Clay Pot Turkey

This little turkey is quite simple to make. The cost is minimal and he makes a great table decoration or hostess gift for Thanksgiving dinner!

One 1-1/2" Diameter Wooden Ball
One 2-1/4" Diameter Clay Pot
3 or 4 Feathers
6" Ribbon
Button
6" Raffia
Tacky Glue
Black Finetip Marker
Small and Large Paintbrushes
Acrylic Paints in Brown, Tan, Mustard Yellow, Red, and Rose
Clear Coat Spray

Instructions:
For Body Place newspaper down on work surface. Turn clay pot over and glue wooden ball to bottom of pot. When glue is dry, use large paint brush to paint entire the outside of the clay pot and the entire wooden ball with brown paint. Let dry and apply a second coat. When dry, use large paint brush to fleck on spots of tan paint for effect. This does not have to be perfect! Using small paint brush, paint on feet and beak, use the photo as a guide if needed.

For Head Use small paintbrush to paint on the gobbler in red. Dab large paintbrush or stencil dotter in rose paint. Dab onto newspaper or paper towel until all excess paint is removed. Gently dab onto "cheeks" of turkey's face. With the black finetip marker, drawn on eyes and dot nostrils onto beak. Spray entire surface with clear coat.

Finishing Touches Glue miniature bow tie in place, or fashion a simple bow out of ribbon and glue in place. Trim excess to suit your tastes. Tie a piece of jute or raffia through the holes of the green button. Tie a bow and trim excess. Glue button to the body below the bowtie. Glue feathers to the back so that they stick up above the back of the turkey's head.

Mine was still a little wet so I couldn't put his little bow tie on.

Blueberry Streusel Muffins

This morning I was in a mood to make some muffins, so I raided my cabinet and freezer. I went to one of my favorite sites; Taste of Home and found this recipe. They are very good and not overly sweet (that's what chocolate chip muffins are for) ;o)

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.

Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

Yield: 1 dozen.

French Apple Pie

I had a single pie crust left over from last week and looked through my favorite old cookbook. It is Betty Crocker's New Cookbook. I found a recipe that called for a single crust, woo hoo!

One pie crust, can be homemade or premade

For the pie:

1/3 to 2/3 cups sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, fresh is best!

dash of salt

8 cup thinly sliced, peeled tart apples (I used granny smith)

For the crumb topping

1 cup all purpose flour

1/2 cup brown sugar

1/2 cup unsalted butter, softened (I melted it)

Mix the topping ingredients in a large bowl until crumbly.

Heat oven to 425.

Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Stir in apples. Turn into a pastry lined pie plate.

Sprinkle topping mixture over the apple mixture and bake for 50 minutes. During the last 10 minutes of baking cover with foil to prevent the crumb topping from getting to browned or burnt. The top of mine had a few spots that got a little to done. But is smells great!!!

Tried and True Chili Mac

I had put a sticky note on this recipe in my Better Homes and Gardens Special issue, called Essential Slow Cooker.

1 1/2 pounds ground beef
1 large onion, chopped
3 cloves of garlic, minced
1 15 ounce can chili beans in chili gravy
1 14 oz can diced tomatoes and green chilies undrained
1 cup beef broth
1 medium green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
8 ounces dried cavatappi or macaroni, cooked.
Shredded cheddar cheese (optional)

In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

In a 3 1/2 to 4 quart slower cooker, combine meat mixture, chili beans, tomatoes and green chilies, broth, bell pepper, chili powder, cumin and salt.

Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in cooked pasta. If desired, top with cheese.

Makes 6 servings.

Baked Butternut Squash

I also have a butternut squash that needs to be baked up for dinner and I think it will go nicely with the roasted chicken.

1 large butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (fresh ground)
1/3 cup brown sugar
1/3 cup butter, melted
2 teaspoons lemon juice

Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.

(or 350 for an hour or until soft)

Garlic & Lemon Roasted Chicken

1 whole chicken
1 large lemon thinly sliced
3 cloves garlic, peeled & sliced
1 tablespoon dried fine herbs (combination of dried oregano, basil, rosemary and thyme)
salt and pepper
2 teaspoons lemon juice

Preheat oven to 450.
Season chicken with herbs, salt and pepper.
Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin.
Place chicken over lemon and garlic in pan.

Roast for 15 - 20 minutes.
Then turn down to 350 and continue roasting until a meat thermometer registers 165.

Remove from oven and let rest for 10 minutes before serving.

Sparkling Cranberry Punch Non-Alcholic

2 quarts cranberry cocktail juice, chilled
1-6 oz can frozen pink lemonade concentrate, thawed
1 liter Club Soda, chilled


In a large punch bowl, combine cranberry cocktail and lemonade concentrate.
Stir in club soda.
Serve immediately.

Notes: if you want to get a head start, mix this up without the soda water and add that right before serving. Also, ice is not required if you have all of your ingredients chilled. If not, you can make cranberry juice ice cubes.

Serves 25

Nutty Caramel Apple Dip

I made this last night, it is great served with apples.

1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
3 medium apples, sliced

In a small bowl, beat the cream cheese, apple butter, brown sugar and vanilla until combined. Stir in the peanuts. Serve with apple slices. Refrigerate leftovers.

Yield: 2 cups.

Meyer Lemon - Cranberry Bundt Cake

I first saw the recipe in the November issue of the Food Network Magazine and thought that it would make a great dessert for Thanksgiving. Well earlier today I was just playing on Facebook when I realized that I have a party to host tomorrow night and totally forgot to plan desserts! ACK!!!! I am usually so on the ball when it comes to stuff like that.

Anyway I pulled up the recipe online and really read through it and decided to go for it. So here is the recipe, I hope it comes out good!!!!

For the cake:

3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12-ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt

For the Syrup and Glaze:
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar

Directions
Prepare the cake: Position a rack in the middle of the oven and preheat to 350. Butter and flour a 10-cup fluted Bundt pan.

Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.

Transfer two-thirds of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.

Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

Apple Stuffed Acorn Squash

To go along with the pork roast, I have an Acorn Squash that needs to be cooked soon. I normally just split it in half and add some salt and pepper, but I am on a new recipe kick. I found this in my very old Betty Crocker cookbook.

Split Acorn Squash in half, lengthwise.

Bake squash for 30 minutes on 350.

Mix 1 large tart red apple, diced, 2 tbs chopped nuts, 2 tbs packed brown sugar, and 1 tbs unsalted butter, melted.

Spoon apple mixture into each squash half. Bake about 30 minutes longer or until the squash is tender.

Pork Tenderloin with Pomegranate Glaze

Since the calendar says it is fall, I am making a new pork roast for dinner tonight. It sounds wonderful doesn't it?

1 small bottle of POM or 2 cups pomegranate juice
1/4 cup sugar
2 lbs pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper

Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup, about 8 to 10 minutes. Pour half of glaze into a small bowl and set aside.

Preheat oven to 325.

Sprinkle pork roast with salt and pepper and place into a baking dish. Brush roast with the glaze. Roast at 325 for 30 minutes. Baste pork with the rest of the glaze and continue roasting until a meat thermometer registers 155 degrees.

Remove roast from the oven and baste with the reserved glaze. Cover loosely with foil and let rest for 10 minutes.

Straw Hat Turkey

This week's craft at work, was a mini straw hat turkey!

Use feathers, craft foam, and make a turkey out of a straw hat.
You need:
Straw Hat
Craft Foam
Tacky Glue
Hemp
Feathers
Scissors

Instructions:
Cut out pieces of craft foam to resemble the turkey shown above. Glue on a loop of hemp for hanging.

Senator Russell's Sweet Potatoes

This is a repost from the Lucky Charms Cookbook, just for Stacey ;O)

SENATOR RUSSELL’S SWEET POTATOES
From: seancarkiki

3c. smashed Sweet Potatoes, drained well
1c. Sugar
2 beaten eggs
1 tsp. vanilla
1/2c. Butter (melted)

Topping:
1 c. brown sugar
1/2c. Flour
1/3c. Melted butter
1c. chopped pecans

Directions

Mix all ingredients, except those for the topping together. Mix well. Pour into buttered 8"x12" baking dish. Add topping mixture atop of Sweet Potato Mixture. Bake uncovered @ 350 degrees for 30 minutes.

ENJOY!!!

Deep Dish Turkey Pie

I am making this for dinner tonight, the recipe came from a Pillsbury e-newsletter.

2 tablespoons butter or margarine
1/4 cup chopped celery
1/4 cup chopped onion (1/2 medium)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

DIRECTIONS

Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.

Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.

Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.

Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

Whoa...score!

This morning I ran into Walmart for a few things. I saw that all the Halloween/Fall items were 50% off and I needed some leaf cookie cutters.

I bought two sets of the Wilton Autumn Cookie Cutters for $3.00 each! I also spotted an 18 piece metal Halloween cookie cutter set and that was only $4.50! I also picked up a 3 piece Havest set for $1.50!

I also picked up some Orange Sanding Sugar, they were $1.00 a piece and a couple bottles of Leaf sprinkles and Autumn Pumpkin Sprinkles.

I love getting a good deal on supplies!

Fall Leaves Sugar Cookies

A while ago I was searching for Fall recipes for my Thanksgiving Workshops. I came across this recipe on the Land O Lakes website. I thought it would be a fun and easy recipe for the kids to make. I will be making the dough some time Thursday during the day so that it is ready for Thursday night.

1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 LAND O LAKES® All-Natural Egg
2 tablespoons milk
1 1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Red, orange and yellow gel food colors

Coarse white, orange and/or yellow decorator sugars.


Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed.


Reduce speed to low; add flour and baking powder. Beat until well mixed.Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.


Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).


Heat oven to 400°F. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.


Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake for 7 to 9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to wire cooling rack

Best Loved Cookies & Bars, OH MY!

I picked up Taste of Home Best Loved Cookies & Bars last week at Sweetbay. I absolutely love their special issues. I now have lots and lots of ideas for my holiday baking and can't wait to try some new recipes.

If you are a baker also, you must pick it up!!

November Fun Food Holidays

11/1 National Deep Fried Clams Day
11/1 National Vinegar Day
11/2: National Deviled Egg Day
11/3 National Sandwich Day
11/ 4: National Candy Day
11/ 5: National Doughnut Day
11/ 6: National Nachos Day
11/ 7: Bittersweet Chocolate with Almonds Day
11/ 8: National Cappuccino Day
11/ 8: National Harvey Wallbanger Day
11/ 9: National Scrapple Day
11/ 9: Cook Something Bold & Pungent Day
11/ 10: National Vanilla Cupcake Day
11/ 11: National Sundae Day
11/ 12: National Pizza With Everything Day (Except Anchovies)
11/ 13: National Indian Pudding Day
11/ 14: National Guacamole Day
11/ 14: National Pickle Day
11/ 15: National Raisin Bran Cereal Day
11/ 16: National Fast Food Day
11/ 17: National Baklava Day
11/ 17: Homemade Bread Day
11/18: National Vichyssoise Day
11/ 19: Carbonated Beverage with Caffeine Day
11/ 20: National Peanut Butter Fudge Day
11/ 20: Beaujolais Nouveau Day
11/ 21: Gingerbread Day
11/ 22: National Cashew Day
11/ 23: National Espresso Day
11/ 23: Eat a Cranberry Day
11/ 24: National Sardines Day
11/ 25: National Parfait Day
11/ 26: National Cake Day
11/ 27: National Bavarian Cream Pie Day
11/ 28: National French Toast Day
11/ 29: Chocolates Day
11/ 29: National Lemon Creme Pie Day
11/ 30: National Mousse Day

What days will you be celebrating this November, leave me a comment!

