Simple Halloween Decor

I made some simple, fun and inexpensive crafts to decorate for Halloween. I got some of my ideas from Better Homes and Gardens as well as Martha Stewart. I just adjusted their ideas to fit my budget. I hope you enjoy the ideas and are able to use them in your own home.

I use this corner to store some of the Halloween candy we have already received. I just need to add ribbon to make it look more festive. I'm sure I will add more candy, too.

I used a clear glass vase and added Halloween confetti on the outside and some on the inside. A small tea light candle makes it glow nicely in the dark.

I added lots of cob webs to this chandelier. I even have the burn to show for it. Ouch!

This is a recycled craft I did without planning ahead. My girls painted the rocks Halloween colors on both sides. A Halloween sticker was added to one side of each rock. I took a red crayon and melted the wax on the white candles to make it look like dripping blood. This looks so cute on our table and we finally lit the candles after having them for 6 years.

I made these Halloween witch hats a few years ago. I found the craft idea from Haunt Your House for Halloween Decorating Tricks and party Treats by Cindy Fuller. They are soooo simple and you can make a lot!

My Halloween picture tree. I bought this tree last year at Home Goods. I printed and pasted family pictures from past Halloweens onto foam sheets.

Our family silhouette tree. All I used was black and white cardstock paper and black poster board. I had to add Mickey bats flying around. Thank you to Annie for photo shopping my pictures.

Inspired by the mouse (Mickey of course) I made these cute silhouettes to go with the family silhouette tree

This wreath was created using a black wreath on sale at Michael's Crafts. I purchased Halloween bells at Beverly's Crafts. I used left over ribbon purchased from Michael's and glitter spider rings from Party City to finish off the wreath. Of course spider web is stretched around the wreath to give it an eerie yet happy Halloween feel.

Halloween treat tree. Everything here was used from outside tree branches, a black vase from the attic and construction paper cones to hold treats. A Halloween sticker was placed on the front of each cone and spider web is stretched from branch to branch.

Close up version of the treat cones

Store bought Halloween frames at Target for $5.00 each add a nice Halloween touch to this display. I filled 2 jars with black and silver beaded garland to match the ribbon that decorates the outside of the jars.

This simple pumpkin was made using toilet paper, fabric and a paper bag stem. No gluing involved!

I made this table scape using different sizes of circle shapes made out of construction paper, a cylinder clear glass vase and added Halloween confetti around the vase using removable glue dots, felt spider web place mats at each place setting, plastic spiders and paper confetti using a hole punch and construction paper

Simple place mats can be made using black felt in the shape of a spider web, covered with spider web and a spider in the corner

I added a spider and spider web to make these silhouettes look old and eerie

Recipes For All Occasions

Recipes For All Occasions

Back To School Recipes

Drinks:

Strawberry lemonade - Purchase a carton of Minute Maid lemonade, pour in a pitcher and add frozen strawberries. Let sit a while and stir until it tastes sweet, serve over ice.

Sherbet 7UP - Pour 7up in a large punch bowl, add Rainbow Sherbet and serve.

Shirley Temples - Pour a 2-liter bottle of 7-up into a pitcher add about 4 or 5 shots of Grenadine, until it tastes a little sweet, add Maraschino Cherries, stir and serve over ice.

Root Beer Floats - Put a scoop of vanilla ice cream in a cup and add your favorite Root Beer, serve with a spoon

Food:

Serve snacks in festive summer bowls and platters. Serve up some watermelon and cantaloupe balls using the watermelon shell as the bowl.

Pigs in a blanket – 1 (8oz.) can crescent dinner rolls

24 fully cooked lil’ smokies cocktail wieners

Heat oven to 375 degrees. Grease a cookie sheet. Unroll the dough and separate the triangles. Cut each triangle into three smaller triangles.

Place one wiener on the shortest side of each triangle. Roll up the wiener to the opposite point. Place point side down, on the greased cookie sheet.

Bake at 375 degrees for 11-15 minutes or until golden brown. Serve with ketchup and mustard.

Sandwich on a Stick - bread, cheese, lunch meat of your choice, grape

Tomatoes, lettuce, pickles, olives

Cut up cubes of bread, cheese and lunch meat (order ½ inch thick slices of turkey and ham or other meat at the deli)

Slide the cubes onto a wooden skewer. You can have these sandwiches already prepared or have your guests prepare them.

Set out a side of mayo and mustard to use for dipping.

