- Jigsaw
- A birch branch
- Printouts of our head, beak and wattle template
- Red, brown and orange construction paper
- Colored pencils (approximately 5" long)
- Scissors or craft knife
- Drill outfitted with a bit the same diameter as your pencils
- Hot glue gun
Monday, October 31, 2011
Turkey Pincle Holder (Eco Friendly Craft)
Turkey Rice Casserole
Directions
- In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
- In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
- In a large saucepan, combine the flour, milk and wine or broth until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
Wild Rice Turkey (One Dish Meal)
Directions
- Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes.
- Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.
Sunday, October 30, 2011
Bone In Turkey Soup
Directions
- Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
- Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
- Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.
Gluten Free Hot Ceareal
Directions
- Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds, and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the refrigerator until ready to cook.
Gluten Free Cheese and Herb Pizza
1 teaspoon white sugar
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray. Stir the all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, baking powder, xanthan gum, Italian seasoning, oregano, salt, and Parmesan cheese together in a bowl; set aside.
- Dissolve 1 teaspoon of white sugar in the lukewarm water in a small bowl. Sprinkle the yeast over top, and set aside until foamy, 3 to 5 minutes. Beat the egg in a separate bowl with the olive oil, vinegar, 1 teaspoon sugar, and the garlic until smooth. Once the yeast is foamy, whisk it into the egg mixture, then stir in the flour until no dry lumps remain. Press the dough into the prepared pan, leaving the outer edge slightly thicker than the center.
- To par bake: Cook in the preheated oven 10 to 12 minutes until the dough has risen and has slightly firmed.
- Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove the pizza from the pan, and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
Gluten Free Pancakes
Directions
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Apple Spice Cup Cakes Gluten Free
Gluten Free Yellow Cake Mix
Tea spoon of ground cincomon
1/2 of teas spoon of ground nutmeg
2/3 cups of water
1/2 cup of butter softened
2 tea spoons of gluten free vanillia
3 eggs
1 cup of chopped and peeled apples
1/2 cup of unsalted butter melted
3 1/2 table spoons of maple syrup
2 cups of powdered sugar
1/4 cup of gluten free glazed wall nuts chopped
Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.
2 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3 In large bowl, beat 1/2 cup unsalted butter, cream cheese and maple syrup with electric mixer on medium speed until fluffy. Add powdered sugar; beat until smooth. Pipe frosting onto cooled cupcakes. Sprinkle with glazed walnuts. Store loosely covered in refrigerator.
Tea spoon of ground cincomon
1/2 of teas spoon of ground nutmeg
2/3 cups of water
1/2 cup of butter softened
2 tea spoons of gluten free vanillia
3 eggs
1 cup of chopped and peeled apples
1/2 cup of unsalted butter melted
3 1/2 table spoons of maple syrup
2 cups of powdered sugar
1/4 cup of gluten free glazed wall nuts chopped
Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.
Holiday Cake with Cranberry Sauce Gluten Free
Gluten free yellow cake mix
1 bx of vanillia instant pudding
2/3 Cups of water
1/2 Cup of butter melted
1 Tea spoon of rum extract
1 Tea spoon of vanillia
1/4 Teaspoon of ground nutmeg
3 Eggs
Cranberry Sauce
1 1/4 Cups of Sugar
2 Table spoons of corn startch
1 1/2 Cups of frozen cranberries
1 Tea spoon of grated orange peel
1/8 of a tea spoon of ground nutmeg
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
4 Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.
1 bx of vanillia instant pudding
2/3 Cups of water
1/2 Cup of butter melted
1 Tea spoon of rum extract
1 Tea spoon of vanillia
1/4 Teaspoon of ground nutmeg
3 Eggs
Cranberry Sauce
1 1/4 Cups of Sugar
2 Table spoons of corn startch
1 1/2 Cups of frozen cranberries
1 Tea spoon of grated orange peel
1/8 of a tea spoon of ground nutmeg
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
Brownie Berrie Pizza
1 box of glutten free brownie mix
(Add eggs and other ingrediants according to the box.)
8 0z package of cream cheese package softened
1/3 of cup of sugar
1/2 teaspoon of vanilla
2 Cups of sliced fresh straw berries
1 Cup of fresh blueberries
1 Cup of fresh raspberries
1/2 Cup of apple jelly
Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2 In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3 Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4 In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
(Add eggs and other ingrediants according to the box.)
8 0z package of cream cheese package softened
1/3 of cup of sugar
1/2 teaspoon of vanilla
2 Cups of sliced fresh straw berries
1 Cup of fresh blueberries
1 Cup of fresh raspberries
1/2 Cup of apple jelly
Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
Spider Webbed Cup Cakes
2 Cups of cake flour
1 1/3 cups granulated sugar
1 teaspoon salt
3 teaspoons baking powder
1/2 cup (1/2 stick) Crisco® all-vegetable shortening
1 1/2 cups milk
2 eggs
2 1/2 teaspoons vanilla extract
4 cups confectioners' sugar
1/3 cup Crisco® butter-flavor all-vegetable shortening
Orange food coloring
Black food coloring or 1/2 cup melted chocolate chips
- Heat the oven to 350°F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.
- Stir the flour, granulated sugar, salt and baking powder in a large bowl. Add the shortening and 2/3 cup milk and beat with an electric mixer on medium speed for 2 minutes. Add the eggs and 1 teaspoon vanilla extract and beat for 2 minutes. Pour the batter into the muffin-pan cups.
- Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
- Beat the confectioners' sugar, butter-flavored shortening, the remaining vanilla extract and half the remaining milk in a medium bowl with an electric mixer on high speed. Gradually beat in the remaining milk until the frosting is desired consistency.
- Reserve 1/2 cup frosting. Tint the remaining frosting orange with the food coloring. Frost the cupcakes with the orange frosting. Tint the reserved frosting black. Using a pastry bag, pipe the black frosting in a spider web pattern on the cupcakes.
- Drizzle the frosting to immage as a web.
Grave Yard Cup Cakes
24 Cookies Old Fashioned Homestyle Sugar Cookies
4 tubes (4.25 ounces each) decorating icing (black, white, orange and green) or 4 tubes (.68 ounces each) decorating gel (black, white, orange and green)
Orange-colored sugar crystals
24 store-purchased frosted cupcakes
- Decorate cookies using the black and white icing to resemble tombstones and ghosts.
- Decorate or Sugar cookies using the orange and green icing and sugar crystals to resemble pumpkins and spider webs.
- Press the decorated cookies into the tops of the cupcakes. Any box cup cake brand mix will do for this project.
Saturday, October 29, 2011
Halloween Candy is on sale this weekend up to half off in some stores.
Halloween Luminarias
Last minute costume ideas!
Carmel Apples
1 pound caramel squares
10 wooden sticks
1.Wash and completely dry the apples. Insert a wooden stick into the top end of each. Line a baking sheet with wax paper and set aside.
2.In a small saucepan over low heat, combine the caramels with ¼ cup plus 2 tablespoons water. Cook until smooth, stirring occasionally, about 10 minutes. Remove from heat.
3.While the caramel is hot, dip the apples in, swirling to coat evenly. Let the excess caramel drip off and place the apples on the lined baking sheet. Place in the refrigerator to harden, about 1 hour.
10 wooden sticks
1.Wash and completely dry the apples. Insert a wooden stick into the top end of each. Line a baking sheet with wax paper and set aside.
2.In a small saucepan over low heat, combine the caramels with ¼ cup plus 2 tablespoons water. Cook until smooth, stirring occasionally, about 10 minutes. Remove from heat.
3.While the caramel is hot, dip the apples in, swirling to coat evenly. Let the excess caramel drip off and place the apples on the lined baking sheet. Place in the refrigerator to harden, about 1 hour.
Peanutbutter Cup Brownies
2 sticks unsalted butter, plus more for the pan
8 ounces bittersweet chocolate, chopped
4 large eggs
3 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
kosher salt
8 large peanut butter cups, cut into pieces
1.Heat oven to 400° F.
2.Melt the butter and chocolate in a pan over low heat.
3.Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
4.Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.
8 ounces bittersweet chocolate, chopped
4 large eggs
3 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
kosher salt
8 large peanut butter cups, cut into pieces
1.Heat oven to 400° F.
2.Melt the butter and chocolate in a pan over low heat.
3.Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
4.Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.
Pumpkin Cream Sandwhiches
3 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon pumpkin pie spice (found in the spice aisle)
1/4 teaspoon kosher salt
2/3 cup cream cheese, at room temperature
1/4 cup heavy cream
1/4 cup confectioners' sugar
1.Heat oven to 375° F.
2.Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
3.Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
4.Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
5.Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon pumpkin pie spice (found in the spice aisle)
1/4 teaspoon kosher salt
2/3 cup cream cheese, at room temperature
1/4 cup heavy cream
1/4 cup confectioners' sugar
1.Heat oven to 375° F.
2.Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
3.Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
4.Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
5.Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.
Halloween is almost here!
Don't have a costume yet? No fret have a costume swap. Invite the mom's over and have them bring costumes from last year and set up tables on for snacks, sweets and then the costumes. Put their names in a hat have them draw one at a time and pick out a costume. Dress up the room with all kinds of crafts here at my blog. For more costume ideas visit your goodwill store or second hand store. Check out their selection. Stores have discount days and bag days. Ask the store manager or supervisor. Friend them they will tell you all the secrets to their store and when the good stuff comes in. They have great seasonal decor without breaking the bank. Be inovative and create! Shop at the dollar store for assessories and make a costume for under five dollars. Have fun and have a safe Halloween. Trick or treat in groups and have flash lights and glow sticks. Dress in layers to dress down and stay in your own neighborhood. Wear comfortable shoes for trick or treating.
Friday, October 28, 2011
Friendly Felt Bats
•Thick Wool Felt
•Cardboard
•Chalk Pencil
•Sewing Machine and/or needle & thread
•Small Buttons for Eyes
•Scissors
Instructions:
Cut yourself a little cardboard template. It's basically a triangle with a U cut out of the apex to make ears. Mine is about 8 inches across and 4 inches high.
•Cardboard
•Chalk Pencil
•Sewing Machine and/or needle & thread
•Small Buttons for Eyes
•Scissors
Instructions:
Cut yourself a little cardboard template. It's basically a triangle with a U cut out of the apex to make ears. Mine is about 8 inches across and 4 inches high.