Spooky Halloween Trees (Part 2)

Ok so yesterday when I made the Spooky Halloween Tree cookies for my Tricks & Treats workshop, I was NOT happy with them. The cookies were very crumbly and I figured that if the kids went to frost them they would all fall apart and I didn't want that to happen. So I had a couple boxes of brownie mix. I used both boxes and baked them in a half sheet pan for about 30 minutes. I chilled them to make them easier to cut.

At work I cut them into 3x2 rectangles.

After all the kids got their brownies, frosting and decorations I decorated a couple for the parents waiting in the lobby.

I am so glad that I found chocolate twizzlers at Target. They tasted so much better than the black licorice.

I think they came out cute and the frosting was very good! Some of the decorations were from Wilton. Most of the kids picked the Hallow Pumpkin Mix. We also used the 6 mix assortment.

Pumpkin Spice Muffins

I know that the themometer says we are still in the high 80's, but my brain says it is fall. I just whipped up some Pumpkin Spice Muffins for breakfast and they smell incredibly yummy!

2 cups all-purpose flour
1/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1/8 teaspoon ground clove
1/4 ginger
1/4 teaspoon baking soda
1/2 cup canned pumpkin
1/2 cup melted unsalted butter
1/3 cup buttermilk
2 eggs, lightly beaten

Preheat oven to 400 degrees and spray a 12 cup muffin pan with cooking spray or you can use paper liners. I prefer the spray.

In a large bowl sift all of the dry ingredients and set aside.

In another large bowl, mix together the wet ingredients; sugars, pumpkin, melted butter, buttermilk and the eggs.

Add the dry ingredients and mix until combined, but do not over mix.

Spoon batter into muffin pan; an ice cream scoop works the best.

Bake for 20 minutes or until a toothpick inserted comes out clean.

Turn the muffin out onto a cooling rack and let cool for a few minutes. Enjoy them plain, with butter or even a little sweetened cream cheese.

Asiago Sun-dried Tomato Bread

Makes One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
2 tablespoons Baker's Special Dry Milk or instant powdered milk
1 teaspoon salt
3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
2 tablespoons (1/4 ounce) chopped sun-dried tomatoes
1/4 cup (1 ounce) grated Asiago cheese
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer.

Program the machine for the Basic setting, and press Start.

Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough.

Allow the machine to complete its cycle.

Cool the bread completely before serving.

I am making this to go along with some Minestrone Soup.

Spooky Halloween Trees

We are going to be decorating these cookies in my Tricks & Treats Worshop later today. I am baking them at home so they will have time to cool.

Cookie:
1 ½ cup AP Flour
¼ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
1 egg
1 tsp vanilla

Frosting:
2 cups powdered sugar
¼ cup unsalted butter softened
1 tsp vanilla
¼ tsp ground cinnamon
3 or 4 tbs half and half

Decorations:
Black licorice twists (I found chocolate Twizzlers at Target), Halloween sprinkles and or colored sugar

Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside.

Combine ½ cup butter and sugar in a large bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm at least 2 hours or quick chill in the freezer.

Heat oven to 325. Roll out dough on a lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to a 12x7 rectangle. Trim edges if necessary. Cut each rectangle in half lengthwise with a pizza cutter or sharp knife. Make 5 crosswise cuts in each half, 2 inches apart, creating 12 (3x2 inch) rectangles. Place rectangles 1 inch apart onto ungreased cookie sheets. (I like using parchment)

Bake for 6 to 8 minutes or just until set. Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely.

Combine all the frosting ingredients in a medium bowl, adding enough half and half for desired spreading consistency. Beat at low speed until well mixed.

Cut licorice twist into 3 inch lengths. Cut slits on 1 end of the licorice using a sharp knife or kitchen shears to within 1 inch of the other end to form tree with 3 or 4 branches. Carefully bend or peel apart branches.

Work with 2 or 3 cookies at a time so frosting doesn’t harden. Frost cookies; place licorice tree onto frosting. Sprinkle with Halloween sprinkles or colored sugars, if desired.

Lemon-Lime Chili Chicken

2 tbs chili powder
1 tsp salt
1/2 tsp black pepper
3 to 3 1/2 lbs meaty chicken pieces (breast halves, thighs and drumsticks skin removed)
1 med zucchini or yellow summer squash, halved lengthwise and cut into 1 inch pieces
1 med onion cut into wedges
1/4 cup chicken stock
1/4 cup lime juice
1/4 cup lemon juice
2 garlic cloves, minced

In a small bowl, combine chili powder, salt and pepper. Using your fingers, rub spice mixture into all sides of chicken. Place chicken in a slow cooker. Add zucchini and onion. In a small bowl, combine stock, lime juice and lemon juice and garlic; pour over all the chicken.

Cover; cook on low-heat settings for 5 to 6 hours or on high for 2 1/2 to 3 hours.

Transfer chicken and vegetables to a serving platter. Discard cooking liquid. Makes 6 to 8 servings.

Cauldron Cups

I totally forgot to share what we made at my Tricks & Treats workshops last week.

12 foil cupcake liners

24 chocolate sandwich cookies (2 3/4 cups), crushed into crumbs
1/2 cup LAND O LAKES® Butter, melted
1 cup milk
3/4 cup whipping cream
1 (3.3-ounce) package white chocolate instant pudding and pie filling mix
10 drops green food color
1/2 cup real semi-sweet mini chocolate chips*
12 pretzel sticks

Line muffin cups with foil cupcake liners. Combine cookie crumbs and melted butter in medium bowl; mix well. Spoon 2 heaping tablespoons into each cupcake liner. Press onto bottom and up sides of liner to form cauldron cups.


