Mychele Spirit Mother's blog: "Recipes YUMMY !"

HALLOWEEN RECIPE Eerie Eyeballs Yields approximately 9 dozen bite-sized eyeballs 3 oz (small box) lemon gelatin (can be sugar-free) 1 cup hot water 1/2 cup miniature marshmallows 1 cup pineapple juice 8 oz cream cheese (can be lowfat/Neufchatel) Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. If you have a truffle candy mold or round ice cube trays, spary them with non-stick cooking spray first, then pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melonballer, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. Note: if you are using the melonballer method, you might need to add one package of plain gelatin to your mixture. The molds work fine with just the lemon gelatin to make gently squishy eyeballs. For 1999, I found rubber ice cube trays that worked beautifully with much less waste than the melonballer technique. I sprayed the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold, let the gelatin mixture sit in the refrigerator to set, then I was able to carefully pop the eyeballs out to paint them. Some of the eyeballs did break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them. Since 2001 I have found that Wilton truffle candy molds are even better, since the swirl design on the top is the right size for the cornea shape on the eyeball. When using the truffle molds, one recipe makes about 9 dozen eyeballs - plenty for a party crowd!

Autumn Recipe Apple Raisin Pumpkin Pie Serves about 8 1 unbaked 9" deep-dish pie crust 1 cup raisins 1 (10-ounce) jar sweetened applesauce 1/3 cup packed brown sugar 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 3/4 can (10-ounce) pumpkin 1/2 cup evaporated milk 2 large eggs, beaten whipped cream for garnish Pre-heat oven to 400 F. Bake empty pie crust for about 10 minutes. Remove from oven and sprinkle raisins in the bottom of the crust, then spread applesauce over raisins. In a medium mixing bowl, stir together sugar, spices and salt. Stir in pumpkin, eggs, and milk. Pour mixture into pie crust. Bake below center of oven for 40 minutes or until set, or until a knife inserted in center comes out clean. Cool to warm temperature to serve. Garnish with whipped cream if desired.

Late Summer Incense Recipe This blend is useful when practicing any kind of dream magic, whether you seek answers for a question or prophetic dreams or desire to fare forth while sleeping. The formula contains herbs that open the gates of dream as well as those that have sedative properties. In addition many of the ingredients are classically associated with Summer and the Fey. Ingredients: 2 Tbsp Sandalwood 2 tsp Lavender 2 tsp Mugwort 2 tsp Chamomile 1 tsp Thyme 1 tsp Benzoin pinch Oregano 1/8 tsp Guar Gum Finely powder all ingredients, and then add just enough warm water to give the blend a consistency reminiscent of modeling clay. Then form into tall thin cones, the diameter of which should be no bigger than a pencil at the widest point. Also, tightly form the cone to avoid cracks. Cracks will get bigger as the cone dries and prevent the finished cone from burning. Allow them to dry in a cool environment and then enjoy. Source-otherworldapothecary

Frozen Chocolate-Covered Cappuccino Crunch Cake (Print this Recipe) Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert! This dessert was created by Beth Royals of Richmond, VA. Preparation Time - 30 minutes. Freezing Time - 570 minutes. * 1 (10 3/4 oz.) frozen pound cake, thawed * 3/4 cup heavy whipping cream * 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels * 4 cups (1 quart) coffee ice cream, softened * 1 cup frozen whipped topping, thawed * 1 3/4 cups coarsely crushed malted milk balls * Frozen whipped topping, thawed (optional) * Coarsely crushed malted milk balls, (optional) SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside. BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set. COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours. TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours. TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices. Yields 16 servings

Kansas City Spareribs 4 pounds pork spareribs or back ribs 1 cup ketchup 1/3 cup finely chopped onion 1/3 cup cider vinegar 3 tablespoons brown sugar 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1 teaspoon chili powder 1 teaspoon dry mustard 1/2 teaspoon ground allspice 1/4 to 1/2 teaspoon ground red pepper 3 cups wood chips (use hickory or oak chips for the best flavor) -------------------------------------------------------------------------------- BBQ Sauce: In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside. Ribs: At least 1 hour before grilling, soak wood chips in enough water to cover; drain. Cut ribs into 4 portions. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Serve second portion of reserved sauce with ribs. Serves 4. * Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary. Nutrition Facts Calories 640 calories Protein 42 grams Fat 44 grams Sodium 524 milligrams Cholesterol 172 milligrams Saturated Fat 16 grams Carbohydrates 19 grams Fiber 1 grams