Eco Friendly Jack O Lanterns
•Krylon Indoor/Outdoor Primer - Gray (#51318)
•Krylon Indoor/Outdoor Paint - Black (#51601)
•Krylon Indoor/Outdoor Paint - Pumpkin Orange (#52411)
•Krylon Indoor/Outdoor Paint - Tuscan Sunset (#53535)
•Krylon Fluorescent Paint - Yellow-Orange (#3102)
•Krylon Crystal Clear Acrylic - Clear (#1303)
•Votive candle (one per pumpkin)
•19 gauge steel wire, darkened anneated (approx. 11/2 – 2 1/2 ft. per pumpkin)
•Sponges (slightly dampen before use)
•Paper plate
•Drop cloth
•Assorted clean metal cans (models made using 1 to 2 lb. coffee cans)
•Awl and wooden mallet
•One 1/2" flat brush
•Marker
•Pencil
•Pliers
1.Fill can to 3/4" from top with water. Freeze.
2.Use marker to draw pumpkin face on can. Carefully punch holes along marked line, 1/8"– 1" apart, using awl and mallet. Punch two holes for handle at top. Thaw ice and remove from can. Wipe dry.
3.Spray inside and outside of can with Gray Primer. Let dry.
4.Spray inside of can with Gloss Black. Let dry.
5.Spray outside of can with desired orange base color. Let dry.
6.Spray a puddle of Fluorescent paint on paper plate. Sponge paint randomly over outside of can. Let dry.
7.Spray a puddle of Tuscan Sunset paint on paper plate. Sponge onto cheek area at corners of mouth. Let dry.
8.Spray a puddle of Gloss Black paint on paper plate. Use brush to apply paint to eyes, nose, and mouth. Let dry.
9.Spray two coats of Crystal Clear, allowing to dry between coats.
10.Cut a length of wire 6" to 8" longer than desired size. Create loops by coiling wire around pencil. Attach wire through handle holes. Wrap ends to secure; trim off excess wire.1.Fill can to 3/4" from top with water. Freeze.
•Krylon Indoor/Outdoor Paint - Black (#51601)
•Krylon Indoor/Outdoor Paint - Pumpkin Orange (#52411)
•Krylon Indoor/Outdoor Paint - Tuscan Sunset (#53535)
•Krylon Fluorescent Paint - Yellow-Orange (#3102)
•Krylon Crystal Clear Acrylic - Clear (#1303)
•Votive candle (one per pumpkin)
•19 gauge steel wire, darkened anneated (approx. 11/2 – 2 1/2 ft. per pumpkin)
•Sponges (slightly dampen before use)
•Paper plate
•Drop cloth
•Assorted clean metal cans (models made using 1 to 2 lb. coffee cans)
•Awl and wooden mallet
•One 1/2" flat brush
•Marker
•Pencil
•Pliers
1.Fill can to 3/4" from top with water. Freeze.
2.Use marker to draw pumpkin face on can. Carefully punch holes along marked line, 1/8"– 1" apart, using awl and mallet. Punch two holes for handle at top. Thaw ice and remove from can. Wipe dry.
3.Spray inside and outside of can with Gray Primer. Let dry.
4.Spray inside of can with Gloss Black. Let dry.
5.Spray outside of can with desired orange base color. Let dry.
6.Spray a puddle of Fluorescent paint on paper plate. Sponge paint randomly over outside of can. Let dry.
7.Spray a puddle of Tuscan Sunset paint on paper plate. Sponge onto cheek area at corners of mouth. Let dry.
8.Spray a puddle of Gloss Black paint on paper plate. Use brush to apply paint to eyes, nose, and mouth. Let dry.
9.Spray two coats of Crystal Clear, allowing to dry between coats.
10.Cut a length of wire 6" to 8" longer than desired size. Create loops by coiling wire around pencil. Attach wire through handle holes. Wrap ends to secure; trim off excess wire.1.Fill can to 3/4" from top with water. Freeze.
Candy Costume No Sew for about $5
•2 round placemats
•Package of iridescent tissue paper
•Stocking cap
•Spool of wide ribbon
•Scissors
•Sturdy tape (I used clear packing tape)
•Stapler & staples
•Twist ties, rubber bands, or string
•A piece of scrap paper and cardboard (I used the tag from the hat for the cardboard)
•Optional: needle & thread
1.Wrap placemats carefully with iridescent tissue paper. Because there were only three sheets of tissue in the package, I clipped off the excess at the end of the rectangular piece of tissue before I wrapped the placemat because I wanted to conserve the tissue in case I needed extra for something.
2.Cut one sheet of tissue in half and gather each half up for candy's side-wrappers. I used a twist tie to gather them, but you could use a rubber band, thread or string. Use whatever's on hand! Set aside.
3.Measure and cut six 12" lengths of the wide ribbon for straps. Staple two of them securely to the placemats for shoulder straps.Try the costume on your child at this point and make sure it fits. Mark the insides of the placemats for placement of side ties.
4.Staple the front side ties on in the spot you marked, sandwiching the candy's side wrappers between the ribbon and the placemat. Staple securely.
5.Staple the back side ties on.6.For the hat: Cut a circular piece of cardboard (I used the tag from the hat) and if necessary, a piece of white scrap paper to cover the printing on the cardboard. Wrap disc as a piece of candy, securing sides with thread or wire (I used a piece of wire that came out of the wire-edged ribbon.
7.Attach "candy" to hat by stapling or sewing.
8.Dress child in neutral under-clothing (we used black because I thought the candy would "pop" against the dark color) and you're done!
•Package of iridescent tissue paper
•Stocking cap
•Spool of wide ribbon
•Scissors
•Sturdy tape (I used clear packing tape)
•Stapler & staples
•Twist ties, rubber bands, or string
•A piece of scrap paper and cardboard (I used the tag from the hat for the cardboard)
•Optional: needle & thread
1.Wrap placemats carefully with iridescent tissue paper. Because there were only three sheets of tissue in the package, I clipped off the excess at the end of the rectangular piece of tissue before I wrapped the placemat because I wanted to conserve the tissue in case I needed extra for something.
2.Cut one sheet of tissue in half and gather each half up for candy's side-wrappers. I used a twist tie to gather them, but you could use a rubber band, thread or string. Use whatever's on hand! Set aside.
3.Measure and cut six 12" lengths of the wide ribbon for straps. Staple two of them securely to the placemats for shoulder straps.Try the costume on your child at this point and make sure it fits. Mark the insides of the placemats for placement of side ties.
4.Staple the front side ties on in the spot you marked, sandwiching the candy's side wrappers between the ribbon and the placemat. Staple securely.
5.Staple the back side ties on.6.For the hat: Cut a circular piece of cardboard (I used the tag from the hat) and if necessary, a piece of white scrap paper to cover the printing on the cardboard. Wrap disc as a piece of candy, securing sides with thread or wire (I used a piece of wire that came out of the wire-edged ribbon.
7.Attach "candy" to hat by stapling or sewing.
8.Dress child in neutral under-clothing (we used black because I thought the candy would "pop" against the dark color) and you're done!
Hot Cocoa Mocha
1/4 cup sugar 2 tablespoons HERSHEY'S Cocoa 2 tablespoons water 1 cup whipping cream 1-1/4 to 2 cups hot coffee Directions
1 Stir together sugar and cocoa in microwave-safe 2 cup measure. Add water; stir until well blended. Microwave at HIGH (100%) 30 to 45 seconds or until mixture boils.
2 Add whipping cream; stir until well blended. Microwave at HIGH 1 to 1-1/2 minutes or until hot. Combine cocoa mixture and coffee. Serve immediately. 3 to 4 servings.
1 Stir together sugar and cocoa in microwave-safe 2 cup measure. Add water; stir until well blended. Microwave at HIGH (100%) 30 to 45 seconds or until mixture boils.
2 Add whipping cream; stir until well blended. Microwave at HIGH 1 to 1-1/2 minutes or until hot. Combine cocoa mixture and coffee. Serve immediately. 3 to 4 servings.
Perfectly Chocolatey Hot Cocoa
2 tablespoons sugar 2 to 3 teaspoons HERSHEY'S Cocoa Dash salt 1 cup milk 1/4 teaspoon vanilla extract Directions
Mix sugar, cocoa and salt in large mug.
Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.
Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
Stir in vanilla. 1 serving.
Follow directions on package
Mix sugar, cocoa and salt in large mug.
Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.
Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
Stir in vanilla. 1 serving.
Follow directions on package
Chocolate Which's Hat
50 to 60 HERSHEY'S KISSES Brand SPECIAL DARK Mildly
Sweet Chocolates or HERSHEY'S KISSES' Brand Milk Chocolates
1 package (18.4 oz.)
original supreme brownie mix with HERSHEY'S Syrup pouch
1/4 cup HERSHEY'S Cocoa
1/4 cup water
1/4 cup vegetable oil
1 egg
1 cup chocolate frosting (homemade or ready-to-spread)
1 tube Black decorator's frosting
1 tube Yellow or white decorator's frosting
Place about 10 wrapped chocolates in freezer. Heat oven to 350 F. Line cookie sheet with parchment paper or grease and flour.
2 Stir brownie mix, pouch of syrup, cocoa, water, oil and egg in medium bowl until well blended. Drop by scant teaspoons onto prepared sheet.
3 Bake 8 minutes or until set. Cool 1 minute. Use wrapped frozen chocolate piece to press indentation into each cookie, replacing with new frozen piece as chocolate softens. Remove cookies from sheet to wire rack. Cool completely.
4 Remove wrappers from chocolates. Pipe chocolate frosting into cookie indentation; gently place chocolate piece on frosting so that frosting does not spread out beneath candy. Pipe black decorator's frosting around base of chocolate piece to form hat ribbon. Pipe bow at back of hat and decorate with dot of yellow frosting, if desired. About 4 dozen cookies.
Sweet Chocolates or HERSHEY'S KISSES' Brand Milk Chocolates
1 package (18.4 oz.)
original supreme brownie mix with HERSHEY'S Syrup pouch
1/4 cup HERSHEY'S Cocoa
1/4 cup water
1/4 cup vegetable oil
1 egg
1 cup chocolate frosting (homemade or ready-to-spread)
1 tube Black decorator's frosting
1 tube Yellow or white decorator's frosting
Place about 10 wrapped chocolates in freezer. Heat oven to 350 F. Line cookie sheet with parchment paper or grease and flour.
2 Stir brownie mix, pouch of syrup, cocoa, water, oil and egg in medium bowl until well blended. Drop by scant teaspoons onto prepared sheet.
3 Bake 8 minutes or until set. Cool 1 minute. Use wrapped frozen chocolate piece to press indentation into each cookie, replacing with new frozen piece as chocolate softens. Remove cookies from sheet to wire rack. Cool completely.