Combine milk, whipping cream, pudding mix, and food color in medium bowl. Beat at high speed 1 minute. Stir in chocolate chips. Spoon filling into muffin cups. Refrigerate until set (at least 1 hour).

At serving time, place 1 pretzel stick into each cauldron for stirring spoon.

*Substitute creme de menth baking chips.
Recipe Tip; For easy cleanup, use a large plastic resealable food bag to mix the cookie crumbs and butter. Seal tightly; toss until mixed.

Bride of Frankenstein cake

I made this cute cake for Victoria's Halloween party.  It came out ok, I wasn't to happy with the hair, but I was running out of time.  I found the recipe in a couple different places, one was on the Wilton site and the other was on the Pillsbury site.  I used bits of each recipe, but the long loaf pan from Wilton would have made it a bit easier.

Dracula Cupcakes

Victoria helped pick out what kind of cupcakes for her Halloween Party.  I found these cute Dracula cupcakes on the Wilton site.  I couldn't follow the directions completely since I am missing a couple tips and was running out of time.

Cheesy Sausage Bites

I am also making these for our Adult Halloween Party tonight.  This makes 36 small bites.

8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups Mozzarella Cheese
1 1/2 cups Cottage Cheese
3/4 pound of spicy pork sausage cooked, crumbled and drained

Preaheat oven to 350.

In a large bowl beat eggs, add flour, baking powder and salt.  Blend thoroughly.  Fold in remaining ingredients.  Pour into a greased 9x9 baking dish.  Bake at 350 for 40 minutes.  Remove from oven; let stand 10 minutes.  Cut into small squares; serve warm or at room temp.

Ghiradelli Sinful Chocolate Truffles

1/4 cup heavy cream
16 oz Ghiradelli Bittersweet Chocolate (I used 1 1/2 bags of 60% cacao chips)
6 tbs unsalted butter, cut into cubes
1/3 cup Ghirardelli unsweetened cocoa

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

(I found it much easier to melt the chocolate and butter over a double boiler, when completely melted add the cream.)

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

I am not rolling them in the cocoa powder, I am going to roll them in Wilton's Halloween Nonpareils.  These are going to be a little treat at our Adult Halloween Party later tonight.

Cheeseburger Biscuit Bake

Victoria picked this recipe out a Taste of Home Magazine.

1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.

Place biscuits around edges of dish. Bake, uncovered, at 400° for 18-22 minutes or until the meat mixture is bubbly and biscuits are golden brown. Yield: 5 servings.

Nutrition Facts: 1 serving (1 each) equals 492 calories, 23 g fat (14 g saturated fat), 92 mg cholesterol, 1,264 mg sodium, 40 g carbohydrate, 1 g fiber, 32 g protein.

Baked Ziti

Here is what I am making for dinner.

1 lb ziti pasta, cooked al dente
1 lb Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
1 egg
2 tablespoons parsley
2 teaspoons italian seasoning
1 teaspoon garlic powder
2 cups mozzarella cheese, shredded, divided
1/4 cup parmesan cheese
1 (28 ounce) jar pasta sauce, divided

Preheat oven to 350 degrees fahrenheit.

Cook ziti according to package directions; drain; set aside.

Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese and seasonings in a large bowl.

Mix cooked sausage and pasta in with ricotta mixture.

Mix in 3/4 jar of sauce.

Transfer mixture into a 2 quart casserole dish.

Top with the rest of the sauce and mozarella cheese.

Bake for 30 to 35 minutes, or until hot and bubbly.

Ham and Broccoli Quiche

This is what I am making for dinner tonight.

1/2 cup swiss cheese (shredded)
1 (9 inch) pie shells
1 1/2 cups chopped ham
1 cup cooked broccoli (chopped)
4 eggs
3/4 cup milk
2 teaspoons flour
1/4 teaspoon white pepper
1 dash nutmeg
2 tablespoons parmesan cheese (grated)

Preheat oven to 350
Sprinkle Swiss cheese in pie crust.
Top with ham and broccoli.
In a mixing bowl, beat together eggs, milk, flour, white pepper and nutmeg; pour into pie crust.
Sprinkle with Parmesan cheese.
Bake 40-50 minutes or until a knife inserted near center comes out clean.
Let stand 10 minutes before serving.

Rose' Sangria

I have made this in the past, but not since I started my Foodie Blog. I found the recipe in my Bobby Flay's Boy Gets Grill cookbook. This book is awesome!!

I will be making this for our Adult Halloween Party next Saturday. The original recipe serves 4 to 6, but I will be doubling in a couple times over.

1 bottle (750 ml) dry rose' (750 ml is equal to 4 cups just in case you need to double it is easier to figure it out in cups)

1 cup orange juice, preferably fresh
1/2 cup brandy
1/2 cup triple sec
1/4 cup simple syrup or more to taste
3 cups sliced oranges, lemons, limes, apples, blackberries or blueberries
Ice optional

Combine the wine, orange juice, brandy, triple sec, and simple syrup in a large pitcher. Taste for sweetness, adding more simple syrup if needed. Add half of the fruit and refrigerate for at least 8 hours and up to 24 hours.

When ready to serve, strain out the fruit that's been sitting in the pitcher and discard. Stir in the remaining fruit and serve the sangria straight up or over ice. I prefer it over ice.

Quick Ghost Cookies

We made these this evening in my Tricks & Treats Workshop.


1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
Mini chocolate chips

In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.

Yield: about 3 dozen.


My notes: we only dipped one side to keep the mess to a minimum.

Magic Potion Jars

Magic Potion Jars These magic potion jars are an easy craft project that everyone can enjoy. It is a fun Halloween craft or perfect for celebrating a wizard theme. Materials Needed:Jars with Lids – any sizes and shapes Scrap Fabric or Felt Twine Halloween Scrapbook Paper and stickers
Avery Label (3x4 inch)

Instructions: Wrap your jar with a strip of scrapbook paper. On the label write your magic ingredients; witches warts, eye of newt, dragon's breath etc... Decorate the paper with the stickers.

