The Quacker Factory

The Quacker Factory

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  • Having a little Christmas crafting fun…..

    I was looking for an idea to add some winter fell to our mantel this year at Christmas.  The tree in our living room has a Snowman theme, so I wanted to continue the th […]

  • Cannoli Dip

    INGREDIENTS:

    • 2 cups ricotta cheese
    • 1 (8 ounce) package cream cheese
    • 1 1/2 cups confectioners’ sugar
    • 1 teaspoon vanilla extract
    • 1 cup miniature semisweet chocolate chips

    INSTRUCTIONS:

    1) Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture u…[Read more]

  • MINI CHEESE BALLS 3 WAYS

    INGREDIENTS:

    4 oz. Goat Cheese
    4 oz. Cream Cheese
    1 tsp Honey
    4 oz Blue Diamond Honey Roasted Almonds, chopped
    2 oz. Blue Diamond Lightly Salted Almonds
    ¼ c Dried Cranberries, chopped
    3 Tbsp Chives, chopped

    INSTRUCTIONS:

    Combine first three ingredients then split the…[Read more]

  • Almond Joy Cookies by Angel Smedley
    Ingredients

    1 14 oz bag sweetened coconut flakes
    2 cups semi-sweet chocolate chips
    ⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted – light blue bag)
    1 14 oz can sweetened condensed milk (regular or fat-free works)

    Directions

    Preheat the oven to 325F.
    Line a lar…[Read more]

  • Snickery-Doodles by Angel Smedley
    Ingredients

    1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
    1 and 1/3 cups (267g) granulated sugar
    1 large egg + 1 egg yolk
    2 teaspoons vanilla extract
    3 cups (375g) all-purpose flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon…[Read more]

  • FALL HARVEST SANGRIA

    INGREDIENTS:

    • 2 honeycrisp apples, chopped
    • 1 bartlett pear, chopped
    • 1 orange, sliced
    • ¼ cup pomegranate seeds (or cranberries)
    • 2 cinnamon sticks
    • 1 (750 ml) bottle favorite white wine
    • 2½ cups fresh apple cider
    • ½ cup vodka
    • 1 cup club soda (add right before serving!)

    [Read more]

  • MEXICAN CORN DIP

    INGREDIENTS:

    • 2 tablespoons unsalted butter
    • 4 cups corn kernels, frozen, canned or roasted
    • 1 jalapeño, seeded and diced
    • 3 tablespoons mayonnaise
    • 2 tablespoons crumbled cotija cheese
    • 2 tablespoons chopped fresh cilantro leaves
    • 1/2 teaspoon chili powder
    • 1 clove garlic, pressed
    • Juice of 1 lime

    IN…[Read more]

  • Spinach and Artichoke-Stuffed Crescents

    INGREDIENTS:

    • 1 container (8 oz) cream cheese spread

    • 1/2 cup shredded mozzarella cheese (2 oz)

    • 1/2 cup grated Parmesan cheese

    • 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped

    • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain well

    •…[Read more]

  • Rice Krispies Treat Monsters

    INGREDIENTS:

    • 1 bag (12 ounces) candy melts (in your favorite color, or use a variety of colors)
    • 1 (16 pack) box pre-made/individually wrapped Rice Krispies treats, or your favorite homemade recipe
    • Assorted Candy Eyeballs
    • Optional: shortening or vegetable oil, colored sprinkl…[Read more]

  • Peanut Butter Spider Cookies

    INGREDIENTS:

    • 1 tube (16.5 ounces) refrigerated peanut butter cookie dough (or your favorite homemade peanut butter cookies)
    • 20-24 miniature Reese’s peanut butter cups
    • 1 cup milk chocolate chips
    • Optional: candy eyeballs, shortening or vegetable oil

    INSTRUCTIONS:

    1) Prepare the cookies accordi…[Read more]

  • Nutter Butter Ghost Cookies

    INGREDIENTS:

    • 1 bag (12 ounces) high-quality white chocolate chips
    • 1 (1 pound) package Nutter Butter cookies
    • 1/4 cup milk chocolate chips
    • Optional: vegetable oil or shortening

    INSTRUCTIONS:

    1) Line a large sheet pan with parchment paper and set aside.


    2) Separate the white chocolate into 3 microwa…[Read more]

  • “Witch Finger” Pretzels

    INGREDIENTS:

    • 17-18 pretzel rods
    • 1 bag (12 ounces) dark green candy melts
    • 17-18 sliced almonds

    INSTRUCTIONS:

    1) Line a large sheet pan with parchment paper and set aside. Break the pretzel rods so you remove about 1/4th of one end. (Snack on those while you make these:))


    2) Separate the green chocola…[Read more]

  • (This article was published in the Ripon Commonwealth Press on Thursday, September 7, 2017. The newspaper is a weekly publication from the home town of Tim Bice in Ripon Wisconsin.)

    Ripon native recalls how […]

  • Chesse Ball Bites

    INGREDIENTS:

    • 12 oz. cream cheese, softened
    • 1 c. shredded Cheddar
    • 1 tsp. garlic powder
    • 1 tsp. paprika
    • kosher salt
    • Freshly ground black pepper
    • 8 slices bacon, cooked and finely chopped
    • 1/3 c. finely chopped fresh chives
    • 1/3 c. finely chopped pecans
    • 18 pretzels sticks

    I…[Read more]

  • Ghost Martini

    INGREDIENTS:

    • 2 ounces Pinnacle Whipped Vodka (tastes like sugar)
    • 1 ounce vanilla vodka
    • 1 ounce Godiva White Chocolate liqueur (you can sub white creme de cacoa if you don’t have this)
    • 2 scoops of very melty vanilla ice cream— almost pourable

    INSTRUCTIONS:

    1) Put ice in two martini glasses to chill.

    2) Put a ha…[Read more]

  • Pumpkin Spice Caramel Apple Dip

    INGREDIENTS:

    • 1 x 11 oz bag Kraft Caramels
    • 4 tbsp butter
    • 1 x 14 oz can sweetened condensed milk (fat-free is okay)
    • ¾ tsp pumpkin pie spice

    INSTRUCTIONS:

    1) Combine caramels, butter, and sweetened condensed milk in a heavy bottomed sauce pan.

    2) Heat over low heat, stirring frequent…[Read more]

  • French Onion Tartlets

    INGREDIENTS:

    • 4 tablespoons butter
    • 2 medium yellow onions, finely chopped
    • Salt and pepper, to taste
    • ¼ teaspoon fresh thyme leaves
    • 1 tablespoon dry white wine
    • 4 ounces cream cheese, room temperature
    • 1 egg, lightly beaten
    • 2 tablespoons chopped fresh parsley
    • 2 packages (15 count, each) Athens Mini…[Read more]

  • Cinnamon Toast Crunch

    INGREDIENTS:

    • 3 ounces RumChata
    • 1 ounce Vanilla Vodka
    • 1/2 ounce Fireball Whiskey
    • Cinnamon Sugar, For rimming the glass

    INSTRUCTIONS:

    1.) Wet the rim of a low-ball glass and dip it in the cinnamon sugar.

    2.) Shake all the ingredients in a cocktail shaker filled with ice and strain into glass.…[Read more]

  • Teamwork Makes Dreamwork!
    Patrick Hoy here – and as I’ve said before, Angel and I get to work with the BEST team in the whole world! We are so lucky to have a Quack-Tastic team that we work with every sin […]

  • Better Than Anything Peanut Butter Cake

    INGREDIENTS:

    • one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
    • 1/2 cup creamy peanut butter, softened
    • one 14-ounce can sweetened condensed milk
    • 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
    •…[Read more]

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