I found this on another blog. Looks like fun!
1/2 c. Wild Berries (Red Jelly Beans)
1/2 c. Owl Rings (Cheerios Cereal)
1/2 c. Colored Flies (M&M’s)
1/2 c. Butterfly Wings (Fritos)
1/2 c. Cobwebs (Coconut)
1/2 c. Ants (Raisins)
1/2 c. Earth Worms (Chow Mien Noodles)
1/2 c. Squirrel nuts (Shelled Peanuts)
1/2 c. Bat Bones (Pretzels)
1/2 c. Bird Seed (Shelled Sunflower Seeds)
Mix all ingredients together in a large bowl. Makes 10 (1/2 c.) servings. A fun treat at Halloween time, thanksgiving time, or any time during the fall.
Wednesday, September 17, 2008
Pot Roast
Chuck Roast
2 cans of cream of mushroom soup
1 envelope of onion soup mix
1 cup water
In the crock pot add the can soup and the dry soup mix. Stir in a the water. Let cook 6-8 hours. Enjoy!
2 cans of cream of mushroom soup
1 envelope of onion soup mix
1 cup water
In the crock pot add the can soup and the dry soup mix. Stir in a the water. Let cook 6-8 hours. Enjoy!
Pumpkin Chocolate Chip Cookies
2 boxes Spice cake mix, or yellow
1 large can of pumpkin (29-30 oz)
2 cups semi-sweet chocolate chips
Mix well.
Drop by rounded teaspoon fulls onto greased cookie sheet.
Bake at 350 for 10-15 minutes.
1 large can of pumpkin (29-30 oz)
2 cups semi-sweet chocolate chips
Mix well.
Drop by rounded teaspoon fulls onto greased cookie sheet.
Bake at 350 for 10-15 minutes.
The Best Cake, evah!
Box of Chocolate Cake mix
Jar of Caramel sauce
Jar of Chocolate Fudge
Cool Whip
Heath bars (or any chocolate candy) crumbled
Bake the cake as directed. After baking poke holes through the top of the cake about 1/2 inches apart.
Pour a jar of caramel and jar of hot fudge into the holes. Let cool for awhile.
Frost with cool whip.
Jar of Caramel sauce
Jar of Chocolate Fudge
Cool Whip
Heath bars (or any chocolate candy) crumbled
Bake the cake as directed. After baking poke holes through the top of the cake about 1/2 inches apart.
Pour a jar of caramel and jar of hot fudge into the holes. Let cool for awhile.
Frost with cool whip.
Chicken and Corn Chili
1 large chopped onion
2 large boneless chicken breasts
2 cans chicken broth
1 chopped green bell pepper
1 3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can Rotel diced tomatoes with jalepenos, drained
1 can sweet yellow corn, drained
2 cans (15 oz. each) cannellinni beans, drained and rinsed
2 Tbsp. cornmeal
Shredded monterey jack cheese
In a slow cooker, combine onion, chicken, broth, green pepper, 1 1/2 teaspoon cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon salt.
Cover and cook on HIGH for 4 hours.
Remove the chicken, cool and shred with fork.
Return it to the slow cooker with the remaining 1/4 teaspoon cumin and cayenne, tomatoes, corn and beans.
Stir in the corn meal and remaining 1/2 teaspoon salt.
Cook on low for 30-60 minutes or until the beans are cooked and soft.
Sprinkle cheese on the individual servings.
6 servings (about 1 cup).
5 POINTS per serving.
2 large boneless chicken breasts
2 cans chicken broth
1 chopped green bell pepper
1 3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can Rotel diced tomatoes with jalepenos, drained
1 can sweet yellow corn, drained
2 cans (15 oz. each) cannellinni beans, drained and rinsed
2 Tbsp. cornmeal
Shredded monterey jack cheese
In a slow cooker, combine onion, chicken, broth, green pepper, 1 1/2 teaspoon cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon salt.
Cover and cook on HIGH for 4 hours.
Remove the chicken, cool and shred with fork.
Return it to the slow cooker with the remaining 1/4 teaspoon cumin and cayenne, tomatoes, corn and beans.
Stir in the corn meal and remaining 1/2 teaspoon salt.
Cook on low for 30-60 minutes or until the beans are cooked and soft.
Sprinkle cheese on the individual servings.
6 servings (about 1 cup).
5 POINTS per serving.
Taco Soup
1 can (16 oz) red kidney beans
1 can (16 oz) pinto beans
1 can (11 oz) frozen corn
1 can (28 oz) diced tomotoes
1 can (4 oz) diced green chilies
1 pkg taco seasoning
1 envelope of Hidden Valley Ranch
1 lb of 93% ff ground beef
Cook meat and drain. Add all ingredients to crockpot. Do not drain cans. Stir it all together and cook on high for a couple of hours. Keep on low until serving.
Use green onions, cheese, and sour cream.
Also tastes great with tortilla chips.
1 cup of the soup (no cheese or sour cream) is 2 POINTS.
1 can (16 oz) pinto beans
1 can (11 oz) frozen corn
1 can (28 oz) diced tomotoes
1 can (4 oz) diced green chilies
1 pkg taco seasoning
1 envelope of Hidden Valley Ranch
1 lb of 93% ff ground beef
Cook meat and drain. Add all ingredients to crockpot. Do not drain cans. Stir it all together and cook on high for a couple of hours. Keep on low until serving.
Use green onions, cheese, and sour cream.
Also tastes great with tortilla chips.
1 cup of the soup (no cheese or sour cream) is 2 POINTS.
Turkey Meatloaf Muffins
1 package of ground turkey breast (about 1 1/2 lbs.)
1 box Stove Top stuffing
1 egg
1 c. water
Mix all ingredients together.
Spray muffin pan or use cupcake liners (I prefer spraying).
Bake at 350 for 35-40 minutes.
Makes 12 muffins.
3 POINTS per muffin. These are super yummy and freeze well.
I usually serve with Betty Crocker Roasted Garlic mashed potatoes, corn, rolls, and salad.
1 box Stove Top stuffing
1 egg
1 c. water
Mix all ingredients together.
Spray muffin pan or use cupcake liners (I prefer spraying).
Bake at 350 for 35-40 minutes.
Makes 12 muffins.
3 POINTS per muffin. These are super yummy and freeze well.
I usually serve with Betty Crocker Roasted Garlic mashed potatoes, corn, rolls, and salad.
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