Its no secret~

I love to cook and bake. I sure wish I had more time to do it. But ... you know, I just do what I can do. In the meantime, I wander from blog to blog reading about all kinds of delicious new things. I get newsletters and emails of recipes and google more recipes and try them as much as my family will allow. hehee I also have and love to collect cookbooks! Some of my most treasured items are my Grandmas cookbooks and written notes and recipes. Sooo many memories!

So.. today, I thought why not share another recipe, I hadnt done it in a while... and this came across in an email and it is just too cute of an idea! I always try to bring goodies on a regular basis to Hunters sitter. They love it.. so I thought I would do this for the coming Halloween. I mean with this weather being rainy and yuck why not!!??!!! If you try them let me know how they turned out.. ok? In the meantime... enjoy your weekend. Preston and Rachel are up for a visit and Im going to enjoy them as much as possible. hehee and speaking of cooking.. he wants me to make my famous meatloaf... I sure hope I dont disappoint.!!!! ;)

Candy Corn Cookies

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

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	Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
	On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
	Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
	Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
	Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1minute; remove from cookie sheet. Cool completely. Store in tightly covered container.