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A
to Z
Recipes
October 28, 2009
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
Some of our best newsletters have been the result of readers'
suggestions. Our pal Linda
in Rosharon, TX sent me an email and some
recipes, along with the suggestion that they be used in a Halloween
issue. Halloween and pumpkin recipes, ghostly cookies, and things that
go bump in the oven. Oh, my! What makes our recipes in
today's issue different from many other Halloween recipes is... these
you can actually USE. We've gone way beyond the cutesy "looks
good in a magazine" stuff to real recipes that can
make your family's
meal special. And dear Shirley
in Bellingham, WA sent me an idea for a monthly
theme topic. She also sent along a review of a recipe she kept from an
old issue. See the Recipe Reviews, Reader Comments
section for that.
Just a quick reminder... no recent issues, new graphics, or recent
archives may be viewed from the a2z web site. Everything should be back
to normal in another few days or so.
This is the last you will see me asking for help to defray expenses
(until next April). True to my word, I only ask for help twice a year
(April and October) when the A to Z
Recipes newsletter and web site publishing bills are bigger
than my family's budget allows. I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But... some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
I am extremely grateful to the following for
helping
defray a2z's October expenses recently. If other donations come in, I
will announce them in the newsletter.
Amy,
Gastonia, NC
The current Monthly Theme topic is announced is "Fabulous
Fall Favorites". The deadline for this theme is Saturday, the
31st. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing. Don't forget
to set your clocks back Sunday morning!
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"When
buying and
selling are controlled by legislation, the first things to be bought
and sold are legislators."
~ P. J. O'Rourke (1947 - ) US humorist
& political
commentator
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Morning
Prayer
~Shared by Treva, NC
Early will I seek thee
In the dawning of the day
With my heart so ever ready
I will bow my head to pray.
In the stillness of the morning
When the grass is wet with dew
As the night is quickly fading
I will turn my thoughts to you.
When the world around me hushes
And the turmoil seems to cease
I will waken in the morning
To a soul so filled with peace.
When the sun is gently rising
In the coolness of the day
I will seek thee in the morning
With my head bowed down to pray
~Author unknown
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Halloween
Face Paint
~Shared by Marilyn, Canton, OH
1 teaspoon cornstarch
1/4 teaspoon water
1 teaspoon cold cream
2 drops food coloring
Combine all ingredients in a small mixing bowl; mix well. Paint face as
desired.
Realistic Looking Fake Blood for Halloween
~Shared by Maggie, TX
This easy recipe will make surprisingly realistic looking fake blood
for Halloween fun. Keep in mind, this "blood" may temporarily
stain skin and it will permanently stain clothing.
Ingredients:
1 3/4 cups corn syrup
1/4 cup water
2 teaspoons liquid red food coloring
8-10 drops liquid blue food coloring
1/4 cupsifted corn starch
Instructions:
I like to use a salad dressing bottle to mix this formula. In any
event, you will need a container that closes tightly and won't leak if
you shake it.
Mix corn syrup and water, add food colorings, cover and shake to mix.
Add the sifted cornstrach and shake well again. If any lumps remain,
let the bottle site for a few seconds, they will rise to the top and
you can skim them off. Store in the refrigerator, don't make too far in
advance as this only keeps for a couple of days.
Source: Halloween:
The Best of Martha Stewart Living, by Martha Stewart Living
Magazine
Daylight Saving Time
Daylight Saving Time Fall 2009 is on November 1st at 2 a.m.
In the United States and Canada Daylight Saving Time always begins on
the second Sunday of March and ends on the first Sunday of November.
