Easiest chocolate cookie in the world

'k..making this quick cause these cookies are quick..

1 Batty Crackpot Chocolate fudge cake mix
2 eggs
1/2 cup oil
Powdered/confectionery sugar

Mix cake mix w/eggs and oil. Roll into balls, roll balls in powdered sugar.
Place on ungreased cookie sheet. Make light fork indents ala peanut butter cookies
Bake at 350 degrees for 11-12 minutes.
Bask in the light that will surround you when you serve these..act like it took all day. Do NOT share the recipe.
Wait....dammit. HAHAHAHAAA

Apple Cake aka twice on the hips, please

I have been busy lately. Busy embracing my inner slug to the point I may have squeezed it to death. Pfft. :p The new season of House started and I have a couple of other shows I think I like and AND there have been a ton of horror movies on...but I digress.........

This is not only pumpkin season, but apple season. I recently made a version of this cake..the version being Paula Deen's recipe. Sorry, Paula honey...I just like mine better. I got the original recipe from an old church cookbook years ago and it has always been a hit.

1 3/4 cup white sugar
1 cup oil
3 large eggs
2 cups all purpose flour
2 tsp. cinnamon
1 tsp. vanila
4-5 Granny Smith ( or comparable apple ) peeled and thinly sliced or chopped
1 cup walnuts or pecans, chopped


Place all ingredients, except apples and nuts, in a large mixing bowl. Mix with large spoon til well blended. Add apples and nuts, mix well. Pour into greased ( or use Pam ) 13x9 or bundt pan. Bake at 350 for 45 minutes or til tooth pick comes out clean.
This cake is even better the second day..so, make it a day early! :)

I use a maple glaze on this and sprinkle the top with nuts. But you can just dust the top with confectionery sugar if you are in a hurry.

Posessed with Pumpkins

I'm originally from Morton, Illinois, (I say)
where the Libby's Pumpkin Canning Plant is,
When a shipment would come in, we would go watch
the pumpkins go up the ramps, sort of like watching
the bears at the dump for people not in Wis.

This time of year, I'm consumed with pumpkinesque
fantasies, and of course, being lactose intolerant
doesn't help that I can't go to the ice cream shop
and glom onto some Pumpkin Ice Cream. So I do
what I can.

ALSO there was mincemeat in this recipe, which I
swiped from the Eagle Brand site. I Photoshopped
it out. Bad! Bad! I don't even know what mincemeat
is comprised of. I had some one time at JennyTurner's house,
my fickle best friend as a child, and it reminds
me of her and I don't wanna look at it. So your
pumpkin bread will come out with less speckles than
in the pic. (Judy was a far better friend) Thanks Judy!

Here's the Way to get My Kid to eat Squash!

Fritos Squash

NPR.org, October 17, 2007 · This is one of Kaleta Doolin's favorite recipes from the original Fritos brochure. (Her dad invented Fritos)

Ingredients

5 yellow summer squash

1/2 medium-size onion, chopped

4 oz. Fritos


White Sauce

1/2 cup milk

1 tablespoon butter

1 tablespoon white flour

Saute chopped onion in small amount of butter or margarine. Slice and steam squash in small amount of water and season to taste. Spread layer of squash and chopped onion in casserole and cover with a layer of equal mixture of breadcrumbs and crushed Fritos. Repeat this procedure, making four layers.

Make white sauce, using 1/2 cup milk, 1 tablespoon butter, and 1 tablespoon flour. Pour white sauce over the squash mixture and allow to penetrate. Cover top with layer of whole Fritos. Bake in a medium hot oven (375 degrees) for 20-30 minutes.

Serves six.

When the Frost is on the Punkin, I feel the need for Punkin Chunkin.

Look what I found on the Eagle Brand Site!