Labor Day Recipes

Food:

Factory Worker’s Chicken

2 pounds chicken thighs

1 (16 ounce) bottle zesty Italian dressing

1 (16 ounce) jar salsa

To Marinate: Place chicken in a nonporous glass dish or bowl, poor dressing and salsa over chicken and turn to coat. Cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours or overnight.

Preheat oven to Grill/Broil.

Remove chicken from dish or bowl, discarding any remaining marinade. Grill/broil for about 20 minutes or until cooked through and juices run clear. Serve immediately.

Bucket Salad

2 heads iceberg lettuce, torn into bite-sized pieces

4 tomatoes, diced

1 large onion, chopped

6 cups shredded cheddar cheese

1 (14.5 ounce) package corn tortilla chips, broken

2 (12 ounce) jars creamy Ranch salad dressing

1 (12 ounce) jar chunky salsa

2 pounds ground beef

As you tear and chop the lettuce, onion and tomatoes, place them into a large container. You can use a clean galvanize bucket, hence the name, and it is full when the salad is completed.

Crumble the tortilla chips and add the cheese. Stir in the two jars of Ranch salad dressing and the salsa. Mix well. Set aside.

Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving.

Old Fashioned Baked Beans

1 pound dried Great Northern Beans

¼ pound sliced bacon, cooked and crumbled

1 cup chopped onion (1 large)

½ cup molasses or maple syrup

¼ cup packed brown sugar

1 teaspoon dry mustard

½ teaspoon salt

¼ teaspoon pepper

Place beans in a saucepan, cover with water. Bring to a boil, boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Drain, discarding liquid and return beans to the pan. Cover with fresh water and bring to a boil. Reduce heat, cover and simmer for 1 hour or until beans are tender.

Drain, reserving liquid. Combine the beans, bacon and onion. Stir in one cup of the reserved liquid, molasses, brown sugar and dry mustard. Cover and bake at 300 degrees F for 2 ½ hours or until beans are tender, stirring occasionally (add additional reserved liquid if needed)

Classic Potato Salad

2 pounds potatoes (6 medium)

¼ teaspoon salt

1 ¼ cup mayonnaise

1 tablespoon yellow mustard

½ teaspoon salt

¼ teaspoon black pepper

1 cup thinly sliced celery (2 stalks)

1/3 cup chopped onion (1 small)

½ cup sweet or dill pickle relish

6 hard boiled eggs

Paprika (optional)

In a medium saucepan place potatoes, ¼ teaspoon salt and enough water to cover. Bring to a boil, reduce heat and simmer covered for 20 to 25 minutes or until just tender. Drain well, cool slightly. Peel and cube the potatoes.

Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, ½ teaspoon salt and pepper.

Stir in the celery, onion and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. Sprinkle with paprika.

Makes 12 side-dish servings

Melon and Berries Salad

2 cups chilled cantaloupe balls

2 cups chilled honeydew melon balls

1 tablespoon honey

1 teaspoon fresh lime juice

1 tablespoon snipped fresh mint

1 cup fresh blueberries and/or raspberries

In a medium bowl combine cantaloupe and honeydew melon. Drizzle honey and lime juice over melon; gently toss to mix. Cover and chill for up to 24 hours.

Just before serving, add mint and toss gently to mix. Sprinkle with fresh berries.

Makes 4-6 side-dish servings

Chili

12 ounces extra lean ground beef

1 can (15 ¼ ounce) Del Monte Whole Kernel Golden Sweet Corn, drained

1 can (14 ½ ounce) Del Monte Diced Tomatoes with garlic and onion

2 cans red kidney beans (drained and rinsed)

1 package of dried chili seasoning mix

2 cups shredded cheddar cheese

1 bag of tortilla chips

On stovetop, brown meat in a skillet, drain. Transfer meat to a large pot and stir in corn, undrained tomatoes, kidney beans and package of chili seasoning. Cover and simmer 10-20 minutes. Top with cheddar cheese and serve with tortilla chips.

Drinks:

Cowboy punch

2 bottles white grape juice

1 large bottle club soda

2 large bottles 7-UpMix the ingredients. Chill thoroughly and serve.

White Sangria Punch

4 cups white grape juice

1 cup pink grapefruit juice

1 tablespoon lime juice

1 750ml bottle club soda

Garnish: pink grapefruit slices (optional)

In a large pitcher, combine grape, grapefruit and lime juices, refrigerate.

Just before serving add club soda and grapefruit slices.

