Halloween S’Mores Kits

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The other day I was reading through my Facebook wall and saw these kits posted by Mommy’s Kitchen and I thought they were just adorable.  They are super easy to make and she includes a link to print the directions that are stapled to the top of the bag.  I made 18 of the kits and some I will take to the dog park and some I’ll send to work with Mr. Meat Eater since sailors need treats, too.

There really is no recipe ~ all you need are graham crackers, Halloween ghost peeps and Hershey bars.  I would think you could use a couple of the small Hershey bars but I liked the idea of the large bar.

So check out Mommy’s Kitchen for complete directions.  I would think these would be great made with Christmas Peeps and on any holiday!

Happy Cooking!

Witches Fingers

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These are super cute to serve for Halloween dinner.  They are easy to make and the only thing that takes a bit of time is cutting the pouch to stick the end of the red pepper in.  I tried just laying a few on instead of cutting the pouch and that worked fine, too, so do whatever is easier for you.

The recipe I found originally called for Shake & Bake for chicken but I didn’t want to use that so I just used a recipe for regular chicken nugget coating.  I didn’t dip in the butter before coating to try and save a few calories and they will brown up more if you use the butter or you can spray them with Pam before baking.  Make sure you spray the pan before placing the chicken on it.  You can also increase the number of chicken breasts easily, too, if you need to make more.

Witches Fingers

3 skinless, boneless chicken breast halves
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1 tsp thyme
1 tbsp basil
1/2 cup butter, melted
1 small red sweet pepper, cut into small triangles

Preheat the oven to 400º.

Cut chicken breasts into long strips and tapered a little on one end.

In a bowl or on a plate, mix all ingredients except the butter. Put the butter in a bowl big enough for dipping.

Dip chicken into butter then into the crumb mixture and place on a lightly greased cookie sheet.

On one of the tapered ends, make a small slice and fit the red pepper triangle in it or you can just place on the end and it should stick while baking.

Bake for 20 minutes or until the chicken is thoroughly cooked through.

Serve with barbecue sauce or your favorite sauce.

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

An Old Fall Favorite ~ Pumpkin Roll

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I love pumpkin rolls ~ well, actually any kind of roll but pumpkin is my favorite.

This really isn’t hard to make it just takes a bit of time.  Make sure you put enough powdered sugar on the tea towel so that the cake won’t stick to it!  I’m always surprised that I can make these since I’m somewhat of a bull in a china shop in the kitchen at times, LOL!  It’s so delicious and looks great as a dessert for Thanksgiving or Christmas.

Pumpkin Roll

Cake:
1/4 cup powdered sugar (to sprinkle on towel ~ use more if needed)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin ~ not pumpkin filling
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsps butter, softened
1 tsp vanilla
Powdered sugar (optional for decoration)

Cake:
Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and carefully turn cake onto towel sprinkled with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cook’s Note:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Makes 8-10 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Pumpkin Waffles and Apple Cider Syrup

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The minute the cooler weather arrives, I am trolling for pumpkin and apple recipes.   I found this recipe on Allrecipes and it’s so good!

The syrup is a little sweet for me so I think I would cut down on the sugar next time to maybe 1/4 cup since the cider is sweet already but otherwise I would keep everything the same. I made the syrup first and then made the waffles.

Pumpkin Waffles and Apple Cider Syrup

Waffles:

2 1/2 cups flour
4 tsps baking powder
2 tsps cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 cup packed brown sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
2 cups milk
4 eggs, separated
1/4 cup butter, melted

Preheat your waffle iron.

Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.

In another bowl, stir together the pumpkin, milk, and egg yolks.

Whip the egg whites in another clean, dry bowl until soft peaks form.

Stir the flour mixture and the melted butter into the pumpkin mixture and stir to just combine.

Using a whisk or a spatula, fold 1/3 of the whites into the batter, stirring gently until mixed. Fold in remaining egg whites.

Cook waffles according to the directions of your waffle iron.

Syrup:

1/2 cup sugar
1 tbsp cornstarch
1 tsp cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsps butter

Stir together the sugar, cornstarch, and cinnamon n a saucepan. Stir in the cider and lemon juice. Cook over medium heat until it begins to boil Boil until the mixture thickens.

Remove from heat and stir in the butter until it melts.

Serve warm

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Chocolate Chip Cookie Fudge

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Wow ~ I am loving the comments so far on my giveaway.  Everything sounds so yummy!!  If you want to join in see this post ~ My Very FIRST Giveaway

In a word, this fudge is delicious!   I only had a taste since I’m trying not to eat any sweets and it was hard NOT to have more.  I think Mr. Meat Eater ate the rest of the pan.

