Butterballs

Growing up, Butterballs meant Christmas. Oh, and stop here if you are looking for health food...it's Christmas!

My mom would whip up batches and batches of these, and take them to every neighbor in town. It's been a while since we have made them, but this year we opted to do it again, and they are so yummy. Rich, but yummy! ;)

The Goods

1 lb. softened butter

1 can Eagle brand evaporated milk

1 lb. powdered sugar

2 Tbs. caramel sauce (like the kind you would put on ice-cream.

1 brick of dipping chocolate.

1 lb. of chopped roasted almonds.

Mix butter, evaporated milk, powdered sugar, and caramel together till blended nicely. Then put in a Tupperware and freeze for an hour or two. When your mixture is frozen, rill into 1-2 inch balls, and put on parchment paper, and freeze again. (These need to stay cool before dipping or they will melt very easily!). While these are freezing, chop your almonds and put them on a pan to broil and roast. Watch them closely because once they start roasting, they go very fast! By then the balls should be frozen. Melt your chocolate, and then dip each ball in chocolate, and roll in roasted almonds. I like to take about 15 at a time, and let the rest stay cool while I do each set. Keep these in the fridge, and enjoy.

Pumpkin Bites

Tonight I made the kids a "Halloween Feast." I came up with these fun little sandwiches and they were a hit, and Stupid easy!

2 cans of recipe creations Pillsbury baking sheets.

1/2 lb of turkey or ham

1 8 oz. package of cream cheese

1 bunch of scallions

salt and pepper to taste

I opened the baking sheets, and flattened them just a bit with a rolling pin. Then I took a pumpkin cookie cutter and cut several sections in the dough, laying them on an ungreased pan. Then I cut my meat into bite sized pieces, mixing it with softened cream cheese and diced scallion, and added some salt and pepper.

I spooned a tablespoon of filling right into the center of the dough. Then I used my second sheet of dough, cut our more pumpkins, and covered the filling with the second pumpkin, pinching the sides closed as I went.

Then I used a knife and cut a few slits through the top of the pumpkins.

Bake at 370 for 10-12 minutes.

Next time I may try these with some shredded chicken.

These were so easy to make and our Halloween Feast was complete when served with "blood soup", which is really just plain old Campbell's tomato soup...but Adyson thought that was sooo much fun!