Cucumber Sandwiches

Another one of Grandma's Favorites!!

2 - 8 oz bricks cream cheese
1 - 0.7 envelope of Good Seasoning's Italian Dressing Mix
1 large English Cucumber (seedless)
2 loafs Pepperidge Farm Party Rye Bread

Mix the Cream Cheese and Dressing mix until fully blended.

Peel the Cucumber, and slice thinly (almost see through).
Apply a thin layer of the spread to a piece of the bread, and top with a slice of Cucumber.

DO NOT top this sandwich, it is a finger sandwich.
When storing, use an air tight container, and use wax paper between layers.

Don't worry about how long left overs will last, THERE WILL NOT BE ANY!!!

- Patty
The All-in-One Parent on FaceBook

Marshmallow Salad

My Grandmother used to make this every time we had a family gathering. I was debating on posting this, but I know she wouldn't mind sharing if she were still here today :-)

Marshmallow Salad - serves 10-12

1 - 16oz tub sour cream
2 - 5oz cans of Mandarin Oranges, drained
1 - 12 oz can Pineapple tid bits, drained. (Can use chunks, cut in half if needed)
1 bag Mini Marshmallows

Mix all ingredients together and chill before serving.

I know, so simple, and almost like Ambrosia, but not the same!!

Its perfect, sweet, and makes a lot!!

- Patty
The All-in-One Parent on FaceBook

31 Days of Halloween - Day 8

Dead Finger Cookies
(I found this online, but cannot remember the web site!! If this is your recipe or Idea please let us know so we can give you credit!)

Cookies give new meaning to the term “finger food.”

You’ll need:

Cookie dough
Almonds
Royal icing

Put refrigerated sugar cookie dough in a large plastic storage bag. Cut a “finger-size” corner off the bag. Carefully squeeze finger-length dough onto a cookie sheet. Use a dull side of butter knife to carve lines into each finger—knuckles and wrinkles. Use an almond to make a fingernail impression at the tip of each finger cookie. Bake the cookies according to the package directions. After baking, “glue” an almond to each finger with icing.


- Patty
The All-in-One Parent on FaceBook

Pizza Buns

Yummy!!! Just made these, and as you can see, they cvame out GREAT!!

1 8 ct. container of Buttermilk Biscuits
32 pieces Pepperoni
8 1" sq. Mozzarella Cheese (thickness depends on how cheese you want them!)

Flatten Biscuits till they are twice as wide. stack in the center, two pepperoni, 1 piece of cheese, and two more pieces of pepperoni.
fold the biscuits to close to center.

Spray a cupcake tin with non stick spray, and place buns with the closure down.

At this point, my lo decided it would be cute to add a tiny piece of cheese on top of the buns!!

Bake at 350* for 10-12 minutes or until Golden Brown on top.

You can eat these plain, or with dipping sauces!

This should make enough for four people, two a piece, for a snack.

- Patty
The All-in-One Parent on FaceBook

31 Days of Halloween - Day 6

Monstermallows Treat

I got these off a $1 CD I bought at Pat Catans!! Telling you all, I LOVE that store!

Frightfully fun treats to eat and to share!

You’ll need:

Marshmallows
Green food coloring paste
Chocolate chips
Small round candies for eyes
Thin pretzel sticks
Craft sticks
New paintbrushes
Foam cups

Stick a craft stick up through the bottom of a marshmallow so that the marshmallow rests on top of the stick forming a "head". Paint the entire marshmallow green with the green food coloring paste. In a microwave safe bowl, melt the chocolate chips. Dip the top of the marshmallow into the chocolate to create his "hair".

Insert the sticks into the bottom of a foam cup. Place the cup and marshmallow stick into the refrigerator for few minutes to harden the chocolate. Next, dip two round candies into the melted chocolate and “glue” them to the head for eyes. Paint on a chocolate mouth. Break off the ends of a pretzel stick. Poke one piece into each side of the monster’s head. Wrap each Monstermallow in cellophane or plastic wrap to give away as treats.

- Patty
The All-in-One Parent on FaceBook

"31 Days of Halloween" Day 2

Ok, so I'm a huge fan of everything easy!!!

The other day I was watching the Rachael Ray show, and I saw this recipe...

http://www.rachaelrayshow.com/food/recipes/mini-muffin-corn-dog-poppers/ 

Well, Here is my twist -

Cut hot dogs into 1/2" slices - no thinner.

Prepare the corn muffin mix as directed on the box.

Spray each muffin cup with non-stick baking spray.

Fill each cup with 1 tbsp of muffin mix, place hot dog in muffin pan, and press down slightly (don't press it to the bottom), then put enough mix to just cover the top of the hot dog top.

Bake in the oven for 8-10 minutes until the top if golden brown.

Pop out let cool for 5-10 minutes. Serve warm with your choice of dipping sauce!

- Patty

The All-in-One Parent on FaceBook