A Few Quick Halloween Treats

I am in the midst of Halloween season which is the beginning of my favorite time of the year... so of course, I am hosting a ton of Halloween type things.  Well at our last party and at our party this coming weekend...these are a few of the things I served!

Bread Bones

1-2 cans of refrigerated bread sticks or croissants

coarse salt

cooking spray

These suckers are so easy it is ridiculous... so you just take your bread and shape it into a bone like shape.  spray it lightly with cooking spray, sprinkle salt on them and bake them according the package.

This recipe as well as this wonderful picture came from:  http://familyfun.go.com/recipes/salty-bones-688986/

Mummy Dogs

1 package of hot dogs

2 packages of croissants or bread sticks

mustard

Once again, ridiculously easy.  Just pull the bread out into thin chord... then starting at the base of each hot dog wrap it up like a mummy.  Leave a space for the face.  Bake according to directions on can of dough...Let those mummies cool off then give them some little mustard eyes!

This awesome picture as well as the recipe comes from: http://www.tasteofhome.com/Recipes/Mummies-on-a-Stick

Then of course you can do an easy dessert... cupcakes!  I just used a box of cupcakes and prepacked icing for this... but I wanna share a pic of what they look like when they are done... Or what they are supposed to look like, mine didn't look quite so professional.  They tasted really good though!  Well foo, I can't find the picture I was looking for.  So here is what you do to ice them. 

Make circles starting from the inside going out to the outermost portion of the cupcake in a contrasting color to the base icing.  Take a toothpick and drag from the center of the cupcake to the outer edges.  Repeat several times... Google spiderweb cupcakes to see what I am talking about.  I didn't want to steal anyone's blog photography! 

Happy haunting!



Cream Cheese Stuffed Chicken

So at the end of the pay period, I always have to get pretty creative with food....so that my poor family don't just end up eating chicken nuggets and mac n' cheese.  Here is my latest solution to keep the food fresh and interesting.

6 chicken tenderloins

several slices of bacon depending on how much you want

8 oz cream cheese softened

dash of dried onion

1/4 tsp garlic powder

dash of parsley (makes it pretty)

package of pillsbury pizza dough

2 tbsp melted butter

1. Combine the cream cheese, onion, garlic, and parsley.  Stir until well blended. Portion into 3 balls.
2. Take one chicken tenderloin, top it with a cream cheese ball, top that with another chicken tenderloin, then wrap the whole enchilada in bacon.  Repeat until all 6 chicken tenderloins are sandwiched.
3. Pour melted butter over the chicken and bake at 350 degrees for 18 minutes.  Take out of the oven.
4. Cut pizza dough into 3 even sections.  Turn oven temp up to 425 degrees.  Wrap each chicken portion in a section of dough pinching it closed.  It is kinda like a chicken calzone.  Repeat with the other sections of chicken.  Place them back in the same baking dish.  Cook for an additional 18-20 minutes, until chicken is cooked all the way through and the dough is crispy. 

Now, I only made enough for my husband and I.  There is no way our 3 year old would even try to eat it.  So, if you have a bigger family, just make more.  I had way more dough and cream cheese than I needed.  I am sure you can stretch the dough to fit more that the 3 chicken tasties... I hope you enjoy!

Crockpot Breakfast Casserole

Sorry I have been away for a while.  I have been crafting my little heart out and burning the crap out of my fingers.  Clumsy people should not be allowed to operate a glue gun, but I digress.  The other reason I have been MIA is this little website called Pinterest... or as I have come to call it The Great Distraction!  But, thanks to this little website I found a recipe that I tried out last night.  I am reaping the rewards of its deliciousness this morning!  Here is the website from which I pilfered the recipe:  http://alattewithotta.blogspot.com/2010/11/crock-pott-recipe-egg-brunch-casserole.html

