Wednesday, October 26, 2011


Springville Eighth Ward Caramel Apples

1 1/2 C each sugar and brown sugar
2 C light corn syrup
2 C light cream
1 TB butter
1 tsp salt
1 tsp vanilla
Combine sugars, cream, syrup & butter. Stir constantly at medium heat until a good medium ball. About 40-45 minutes. Remove from heat and add salt & vanilla. Dip apples, twirling off excess and place on powdered sugar coated cookie sheet.

Orange Candy Corn Bars
See NOTE at bottom before beginning.
3/4 cup butter or margarine, melted, cooled slightly
1 3/4 cups granulated sugar with modification
1 tablespoon grated orange peel
1 tsp orange extract
4 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
4 drops yellow food color
3 drops red food color
1/2 cup butter, softened (do not use margarine)
1 3/4 cups powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla or orange extract
1/8 teaspoon salt
1/3 cup candy corn or pumpkins (32 candies)
Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.
NOTE:  To make life easier... I made two batches.  One I colored yellow and the other orange (Wilton gels).  So I had two 9 x9 pans.  Really does make it simpler.

Oreo cookies
Melting chocolate
lollipop sticks
Wilton eyes or use mini m&ms


Adapted from  Kaitlin in the Kitchen
 2 Sticks Butter, softened
1 c. Sugar
1 Egg
1 tsp vanilla
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda

2 TB cocoa powder
Orange food coloring
1/2 c. Granulated Sugar (for dusting)

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, and vanilla.  Beating  until well mixed.  Add flour and baking soda, & salt. Beat until well mixed. Divide dough into halves.   With one half, add orange food coloring, just a few drops.  Mix well.  Press dough evenly into the bottom of a loaf pan lined with plastic wrap.
With the remaining half, mix in cocoa powder.  Mix well. Press evenly over the orange dough.  Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.

Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool



40 (about 6 pounds) chicken wings
3 cup teriyaki sauce
Put wings and teriyaki sauce in a large sealable plastic bag,  seal pressing out air, and marinate, chilled, at least 1 hour and up to 12 hours.
Preheat oven to 375 F. Arrange wings (letting excess sauce  drip back into bag) on two foil-lined  baking sheets with sides. Bake on bottom and top thirds of oven for 20 minutes. Turn wings over and bake, switching positions of pans, until  cooked through, 15 minutes more. While wings are baking, put teriyaki sauce in a small saucepan and bring to a  boil . Boil until reduced to a  glaze , about 1/4 cup, about 5 minutes. Brush baked wings with glaze before serving. Serve warm or at room temperature

Wednesday, October 19, 2011

Breakfast Anyone....

High Protein Fat Free Pumpkin Pancakes Can this be for real?  Oh yes!

4 eggs whites, whipped like a meringue
1 tsp Stevia sweetener
1/2 scoop protein powder (vanilla or chocolate)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup pumpkin, solid packed
Preheat griddle to 325 degrees.  Prepare griddle with pan spray.
Gentle fold ingredients into egg whites.  Now it is time to cook these babies...
Just drop batter onto griddle, spread just a little.  These puppies take time to cook so do it slowly.  When the bottom side has browned, flip and finish cooking.
Serve warm.  Top with yogurt, fruit, whatever!  Enjoy.  This is my new LOVE!!!! OH, and if you want, add some chocolate chips.

Cheesey Bacon Melt
2 TB  butter
1/4  small onion, finely chopped
4 slices, cooked and crumbled
1 TB  flour
1/2 cup milk
1/3 cup cheddar cheese
1 TB ketchup
English muffins, toast, or biscuits*
In a sauce pan, melt butter, add onion and saute.  Whisk in flour.  Gradually add milk.  Bring to boil and stir until thickened.  Reduce heat, add bacon and cheese.  Stir until cheese is melted.  Toast English muffins or bread.  Spoon mixture over bread, top with ketchup.  Serve.
* don't toast the biscuits!

Sunday, October 16, 2011

 Life is about FAMILY...
My 3 out of 6 children are still at home.  I miss my full house.  Two are married and one is off to college.
Our family..Crazy family that is..2012

Liz & Daniel Wilkerson...Aug 20, 2012
Rebecca & Tyler Giles
Oct 16, 2010
My college student..Sarah

My handsome one and only son..Mark
My newest driver (well still permit privileges)..
Miss Mary

My caboose, my Juju bug..Julia.

My two step grandchildren - Hunter & Hailey
Parker..we miss him greatly!
But we know he is with a great family
who loves him so very much!

Our granddaughter Avalynn Rose came to us
in April 2011

Saturday, October 15, 2011

HALLOWEEN is in the air....

And so are BATS, and GHOSTS, and EVERYTHING else!
Here is are some fun little projects to share or keep for yourself...

The making of a BAT....
Trace the bat

Melt the chocolate

Outline the bats wings with chocolate then fill in

Lifting wings from parchment paper

Eyes, sticks, cookies

Separate cookies, push stick into filling,
top with melted chocolate

Add wings and a little more chocolate

Replace cookie top

Cover top with melted chocolate, finish with two eyes

The finished project!
Place a cube of styrofoam in a container
and stick cookie into styrofoam for
finishing touches (picture to be added)

GHOSTS by Three...

Cut a 4x4 to any length, paint!  easy peasey!
And there was MORE....