Thursday

Warn-N-Serv Lemon Pull Aparts

It's almost time to put on the coffee... would love one of these buns to go with it!! I can almost taste them now!!

Tuesday

Spooky Red Candy Apples For the Halloween Class

2 cups of sugar
2/3 cup maraschino cherry syrup
3/4 tsp red food coloring
8 medium apples on sticks

Add the sugar to the cherry syrup and  3/4 cups of water and heat until the sugar dissolves. Add the food coloring at this stage and cook over medium heat until you reach 300 degrees on a candy thermometer. My mom could always eye ball it, but I was never so lucky. I always relied on the thermometer.  When you reach the right temperature, swirl the apples in the syrup until each is well coated. Drain and then cool on a sheet of foil.

Wrap in squares of plastic wrap and tie with a length of ribbon!



Obviously, you might want to make more if they are for the entire class. I was thinking that you could make a batch of the "apple" candy apples and maybe a batch of rice cereal apples on a stick. Roll the rice cereal apples in red sprinkles and the kids will think that you are a genius!!


Things To Consider

1. If these cookies are to be shared, be sure that you are aware of any allergies that your child’s friends might have.

2. Keep your own hands clean. While preparing the food, you will probably touch about a zillion different surfaces. Be sure to wash your hands often!

3. Read the recipe twice… at least. I have quickly scanned a recipe, that then completely missed the fact that I needed eggs. Yes, definitely been there and done that.

4. And be sure that you cover the page of the cookbook that you aren’t using. I have combined recipes more than once. Sometimes, I have gotten away with it, other times I haven’t! Better to be safe than sorry.

5. As you run out of ingredients, make sure that you write them down on a shopping list that you have tacked to the fridge. It makes baking so much easier if you actually have all the ingredients!

6. For best results, be certain that all of your ingredients are fresh. It does make a big difference.

7. I actually use a lot of powdered milk in my baking. That way I can make the amount I need and there is no chance that we will run out when breakfast time rolls around.





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Baby Snowballs for Christmas Cookie Exchange

1 1/2 cups (3 sticks) butter or regular margarine, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups (12 ounce pkg) mini chocolate chips
1/2 cup finely chopped nuts
powdered sugar

1. Put on some Christmas music, your favorite apron and then get out a bowl. You are going to cream together the butter, sugar, vanilla and salt until fluffy. Now add a bit of flower a little at a time until it is all worked in. Now add the chocolate chips and nuts.

2. Scoop out tablespoons of dough and form into a ball.  Bake at 375 degrees until they are lightly browned. Remove from the oven and sift snow (icing sugar) over the little snowballs. Allow to cool before eating, but I doubt that you will last that long! You should have about 6 dozen if you don't eat them all first. If you can hold off, try cooling them on a metal cooling rack.

Things To Consider

1. If these cookies are to be shared, be sure that you are aware of any allergies that your child’s friends might have.

2. Keep your own hands clean. While preparing the food, you will probably touch about a zillion different surfaces. Be sure to wash your hands often!

3. Read the recipe twice… at least. I have quickly scanned a recipe, that then completely missed the fact that I needed eggs. Yes, definitely been there and done that.

4. And be sure that you cover the page of the cookbook that you aren’t using. I have combined recipes more than once. Sometimes, I have gotten away with it, other times I haven’t! Better to be safe than sorry.

5. As you run out of ingredients, make sure that you write them down on a shopping list that you have tacked to the fridge. It makes baking so much easier if you actually have all the ingredients!

6. For best results, be certain that all of your ingredients are fresh. It does make a big difference.

7. I actually use a lot of powdered milk in my baking. That way I can make the amount I need and there is no chance that we will run out when breakfast time rolls around.

Thursday

Velvet Hot Chocolate

Here's my recipe and it's so much better than a mug of ordinary hot chocolate from a tin.

2 T hot chocolate powder
1 T cocoa
*enough milk to make a paste
a little cinnamon to taste

1. Place the hot chocolate powder into a mug and then add the tablespoon of cocoa. Now add enough milk to make paste or the cocoa won't dissolve when you add the water. Add as much cinnamon as you like... it's all a matter of taste.

Next step... . Add the boiling water and stir.

*The chocolate mixture has a habit of sinking to the bottom of the cup, so be sure to stir often. I have often used a candy cane as a stir stick... adding extra flavor as well as keeping the chocolate combined.

*If you prefer your cocoa to be thicker, you might want to fill the cup with more milk... and if you want to splurge, you might even try Half and Half. That will give you a more decadent cup of cocoa with about half the work. Yesterday instead of using milk to create the chocolate paste, I used Half and Half. It probably added a few more calories, but it certainly improved the texture! It was almost "velvety"!! Is that even a word??

