Halloween Black Cat Cake

Halloween Black Cat Cake


Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.

1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice

1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.

2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.

3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Oatmeal Cookies

I am not sure where this one came from, but I thought the original measurements were off so I reworked them. 

Oatmeal Cookies

1 1/2 cups all-purpose flour -- sifted
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/2 teaspoon nutmeg
1 cup shortening
1 cup brown sugar -- firmly packed
1 cup sugar
2 eggs
3 cups oatmeal
1 cup raisins

Sift flour, salt, soda, and spices together, cream shortening, add sugars, and cream thoroughly. Beat in the eggs. Add sifted dry ingredients and blend well. Stir in oatmeal and raisins. Form into balls about the size of walnuts. Place on lightly greased cookie sheets, and flatten. Bake in a preheated 350 degree oven for 12-15
minutes.

Asteroids (sausage balls)

Asteroids


1 lb. seasoned sausage, crumbled and browned, drained and cooled
1 lb. mild grated cheddar cheese
1 cup bisquick baking mix

Heat oven to 350. Mix ingredients together. Roll into 1" balls.
Put in small muffin pans. Bake for 25 minutes. Serve warm

Soft Batch Oatmeal Raisin Cookies

Tom Lambie-My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.

Soft Batch Oatmeal Raisin Cookies

SERVES 30 , 60 cookies

1 cup butter, softened
1/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1 (4 ounce) package instant vanilla pudding
1 1/2 cups quick-cooking rolled oats
1 cup raisins

Directions
Preheat oven to 375 degrees.
Mix butter, sugar, brown sugar and eggs until creamy.
Add the remaining ingredients and blend well.
Bake until lightly browned.

Tropical Banana Bread

Tropical Banana Bread

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup toasted pecans pieces

Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer; add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60 minutes or until loaf appears done and a wooden skewer inserted in center

Makes 1 loaf
....or 4 mini loaves (bake for 30-35 minutes).
Recipe source: sharealikecooking yahoo group, submitted by Tricia Luker

Lemon Yogurt Bread

Lemon Yogurt Bread

3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup blanched almonds
3 eggs
1 cup oil
1 3/4 cup sugar
1 pint lemon yogurt
1 Tbsp lemon extract

Sift flour, salt, soda and baking powder. Stir in nuts and set aside.
Beat eggs in a large bowl. Add oil and sugar. Cream well. Add lemon yogurt and extract. Combine wet and dry ingredients. Beat thoroughly.
Bake 1 hour in large bunt pan at 350 degrees. Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.

Vegan Pumpkin Risotto Recipe

Vegan Pumpkin Risotto Recipe

1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

Apple Sausage Stuffing

Apple Sausage Stuffing

1 pound bulk pork sausage
1/4 cup butter or margarine
11/2 cups chopped onion
1 cup sliced celery
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Apple Filling
1 (14 1/2-ounce) can chicken broth
1/2 cup minced fresh parsley
1 (14-ounce) package herb-seasoned stuffing cubes
3/4 cup chopped pecans, optional

In a large skillet, brown sausage, drain. Add butter or margarine, onion and celery; sauté 2 to 3 minutes or until vegetables are tender.

Stir in fruit filling, broth and parsley.

In a large bowl, combine stuffing cubes, pecans and apple mixture.

Place in a 13x9x2-inch baking dish. Bake uncovered at 325°F for 40 minutes.

Pumpkin Apple Muffins

Pumpkin Apple Muffins (or bread)

1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbsp sugar
1 tsp pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine pumpkin, butter, and eggs, and add to dry iingredients, stirring just until moistened.
Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full.
Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes.
Remove from pans iimmediately, and cool on wire racks.

Makes 2 dozen
Recipe source: A Thru Z Crafts and Recipes yahoo group, submitted by Gail Plaskiewicz

Addictive Pumpkin Muffins

Addictive Pumpkin Muffins

1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Pumpkin Cream Cheese Muffins

These pumpkin muffins are made extra-special with a vanilla cream cheese filling and delicious streusel topping. Serve these muffins at any fall breakfast, or take some to work for friends and coworkers to enjoy.

Pumpkin Cream Cheese Muffins

***Filling** *
8 ounces regular or reduced fat cream cheese (Neufchatel) , room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla

***Muffins** *
2 2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup Canola oil
2 teaspoons vanilla

***Topping** *
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts

Line 18 muffin cups with paper baking cups or grease and flour the muffin cups.
Heat oven to 375°.

Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.

Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.

Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to 25 minutes, until firm.

Makes 16 to 18 pumpkin muffins.

Apple-Onion Turkey Stuffing

Apple-Onion Turkey Stuffing

5 tablespoons butter
1 cup onion, peeled and chopped
2 cups soft bread crumbs
2 apples, peeled, cored and chopped
1 cup white wine
1 cup chopped almonds
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Melt butter and sauté onion until translucent, about 5 minutes; add bread crumbs to onions, stirring to combine. Gently stir in apples and white wine; cook for 5 minutes longer. Stir in lemon juice, nutmeg and allspice; mix well.
Stuff into a turkey or bake at 350°F on a buttered and covered baking dish for 30 minutes.

Makes 8 servings.