Pumpkin GInger Snaps

These are the ultimate Christmas cookie.  They are soooo soft and yummy and I could eat a million of them! Plus, pumpkin is on sale right now!

Pumpkin Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

directions:

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Pumpkin Carrot Harvest Bars

First, sorry that all of my posts are out of order. This is another recipe from the recipe party I had the other night. There is one more recipe I need to add from the party. Second, sorry for the recipe bombing this morning. As I said in an earlier post, I fell a little behind.

These are my all time favorite fall recipe. I love everything pumpkin and I also love cream cheese frosting! This recipe has both of those! Hope you love these bars just as much as I do! Finally, sorry, but I don't have a source for this recipe because I really have been making it for years.

1/3 cup butter
1 cup granulated sugar
1/2 cup Brown sugar

Beat together the butter and sugars until they are crumbly. Then add wet ingredients:

2 large eggs
2 egg whites
1-15 oz can Pumpkin puree

Blend until well combined. Add dry ingredients:

2 cups flour (or 1 1/2 flour and 1/2 almond flour)
2 1/4 tsp Pumpkin Spice
2 tsp Baking Powder
1 tsp Baking Soda

Stir in:
1 cup finely shredded Carrot
1/2 cup Craisins, optional
1/2 cup pecans, optional

Put batter into a 13x9 pyrex. Bake for 25-30 minutes at 350.

Once the bars are cooked and cooled add your favorite Cream cheese frosting. 

Apple Pie Oatmeal

Now that it is the fall and finally apple season again, I have been cooking a lot! One of the first Pinterest recipes I wanted to make was this one. I already love oatmeal and who doesn't love hot apple pie?! This recipe is one of those that perfectly combines two things that I already loved: you get the comfort factor of the oatmeal combined with the hot apples and syrup that make apple pie so yummy. I also love that since this is oatmeal, I don't get hungry before lunch like I do when I eat cereal. Although this was originally a Pinterest recipe, I have changed it here because the original recipe cooked the apples and oatmeal together, but I couldn't get them cooked right at the same time so I make the two parts separately here.

Here's how I make it:

1 apple, peeled, cored and chopped
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 TBSP butter

I bring the water to a boil in a small saucepan. Melt the butter in a saucepan, then add the apples, spices and sugar.  Saute everything over medium-low until the apples are soft but still have a little bite. Add your oat to the water. Add more or less water depending on the consistency that you prefer. Top with apples and syrup.
 That's all there is to it. Serve it with a splash of milk if desired.

Note: Ethan and I both liked this with lots of apples, so I make one apple for the two of us. This recipe also duplicates really easily, so I like to make two apples worth and then store the leftovers for later in the week.

Hot Chocolate Bar

Bless Jenn Turner's heart--she has created an addict in me. I love people with amazing recipe collections--such as yourselves. She had the Laurals over for a hot cocoa bar and scripture reading. I desperately wanted to go. I've heard of them before, but thought it would be fun to get all her ideas (which she got from Studio 5 along with the waffle recipe). The classic hot cocoa is your base and then there's all these other wonderful things you can add to it. She said they were all buzzed after and wished they had shot glass sized samples instead of mugs. But, we could all use a chocolate/sugar rush every now and again.

Classic Hot Cocoa

Ingredients:
•1/2 cup sugar
•1/4-1/3 cup unsweetened cocoa powder
•1/8 teaspoon salt
•1/3 cup half and half
•4 cups whole milk
•1 teaspoon vanilla extract
•Whipped Cream or Mini Marshmallows

Method:

 Stir together sugar, cocoa and salt in medium saucepan; add half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer 1-2 minutes, stirring constantly. Add milk; stirring constantly, heat to desired serving temperature. Do Not Boil. Remove cocoa from heat, add vanilla; whisk or beat until frothy. Top with whipped cream or marshmallows.

VARIATIONS - use classic recipe above making the following substitutions:

SKINNY COCOA: Eliminate sugar. Combine cocoa, salt and 1/2 cup skim milk; use 4 cups skim milk or reconstituted non-fat dry milk. Proceed as above. When adding vanilla stir in enough sugar substitute with sweetening equivalence to equal 1/2 cup sugar.