On November 1st 2009 at 2:00 a.m., you set the clocks back an hour.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Fabulous Fall Favorites"
What
we're looking for are recipes that carry us through the Fall
entertaining season. For the cooler days of Fall -- hearty meals and
soups, tasty pies and cakes, and treats for Halloween. You could share
your never-fail potluck casserole, pumpkin recipes, and pies that make
the house smell wonderful while they're baking! If you have a special
Thanksgiving or Christmas recipe to share, please do. This issue will
be posted just in time for you to share with family and friends this
year. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Fabulous Fall Favorites"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Fabulous Fall Favorites".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Fabulous
Fall Favorites".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Fabulous Fall Favorites" has a deadline of
October 31,
2009,
and will be posted on November 8, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Fabulous
Fall Favorites"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one
of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arizona
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnisota
28th Janelle
in Oxford, Alabama
29th Kenneth in Webber, Kansas
29th Kay D. in Cherokee, Oklahoma
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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Halloween
One Liners
One witch told another witch, "I want one of those new computers that
has a spell checker."
Don't bother inviting the Invisible Man to your Halloween party. He
won't show up. Sometimes he makes excuses, but they're all transparent.
You don't have to worry about Daylight Saving Time at Halloween. The
holiday is always on Green Witch Mean Time.
Western Union opened an office in a graveyard so the spooks could send
and receive cryptograms.
Vampire pick-up line: "What's your type?"
A vampire joined the police force so he could learn the correct way to
get a stakeout.
Halloween Dictionary
Bobbing Apples: What happens when you leave your bra off while running.
Boogieman: Guy who passes time at a stoplight picking his nose.
Coffin: What you do when you get a piece of popcorn stuck in your
throat.
Frankenstein: Hot dog and a mug of beer.
Full moon: What your repairman reveals when he bends over to fix your
fridge.
Goblin: How you eat the Snickers bars you got for Halloween.
Invisible Man: What a guy becomes when there's housework to be done.
Also, see "Mr. Hyde."
Jack O' Lantern: An Irish Pumpkin.
Jack the Ripper: What Jack does to his lottery tickets after losing
each week.
Mummy: Who kisses the boo-boo after you scrape your knee.
Pumpkin Patch: What a pumpkin wears when trying to quit smoking.
Skeleton: Any supermodel.
Vampire Bat: What Dracula hits a baseball with.
Witch: See "Mother-in-Law."
Zombie: What you look like before that first cup of morning coffee.
Trick or Treating by Astrological Sign
Aries pushes the others aside to get to the door first.
Taurus will only eat the finest of Swiss chocolates.
Gemini goes around the neighborhood once, changes costumes and goes
around again.
Cancer stays at home and gives candy to the other trick-or-treaters.
Leo plans their costume for months, then won't go out because someone
else had the same idea.
Virgo wears a neatly-pressed suit and tells everyone they're a
bookkeeper.
Libra is still standing in front of the closet trying to decide on a
costume.
Scorpio isn't in it for the candy.
Sagittarius will manage to wander to the next town.
Capricorn makes a list of all the houses that give good candy and the
optimal route to take.
Aquarius builds their costume out of spare flashlights and spends all
night tinkering when it shorts.
Pisces skips the whole thing to compose poetry to the Moon.
Halloween Riddles
Why do girl ghosts go on diets?
So they can keep their ghoulish figures.
Who did Frankenstein take to the prom?
His ghoul friend
Why did the vampire go to the orthodontist?
To improve his bite
Why didn't the skeleton dance at the Halloween party?
It had no body to dance with.
Whom did the ghost invite to his party?
Anyone he could dig up.
After the flash on his camera malfunctioned, what did Satan get back
from the drugstore?
Prints of darkness
Do zombies eat popcorn with their fingers?
No, they eat the fingers separately
Why do witches think they're funny?
Every time they look in the mirror, it cracks up.
What happened to the monster that took the five o'clock train home?
He had to give it back.
How can you send mail to skeletons
By bony express
Why did Dracula break up with his sweetie?
She wasn't his blood type.
Why couldn't Dracula's wife get to sleep?
Because of his coffin
Why did the game warden arrest the ghost?
He did not have a haunting license.
How did the ghost repair his sheet?
With a pumpkin patch.
Why aren't there any famous skeletons?
They're a bunch of no bodies.
What does a vampire never order at a restaurant?
A stake sandwich
Why did the doctor tell the zombie to get some rest?
He was dead on his feet.
