Monday, December 27, 2010

Thanksgiving Turkey Cookies

The kids made these for an after dinner Thanksgiving treat. They turned out super cute and were delicious!

1 pkg (16.5 oz) refrigerated chocolate chip cookie dough
3/4 prepared chocolate frosting
1/3 cup sliced almonds (we used candy corns instead)
48 premier white morsels
48 semi-sweet chocolate mini morsels
24 candy corns
48 pretzel twist pieces for feet

Prepare cookies as directed on package. Cool completely.
Frost cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie (candy corn can be used for feathers as well). Place two white morsels upside down on each as eyes. Adhere mini morsels pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each. Enjoy!

Impossible Pumpkin Pie

Little Princess Guinea Pigs teacher shared this recipe with me, it was so yummy I wanted to share it with you too. It firms up enough that you can enjoy it without the crust, so I made it this way but you're more then welcome to make it in the crust. ;)

3/4 cup sugar
2 tbsp margarine
2 eggs
1 can (12 ounce) evaporated milk
16 ounce pumpkin
1/2 cup Bisquick
1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/8 tsp cloves, 1/4 tsp ginger)

Mix all ingredients in a blender. Pour into pie plate and bake at 425º for 15 minutes and 350º for an additional 20-30 minutes. Enjoy!

Sweet Onion Corn Bake

I found this recipe years ago in a Taste of Home magazine. I've held on to it for 7 years and I just recently got around to trying it. All I've got to say is YUMM-O! I will most definitely be making this one again. Here's a link to their website with picture since I didn't take one: link

2 large Vidalia or sweet onions, thinly sliced (I did mine in the food processor)
1/2 cup butter or margarine
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
4 drops hot pepper sauce (I didn't add this to mine)

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in x 2-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350º for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. Yield: 12-15 servings.

I'm BACK!!

Hi Everyone,
Sorry I haven't been around much this last month! Though I've still been cooking away in the kitchen, I haven't had much motivation to post any updates. Daddy Guinea Pig has been traveling a lot this last month, and Mommy Guinea Pig was feeling a little worn down - you know how that goes, right? LOL! Anyways, here's a few things I've made over this last month. I don't have pictures on a couple of them, but I'm happy to announce that Daddy Guinea Pig got me a new camera, so taking pictures will be much easier now!! :D
Happy Eating!!