What You Need

6-8 Strips of bacon

1 onion

1 clove garlic, peeled and minced

1 green pepper seeded and chopped

1 (2lb.) bag of frozen hashbrowns

1 1/2 cups shredded cheese

12 eggs

1 cup whole milk

1 tsp dried dill

1/2 tsp salt

1/2 tsp pepper

1. First spray down your crock pot with non-stick cooking spray.
2. Cook the bacon until it is crisp, cool, then chop it up into 1/2 inch pieces, set aside. (I used the precooked bacon you can buy at the grocery store because that is all we had in the house).  Saute onion, garlic and pepper for 5 minutes.  (I used dried onion and garlic powder because once again that is all I had in the house.  Who are these people that have cloves of garlic laying about).
3. Place 1/3 frozen hashbrowns in the bottom of the crock pot.  Add 1/3 of the bacon, 1/3 of onion mix, and 1/3 of cheese.  Repeat layers finishing it off with a layer of cheese.
4. In a large bowl whisk together milk, eggs, dill, salt and pepper.  Pour over the ingredients in the crock pot.  Cover that bad boy up and cook for 8-10 hours.

So, as most of you know by now, I can't leave good enough alone and I totally change perfectly good recipes.  Well since there are only 2 and a half of us eating in my household I cut the recipe in half and it totally worked just fine.  I also didn't have a pepper so I used Mexican Cheese blend with Jalapenos and it added that little bit of spice it might have been missing.  Come to think of it, this would have tasted awesome with salsa dumped on it... never mind, moving on.  I also added some leftover sausage into the mix.  It was super tasty.  This is the perfect dish if you have people coming to stay but you hate mornings as much as I do.  I am thinking it is a definite holiday recipe!





Squash-Stuffed Baked Apples

*WARNING:  This recipe is not for the faint of heart.  It is very time consuming, but I think that the results are worth it if you have the time!

This is another of many recipes that I have gotten out of the Taste of Home Magazine.  I don't use nearly as many apples as the recipe calls for.  I would say to definitely adjust the recipe to your needs.

Squash-Stuffed Baked Apples

8 medium tart apples

1/2 cup plus 1 tablespoon packed brown sugar, divided

1/2 cup orange juice

1/2 cup water

2 tablespoons butter

2 1/2 cups mashed cooked butternut squash

1/4 tsp salt

1/2 tsp ground nutmeg, divided

1. Preheat oven to 350 degrees F.  Cut butternut squash lengthwise.  Clean all of the seed and goop out.  Place squash halves face down on a lightly greased baking pan.  Bake for 45 minutes or until the flesh is tender.
2. Core apples, leaving bottoms intact.  Peel the top third of each apple  Remove the pulp leaving a 1/2 in. shell.  Chop the removed apple and set aside.
3. In a large saucepan, saute chopped apples in the butter until they are tender.  Add squash; bring to a boil.  Reduce heat; cover and simmer for 5 minutes stirring often.  Stir in the remaining spices and sugar.  Spoon into the baked apples.
4. Bake 30-35 minutes longer or until heated through, basting occasionally.  Drizzle them with the pan juices before serving.

I added in a splash of juice while cooking the apples and squash on the stove.  I found there wasn't enough liquid in the mixture to adequately combine the two.  As I said in the beginning, this recipe is very time consuming.  It is by no means a last minute easy addition to a meal.  So if you embark on this journey please pack plenty of patience!

This recipe is brought to you by the Taste of Home Halloween Magazine from 2010.  Lord knows what all I will get from this years.  Brace yourselves people!

My Seeester's Zucchini Bread Recipe

I went in search of a zucchini bread recipe yesterday.  I have never had it before and I thought that I really needed to use up the gigantic zucchini in my refrigerator.  Thus, I posted on facebook my intentions to embark on this bread baking journey.  My lovely sister gave me the following recipe which is truly quite tasty.  My kid even likes it miraculously!  In giving me the recipe, my sister decided to clarify that the zucchini needed to be shredded.  I suppose once upon a time I might have plopped the whole zucchini in the middle of the loaf.... but not these days sister!  I got this! 

Zucchini Bread

3 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

3 large eggs

1 cup vegetable oil

2 1/4 cup sugar

3 tsp vanilla

2 cups shredded zucchini

1. Combine all of the dry ingredients in a bowl until they are well mixed.
2. In a separate bowl mix the eggs, cinnamon, oil, sugar, and vanilla until well blended.
3. Fold the wet ingredients into the flour mixture until well mixed.  Add in the zucchini last.  I mix it up with my hands, but if you prefer to be less messy, you can always use a spatula.
4. Separate batter into two greased loaf pans.  Bake at 350 degrees F for 40-60 minutes.