Cut a piece of fabric or felt about 1-inch larger around than the lid. Place the fabric on the lid, holding it down around the edges, and tie it in place with a piece of twine.

These jars can be left empty and used for decorating purposes or they can be filled with candy or other treats and given as gifts.

Challah

I have been spying this recipe on Recipezaar for months. I am attempting to make it this morning. I am not a good bread maker, so this looks good because the kneading is done in the bread machine.

7/8 cup water (searched online and 7/8th of a cup is 7 fluid ounces)
1/2 teaspoon salt
1/4 cup honey
2 eggs
1/4 cup butter, melted
4 cups all-purpose flour
2 teaspoons active dry yeast
milk, for brushing on the top (optional)
sesame seed (optional)

Place ingredients into the bread machine in that order or in the order specified by your bread machine.

Set the machine to DOUGH cycle, and start.

Remove dough from machine after FIRST rise.

Divide dough into three equal pieces.

Braid the dough, starting from the middle and tucking the ends under.

Place in a 9x5 inch greased loaf pan.

Brush it with some milk, and add some sesame seeds. (OPTIONAL).

Allow to rise till doubled in size (about an hour).

Bake at 350F for 35-45 minutes.

Bread is done when crust is golden brown, and hollow.

Jack O Lantern Jars

We made these Jack O Lantern jars at work. They are a really cute candy holder.

You'll Need:
canning jars or baby food jars
green acrylic paint
black craft foam sheets or black acrylic paint
craft glue or hot glue gun
green ribbon or raffia
orange candy.

How to Make It:Cover your work surface. Remove the lid from the jar and paint it with the green paint. Cut the face pieces from craft foam and attach them to the jar with craft glue. To make it even easier, we used sticky backed craft foam sheets to make the jack-o-lantern face. No glue needed!You can also paint the face on the jar.

Fill the jar with the orange candies all the way up to the top. Secure the dry painted lid on the top and tie the ribbon around the edges for an extra decorative touch.

For the faces I printed off about a dozen pumpkin carving patterns and the kids drew the faces on the black foam.

Heartwarming Chili

Here is what I am making for dinner. I found the recipe in my Taste of Home Heartwarming Soup magazine.

1 pound ground beef
1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste

Directions
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein.

My notes: I used about 2 pound of ground beef. I also added another tablespoon of chili powder a dash of cayenne pepper and doubled the cumin and oregano.

I also cooked it on the stove top to the point of simmering for 3 hours. Instead I put it in my crock pot on low for 4 hours.

Chicken Chili

I found this recipe in my Taste of Home magazine and just put it in the crock pot. I am not sure if we are eating it tonight or saved for tomorrow.

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped onion
3 tablespoons canola oil
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper

Directions
In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.

Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 318 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 1,092 mg sodium, 28 g carbohydrate, 6 g fiber, 28 g protein.

Basil Bread

I just put this in my bread machine.

1 1/3 cups water
2 tbs olive oil
1 1/3 tbs sugar
2/3 tsp kosher salt
1 tsp dried basil
3 cups bread flour
2 tsp bread machine yeast

Put the ingredients into your bread machine and use the basic setting, medium crust.

Pasta Sausage Soup

Here is another tasty looking recipe from my Taste of Home magazine and will be dinner tonight.

1-1/2 pounds hot or sweet Italian sausage links
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
6 cups water
2 to 2-1/2 cups uncooked bow tie pasta
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme

Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings.

Saute the onion, green pepper and garlic in drippings until tender.
Return sausages to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

Yield: 3 quarts

My notes/substitutions: Instead of water and bouillon granules I will be using chicken stock. Victoria chose to have it with small shells instead of bow ties. I think she is on a shell kick. Who am I to argue?

Hearty Turkey Vegetable Soup

I love Taste of Home special magazines. My current favorite is the Heartwarming Soups issue. One of the reasons that I love it is that there are pictures of every recipe. Yesterday I had a few recipes marked and I showed them to Victoria. She picked out the recipe for today. Normally she likes to read the ingredients first, but yesterday she saw the picture and said "That one!".

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.

Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Yield: 10 servings (3-3/4 quarts).

Broth, Water & Bouillon cube, or Stock?

Broth, Water & Bouillon cube, or Stock?


When a recipe calls for broth or water & bouillon cubes I think icky! To me broth..well it is just flavored water. What is worse than that? When a recipe calls for water & bouillon cubes or granules...to me it is just a little block of salt.


What do I use when a recipe calls for either of those? I use a stock from a box. I am picky and only use Kitchen Basic Stock. The stock tastes so much better and so flavorful.

Have you ever used it?

Jack O Lantern Sloppy Joe Pie

Victoria found this on the Taste of Home site this morning. It is super cute! If I didn't hurry I would have made the face better.

1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.

Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.

Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings.

October Food Holidays

Look what October has for Fun Food Holidays! What do you plan on celebrating this month? Leave a comment if you can.

