A Jolly Halloween

Cake Mix Recipes: Cake Mix Cookies

1 boxed cake mix, any flavor
1 stick butter, softened
1 egg
3-4 tsp water
Any mix-ins or flavorings desired

Soften the butter, and add the egg. Beat 3 minutes until the egg and butter are fluffy and light yellow. (You don’t have to do this step, but if you do, the cookies will be fluffier.)

Add the cake mix and mix until just combined. If you want to add anything special (nuts, chocolate chips, etc.), do it now and mix until combined.

Add water 1 tsp at a time until the dough reaches the consistency you’d like.* It should be stiff but not dry.

Bake at 350 for 9-12 minutes (add 1 minute if dough was refrigerated). DO NOT BE FOOLED – the cookies will not look done, and they will be pretty squishy. (If you are using a light-colored cake mix like white or yellow, watch for browning. Once you see the slightest bit of brown on the cookies, take them out of the oven immediately.) Let them sit on the hot pan for several minutes before carefully moving to a cooling rack. Cool completely.

The above cooking time is for a soft, chewy cookie. If you prefer more crispy cookies, bake 13-14 minutes.

A Day in Autumn

It will not always be like this,
The air windless, a few last
Leaves adding their decoration
To the trees’ shoulders, braiding the cuffs
Of the boughs with gold; a bird preening

In the lawn’s mirror. Having looked up
From the day’s chores, pause a minute,
Let the mind take its photograph
Of the bright scene, something to wear
Against the heart in the long cold.

~ R.S. Thomas

Rice and Lentil Casserole

1 pound Italian sausage
1 onion, chopped
1 green bell pepper, chopped
1/2 cup dry lentils
1/2 cup uncooked rice
1 2/3 cups chicken broth

In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and sauté until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

October 25-31 Menu Plan

Monday: Leftovers

Tuesday: White Chili, and Cornbread

Wednesday: Marinated Chicken Breast, Sweet Potatoes, and Green Beans

Thursday: Chicken Pie, and Green Beans

Friday: Beef Veggie Soup, and Cornbread

Saturday: Dinner Out- Fish Fry

Sunday: Chili Mac Skillet, and Corn


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Visit I'm an Organizing Junkie to see more menu ideas

Chicken Pie

3 cups diced cooked chicken
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust

In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crockpot. Stir in pepper, poultry seasoning, and salt/ Remove the liner from Crockpot base and carefully place 9-inch pie crust over the mixture. Place the crockery liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.

Serves 8

Beef Veggie Soup

1 lb ground beef
1 can green beans
1 can sliced potatoes
1 can butter beans
1 can corn
1 can peas
1 can carrots
1 can diced tomatoes (big can)

Brown the ground beef, drain. Dump all the canned veggies in, do not drain. Sprinkle in some Italian seasoning. Cook in your slow cooker on low for 6-8 hours.