 BUTTTERSCOTCH COCOA: replace sugar with 1/4 cup packed brown sugar; before adding milk stir in1 cup butterscotch baking chips (goes well Harvest Spice or Peanut Butter Cocoa variations)

 CANADIAN COCOA: add 1/2-1 teaspoon maple extract in place of vanilla

COCOA AU LAIT: serve with a scoop softened vanilla ice cream on top of each cup

 EGGNOG COCOA: eliminate sugar, substitute milk for the 1/2 cup half and half, substitute 4 cups prepared eggnog for milk; sprinkle with additional nutmeg if desired

 HARVEST SPICE COCOA: add 1-3 teaspoons pumpkin pie spice to cocoa powder

 MEXICAN COCOA: add 1/2-1 teaspoon ground cinnamon with cocoa powder

 ORANGE COCOA: add 1/2 teaspoon orange extract with vanilla

 PEANUTBUTTER COCOA: replace 1/3 cup white sugar with 1/3 cup packed brown sugar. Add 1/4 -1/2 cup creamy peanut butter before adding milk; stir until smooth, then add milk.

 PEPPERMINT COCOA: add 1/2 teaspoon mint; add crushed peppermint candies



HOT COCOA BAR

Ingredients:
•Butterscotch Chips
•Chocolate shavings
•Chopped peanuts, hazelnuts, pecans
•Cinnamon Candies
•Creamy Peanut Butter
•Crushed Peppermint candies
•Crushed toffee bits
•Mini Marshmallows
•Mini MM's
•Rainbow Sprinkles
•Whipped Cream
•Use your imagination for other tasty items

•Stirring Sticks:
•Mini straws
•Candy Cane
•Cinnamon Stick
•Chocolate coated spoons

Method:

 Try this fun idea after the sleigh ride or Christmas caroling outing. Place the following ingredients in serving bowls with spoons. Family and guests fill their mugs with classic "Classic Hot Cocoa" then add toppings of their choice to ‘customize' their cocoa experience.



ONE CUP o' COCOA

Ingredients:
•2 tablespoons sugar
•2-3 teaspoons unsweetened cocoa powder
•Dash salt
•1 cup whole milk
•1/4 teaspoon vanilla extract

Method:

 Mix together sugar, cocoa and salt in large mug, set aside. In a 2-cup microwave safe measuring cup, microwave milk on high for approximately 1 1/2 minutes or until hot. Gradually add hot milk to cocoa mixture; stir well. Stir in vanilla. Top with whipped cream or marshmallows.



HOT COCOA MIX

Ingredients:
•4 cups powdered sugar
•2 cups unsweetened cocoa powder
•16 cups instant nonfat dry milk
•1 teaspoon salt
•2 teaspoons cornstarch

Method:

 Combine all ingredients in a mixing bowl and whisk together until evenly mixed. Store mix in a cool dark place.
 To use, place 1/2 cup mix in large mug, add hot water and stir to blend. For a richer cocoa use hot whole milk in place of water or add 1/4 cup cream. Makes about 40 1-cup servings

Golden Gingerbread Waffles with Butter Rum Cream Syrup

Sheral and my mutual ward member and young women's president (Jenn Turner) had the young women over for a planning meeting. She served an incredible breakfast spread. She had several different syrups, banana pancakes, mickey mouse waffles, raspberry topping, fresh whipping cream, and these incredible waffles. I died and went to heaven. These are so so good! I especially love the fresh whipping cream with the syrup. I want these RIGHT NOW!!!

Golden Gingerbread Waffles

Ingredients:
•1 1/2 cups flour
•1 1/2 tsp baking powder
•1/2 tsp salt
•1/2 tsp soda
•1/2 tsp roasted ground ginger
•1/2 tsp cinnamon
•1/3 cup brown sugar
•1 egg, lightly beaten
•1/2/cup buttermilk
•1/2 cup orange juice
•1/4 cup sour cream
•1/8 cup molasses
•2 tbsp crystallized ginger, finally chopped
•Zest from 1 orange

Method:

 In a medium sized bowl, whisk together dry ingredients.
 Set aside
 In another bowl, whisk together egg, buttermilk, orange juice, sour cream, and molasses. Stir into dry ingredients, until just moistened. Stir in crystallized ginger and orange zest.
 Heat waffle iron on low setting. Cook according to manufacturers instructions.
 Serve hot, with whipped cream and Butter Rum Cream Syrup
 Makes 4-6 servings



Butter Rum Cream Syrup

Ingredients:
•1 cup sugar
•1/2 cup lightly salted European style, butter
•1/2 cup light whipping cream
•1/2 tsp rum, brandy, or vanilla extracts