Grape Cooler

1/3 cup grape juice

1/3 cup orange juice

1/3 cup sprite

Ice

Mix ingredients and serve over ice.

Halloween Treats and Sweets

Mummies on a Stick

1 package of refrigerated breadsticks (11 ounces)

10 Popsicle sticks

10 hot dogs

Prepared mustard

Separate dough and roll 10 pieces into a 24-inch rope. Insert sticks into hot dogs. Starting at the stick end, wrap one dough rope around each hot dog leaving 2 inches of the hot dog uncovered at the top for the mummy head. Place mummies one inch apart on a greased baking sheet. Bake at 350 degrees for 18-20 minutes. Add dots of mustard for eyes.

Mummy Man Cheese Spread

2 port wine cheese logs, 12 ounces each

1 package (8 ounces) cream cheese, softened

1 tablespoon milk

2 whole peppercorns

1 pimiento strip

Cut cheese logs into pieces for mummy’s head, body arms and legs, arrange on a serving plate. In a small mixing bowl beat the cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag. Use basket weave tip #47. Pipe rows of cream cheese across the mummy creating bandages. Add peppercorns for eyes and pimiento strip for mouth. Chill and serve with crackers.

Halloween Snack Mix

Baked Skeleton Bones (pretzel sticks)

Bloated Ants (raisins)

Compressed Cobwebs (Chex cereal)

Witches’ Warts (chocolate chips)

Vulture Toenails (candy corn)

Rat Claws (shelled sunflower seeds)

Deep Fried Fingernails (Bugles Brand Snacks)

Mix together and serve in a plastic cauldron. For more snack mix ideas go to www.about.com and look up Halloween recipes.

Bat Chips

Bat and ghost cookie cutter

1 large flour tortilla per person

¼ cup olive oil

Salt

Preheat broiler. Cut each tortilla into bat and ghost shapes. Lightly brush both sides of each cut out with oil. Arrange on a cookie sheet, flipping once when they begin to brown. When brown on both sides, sprinkle lightly with salt.

Monster Brains Chip Dip

1 ½ pounds ground beef

1 pond bulk hot Italian sausage

1 cup chopped onion

1 package (8.8 ounces) ready to serve Spanish rice

1 can (16 ounces) refried beans

1 can (10 ounces) enchilada sauce

1 pound processed Velveeta cheese, cubed

Cook beef, sausage and onion over medium heat until meat is no longer pink and drain. Heat rice according to package. In a 3 quart slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low 1-1 ½ hours or until cheese is melted. Serve with Bat chips.

Ghoul – Aid

1 pkg. grape powdered fruit drink

1 pkg. orange powdered fruit drink

2 cups of sugar

3 quarts cold water

1 quart ginger ale

Combine both powdered fruit drink flavors in a pitcher and make according to package directions. Add ginger ale and mix well. Pour into a punch bowl and serve over ice.

Magic Potion Punch

2 pkgs. (3 ounces each) lime gelatin

½ cup of sugar

1 cup boiling water

3 cups cold water

1 quart non-carbonated lemon-lime drink, chilled

1 ½ quarts lemon-lime soda, chilled

Dissolve gelatin and sugar in boiling water, add cold water. Transfer to a punch bowl. Stir in lemon-lime drink and soda. Makes 4 quarts.

You can add dry ice to the punch by putting the dry ice in a smaller bowl of water and placing that bowl inside the larger punch bowl. This will create a great Halloween effect and no one will come in contact with the dry ice. Just make sure no one is putting their hands in the dry ice for it will burn.

Magic Wands

1 ½ cups white chocolate or white chocolate chips

1 pkg. (10 ounces) pretzel rods

Colored candy stars or sprinkles

Colored sugar or edible glitter

In a microwave safe bowl, melt chocolate, stir until smooth. Dip each pretzel rod halfway into the melted chocolate. Sprinkle with candy stars and colored sugar. Place on wax paper until cool and set. Store in an airtight container. Makes 2 dozen.

Worms in Dirt

Softened chocolate ice cream

Chocolate cookie crumbs (Oreo cookies smashed)

Gummy worms

Fill 9 ounce plastic cups about ¾ of the way full with softened chocolate ice cream. Top with ¼ inch of chocolate cookie crumbs. Place gummy worms in the “dirt” and eat.