4 Remove wrappers from chocolates. Pipe chocolate frosting into cookie indentation; gently place chocolate piece on frosting so that frosting does not spread out beneath candy. Pipe black decorator's frosting around base of chocolate piece to form hat ribbon. Pipe bow at back of hat and decorate with dot of yellow frosting, if desired. About 4 dozen cookies.
Halloween Monster Cups
30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or margarine,
softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting Red and yellow food color Assorted HERSHEY'S Candies
Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2 Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
3 Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.
4 Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.
3/4 cup (1-1/2 sticks) butter or margarine,
softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting Red and yellow food color Assorted HERSHEY'S Candies
Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2 Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
3 Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.
4 Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.
Cookie Cutie
Silver poster board (one 22- by 28-inch sheet)
Double-sided carpet tape (we got ours at a home-improvement store)
Craft knife
White foam core board (20 by 30 inches)
Duct tape
Brown craft foam (three 12- by 18-inch sheets)
Red craft foam (one 9- by 12-inch sheet)
White dimensional paint
1 1/2-inch-wide grosgrain ribbon (2 1/2 yards)
Adhesive-backed Velcro
1. THE COOKIE SHEET On the back of the poster board, pencil a line parallel to each edge, then make a cut at each corner. Turn it over and fold along the lines (a yardstick is a handy folding tool). Overlap and stick the corner flaps together with doublesided tape, then trim off the points.
2.Use a craft knife to trim the foam core board to 27 inches long and round the corners. Attach it to the back of the poster board with double-sided tape.
3. THE COOKIES Duct-tape the brown craft foam together, long sides adjoining. Draw a large cookie on the taped side, then cut it out. Trace the face opening onto the cookie sheet. Score the line with a craft knife, then go back over it until you've made a clean cut through the foam core.
4.Cut out 4 smaller cookies (we traced a 5 1/2-inch cookie cutter) and 3 red craft foam buttons. Stick the cookies and buttons in place using double-sided tape. Add details with the dimensional paint. Let it dry for at least
5.THE SHOULDER STRAPS To work on the back of the board without damaging the decorated front, lay it on 2 folded towels. Cut the ribbon into 2 equal lengths. Using duct tape, attach the ribbons
halfway down the foam core.
6.Stick 3 Velcro strips on the lower corners of the board, then have your child try on the costume.
7. Cross the straps over her back, then pull them down. When the face opening is at a comfortable level, stick 2 Velcro strips to each strap where they'll stick to the Velcro on the board. Trim any excess ribbon.
Double-sided carpet tape (we got ours at a home-improvement store)
Craft knife
White foam core board (20 by 30 inches)
Duct tape
Brown craft foam (three 12- by 18-inch sheets)
Red craft foam (one 9- by 12-inch sheet)
White dimensional paint
1 1/2-inch-wide grosgrain ribbon (2 1/2 yards)
Adhesive-backed Velcro
1. THE COOKIE SHEET On the back of the poster board, pencil a line parallel to each edge, then make a cut at each corner. Turn it over and fold along the lines (a yardstick is a handy folding tool). Overlap and stick the corner flaps together with doublesided tape, then trim off the points.
2.Use a craft knife to trim the foam core board to 27 inches long and round the corners. Attach it to the back of the poster board with double-sided tape.
3. THE COOKIES Duct-tape the brown craft foam together, long sides adjoining. Draw a large cookie on the taped side, then cut it out. Trace the face opening onto the cookie sheet. Score the line with a craft knife, then go back over it until you've made a clean cut through the foam core.
4.Cut out 4 smaller cookies (we traced a 5 1/2-inch cookie cutter) and 3 red craft foam buttons. Stick the cookies and buttons in place using double-sided tape. Add details with the dimensional paint. Let it dry for at least
5.THE SHOULDER STRAPS To work on the back of the board without damaging the decorated front, lay it on 2 folded towels. Cut the ribbon into 2 equal lengths. Using duct tape, attach the ribbons
halfway down the foam core.
6.Stick 3 Velcro strips on the lower corners of the board, then have your child try on the costume.
7. Cross the straps over her back, then pull them down. When the face opening is at a comfortable level, stick 2 Velcro strips to each strap where they'll stick to the Velcro on the board. Trim any excess ribbon.
Bag of Groceries Costume for Kids ages 4 & Up
Large brown paper leaf bag (sold at many hardware stores)
Craft knife
Large piece of corrugated cardboard
Double-sided foam tape
2 yards of 1-1/2-inch-wide black ribbon
25- by 17-inch piece of white poster board
Double-sided clear tape
Stapler
Assorted clean, empty food containers, such as cereal boxes, juice jugs, and egg cartons
Markers and self-adhesive labels (or you can download our printable Gross-eeries labels)
OPTIONAL
Rubber rat, cockroaches, and chicken
Balloons, stocking leg, string, and foam packing peanuts
Yellow acrylic paint and white glue
1.Cut the bottom off the leaf bag. If there's lettering on the bag, turn it inside out.
2. Measure the opening at the bag's top (the one shown here is 15 by 12 inches) and cut a piece of cardboard that is the same width but 4 inches longer (ours is 15 by 16 inches). Fold up 2-inch flaps in the front and back of the cardboard.
3.Cut a hole in the middle of the cardboard big enough for your child to fit through. Apply double-sided foam tape to the flap backs and stick the cardboard in place inside the very top of the bag.
Fold the ribbon in half and join the fold with double-sided foam tape to the underside of the cardboard insert near the back of the bag.
5. Make a milk carton hat by creasing the white poster board as shown and then cutting an opening for your child's face in the front panel.
6. Shape the creased poster board into an open carton, sticking the edges together with double-sided clear tape. Then pinch and fold the upper edges, as shown, and staple the carton top closed.
Craft knife
Large piece of corrugated cardboard
Double-sided foam tape
2 yards of 1-1/2-inch-wide black ribbon
25- by 17-inch piece of white poster board
Double-sided clear tape
Stapler
Assorted clean, empty food containers, such as cereal boxes, juice jugs, and egg cartons
Markers and self-adhesive labels (or you can download our printable Gross-eeries labels)
OPTIONAL
Rubber rat, cockroaches, and chicken
Balloons, stocking leg, string, and foam packing peanuts
Yellow acrylic paint and white glue
1.Cut the bottom off the leaf bag. If there's lettering on the bag, turn it inside out.
2. Measure the opening at the bag's top (the one shown here is 15 by 12 inches) and cut a piece of cardboard that is the same width but 4 inches longer (ours is 15 by 16 inches). Fold up 2-inch flaps in the front and back of the cardboard.
3.Cut a hole in the middle of the cardboard big enough for your child to fit through. Apply double-sided foam tape to the flap backs and stick the cardboard in place inside the very top of the bag.
Fold the ribbon in half and join the fold with double-sided foam tape to the underside of the cardboard insert near the back of the bag.
5. Make a milk carton hat by creasing the white poster board as shown and then cutting an opening for your child's face in the front panel.
6. Shape the creased poster board into an open carton, sticking the edges together with double-sided clear tape. Then pinch and fold the upper edges, as shown, and staple the carton top closed.
Sweet Potatoes with Cranberries
2 1/2 lb. sweet potatoes or yams scrubbed and peeled
1/4 cup (1/2 stick) butter or margarine
1/4 to 1/2 teaspoon ground cloves
2 cups frozen cranberries
1 cup Orange Tangerine Flavor Juice
1 teaspoon grated orange peel
1/3 to 1/2 cup maple syrup
1/4 cup pecans or walnuts toasted (optional)
DIRECTIONS
CUT sweet potatoes in half lengthwise. Cut crosswise into 1/2-inch-thick pieces.
MELT butter in large skillet over medium-high heat. Stir in cloves. Add potatoes; cover. Cook, stirring once or twice, for 12 to 18 minutes or until almost tender.
STIR in cranberries, and orange peel. Bring to a boil. Reduce heat to medium; cover. Cook for 5 minutes or until potatoes are tender. Stir in syrup; heat through. Sprinkle with nuts before serving.
1/4 cup (1/2 stick) butter or margarine
1/4 to 1/2 teaspoon ground cloves
2 cups frozen cranberries
1 cup Orange Tangerine Flavor Juice
1 teaspoon grated orange peel
1/3 to 1/2 cup maple syrup
1/4 cup pecans or walnuts toasted (optional)
DIRECTIONS
CUT sweet potatoes in half lengthwise. Cut crosswise into 1/2-inch-thick pieces.
MELT butter in large skillet over medium-high heat. Stir in cloves. Add potatoes; cover. Cook, stirring once or twice, for 12 to 18 minutes or until almost tender.
STIR in cranberries, and orange peel. Bring to a boil. Reduce heat to medium; cover. Cook for 5 minutes or until potatoes are tender. Stir in syrup; heat through. Sprinkle with nuts before serving.
Spicy Pumpkin Nut Bread Warm your house up with this treat!
1 cup Apple Juice
4 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped nuts divided
DIRECTIONS
PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.
SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
4 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped nuts divided
DIRECTIONS
PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.
SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Witchy Cup Cakes
1 1/2 cups chocolate frosting
1 4 3/4 ounce package chocolate cones
Orange nonpareils
1 16 ounce can vanilla frosting, divided
Neon-green food coloring
12 cupcakes, removed from paper liners
Chocolate chips
Green tube icing
Red tube icing
Mike and Ike Tangy Twister candies
Chocolate Jimmies
Make It
1. Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.
2. Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.
3. Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.
1 4 3/4 ounce package chocolate cones
Orange nonpareils
1 16 ounce can vanilla frosting, divided
Neon-green food coloring
12 cupcakes, removed from paper liners
Chocolate chips
Green tube icing
Red tube icing
Mike and Ike Tangy Twister candies
Chocolate Jimmies
Make It
1. Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.
2. Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.
3. Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.
Waffle Fries from Sweet Potatoes (Great toddler food)
Slice an 8-ounce peeled sweet potato into 12 1/4-inch-thick pieces using a waffle-cutter. Place in a microwave-safe bowl with 1 tablespoon water and cover with wax paper. Microwave on high for 2 1/2 minutes. Transfer potatoes to a baking sheet lined with parchment paper. Brush slices lightly with olive oil and sprinkle with salt and pepper. Bake at 450 degrees F., turning once, for 15 minutes or until tender and browned
Crunchy Fish in triangle shapes (Great for toddlers)
Cut 1/2 pound of tilapia fillets into 12 triangles. Pour a few tablespoons of fat-free milk into a bowl; dip fillets in milk, and then in a mixture of 1/3 cup unseasoned dry bread crumbs and 1 tablespoon dry ranch salad-dressing mix. Arrange the fish triangles on a baking sheet lined with parchment paper, and spritz them with some vegetable oil. Bake in the oven at 450 degrees F. for 8 to 10 minutes, until fish flakes easily
Rice and Carrort Roll Ups (Great For Toddlers)
Stir 2 tablespoons shredded carrot, 1 tablespoon sweet-and-sour sauce, and 1/8 teaspoon salt into 3/4 cup cooked brown rice. Spoon 2 tablespoons of rice mixture onto a thin slice of deli roast beef. Top with a slice each of red pepper and avocado; then roll up. Cut rolls in half diagonally. Repeat steps to make 12 pieces.
