Halloween Edible Eyeballs

Fall is my favorite time of year... the leaves are changing to beautiful colors, the air is crisp, and the family is spending more time inside! Which means it is a great time to try new recipes and maybe even have the family help! This one was one I just couldn't pass up, edible eyeballs.... right at Halloween time. When I received this recipe, and realized that they are peanut butter balls, It made it that much more yummy sounding! I have a feeling these may become a new family tradition!






INGREDIENTS:

Edible Eye Balls with Tootsie Roll eyebrows,
Peanut Butter Kiss nose, and wax lips!

• 1-1/2 cups creamy peanut butter 
• 1/2 cup butter, softened 
• 1 tsp vanilla extract 
• 3-3/4 cups confectioners' sugar 
• 24 ounces white candy coating, chopped 
• 2 TBS shortening 
• 20 blue milk chocolate M&M's 
• 20 brown milk chocolate M&M's
• 20 green milk chocolate M&M's 
• Red decorating gel

DIRECTIONS:

In a small bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Shape into 1-in. balls. Cover and refrigerate for at least 30 minutes.

In a microwave-safe bowl, melt half of the candy coating and half of the shortening; stir until smooth. Dip peanut butter balls into coating (I used toothpicks to help make this a little less messy!); allow excess to drip off. Place on waxed paper. Place M&M's, plain side up, on top. Let stand until set. Use red gel to create "bloodshot" eyes.

I recommend taking the balls out of the refrigerator maybe 10 at a time, they tend to fall apart while you are trying to dip them in the candy coating if they aren't cold enough... I learned this the hard way! Also recommend melting half of the candy coating because it tends to get a little unmanageable, the original recipe only called for one bag of candy coating, but I bought 2 thankfully because I nearly used both bags! So while melting the second bag I did it in portions.

Mine made about 60 pieces

Baking Partners: Pumpkin Cupcakes

O.k, so I have joined a baking group that sends out monthly challenges. This month the challenge was to make either cupcakes or muffins using pumpkin…. Well as soon as I read that, I typed pumpkin cupcakes into Google, found this recipe and checked to see if we had the ingredients. We did… kind of! I had store-bought cream cheese frosting and no bricks of cream cheese, so I just made these even more simple and used that! My family looked at me like I was crazy, but after they were done; they all had one and really seemed to enjoy them! Looks like this baking group is going to be a hit in this house!

(great idea to get all ingredients out before you start mixing everything just in-case you are missing an ingredient!)

INGREDIENTS:

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 tsp. pumpkin pie spice
• 1  15-ounce can pumpkin puree
• 2  8 oz. bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

DIRECTIONS:

Heat oven to 350’

Line two 12-cup muffin tins with paper liners; prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

Sure looks like pumpkin, & it smells soooooo delicious!

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. (Or you can cheat as I did and use a tub of cream cheese frosting; I just added a little orange gel food coloring to make it pumpkinier and used various sprinkles I had in the cupboard to make them festive!)

(final product along with 2 of the boys enjoying them!)

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All enthusiastic bloggers interested in baking are welcome, please email Swathi Iyer at favoriterecipes12@gmail.com, or click the little icon over on the right side of my blog!

Doughnut Glaze

Personally I am a glazed doughnut girl, don't get me wrong, I can eat cinnamon and sugar coated ones along with ones with icing on them, but I can eat glazed ones until my tummy hurts! So when I find all of these amazing recipes for homemade doughnuts and they all suggest doing the cinnamon and sugar coating, it makes me long for a good glazed doughnut! So I went on a journey to find a good recipe to make in addition with those homemade doughnuts! Here it is!

INGREDIENTS:

• 1/4 cup whole milk
• 1 teaspoon vanilla extract (other users suggested using only 1/2 tsp of vanilla)
• 2 cups confectioners' sugar

DIRECTIONS:

Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.
Remove the glaze from the heat and set over a bowl of warm water.
Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Try this on our homemade doughnut muffins! Click here for the recipe!