Chocolate Orange Ooze Cupcakes

8 ounces cream cheese softened

1 egg

1/3 cup of sugar

Yellow and red food coloring

1 pkg. chocolate cake mix

Prepare cake mix according to directions on box for cupcakes, until it comes to baking. To make filling, combine cream cheese, egg and sugar. Blend in 2 drops of yellow food coloring and 1 drop of red food coloring. Add more or less food coloring to desired color. Pour cake mix into cupcake liners, fill 1/3 of the way. Add a little of the cream cheese filling and top with more cupcake mixture. Bake according to directions on box. You can frost each cupcake with vanilla frosting, add orange food coloring and top with a candy corn or pumpkin.

Candy Corn Rice Crispy Treat

½ cup of butter

10 cups of rice crispy cereal

9 cups of miniature marshmallows

Candy pumpkins or candy corn

Yellow and red food coloring, if desired

Melt butter and marshmallows, stir until smooth. Add in 2 drops of yellow food coloring and 1 drop of red food coloring to the marshmallow mixture. Add marshmallow mixture to the rice crispy cereal. Stir quickly to combine. Spread on a large buttered pan and press with buttered hands. While warm, press on candy pumpkins or candy corn 1 ½ to 2 inches apart. Refrigerate and cut into squares.

Apples with Caramel Dip

I serve this easy recipe a lot and the teens always eat it up. Slice up some apples of your choice, buy the caramel dip for apples. Set out on a platter and serve!

Corny Chili

2 ponds lean ground beef

1 pkg. (1 ¼ oz.) chili seasoning mix

1 can (29 oz.) Del Monte whole kernel corn, drained

2 cans (14 ½ oz. each) Del Monte diced tomatoes with garlic and onion

2 cans (15 oz. each) kidney beans, drained

1 can (7oz.) diced green chilies, drained (optional)

Brown meat in a large saucepan, drain. Add all remaining ingredients. Simmer uncovered for 10 minutes. Top with sliced green onions and cheddar cheese, if desired. Serve with tortilla chips.

For more Halloween recipes go to www.about.com and www.tasteofhome.com. Another great reference is Haunt Your House for Halloween Decorating Tricks and Treats by Cindy Fuller.

Autumn Harvest Festival Food

Simple Sausage Ring

1 pound bulk pork sausage

2 tubes (12 oz. each) refrigerated biscuits

2 cups (8 oz.) shredded Monterey Jack cheese

In a skillet, cook sausage over medium heat until no longer pink. Drain and set aside.

Flatten each biscuit to a 3 inch diameter. Press half of the biscuits onto the bottom and 2 inches up the sides of a greased 10 inch fluted tube pan. Spoon sausage over the dough, sprinkle with cheese and top with remaining biscuits.

Bake at 350 degrees for 20-25 minutes or until golden brown. Let stand before inverting onto a serving plate. Makes 8-10 servings.

Crowd Chicken Casserole

10 cups diced cooked chicken

10 cups chopped celery

2 cups slivered almonds

2 bunches green onions with tops, sliced

2 cans 4oz. each) chopped green chilies

2 cans (2 ¼ oz. each) sliced ripe olives, drained

5 cups (20 oz.) shredded cheddar cheese, divided

2 cups mayonnaise

2 cups (16 oz.) sour cream

5 cups crushed potato chips

In a very large bowl, combine the first six ingredients and add two cups of cheese. In a small bowl, mix mayonnaise and sour cream, add to chicken mixture and toss to coat.

Transfer to two greased 3 quart baking dishes. Sprinkle with chips and remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. 2 casseroles make 12 servings each.

Fall Popcorn Mix

1 bag of microwave popcorn. Candy corn, peanuts or pecans, 2 tablespoons of sugar and ½ cup of raisins. Microwave popcorn, while still warm, sprinkle sugar over popcorn and stir. When cooled add nuts, raisins and candy corn. Mix and serve.

Caramel Apples

½ cup butter, cubed

2 cups brown sugar

1 cup light corn syrup

Dash of salt

1 can (14 oz.) sweetened condensed milk

1 teaspoon vanilla extract

10 -12 Popsicle sticks

10-12 medium tart apples, washed and dried

Salted peanuts, chopped, shredded coconut, mini M&M’s, gummy bears, sprinkles, red hots and any other toppings of your choice.

In a large heavy saucepan, melt butter. Add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248 degrees (firm ball stage). Remove from the heat, stir in vanilla.

Insert Popsicle sticks into apples. Dip each apple into the hot caramel mixture, turn to coat. Dip or sprinkle toppings on caramel apples. Set on greased wax paper to cool. Make 10-12 apples.

