Kids

THANKSGIVING – #6

Posted on November 18, 2011. Filed under: Chocolate-Mint, Coconut, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Kids, Kosher Recipe, Marshmallows, Nuts, Oranges, Paerve, Parve, Peanut Butter, Poetry, Rainy Day Foods, Recipes, Refrigerator Cookies, Rochester, Snacks, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Baking Cookies
I was warned that this would happen as I stirred the cookie dough.
“Now, if you eat too much of it, a pain inside will grow.”
I didn’t really listen as the ingredients swirled around.
I took a nip to try it; a better taste could not be found!I couldn’t stop! I ate and ate… a spoonful here then there.
Before I knew it, most was gone; the bowl was almost bare.
I looked down at my belly. It stuck out beneath my shirt.
And that is when the pain began, the ache – the awful hurt.“It hurts!” I clutched my tummy as I sat down on the floor.
“Too much!” I cried to everyone. “The cookie dough… no more!”
I moaned as I regretted having taken every bite.
“I should not have eaten all that dough! I know now – you were right!”

There was nothing I could do but wait, the ache would go away.
I knew it must eventually. It couldn’t stay all day.
I sat and waited patiently, and pouted; rubbed my tum.
Then I heard the ding-dong ring… the cookies! They were done!

Well, cookie dough and cookies are two very different things,
For my tummy feels much better once the oven timer rings.
It knows the fix for too much dough is cookies. I am sure.
It doesn’t really make much sense, but b’lieve me it’s the cure!

By Carrie Heyes

Today we are going to begin our holiday baking with a nice selection of cookie recipes.  Make two or three of these to have on hand for those of you who don’t like pies.  It is especially necessary to have cookies on hand if there are children or if you eat your Thanksgiving meal early in the day and then have people stay through for games, movies, or just plain chatting.  What I suggest is make enough to put out a dozen of each cookie and freeze the rest for Christmas, Chanukah, Kawanza or the Winter Solstice.  If you decide to make cut-out cookies, which I recommend, cut some in Thanksgiving shapes and some in other shapes.  Make all the cookies on one day and decorate the next day.  Don’t forget to figure in drying time for decorated cookies.  Do not freeze frosted/decorated cookies.  It is better to freeze cookies unfrosted and frost them two days before you need them.  Let the kids do the frosting and decorating.  It fosters pride in  themselves and relieves you for the more tedious tasks.

DISCLAIMER:  The above photo is not the photo for the following recipe, but looks like the ones that Fran’s cookie recipe makes. ~Softa123

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

======================================

1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

Cream butter.  Add sugar.  Cream well together.  Add eggs, one at a time.  Add flour , cream of tartar, boaking soda, salt, milk and vanilla extract.

Divide dough in half.  Roll out one ball of dough.  Cut with cookie cutters of your choice.  Bake at 450° Fahrenheit for about 7 minutes.

Frost and decorate as desired.

This recipe is for my second favorite cut-out cookies.  Thankfully, I gave this recipe to my step-daughter-in-law, Lisa, who makes them for me every Chanukah/Christmas season.  I always look forward to these cookies, as well as all the others Lisa bakes.  I will post my favorite cut-out cookie recipe when I do the Winter holiday cookie post(s). ~Softa123 aka Marilyn

REAL ORANGE COOKIES

===================

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

1/2 cup chopped Filberts, Walnuts or Flaked Coconut (SOFTA123’S aka MARILYN’S NOTE: I use walnuts for this recipe.)

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

Mix shortening with sugar, eggs and orange rind until creamy.  Mix in flour mixture ALTERNATELY with orange juice, then mix in nuts or coconut.

Drop by teaspoonfuls, 2″ apart, onto GREASED cookie sheet.  Bake 10-12 minutes OR until golden.

Makes 4 dozen cookies.

This recipe comes from my Good Housekeeping’s Book of Cookies, published in 1958.  I can remember buying this book at Senzel’s Drug Store on Monroe Avenue, Rochester, New York way back when.

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

==================

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.

2. Add eggs and water. Beat well. Mix flour, baking soda and salt well.  Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).

3. Wrap each mint completely in cookie dough. Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.

4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

=================================================

Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

Combine flour, baking powder, baking soda and salt. Set aside. Cream shortening, butter or margarine and sugar until creamy, add eggs and vanilla and mix thoroughly (I use my electric mixture usually on high power to really whip it up good). Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling.

Shape dough into smooth rolls about 1-1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm.

When ready to bake:  Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.

Comments from dorel :

“This is a great looking cookie on a tray of mixed cookies. Good at Christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don’t know where the recipe came from. I’ve had it for years.”

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

Softa123’s Comment:  Most refrigerator cookie dough can be frozen up to 4 or 6 weeks. Use these tips for freezing:

  • Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
  • Write the type of cookie dough and the date it was frozen on the outside of the package.
  • When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

Mace And Chain Cookies Recipe

=============================

“A friend’s family favorite recipe with a new name…” ~Frisiangirl

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

1. Cream butter and sugar. Add milk, vanilla and eggs; beat until creamy and smooth.

2. Stir flour, soda and spices together; add to egg mixture.

3. Gently stir in cornflakes, oats, walnuts, coconut and chocolate chips.

4. Drop by tablespoonfuls onto cookie sheet.

5. Bake at 350 11 minutes. Remove from cookie sheet immediately.

Oatmeal Chocolate Chip Cookies

==============================

1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

3. Add rest of ingredients except chocolate chips and oatmeal and mix.

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

6. Bake for 10-12 minutes at Bake [at]350

Posted to JEWISH-FOOD digest V97 #310 by BNLImp[at]aol.com (Iara Lewin)

Yellow Cake Mix Cookies

=======================

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Source:  Randy

 

 

One-Bowl Brownies

=================

4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

Source:  Date: Tue, 11 Jun 1996 21:11:14 -0400 From: Linda Robinson

Heat oven to 350x F.

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla; stir until completely mixed.

Stir in flour until well blended. Stir in nuts. Spread in greased 13″ x 9″ pan.

Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs.

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

ROCKY ROAD ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with marshmallows, chocolate chips and walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.

PEANUT BUTTER SWIRL ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above, reserving 1 Tbs. of the margarine and 2 Tbs. of the sugar from the original recipe. Prepare as directed. Mix reserved margarine and sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool in pan and cut into squares.

SOURCE:

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

One cookie baking hint from Softa123:  Don’t eat all the cookies up by yourself!  Remember to share with friends and family; they taste better that way!

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THANKSGIVING – #4

Posted on November 16, 2011. Filed under: Breads - Yeast, Cherries, Coconut, Comfort Foods, Dairy, General Crafts, Holiday Songs, Hope, Kids, Oranges, Paerve, Party Ideas, Parve, Pears, Pineapple, Quick Breads, Recipes with Pumpkin, Scottish Recipes, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , |


We Gather Together

Traditional Thanksgiving Song

We gather together to ask the Lord’s blessing;

He chastens and hastens His will to make known.

The wicked oppressing now cease from distressing.

Sing praises to His Name; He forgets not His own.

 

Beside us to guide us, our God with us joining,

Ordaining, maintaining His kingdom divine;

So from the beginning the fight we were winning;

Thou, Lord, were at our side, all glory be Thine!

 

We all do extol Thee, Thou Leader triumphant,

And pray that Thou still our Defender will be.

Let Thy congregation escape tribulation;

Thy Name be ever praised! O Lord, make us free!

I was not going to do a craft article today, but I ran across a project that is too cute and easy not to alert you to.  The project is a “Give Thanks” Fall Banner.  You can find it at a great craft site called “The Kurtz Corner,” and to get there just click on “Give Thanks.”  For today’s recipe theme I have chosen bread recipes.  Don’t forget you can make bread a week or two ahead of time and freeze it, then bake it fresh or if you already have baked it, just reheat it before serving.

When I think of bread, I think of a bread basket teaming with freshly baked bread, rolls, sweet rolls, muffins and quick breads just waiting to be topped with butter, margarine, jams, preserves and jellies of all kinds.  So, depending on my speed putting everything together, this may be part 1 of a 2 part series.  If it is, I will alert you to this fact at the bottom of the article.

