Eye Balls

Eye Balls (Oreo Truffles)

Last weekend Eric & I went to a Halloween party and I took these eye balls for treats. I forgot to take a picture, so this is from the Family Fun website. They used doughnut holes dipped in white chocolate for theirs, which is the easy route if you are short on time. I made mine with the Oreo Truffles recipe I posted some time ago. I used mini M&M's for the pupils just to add a little color. Have a Happy Halloween!

Rebel Bars

These bars are so yummy! They are good warm but I think I prefer them after they have had time to cool and set up a bit. Those of you who are lucky enough to own your own copy of my ward and community cookbook "A Taste of Heaven" this recipe is in it.

Rebel Bars
Dough:
1 c butter
2 c brown sugar
2 eggs
2 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt
3 c quick rolled oats

Filling
1 (14-oz) can sweetened condensed milk
1 1/2 c chocolate chips
2 TBS butter
1/2 tsp salt
1 tsp vanilla
Place all filling ingredients in a pan and cook over low heat until chips and butter are melted. Mix dough ingredients in the order listed. Grease and flour 10 x 15 inch jelly roll pan. (I put mine in 9x 13) Spread half of dough in pan; spread with filling and then put remaining dough on top of filling by spoonfuls. Bake at 350 for approx. 25 min. Don't over bake. Cut in squares after cooled.

Fluffy French Toast

Mornings are a bit hectic around here (I'm not a morning person) so most mornings cold cereal it is, plus the school also provides breakfast for the boys so I don't make a nice breakfast most days. Sundays aren't much different since we are rushing to get to church on time. So when we had General Conference a few weeks ago and had the morning at home with all of us I decided to try out this french toast recipe. We have decided to make it a tradition for future Conference Sundays. You can't beat a good breakfast.

This recipe comes from the Tasty Kitchen site.

Serve with your favorite topping.

Fluffy French Toast

2 TBS vegetable oil

1 c flour

1 c milk

2 eggs

1 3/4 tsp baking powder

1/2 tsp salt

1/8 tsp ground cinnamon

1/2 tsp vanilla

1/2 tsp maple flavoring

12 slices Texas toast

Heat a skillet over medium-high heat and brush on just enough veg oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the milk, egg, and flavorings. Combine the wet and dry ingredients; stir until just combined.

Dip single pieces of bread into the batter, flipping to coat both sides. Place on the hot skillet and flip when browned. Mix batter in between batches of dipping bread so the flour doesn't settle to the bottom of the dish.

Apple Studel Muffins

I was actually searching on Allrecipes.com for another recipe when I found the basis for this recipe. (Submitted by nmariea) After reading the reviews for the recipe I decided to make a few additions and changes. These are delicious, packed with great flavor!

Apple Strudel Muffins
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Galas)
1/2 c Hersey's cinnamon chips

Topping
1/3 c brown sugar
1 tbs flour
1/8 tsp cinnamon
1 TBS butter

Preheat oven to 375 degrees. Grease muffin pan.

Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat together butter, sugars and eggs until smooth. Mix in vanilla. Stir in apples and cinnamon chips. Gradually blend in the flour mixture. This is a pretty thick batter. Spoon the mixture into the prepared muffin pan.

In a small bowl mix the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Yields: 12-18 Depending on size.

Cider Cheese Fondue

We had a Girl's Night at our house last night while the men were at Priesthood session of General Conference. I wanted to try something fun to eat, so after looking through several recipes, I decided upon cheese fondue. I found this recipe on allrecipes.com, and it was submitted by Kim Marie Van Rheenen. We have done cheese fondue before, but this recipe is our favorite so far. A lot of fondue recipes call for wine, but this one uses apple cider. We thought the cider added a very nice flavor to the fondue. We had several items to fondue besides the French bread, including peppers, mushrooms, cooked potato, sausage slices, apple chunks, cooked carrot chunks. Very good!

INGREDIENTS:

3/4 C apple cider or apple juice

2 C shredded cheddar cheese

1 C shredded Swiss cheese

1 T cornstarch

1/8 t pepper

dash of salt, as desired

1 loaf French bread, cubed


DIRECTIONS:
1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a fondue pot or slow cooker to keep warm.