Honey Surprise

Honey Surprise 1 jar honey 1 cinnamon stick 2 whole cloves 2 whole allspice Pour honey into an attractive jar. Warm honey by placing jar in warm water and add spices. Seal in a jar when cooled. Add honey dipper to the jar with pretty ribbon. Serve with biscuits, muffins or bagels.

BRUSSELS SPROUT SALAD

BRUSSELS SPROUT SALAD MAKES 8 SERVINGS. 1 pound Brussels sprouts 7 radishes 1/4 cup lemon juice 3 tbs oil 1 tbs sugar 1 tbs Dijon mustard Slice Brussels sprouts and radishes. Combine Brussels sprout mixture and remaining ingredients in a bowl, toss, season. SERVE & ENJOY.

GLAZED CHICKEN DRUMSTICKS

GLAZED CHICKEN DRUMSTICKS 1/2 cup hoisin sauce, a sweet Chinese sauce that is yummy 1/4 cup brown sugar 4 tsp soy sauce 1 tbs flour 8 chicken drumsticks In a bowl, whisk hoisin, brown sugar and soy sauce, reserve 3 tbs for glaze. Whisk flour into remaining sauce. Toss with drumsticks, arrange on foil lined baking sheet. Bake at 475 degrees until cooked through 25 min. Brush with reserved glaze. SERVE & ENJOY...

Double Peanut Cookies

Double Peanut Cookies 1 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups chopped unsalted dry-roasted peanuts Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff). Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Indian Summer Spread appetizer

Indian Summer Spread appetizer 8 oz crushed pineapple 2-8 oz soft cream cheese 1/2 c dried cranberries 1/2 c chopped dates 1/2 c chopped pecan Ritz crackers Drain pineapple well and save juice for another use. Mix all except nuts and crackers. Shape in a ball a, roll in nuts and chill well. Serve with crackers.

Ugly Cake Mix Cake

Ugly Cake Mix Cake 1/2 cup softened margarine 3 eggs 1 box yellow cake mix 1 can coconut Chopped pecans 6 Tbsp margarine 8 ounces cream cheese 1 box powdered sugar Preheat oven to 300 degrees. Mix the first three ingredients and spread in a 9 X 13 inch pan. Top with coconut and pecans. Mix remaining ingredients and spread on top of first layer. Bake for 1 hour.

PB and J French Toast Sticks

PB and J French Toast Sticks 8 slices soft white or whole-wheat sandwich bread, crusts removed 1/2 C creamy peanut butter 3 T grape or strawberry jelly 4 large eggs 1/4 C milk 2 T butter Confectioners’ sugar Spread 1 Tbsp peanut butter on each slice of bread. Spread a rounded tsp jelly down center of each piece. Fold bread in half, pressing edges to seal. In a 13 x 9-in. baking dish, whisk eggs and milk. Place the sandwiches in the dish and let soak, 1 minute per side. Melt 1 Tbsp butter in a 10-in. nonstick skillet over medium heat. In two batches, cook the sandwiches until golden brown, 2 minutes per side, adding more butter to skillet as needed. Sprinkle with confectioners' sugar before serving.