My choice for the first recipe is a pumpkin challah.  Challah is egg bread that is eaten on Friday nights and Saturdays by Jewish people to celebrate the Sabbath.  It is also eaten on most holidays.  Flavored challahs such as this one is a very new innovation.  So far my favorite is chocolate chip!

Pumpkin Challah

=======================

Yield: This recipe makes 2 smaller loaves.

“We like to eat one sliced and unadorned, and use the other loaf for French toast.”

Ingredients:

2-1/4 teaspoons (1 packet) yeast

2/3 cup warm water

1/2 cup sugar

1/2 cup pumpkin puree

1-1/2 teaspoons salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/4 teaspoon ground cardamom

4 cups flour, plus more for dusting and kneading

1 egg

Sesame or poppy seeds (optional)

Method:

In a large bowl, dissolve sugar and yeast in the warm water. Let sit 10 minutes until foamy.

Stir in pumpkin puree, salt, and spices. Add three cups of the flour and mix until well incorporated. Add remaining flour, a little at a time, until dough is only slightly sticky to the touch.

Dust counter or wooden board with flour and turn out dough. Knead, adding flour as needed, until you have a smooth, springy dough. Place  in a lightly greased bowl, cover, and let rise two hours, or until doubled in size.

Punch down dough and turn out onto flour-covered counter. Divide dough in half; set one half aside. For each half, divide into three approximately equal pieces. Form pieces into long snakelike strands, about 12 inches long. Braid together strands and tuck both ends under the loaf. Carefully place on a flour-dusted board, greased baking sheet, or in a greased loaf pan. Repeat for remaining dough.

Cover and let rise until doubled, about 40 minutes.

Preheat oven to 350 degrees. If using a baking stone, start your preheat when you begin the second rise.

Beat egg and brush over the bread, and sprinkle on seeds, if using. Put loaves in oven and bake for 40 to 50 minutes, until tops are golden brown.

“In this version of challah, the pumpkin stands in for the eggs. Adding eggs will make for a richer dough, but of course remember that you’ll need to add flour to balance out the additional liquid.”

“Also, this pumpkin challah is only lightly spiced – I wanted to be able to have the bread fit as both breakfast and sliced alongside a savory dinner.”

Tips:

  • Use a kitchen scale to ensure equal division of dough. I’m just as bad at dividing sections for braiding bread as I am for braiding hair.
  • I add 3 cups of flour to start with and then add the rest slowly. Due to different moisture levels, varieties of flour, and measuring methods, it’s easier to start out with less flour and add what you need rather than adding all at once and finding your dough is too dry.
  • On the second rise I preheat the oven and set the dough nearby. My kitchen doesn’t maintain enough heat for bread to rise well on its own most days, so this helps tremendously.

SOFTA123’S NOTE:  I wish I knew who to credit the pumpkin challah recipe with, if anyone knows, please email me.  It’s such a well written recipe.  I also wonder how this would taste with a confectionery sugar glaze (a small amount of water mixed with a small amount of confectionery sugar for a not too thin consistency) put on it after it is thoroughly cooled.

 Figure 1 Photo by Wally G.

Favorite Sally Lunn Bread For Bread Machine

===========================================

Posted by Pink01

INGREDIENTS

For a 1 1/2 lb loaf bread:

 

1/4 cup heavy cream

1/4 to 3/8 cup water

3 large eggs

1-1/2 teaspoons salt

1/3 cup butter or margarine (cut up in pieces)

1/4 cup sugar

3 cups all purpose flour (or bread flour)

1-1/2 to 2 tsp yeast

DIRECTIONS

Place all ingredients in bread pan in order listed. Select “Basic/White Bread Cycle” and “Light Crust“. Press “Start. After the baking cycle ends, remove bread from pan, place on a wire rack and allow to cool 1 hour before slicing. Enjoy!

“I got this recipe from a Bread Machine cookbook but I can’t remember the name. This bread is awesome. It almost tastes like a pound cake!! Really delicious. It has a buttery taste. Can be sliced/toasted for sandwiches. My family looooves it!!” ~Pink01

SOFTA123’S NOTE:  I absolutely love Sally Lunn bread!  Try it, you might like it too!

Marilyn’s Garden Herb Bread

=================

1 pound Loaf:  (1 1/2 pound Loaf):

2 cups White Bread Flour, (3 cups)

1 tablespoon Dry Milk, (2 tablespoons)

1 tablespoon Sugar, (2 tablespoons)

1 teaspoon Salt, (1 1/2 teaspoons)

1 teaspoon Chives, (1/2 tablespoon)

1 teaspoon Marjoram, (1/2 tablespoon)

1 teaspoon Thyme, (1/2 tablespoon)

1/2 teaspoon Basil, (1 tablespoon)

1 tablespoon Butter, (2 tablespoons)

3/4 cup Water, (1 1/4 cups)

1 tablespoon Fast Rise Yeast -Or-, (2 teaspoons Fast Rise) Or

2 teaspoons Active Dry Yeast, (3 teaspoons Active Dry)

SOFTA123’S AKA MARILYN’S NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Paul and I especially like it to make turkey sandwiches the day after Thanksgiving! ~SOFTA123

Here are some hints from the book I found the recipe in:

1. Use dried herbs that are flaked and not ground.  If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.

2. This recipe can be made with the regular, rapid, or delayed time bake cycles.

This recipes comes from “Bread Electric” from the Innovative Cooking Enterprises. I make the regular size loaf in my machine.

Servings: 8 slices for the small loaf

Now let’s make some delicious dinner rolls.  This is my preference for the bread coarse at Thanksgiving.  I have to admit it, I cheat.  I buy the heat and serve rolls!  But maybe this year will be different.  Anyhow here are recipes for dinner rolls.

Pioneer Woman’s No Knead Dinner Rolls

=====================================

Added by Ree on June 26, 2009

Prep Time 4 Hours

Cook Time 20 Minutes

Servings 24

Difficulty Easy

Ingredients

4 cups Milk

1 cup Sugar

1 cup Vegetable Oil

9 cups Flour

2 packages (4 1/2 Tsp.) Active Dry Yeast

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

2 tablespoons Salt

Preparation Instructions

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. NOW.

Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast.

After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour.

After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it has risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans.

Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

SOFTA123’S NOTE:  For step-by-step instructions go to The Pioneer Woman’s

website located at:

http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls_-_no_kneading_required/

Whole Wheat Challah Rolls – Pareve

===================================

Posted by : Karen Selwyn

“Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape.” Judith Evans

2 cups whole-wheat flour

2 cups unbleached flour

1 package active dry yeast

1 teaspoon kosher salt

1 cup warm water (110 to 115 degrees)

1/4 cup vegetable oil, plus more to coat bowl and top of dough

2 tablespoons honey

2 eggs, divided

1 cup peeled, grated carrots

Poppy seeds or sesame seeds

Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.

Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.

Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough.  Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.

Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.

Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.

Yield: About 30 rolls.

Source: “The 1994 Favorites” Judith Evans ST. LOUIS POST DISPATCH (On-line edition), 1/2/95

Perfect Dinner Rolls

====================

“These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me!” —Gayleen Grote, Battle View, North Dakota

24 Servings

Prep: 30 min. + rising Bake: 15 min.

Ingredients:

1 tablespoon active dry yeast

2-1/4 cups warm water (110° to 115°)

1/3 cup sugar

1/3 cup shortening

1/4 cup powdered nondairy creamer

2-1/4 teaspoons salt

6 to 7 cups bread flour

Directions:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray.

Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 12-15 minutes or until lightly browned. Remove from pans to wire racks.

Yield: 2 dozen.

Nutrition Facts: 1 roll equals 142 calories, 3 g fat (1 g saturated

fat), 0 cholesterol, 222 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g

protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Golden Sweet Cornbread

======================

Submitted By: bluegirl

Photo By: larkspur

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 12

“If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it’s my family’s favorite.”

