.. also . see my other  site . a forum .. http://cheaperliving.6.forumer.com



                  Sweet Potato Casserole 

(is a must have at every holiday meal. A thick, rich brown sugar and maple syrup mixture surrounds sweet potatoes in this easy to make casserole.) 

You can top it with marshmallows for extra sweetness, or serve it hot out of the oven for a filling and hearty side dish. 
You can add pecans or some nuts.. My kids do not like the nuts, so I usually put a few of them WHOLE on one end for some who do. 



Sweet Potato Casserole Recipe 
Ingredients: 

1 can (40 ounces) sweet potatoes, drained and cut into 1-inch pieces 
2 tablespoons butter, melted 
1/2 cup firmly packed brown sugar, divided 
1 teaspoon pumpkin pie spice (optinal) 
1 tablespoon maple syrup (any syrup will do) 
2 cups miniature marshmallows (if you want to, I DO!) 

Directions: 

1. Preheat oven to 350°F. Place the sweet potato pieces into a lightly buttered 2 quart baking dish. 

2. Mix the remaining ingredients and pour evenly over the sweet potatoes. 
   I like a lot of liquid, so I mix 1 cup of the juice I drained off from
   the can with the butter and sugar.
3. Bake 40 minutes, stirring halfway through cooking time. 

4. If you are using the miniature marshmallows as topping, remove the casserole from oven and stir gently to coat potatoes in syrup; then top with the marshmallows Bake, uncovered, additional 7 to 10 minutes or until the marshmallows are golden brown. 

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DUMPLINGS:
 
3 cups of flour 
1/3 cup shortening (I use lard).. *You can use COOL broth in place of the lard and water) or 1 stick of butter 
pinch of salt 
1 Cup COLD water* 
(I also add 1/2 teaspoon baking powder) 

Mix just until it no longer sticks to the side of the bowl..( like pie crust dough) 
Divide the dough into 3 equal balls sprinkle the balls with pepper (Keep other ones in fridge til you are ready to use them. 
Roll out and cut into strips (I use the pie crimper or pizza cutter) 

Lay strips on top of nearly - ready boiled chicken stew.. beef stew, etc.. cook 10 more minutes uncovered.. do not put dough on liquid part, place them on the vegetables or meat. 
or you can make small balls ( about 6-8 golf ball size)drop them on top with a tablespoon 

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POTATO SOUP for 4
 

2 Cups Diced Potatoes  I make large chunks         1/2 Teaspoon Salt 
1/2 Teaspoon salt                                 1/4 Teaspoon Parsley Flakes 
1 Cup Water                                       2 Cups Milk 
1 Small Onion, cut to your desired size dash ? Pepper 
2 Tablespoons Butter (whatever kind) 
1 1/2 Tablespoons Flour 

Cook the potatoes, onion, salt and water until tender. 

Make a Sauce by melting Butter over low heat, Remove from heat and add seasonings: salt, pepper, parsley, and flour
(I use the wire whip) Gradually add milk and return to heat and cook until thickened, stirring constantly. Combine with potatoes . 

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My Grandma's Recipe for BOILED DRESSING ... used on Potato Salad, Cole Slaw, Garden Leaf-Lettuce w/ scallions... 
This is good to use for picnics because there is NO Mayo to spoil. You can put it in pint jars and keep in the fridge, give as gifts with the recipe.. I always double this recipe.. 

                        
BOILED DRESSING
 

1/4 Cup Flour 
4 Tablespoons Sugar 
1 Teaspoon Salt 
1 Teaspoon Dry Mustard 
2 Eggs ( or just use yolks) 
1 1/2 Cups Milk or Water 
1/13 Cup Vinegar 
2 Tablespoons Butter ..more or less.. 

Cook until it gets thick.. Grandma says if it is too thin, add an egg, just stir it up then drop it in. as aften as you want, it makes a richer dressing. 

Allow to cool 
Use on about anything in the veggie line... 

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GELATIN DELIGHT
 

EASY ... but takes a 'few' ingredients that you usually do NOT have around the house.. unless it is all there from doing all the Christmas baking! 