That's pretty much it. All you have to do now is sit back and enjoy.
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Wednesday

Spiders To Eat... What Could Be More Spooky For Halloween

You have been invited to a Halloween Get-Together... what should you bring??

How about a plate of Spiders

1 6 ounce pack of chocolate chips
1 6 ounce pack of butterscotch chips
1 pack salted peanuts
1 can chow mein noodles

Open both packages of flavored chips and melt them over low heat. Stir constantly to prevent burning. Stir in the peanuts and the chow mein noodles and drop onto a wax paper lined cookie sheet.

*Things To Consider For a Pot Luck

So what is a pot luck?? It is a simple get-together of friends... as many or as few as you might like. Each family is asked to bring something to the affair. If you are hosting the Pot Luck, a little organization will ensure that everyone doesn't bring dessert... although I really don't see anything wrong with that now that I think about it. You might as for some to bring a beverage, some to bring a main dish, some to bring salads etc. That ensure that you have a little bit of everything to serve your guests.

Also may be called... potluck dinner, a spread,  Jacob's supper, faith supper, covered dish supper, pitch-in, carry-in, bring-a-plate, smorgasbord

1. If you are serving this to guests, be sure that you are aware of any allergies that they  might have.

2. Did you notice that the predominate colors are black and orange?? This could be a Halloween salad that you take to a pot luck! And if you want the orange to be more intense, simply choose a cheddar cheese.

3. Be sure you know exactly how many people will be attending and how many chairs you will need.

4. Do you know what other people might be bringing to your gathering?

tags: spiders, halloween treats, pot luck
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Tuesday

Bean, Gouda and Mandarin Salad

 I originally had this recipe destined for my summer salads category, but I was just thinking that the colors would make for an amazing Halloween Salad!!

Summers are all about picnics and get-togethers, OKAY... HALLOWEEN TOO!! but it is so easy to make simple little mistakes that can cause your guests to get sick and you really don't want people to remember your summer barbecue as the time they left and spent the night feeling ill. So, I'm going to give you my favorite recipe with a few little reminders so that your guests remember their time spent with you... with fond memories.

Recipe:

Bean, Gouda and Mandarin Salad

1 19 oz can of black beans, thoroughly rinsed and drained
1 1/2 cups cooked, brown rice
1 red pepper, finely chopped
1 green pepper, finely chopped
1 cup gouda sliced (okay I add more)
1/2 cup onion and celery, finely chopped
2 T cilantro, finely chopped

Instructions
1. Drizzle with olive oil and then stir all to combine. Add a pinch of salt and pepper and you are done. Okay, I usually sprinkle the top of the salad with sunflower seeds
2.
3.
4. Sprinkle with sunflower seeds



Things Not To Do

1. Be sure that you are aware of any allergies that your friends might have.

2. Keep food inside until the very last minute so that you don't have to fight with insects or the heat.

3. Be sure you know exactly how many people will be attending and how many chairs you will need.

4. Have sun block just in case someone forgot to apply theirs... Men do this all the time. You won't have to say a word, just leave it sitting in the bathroom where they can see it.

5. Keep your own hands clean. While preparing the food, you will probably touch about a zillion different surfaces. Be sure to wash your hands often!

6. If you are offering fresh fruit and veggies, be sure to also wash them thoroughly. You have no idea how many people at the supermarket have handled the same item before you purchased it.

7. It might be a good idea to serve the food inside... buffet style and then let your friends take their plates outside to the picnic area!

Friday

Ridiculously Pecan Pie: Easy Desserts… Homemade from Your Kitchen

There are easy desserts that have about twenty steps to them and then there are desserts that you pretty much just throw everything into a bowl, stir and then spoon into a baking dish. If it’s fast to whip up, I want to know about them. I hope that you will follow my series of easy desserts you can whip up with your eyes closed.  So lets get started. Grab your apron and lets make some cookies!

Recipe:   Ridiculously Pecan Pie

1 stick margarine (melted)
2 cups light brown sugar
3 T self rising flour
1 cup milk
1 tsp vanilla
2 eggs
2 cups pecans (chopped coursely)
2 uncooked pie shells

Put all the ingredients into a bowl, stir to combine and then pour into pie shells. Bake at 350 for about an hour.
Now really, does it get any easier than that?? I love the stir and pour recipes! You really can whip up a dessert in seconds flat.


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Things To Consider

1. If this dessert is to be shared with other children, be sure that you are aware of any allergies that your child’s friends might have.

2. Keep your own hands clean. While preparing the food, you will probably touch about a zillion different surfaces. Be sure to wash your hands often!

3. Read the recipe twice… at least. I have quickly scanned a recipe, that then completely missed the fact that I needed eggs. Yes, definitely been there and done that.