How did Dracula introduce his wife before he married her?
This is my ghoul-friend
When does a skeleton laugh?
When something tickles his funny bone.
What's it like to be kissed by a vampire?
It's a pain in the neck.
What do you give a vampire with a cold?
Coffin Drops!
What do you get when you drop a pumpkin?
Squash
When is it bad luck to see a black cat
When you're a mouse.
What kind of monster do you have to look out for at the Laundromat?
A washin' werewolf
How do vampires get around on Halloween night?
By blood vessels
What does a ghost eat for breakfast??
Scream of wheat!
Ghost-Toasties
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe
Name: Easy Moo Shu Pork
Shared by: Maggie, TX
Posted on: May 30, 2007
Reviewed by: Shirley and Buck,
Bellingham, WA
Maggie- We fixed your Moo Shu Pork last
night for dinner and
they were excellent. We fixed enough for 2 -10 inch ones
apiece. Buck stamped it a keeper and back into the recipe
photo album it went for next time. ~Shirley
EASY MOO SHU PORK
~Submitted by Maggie, TX
Some of our diabetic readers cook for just one or two. This is perfect
for them.
7 oz. pork tenderloin
Nonstick olive oil cooking spray
4 green onions, cut into 1/2-inch pieces
2 tbsp. hoisin sauce or Asian plum sauce
1 1/2 cups packaged cole slaw mix
4 (8-inch) fat-free flour tortillas, warmed
1. Thinly slice pork. Lightly spray large nonstick skillet with cooking
spray. Heat over medium-high heat. Add pork and green onions; stir-fry
2 to 3 minutes or until pork is no longer pink. Stir in hoisin sauce.
Stir in cole slaw mix.
2. Spoon pork mixture onto tortillas. Wrap to enclose. Serve
immediately.
Yield: 2 servings.
Note: To warm tortillas, stack and wrap loosely in plastic wrap.
Microwave on HIGH for 15 to 20 seconds or until hot and pliable.
Nutrients per Serving: Calories: 293, Calories from Fat: 13%, Total
Fat: 4 g, Saturated Fat: 1 g, Protein: 26 g, Carbohydrate: 37 g,
Cholesterol: 58 mg, Sodium: 672 mg, Fiber: 14 g, Iron: 1 mg, Calcium:
73 mg, Vitamin A: 396 RE, Vitamin C: 17 mg, Sugar: 3 g
Dietary Exchanges: 1 Vegetable, 2 Starch, 2 Meat
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Halloween Recipe Favorites |
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHOCOLATE
CHIP PUMPKIN COOKIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets.
In a large bowl, cream together the shortening and white sugar until
smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin
until well blended. Combine the flour, baking soda, baking powder,
salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the
chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls
onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to
brown. Allow to cool for a few minutes on the baking sheets before
removing to wire racks to cool completely.
DINNER IN A PUMPKIN
(version #1)
~Shared by Linda H., Rosharon, TX
1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste
Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10
minutes. Place pumpkin in sturdy baking pan. Fill pumpkin with hot
mixture. Bake at 350 degrees, for approximately 45 minutes, until
pumpkin is tender and brown.
GRAVEYARD SPINACH DIP
~Shared by Maggie, TX
Makes: about 4 cups dip
Prep Time: 20 Minute(s)
Cook Time: 20 Minute(s)
Ingredients:
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1/2 cup grated Parmesan cheese
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
1 loaf (16 oz.) party pumpernickel bread, sliced
Instructions:
1.. Preheat oven to 350°. In large bowl, combine all ingredients except
bread. In shallow 1-1/2-quart casserole, spoon spinach mixture. Bake 20
minutes or until golden.
2.. Meanwhile, cut bread slices into "tombstone" shapes. On cookie
sheet, arrange in single layer. Bake 12 minutes or until crisp. On wire
rack, cool completely. Decorate, If desired, with additional tinted
Mayonnaise*.
3.. To serve, arrange a few "tombstones" in cooked dip and serve with
remaining "tombstones" and your favorite dippers.
