Recipes for the season

Dani Krabbe, Stephanie Thompson
Staff Writers

October is a month that brings to mind Football gatherings, keeping warm, and getting creative. When spending time with friends, why not spice things up with a crafty treat? For the month of October check The Witness for new ways to busy up your spare time.

Chocolate Nutty Mini-Footballs Treats™

Huddle together to make this fun recipe for any big game!

Servings: 16 Prep Time: 20 minutes Cook Time: 40 minutes

recipes and photos from


  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • OR
  • 4 cups miniature marshmallows
  • 1/2 cup peanut butter
  • 6 cups Kellogg’s® Cocoa Krispies® cereal
  • Canned frosting or decorating gel
  • for more info & fun recipes!



Tis’ the Season: Apple Cinnamon Scones

Try this sweet for breakfast, a snack, or dessert!

Servings: 8 Prep Time: 20 minutes Cook Time: 15 minutes


Cinnamon Apple Scones
  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup cold butter, coarsely chopped
  • 1 apple – cored, peeled, and coarsely chopped
  • 1/2 cup milk, plus
  • 2 tablespoons cinnamon-sugar mixture


  1. With a wire whisk mix flour, sugar, baking powder, soda, salt and cinnamon.
  2. Cut in butter with pastry blender. Stir in apple.
  3. Make a well in center and pour in 1/2 cup milk. Mix until soft dough forms. Dump onto flour pastry board.
  4. With floured hands knead 8 to 10 times. Pat into 10-inch circle.
  5. Place on lightly greased cookie sheet. Cook.
  6. Brush with milk and sprinkle with cinnamon-sugar mixture.
  7. Finally, cut into 8 wedges.Bake Cinnamon Apple Scones at 425 degrees F.

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