Festive Pumpkin Dip

12 oz. cream cheese, softened

¾ cup canned pumpkin

2 tablespoons taco seasoning mix

1/8 teaspoon garlic powder

1/3 cup chopped dried beef

1/3 cup chopped green pepper

1/3 cup chopped sweet red pepper

1 can (2 ¼ oz.) sliced ripe olives, drained

1 round loaf (1 pound) Italian or pumpernickel bread

Fresh vegetables, crackers or tortilla chips

In a mixing bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve.

Just before serving, cut off the top of the bread; scoop out the bread from inside, leaving a ½ inch shell. Fill shell with cream cheese mixture. Serve with vegetables, crackers or tortilla chips. Makes about 3 cups.

Harvest Snack

Mix together Bugle brand chips, pretzels, candy corn, dry fruit/raisins, peanuts, sunflower seeds and M&M’s. You can add any other items you may like or buy a bag of Chex Mix and add some M&M’s.

Cider Cheese Fondue

¾ cup apple cider or apple juice

2 cups (8 oz.) shredded cheddar cheese

1 cup (4 oz.) shredded Swiss cheese

1 tablespoon cornstarch

1/8 teaspoon pepper

1 loaf (1 pound) French bread, cut into cubes

In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with the cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes on skewers.

Orange Party Punch

1 can (12 oz.) frozen orange juice concentrate, thawed

2 liters lemon-lime soda, chilled

1 can (46 oz.) pineapple juice, chilled

1 quart orange or pineapple sherbet

Prepare orange juice according to package directions; pour into a punch bowl. Stir in soda and pineapple juice. Top with scoops of sherbet. Serve immediately.

Hot Chocolate For A Crowd

1 ½ cups sugar

1 ¼ cups Cocoa

½ teaspoon salt

¾ cup hot water

4 quarts milk

1 tablespoon vanilla extract

In a 6-quart saucepan, combine sugar, cocoa and salt. Gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk, heat to serving temperature; stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot.

Easy Mulled Cider

Purchase a box of Mulling Spices from a Whole Foods store or other grocery store. Make according to the directions on the package. All you need is apple juice and you can make a large pot of hot apple cider.

Cowpies

Melt a bag of Wilton chocolate or semi sweet chocolate chips according to the package directions. Add shredded coconut, nuts and raisins. Mix all the ingredients together and drop on wax paper. Let cool and serve. Yum!

Pumpkin Cookies For Everyone

1 cup of shortening

2 cups of sugar

1 can (15 oz.) pumpkin

4 eggs

4 cups of flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cloves

2 teaspoons vanilla

1 pkg. semi-sweet chocolate chips

1 pkg. walnuts (optional)

In a large mixing bowl, mix together the dry ingredients. Mix together shortening, eggs and pumpkin. Combine all ingredients and add chocolate chips and walnuts. Mix until well combined, spoon on ungreased baking sheet at 375 degrees for 9 minutes or until golden brown.

For children you can serve up some hot dogs with buns or easy finger sandwiches. You can also serve simple favorites such as apple and pumpkin pie.

Spring Recipes

Strawberry Mango Salsa

2 medium mangos, peeled, pitted and cut into ½ inch cubes

½ pound of strawberries, cut into ½ inch cubes

1 tablespoon balsamic vinegar

1/3 cup orange juice

2 tablespoons lemon juice

Mexican chili powder

In a medium bowl, mix the mangos and strawberries with the vinegar, orange juice and lemon juice. Sprinkle chili powder on top of mixture and stir gently. Let the mixture rest for 20-30 minutes, stirring occasionally, so the flavors can blend together. Serve with cinnamon and sugar tortilla chips.

Cinnamon and Sugar Tortilla Chips

1 package of Mission flour tortilla’s

Pam butter flavored cooking spray

Cinnamon and sugar mixture

Preheat oven to 350 degrees

Cut flour tortilla’s into wedges and arrange in a single layer on a large baking sheet. Spray the flour tortilla’s with cooking spray. Sprinkle each tortilla wedge with desired amount of cinnamon and sugar mixture.

Bake for 8 to 10 minutes. Repeat process with any remaining tortilla wedges. Allow to cool approximately 15 minutes and serve with Strawberry Mango Salsa.

Strawberry Dip

½ to 1 pound of cleaned and hulled strawberries

1 8oz. package of cream cheese

1 7oz. jar of marshmallow cream

Food coloring (optional) use spring colors

Let cream cheese sit at room temperature until soft and pliable. Stir the cream cheese in a medium sized bowl until smooth. Add the marshmallow cream and stir until well combined. Cover and chill in the refrigerator until ready to use. Serve with strawberries.

