8 Tbsp. smoked cheddar cold-pack cheese food (from 8 oz. container), well chilled
2 tsp. finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves
Line small serving plate with waxed paper. For each pumpkin, roll level Tbsp. cold-pack cheese food into a ball; place on plate. Refrigerate 10-15 minutes for easier handling.
With end of a toothpick, draw ridges around balls to look like lines on a pumpkin. Dip bottoms of cheese balls in chopped peanuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store pumpkins in refrigerator.
Pumpkin Veggie Tray made by Andrea
1 large bag of baby carrots
1 cucumber
1 small bunch of broccoli
18 black olives
Put carrots in a round platter or arrange on a flat board to make a pumpkin shape. Add the broccoli for the stem. Put the olives in triangle shapes for the eyes and nose. Slice the cucumber and arrange for the mouth. Serve with dip and enjoy.
Harvest Salad made by Sandie
10-12 cups of field greens
2/3 cup feta cheese
2/3 cup of pecans (you can toast them, if desired)
2/3 cup dried cranberries
2/3 cup pitted black olives
1 bag dried apple chips.
Wash greens and put in a large bowl. Add cheese, pecans, cranberries, and olives to top the salad. Line edge of the bowl with apple chips. Serve with a vinagerette dressing on the side.
Chicken Portebello made by Lori
Sear chicken in:
1 Tbsp. garlic
3 Tbsp. butter
1/4 cup white wine
Saute portebello mushrooms in garlic and butter
Top chicken with mushrooms and then provalone and mozzarella cheese.
Bake at 350 degrees for 1/2 hour.
1 package of fudge striped cookies
30 candy kisses unwrapped
chocolate frosting
Halloween colored sprinkles
Flip cookies so bottom chocolate side is now the top. Put a circle of chocolate frosting big enough to hold the candy kiss and leave a little rim. Put the chocolate kiss in the middle and then put the sprinkles around it.
Chocolate cake mix
Chocolate frosting
24 Pepperidge Farm Milano cookies
3/4 chocolate crumbs (I used crushed Oreo cookies)
black decorating tube
Make cupcakes according to package decorations. Frost and sprinkle the crumbs on top. Write RIP on the Milano cookies and stick into the cupcakes to look like a tombstone. If you want to make a "graveyard" use extra cookie crumbs between the cupcakes.
20 oz. Oreos crushed
1 cup powdered sugar
1/4 cup margarine softened
8 oz. cream cheese
3 1/2 cups milk
2 3 1/2 oz pkgs vanilla instant pudding
12 oz Cool whip
Mix the crushed Oreos, powdered sugar, margarine and cream cheese with mixer until well blended.
Whip the milk and vanilla pudding until thick and add the Cool whip.
Layer the 2 mixtures into a bowl starting and ending with the cookie mixture.
Decorate for the season.
Pumpkin Cheesecake made by Susie
Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
1 stick melted butter
Filling:
3 (8 oz) packages cream cheese at room temperature
1 (15 oz) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
1/8 tsp. ground cloves
2 Tbsp. flour
1 tsp. vanilla
Crust: In medium bowl combine the crumbs, sugar and cinnamon. Add the melted butter. Press down flat into a 9 inch springform pan. Set aside.
Filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla and beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 mins. Cover with plastic wrap and refrigerate for 4 hours.
Here are some of the Lunch Ladies getting into the spirit of Halloween. We like to have fun while we feed the residents and hope that they can smile with us.
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