Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Monday, October 31, 2011



1/3 c. butter

1/3 c. brown sugar

1 c. flour

1/2 c. nuts

1/4 c. M&M candy, crushed


1 (8 oz.) pkg. cream cheese (soft)

1/4 c. sugar

1 tsp. vanilla

1 egg

3/4 c. M&M'S® (whole)

Mix ingredients for crust together, reserve 1/2 cup for topping. Press in 8

inch square pan. Bake 10 minutes on 350 degrees.

Combine filling ingredients. Sprinkle M&M'S® over baked crust. Top with

filling. Sprinkle reserved crumbs from crust on top. Return to oven 350


for 20 minutes

Caramel Tortilla Pie

Caramel Tortilla Pie

2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons Gold Medal® All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Flour Tortillas for Burritos

Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick
cooking spray.
In medium saucepan, combine pecan pieces and butter; cook and stir
over medium heat until butter is melted and pecans are toasted.
Remove from heat. Stir in brown sugar, whipping cream, flour and
Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan
mixture evenly over tortilla. Repeat layers two more times. Top with
a fourth tortilla. Make another stack on same baking pan using
remaining 4 tortillas and pecan mixture.
Bake at 350°F. for 15 minutes. Cool slightly; cut into wedges. If
desired, serve topped with scoop of vanilla ice cream.

Makes 12 servings

Christmas Eggnog Cherry Nut Loaf

Christmas Eggnog Cherry Nut Loaf

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1Tb baking powder

1 teaspoon salt

1 egg, beaten

1 1/4 cups eggnog

1/3 cup vegetable oil

1/2 cup chopped walnuts or pecans

1/2 cup chopped red or green

maraschino cherries

Stir together flour,baking powder and salt.

Mix egg, eggnog and oil. Stir in dry ingredients, mixing well. Fold in nuts and cherries after they have been coated with flour. Pour into greased and

floured 8 x 4-inch loaf pans.

Bake at 350 degrees F for 40 to 50 minutes or until tests done.

Cool for 10 minutes before removing from pans

Christmas Eve Cinnamon Snails

Christmas Eve Cinnamon Snails

Pie dough


Sugar and cinnamon, mixed

Roll out pie dough into a rectangle about 1/8 inch thick. Brush softened butter over entire rectangle. Sprinkle liberally with cinnamon-sugar mixture.

Start rolling carefully from long end. Pinch ends to seal. Cut 1/2-inch slices and place cut side down on a cookie sheet.

Bake at 325 degrees F for about 8 minutes or until light golden brown.

Butterscotch Peanut Bars

Butterscotch Peanut Bars - if doubling, use a 15×10 inch pan.

5 tablespoons regular salted butter, softened
6 tablespoons brown sugar, packed
1/4 teaspoon salt
3/4 cup all purpose flour, spooned lightly
1 1/3 cups salted peanuts

1/2 of an 11 oz bag (about 1 cup) butterscotch chips
1/4 cup light corn syrup
1 tablespoon butter
1/2 tablespoon water

Preheat oven to 350 degrees F. Line a 9 inch square pan with Reynolds Release foil or parchment or line pan with foil then spray it with flour-added cooking spray.

In a small mixing bowl, cream butter, brown sugar and salt; add flour and stir until crumbly – it will seem pretty dry. Dump into pan and press to form crust. Bake for 6 minutes.

Spread peanuts over partially baked crust.

In a medium saucepan, combine butterscotch chips, corn syrup, butter and water. Turn heat to medium. Cook and stir until chips and butter are just- melted and mixture is shiny and fairly smooth. Carefully pour butterscotch mixture over peanuts, distributing as evenly as possible so that it covers most of the peanuts. Place in oven and bake for 12 minutes. Let cool completely on a wire rack. Lift from pan and cut into bars.

Rancheros Casserole

This is so yummy
Rancheros Casserole

1 pkg. Betty Crocker Au Gratin Potatoes(or what ever brand you use)
2 1/4 c. boiling water
1 c. canned corn, drained
2/3 c. milk
1/2 lb. lean ground beef, cooked and drained
1 c. (4 oz.) shredded taco seasoned cheese

Heat oven to 400 F. Mix potatoes, sauce mix, water, corn and milk in
ungreased 2 qt. casserole. Stir in beef and 3/4 c. cheese. Add 1 T.
each finely chopped red and green bell pepper, if desired. Bake
uncovered 30-35 min. or until top is golden brown. Sprinkle with
remaining cheese. Let stand a few min. Serve with tortilla chips and
sour cream.

Chocolate Peanut Butter Frozen Bars

Chocolate Peanut Butter Frozen Bars

2 1.3 ounce packages sugar free chocolate pudding
3 1/3 cups skim milk
1/4 cup peanut butter
27 graham cracker squares

Mix pudding according to package directions, except use 3 1/2 cups of
milk. Beat in peanut butter. Line a 9 x 13 inch pan with half the graham
cracker squares. Three squares will have to be cut in half to line the pan.
Spread pudding mixture over graham crackers. Top with remaining
crackers. Freeze
for four hours. Cut into squares and remove from pan. Store in a plastic
bag in the freezer.

Pumpkin Spice Eggnog French Toast

Pumpkin Spice Eggnog French Toast

Sliced Bread
Pumpkin Spice Eggnog

Place some eggnog in a wide shallow bowl. Set bread and bowl beside the
Heat a good dollop of butter in a skillet over medium high heat until the
foam begins to subside. Soak bread on both sides and shake off the excess nog.
Fry bread on one side. When golden brown, lift up the slices and add a little
more butter. Flip the bread over and cook until done. Repeat until happy.
Serve with a sprinkle of powdered sugar and maple syrup if desired.

Pumpkin Pie Snickerdoodle Bars

Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
2 cups brown sugar, packed
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer

1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, at room temperature
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin


2 tablespoons white sugar
2 teaspoons cinnamon


1 ounce white chocolate, chopped
1/4 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and lay a piece of parchment (or wax paper or foil) paper across the pan, so that it extends beyond the pan (the paper is an optional step, but it will make it easier to get the bars out later).
To make Snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan.
To make Pumpkin layer: In a mixer bowl, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
To make topping: Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as good.
To make drizzle: After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix. Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.



1 c. flour
1/2 c. butter
1/2 - 1 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 1/2 c. milk
2 pkgs. (5 1/4 oz.) Jello vanilla instant pudding
2 c. canned pumpkin
2 tsp. pumpkin pie spice
2 c. Cool Whip

Mix flour, butter and nuts and press into a 9x13 pan. Bake
at 350 for 15 minutes. Cool.

Blend cream cheese and sugar. Fold in 1 cup Cool Whip.
Spread mixture over crust.

Beat milk, pudding, pumpkin, spice and 2 cups Cool Whip at
low speed until smooth. Pour over cream cheese mixture. Top
with 1 to 2 cups of Cool Whip and decorate with pecans.
Chill until set (3 hours)

Friday, October 28, 2011

Caramel Apple Cider

Caramel Apple Cider

4 cups apple cider
1 cinnamon stick
1 teaspoon orange zest
Whipped cream
Caramel Sauce

Heat cider on stove with cinnamon stick and orange zest. Ladle cider into mugs. Top mugs with whipped cream and drizzle with caramel sauce and a sprinkle of cinnamon.


making these this weekend,so yummy

1/2 C butter or margarine
1 pkg (3 oz) cream cheese
1 C sifted flour
1 C jam
Powdered sugar
Mix butter and cheese with a pastry fork. Gradually work in flour. When well mixed, chill dough.
Heat oven to 375 degrees. Roll out dough very thin on floured board. Cut with 2 inch round cookie cutter. Dot each cookie with jam. Fold two edges together and press together. Place on cookie sheet and into oven. Bake for 15 minutes.
Sprinkle with powdered sugar while still warm.
Makes 30-40 tarts.

Reindeer Droppings

Reindeer Droppings

2 cups Granulated Sugar
1/2 cup Baking Cocoa
1/2 cup Milk
1 cube Butter (no substitutions)
1/2 cup Peanut Butter (creamy or chunky)
3 cups Uncooked Quick Oats
1 teaspoon Vanilla

Melt butter in sauce pan on medium high heat. Mix in sugar, cocoa and milk. Bring to boil for 1 minute. Remove from stove. Stir in peanut butter, uncooked quick oats and vanilla. Drop by tablespoonfuls onto waxed paper lined on countertop. Let cool and enjoy

Skor Fudge

Skor Fudge

2 cups white sugar
1/2 cup butter
2/3 cups evaporated milk
12 large marshmallows
1 teaspoon vanilla
1 (270 gram) package milk chocolate-chocolate chips
1 (200 gram)package Skor bits

DirectionsPlace first four ingredients in a HEAVY saucepan over medium heat.Bring to a boil and boil x 2 minutes.Watch constantly;burns easily Remove from heat and add the next three ingredients. Stir until chocolate chips melted. Put into 9x9 greased pan

Thursday, October 27, 2011

Golden Pumpkin Meringue Pie

Golden Pumpkin Meringue Pie

3 eggs, separated
16 ounce can pumpkin
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 2/3 cup (13 fl. ounce can) evaporated milk
9 inch unbaked pastry shell
dash of salt
7 ounce jar marshmallow creme

Beat egg yolks slightly. Add pumpkin, sugar, spice, salt and milk; mix well. Pour into pastry shell. Bake at 425 degrees Fahrenheit for 15 minutes. Reduce temperature to 350 degrees, continue baking 45 minutes or until knife inserted halfway between center and outside edge comes out clean. Cool. Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Spread meringue on pie, sealing to edge of pie. Bake at 350 degrees for 15 minutes or until lightly browned.