PB & J Blossom Sandwiches

Bread

Peanut Butter or cream cheese

Jelly or jam

Flower cookie cutter

Water bottle cap

For each sandwich, cut two slices of bread into flower shapes with a cookie cutter. Cut a hole in one of the slices by pressing a water bottle into the center. Spread the peanut butter and jelly or cream cheese on the whole piece and place the slice with hole on top.

Fruit Kabobs

Variety of fruit (grapes, pineapple, banana, oranges, apples, strawberries, melon, kiwi)

Wooden skewers

Small shells or miniature flowers

Hot glue

Hot glue small shells or flowers on the top of each wooden skewer.

Stick fruit on each skewer, alternating fruit.

Fresh Fruit Parfaits

1 32 oz. container low-fat or fat free vanilla yogurt

1 box of granola cereal

Assorted fresh fruit cut up (strawberries, mango, kiwi, blueberries, raspberries, etc.)

Ground cinnamon, to taste

Plastic clear cups and spoons

Mix cinnamon in yogurt, stir well. Place a spoonful of yogurt in a clear cup, add a spoonful of assorted fruit and granola. Continue layering the ingredients. Serve chilled.

Tortilla Roll Ups

1 8oz. package cream cheese, softened

2 tablespoons butter, softened

1 tablespoon mixed fresh herbs (parsley, dill, rosemary, ect.)

1 bunch green onions, finely chopped

½ pound thinly sliced ham or turkey

1 small cucumber, thinly sliced (optional)

1 large avocado, sliced (optional)

Alfalfa sprouts (optional)

4 12-inch whole wheat or flour tortillas

Place cream cheese and butter in a bowl and mix well. Add mixed herbs, blend well.

Spread mixture evenly over tortillas.

Place ham or turkey and optional toppings on top of spread mixture. Sprinkle with chopped green onions.

Starting at the edge of the tortilla, slowly and tightly roll the tortilla up. Cut into 1-inch slices. Place toothpicks in the middle so they don’t unravel. Cover and chill until ready to serve.

Earth Day Bars

1 ½ cups Heart Healthy Bisquick mix

1 ½ cups instant oats

1 cup packed brown sugar

½ cup softened butter

1 egg

½ teaspoon cinnamon

Add-Ins: dried cranberries or other dried fruit, sweetened coconut flakes, chocolate chips, chopped nuts

Heat the oven to 350 degrees. In a large mixing bowl, combine the Bisquick, oats, brown sugar, butter, egg and cinnamon.

Stir the mix with a wooden spoon until you have a crumbly dough. Next, fold in 1 cup total of your add-ins.

Press the dough into an ungreased 9 by 13 inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown. Allow them to cool for 10 minutes before cutting into squares.

Flower Power Cupcakes

Cupcakes

Frosting

Colored gumdrops

Large marshmallows

Food coloring optional

You can use any cupcake recipe you choose. Frost a cupcake with frosting of your choice. Place a gumdrop in the middle of the cupcake. Set a large marshmallow on its side and press it flat with your palm. Cut the marshmallow into thirds using kitchen shears. Repeat with a second marshmallow and arrange the petals around the gumdrop to resemble flower petals. For a complete picture you can go to www.familyfun.com.

Classic Cupcake Recipe

½ cup butter, softened

¾ cup sugar

2 eggs

2 teaspoons vanilla extract

1 ½ cups all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2/3 cup milk

Preheat oven to 350 degrees and line your cupcake tin with paper or foil liners. Cream the butter and sugar together. Add the eggs, one at a time, beating well after each one. Stir in the vanilla extract. Sift together the dry ingredients and add to the butter mixture one third at a time, alternating with the milk. Pour into the prepared cupcake pan and bake for 18-24 minutes, or until an inserted toothpick comes out clean. Makes 12 cupcakes.

Cream Cheese Frosting

1 package (8 oz.) Philadelphia Cream Cheese, softened

¼ cup (1/2 stick) butter or margarine, softened

1 teaspoon vanilla extract

1 package (16 oz.) powdered sugar (about 4 cups), sifted

Beat cream cheese, butter and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add the sugar gradually, beating until well blended after each addition. Makes enough frosting to frost 2 (8 or 9-inch) cake layers.

