Sunday, October 30, 2011

Halloween Soup made easy

© 2011 ®/TM General Mills All Rights Reserved

Saturday, October 29, 2011

Drink Recipe: Fuzzy Ghoul

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Friday, October 28, 2011

Recipe: Creepy Crispy Rice Treets
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Lena Austin

Thursday, October 27, 2011

Drink Recipe: Candy Corn Cocktail

© 2011 ®/TM General Mills All Rights Reserved

Wednesday, October 26, 2011

Creamy Candy Corn Puddings

© 2011 ®/TM General Mills All Rights Reserved

Tuesday, October 25, 2011

Recipe: Jack-o-Lantern Gelatin Salad

© 2011 ®/TM General Mills All Rights Reserved

Friday, October 21, 2011

Hot Spiced Cider

Hot Spiced Cider

8 cups apple cider or apple juice
1/4-1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a large saucepan combine apple cider and brown sugar. For a spice bag, place
cinnamon, allspice, and 1 tsp whole cloves in a double thickness of cheesecloth.
Bring up corners of cheesecloth and tie with string. add spice bag to cider

Bring to boiling; reduce heat. Cover and simmer at least 10 minutes. Meanwhile,
stud orange wedges with whole cloves. Remove and discard the spice bag. Serve
the cider in mugs with a studded orange wedge in each. Makes 8 (1 cup) servings.

Note from Lena-- Use the crock pot and don't bother with the boiling. Set it all
up and let it simmer on Low at least 4 hours. No peeking! Serve it up with the
orange wedges.

Source: 1989 BHG cookbook
Lena Austin

Thursday, October 20, 2011

S'mores Apples
recipe image
Rated: rating
Submitted By: Staff
Photo By: Allrecipes
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Ready In: 35 Minutes
Servings: 6
"Caramel apples are studded with graham crackers and marshmallows and drizzled with chocolate for a treat you can't get enough of."
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually
wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups crushed graham crackers
1 cup semi-sweet chocolate chips
1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
4. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.
ALL RIGHTS RESERVED © 2011 Printed from 9/19/2011

Wednesday, October 19, 2011

Recipe: Snowballs

I first made this recipe when I was a mere seventeen years old. A neighbor got a cookie tin full as a gift, took them home, and made himself sick on them.
If you do store them in a tin, pack them in more powdered sugar. The sugar will cushion these little gems.
For the past thirty-two years, these cookies have been a tradition in our home. That is, when I could find the recipe. (Yes, I once was that disorganized.) I do recommend that all mothers and grandmothers make use of the small hands they have available to form the little cookie balls correctly. Adults have a tendency to make the balls too big. At least, that's what I told my children and now my grandchildren. (grin)
I'm sharing my most famous and beloved recipe with the world, so it will never be lost again.
Lift a glass of eggnog and wipe the powdered sugar from your lips long enough to salute. Let the holidays begin! See you after Thanksgiving!

Tuesday, October 18, 2011

White as a Ghost Pops

White-as-a-Ghost Pops

Makes: 16 servings
Prep: 50 minutes Stand: 2 hours

White-as-a-Ghost Pops


  • 6  tablespoons  butter
  • 2  10-ounce packages  marshmallows or 4 cups tiny marshmallows
  • 12  cups  crisp rice cereal
  • 24  ounces  vanilla-flavored candy coating
  • 8    lollipop sticks
  •     Small black candies
  • 1  16-ounce can  vanilla frosting
  •     Green food coloring
  • 2  cups  shredded coconut


1. Line a 13x9-inch baking pan and an 8- to 9-inch diameter mixing bowl with foil, extending foil over edges of pan and bowl. Butter foil; set pan and bowl aside. Melt butter in a 6-quart Dutch oven over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well-coated. Divide mixture between prepared baking pan and mixing bowl and press evenly and firmly into pan and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal mixture from baking pan with edges of foil. Use a 3- to 4-inch ghost-shaped cookie cutter to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the bottom of cutouts.
3. In a medium saucepan melt candy coating over low heat. Place ghosts on a slotted spatula and spoon candy coating over ghost shapes, turning carefully using sticks to coat both sides and letting excess candy coating drip back into the pan. Carefully place ghosts on a sheet of waxed paper. Decorate face with candies before coating sets up. Let stand until coating is completely set, about 1 hour.
4. Stir together frosting and a few drops green food coloring; set aside. Place coconut in a resealable plastic bag. Add a few drops of green food coloring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a serving platter; remove foil. Frost with the green frosting. Sprinkle with coconut. Insert lollipop sticks with ghost shapes into frosted cereal mixture.
6. Note: After cutting ghost shapes out of the cereal mixture, reserve your scraps for more fun shapes. Try rolling some scraps into balls and dip balls into melted vanilla- or chocolate-flavored candy coating. Sprinkle with desired candy decorations and let set on waxed paper.

Halloween Recipe: Bloody-Rimmed Martinis

Bloody-Rimmed Martinis

Start to Finish: 10 minutes

Bloody-Rimmed Martinis


  •     Red decorating icing writing gel
  • 3/4  cup  half-and-half or light cream
  • 1/2  cup  coconut-flavored rum
  • 1/4  cup  vanilla vodka or vodka
  • 1/4  cup  cream of coconut
  •     Ice cubes


1. Carefully pipe red gel around the rim of 4 to 6 martini glasses, letting it drip down the sides. Set aside.
2. In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut. Place ice cubes in a martini shaker. Add coconut mixture. Cover and shake. Divide mixture among prepared martini glasses. Makes: 4 to 6 drinks

Monday, October 10, 2011

Recipe: Ham Breakfast Braid

Ham Breakfast Braid
recipe image
Rated: rating
Submitted By: MHFAB1
Photo By: Kelly Krocker
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 6
"Crescent roll dough is covered with ham, eggs and cheese and then the ends are brought together to form a braid shape."
1/2 cup milk
4 ounces cream cheese, softened
8 eggs
salt and pepper to taste
2 (8 ounce) packages refrigerated
crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
3. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
4. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
5. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
ALL RIGHTS RESERVED © 2011 Printed from 10/10/2011
Click here to find out more!
 Note from Lena: There's a new crescent "roll" dough available that is one sheet. You could put the filling on the sheet, roll it up and flip so the seam is on the bottom, then slit the visible dough with a sharp knife. This might be easier than creating the braid effect.
¸.· ´¸.·*´¨)
Lena Austin

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