1 lb Milk chocolate; coarsely -chopped
8 oz Large marshmallows; -cut into quarters
1 c Unsalted roasted peanuts

In a heatproof bowl over hot, not simmering water, heat the chocolate
till almost completely melted. Remove from the water and let stand,
stirring occasionally, until the residual heat melts the chocolate
completely. Let the chocolate cool until tepid.

Lightly butter a baking sheet. Stir the marshmallows and peanuts into the tepid chocolate. (Stir a marshmallow into the chocolate as a temperature test. If it melts, the chocolate is still too warm; cool longer. If the chocolate stiffens, heat over hot water until the chocolate is softened.) Spread onto the prepared baking sheet. Refrigerate until firm, at least 4 hours. Cut into pieces. (Store the rocky road at room temperature in an airtight container.)



1/2 lb Candied cherries
1/2 lb Marshmallows, melted
1/2 lb Coconut
1/4 lb Blanched almonds

Put cherries and almonds through food grinder. Add to the melted
marshmallow. If not moist enough to handle add a little egg white.
Form into small balls and roll in fruit sugar or coconut.

Really good but sticky to make



2 cups water
1 1/2 cups fresh tangerine or orange juice
1/4 cup granulated sugar or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tea bags (black, orange pekoe)

Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves.

Remove from heat and add tea bags. Let steep 3 to 4 minutes. Serve immediately.

Makes 4 servings.

Cinnamon Popcorn

Cinnamon Popcorn

8 quarts of popped corn, unpopped kernels removed
1 cup butter or margarine
1/2 cup light corn syrup
1 pkg (9 oz) cinnamon red hots

Place corn in a large bowl. In saucepan, combine remaining ingredients. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Turn into 2 greased 15x10x1 pan*. Bake at 250 for one hour, stirring every 15 minutes. Remove from pans onto waxed paper and cool. Break apart; store in air-tight container or Ziploc bags. *note: I do this in a LARGE roasting pan.

Jack O Lantern Juice

Jack O Lantern Juice
(This is a twist on the usual Orange Julius.)

1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (46 oz.) can pineapple juice, chilled
1 (2 liter) bottle orange soda, chilled
Orange sherbet, optional

Mix everything together in a large punch bowl. Top with a scoop of sherbet. Refrigerate leftovers

Quick Snickerdoodles

Quick Snickerdoodles

3 T sugar
1/2 t ground cinnamon
1 roll refrigerated sugar cookies dough

Preheat oven to 35 degrees. In a small bow, mix sugar and cinnamon. Cut cookie dough into 8 even slices and then cut each slice into fourths. Roll into ball and then roll the balls in the cinnamon sugar mixture. Bake 10-14 minutes on an ungreased cookie sheet. Cool 1 minute before removing to cookie rack to cool completely.

Cracked Sugar Cookies

I love these simple cookies. You can even dip them half way in chocolate

Cracked Sugar Cookies

1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1/2 tsp. salt
2 eggs, slightly beaten
1 c. pumpkin
1/2 c. vegetable oil
2 c. apples, peeled, finely chopped

2 tbsp. flour
1/4 c. sugar
1 tsp. cinnamon
4 tsp. butter

Combine flour, sugar, pumpkin pie spice,
baking soda and salt, set aside. In medium
bowl combine eggs, pumpkin and oil. Add
liquid ingredients to dry ingredients, stir
just until moistened. Stir in apples.
Spoon batter into greased or paper lined
muffin cups, filling 3/4 full. Sprinkle
with topping. Bake at 350 degrees for 35
to 40 minutes. Makes 18 muffins.

STREUSEL TOPPING: Combine flour,
sugar, cinnamon; cut in butter until
mixture is crumbly.

Bacon Cheese Stromboli

Bacon Cheese Stromboli

1 (10 ounce) can refrigerated pizza dough
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
5 bacon strips, cooked and crumbled
1 (12 ounce) jar salsa
Sour cream

On an un-greased baking sheet, roll the dough into a 12-in. circle. One one half of dough, sprinkle cheeses and bacon to within 1/2 in. of edges. Fold dough over filling; pinch edges to seal. Bake at 425 degrees F for 9-11 minutes or until golden brown. Serve with salsa and sour cream if desired

Chocolate Walnut Strudel

Chocolate Walnut Strudel

1 sheet Puff Pastry
1 egg
1 tablespoon water
4 (1 ounce) squares semi-sweet chocolate
2 tablespoons milk
1 tablespoon butter or margarine
1/2 cup chopped walnuts
Confectioners' sugar

Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 375 degrees F. Mix egg and water.
Place chocolate, milk and butter in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth.
Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry to within 1 1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.
Bake 35 minutes or until golden. Cool on baking sheet on wire rack at least 30 minutes. Sprinkle with confectioners' sugar. Slice and serve warm.

Banana Split Sundae Pie

Banana Split Sundae Pie

1 graham cracker crust
1 qt. strawberry ice cream, softened
2 small ripe bananas
Whipped cream or topping
Chopped pecans
Maraschino cherries

Spoon 1/2 of softened ice cream into crust, smoothing top. Split bananas lengthwise and in half. Arrange bananas spoke-style on the ice cream. Layer remaining ice cream over bananas, swirling the top. Freeze until firm, about 2 hours. Decorate with whipped cream, pecans and cherries



Yield: 6 servings

1 cup Pumpkin; canned puree
1/2 cup Brown sugar
1/4 cup Honey
1 teaspoon Cinnamon
1/2 ts Nutmeg
1/2 c Ginger Ale
1 qt Frozen vanilla Ice Cream

Combine ingredients in blender and whirl until smooth. Pour into pumpkin shaped cups to serve

Halloween Green Ghoulish Punch

Halloween Green Ghoulish Punch

3 cups apple juice
3 cups plain seltzer
Corn syrup
Colored sugar crystals
2 cups prepared green Jell-O

Combine apple juice and seltzer in a pitcher and chill. Dunk the rims of serving glasses in corn syrup, gently shake off excess syrup or use a thin paintbrush to wipe off excess. Dredge rims in colored sugars. Place glasses upside down on wax paper in the refrigerator to set.

When ready to serve, place spoonfuls of Jell-O in decorated glasses and fill with apple-juice mixture

Spirited Cranberry Sauce

Spirited Cranberry Sauce

2 pounds whole berry cranberry sauce

6 Tb orange liqueur

6 Tb lemon juice

1 tsp dry mustard

Mix all ingredients in a saucepan. Boil until reduced one-fourth. Enjoy.

Stained Glass Cranberries

These are very pretty. The berries have the appearance of stained glass beads.

Stained Glass Cranberries

4 cups fresh cranberries, rinsed and drained, but not dried

2 cups granulated sugar

4 tablespoons brandy

Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the

pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes.

Again gently move the casserole back and forth.

Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to

one month.

Sweet Potato Custard Pie

MMMMmmmm sweet tator pie

Sweet Potato Custard Pie

4 med. sweet potatoes
1 1/2 c. sugar
1/2 c. butter
6 lg. marshmallows, quartered
1 c. grated coconut

Bake or boil sweet potatoes; when well done mix with sugar and butter; add marshmallows and grated coconut. Pour into pie shell and bake 1 hour in 350 degree oven.

Crock Pot Tamale Pie

Crock Pot Tamale Pie

1 pound lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cups milk
1 egg, beaten
1 package chili seasoning mix
1 tablespoon seasoned salt
1 pound can tomatoes, cut up
1 pound can whole kernel corn, drained
2 1/4 ounces sliced ripe olives, drained
1 cup cheddar cheese, grated

Stir together cornmeal, milk and egg. Add the rest of the ingredients, except cheese. Pour into crockpot. Cover. Cook on high 3 to 4 hours. Sprinkle cheese over top. Cover. Cook another 5 minutes.

Ravioli with Sausage and Peppers

Ravioli with Sausage and Peppers - CP
1/2 25 ounce package frozen cheese-filled ravioli
2 cups frozen bell pepper and onion stir-fry
1 26 ounce jar chunky spaghetti sauce
8 ounces smoked sausage -- sliced
1 ounce (1/4 cup) shredded fresh parmesan cheese
In 3 1/2 to 4 quart slow cooker, combine all ingredients except Parmesan cheese; mix well. Cover; cook on low setting for 5 to 6 hours.
Sprinkle individual servings with cheese.