INGREDIENTS:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3-1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Information Servings Per Recipe: 12 Calories: 188 Amount Per Serving Total Fat: 7.4g Cholesterol: 19mg Sodium: 354mg Amount Per Serving Total Carbs: 28.2g Dietary Fiber: 1g Protein: 3.1g

White Chocolate Cranberry Quick Bread

====================================

2-1/4 cups All-purpose flour

1/2 teaspoon Salt

1/4 teaspoon Baking soda

5 ounces White chocolate; coarsely chopped

8 tablespoons (1 stick) unsalted butter; softened

1 cup Granulated sugar

3 large Eggs; at room temperature

1/2 cup Buttermilk

3 tablespoons Orange juice

1 teaspoon Grated orange zest

1 teaspoon Vanilla extract

3/4 cup Dried cranberries; chopped

YIELD: 1 loaf

PREPARATION:

45 minutes plus baking and cooling times.

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Dust the pan with flour and tap out the excess.

2. In a medium bowl, using a wire whisk, stir together the flour, salt, and baking soda. Set aside.

3. Melt the white chocolate according to the directions in the chocolate Melting Tips. Set aside to cool.

4. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 2 minutes until creamy.  While continuing to beat the butter, gradually add the sugar 1 teaspoon at a time until completely incorporated into the butter. Beat in the eggs, one at a time. Using a rubber spatula, scrape down the side of the bowl and beat the mixture for 1 minute more. At low speed, beat the buttermilk into the batter. At this point the batter will look curdled.

Add the melted white chocolate, orange juice, zest, and vanilla to the batter and mix just until blended.

5. At low speed, add the dry ingredients to the batter one-third at a time and mix until blended. Stir in the chopped dried cranberries.

6. Scrape the batter into the prepared loaf pan and bake for 70 to 75 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan set on a wire rack for 15 minutes.

Remove the bread from the pan and cool it completely on a wire rack.

Thanksgiving Bread Recipe

=========================

Thanksgiving Bread ingredients list:

4 medium eggs

4 cups of all purpose flour

3 cups of sugar

2 cups of cranberries (fresh or frozen)

2 cups of pumpkin (cooked or canned)

1 cup of vegetable oil

2 tablespoons of pumpkin pie spice

2 teaspoons of baking soda

1 teaspoon of salt

 

Instructions for Thanksgiving Bread:

In a suitably sized mixing bowl, beat the eggs and sugar. Add the pumpkin and vegetable oil and mix thoroughly.

Add all of the dry ingredients and stir until just moistened.  Fold in the fresh or frozen cranberries.

Spoon into suitably sized loaf pans.

Bake at 350°F (175°C) for 60 minutes.

Allow to cool for 10 minutes, then remove to wire racks.

Orange Praline Quick Bread

==========================

“A crusty brown sugar glaze adds just a touch of the South to these Orange-scented mini loaves.”

20 min. Prep time

60 min. Total time

32 servings (4 mini loaves)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 cup LAND O LAKES® Sour Cream

1/2 cup LAND O LAKES® Butter, softened

2 eggs

1 tablespoon freshly grated orange peel

1 teaspoon vanilla

1 cup chopped pecans

Glaze

1/3 cup firmly packed brown sugar

1/3 cup LAND O LAKES® Butter

1/4 cup finely chopped pecans

Heat oven to 350°F. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.

Combine all remaining bread ingredients except pecans in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, just until moistened. Stir in 1 cup pecans.

Spoon batter evenly into 4 greased (5 1/2×3-inch) mini loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes).

Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.

Substitute for Mini Loaf Pans:   1 greased (9×5-inch) loaf pan. Bake for 60 to 65 minutes.

Recipe Tip:

Serve bread with maple-flavored butter. Combine 1/3 cup softened butter, 1/4 cup orange marmalade and 1 tablespoon maple syrup in small bowl; mix well.

Calories: 160Fat: 10gCholesterol: 30mgSodium: 125mgCarbohydrates:

16gDietary Fiber: <1gProtein: 2g

This recipe was reprinted from landolakes.com.

http://www.landolakes.com/recipe/7 6

Pina Colada Quick Bread

=======================

“Think pina colada, think summer time … but do you think bread? It sounds like the oddest of combinations, but there are lots of variations on recipes for pina colada quick bread (or coconut pineapple bread).”

Ingredients

4 eggs

1 & 1/4 cup oil

2 cups granulated sugar

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 teaspoon orange extract

1/4 cup pineapple juice

1/2 teaspoon grated orange zest

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 (20 ounce) can crushed pineapple, drained

1/2 cup flaked coconut

1/2 cup chopped maraschino cherries

Instructions

 

Preheat oven to 350 degrees F.

Grease and flour well two 7 x 4-inch loaf pans.

Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice and orange zest.

In a separate bowl, soft together flour, salt, baking soda and cinnamon. Add to egg mixture and miX just until ingredients are moistened.

Gently stir in crushed pineapple, coconut, maraschino cherries and nuts. Do not stir too much or bread will be heavy.

Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.

Let cool in pan for 10 minutes before removing.

CulinaryTradition: USA (Nouveau)

 

Sparkling Orange Scones

=======================

“These buttery sugared scones are perfect for gift-giving or a warm breakfast tea.”

30 min. Prep time

1 :10 Total time

16 scones

Topping

 1/4 cup sugar

1-1/2 teaspoons freshly grated orange peel

Scones

 

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces

1/2 cup sugar

3/4 cup sweetened dried cranberries or blueberries or finely chopped dried aprico s

3/4 cup LAND O LAKES™ Half & Half

1 egg

1 tablespoon freshly grated orange peel

Almond Butter

  

1/2 cup LAND O LAKES® Butter, softened

2 tablespoons powdered sugar

1/2 teaspoon almond extract

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.

Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.

Stir together half & half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.

Meanwhile, combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.

To serve, separate scones while warm. Serve with almond butter. Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.

TIP: One large or two medium oranges will yield what is needed for the grated orange peel.

TIP: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.

Calories: 240Fat: 12gCholesterol: 45mgSodium: 190mgCarbohydrates:

30gDietary Fiber: 1gProtein: 3g Recipe #11682©2001Land O’Lakes, Inc.

This recipe was reprinted from landolakes.com.

Almond Muffins

==============

Almond Muffins ingredients list:

1 medium egg, beaten

2 cups of flour

3/4 cup of milk

1/2 cup of almonds, chopped

1/2 cup of sugar

1/2 cup of oil

1 tablespoons of baking powder

1/2 teaspoon of almond extract

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/8 teaspoon of salt

Instructions for Almond Muffins:

Mix together the egg, milk, oil and almond extract.

In another bowl, mix together the flour, sugar, baking powder, nutmeg,

cinnamon, salt and chopped almonds.

Mix the two mixtures.

Bake at 390F for about 15 minutes.

Pear Upside-Down Muffins

========================

Recipe #386216

| 1 1/4 hours | 40 min prep |

By: daisygrl64

Aug 19, 2009

“These cakelike muffins with sticky tops turn out of the pan perfectly, if you Let them cool a little first. And Oh Boy….are these Fabulous!!” ~Daisygrl64

Yield: 12 muffins

Ingredients

 

2 cups all-purpose flour

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

Topping

2 pears, peeled, cored and cut into 1/2inch slice

1/2 cup brown sugar, packed

1/4 cup raisins

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

Directions

1 grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.

2 Topping:.

3 peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.

4 in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.

5 in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.

6 bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.

7 let cool on rack for 10 minutes. invert onto baking sheet.

8 serve topping side up.

Carrot, Sunflower Seed And Raisin Bran Muffins

==============================================

CDKitchen http://www.cdkitchen.com

Serves/Makes: 12

Difficulty Level: 3

Ready In: 30-60 minutes

Ingredients:

2-1/2 cups Wheat Bran

1-1/2 cups Whole-Wheat Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1 teaspoon ground Cinnamon

1/2 teaspoon ground Ginger

1/2 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1-1/2 cups Apple Juice

1/4 cup Blackstrap Molasses

2 tablespoons Sunflower Oil; plus additional for oiling pan

3/4 cup Carrots; shredded

1/2 cup Sunflower Seeds

1/2 cup Raisins

Directions:

PREHEAT oven to 350 degrees F.

Using a little sunflower oil, LIGHTLY OIL a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.

In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.

Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees F. for 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.

Recipe Location:

http://www.cdkitchen.com/recipes/recs/503/Carrot-Sunflower-Seed-And-Rai1

26924.sht l

Recipe ID: 97797

Watch for tomorrow’s post (11/16/2011) for spreads to go with these breads!