This makes a whole lotta zucchini bread by the by.  So prepare yourself to be eating bread for a while unless you are having some bread or zucchini loving company!

Pumpkin Cupcakes/Muffins

I found this recipe on another blog and for the life of me, I can't remember which one.  I think that I have probably tried at least 20 different recipes for pumpkin muffins and cupcakes.  This recipe is by far my absolute favorite.  I try not to make them too much because the husband doesn't like pumpkin and I end up eating a dozen cupcakes/muffins all by myself.  My thighs don't appreciate it!  These little treats are really fluffy and light and ever so yummy.

Pumpkin Muffins/Cupcakes

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

pinch salt

1 1/4 cup sugar

1 cup pumpkin

2 large eggs

1/3 cup vegetable oil

splash of vanilla extract

1. Combine all of the dry ingredients.  Sift them together until they are well mixed.  I use a whisk and it works just as well as breaking out a sifter.
2. Slowly mix in the pumpkin, eggs, vanilla, and oil.  Mix all of the ingredients until they are well blended and smooth.
3. Fill each cup in a cupcake pan 3/4 full.  To avoid a big mess, I always use the little cupcake paper cups.
4. Bake at 350 degrees F for 20 minutes.  A toothpick should come out clean when they are done.

Now if I am making them muffins I put this topping on while they are baking:

Muffin Topping

1/2 cup brown sugar

3 tablespoons cinnamon

1. Mix the two ingredients together until they are well blended.
2. Sprinkly on top of each uncooked cupcake.

If I am making them cupcakes I add cream cheese icing after the little morsels have cooled off.  Here is the homemade cream cheese icing recipe:

Cream Cheese Icing

1 stick softened cream cheese

1 cup powdered sugar

1 tablespoon vanilla

1. Mix all of the ingredients together.  If you prefer a strong vanilla taste add more vanilla.  Likewise, if you prefer no vanilla, you don't have to add any!
2. Ice your cupcakes and pig out!

Home-style Stew (Crockpot awesomeness)

So, I am actually attempting this recipe today.  I haven't ever made it, but it looks like it might just be delicious.  I will let you all know after attempting it if the results are desirable.  Until then, I am going to go ahead and throw this little puppy up here.  I will add some pictures later so that you can all see what the delicious little concoction looks like.

Home-Style Stew

2 packages (16 oz each) frozen vegetables for stew

1 1/2 pounds beef stew meat, cut into 1-in. cubes

1 can (10 3/4 oz) condensed cream of mushroom soup

1 can (10 3/4 oz) condensed tomato soup

1 envelope reduced sodium onion soup mix

1.  Place vegetables in a 5 qt. slow cooker.  Take a large nonstick skillet and spray it lightly with cooking spray.  Brown the beef on all sides.
2. Put the browned beef into the slow cooker.  Combine the remaining ingredients.  (Do not dilute either of the cans of soup).  Pour remaining ingredients over the top.
3. Cover and cook on low for 6-7 hours or until the beef is tender.

*This recipe was super tasty.  However, I added in a can of beef broth just to give it some more liquid!

Chicken Enchilada Slow Cooker Soup

This recipe is thanks to the wonderfully amazing Wendy!  She seriously feeds me whenever my husband is off playing Army.  Granted sometimes that meal consists of orange slices, hot tamales, and wine.  However, this meal will go down in my recipe book as a yummy easy dinner.  So delicious!

Chicken Enchilada Soup

1lb boneless skinless chicken breast halves

1 (15.25 oz) can whole kernel corn, drained

1 (14.5 oz) can chicken broth

1 (14.5 oz) can diced tomatoes with juice

1 (10 oz) can enchilada sauce

1 (4 oz) can diced green chilies

1 white onion, chopped

1/4 cup chopped fresh cilantro (Wendy hates cilantro so doesn't use as much)

2 bay leaves

3 cloves minced garlic

1 tsp each ground cumin, chili powder, & salt

1/4 tsp ground black pepper, or to taste

Here is how you make it:

1.  Rinse chicken breasts and pat dry, then place into the bottom of slow cooker.  Add all other ingredients.

2.  Cook on low for 6 hours.  Transfer chicken to a large plate, then shred meat with two forks.  Return chicken to slow cooker and continue cooking 30 minutes to 1 hour.  Serve over tortilla chips and top with shredded cheese and sour cream.  Serves 6.

