips

:1 1/2 cups sweetend condensed milk

:2 teaspoons vanilla


: 8x8 inch pan

: waked paper

: medium sized pot

: wooden spoon

:measurring, cups and spoons

:cutting board anfd knife

1.line the pan with wax paper

2.in a medium sized pot mix the condensed milk and cocolate chips.stir constantly over low heat until the cocolate chips are melted. Then remove from heat.

3.stir in the vanilla

4.spread the fudge into the prepared pan.chill in the fridge until firm{4-5 hours}

5.when the fudge is cold remove it from the pan. peel off the waxed paper and cut the fudge into 1x1 inch squares

6. if you want heres a tip,spread athin layer of peanut butterover the fudge{ after you have removed the wax paper} for cocolate -peanut butter fudge.

P.S it's butter-ific