Witches' Fingers!

For a creepy treat this Halloween, add a few fingers to your party!

FINGERS

1 c. creamy peanut butter
1 sq. melted margarine
1 tsp. vanilla
2 c. powdered sugar (plus a little more)
stick pretzels
almond slices
red gel

Mix peanut butter, melted margarine, vanilla and powdered sugar. Form dough around pretzel to form the finger. Place almond slice as fingernail. Use dull side of knife to make knuckle marks. Add dribble of red gel at cut end of finger for the blood.

ENJOY!

Mounds of Zucchini - Part 2 :-)

Zucchini Cranberry Muffins

3 c. grated zucchini
2/3 c. melted butter
1 - 1/3 c. sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
1/8 tsp. salt
3 - 1/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. walnuts
1 c. dried cranberries (may use raisins)

Combine sugar, eggs and vanilla. Stir in zucchini and then the melted butter. Mix in baking soda and salt. In separate bowl mix together flour, nutmeg and cinnamon. Stir dry ingredients into the zucchini mixture. Stir in walnuts and cranberries. Spoon into muffin pan, filling cups completely. Bake at 350 degrees for 25-30 minutes. Makes 24 regular muffins or 12 large muffins.

Mounds of Zucchini - What to do? :-)

It seems like whether or not you plant your own zucchini, we all end up with several lovely green vegetables that we need to use! :-) I know that most of us have several zucchini bread recipes but here are a couple that we tried this year at our house!

Onion Zucchini Bread

3/4 c. milk or buttermilk
1/4 c. butter or margarine, melted
2 eggs
2-3/4 c. shredded zucchini
2-1/2 c. flour
1/3 c. grated Parmesan cheese
1-1/3 c. French friend onions
1 Tb. baking powder 1 tsp. dried basil or 1 Tb. fresh
1/4 tsp salt

Lightly beat milk, butter and eggs in medium bowl. Stir in zucchini. Combine flour, cheese, onions, baking powder, basil and salt in large bowl. Stir milk mixture into dry ingredients, mixing just until dry ingredients are moistened. Spoon into loaf pan. Smooth top of batter and run knife down center. Bake at 350 degrees for 55-65 min. Cool on wire rack for 10 minutes.


Chocolate Zucchini Cake

2-1/2 c. flour
1/2 c. cocoa
1-1/4 tsp. baking soda
1-1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3 eggs
2 c. sugar
3/4 c. oil
1/2 c. buttermilk (I have also used regular milk)
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2-3/4 c. zucchini, shredded and lightly packed

Blend dry ingredients. In separate bowl blend remaining ingredients except for zucchini. Combine dry and liquid ingredients. Stir in zucchini. Add additional flour or buttermilk as needed to get cake batter consistency. Bake at 350 degrees in two loaf pans or one 13x9 pan for 35-45 minutes or until toothpick comes out clean. Serve with whipped topping or ice cream.


Have fun with your zucchini!

Mexican Fruit Salad

{I got this recipe at one of the Macey's classes a while back. I can't remember which one. It was one recipe that I had to make as soon as I learned it (and have made multiple time since). There are so many delicious flavors that dance on the taste buds to make for an exciting adventure! If you don't believe me, you should try it for yourself... really... its THAT good.}


sorry, this is the best picture I have. Taken last year... on my phone...

{ingredients}
3 red apples- unpeeled, cored, and cut into wedges {or little chunks--3 can seem like a lot some times I only put in 1. It depends on what else I end up putting in.}
1/4 c. lemon juice or fresh lime
2 avocados {the avocados make all the difference in the world. but if you don't like them, don't include them.}
3 oranges- peeled and sliced crosswise {3 can seem like a lot.
1 pineapple- peeled, cored, and cubed
1 pt. strawberries- cleaned and halved {or sliced}
1 bunch of red leaf lettuce- washed and shredded {the red leaf gives a little more color. It can be green lettuce if you really want.}
3/4 c. coconut- grated {I don't like it so I don't put this in}
2 Tbsp. sunflower seeds

{each time I make it is a little different. I stick with the main ingredients (apples, oranges, avocados, strawberries, and lettuce) but you can substitute, replace, or just omit anything you want. although I wouldn't suggest adding bananas... mangoes are delicious in this recipe. Also, the amount can differ depending on what else is added. Usually I only add 1 1/2 apples....}

{directions}
1. toss apple wedges in lemon juice and set aside.
2. Peel avocados and cut into wedges, toss in remaining lemon juice and set aside.
3. Group apples, avocados, orange slices, pineapple and strawberries on a bed of lettuce.
4. Sprinkle coconut and sunflower seeds over fruit.
5. Serve with Lime Dressing drizzled on top.

