Cream Cheese Sandwiches (Julie Boyd)

Can also be a yummy dip!)

Ingredients:

Cream Cheese 10 oz

Worcheshire Sauce - 1 Tblsp

Garlic Powder(or Garlic Salt) - 1/2- 3/4 Tsp

Chives - 1 - 1 1/2 Tsp

Tabasco Sauce - 8-10 drops (or more if you like it HOT!)

Deli Meat, Chopped - (As much as you like - I used 1/2 cup)

Instructions:

Either let the cream cheese sit out to thaw or stick in microwave for 30 seconds. Mix everything together (Adjusting portions to suit your taste buds!) and spread on a slice of bread. Top with another slice of bread and VIOLA! A delicious cream cheese sandwich!

Peasant Bread (Julie Boyd)

Ingredients:

1 1/8 C Water

2 Tblsp Olive Oil

3 1/4 C Bread Flour

2 Tsp Gluten (Optional - makes it a bit lighter)

2 Tsp Sugar (Or you can use honey)

1 1/2 Tsp Salt

2 Tsp SAF Yeast

Instructions:

Place all ingredients in the pan in the above order. Set crust on medium, Program for French Bread cycle, Prest Start! :) Immediately remove bread from the pan when cycle is complete. Let cool to room temperature (We never can wait!) before slicing.

Yummy and easy! :)

Halloween Night Cookie Puzzle (Julie Boyd)

This is a fun recipe to do with the kiddos! It is easy to make and decorate and it's yummy!

Ingredients:

1 tube (18 oz) Refrigerated sugar cookie dough (Or homemade, if you prefer)

1/2 C Flour (I use bread flour since that's what I have on hand - but any flour should work)

Unblanced Almonds (for the handle - I use walnuts because I like those better)

3 C Confectioners' sugar

1/3 C Light Corn Syrup

2-4 Tblsp Water

Assorted food coloring, decorating gels, sprinkles and candies

1: In a large bowl, combine cookie dough and flour. (I found that the 1/2 C of flour was about 1-2 tblsps too much when doing this step.)

On a parchment paper-lined surface, roll dough into a 14-in X 11-in rectangle With Halloween cookie cutters, cut out puzzle shapes but do not remove them. Slide a baking sheet under the parchment paper and dough. Chill for 5-10 minutes.

2: Remove shapes; place on an ungreased baking sheet. For handles, press the side of an almond into the center of each puzzle shape. Bake shapes at 350 for 7-9 minutes or until the edges are golden brown. While still warm, recut shapes with the same cookie cutters to form neat edges. (If cookies cool too quickly, return to oven until softened.) Remove to wire racks; cool.

**I just cooked the cookies on the wax paper for easier mobility to the baking sheet and then to the wire rack. I moved the entire wax paper to the wire rack until cool to avoid the cookie breaking while soft. I carefully removed from was when cooled.)

3: Bake large rectangular puzzle on a parchment paper-lined baking sheet for 12-13 minutes or until edges are golden brown. Immediately recut the shapes inside the puzzle to form neat edges. Cool completely on a wire rack.

4: In a small bowl, combine the confectioners' sugar, corn syrup and water until smooth. Tint frosting with food coloring as desired. Frost puzzle and shapes; decorate with decorating gel, sprinkiles and candies as desired. Place puzzle shapes inside puzzle.

Yield: 1 Cookie Puzzle

My family loves this!