I added a little tabasco to mine because I like a little spice in my life!!!!!  Ridiculously delicious!

Easy Drop Biscuits

These biscuits are miraculously easy.  It is too hard for me to go through the process of making biscuits, rolling them out, cutting them, then baking them.  Especially when I have a little person that is convinced she needs to help with everything in the kitchen.  I came across this recipe in Real Simple Magazine... which if you have never read it, you are missing out.  They have some amazing recipes in there, but I digress.  So here is the recipe for the easiest and yummiest biscuits!

Easy Drop Biscuits

2 cups all purpose flour, spooned and leveled

1/2 cup softened unsalted butter; cubed

1 tablespoon baking powder

1tsp kosher salt

1 cup cold milk



Preheat oven to 450 degrees F. 

Mix together flour, butter, salt, and baking powder until pea sized clumps form.   Slowly mix in the milk until batter is moistened (Regina, that word usage was for you!).  The mix will still be lumpy, and that is okay!

Spoon 6 large mounds onto a baking sheet.  Bake until golden brown.  The recipe says 16-20 minutes, but if you make 8 smaller biscuits it only takes about 14 minutes to bake them through.  Just keep an eye on them so they don't burn!

Now, these biscuits are lumpy and not flat like the ones you would cut with a cookie cutter, but they are still quite delicious! 

Crockpot Vegetarian Lasagna (no I am not kidding)

I found this recipe in Real Simple magazine and it was one of those that I thought... really!?!  I had never really thought about cooking lasagna in a crockpot before.  This recipe can be a little time consuming to put together so make sure you have plenty of time on your hands before undertaking this recipe!

2- 10 oz packages of chopped frozen spinach,

thawed and squeezed to remove water

1 cup ricotta

3/4 cup grated Parmesan (3oz)

3 cups marinara sauce

6 regular lasagna noodle (not no-boil)

1 1/2 cups grated mozzarella

any additional veggies you want to add-in

(I add in mushrooms and zucchini)

In a bowl, mix together the spinach, ricotta, and 1/2 cup Parmesan.  In a second bowl imx together the marinara sauce and 1/2 cup of water.

Spread 3/4 cup of marinara mixture in the bottom of a 4-6 quart slow cooker.  Top with 2 noodles (break to fit), 3/4 cup of remaining marinara mixture, half of the spinach mixture, and 1/2 cup of the mozzarella; repeat.  Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.  (If adding in veggies just layer them with the spinach layer).

Cover and cook on low until the noodles are tender, 3 1/2 to 4 hours.





The very best blueberry muffins

Not all muffins are created equally... these by far are the very best blueberry muffins I have ever made or eaten for that matter!  I hope you love them as much as my husband does!

Blueberry Muffins

3 cups flour

1tbsp baking powder

1/2 tsp baking soda

10 tbsp butter

1 cup sugar

2 large eggs

1 1/2 cup plain yogurt

1 1/2 cup blueberries

Preheat the oven to 375 degrees F.

Mix all of the dry ingredients in one bowl.  In a separate bowl cream butter and sugar together.  Add in the eggs one at a time.  Mix in half of the dry ingredients and half of the yogurt.  Beat in the remaining dry ingredients in yogurt.  Fold in the blueberries gently.  Bake 20-30 minutes.  Makes 12-16 muffins.

Maple Pumpkin Pie

I have made so many pumpkin pies in the last few years it is insane.  I think I found this one in a Martha Stewart Magazine.  I don't really remember.  At any rate it is so tasty and perfect for the fall!

Maple Pumpkin Pie

1 pie crust fitted into a 9 inch pie plate

2 large eggs

1 15oz can pumpkin puree

1 cup heavy cream

1/2 cup pure maple syrup

3/4 tsp ground cinnamon

1/3 tsp ground ginger

1/2 tsp kosher salt

1/8 tsp ground cloves

Set the oven rack to the lowest position.  Preheat oven to 350 degrees F.  Place pie plate on a foil lined baking sheet.  In a large bowl whisk eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt and cloves together.  Pour the mixture into pie crust.  Bake until the center is set 60-70 minutes.  If your pie starts to burn before the center is set, cover it with foil.  Let the pie cool before slicing.