October 1: World Vegetarian Day
October 1: Pudding Season Begins
October 1: Homemade Cookies Day
October 2: National Fried Scallops Day
October 3: National Caramel Custard Day
October 4: National Taco Day
October 4: National Vodka Day
October 5: National Apple Betty Day
October 6: National Noodle Day
October 7: National Frappe Day
October 8: National Fluffernutter Day
October 9: Moldy Cheese Day
October 9: Submarine-Hoagy-Hero-Grinder Day
October 10: National Angel Food Cake Day
October 11: National Sausage Pizza Day
October 12: World Egg Day
October 12: National Gumbo Day
October 13: National Yorkshire Pudding Day
October 14: National Chocolate-Covered Insects Day
October 15: National Chicken Cacciatore Day
October 15: National Roast Pheasant Day
October 16: World Food Day
October 16: National Liqueur Day
October 17: National Pasta Day
October 17: Four PrunesDay
October 18: National Chocolate Cupcake Day
October 19: National Seafood Bisque Day
October 20: National Brandied Fruit Day
October 21: National Pumpkin Cheesecake Day
October 21: Caramel Apple Day
October 22: National Nut Day
October 23: National Boston Cream Pie Day
October 23: National Canning Day
October 24: National Bologna Day
October 24: Good and Plenty Day
October 25: National Greasy Foods Day
October 26: Pumpkin Day
October 26: Pretzel Day
October 26: MinceMeat Pie Day
October 27: National Potato Day
October 27: American Beer Day
October 28: National Chocolate Day
October 28: Wild Foods Day
October 29: National Oatmeal Day
October 30: National Candy Corn Day
October 30: Buy a Doughnut Day
October 31: National Candy Apple Day
October 31: Trick or Treat for UNICEF Day

Candy Corn Kiss Cookies

Yesterday I made some cookies for after Marcel's meeting. I got the recipe from the Hershey site, but used their new Candy Corn Kisses.

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

My notes; the Candy Corn Kisses, melted way faster than regular chocolate kisses. I ended up with a few that melted all over the cooking rack. The second sheet of cookies I put the Kisses on and immediately put them in the fridge to help them cool. Those didn't seem to melt and run off the cookies.

Baked Chili with a cornmeal crust

I think I will be making this for dinner tonight.

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground cayenne pepper
1 /2 teaspoon black pepper
1 teaspoon hot sauce, I love Franks Red Hot
1 tablespoon Original Bisquick mix
3 tablespoons water
1 can diced tomatoes, undrained
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 ounce) red beans or kidney beans
3/4cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350ºF.

In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix in all the seasonings, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn, beans and salt. Heat to boiling, stirring frequently.

Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.

Stir remaining ingredients until blended; pour over beef mixture.

Bake uncovered 35 to 40 minutes or until golden brown.

Black Cat Clothes Pins

We are making these week at my Tricks & Treats workshop.

Find out how to make this fun cat craft using a clothespin and a few other supplies.
Age Guideline: 6 Years and Up
Time required: 30 minutes (Does not include drying time)
The above age and time guidelines are estimates. This project can be modified to suit other ages and may take more or less time depending on your circumstances.

Materials Needed:
3 Flat, One-Piece, Wooden Clothespins
Small Pom-poms
Chenille Stems
Wiggle Eyes
Ribbon
Paint
Craft Glue
Paint Brush
Scissors

Instructions:
Paint the three clothespins whatever color you want your cat to be. One of them will be the cat's head and the other two will be the legs and body. Start out by gluing two of the clothespins flat sides together so the prongs line up as they will be the cat's four legs. Glue the third clothespin, flat sides together onto the two clothespins you previously glued together; however, you will turn this one so these prongs face the opposite direction of the other prongs. These will be the cat's ears.

Now you can add the finishing touches! Glue a pom-pom onto the rounded part of the head clothespin to be the nose and glue the wiggle eyes just above it. You can also add a cute bow by the ears or under the chin. Don't forget to add a chenille stem tail.

If you want to use this clothespin cat as an ornament, cut a piece of ribbon about 10-inches long and tie the two ends together to make a loop. Glue the loop to the back side of the cat's head.

I didn't have any googly eyes at home, so I just used paint.

Potato Rosemary Bread

I found this recipe on the Betty Crocker site. Looks like it will be perfect with dinner tonight.

1 1/4cups water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 Potato Buds® mashed potatoes (dry)
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Nutrition Information:
1 Slice: Calories 145 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1 Starch; 1 Fruit *Percent Daily Values are based on a 2,000 calorie diet.

Beef Stew (non tomato based)

2 lbs stew meat, cut up into bite sized pieces
1/4 cup flour
4 potatoes, cut into bite-size pieces
2 or 3 larg carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 or 2 bay leaves
Beef Stock
vegetable oil, butter or combo of both

Shake stew meat up in a bag with flour, salt and pepper.
Brown in vegetable oil/butter in large pot.
Cover with beef stock and drop in the rosemary, then bring to a boil.
Simmer for 30 minutes or more until beef is tender
Add remaining ingredients and add additional stock to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes. (season to taste)

Frankenstein Rice Crispy Treats

While searching for recipes that I could have kids make at the Tricks & Treats Workshops I found this cute recipe for Frankenstein Rice Crispy Treats. We will be making them tonight!!!


The picture is a scan from the magazine.

Makes 18 bars
¼ cup unsalted butter
1 10oz package of large marshmallows
1 tsp green food color
6 cups rice crispy cereal
18 wooden craft sticks

Decorations: Black or white decorator icing or gel. Assorted candies for decorating, such as M&M, skittles, small jelly beans, jumbo candy confetti, candy corn, pretzel sticks and mini marshmallows.

Line a 13x9 inch pan with aluminum foil, extending over the edges. Butter foil generously; set aside.

Melt butter in a large 6 quart saucepan over medium low heat; add marshmallows. Continue cooking, stirring occasionally until melted and smooth, about 5 to 7 minutes. Remove from heat; stir in food color. Stir in cereal until well coated.

Place mixture into prepared pan. Press down firmly with buttered hands, (I prefer wet/water on my hands). Cool completely.

Invert bars onto a large cutting board; remove foil. Cut bars into 18 (3x2 inch) rectangles. Press craft stick into short side of each bar.

Use icing to create hair and attach candies for face, as desired. Let cool about an hour. Store in single layer in container with tight fitting lid.

I will be bringing my big camera to work to take a few pictures.

Chicken Vegetable Soup

Here is another yummy looking recipe from a Taste of Home magazine.

Ingredients:
1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

Directions:
In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Yield: 4 servings.

