candy corn sugar cookies

Make a sugar cookie recipe. Any recipe.

 I used:

SUGAR COOKIES

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

 1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon) (optional)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 Directions:

Preheat oven to 400 degrees.

 In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. 

Then split. I split it in 4 and froze the one I wasnt using for later.

So you will have 3 portions. Color one orange, one yellow and leave the other white.

Get a loaf pan. Line with saran wrap. Lay the orange dough in it. Spread it around pretty evenly. Then add they yellow and the white doing the same. cover with the saran wrap thats over the edges and refrigerate until firm. (can freeze if you want it to be quicker)

Take out of pan and sit on cutting board. Cut in half like so...

Then cut in about 1/4" pieces and cut into triangles like so...

Lay on cookie sheet and bake about 5 minutes at 350

Cool on wire racks and frost and put sprinkles on.

Yummy huh??

I used:

CREAM CHEESE FROSTING

1  8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

5 3/4 to 6 1/4 cups sifted powdered sugar

Directions:

Beat cream cheese, butter, and vanilla with mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts tops and sides of two 8 or 9 inch layers.  (Half of this recipe will frost a 13x9x2 inch cake) 

I cut it in half and it still made a ton. I didnt measure the sugar just added to what seemed right. I did add a bit of milk to it though.

 GOT this idea from GET OFF YOUR BUTT AND BAKE she has some great recipes

Dinner in a Pumpkin

I Have to say I've never tried this before. I googled some recipes and kinda combined them to do what I wanted.

Brown ground beef (or turkey) with some onions and garlic. Drain grease. Put into a pumpkin (remove seeds and guts). Add a can of cream of chicken soup. Add rice. I used a package of wild rice. Add beans. I used some fresh I had frozen. Next time I will cook the beans first. Add a can of mushrooms. Add a can of tomato sauce. Mix all together. Put on cookie sheet and put top of pumpkin on. Bake at 350 2-3 hours until pumpkin is tender. Be careful when taking lid off. Lots of liquid will come pouring out. When serving cut some of the pumpkin with it.

It is delish!

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

4 Eggs

2 Cups Sugar

1 (16 oz) can Pumpkin

1 tsp. Vanilla Extract

1 1/4 Cups Vegetable Oil

3 Cups Flour

2 tsp. Baking Soda

2 tsp. Baking Powder

2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Cloves

1/4 tsp. Ginger

1 tsp. Salt

12 oz. chocolate chips (I prefer the milk chocolate It makes a HUGE difference in taste. )

Mix all ingredients together, then fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes.

TOMATOES!!

This is from ONE picking! YIKES!! what to do with these...

 Well I turned them all Into these!! 15 pints of bottled tomatoes

Raspberry Pretzel Salad

1 1/2 C. chopped pretzels (i used my food processor)
3/4 C. melted butter
2 Tbsp sugar.
All mixed should look like above pic.



Press in greased 9x13 pan and should look like this
bake 8-10 min at 375

mix 8 oz whipped cream, 1 C. sugar and 8 oz cream cheese together and spread on top of COOLED crust

Mix 2 C. boiling water with 6 oz (2 sm pkg) of Raspberry flavored jello and enough ice to cool. I used about 2 handfuls. Then add raspberries until thickened and pour over cream cheese mixture.

The recipe calls for frozen, I however prefer fresh so I used 2 small containers of fresh. I think I should have used more. Oh well. Known for next time.

Let set for at least an hour. This is heaven!

Raspberry Pretzel Salad

1 1/2 c. crushed pretzels       3/4 c. melted butter

2 Tbsp. sugar 

Press in 9x13 pan. Bake 7-10 min. at 350*, cool.

Mix together-

8 oz cream cheese,                      9 oz whip cream

1 c. sugar.

Add to the top of the pretzel crust. 

Then mix-

1- 6 oz pkg raspberry Jell-O       2 c. boiling water

Ice cubes to cool

Add frozen raspberries. Let thicken a little, and then put on top.

*You can add any fruit yoou want just changed up the jello flavor with the fruit*

no bake lemon cheesecake

Lemon cheesecake - from melskitchencafe.com

Crust:
9 whole rectangular graham crackers (for about 1 1/2 cups crushed)
5 tablespoons butter, melted
1 teaspoon grated lemon zest

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
pinch salt
2 tablespoons fresh lemon juice
1 tablespoon butter
1 tablespoon heavy cream

Filling:
1/4 cup fresh lemon juice, from about 2 lemons
1 envelope (2 3/4 teaspoons) unflavored gelatin
1 1/2 pounds (3 bars) cream cheese, softened to room temperature
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream, room temperature

For the crust: preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.

For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.

In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.

For the filling: In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.

Pour the filling into the cooled crust and smooth the top. Following the photos below, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. I found it wasn’t quite as easy as I thought to “pour” the lemon curd into lines. I kind of scooped it out of the cup onto the cheesecake and spooned it into lines. It doesn’t have to be perfect since the imperfections are somewhat hidden after you drag through the lines.

Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.

Scoop/Pour the lemon curd into thin lines. This doesn’t have to be perfect – it’s a bit hard to pour so do the best you can.


-I was having issues with the curd lines so i just poured the entire curd on top. it was still super yummy!-

Beef and Beer Chili

This is the BEST chili EVER! I love it. I got it from Cooking Light.

I usually brown the beef and onions then throw everything minus cornmeal and lime juice in the crock all day. Then about 20 min before we eat I throw those in.

Ingredients

• 1 1/2  cups  chopped red onion (about 1 medium)
• 1  cup  chopped red bell pepper (about 1 small)
• 8  ounces  extralean ground beef
• 2  garlic cloves, minced
• 1 1/2  tablespoons  chili powder
• 2  teaspoons  ground cumin
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1  (19-ounce) can red kidney beans, drained
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1  (14-ounce) can low-sodium beef broth
• 1  (12-ounce) bottle beer (such as Budweiser)
• 1  tablespoon  yellow cornmeal
• 1  tablespoon  fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

Nutritional Information

Calories:

261 (20% from fat)

Fat:

5.7g (sat 2.1g,mono 2g,poly 0.2g)

Protein:

18.3g

Carbohydrate:

30.3g

Fiber:

8.3g

Cholesterol:

30mg

Iron:

3.7mg

Sodium:

799mg

Calcium:

74mg

Jackie Mills, M.S., R.D., Cooking Light, SEPTEMBER 2007