6 cups cocoa-flavored crispy cereal
16 Nutter Butter Peanut Butter Sandwich
Cookies, finely chopped (about 2 cup)
1/3 cup margarine
1 (10 1/2 ounce) package miniature marshmallows
1/3 cup miniature chocolate chips
1 cup canned white frosting
Assorted colored gels (orange, yellow, red)
Yellow colored sugar
Assorted Halloween candies
Procedures : In large bowl, combine cereal and cookie crumbs; set aside.
In large saucepan, over medium-low heat, heat margarine and marshmallows until melted, stirring constantly. Remove from heat. Pour over cereal mixture, tossing to coat well. Press mixture into greased 14-inch pizza pan. Sprinkle with chocolate chips, pressing gently into cereal mixture; set aside.
Frost top of prepared mixture with frosting to within 1-inch of edge. Decorate with assorted gels. Sprinkle with yellow colored sugar. Decorate with assorted candies
Yields 15 mini pumpkins.
1 (7 ounce) box marzipan*
1 tube yellow food coloring
1 tube red food coloring
Few drops vegetable oil
A few wooden picks
Procedures : Knead a small amount of food coloring into marzipan. You will use approximately 1 part red to 2 parts yellow to get a good pumpkin color.
Take a small piece of the tinted marzipan and form a ball. With your little finger, make a small indentation in the top of the marzipan ball.
Dip a wooden pick in vegetable oil. This keeps the marzipan from sticking to it. Starting at the ball’s North Pole, press the wooden pick’s side in gently from pole to pole to make pumpkin “creases.”
For a final touch, add some tiny stems cut from stalks of mint or other non-toxic plant.
Use marzipan pumpkins as place card holders for your fall festival and Thanksgiving dinners
1 cup of unsalted butter
2 cups of all purpose flour
1 1/2 cups of sugar
3 large eggs
1 tsp of salt
1 tsp of baking soda
1 tsp of cinnamon
2 tbsp of milk
2 cups of sliced, peeled fresh peaches or nectarines or 1 – 16 ounce can of sliced peaches, drained
1/2 cup of chopped walnuts or pecans
Procedures : Preheat to 375 degrees F. Lightly butter and flour a 13 by 9 inch baking dish.
Cream the cup of butter and the sugar in a large bowl until light and fluffy.
Beat the eggs one at a time. Continue beating until pale yellow and fluffy.
Sift the flour, salt, baking soda and cinnamon into a separate bowl. Fold the dry ingredients into the egg mixture.
Fold in the milk, then fold in the peaches and walnuts.
Pour the batter into the baking dish.
Bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Cool the cake before slicing it. Serve warm with cool whip or ice cream
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stew beef, cut into 1-inch chunks
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 1/2 ounce) can beef broth
1 teaspoon thyme
1 bay leaf
3 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
Procedures : Place oil in a large pot over medium-low heat.
Measure flour, salt, pepper and garlic powder into a zip-type bag. Drop in stew beef, seal bag, and shake until well coated. Pour contents of bag into the stew pot. Increase heat to medium. Use a long handles spoon to turn the meat every 3 to 4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty.
Add tomatoes, beef broth, thyme and bay leaf. Bring to a boil, then lower heat to simmer.
Peel the carrots and cut them into small coins. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes.
Cook the orzo in a saucepan according to the package directions. When just tender, drain through a colander, shaking out any excess water. Add them to the stew pot, then turn off heat
1 1/4 cups ginger snap cookies, crushed
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin
3/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Procedures : Preheat oven to 300 degrees F.
Place the ginger snap cookies, sugar and butter in a food processor. Pulse until combined. Press firmly into the bottom of a 9-inch springform pan.
Filling: Place the cream cheese into a large bowl, and mix until light and fluffy. Add the sweetened condensed milk, pumpkin, eggs, maple syrup, cinnamon and nutmeg. Mix until thoroughly combined. Be sure to scrape down the sides of the bowl. Pour the cheesecake filling into the crust.
Bake for 1 hour and 10 minutes. The center will be wobbly when removed from the oven. Allow to cool for 1 hour. Refrigerate overnight.
Graham Cracker Crust
1 1/3 cups graham cracker crumbs (about 18 crackers)
1/4 cup granulated sugar
1/4 cup softened butter or margarine
1/4 teaspoon ground nutmeg or cinnamon (optional)
Preheat oven to 375 degrees F
In a medium mixing bowl, combine the cracker crumbs, sugar, butter and nutmeg or cinnamon. Blend until crumbly. Reserve 1/3 cup of the crumbs to sprinkle on top of the pie if desired. Press the remaining crumbs evenly over the bottom and sides of a 9-inch pie tin. Make a small rim along the top. Bake for 8 minutes or until the edges are lightly browned. Allow to completely cool before filling.
1 envelope unflavored gelatine
1/4 cup cold water
3/4 cup milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
Procedures : Soak the gelatine in the cold water.
Meanwhile, scald the milk. Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatine. Chill until syrupy.
Fold the egg whites into the chilled mixture. Pour into the completely cooled crumb crust. Chill until firm (about 3 hours). Serve with whipped cream and the reserved crumbs
2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)
Procedures : Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.
With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.
Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes.
Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes.
Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.
2 cups powdered sugar
2 tablespoons grated lemon peel
1/4 cup margarine, melted
1/4 cup lemon juice
Mix all ingredients together and stir until well blended
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 eggs, beaten
2 cups grated fresh asparagus (about
1 pound), drained
1 (8 ounce) can crushed pineapple, undrained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
3 ounces cream cheese, softened
2 3/4 cups confectioners? sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Procedures : In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10-inch fluted tube pan. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides
1 (9-inch) baked pastry shell or
baked graham cracker crust
1 package instant vanilla pudding
2 cups miniature marshmallows
Procedures : Slice bananas into the pastry shell. Prepare pie filling according to package directions. Pour over bananas. Let stand about 5 minutes.
Sprinkle marshmallows over the top and broil for a few minutes until marshmallows are lightly browned. Chill
1 sheet frozen puff pastry, thawed
1 egg, mixed with 1 tablespoon water
1 cup vanilla pudding
2 cups fresh fruit or berries, such as blueberries,
strawberries, sliced kiwi or peaches
Procedures : Carefully unfold puff pastry sheet on a large cutting board. With a sharp knife, trim away a 1-inch wide strip from each vertical side of the pastry sheet. With a pastry brush, paint some egg mixture onto each of the cut sides, going in at least an inch. Place pastry strips on top of egg-washed dough, pressing down lightly to seal. Carefully transfer pastry to a greased cookie sheet. With the tines of a fork, prick pastry all over (this will ensure even puffing). Refrigerate dough for at least 30 minutes.
While dough is chilling, preheat oven to 400 degrees F.
When pastry has chilled, paint it all over with a thin layer of egg wash. Bake pastry 10 to 15 minutes, or until it is puffed and golden. Remove from oven and cool completely.
When pastry is cool, fill the space between the puffed borders with vanilla pudding. Arrange fruit on top in whatever pattern you like. Serve immediately.
Makes 6 to 8 servings.