On Moving, Moving On

A college kid helping kids and others



 Easter Basket Cupcakes


  • 1 dozen cupcakes
  • 1 bag jelly beans
  • 2 cups white icing
  • Sweetened coconut, colored with green food coloring


  1. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
  2. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
  3. Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the “nest” of coconut.
  4. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
  5. Put one cupcake basket by each place setting at Easter brunch or give them as gifts.






Kiwi Lime PieKiwi Lime Pie


  • 1 cup graham cracker crumbs
  • 3 tbsp. butter, melted
  • 1 14-oz. can sweetened condensed milk
  • 4 egg yolks
  • 1/3 cup lime juice
  • Thin chocolate cookie wafers
  • 1 kiwi, peeled and sliced



  1. Heat the oven to 350 degrees. Mix the graham cracker crumbs and butter in a bowl. Firmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.
  2. In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.
  3. Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock. Serves 8.




Chocolate Mice 


  • 4 (1 ounce) squares semisweet chocolate
  • 1/3 cup sour cream
  • 1 cup chocolate cookie crumbs
  • 1/3 cup chocolate cookie crumbs
  • 1/3 cup confectioners’ sugar
  • 24 silver dragees decorating candy
  • 1/4 cup sliced almonds
  • 12 (2 inch) pieces long red vine licorice


  1. Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
  2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
  3. Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

Refrigerate for at least two hours, until firm





White Chocolate Kissed Gingerbread Cookies


Makes 5 dozen or 30 (2 cookie) servings
Prep Time: 20 minutes
Refrigerate Time: 4 hours
Cook Time: 8 to 10 minutes per batch


3 cups flour
2 teaspoons  Ginger, Ground
1 teaspoon  Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon  Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 teaspoon  Pure Vanilla Extract
60 white and milk chocolate swirled kiss-shaped candies

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.



Jiggly Cranberry Turkeys


Serving Size:  Serves 10-12


  • 4 cups cranberry juice (100%)
  • 4 packets of gelatin


Place 1 cup of cold juice in a small bowl. Pour over gelatin and set aside.

In a medium saucepan, bring the remaining juice to a boil. When it boils, stir in the juice and gelatin mixture. Whisk to combine. Pour into a large glass baking dish and refrigerate for 5-6 hours.

Use a turkey shaped cookie cutter to cut into shapes.



 Thanksgiving turkey cupcakes



Chocolate or vanilla cupcakes
Chocolate icing
Miniature peanut butter cups
White chocolate chips
Black gel icing
Candy Corn

1)  Spread a layer of chocolate frosting on the cupcakes.

2)  Place a miniature peanut butter cup upside down on the cupcake. You want it to be about one-third of the way into the center of the cupcake. This will leave room for the turkey feathers.

3)  Spread a layer of chocolate frosting over the peanut butter cup, so that none of the peanut butter cup is showing through.

4)  Place two white chocolate chips, point side down, on the front of the frosted peanut butter cup, for the turkey’s eyes.

5)  Use black gel icing to make pupils for the turkey’s eyes.

6)  Place a candy corn nose on the turkey. Place 4-5 pieces of candy corn, pointed side down, behind the frosted peanut butter cup for the turkey’s feathers. Enjoy!



Salsa Dip
(For parties or even a quick meal!)

2   8 ox bars softened cream cheese
1 can (15 oz.) Hormel chili
1  11.5 oz jar salsa
Tortilla chips
Spread cream cheese on bottom of 8×8 glass baking dish.
Spread chili evenly on top.
Spread salsa next.
Head in microwave for 4.5 minutes.
Use tortilla chips for dipping.


Apple Wheels


  • 1/4 cup peanut butter
  • 1-1/2 teaspoons honey
  • 1/2 cup miniature semisweet chocolate chips
  • 2 tablespoons raisins
  • 4 medium unpeeled Red Delicious apples, cored


  • In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins.
  • Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings. Yield: about 2 dozen.



Tomato Soup


  • 1 (28-ounce) can whole tomatoes, in juice
  • 1 rib celery, roughly chopped
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1 tablespoon pure maple syrup
  • 1 to 2 teaspoons fresh lemon juice
  • 1/4 to 1/3 cup cream


Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.

Heat in pot on stove top to desired temperature.


Incredible Fried FIsh 

A light fish like sole or talapia (6 pieces or so)
1 egg
1Tbls. milk
Flavored bread crumbs
Olive oil

Mix egg & milk in bowl.
Heat oil on high, in large pan.
Coat both sides of fish in egg/milk mixture.
DIp both sides in bread crumbs to totally cover.
Fry in pan until golden brown.


This might sound strange, but it’s really refreshing . . .

 Refreshing Summertime Dessert

Ingredients:  Vanilla ice cream

Slice cantalope into bite size pieces.  Scoop ice cream into bowl.  Cover with cantalope.


Bite Size Snack – Sweet & Salty


You’ll Need:   Small square pretzels (Snyder’s Snaps),   Chocolate candy melts,   M&M’s


Lay out pretzels on cookie sheet side by side.  Top with chocolate candy melts. 

Bake @ 350 for 3-5  minutes. Carefully remove tray when melts are soft.  

Immediately top each off with an M&M.  Press M&M lightly on soft chocolate.


Dipped Fruit


•1 3/4 to 2 cups (11.5- to 12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate, Milk Chocolate or Premier White Morsels

•2 tablespoons vegetable shortening

•36 bite-sized pieces fresh fruit (strawberries, oranges, kiwifruit, bananas or melons), rinsed and patted dry


LINE baking sheet with wax paper.

MICROWAVE morsels and vegetable shortening in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool slightly.

DIP fruit about halfway into melted morsels; shake off excess. Place on prepared baking sheet; refrigerate until set.


MICROWAVE 1/2 cup NESTLÉ® TOLL HOUSE® Premier White or Semi-Sweet Chocolate Morsels or Baking Bars, broken into pieces in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at additional 10-to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over fruit. Refrigerate until set.


1 Comment »

  1. I’ve made the chocolate mice (but the vanilla version) before:) These look like great recipes! I can’t wait to read your book!

    Comment by Madeline Ryan | October 29, 2011 | Reply

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