Alright, this is one of those recipes where substitutions just won't work.  You can not use the cheap maple syrup and make this recipe work.  I have tried, and it did not taste nearly as good!

Creamy Tomato Basil Soup

This is one of my all time favorite recipes.  To me, there is nothing better than tomato soup and a grilled cheese sandwich.  My husband even loves this soup and he hates tomatoes!  This is not a soup you want to eat in the dead heat of summer.  It is a heavy and quite filling soup!

Tomato Basil Soup

2-28 oz. cans crushed tomatoes

1 can chicken broth

18 fresh basil leaves minced

1 tbsp sugar

1 cup heavy cream

1/2 cup butter

In a large saucepan bring the tomatoes and chicken broth to a boil. Add in basil and sugar.  Reduce heat, cover and simmer for 10 minutes.  Reduce heat to low and stir in the cream and butter.  Cook soup until the butter has melted.

This recipe yields an insane amount of soup so I always cut it in half!  I also just buy the canned tomatoes that have basil mixed in.  Going back to me being lazy!  I am sure you could also used dried basil as well!

Pumpkin Chocolate Chip Cookies

This is a top-secret recipe that I had to smuggle out of a friend.  She lives on the otherside of the country so hopefully she won't fly out here and shoot me.  She had to sneak it away from her mom!  My friends and I would always get super excited when fall came around because we knew it was time for her mom to make us these cookies again! 

Pumpkin Chocolate Chip Cookies

1/2 cup butter

1 1/2 cup sugar

1 egg

1 tsp vanilla

2 1/2 cup flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie seasoning

1 cup chocolate chips

1/2 cup chopped walnuts

A whole lotta love!

Preheat oven to 350 degrees F.  Cream together the butter and sugar.  Add in the egg, pumpkin and vanilla.  In a separate bowl mix together the dry ingredients.  Slowly mix dry ingredients into batter.  Fold in the chocolate chips and nuts last.  (I never put nuts in mine).  Bake for 10-12 minutes.

I hope you enjoy them TARA!!!!

Easy Veggie Soup

This recipe was given to me by my mother-in-law.  She is a weight watchers leader and this is one of the recipes she makes to just keep in the fridge for easy reheating and eating.  It is so simple and so delicious!

Veggie Soup

2 bags frozen stir-fry mix (whichever mix you like)

1 package zesty ranch dressing mix

1 can diced tomatoes

1 small can of tomato sauce

1 cube chicken bouillon

Just dump all of the ingredients into a pan.  Mix them together and bring them to a boil.  Turn heat down to a low boil and cook until all of the vegetable are hot and you are ready to eat!  So easy.  If you want to make it vegetarian friendly just replace the chicken bouillon with vegetable bouillon....someone makes that I am sure... if not, well a little chicken won't hurt you!

Popovers

Because I was feeling ever so British, or perhaps it was because I found this recipe in a magazine and thought to myself what in the heck is a popover... I decided to make some.  This is one of those recipes that you could do add-ins with very easily.  Oh, and the ingredients are all things you should have lying around the house!  Well not lying around the house hopefully, but in your kitchen.

Popovers

1 1/2 cups all purpose flour

3/4 tsp salt

3 large eggs

1 1/2 cups milk

4 tbsp unsalted butter



1.  Mix together flour and salt; make a well in the center.  In a separate bowl mik to gether eggs and milk.  Pour the egg mix into the well.  Gradually stir into flour until the batter is the consistency of heavy cream yet still lumpy.  (Apparently the lumps are the key to an excellent popover).  Allow batter to rest for at least 30 minutes to an hour.

2.  Preheat oven to 425 degrees F.  Place 1 tsp butter in each cup of a 12-cup muffin tin.  Or you can use two 6-cup popover tins.  (Who has popover tins?  No really, who are these people...)  Heat in oven until butter melts, about 1 minute.  Divide the batter amongst the cups filling each about 3/4 full.  Bake until popovers are puffed and golden brown.  About 20 minutes.  Serve immediately.

For being so small, these little guys are really quite filling.  I made them at dinner time and I think that they would have been better as a breakfasty treat.  I, being the southerner that I am, smothered mine in butter!  They were quite delicious. 

