Creatures in the Kitchen

Snowball Kabobs

3 marshmallows

Bamboo skewer

Chocolate Magic Shell topping


Wax paper

Cookie sheet

Put 3 marshmallows on a skewer, then freeze for about ½ hour. Hold skewer over wax paper and drizzle with the chocolate topping, covering the top of each marshmallow. Add sprinkles and freeze until it's ready to be served.

Image from

  From: Coconut's Cookbook

As featured in

 I Scream...You Scream... We all scream for...
Halloween Ice Cream!!!

Reese's peanut butter ice cream pumpkins are here! Filled with peanut butter flavored ice cream, these treats are so good, it's scary! Be sure to pick up a box or two at a grocery store near you! They're to die for! (get it?)

Favorite All-Time Recipes: Fun Stuff Recipes
Citrus Easter Chicks

You will need:
1 package (about 16 ounces) refrigerated sugar cookie dough
1/3 cup all-purpose flour
1 1/2 to 2 teaspoons lemon extract
Lemon Cookie Glaze
2 cups shredded coconut, tinted yellow*
Mini semisweet chocolate chips, assorted candies and decors

*To tint coconut, combine small amount of food coloring with 1 teaspoon water in large bowl. Add coconut and stir until evenly coated. Add more food coloring, if needed.

1. Let dough stand at room temperature 15 minutes.
2. Combine dough, flour and lemon extract in large bowl; beat with electric mixer at medium speed until well blended. Divide dough evenly into 2 discs. Wrap and refirgerate 1 hour.
3. Preheat oven to 350 degrees F. Working with 1 disc at a time, roll out dough between parchment paper to 1/4-inch thickness. Cut out shapes with 2- to 3- inch chick cookie cutters. Place 2 inches apart on ungreased cookie sheets.
4. Bake 7 to 9 minutes or until set. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
5. Place wire racks over parchment paper. Prepare Lemon Cookie Glaze; spread over tops of cookies. Sprinkle with coconut. Decorate chicks with chocolate chips, candies and decors as desired. Let stand 40 minutes or until set. Makes about 1 1/2 dozen cookies.

Lemon Cookie Glaze

4 cups powdered sugar
1/2 teaspoon lemon peel
4 to 6 tablespoons lemon juice
Yellow food coloring

Combine powdered sugar, lemon peel and lemon juice, 1 teaspoon at a time, in medium bowl to make pourable glaze. Add food coloring, a few drops at a time; stir until evenly colored. Makes about 2 cups.

Hershey's Hot Cocoa

2 Tbsp sugar
1 1/2 Tbsp Cocoa
1 C milk
1/4 Tsp vanilla
Mini marshmallows (optional)

Mix well in separate bowl. Heat milk separately for 1 to 1 1/2 seconds, then mix in other ingredients. The vanilla goes into the mug lastly and individually. Enjoy!

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