I use an oblong cooking dish 

Fix 2 Boxes of JELLO 
When it is almost gelled ADD: 
1 #2 Can CRUSHED PINEAPPLE - Drained ( SAVE JUICE) 
2 Large BANANAS / cut up into small chunks 
2 layers of MINIATURE MARSHMALLOWS 

For the TOPPING: 

1/2 Cup THE PINEAPPLE JUICE 
1 Teaspoon BUTTER 
1/2 Cup SUGAR 
2 Tablespoons FLOUR 
1 EGG, Beaten 

Cook the above 5 ingredients on a low temp, stirring a little 

When thickened, add: 1 Small pkg CREAM CHEESE and allow to cool 

Whip one box DREAM WHIP (or I guess JUST USE a thawed pkg reg. Kool Whip) 
Add to the icing. 
Spead all this over the Jello. 
Add coconut on top if desired. 

This is soo good 

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ENGLISH TRIFLE
 

Quick, easy, lovely to look at and DELICIOUS 
Take to those Holiday Dinners 

Get out one of those pretty glass casserole dishes that you can see through easily. Or large compote glasses for individual deserts, wine glasses for instances.. 

1 frozen POUND CAKE 
1 box RED JELLO mix 
1 Box INSTANT FRENCH VANILLA PUDDING mix 
Bananas - nuts - red cherries for trim 
Cool Whip 

Slice the pound cake into 1- 2 inch chunks .. depending on what you plan to put it in. 
(Put the cake into the glass(es) just dump it in about 1/2 full) or all in a large Bowl.. if in a large bowl, you can just use slices, but chunks show through better. 

Pour PREPARED JELLO over the cake (Warm is ok, the cake is frozen)(OR THAWED is ok) 
Let that sit until it is COOL 

Pour Prepared pudding over the cake . dividing if in more than one container.. you can't fix it all in one container, then dispurse later! 

Cover with the sliced bananas 
Cover the bananas with the Cool Whip, Use the rest for decorations. cherries, nuts.. 
So pretty and quick you will serve it often during the holidays and special ocassions 
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       A VERY RICH          
ECLAIR CAKE
 

Grease the bottom and sides of an oblong cake pan or glass one. 

Line the bottom with GRAHAM CRACKERS, I use them whole, some people break them up. 

Mix together: 2 small pkgs INSTANT VANILLA PUDDING 
3 Cups MILK.. Beat until thick 

Add 1  8 ounce carton COOL WHIP 

Spread 1/2 of the mixture over the graham crackers. 
Add another layer of crackers, 
add rest of the cool whip mixture. 
Top with another layer of the crackers. 

Top with chocolate frosting: 
You can make the frosting using: 

2 Tablespoons soft BUTTER 
1/4 cup COCOA 
1 1/2 Cups 4X (Powdered ) Sugar 
2 Tablespoons DARK KARO SYRUP 
1 Teaspoon Vanilla 

Mix well and spread carefully over the top layer of crackers 
Chill overnight 
Cut servings as needed in small servings, like 2X2" It is very rich 
KEEP CHILLED after you cut it. Not too good for travel unless it is a short trip and kept cold
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OK, If you have all day to bake a good apple cake, this is it.. 
Mom made this every year for gifts at Christmas... I think she probably drizzeled a little RUM over it, every day, to preserve it. but... 

                  
HARVEST CAKE
   350 Oven          USE A TUB PAN 

4 Cups Chipped APPLES (PEELED AND CORE (chopped) (We cut an end off a milk can to chop them)
2 Cups SUGAR 
Mix apples and sugar and set aside 

IN A LARGE BOWL, MIX: 
3 1/2 Cups FLOUR 
2 Teaspoons SODA (Baking soda) 
1 Teaspoon CINNAMON 
1 Teaspoon NUTMEG 
1/2 Teaspoon SALT 

Mix in a small bowl: 
1 Cup VEGETABLE OIL 
2 EGGS, well beaten 
POUR these two items over the apples and sugar and mix well, 
ADD the DRY ingredients above, ADD NUTS, stir 

Bake in a TUBE PAN 1 HR and 10 Min. at 350 preheated oven 
GREAT for GIFTS. You can make them ahead and freeze them.

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Quick, Easy, GREAT Dessert especially if you like a moist cake. 
READ ALL the directions first taking note of ingredients.. 