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THANKSGIVING – #3

Posted on November 15, 2011. Filed under: Autumn, Bananas, Crafts, Dairy, Dinner/Supper, General Crafts, Jello, Kids, Kosher Recipe, Nuts, Oranges, Paerve, Party Ideas, Parve, Pineapple, Recipes, Salads, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , |


Lift Every Voice and Sing          

by James Weldon Johnson

Lift ev’ry voice and sing,

Till earth and heaven ring,

Ring with the harmonies of Liberty;

Let our rejoicing rise

High as the list’ning skies,

Let it resound loud as the rolling sea.

Sing a song full of the faith that the dark past has taught us,

Sing a song full of the hope that the present has brought us;

Facing the rising sun of our new day begun,

Let us march on till victory is won.

Stony the road we trod,

Bitter the chast’ning rod,

Felt in the days when hope unborn had died;

Yet with a steady beat,

Have not our weary feet

Come to the place for which our fathers sighed?

We have come over a way that with tears has been watered.

We have come, treading our path through the blood of the slaughtered,

Out from the gloomy past,

Till now we stand at last

Where the white gleam of our bright star is cast.

God of our weary years,

God of our silent tears,

Thou who hast brought us thus far on the way;

Thou who hast by Thy might,

Led us into the light,

Keep us forever in the path, we pray.

Lest our feet stray from the places, our God, where we met Thee,

Lest our hearts, drunk with the wine of the world, we forget Thee;

Shadowed beneath Thy hand,

May we forever stand,

True to our God,

True to our native land.

I thought that today I would try to blog about salad recipes and Thanksgiving craft ideas.  Hope you enjoyed the above prayer.  I really think it is perfect for Thanksgiving.

For our first Thanksgiving craft, I have chosen place card napkins.  This idea, the photo  and the directions were found at http://www.countryliving.com .  This is a wonderful site that has many entertaining ideas and hints.

A gorgeous way to set your holiday table!

Thanksgiving Table Napkin Placecard And Table Cloth

 

Practice your script first, then write each guest’s name invisibly: try the Prym Dritz disappearing-ink pen. Immediately trace over the name in bronze, copper, or gold with a medium round-tipped ink marker, such as Uchida’s DecoFabric Marker; available at http://www.michaels.com.

No-Sew Cloth: Cut to size linen or medium-weave burlap, leaving an eight-inch drop. For fringe, pull away threads, one row at a time. Write words, as for the napkins, and then press, wrong side up.
Ok, now let’s tackle my weak point…salads.  I do not like salads.  I am not a big vegetable eater.  So, I went to the internet in hopes of finding salads that even kids will like.  Who says you have to make a traditional tossed salad?

Looks good to me!

24 Hour Salad

=============

By Linda Larsen, About.com Guide

“24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in- law Loraine.

This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they’re available.”

Prep Time: 25 minutes

Cook Time: 10 minutes

Chilling time: 23 hours

Total Time: 23 hours, 35 minutes

Yield: Serves 8-10

Ingredients:

20 oz. can pineapple tidbits

2 (15 oz.) cans mandarin oranges

3 eggs

3 Tbsp. flour

3/4 cup sugar

3 tablespoons lemon juice

1-1/2 cups miniature marshmallows

2 bananas, peeled and sliced

1 cup heavy cream, whipped

Preparation:

Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups. Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold .

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover.

Chill 24 hours before serving.

A festive salad for Thanksgiving.

Creamy Molded Cranberry Salad

=============================

By Linda Larsen, About.com Guide

“Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended In a creamy gelatin mixture. You’ll love it!”

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)

1/2 cup cold water

3/4 cup boiling water

1 (16-ounce) package fresh cranberries, ground

3/4 cup sugar

1 cup miniature marshmallows

1 cup diced celery

1 cup chopped toasted walnuts

1 cup heavy whipping cream

1 teaspoon vanilla

3 tablespoons powdered sugar

Preparation:

In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved.

Place in freezer 15 minutes to cool. In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.

In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.

To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.  But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It’s just as pretty, and much easier!

Cover and chill again, or serve immediately. Serves 8-10

Spinach Salad

=============

By Diana Rattray, About.com Guide

Ingredients:

4 slices bacon

4 cups torn spinach leaves

1 can (8 ounces) pineapple tidbits, drained, chilled

1/2 cup sliced purple onion

Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.

Spinach salad serves 4.

Lemon Dressing

1 cup vegetable oil

3 tablespoons fresh lemon juice

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon dry mustard

1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving.

Makes about 1 1/2 cups.

GOLDEN GELATIN SALAD

====================

1 pkg. Lemon Gelatin

2 cups HOT Water

1-1/2 tsps. Lemon Juice

1/8 tsp. Salt

1 cup DRAINED CRUSHED Pineapple

3/4 cup RAW GRATED Carrots

Dissolve gelatin in HOT water.  Add lemon juice and salt.  Chill until partially set.  Add pineapple and carrots.  Pour into individual molds.

Chill until set.

SOURCE:  Rochester, NY’s Hadassah Cookbook

SOFTA123’S AKA MARILYN’S NOTE:  I will leave out the salt.  It will be good without the extra sodium in our diets.

Servings: 6

This salad is a work of art!

Yellow Trio

===========

Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, fresh basil, salt and pepper.

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Halloween Fun #12

Posted on October 29, 2011. Filed under: Brownies, Cakes, Cheese, Chocolate, Chocolate Chip, Cupcakes, Dairy, Desserts, Halloween, Halloween Krispie Treats, Halloween Munchies, Halloween Pizza, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Marshmallows, My Ramblings, Oranges, Peanut Butter, Pears, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , , |


We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]

The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]

The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]

This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]

In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers.  As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother.  I’m sure at times they believe this to be true.  I think it’s just easier to get mad at a stepmother than with a natural mother.  Even the terms “stepmother” and “natural mother” seem definitive.  Wouldn’t it be kinder to call us stepmothers “second mothers?”  Perhaps it’s time to change our image!  Stepmothers of the world unite!!!

Anyhow, to show my sweet side, here are some recipes for more sweet treats.

Black Magic Pie

===============

Ingredients

* 42 Oreo cookies

* 2 tablespoons margarine; melted

* 1 quart chocolate ice cream

* 1 pint vanilla ice cream; melted

* 1/2 cup whipped topping

* chocolate fudge sauce

Method

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.

Brownie Bites With Magic Frosting

=================================

3/4 cup HERSHEY’S Cocoa

2/3 cup vegetable oil

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)

1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.

3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

Let stand several minutes to soften; swirl melted chips with knife or spatula.

5. Garnish with pecan half, if desired.

Makes about 3 dozen brownies.

Pear Witch Project Recipe

=================================

A Halloween edible craft from Family Fun. However, we might do this on a snow day now.

By seesko

15 min | 15 min prep

SERVES 1

* 1 fresh green pear (makes 2 heads and noses)

* 2 raisins (eyes)

* chocolate chips (1 for wart)

* red apple (mouth)

* canned chocolate frosting

* ice cream, cone (hat)

* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)

* carrot, and grater (hair)

1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.

2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.

3. Attach the eyes and wart by carving small circles in the face to hold them.

4. Cut a grin from the red apple.  Carve out an area on the face to hold the grin, and put it in place.

5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.

6. Grate lengths of carrot hair and tuck them underneath the hat.

7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.

Nutrition Facts

Serving Size 1 (317g)

Recipe makes 1 servings

Calories 99

Calories from Fat 1          (1%)

Amount Per Serving       %DV

Total Fat 0.2g     0%

Saturated Fat 0.0g           0%

Monounsaturated Fat 0.0g

Polyunsaturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 0mg               0%

Sodium 1mg       0%

Potassium 205mg             5%

Total Carbohydrate 26.5g             8%

Dietary Fiber 5.2g             20%

Sugars 16.9g

Protein 0.7g        1%

Vitamin A 38mcg              0%

Vitamin B6 0.0mg             2%

Vitamin B12 0.0mcg         0%

Vitamin C 6mg   11%

Vitamin E 0mcg                 2%

Calcium 15mg    1%

Iron 0mg              1%

Witches’ Hats Treats

====================

3 tablespoons Margarine; or butter

40 large Marshmallows; 10 ounce or 280 g

1/2 cup Peanut butter; 125 ml

6 cups Rice Krispies?; 1.5 liter

1-1/2 cups Semisweet chocolate chips; 375 ml

White decorator icing

Assorted candies

Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)

Decorate with decorator icing and candies, if desired.

NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.

Recipe by:  The Daily Gleaner – October 97

Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,

Servings: 24

Wicked Cupcakes

===============

From Food Network Kitchens

Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,

Photo: Wicked Cupcakes Recipe

Rated 4 stars out of 5

Total Time: 2 hr 10 min

Prep 45 min

Inactive 1 hr 0 min

Cook 25 min

Yield: 12 cupcakes, 2 cups frosting

Level: Intermediate

Cupcakes:

1-1/2 ounces fine-quality semisweet chocolate, chopped

1/4 cup prune juice

3/4 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/3 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup peanut butter (smooth or chunky)

4 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 tablespoons milk

1 drop food coloring (green), optional

Chocolate wafer cookies

Licorice strips

Toasted coconut

Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

Directions

For the cupcakes:

Position a rack in the middle of the oven and preheat to 300 degrees F.

Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.

Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.

Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.

Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes:

For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.

Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

Witch’s Hat Chocolate Cupcakes

==============================

3/4 cup butter or margarine, softened

1 2/3 cups granulated sugar

3 large 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

ORANGE CREAM FILLING (recipe follows)

Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

Beat butter, sugar, eggs and vanilla in large bowl 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 muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Remove from pan to wire rack. Cool completely.

Prepare ORANGE CREAM FILLING.

Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.

Makes 2  1/2 dozen cupcakes.

ORANGE CREAM FILLING:

1/2 cup butter or margarine, softened

1 cup marshmallow creme

1 1/4 cups powdered sugar

1/2 to 1 teaspoon freshly grated orange peel

1/2 teaspoon vanilla extract

2 to 3 teaspoons orange juice

Red and yellow food color (optional)

Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

Gradually add orange juice and food color, if desired, beating to desired

consistency. Makes about 1 1/3 cups filling.

Witch Hat Cake

==============

Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.

Witch Hat Cake

1 (18.25-ounce) package 2-layer white cake mix

Green or orange food coloring (optional)

8 inch wooden skewer

1 rolled sugar ice cream cone

2 (16-ounce) cans chocolate fudge frosting

Halloween candies and/or large yellow and white gumdrops

Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.

Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle,    3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.

Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.

Makes 1 cake (12 servings).

Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.

To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.

ABRACADABRA Hats!

=================

They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few  pepperoni and YUM!

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HALLOWEEN FUN #8

Posted on October 24, 2011. Filed under: Autumn, Candy, Cheese, Cherries, Chocolate, Comfort Foods, Dairy, Halloween, Halloween Munchies, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Munchies, Nuts, Party Ideas, Popcorn, Rainy Day Foods, Recipes, Snacks, Tried and True Recipe | Tags: , , , , , , , , , , , , , |


When I go to parties, I like to munch.  So today’s article is all about Halloween munchies.  Most can be used at anytime of the year.  Before I begin though, I’d like to give a special thanks to MadLantern  Arts for most of the Halloween clipart used here.  Please visit their website and let them know we appreciate them!  If there is no mention of an artist or website where I got the art, then it’s by Mad Lantern Arts.  I love their  work!  Nice and sharp and clean!  Here is the link for their website:  MadLantern Arts .  I would also like to thank Free Clipart Pictures for their clipart.

MOM’S M&M MIX

My mother used to mix peanuts (out of the shell, of course!), M&Ms (buy Halloween colors) and raisins.  I always loved that mixture, the sweet of the raisins with the chocolate sweet of the M&Ms combined with the saltiness of the peanuts is just perfect!  Mix the amounts to your own taste.  I like everything equal…well, maybe a bit more of the M&Ms.

Halloween Party Treat (Candy Corn And Peanut Mix)

=================================================

By Kim D.

Added May 16, 2002 | Recipe #28603

Categories: Lunch/snacks Snacks Fruit More

Photo by Bonnie G #2

Total Time: 10 mins.

Prep Time: 10 mins.

Kim D.’s Note: “Great little snack you can easily throw together for your next Halloween party!”

Ingredients:

1 cup candy corn

1 cup salted peanuts

Directions:

Mix the Candy Corn and peanuts together.  Serve in a bowl.

I loved it when my Mom would make us roasted pumpkin seeds.  They were always a treat because we only got them once a year.  Mom would make hers in a skillet with melted margarine and a bit of salt, then she would roast them in the oven.  Here is a grown up version of pumpkin seeds that I think might even be better!

Roasted Pumpkin Seeds Recipe

============================

Photo by: Taste of Home

“To enjoy the seeds from a pumpkin you hollow out, spice ’em and bake ’em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.”

8 Servings

Prep: 20 min. Bake: 50 min.

Ingredients

2 cups fresh pumpkin seeds

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon Worcestershire sauce

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil.

In a small bowl, combine all ingredients; spread into prepared pan.

Bake at 250° for 45-50 minutes, stirring occasionally. Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned.

Serve warm, or cool before storing in an airtight container.

Yield: 2 cups.

Roasted Pumpkin Seeds published in Taste of Home October/November 2007, p19.

This next recipe has been around as long as I can remember and is kid-friendly!

Photo by:  Mama’s Kitchen (Hope)

Bumps On A Log

==============

1 celery rib, washed, ends trimmed

2 tablespoons creamy or chunky peanut butter

10 NESTLÉ ® RAISINETS ® Milk Chocolate-Covered Raisins

FILL celery with peanut butter.  Press RAISINETS into peanut butter.

LITTLE KITCHEN HELPER HINTS:

Even the littlest hands can press RAISINETS into the log. Help the children count out the nut and raisin pieces or make little piles of 5 each. It’s fun math! For those who are still hungry, spread peanut butter on small round crackers and have the kids make eyes, nose and mouths with RAISINETS. Have small baby carrots and apple wedges on hand for hungry kids to dip in the peanut butter jar.

Critter Munch

=============

1-1/2 cups animal cracker cookies

1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.

Makes 6 cups.

Recipe provided courtesy of the Cherry Marketing Institute.

Halloween Party Mix

===================

By ratherbeswimmin’

Added July 15, 2002 | Recipe #34045

Categories: Lunch/snacks Snacks Chocolate More

Photo by lets.eat

Total Time: 1 hr. 25 mins.

Prep Time: 40 mins.

Cook Time: 45 mins.

Ingredients:

1 (11 ounce) package pretzels

1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers

(I use Ritz)

1 cup dry roasted peanuts

1 cup sugar

1/2 cup butter or 1/2 cup margarine

1/2 cup light corn syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

1 (10 ounce) package M&M’s

1 (18 1/2 ounce) package candy corn

Directions:

1 In a large bowl, combine first 3 ingredients.

2 In a large saucepan, combine sugar, butter and corn syrup.

3 Bring to a boil over medium heat; boil for 5 minutes.

4 Remove from the heat; stir in vanilla and baking soda (mixture will

foam).

5 Pour over pretzel mixture and stir until coated.

6 Pour into a greased 15×10 inch baking pan.

7 Bake at 250 degrees for 45 minutes, stirring every 10 minutes.

8 Break apart while warm.

9 Cool completely.

10 Toss with M&M’s and candy corn.

11 Store in airtight container.

This next recipe sounds great to me, but then I do like my sweets.  It may be more appropriate for the younger set.

Halloween Snack Mix

===================

1/2 cup blood drops (red hots)

1/2 cup cats eyes (blanched almonds) or (gum drops)

1/2 cup cats claws (sunflower seeds)

1 cup chicken toenails (candy corn)

1 cup colored flies (M & M’s)

1 cup butterfly wings (corn chips)

1 cup ants (raisins)

1 cup earthworms (cheese curls)

1 cup cobwebs (Triscuits) or (Golden Grahams)

1 cup snakes eyes (peanuts)

1 cup bats bones (shoestring potatoes)

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

GOBLIN GOOD GORP

================

PREP TIME: 5 mins.

START TO FINISH TIME: 5 mins.