Method:

 In a medium sized saucepan, melt butter.
 Add sugar and cream. Bring to a boil. Remove from heat and stir in flavoring.
 Serve warm. Syrup thickens as it cools.
 Makes about 1 3/4 cups

4-layer Pumpkin Cream Cake

This cake is to DIE for and really not as hard as it looks...really. This is the second year in a row I have made it for my Grandmas annual Halloween dinner and it always gets rave reviews. I love it because it's not too sweet and the pumpkin flavor isn't to overwhelming but it just melts in your mouth! It is sure to impress whoever you are making it for!

hint: It tastes best cold.

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Nilla Wafer Caramel Pops

I got this idea from Kelli and I knew I had to make it as part of the goodie bags for Rix's Bday party. They were so easy to make and actually quite fun! We decided these would be fun for any holiday or event - Valentine treats for school classes or neighbors (add red and pink sprinkles, or heart sprinkles), Christmas treats, dip in chocolate and pipe orange frosting pumpkin faces for Halloween, etc. Or sprinkle with crushed nuts, oreos, etc. Drizzle with chocolate? The possibilities are endless! This is also something fun that your kids could help out with.

I wrapped them in sucker wrappers (I got them at Michaels) and tied a bow.

48 Nilla Wafers

1/2 bag of Kraft Caramels (I like the taste of Kraft better than other brands)

White or milk or dark chocolate (I used the Wilton Melting Chocolates)

Sprinkles

Sucker Sticks (found at Walmart, or craft stores)

Melt caramels with a little water according to package directions. Let cool slightly to it firms up a little. Using a small spoon, dab a small spoonful on one Nilla Wafer. Place sucker stick in caramel, twisting to cover the stick in caramel. Place second Nilla Wafer on top and gently squish together. Wipe any caramel off that squeezes through. Finish with remaining cookies and caramel.

Note: Don't dab all the caramel on the first 24 cookies and then place sticks and second cookie. The caramel will harden up too fast and the second cookie won't stick.

After caramel is cooled, melt chocolate in microwave according to package directions. Dip a sucker in the chocolate, covering completely, and tap off excess. Place on wax paper and sprinkle with whatever you are using to decorate. Let harden. Wrap in sucker wrappers and enjoy!

April Fools Day Cupcakes (and a dinner idea)

I can't take credit for these cute and fun cupcakes. First, they are in a book called Hello Cupcake that has lots of cute ideas for April Fool's Day, Easter, Halloween, Christmas, birthday, etc. Second, my friend Summer made these last year for her family and I thought they were super cute. I happened to already have the book so I took the time to make them for my family this year.

First, all I did was buy some foil cupcake pans at the store. There are three in a package and they come with the liners too.

Second, I baked up some cupcakes. I decided on vanilla. I also had some leftover cupcakes and made some mini cupcakes, which was a good idea (if I do say so myself) because I ended up using them later on. Just make sure you don't overfill these cupcakes. Two-thirds and no more!

Peas and Carrots

Tint frosting green. I used green Runts and diced orange Starburst.

Mashed Potatoes

Pile on the white frosting, making a well in the center and building up the wall a little. Put a yellow Starburst a little off center and pour on some warm caramel sauce for the "gravy", letting it spill over a little.

Chicken Legs

Frost the cupcake, then secure a mini cupcake (or small doughnut hole) off center with toothpicks. Build it up with frosting until it looks like a cone and then roll around in cornflake crumbs. For the bone, I piped some melted white chocolate into a bone shape and let it set in the freezer, then stuck it on the top.

For dinner, we had mashed potato "sundaes" where we layered mashed potatoes, popcorn chicken and corn into sundae glasses, topped with gravy and a cherry tomato. Super cute and my kids loved eating out of fancy glasses (I got them at the dollar store).

It's a terrible picture and I used instant mashed potatoes which weren't as stiff as homemade, but you get the point, right? I stuck in some Garlic Ranch Breadsticks from the Barefoot and Baking blog too. They were twisted so they kind of looked like a cookie and they were soooo yummy! You can't go wrong with garlic and ranch dressing!