                     
MOIST COCONUT CAKE
 

1 Pkg YELLOW CAKE MIX .. generic is ok, 2 layer size 
Bake in a 13 X 9 " pan (I use that a lot) COOL 15 minutes 

Poke holes down through the cake with a large fork or wooden spoon handle.. 
like, 3 - 4 rows across. 

Combine in a saucepan: 
1 1/2 Cups MILK 
1/2 Cup SUGAR 
1/2 Cup COCONUT 

Cook one minute 
Spoon carefully over the warm cake, allowing to go down into the holes. 
COOL COMPLETELY 

Fold 1/2 Cup Coconut into thawed Cool Whip (3 1/2 cups ... (8 oz) 
Spread over the COLD cake. Sprinkle the remaining coconut over the top 
CHILL OVER NIGHT (god luck with that.) 
You can decorate it to dress it up if you like , such as coloring the coconut used on top beforehand.. 
(I just t ook one to a karaoke event and it was gone in minutes. Everyone wanted seconds and the recipe. It was So moist and sweet. mmm)

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CHOW MEIN CANDY
 


1 six ounce pkg. BUTTERSCOTCH MORSELS 
1/3 Cup PEANUT BUTTER 
1 Cup MINI MARSHMALLOWS 

Melt these together in a double boiler.. 
Add 1 Can CHOW MEIN NOODLES 

Spoon onto a cookie sheet 

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6 CUP SALAD
 

1 Cup MANDARIN ORANGES 
1 Cup PINEAPPLE TIDBITS 
1 Cup FRUIT COCKTAIL 
1 Cup FLAKED COCONUT 
1 Cup MINIATURE MARSHMALLOWS 
1 Cup SOUR CREAM 

Mix and Chill 

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7 CUP SALAD
 


1 Cup PEACH SLICES 
1 Cup BANANA SLICES 
1 Cup COCONUT 
1 Cup MINI MARSHMALLOWS 
1 Cup SOUR CREAM 
1 Cup MANDARIN ORANGES 
1 Cup PINEAPPLE CHUNKS 

Toss and Chill 

(I make it an 8 cup by adding nuts (Pecans or Walnuts) 

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FRUIT COBBLER
 
              (PEACH, APPLE, CHERRY or... WHATEVER) 

2 Cups FLOUR 
2 Cups SUGAR 
2 TABLESPOONS BAKING POWDER 
Pinch SALT 
1 1/2 Cups MILK 

Mix together just enough to blend it together 
Pour over the fruit 

Bake 350 35 min or until browned and done 

Deep Dish Casserole dish or square pan or oblong pan 

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 SNACK CRACKERS
 
              (Mom loved these, I don't, but I make them anyway) 

Place into a Large Plastic Bag.. like the gallon sized zip lock..: 

2 bags of small OYSTER CRACKERS. 
Add: 
1 Teaspoon DILL WEED 
1/2 Teaspoon GARLIC POWDER 
1 Pkg DRY RANCH DRESSING 
1 Cup OIL 

Tie the bag shut.. or zip... BE SURE IT IS TIGHTLY SEALED 
Shake and turn often. 

We put it on the counter and all who passed by it picked it up and turned it over a few times, for a couple of days. 
It will NOT be oily. 

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WHIPPED TOPPING
 

(Sometimes you can make it, if you keep these ingredients on hand.. 
then on a snowy day and you can't get out, you can still make your desserts.) 

1/4 Cup CARNATION INSTANT MILK 
1/4 Cup ICE WATER 
1 Teaspoon LEMON JUICE 
2 Teaspoons SWEETENER 

Chill a bowl and electric mixer beaters, or an egg beater. 
Mix the Carnation instant and ice water and whip to soft peaks. 
ADD lemon juice, Beat until stiff. Fold in Sweetener 

Makes 1 1/3 Cups 

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SOUR CREAM
 Makes 2 Cups 

1 1/3 Cups COTTAGE CHEESE 
1/2 Cup WATER 
2 Teaspoons LEMON JUICE 
1/2 Teaspoon SALT 
1/4 Teaspoon (WHITE) PEPPER 


Combine all ingredients in a BLENDER (Drag it out of the closet LOL) 
.. I guess you could use a mixer for a little longer.. 
Run at Medium speed for 3 minutes or until mixture is free of lumps. 