**your recipe card!

{Lime Dressing}

{ingredients}
1 c. sugar
1/4 c. water
1 tsp. lime zest
juice of 2 fresh limes

{directions}
combine sugar and water in saucepan; bring to boil stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

**bonus card! :) Just for you! **

Toasted Orzo and Peas

{ah the classic story of a new recipe turned family favorite. This is one experiment that had the best turn out a recipe could hope for. Easy to cook, dish after-math is low, tasty, and relatively healthy! (ok so maybe not totally healthy, but its close!) My husband actually requested we put it on the "family favorite list"}



{ingredients}
2 Tbsp. butter
1 small onion, minced
3/4 tsp salt
2 medium garlic cloves, minced
1 1/4 c. orzo
2 1/2 c. chicken broth
1 c. frozen peas
1 oz Parmesan cheese-grated {about 1 c.)
2 Tbsp. fresh minced parsley leaves {I didn't really measure... but it all worked out}
ground black pepper
1 lemon, cut into wedges- for serving {optional}

{directions}
Melt the butter in a 12 inch nonstick skillet over medium heat.
Add onion and salt and cook, stirring often, until softened {5-7 minutes}
Stir in garlic and cook until fragrant {about 30 seconds}
Stir in orzo and cook, stirring often, until most of the grains are golden {i didn't believe it, but about 5 minutes... its longer than you might think}
Carefully stir in the broth and bring to a boil, then reduce the heat to medium- low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender {about 10-12 minutes}. {Be careful not to cook at too high of heat at this point because the liquid will evaporate and the orzo will not cook...}

Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through {about 2 minutes}.
Season with salt and pepper {or if you're my husband, Tony's} to taste and serve with the lemon wedges. {seriously, the lemon makes all the difference!}

{we were thinking this recipe would be great with any veggie you wanted and however many you might want. The orzo is very forgiving and is fairly versatile.... }

Enjoy!

Peanut Butter White Chocolate Cookies

The only reason why you wouldn't want to eat one of these (or 2 or 3) is if you didn't like peanut butter--is that even possible? Took a plate of these to work and they were gone in no time.

2 lbs good quality white chocolate or vanilla chips I used 2 12 oz. bags of Nestle white chocolate chips

1 c. chunky peanut butter

3 1/2 c. Rice Krispies

2 1/2 c. dry roasted peanuts I used a 12 oz. bottle

2 c. mini marshmallows

In a large bowl combine Rice Krispies, peanuts and marshmallows.

In a large microwave safe bowl, melt white chocolate in one minute sessions until smooth. Stir each time you check it. When melted, add peanut butter and stir until combined.

Pour white chocolate/peanut butter mixture over the cereal mix and fold together until combined.

Drop by tablespoon on parchment paper until completely cooled.

Skookie

{What do you get when you put cookie dough on a skillet? yes... you guessed it, a Skookie! :) This is one of my favorite things I have in my kitchen. They are easy to manage, very versatile, and lets face it, totally awesome! We made ourselves a yummy dessert on them the other night and my husband made sure I got a good picture so I could post and "share the goodness with everyone." I will have to admit that these are so great I am tempted to keep these secrets to myself, but good things should be shared... So here it is, the "goodness" as I promised I would share. (p.s. i am not being endorsed in any way for my opinions here.) }

{all you have to do is make a favorite cookie dough and plop a glob onto the center of the skillet. Cook according to the recipe (ours usually cook the best around 10 minutes). Top with a corresponding ice cream and eat is straight out of the pan with a spoon. Fast, simple, and oh so tasty! We have also made individual pizzas on these multiple times. We cheat and buy the pizza dough in a can (but have also used Rhodes roll dough) put what ever toppings your heart desires and viola! a yummy individualized "date night"}

*what a romantic Italian date complete with floating candle and A&W in the ice bowl... :)

{do remember that you don't have to have a Skookie to enjoy some time in the kitchen. you can use a cookie sheet too! :) }

Caramel Filled Chocolate Cookies:



{ingredients}
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1. c sugar
1 c. brown sugar
1 c. margarine or butter- softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 rolo candies-unwrapped

{directions}
Combine flour, cocoa, and baking soda; mix well. In large bowl, combine sugars and margarine; beat until light and fluffy. Add vanilla and eggs. Add flour mixture. Stir in 1/2 c. of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minuets for easier handling.

For each cookie, with floured hands, shape about 1 Tbsp of dough around 1 caramel candy, covering completely. Combine remaining 1/2 cup pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, on ungreased cookie sheets.

Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes.

{for our Skookies we didn't bother with the caramel candy part... the dough is great by its self too. It makes great cookies, but if you want that extra "umph" to make your cookies that much better, the little bit of extra work goes a long way!}

Enjoy!

P.S. Thank you to my thoughtful brother and sister-in-law who gave them to us. We LOVE them. :D