Monday, February 27, 2012

Mini Parmesan Hash Brown Cups

These little guys were good with dinner but would be perfect for breakfast as well. You can assemble them the night before and just pop them into the oven in the morning while you're having your coffee!

I really liked the addition of parmesan. I think next time I will add some garlic too!

The use of the "Simply Potatoes" made this soooo easy. They reminded me of little tater tots, except they were baked and not fried! Fantastic.

1 (20 oz) bag Simply Potatoes OR 3 1/2 c shredded russet potatoes, rinsed and squeezed dry
1/2 c grated parmesan cheese
1 tsp kosher salt
pepper to taste
2 tbsp olive oil


1. Preheat oven to 350*. Spray 24 mini muffin tins with cooking spray and set aside.
2. In a large bowl, mix all of the ingredients together. I used my hands to really make sure the ingredeints were well incorporated. Spoon mixture evenly in the mini muffin cups, pressing down until each cup is full. Use the back of a spoon to press them down in gently (I used a measuring spoon).
3. Bake 60-75 minutes or until brown and crispy. Let rest 5 minute and then use a butter knife to go around the edge of the muffin tins. They should pop right out if you sprayed the tin well enough. Serve bottom side up.

**If making the night before, cover in plastic wrap and refrigerate. Remove from fridge 30 minutes prior to baking**

Recipe Adapted From: The Yummy Life

Thursday, February 23, 2012

Garlic and Herb Pork Loin with Herb Gravy

Ohmygosh. This meal turned out a LOT better than I expected. I mean.. you could serve this to company and it is SO stinkin' easy. Plus the meat turns out so tender and juicy, AND the dish makes its own gravy while baking. Yeah, like I said...easy. I adapted the recipe from one I found for my sister to make for her husband on Valentine's day.

The original recipe calls for Lipton Onion Soup, which I am a fan of but Mr. Picky is not. Just don't tell him I used cream of mushroom soup.....

Anyways he LITERALLY licked his plate clean and I was kinda impressed myself. I mean this was a Monday night meal people, I don't do much on Monday nights.

Served with some Country Crock Mashed Potatoes (thank you, coupon) and green beans. Like a Sunday dinner on a Monday night. Except I don't have Monday morning looming in front of me like I would on a Sunday...

1 pork tenderloin (I bought HT brand Garlic & Herb which is 1.75 lbs but you can buy plain)
1 can 98% fat free cream of mushroom soup
1 package Knorr Garlic and Herb Sauce Mix
2 c hot water
salt and pepper
2 tbsp canola oil
1/4 c dry white or red wine (optional)


1. Preheat a large cast iron dutch oven with the oil in it over med-high heat.** Preheat oven to 375*.
2. Roll the pork tenderloin around in the flour. If you have a plain tenderloin, you may wish to season it with salt and pepper before you flour it. Since mine was in that salty marinade I did not add any salt to the entire dish.
3. Brown the meat on all sides. Meanwhile, mix your cream of mushroom soup, sauce mix, and hot water together. When the meat is browned on all sides, pour your wine in and deglaze the pan. If you are not using wine go ahead move onto the next step.
4. Slowly pour the soup mixture into the pot, mixing well. Place the lid on the dutch oven and bake at 375 for one hour, or until the meat reads 170* F on a meat thermometer.
5. Serve with the gravy the pork and some potatoes. You will WANT something to soak up this gravy.

** If you do not have a dutch oven, just brown the meat in a regular frying pan (the heavier the better) then transfer the meat to a making dish and pour gravy mixture over it. Cover with foil and bake as described.

Recipe Adapted from:

Wednesday, February 22, 2012

Sticky Garlic Chicken Skewers

I'm always trying to find new things to do with chicken. I pretty much always have a bag on hand in the freezer, and a lot of times that is all I have to work with when coming up with dinner!

I made the marinade for these and threw the chicken in one night, but ended up not making them that night so I let them marinate for a whole day. That hardly EVER happens because I:
a. Am impatient
b. Rarely plan meals in advance.

I mean I buy the INGREDIENTS for meals in advance but I never know what night I will make them. Depends on my mood what I will make for dinner.

So anyways, these turned out fantastic. They were sticky, as the title says while being savory and sweet at the same time. At the end you even get a little kick of spice. I think next time I might add some crushed red pepper flakes to up the heat a bit. 


