Cool Whip Candy

Ingredients:

• 3 (8 oz) Hersheys Bars
• 2 cartons of Cool whip (medium)
• 1-2 C. vannilla wafer crumbs

Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in Cool Whip. Drop by teaspoons into crumbs or nuts. Place on waxed paper. Store in your fridge! ENJOY(=

Fried Rice

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Ice Cream Porcupine Treats!

Ice Cream Porcupine Treats
Here's a great dessert idea for Halloween or any kids' party.

Scoop balls of ice cream onto a wax paper-lined baking sheet; place in the freezer to firm up. Insert salted peanuts into the ice cream balls so they resemble porcupines. Serve in dessert dishes drizzled with chocolate sauce. Use the recipe below or use purchased chocolate sauce.

Chocolate Sauce

• 1 cup semisweet chocolate chips
• 3/4 cup heavy cream
• 1 teaspoon vanilla

In a small saucepan over low heat, melt chocolate chips with whipping cream, stirring constantly. Continue to cook until chocolate is melted and sauce is smooth and blended. Stir in vanilla. Keep chocolate sauce refrigerated for up to 10 days.

Corn Nuggets

Corn Nuggets

Eggs, flour, sugar, salt, pepper, oil

	2 1/2 cups corn
	2 eggs, separated
	2 tablespoons all-purpose flour
	1 teaspoon sugar
	1/2 teaspoon salt
	1/8 teaspoon pepper
	2 tablespoons vegetable oil
	SERVES 4

Step 1

Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl.

Step 2

Beat egg whites with an electric mixer set at high speed until stiff peaks form, about 2 minutes.

Step 3

Stir egg whites into corn mixture. Heat oil in large skillet over medium-high heat.

Step 4

Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.

Peppermint Cupcakes

Difficulty: 1,2,3

• 2 cups of vanilla frosting
• 7 peppermints
• white cake mix
• mixing bowl
• wooden spoon
• plastic bag (medium)
• 3 eggs
• Canola Oil
• water
• a can
• scissors
• measuring cup

1. Grab the vanilla cake mix and follow the instructions on the back of the box. After that, mix the cake mix thouroughly with your wooden spoon.

2. Preheat the oven to 350 degrees.

3. Put the cupcakes in the oven. Take the cupcakes out of the oven so that when you stick a tooth pick in the cupcake, no crumbs are on the toothpick.

4. While the cupcakes are cooking, make sure you have your vanilla frosting, your 7 peppermints, and your can. Put the peppermints in the ziplock bag. Get your can and smash the peppermints until there are tiny pieces of peppermints about the size of the tip of a pin.

5. Mix in your peppermints with your vanilla frosting.

6. Take your cupcakes out of the oven if they are ready.

7. Put the peppermint frosting in your medium sized zip-lock bag. Get your scissors and cut a whole about a centimeter away from the bottom right or left side of the bag.

8. Let your cupcakes cool for atleast ten minutes so that the frosting won't melt when you put it on the cupcakes.

9. When the cupcakes have finished cooling, grab your medium sized zip-lock bag filled with peppermint frosting and squeeze the bag so that the icing gets on the cupcakes. Squeeze the icing on the cupcakes like you are putting icecream on an icecream cone.

10. Enjoy! (:

Smore's on a stick!

• 1 marshmellow
• dolci fruitta (you can find it at your local grocery)
• Half a grahm cracker
• 1 popsicle stick

1. Stick the marshmellow on the end of the stick as if you are roasting it.
2. Heat up the cup of dolci fruitta.
3. When it is done heating up, roll the marshmellow in the chocolate so you cant see a lot of white.
4. Take the grahm cracker, and stick the marshmellow facing down in the middle of the grahm cracker.
5. Let it sit for about 2 minutes.
6. Check back and the chocolate will be dry and it will be ready to serve.