Oreo Cookie Turkeys

A yummy Thanksgiving craft for the kids...

Cookie Supplies:
Oreos
Candy Corn
M&M Minis (separate out the red ones)
Chocolate frosting
Bell shaped chocolates

Pumpkin Chocolate Chip Cookies

Cream together:

1/2 cup white sugar

1 cup brown sugar

1 cup butter, softened

Then add:

1 cup pumpkin

1 tsp vanilla

1 egg

Sift together dry ingredient then add to above wet mixture.

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost. (Optional: top with chopped walnuts)

Icing:

In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Chicken Cordon Bleu Bake

2 packages reduced sodium Stuffing mix

1 can (10 3/4 oz) cream of chicken soup

1 cup milk

1/2 tsp pepper

3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded

2 cups cheddar cheese shredded

2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. In a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350º for 45 minutes. Uncover and bake 10-15 minutes longer.

Chewy Ginger Snaps

2 c. sugar

1 1/2 c. shortening

2 eggs

1/2 c. molasses

4 c. flour

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Bake at 350º for 11 to 13 minutes.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 C honey

1/4 C lime juice

1 T chili powder

1/2 tsp garlic powder

1 1/2 to 2 (10 oz) cans green enchilada sauce
shredded monterey jack cheese

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray, depending on how thick you stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350º for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Flaky Buttermilk Biscuits

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Homemade Liquid Laundry Soap

Here is the recipe for the laundry soap I have been using....and it is so cheap and works really well! I am really posting it here so I can have a quick place to refer back to the recipe each time I run out:) Thanks Lacie!

1 Bar Fels Naptha Laundry Bar Soap
1 Cup Arm & Hammer Washing Soda
1/2 Cup Borax
Water

Grate the bar soap & dissolve in 4 cups water on medium-low heat in medium saucepan. Pour melted soap into 5 gallon bucket. Add washing soda & borax, stir. Fill to top with hot water and mix well. Cover. Let set overnight. Stir again. Fill a 1 gallon jug (milk jug works well) 1/2 full of concentrate, 1/2 water. Shake a couple times. Ready to use 1/2 cup-1 cup per load.

Crockpot Counrty Style Pork Ribs

3 lbs. Country Style Pork Ribs, boneless
1 1/2 C. Ketchup
2 T. Dijon Mustard
1/4 C. Packed Brown Sugar
1/4 C. Red Wine Vinegar
2 T. Worcestershire Sauce
1 tsp. Liquid Smoke Flavoring
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Powder


Directions
1. Trim excess fat from ribs.
2. In a large skillet, brown ribs on all sides in oil.
3. Put ribs in the crockpot and cover with sliced onion.
4. In a bowl combine all sauce ingredients; pour over ribs and onions.
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.

Chicken Taco Salad

Simple recipe, but one of my favorite foods:)

2 Chicken Breasts
Taco Bowls
Romaine Lettuce, chopped
Tomatoes, diced
Olives, sliced
Shredded Cheese
Sour Cream
Avacado
Tortilla Strips

Optional:
Green Onions
Black beans
Rice

Defrost chicken, cut into strips or small pieces and fry (I have shredded it and then fried it also). Add taco seasoning and salt and pepper to taste. Cut up the vegetables and put in taco bowl on top of lettuce as desired. Top with sour cream, guacamole, salsa or Ranch dressing, and tortilla strips.

I get my taco bowls at Macey's premade and they work great. I have also used the tortillas that you cook yourself, for a softer shell.

Two chicken breasts is enough for about 4 salads.

For a quick taco salad you can just do the meat and vegetables but it is also good with white rice and black beans. I usually put the rice and beans on the bottom when I make it with rice and beans.

Rolos Cookies

Devils Food Cake Mix (Duncan Hines is the best!)
1/2 C. Butter flavored Crisco
2 Eggs
Handful of Powdered Sugar
1 Bag of Rolo Candies

Unwrap rolo candies and place into bowl. Set aside for later.
Cut shortening into cake mix and add in eggs. This will create a THICK dough almost the consistency of bread. Knead with hands for easiest mixing.

Roll spoonfuls of dough into balls. Squish 1 rolo candy into EACH dough ball and cover all sides of the rolo candy completely with dough so that you create a little rolo pocket.

