Halloween Fun with a Dounut..

These are so cute I might need to adopt someones child to throw them a Halloween Party (mine are all grown up) 
Go here to check them out..

Cheese bites

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These little yummy bites are all over Facebook and they should be because they are amazing,
and so easy to make.
Great Snack for when your husband says at 9 pm, "what is there to eat"
So here you go try them, you'll be happy I shared!!
String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 425 for 8-10 minutes- serve with marinara sauce! Kids will love this...AND it's baked not fried!

Lemon Crinkle Cookies

Lemon Crinkle Cookies

In a large bowl, cream until light and fluffy:
1/2 cup softened butter (yes real butter)
1 cup granulated sugar

Whip in:
1/2 tsp. vanilla
1 whole egg
1 tsp. lemon zest
1 Tbl. fresh lemon juice

Scrape sides of bowl and mix again.

Combine dry ingredients in a separate bowl with a wire whisk:
1 1/2 cups all-purpuse flour
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda

Stir the dry ingredients into the wet ingredients slowly until just combined.
Scrape sides of bowl and mix again briefly.

On a large plate, pour
1/2 cup powdered sugar
Shape heaping teaspoon of dough into a ball and roll in the powdered  sugar.

Place on baking sheet and repeat with remaining dough.

Bake 9-11 minutes (7-9 minutes if using dark non-stick baking sheets) or until bottoms begin to barely brown and cookies look matte (not melty or shiny

Remove from oven and allow cookies to cool for 3 min. on the baking sheet before transferring to a cooling rack.

I love the taste of fall..

Ingredients for Caramel Apple Trail Mix:
(equal parts)

• Apple Chips
• Banana Chips
• Caramel Bits (if your store doesn’t have them, you can chop up soft caramel candies)
• Cashews
• Chocolate Chips
• Small Pretzels
• Peanut Butter Chips

Mix all ingredients together and store in an airtight container.

Original post by Make and Take

Healthy Loaded Nachos..YUMMY Summer Food

Ingredients

• 
  Preparation 24 large baked tortilla chips (about 3 oz.)
• 2 teaspoons canola oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/2 cup canned black beans (rinse and drain before measuring)
• 12 cherry tomatoes, halved or quartered
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• 1/2 cup shredded low-fat Cheddar
• 1/2 avocado, diced
• 1/2 cup reduced-fat Greek yogurt

1. 1. Preheat broiler to high. Line a broiling pan or large, rimmed baking sheet with foil and mist with cooking spray. Arrange tortilla chips, overlapping slightly, in a single layer on top of foil.
2. 2. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until tender and translucent, about 3 minutes. Add garlic, sprinkle with chili powder and cook, stirring, until fragrant, about 1 minute longer. Stir in beans and tomatoes. Cook, stirring, until just warmed through, about 2 minutes. Stir in lemon juice and cilantro. Season with salt and pepper.
3. 3. Spoon bean mixture onto center of chips and spread evenly. Sprinkle cheese evenly on top. Broil, watching constantly and turning pan often, until nachos are hot and cheese is bubbly, about 1 minute. Remove pan from broiler, sprinkle avocado over nachos and garnish with dollops of yogurt. Transfer to a platter and serve immediately.

Im always on a quest to find the best chocolate chip cookie.. I found another one..

My Favorite Chocolate Chip Cookie

Makes 24 cookies

Ingredients

• 1 cup salted butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips

How to Make

1. Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
2. Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until evenly incorporated.
4. Stir in all chocolate chips until evenly distributed.
5. Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
6. When ready to bake preheat oven to 350°
7. I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
8. Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.

Notes

These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will be perfect! If you prefer a more "done" cookie, increase baking time 1-2 minutes.

A twist to Deviled Eggs..Yup its happening on Mothers Day..

Deviled Eggs La Idaho® Potatoes

2 medium Idaho® potatoes, scrubbed and pierced12 hard boiled eggs, shells removed and halved lengthwise
½ cup mayonnaise
⅓ cup milk
3 tablespoons prepared yellow mustard
2 teaspoons sugar
¼ teaspoon salt
Paprika to garnish

Wrap each potato individually in a paper towel and place in microwave about ½-inch apart. Microwave on high setting 5-6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.

Place 12 egg yolk halves in large bowl and place all of the egg white halves on a large serving plate. Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.

Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve.
http://recipes.idahopotato.com/deviled-eggs-a-la-idaho-potatoes/