(for the link to the site I originally fund this recipe, click here.)

Doughnut Muffins

Today has been a chilly and drizzly day. So I got in the mood to bake yet again! I found this recipe recently and have been dying to find a reason to make them! Well I today was that day.... homemade doughnuts to celebrate Fall!! They didn't quite turn out how I had hoped, but I have plans on making them again and making necessary changes to make them more enjoyable for us. Maybe even add some chocolate chips or just get up On a Sunday morning and having freshly made doughnuts ready for when everyone gets out of bed! They are quick and simple enough to make often! Hope you enjoy these as much as we are!

INGREDIENTS:

1 cup white sugar (separated into 2- 1/2 cup portions)
1/2 cup margarine; melted (separated into 2- 1/4 cup portions) {i used an extra 1/4 cup for the dipping because I ran out}
3/4 tsp. ground nutmeg {next time I will only use 1/4 tsp. Because the nutmeg was very overpowering}
1/2 cup milk
1 tsp. baking powder
1 cup all purpose flour
1 tsp. ground cinnamon









DIRECTIONS:


Preheat oven to 375'.
Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined.
Fill the prepared mini muffin cups about half full.




Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. (I checked mine right at 15 minutes and they were perfectly done!
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve. {I have a doughnut glaze recipe that I will try next time we make these}

Final result of the cinnamon and sugar coated doughnuts!

To get the recipe for our homemade doughnut glaze to try on these, click here.



(for the link to the site I originally found this recipe, click here.)

Roasted New Red Potatoes

So we got a huge bag of red potatoes one day, and I had no idea what to do with them, because I had honestly only ever had them once before. So I turned to Google and found this recipe and decided to give it a try. They were good, we just need to tweak the recipe next time we make this because the pepper really came thru and we aren't big pepper fans, but we will make this again and add our own twists to this recipe as I encourage you to do! (like garlic, onion salt, cheese or maybe even sprinkle the tops with bacon pieces!)

(no pictures of this one yet, sorry!) 

INGREDIENTS:

• 3 lbs. small red new potatoes, halved (I quartered mine)
• ¼ cup olive oil
• 1 tsp. salt and pepper (I will cut back on pepper next time, it overpowered the potatoes)

DIRECTIONS:

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.

Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

(for the link to the site I originally found this recipe, click here.)

Traditional Morgan Christmas Ham

One of my favorite things about Christmas is obviously spending time with my family, and buying gifts for those I love and care about... But it wouldn't be Christmas without my dad's Christmas ham!!! For years we hounded him for the recipe and begged to know what was in it.... Well a year or 2 he finally gave up the recipe, I have yet to attempt making it on my own just yet, but one day when we have our own place, I will make this for Christmas for my family as well! (And don't worry about left overs, everyone usually wants to take a plateful home with them!)

(No pictures as of right now, but maybe I can get one when we celebrate Christmas with Dad this year!)

INGREDIENTS:

• 23 lb. ham
• 2 lbs. brown sugar
• 47 oz. Pineapple juice
• 1 cup sweet vermouth
• Red and Green sugar sprinkles
• 2 jars of Maraschino Cherries (1 1/2 jars need to be chopped and juice saved for ham glaze)
• Whole Cloves
• 1 can of sliced pineapples

HAM GLAZE:

• Juice from the 2 jars of cherries
• 1 1/2 jars of maraschino cherries
• 1/4 cup sugar
• 1/4 tsp. ground clove                                         
• 1/4 tsp. all spice
• 1/4 tsp. cinnamon

DIRECTIONS FOR HAM GLAZE:

Combine ingredients in a sauce pan, boil and reduce to a syrup.