Pine Cone Birds
Make It: Glue google eyes onto small pom-poms and let them dry. Help your kids fold chenille stems into legs and feet and glue them onto the pinecone. Cut out a triangular beak from orange or yellow foam. Glue on the eyes and the beak; let the creature dry completely before beginning a fun game of make-believe with your kids.
Cake Pops for Halloween
1 18 1/4 ounce box cake mix
13 x 9 x 2-inch cake pan
Large mixing bowl
1 16 ounce container prepared frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
Black edible-ink pen
1. Bake cake as directed on the box, using a 13 x 9 x 2-inch cake pan. Let cool completely.
2. Once cake is cooled, get organized and set aside at least an hour to crumble, roll and dip 4 dozen cake balls.
3. Crumble cooled cake into a large mixing bowl: Cut a baked 13 x 9-inch cake into four equal sections. Remove a section from the pan, break it in half and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break apart any larger pieces. Repeat with each section until entire cake is crumbled into a fine texture. (If large pieces are mixed in, the cake balls may turn out lumpy and bumpy.) You should not see any large pieces of cake.
4. Add 3/4 of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. (You will not need the remaining frosting; if you use the entire container, the cake balls will be too moist.)
5. The mixture should be moist enough to roll into 11/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax papercovered baking sheet.
6. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
7. If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
13 x 9 x 2-inch cake pan
Large mixing bowl
1 16 ounce container prepared frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
Black edible-ink pen
1. Bake cake as directed on the box, using a 13 x 9 x 2-inch cake pan. Let cool completely.
2. Once cake is cooled, get organized and set aside at least an hour to crumble, roll and dip 4 dozen cake balls.
3. Crumble cooled cake into a large mixing bowl: Cut a baked 13 x 9-inch cake into four equal sections. Remove a section from the pan, break it in half and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break apart any larger pieces. Repeat with each section until entire cake is crumbled into a fine texture. (If large pieces are mixed in, the cake balls may turn out lumpy and bumpy.) You should not see any large pieces of cake.
4. Add 3/4 of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. (You will not need the remaining frosting; if you use the entire container, the cake balls will be too moist.)
5. The mixture should be moist enough to roll into 11/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax papercovered baking sheet.
6. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
7. If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
Thursday, October 27, 2011
Banana Cream Pie
3 cups heavy cream
1/2 cup crushed ice
1 (3.5 ounce) package instant banana pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 bananas, sliced
1 (9 inch) pie shell, baked
1 cup heavy cream
Directions
1.Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
2.Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
3.In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving
1/2 cup crushed ice
1 (3.5 ounce) package instant banana pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 bananas, sliced
1 (9 inch) pie shell, baked
1 cup heavy cream
Directions
1.Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
2.Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
3.In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving
Blueberrie Pie
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3.Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4.Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3.Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4.Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Easy Apple Pie
2 prepared 8 inch pastry shells
6 tart apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
3 tablespoons butter
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated.
3.Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust.
4.Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.
6 tart apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
3 tablespoons butter
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated.
3.Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust.
4.Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.
Garlic Knotts
1 - 1 1/3
cups all-purpose flour
1 packagequick-rise active dry yeast
1 teaspoon caraway seed or 1/2 to 1 teaspoon coarsely ground pepper
1/2
teaspoon salt
3/4
cup hot water (120 to 130 degrees F.)
1 tablespoon cooking oil
1 cup whole wheat flour
Nonstick spray coating
cups all-purpose flour
1 packagequick-rise active dry yeast
1 teaspoon caraway seed or 1/2 to 1 teaspoon coarsely ground pepper
1/2
teaspoon salt
3/4
cup hot water (120 to 130 degrees F.)
1 tablespoon cooking oil
1 cup whole wheat flour
Nonstick spray coating
Marbled Chocolate Pumpkin Brownies
3 ounces cream cheese, softened
1 tablespoon butter, softened
1/2
cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1 tablespoon all-purpose flour
1 1/4
cups all-purpose flour
3/4
teaspoon baking powder
1/2
teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4
cup butter, cut up
2 1/4
cups sugar
4 eggs
1/4
cup milk
2 teaspoons vanilla
3/4
cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
3. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
4. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
5. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies
1 tablespoon butter, softened
1/2
cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1 tablespoon all-purpose flour
1 1/4
cups all-purpose flour
3/4
teaspoon baking powder
1/2
teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4
cup butter, cut up
2 1/4
cups sugar
4 eggs
1/4
cup milk
2 teaspoons vanilla
3/4
cup coarsely chopped walnuts, toasted (optional)
Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
3. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
4. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
5. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies
Ghost Parade
A string of paper-globe lights becomes a legion of ghosts with a few simple modifications. Cut squares of white gauzy fabric large enough to cover the globes with extra length to hang down. For each ghost, snip a slit from one side to the middle of the square and slip the fabric over the globe. Cinch the fabric below each globe with black ribbon or tassels
Ghostly Coasters
Ghostly Coasters
Recruit these ghost-shape coasters to protect your table at your Halloween party. Download our free pattern, trace the pieces onto tracing paper, and cut out. For each ghost, cut one body from white rubber nonadhesive shelf liner, one circle from white crafts foam, and one mouth from black crafts foam. Punch two eyes out of the black crafts foam with a 1/4-inch circle punch. Glue the face pieces in place with crafts glue. Center the white crafts foam circle on the back of the ghost and glue into place
Recruit these ghost-shape coasters to protect your table at your Halloween party. Download our free pattern, trace the pieces onto tracing paper, and cut out. For each ghost, cut one body from white rubber nonadhesive shelf liner, one circle from white crafts foam, and one mouth from black crafts foam. Punch two eyes out of the black crafts foam with a 1/4-inch circle punch. Glue the face pieces in place with crafts glue. Center the white crafts foam circle on the back of the ghost and glue into place
Halloween Luminarias
Mason jars
Black paper
Vellum or masking tape
Crafts glue
Wire for hanging (optional
Black paper
Vellum or masking tape
Crafts glue
Wire for hanging (optional
Spooky Ghost Wreath
Hang this apparition-adorned wreath on your front door to greet Halloween guests and scare away mischievous tricksters. In a well-ventilated area, spray-paint a grapevine wreath white; let dry. Place a sheet of waxed paper on a cutting board and roll out white oven-bake clay (such as Sculpey) to 1/8-inch thick. Using the photo as a guide (or our free patterns), cut out two ghost shapes from the clay with a crafts knife. Bake the shapes in the oven according to the manufacturer's instructions. Once cool, glue the ghosts to the wreath with strong glue (such as E6000). Tie a gauzy ribbon in a bow and attach it to the wreath with wire
Ghostly Book Pop Ups
Make a spooky centerpiece from a stack of old books and some pop-up ghostly shapes. To make this project, cut two basic ghost shapes from pages in the middle of a book, leaving the bottoms attached to their pages. Hold up each ghost with a touch of tape. To complete this haunting centerpiece, use a hole punch or marker to make eyes for each ghost
German Style Chicken Theighs (Slow Cooker Alert)
1 27- to 28-oz. can sauerkraut, rinsed and drained
2 10.75-oz. cans condensed cream of potato soup
1/2 cup water
2 Tbsp. Worcestershire sauce 1-1/2 tsp.
dried thyme, crushed 1/4 tsp.
salt 1/4 tsp. ground black pepper 12
1 package of bone-in chicken thighs, skinned (3-1/2 to 4 pounds) Hot cooked spaetzle or wide noodles Snipped fresh parsley (optional) Directions
1In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.2Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.3Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.4Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley. Makes 6 servings.
2 10.75-oz. cans condensed cream of potato soup
1/2 cup water
2 Tbsp. Worcestershire sauce 1-1/2 tsp.
dried thyme, crushed 1/4 tsp.
salt 1/4 tsp. ground black pepper 12
1 package of bone-in chicken thighs, skinned (3-1/2 to 4 pounds) Hot cooked spaetzle or wide noodles Snipped fresh parsley (optional) Directions
1In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.2Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.3Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.4Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley. Makes 6 servings.
Chicken and Barley Bake
1 Cup of Chopped onion
3/4 Cup of chopped carrots
3/4 Cup of water
1/2 Cup pearl barley
Chicken Bouillon cube
1/2 tea spoon poltry seasiong
1 glove of garlic minced
4 Chicken theighs skinned 1 1/2 lbs
2 Table spoons of fresh parsley
In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.2Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.3Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.
3/4 Cup of chopped carrots
3/4 Cup of water
1/2 Cup pearl barley
Chicken Bouillon cube
1/2 tea spoon poltry seasiong
1 glove of garlic minced
4 Chicken theighs skinned 1 1/2 lbs
2 Table spoons of fresh parsley
In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.2Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.3Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.
Meat Loaf Casserole
1 lb of freash ground beef
1 clove garlic, minced
1 can (10 3/4 oz.)
1 can Vegetable Soup
1 Can 10 3/4 oz Golden Mushroom Soup
1 tbsp. Worcestershire sauce
2 cups water 3 tbsp. butter
3/4 Cup of milk
2 Cups of instant potato flakes
Cook beef and garlic in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.2Stir beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in 12 x 8" shallow baking dish.3Heat remaining soup, water and butter in 2-qt. saucepan over high heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes around outer edge of casserole.4Bake at 400 degrees F. for 20 min. or until hot.
1 clove garlic, minced
1 can (10 3/4 oz.)
1 can Vegetable Soup
1 Can 10 3/4 oz Golden Mushroom Soup
1 tbsp. Worcestershire sauce
2 cups water 3 tbsp. butter
3/4 Cup of milk
2 Cups of instant potato flakes
Cook beef and garlic in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.2Stir beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in 12 x 8" shallow baking dish.3Heat remaining soup, water and butter in 2-qt. saucepan over high heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes around outer edge of casserole.4Bake at 400 degrees F. for 20 min. or until hot.