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PEANUT BUTTER FUDGE
 

3 Cups SUGAR 
3/4 Cups MARGARINE 
2/3 Cups EVAPORATED MILK 
1 Cup CHUNKY STYLE P-NUT BUTTER 
1 7-Ounce Jar MARSHMALLOW CREME 
1 Teaspoon VANILLA 

Combine Milk, Sugar and Margarine in a 1 1/2-Quart saucepan: 
Bring to a full rolling boil, stirring constantly. 

Continue boiling five minutes over med. heat, stirring to 
prevent scorching, remove from heat, stir in P-NUT Butter until melted. 
Add Marshmallo Creme and vanilla. Beat until well blended. 
Pour into greased 13 X 9-inch pan. 

Cool at room temperature. 

Makes 3 pounds. 

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PEANUT BUTTER COOKIES
    2 Dozen 

1/2 Cup Honey 
1/4 Cup CRUNCHY P-NUT BUTTER 
4 Tablespoons (1/2 stick) soft BUTTER 
1 EGG 
1 Cup WHITE FLOUR 
pinch of salt 
1/2 teaspoon baking powder

Heat oven to 375 
grease cookie sheet 
Put Honey, P-nut Butter, soft butter and egg in a mixing bowl and beat with 
electric mixer 2 minutes. 

Add flour, baking powder and salt.. 
Mix Well with a large spoon . 
Drop dough onto cookie sheet 1 teaspoon at a time, about 2 inches apart. 

Bake 12-15 minutes or until light brown 

Good one to do with the children on a cold day. 

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PUMPKIN BREAD
 

Cream 3 Cups SUGAR, 1 Cup OIL, Add 4 EGGS and 2 Cups PUMPKIN 

Sift together in a large bowl: 
3 1/2 Cups FLOUR 2 Teaspoons BAKING SODA, 1 Teaspoon BAKING POWDER, 
2 Teaspoons SALT, 1/2 Teaspoon CLOVES, 1 Teaspoon CINNAMON, 
1 Teaspoon NUTMEG, and 1 Teaspoon ALLSPICE. 

Mix it all together with 2/3 Cups WATER. 

Put in greased loaf pans 
Bake at 350 about 40-45 min or until knife inserted comes out clean and dry 
and loaf is brown makes 2 loaves 

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 A couple recipes for 
CRAB DIP
 


Crab dip recipe is made with mayonnaise and crab-meat and hard cooked eggs. 
INGREDIENTS: 
1 can (7 1/2 ounces) crab meat, drained and flaked 
1 hard cooked egg, chopped 
1/2 cup mayonnaise 
2 teaspoons lemon juice 
1/2 teaspoon dry mustard 
1/2 teaspoon onion powder 
1/4 teaspoon salt 
1/8 teaspoon black pepper 
PREPARATION: 
Combine crab, hard cooked egg, mayonnaise, and remaining ingredients; mix to blend well. Cover and chill crab dip. Serve crab dip with assorted crackers. Makes about 2 cups of crab dip. 

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Cold Crab Dip Recipe 
12 ounces cream cheese, softened 
2 cloves minced garlic 
3 tablespoons dry white wine 
3 tablespoons lemon juice 
1 1/2 teaspoons Dijon mustard or prepared horseradish 
1 teaspoon Worcestershire sauce 
1/4 cup shallots or green onions, thinly sliced 
12 ounces fresh or canned crabmeat, flaked 
Salt and pepper to taste 
Whip the cream cheese, garlic, wine, lemon juice, mustard and Worcestershire together until well blended. Stir in the crabmeat, onions, salt and pepper. This recipe may be served immediately or prepared 1 day ahead and refrigerated until ready to use. Serve with assorted crackers, toasts and vegetable dippers. Makes about 3 cups. 

*****FOR 
Hot Crab Dip 
Add 1 tablespoon milk or cream to the Cold Crab Dip Recipe. Transfer dip to a baking dish or heat-proof serving dish and bake at 375° until hot and bubbly, about 15 to 20 minutes. Top with 3 tablespoons chopped almonds, if desired. Serve hot. 

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Crab Dip 
Hot crab dip served in a bread bowl. Perfect for parties!" 