3 boneless skinless chicken breasts, cut into cubes
3 cloves garlic, minced
2 tbsp honey
4 tbsp ketchup
4 tbsp Worcestershire sauce
2 tsp dijon mustard
2 tsp hot sauce (I used buffalo wing sauce since I had it/it is thicker)
salt and pepper


1. Mix all of the ingredients in a large glass bowl or plastic storage bag. Mix in chicken and coat in the marinade.
2. Let the chicken marinate for at least 30 minutes up to over night.
3. Meanwhile, soak 4 bamboo skewers in water for 20 mins so they do not burn.
4. Prepare grill or broiler to Med-High/High (whatever you're comfortable with. I used med high)
5. While the grill is heating up, skewer your chicken. Make sure to leave space between each piece of chicken.
6. Cook on hot grill or under hot broiler for 6-8 minutes, turning occasionally. These don't even need a dipping sauce!

Saturday, February 18, 2012

Holy Chocolate Brownies

I don't know WHAT IT IS but lately I have been craving chocolate. Not just your average "mm I could use a hershey kiss" right now kind of craving..

The I will use my single last dollar to buy a Hershey bar kind of craving.

Yes. I went to the evil land of calories vending machine to use my LAST dollar for a chocolate bar. I came back instead with a Diet Coke. Don't get me started...

So I'm sitting on the couch Thursday night thinking, man. I wish I still had that dollar that was wasted on a Diet Coke. Because I was trying to get coins from the soda machine. Because the machine with chocolate wouldn't take my crisp perfect dollar. And the soda machine wouldn't give me coins.

If I still had that dollar.. I could go to the store and buy some chocolate.

Then I had a lightbulb go off in my head. BROWNIES. I had everything in my kitchen to make them. So I pulled myself up off of my anti-baking behind and made these warm ooey gooey frosting covered DECADENT brownies.

They are everything I wanted and needed at that moment. I am HOPING that my week-long thirst for chocolate has finally been quenched. It seriously needs to be.


1 stick of butter
1 c sugar
2 eggs
1 tsp vanilla
1 tbsp fresh brewed coffee
1/3 c unsweetened cocoa powder
1/2 c all purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the frosting:
3 tbsp room temperature butter
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1/2 c powdered sugar


For the brownies:
1. Preheat oven to 350*. In a large bowl, sift together flour, cocoa powder, salt and baking powder.
2. In another bowl melt the butter. Add the vanilla extract and butter.
3. In a third bowl (I know) beat your eggs together lightly. Pour into your dry ingredients and mix slowly with a wooden spoon until eggs are incorporated.
4. Pour a little bit of your butter mixture in. Stir slowly to begin combining. (Don't pour too much in. You don't want to get your eggs hot too fast and scramble them!) Then pour the rest of the butter mixture in and stir until just incorporated. DO NOT BEAT THIS MIXTURE. It will make it too cakey. That's why we are stirring gently. Pour batter into a greased 8 inch glass baking dish.
5. Bake for 25-30 minutes. Meanwhile, mix all of your ingredients for the frosting together in another bowl. Set aside.
6. Take your brownies out. Do not overcook them, check them after 25 minutes and if a knife comes out clean they are done. Top with the frosting while they are still warm and then allow them to cool. The frosting will melt into a smooth layer on the top, and as the brownies cool it will set into a smooth chocolately layer.
7. Try to share.

Recipe adapted from Allrecipes

Thursday, February 16, 2012

Gare-O's Pizza Rolls (Great for OAMC!)

When my parents come in town, my mom and I literally sit over breakfast and try to decide what we are going to make for dinner. It usually takes us until sometime around after lunch to come to a decision.
We had a hard time the last time they were in town. Italian? Mexican? American? Chicken? Beef?

Then dad said he'd make his pizza rolls and we were sold. Apparently, they serve a similar appetizer at a restaurant near their house called Buffalo Brothers. Dad tried it one night at home and they were a hit. I had to try them. And MAN am I glad I did.

Crispy shell, gooey cheese and greasy pepperoni blanketed in marinara sauce? Yes please. And thank you.

It is a great idea to make extras of these, like the whole package of eggrolls and freeze them after you fry them. They are good for lunches, quick dinners and appetizers for company!


