Veggie Pumpkin made by Andrea
Baby Carrots
Black Olives
Cucumber- sliced and cut in half
Broccoli
Veggie Dip of your choice
Arrange veggies to look like a pumpkin and add some dip
Cheese Pumpkins made by Kathy
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, if desired
Line small serving plate with waxed paper. For each pumpkin, roll level Tbsp. cold-pack cheese food into a ball and place on plate. Refrigerate for 10-15 mins. for easier handling. With end of toothpick, draw ridges around balls to look like lines on pumpkins. 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.
Pot Roast and Cheddar Mashed Potatoes made by Lori
Pot Roast
Brown roast in iron skillet with salt and paper and garlic so the outside is seared. Put in a crock pot with 4 bouillon cubes and cook on low for 6 hours until tender and falls apart.
Cheddar Mashed Potatoes
Boil 10 pounds of potatoes and then drain and mash. Add 1/4 stick of melted butter and some salt. Top with a mixture of cheddar and mozzarella cheese and bake for 10 minutes until melted.
Chicken and Broccoli Alfredo made by Sandi
1/2 of a lb pound package of linguine
1 cup fresh or frozen broccoli florets
2 Tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
Prepare linguine according to package directions. Add the broccoli during the last 4 minutes of cooking time. Drain linguine mixture well in colander. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned and cooked through, stirring often. Stir soup, milk, cheese, black pepper and linguine mixture in a skillet and cook until mixture is hot and bubbling. Serve with Parmesan cheese.
Sweet Potato Casserole made by Barb- - Oops, my camera battery went dead as this delicious dish came out of the oven. Here is the recipe without a picture.
2 16 oz. cans sweet potatoes
1/2 cup margarine
1/2 tsp. salt
1 cup sugar
1/2 cup milk
3 eggs
1/2 tsp. vanilla
Topping:
1 cup brown sugar
1/3 cup flour
1/4 cup butter
2 tsp. cinnamon
1 cup nuts
Pour the sweet potatoes and about half of the liquid in the can into a saucepan. Heat potatoes to boiling and then drain. Mash with the butter. Add the sugar, salt, eggs, milk, and vanilla. Mix well. Pour into an ungreased 9" square pan. Mix brown sugar, flour and cinnamon with fingertips until mixture is crumbly. Stir in the nuts and spread on top of the potato mixture. Bake for 40 mins. at 350 degrees. This can be made a day ahead and refrigerated. Before baking, bring to room temperature. Cooks note: My casserole always seems to take longer than 40 mins, even up to an hour. So I start it at 40 mins. with the expectation that it may take longer. Also, I have doubled the recipe since it only makes a 9" square pan.
Taco In A Bag made by Andrea
4 pounds ground meat
4 envelopes of taco seasoning
25 small bags of Frito's (you may also Doritos's)
4 Tomatoes (cut up)
2 onions (cut up)
2 bags Shredded cheddar cheese or Mexican mix
Sour cream (optional)
Crush the Frito's in the bag. Cut the top off the bag horizontally and assemble just as you would a taco. The bag is actually your shell and the Frito's are on the bottom. Serve with a plastic spoon and you have no clean up.
Cauliflower Mashed Potatoes made by Stacey
Boil cauliflower until soft and mash just as you would potatoes. This is a very good low calorie alternative to mashed potatoes.
Crescent Mummy Dogs made by Kathy
1 package of crescent rolls
1 package of hot dogs
cheddar cheese
Roll the crescent rolls around the hot dogs and make a face with the cheese. Bake until lightly brown.
Buffalo Chicken Wing Dip made by Barb
2 8 oz. packages cream cheese
8 oz. ranch dressing (can use blue cheese dressing if desired)
1 Cup sharp cheddar cheese
2 16 oz. Tyson chunk chicken, drained
6 oz. hot sauce
1 bag Tostitos scooper's
Mix all together except for the cheese in a 9 x 13 pan and top with the cheese. Bake at 350 for 30 minutes and serve with tostitos scoopers.
Pumpkin Chocolate Chip Bread made by Sandi
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/4 cups canned pumpkin
2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 cup chocolate chips
1/4 cup chopped walnuts
Glaze:
1 Tbsp. heavy cream
1/2 cup confectioners sugar
In a large bowl, cream the butter and gradually add the sugar, eggs, and pumpkin. Combine the dry ingredients and stir into the creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9 x 5 x 3 loaf pan. Bake at 350 for 45-50 minutes or until loaf tests done. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled bread.
Witches Hats made by Andrea
Fudge Stripes Cookies
Chocolate Frosting
Fall colored sprinkles
Candy kisses
Halloween Inspired Cupcakes made by Kathy
Kathy had fun decorating cupcakes in fun Halloween candy, plastic rings, candy corn, and chocolate chips. Everyone loved the festive colors.
1 package of cake mix - your choice of chocolate, white, or yellow
Filling:
1 8 oz. cream cheese
6 oz. chocolate chips
1 egg
dash of salt
1/3 cup sugar
Frosting of your choice
Halloween Additions:
Pepperidge Farm Milano Cookies
Crushed Oreo cookies
black piping frosting or gel
Make the cake according to the package directions. Prepare the filling by mixing all the ingredients until smooth. Fill the cup cake liners 1/3 full and then add 1 Tbsp. filling and then top with more mix. Bake according to the package directions. When cool frost. Makes 30 cupcakes. To go with the Halloween theme add the crushed Oreo cookies on top of the frosting to look like dirt. Then add the Pepperidge Farm Milano cookies as tombstones. Pipe RIP on the top of the cookies and insert into the back of the cupcake.
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