Monday, October 22, 2007

Original Ranch® Cheddar Chicken

1/2 cup Hidden Valley® Original Ranch® Dressing
1 tablespoon All-purpose flour
4 (about 1 pound) Boneless, skinless chicken breast halves
1/4 cup Shredded sharp Cheddar cheese
1/4 cup Grated Parmesan cheese

Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Cracker Barrel Old Country Store Coca-Cola Cake


2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola®
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine dry ingredients in a bowl.

Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola®
1 box confectioners' sugar
1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

Yields 4 servings.

Tgi Friday's Fried Mac and Cheese


1 cup milk
5 teaspoons flour
1 cup sharp cheddar cheese
1 cup monterey jack cheese
2 teaspoons olive oil
1/4 teaspoon salt, plus
1/8 teaspoon salt
1 3/4 cups cooked small elbow macaroni or regular size macaroni
1 egg, lightly beaten
1 cup milk
1 cup flour
1 1/2 cups seasoned dry bread crumbs or plain breadcrumbs
3/4 teaspoon salt
6-10 cups shortening or peanut oil or corn oil
Garnish
1 teaspoon fresh parsley, minced


Place flour in a small sauce pan over medium low heat. Whisk in milk till smooth, then add cheeses, olive oil and salt, stirring until cheese starts to melt.
Reduce heat to low, simmer 30 minutes. Using whisk, stir sauce every few minutes to make sure the sauce becomes thick and smooth.
Now place the 3/4 cup uncooked macaroni in a pot of boiling water. Boil for 10 minutes(8 minutes for small macaroni), or till tender. Drain. You should have about 1 3/4 cups cooked macaroni.
When sauce is done cooking, reserve 2 tbs of the sauce for later.
Pour pasta into a medium bowl and pour in remaining cheese sauce. Pour the mixture into an 8x8-inch pan that has been greased with oil. Cover and chill in fridge.
When the macaroni and cheese is cold, slice into 16 squares(slicing down middle, then slicing those squares in half). Put each square on a piece of wax paper, place in covered container, and freeze 2 hours.
When the mac and cheese has frozen solid, mix milk and egg in a bowl. In another bowl place flour. In a third bowl, mix breadcrumbs and 3/4 teaspoons salt.
Heat the oil to 350°F.
Bread the mac and cheese one piece at a time,coating a piece with flour, then placing it in the egg and milk mixture, then coating it with breadcrumbs. Place each piece back into the egg and milk, then in the breadcrumbs again. Repeat this process with all of the pieces, then place on a large plate. Let them sit about 15 minutes to defrost.
Fry 4 to 6 at a time in hot oil for 3 minutes or until golden brown (test the first one to make sure it is hot all the way through. If it is cold inside, let the squares defrost a few more minutes). Drain on paper towels a few minutes, then place on a serving platter.
Heat the remaining 2 tbs of cheese sauce for about 15 seconds (or until hot) in the microwave.
Drizzle the hot sauce over the mac and cheese squares. Sprinkle parsley over the top and serve. Enjoy!

TGI Friday's Baked Potato Skins


5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded


Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
Serve with sour cream.
For a bit of variety try Ranch dressing.

TGI Friday's 9 Layer Dip

2 slices lean bacon
1 (16 ounce) can refried beans, plain
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole (Frozen or Prepared is Fine)
1/3 cup diced tomatoes (about 1 Romano Tomato)
1 tablespoon fresh cilantro, chopped finely
2 tablespoons sliced black olives
2 tablespoons finely sliced green onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1- 1 1/2 inches thick.
Then layer: 1/2 C shredded cheese, 1/2 C prepared sour cream, 3/4 C guacamole, diced tomatoes, diced cilantro, black olives, sliced green onion, and 1/4 C cheese for garnish Serve with crisp corn chips and a very cold beverage of choice.