Fruited Oatmeal Great cold moring meal
3/4 cup water
3/4 cup white grapefruit juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup old-fashioned oats
2 tablespoons brown sugar, divided
1 navel orange, peeled, sectioned and cut into chunks
2 tablespoons chopped dates
1 tablespoon sliced almonds, toasted
Directions
1.In a small saucepan, bring the water, grapefruit juice, cinnamon and salt to a boil. Stir in oats. Cook for 5 minutes, stirring occasionally. Remove from the heat. Stir in 1 tablespoon brown sugar. Cover and let stand for 5 minutes.
2.Spoon oatmeal into bowls. Sprinkle with orange, dates, almonds and remaining brown sugar. Serve immediately.
3/4 cup white grapefruit juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup old-fashioned oats
2 tablespoons brown sugar, divided
1 navel orange, peeled, sectioned and cut into chunks
2 tablespoons chopped dates
1 tablespoon sliced almonds, toasted
Directions
1.In a small saucepan, bring the water, grapefruit juice, cinnamon and salt to a boil. Stir in oats. Cook for 5 minutes, stirring occasionally. Remove from the heat. Stir in 1 tablespoon brown sugar. Cover and let stand for 5 minutes.
2.Spoon oatmeal into bowls. Sprinkle with orange, dates, almonds and remaining brown sugar. Serve immediately.
Oatmeal Carmelitas
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
2.Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 10 minutes.
4.Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5.Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
2.Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 10 minutes.
4.Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5.Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions
1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions
1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pumpkin Bread
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
3.Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Bread Pudding
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3.In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4.Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3.In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4.Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Creamy Hot Cocoa
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Directions
1.Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Directions
1.Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Hot Cocoa with Snow Flake Topping!
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package white chocolate chips
Garnish:
Whipped cream
Candy canes
Directions
1.Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2.Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package white chocolate chips
Garnish:
Whipped cream
Candy canes
Directions
1.Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2.Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
Bacon Tomato Bake
1 1/4 cups all purpose flour
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 lb bacon, cooked, crumbled
1/2 large onion, thinly sliced
3 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne), if desired
1 large tomato, cut into about 6 slices
1 cup shredded Cheddar cheese (4 oz)
Additional chopped fresh cilantro or parsley, if desired
Heat oven to 400°F. Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir all purpose flour Parmesan cheese and water until moistened; spread in bottom of pan. Bake 12 minutes.
2 In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese.
3 Bake uncovered 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 lb bacon, cooked, crumbled
1/2 large onion, thinly sliced
3 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne), if desired
1 large tomato, cut into about 6 slices
1 cup shredded Cheddar cheese (4 oz)
Additional chopped fresh cilantro or parsley, if desired
Heat oven to 400°F. Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir all purpose flour Parmesan cheese and water until moistened; spread in bottom of pan. Bake 12 minutes.
2 In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese.
3 Bake uncovered 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro
Pizza Turn Overs
1 can (13.8 oz) refrigerated classic pizza crust
1/4 cup pizza sauce
1/4 cup finely shredded carrot
24 turkey pepperoni slices
1 tablespoon grated Parmesan cheese
2 slices mozzarella cheese, (1 1/2 ounces), cut in half
Heat oven to 400ºF. Roll pizza crust dough on lightly floured surface into 12-inch square. Cut dough into four 6-inch squares.
2 Spread 1 tablespoon pizza sauce on each square to within 1/2 inch of edges. Top with carrot, pepperoni and cheeses. Fold each square in half over filling; press edges to seal. Place on ungreased cookie sheet.
3 Bake 12 to 15 minutes or until light golden brown. Serve warm.
1/4 cup pizza sauce
1/4 cup finely shredded carrot
24 turkey pepperoni slices
1 tablespoon grated Parmesan cheese
2 slices mozzarella cheese, (1 1/2 ounces), cut in half
Heat oven to 400ºF. Roll pizza crust dough on lightly floured surface into 12-inch square. Cut dough into four 6-inch squares.
2 Spread 1 tablespoon pizza sauce on each square to within 1/2 inch of edges. Top with carrot, pepperoni and cheeses. Fold each square in half over filling; press edges to seal. Place on ungreased cookie sheet.
3 Bake 12 to 15 minutes or until light golden brown. Serve warm.
Pizza Dogs In A Blanket Great meal for kids
1 3/4 cups all purpose flour
1/3 cup milk
1 can (8 oz) pizza sauce
8 hot dogs
1 tablespoon milk
2 tablespoons grated Parmesan cheese
Heat oven to 425ºF. Spray cookie sheet with cooking spray.
2 In medium bowl, stir Bisquick mix, 1/3 cup milk and 2 tablespoons of the pizza sauce with fork until soft dough forms; beat 30 seconds. Place dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
3 Roll dough into 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Shape 1 piece of dough around each hot dog in a spiral design; seal ends if necessary. Place on cookie sheet.
4 Brush 1 tablespoon milk over dough; sprinkle with cheese. Bake 10 to 12 minutes or until golden brown. Serve with remaining pizza sauce, heated if desired.
1/3 cup milk
1 can (8 oz) pizza sauce
8 hot dogs
1 tablespoon milk
2 tablespoons grated Parmesan cheese
Heat oven to 425ºF. Spray cookie sheet with cooking spray.
2 In medium bowl, stir Bisquick mix, 1/3 cup milk and 2 tablespoons of the pizza sauce with fork until soft dough forms; beat 30 seconds. Place dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
3 Roll dough into 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Shape 1 piece of dough around each hot dog in a spiral design; seal ends if necessary. Place on cookie sheet.
4 Brush 1 tablespoon milk over dough; sprinkle with cheese. Bake 10 to 12 minutes or until golden brown. Serve with remaining pizza sauce, heated if desired.
Sloppy Jose Hot Dogs Great Kid Meal
1 tablespoon vegetable oil
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1/2 cup barbecue sauce
1 can (8 ounces) tomato sauce
1 pound hot dog, cut into 1/4-inch slices
8 hot dog or hamburger buns, split
Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
2 Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered 10 minutes, stirring occasionally. Fill buns with hot dog mixture.
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1/2 cup barbecue sauce
1 can (8 ounces) tomato sauce
1 pound hot dog, cut into 1/4-inch slices
8 hot dog or hamburger buns, split
Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
2 Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered 10 minutes, stirring occasionally. Fill buns with hot dog mixture.
Spicey Chicken Hoggies (Slow cooker alert!)
3 tablespoons Caribbean jerk seasoning
3 pounds boneless skinless chicken thighs
1 large red or green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1/2 cup chicken broth (from 32-oz carton)
1/4 cup ketchup
8 hoagie buns (7 to 8 inches), split
Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2 Cover and cook on low heat setting 6 to 8 hours.
3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture
3 pounds boneless skinless chicken thighs
1 large red or green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1/2 cup chicken broth (from 32-oz carton)
1/4 cup ketchup
8 hoagie buns (7 to 8 inches), split
Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2 Cover and cook on low heat setting 6 to 8 hours.
3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture
Pull apart pork wraps
pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Thick ‘n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2 packages (11.5 oz each) flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2 Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3 Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Thick ‘n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2 packages (11.5 oz each) flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2 Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3 Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
Chilli Burgers With Green Chillies
1 lb. lean ground beef
1 (4.5-oz.) can Chopped Green Chiles
4 (3/4-oz.) slices hot pepper Monterey Jack cheese
1 ripe medium avocado, pitted, peeled
2 tablespoons mayonnaise
4 sandwich buns, split
2 tablespoons taco sauce
1 cup shredded lettuce
4 thin slices tomato
In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
2 Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
3 In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
1 (4.5-oz.) can Chopped Green Chiles
4 (3/4-oz.) slices hot pepper Monterey Jack cheese
1 ripe medium avocado, pitted, peeled
2 tablespoons mayonnaise
4 sandwich buns, split
2 tablespoons taco sauce
1 cup shredded lettuce
4 thin slices tomato
In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
2 Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
3 In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
The Purrrfect Scarry Cat Cookie
3 oz semisweet baking chocolate
1 cup butter, softened (do not use margarine)
1/2 cup sugar
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 egg
Yellow candy sprinkles
15 miniature candy-coated chocolate baking bits
1 package pull-apart yellow licorice twists, cut into 1-inch pieces
1 package pull-apart pink licorice twists, cut into bits
Heat oven to 350°F. Grease cookie sheets with shortening.
2 In small saucepan, melt chocolate over low heat, stirring constantly. In large bowl, beat butter and sugar with electric mixer on medium speed, or mix with spoon. Stir in melted chocolate, flour, vanilla and egg.
3 Shape dough into 30 (1-inch) balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4-inch slit in same balls, using scissors. Separate dough at slit for cat's ears. Place balls about 2 inches apart on cookie sheets.
4 Place remaining balls below each cat head on cookie sheets for body. Shape small pieces of dough into 15 (2 1/2-inch-long) ropes. Place end of rope under each body.
5 Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool 30 minutes.
Use sprinkles to make eyes and baking bits to make noses. Add yellow licorice pieces for whiskers. Add pink licorice for tongues.
1 cup butter, softened (do not use margarine)
1/2 cup sugar
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 egg
Yellow candy sprinkles
15 miniature candy-coated chocolate baking bits
1 package pull-apart yellow licorice twists, cut into 1-inch pieces
1 package pull-apart pink licorice twists, cut into bits
Heat oven to 350°F. Grease cookie sheets with shortening.
2 In small saucepan, melt chocolate over low heat, stirring constantly. In large bowl, beat butter and sugar with electric mixer on medium speed, or mix with spoon. Stir in melted chocolate, flour, vanilla and egg.
3 Shape dough into 30 (1-inch) balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4-inch slit in same balls, using scissors. Separate dough at slit for cat's ears. Place balls about 2 inches apart on cookie sheets.
4 Place remaining balls below each cat head on cookie sheets for body. Shape small pieces of dough into 15 (2 1/2-inch-long) ropes. Place end of rope under each body.
5 Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool 30 minutes.
Use sprinkles to make eyes and baking bits to make noses. Add yellow licorice pieces for whiskers. Add pink licorice for tongues.
Chocolate Bat Cookies
3/4 cup butter, softened
1 1/3 cups granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1/8 teaspoon salt
2 tablespoons red cinnamon candies (96 candies)
Black decorator sugar crystals
In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour.
2 Heat oven to 375°F. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.) Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies about 1 inch apart.
3 Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
1 1/3 cups granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1/8 teaspoon salt
2 tablespoons red cinnamon candies (96 candies)
Black decorator sugar crystals
In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour.
