Goblins Treats

What kid doesn't love Rice Krispies, here are some wonderful treats using this favorite cereal.

KELLOGG'S* RICE KRISPIES* Halloween Cats

INGREDIENTS (Nutrition)
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)

DIRECTIONS
1. In large microwave safe bowl, melt margarine and marshmallows on HIGH for about 2 minutes, stirring after 1 minute. Stir mixture until smooth.
2. Add vanilla and KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated. Allow to cool.
3. Shape half cups of mixture into balls. Best if served same day.

FOOTNOTES
* Stove Top Method:
* Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Follow steps 2 and 3 above.
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

This is from the AllRecipes.com website

KELLOGG'S* RICE KRISPIES* Witch's Hat

KELLOGG'S* RICE KRISPIES*


INGREDIENTS (Nutrition)DIRECTIONS
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
* 1 cup chocolate chips
* Orange tinted coconut
* Candy corn
* Jellied orange slices
* Prepared icing

1. In large microwave safe bowl, melt margarine, one cup of chocolate chips, and marshmallows on HIGH for about 2 minutes, stirring after 1 minute.
2. Stir vanilla into mixture until smooth. Add KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated.
3. To form the brim of the witch's hat, pour two cups of the mixture into a 15 cm circle and press to flatten. Place on a 12.5 cm cardboard base. Form the remaining mixture into the pointy part of the hat, 10 cm wide at the base and 15 cm tall. Place crown on brim, securing with toothpicks. Sprinkle brim with orange tinted coconut, and decorate crown with jellied oranges sliced lengthwise in two and candy corn, secured with prepared icing.

FOOTNOTES
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary. Pin It

Goodies Galore

Some more ghostly recipes....



Dracula's Eyes

1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing

In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)

Spooktacular Chocolate Cupcakes

Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar

Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.


Graveyard Cupcakes

Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12. Pin It

Spider and Scarecrow cupcakes

I think these are simply adorable.

Ingredients:

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones

Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls

Shredded whole wheat cereal biscuits, crushed

Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces

1.Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.

2.Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.

3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. Pin It

Pumpkin Spice Latte made at home

Don't you just love a good pumpkin spice latte. I know I do, but at 4.00 a whack it can get expensive. I found this recipe at a year of crockpoting.


Ingredients:


2 cups milk (I used 2%)
2 T canned pumpkin
2 T white sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon. Pin It

A sweet treat

While doing some research for some new ideas for Halloween, I came across this wonderful idea of S'mores in a jar.  The below is taken from Organized Christmas.

 

Ingredients

• 1 canning jar, quart-size with lid and ring
• 1 sleeve graham crackers (about 10 crackers or 1 1/2 cups of crushed crackers)
• 1 large package seasonal peeps ® brand marshmallow candies
• 1⁄3 c brown sugar, packed
• 1 1⁄4 c chocolate chips or seasonal m&ms brand milk chocolate candies

Instructions

1. Place graham crackers in a zipper freezer food storage bag. Use a rolling pin or meat tenderizer to crush crackers into crumbs. (You'll need about 1 1/2 cup of crushed crumbs: one "sleeve" of graham crackers, or about 10 whole crackers equals 1 1/2 cup when crushed.)

2. Place graham cracker crumbs into quart-sized canning jar. Use a meat tenderizer to pack crumbs tightly into the bottom of the jar.

3. Place Peeps candies against the glass on all sides of the canning jar. Press lightly to create a well in the center of the jar. (You'll use approximately 2/3rds of the package; our Halloween recipe used 6 of a 9-pack package of Ghost Peeps.)

4. Add brown sugar to the space in the center of the Peeps, pressing gently to pack.

5. Gently add chocolate chips or M&Ms to the top of the canning jar. Seal jar with lid and sealer ring.

6. Embellish jar with fabric circle, ribbon or raffia.

7. Print a free printable gift tag, or create your own tag with the recipe below:

Notes

---

Print free printable gift tags for S'Mores In A Jar:

Halloween S'Mores In A Jar Gift Tag

Harvest S'Mores In A Jar Gift Tags

---

S'Mores In A Jar Recipe

Empty jar into large bowl. Remove marshmallows and combine remaining ingredients, mixing well.