4. And be sure that you cover the page of the cookbook that you aren’t using. I have combined recipes more than once. Sometimes, I have gotten away with it, other times I haven’t! Better to be safe than sorry.

5. As you run out of ingredients, make sure that you write them down on a shopping list that you have tacked to the fridge. It makes baking so much easier if you actually have all the ingredients!

6. For best results, be certain that all of your ingredients are fresh. It does make a big difference.

7. I actually use a lot of powdered milk in my baking. That way I can make the amount I need and there is no chance that we will run out when breakfast time rolls around.



Tags: baked goods, PECAN PIE , baking, baked goods, fast and easy recipes, children’s lunches

Tuesday

Homemade Mustards for Christmas

You have to admit... the kind of mustard that we are used to is kind of boring. I know that I would be big time impressed if someone took the time to whip me up a batch of homemade mustard.  Here's a really easy one that I think I will try this afternoon... if I have any dill weed on hand!




Honey Mustard

1 c dry mustard (we always have this on hand because G likes to make his own English mustard)
1 c White or malt vinegar
2 Eggs
1/2 c Honey,
2 tb chopped dillweed


Measure out the mustard and then add the vinegar, stirring until you have a smooth paste. Cover the jar and leave in the fridge over the weekend.



On Monday, remove your vinegar mixture from the fridge and pour into a bowl. Add your eggs and honey and incorporate them into the  mixture. Cook until thickened (using a double boiler) until your mustard has thickened nicely.

Allow to cool and then stir in the dill. Pour into decorative jars and then store in that extra fridge you have in the basement  for when you need a quick little gift!!
 





tags: mustard, honey mustard, gift giving ideas






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What To Do With Left-over Pie Dough

Progressive 4-piece Dough Press Set**In a time when going green seems to be the way we want to live, using everything at our disposal instead of throwing it away, makes sense... even for left over pie dough.

Believe it or not, there was a time when women made their own pie crusts and in doing so, there was always pie dough left over. Lucky us... mom made some amazing treats with the dough. So, I thought that I would write up my own list and then go seeing what others did with their dough. Here's what I found.

* roll out the dough, slather on butter, brown sugar, occasionally some nuts if we were especially lucky and then roll it up into a long tube. Cut into 1 inch sections and bake in a hot oven until the brown sugar melted and glazed the little buns.

* if you aren't in favor of the butter and brown sugar mixture, you could spread the dough with preserves and roll up jelly roll fashion and then cut into bite sized nuggets.

*I remember one of my friends mother always made tiny little tart shells and then filled those with preserves. We ate them the second they came out of the oven. What did a burnt tongue matter?? They were so good!

More Ideas :)

*roll out the dough, cut it into little squares and then wrap it around a square of chocolate. Sheer decadence!

Is anyone up for making a batch of pie dough just so that you can play around with all the possibilities??

tags: pie dough, left over pie dough, left-over pie dough, pie crust, what do do with left over pie crust




Progressive 4-piece Dough Press Set

Sunday

Witches Recipe Box

I might not venture into the kitchen as much as others at this time of year, but I still love this recipe box!!

Witches Recipe Box

Peanut Butter Cookies

Jif Peanut Butter - Extra Crunchy, 18 oz
Of all the cookies that have ever been baked, I still remember Mrs. Huntington down the road. I don't know what she did to her peanut butter cookies, but I still remember them... 40 years after the fact. They must have been good!!

I wonder if it was because she always used crunchy peanut butter?? That I can't remember, but I do know that she went on to sell her baking at country markets. When my mom told me that, it didn't surprise me in the least!

Jif Peanut Butter - Extra Crunchy, 18 oz

Parsley and It's Useage

Lee Pro Products Parsley/Herb MillParsley is not just for decorating a plate. It's the most underutilized flavor in the kitchen.

Ethan Becker



Have to admit... I can't even remember when I used parsley at all! Maybe I should try growing some next summer.

And yes there is such a thing... just love my kitchen gadgets!

Lee Pro Products Parsley/Herb Mill

It's Apple Picking Time

Ames True Temper 2324500 Fresh Fruit Harvester With 10-Foot Telescoping Aluminum Handle Just in case you aren't ten feet tall and can't reach those apples on the top of the tree, this little basket just be all you need... and yes, it is ten feet tall!
Fruit Picker Head Tr20090


Contour Apple Shaped Basket/Trivet And to go with all that fresh fruit you are going to pick, I found you a fruit bowl!





Contour Apple Shaped Basket/Trivet














"Good apple pies are a considerable part of our domestic happiness." Jane Austen
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Simple/Easy Menus... Where I Get My Best Ideas!!

 Those paper menus that serve as place mats... tuck one into your handbag and when you get home check to see how many meals that you could...