SERVINGS: 10

INGREDIENTS:

2 cups Peanuts

1 cup Miniature Creme-Filled Chocolate Sandwich Cookies (like Oreos)

1 cup Candy Corn

1/2 cup Cheese-Flavored Tiny Fish-Shaped Crackers

1/2 cup Raisins

DIRECTIONS:

In a 1 1/2-2 quart container with cover, mix all ingredients, cover tightly.  Store at room temperature.

SERVING TIP:  “Make cute-take-home treat bags from small snack-size paper bags and black pipe cleaners.  At the party, serve the gorp in waffle cones and call them upside-down wizard hats!

NUTRITIONAL INFORMATION:  Per 1/2 cup serving:

Calories 330, Total Fat 17 g (Saturated Fat 2.5 g); Sodium 75 mg, Total Carbohydrates 36 g (Dietary Fiber 3 g), Protein 9 g.

Exchanges:  1 Starch, 1 1/2 Other Carbohydrates, 1 High-Fat Meat, 1 1/2

Fat; Carbohydrate Choices:  2 1/2

This recipe comes from my 2011 “Pillsbury Easy Halloween Treats, Cupcakes & More” cookbook. ~Softa123 aka Marilyn

You have to have popcorn on Halloween.  It’s fine if you want the plain ordinary stuff, but if you want to kick it up a notch try these recipes:

Anti-Vampire Popcorn

====================

Posted by philocrates at recipegoldmine.com May 13, 2001

“You could also call it anti romance popcorn…”

1 bag Pillsbury Microwave Popcorn

2 cups crisp wheat square cereal

2 cups Cheddar cheese-flavored goldfish crackers

1 (1 3/4 ounce) can shoestring potatoes

1 cup unsalted peanuts

1/2 cup margarine or butter

1 teaspoon dried parsley flakes

1/2 teaspoon chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Prepare popcorn as directed on the packaged. Remove any unpopped kernels.

In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.

Place margarine in a 2-cup microwave-safe measuring cup. Microwave on HIGH for 1 to 1 1/2 minutes or until melted.

Stir in parsley flakes, chili powder, onion powder, and garlic powder.

Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese.

Toss until evenly coated.

Transfer half of mixture to ungreased 12 x 8-inch microwave safe dish. Microwave on HIGH for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.

Makes 12 cups.

Halloween Munchie Mix

=====================

By Jolene Green

Added November 28, 2007 | Recipe #268679

Categories: Dessert Lunch/snacks Snacks More

Total Time: 10 mins.

Prep Time: 5 mins.

Cook Time: 5 mins.

Jolene Green’s Note: My kids love this!

Ingredients:

1 cup mini marshmallows

1 cup orange and black plain M&M’

1 cup peanuts

1 cup candy corn

2 cups popped popcorn

Directions:

Mix ingredients together in bowl. Serve in plastic pumpkin or witch’s cauldron.

Graphic by ChocolatePug

Monster Mash

============

“This Monster Mash Recipe Is A Great “Munchie” Food For Any Haunted Halloween Party.

There are several ways you can serve this ghoulish munchie:

1 ) set it up already measured out in paper cups

2 ) package it up into zip-loc baggies to give as a party favor

3 ) (our favorite) set it out in a large bowl with a spoon

This is an extremely easy and quick recipe.”

Ingredients

10 cups popped popcorn

16 ounces bag of M&M’s

14 ounces bag of chocolate covered peanuts

(You can use the chocolate covered peanut M&M’s)

1 cup candy corn

1 cup peanut butter chips

Preparations

Mix all into one big bowl.  It’s ready!

This next recipe is my favorite recipe for caramel corn!  It is very easy to make and even easier to eat!

Clipart by http://www.free-clipart-pictures.net

DOUBLE CARAMEL MUNCHIN’ MIX

===========================

3 tablespoons Margarine OR Butter

3 tablespoons Caramel Topping

3 cups Double Chex Cereal

1 cup POPPED Popcorn

1/2 cup Honey Roasted Peanuts

In a SMALL MICROWAVE SAFE BOWL, melt margarine and caramel topping on HIGH for 1 minute; mix well.

Pour cereal, popcorn and peanuts into a LARGE RESEALABLE PLASTIC BAG.

Pour topping over cereal mixture inside the plastic bag.  SEAL the bag and shake until all pieces are evenly coated.

Pour contents into LARGE MICROWAVE SAFE BOWL.  Microwave on HIGH for 1-1/2 to 4 minutes, stirring EVERY MINUTE.

Spread on WAXED PAPER to cool.  Store in AIRTIGHT container.

This is a wonderful recipe!!!  I got it  from the Prodigy Food Forum

Bulletin Boards.~Softa123 aka Marilyn

Halloween Popcorn Pumpkins

==========================

By: ALETA1314

“Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!”

Prep Time: 5 Min

Cook Time: 5 Min

Ready In: 20 Min

Yield 12 pumpkins

Ingredients

5 cups popped popcorn

1 cup candy corn

1 cup chopped salted peanuts

1/2 cup butter or margarine

3 cups miniature marshmallows

4 drops red food coloring

3 drops yellow food coloring

4 sticks red or black licorice, cut into thirds (SOFTA123’S AKA MARILYN’S NOTE: I would use green licorice.)

Directions

Grease a muffin pan and set aside.

Place popcorn, candy corn and peanuts into a large bowl and set aside.

Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.

When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Nutritional Information

Servings Per Recipe: 12

Amount Per Serving

Calories: 328

Total Fat: 15g

Cholesterol: 20mg

Sodium: 221mg

Total Carbs: 45.4g

Dietary Fiber: 1.4g

Protein: 3.8g

Clip art by http://www.free-clipart-pictures.net

Halloween Snack Mix 2

=====================

Photo by Susan Hunter [skhunter51]

Categories: Snacks, Candies, Nuts, Popcorn, Other Snacks, Quick & Easy, For Kids, Healthy

Collections: Halloween Treats

Keywords: Treats, pretzels, halloween

Serves: 16

Prep Time: 20 Min

Cook Time: 30 Min

Ingredients

2 cups pretzel sticks

1/2 cup sunflower seeds

8 cups popped popcorn

1 cup candy corn

20 hershey kisses (unwrapped)

1 cup walnuts

1 cup candy pumpkins

2 cups cinnamon chex mix

6 tablespoons butter

3/4 teaspoon pumpkin pie spice

1 cup chocolate covered peanuts or raisins

Susan’s Notes: This is a cinnamon treat that your party cannot go without. You can double the batch because it will not last long.

This is a semi-healthy treat that should be at every Halloween party.

It is savory, sweet, crunchy and chewy.

ENJOY

Directions

1 Preheat oven to 300 degrees. In the microwave melt the butter mixed with the pumpkin pie spice.

In a large bowl mix the pretzel sticks, walnuts and the sunflower seeds. Pour half of the butter over the mixture. After combining well spread on a baking sheet and bake for 15 minutes.

2 In another bowl mix together the popcorn and the chex mix and pour the remain butter over that mixing well.

3 Mix the popcorn and the pretzels mixture together and bake for 15 more minutes.

4 Let cool and add candy corn candy, pumpkins, chocolate covered peanuts or raisins and Hershey kisses, and serve to all those Halloweeners.

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HALLOWEEN FUN #4

Posted on October 19, 2011. Filed under: Cookies, Dairy, Desserts, General Crafts, Halloween, Halloween Outdoor Decorations, Halloween Recipes, Kids, My Ramblings, Party Ideas, Recipes, Snacks | Tags: , , , , , , , |


Ok, back to Halloween, but before I do, I want to wish everyone a Gut Yom Tov!  We got great news last night, after a couple of years out of work, my step-daughter got a job.  We are all thrilled for her!  Shows you what perseverance can do!  Never give up!  So, Mazel Tov, Rhona!

I am continuing out ghost theme with our outdoor decorations.  I tried to find decorations to make as cheaply as possible and as easy as possible.  I will be decorating with my store-bought years ago decorations.  I know it won’t be as cool as these, but time is short.  I need to do lots of things, including going to Election Inspector School in about an hour.

BOO!


