Witches Dried Brew

Looking for something fun to make for Halloween? We've made this a few times and the kids love it! It's a great mix of sweet and salty and fun to have the kids involved in the making.

Witch's Dried Brew

(Halloween trail mix)

1 cup blood drops (red hots)

1 cup owl eyes (peanuts)

1 cup chicken toenails (candy corn)

1 cup colored flies (m&m's)

1 cup cat's claws (sunflower seeds)

1 cup dead ants (raisins)

1 cup bat bones (straight pretzels)

1 cup ghost noses (mini marshmallows)

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Mix all ingredients into a large cauldron (bowl).

Don't forget to remind the kids what they are eating.

Serves 8-10 sneaky snackers!

Pumpkin Curry Soup

Here's another pumpkin recipe!

The smell of pumpkins is one I cannot get enough of right now!

Thank you Jessica for this recipe. We all love it!

Super Fast & Easy...and YUMMY!

Pumpkin Curry Soup

2 Tablespoons butter

1 cup finely chopped onion

2 cloves garlic

1/2 teaspoon curry (more if you want more spice but don't exceed 1 1/2 teaspoons)

1/2 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth

1 (15oz) can pumpkin puree

1 (12oz) can evaporated milk

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Saute' onions and garlic in butter. Add all other ingredients and heat.

Be careful you don't want to scorch the evaporated milk. Serve with rolls.

My girls like to dip the rolls into the soup!

Pumpkin Chocolate Chip Cookies II

I'm back! I just entered my 2nd trimester and I can finally tolerate cooking again!

I'll do my best to keep this updated with new recipes now that I actually crave good food.

My favorite season is finally here and it's a tradition for me to bake Pumpkin Cookies on the 1st day of Fall. I have a dear friend that made me some of these cookies and I thought they were even better than the ones I already have posted on this blog! Thanks Brenda!

*If by chance you do make both cookie recipes, you'll have to let me know which ones you like better!

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) milk chocolate chips, not semisweet

Nonstick cooking spray or parchment paper

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Directions:

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Icing recipe:

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

These cookies in my opinion don't need the icing but it's a nice touch.

My leave of absence!

There is a reason I haven't posted anything for quite a while...pregnancy! My cooking skills and desires have taken a nose dive in the past few weeks leaving our family fending for themselves most nights. I can't stand to even look at a recipe let alone walk into a grocery store. I do, only because I have to. As much as I need to eat right now and to provide a healthy environment for my little one to grow properly I'm sticking to the easy stuff right now...soup in a can, cottage cheese and baked potatoes. Nothing fancy, just EASY! Hopefully someday soon I'll post something yummy for you all...

Caramel Popcorn

This recipe is so000 yummy! I got this recipe from my Mom who got it from a lady she worked with. It is very addicting and when I made this I was so glad it was gone so it wouldn't tempt me anymore! Good party item!

Caramel Popcorn

8 oz. bag buttered popcorn

(I got mine at the $1.00 store...it was 10 oz. and worked well)

2 squares butter (not margarine)

1 1/2 cups sugar

1/2 cup light Karo syrup

1 teaspoon vanilla

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In a saucepan, melt butter and add sugar and Karo syrup. Mix well. Bring to a boil. Reduce heat for 1 minute while still stirring. Remove from heat and add vanilla. Pour over buttered popcorn and coat evenly. It's ready to go. Enjoy!

Chicken Enchiladas

This is one of my favorite Family recipes that comes from my Aunt Bonnie. I loved her cooking as a child...still do. I've made this for a few friends when they have needed a meal and they all love it too!

Chicken Enchiladas


1 1/2 – 2 cups chicken cooked and chopped
1 can cream of chicken soup
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 tablespoon chopped onions
1-2 tablespoons salsa

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Mix all ingredients together in a saucepan. Heat until cheese is melted. Spread evenly into 1 dozen flour tortilla shells. Roll up filled tortillas and place them in a lightly greased 9 x 13" baking dish. Sprinkle with another 1/2 cup shredded jack or cheddar cheese. Cover. Bake at 3500 for 30-45 minutes. Serves 6-8.

Serve with Spanish rice!

Chalkboard Cake!

This isn't a recipe but I wanted to post something that I had fun creating! This is a chalkboard cake that I have made for my two daughters when they graduated from preschool. I'm not a very creative person (in my opinion) so when I can make things like this it is completely worth the effort. No more store bought cakes for me...