Outback Steakhouse Sautéed Shrooms

1 (10.5 oz) Can Beef Broth
1/2 C. Diced Onions
2 (8 oz Cans or Jars) of Small Whole Mushrooms (Plus the Juice of One)
1/3 C. Burgundy Wine
Methods/steps
Place the beef broth in a saucepan and simmer the onion for 15 minutes. Add the mushrooms and wine and simmer for another 15 minutes and serve.

They are great served along side steak!

Outback Steakhouse Walkabout Onion Soup

2 cups yellow sweet onions, Thinly Sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, Ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, Cubes, Diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (Below)
cheddar cheese, Shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk


In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Olive Garden Fettucine Alfredo


8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cooked -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring
constantly until smooth.
Toss pasta lightly with sauce, coating well.

Olive Garden Salad Dressing


1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Methods/steps
Mix all ingredients in a blender until well mixed.

Olive Garden Stuffed Mushrooms


Ingredients

Makes
4-68 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter Methods/steps

Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.

Chicken Pot Pie Soup

1 large stewing hen
6 cups water
2 cans mixed vegetables, minus liquid from one can
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 small jar pickled pearl onions
Salt, to taste
Pepper, to taste
2 Pillsbury pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce

Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat. Transfer chicken to a plate to cool, Keep broth simmering on low. Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth. Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt. Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.

In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly. Add Kitchen Bouquet and stir until smooth, adding more milk if necessary. Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.

This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

Cracker Barrel Hashbrown Casserole

1 (2 lb) package frozen hash browns
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup butter
1/2 cup chopped onions
2 cups shredded sharp cheddar cheese


Preheat oven to 350 degrees.
Place potatoes in a greased 9x13 baking dish.
Season with salt and pepper.
Melt butter.
In a bowl stir together soup, butter, sour cream, and onion.
Pour soup mixture evenly over hashbrowns.
Sprinkle with cheese.
Bake in 350 degree preheated oven for about 45 minutes.

Boston Market Squash Casserole

4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped


Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.

Lower Fat content by reducing amount of butter used by half.

This recipe for Boston Market Squash Casserole serves/makes 8

Bennigan's Onion Soup Recipe

1/2 pound firm white onions -- sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese -- shredded
parmesan -- grated

Sauté onions in butter and oil until onions are transparent, but
not well browned. When tender, turn heat to lowest point and
sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths. Heat thoroughly and
divide among 8 oven-proof bowls. Float a slice of bread atop each
serving.

Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until
cheese melts. Serve at once. Leftover soup freezes well up to 6
months.

Applebee's White Chocolate Walnut Blondie with Maple Butter Sauce


1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup unsalted butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup
1/2 cup unsalted butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)


Preheat oven to 350º.
Sift flour, add baking powder, baking soda, and salt; sift again.
Add chopped nuts; mix well and set aside.
Melt unsalted butter; add brown sugar and mix well.
Add egg and vanilla; blend well.
Add flour mixture, a little at a time, mixing well.
Stir in white chocolate chips.
Spread in a 9x9x2-inch pan.
Bake for 20-25 minutes or until a toothpick inserted in center comes out clean or with slightly fudgy-looking crumbs.
Serve with vanilla ice cream and maple butter sauce.
---To Make the Maple Unsalted butter Sauce---.
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved.
Add walnuts, if desired.

Applebee's Tijuana Philly Steak

Ingredients
1 chopped mushroom
1 tablespoon butter
1 1/2 slices Steak-Umm frozen sandwich steak slices
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
10 inch flour tortilla
1 tablespoon chopped fresh tomato
2 teaspoons chopped onions
1/4 teaspoon chopped fresh cilantro
1 slice cooked bacon- Save the drippings
Salt and pepper

Use a small pan to saute the mushroom in the bacon grease. Add only as much butter as needed, if any, to keep the mushroom from sticking in the pan.
Cut the frozen steak slices into bite sizes. Follow directions on box to cook. Drain off any juices to avoid a soggy sandwich.
Sprinkle both cheeses onto tortilla. Spread the mushroom, onions, tomato, cilantro, and bacon down the center of the tortilla. Top with the steak slices. Season with salt and pepper as desired.
Fold over both sides of the tortilla to the middle. Spread the butter on the top and bottom of the tortilla. Grill in a pan like a grilled cheese. Use medium heat for about 2-3 minutes on each side or until golden brown and cheese has melted.
Serve the Tijuana Philly Steak Sandwich with classic Mexican toppings on the side such as salsa, sour cream, and shredded lettuce and optional extra cheese.

