Growing up, I remember loving snow days. I loved it even more when my mom would make me snow ice-cream. So here is the recipe my mom used that I am now using with MY kids!
4-6 cups of fresh, clean snow
1 cup of milk
1/2 cup sugar
1/2 teaspoon vanilla
toppings as desired
First have your kids round up a large bowl of fresh, clean snow.
While they are gathering the snow, mix the milk, vanilla and sugar until the sugar is all dissolved. Add in the snow cup by cup. Stir it constantly until the mixture has the consistency of ice-cream. Then add any desired toppings.
Kristen: Kristen is a wife, mom, blogger and Brand Ambassador. She has four children; 2 boys and 2 girls. Kristen enjoys her role as a stay-at-home mother. Her oldest children are home-schooled. Her interests include gardening, coffee, reading, cooking and finding new ways to be eco-friendly. You may contact Kristen at mudpiesandtiaras at gmail dot com. Click here to meet Kristen
I like to do a lot of baking during the holidays and Cracker Candy is always at the top of the list. My hubby and kids LOVE it and so do I! The best part is that it’s super easy and only takes about 15 minutes total to make (although they do have to cool for a while before you can enjoy them!). I made my first batch of the season yesterday so I thought I’d share
- 1 cup butter
- 1 cup packed brown sugar
- saltines (about 1 1/2 sleeves)
- 2 cups semisweet chocolate chips
- 3/4 cup sliced almonds
- Preheat oven to 400 degrees
- line a 10×15 baking sheet with aluminum foil. (I tried using parchment paper before but it didn’t work as well because it’s hard to get it to lie flat and it’s important that it does.)
- line the sheet with the crackers, keeping them as close together as possible. Cover the entire sheet. You may need to break some of the crackers in half to do this.
- combine butter and brown sugar in a small saucepan and bring to a boil over low/med heat. Let boil for about 3 minutes stirring frequently.
- pour mixture over crackers. Make sure they are completely covered.
- Bake in oven for 5 minutes
- Remove from oven and sprinkle the chocolate chips on top. As they melt, spread evenly over crackers. Be careful not to move the crackers. This can be a little tricky!
- sprinkle almonds on top and place in refrigerator to cool for at least 3 hours
- Break into pieces and store in a container in the frig.
These are seriously good and they’re a hit anytime I take them somewhere!
Belinda is a wife, mom, blogger, and Brand Ambassador. She has six children including 5 boys and 1 girl. Belinda enjoys reading, photography, crafts and DIY projects, and watching her boys play soccer. You may contact Belinda at mudpiesand tiaras at gmail dot com. Click here to meet Belinda
Disclosure: I was not financially compensated for this post. I received a sample of the product for review purposes. The opinions are my own, based on my personal experience with the product.
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Disclosure: I was not financially compensated for this post. I received a sample of the product for review purposes. The opinions are my own, based on my personal experience with the product.Belinda is a wife, mom, blogger, and Brand Ambassador. She has six children including 5 boys and 1 girl. Belinda enjoys reading, photography, crafts and DIY projects, and watching her boys play soccer. You may contact Belinda at mudpiesand tiaras at gmail dot com. Click here to meet Belinda
1 stick (1/2 cup) unsalted butter, softened
¼ cup superfine granulated sugar
1 teaspoon Heilala Vanilla paste
1/8 teaspoon salt
1 cup all-purpose flour
½ cup chopped toasted almonds (or any nut will do)
Preheat oven to 375 degrees F
Blend together butter, sugar, vanilla paste and salt in a bowl with a fork.
Sift in flour and blend in with a fork until mixture forms a soft dough.
Transfer dough to an ungreased large baking sheet, then pat into a 9 by 4 ½ – inch
Crimp the edges decoratively and prick dough all over with fork.
Score dough crosswise with the back of a knife into 8 sections. Sprinkle with nuts and
press gently into dough with your fingertips. Bake in the middle of oven until edges are golden about 15 minutes. Cool shortbread on baking sheet on a rack for 10 minutes, then cut into slices with a sharp knife while still warm. Transfer the slices with a spatula to a rack to cool completely. For an special treat drizzle with melted dark chocolate.