Snip marshmallows into small pieces with scissors. Return to bowl; stir into dry mix.

Melt 1/2 cup butter, and add melted butter, 1 teaspoon vanilla extract and 1/3rd cup buttermilk to bowl. Mix well.

Press lightly into greased 9-by-9 inch pan. Bake at 350 degrees for 15 minutes.

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Pie Making season is upon us

so wanted to share a recipe to make a master pie crust. This makes life abit easier around holiday time when you have to make/bake lots of pies. What would Thanksgiving and Christmas be without our pies.

Master Pie Crust Mix

List of Ingredients

6 c. all-purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening

Recipe
Mix all dry ingredients together. Blend in shortening
with pastry blender. When mixture is a pebble consistency,
store it in a covered container in the refrigerator and it
will keep for weeks. When needed, measure out amount needed and mix with enough water to hold dough together. Roll out on
floured board. Makes about 8 cups of mix.

For Single Crust:
8-inch use 1 to 1 1/4 cups mix.
9-inch use 1 1/2 cups mix.
10-inch use 1 3/4 cups mix.
12 tart shells use 2 3/4 cups mix.

For Double Crust:
8-inch use 2 to 2 1/4 cups mix.
9-inch use 2 1/2 cups mix.
10-inch use 2 3/4 cups mix.

Happy Cooking!
Cindy Pin It

Master Brownie Mix

If your family is anything like mine then you love brownies.  This is such a great recipe because it allows you to make up your mix and then make a dozen at a time.  Love that.
I have a great cookie one too that I have used too for years. Enjoy!

List of Ingredients

6 c. plain flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
18 oz. can cocoa
1 lb. Crisco or shortening of choice

Recipe

Mix flour, baking powder, salt, sugar and cocoa in Fix
'n Mix bowl. Cut in Crisco. Store 3 months on shelf or 5 to 6
months in icebox. You may store in 10 (20 ounce) containers.

Dozen At A Time:
1 doz. brownies
2 c.brownie Master Mix
2 eggs
1 tsp. vanilla
Mix with wooden spoon in small Fix 'n Mix bowl. Grease
8 x 8-inch pan. Cook at 350 degrees for 25 minutes. Pin It

Fall = Casseroles

I don't know about you,but when I think about Fall cooking, I think about soups and casseroles.  I ran across a recipe for creating your own casserole.  I actually haven't tried this one yet, but plan too.  Let me know if you do and how it goes.

 

Build your own casserole

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List of Ingredients

 

1 cup sour cream
1 cup milk
1 cup water
1/2 tsp salt
1/4 tsp pepper

Choose one sauce maker:

10-1/2 oz Cream of Celery soup

10-1/2 oz Cream of Chicken soup

10-1/2 oz Cream of Mushroom soup

29 oz Italian-style diced tomatoes

 

Choose one frozen vegetable:

10 oz broccoli

10 oz corn

10 oz peas

10 oz spinach

16 oz yellow squash

 

Choose one pasta/rice:

4 cups egg noodles, uncooked

2 cups elbow macaroni, uncooked

3 cups shells, uncooked

1 cup rice, uncooked

 

Choose one fish/meat/poultry:

12 oz tuna, drained & flaked

1 lb ground beef, browned & drained

2 cups ham, cooked & chopped

2 cups chicken, cooked & chopped

2 cups turkey, cooked & chopped

 

Choose one or more extras:

1/4 cup bell pepper, chopped

1/4 cup black olives, sliced & drained

1/2 cup celery, chopped

2 cloves garlic, chopped

4-1/2 oz green chilies, chopped

3 oz mushrooms, drained

1/4 cup onion, minced

1 pkg taco seasoning mix

 

Choose one or more toppings:

1/2 cup bread crumbs

1/2 cup cheddar, shredded

1/2 cup mozzarella, shredded

1/2 cup parmesan, grated

1/2 cup swiss, shredded

 

Recipe

Preheat oven to 350F.