Monday, October 8, 2007

Havarti and Sun-Dried Tomato Cheesecake



1 1/4 cups crushed buttery crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/4 cup whipping cream
3 eggs
1 tablespoon liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)

1. Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
2. Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
3. Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Sausage Cheese Balls



3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Parmesan Puffs with Marinara





1/2 cup milk
1/4 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
2 eggs
3/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated


1. Heat oven to 375ºF. Grease cookie sheet.
2. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
3. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
4.Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.

Cheese and Artichoke Fondue




1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired

1. In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
2. Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Olive Feta Pinwheels



Roll up flavors of the Mediterranean and bake them in tender, flaky crescent pastry. Mmm.
Prep Time:20 min
Start to Finish:40 min
Makes:16 appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons cream cheese spread (from 8-oz container)
1/4 cup crumbled feta cheese (1 oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
2. Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.
3. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
4. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Friday, October 5, 2007

Lemon Blossoms

Amber saw this recipe on Paula Deen's show and wanted me to get it. She said they looked pretty and yummy lol. I will try to get a picture.

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze: 4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Thursday, October 4, 2007

S'mores Apples


INGREDIENTS
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups crushed graham crackers
1 cup semi-sweet chocolate chips

DIRECTIONS
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Magic Wands





INGREDIENTS
1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration or other candies....be creative!

DIRECTIONS
Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!

Brittle Meringue Bones


Ingredients

3 large egg whites

1/4 tsp. cream of tartar

1/8 tsp. salt

2/3 cup white sugar

1/2 tsp. vanilla


Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.

Maple Walnut Fudge


Ingredients


1 1/2 C. granulated sugar

2/3 C. (5 oz can) evaporated milk

2 T. butter or margarine

1/4 t. salt

2 C. miniature marshmallows

2 C. (12 oz package) white chocolate morsels

1/2 C. chopped walnuts

1 1/2 t. maple flavoring

48 walnut halves or pieces


Directions

Line an 8 inch sqare baking pan with foil. Combine sugar, evaporated milk, butter, and salt in a medium heavy duty saucepan. Bring to a full, rolling boil, stirring constantly for 4 1/2 - 5 minutes. Remove from heat.

Stir in marshmallows, morsels, walnuts, and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows about 1/2 inch apart. Press into fudge. Refrigerate until firm. Cut into squares.

Monday, October 1, 2007

Spooky Eyeball Tacos



1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12 TACO BELL® HOME ORIGINALS® Taco Shells
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives
MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

Monster Coffin Cake



1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup thawed COOL WHIP Whipped Topping
4 OREO Chocolate Sandwich Cookies, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed
10 JET-PUFFED Miniature Marshmallows
1 JET-PUFFED Marshmallow
Black decorating gel
3 worm-shaped chewy fruit snacks
PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.
CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.
PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.

Ghosts in the Graveyard Cake



15 OREO Chocolate Sandwich Cookies, crushed
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
Assorted decorations: 3 CAMEO Creme Sandwich Cookies, decorating gel, 5 candy pumpkins, 10 pieces of candy corn
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
REFRIGERATE at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