Rainbow Jello

5 or 6 small different colors of Jello

Sour cream

Choose colors and flavors of Jello that will make a rainbow (cherry or strawberry, orange, lemon, lime, blueberry, grape). For each color, dissolve Jello in 1 cup of boiling water. Divide in half and place in bowls. To one half of the mixture add 2 tablespoons of cold water. Pour into a 9x13 inch glass pan and refrigerate ½ hour. To the second half of the mixture add 1/3 cup of sour cream and keep at room temperature. When Jello is set, carefully pour sour cream mixture over the refrigerated mixture and refrigerate ½ hour. Repeat process for each color. When completely set, cover with Cool Whip and serve.

Easy Cheesy Pizza

1 container of Pillsbury Pizza Dough

2 garlic cloves minced

4 tablespoons olive oil (or more if necessary)

Fresh rosemary, chopped

Roma tomatoes, sliced

Red onion, sliced

Mozzarella cheese, shredded

Optional toppings: pepperoni, olives, ham, pineapple, sausage

Put the garlic in the olive oil to flavor the oil. Spread out pizza dough according to directions. Spread olive oil mixture over dough. Cover with rosemary, tomatoes, onion and cheese.

Bake according to pizza dough directions. Slice and serve.

Ladybugs on a Stick

This recipe can be found at www.batterupkids.com.

Red grapes

Strawberries

Mini chocolate chips

Honeydew melon

For each ladybug, push half of a red grape onto a trimmed wooden skewer for the head. Next, push on a hulled strawberry body and score back to create the wings. For spots, use a wooden toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Flutter Delight Cupcakes

Baked cupcakes (recipe of choice)

White icing

Sour gummy worms

Candy fruit slices

Gumdrop slices (optional)

2 ½ inch pieces of red shoestring licorice

Frost the cupcakes and arrange the following on top. Gummy worm for the body of the butterfly, fruit slices for the wings and shoestring licorice for the antennae’s. You can use the gumdrops to garnish the middle of the wings and outline the wings with frosting. This recipe can be found at www.familyfun.com

Tarragon Chicken Salad Mini Croissants

This recipe makes 50 croissants, but you can scale it down

5 ½ pints purchased or homemade chicken salad

1/3 to ½ cup snipped fresh tarragon or mint

50 baked miniature croissants (4-inch or smaller) split

In a large bowl stir together the chicken salad and the tarragon or mint. Fill each split croissant with ¼ cup of chicken salad mixture. Layer filled croissants in a large pan, cover and chill up to 4 hours. Arrange on a serving platter.

White Bean Dip with Pita Chips

1 (15 ounce) can of cannelloni beans, drained and rinsed

2 garlic cloves

2 tablespoons fresh lemon juice

1/3 cup olive oil, plus 4 tablespoons

¼ cup (loosely packed) fresh Italian parsley leaves

Salt

Freshly ground black pepper

6 pitas

1 teaspoon dried oregano

Preheat the oven to 350 degrees F

Place the beans, lemon juice, 1/3 cup olive oil and parsley in a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt and pepper. Bake for 8 to 12 minutes or until toasted and golden in color.

Flower Cupcake in a Cone

These are so good and fun to make as well.

1 box of cake mix, flavor of your choice

Flat bottomed ice cream cones

White frosting

Food coloring (optional)

Candy sprinkles (optional)

Preheat oven to 350 degrees.

Prepare cake mix according to the box directions. Fill the bottom half of the ice cream cones with the cake batter. Place the cones in a muffin pan so they don’t topple over in the oven while baking. Bake for 25 minutes or until an inserted toothpick comes out clean. Let the cones cool before frosting. Add food coloring to the frosting for a variety of colors and add candy sprinkles on top.

Strawberry Dippers

Fresh Strawberries washed and dried

1 or 2 bags of Wilton white or dark chocolate

Cookie sheet covered with wax paper

Boil water in a pan. Place chocolate in a separate pan and stir over boiling water. Use a double broiler if you have one. Make sure you do not get water in the chocolate, it will ruin the consistency of the chocolate. When chocolate is melted, dip the strawberries in the chocolate and place on wax paper. Put in refrigerator until chocolate is firm. Enjoy!

Strawberry Shortcake

2 eggs

1 ½ cups sugar, divided

1 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

1 tablespoon butter

1 teaspoon vanilla extract

1 to 1 ½ quarts fresh strawberries, sliced

Whipped cream

In a large bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup of sugar, beat until thick and lemon-colored. Combine the flour, baking powder and salt, beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla.

Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for at least 10 minutes.