Caramel Frosted Brown Sugar Drops

Caramel Frosted Brown Sugar Drops

2 1/4 c. flour
1 tsp. baking soda
Generous 1/4 tsp. salt
1 c. (2 sticks) unsalted butter, slightly softened
1 1/3 c. packed light brown sugar
2 large eggs
1 1/2 tsp. cookie vanilla extract
2/3 c. sour cream
1 c. (4 oz.) chopped pecans or walnuts (divided; optional)

Caramel Frosting

7 Tbsp. unsalted butter, cut into chunks
3/4 c. packed light brown sugar
1 Tbsp. light corn syrup
1 2/3 c. powdered sugar, sifted after measuring
1 1/4 tsp. good vanilla extract

Preheat the oven to 350 F. Grease several baking sheets or spray
with nonstick.
I bake on parchment and I have pictures below to show you why.
In a medium bowl, sift together the flour, baking soda, and salt;
set aside. In a large bowl, with mixer on medium speed, beat
together the butter and brown
sugar until well blended and fluffy. Add the eggs and cookie
vanilla and beat until evenly incorporated. Lightly beat in half
of the flour mixture. Add the
sour cream and beat until well blended. Stir in the remaining
flour mixture and a generous 3/4 cup of your nuts, if using ,
until evenly incorporated.
Using a heaping 1/8-cup measure or coffee scoop, drop the dough
onto the baking sheets into evenly shaped mounds, spacing about 2
1/2 inches apart. Using a
greased hand, pat down the cookies until flattened on top.
Bake cookies one sheet at a time in the upper 1/3 of your oven
for 9 to 12 minutes. (I bake mine for exactly 10 min.) You want
them barely firm in the middle
when you press on them. Reverse the sheet from front to back half
way through baking to ensure even browning. Transfer the sheet to
a wire rack and let stand
until the cookies firm up slightly, 1 to 2 minutes. Using a
spatula, carefully transfer the cookies to wire racks. Let stand
until completely cooled, then frost.

For the frosting:

In a medium saucepan, melt the butter over medium-high heat.
Bring to a boil and gently simmer, stirring occasionally, until
it smells very fragrant and
turns slightly golden, about 3 minutes; watch carefully. Stir in
the brown sugar and cook, stirring, for 1 minute more. Stir in 2
1/2 tablespoons of hot
water and the corn syrup until the mixture is well blended and
the sugar dissolves. Vigorously stir in the powdered sugar and
vanilla until well blended and
completely smooth. Set the frosting aside stirring occasionally,
until it cools and stiffens just enough to spread, maybe 2 to 4
Set the wire racks with the cookies over wax paper to catch
drips. Using a small, wide-bladed spatula, spreader or table
knife, generously swirl the cookie
tops with the frosting. If nuts were added to the dough, sprinkle
a few of the remaining nuts over the top of each cookie and
pressed in gently just a little
bit. (If at any point the frosting stiffens too much to spread,
stir in just enough hot water to make it spread able.) Let the
cookies stand until the
frosting sets, about 45 minutes.
Store in a single layer or layered with wax paper in an airtight
container for up to 1 week or freeze for up to 1 month. ( I will
be freezing these, they freeze wonderfully.)

Apple Bundt

Apple Bundt

3 cups all-purpose flour
1 tablespoon baking powder
2 cups plus 5 tablespoons sugar divided
1 cup vegetable oil
4 eggs
1/3 cup orange juice
1/2 teaspoon salt
2 -1/2 teaspoons vanilla extract
4 medium tart apples peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners' sugar

In a large bowl, combine the flour, baking powder, 2 cups of the sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread one-third of batter in a greased 10-in. tube pan. Cover with half of the apples. Repeat layers. Spoon remaining batter over top.

Bake at 350° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar if desired

Apple Pie Drop Cookies

Apple Pie Drop Cookies(Perfect for Thanksgiving )

1/2 c. butter, at room temp.
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg (I used a scant 1/2 tsp. since I used
freshly grated nutmeg)
1/8 tsp. ground cloves
1 egg
2 Tbs. milk
2 c. flour
1 c. finely chopped apple (do not peel, and use a red apple, the
red color of the peeling looks pretty)
1 c. chopped walnuts

In a large mixing bowl, beat butter with mixer on medium speed
and then turn on high and beat for 30 seconds.
Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg,
and cloves; beat until combined. Beat in egg and milk. Beat in as
much flour as you mixer
can handle. (This is when the good old KA comes in mighty handy!)
Stir in any remaining flour, the apple and the nuts with a wooden
Drop by rounded teaspoons, 2-inches apart onto lightly greased
cookie sheet. (I used parchment paper)
Bake at 375F for 9 to 11 minutes. ( I baked mine for exactly 10
minutes in the upper 1/3 of my oven and turned the cookies from
front to back half way
through baking.) Bake until edges are just lightly browned. Cool
on cook sheet for a minute or 2 then transfer to a wire rack and
cool completely.
Store in a tightly covered container for up to 3 days, or freeze
for up to 3 months.

Caramel-Raisin Popcorn Balls (Halloween)

Caramel-Raisin Popcorn Balls (Halloween)

6 heaping cups popped corn
1/3 cup packed light brown sugar
1/4 cup reduced-calorie light corn syrup
2 tablespoons unsalted butter
1/4 cup finely chopped raisins

Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put the popcorn in a large bowl.
Combine the brown sugar, corn syrup & butter in a small saucepan. Cook over medium heat, stirring constantly. As soon as the syrup starts to lightly bubble, cook, stirring constantly, until the sugar is melted & the mixture darkens; about 2 minutes.
Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in raisins.
Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2 inch balls. (Make sure each ball gets a little bit of the raisins.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water & press & squeeze each ball again to help keep it together.
Let the popcorn balls cool completely before storing.
To store, individually wrap in plastic wrap & store in an airtight container.
Wrap the popcorn balls airtight for up to 2 days, but best the day they are made.

Wednesday, October 26, 2011

Pumpkin Envelope Pies

Pumpkin Envelope Pies

1 pound pumpkin
10-1/2 ounces all-purpose flour
3-1/2 ounces butter
3 eggs
2 garlic cloves
1 cup water
Salt and black pepper

Beat up the eggs, and then add half of the melted butter, flour and salt. Mix well.

Add water and mix to make dough (it should be stiff).

Grate pumpkin. Mince garlic. Mix grated pumpkin, minced garlic, salt, pepper and the rest of the butter.

Roll out the dough and cut circles of a tea cup plate size.

Place approximately 2 tablespoons of pumpkin stuffing in the middle of each dough circle and cover like an envelope. Make sure the ends fixed well. Place on a greased tray and cover with additional beaten up eggs.

Bake at 350 degrees F for 15 to 20 min.

Serve warm and enjoy

Wiki Wiki Snacks

Wiki Wiki Snacks

1/4 lb. butter (1/2 cup)

1/2 pkg. dry onion soup mix

1 can refrigerator biscuits

Melt butter in a 10 inch cast iron skillet and place in oven at 150 degrees. Add onion soup and stir. (shake the package before measuring) Cut the biscuits into quarters and add to the skillet. Cover pan and bake at 275 degrees for about 20 minutes. Turn once during baking. When browned, set the temperature on 150 degrees to keep warm. Serve with toothpicks. Electric skillet can be used with this recipe



1 box orange cake mix

Cook as directed in 3 layers.


1/2 c. powdered sugar

6 oz. sour cream

16 oz. whipped cream

12 oz. coconut

Put filling in between layers and on top. Sprinkle with coconut

Candied Cranberries

Candied Cranberries

1 cup firm red


1 cup granulated sugar

1 cup water

After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230


Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry.

Roll cranberries in granulated sugar

Easy, Easy Porkchops

Easy, Easy Porkchops

A package of pork chops (approx. 4)
1 can jellied cranberry sauce
1 can of apple sauce

Place all three in the crockpot and cook on medium all day. Serve over rice

Tuesday, October 25, 2011

Halloween Crisp Candy Corn Treats

Halloween Crisp Candy Corn Treats

1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be bought at cake decorating suppliers

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares

Jack-o-lantern Candy

Jack-o-lantern Candy

1/2 c Peanut butter
2 Tb Butter
1 1/4 c Icing sugar - sifted
1 c Cocoa; unsweetened - sifted
1/2 c Milk; Evaporated
1 c Peanuts; chopped
2/3 c Coconut; dessicated
Red & yellow food coloring
Pretzel sticks or-
Licorice whips

Combine peanut butter and butter in medium bowl. Micrwave at High 45-60 seconds till melted. Stir till blended. Gradually add icing sugar and cocoa alternaternately with evaporated milk till smoothly blended. Stir in peanut. Chill till firm enough to shape into balls. Colour coconut with red and yellow food colouring to desired shade of orange. (Shake coconut and food coluring together in jar with tight lid.) Form spoonfuls (about 1 Tbsp) of chocolate mixture into balls. Roll into coconut and insert small piece of pretzel or licorice into top for stem. Chill well before servimg. Store, covered in refrigerator

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

1 large oven bag
2 tablespoons flour
1/4 cup brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
20 ounces pineapple chunks, drained
1 medium green pepper, cut in rings
4 boneless chicken breast halves

Heat the oven to 350 degrees F. Shake the flour in the oven bag. Place in 13x9-inch pan.