1/2 package eggroll wrappers
1 package pepperoni
3 c mozzarella cheese
italian seasoning
marinara sauce, for dipping
oil, for frying


1. Preheat your oil to 350*.
2. Meanwhile, peel apart your eggroll wrappers. On each wrapper place 8 pepperonies in the center in a diamond shape. Top with about 1/4 c cheese. Sprinkle with italian seasoning. Use a pastry brush and brush all four sides with water. Fold in both sides of the wrapper, tuck the bottom and then roll the roll tightly. Seal with more water if needed. Repeat with remaining wrappers.

Dad (AKA Gare-O) assembling the pizza rolls.
3. Fry rolls a few at a time until golden brown.
4. Serve with pizza sauce.
5. If you want to freeze extras, you can reheat them by putting them on a baking sheet in a 400* oven for 10-15 minutes. Great for OAMC!
I took a moment from pigging out to get a picture of the inside. YUM.

Tuesday, February 14, 2012

Happy Valentine's Day! 2 Ingredient Chocolate Peanut Butter Fudge

Well, it's here. Are you as thrilled as I am? Valentine's Day! I am not one of those cynical girls who is going to pretend to hate the holiday because I don't have anyone to celebrate it with. Maybe it's because I pretty much always have someone to celebrate it with...hmm.

What I love about Valentine's day is the burst of colors you get in an otherwise dreary time of the year. Pink and red and sparkles and hearts, oh my! That's why this Strawberry 2 Ingredient Fudge really stuck out to me on Pinterest the other day. (Thanks for pinning it, Beth!) I was intrigued by the simplicity and knew I would have to try it.

I'm glad I did. A can of icing. A bag of chocolate chips. That's it, really.

The possibilities are endless. I used peanut butter chips and chocolate frosting and the result was heavenly. I'm thinking of making Rainbow Chip fudge next... I love Rainbow Chip frosting. NO. Not the Funfetti frosting. RAINBOW. CHIP. I could eat the stuff straight from the can. Wait.. maybe I SHOULDN'T make fudge out of that. Danger danger.

So if you forgot it is Valentine's day *GASP* and need to whip up a sweet for your sweetie... or you just need to treat yourself, make this fudge when you get home tonight. No one will know it only has 2 ingredients, promise.

Your secret is safe with me.


1 10 oz bag of peanut butter chips
1 16 oz can chocolate frosting


1. In a double boiler, melt your chips, stirring constantly.

2. Meanwhile, melt your frosting in the microwave for about 30 seconds.

3. Once your chips are melted, remove from heat and stir in the frosting.

4. Pour in a 8x8 inch pan and smooth it out evenly. Sprinkle with goodies, if you desire.

5. Refrigerate for an hour to let it set.

6. Cut in to serving sized pieces and enjoy.

Monday, February 13, 2012

Valentine's Day Cake Pops

Some of you may remember the Football Cake Pops I made for the Super Bowl. I didn't inform you that my sister and her husband attacked them like children and loved every bite.

I also didn't tell you a little secret I had. I only made a few of the footballs, since I knew we were having a small crowd. The rest of the cake ball mixture I formed into balls, stuck them in a tupperware and stored them in the freezer for a future date.

Then a little birdy told me that my dad needed to bring some baked goods to work on Valentine's Day for a bake sale. (Ok, the birdy was my mom.) My parents came in town this weekend and the Valentine's Day cake pops were born!

The ingredients and instructions are essentially the same as the football pops. If you can find some cute Valentine's themed sprinkles then you should totally use them. I didn't feel like going on said quest so I used what I had at the house. Cute, huh?


1 box chocolate cake mix (and whatever you need to make it: oil, eggs)
1 can chocolate frosting
1 bag Wilton red candy melts
1 white Wilton Candy Writing Pen
Lollipop Sticks
1. Bake the cake according to the package instructions using a 13x9 pan. Cool completely.
2. Crumble the cake up with your hands as finely as possible. Mix in your tub of frosting and mix well. Stick the mixture in the fridge for 20 or 30 minutes to make it easier to roll.
3. Use your hands to roll the mixture into 1" cake balls. Place on a baking sheet.
4. Stick them back in the fridge. Meanwhile, melt a couple of tablespoons of your candy melts. You only need this much for now. (You'll see why in a minute). Follow the instructions on the package.
5. Take your cake balls. Stick the tip of your lollipop stick into the candy and then insert them into your footballs. There will be a little ring of chocolate on the bottom, this will help stabalize your cake balls on the stick.
6. Put them BACK in the fridge while you melt the rest of your chocolate. When you're ready, begin dipping the footballs gently. Tap off any excess candy gently. Sprinkle decorations on at this time, if desired. (Do NOT roll the cake balls around in the sprinkles. It seems like a good idea but trust me.. it is not.) Stick them in your styrofoam to dry.
7. Once dry, pipe decorations on using your candy pen. I did little hearts, x's and o's, big hearts, swirleys and polka dots. The sky is the limit.