Lightly grease 13"x9" baking dish. Combine sour cream, milk, water,salt, and pepper with sauce maker (omit sour cream and milk when using tomatoes); stir in frozen vegetable, pasta/rice, fish/meat/poultry, and extra(s).

Spoon into prepared baking dish and sprinkle with topping(s).

Bake, covered, for 70 minutes; uncover and bake an additional 10

minutes

 

Happy Cooking!

Cindy

Pin It

Halloween Goodies

 Old Fashion Popcorn Balls

10 cups popped popcorn
1 1/2 cups white sugar
1/2 cup water
2/3 cup molasses
1 teaspoon white vinager
1/2 teaspoon salt
3 tablespoons butter

Combine sugar, water, molasses, vinager and salt in a saucepan and
bring to a slow boil without stiring until mixture reaches 270F or
until "hard ball" stage. (forms hard balls when dropped into cold water)

Remove from heat and melt in butter. Pour over popcorn in a large bowl
and mix together. "butter" hands and form into balls and place on wax
paper to cool. Caution mixture will be VERY hot and butter on your
hands will help with the heat and the stickiness.

Wrap popcorn balls into clear plastic wrap or cool Halloween bags
topped with ribbons.

For more Halloween ideas, recipes or goodies:
http://groups.yahoo.com/group/Halloween-Express/

Caterpillar Cocoons

INGREDIENTS:

1 8-oz. tube refrigerated crescent rolls

8 breakfast sausages

1 squeeze bottle yellow mustard

PREPARATION:

Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Remove from frying pan and allow to cool ten to fifteen minutes. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one sausage on each, squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions.

Creepy Crawly Spider Cookies

2 cups (12-ounces) semisweet chocolate chips, divided use
1/2 cup crispy-rice cereal
1/4 cup sweetened shredded coconut
1 1/2 cups chow mein noodles
1 small tube decorator frosting (optional)

Place 1 cup of chocolate chips in a 2 to 4 cup glass measure. Heat on HIGH in the microwave for 1 minute. Remove, stir, and heat on HIGH for 1 minute. Let set for 1 minute and stir until chips are melted. Or melt chocolate chips in a heavy saucepan over low heat until melted.
Mix in the cereal and the coconut. Drop by teaspoonfuls onto waxed paper for the spider bodies.
Melt the second cup of chocolate chips. Gently stir in chow mein noodles (being careful not to break noodles up). Pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).
Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be spooned onto waxed paper for additional treat.

 

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More Halloween Goodies

I just wanted to share a few more Halloween goodies.  Enjoy!

Vampire's Blood Shake

This blood-red shake is healthy and fun for your kids at Halloween.

INGREDIENTS:
2 cups plain yogurt
1/2 teaspoon vanilla extract
1 package frozen strawberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream

PREPARATION:
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream.

Chocolate Party Cake

1 pkg. (18 oz) devil's food cake mix
1 (3 oz) pkg.cook and serve chocolate pudding mix
1 envelope whipped topping mix
1 C. water
1/4 C. vegetable oil
4 eggs
Mocha Rum Icing:
2 T. butter softened
2 C. confectioners sugar
1/3 C. baking cocoa
2 T. refrigerated nondairy creamer
1/2 t. rum extract
2-3 T. brewed coffee
chopped pecans, optional
In a large mixing bowl, combine the first 6 ingredients; beat on low speed for 30 seconds.  Beat on medium for 4 minutes.  Pour into a greased and floured 10" fluted tube pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the butter, confectioners sugar cocoa, creamer, extract, and enough coffee to achieve desired consistency.  Drizzle over cake.  Garnish with pecans if desired.
Makes 12 servings.

Halloween Snack Mix

1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch)

Halloween Caramel Apples

From Taste of Home

A chocolate drizzle sprinkled with crushed candy makes ordinary
caramel apples especially yummy-like the fancy ones in some candy
shops. Be sure to start with the apples at room temperature so the
caramel won't slip off like it tends to on chilled apples.

SERVINGS 8

METHOD Microwave
PREP 15 min.
TOTAL 15 min.

