Little Taco's in a Shell

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Who doesn't just love love love did I mention love Mexican?! I love it! I usually go out for it, but tonight decided to try my cooking hand at some Mexican. Now this isn't traditional hard core Mexican food, its ground beef with taco seasoning in some pasta shells. But hey its considered Mexican food. Now if you want really really good Mexican food, may I suggest El Jalapenos or Momocho. I prefer El Jalapeno, but I know people who swear by Momocho. So your preference.

Ok so back to the task at hand..... little taco's in a shell....

Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese (low fat)
1box large pasta shells
1 cup salsa (or just one jar of the tostito's brand)
1 cup taco sauce (or one jar Ortega taco sauce)
1 cup cheddar cheese (shredded)
1 cup Mexican Cheese(shredded)
1 ½ cups tortilla chips (crushed and optional)
3 green onions (chopped and optional)
1 cup sour cream (optional)

In a frying pan cook ground beef and add taco seasoning.  Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain. I used a large pot due to how big the shells are. *FYI some of the shells will get damaged and be unuseable. It happens, but its okay cause you will probably make more then you need. My extra's went to the doggys.

Pour salsa in the bottom of a 9 x 13 inch baking dish.

Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Cover and bake in the oven at 350 degrees for 30 minutes.
            

After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever strikes your fancy!!!

I have to say this was one of my better dishes, it was SO freaking good. Michael and I ate more than half of it. I highly recommend this one!!!

Paczki's

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Now I thought that everyone knew what paczki's were, but I recently found out that I was wrong. Now these things are great and only come ONCE A YEAR!! That's right, only ONE time!! It's quite sad actually. These are wonderful. So a little bit about what these wonderous creations are....
 
Pączki (Polish) are pastries traditional to Polish cuisine (the word pączek is sometimes translated as doughnut). Pączki is the plural form of the Polish word pączek.

A pączek is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing or bits of dried orange zest. A small amount of grain alcohol (traditionally, Spiritus) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. Although they look like jelly doughnuts (generic name; sometimes "jam donut"), pączki are made from especially rich dough containing eggs, fats, sugar and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar.

Pączki Day
In Poland, pączki are eaten especially on Fat Thursday (the last Thursday before Ash Wednesday). Many Polish Americans celebrate Pączki Day on Fat Tuesday (the day before Ash Wednesday). Traditionally, the reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because they were forbidden to be consumed due to Catholic fasting practices during Lent.
In the large Polish community of Chicago, and other large cities across the Midwest, Pączki Day is celebrated annually by immigrants and locals alike. In Buffalo, Toledo, Delta, Ohio, Cleveland, Detroit, Grand Rapids, Milwaukee, South Bend, and Windsor, Pączki Day is more commonly celebrated on Fat Tuesday instead of Fat Thursday. Chicago celebrates the festival on both Fat Thursday and Fat Tuesday, due to its sizable Polish population. Chicagoans also often eat paczki on Casimir Pulaski Day.

Buying Paczki in Cleveland:

In Cleveland, the bakeries and markets of Slavic Village all make paczki, beginning about three to four weeks prior to Lent. If you're interested in a quantity of paczki, especially on Paczki Day, it's wise to order in advance. Gertrude Bakery, Seven Roses Deli, and Europa Market are all good sources of paczki in Cleveland.

* I pre ordered mine at Jack Frost Donuts.....call to pre-order RIGHT NOW!!! They are SOOOOOOO freaking good!

Want to make your own paczki's?? Check out the recipe here.

Cinnamon Sugar Muffins

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I found this recipe on pinterest and they are excellent!
Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 12-16
Ingredients:
3 cups flour
3 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 cup sugar
2/3 cup shortening
2 egg
1 cup milk
1 1/2 cups sugar
1 TB cinnamon

Begin by stirring together 3 cups of flour, 3 teaspoons baking powder, 1 teasoon salt…then stir in the nutmeg. Do this in a separate bowl.

In the bowl of a mixer (not necessary, but makes life sooooo much easier) combine 2/3 cup of shortening…then add the 1 cup of sugar.

Mix to combine, then add 2 eggs and mix again. Add flour mixture and 1 cup of milk alternately to creamed mixture, beating well after each addition.

Fill the muffin cups 2/3 full, then bake in a 350-degree oven for 20-25 minutes, or until golden.

