IT'S FRIDAY AND THAT MEANS...CHEF CHERISE JOINS BRIAN & ELLEN J IN THE STUDIO

It's Friday, and that means that our favorite chef, Chef Cherise, will be joining us once again to create another culinary masterpiece!!! Being that it's almost Halloween, we'll be whipping up a couple of party-worthy foods that will have your little---and big---ghouls screaming for more...

Halloween Sugar Cookies: Ingredients: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups margarine 2 cups white sugar 2 eggs 2 teaspoons vanilla extract Halloween cookie cutters Frosting: 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup ¼ teaspoon almond extract Assorted food coloring. Directions: Preheat the oven to 350. In a medium bowl, stir in the flour, baking soda, and salt and set to the side. In a large mixing bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended, roll the dough out not to thin, use your favorite cutter. Place cookies 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes in the oven. Allow cookies to cool on baking sheet for 5 minutes before removing to cool completely.

Mummy Dogs:

3 packs of Oscar Meyers hot dogs 2 cans of Butter Croissants Black or blue dye Whipped sour cream softened Place the sour cream in a pipping bag and allow to warm up. Open the can of croissants and lay them out on wax paper. Cut them into long strips. Remove the hot dogs and lay them strips in a crisscross pattern. Bake on 350 until the dough is brown. Take them out allow them to cool. Squeeze two dollops of the sour cream and squeeze one drop of the dye to create eyes. Serve and enjoy!

If you would like to join us live and cook with us, 319-527-6099 is the number.