INGREDIENTS
1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed

DIRECTIONS
In a microwave-safe bowl, melt chocolate chips and shortening; stir
until smooth and set aside. In another microwave-safe bowl, microwave
the caramels and water, uncovered, on high for 1 minute; stir. Heat
30-45 seconds longer or until caramels are melted; stir until smooth.
Line a baking sheet with waxed paper and grease the paper; set
aside. Wash and thoroughly dry apples. Insert a Popsicle stick into
each; dip into caramel mixture, turning to coat. Place on prepared
pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars.
Refrigerate until set. Remove from the refrigerator 5 minutes before
serving; cut into wedges. Yield: 8 servings.

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Boo-licous recipes

As a child we all love Halloween and a way that mom can make it more special for them it to make some yummy halloween treats. Over the next several days I will post some fun recipes to make your night fun and festive. (Recipes gathered from a wonderful online group that I belong too)

Ghoul-Ade

This Halloween punch recipe is made with Kool-Aide and ginger ale.

INGREDIENTS:
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle(quart) ginger ale -- chilled

PREPARATION:
Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale.

Bug Juice

If you are looking for a special beverage to serve at a teen Halloween party, try this recipe.

INGREDIENTS:
1 Can HiC Ecto Cooler(the green kind)
2-2 liter Sprite
1 container green sherbert

PREPARATION:
Mix first two ingredients in large punch bowl, add sherbert to keep the mix cool. This recipe can be doubled, tripled, etc. Pin It

Thinking of Fall

Thinking of Fall, I am so ready for it. The weather here has been strange for August. This morning while driving into work it was 55 degrees and the high yesterday was only 77. Great weather for me. Wish it would stay that way. It is suppose to be cool again tonight and rain, so thinking that I might go home from work tonight and make a big pot of soup and some yummy cornbread. That sounds yummy to me. I don't do much cooking like that in the summer, but love to pull out all my soup recipes in the fall and winter. I could eat my cornbread everyday and so could Michael. Nothing better.

Pot of Vegetable Cabbage Soup
Serves 10 or more

This homemade vegetable soup recipe is very flexible. You can add more or less water, vary the amount of each vegetable, or try different vegetables added in as well.

Ingredients:

• 1 onion – ( diced)
• 1 large stalk celery with green tops – sliced thin
• 3 or 4 carrots (sliced)
  
• 4 cups fresh or frozen green beans – (sometimes I use canned)
• 2 large potatoes (diced)
  
• 1 package of frozen mixed vegetables
  
• Frozen corn (sometimes use 2 cans)
• 6 cups chopped cabbage
• 1 can tomato paste
  
• 1 teaspoon garlic
• salt & pepper to taste
  

Preparation:

In my big soup pot or dutch oven I add onion, celery, green beans, mixed vegetables, potatoes and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add salt & pepper to taste.

Just thinking about it makes me hungry. :)

BTW, I mentioned the Rachael Ray magazine in my last post. I took out a subscription. She has quite a few tidbits of fun information and lots of little hints and tips.

Happy Cooking!

Pin It

Cooking with Rachael Ray

Have you ever read this cooking magazine? I picked up this magazine on the newstand and it looks great. Can't wait to dive into it. Will let you know what I think about it.

On my menu for tonight or tomorrow is Bean and Cheese Burritos, it sounds simply wonderful. I hope to grab a picture when I make it.

Bean 'N' Cheese Burritos
Serves: 6-8
Source: Casserole Cookbook

Ingredients:

8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups (8 oz) Shredded Mexican cheese blend or cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream

Instructions:

Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. In a
bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of
cheese and the chilies. Pour over burritos. Sprinkle with olives,
onions and remaining cheese.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly
browned. Serve on a bed of lettuce with salsa and sour cream if desired.

Yield: 6-8 servings.

Happy Cooking! Pin It

Cupcakes....

I love cupcakes how bout you.  When I was young, cupcakes were okay, not sure I cared for them as much because the size was limited.  But today there are several sites dedicated to making and decorating cupcakes. One of my favorites is Bakerella. Take a look at just some of the creations from that site.  The sites is also full of techniques as well as recipes to create some gorgeous treats.

