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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Boys Of Fall Football Snack

Hello everyone!
As I've mentioned in previous posts, my boys are all playing FOOTBALL.
When I came across this FOOTBALL snack, I couldn't resist sharing it.
Here's for the rough and tough BOYS Of Fall---Cheer them on!

Brought to you by:
kitchenfunwithmy3sons.blogspot.com
This football sandwich and apple helmet were made using dark german wheat bread, turkey, provolone cheese, 1 apple, Twizzler strings, and strawberry cream cheese.
We cut 2 pieces of bread into football shapes. Cut the turkey and cheese to fit and put on the inside. Cut the stripes and laces out of the cheese scraps and add on top of the football. Tilt the apple just a bit and cut off a small piece from the bottom so the apple will stay on the plate. Cut out part of the apple to resemble a helmet. Take a toothpick and poke 3 holes down each side of the cut out part of the apple. Pull off a few Twizzler strips and pinch off 3 pieces to go across that helmet. Pinch off 2 smaller pieces to go down the front of face mask. Poke the longer pieces into the holes...they will pop right in. We glued our shorter pieces on with strawberry cream cheese, but you could use regular, peanut butter, or whatever!

ENJOY!
This week is all about FUN WITH FOODS for FALL!

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Pumpkin Spice Treats


Celebrate Fall!
Ingredients1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
Optional:  Chocolate Chips
1 recipe Marshmallow-Spice Filling (see recipe below)
Directions1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

ENJOY!

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Holiday Chocolate Chip Cookies

Hand made cookie bags for home made cookies!

My Favorite Chocolate Chip Cookie Recipe!
The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts



--------------------------------------------------------------------------------COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

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