Add sugar, vinegar and soy sauce to the bag. Add pineapple and green pepper; add chicken. Turn bag to coat chicken. Arrange in single layer.

Close the bag with nylon tie; cut 4 holes in the top to release steam. Bake for 35 minutes. Serve over hot cooked rice.

Chop Suey Cookies

Chop Suey Cookies

1 pkg. chocolate bits
1 c. nuts (chopped)
1/4 oz. can moist coconut
1 large can Eagle Brand milk
20 graham crackers rolled
Mix all ingredients and press in ungreased 7 x 10 inch pan.
Bake in 325 over 15 to 20 minutes.
Let cool and cut into squares.

Jalapeno Cheese Turnovers

Jalapeno Cheese Turnovers

1 (8-ounce) package cream cheese
1 jalapeno pepper, stem and seeds removed, chopped
1/4 cup grated Parmesan cheese
1 (6-ounce) package wonton wrappers, thawed if frozen
Cooking spray

Preheat oven to 450 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.

In a medium bowl, combine cream cheese, jalapeno, and Parmesan cheese; mix well.

Place one wonton wrapper on a flat surface. Dip your fingers in a small bowl of water and moisten edges of wonton. Place 1 tablespoon cheese mixture in center of wonton and fold diagonally to form a triangle. Turn wonton over and seal edges firmly with your fingers.

Place turnover on prepared baking sheet . Continue with remaining cheese mixture and wontons. Spray tops of turnovers lightly with cooking spray and bake 6 to 7 minutes, or until golden and edges are crispy. Serve immediately.


While filling the turnovers, be sure to keep the rest of the wonton wrappers covered with a damp paper towel so they won't dry out. Then wrap any remaining wonton wrappers in plastic wrap and reserve for future use.

Serve these with some warm jalapeno jelly -- it's perfect as a dipping sauce

Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless boneless chicken breasts
shredded Cheddar cheese
sour cream
crushed tortilla chips

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired



1 lemon cake mix

1 stick butter

1 egg

Mix cake mix, butter and egg. Put in un-greased 9 x 13 inch pan.

2 eggs

8 oz. cream cheese

1 lb. powdered sugar (3 3/4 c.)

Mix next 3 ingredients until creamy. Spread on cake mix. Bake at 350 degrees for 35 minutes. Enjoy

Aloo Balls

Aloo Balls

Potato Balls

Source : Cynthia Nelson, former Contributing Writer to Latin
Caribbean Food

Aloo (Potato) Balls are a popular street food in the English-Speaking
Caribbean, where there is a heavy influence of Indian food.
These spicy mashed-potato balls are also made and served at Hindu and
Muslim religious functions.And just plain GOOD for us regular people


2 lbs. potatoes, peeled and boiled in salted water
1/4 cup thinly sliced green onions (white and green parts)
1 Tbsp finely minced cilantro or culantro * (optional)
Minced hot pepper to taste
2 tsp ground cumin
2 Tbsp oil
Salt to taste
Oil for deep frying


1 cup all purpose flour
1/4 teaspoon ground turmeric
Salt and pepper to taste



Mash the potatoes until smooth and then add in all the ingredients
(except oil for frying).
Be sure to check for salt before adding extra given that the potatoes
would already have been cooked in salted water.
Form the mashed potatoes into 2-inch diameter balls or the size of golf
Set aside.


Mix the dry ingredients together and then add enough water to make a
crepe-like batter.


Add oil to a deep frying pan for deep frying and heat until 350 degrees F.
Dip balls into batter one at a time and add to heated oil.
Do not overcrowd pan.
Cook on both sides until golden or lightly brown on both sides.
Drain on paper towels.
Repeat until all the balls are cooked.
Serve hot or at room temperature as is or with some savory chutney or
pepper sauce.

Monday, October 24, 2011

Poppin' Cereal Bars

Poppin' Cereal Bars

2 c. popped popcorn
2 c. Life cereal
1 c. miniature pretzels
1 c. M & M's plain chocolate candy, divided
10-1/2-oz. miniature marshmallows
1/4 c. butter or margarine
Combine the popcorn, cereal, pretzels and half the M & M's. In a microwave-safe bowl, melt the marshmallows and butter. Stir until smooth. Fold in cereal mixture. Spread into a greased 11 by 7-inch baking dish. Sprinkle with remaining M & M's; press lightly. Cut into bars

No-Bake Bars

No-Bake Bars
4 c. Cheerios
2 c. Rice Krispies
2 c. roasted peanuts
2 c. M & M's
1 c. light corn syrup
1 c. sugar
1 1/2 c. peanut butter
1 tsp. vanilla
In large bowl combine first four ingredients. In saucepan, bring corn syrup and sugar to a boil. Cook until sugar is dissolved. Remove from heat, stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15-inch baking pan. Cool; cut into 3-inch squares

Parmesan Sour Cream Chicken

Parmesan Sour Cream Chicken

3 lbs. Chicken pieces with skin and bone
2 Tbsp. Lemon juice
Salt and pepper to taste
½ C sour cream
¼ C mayonnaise
1 Tbsp. Yellow mustard
1 Tbsp. Worcestershire sauce
½ tsp. Thyme
¼ tsp. Cayenne red pepper
3 sliced green onions
Parmesan cheese for garnish

Place chicken in a 9 x 13 inch baking dish skin side up, in a single layer. Sprinkle with lemon juice and season with salt and pepper. Combine the sour cream, mayonnaise, mustard, Worcestershire sauce, thyme, and red pepper, stir in the green onion. Spread the mixture over the top of the chicken. Bake uncovered at 350 degrees for 50 minutes or until chicken is cooked through. Before serving sprinkle with cheese

Coconut Pecan Pie

Coconut Pecan Pie
1 stick butter
1-12 c chopped pecans
3 c of Mounds coconut
16 oz Cool Whip
8 oz soft cream cheese
14 oz condensed milk
8 oz Cool Whip
1 jar caramel syrup
2 graham crusts
In a medium sized skillet, toast the coconut and pecans in the butter. Cook stirring occasionally until both the pecans and coconut are golden. Remove from the heat and reserve 1 cup of mix for the top of the pies. Beat the cream cheese fluffy then add the milk blending well. Reserve 2 T caramel for the top of the pies and add the remaining caramel to the cream cheese blending well. Fold in the 16 oz Cool whip and the remaining coconut and pecan mix blending well. Pour the filling evenly into both pie shells. Cover well and chill 2 hours or until serving. Just before serving, spread on the 8 oz Cool Whip, drizzle on caramel, and top with reserved coconut and pecans. Store covered in fridge



1 dozen corn tortillas
1 jar hot salsa
1 dozen eggs
4 tablespoons lard
3 tablespoons butter
1 cup refried beans
1 cup grated Monterey Jack cheese

Heat lard in skillet then fry tortillas on both sides until limp and
drain well on paper towels. Put 2 on plate side by side and keep
warm in oven then fry eggs in butter over easy and slide onto each
tortilla and spoon warmed salsa on top of eggs. Add some beans on
the side and sprinkle all with shredded cheese.

Apple Kiwi Salad

Apple Kiwi Salad

3 Red Delicious apples
3 Yellow Delicious apples
3 bananas
3 kiwis
1/2 cup organic apple juice
1 cup fresh pineapple

Peel apples, core and slice in small slices.

Peel and slice kiwis, slice bananas, and cut pineapple into small pieces.

Add apple juice, mix well, cover and refrigerate.

Serve chilled

Halloween Popcorn Grunch

Halloween Popcorn Grunch
8 c Popcorn
1/2 c Salted pumpkin seeds
1/2 c Dried cranberries or raisins
1/2 c Banana chips;broken into pieces
1 1/2 c Sugar
1/2 c Corn syrup
1/4 c Water
1/4 c Butter
1 ts Vanilla
In large buttered bowl, combine first 4 ingredients; set aside. In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), 4 - 5 minutes. Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands. Cool and break into pieces

Rocky Horror Halloween Treats

Rocky Horror Halloween Treats

3 c. marshmallows
1/4 c. butter or margarine
2 Tbsp. orange flavored gelatin
8 c. freshly popped popcorn
1/2 c. unsalted dry-roasted peanuts
1/2 c. miniature chocolate chips

In a 5 quart saucepan over medium-low heat, melt marshmallow's and butter, stirring frequently until blended and smooth. Stir in gelatin until blended; remove from heat. Add popcorn and peanuts to marshmallow mixture; stir gently but thoroughly to coat. Stir in chocolate chips. With greased hands shape cooking mixture into 8 (3-inch) popcorn balls.

Taco Seasoning

Taco Seasoning
A great basic taco seasoning. Vary the ingredients for more intensity. Makes 2 Cups (40 servings).
1/4 cup unbleached all-purpose flour
1 cup chili powder
1/2 cup dried onion flakes
2 teaspoons dried oregano
1 teaspoon dried minced garlic
2 teaspoons ground cumin
4 teaspoons salt
In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt.
Close lid securely, and shake well to mix contents.
One half cup is equivalent to 1 (1.25 ounce) package of taco seasoning.