Southern Mandarin Orange Cake 1 - 2 layer package butter cake mix 1/2 to 3/4 cup vegetable oil 4 eggs 1 -11 ounce can mandarin oranges and juice 16 ounces whipped topping 1 6 ounce package vanilla or French vanilla instant pudding mix 1 -20 ounce can crushed pineapple, drained Beat cake mix, oil, eggs and un-drained mandarin oranges in mixer bowl until combined. Spoon into 3 greased and floured 9 inch cake pans or 1 9 x 13 inch pan. Bake at 350F for 20 minutes. Cool for 20 minutes on wire rack. Combine whipped topping, pudding mix and pineapple in bowl; mix well. Spread mixture between layers, sides and on top of cake. Store, covered in refrigerator. Chill overnight to enhance flavor.

INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1/4 cup hazelnut spread with cocoa (from 13-oz jar) 2 tablespoons chopped hazelnuts 1/2 ripe medium pear, peeled, cored, chopped 1 teaspoon powdered sugar DIRECTIONS 1. Heat oven to 375°F. Remove dough from can; do not unroll. Separate long roll into 2 shorter rolls at center perforations. Refrigerate 1 roll. Unroll other roll, separating into 2 rectangles. Press each to make 8x4-inch rectangle, pressing perforations to seal. Cut each rectangle into two 4-inch squares. 2. Spoon about 1/2 tablespoon hazelnut spread onto center of each square; spread to within 1/2 inch of edges. In small bowl, gently stir together hazelnuts and chopped pear. Spoon 1/8 pear mixture over hazelnut spread on each square. Fold corners over filling, forming triangles; press edges with fork to seal. Place on ungreased cookie sheet. Prick tops of each with fork. Repeat with remaining roll of dough, hazelnut spread and pear mixture. 3. Bake 12 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm turnovers. Serve warm, or cool completely before serving. High Altitude (3500-6500 ft): No change

INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 2 cups flaked or shredded coconut 1 can (14 oz) sweetened condensed milk (not evaporated) 1/8 to 1/4 teaspoon almond extract 1 bag (6 oz) semisweet chocolate chips (1 cup) 2 tablespoons creamy or crunchy peanut butter 1/2 cup chopped almonds, if desired DIRECTIONS 1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Unroll dough and separate into 2 long rectangles; place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. 2. Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut. 3. Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on wire rack 15 minutes. 4. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. High Altitude (3500-6500 ft): No changes. These really just melt in you mouth..Boy I'm getting real hungray posting these..Mychele

Brownies 1 (19.5-oz.) pkg. Pillsbury® Rich & Moist Fudge Brownie Mix 1/2 cup oil 1/4 cup water 2 eggs 2 teaspoons instant espresso coffee granules 1 teaspoon vanilla Filling 1/4 cup butter or margarine, softened 1/2 cup firmly packed brown sugar 1 egg 2 teaspoons instant espresso coffee granules 1 teaspoon vanilla 1 cup coarsely chopped walnuts 12 oz. sweet dark or bittersweet chocolate, coarsely chopped Glaze 1/2 cup semisweet chocolate chips 1 tablespoon butter or margarine 1/8 teaspoon instant espresso coffee granules 1 to 2 teaspoons milk or whipping cream DIRECTIONS 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven. 2. Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. 3. Spoon and carefully spread filling over baked brownies. Return to oven; continue to bake an additional 17 to 20 minutes or until light brown. 4. In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars. High Altitude (3500-6500 ft) Add 1/2 cup flour to dry brownie mix; increase water to 1/3 cup. Bake as directed above. These will jump start your day lol

INGREDIENTS 2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 1 teaspoon baking soda 1 cup sugar 1 cup firmly packed brown sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 1 cup chopped pecans 48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.) 1 tablespoon sugar 4 oz. vanilla-flavored candy coating, if desired DIRECTIONS 1. In medium bowl, combine flour, cocoa and baking soda; mix well. 2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling. 3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. 4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. 5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled. 6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.