monster mouths

Quite possibly, this could be my shortest post. Nah, I think I will ramble a bit.

It’s the week before Halloween, that means I am going to be “spookifing” food.

Take the after-school snack of apples and peanut butter:

spooky, eh?

It’s sliced apples bound together with peanut butter and slivered almond “teeth”.

Oh yeah, healthy, vegan, and spoooooky!

See. A short post.

But, on my agenda for the week is something spooky every day. And, a giveaway. Some of you guys know about it, already….

So… don’t forget to come visit me – it will be worth it.

If you must have a hint…it involves pasta.

And machinery.

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wormy apples

This is just so cute. And I totally stole it from somewhere- I can’t remember where… (online…I think, although I do have a stack of fall magazines….)

It’s not like me to not give credit-so I will try and hunt down the creator of these cuties.

And, except for the worm they are healthy.

Yippee,  soccer moms unite! We can bring these when it’s our turn for snack at games. Oh yeah. Make all the other moms call you “Martha”, come on, deep inside we know they’re just jealous…and being called “Martha” is really a compliment- weather we admit it or not.

I’d much rather be called “Martha” than Lindsey any ol’ day.

Which ex-jail bird would you want to be?

Now, to make these you will need a strong straw to bore the hole… you know the accordion super thick ones kids get at restaurants with their drinks? The kind that whistle when you blow them. Yep. Those.

Poke a hole in each apple, then cut in half. Scoop out the middle:

and… what goes awesome with apples?

Peanut butter, of course.

It also acts like paste to hold the apples together.

There you have it- you are officially a rockin’ Martha soccer team mom.

Or, a hit at your office .

These just instantly make you cool.

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homemade American cheese

When I told my hubby I was going to make this-um, let’s just say he disapproved. Not that we don’t use/eat American cheese- we do on occasion for grilled cheeses, and cheeseburgers, mainly…but it’s not one of those things we would eat unmelted. He disapproved because he had no clue how I was going to make it and feared coming home to a “not so fresh” house. “Honey, I’m home. Are you making cheese?” is not something he wanted to say. Me either, I would much rather hear “Honey, I’m home. It smells great in here and I won the lottery!”

So…cheese. Now- this is not “junk” cheese. It’s real. And it melts really well. It’s real because you begin with real cheese add some magic ingredients and poof-a 2lb brick of edible gold.

There will be a printable at the end of this post. I am so happy to finally have that for y’all. Now, I will be going back and editing all my previous posts (there are 246 of them) so you can print those, too. See how much I like you guys!? note: the print function works best with Mozilla Firefox, it did not work for my old-a** Internet Explorer. I am working on that. If you use IE and it works, let me know, please! Thanks.

I know what you’re thinking: how does it slice? Let me show you:

look at that! Like butta!

To make this- you need a blender. A food processor may work, I didn’t try it. The cookbook I got the recipe from was from 1978…I’m not sure if food processors were found in a lot of kitchens then. I was only 3.

First you whip up some hot water, gelatin and milk powder:

then add some shredded mild cheddar cheese:


and place into a plastic wrapped lined pan:


But, let’s keep it real.

Wanna see my mess?

Thought so.

It won’t be so messy next time…ha. Who am I kidding?

See the back splash-(the white part?) Yes- I am still waiting on my cabinets so I can paint. Ugh. 3 years in November….oh well.


How to make the world’s best American cheese:

From Make Your Own Convenience Foods by Don and Joan German


1 1/2 lbs grated mild cheddar cheese

1 1/2 c HOT water

1/2 c plus 1 tbs instant nonfat dry milk

1 1/2 tsp unflavored gelatin powder


Line a loaf pan with plastic wrap.

In a blender, place: [from your ingredients above]

1/2 c hot water

3 tbs milk powder

1/2 tsp gelatin

whirl until frothy.

Add 1/2 lb of the cheese, whirl until liquefied and pout into prepared pan.

Repeat process 2 more times until all ingredients are used.

Cover with plastic wrap and chill overnight. (not you, the cheese. Okay, you can chill, too)

A note:  In my blender, I did the 1st batch then just one more batch with all the ingredients- it was fine. I guess it depends on how big/powerful your blender is.

[/print_this]I am going to try this with different shredded cheeses, also and some seasonings…its great this way, but this stuff will be fun to play with! Yum- imagine jalapeno and bacon bits in there? Me too.

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