Double-Quick Strawberry Doughnuts

Double-Quick Strawberry Doughnuts

Oil for deep-frying
1 pk Refrigerated fresh dough for buttermilk biscuits
Ripe strawberries; rinsed, drained; hulled
Sugar or confectioner's sugar
Confectioner's sugar

Heat oil for deep frying to 365 degrees.

Meanwhile, separate biscuit dough into biscuits, cut each in half, and flatten into rounds about 1/8-inch thick. Place a ripe strawberry (coated with sugar or confectioner's sugar) in the center of each round of dough. Gather edge to the top and twist or pinch to seal. Fry doughnuts, a few at a time, in heated fat about 2 minutes, or until browned, turning occasionally.

Drain on absorbent paper. Sift confectioner's sugar generously over hot doughnuts and serve immediately. (Inside of doughnut is VERY juicy. )

Burger Mushroom Bake

Burger Mushroom Bake

1 Can Mushroom Soup
1 1/2 lbs Ground beef
1/2 Cup fine dry bread crumbs
1 Egg, Slightly beaten
1/4 Cup Finely Chopped Onions
1/3 Cup Water

Combine 1/4 cup soup with remaingng ingredients except water, mix well. Shape into 6 patties and place in shallow baking dish - 12 x 8 x 2?. Bake at 350 degrees for 30 minutes. Spoon off fat. Combine remaining soup and water, pour over meat. Bake 10 minutes more. Makes 6 servings

Peppermint Patties

Peppermint Patties

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips

In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.

Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.

In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.

Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.

Friday, October 21, 2011



Two 6 oz. Cans tuna in water; drained well
1 small onion diced
1 cup shredded cheese (your choice)
1 cup frozen vegetables thawed, drained
2 eggs
2 pkgs. Crescent rolls
Mix all ingredients except crescent dough. Spray non-stick spray into a
Line 13x9 baking pan with 1 pkg. Crescent dough. Layer tuna mixture onto
First layer of crescent dough. Top with second crescent roll dough.
Bake at 350 until golden brown, about 25 minutes.
You can top dough with cheese sauce if desired.


5 lbs. Chicken wings
2 c. Kraft Golden Caesar Dressing
2 tbsp. Parsley flakes
1/2 c. Parmesan cheese
Wash and dry chicken and place in a large bowl. In another bowl, combine
Caesar dressing, parsley and Parmesan cheese. Mix well and pour over
Marinate at least six hours. Drain and place chicken on a cookie sheet. Bake
At375 degrees for 25-45 minutes, turning once. Watch carefully

Bat Eyes

Bat Eyes

Black olives

Cream cheese

Stuff black olives with cream cheese. Serve on a plate. A perfect, fast, fun, creepy treat!

No-Bake Gingerbread Balls

No-Bake Gingerbread Balls

5 ounces gingersnap cookies (about 20 cookies)
3 tablespoons corn syrup
2 tablespoons peanut butter
1/3 cup powdered sugar, sifted
Place cookies in a food processor and process until finely ground. Add corn syrup and peanut butter and process until mixture comes together. Scrape down the sides of the processor's bowl if necessary. If mixture is too dry to come together, add another tablespoon of corn syrup. Shape mixture into 1-inch balls, then roll in powdered sugar

Thursday, October 20, 2011

Halloween Hopscotch Candy

Halloween Hopscotch Candy
3 (6 oz) pkgs. butterscotch morsels
1 (14 oz) can condensed milk
1 (10-1/2 oz) pkg. miniature marshmallows
2 cups raisins
1 1/2 cups dry roasted peanuts
In top of double boiler, combine morsels and condensed milk. Heat, stirring occasionally, until morsels melt. In large bowl, combine marshmallows, raisins and peanuts; fold in condened milk mixture. Turn into wax paper-lined 13"x9" pan. Chill 2 hours or until firm. Cut into pieces

Pumpkin Cinnamon Cookies

Pumpkin Cinnamon Cookies

1 3/4 cup flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup raisins
1 cup mashed pumpkin(you can use canned)
1 teaspoon baking soda
1/2 cup oil
1 cup sugar
1 egg

Mix ingredients together and drop by teaspoons full on a lightly
greased baking sheet. Bake at 375 degrees for 20 minutes



1 gallon vanilla ice cream

1 (20 oz) package chocolate sandwich cookies with cream filling

1 (12 oz) container frozen whipped topping, thawed

Soften ice cream. Crush cookies by placing them in a large zip

lock bag and rolling over them with a rolling pin. Mix softened ice

cream and crushed cookies together. Fold in the whipped topping

and pour into one 9x13 inch glass pan. Freeze for 2 hours then



vegetable oil for deep frying
Any pre-made bread dough
your choice of sweetening agent ( brown sugar, honey, granulated sugar,your choice)
cinnamon (optional)
powdered sugar
Prepare cooking oil for deep frying, we used vegetable oil at the party store. Will work in your home setup as well. Have sweetening agents ready and waiting in small bowls for rolling the hot, deep fried pieces into. Make 1/2 ropes or snakes out of the dough. Cut into 1 inch pieces. Drop a few pieces at a time in hot oil, DO NOT OVER-CROWD! Dough will expand when it starts to cook in the hot oil. Once the "toes" are deep golden brown all around, remove toes from oil with a spider web type strainer. Place directly into sugar, if using honey or something similar, place toes in a small shallow bowl and drizzle the honey, etc. over them. Shake on some cinnamon or powdered sugar. Or you can really push the envelope and shake on both

Puppy Chow

Puppy Chow

6 cups Rice Chex
1 cup chocolate chips
1/4 butter
1 tsp vanilla
1/2 cup peanut butter
1 1/2 cup confectioner’s sugar

Microwave chocolate chips, peanut butter and butter uncovered for 30 seconds or until it can be stirred smooth.
Stir in vanilla. Pour mixture over cereal and stir to coat. Pour into gallon sized zip lock bag; add powdered sugar.
Seal bag; shake until well coated. Store in airtight container in refrigerator

Baked Potato Slices Recipe

Baked Potato Slices Recipe

2 medium russet potatoes
1 tablespoon olive oil
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon salt

Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with oil. Sprinkle with seasoning blend and salt; toss to coat.

Arrange potatoes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once

Wednesday, October 19, 2011

Italian Cubed Steaks

Italian Cubed Steaks

1/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon black pepper
6 (6-ounce) beef cubed steaks
1 (14-1/2-ounce) can Italian-style stewed tomatoes, undrained
1/2 pound (8 ounces) fresh mushrooms, sliced
1 cup condensed beef broth
1 teaspoon garlic powder
1/4 cup water
2 tablespoons cornstarch

In a shallow dish, combine flour, paprika, and pepper; add steaks and turn
to coat lightly.
Coat a large skillet with cooking spray and heat over medium-high heat. Cook
steaks 10 to 14 minutes, or until no pink remains, turning halfway through
cooking. Remove steaks to a platter and cover to keep warm.
Reduce heat to medium and add stewed tomatoes, mushrooms, broth, and garlic
powder to skillet. Heat, stirring occasionally, just until mixture begins to
In a small bowl, combine water and cornstarch; stir until smooth. Slowly add
to tomato mixture and stir until thickened and smooth.
Return steaks to pan and cook until thoroughly heated. Serve immediately.

Note These cubed steaks also make great sandwiches. Just place each steak
on a split hoagie roll and top with the sauce



6 boneless skinless chicken breasts

1 tube Ritz crackers, crushed

1 stick (1/2 cup) butter, melted with 1 teaspoon garlic powder

2 cups Cheddar cheese, shredded

Heat oven to 400 degrees F.

Dip the chicken into the butter, then into the cracker crumbs; place

in a 9 x 13-inch baking pan. Sprinkle cheese over all. Place a foil

tent over the dish, then bake for 30 minutes. Uncover and bake

another 30 minutes

Baked Sugar Pumpkins

Baked Sugar Pumpkins

Make one of these for each guest.

1 small sugar pumpkin

1 teaspoon brown sugar

1/2 teaspoon butter

2 teaspoons ground cinnamon

Heat oven to 350 degrees F

Remove the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon.

Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom. Bake for about 30 minutes or until tender. These can also

be baked in the microwave on HIGH for about 10 to 15 minutes.

