Easy Ghost Cookies - Cute and Convenient for Halloween

These are so easy to make and they are such a hit with the kids.

There are different ways you can make them but this is how I do it.
Roll out a long piece of wax paper to protect your table or countertop surface.
Then, just take Nutter Butter cookies, and lay them out on a wire cooling
rack you have placed over the waxed paper.
(tired yet? LOL)

Melt some white chocolate (I use that kind you can buy on the baking aisle, I think it's white almond bark)...you can melt it in a double boiler if you have one, or melt it in the microwave (watch it carefully, use caution). Carefully pour or spoon and spread the white chocolate bark over the tops of cookies, making sure that the sides of cookies are also coated.

Once they have cooled a little bit, place two miniature chocolate chips on for eyes.

This page from outside my blog will show you a picture and give nutritional information (like I care about nutrition while I eat chocolate covered Nutter Butter cookies, right? haha!) Well I like to look like I care (grin)

The times I've made them, they looked more smooth than these they have pictured. I guess they put on a lot more chocolate.

One year my daughters and I made them and sold them at the Girl Scout fundraising bake sale, just don't have them out in the sun or that chocolate melts and then it isn't quite so cute anymore.

TIP:

If you can't find the mini chocolate chips, you can also use clean shears and snip off tiny bits of black licorice for the eyes.

"Chinese Takeout" Lemon Chicken

This recipe from Kraft's kitchens looks great! The Lemon Chicken I have delivered is deep-fried, so this version looks a lot healthier (and probably a great deal more affordable!) This comes from a free magazine called Food and Family that Kraft foods puts out seasonally. It is mailed to your home. To subscribe, click here LINK

'Chinese Takeout' Lemon Chicken

1 Tbsp Oil
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (6 oz) snow peas (about 2 cups)
1 small red pepper, cut into strips
1 pkg (4-serving size) Jell-O Brand Lemon Flavor Gelatin
1 Tbsp Cornstarch
1/2 cup chicken broth
2 Tbsp Kraft Zesty Italian Dressing
2 cloves garlic, minced

Heat oil in large skillet on medium-high heat. Add chicken, cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 minutes.

Mix dry gelatin mix and cornstarch in small owl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently.

Serve over hot cooked rice, if desired

Makes 4 servings, 1 cup each.

Shortcut: substitute 2 pkgs (6 ounces each) of Oscar Mayer Grilled Chicken Breast Strips for the cooked fresh chicken strips. Heat oil in skillet as directed. Add chicken breast strips, snow peas and peppers; cook3 to 5 minutes or until chicken is heated through and vegetables are crisp-tender, stirring frequently. Continue as directed.