Red Velvet Cupcakes

Just in time for Valentine's Day, here is a yummy and special treat you can make for your family and friends! Red Velvet Cupcakes! It took me a while to like the taste of red velvet, but this recipe is awesome! Red velvet isn't meant to be a chocolate cake in the color of red, it's more of a mix between chocolate and vanilla cake, with a denser texture. It is really moist, and looks amazing (hello! It's ruby red in color!). But enough typing, more eating.

Red Velvet Cupcakes

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
3 tsp cocoa powder
1 cup vegetable oil
1 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
3 T red food coloring
1 tsp distilled white vinegar
2 tsp vanilla extract

Preheat oven to 350. Line two 12-cup muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. (Sifting is important here because it helps the texture to be more fluffy). In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the sifted dry ingredients to the went and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake papers, about 2/3 full. (I find it really easy and lots cleaner to pour the batter in a gallon-size baggie and snip of a corner. Then I can just squeeze the amount of batter in the cupcake liner without dripping all over the pan like I do when I fill with a spoon.) Bake in oven 20 to 22 minutes, turning the pans once halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and let cool completely before frosting.

Modified from Paula Deen

Cream Cheese Frosting (the best part!)

1 cube butter, softened
1 8 oz. cream cheese, softened
3 3/4 cups powdered sugar
1 tsp vanilla

Beat the butter and cream cheese together. Add powdered sugar a cup at a time and vanilla.

Isn't the color beautiful?? It just screams VALENTINE'S DAY!!

I frosted mine with a large star tip, and topped it with sliced almonds I chopped up a bit. You can use chopped pecans, shredded coconut, or nothing!

Symphony Bar Fudge

As you may remember, I requested recipes for fudge and just really wanted an amazing one. I guess I should never doubt my collection because I found this recipe given to me by my aunt Darlene. The only reason I tried it is because Kristi made her mother-in-law's rockin' fudge and this is a similar recipe. I'll let Kristi post her recipe later!! (FYI: Kristi's computer has a virus so she may be MIA for awhile...)

Symphony Fudge

In a large (emphasis on large) heavy pan or roaster combine:
2 cups heavy cream
4 cups granulated sugar

Stir well to mix thoroughly. Bring to a boil and then heat to soft ball stage (235 degrees on a candy thermometer). Do not stir again after mixture reaches a rolling boil. Remove from heat.

In a large mixing bowl combine:
1 cup real butter cut into chunks
3 Hershey or Symphony 1/2 lb bars (break into pieces)

Pour hot mixture over butter and chocolate pieces. Beat with electric mixer until glossy. Pour into buttered 9x13 pan and put into refrigerator or freezer to cool.

Note: You can make this recipe with or without almonds in the chocolate bars. Use Symphony Bars with toffee and almonds to add texture to the fudge.

Edible Turkeys

I was looking for a thanksgiving-themed treat to take to the sisters I visit teach (because I didn't get around to actual visits this month!) and I found these on perpetualpreschool.com . So cute and fun! My kids helped me stick the "feathers" in and we even made enough to use as decorations for our Thanksgiving dinner table setting!


Double stuffed Oreos
Whoppers (Chocolate Malt balls)
Candy Corns
Frosting for "glue"


Stick candy corns point side down into the oreos to make "feathers". Use the frosting to stick one malt ball onto each oreo. Cut the tip off a candy corn and stick on the malt ball for the beak. Dab frosting on for eyes. DONE! Let them sit out for a couple hours so the frosting will harden.

Candied Sweet Potatoes

Just in time for Thanksgiving--a recipe for sweet potatoes. A few years ago, I asked if anyone had any good recipes. I got no submissions. Over the years, I have used this one from my Betty Crocker cookbook, and I love it! It is simple, yet perfect. Not even marshmallows. So, if any of you are on a search for a good recipe--give this one a try. I made it the other day as just a healthy alternative to mashed potatoes. Love it!

Candied Sweet Potatoes

6 medium sweet potatoes or yams ~ about 2 lbs
1/3 cup packed brown sugar
3 Tbsp margarine or butter
1/2 tsp salt

Scrub potatoes but do not peel (I peeled mine...). Heat 1-inch water to boiling in a saucepan. Boil 30-35 minutes or until tender. Slip off skins. Cut into 1/2-inch slices or chunks.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly untnil smooth and bubbly. Add sweet potatoes. Gently stir until glazed and hot.

(You can substitute 1 23-oz can sweet potatoes, drained and cut into 1/2 inch pieces.)

