CHOCOLATE RASPBERRY CHIP COOKIES

INGREDIENTS:

2 1/4 cup flour,
1 teaspoon baking soda,
1 teaspoon salt,
1 cup butter, softened,
3/4 cup sugar,
3/4 cup packed brown sugar,
1 teaspoon vanilla extract,
2 eggs,
2 cups raspberry chocolate chips;

DIRECTIONS:

Combine all the ingredients minus raspberry chocolate chips. Refrigerate for 1 to 2 hours. Preheat oven to 375 F.
Shape dough into small balls and place onto ungreased baking sheet; press lightly with the
bottom a glass; top each cookie with few raspberry chocolate chips and press lightly; bake for 10 to 12 minutes.

CHOCOLATE NUT FUDGE BROWNIES

INGREDIENTS:
1 1/4 cups flour,
1/4 cup sugar,
1/2 cup butter,
1 (14 oz.) can Sweetened Condensed Milk,
1/2 cup unsweetened cocoa powder,
1 large egg,
1 teaspoon vanilla extra,
1/2 teaspoon baking powder,
1/2 cup chopped nuts,
1/2 cup melted white chocolate (optional);
DIRECTIONS:
Heat oven to 350F;
combine 1 cup flour and sugar until mixture resembles coarse crumbs; press firmly into bottom of ungreased 13x9 inch pan; bake for 15 minutes.
Combine sweetened condensed milk, cocoa,egg, 1/4 cup flour, vanilla and baking powder in large bowl; stir in nuts; spread over baked crust.
Bake 20 minutes or until center is set. Cool. Decorate with melted chocolate if desired or sprinkle with powder sugar. Cut in squares and enjoy!

CHOCOLATE NUT FUDGE

INGREDIENTS:
2 cups semi-sweet chocolate chips,
1 (14.oz) can sweetened condensed milk,
1 teaspoon vanilla extract,
1 cup chopped nuts;
DIRECTIONS:
Line an 8 or 9 inch square pan with wax paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently. Remove from heat. Add vanilla and nuts. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

BBQ BABY BACK RIBS AND BEANS

HAPPY HALLOWEEN - SUGAR FROST CUPCAKES

GRAHAM CRACKER CAKE WITH BUTTER PUMPKIN CREAM

ROMA TOMATO SALAD

INGREDIENTS:
Roma tomatoes,
cucumber,
green bell pepper,
sweet onion,
olive oil,
salt.

CHOCOLATE DIPPED COOKIES

Same ingredients as the CANDY CORN COOKIES !

CANDY CORN COOKIES

INGREDIENTS:
1 cup margarine, softened,
1 cup sugar,
1 egg,
3 cups flour,
1/2 teaspoon baking powder,
1/8 teaspoon salt,
1 teaspoon vanilla extract,
1 teaspoon lemon extract,
1 tablespoon lemon zest,
1 tablespoon lemon juice,
extra sugar for coating;
DIRECTIONS:
Mix margarine, sugar, egg, vanilla extract, lemon extract, lemon zest, lemon juice, salt and baking powder, until well combined. Add flour and mix until a ball is formed. Cut dough into three equal parts.

Add yellow food coloring to one part, and yellow + red (result orange) to the second part;

Layer the dough (orange in the middle) and refrigerate for 1-2 hours or freeze for 1/2 hour.

Slice ....

and cut into small triangles. Bake at 375 F for 8 to 10 minutes on ungreased cookie sheet. Remove cookies immediately and toss in sugar.
ENJOY!

SPIDER EGGS - HALLOWEEN FUN PROJECT -