Sunday, October 25, 2009

Edible Eyeballs

doughnut holes
white dipping chocolate
red gel frosting tube
junior mints
plastic forks

Insert forks into doughnut holes. Slowly melt chocolate. Remove from heat and dip doughnut holes into chocolate. Use a wire rack (set on bowls) or styrofoam block to stand up forks. Put junior mints on dipped doughnuts for pupil. When chocolate is set, make squiggly lines with red gel frosting for veins.

Pumpkin Chocolate Chip Cookies

This is your basic pumpkin chocolate chip cookie recipe. (Except softer and yummier.)
1 c canned pumpkin
1 c white sugar
1/2 c vegetable oil
1 egg
2 c all-purpose flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t milk
1 T vanilla extract
2 c chocolate chips
1/2 c chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips, and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown.

Sunday, October 4, 2009

Zucchini Bread

Combine in bowl:

3 c flour
1 t baking soda
1/4 t baking powder
3 t cinnamon
1 t salt

Beat 3 eggs until fluffy then add:
2 c sugar
3/4 c oil
2 t vanilla
2 1/2 c grated zucchini
1/2 c nuts (optional)
1 bag milk chocolate chips (optional)

Blend mixtures together and pour into greased loaf pans. (2 large or 3 small) Bake at 325 degrees for 50 minutes or until done.

***My favorite way to make this is to crush the nuts then put them on the dough just before baking. It makes the crust extra crunchy. YUMMMMMMM!

Broccoli, Chicken, and Cheese Casserole

2 pkgs frozen broccoli
2-3 cups cooked chicken, cut up
2 eggs
1/2 c shredded cheese
1 can crm of chicken
1 small onion, chopped
1/4 c mayonnaise

Cook broccoli according to package directions. Add all ingredients together. Mix well and pour into a baking dish. Bake 15-20 minutes at 400 degrees until hot and bubbly. Serve over rice.

Key Lime Coolers

1 c butter or margarine, softened
1/2 c powdered sugar
1 3/4 c flour
1/4 c cornstarch
1 T grated lime peel
1/2 t vanilla
granulated sugar

Key Lime Glaze:

1/2 c powdered sugar
2 t grated lime peel

In a small bowl, mix all ingredients with spoon until smooth.

Heat oven to 350 degrees. In a large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended. Shape dough into 1" balls. On ungreased cookie sheet, place balls about 2" apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4" thick. Bake 9-11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely about 30 minutes. Brush with key lime glaze.