This recipe is very easy and really not at all difficult like some fudge recipes can be.   I think it would wonderful with homemade chocolate chip cookies.  I used original Chips Ahoy cookies since I am basically lazy.  Don’t skimp on toasting the pecans ~ it really helps to make the recipe.

The fudge would make an excellent gift or treat at Christmas.  I found the recipe in Southern Living’s Cooking for Christmas.

Chocolate Chip Cookie Fudge

1 cup chopped pecans, toasted
1 (12 ounce) package semisweet chocolate morsels
1 (11.5 ounce) package milk chocolate morsels
1/2 cup evaporated milk (one of those small cans is 1/2 cup)
1 1/2 tsps vanilla
1/4 tsp salt
12 chocolate chip cookies, chopped (about 1 3/4 cups)

To toast the pecans ~ spread on a small baking sheet, place in a preheated to 350º oven and let bake for 10 minutes or so. When you can start smelling them, they are done. Be careful NOT to burn. If they burn, toss and start over.

Line the bottom of an 8×8 baking pan with aluminum foil so the foil hangs over the edges. Lightly grease the foil.

Combine both packages of morsels and the evaporated milk in a large saucepan; cook over medium-low heat, stirring constantly for 5 minutes or until the chocolate is melted and the mixture is smooth. Rmove from heat and stir in the pecans, vanilla, and salt. Stir in the cookies. Spread in prepared pan.

Let stand for 4 hours or until the fudge is firm.

Lift fudge from the pan using the foil sides as handles. Remove foil and throw away and cut the fudge into squares.

Makes 2 1/4 lbs fudge

Happy Cooking!

Peanut Clusters

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Peanuts covered in chocolate and butterscotch ~ what could be better?  I found this recipe on Food.com posted by mollypie and it looked great so I decided to try it for Christmas gift giving.  It is beyond EASY!!!!  Now, I am NOT that big a fan of butterscotch ~ a little goes a long way as far as I am concerned but this recipe says it’s a two for one for the chocolate/butterscotch coating so I switched it up to 2 bags of chocolate chips to one bag of butterscotch instead of the other way around and it worked great.   Of course you can make it whichever way you prefer.

Peanut Clusters

1 (12 ounce) pkg semi-sweet chocolate chips
2 (12 ounce) pkgs butterscotch chips
2 cups of salted peanuts with no skin

Melt the chocolate/butterscotch in a microwave safe bowl at 50% power for 30 seconds at a time until completely melted. You can also melt on the stovetop in a double boiler if you prefer.

Add peanuts to the melted chips and stir until all the peanuts are coated.

Drop by tablespoonfuls onto parchment paper and let cool until they harden up ~ they are not rock hard but firm and are soft to bite into.

Store in an airtight container at room temperature.

Makes about 3 dozen clusters.

Happy Cooking!

Candy Corn Cookies

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These cookies are just so adorable and I knew I had to try them when I saw them on the Betty Crocker site.  They take some time to make so be prepared for that but they are not in the least bit hard to make.

If the directions aren’t clear ~ there is a Youtube video that shows how to make them and I’ll link it at the end.

Candy Corn Cookies

1 pouch sugar cookie mix
1/3 cup butter, melted
1 egg
orange gel food coloring
1/4 cup chocolate chips, melted and cooled

Line an 8×4 loaf pan with parchment or waxed paper, making sure it extends over the sides of the pan.

In a medium bowl, stir the cookie mix, butter and egg together until a soft mix forms.

Place dough on work surface and divide into thirds. Take 1/3 and sort of shape it into the shape of the pan and place it in the pan; patting so that it covers the entire bottom of the pan as evenly as possible.

Take 1/3 of the dough and work the cooled chocolate  into it with your hands, making sure the color is as even as possible. Shape into the shape of the pan and place on top of the white layer already in the pan, smoothing as much as you can.

Take the last 1/3 of the dough and work the orange gel coloring into it, shape into the shape of the pan and put on top of the chocolate layer, making as smooth as possible.

Cover the pan and place in the refrigerator for about 2 hours or until the dough is firm to the touch.

Heat oven to 375º.

Remove dough from pan and cut crosswise into 1/2 inch slice. Cut each slice into 5 wedges. Place on ungreased cookies sheet about 1 inch apart.

Bake 7-9 minutes or until set and lightly golden brown. Cool on pan for 1 minute then move to a cooling rack to cool completely.

Makes about 9 dozen small cookies.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!