Marshmallow Witch

I can take zero credit for this darling witch. Wyatt came home from preschool with it. I don't even know which talented mom made them. But I had to take a picture and share it because I thought it was such a cute idea. Looks like 1 big marshmallow, green coconut, mini chocolate chips, part of an oreo, a recess peanut butter cup, and a kiss. Stuck together with frosting. So cute! A fun and easy treat to make with your kids.

Creamed Corn

In keeping with the corn theme, here is a recipe I got from my cousin, Paula. This recipe takes corn to a whole new level. You have to taste it to appreciate it. This picture makes it look like soup, but it isn't soup. I just poured a little too much of the cream in when I was preparing for the photo. This is a perfect side dish for your favorite Fall dishes.

40 oz. frozen corn

2 cups heavy whipping cream

1 cup milk

6 Tbs. sugar

1 tsp salt

1/2 tsp. Accent

1/4 tsp. pepper

*Combine ingredients in a large pot on the stove. Bring to a boil and simmer for 5 minutes. In a separate bowl, melt 2 Tbs. butter and stir in 2 Tbs. flour. Add to corn and mix well. Remove from heat and serve.

Mexican Corn Chowder

How about this weather today?? I love it. Feels like Fall! I made this soup on Monday for dinner and it was the perfect comfort food for a cool evening. I found the recipe in my cookbook called "Favorites."

photo courtesy of allrecipes.com

1 lb. boneless, skinless chicken breast, cut into bite-size pieces (I didn't use chicken that night)
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 Tbs. butter
2 chicken bouillon cubes
1 cup hot water
3/4 tsp. cumin
2 cups half and half
2 cups shredded cheese
1 can cream-style corn
1 can diced green chilies, undrained
1 medium tomato chopped

In pan, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve.

Another Chocolate Chip Cookie Recipe

I wanted to make chocolate chip cookies the other day, but only had a 1/2 cup of sugar left. So, I decided to try this recipe I found on Homebased Mom. It was really good and we all loved the cookies!

3/4 cup butter, softened
1/2 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 egg
1 egg yolk
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 cups chocolate chips

Cream butter and sugars. Add egg, egg yolk and vanilla. Mix in salt, soda and flour. Add chocolate chips. Bake at 325 for 15-17 minutes.

EGG NOODLES

I really, really want it to be cold weather so I decided to make homemade chicken noodle soup. I love it so much more with homemade noodles. If I make soup will it get cold? Probably not, but the soup is good anyway. I make these in my mixer with the dough hook. Works great!!


2 1/2 cups flour
pinch of salt
2 beaten eggs
1/2 c. milk
1 T. butter

In large bowl, or bowl of mixer, add flour and salt. Add the beaten eggs, milk and butter. Knead the dough (by hand or with dough hook) about 5 minutes Let rest in a covered bowl for about 10 minutes.

On a floured surface, roll out to about 1/8 inch thickness. Cut into desired size strips. I use a pizza cutter. My recipe says allow them to dry a little before cooking, but I don't usually and haven't noticed it makes much difference. Coat them in a little flour before adding them to broth, but be careful to not flour too much as this will make your soup thick.

Cook noodles in soup broth that is at a roiling boil. This will prevent the noodles from sticking together. Cook them for 7-10 minutes and taste one to check for doneness. Cook a little longer if needed.

**NOTE: I cook the vegetables (carrots, celery, and whatever else you put in your soup) separately in broth and cook the noodles separately in more broth before adding them together so the vegetables don't get mushy while the noodles are cooking. Then add them together.

Italian Cream Sodas

Chances are that many of you have already experienced the amazingness of these Italian Cream Sodas. But in the event that you have not, we feel obligated to spread the good word. These are so fun and easy to serve to a big group. The flavor possibilities are endless and you will find yourself going back for more and more.

Torani flavored syrups (available at Smart and Final)

Sonic ice

half and half

whipped cream

club soda

straws

clear plastic cups

*Grab a cup, fill 3/4 full with ice, squirt in flavors of your choice (4-6 squirts depending on size of cup), fill cup with club soda, pour in 1-2 Tbs of half and half, top with whipped cream, grab a straw and stir. Seriously people...you have got to try this. I first had them at a bridal shower and wanted to try every possible flavor combination. Thank you to Heidi Allen for letting me borrow her syrups for Nat's shower and for teaching me how to make these delightful drinks.

Mexican Cornbread

It drives me crazy when I have a horrible picture to go along with a good recipe. Oh well. This was a last minute "what-do-we-take-to-the-potluck-dinner-without-having-to-go-to-the-store" recipe. Turned out to be pretty tasty. Gotta love all-recipes.com.

1 cup melted butter

1 cup sugar

4 eggs

1 can cream-style corn

1 small can green chilies

1/2 cup shredded Monterey Jack

1/2 cup shredded Cheddar

1 cup flour

1 cup cornmeal

4 tsp. baking powder

1/4 tsp. salt

*Beat together butter and sugar. Beat in eggs, one at a time. Blend in corn, chilies, and cheese. Add dry ingredients and mix until smooth. Pour into greased 9X13 and bake at 300 for 1 hour.