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Posts Tagged ‘Halloween’

PostHeaderIcon Candy Swap! Free Bowl from Noodles & Company

Received this in an email today from Noodles & Company – kids can trade swap candy for a free bowl of noodles. Kids 12 and younger can trade in some of their Halloween candy for a free small bowl of noodles on Sunday, November 7th from 11 am to 9 pm. No coupon required. They’re calling this campaign “THE CURE for the CANDY COMA”. I love it! I wish we had one of these locally! Please call your local restaurant to make sure they are participating!

PostHeaderIcon Wordless Wednesday: “Like” A Firefighter!

Spencer really wants GeoTrax so I entered him into a Halloween Costume Contest to try to win a Target Gift Card. If you have a facebook page and less then 5 seconds, please “LIKE” his picture! You don’t have to sign up for anything, just be logged into your Facebook account. Thanks so much!!


PostHeaderIcon Recipe: Candy Corn Cookies

1  pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1  egg
Orange paste food color
2  oz semisweet chocolate, melted, cooled

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to cut. To keep cookies longer, wrap tightly, label and freeze up to 6 months.


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