This recipe came from Country Living Magazine Vol.33 No.9

Acorn Squash Soup

This one is a little more time consuming but well worth the effort!  It is a super creamy soup that my dear friend Wendy tried to drink straight out of the bowl.  Apparently it is so good you don't even want to take the time to use a spoon!  So if you are starting to feel the chill, try this soup on for size.  Oh, and I should also mention that this is like the fifth squash soup recipe I have tried and it is by far the best!

Halloween Acorn Squash Soup

7 slices pumpernickel bread

4 tbsp butter; divided

1 tbsp olive oil

dash of salt

1/2 cup chopped onion

1/4 cup chopped celery

2 tbsp all purpose flour

1 tsp chicken bouillon granules

1/4 tsp dill weed

1/4 tsp curry powder

dash cayenne pepper

2 cups chicken broth

1 can (12oz) evaporated milk

3 cups mashed cooked acorn squash

And here is how I cooked my acorn squash... I used 2 by the by.

Preheat oven to 350 degrees F.  Cut squash in half.  Clean out all of the seeds and the other slimy gunk.  (Yes, gunk is the professional term for it).  Lightly grease a baking pan with olive oil.  Place halves face down on pan and bake for 45 minutes- 1 hour.  Check to make sure a fork easily slides into the meat of the squash.  Take a spoon and scoop out the meat.  Place it in a large bowl and mash it with a potato masher or whatever you like to mash things with.

Here is how you cook the soup:

1.  In a large saucepan, saute onion and celery in 2 tbsp of butter until tender.  Stir in flour, bouillon, dill, curry,      and cayenne until blended.  Gradually add broth and milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in squash and heat through.  Cool slightly.

2.  In a blender process soup in batches until smooth.  Return to pan and heat through.  Garnish with toasted pumpernickle bread.

Here is what I changed because I can't leave well enough alone!  I don't really like onions or celery, and I am lazy so I just used a few dried onion flakes and went to town with the rest of the recipe.  Feel free to mix it up however you choose!

This recipe also came from Taste of Home Halloween 2010

Easy Dip Recipe

This dip was ridiculously easy to make.  I ate almost all of it within 4 days.  Don't judge me people!  Okay so here is what you need to make this tasty little snack!

Black Widow Dip

1 package (8oz.) cream cheese cubed

1 cup chopped roasted sweet peppers

2 tbsp minced fresh basil or 2 tsp dried

2 tbsp minced fresh parsley

1 to 2 tbsp lime juice

1 garlic clove, chopped

1/2 tsp salt

1/4 tsp white pepper

In a food processor, combine the first eight ingredients; cover and process until blended.  Serve with pita chips or vegetable.  

So, as always, I improvised because I didn't have all of the ingredients in my house.  I used lemon juice instead of lime and I used dried garlic powder insted of the garlic clove.  I mostly do the powder because I really hate the way my hands smell after handling garlic!  Oh, and I don't have a food processor, so I used my blender and it worked just fine thank you very much.

This recipe came from Taste of Home Ultimate Halloween 2010 magazine.

Pumpkin Cookies are so yummy!

I scoured the web looking for a pumpkin cookie recipe and found this one.  Granted, I did make a few changes to the original recipe.  I used pumpkin pie spice instead of the nutmeg and cinnamon.  I also didn't use the glaze.  I made cream cheese icing.  The recipe for homemade cream cheese icing is super easy and I will put it after the cookie recipe!

Old-Fashioned Pumpkin Cookies

2 1/2 Cups All Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Ground Cinnamon

1/2 tsp Nutmeg

1/2 tsp Salt

1 1/2 Cups Granulated Sugar

1/2 Cup Butter (1 stick) Softened

1 cup Canned Packed Pumpkin

1 large egg

1 tsp Vanilla Extract

Preheat ove to 350 degrees F.

Combine dry ingredients in a bowl.  In a separate bowl cream butter and sugar.  Add in the pumpkin, egg, and vanilla.  Slowly mix in the dry ingredients.  Drop by rounded tablespoons onto the baking sheets.

Bake for 15-18 minutes or until the edges are firm.

This is the website where I got the recipe in case you want to try out the glaze!!!!  http://www.cooks.com/rec/view/0,1910,139160-225202,00.html



Cream Cheese Icing

1 block cream cheese softened

1 cup confectioner's sugar

1tsp vanilla extract

Fall is by far my favorite time of year for baking... expect more recipes to come your way!!!