Cupcake Pops

 

Cupcakes with Roses

 

Mini Cherry Pies

 

Snowmen cupcakes (aren't these adorable.  They would match my Debbie Mumm dinnerware)

 

Enjoy taking a look at one of my favorite sites. 

Hugs and Blessings,

Technorati Tags: Cupcakes,Treats,Entertaining

Cindy

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Goodies for Memorial Day....Flag Cake

Ingredients

Serves 24

• 2 recipes White Sheet Cake
• Cream Cheese Frosting
• 1 1/2 pints fresh blueberries
• 1 1/2 pints fresh raspberries

Directions

1. Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
2. Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

Patriotic Trifle

Ingredients

Serves 6

• 1/4 cup plus 1/3 cup sugar
• 1/4 cup fresh lemon juice
• 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
• 1 bar (8 ounces) reduced-fat cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight

From the Wilton site:

Star Cake

Tools:

• Star Pan
• Tips: 16, 21
• Disposable Decorating Bags

Ingredients:

• 1 (18.25 ounce) yellow cake mix
• 1 pint strawberries
• 1 pint blueberries
• 1/3 cup currant jelly, melted
• Stabilized Whipped Cream Icing (see below)

Stabilized Whipped Cream Icing

Ingredients:

• 1/2 pint (1 cup) heavy whipping cream
• 2 tablespoons confectioners' sugar
• 2 tablespoons Wilton Piping Gel
• 1/2 teaspoon Wilton Clear Vanilla

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.

Preheat oven to 350°F. Brush pan with vegetable shortening and dust with flour. Shake out excess flour. Prepare mix according to directions. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes and turn out on board cut to fit. Completely cool cake before decorating. Slice strawberries 1/4-inch thick lengthwise. Leave 2 whole strawberries for garnish.

Brush cake with melted currant jelly. Pipe tip 16 star border on cake top. Fill in border with blueberries. Fill in remainder of cake top with sliced strawberries. Pipe tip 21 bottom star border. Brush all berries with melted currant jelly. Refrigerate until time to serve.

Makes 12 servings.

Here are a few basic ideas for desserts: cupcakes and festive cake. Ummm Yummy!

Have fun!

Technorati Tags: patriotic desserts

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Patriotic Celebration

I know that Mothers Day is just around the corner, but saw a wonderful idea for decorating and celebrating Memorial Day/4th of July/Veteran's Day.

A Fabulous Picnic

A picnic decked out in America’s favorite colors makes the Fourth of July fun. Set a grand old table with red, white and blue paper plates, paired with rolled-up napkins in red and blue picnic plaids. Use plastic knives, forks and spoons, and you can ditch the dishwashing!

Summer’s all about simplicity, so keep the decorating low-key. Tape small paper flags around the edges of a white paper tablecloth with hook-and-loop tape. If someone spills, no worries – it’ll all be pitched after the party, anyway.  Make the punchbowl your centerpiece. Fill it with sea blue party punch, crowned with a silver-blue waterfall “sparkler,” a sure way to start the day off with a bang. Attach mini “sparklers” to drink straws to reinforce the theme. Ice soft drinks in red metal tubs, heat up the grill and let the fireworks begin.

Three cheers for the red, white and blue – and a quick cleanup, too! Making a tablescape pop is a snap with these timesaving tips:

• Keep it casual with paper plates in mix and match colors. To dress things up, serve drinks in plastic goblets. It feels festive, but they’re all throwaway.
• If the party's outside - or even inside - try plastic silverware. It comes in all colors and makes cleanup a breeze.
• Mix your punch to match your colors. (It's easy with food coloring.) Here, the blue hue is refreshingly patriotic.
• Place a glass punchbowl in the middle of your table for a showy centerpiece. If you don't have a punchbowl, borrow one, or buy an inexpensive acrylic one from a party warehouse.
• Show off your creativity. Add silver and blue "sparklers" to the punchbowl and glasses to give your table extra sizzle. Spray paint small terra cotta pots white and fill with red candies for an outdoorsy treat.

