Pretty Flower Cupcakes

(this is a Betty Crocker recipe)

1 (18.25 ounce) package white cake mix
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours. Tint whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake. Cut each large marshmallow crosswise into five pieces with clean kitchen scissors to resemble flower petals. Arrange five of the petals in flower shape on top of each cupcake; place a miniature marshmallow in center of each group of petals. Sprinkle each with 1/2 tsp. colored sugar.

Store in refrigerator.
Yield: 24 servings

Pumpkin punch

This is such a cute idea. I got it off of my Google home page. I bet it's really good too. I think I may let the kids do this later in the month for an activity.

Ingredients

• 1 L apple juice
• 11 ¾ fl oz pineapple juice
• 2 Tbsp lemon juice
• 1 cinnamon stick
• 1 apple
• 1 tbsp whole cloves

Form little balls from the apple using a melon ball scoop. Place the apple balls into a bowl. Spike each ball through the center with a clove. Combine the apple juice, pineapple juice, lemon juice, apple balls and the cinnamon stick in a saucepan over medium heat. Give it a quick stir and allow it to heat for only a few minutes. Remove it from the heat and let it cool (unless you want to serve it warm).

Slow Cooker Chicken Alfredo

3 boneless, skinless chicken breast halves
1 C. Italian dressing
1 can cr. of chicken soup
1 (8 oz.) pkg. cream cheese, softened
1 C. chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
12 0z. fettuccine, cooked and drained

Place chicken and salad dressing in a resealable container. Chill chicken for 8-10 hours. Transfer chicken and marinade to a slow cooker. Cook on med. about 4 hours. Remove chicken from slow cooker. Shred chicken. Add soup, cream cheese, broth, thyme, basil, salt and pepper to liquid in slow cooker and mix well. Add chicken to the slow cooker. Cook on High until heated through, about 10 min. Serve over the pasta.

~~This and the following 2 recipes came from "Grandma's Kitchen"

Italian Chicken Sandwiches

4 boneless, skinless chicken breast halves
2 Tbls. vegetable oil
1/2 C. chopped onion
2/3 C. water
1/4 C. tomato paste
3/4 tsp. dried basil
1/2 tsp. each dried oregano and garlic salt
1 C. chopped green bell pepper
1 loaf Italian bread
1 C. shredded mozzarella cheese

Chop chicken to yield about 3 cups. Heat vegetabel oil in a large skillet over med. heat. Cook chicken and onion in hot oil, stirring frequently, until chicken is browned, about 5 min. Combine water, tomato paste, basil, oregano and garlic salt and mix well. Stir into chicken mixture in the skillet. Add bell pepper and mix well. Bring mixture to a boil. Reduce heat to low. Cook, stirring occasionally, until the mixture is thickend, about 2 min. Preheat broiler. Cut bread diagonally into 2 1/2 in. slices. Cut the slices in half horizontally. Arrange bottom halves on a baking sheet. Spoon equal portions of the chicken mixture on each slice. Sprinkle mozzarella on top. Broil just until mozzarella is melted. Top with the remaining bread slices. Serve immediately.

Spiced Plum Muffins

2 C. self rising flour
2 C. sugar
1 C. chopped walnuts
2 tsp. allspice
1 C. vegetable oil
2 (4 oz.) jars plum w/ apples baby food
3 large eggs

Preheat oven to 350. Line muffin cups w/ liners. (I don't like liners and will just grease my muffin tins.) Combine flour, sugar, walnuts and allspice and mix well. Combine vegetable oil, baby food and eggs in a medium bowl and stir to mix well. Add to flour mixture and mix gently. Fill muffin tins half full. Bake muffins until edges pull away from the sides. ~ 12-15 min. (This time is based on doing mini-muffins. I will be doing regular sized ones and will just have to adjust accordingly.)

Saucy Franks & Meatballs

3 slices bread, torn
1/4 C. milk
1 pound ground beef
1 lg. egg, beaten
1 tsp. onion salt
1/8 tsp. black pepper
1 (12 oz.) bottle chili sauce
2/3 C. currant jelly
1 Tbls. lemon juice
1 Tbls. prepared yellow mustard
1 lb. cocktail franks

Place bread in a large bowl. Add milk. Let stand for 5 minutes. Add ground beef, egg, onion salt and black pepper and mix well. Shape into 1 inch balls.
Cook meatballs in a large skillet over med-high heat, turning frequently, until browned, about 8 minutes.
Combine the chili sauce, currant jelly, lemon juice and mustard in a small bowl and mix well.
Spoon chili suace mixture into a slow cooker. Add meatballs and franks and mix well. Cook, covered, on high for 2 hours.

Squash Quick Bread with Cider Raisins

3/4 C. apple cider
1 C. raisins
3 C. cubed peeled butternut or other winter squash (1 sm. squash will do)
1 1/2 C. whole wheat flour
1 1/4 C. unbleached flour
1/4 C. yellow cornmeal
1 Tbls. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs
1/2 C. flavorless vegetable oil
1 C. light brown sugar
1 C. chopped walnuts, toasted
1 tsp. white sugar

Bring the cider to a boil in a saucepan and reduce by about half ~ it doesn't have to be exact. Add the raisins, cover and remove from the heat. Set aside.

Put the squash cubes in a large saucepan and cover with about a quart of lightly salted water. Bring to a boil, cover, and reduce the heat to a low boil. Cook for about 20 min., until the squash is fort tender. Drain and then puree the squash in a blender. Measure out 1 C., reserving the rest for another use ~ is nice in soups. Butter and lightly flour 2 4x8 in. loaf pans ~ not dark ones ~ and preheat the oven to 350.

Sift the flours, cornmeal, baking powder, salt and spices into a bowl; include any pieces of bran left in the sifter. In another bowl, lightly beat the eggs. Beat in the squash puree, oil, and brown sugar.

Stir the dry ingredients into the liquid mixture in several stages. Fold in the raisins and any unabsorbed cider and 2/3 C. walnuts.

Divide the batter evenly between the loaf pans and smooth the tops. Sprinkle nuts over both loaves, gently embedding them with your hand, then sprinkle about 1/2 tsp. sugar over each loaf. Bake the loaves for 50-55 min., until tests done. Cool in pan for 15 min. Put a piece of wax paper on your cooling rack, then turn the loaves out and place them right side up on the wax paper. Cool the loaves thoroughly, if you aren't going to eat them right away, this bread is great warm ~ then immediately wrap them in plastic and overwrap in foil. Store in the fridge for up to 4 days.