In a microwave safe container, melt butter. In another container, combine 1 1/2 cups sugar and cinnamon. I just added butter to a bowl, so you may need more or less.

Roll each muffin in the butter and then roll the buttered muffin in the cinnamon sugar mixture. Do this until well coated. Voila you are done!! I highly suggest eating these warm, they are very very good!!!

All in One Place Instructions

Preheat oven to 350 degrees. Pam spray 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl (or your mixer), cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

**So I learned these get a little hard if not covered also throw them in the microwave for about 15-20 seconds and they are soooooooooo much better

*** Also learned that they are better a day or so later AND if you put them in the microwave for 10 seconds O M G they are amazing!!!!!!! I kept eating them, one just wasn't good enough, I had to go back for at LEASE seconds!

Chocolate Covered Pretzel..shot!

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My good friend Danielle and I went out last night and she introduced me to this shot...and my life will never be the same. I am not a shot girl, in face I usually hold my nose and take shots cause I just suck at taking them. They give me that omg I am gonna vomit all over the bar kinda feeling. Oh but not this one! This one is SO good. Where were all these cool flavored vodka's when I was younger? Actually it probably would have gotten me in some serious trouble. The only real flavored liquor we drank was Mad Dog 20/20 and Sambuca. Ahhh those were the days at OU!

But I digress, this is such a good shot! Next time you are out, get one! You will not regret it. How do you make it? EASY!!!...mix half frangelico and half whipped cream vodka. Now your supposed to lick your hand that you put salt on and then take the shot. I guess you can but I chose not too.

Eggs in a Basket

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Hello, it's been awhile since I've blogged anything cause honestly its been awhile since I cooked anything! New jobs will do that to you. So these Eggs in a Basket are super easy to make and I threw it together in about 10 minutes. Here is what you will need:
Ingredients:
8-9 eggs
frozen spinach in a box
1/2 cup sour cream
bag of hashbrowns
1-2 cups shredded cheddar cheese
muffin pan
bacon (optional)

I say the bacon is optional because I did not make this with bacon, but only because I did not have it on hand. Now if I did have bacon, you know it would have been added.

Cook the spinach in the microwave according to directions. Preheat oven to 300. Take a large mixing bowl and whisk your eggs together. Add in your sour cream. (when it comes to this you can add as little or as much as you would like, or none at all if you want. I think it gives it more texture. Add in 1-2 cups of cheese, depending on your preference for cheese. Add half the bag of hashbrowns. Add spinach.
Essentially take everything and mix in a large bowl, pretty easy huh? Now if you have bacon I would have cooked the bacon and added a small piece to the top.

I sprayed each muffin cup with Pam spray and filled each cup. You can do this anyway you want, but it makes it so much easier to pop out later and you can heat them up real easy for a snack or for breakfast.
I do have a slight variation of this recipe using pie crust that I will tell you at the end.
Fill each muffin tin till the top and let cook for about 25 minutes. Check at 20 minutes just to make sure. Let cool slightly and then run a knife around the edge of each tin and then they will pop out. This recipe makes about 18 or so depending on how high you fill them.

*variation of Eggs in a Basket
The other way I have made these are without the hash browns and using pie crust dough instead. Just pick up a pre made pie crust in the refridgerator section at the grocery store. Take a small ramikin or even the top of a glass and cut out circles of pie crust. Place that in the botton of the muffin tin. They will be bigger then the bottom of the tin, I push on the sides to raise the crust up so its surrounds the muffin tin. It won't reach the top and that is okay. The rest of the ingredients are the same. Add a large spoonfuls to the muffin tin, till it almost reaches the top. You can cut strips of the pie crust to lay along top of the egg mixture, but honestly it just gets messy. Cook at 300 for about 25 minutes or so. Check after 20 minutes. Let cool slightly (so you don't burn yourself) and I run a knife around the edge of each and then they sort of pop off. These are quite good. Similar to the ones above just no hashbrowns.

Chicken Piccata

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I have a thing for chicken piccata, I love it! I love capers as well. Probably why I love this recipe. Now it tastes better with veal, but veal is pricey. If you want some veal piccata go to Pepper's Italian Restaurant (where you will see my lovely face Mon and Weds nights!)

So back to my awesome chicken piccata!