Place 12 per cookie sheet and bake at 350º for 9 minutes.

Remove from cookie sheet and dust with powdered sugar for garnish.

Mexican Lasagna

1 1/2 lbs. ground beef
1 1/2 tsp. cumin
1 T chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. black pepper or to taste
1 16 oz. can diced tomatoes
10 to 12 corn tortillas
2 cups small cottage cheese, drained
1 cup Monterrey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Avocado
Cilantro

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350º for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

Fruit Dip

8 oz. Cream Cheese
8 oz. Marshmallow Cream
1 T Lime Juice

Mango Chicken and Rice

4-5 Boneless skinless chicken breasts
1 1/2 C. Frozen corn
1 Can black beans, drained & rinsed
3 C. Mango salsa (Costco)
Cumin to taste
Lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice( Jasmine Rice, made with all or part of the liquid being coconut milk)

*You can also use regular salsa for a Mexican taste and serve over regular rice or even with tortilla chips...ENJOY!

Coconut Cream Cheese Pie

1 C. Quick Oats
1/2 C. Butter
1/2C. Brown Sugar
1/2 C. Chopped Walnuts
3 Small pkgs. Instant Vanilla Pudding
3 C. Milk
8 oz. Cream Cheese
1/4 tsp. Coconut Extract
1 C. Coconut
1 Container Cool Whip

Mix oats, butter, brown sugar, and nuts. Press into 9X13 pan. Bake @ 350º for about 15 min. Combine remaining ingredients, except whipped topping, and let set up. Top with whipped topping. Chill and Enjoy!

Andes Mint Cookies

3/4 C. Butter
1 1/2 C. Brown Sugar, packed
2 T. Water
1 (12oz.) pkg. Semi-Sweet Chocolate Chips
2 Eggs
2 1/2 C. Flour
1 1/4 tsp. Baking Soda
1/2 tsp. Salt
1 lb. Andes Mints (2-6.67 oz. pkgs)

Heat butter, sugar and water in saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Crockpot Pulled Pork

Spice Rub:
1 T ground black pepper
1-2 tsp. cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar
1 T dried oregano
4 T paprika
2 T table salt
1 T granulated sugar
1 T ground black pepper

Remaining Ingredients:
1 (6-8 pound) bone-in pork shoulder
½ tsp. liquid smoke (optional)
2 C. barbecue sauce

Mix all spice rub ingredients in small bowl. Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board(again, I use a large cookie sheet with sides. This helps to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Delicious Cinnamon Rolls

Rolls:
2 1/4 C. very warm water
2 1/2 tsp. active dry yeast
1 yellow or white cake mix
5 C. flour

Mix water and yeast together with a wire whisk in a large bowl. Whisk cake mix into yeast water. Stir in flour one cup at a time. Let stand in bowl in a draft-free place for 45 minutes. Knead enough to punch down and roll to approx. 18" X 10". Add a small amount of flour if needed for kneading.

Filling:
1/2 C. butter or margarine softened
1 C. brown sugar
2 tsp. cinnamon
1/4 C. chopped nuts (Optional)
1/4 C. raisins (Optional)

Mix butter, brown sugar, and cinnamon together. Heat in microwave for 15 seconds. Spread over rolled out dough. Sprinkle nuts and raisins over dough. Starting with the widest end, roll dough into a tight log. Cut with dental floss into 1/2" to 1" slices. Place in a greased 9x13 inch pan and an 8x8 inch pan. Allow rolls to rise 25-35 minutes. Bake at 350º for 17-23 minutes, watching carefully.

Frosting:
1 (3-4oz) package cream cheese, softened
1/4 C. butter or margarine, softened
1 1/2 C. powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Olive Garden Salad

DRESSING:

½ c. mayonnaise

1/3 c. white vinegar

1 tsp vegetable oil

2 Tb. corn syrup

2 Tb. Parmesan cheese

2 Tb. Romano cheese

¼ tsp garlic salt – or one clove garlic, minced

½ tsp Italian seasoning

½ tsp parsley flakes

1 Tb. lemon juice

SALAD:

1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

½ c. croutons

freshly grated Parmesan cheese

HOMEMADE CROUTONS:

4 slices sandwich bread

1 clove garlic, minced

3 Tb. butter

salt and pepper

dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.

Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.