2 Heat oven to 375°F. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.) Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies about 1 inch apart.
3 Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
Nature's Wreath
Nature objects you've gathered on a walk (dried leaves, acorns, seedpods, pinecones, twigs, etc.)
Large grapevine wreath (available at garden centers) or individual small ones
Floral wire
Glue gun
1.Plan a nice family outting and take the kids out for a scavenger hunt create a list of items found outside walking like leaves and acorns and have them spot them. Play I spy while walking gathering goodies for your wreath. This is a nice front door idea that can hang through winter. Enjoy family time with the kids.
2. Back at home, invite everyone to arrange their finds on a large grapevine wreath, or provide individual small ones to serve as take-home keepsakes.
Twigs, stems, and larger items can be woven into the grapevine or secured with floral wire. A parent can affix small items such as acorns or pebbles with a glue gun. Hang the finished product proudly -- it should last until spring.
Large grapevine wreath (available at garden centers) or individual small ones
Floral wire
Glue gun
1.Plan a nice family outting and take the kids out for a scavenger hunt create a list of items found outside walking like leaves and acorns and have them spot them. Play I spy while walking gathering goodies for your wreath. This is a nice front door idea that can hang through winter. Enjoy family time with the kids.
2. Back at home, invite everyone to arrange their finds on a large grapevine wreath, or provide individual small ones to serve as take-home keepsakes.
Twigs, stems, and larger items can be woven into the grapevine or secured with floral wire. A parent can affix small items such as acorns or pebbles with a glue gun. Hang the finished product proudly -- it should last until spring.
Autum Tree
Flowerpot
Art sand dollar stores are great for crafts
Bare tree branch
Colored craft foam
Scissors
Permanent marker
Large ornament hanger or straightened paper clip
1.Fill a flowerpot with sand and set in a shapely bare tree branch.
2.Next, cut a pile of leaf shapes from colored craft foam.
3.As your guests arrive, have them take a leaf and, with a permanent marker, write their name and the date on one side and something they're grateful for on the other.
4.To decorate your tree, push a large ornament hanger or straightened paper clip through the stem of each leaf and hang it in place.
Art sand dollar stores are great for crafts
Bare tree branch
Colored craft foam
Scissors
Permanent marker
Large ornament hanger or straightened paper clip
1.Fill a flowerpot with sand and set in a shapely bare tree branch.
2.Next, cut a pile of leaf shapes from colored craft foam.
3.As your guests arrive, have them take a leaf and, with a permanent marker, write their name and the date on one side and something they're grateful for on the other.
4.To decorate your tree, push a large ornament hanger or straightened paper clip through the stem of each leaf and hang it in place.
Cute Basket Ball Hoop Costume Be invative be creative
sheet of foam core
orange duct tape
basketball rim and net with plastic suction cups
wide elastic
stapler
poster board
adhesive-backed Velcro
lightweight ball
string
tacky glue
basketball uniform, socks, and shoes
parchment paper (optional
Basketball goal: From a sheet of foam core, use a craft knife to cut a backboard to fit your child adult required. Ours is 19 1/2 inches wide and 13 inches tall.
Wrap the edges of the backboard with orange duct tape. Center a rim and net with plastic suction cups just above the bottom edge of the backboard and mark where its arms touch the board.
Use a craft knife to bore a hole through the foam core at each mark (an adult's job). Remove the suction cups from the rim, insert the arms into the holes, then reattach the cups on the back of the board and duct-tape them to the backboard.
Cut narrow strips of duct tape for a shooter's square and stick them in place.
Tip: For easier cutting, attach the duct tape to parchment paper before cutting it in half lengthwise. Peel the strips from the paper to use them
Straps: Have your child hold the backboard in front of him, then cut two lengths of wide elastic that can each reach from the top of the backboard, across your child's back, and to the bottom of the opposite side of the board, as shown.
For strength, staple a rectangular scrap of poster board to both ends of each strap, then tape one end of each to the top of the backboard, as shown.
For strength, staple a rectangular scrap of poster board to both ends of each strap, then tape one end of each to the top of the backboard, as shown.
Horizontally attach two strips of adhesive-backed Velcro at the bottom of the backboard and the matching strips to the poster board on the free end of each strap.
3.Ball: Use a pencil to bore a hole about 1 inch deep into a lightweight ball (we used the foam ball that came with our rim and hoop).
Coat the tip of a length of string with tacky glue and insert it into the hole. Let it dry, then duct-tape the opposite end of the string to the back of the board.
orange duct tape
basketball rim and net with plastic suction cups
wide elastic
stapler
poster board
adhesive-backed Velcro
lightweight ball
string
tacky glue
basketball uniform, socks, and shoes
parchment paper (optional
Basketball goal: From a sheet of foam core, use a craft knife to cut a backboard to fit your child adult required. Ours is 19 1/2 inches wide and 13 inches tall.
Wrap the edges of the backboard with orange duct tape. Center a rim and net with plastic suction cups just above the bottom edge of the backboard and mark where its arms touch the board.
Use a craft knife to bore a hole through the foam core at each mark (an adult's job). Remove the suction cups from the rim, insert the arms into the holes, then reattach the cups on the back of the board and duct-tape them to the backboard.
Cut narrow strips of duct tape for a shooter's square and stick them in place.
Tip: For easier cutting, attach the duct tape to parchment paper before cutting it in half lengthwise. Peel the strips from the paper to use them
Straps: Have your child hold the backboard in front of him, then cut two lengths of wide elastic that can each reach from the top of the backboard, across your child's back, and to the bottom of the opposite side of the board, as shown.
For strength, staple a rectangular scrap of poster board to both ends of each strap, then tape one end of each to the top of the backboard, as shown.
For strength, staple a rectangular scrap of poster board to both ends of each strap, then tape one end of each to the top of the backboard, as shown.
Horizontally attach two strips of adhesive-backed Velcro at the bottom of the backboard and the matching strips to the poster board on the free end of each strap.
3.Ball: Use a pencil to bore a hole about 1 inch deep into a lightweight ball (we used the foam ball that came with our rim and hoop).
Coat the tip of a length of string with tacky glue and insert it into the hole. Let it dry, then duct-tape the opposite end of the string to the back of the board.
Facebook for Halloween!
12- to 15-ounce cereal box
glue stick
wrapping and white paper
marker
thin elastic
duct tape
baseball cap
1.Book cover: Cut off the top and bottom flaps and one narrow side of a 12- to 15-ounce cereal box so that you're left with three panels. Apply a glue stick all over the printed side of the cardboard, then cover it with wrapping paper that's an inch wider than the box on all sides.
Fold down the edges of the wrapping paper and glue them in place. Glue an 11- by 17-inch sheet of white paper on top.
Inside pages: Beginning at a short end, accordion-fold two sheets of 11- by 17-inch white paper. The folds should be 1 inch wide.
Glue an end flap of each of the folded sheets along a short edge of another 11- by 17-inch sheet, creating a table shape. Glue the bottom flaps of the accordioned sheets to the book cover leaving the center piece loose, as shown
Glue an end flap of each of the folded sheets along a short edge of another 11- by 17-inch sheet, creating a table shape. Glue the bottom flaps of the accordioned sheets to the book cover leaving the center piece loose, as shown.
3. Face opening: Lay the book wrapping paper–side up and draw an oval face-opening in the center. Use a craft knife to cut through the cardboard and paper This is for adults to do.
glue stick
wrapping and white paper
marker
thin elastic
duct tape
baseball cap
1.Book cover: Cut off the top and bottom flaps and one narrow side of a 12- to 15-ounce cereal box so that you're left with three panels. Apply a glue stick all over the printed side of the cardboard, then cover it with wrapping paper that's an inch wider than the box on all sides.
Fold down the edges of the wrapping paper and glue them in place. Glue an 11- by 17-inch sheet of white paper on top.
Inside pages: Beginning at a short end, accordion-fold two sheets of 11- by 17-inch white paper. The folds should be 1 inch wide.
Glue an end flap of each of the folded sheets along a short edge of another 11- by 17-inch sheet, creating a table shape. Glue the bottom flaps of the accordioned sheets to the book cover leaving the center piece loose, as shown
Glue an end flap of each of the folded sheets along a short edge of another 11- by 17-inch sheet, creating a table shape. Glue the bottom flaps of the accordioned sheets to the book cover leaving the center piece loose, as shown.
3. Face opening: Lay the book wrapping paper–side up and draw an oval face-opening in the center. Use a craft knife to cut through the cardboard and paper This is for adults to do.
Broom Stick Bags cute and easy to do for all of us witches.
brown paper lunch bag
party favors
12- to 18-inch long stick or dowel
raffia
black spider ring
1.For each broom, use pinking shears or regular scissors to trim the top few inches from a brown paper lunch bag. Fill the bag about halfway with party favors.
2.Place a 12- to 18-inch-long stick or dowel into the bag and use a piece of raffia to cinch the bag around the stick, about two inches down from the bag's top.
3.Trim a handful of raffia strands so that they're as long as the bag is high. Use another length of raffia to tie the strands to the bag, then spread them out to cover the bag evenly. Thread a black spider ring onto the tied raffia.
party favors
12- to 18-inch long stick or dowel
raffia
black spider ring
1.For each broom, use pinking shears or regular scissors to trim the top few inches from a brown paper lunch bag. Fill the bag about halfway with party favors.
2.Place a 12- to 18-inch-long stick or dowel into the bag and use a piece of raffia to cinch the bag around the stick, about two inches down from the bag's top.
3.Trim a handful of raffia strands so that they're as long as the bag is high. Use another length of raffia to tie the strands to the bag, then spread them out to cover the bag evenly. Thread a black spider ring onto the tied raffia.
Have a spooky pizza party
Have a pizza party this weeekend and make it fresh. Buy all ready made dough found in near eggs in your local super market. Buy shreaded monzerella cheese and pizza sauce and favorite toppings and make it a spooky pizza be creative and serve some of the scartastic snacks here at my blog. Have a spooktacular Halloween!
Halloween is in 3 days 14 hours and 52 minutes and counting!
There are three days 14 hours and 54 minutes till it is Halloween. Get your boys and ghouls ready for Halloween. Many stores this week have costumes up to 75% off, take advantage of their sales and prepare for next year by buying the next size up. Stock up on clearance decorations and crafting supplies that go on sale this weeekend and put them away for next year's festive holiday. Make Halloween safe and fun. Bring flashlights, and glow sticks for your child to wear around their wrists. Comfortable shoes for walking and dress in layers so you can remove as you get warm. Stay in your own neighborhood and go in groups of four or more. Play safe and have a great holiday weekend!