Ingredients:
4 chicken breasts
pam spray
flour
salt & pepper
2 TB veggie oil
1/4 cup white wine*
1 TB minced garlic (more garlic the better)
1/2 cup low sodium chicken broth
2 TB lemon juice
1 tsp capers (or more if you love them like me!)
2 TB unsalted butter
1 lemon (optional but I think it adds to the flavor)

Season the chicken with salt & pepper, then dredge with flour. Coat a skillet with Pam spray, add oil and heat over med high heat.
Saute chicken 2-3 minutes (depending on thickness of chicken) and then flip over. Transfer chicken to plate. Drain fat (if any) from pan.
Deglaze pan with wine and add minced garlic. Cook garlic until its slightly browned and liquin is nearly evaporated, about 2 min.
Add broth, lemon juice, an capers. Return chicken to pan and cook on each side about 1 min. Transfer chicken to plate again.
Finish sauce with butter and lemons. Cook about 1-2 minutes. Pour sauce over chicken.

I like to serve this with some brown rice.

*giant eagle has these really cool tiny things of wine, they are about $3 and are perfect for cooking!

Lemon Cheesecake Cheese Ball

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Now if you liked my Peanut Butter "cheeseball" you will love this one. I think I actually like this one better. Either way, both are very easy! Shout out to my sister, Ashley, again for this one.







Ingredients:
1 box cream cheese
2 1/2 TB sugar
zest of lemon (or use lemon peel spice)
4 tsp lemon juice
graham cracker crumbs (or a few graham crackers crushed)

Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball wrap tightly. Refrigerate until firm, I like to place it in the freezer for a couple hours then move to the fridge.  Reshape if necessary.

Roll the ball in the graham cracker crumbs until coated. Serve with fruit or graham crackers.

Mac & Cheese w/ roasted chicken, goat cheese, and rosemary

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For those who don't know, I love Michael Symon. LOVE HIM! This is his recipe and its really really good! Just watch how much rosemary you add, when people say a little bit goes a long way, its true with rosemary.






Ingredients:
1 box rigatoni pasta
1 quart heavy cream
2 TB chopped fresh rosemary
8 ounces fresh goat cheese
2 cups shredded roast chicken
salt to taste

Bring a large pot of water to boil, and add enough salt so that it tastes seasoned. While the water is coming to a boil, put the cream, rosemary, and 1/2 tsp salt in large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and simmer to reduce the mixture by half.

Add the goat cheese and chicken to cream and bring mixture back to a simmer. Continue cooking until it coats the back of a spoon, about 30 min.

Add pasta to the boiling water and cook until al dente, 10 min. Drain the pasta from water and add to the sauce. Toss the pasta to combine it with the sauce and bring it back to a simmer.

*be CAREFUL when heating the cream, when it comes to a boil it will quickly climb the sides of the pot and boil over. And its messy, trust me.

Chicken 'n Dumpling Soup

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It's crockpot time again!!! This is perfect if you have cold, or its cold outside...or just whenever! It's not super thick, but if you like a thicker soup try adding some flour or other thickening agent.




Ingredients:
4-5 chicken breasts-boneless
1 T chicken granules
4-5 cups water
1 can cream of chicken soup
1 can evaporated milk
salt and pepper to taste
1 can biscuits

Cook chicken in a skillet until browned. Add all ingredients to crock pot and cook on low 8 hours or on high 4 hours. You can also make this soup in a large pot and it can be ready in about a hour. If making this via crock pot add the biscuits about an hour before serving.

Green Beans w/ Bread Crumbs

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I have to give all the credit for this recipe to my sister, Ashley. This recipe is quick to put together and tastes so good. You can also easily just eyeball the ingredients, I will give the specific measurements, but honestly I just add the ingredients and taste it. Trial and error. Plus you can't really go wrong with adding more bread crumbs. If you add too many they just fall to the bottom of the bowl. Once the beans are coated you are good to go.



Ingredients:
1 pound fresh green beans (washed & trimmed ends) OR a bag of green beans you can throw in the microwave (the fresh are better but its quicker to toss the bag in the microwave)
1/2 cup of water (if buying fresh ones)
1/4 cup Italian style bread crumbs
1/4 cup olive oil
salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 cup grated parmesan cheese

*if you using fresh
Combine green beans and water in medium pot. Cover and bring to boil. Reduce heat to medium and let beans cook 10 minutes or until tender. Drain well.