TIP: In small resealable plastic bag, combine 1/2 cup Mayonnaise, 5
drops yellow food coloring and 1 drop red food coloring. Gently squeeze
to mix. Snip one corner of bag and decorate "tombstones".
Source: Momsmenuplan@yahoogroups.com
DINNER IN A PUMPKIN
(version #2)
~Shared by Linda H., Rosharon, TX
2 lbs. ground beef
6 oz. ground sausage
6 oz. can tomato sauce
2 1/2 tsp. salt
1/4 cup chopped onion
3/4 cup raisins
1/2 green bell pepper, chopped
2 tsp. oregano
1 tsp. vinegar
3 eggs, beaten
1/3 cup chopped stuffed green olives
1tsp. pepper
Brown ground beef and sausage. Combine meats with all other
ingredients. Fill in a medium cleaned pumpkin. Bake in 1 inch of water
of 350 degrees for 1 hour. Serve in pumpkin, scraping sides for the
vegetable.
MEATBALL CREEPY CRAWLERS
~Shared by Barb, Chula Vista, CA
Biscuit-wrapped meatballs form these amusing additions to the table
that will garner squeals of delight!
(Note from Maggie: These are sooo cute! Here
is the link to
the Pillsbury web site where you can look at the finished product: Meatball
Creepy Crawlers)
INGREDIENTS
Meatballs
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky
original biscuits
20 frozen cooked beef meatballs, thawed (from 16-oz bag)
1/4 cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
Sliced olives, pickles and carrots, as desired
Dips, if desired
1/4 cup ketchup
1/4 cup mustard
1/2 cup cheese dip
DIRECTIONS
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or
cover with cooking parchment paper.
Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler,
line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each
is touching, to make a curved line. Poke shoestring potatoes in both
sides of each ball for legs, at head for antennae and tongue, and end
for tail. Repeat with remaining 10 wrapped meatballs to make second
crawler.
Bake 13 to 16 minutes or until golden brown. Garnish with olives for
eyes and mouth. Top every other section with layer of sliced pickle,
carrot and olive. In small bowl, mix ketchup and mustard. Serve
crawlers with ketchup mixture and cheese dip.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CANDY CORN COOKIES
~Shared by Linda H., Rosharon, TX
Yield 16 cookies
2/3 cup all-purpose flour
1 roll (18 oz) refrigerated sugar-cookie dough
1/3 cup light corn syrup
Yellow and orange sugar crystals (about 1/2 cup each)
1/2 cup white-chocolate chips
1. Heat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Knead flour into dough until blended and smooth. Divide dough in
half. Roll 1 half into an 8- or 9-in. circle. Cut circle in half; cut
each half in quarters. Place wedges about 1 in. apart on prepared
cookie sheet. Repeat with remaining dough.
3. Bake 10 to 12 minutes until cookes are golden brown. Transfer to a
wire rack to cool.
4. Heat corn syrup in a small bowl in microwave until boiling. (Make
sure it doesn’t boil over.) Pour yellow sugar crystals into a shallow
bowl.
5. Working with 1 cookie at a time, brush all but 1 in. from tip with
heated corn syrup. Dip about 1⁄2 in. of rounded edge into yellow sugar.
Sprinkle remaining brushed area with orange sugar to coat. Repeat with
remaining cookies and sugar. Let set about 30 minutes until dry.
6. Heat white-chocolate chips in microwave 1 minute or until melted.
Dip pointed end of cookies in chocolate, shaking off excess. Place on a
sheet of wax paper until set.
Source: Woman's Day, November 1, 2002
SPICY PUMPKIN AND KIELBASA SOUP
~Shared by Johnny, LA
This unusual hearty soup pumpkin and kielbasa makes a nice change for
cool fall evenings. The unexpected blend just may become a soup and
sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa
makes it hearty. Spicy Pumpkin and Kielbasa Soup is great with a hot
Cuban sandwich. Serve bowl of soup and a half sandwich.
