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 -

BEEF TACO WITH RICE AND REFRIED BEANS

INDULGE !!!

Kiwi, banana and maraschino cherries dipped in creamy Nutella sauce.
Quick and yummy dessert!

ROSEMARY BEEF AND ROASTED VEGETABLES

CINNAMON COOKIE TWIST

INGREDIENTS:
2 cups Bisquick mix,
3 tablespoons sugar,
1 teaspoon ground cinnamon,
1/3 cup milk,
1 egg,
1/4 cup melted butter;
extra sugar and cinnamon for dusting;
DIRECTIONS:
Heat oven to 400 F. In medium bowl, stir Bisquick, 3 tablespoons sugar, 1 teaspoon cinnamon, milk and egg until soft dough forms.
Place dough on surface sprinkled with Bisquick mix. Roll dough into a ball; knead few times. Roll dough until 1/2 inch thick. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On lightly sprayed cookie sheet, place bows 1-1/2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Immediately brush melted butter, then dust with sugar and cinnamon mixture.

OMELETTE CUPS

INGREDIENTS FOR 6 CUPS:
1 cup Bisquick mix,
1/3 cup milk,
1/3 cup shredded cheddar cheese,
(omelette of your choice - in this case: eggs, green onion, garlic sausage, red bell pepper, cheddar cheese and mozzarella cheese, salt and pepper)