Halloween Test Tube Candy Holder
Test Tube
Tag
Halloween Foamie Shapes
Raffia
Glue Dot
Scissors
Fill test tube with candy. Cut a piece of raffia and tie around the tube. Tie on a tag. Decorate with foamies.
Tag
Halloween Foamie Shapes
Raffia
Glue Dot
Scissors
Fill test tube with candy. Cut a piece of raffia and tie around the tube. Tie on a tag. Decorate with foamies.
Mummu Jars easy to do!
Clean, Empty Jar
Plaster Wrap
Disposable Plastic Bowl of Water
Vinyl Tape
35mm Wiggle Eyes
Low Temp Glue Gun
Scissors
Hot glue wiggle eyes to jar. Cut plaster wrap in 1" x 4" strips. Dip a strip in the bowl of water and apply to jar. Continue dipping and applying strips, smoothing the plaster strips with wet fingers. Cover the jar completely leaving eyes peeking out. If you apply only one layer, the light will shine through the wrap. Let dry. Cut vinyl tape and apply strips around the top lip of the jar
Plaster Wrap
Disposable Plastic Bowl of Water
Vinyl Tape
35mm Wiggle Eyes
Low Temp Glue Gun
Scissors
Hot glue wiggle eyes to jar. Cut plaster wrap in 1" x 4" strips. Dip a strip in the bowl of water and apply to jar. Continue dipping and applying strips, smoothing the plaster strips with wet fingers. Cover the jar completely leaving eyes peeking out. If you apply only one layer, the light will shine through the wrap. Let dry. Cut vinyl tape and apply strips around the top lip of the jar
Frankenstine Candy Bowl Kids need to be supervised for this project
Large Balloon
35mm Wiggle Eyes
Large Neon Green Pompoms
Two Bolts
Broad Black Marker
Bright Green and Black Paint
Newspaper
Flour
One Large Bowl
One Small/Medium Bowl
Cardboard
Low Temp Glue Gun
Blow up a balloon and set it inside a tight bowl to hold it upright.
Mix one part flour with two parts water. Mix thoroughly. Your solution should be the consistency of wall paper paste. Add more water or flour if necessary.
Tear paper into 1-1/2" strips and dip them into the paste. Run a strip between two fingers to get off excess paste. Lay the strip on the balloon, smoothing it out. Continue until the top half of the balloon is covered with two or three layers. Let dry overnight.
Mix up another batch of paper mache. Turn the balloon over and cover the bottom half of the balloon with two or three layers. Let dry overnight.
Cut off the tied end to deflate balloon. Pull it out and discard. Cut off the bottom of the balloon all around to create a base for the bowl to sit on. Cut a circle out of a piece of cardboard and hot glue it inside the bottom of the bowl. Cut the top off. Poke a hole in each side of the "neck" for bolts. Paint Green. Let dry.
Paint a fringe in black along the top of the bowl for hair. Glue on eyes and nose. Draw on mouth. Push bolts into the neck holes, securing with hot glue. Fill with bags of candy.
35mm Wiggle Eyes
Large Neon Green Pompoms
Two Bolts
Broad Black Marker
Bright Green and Black Paint
Newspaper
Flour
One Large Bowl
One Small/Medium Bowl
Cardboard
Low Temp Glue Gun
Blow up a balloon and set it inside a tight bowl to hold it upright.
Mix one part flour with two parts water. Mix thoroughly. Your solution should be the consistency of wall paper paste. Add more water or flour if necessary.
Tear paper into 1-1/2" strips and dip them into the paste. Run a strip between two fingers to get off excess paste. Lay the strip on the balloon, smoothing it out. Continue until the top half of the balloon is covered with two or three layers. Let dry overnight.
Mix up another batch of paper mache. Turn the balloon over and cover the bottom half of the balloon with two or three layers. Let dry overnight.
Cut off the tied end to deflate balloon. Pull it out and discard. Cut off the bottom of the balloon all around to create a base for the bowl to sit on. Cut a circle out of a piece of cardboard and hot glue it inside the bottom of the bowl. Cut the top off. Poke a hole in each side of the "neck" for bolts. Paint Green. Let dry.
Paint a fringe in black along the top of the bowl for hair. Glue on eyes and nose. Draw on mouth. Push bolts into the neck holes, securing with hot glue. Fill with bags of candy.
Ghost Candy Holder
Blank Food Containers
2 Pipe Cleaners
12 Black Pony Beads
Permanent Black Marker
Draw a ghost face on both sides of a clean, empty Chinese food pail. Beginning at one side, tightly wrap a pipe cleaner around the handle, threading on a pony bead every 1/2". Finish up with a second pipe cleaner. Trim.
2 Pipe Cleaners
12 Black Pony Beads
Permanent Black Marker
Draw a ghost face on both sides of a clean, empty Chinese food pail. Beginning at one side, tightly wrap a pipe cleaner around the handle, threading on a pony bead every 1/2". Finish up with a second pipe cleaner. Trim.
Bats and Spiders
Scissors
Black foam sheets
Glue
Googly eyes
Fishing line
Masking and Scotch tape
Tack (optional)
Cut bat and spider shapes from the black foam sheets (design your own or click here to print out our pattern).
Black foam sheets
Glue
Googly eyes
Fishing line
Masking and Scotch tape
Tack (optional)
Cut bat and spider shapes from the black foam sheets (design your own or click here to print out our pattern).
Wednesday, October 26, 2011
Grave Yard Pie
•3 cups (about 32 cookies) finely ground chocolate sandwich cookie crumbs, divided
•3 tablespoons melted butter
•1 can (12 fl. oz.) Nestlé Carnation Evaporated Milk
•2 large egg yolks
•2 tablespoons cornstarch
•1 3/4 cups (11.5-oz. pkg.) Nestlé Toll House Milk Chocolate Morsels
•8 chocolate filled vanilla wafer cookies
•Black and purple decorator writing gels
•Wonka SweeTARTS Spooky Gummies Candy*, Wonka SweeTARTS Skulls & Bones, or other assorted spooky Halloween candies
•Nestlé Butterfinger and Nestlé Crunch candy bars, crumbled
COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch deep-dish pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.
WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
POUR into crust. Sprinkle with remaining 1 1/2 cups cookie crumbs. Press crumbs down gently. Refrigerate for 3 hours or until set.
DECORATE cookie tombstones. Sprinkle crumbled candy bar topping over the top of the pie. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form "fresh graves." Decorate graves with gummies and Skulls.
•3 tablespoons melted butter
•1 can (12 fl. oz.) Nestlé Carnation Evaporated Milk
•2 large egg yolks
•2 tablespoons cornstarch
•1 3/4 cups (11.5-oz. pkg.) Nestlé Toll House Milk Chocolate Morsels
•8 chocolate filled vanilla wafer cookies
•Black and purple decorator writing gels
•Wonka SweeTARTS Spooky Gummies Candy*, Wonka SweeTARTS Skulls & Bones, or other assorted spooky Halloween candies
•Nestlé Butterfinger and Nestlé Crunch candy bars, crumbled
COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch deep-dish pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.
WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
POUR into crust. Sprinkle with remaining 1 1/2 cups cookie crumbs. Press crumbs down gently. Refrigerate for 3 hours or until set.
DECORATE cookie tombstones. Sprinkle crumbled candy bar topping over the top of the pie. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form "fresh graves." Decorate graves with gummies and Skulls.
Broccoli Balls
•Non stick cooking spray
•1 (16 oz) pkg. frozen broccoli
•1 cup bread crumbs
•1 cup low fat cheddar cheese, shredded
•3 eggs
1.Spray a cookie sheet with the non stick cooking spray.
2.Cook the broccoli according to package directions.
3.Drain the broccoli well and chop into small pieces.
4.In a large mixing bowl combine the cooked broccoli, bread crumbs and cheese.
5.Toss to mix.
6.Add the eggs and mix well.
7.Roll a little of the mixture into a small ball.
8.Continue until all the mixture is rolled into balls.
9.Place the balls on the prepared cookie sheet about 2 inches apart.
10.Bake in a preheated 375 degree oven for 20 minutes.
11.Turn balls and continue baking for 10 minutes.
•1 (16 oz) pkg. frozen broccoli
•1 cup bread crumbs
•1 cup low fat cheddar cheese, shredded
•3 eggs
1.Spray a cookie sheet with the non stick cooking spray.
2.Cook the broccoli according to package directions.
3.Drain the broccoli well and chop into small pieces.
4.In a large mixing bowl combine the cooked broccoli, bread crumbs and cheese.
5.Toss to mix.
6.Add the eggs and mix well.
7.Roll a little of the mixture into a small ball.
8.Continue until all the mixture is rolled into balls.
9.Place the balls on the prepared cookie sheet about 2 inches apart.
10.Bake in a preheated 375 degree oven for 20 minutes.
11.Turn balls and continue baking for 10 minutes.
Wallnut Spiders
5 black liquorice laces
12 soft caramels (such as Werther’s)
12 California walnut halves 12
1 150 g (5 oz) bar dark chocolate, melted
3 tbsp black sprinkles (45 mL)
Using a knife or scissors, cut liquorice into 1?inch (2.5 cm) pieces. You will need 8 per spider for a total of
96 pieces. For a more realistic look, cut pieces diagonally to form a pointed end.
Preheat oven to 350°F (180°C).
On a parchment lined baking sheet, place 6 caramels evenly spaced apart with one walnut half on top of
each caramel. Bake in oven for 3 minutes to slightly melt caramel. Working quickly, push 8 liquorice legs
into sides of one caramel to form the legs of the spider. Repeat steps with remaining caramels and
walnuts. Let cool.
Meanwhile, melt chocolate in the microwave on high for three 30 second increments, stirring in
between or on a double boiler, then spoon or pipe about 1 tsp (5 mL) of chocolate over the walnuts.
Sprinkle chocolate with black sprinkles and let set.
Tip: These can be made ahead and stored in an airtight container for up to a week.
12 soft caramels (such as Werther’s)
12 California walnut halves 12
1 150 g (5 oz) bar dark chocolate, melted
3 tbsp black sprinkles (45 mL)
Using a knife or scissors, cut liquorice into 1?inch (2.5 cm) pieces. You will need 8 per spider for a total of
96 pieces. For a more realistic look, cut pieces diagonally to form a pointed end.
Preheat oven to 350°F (180°C).