DIRECTIONS FOR HAM:

Score top of the ham, push clove into each intersection. Put ham in roasting pan, spread 1 lb (half a bag) brown sugar on top of the ham. Pour pineapple juice and Vermouth in the bottom of the roasting pan. Bake at 200' for 12 hours. Remove Roaster from oven and remove lid. Turn oven temperature up to 300'. Cover ham with glaze. Place pineapple slices on a plate; sprinkle half with red sugar sprinkles and remaining with green sugar sprinkles. Place sugar sprinkled pineapple rings on top of ham and put a maraschino cherry in the center of each pineapple hole. Sprinkle remaining brown sugar onto ham. Put back in oven with the lid off for another 2 hours. Remove from Oven and let rest for about 45 minutes before serving. Will feed approximately 30 (or more)

Mom's Corn Flake Candy

Another family food tradition has for YEARS been Corn Flake Candy. My mom has made these ever since I can remember. They are definitely a holiday treat that we all look forward to each and every year, and one I personally enjoy helping in the kitchen with. I look forward to the day when I can pass this on to our children as well!!

(I don't have pictures as of yet, but as soon as the holiday season gets closer and we get a chance to make these.... pictures will be posted!!!)

INGREDIENTS:

• 6 cups Corn Flake cereal
• 1 cup sugar
• 1 cup white Karo
• 1 cup peanut butter

DIRECTIONS:

(caution: these will get sticky and not set up correctly if it is warm and/or humid outside... sadly they are mainly a fall/winter delicacy!)

Butter a large mixing bowl. Measure Corn Flakes into the buttered mixing bowl. Mix sugar and syrup in a sauce pan. Bring to a rolling boil and remove from stove and add peanut butter. Mix peanut butter mixture until smooth and pour over Corn Flakes. Mix until the flakes are all coated with the peanut butter mixture. Drop by spoonfuls onto wax paper and allow to set up.  (I've also seen these where people have added green food coloring and when being placed on the wax paper they for them into wreaths and add a red hot candy piece to make it more festive for Christmas, we don't personally make them this way, but it is another idea to make it your own!)

Grandma Katie's Snickerdoodles

Many of my fondest memories growing up involve being at my Grandma Katie's house. She was, and still is, a very special woman whom we all miss every single day! She always had her front door open and would say hello to the people walking by, she was so full of life and love. She always had fresh baked cookies and soda in her fridge just in case one of her children or many grandchildren stopped in on their way to work or just to chat with her. I wish I still had that option, I wish I could drive to her house just to see how her day has been or if she needed anything from the store.

Needless to say she is a very special woman who touched my life immensely. One of the last times I was at her house, she had just made these cookies and today as I was making them for my family, I kind of felt like she was watching me and I hope I am making her proud in all I am trying to do.

INGREDIENTS:

• 1 cup soft margarine
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 TBS. sugar (for rolling cookies in before baking)
• 1 tsp. cinnamon (for rolling cookies in before baking)

DIRECTIONS:

Preheat oven to 325'

Mix together margarine, sugar, and eggs. Sift together and stir in; flour, cream of tartar, baking soda and salt. Roll into balls the size of small walnuts and roll in sugar mixture (I found using a small cookie scope and dropping into sugar mixture worked easier!). Place 2 inches apart on ungreased cookie sheet (I lined mine with parchment paper). Bake 8-10 minutes. (Recipe also states that you can chill the dough overnight if you want, I did not, but you can if you want lol)

These cookies puff up at first, and then flatten out. They are so soft and yummy!!! All my son could do was say "mmmmMmmmmMmmmmmm" as he was taking bite after bite!!!

(Proud to say they tasted just like Grandma Katie's too!)

No Bake Cookies

These are always a favorite no matter the crowd!!! I love making these for my family, so quick and simple!

INGREDIENTS:

• 1 cup brown sugar
• 1 cup white sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/4 cup margarine
• 1 tsp. vanilla
• 1/2 cup peanut butter
• 3 cups oatmeal

DIRECTIONS:

Put brown sugar, white sugar, cocoa, milk and margarine into a medium sauce pan, bring to a rolling boil for 1 minute. Remove from heat and add vanilla, peanut butter, and oatmeal. Stir until peanut butter is mixed thoroughly then drop by the spoonful onto wax paper, allow cookies to set up.