Original Source for Cake Pops: The Brilliant Bakerella

Sunday, February 12, 2012

Baked Potato Chip Crusted Chicken Nuggets

This recipe is a classic in my house. I have literally made it a dozen times using so many different kinds of chips and sauce combinations. They always get gobbled up.

I don't have kids.

But I imagine if you did they would love these. I mean.. chicken and chips? Hello.

Mr. Picky is like a large child when it comes to his taste in food and he loved them.. if that tells you anything. Put them on your menu this week, you won't be disappointed. 

Or since it's Sunday and Chick-Fil-A is closed today (and if you're anything like me you only crave Chick-Fil-A on Sunday..) why don't you make them tonight? Or right now? I'm just sayin..


1 lb. chicken, cut into tenders or nuggets
1 large bag Lay's Barbeque potato chips
1 egg
1/4 c milk
1/4 c barbeque sauce (any kind)


1. Preheat oven to 400*.
2. Take your anger out on that bag of chips. Crush the chips up into the finest crumbs you can. The more your crush them, the better they will stick to your nuggets.
3. In a large bowl, beat your egg. Add in the milk, barbecue sauce and pepper (to taste) and stir. (I also added a little bit of season salt at this point. Don't think it made a difference.)
4. Drop your nuggets in the bowl and let them marinate in the mixture for 5-10 minutes.
5. Put your chips in a dish with a rim, I used a cake pan. A few at a time, lift your nuggets out of the egg mixture and let the excess drip off. Roll in the chips and place on a greased cookie sheet. You can put them pretty close together, just make sure they aren't touching so they get the ultimate crisp.
6. Bake 10 minutes. Take them out and flip them all over. Put them back in. Bake them another 10 minutes.
7. Serve with your favorite dipping sauce. I mixed 1/4 c ranch with a teaspoon of bbq sauce and it was perfect.
8. Don't forget to give some to your kids.

Recipe Adapted from: Paula Deen

Saturday, February 11, 2012

Chicken and Pierogie Casserole

I'm a self-proclaimed casserole queen. I mean.. I LOVE making casseroles. I love being able to clean the kitchen while dinner finishes cooking.
I love even more having a moment to relax and finish my glass of wine before I pour another glass of wine to go with dinner, ya know?

I like wine. And casseroles. This casserole might just be my favorite one yet... and it's EASY folks. It kind of reminded me of a KFC bowl in a casserole, but not as heart clogging. The crunchy croutons on top give the illusion of fried chicken, the pierogies are filled with creamy mashed potatoes and the corn gives that familiar sweet crunch. This is an EASY weeknight meal, I suggest you try it this week.

If you've never had pierogies, they're just pasta filled with mashed potatoes (in this case). Don't be scared of them. They are your friend.

1 lb chicken breast, cooked and cubed
1 can fat free cream of chicken soup
1/2 c milk
1/4 c fat free sour cream
1 cup frozen corn (or a drained can if that's what you have)
1 box Mrs. T's Potato and Cheese Pierogies
1/2 package Texas Toast Garlic and Cheese Croutons
1/2 c shredded cheddar cheese
1. Preheat oven to 350*. In a large bowl, mix the soup, milk, sour cream, corn and cooked chicken. Stir well.
2. Spray the bottom of a 13 x 9 inch glass pan with cooking spray. Arrange frozen pierogies to cover the bottom. Pour chicken mixture over the top and spread evenly.
3. Bake at 350* for 40 minutes. Meanwhile, crush up your half a bag of croutons in a large Ziploc bag with a meat mallet. Mix the crumbs with the half cup of cheese. Sprinkle on top after the 40 minutes and bake an additional 10 to melt the cheese.
4. Remove from oven and let cool 5 minutes before serving.
5. Serve.
6. Return. Get seconds.

Friday, February 10, 2012

Cheesesteak Calzones

I've been all about saving money lately and trying to figure out what to make with what is on sale and what I already have. This week "Steak Ums" frozen steaks were on sale at 2 local grocery stores. (They were buy one get one free but I only bought one so it rung up half price. weee!) I had never used Steak Ums before and I was skeptical but they turned out to be a good little convenience food. Now I know!