Contents of this post taken from Semi-Homemade

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Old Cookbooks are like old friends

I love old books and cookbooks are a favorite and I found several.  One I found was the Better Homes and Garden  New Cookbook printed in 1953.   It has some really wonderful vintage pages, I can just sit and thumb through these books for hours.  This one was really great because it has notes in the margins of some of the recipes and some old handwritten recipes on cards and loose leaf paper. The ones on the loose leaf paper are all tattered and torn, which implies to me was used quite a bit over the years.  Might have to try it myself. 

I also ran across another book that I picked up and looks like I will enjoy it immensely.  It was published in the 1940's by Emily Post.  I am sure I have been doing everything all wrong.   This is what the excerpt had to say "Post was born into a wealthy family and began her literary career as a novelist. Her best-known book Etiquette, first published in 1922, is a practical guide to proper social behavior written in a lively style. Post viewed etiquette not as a collection of details, but as a way of living: "Manners are made up of trivialities of deportment which can be easily learned if one does not happen to know them; manner is personality-the outward manifestation of one's innate character and attitude toward life."

 

I also grabbed another book I have been watching for awhile but didn't want to pay full price for it.  I ended up getting it for $4 and I was thrilled.   

How to Use This Book: An Excerpt
When the first issue of Martha Stewart Living was published in 1990, I could not have begun to anticipate how wide-ranging our readers' homekeeping concerns would be. Since then, we have discovered new solutions to age-old problems, brought in experts to advise us on very specific questions about very specific?c concerns, and experimented with all the new (and not so new) home-care products. Over the years, I've brought these lessons home with me, too, which has made me more organized and made my homes better cared for and maintained.
Households are busy places, works in progress where there is always something needing immediate attention and always something more that can be done. With that in mind, I have organized this book to address the tasks at hand and also to address the "more that can be done" for when you have the time and the inclination go beyond the essentials.
It starts with the big picture--an examination of every room and everything you will find within each. The eleven chapters in the "Room by Room" section take you on a tour through the house, focusing on the surfaces and furnishings you might find in any room, and offering strategies for their care and maintenance. Starting with the kitchen, the central staging area in any home, these chapters open with practical space-planning advice, followed by the golden rules of organizing. This information is intended to help contain your belongings and make each room clutter-free and functional. Relevant homekeeping concerns particular to each room are explored in depth--so stain-removal basics appear in "Laundry Room," the best way to clean grout in "Bathroom," and easy sewing repairs in "Utility Spaces." The equipment essential to each room is also addressed, so if you are considering what kind of bathtub to install during a bathroom renovation or whether a gas or electric range would best suit your style of cooking, you will have the information necessary to make such an investment with confidence.

Do you have any wonderful old cookbooks you'd like to share? Let me know!

Happy cooking!

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Share with God's people who are in need. Practice hospitality. Romans 12:13

Welcome to my little cooking blog ladies, I hope you will enjoy your visit. Spend some time looking around at some of the links that I have provided, and enjoy. This little blog will not be updated daily or even weekly, but I wanted a place to keep track of all the things that I run across of the internet that is helpful to me or is within easy reach. I enjoy gathering tips, and things that will help me in the kitchen. Over the years I have booked marked many wonderful sites and wanted to share some of that with you. Believe me this isn't even a fraction of what I would like to do here, but it's a start. You have to start someplace, huh?

I don't know about you , but for me, sharing from my kitchen is a great gift to others. I love sharing a home cooked meal with family and friends. My kitchen is the gathering place when everyone comes to my house ( I love it). Michael and I both enjoy cooking and having family and friends over for a warm, fulfilling meal. So my hope that this site eventually will encourage you to share your love of cooking and baking with others.

Eventually I would like to share some of my favorite cookbooks, and magazines with you as well as some old country recipes that were pasted down from my grandmother and mom to me. Some of my kids favorites, and some wonderful simple easy meals for nights on the go.

Please take a moment and let me know you stopped in and I will return your visit. Thanks for stopping by and I will hopefully get more added as time allows. Although you can keep up with me through my everyday blog here.

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Country Cooking

New Kitchen and Recipe site. Coming soon! Pin It