Flying Monsters Of Ghosts

If you have trees in your front yard, or something where you can hang mannequins, this Halloween decoration will look fantastic, and it will be pretty cheap to make it. You will need to buy the scariest costume mask you can find. It must be one of the rubber masks, with the complete head. Fill it with newspaper, cotton, or whatever material you have at hand. For the body you will use fabric, and here is where you can let your imagination fly. You find at Wal-Mart pieces of black or white fabric pretty cheap, what you have to do is break them to make them look old and dirty. To make them look as a gown, you only have to make the form and secure it with headpins. I use a cloth hanger to introduce the round part on the mask, and attach it to the fabric, making the gown take its shape. All that you have to do now is to hang the flying monster of ghost in a tree or in one wall of the house, the wind will move it.

A variation of this Halloween decoration can be made with little plastic skulls, small pieces of fabric and some yarn for the hair. We don’t need to use hangers for these, we only need to attach the fabric to the skulls with safety pins and hang them in trees’ branches.

Source:  Associated Content.com

Have A Safe Halloween!

Spirit Jugs

Total Time Needed:  1 Hour

Stationed on a walkway or porch, these homemade lanterns will extend a ghostly greeting and good-bye to all your holiday visitors.

Materials:

Clean plastic gallon milk jugs

Black permanent marker

Craft knife

String of 50 clear low-wattage holiday lights

Instructions:

Draw ghost eyes and mouths on the jugs. Tip: Leave the caps on while you do this, so the jugs don’t dent.

Use the craft knife to cut a half-dollar-size hole in the back of each jug (a parent’s job).

Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs.

Source:  http://familyfun.go.com/crafts/spirit-jugs-673388/

Zombie Nights

=============

You’ll need; Cardboard, old shoes, gray paint, black paint, fake skeleton hands or gloves.

Make a gravestone out of the cardboard, paint gravestone gray then write a name etc. on the stone with the black paint.

Cut the old shoes in half the short way.

If you’ve got gloves, stuff the gloves.  Set the tombstone, hands, and 1/2 shoes so it looks like something is trying to get out of the ground.

Source:  Submitted by:  Kellee, 12, of Minnesota on  A Girl’s World.com

Faceless Ghost

Faceless Ghost

==============

“I saw this ghost in a catalog called Grand Inroad. They called there for purchase decoration  the faceless specter. It runs for $80. We made ours for about $7. “

Take a milk jug and cut out part of one side. With the jug’s spout up, add a large nut tied to a string, so the ghost will hang. Get some padding and cheesecloth and dip the cheesecloth in liquid starch. Now surround the jug with the cheesecloth, being sure to leave the hole in the milk jug  showing. This will later be his face.

Use some PVC pipe, and joints to form the arms. We cut holes in the milk jugsand glued the PVC into place. We used 2 small skeleton hands we got off some Halloween glasses. But any that are small will do. Glue these into the PVC.

Once the starch has dried and made the fabric solid, you can cover the opening of the milk jug, that forms the face, with paper and spray paint the inside of the milk jug black. You can do this before you add the cheesecloth too if you prefer. Now you have saved $73 and made a very neat prop.

Source:  motomom.tripod.com

(King’s Home Halloween Decorating Ideas)

And here is a sweet treat idea for today:

 

 

These are so bootiful that they look good enough to eat!

 

Coconut Ghost Treats™

=====================

Submitted By: Kellogg’s® Rice Krispies®

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 12

“The little goblins at your house will love these ghostly delights.”

INGREDIENTS:

3 tablespoons butter or margarine

1 (10 ounce) package regular

Marshmallows

6 cups Kellogg’s® Rice Krispies

12 wooden ice cream sticks

Flaked coconut

Canned frosting or decorating gel

Assorted candies

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Decorate with coconut, frosting and/or candies. Best if served the same day .

FOOTNOTES: MICROWAVE DIRECTIONS In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Nutrition Information Servings Per Recipe: 12 Calories: 348 Amount Per Serving

Total Fat: 12.1g

Cholesterol: 8mg

Sodium: 254mg

Amount Per Serving

Total Carbs: 61.4g

Dietary Fiber: 0.7g

Protein: 1.9g

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FOR THE LOVE OF BALLOONS

Posted on September 3, 2011. Filed under: Balloon Crafts, Balloons, Candy, Chocolate, Dean Jones, Desserts, Fun, General Crafts, Jane Fonda, Jason Robards, Kids, Movies, Party Ideas, PLAY, Recipes, Uncategorized, Winnie the Pooh | Tags: , , , , , , , , , , , , , , , , |


 I must have always loved balloons, but I never realized how much until I saw the movie “Any Wednesday,” starring Jane Fonda (who I love as an actress and was devastated by her politics) and Jason Robards.  One review I saw described the movie as:

“Broadway hit about a married millionaire’s mistress befriended by his unsuspecting wife and cooed over by a loyal associate. Lots of slamming doors, comical deception, hissy fits and balloons…” (By moonspinner55 found at http://www.imdb.com).

"ANY WEDNESDAY"

 Unlike moonspinner55, I loved the movie.  And the scene where Jane walks into her apartment and finds it filled with balloons has always stuck with me.  It is a dream of mine to one day come home and find that someone I love has filled a room with balloons for me.

Thinking about balloons, I thought, why not write a post about them, so that’s what you are going to read about here today.

Winnie the Pooh says, “Nobody can be uncheered with a balloon.”  I think that Winnie is 100 percent correct.  We like to decorate our parties and events with balloons.  We take balloons when we visit someone who is ill to try to cheer them up a bit.  Many times someone will bring a balloon(s) to a friend or relative who is celebrating a birthday or an anniversary.  People give loved ones balloons on Valentine’s Day.  They are also appropriate for Mother’s Day and Father’s Day.  When someone in your workplace gets promoted, balloons are an inexpensive, thoughtful way to say, “Congratulations.”  And don’t forget to give a balloon(s) to a brand new Mom, Dad or Baby!  Balloons are really a go-to gift for most occasions!  I remember giving each of my grandchildren a bunch of colorful balloons for their first birthdays.  I began doing that with my eldest grandson, Marc.  He loved the balloons so much that I made it a tradition that continued with my granddaughter, Rachael, and my youngest grandson, Joshua.

Up, Up and Away

Another dream of mine is to go up in a hot air balloon.  I think they are so gorgeous and I think it would be an exciting and relaxing way to see a special place such as Letchworth State Park in Castile, New York or go over the Ocean in Myrtle Beach, South Carolina.  I’d make sure to take my husband, a picnic lunch and champagne with me!  Would I be scared?  Yeah, a little bit.  But I would still like to go in one.

You can do easy craft projects using balloons and other inexpensive supplies like home-made paste, string, newspaper strips, comic strips or tissue paper.

String Ball Craft

Difficulty:  Easy and a Great Craft To Do With Kids

Supplies:

String, yarn or thread

Round balloons

Flour

Instructions:

  1. Make a wheat paste by mixing  3 parts water with 2 parts flour in a pot. Heat to a boil, whisking occasionally to remove lumps. After the paste boils, allow it to cool.
  1. Blow up a balloon of the appropriate size for each ball you want to make.
  1. Dip string or yarn in the cooled paste and then wrap it around the balloons. Go around many times, in different directions, until you have covered the basic shape of the balloon, but be sure to leave gaps if you want to make a see-through string ball.
  1. Allow the string to dry thoroughly; approximately 24 hours.
  1.  Pop the balloons if you want to get them out right away, or wait for them to shrink gradually on their own. When the balloons are gone, you should be left with a see-through string ball.

Hints:

  1. For more exciting string balls, interweave different colors or types of yarn or string. You can also add paint or glitter to the paste mixture, decorate the finished balls more or put small items inside the balloons before you blow them up, which will end up trapped in the balls (as long as the holes in the string layer are small enough).
  1. These string balls are not water-resistant, so they’re probably more of an indoor toy. The paste is nontoxic but will definitely dissolve if wet.

Make small and medium balls of different colors and hang your finished ball(s) from the ceiling with different lengths of string, yarn or curling ribbon to use as party decorations.

Make small balls using gold and red and/or gold and green colors to decorate your Christmas tree, or to use in a table centerpiece.

Make small balls using dark or royal blue and silver string, yarn or thread to hang from the ceiling as above, or to use as part of a table centerpiece for Chanukah.

For Easter, make the balls in pastel colors, for Valentine’s Day make pink and/or red balls to decorate and perhaps put a special note inside for your beloved.