(I think I might throw some extra frozen veggies in)

UPDATED (12:37), I made this a little while ago and it was very bland so I added some spice to it. I put in a couple bay leaves, poultry seasoning, onion powder, garlic powder, salt and black pepper. It also did not have enough stock, so I ended up adding another 2 or 3 cups. It now tastes good!

Frankenstein Clay Pots

Today I decided to make the Frankenstein Clay Pot craft that the kids will be making this week in my workshop. I am NOT the greatest painter and I really suck at making faces, but I think this is ok. I need to add another layer of white for the eyes and get gray craft foam for the bolts on the neck.

6 Years and Up, or younger for a Mommy & Me group

Time required: 30 minutes (Does not include drying time)
The above age and time is just an estimate. This project can be modified to suit other ages and may take more or less time depending on your situation.

Materials Needed:

2-inch or 3-inch Terra Cotta Clay Pot (I used a larger pot because that is what I had on hand)
Paint: I used Folk Art #2241 Apple Orchard, Plaid Indoor gloss in #20408 white and #20409 Black
Clear Acrylic Spray
Craft Foam or Felt, or if you want to be really crafty small bolts that you can purchase at hardware store.
Craft Glue or a hot glue gun
Paint Brush
Scissors
Instructions:
Wipe down your terra cotta pot with a damp cloth and let dry completely.
Paint the top edge of the clay pot black and on the inside. Paint the rest of the pot green. Paint a face on your Frankenstein. Once the paint is dry, spray it with the clear acrylic sealer.

Cut 2 small 'T' shapes out of craft foam; these will be Frankenstein's bolts or use metal bolts. Glue them in place and your Frankenstein is done! Use it for a candy dish, or pencil/pen holder.

So what do you think???

Thyme for Meatball Soup

Another yummy recipe I wanted to try for dinner. It is from a Taste of Home Magazine.


1 egg
1/4 cup dry bread crumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) stewed tomatoes

Directions:

In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.

In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

Yield: 12 servings.

Too Easy Tortellini Soup

Here is what I am putting together for dinner, it is from a Taste of Home magazine.

4 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 teaspoons dried basil
1 tablespoon red wine vinegar
Shredded Parmesan cheese and fresh black pepper if desired

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired. Yield: 6 servings.

Funfetti Ice Cream

Funfetti, if you know Victoria, you know that it is her favorite kind of cake to make at home. Valentine Funfetti, Easter Funfetti, Halloween Funfetti, Christmas Funfetti, she just can't get enough. I even had one of my iVillage Moms send me a Funfetti Flair..LOL ;O)

I think I am going to attempt to make her some Funfetti Ice Cream this morning. Here is what I came up with.

2 Eggs (or 1/2 cup of egg beaters)

3/4 cup Sugar

2 1/2 cups heavy cream

1 cup of whole milk

2 tsp French vanilla extract

1/2 to 3/4 cup of sprinkles (aka jimmies), not sanding sugar.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions.

About 2 minutes until it is done mixing, add the sprinkles.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Since it is "Fall" I am going to be using some Wilton Autumn Pumpkin Mix Sprinkles and Leaves Mix Sprinkles.

Steak and Vegetable Soup

Victoria picked this recipe out last night from a Taste of Home Magazine.

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can (14-1/2 ounces) beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

Yield: 6 servings

Cloverleaf Rolls

Another yummy looking recipe from Bread World. I think I am going to get the dough going now.

Makes 12 rolls. Dough can be prepared in all-size bread machines.

Dough
3 cups bread flour
3 tablespoons sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup water (70 to 80øF)
3 tablespoons butter or margarine, cut up
1 large egg

Herb Butter 3 tablespoons butter or margarine, melted
1 teaspoon Italian herb seasoning or fines herbes
1/4 teaspoon onion powder

Directions
To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator; punch down.

Turn dough out onto floured surface. Divide dough into 12 equal pieces; divide each again into 3 pieces. Roll into smooth balls.

Place three balls in each section of 12 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To bake: In small bowl, combine herb butter ingredients; brush on rolls. Bake at 375oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Nutritional Information: Per Serving:Serving size: 1 rollServing weight: 2.4 ounces (67 grams)Calories 200; Total fat 7 g; Saturated fat 4 g; Cholesterol

Shortcut Minestrone

I marked this recipe off in one of my Taste of Home Magazines a while back.

4 bacon strips, diced
1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 jar (28 ounces) spaghetti sauce
4 cups beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup uncooked small shell pasta
2 teaspoons brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup frozen cut green beans

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.

Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired. Yield: 10 servings (2-1/2 quarts).


Nutrition Facts
One serving:
One 1-cup serving (prepared with reduce-sodium beef broth and without Parmesan cheese)
Calories: 188
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 560 mg
Carbohydrate: 31 g
Fiber: 7 g
Protein: 10 g
Diabetic Exchange: 2 starch, 1/2 meat.

Double Cheese Wheat Bread

I am going to be making a new kind of bread to go along with dinner tonight. It sounds like a nice hearty bread to go along with the soup I am making for dinner. I found the recipe on BreadWorld.

Makes 1-1 / 2-pound loaf
2 / 3 cup water
2 / 3 cup milk
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 / 2 cup shredded cheddar cheese
1 / 4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Select basic/whole wheat cycle; light/normal color setting.

Nutritional Information: Per Serving: Serving size: 1 slice (1 / 12 of recipe)

Serving weight: 2.4 ounces (69 grams)Calories 150; Total fat 3 g; Saturated fat 1.5 g; Cholesterol 10 mg; Sodium 270 mg; Carbohydrates 25 g; Dietary fiber 3 g (1.3 g/oz); Sugars 2 g; Protein

Chocolate Reese's Peanut Butter Cup Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup
Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
1 cup Hershey's Special Dark Syrup
8 Reese's Peanut Butter cups, chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, syrup and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the chopped Reese's.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Butterfinger Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
2 full size Butterfinger bars chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy.

