Cream Cheese Frosting

Ingredients:

• 1 tsp vanilla
• 1/2 stick butter
• 1 8 oz pkg cream cheese
• 4 cups powdered sugar

Mix vanilla, butter, and cream cheese first, then when well blended add the powdered sugar 1/2 cup at a time. That way you won't have a dust storm in your kitchen.
I added food coloring to the frosting, used a sandwich baggie and cut a small hole in the tip, that way you can decor however you like.... the candy corn was my favorite.

Key Lime Cake

INGREDIENTS:
1 yellow cake mix
green food coloring

I baked the cup cakes first, but soon realized I was outta tins....so then I baked a round cake, cut it in half, then placed on top of the other half, to make a half moon shape....then frosting accordingly.
Frosting:
1 cup shortening
milk
powdered sugar
3 lime's juices
grated lime peel

Pumpkin Cookies

1 C. Unsalted butter
1 C. Sugar
1 C. Brown Sugar
1 Egg
1 t. Vanilla Extract
1 C. Pumpkin Puree
1 C. Rolled Oats
1 t. Baking Powder
1 t. Ground Cinnamon
1/2 t. Salt
1 C. Raisins or Chocolate Chips
2 1/2 C. All Purpose Flour

Preheat oven to 350.
Cream together butter, white and brown sugar until fluffy. Beat in egg, vanilla and pumpkin. In a separate bowl mix together oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
This is what your dough should look like

Drop onto greased cookie sheets by heaping tablespoons.
I use a melon baller. It makes all the cookies the same shape and size.

Bake 12-15 minutes, until lightly brown. Cool on racks.
I love the smell of cooling cookies.

Enjoy!

mmmmmmm

Key Lime Pie

INGREDIENTS:

• 1 9-inch graham cracker crust
• 1 14 oz can sweetened condensed milk
• 1/2 cup fresh lime juice (4 limes)
• 1 teaspoon grated lime peel
• 2 cups of cool whip thawed

With a mixer beat together the milk, and lime juice on high, stir in lime peel. Pour into crust. Spread the top with the cool whip. Put in the fridge for 2 hours. ENJOY!

Personally if I were to do this again, which I WILL, it was stinkin good. I would make my own graham cracker crust, and make it extra thick. Double the lime/milk filling and use the same about of whip cream.

Buffalo Chicken Wraps!

I am a HUGE fan of buffalo chicken, wingless only, I'm not one to eat chicken off the bone. SICK.

INGREDIENTS:

• SAUCE
• 1 8 oz. can of tomatoe sauce
• 1/2 stick of butter
• worcestershire sauce to taste
• hot sauce to taste
• CHICKEN
• EVOO (extra virgin olive oil)
• lemon pepper seasoning (any seasoning works)
• 2-4 boneless skinless chicken breast

I cut the chicken into bit size pieces trimming all the fat and any other nonsense, drizzle the chicken with olive oil and then smother in the seasoning. Have a pan on medium high heat with a drizzle of oil ready to go. Grill chicken.

Meanwhile place all ingredients for the sauce in a sauce pan on medium heat till the butter is melted. Add the chicken to the sauce.

For the wraps I used a tortilla, spinach, cheddar cheese, and tomatoe. Ranch to dip in if you would like. YUM!

October: National Cookie Month!

Did you know that October is National Cookie Month? You do now! I'm not usually a big baker, but I think this month is going to be a bit of an inspiration. I'm not going to do any of the tried and true recipes like chocolate chip, sugar, or peanut butter. We've all been there done that. Lets try something new! I've got a few I'm going to try, look for them soon!

Chocolate Chip Banana Cookies

3 lg. very ripe bananas, mashed
1/2 c. chopped nuts (I used walnuts)
2 eggs
1/2 c. butter
1 1/2 c. sugar
3 c. flour
1 1/2 tbsp. baking powder
1/2 C. - 2 C. Chocolate Chips

Preheat oven to 350.
Combine bananas and nuts; set aside. Cream eggs, butter and sugar, add to the banana mix. Add flour and baking soda to egg mix, blending well. Your dough may be a lighter color than mine, I used 2C. white flour and 1C. whole wheat flour.

Drop onto greased cookie sheet. I use a mellon baller, it makes the cookies all the same size so that they bake nice and even. Place the chocolate chips on top of the cookies. By putting them on top instead of inside the dough, they look prettier, (Suzi mentioned that in her chocolate chip recipe further down the page) and you have control over how much chocolate there is per cookie. Bake for 10-13 minutes until done at 350 degrees.

Cool on wire racks and enjoy!