Cut cake into serving size pieces. Cut each slice in half horizontally. Combine strawberries and remaining sugar. Spoon strawberries between cake slices and over the top of each serving. Top with whipped cream and serve.

Strawberry Salad

1 tablespoon sesame seeds

1 tablespoon poppy seeds

½ cup white sugar

½ cup olive oil

¼ cup distilled white vinegar

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

1 tablespoon minced red onion

10 ounces spring salad mix

1 quart fresh strawberries, sliced

¼ cup blanched and slivered almonds

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for 1 hour.

In a large bowl, combine spring salad mix, strawberries and almonds. Pour dressing over the salad and toss. Refrigerate 10 minutes before serving.

Fresh Lemon Sunshine Cake

1 ½ cups sifted cake flour

¼ teaspoon salt

6 eggs

¼ teaspoon cream of tartar

1 ½ cups sugar

5 tablespoons water

Grated peel and juice of 1 lemon (3 tablespoons juice)

Hint of Lemon Glaze or Lemon Cream Cheeses Frosting (see below)

Fresh berries and mint leaves (optional)

Makes 16 servings

Sift together flour and salt. In a large bowl, with electric mixer, beat eggs whites and cream of tartar at high speed until soft peaks form. Gradually add ½ cup of sugar, beating until medium-stiff peaks form, set aside. With the same beater, in a medium bowl, beat egg yolks for 2 minutes. Gradually add remaining 1 cup of sugar, beating at high speed until egg yolk mixture is very thick. Beat in water and lemon juice, stir in lemon peel. Add the flour mixture all at once. Gently fold, then lightly stir until well blended. Carefully fold yolk mixture into beaten egg whites. Pour batter into ungreased 10 inch tube pan with removable bottom. Smooth top and cut through batter with table knife to remove any large air bubbles.

Bake at 325 degrees. For 45 to 55 minutes or until cake springs back when lightly touched. Immediately invert on wire rack, cool completely upside down. With narrow spatula or knife, loosen around tube and sides. Lift out tube and cake, loosen cake around the bottom. Invert onto cake plate. Glaze top with Hint of Lemon Glaze or Lemon Cream Cheese Frosting. Garnish each serving with fresh berries and mint leaves, if desired.

Hint o’ Lemon Glaze

In a small bowl combine 1 ½ cups of confectioners sugar and 1 ½ to 2 tablespoons fresh squeezed lemon juice. Glaze over cake allowing some to drizzle over the sides. Let dry. Cover remaining glaze with a damp paper towel and plastic wrap. When top of cake is dry, drizzle or pipe remaining glaze(thinned with a few drops of lemon juice, if necessary) over the top of the cake in a decorative pattern.

Lemon Cream Cheese Frosting

1 (8 ounce) package of cream cheese, softened

¼ cup butter

2 tablespoons lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla extract

5 cups confectioners’ sugar

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cup.

Cheesecake Cookies

1 8 ounce) package softened cream cheese

5 tablespoons softened butter

1/3 cup packed brown sugar

1 cup of flour

½ cup of sugar

1 tablespoon of lemon juice

½ teaspoon of vanilla

1 egg

2 tablespoons milk

Preheat oven to 350 degrees.

In a large bowl combine butter, brown sugar, and flour, blend until course crumbs form.

Take 1 cup of mixture and put aside.

Pour dough mixture and into a 9x13x2 pan. Bake for 15 minutes.

In another bowl add the sugar and cream cheese and blend until creamy. Add the milk, lemon juice, vanilla and blend. Pour over bake mixture and add the 1 cup of brown mixture you set aside on top. Bake for 25 minutes. Let chill for at least an hour before cutting into squares.

Carrot Cake

This is a healthier version from Dr. Weil’s recipes. You can still add homemade cream cheese frosting on top.

2 cups firmly packed finely grated carrots (3 large)

Juice of 1 large orange

2 teaspoons of vanilla extract

¼ cup light olive oil

1 cup honey, liquefied in microwave (30 seconds)

½ cup crushed or chopped pineapple, drained

1 cup unbleached white flour

1 ½ cups whole wheat pastry flour

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon ground allspice

¾ cup chopped walnuts

Preheat oven to 350 degrees

In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey and pineapple until well blended.

In another bowl, stir together the flours, baking soda and spices. Mix in the walnuts.

Blend the dry ingredients into the carrot mixture, stirring until just mixed.

Pour the batter into a nonstick 8 inch square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly and remove from pan. Cut and serve.