If you like glitter, add glitter!  Use more than one color for a rainbow effect.  There are countless ways to use this craft.  Let your imagination soar!

Another craft that is similar to the string balls is making Piñatas.

I found this great Piñata project at Make Pinatas.com.  This is a good resource for children’s party ideas.

How to Make a Hot Air Balloon Piñata 
This hot-air balloon piñata is great for first time makers and it makes for a nice big target for little kids.

 

Materials:

Papier-Mâché Paste*
• 14-inch balloon, inflated

• 10-inch bowl
• One batch papier-mâché paste
• 1 two-page spread each of regular newspaper and the comic pages
• 32-oz. plastic yogurt container, cut in half horizontally
• String
• Hole punch
• Glue stick
• 5 sheets of tissue paper in bright colors, cut
• into 3 1/2-inch squares
• 4 lbs. of individually wrapped candies

*To make Papié-Maché Paste, combine 1/2 cup all-purpose flour and 2 cups cold water in a bowl.

Add this mixture to a saucepan of 2 cups boiling water and bring it to a boil again.  Remove from the heat and stir in 3 tablespoons of sugar. Let it cool; it will thicken as it cools. Once it does, it’s ready to use.

Directions:

 Step 1:  For stability while working, place the balloon in a 10-inch bowl. Fold the spread of newspaper in half and then in half again. Tear (don’t cut) 1 1/2-inch-wide strips so they have a slightly rough edge (tearing along a straight edge works well). The rough edges help make a smooth overall surface. Drag a strip of newspaper through the papier-mâché paste, wipe off any excess with your fingers, and place it at an angle on the balloon. Place the second strip so that it slightly overlaps the first. Continue until the balloon has been covered with one layer of paper strips–except for a 2-inch square at the top, through which the candy will go. Give the papier-mâché up to 24 hours to dry. Cover your leftover paste with plastic wrap so it doesn’t dry out (if it does, add warm water).
Step 2:   For the piñata’s hanger, wrap the midpoint of a length of string (doubled up, if necessary) around the bottom of the balloon, pulling the ends up to the top; tape it to the balloon in a few places. Knot together the ends of the string 6 inches above the top. Tape the top half of the yogurt container to the bottom of the balloon. This will become the neck of the hot air balloon.

Step 3:   Cover the balloon (including the string), the neck and the bottom half of the yogurt container (which will become the hot air balloon basket) with a layer of strips of comics, placing them at a different angle from the first layer. (Using different colored strips lets you distinguish one layer from the next, ensuring a uniform overall thickness.) Allow the second layer to dry.

Step 4:  Cover the balloon, neck and basket with strips of plain newsprint going in a third direction. Smooth over any rough edges as you work. Allow the balloon to dry thoroughly.

Step 5:  Punch four holes into the neck of the hot air balloon and four into the basket. Attach string to the neck about 3 1/2 inches from the base of the balloon to later suspend the basket.

Step 6:  
Dot the corners of a tissue square with a glue stick and place it just to the side of the 2-inch square on the top of the balloon. Follow with other squares in the same color, working your way diagonally down around the balloon. When you get to the bottom, start at the top again in another color, fitting the squares into a hound’s-tooth pattern. If you want to add streamers, cut 2- by 30-inch lengths of tissue paper and glue them onto matching colored squares about halfway down.

Step 7:  Cover the basket with squares of tissue in different colors. Attach the basket to the balloon. Puncture the uncovered part of the balloon at the top of the piñata and remove all of the balloon fragments. Make sure the inside of the piñata is completely dry before you fill it, so the candy won’t stick to the sides. Fill it about halfway with the candy. Cover the opening with some tissue squares, and your piñata is ready to hang.

My very favorite balloon craft involves chocolate…. wouldn’t you know it!   I’ve known about this craft for years and it’s on my must try list.  I just think that this is so classy that your company, young or old, will be talking about these for years to come, making you one savvy host/hostess.    The directions for this project was found at Chocolay.

Chocolate Bowls

Chocolate Bowls Recipe

 “This is a fun & easy project, although it can be messy! The chocolate bowls can hold all kinds of goodies including ice cream, mousse, fruit, pretzel sticks, chocolate candy, or any other treat you have in mind. You can get as creative as you want with using white chocolate that has been colored (with specially formulated coloring oils) and coordinate the theme of your party or event. We recommend making more balloons than you’ll need because chances are good that when you deflate some of the chocolate covered balloons the chocolate might fall apart for one reason or another! You can always reuse the chocolate…don’t worry!”

 

Before you begin, make sure to wash and thoroughly dry the balloons.

Ingredients:

 

 You’ll also Need:

  • Balloons (please note: some people are severely allergic to latex. Make sure that if you use latex balloons anybody eating your bowls know you used balloons to make it)
  • Bowls
  • Heavy Weight Dipping Sheets or Waxed Paper

 Tips: 

 Don’t use water balloons! They will pop. Also, water is the one thing that can really mess up chocolate!!!

  • The thicker the balloon the better.
  • Keep in mind that some people are alergic to latex.
  • If you put the chocolate balloons on waxed paper be careful about the corners of the paper curling and touching the chocolate.
  • When dipping the balloons, the longer you leave the balloon in the warm chocolate the more likely it will pop (which is a mess!!!), so dip fast & do multiple layers if you need to.

 

How To Make Chocolate Bowls:

 

1. Blow up balloons and place them in a bowl to hold them upright. Don’t blow them to be bigger than 6-8 inches tall. A lot of people like small bowls that are about the size of a coffee cup. It’s up to you. Whatever size you blow up the balloon to be will be the size of your chocolate bowl. You might want to make the balloons slightly different sizes for variety.
2. Spray each balloon (the area you’ll be putting the chocolate on) with non-stick cooking spray such as Crisco spray so that the chocolate will release easier.
3. Melt the chocolate using instructions that came with your chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat thechocolate. (Softa’s advice:  Use the microwave!!!!)
4. Let the chocolate cool for 5-10 minutes in a bowl that is sized so that you can dip your balloon into the bowl. The chocolate can’t be so hot that it will pop the balloon.

If you want to add a marbleized effect to the chocolate bowl: Pour the base color/flavor of chocolate in the bowl first. Then add a smaller quantity of a second color/flavor of chocolate on top. Swirl lightly with a knife. When you dip the balloons the bowl will look marbleized.5.There a couple of ways to make your chocolate bowls – or you can combine the methods for added flare. Either way, hold the balloon by the knot.

a. For a solid bowl that looks like flower petals: Holding the knot at a slight angle, dip the ballon in chocolate, then using the opposite angle, dip the balloon again. You may be able to do this 2-4 times. Slowly swirl the balloon around to make an even coat. Then lift the balloon slowly and let some of the excess chocolate drip back into the bowl. Sometimes the balloons will need to be dipped twice to make sure the chocolate is solid enough.

 

b. For a not solid bowl: Holding the knot, use a spoon to drizzle the chocolate over the bottom of the balloon going back and forth in one direction and then in the opposite direction. When drizzling, cover about half of the exposed balloon. Then dip the very bottom of the balloon a couple of inches into the chocolate so you have a nice, solid chocolate bottom. When doing this, you can use more than one chocolate flavor (or colored white chocolate) for added design.6.After each balloon is dipped, place on a Heavy Weight Dipping Sheet or waxed paper lined tray. The chocolate will start to settle making a flat bottom for the chocolate bowl.7.After your balloons are finished, move them to a cool area to set up (harden). Hopefully they will fit in your fridge! If so, they will set up in about 10 minutes.8.After the chocolate is completely set up, it’s time to deflate the balloons. Gently remove the chocolate covered balloon from the dipping sheet. If using waxed paper, you might need to slide a knife around the bottom edge to loosen the bottom of the chocolate bowl. Once you remove the balloon, you can use a hat pin to deflate it or cut a small hole in the top of it to deflate it. Make the hole near the area where the balloon is tied.9.As the balloon deflates it will still be attached to the inside of the chocolate. Very slowly peel the balloon away from the chocolate.10.You can add additional decorative touches by gently handling the bowl and adding more drizzled chocolate.Keep the chocolate bowls cool until you plan to use them!


Play around with these crafts and have some fun!

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