Ingredients
1 1/2 lbs pureed pumpkin meat (canned or make your own*)
1 small Kielbasa (about 1 pound sliced into 1/4 rounds)
1 large onion, chopped
4 cups chicken stock
1 tbspn virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce (also leave on table)
Directions
Saute Kielbasa in pan. When edges are browned slightly, remove from pan
and place on paper towels*. Leave kielbasa juices and flavorings in
pan. Add olive oil to the juices and toss in the chopped onions. Saute
onions in until they becocme transparent. Be careful not to let onions
burn. Turn heat off and cover.
Pour chicken stock into a large pot and heat to low boil. Add pureed
pumpkin and minced garlic and blend. Stir and cook over medium low heat
for 45 minutes.
Turn heat off and let soup cool a bit. Then add yogurt stir to blend
well. Add the Kielbasa and onions to soup and stir again. Taste and add
salt and pepper if needed. Add dash or two of hot pepper sauce to soup,
stir and serve in bowls.
Fresh basil over top is a nice touch. Serve with a crusty bread. Leave
hot pepper sauce on table for those who like spicier soup.
Makes about 10-1 cup servings or 5 larger bowls of soup.
Directions for making pumpkin puree. Buy fairly large pumpkin, cut in
half from stem, removing the pulp and seeds*. Bake in preheated 325
degree oven for 1 to 1 1/2 hours, cut side up covered with foil. The
pumpkin will be very tender when done. Use large spoon to scrape the
meat from the shells, place pumpkin meat in blender to puree. Use large
strainer to remove string pulp.
HALLOWEEN CRISP CANDY CORN TREATS
~Shared by Maggie, TX
This one takes 'rice krispie squares' to another level!
Makes 12 servings.
Ingredients
1/2 cup Butter
9 cups Miniature marshmallows
10 cups Crispy rice cereal
2 cups Mixture of candy corn
3/4 cup Miniature chocolate chips
Candy pumpkins
Orange food coloring (may be omitted)
Preparation
Melt butter and marshmallows; stir until smooth. In a large bowl, mix
rice cereal, candy corn and miniature chips together. Add orange food
coloring to marshmallow mixture, or squirt over cereal in bowl. Add
marshmallow mixture to cereal mixture; stir quickly to combine. Spread
on a large buttered jelly roll pan; press with buttered hands. While
warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.
Note: these are great for school treats for the classs halloween party.
CANDY CORN CAKE
~Shared by Linda H., Rosharon, TX
2 cups cake flour
1 1/2 cups sugar
12 tablespoons unsalted butter, softened plus more for buttering the
pans
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon paste food coloring in both lemon yellow and orange (used
separately in each cake)
Orange and yellow candy sprinkles
Candy Corn
*Paste food coloring allows for the vibrant colors in this cake. Liquid
food coloring can be used but does not give the same result. Paste food
coloring can be found at WalMart .
Butter two 13 by 9 by 2-inch pans.
In a medium-sized mixing bowl, sift together cake flour, baking powder
and salt. Set aside.
he consistency will be light and fluffy. Combine egg whites, whole milk
and vanilla extract. Add 1/3 of the flour mixture to the butter-sugar
mixture, then add half the milk mixture.
Continue to alternate these ingredients beginning and ending with the
flour mixture making sure to scrape down the sides of the bowl between
additions. Add 3/4 teaspoon of orange food coloring and mix until fully
combined.
Pour batter into prepared pan and smooth the top with a spatula.
Repeat these directions for the second cake changing only the color of
food coloring to lemon yellow.
Place both cakes into a 310-degree oven for 32-38 minutes. By baking at
this temperature, the cakes will cook slower and have a flatter
surface. Make sure to check for doneness with a toothpick in the middle
of the cake before removing from the oven. Let completely cool.
Orange-Cream Icing for Candy Corn Cake
4 cups confectioner’s sugar
1 cup shortening
3 tablespoons whole milk
2 teaspoons orange extract
In a large bowl, combine confectioner’s sugar, shortening, whole milk
and orange extract. Beat on low speed to combine, and then beat on
medium speed for a full 5 minutes.