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the Butterfingers.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Meatball Soup

I found this recipe in one of my Taste of Home magazines.

Ingredients:
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta

Directions:

In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender. Freeze in 1-1/2 cup portions for up to 3 months.

Yield: 5 servings.

I think I am going to double the recipe since I already took 1 pound of ground beef out to thaw.

EDITED to add: I made the soup a little while ago and it was tasting a little bland so I added some garlic powder, onion powder salt and fresh black pepper. It tastes incredibly yummy!!!

Cheddar Cheese Bread

I am on a kick again to try new recipes, so hang on and enjoy!

This is for a 1 1/5 pound loaf.

3/4 cup warm water
1 large egg
1 teaspoon kosher salt
3 cups bread flour
1 cup shredded sharp cheddar cheese
2 tablespoons non fat dry milk powder
2 tablespoons sugar
1 teaspoon bread machine yeast

Directions
Add ingredients to bread machine pan in the order recommended by manufacturer, adding cheese with flour.

Recommended cycle: basic/white bread cycle; medium/normal crust color setting.

Do not use delayed-bake feature.

Nutritional Information: Per Serving:Serving Size: one slice (1/12 of 1-1 / 2 pound recipe)Calories: 200; Total Fat: 8 g; Saturated Fat: 4.5 g; Cholesterol: 40 mg;Sodium: 310 mg; Carbohydrates: 25 g; Dietary Fiber: < 1 g; Protein: 8 g

This recipe came from Bread World

Cream Filled Chocolate Sandwich cookies

I just made a batch of Cream Filled Chocolate Sandwich cookies from my Martha Stewart Cookies, cookbook. Mmmm they good!!!

1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature

Preheat oven to 375 degrees.

Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.

Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Vanilla Cream

Makes about 1 cup.
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

No Fuss Lasagna

For dinner tonight, I am going to make a quick and easy version of lasagna.

1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese, grated
1 egg, beaten
10 lasagna noodles, uncooked
1 1/2 cups part-skim Mozzarella cheese, shredded


1. Heat oven to 375ºF. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

2. Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg.

3. Spread 2 cups beef sauce over bottom of 13 × 9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

4. Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 × 3-inch) squares.

Coffee Mate

Since I couldn't get my Dunkin Donuts fix over the summer, I made coffee and iced coffee at home. I tried a new flavor from Coffee Mate, it is the Italian Creme flavor. It is really good, but I only add a tablespoon or two, just to add some flavor.

So my question....Do you add any flavors to your coffee? If so what kind?

Banana Bread

I found my favorite old cookbook after we bought the new book case. It is Betty Crocker's New Cookbook from1996.

This makes 2 loaves.

1 1/4 cups sugar
1/2 cup stick butter softened
2 large eggs
1 1/2 cups mashed banana
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350. Grease bottoms only of 2 loaf pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8 inch loaves about 1 hour or 9 inch loaves 1 1/4 hours or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pans on wire rack. Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temp for up to 4 days or refrigerate up to 10 days.

Cheesecake

Marcel has requested to have cheesecake for his birthday today. Yeah I know I could have just bought one, but I decided make one. I haven't made a cheesecake in years. I found this recipe on the Joy of Baking site.

Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking sheet to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the spring form pan. Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

Peppermint Chip Ice Cream

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1/8 tsp kosher salt
1/2 tsp vanilla extract
1 tsp peppermint extract
2 or 3 drops of red food coloring (optional)
1 cup Andes Peppermint Crunch Baking Chips

In a bowl stir together milk, heavy cream, sugar, salt, vanilla, peppermint extract until sugar is dissolved.

Drop food coloring in a this time if desired. Pour mixture into ice cream maker and follow manufactures directions.

After about 20 minutes into freezing add Andes Peppermint Crunch baking chips.

After ice maker has finish its process, put ice cream in a container to harden in the freezer.

Apple Cinnamon Waffles

This morning Victoria wanted apple cinnamon waffles. After they were done I cut them into strips and she dunked them in apple sauce.

1 cup flour
2 tsp baking powder
2 tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup milk
1 egg
1 tbs melted butter
1 shredded tart apple (I used a Granny Smith)
1/2 tsp vanilla

Heat waffle iron.

Combine flour, baking powder, sugar, salt and spices. Set aside.

Combine milk, egg, butter, apple and vanilla.

Add dry ingredients. Stir until well moistened, but still lumpy.

Pour about 1/3 cup onto greased, hot waffle iron. Bake until brown and crisp.

Here is the finished waffle with a little cinnamon/sugar mixture on a small plate ;o)

Land O Lakes - Harvest Baking

I just picked up the new issue of Land O Lakes - Harvest Baking magazine. It has some really great recipes for the fall and some super cute ideas for Halloween parties or Harvest Parties. Some of the recipes even the kids can do. So if you have a child that likes cooking or decorating pick it up!




Look how cute those leave cookies are?! Those jack o lantern cupcakes are really easy to make and I think they will be on the menu for Victoria's Halloween party.

Chocolate Waffles

Victoria is on a waffle kick lately. This morning we are making chocolate waffles.

1 cup all-purpose flour
1/2 cup whole wheat flour
3 tablespoons brown sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs, beaten
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 cups buttermilk
3/4 cup mini chocolate chips, optional (I ended up adding them to half way through)

Preheat your waffle maker according to manufacturer's directions.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt and baking soda.

In another bowl, beat together the eggs, melted butter and vanilla, and then add the buttermilk.

Add the wet ingredients to the dry and stir in the chocolate chips just until combined.

Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of your waffle maker.

Close the iron top and cook until the waffle is crispy on both sides and is easily removed from the iron.

Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Looks good huh? It is a nice mild chocolate flavor.