Original recipe yield: 
16 servings 
PREP TIME 15 Min   COOK TIME 30 Min    READY IN 45 Min 


INGREDIENTS 
11 ounces cream cheese, softened 
1 small onion, finely chopped 
5 tablespoons mayonnaise 
2 (6 ounce) cans crabmeat, drained and flaked 
1/8 teaspoon garlic powder 
salt and pepper to taste 
1 (1 pound) loaf round, crusty Italian bread 

DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). 
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish. 
Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping. 
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot 

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Fresh Crab Dip 

What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day. If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe's has a good product. I've also mixed this dip up with pasta for a lovely crab pasta salad. Yum! 
1/2 cup mayonnaise 
1/2 cup sour cream 
1 cup cooked crab meat 
2 Tbsp minced shallots (or green onions or red onions) 
1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill 
1 teaspoon grated lemon peel 
1 teaspoon lemon juice 
1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine 
1/2 teaspoon of Worcestershire sauce 
Salt and pepper 
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery

These are copied from some recipes I collected and saved. 

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I do make this sometimes

    
MOCK APPLE PIE    NO APPLES USED
 

PASTRY for a two-crust pie ... 9 inch 

36 RITZ CRACKERS ( or generic) 
2 Cups WATER 
2 Cups SUGAR 
2 Teaspoons CREAM OF TARTER 
2 Tablespoons LEMON JUICE 
Grated RIND of ONE LEMON 
Butter or Oleo 
Cinnamon 

Roll out the bottom crust and fit into a 9" pie pan. 
Break the Ritz Crackers coarsely into the pie pan. 

Combine water, sugar and Cream of Tarter in a saucepan: Boil gently for 15 minutes. Add Lemon Juice, and Lemon Rind.. 
Cool. 
Pour syrup over the crackers... Dot generously with Butter and 
sprinkle with with Cinnamon. 
Cover with top crust. Trim and flute edges together. Cut slits in top crust to allow steam to escape. 

Bake in a hot oven at 425 for 30-40 minutes until crust is a nice golden brown and crisp. 
(I usually brush the top just a bit with water and sprinkle regular sugar over it so it glistens before baking) 

Serve warm.. Cut into 6-8 large slices. 

Does it taste and look like an apple pie??  

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MY DEVILED EGGS
 

My boys really love my deviled eggs. Not everyone does. I took Mom's recipe and changed it the way I liked them and I love taking them to dinners, cookouts, etc. I never have to bring any back home. 

In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes. 
Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool. 
Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer your mixture: 
I hate to tell you this, but I can't give you exact measurements here. It is a lot of 'to your taste' type of thing. But this is how I do it. 
Ingredients: 
Mayo or salad dressing (I use salad dressing) 
mustard .. spicy is good 
vinegar 
relish 
salt and pepper 
paprika 
(Using 12 eggs 

After you slice the eggs, set aside the yolks. If you don't have an egg plate, just place lettuce leaves in a low container like a pie pan or a plate.  Mash the yolks with a fork as much as you can, 
add ABOUT 1/4 cup mayo and about 3 tablespoons mustard 
(your fav. spicy is good) don't get too much Mayo.. remember you still have to 'devil them' 

The mixture should be real thick now.. 
Add about 3-4 Tablespoons of sweet relish , stir, 
Now is the tricky part.. not to get it too thin or sour or sweet.. 

Gently, a little at a time, add about 4 Tablespoons of the juice from the relish or pickle juice and vinegar to taste..1/2 and 1/2 is good) depending on how sour you want them. I like them sweet 
DO NOT ADD IT ALL AT ONCE. I hate runny eggs. So add that mixture a little at a time, until they are smooth but not runny, like cake icing., add salt and pepper . If you taste this and it got too sour, add some sugar. 
Carefully spoon into the sliced eggs, 
OVERFILL, because you have added to the original yolk. 
I take a fork and make an imprint on top or peak it up. Don't make them flat. You can use a cake decorator or icing bag to fill .If you didn't make them too runny they will pile up . 
Sprinkle the paprika over the top. 