Make sure to use shortening that is fresh and not stale as this will
greatly affect the taste of the icing.
Cover the icing with plastic wrap until ready to use. The icing needs
to be at room temperature while working with it.
Cake Assembly
To assemble the cakes, start at the far corner of the pan and use a 2
1/2-inch diameter biscuit cutter. Cut round shapes in both your yellow
and orange cakes. Remove the rounds with a small spatula taking care
not to break them apart. Place each round on wax paper.
Place a large spoonful of icing on top of the yellow cake round,
smoothing with a knife. Place the orange round on top of the icing and
finish off with a dollop of icing. Add candy corn and both orange and
yellow sprinkles for decoration
To see more of Cathy’s recipes, visit her site at www.noblepig.com.
GHOSTLY DELIGHTS
~Shared by Linda H., Rosharon, TX
This delicious meal will delight all your goblins.
Serves 4
1 lb. ground beef, cooked and drained
1 package (10 oz.) frozen sweet corn
1 Tbsp. butter or margarine
1/2 cup red bell pepper, chopped
1/2 cup celery, thinly sliced
1/8 tsp. ground red pepper
1/4 tsp. black pepper
1/4 tsp. garlic powder
8 oz. cream cheese with onions and chives, softened
1/4 cup milk
4 mini-pumpkins
Pierce skin of whole pumpkins several times in a circle around top to
form lid. Microwave on high 8-10 minutes, until tender. Following
pierced outline, cut and remove lid and scoop out seeds and stringy
pulp.
Meanwhile, saute corn with bell pepper and celery in the the butter.
Stir in the cooked beef, spices, cream cheese and milk. Cook until
heated through.
Stuff mixture into hot pumpkin shells and serve.
PUMPKIN DUMP CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg,
ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs
one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on
the pecans. Drizzle melted butter over all. Bake in the preheated oven
for 55 minutes, or until the edges are lightly browned. Allow to cool.
BATTY CHEESEBURGER SOUP
~Shared by Linda H., Rosharon, TX
2 Cans (10.75 Oz.) Condensed Cheese Soup
1 Jar (16 Oz.) Picante Sauce
1 Cup Chicken Broth
1 Package (12 Oz.) H-E-Buddy Cheeseburger Bites, Thawed
1 Package (15 Oz.) Refrigerated Pie Crusts
1. In A 2-Quart Pot Add Soup, Picante Sauce And Broth. Bring To A
Simmer. Cut Cheeseburger Bites In Half And Add To Soup. Reduce To Low.
2. Roll Out 1 Pie Crust. Use A Bat Shaped Cookie Cutter To Cut Out Bat
Shapes And Bake On A Non-Stick Cookie Sheet Until Dark Golden Brown.
3. Serve Soup And Place Bat Shape On Top Of Soup.
Source: H-E-B Showtime
SPICY PUMPKIN BARS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
These ever so moist pumpkin bars are topped with a truly delicious
butter cream frosting.
Preparation 30 min.
Baking 25 min.
Bar Ingredients:
2 1/2 cups all-purpose flour
1 2/3 cups sugar
3/4 cup LAND O LAKES® Butter, softened
1/3 cup milk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground cloves
2 eggs
1 (15-ounce) can cooked pumpkin
Butter Pecan Frosting Ingredients:
4 cups powdered sugar
1/2 cup LAND O LAKES® Butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
1/2 cup chopped pecans
Instructions:
Heat oven to 350°F. Combine all bar ingredients in large bowl. Beat at
medium speed, scraping bowl often, until well mixed.
Pour batter into greased 15x10x1-inch jelly-roll pan. Bake for 25 to 35
minutes or until bar springs back when touched lightly in center. Cool
completely.
Combine powdered sugar, butter and vanilla in large bowl. Beat at
medium speed, gradually adding enough milk and scraping bowl often,
until desired spreading consistency. Stir in pecans by hand. Frost
cooled bars. Cut into bars.
