Candy Corn Cookies

I found this recipe several years ago.  Many of you know how much I LOVE HALLOWEEN!  I love to let the kids frost and decorate sugar cookies for Halloween too.  When I first saw these cookies I knew they had to be part of our Halloween traditions.  They are so easy and yummy!  And yes, they are a BETTY CROCKER!

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

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1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

This is the picture that is on the Betty Crocker website.  My cookies aren't as precisely cut as theirs, but they are good!

Hot and Spicy Chicken Strips

1 Bag Tyson Crispy Chicken Strips
1 cup Brown Sugar
1/2 cup Franks Red Hot (Hot Sauce)

Bake Chicken according to package directions.  In medium saucepan bring to boil Brown Sugar and Franks Red Hot.  Boil just until Sugar dissolves. Use sauce either as a dipping sauce or, for the last 5 minutes of the baking time of the chicken, place chicken in a baking dish and pour the sauce over it, coating the chicken then bake for the last 5 minutes.

If you want your sauce not so spicy, add less Franks Red Hot to the Brown Sugar.  If you want it hotter, add more Franks Red Hot to the Brown Sugar.

I got this recipe from my good friend Amber B.  I'm one that can't handle hot/spicy things, but I love this sauce!  My kids won't eat it because it is too spicy for them.

***Fries are Kroger Brand (Smith's) Steak Fries.

October Weekly Menu 1

Sunday:  Steak Sandwiches/Chips
Monday:  Bean Burritos/Spanish Rice
Tuesday:  Malibu Chicken/Baked Potato/Veggie
Wednesday:  Hamburgers/Potato Salad/Fresh Veggies/Chips
Thursday:  Potluck dinner with Lexie's Pre-K Class
Friday: Enchilada's/Corn/Green Salad

Do you do your grocery shopping all on one day or do you spread it out through out the week?  Do you shop the ADS?

Chocolate Peanut Butter Cloud Cookies

 

 

 

Another Yummy Recipe from Betty Crocker.  Super Quick and Super Easy!

Cookies

1	box chocolate fudge cake mix
3/4	cup creamy peanut butter
1/3	cup water
1	teaspoon vanilla
4	eggs
1 1/2	cups semisweet chocolate chips

 

Frosting

1 1/2	containers (12 oz each) whipped fluffy white frosting
3/4	cup creamy peanut butter
2	teaspoons milk

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1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
3. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
4. In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

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Peach Dessert

1 large box vanilla wafers finely crushed

1 cube butter softened

1 1/2 cup sugar

6-10 cups fresh peaches, peeled and sliced

1 pint whipping cream

1/2 cup powder sugar

1 tsp. vanilla

Press 2/3 of the wafer crumbs in the bottom of a 9x13 pan.  Mix butter and sugar together and carefully layer over wafer crumbs.  Layer peaches on top of sugar.  Whip the cream with the powder sugar and vanilla.  Layer the whipped cream over the peaches.  Top with remaining wafer crumbs.  Cover and refrigerate for 6 hours before serving.

**Another way to do the crust is to mix the sugar in with the crushed wafers then add the butter to the wafers and mix throughly, then press into the bottom of the pan.  It is good either way, but I have been told by some that they prefer the sugar/butter in it's seperate layer.  I do mix it in with the wafers to save a step.

***This is another Rowley Family favorite....coming from Jim's Mom.  This recipe is one of the most requested that I have had.  DO NOT use UNRIPE peaches.  It won't be the same.  I have to admit.  UTAH peaches work the best for this.