Place beans in medium serving bowl and mix in above ingredients. I find its easier to drizzle the olive oil over beans and then mix in the dry ingredients. Toss mixture until well coated.

I can literally make this and just eat this as a dinner, its sooo good!

Crock Pot Beef Stew

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This is a family recipe, which means its good! :)  And better yet its a crockpot recipe so you come home to this awesome beef stew smell and its all ready! I plan on making this for dinner next week!




Ingredients:
2 lbs stew meat
1 small bag baby carrots
1 lg onion, cut into chunks
2 stalks of celery cut into 1 inch pcs
1/2 bag frozen peas
2 cans beef broth (12oz)
1 bottle burgandy wine (optional)
2 potatoes cubed
1 pouch beef stew mix

Put everything in the crock pot and mix together. Cook on low 8-10 hours. I highly recommend buying the crock pot liners so that its super easy to clean.

Guacamole

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I love this recipe, I make it all the time and always get compliments. Plus its super easy!




Ingredients:
2-3 avocado's
2 tsp lime/lemon juice
2 TB cilantro-chopped
1/4 cup finely chopped red onion
2 cloves garlic-minced
1 serrano chili-seeded and finely chopped
salt and pepper to taste
1 med tomato-chopped

Pick an avocado that is soft, but not mushy. Mash avocado with a fork, add lime juice and all other ingredients.

*add pit if being served later

Static Cling

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I saw this and HAD to share it! Now its not food related, but I think I will start sharing random awesomeness that I find on the internet. This idea is not mine and was found on this site.
To get rid of static cling just try this!!
You can use any aluminum foil you please

I prefer to just use whatever is cheapest.

I usually pull out about this much

And then you crumple it loosely

Then you toss it in the dryer with your wet clothes...that's it!
It will come out looking like this

Here is the difference side by side

And honestly, we have not had a problem with static cling since!

Also, I reuse my aluminum foil balls too.
When I take out my clothes, I find the foil ball and I toss it on the top of my dryer.
Then next time, I use that.

Homemade Dog Treats

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The dogs loved these, however it's hard to tell cause they pretty much eat whatever. At least this way I know where the ingredients came from.

Ingredients

2 1/2 cups whole wheat flour

1 egg, beaten

1/2 cup vegetable oil

2 cubes beef bouillon cube

3/4 cup boiling water

2 tablespoons brown sugar 

Directions

1. Preheat oven to 300 degrees F. Lightly grease one cookie sheet.
2. Dissolve bouillon cubes in boiling water and allow to cool.
3. Combine the flour,  egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
4. On a floured surface roll out dough to about 1/4 inch thickness. You can make them into dog bones or just into small balls.
5. Bake for 30 minutes and allow to cool.

Reuben Dip

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This is really good and its addicting.

Ingredients:
1 cup corned beef (torn apart with your hands)
1/4 cup sauerkraut (squeezed and drained)
1/4 cup Swiss cheese (shredded)
4 ounces cream cheese (room temperature)
1/4 cup thousand islands dressing

*we ate this with pumperknickel bread
Directions:
1. Mix everything in a large bowl.
2. Pour the mixture into a baking dish.
3. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 20 minutes

* picture from here

Tator Tot Casserole

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Now I know from first hand experence that this is good AND kids love it!! I made this for a friend and her kids LOVED IT! But c'mon it did have tator tots in it and who doesn't like those? Now after cutting into this, it doesn't really look good, however it tastes good. So this recipe gets about a C for how it looks, but an A for taste! Did I mention it takes like no time to make?!

Ingredients:

1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of chicken soup (you can use cream of whatever honestly)
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the tator tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tator tots. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

pictures from this link

Pesto Stuffed Chicken

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So who doesn't love pesto? I mean seriously I love love love it!! Now in the summertime I make my own pesto since I have so much basil, but since its the winter I used commercial pesto.

