Eerie Eyeball Cookies

Ingredients:

1/2 cup shortening 3/4 cup creamy peanut butter or crunchy

1/3 cup granulated sugar 1/3 cup packed light brown sugar

1 egg 2 tbsp. milk

1 tsp. Vanilla extract 1 1/2 cups all purpose flour

1 tsp. baking soda 1/2 tsp. salt

Granulated sugar About 1 cup vanilla frosting

Red and black decorator frosting in tubes

Whoppers malted milk balls

Directions:

1. Heat oven to 375 F. Beat shortneing and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soada and salt; gradually beat into peanut butter mixture.

2. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.

4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frosting to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.

I love these cookies! They are really easy to make and are so fun. I first made them in 2005 and have always gotten a great reaction from people when they receive them. They are from Hershey'skitchens.com I did leave out their branding of peanut butter etc. Happy Halloween and Enjoy!

Some Recipes that I Have Been Needing To Share

Spinach Chicken Pasta

1-2 T. olive oil 1/2 C. chicken broth
Black pepper to taste 3 c. raw spinach, chopped
1/2 tsp. salt 1 (15 oz) can sliced olives
4-6 chicken breasts 1 c. tomato basil feta cheese
3 garlic cloves, minced 1 lb. farfalle pasta, cooked and drained
3 tomatoes, diced Parmesan to sprinkle on top
2 tsp. oregano

Brown chicken in oil and salt. Cut into cubes. Add garlic. Stir-fry 1 minute. Add spices, tomato and broth and simmer until chicken is cooked through. Add spinach. Cook 3-5 minutes until wilted. Toss all in big pasta bowl. Serve hot. Sprinkle with Parmesan cheese. Serves 6-8.

Pronto Vegetarian Peppers

2 large bell peppers (red or green or...both!) halved lengthwise
1 c. canned stewed tomatoes diced
1/3 c. brown rice (already made)
1 can of lower sodium kidney beans rinsed and drained
1/2 c. yellow corn, canned, frozen, whatever
2 green onions thinly sliced
1/8 tsp. crusehd red pepper flakes
1/2 c. shredded part-skim mozzarella cheese

Mix all ingredients together, except for onion (if you want to garnish with, cheese and bell peppers). Spoon this mixture into the bell peppers in equal portions. Sprinkle mozzarella cheese on top of filling and bake at 350 for about 25 minutes.

LUCHOW'S GERMAN POTATO SALAD...SINFUL!

This one came from some guy at Heath's work and is enjoyed on "Dog Day" kind of like pizza day at Heath's work. They eat hot dogs, sauerkraut and these potatoes.

1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium-size onion diced
1/2 c. vinegar ( I recommend apple cider NOT distilled...unless you want to clean your teeth with it!)
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten

Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4 inch slices. Cook bacon in hot pan utnil crisp. Add onion; stir and cook until trasnparent. Add vegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potates. Serves 2-4.

After I posted this I realized that Bryndee only does one recipe at a time. So, sorry if this is confusing!