Easy Chicken Ranch Pie

Easy Chicken Ranch Pie
1 1/2 cups cut-up cooked chicken
1 1/2 cups frozen mixed vegetables
1/2 cup shredded Monterey Jack cheese
1/2 cup Biscuit baking mix
1 envelope ranch dressing mix
1 cup milk
2 eggs
Heat oven to 400. Grease 9-inch pie plate.
Stir chicken and mixed vegetables together in a medium bowl, spoon into pie plate. Sprinkle shredded cheese over mixture. Stir Biscuit baking mix and dry ranch dressing mix together. Stir milk and eggs together and then stir together with dry ingredients mixture until blended. Pour into pie plate over meat, vegetables and cheese mixture.
Bake 35 minutes or until knife inserted in center comes out clean.
Allow pie to cool 5 minutes before serving

Taco Ramen Salad

Taco Ramen Salad

1 package beef ramen noodles
1/2 pound ground beef
1 small tomato, chopped
1/2 cup onion chopped
1 cup cheddar cheese, shredded
Thousand Island dressing to taste

Cook noodles according to package directions and drain. Brown beef
and drain. Stir in 1/2 seasoning packet. Mix all ingredients
together. Add dressing.

Peanut Butter & Fudge Swirl Pie

Peanut Butter & Fudge Swirl Pie
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
1/4 cup Creamy Peanut Butter
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.
SPOON into crust. Drizzle with fudge topping; swirl gently with knife.
REFRIGERATE 4 hours or until firm

No Cook Coconut Pie

No Cook Coconut Pie
2 pkg. (3.4 oz. each) instant vanilla pudding mix
2 3/4 c. cold milk
1 t. coconut extract
1 carton (8 oz.) frozen whipped topping, thawed
1/2 c. flaked coconut
1 graham crust-9 inches
toasted coconut

In a large mixing bowl, beat pudding mixes, milk, and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving time. Chill leftovers

Millionaire Pie

Millionaire Pie

1 can Eagle Brand milk
1/3 cup lemon juice
1/3 cup chopped maraschino cherries
1/3 cup chopped pecans
1/3 cup drained crushed pineapple

1 graham cracker crust

Blend all ingredients and pour into graham cracker crust. Chill for 2 hours or more and top with Cool Whip

Taco Salad

Taco Salad
I half this,but recipe as is for a crowd

2 pounds cheddar cheese
5 pounds of hamburger,
two bags tortilla chips
one head lettuce
4 to 6 tomatoes
onions if you wish.
refried beans if you like them a couple of cans.
two packs of taco seasoning.
Brown the hamburger,
you can add the taco seasoning then and let simmer for a while
break up lettuce, slice and cube tomatoes crushed chips
and cheddar cheese
mix that up and you got it.
Some folks put salad dressing on theirs

Tuesday, October 18, 2011



1 can pumpkin pie filling

1 (10-1/2 ounce) bag mini marshmallows

1 cup walnuts, chopped

1 (12-ounce) container Cool Whip

1 small box vanilla pudding (add dry)

1 teaspoon cinnamon

In a bowl combine the Cool Whip and pie filling. Mix well.

Add the remaining ingredients. Mix well. Refrigerate before

Serving. Enjoy



2 tbs lemon juice
1 1/4 pounds chopped fruit of your choice
3/4 cup sugar or Splenda

Heat oven to 200°. Combine fruit and sugar in a blender. Add lemon juice to taste, puree until smooth. Transfer pureed fruit to a saucepan and bring to a simmer. Reduce heat cook stirring until most of the liquid evaporates and mixture is very thick, 45 min.
STEP 2---Line a rimmed baking sheet with foil, spread fruit on foil into a thin layer. Bake until barely tacky, 3 hours 30 min. Transfer baking sheet to a rack and let fruit leather cool completely. Peel off the foil. If leather is still moist on the underside, return it to oven, moist side up, until dry 20 more min. Lay leather smooth side down on a sheet of wax paper and cut it into strips on the paper. Roll up the strips and store in zip top bags for up to 1 week

Chocolate Chip Cream Rum Balls

Chocolate Chip Cream Rum Balls

6 oz.cream cheese, softened
4 c. powdered sugar
1 tbs. milk
1 tbs. rum extract
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. miniature semi-sweet
chocolate chips


1/2 c. miniature semi-sweet
chocolate chips
1 tsp oil

Line cookie sheets with waxed paper.

In large bowl, beat cream cheese until fluffy. Add 2 cups powdered sugar; beat until smooth. Add milk, rum extract, cinnamon & nutmeg; blend well. Gradually add remaining 2 cups powdered sugar. Stir in 1/2 cup chips.

Refrigerate 1-1/2 hrs or until mixture is firm enough to handle.
Roll mixture into 3/4 in balls; place on wax paper lined cookie sheet.

In small saucepan melt glaze ingredients over low heat stirring constantly. Drizzle over candies. Allow glaze to set. Store in single layer in tightly covered container

Boo Bites

Boo Bites

1/4 cup (1/2 stick) margarine or butter
30 large marshmallows or 3 cups miniature marshmallows
1/4 cup light corn syrup
1/2 cup Creamy Peanut Butter
1/3 cup Semi-Sweet Chocolate Chips
4-1/2 cups crisp rice cereal

Line cookie sheet with wax paper. Melt butter in large saucepan
over low heat. Add marshmallows. Cook, stirring constantly, until
marshmallows are melted. Remove from heat. Add corn syrup; stir
until well blended. Add peanut butter and chocolate chips; stir
until chips are melted and mixture is well blended. Add cereal;
stir until well coated. Cool slightly. With wet hands, shape
mixture into 1-1/2 inch balls; place balls on prepared cookie sheet.
Cool completely. Store in cool, dry place. About 4 dozen bites

Pizza Pot Pies

Pizza Pot Pies

1 pound lean ground beef or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (8 ounces) pizza sauce
1 can (4 ounces) sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick mix
1/4 cup very hot water

Heat oven to 375 degrees F. Grease four 10- to 12-ounce casseroles.

2 Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.

3 Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown

Green Bean and Bacon Saute

Green Bean and Bacon Saute
10 slices bacon, diced
1 tablespoon crushed garlic
1/2 teaspoon crushed red pepper flakes
2 (10 ounce) packages frozen whole green beans
Salt and pepper to taste
Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to pan and toss with the beans before serving

EZ Lemon Cookies

EZ Lemon Cookies

1 box lemon cake mix
2 eggs
1/3 cup of oil
1 t lemon flavoring
powdered sugar for rolling cookies in

Mix together cake mix, eggs, oil and flavoring.
Scoop small spoonfuls into balls and roll them in powdered
Use parchment paper to keep from sticking or getting too brown
on bottom.
Bake at 375 degrees.
Bake 6-9 min
Sprinkle extra powder sugar on some to make them prettier

Frozen Halloween Dessert

Frozen Halloween Dessert

20 cream sandwich cookies, crushed
1/3 cup butter or margarine, melted
2 quarts orange sherbet, slightly softened
2 squares baking chocolate
1/2 cup granulated sugar
1 (12-ounce) can evaporated milk
1 cup pecans, chopped

In a bowl combine 20 crushed cream sandwich cookies and melted butter. Press into a 13 x 9-inch baking dish. Spread orange sherbet over the crumb layer. Freeze until firm.

In the top of a double boiler, combine baking chocolate, sugar, and evaporated milk. Cook, stirring constantly, until smooth. Cool. Drizzle over the sherbet and sprinkle with chopped pecans. Keep frozen until served

Meringue Mushrooms

Meringue Mushrooms

2 egg whites

1/8 teaspoon cream of tartar

6 tablespoons granulated sugar

1/4 teaspoon vanilla extract

1/3 cup semisweet chocolate chips

1/4 teaspoon solid vegetable shortening

Cocoa powder

Heat oven to 200 degrees F.

In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1


at a time, beating well after each addition. Add vanilla and beat until stiff peaks form.

Lightly grease and flour baking sheets OR line with parchment paper. Pipe 15 mounds, 1 1/2 inches in diameter, onto the

cookie sheets

(the mushroom caps).

Smooth tops with a wet finger. Pipe remaining egg white mixture into 15 upright 1-1/4” lengths (the mushroom stems). Bake for 1 3/4 hours. Turn off oven

and cool in oven for 30 minutes. Cool completely.

With a sharp knife, cut a small hole in underside of each mound, or cap. Melt chocolate chips and shortening until smooth. Spread underside of cap with

chocolate and attach stem to cap. Let dry, upside down, on wax paper until chocolate is set.

Just before serving, sift cocoa through strainer over tops of mushrooms.



2 c. chopped nuts
1 can coconut
1 pkg. German chocolate cake mix


1 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar

Butter oblong 9 x 13 inch pan. Pack pecans in bottom of pan.
Press coconut on top of pecans. Mix cake by directions on
the box and pour into pan on top of coconut and nuts.