Enjoy, and remember to TRY to save some for the kids... and maybe your guy, I know it’s hard!

Chicken Noodle Casserole

So what do you make for a guy who doesn't like Tuna or mushrooms... yet you are hungry for noodle casserole??? Well, THIS is what you make! Chicken noodle casserole! I must say it turned out pretty tasty for being a last minute recipe. Best part? My 10 year old who thru a fit and DID NOT want casserole for supper actually liked it (along with my guy and my mom) and he even went out for another serving!

(No pictures this time sorry, next time we make it I will post a pic for you guys!)

INGREDIENTS:

• 4 skinless, boneless chicken breast halves (I used 3 small cans of canned chicken, next time I will do more possibly 4 or 5 or just get the big can!) 
• 16 ounces egg noodles
• 1 (10.75 oz) can condensed cream of mushroom soup (I used cream of celery because my guy and son aren't fond of mushrooms) 
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup sour cream
• salt, pepper, and garlic salt to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

DIRECTIONS:

Preheat oven to 350' F.
Poach the chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook the pasta in it. Drain. Shred or dice the chicken and mix it with the noodles. (or open your cans and drain the juice)
In a separate bowl, mix together the mushroom soup (or celery soup), chicken soup, and sour cream. Season with salt, pepper, and garlic salt. Gently stir together the cream soup mixture with the chicken and noodle mixture. Place in a 2-quart baking dish.
Melt the butter in a small saucepan or the microwave. Stir in the crumbled crackers and sprinkle atop the casserole. Bake for about 30 minutes, until heated through and browned on top.


(for the link to the site I originally found this recipe, click here.)

Oven Fried Chicken

(Didn't take any pictures of this one sorry, I will next time we make it!)


INGREDIENTS:

• 3 to 4 pounds chicken parts
• 1/4 cup flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup butter or margarine

DIRECTIONS:

Directions for oven fried chicken recipe
Preheat oven to 425°.
Wash chicken and pat dry with paper towels. In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.

Put butter in a shallow baking pan; place in oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, skin side down. Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done. Oven fried chicken recipe serves 4.

For the original site I found this recipe, click here.

Mini Taco Salad Bowls

Again thanks to Pinterest, I found these mini taco salad things. they looked intriguing so after discussing and trying to explain them to my family. My guy and I went on a shopping trip to get all the fixings for tacos.... and Won ton wrappers (just so you know they are in the produce area by the tofu stuff).

Mini taco salads without additional toppings

INGREDIENTS:

• 1 lb. ground hamburger
• 1 pkg. shredded cheese (we used taco flavored)
• 1 pkg. taco seasoning
• 1 pkg. Won ton wrappers
• any additional toppings you may want to add!

DIRECTIONS:

Preheat oven to 350',

Brown hamburger on stove, drain, and add taco seasoning.

Place a Won ton wrapper in each 'muffin hole', bake for about 5 minutes so the bottoms have a chance to get crispy. Remove muffin tin from oven (make sure you use a hot pad!!)

Place about a spoonful of hamburger in each Won ton wrapper, sprinkle with shredded cheese, place back in oven until cheese is melted (about 5-8 minutes).

Once again remove the muffin tin from oven (using hot pad!). Remove the mini taco salad bowls from muffin tin and top with your favorite taco toppings!!!

Have fun and enjoy!

and..... with all the fixin's 

(for the link to the site I originally found this recipe click here.)

Oreo Stuffed Chocolate Chip Cookies!

So thanks to Pinterest I found these cookies, so I had to Google and search for the recipe (I had not yet figured out to just click the photo lol). They looked so yummy even tho I am not what you would call an 'Oreo lover', I figured everyone on my family was, so I ventured and made them. They were HUGE and went FAST!

