Thursday, October 30, 2014

Candy Corn and M&M Rice Krispie Treats

· ¼ cup butter
· 6 cups miniature marshmallows
· 12 drops yellow food coloring
· 4 drops red food coloring
· 6 cups Rice Krispies cereal
· 1 cup candy corn
· 1 cup Halloween M&Ms

1. Microwave butter in a large microwaveable bowl on High for 45 seconds or until melted. Add marshmallows and toss to coat.
2. Microwave 1 ½ minutes or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 seconds.
3. Add cereal and candy corn; mix well. Using wax paper , press mixture into a 9x13-inch pan sprayed with cooking spray.
4. Cool completely before cutting into 12 bars. Cut each bar diagonally in half.

Wednesday, October 29, 2014

Pumpkin Face Layered Mexican Dip

· 1 (16 ounce) can refried beans
· 1 (4.5 ounce) can chopped green chilies
· ½ cup sour cream
· ½ cup mayonnaise
· 2 avocados, peeled and diced
· 2 tablespoons fresh lemon juice
· 1 cup salsa
· 2 cups shredded mild cheddar cheese
· Tortilla chips, triangle shape
· Black olives, sliced and drained

1. Preheat oven to 350 degrees.
2. In a greased deep pie dish, spread the refried beans and layer on the green chilies.
3. For the next layer combine the sour cream and mayonnaise and spread over the chilies. Continue layering the avocados, lemon juice, salsa and cheese.
4. Bake for approximately 25 minutes or until heated through and bubbly.
5. Decorate the top of the dip with 3 tortilla chips forming the eyes and nose of the jack-o-lantern. Use the sliced black olives to form a mouth. Serve hot with tortilla chips.

Tuesday, October 28, 2014

Great Pumpkin Cheeseball

·         1 (8 ounce) package cream cheese, softened
·         1 (10 ounce) container cheddar cheese spread
·         ¼ cup crumbled blue cheese or feta cheese
·         ¼ teaspoon onion salt
·         ½ cup walnuts, finely chopped
·         1 teaspoon paprika
·         Stem of pumpkin or broccoli stem for garnish
  1. Blend together the cheeses until smooth.  Stir in the salt.  Shape into a ball and set on a serving plate, cover and chill 2 to 3 hours or until firm.
  2. Score cheese ball with vertical lines to resemble a pumpkin.   Toss walnuts with paprika, press into surface of cheese ball.
  3. Insert stem in top of “pumpkin” cheese ball.
Serve with crackers.

Monday, October 27, 2014

Jack O' Lantern Cheeseburger Pie

· 1 pound ground beef
· 1 medium onion, chopped
· 2 tablespoons minced garlic
· Salt and Pepper, to taste
· ¼ cup ketchup
· 1 teaspoon Worcestershire sauce
· 1 package refrigerated pie crusts
· 1 tablespoon mustard
· 3 cups shredded Monterey Jack cheese, divided
· 2 tablespoons water
· 1 large egg
· Red and yellow liquid food coloring

1. Preheat oven to 425 degrees.
2. Cook ground beef, onion, garlic, salt, and pepper in a large skillet over medium-high heat, stirring until beef is crumbled and no longer pink; then drain. Stir in ketchup and Worcestershire sauce and cool.
3. Unfold one pie crust and place on a lightly greased baking sheet. Spread mustard evening over crust. Stir together meat mixture and 2 cups cheese. Spoon mixture onto center of crust, leaving a 2-inch border.
4. Unfold remaining pie crust and put out a jack o’ lantern face, reserving pastry cuts to use as a stem. Place crust over meat mixture; crimp edges of crust and fold under. Place stem on top of jack o’ lantern.
5. Whisk together 2 tablespoons water, egg and 1 drop each of red and yellow food coloring. Brush over crust.
6. Bake for 20 minutes; remove from oven and brush again with egg mixture. Fill eyes, nose and mouth with remaining 1 cups cheese. Bake 5 to 10 more minutes or until golden brown.

Friday, October 24, 2014

Pumpkin Blondies

· 2 ½ cups all-purpose flour
· 1 tablespoon pumpkin pie spice
· ½ teaspoon salt
· 1 cup unsalted butter, melted and cooled to room temperature
· 1 cup dark brown sugar
· ½ cup white sugar
· 1 egg
· 1 tablespoon vanilla
· 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
· 1 cup butterscotch chips
· 1 cup white chocolate chips
· 1 cup chopped pecans

1. Preheat oven to 350 degrees. Grease an 8x8-inch, 9x9-inch or 9x13-inch, depending on preference of thickness of bars. Line the pan with parchment paper with an overhang on both sides. Set aside.
2. In a medium bowl, whisk together flour, pumpkin pie spice and salt.
3. In a large bowl, mix together butter and sugars with an electric mixer until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix to combine.
4. Slowly add the flour mixture until incorporated.
5. Fold in the butterscotch chips, white chocolate chips and chopped pecans with a spatula.
6. Pour batter into the prepared baking pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
7. Set the pan on a wire rack and let cool completely. To remove, lift the bars out with the parchment paper and cut into squares. Store in an airtight container for up to 5 days.