Ingredients:
4 large boneless, skinless chicken breasts
5 T your favorite commercial pesto
4 T low-fat sour cream
4 T grated mozzarella cheese
2 eggs, beaten
3 T finely grated Parmesan cheese
5 T flax meal or bread crumbs, I used a combo of both

*now these are approximates because when it comes to cooking I just eyeball it. So I probably used more then what the recipe actually calls for. The more the merrier when it comes to these ingredients (except the eggs I actually did use 2)

Instructions:

Preheat oven to 375F. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-flax meal mixture. Dip each chicken breast first into the egg mixture and then into the Parmesan-flax meal mixture, patting it on so the chicken breast  is well-coated with the mixture.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper or spoon to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks.  I used about 4 toothpicks per chicken piece. Also don't worry about the pesto mixture oozes out, it's gonna happen. This is not a pretty dish.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)  I sprinkled some mozzerella cheese over the top just before serving the chicken. 

pictures from here, my pictures (see left) weren't great.

West Pointe Market

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Now I am a West Side Market kinda girl, but my friend Nikki lives in Akron and brought us goodies from West Pointe Market, She brought us brownies which were amazing, these great rosemary crackers for the variety pack of cheese dips, and thinly cut salami. AND a grog of beer! This place is on my agenda to visit very very soon!! If you live in Akron or near Akron or just want to go out for a drive, go to this market!!!!

Velveeta Awesomeness Dip

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I love this dip, its so freaking easy to make and its just really realy good.
Here is what you need:
Bob Evans sausage/Jimmy Dean
Velveeta Cheese (block)
Cream of Chicken
Crock Pot
Crock Pot Liners (optional, but so worth it)
Tostito scoops or any other chip

Brown sausage and place in crock pot. Cut the cheese into smaller pieces so it melts faster. Add the cream of chicken. Place crock pot on high until fully melted then lower temperature as needed. Voila all done and its so good! It's always a big hit at parties.

Luxe & Sweet Moses

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So for my 30th Birthday, Michael and I went out to dinner to Luxe in Battery Park and then for dessert we went to Sweet Moses Soda Fountain & Treat Shop. I have never been to either and holy crap were they good. I have to admit that I liked my dessert better.

For dinner I had the duck confit with homemade pasta and cabbage. It was very very good. I of course left my to go box on the table when we left. :( As we were walking back to our car, I see this soda shop in the distance. Oh what the hell let's go see how it is. HOLY mother of pearl was this good! I had the brownie sundae with mint chocolate chip ice cream. The whip cream is homemade, I assume the brownies are as well. Not sure where they get their ice cream and honestly I don't care. It was THE best sundae I have ever had. Now I am a Mitchell's Homemade Ice Cream girl; I worked there one summer, my sister worked there as well. The owner's are beyond great and if you are near any of their locations I highly recommend going there. However on this particular night we were not near one, so its okay to go to Sweet Moses. Michael got a root beer float, with again homemade root beer and ice cream. His was also amazing. The size of these things was incredible. I ate about half of mine and it looked like I didn't even touch the surface. It was sooooooo good!! GO there, right now if you want ice cream!!

The picture does not even do this delicious dessert justice!

Bacon & Eggs...chocolate style

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So the pictures pretty much explain it all, but I will explain a bit.

Take white chocolate and melt in a bowl. I used about half a bag, cooked on high in the microwave for about a minute and stirred until it was smooth. Then take a small spoonful of the white chocolate and place on foil. Spread a little to make egg shape. Then place 2 pretzel sticks in the chocolate and one yellow m&m. I used peanut butter m&m's but you can use whatever is your favorite. I then started using green ones and orange, cause you will eventually run out of yellow. Let cool for about 15 minutes and you are done!!!
How cute are they?!

Peanut Butter "Cheesball"

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So of course I need to make some goodies for my party this Saturday. I love anything I can make beforehand and just whip it out before the party starts and not have to worry about it. This Peanut Butter Cheeseball is perfect for that. I can make this a day ahead of time and just unwrap it before the party and voila!!! Plus this also gives me more time to make some of my other munchies (flog to follow when I start making them)

If you are a peanut butter fan, you will love this. If you aren't...we can't be friends.



Freeze the peanut butter mixture in saran wrap to make a ball shape. After the ball has set up, roll it in the peanut butter and chocolate morsels.






Peanut Butter "Cheese Ball"

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Directions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; and shape to make a ball.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Take ball out of freezer to thaw a bit. I placed the morsels in a bowl and sorta plopped the ball down and then added morsels to the top of it. It got a little messy, but who cares!! Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

*pictures are not my own, I stole much nicer looking ones from another site.