Melt 1 stick butter, add cream cheese and powdered sugar.
Pour over unbaked cake. Bake at 300 degrees for 1 hour. This
cake is sometimes called earthquake because it falls in
center when baked


1 can Eagle Brand milk
1 1/2 (6 oz.) pkgs. chocolate chips
2 tbsp. butter
1 c. flour
1 tsp. vanilla
1 c. chopped nuts

Melt butter and chocolate chips in microwave; add milk. Stir in
flour, vanilla and nuts; mix well. Chill. Drop by spoon on well
greased cookie sheet. Bake at 325 degrees for about 13 or 15
minutes. Frost with your favorite chocolate frosting, if desired

Meatloaf And Scalloped Potatoes

Meatloaf And Scalloped Potatoes

5 potatoes peeled
1 tablespoon butter
1 cup milk
2 tablespoons flour
1 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 pounds ground beef
2 tablespoons chile sauce
1/4 cup bread crumbs
2 tablespoons tomato paste
3 teaspoons minced garlic
4 tablespoons ketchup

Butter a 2 1/2 quart casserole dish. Cut potatoes in to 1/4 inch thick
slices. Layer in bottom of dish. Dot with butter. Combine milk, flour,
Worcestershire sauce, mustard and 1 teaspoon of each salt and pepper. Pour
over potatoes. Mix the remaining 1/2 teaspoons of the salt and pepper with
the next five ingredients. Add to casserole dish. Cover with ketchup. Bake
uncovered at 375 degrees F for 1 hour or until meat is no longer pink
inside. Let stand 15 minutes and serve.

Monday, October 17, 2011

Ghostly Delights

Ghostly Delights

1 (18 ounce) package refrigerated cookie dough,any flavor

1 cup prepared vanilla frosting

3/4 cup Marshmallow Creme

32 chocolate chips for decoration

Heat oven to 350 degrees F.

Using about 1 tablespoon

dough for body and about 1 teaspoon dough for head, form cookie dough into ghost shapes on greased cookie sheets.

Bake for 10 to 11 minutes or until browned. Cool 1 minute on cookie sheets; place warm cookies on serving plates.

While cookies are baking, combine frosting and Marshmallow Creme in small bowl until well blended. Frost each ghost with frosting mixture. Press 2 chocolate

chips, points up, into frosting mixture to create eyes on each ghost. Decorate with additional candy, if desired

Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

Serves 2

1 cup canned pumpkin puree
1 cup milk
1 cup vanilla ice cream
4 tbsp maple syrup (the real stuff)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
dollops of cranberry sauce

Mix everything, except for the cranberry sauce, in a blender. Blend until
everything is combined. Pour into two cups. Fill a piping bag fitted with a
#12 tip with the cranberry sauce. Pipe it into swirls on top of the milkshake.
Alternatively, grab a spoon and throw a dollop of the cranberry sauce on top of
the milkshake.

Butterscotch Coffee

Butterscotch Coffee

1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can

In a microwave, melt 1/2 cup butterscotch chips at 70% power for 1
minute; stir. Microwave at additional 10- to 20-second intervals,
stirring until smooth.
Cut a small hole in the corner of a pastry or plastic bag; insert a
#4 round tip. Fill with melted chips. Pipe eight garnishes onto a
waxed paper-lined baking sheet. Refrigerate until set, about 10
In a large pitcher, stir coffee and remaining butterscotch chips
until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a
butterscotch garnish. Yield: 8 servings

Pumpkin Donut Balls

Pumpkin Donut Balls

1 1/2 c. sugar
1/4 c. oil
2 eggs
1 c. pumpkin
3 1/2 c. flour
4 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. evaporated milk
1 tsp. vanilla

Mix the sugar, oil, eggs, and pumpkin in a large bowl. Beat well.

Stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Add to the sugar mixture alternately with the evaporated milk, beating well
after each addition. Add the vanilla.

Heat some oil in a pan or a deep fryer.

Drop tablespoons of batter in the oil for about 1 1/2 minutes per side.

Drain and roll in a mixture of cinnamon sugar or powdered confectioners sugar

Edible Eyeballs

Edible Eyeballs

2 small packets yellow gelatin

1 1/4 cups boiling water

24 blueberries

Pour boiling water over the gelatin and stir to dissolve completely. Pour the
mixture into ice cube trays with rounded bottoms (there should be enough mixture
to fill two trays). Refrigerate until partially set, about 20 minutes. Push the
blueberry eyeballs into the partially set gelatin and refrigerate until
thoroughly set. Dip the ice cube trays in warm water for 15 to 30 seconds and
run a knife around the edge of each ice cube. Turn the "eyes" out onto a serving
plate and refrigerate until serving time.

Frozen Halloween Dessert

Frozen Halloween Dessert

20 cream sandwich cookies, crushed
1/3 cup butter or margarine, melted
2 quarts orange sherbet, slightly softened
2 squares baking chocolate
1/2 cup granulated sugar
1 (12-ounce) can evaporated milk
1 cup pecans, chopped

In a bowl combine 20 crushed cream sandwich cookies and melted butter. Press into a 13 x 9-inch baking dish. Spread orange sherbet over the crumb layer. Freeze until firm.

In the top of a double boiler, combine baking chocolate, sugar, and evaporated milk. Cook, stirring constantly, until smooth. Cool. Drizzle over the sherbet and sprinkle with chopped pecans. Keep frozen until served

Caramel Apple-Walnut Squares

Caramel Apple-Walnut Squares

1-3/4 C. all-purpose flour
1 C. quick-cooking oats
1/2 C. packed brown sugar
1/2 t. baking soda
1/2 t. salt
1 C. butter
20 caramels, unwrapped
1 14 oz. can sweetened condensed milk
1 21 oz. can apple pie filling
1 C. chopped walnuts
Cinnamon or vanilla ice cream

For crust, in a mixing bowl, combine the flour, oats, brown sugar, baking soda and salt. Using a pastry blender, cut in butter until crumbly. Reserve 1 cup of the mixture. Press the remaining mixture into 13 x 9 x 2 inch baking pan.

Bake the crust layer in a 375°F. oven for 10 minutes.

For filling, in a heavy saucepan, melt the caramels with the sweetened condensed milk over low heat, stirring until smooth.

Spoon apple pie filling over the crust. Top with caramel mixture. Sprinkle reserved crumb mixture over caramel layer. Top with walnuts. Return to the oven and bake for about 20 minutes more or until the top is golden. Cool on wire rack. Serve with ice cream

Jell-O-Ween Poke Brownies

From Jello,but a yummy recipe,Enjoy!!

Jell-O-Ween Poke Brownies

Prep Time: 30 min

Total Time: 2 hr 5 min

Makes: 32 servings, 1 triangle each

1 package (19.8 ounces) brownie mix

1 1/2 cups cold milk

1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

Few drops red food coloring

Few drops yellow food coloring

PREPARE brownie batter and bake in 8- or 9-inch square baking pan as directed on package. Immediately poke holes, at 1-inch intervals, in brownie with

handle of wooden spoon.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add food colorings to tint the pudding desired shade

of orange. Immediately pour about half of the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding.

Let stand 5 minutes. Spread remaining pudding over top of brownie.

REFRIGERATE 1 hour or until ready to serve. Cut into 2-inch squares, then cut each square diagonally in half to form triangles. Store leftover brownies

in refrigerator.

Note: Use 2 drops yellow food coloring to each drop of red food coloring for a good Halloween-orange tint.

Cherry Coffee Cake

Cherry Coffee Cake

1 (18.25 ox) pkg yellow cake mix, divided

2 large eggs

1 cup flour

1 pkg yeast

1 (21 oz) can cherry pie filling (or any other flavor)

2/3 cup warm water

1/3 cup butter or margarine


Combine 1 1/2 cups cake mix, flour and yeast in a bowl. Add warm water, stirring until smooth. Stir in eggs.

Spoon batter in greased 9 x 13 pan. Spoon pie filling evenly over batter, set aside.

Cut butter into remaining cake mix, until crumbly. Sprinkle over pie filling.

Bake at 350° F. for 25-30 minutes. Cool, drizzle with glaze.

1 cup sifted powdered sugar

1 T. light corn syrup

1 T. water

Mix together and drizzle over coffee cake



2 c. chopped nuts
1 can coconut
1 pkg. German chocolate cake mix


1 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar

Butter oblong 9 x 13 inch pan. Pack pecans in bottom of pan.
Press coconut on top of pecans. Mix cake by directions on
the box and pour into pan on top of coconut and nuts.

Melt 1 stick butter, add cream cheese and powdered sugar.
Pour over unbaked cake. Bake at 300 degrees for 1 hour. This
cake is sometimes called earthquake because it falls in
center when baked.