Scaredy Cat Cake



Ingredients
1 15- to 21-1/2-ounce package brownie mix
1/2 gallon chocolate ice cream, softened
1/3 cup chocolate cookie crumbs
2 blue corn tortilla chips
Tropical-flavored rolled fruit leather
2 large white gum balls
1 large orange gum ball
3 pieces green apple-flavored twist candy, halved lengthwise
Purchased fondant*
Yellow paste food coloring
Orange paste food coloring
Directions
1. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over edges of pan; set aside. Prepare brownie mix according to package directions using the prepared baking pan. Cool brownie in pan completely. Use foil to lift brownie from pan onto a cutting board. Remove foil. Using the bottom of a 9-inch springform pan as a guide, cut a circle from brownie. Place the brownie circle in a 9-inch springform pan (eat remaining brownie scraps or save for another use).
2. Spoon softened ice cream over brownie in pan, spreading evenly. Cover and freeze for 2 hours. Sprinkle with cookie crumbs over top of ice cream.
3. For ears, press in blue tortilla chips. For cat eyes, press a small cutout piece of fruit leather onto each white gum ball; press into cake. Add an orange gum ball for the nose. For whiskers, add green twists, trimming as necessary. For mouth, color about 1/3 cup fondant yellow and another 1/3 cup fondant orange. Alternate 2x1/2-inch pieces of the colored fondant on a piece of waxed paper, placing the pieces close together. Roll out fondant to about 1/4-inch thickness. Cut out a "smile" shape; place on cake. Cover and freeze cake until firm, at least 4 hours or up to 24 hours.
4. To serve, remove sides and bottom of pan and place on a platter. Makes one cake (12 servings)

White as a Ghost Pops



Ingredients
6 tablespoons butter
2 10-ounce packages marshmallows or 4 cups tiny marshmallows
12 cups crisp rice cereal
24 ounces vanilla-flavored candy coating
8 lollipop sticks
Small black candies
1 16-ounce can vanilla frosting
Green food coloring
2 cups shredded coconut
Directions
1. Line a 13x9-inch baking pan and an 8- to 9-inch diameter mixing bowl with foil, extending foil over edges of pan and bowl. Butter foil; set pan and bowl aside. Melt butter in a 6-quart Dutch oven over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well-coated. Divide mixture between prepared baking pan and mixing bowl and press evenly and firmly into pan and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal mixture from baking pan with edges of foil. Use a 3- to 4-inch ghost-shaped cookie cutter to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the bottom of cutouts.
3. In a medium saucepan melt candy coating over low heat. Place ghosts on a slotted spatula and spoon candy coating over ghost shapes, turning carefully using sticks to coat both sides and letting excess candy coating drip back into the pan. Carefully place ghosts on a sheet of waxed paper. Decorate face with candies before coating sets up. Let stand until coating is completely set, about 1 hour.
4. Stir together frosting and a few drops green food coloring; set aside. Place coconut in a resealable plastic bag. Add a few drops of green food coloring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a serving platter; remove foil. Frost with the green frosting. Sprinkle with coconut. Insert lollipop sticks with ghost shapes into frosted cereal mixture.
6. Note: After cutting ghost shapes out of the cereal mixture, reserve your scraps for more fun shapes. Try rolling some scraps into balls and dip balls into melted vanilla- or chocolate-flavored candy coating. Sprinkle with desired candy decorations and let set on waxed paper.

Wicked Witch's Hat



Ingredients
20 cups popped popcorn (1 cup unpopped)
1-1/2 cups light-colored corn syrup
1-1/2 cups sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
Purple and lime green paste food coloring
Candy-coated milk chocolate pieces or small hard candies
Red rolled fruit leather, cut in strips
Directions
1. Line a 12-inch pizza pan with foil. Grease foil and set aside. Remove and throw away all unpopped kernels from the popped popcorn. Grease 2 13x9x2-inch or larger baking pans. Divide popcorn evenly between the two pans.
2. In a large saucepan combine corn syrup and sugar. Heat over medium-high heat until boiling, stirring constantly. Remove from heat; stir in marshmallow creme, butter, and vanilla. Pour half of this mixture (about 2 cups) into another saucepan. Tint each portion with desired food coloring. Add marshmallow mixture to popcorn (keeping colors separate). Stir to coat evenly. Cool until popcorn can be handled easily, about 10 minutes.
3. With greased hands, press one color of the popcorn mixture into prepared pizza pan. Shape the remaining popcorn mixture into a 8-inch cone about 6-inches in diameter. Top base with cone shape. Decorate with chocolate pieces and fruit leather. Makes one witch's hat

Slithering Snakewich



Ingredients
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
Directions
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.