You can add any ingredient you want.. This is the way I do it. 
Now, Mom slices olives, with the pimento intact, it makes a cute decoration on top. If I do that, I don't do them all. I lay some sliced olives around to decorate and let the guests decide if they want to add it. Onion as well, I add it on the side, just a little to alternate around the plate on the lettuce. Good colors and usable too. 
I like to decorate the food! Anytime I can. 

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ROAST TURKEY OR CHICKEN
 

I won't give a recipe, because there are too many ways to do them. We didn't really care for turkey and usually roasted 2 large chickens instead. 

One way to cook the turkey is on a very low temp all night, covered. Then if falls off the bone to use for many people or if you think Turkey is too tough and grainy. We did it this way at  the restaurant

I have seen the deep fried turkey and that is really good. 

At home, I Roast it.
I rub oil or butter all over the washed turkey and salt inside and out.. brown the bird at a high temp. 500, for 1/2 hour. Then lower temp to 325 baste and put a 'tent' over the breast so it is juicy. I make a triangle out of the foil, molded to the breast to come under the thigh a bit to hold it.. the tip of the triangle toward the neck. Cooking breast side up. Takes about 3 more hrs for a large turkey.. follow time and temp that came with the bird. LOL 
Make the tent before you put the bird in the oven so you won't have to play with the hot meat and oven.. 

You really should NOT stuff the turkey they say, but I do..; and fix a 'dressing' in a cake pan (oblong) or a pretty baking dish.., made with the rest of the bird, cooked and cut up, DAY OLD bread ... NEVER FRESH.. it would make it slimey .. spices, like poultry spice , celery salt or seed, oregano, sage.. 
I also add onion, celery, butter maybe a small amt of rice, not always.. crutons if you don't have old bread. 

Mix the spices , chick or turkey and broth, onions and all except the bread.. pour hot mixture over the bread in the pan. Cook until brown and crispy .. about 1/2 hr - 45 minutes or more. 

I don't measure this stuff, so I can't give the exact amts., sorry. Depends on the size of the bird. 
This all works with chicken or turkey. 

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

CAT POOP COOKIES

Here by popular request (believe it or not) is the recipe for the infamous disgusting cookies that look like cats poops (rolled in grape - nuts, which makes lovely fake kitty litter.)

Last warning - many of you may not want to read this!

There are two flavors, chocolate (Dark brown), and gingerbread (Light Brown.)

The author seldom measures carefully, so the amounts may need adjustment, especially  on flavoring.  The cookies are dense and not very sweet, this is necessary so that they will keep their shape during baking.  If you use white flour or sugar, they may be tastier but they won't look like poopies.

CHOCOLATE INGREDIENTS:

1/2 cup honey
2/3 cup (1 and 1/3 sticks) butter, margarine or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
grape-nuts (tm) cereal

GINGERBREAD INGREDIENTS

1/4 honey
1/4 cup molasses
2/3 cup (1  1/3  sticks) butter, margarine or lard
1 egg
2 1/3 cups whole wheat flour
spices.. ginger, cinnamon, cloves to taste (maybe 1/2 tsp each)
grape-nuts cereal

MIX-INS

coconut =  tapeworms
Chocolate chips = poop chunks!
Butterscotch chips = diarrhea !
Peanut butter chips = diarrhea
Cooked spaghetti or Ramen noodles = roundworms
Corn = self explanatory !
peanuts = chunks
M&Ms = decoration ?

TO MAKE:

Microwave the honey till it bubbles (about 1 minute)
Add the butter, (I've been told that using lard makes for a more realistic texture and softer cookie) and the molasses, if any.
Add the egg, mix well, then mix in all the other stuff.
Add mix-ins of your choice to some or all of the batter (get creative)
(don't forget there re two batters)

Chill 1 hour in the freezer or several hours in the fridge.
Roll dough logs of random length and the diameter of cat poops.

Roll logs in grape-nuts and bake 350 degrees til done. ( around 20 minutes) but watch  them, oven temps vary.

Serve in a disposable cat litter box on a bed of grape-nuts, with a cat litter scoop stuck in it. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding.. Like dripping on it I guess. Brown sugar might work as a substitute for the new clumping litters...

Mixing brown sugar with the grape-nuts "sweetens up the cookie a bit while still looking truly hideous."

This recipe works espceially well at halloween parties where the table was already decorated with plastic flies.