Today’s Recipe and Location: Halloween Bark
Found in: The Pioneer Woman blog
I figured out that there are 363 calories per serving, if 16 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)
|I just melted the white almond in a bowl over a pot
|Here are my five toppings
|Here is the bark right after I scattered the toppings
|A close-up of the goodies
|I just broke the bark up into a variety of sizes
This is a very quick wonderful recipe. I love sweet and salty and this recipe just hit the spot with me. I also love that you can change it for any holiday by changing the color of what goes on top. The delightful thing for me is the plethora of choices for toppings. This time I used: thin stick pretzels, Reese’s pieces, chopped mini Oreos, chopped pistachios and mini chocolate chips. Next time I will be sure to add in salted peanuts because a little more salt would make it perfect. I took a large container to school, and arrived home with it completely emptied. Another phenomenal recipe Ree!
Fabulous “Family and Friends” Food
Carolyn Frio’s Vanilla Walnut Pie
Another school recipe – Thanks Carolyn for sharing
9-inch pastry crust, baked/cooled (She bought the refrigerated kind and cut out round shapes to fit into her tart pans. It took both crusts to make 36 tarts. She had also used Phyllo cups.
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
¾ cup cold water
4 oz. instant vanilla pudding
1 cup heavy whipping cream
1 cup ground walnuts or ground pecans
Beat whipping cream until it forms soft peaks and reserve until needed. Beat together cream cheese and milk. Add cold water and pudding to cream cheese mixture. Fold whipping cream and nuts into cream cheese mixture and place in pastry. Add a swirl of syrup on top and refrigerate.