On a parchment lined baking sheet, place 6 caramels evenly spaced apart with one walnut half on top of
each caramel. Bake in oven for 3 minutes to slightly melt caramel. Working quickly, push 8 liquorice legs
into sides of one caramel to form the legs of the spider. Repeat steps with remaining caramels and
walnuts. Let cool.
Meanwhile, melt chocolate in the microwave on high for three 30 second increments, stirring in
between or on a double boiler, then spoon or pipe about 1 tsp (5 mL) of chocolate over the walnuts.
Sprinkle chocolate with black sprinkles and let set.
Tip: These can be made ahead and stored in an airtight container for up to a week.
Planters make them festive paint a Jack o' Lantern face or make a Christmas face on them
One 9- or 12-ounce plastic cup
1 to 1 1/4 cups of potting soil
1 tablespoon of grass seeds (we bought rye grass at a garden center)
Decorations, such as office dot stickers, markers, and ribbon (for safety, it should measure less than 6 inches long)
1.Fill the cup halfway with soil. Divide the remaining soil in two, then have your child measure the seeds and stir them into one of these halves. Tip: To speed germination, you can first soak the seeds in water overnight.
2. Spoon the seed-filled soil into the cup, then top it with the remaining soil (this final layer should be about 1/8 to 1/4 inch deep). Water the soil well.
1 to 1 1/4 cups of potting soil
1 tablespoon of grass seeds (we bought rye grass at a garden center)
Decorations, such as office dot stickers, markers, and ribbon (for safety, it should measure less than 6 inches long)
1.Fill the cup halfway with soil. Divide the remaining soil in two, then have your child measure the seeds and stir them into one of these halves. Tip: To speed germination, you can first soak the seeds in water overnight.
2. Spoon the seed-filled soil into the cup, then top it with the remaining soil (this final layer should be about 1/8 to 1/4 inch deep). Water the soil well.
Classic Halloween Crafts Paper Bag Gargoyles
Paper lunch bags
Magazine photos of people
Scissors
Glue
Stones
1.Cut facial features from magazine photos and glue them to paper lunch bags.
2.Give each gargoyle a personalized coiffure by fringing the top of the bag, then twisting the fringe or curling the edges around a pencil (check out our paper-twisting tips).
3. Finally, place a stone in each to weigh it down, then set them out for all to see -- and for them to see all
Magazine photos of people
Scissors
Glue
Stones
1.Cut facial features from magazine photos and glue them to paper lunch bags.
2.Give each gargoyle a personalized coiffure by fringing the top of the bag, then twisting the fringe or curling the edges around a pencil (check out our paper-twisting tips).
3. Finally, place a stone in each to weigh it down, then set them out for all to see -- and for them to see all
Cute Turkey made from pop corn and paper bag
You will need: 3-4 bags of popcorn, a large brown grocery bag, 2 small brown lunch bags, a hot glue gun, scissors, white paper for the frills
Directions:
1. For the frill, take a sheet of 8 1/2 x 11″ white paper and cut it in half lengthwise. Fold the paper in half lengthwise and make small cuts with a pair of scissors on the folded half to create loops.
2. For the drumsticks, make one hand into a fist and stick it inside the lunch bag. With your other flat hand, press on the bag to mold and smash it down into a more rounded shape. Fill the bag 2/3 of the way with popcorn. Gather up the bottom of the bag and twist to keep it tight. Hot glue the beginning of the length of frill and wrap it around the bottom, twisted part of the lunch bag. Then hot glue the end of the white paper frill to keep it in place.
3. For the main bag, do the same thing as the drumstick to make the corners rounded. Fill the bag up full with popcorn. Fold the sides of the bag in and tuck the bottom edge under. Hot glue the edge shut. Hot glue the legs onto the sides of the “turkey.” It’s best to use a plain brown bag, but if you can only find one with writing on the outside, you can carefully turn the bag inside out and it will be just fine. Easy Peasy.
*If using buttered popcorn to fill the turkey, use parchment or wax paper to line the paper bag to avoid grease marks.
Directions:
1. For the frill, take a sheet of 8 1/2 x 11″ white paper and cut it in half lengthwise. Fold the paper in half lengthwise and make small cuts with a pair of scissors on the folded half to create loops.
2. For the drumsticks, make one hand into a fist and stick it inside the lunch bag. With your other flat hand, press on the bag to mold and smash it down into a more rounded shape. Fill the bag 2/3 of the way with popcorn. Gather up the bottom of the bag and twist to keep it tight. Hot glue the beginning of the length of frill and wrap it around the bottom, twisted part of the lunch bag. Then hot glue the end of the white paper frill to keep it in place.
3. For the main bag, do the same thing as the drumstick to make the corners rounded. Fill the bag up full with popcorn. Fold the sides of the bag in and tuck the bottom edge under. Hot glue the edge shut. Hot glue the legs onto the sides of the “turkey.” It’s best to use a plain brown bag, but if you can only find one with writing on the outside, you can carefully turn the bag inside out and it will be just fine. Easy Peasy.
*If using buttered popcorn to fill the turkey, use parchment or wax paper to line the paper bag to avoid grease marks.
Turkey Napkin Rings
Flat wooden craft spoons
Tempera or acrylic paints
Paper towel tube
Scissors
Orange pipe cleaners
Black marker
Tacky glue
Red felt
X
Instructions
1.Five craft spoons are required for each ring. Using tempera paint, color one of them yellow for the turkey's head, the others, a variety of colors (they'll be used for tail feathers).
2.For the turkey's body, cut a 2-inch section from a cardboard paper towel tube and paint it brown.
3.From orange pipe cleaners, shape a pair of short legs with three-toed turkey feet. Fit the legs through small holes in the cardboard tube, bending the tips inside the tube to secure them.
4.Use a marker to draw eyes on the face and use tacky glue to attach a red felt wattle.
5.Finally, glue the head to the front of the body and the tail feathers to the back.
Tempera or acrylic paints
Paper towel tube
Scissors
Orange pipe cleaners
Black marker
Tacky glue
Red felt
X
Instructions
1.Five craft spoons are required for each ring. Using tempera paint, color one of them yellow for the turkey's head, the others, a variety of colors (they'll be used for tail feathers).
2.For the turkey's body, cut a 2-inch section from a cardboard paper towel tube and paint it brown.
3.From orange pipe cleaners, shape a pair of short legs with three-toed turkey feet. Fit the legs through small holes in the cardboard tube, bending the tips inside the tube to secure them.
4.Use a marker to draw eyes on the face and use tacky glue to attach a red felt wattle.
5.Finally, glue the head to the front of the body and the tail feathers to the back.
Tissue Paper Turkey
Tissue paper (see color and size details in instructions)
Pipe cleaners
Paper clips
Tape
Stack 8 sheets of tissue paper as follows:
2 red, 20 by 13 inches
2 orange, 20 by 11 1/2 inches
2 yellow, 20 by 10 inches
2 brown, 20 by 8 1/2 inches
Fold the stack accordion style, as shown, creating a strip roughly 1 1/4 inches wide.
Wrap a pipe cleaner around the center of the folded sheets
Fold up the ends and connect them with a paper clip
Body
Stack 13 sheets of tissue paper as follows, centering the smaller colored sheets between the larger brown ones:
2 brown, 10 by 26 inches
3 orange, 10 by 13 inches
3 red, 10 by 13 inches
3 orange, 10 by 13 inches
2 brown, 10 by 26 inches
Pipe cleaners
Paper clips
Tape
Stack 8 sheets of tissue paper as follows:
2 red, 20 by 13 inches
2 orange, 20 by 11 1/2 inches
2 yellow, 20 by 10 inches
2 brown, 20 by 8 1/2 inches
Fold the stack accordion style, as shown, creating a strip roughly 1 1/4 inches wide.
Wrap a pipe cleaner around the center of the folded sheets
Fold up the ends and connect them with a paper clip
Body
Stack 13 sheets of tissue paper as follows, centering the smaller colored sheets between the larger brown ones:
2 brown, 10 by 26 inches
3 orange, 10 by 13 inches
3 red, 10 by 13 inches
3 orange, 10 by 13 inches
2 brown, 10 by 26 inches
Carmel Apples Hallween treats for your party
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
Directions
1.Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2.Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
Directions
1.Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2.Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.
Magic Wands for your Halloween Party
1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration
Directions
1.Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration
Directions
1.Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!
Apple Crisp
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Directions
1.Preheat oven to 350 degrees F (175 degree C).
2.Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3.Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4.Bake at 350 degrees F (175 degrees C) for about 45 minutes.
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Directions
1.Preheat oven to 350 degrees F (175 degree C).
2.Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3.Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4.Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Apple Cinnamon Cobler
4 apples - peeled, cored and sliced
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
1/4 cup fructose (fruit sugar)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 cup canola oil
1 tablespoon honey
1/2 cup lowfat buttermilk
Directions
1.Preheat oven to 375 degrees F ( 190 degrees C).
2.In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3.Pour the apple mixture into a casserole dish.
4.Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5.Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
1/4 cup fructose (fruit sugar)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 cup canola oil
1 tablespoon honey
1/2 cup lowfat buttermilk
Directions
1.Preheat oven to 375 degrees F ( 190 degrees C).
2.In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3.Pour the apple mixture into a casserole dish.
4.Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5.Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
Apple Pecan Cobler
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
2.Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
3.In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
4.Bake in the preheated oven for 55 minutes.
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
2.Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
3.In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
4.Bake in the preheated oven for 55 minutes.
Apple Crumble Pie
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Directions
1.Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2.Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3.Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Directions
1.Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2.Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3.Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
Yummoly Dinner Rolls
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup shortening
3 eggs, beaten
6 cups unbleached flour
Directions
1.Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F). Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden. Bake loaves at 375 degrees F for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks.
1 cup warm water (110 degrees to 115 degrees)
1/2 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup shortening
3 eggs, beaten
6 cups unbleached flour
Directions
1.Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F). Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden. Bake loaves at 375 degrees F for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks.
Mashed Sweet Potatoes
4 large sweet potatoes
1/2 cup softened butter
1 cup heavy cream
2 tablespoons vanilla extract
1/2 cup packed light brown sugar
1 teaspoon salt
1/2 cup maple syrup
1 cup chopped pecans
2 eggs, beaten
2 tablespoons maple syrup
1/4 cup chopped pecans
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2.Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
3.Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
4.Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
5.Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.
1/2 cup softened butter
1 cup heavy cream
2 tablespoons vanilla extract
1/2 cup packed light brown sugar
1 teaspoon salt
1/2 cup maple syrup
1 cup chopped pecans
2 eggs, beaten
2 tablespoons maple syrup
1/4 cup chopped pecans
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2.Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
3.Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
4.Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
5.Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.
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