I also remembered I had a pizza dough in the freezer I have been itching to use. Problem solved. Cheesesteak calzones. Served with a side of Heinz 57 and we were in heaven!

This made two LARGE calzones. I only ate half of mine. Mr. Picky of course ate his entire thing and would have eaten the rest of mine had I not put onions in it. (I may have done that on purpose..) You could easily seperate the ingredients into 4 smaller calzones. Just cut your dough ball into 4 portions instead of two. Easy.

(This picture leaves something to be desired...sorry for it. But it really did TASTE good!)


1 ball pizza dough
1 10.5 oz box Steak Ums brand steaks (I think it was 10.5 oz.. it was the box with 7 steaks)
1/2 c ricotta cheese
1/4 c shredded cheese (I used a blend I had in the fridge)
1/4 tsp garlic powder
4 provolone cheese slices (or mozzarella or American)
2 Tbsp butter
1/2 small onion, sliced (optional)
sliced green peppers (optional)
sliced mushrooms (optional)


1. Preheat oven to 450*. In a skillet over medium heat, sautee your vegetables of choice in the butter until softened. I only used onion. Remove from heat to a paper towel lined plate.
2. Prepare steaks according to package instructions, being sure to season each one with salt and pepper as you go. Chop them up with your spatula. Remove to a paper towel lined plate.
3. Separate your dough ball into two even portions. Form each one into a ball. Roll and stretch each ball into a roughly 10" circle on a floured surface.
4. Mix your ricotta, garlic powder, shredded cheese, about 1/8 tsp salt and a few cracks of fresh pepper in a small bowl. Place 1/4 c of this mixture on each dough round, making sure to leave space around all the edges.
5. Layer meat on top of ricotta mixture. They layer on your veggies of choice. Top with 2 pieces of sliced cheese in each calzone.
6. Fold your dough over to form a calzone and seal the edges.
7. Poke holes in the top to let steam escape.
8. Bake in a 450* oven for 10-15 minutes or until golden brown.
9. Let cool for a couple of minutes and serve with hot pizza sauce, A1, or Heinz 57.

Tuesday, February 7, 2012

Man Dip

I originally ran across this recipe several years ago on Recipezaar, which is now lovingly known as I had it saved in one of my dozens of cookbooks and it has been sitting in the back of my mind since. I was trying to figure out a dip to make for the Super Bowl that could not include ingredients my brother-in-law loathes. That would be.. anything creamy or considered a condiment (other than hot sauce). I remembered this dip and it fit the bill just right. I halved the original recipe for our small get together and it worked perfectly. If you are having a large get together, double this and throw it in your Crock Pot!

And I got perfectly STUFFED eating the stuff.

And hey, just because football season is over for now.. don't forget that March Madness is looming and there will be a need for man dips.

Or sooner even! This week is rivals week in college basketball. Whip up some man dip and watch Duke get whooped! (hehe)


1/2 lb ground beef
1/2 lb ground sausage
1 small onion, chopped
2 cloves garlic, chopped
1 can cream of mushroom soup
1 lb Velveeta cheese, chopped into cubes
2 jalapenos, seeds removed and chopped
tortilla chips

1. Brown meats, onion and garlic in a large skillet. Drain.
2. Add chopped jalapeno. Stir in cream of mushroom soup.
3. Stir in the cubes of Velveeta cheese and continue stirring until melted.

4. Transfer to a crock pot to keep warm (I used my dip sized crock pot.)
5. Serve with tortilla chips and a cold beer!

Sunday, February 5, 2012

Baked Ham and Egg Cups

I don't know if there could be an easier egg recipe! Crack an egg, throw it in the oven and in a few minutes you have breakfast. This works well for me since I rarely make breakfast due to time or lack of energy in the morning. I'd say this was a great way to kick off my Sunday!

2 eggs per person
2 slices of deli ham per person
shredded cheese (optional)


1. Preheat oven to 350*.
2. Spray a muffin tin with Pam (only the ones you will use.) I calculate 2 egg cups for each person in this recipe. Place one piece of ham in each cup pressing it around to form a little ham cup.
3. Carefully crack your egg into your ham cup. It is okay if some of the whites ooze over. (That's what we sprayed it for! Top with salt, pepper and shredded cheese if you wish.
4. Bake for 10-15 minutes, depending on how done you want your eggs. (I did mine for about 12)
5. Let cool for a couple of minutes, then use a butter knife and run it around the edge of your egg cup. Use the knife to pop them out and onto a plate.
6. Serve with a piece of toast and some fruit. Yum.