A Cracker Jack of a Cake

A Cracker Jack of a Cake

One 18.25 oz. box chocolate cake mix
1 1/2 cups whipping cream
1/4 cu sugar
1/2 tsp. vanilla extract
1/2 cup toffee pieces
3/4 cup caramel sauce
1 1/2 quarts freshly popped corn, lightly salted
1 1/2 cups honey roasted peanuts
1/2 cups semisweet chocolate, melted

Make the cake as the pkg. directs. Divide batter evenly between two 9 inch square cake pans coated with cooking spray. Bake as the package directs. Allow cake to cool to room temperature in the pans. In large bowl, whip cream with sugar and vanilla til mixture forms medium stiff peaks. Put bowl in refrigerator to keep chilled. Remove cakes from their pans and trim rounded tops from the layers to make the cakes even in thickness. Put one cake layer on a plate and top with enough whipped cream to form an even 1/2 inch layer. Sprinkle the toffee over the whipped cream. Put the second layer on top. Use remaining whipped cream to coat the entire cake, using an offset spatula to make the top and sides straight and smooth. Put the cake in the freezer for at least 30 minutes.Pour the caramel sauce over the center of the cake. Spread the sauce evenly with spatula, allowing some of the caramel to run over the sides. Put the cake back in freezer for another 5 minutes or just long enough for the caramel to set. Top the cake with a layer of popcorn and a sprinkling of peanuts. With a spoon, drizzle some of the chocolate over the top of the cake. Top with another layer of popcorn, peanuts and chocolate. Continue making layers until the desired height is achieved. Put the cake in the refrigerator for 15 minutes to firm before serving. Serve any remaining popcorn alongside the cake slices. Serves 8

Friday, October 14, 2011

Cherry S'mores

Cherry S'mores

1 plain milk chocolate candy bar (7 ounces)
4 whole graham crackers
8 large marshmallows
1 cup cherry pie filling

Break or cut graham crackers in half. Divide chocolate into eight
pieces; place a piece on each graham cracker half. Top with a

Place two crackers at a time on a microwave-safe plate. Microwave on
high for 10-15 seconds or until chocolate is melted and marshmallow is
puffed. Top each with 1 tablespoon pie filling

Goblin Balls

Goblin Balls
Makes 24 Balls

8 c Popped corn
1 c Granulated sugar
1/2 c Corn syrup
1/3 c Water
1 Tb Butter
1/2 ts Salt
1 ts Vanilla
1 c Orange and black gumdrops
-or jujubes, chopped

Currants and diced apricots can replace the candy.

Place popped corn in bowl; set aside.

In small saucepan over medium-high heat, bring sugar, corn syrup,
water, butter and salt to boil; cook, stirring, until sugar dissolves.
Cook, without stirring, for 10 minutes or until at hard-ball stage of
254F 123C on candy thermometer, or until 1/2 ts syrup dropped into cold
water forms rigid but still slightly pliable
ball. Remove from heat. Wearing oven mitts to shield against
splatters, carefully stir in vanilla.

Pour over popped corn; using greased spoon, toss until coated. Stir in
candy. Wearing rubber gloves, form into 2-inch balls; let cool on baking

Graveyard Pudding

Graveyard Pudding

2 boxes of chocolate pudding
1 box of Teddy Grahams or Oreos
2 bags of gummy worms

Make the pudding according to the directions
Put the pudding in a bowl
Mix gummy worms in the pudding
Crush the Oreos or Teddy Grahams
Put the crushed cookies on top of pudding

Jiggly Pumpkins

Jiggly Pumpkins

Use a pumpkin cookie cutter-
2 pkgs. (6 ozs. each) orange-flavored gelatin
2-1/2 cups boiling water
1 cup cold milk
1 pkg. (3.4 ozs.) instant vanilla pudding mix
candy corn, and black licorice

Dissolve the gelatin in water; set aside for 30 mins. Whisk milk and pudding mix until smooth, about a minute or two. Pour into an oiled pan and chill until set. Using your pumpkin cookie cutter, cut into shapes and decorate.

Critter Munch

Critter Munch

1-1/2 cups animal cracker cookies
1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cups)
1 cup dried tart cherries
1 cup plain candy-coated chocolate pieces
1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M& Ms and peanuts in a large mixing bowl and mix well.

Store in a tightly covered container at room temperature.

Makes 6 cups.

Ideas for Halloween

Ideas for Halloween

For a great outdoor display that gives the effect of glowing
faces floating in the dark, hang Jack O' Lanterns at various lengths from plant

Garnish Halloween martinis with three
candy corns speared through a toothpick, instead of onions or olives.

Ladle punch from a traditional black
cauldron with dry ice for a smoky "graveyard" effect.

Serve roasted and salted pumpkin seeds
with drinks instead of peanuts or pretzels.

For a ghoulish side dish, fill a
carved-out pumpkin with steamed cauliflower combined with a creamy cheese sauce,
and use the top of the pumpkin as a lid - when the lid is lifted off for
serving, the cauliflower looks like the pumpkin's "brain."

If you want a great effect for a few pennies try this. Using
chalk, draw figures in your driveway that look like the figures drawn by police
in a crime accident. You can have a friend or relative draw around you while you
pose as the victim. You can purchase crime scene tape like that above at party

Take a teaspoon or so of black paste for
food and stir it into any
basic sugar cookie recipe. The dough will turn a rich black that's
perfect for making bat cookies.

Freeze gummy worms and other wiggly creatures into ice cubes. Float them
in your party drinks or make a big splash in a punch bowl.

Drop a pint of cherry tomatoes into a pot of boiling water, blanch
them for a minute and then drain and slip off their skins. Instant
bloody eyeballs.

For an eerie effect, hang glow-in-the-dark bats from the ceiling and turn
out the lights.

Clear out your fireplace and fill with orange and black pillar candles in
various shapes and sizes.

Salted Caramel Popcorn Mix

Salted Caramel Popcorn Mix

8 cups popped kettle-corn-flavored microwave popcorn (about 1 standard-sized bag's worth)
1 1/2 cups Fiber One Caramel Delight cereal
1 oz. (about 40) pretzel sticks, broken into pieces
2 tbsp. mini semi-sweet chocolate chips
4 cubes chewy caramel (like Kraft Traditional Caramels), chopped

Preheat oven to 275 degrees.

Spray a large baking sheet with nonstick spray. Place (popped) popcorn on the sheet in an even layer. Evenly top with cereal and pretzel pieces. Evenly sprinkle chocolate chips and chopped caramel (making sure caramel pieces don't stick together) on top of cereal-pretzel layer.

Bake in the oven until caramel pieces have just slightly melted, 5 - 6 minutes. Meanwhile, get two large spoons ready so you can immediately toss the mixture after baking.

Remove sheet from oven. Immediately and gently toss mixture on the sheet with the spoons, making sure to evenly distribute melted chocolate and caramel. Divide into 5 servings and enjoy

Pumpkin Cookie Dip

Pumpkin Cookie Dip

2 8 oz pkgs cream cheese
1 LARGE (2 pie) can of pureed pumpkin
2 cups powdered sugar
1 tsp vanilla
1 small jar of marshmallow cream

Whip together with a mixer until fluffy. Put in pumpkin and dip cookies in it

Also great for dipping apple slices and graham crackers

Ultimate Movie-Viewing Snack Mix

Ultimate Movie-Viewing Snack Mix

1 standard-sized bag butter-flavored microwave popcorn
2 1/2 tbsp. peanut butter chips (found in the baking aisle)
1 1/2 tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
2 1/2 cups Chocolate Cheerios (or another chocolatey cereal )

Cook popcorn according to package directions. Meanwhile, place peanut butter chips into a small sealable plastic bag; using a meat mallet or another heavy utensil, finely crush chips through the bag.

Once popcorn is just cool enough to handle, measure 8 cups and place in a large microwave-safe bowl, discarding any unpopped kernels. (Save the rest of the popcorn for another time.) Evenly sprinkle crushed peanut butter chips, brown sugar, and cinnamon over the popcorn.

Microwave for 30 seconds, or until the crushed peanut butter chips have partially melted.

Gently but thoroughly mix contents of the bowl to evenly distribute the toppings. Add chocolate cereal and mix well.

Serve it up (or pack it into sealable bags) and enjoy!


Howlin Candy Corn Cookie Bark

Howlin Candy Corn Cookie Bark

16 Halloween OREO Chocolate Sandwich Cookies, coarsely chopped

1 1/2 cups miniature pretzel twists, coarsely broken

1/3 cup raisins

2 (6 ounce) packages BAKER'S Premium White Baking Chocolate

1/2 cup candy corn

1/4 cup brown and orange sprinkles

SPREAD cookies, pretzels and raisins into 13 x 9-inch rectangle on lightly greased baking sheet; set aside.

PLACE chocolate in small heavy saucepan; cook on very low heat until completely melted, stirring constantly. Drizzle over cookie mixture; spread with spatula

to evenly coat all ingredients. Top with candy corn and sprinkles; lightly press into chocolate mixture to secure.

COOL until firm, then break into pieces. Store in airtight container at room temperature

Jellied Worms

Jellied Worms

6 tablespoons granulated sugar

2/3 cup cranberry juice cocktail

4 tablespoons light corn syrup

4 envelopes (4 tablespoons) unflavored gelatine

Red food coloring

Confectioners' sugar

Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatine and cook and stir until the gelatine is completely dissolved. Stir in 2 or 3 drops of food coloring.

Pour mixture into a bread pan coated with vegetable oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes.) Place on a work surface sprinkled with confectioners sugar.

With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not refrigerate.

Makes about 1 pound. Enjoy

Rocky Road Halloween Squares

Rocky Road Halloween Squares

1 (12 ounce) package semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 tablespoons butter

2 cups dry roasted peanuts

1 (10 1/2 ounce) package white miniature marshmallows

Assorted soft Halloween candy

In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press

into a wax paper lined 13 x 9-inch pan. Top with candy pieces. Chill until firm, then cut into squares. Store at room temperature.