Pumpkin Swirled Brownie Tart

So I got the recipe from Picky Palate, and it's a great change up for typical pumpkin desserts! It's really easy to make (like, really easy)! The recipe calls for an 8x8 pan-size box of brownie mix, but all I had on hand were family size boxes. So I filled up the tart almost to the top and used the extra brownie mix to make "brownie bites" in my mini-muffin tin. Then I used the extra pumpkin mixture to swirl into the brownie bites. They were so yummy and so cute! This would be a good variation of the recipe if you don't want to make the tart but still want the chocolate pumpkin mix.

2 rolls frozen pie crust, thawed

2 boxes brownie mix, 8x8 size

1 cup pumpkin (I used Libby's)

1/4 cup sugar

1/4 cup evaporated milk

1/2 tsp cinnamon

1/4 tsp nutmeg

1 egg beaten

Preheat oven to 350. Unroll pie crusts and press into two tart pans with removeable bottoms (you can also use pie pans, just make sure they aren't the deep dish ones). Poke holes into the bottom of each crust and bake for 15 minutes. I checked my crusts after about 5 minutes to make sure there weren't any bubbles forming. You can poke those down with a fork. Remove from oven. Prepare brownie mixes according to package directions. Pour into prepared crusts.

In a large bowl combine pumpkin, milk, sugar, cinnamon, nutmeg and egg until well combined. Divide into two equal parts and dollop spoonfuls onto brownie mix. Take a knife and carefully swirl the pumpkin into the brownie. Be careful not to overswirl (you want to see the swirls, not mix the brownie and pumpkin together) and be careful not to cut the bottom of the crust with the knife. Bake for 35 to 38 minutes or until a toothpick comes out nearly clean from the center of the tart. Cool completely before cutting.

**For brownie bites with or without the pumpkin - Bake at 350 for about 12 minutes. Don't overbake or they will become tough. Also, the recipe on Picky Palate calls for a whipped topping that she homemade. I used spray whipped cream and it was great too. The tart tasted better the second day, so feel free to make this one a day ahead of your get-togethers!

Bird's Nests

This is another family tradition of ours. I've been making them for the past four years. And, I'm sure you do too. But, if anyone is missing out on this one--they're pretty fun. This is the recipe I like best. Happy Easter!

2 cups butterscotch chips
1 cup peanut butter
10 oz small chow mein noodles
4 cups marshmallows

Melt butterscotch chips and peanut butter in double boiler or microwave. I microwave for 1 minute, then 30 seconds until smooth. Stir in chow mein noodles and marshmallows until blended. Drop by heaping spoonfuls on wax paper. Press your thumbprint in the center. Chill until set. Put jelly beans or any other egg-shaped candy in the center!

Tomb Buns

I got this recipe randomly last year. But, I had these rolls at Brent's work party before. They're unique because they are empty inside. So, they're the perfect Easter treat. They represent the empty tomb after the Savior was resurrected. And they're fun & yummy. Win win win.

Tomb Buns (Also called Balloon Buns)

Dough:
1 cup milk
2 eggs
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
4 1/2 cups flour
1 TBSP yeast

Mix the dough as you would any other bread dough. You could even use Rhodes frozen rolls in a pinch (thawed of course). But once you h ave the dough you separate it into 18 equal pieces and roll each slightly into a round of dough.

For the rest of the recipe you will need:
1/4 cup butter, melted
1/2 cup sugar
1 tsp ground cinnamon
18 marshmallows

Mix the sugar and cinnamon together. Dip one marshmallow in the melted butter, covering it completely, then roll it in the sugar and cinnamon mix. Take one of the rounds of dough and wrap it around the marshmallow, sealing it carefully. This is tricky with the greasy butter, but if it doesn't seal the marshmallow will leak out during the baking.

Once they're sealed, dip the tops in melted butter. Then dip in cinnamon sugar. Place them in greased muffin tins (not lined with papers). Bake for 20-25 minutes at 350 degrees until lightly browned. The marshmallow melts, leaving a cave of sugary-cinnamony-melted goodness inside, hence the name "tomb buns."

Eat while warm with a cool glass of milk!

Pumpkin Waffles with Nutmeg syrup

My mom made these for dinner one day while she was here and I'm still licking my lips! I've just been waiting for the perfect opportunity to make them because they were sooooo good! The nutmeg syrup is definitely worth the effort because it makes alot and you can eat it on pancakes, french toast, ice cream or whatever.