Saturday, February 4, 2012

Slow Cooker Pot Roast and Vegetables

Man. I have been craving pot roast for weeks but for some reason it has been abnormally warm here in NC and I just couldn't justify making it. (Thank my mother for such obsessions with appropriate times to make certain foods.) But we had a couple of chilly(ish) nights this week and chuck roast was on sale so I said what the hey! Lets have pot roast! And have I mentioned how much I love coming home from work and smelling delicious dinner cooking already? I might just marry my Crock Pot.

There are two ways to do this roast. You could put the veggies in at the beginning if you are not going to be home all day, or you can put them in half way through. I did the latter because I didn't want my veggies to get all mushy.

3 lbs beef roast
1 package McCormick Brown Gravy mix
1 package Good Seasons Italian Dressing mix
3-4 cloves chopped garlic
8 oz of a good dark beer (I used Samuel Smith Nut Brown Ale)
1 bag baby carrots
3 potatoes, washed and chopped
1 bag pearl onions, peeled (or chop up a regular onion)


1. Season your beef on all sides with the brown gravy mix and italian dressing mix. (If you are putting your veggies in for the entire time, go ahead and put them in the bottom of the crock pot at this time and place your roast on top.)
2. Sprinkle your garlic cloves over the top of the roast. Pour in the beer.
3. Cook for 8 hours on low for 7-9 hours. (If you want to do what I did, add your veggies with about four hours to go. I came home and threw them in on my lunch break.)
4. The beer and seansoning mixes make a nice gravy. There is no need to add salt to this recipe as the seasonings have enough on their own.

Football Cake Pops

I love football. I was kind of raised to love football. Growing up, every Saturday in the fall was dedicated to watching the Ohio State Buckeyes play. During half time we listened to TBDBITL soundtracks while my mom prepared delicious football foods. That was my favorite part of football Saturdays...

Fast forward to college. I never really watched NFL football. I watched the Super Bowl for the commercials (GASP) and didn't even know where most of the teams came from. Enter my ex-boyfriend who schooled me on all things NFL football and most importantly, molded me into a Carolina Panthers fan. This season I literally watched every game that was televised in our area (no money to go out to the bars) I watched every playoff game and I am PUMPED for the Super Bowl. For football related reasons, not the commercials (although those are entertaining as well).

So I have been in a footbally mood this week, to say the least. And finally, tomorrow it is happening!!! I had a dream today that it was Sunday and I slept through the big game. I woke up sad. Earlier this week I made some football cake pops. They are so freakin' adorable and they were pretty simple to make, if you don't mind making your kitchen look like a chocolate explosion (!!). They don't take long so wake up tomorrow and make some pops before the big game! Feel free to change up the flavor combinations. These bad boys are very chocolatey. They remind me of those chocolate glazed mini donuts you can get at the grocery. So.. does that make it acceptable to eat these for breakfast??

1 box chocolate cake mix (and whatever you need to make it: oil, eggs)
1 can chocolate frosting
1 bag Wilton light cocoa candy melts
1 white Wilton Candy Writing Pen
Lollipop Sticks


1. Bake the cake according to the package instructions using a 13x9 pan. Cool completely.
2. Crumble the cake up with your hands as finely as possible. Mix in your tub of frosting and mix well. Stick the mixture in the fridge for 20 or 30 minutes to make it easier to roll.
3. Using about 1" scoops, mold little footballs. Place on a baking sheet. It might take a minute to get the perfet football shape. For me it took.. until the last 2 footballs. Oh well.
4. Stick them back in the fridge. Meanwhile, melt a couple of tablespoons of your candy melts. You only need this much for now. (You'll see why in a minute). Follow the instructions on the package.
5. Take your footballs out. Stick the tip of your lollipop stick into the chocolate and then insert them into your footballs. There will be a little ring of chocolate on the bottom, this will help stabalize your football on the stick!
6. Put them BACK in the fridge while you melt the rest of your chocolate. When you're ready, begin dipping the footballs gently. Tap off any excess chocolate and stick your lollipop stick into the styrofoam to dry. Repeat with remaining footballs.
7. Once dry, pipe on little laces with your candy writing pen. Viola! HOW cute is that?!