3/4 cup apple juice or apple cider
1/4 cup orange juice
1 cinnamon stick
Combine ingredients in a small saucepan and stir. Cook over medium heat for about 15 minutes or until juice is warm. Pour into a mug and serve.
To microwave, combine juices in a microwave safe mug and stir. Place cinnamon stick in mug and microwave on high for 1 minute and 30 seconds or until warm. Stir before serving.
16 ounces cream cheese -- softened
1 package ranch-style dressing mix -- .4 ounces
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
4 flour tortillas -- 10" size
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red
pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each
tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least
2 hours. Slice into 1/2" pieces.
"Taste of Home, Dec/Jan 1997"
1 can refrigerator baking powder biscuits (10 biscuits per can)
jam or jelly
star cookie cutter
Preheat oven to temperature called for on biscuit package.
Lay out a large piece of waxed paper. Dust waxed paper lightly with flour.
Separate biscuits and place on waxed paper. Dip cookie cutter in flour, and cut biscuits into star shapes. (If cookie cutter is slightly larger than biscuits, gently press the dough with the palm of your hand to make biscuits larger).
Arrange biscuits on a baking sheet. Press your thumb into the center of each biscuit to make a hollow.
Use a teaspoon to fill hollows with jam.
Bake according to directions on biscuit package.
Makes 10 biscuits
1/2 tsp salt
6 Tb butter
1/4c. cottage or cream chees
Sift flour and salt into a bowl. Rub in the butter, then mix in the
cheese and 1 of the eggs. Roll out the dough and cut into 4in squares.
Cut the frankfurters into small pieces and place one on a corner of each dough square.
Roll up in the dough to the opposite corner, then curve the ends of the roll
slightly inwards to make a crescent shape. Place crescents on a baking sheet.
Beat remaining egg and brush over the crescents. Bake in a 400* oven for 20 minutes
or until crisp and golden. Cool on a wire rack.
Celestial Seafood Casserole
1 10 1/2 ounce can cream of mushroom soup
1 cup milk
1 6 ounce can crab meat, drained
1 cup uncooked small macaroni shells
1/2 cup shredded cheddar cheese
2 tablespoons grated onion
1/4 teaspoon dried parsley
Pour soup into casserole dish. Add milk, little by little, stirring after each addition.
Add remaining ingredients and stir well. Refrigerate overnight.
Preheat oven to 350¡
Bake for 1 hour or until macaroni is tender.
Hoot Owl Treats
3/4 cup softened butter
1/2 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp salt
1 1/2 ounces baking chocolate melted
Whole roasted cashews
In a mixing bowl, cream the butter and sugars. Beat in the egg and
vanilla extract. In a separate bowl, combine the all purpose flour,
baking soda and salt. Add the dry mixture to the liquid mixture and
beat until combined. Now put a third of the dough into another bowl and
mix in the melted chocolate. Wrap both doughs in waxed paper and chill
them for 2 hours. With clean hands, shape the chocolate dough into two
8 inch long ropes. On a lightly floured surface, roll the plain dough
into two 8 x 4 inch rectangles. Wrap each chocolate rope in plain dough
(this makes a log with a chocolate center. Wrap the dough with plastic
and chill it until firm, about 1 hour.
heat the oven to 350 degree. Cut each dough log into 3/8 inch slices.
Arrange pairs of slices side by side on ungreased cookie sheet, gently
squeezing them togther to create an owl face. Pinch the upper corners
for form ears. Press chocolate chip eyes (tip down) and cashew beaks
into the dough.
Bake the cookies for 10-12 minutes. Leave them on the cookie sheet a
couple of minutes before transferring them to a couple of minutes before
transferring them to a wire cooling rack, as they will be fragile when