(yes I could only fit 6 on a tray and they ended up touching each other!)

INGREDIENTS:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLE ® TOLL HOUSE® Milk Chocolate Morsels
• 1 cup chopped nuts (optional)
• 1 pkg. Oreo cookies

DIRECTIONS:

Oreo stuffed Chocolate Chip Cookie!

PREHEAT oven to 350° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.



Makes about 2 dozen VERY LARGE cookies.


(for the link to the site I originally found this recipe, click here)

Chocolate Chip Cookie Brownies with a Reese center!

Once again Pinterest has gotten the best of my curiosity and I was forced to try another recipe!

 This one is so versatile! You can use store bought cookie dough, or you can make your own. You can use chocolate chip, peanut butter, sugar cookie, or even a chocolate drop cookie! Same goes with the brownie portion, you can use regular chocolate, turtle, or any flavor you prefer really! Again with the surprise center, you can use a Reese, Rolo, Hershey square, Crunch... it really just depends on what you want!! Obviously the directions will be slightly different if you use store bought dough rather than making your own, all you would do is put a spoonful of cookie dough in the bottom of your cupcake liner, place candy of choice on top of that then add brownie mixture on top of that. Baking directions would be the same tho. I am including my favorite chocolate chip cookie recipe (Nestle Tollhouse Milk chocolate chip) just in case you feel froggy and would rather do it that way. I cheated the first time and used bought peanut butter dough. These are delicious and will go fast, you will more than likely be begged to make them again so you will have plenty of chances to experiment! Just have fun and get creative, maybe even get the kids involved!!!

(one row showing each step)
NOTE: I do not suggest filling as full as I did... These were hard as crap to get out... good, but they grew kind of large!

INGREDIENTS: (for chocolate chip cookie dough):

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLE ® TOLL HOUSE® Milk Chocolate Morsels
• 1 cup chopped nuts (optional)

PREPARE BROWNIE MIX AS DIRECTED ON BOX!!!!!!

Preheat oven to 350'
Put cupcake liners in a muffin tin, put spoonful of cookie dough in the bottom of the liner, place candy of choice on top, then fill 3/4 of the way full with brownie mix, bake for 15-18 minutes, let cool and enjoy!

(what a finished one looks like!)
Yes, you WILL need that glass of milk that is pictured in the back ground!!

(for the link to the original site I found this recipe click here.)

Chicken Dinner

Ok, so when I started dating my guy, all he could talk about was his favorite meal, "Chicken Dinner". It was supposed to be THE BEST EVER, so good it's Holiday worthy, mouth watering Chicken goodness!

Well, 5 months later, we ended up making it, TOGETHER, because, lets face it, cooking together is a great way to see if you are as compatible as you think you are, especially in a small apartment kitchen! We not only worked well together, but we managed to do a great job and I must say..... IT IS EVERYTHING HE SAID IT WOULD BE!!! We will definitely be making this again!!!!

Chicken Dinner (thank you Kristy)

INGREDIENTS:

• 1 can cream of chicken soup 
• 2/3 cup mayonnaise (do not substitute light or fat free) 
• 2-3 TBS Worcestershire sauce 
• 4 cups cubed cooked chicken (or buy a cooked one from Kroger Deli and just cube that up!)
• 3 cups cubed broccoli, cooked (we left this out)
• 1 medium onion (left this out as well)
• 1 cup shredded cheddar cheese 
• 2 tubes refrigerated buttermilk biscuits 
• 2 eggs
• 1/2 cup sour cream 
• 1 tsp salt

DIRECTIONS:

In a bowl combine the soup, Mayo, and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a 13 X 9 greased baking dish. Sprinkle with cheese. Cover and bake at 375' for 20 minutes. Separate biscuits; cut each in half. Arrange, cut side down over hot chicken mixture. In a bowl, combine remaining ingredients and pour over biscuits. Bake uncovered for 20 minutes until golden brown.