Pumpkin Waffles

1 c. plus 2 Tbls. Flour
2 Tbls. Brown Sugar
1 tsp. Cinnamon
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
2 eggs
1 c. milk
½ c. canned pumpkin
2 Tbls. butter melted

Combine dry ingredients. Combine remaining ingredients. Mix together and cook in waffle iron.


Nutmeg Syrup
1 c. sugar
2 Tbls. Flour
1 tsp. cinnamon
½ tsp. nutmeg
2 c. cold water
2 TBls. butter
1 tsp. vanilla

In large saucepan combine sugar flour cinnamon nutmeg and water until smooth. Bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat and stir in butter and vanilla. Serve over waffles.

Squished Witch Creams

1/2 cup powdered spooks (powdered sugar)
1 cup ghost blood (sweetened condensed milk)
2 cups frog eyes (chocolate chips)
1 cup squished witch (peanut butter)

Put powdered spooks in bowl. Add frog eyes. Add ghost blood. Add squished witches. Stand on one foot only and stir together. While stirring repeat your name backwards. Drop spoonfuls onto wax paper. Chill and serve!

Santa Claus cookies

This recipe came from my friend Amanda 3 years ago at a cookie exchange and has been a family tradition ever since! We make this every year for Santa on Christmas Eve. The kids have a blast decorating the cookies and the adults have a blast eating them! It is the lemon peel that gives this cookie such a great twist to normal sugar cookies. Forgive my picture. This is a picture of the first batch I ever did, but hopefully, you get the picture of how to decorate them.

1 C. sugar
½ C. shortening
2 T. milk
1 t. grated lemon peel (fresh)
1 egg
2 C. flour
1 t. baking powder
½ t. baking soda
½ t. salt

Pre-heat oven to 400 degrees. Beat sugar, shortening, milk, lemon peel and egg. Stir in flour, baking powder, baking soda and salt. Roll cookies into 1 ¼ inch balls. Flatted to 2 ½ inches with the bottom of a glass dipped in sugar. Bake 8-10 minutes or until edges are a very light brown. Do not overcook. Let cool. Pampered Chef's stoneware work REALLY good with these cookies.

Frost the cookies with any white frosting.
Decorate to look like Santa with:

Red sugar crystals on the top for a hat
Shredded coconut for Santa’s beard
Mini marshmallow for tassel of cap
Mini chocolate chips for eyes
Red cinnamon candy for nose

I have a cookie exchange in a week and need a great recipe? Anyone have a cookie/bar/candy recipe that is to die for? Please help!

Roasted Pumpkin Seeds

I love roasted pumpkin seeds and made these last year. They are so good! I never boiled the seeds in years past, and it definitely helps. Happy Halloween!!!

3 cups fresh pumpkin seeds
4 cups water
2 tsp salt
1 Tbsp olive oil
¼ tsp paprika
1 tsp salt (I like to use seasoned salt)

Heat oven to 350. Place seeds, water and 2 tsp alt in a large saucepan and bring to boil for 15 minutes. Drain seeds, blot dry, toss with olive oil, paprika, and 1 tsp salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp—30 minutes.

Easter Egg Cookies

I've been wanting to make these for over a year. My mom gave me Betty Crocker's Celebrations cookbook. My cookies actually turned out like the ones in the picture. Give it a try. It just takes time, not talent. Trust me.







1 pouch Betty Crocker® sugar cookie mix
1/2 cup margarine or butter, melted
1/4 cup Gold Medal® all-purpose flour
1 egg
3 food colors
Granulated sugar, if desired
1/2 tub Betty Crocker® Whipped vanilla ready-to-spread frosting

(I made my own sugar cookies cause I didn't buy a mix and it's just as easy to make them from scratch.)

1. Heat oven to 375°F. Stir cookie mix, margarine, flour and egg in medium bowl until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
2. Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.)
3.Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.
(Total time will vary; cook or bake time is per batch.)

Food Color Guide:
(You may have to double or triple the amounts sometimes. Purple was hard to achieve, I had to triple it.)

Orange (2 drops yellow and 2 drops red)
Peach (4 drops yellow and 1 drop red)
Lime Green (3 drops yellow and 1 drop green)
Turquoise Blue (3 drops blue and 1 drop green)
Purple (3 drops red and 2 drops blue)
Rose (5 drops red and 1 drop blue)