Berries ‘n Stars

• 1 package frozen puff pastry, thawed
  
  • 1 tsp sugar
• 1 can condensed milk
• 1 TBSP grated lemon peel
• 1/4 cup lemon juice
• 1 container (8 oz) frozen whipped topping, thawed
• 2 pints strawberries, sliced
• 1 pint blueberries

Preheat oven to 400.  Place 1 pastry sheet on lightly floured surface; roll out to 10×13 rectangle.  Place on greased baking sheet.  Roll out second sheet to same sized rectangle; cut 4 (1 inch) lengthwise strips from second sheet, reserving remaining pastry for stars.  Brush edges of first sheet with water; lay pastry strips over moistened edges to make outer rim.  Prick entire bottom of pastry with fork.  Using star-shaped cookie cutter, cut out stars from reserved pastry; sprinkle with sugar.  Place stars on another greased baking sheet.  Bake stars for 12 minutes and pastry crust for 15 minutes or until golden brown.  Cool 5 minutes.  Transfer pastry shell to serving tray and stars to wire rack; cool completely.  Meanwhile, whisk milk, lemon peel and juice in medium bowl; fold in 1 1/2 cups of the whipped topping.  Fill cooled pastry shell with whipped topping mixture; top with strawberries, blueberries and pastry stars.  Garnish with remaining whipped topping.

Christmas Mice

24 Double Stuffed Oreos
1 C. chocolate chips
2 tsp. shortening
24 maraschino cherries with stems
almond slices
24 chocolate kisses
black, red and green tubes of decorating frosting (optional)

Rinse cherries and allow them to drain.  Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use.  In microwave, melt chocolate chips and shortening; stir until smooth. Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.   Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge.   Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).    Place in refrigerator until chocolate sets.   With green decorative gel, pipe holly leaves on white cream of cookie by the mouse.   Pipe holly berries between the leaves with the red gel.   Pipe eyes on each chocolate kiss.   Store in airtight container at room temperature.

Tips: I used Almond Bark instead of the chocolate chips and eliminated the need for shortening.
Maraschino cherries need to have stems and be well-drained.

The cake is a rich vanilla & chocolate chip cake with chocolate buttercream icing, surrounded by kit-kats and topped with Halloween m&ms.  Yum!!!

UPDATE:  MY CAKE SOLD FOR $82.50 TODAY!!!  (Not to brag but the next highest selling cake was $35) 

I’m blogging the full recipe, but please know that I halved it.  Just something to keep in mind.   Also, since this was going to school, I omitted the peanuts.  It turned out great without them.  Plus, I figured I can always throw in some honey-roasted peanuts for us later.

Pumpkin Snack Mix

• 3 quarts popped popcorn
• 4 cups Cheerios
• 4 cups Corn or Rice Chex
• 2 cups salted peanuts
• 1 cup brown sugar
• 3/4 cup light corn syrup
• 1/4 cup butter, cubed
• 2 tsp. vanilla
• 1/2 tsp. baking soda
• 1 pkg. (16 oz.) candy pumpkins

In large greased roasting pan, combine the popcorn, cereal and peanuts.  In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil.  Boil for 6 minutes; stirring occassionally.  Remove from heat; quickly stir in vanilla and baking soda until mixture is light and foamy.

Immediately pour over popcorn mixture; toss to coat.  Bake, uncovered at 250 for 1`hour, stirring every 15 minutes.  Stir in candy pumpkins.  Cool completely.

I just finished making the fruit salad and have it chilling in the frig for this afternoon, but I thought it would be nice to take a photo and blog it.  I always like it when you can see a photo to go along with a recipe.  I just hope it doesn’t get your mouths watering too much.

In the meantime, I just had to show off a picture of them.  I wish I could share the leftovers with you guys.

Today was also Rea’s first day of swim class, so hop on over to the girls’ blog for photos of that.