Mad Scientist Wraps



Ingredients
6 7- or 8-inch whole wheat or plain flour tortillas
1/3 cup mayonnaise or salad dressing
6 leaves leaf lettuce (optional)
6 slices cooked ham (3 ounces)
6 slices cooked turkey breast (3 ounces)
Assorted decorations such as: parsley sprigs, sweet red pepper strips, ripe olives, small pimento stuffed green olives, small pepperoncini peppers, julienned carrots, small sweet pickles, and/or shredded lettuce
Mayonnaise, salad dressing, or honey mustard
6 slices American cheese
Wooden picks
Directions
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and bake for 10 minutes.
2. Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise, top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick. Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley sprigs, and julienned carrots.
3. Attach olives for eyes and the nose and a piece of pepper for the mouth with mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop tortilla. Add pickles or peppers for shoes and use cheese as a blanket. Makes 6 wraps

Witch Hat Calzones



Ingredients
1 3.5-ounce package sliced pepperoni
1/2 of an 8-ounce package cream cheese, softened
1/4 cup finely shredded or grated Parmesan cheese
2 8-ounce packages (16) refrigerated crescent roll dough
1 egg, lightly beaten
1 tablespoon water
Finely shredded or grated Parmesan cheese (optional)
Dried Italian seasoning (optional)
Crushed red pepper (optional)
Pizza sauce, warmed (optional)
Directions
1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.
2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.
3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.
4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones

Chicken Lady Fingers with Romanian Romesco Dipping Sauce



Ingredients
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Directions
1.Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Tip: You can prepare the sauce ahead of time. Cover and chill up to 3 days.

Easy Pumpkin Pie Squares




Ingredients
Crust
1 package yellow or spice cake mix (set aside one cup of the dry mix before proceeding)
1/2 cup melted butter or margarine
1 egg
Filling
1 29 oz. can pumpkin
2 eggs
2/3 C evaporated milk
1 1/2 tsp. cinnamon
1 tsp. ground (dried) ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup brown sugar
Topping
1/2 cup sugar
1/4 cup brown sugar
1 T cinnamon
1/3 cup butter or margarine
(optional) 1/3 cup chopped walnuts


1. Grease and flour a 8X11 inch baking pan.2. Preheat oven to 350°.3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired.7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
8. Cool and serve with whipped cream.

Roasted Pumpkin Seeds


To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.

Old Fashioned Carmel Corn



INGREDIENTS
14 cups popped popcorn
2 cups sugar (packed)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
PREPARATION
Combine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended.
While the caramel mixture is cooking, pop the pop-corn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any unpopped kernels. Now place the popcorn in a large (buttered) metal bowl.
Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.
Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out!
Oven temperatures vary not only with model but with altitude, so you'll have to adjust time accordingly.
STORAGE & SERVING
Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative

Carmel Apples



INGREDIENTS
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)

5 - Apples (I like Macintosh apples)

1 - Tablespoon of water

5 - Wooden sticks

1 - Wax paper
PREPARATION
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
STORAGE & SERVING
Store your caramel covered apples in the refrigerator.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.

Devil's on Horseback


48 skewers Start to Finish: 1 hour

Ingredients
48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
1/4 cup dry white wine
1 teaspoon finely shredded lemon peel
1 to 1-1/2 teaspoons prepared garlic chili sauce
1/2 teaspoon salt
6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
Wooden toothpick
2/3 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon prepared chili garlic sauce
1 teaspoon salt
2 green onion, finely chopped (both white and green parts)

Directions
1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).

2. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).

3.For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.

4.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).