MOLDY MAGGOT CASSEROLE
~Shared by Maggie, TX
You might be more familiar with this great vegetarian dish by its
normal name, Spinach and Rice Casserole. This low fat version is a
great make ahead dish that just needs to be made ahead of time and
reheated before eating for a great dinner or side dish.
1 cup minced onion
2 tablespoons vegetable stock
1 pound washed and chopped spinach
3 cups cooked rice
1 cup low fat cottage cheese
1/2 cup shredded low fat cheddar cheese
1/4 cup egg substitute
3 tablespoons fresh parsley
1 1/2 teaspoons dill weed
Preheat the oven to 375 degrees and spray a 2 quart casserole with no
fat cooking spray. In a large skillet saute the onions and stock until
soft. Add the spinach and cook over low heat until the spinach is
wilted and all of the liquid has evaporated, stirring constantly. In a
large bowl combine the remaining ingredients. Fold in the spinach
mixture. Spoon the mixture into the prepared casserole and bake for 25
minutes.
Source: HomecookingAbout.com
HALLOWEEN MIX
~Shared by Linda H., Rosharon, TX
10 c. popcorn
Peanut butter chips or Reese's Pieces
1 c. candy corn
M&M's, plain & peanut
Mix together. Serve.
BEEF "GHOUL"ASH
~Shared by Maggie, TX
Ingredients
1/4 c Unsalted butter
1/4 c Olive oil
5 lb Beef chuck
Coarse salt
Freshly ground pepper
5 lb Yellow onions; chopped
1/4 c Hungarian paprika
3 c Beef stock; see * Note
2 lb Broad egg noodles; cooked
Sour cream; for garnish
Chopped chives; for garnish
Preparation
Note: It is preferable to use homemade beef stock, but canned low-fat
can be substituted. Skim stock of all fat.
Trim beef well and cut into 1-inch cubes. Heat 1 tablespoon butter and
1 tablespoon olive oil in a large, heavy-bottomed pot over high heat.
Season meat with salt and pepper, to taste. Cook meat in batches, being
careful not to overcrowd the pot, and adding 1 tablespoon each of
butter and oil as needed. Cook each batch of meat until well browned on
all sides, about 3 to 5 minutes, and transfer to a plate while the next
batch browns. Reduce heat to low, add onions and cook, stirring
occasionally until onions are translucent, about 15 to 20 minutes.
Return meat to pot, add paprika and stock. Stir well to combine. Cook
covered over very low heat, stirring occasionally, until meat is tender
and the sauce has thickened, about 1-1/2 to 2 hours. Adjust seasonings.
Serve over egg noodles with a dollop of sour cream and a sprinkling of
chives.
Serves 10 to 12.
Comments: Martha Stewart got this family recipe from stylist Andrea La
Hue, some of whose ancestors came from Bratislava, Slovakia.
Halloween tip: You can serve this satisfying dish to guests at your
Halloween party -- make sure to turn it into "ghoul"ash by garnishing
each plate with a ghoulish little candy spider.
Source: Martha
Stewart Living
HALLOWEEN WONTON CRISPS
~Shared by Linda H., Rosharon, TX
1 pkg. wonton wrappers
1/2 cup melted butter
1/3 cup grated Parmesan cheese
2 Tbsp. sesame seed or poppy seed or finely ground cashews
Preheat oven to 350 degrees F. Cut the won ton wrappers into different
shapes using Halloween cookie cutters (bats, cats, witches, crescent
moons). Brush each with butter and place on greased cookie sheet.
Sprinkle with Parmesan cheese and sesame seed, if using.
Bake at 350 degrees 6-8 minutes or until golden brown and crisp. Store
in airtight container.
AUTUMN GOLD PUMPKIN CAKE
~Shared by Treva, NC
1 pkg. Duncan Hines Deluxe Butter Recipe Golden Cake Mix
3 eggs
1 c. water
1 c. solid pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. walnuts, chopped
Preheat oven to 375 degrees. Grease and flour two 8 inch pans. Combine
cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large
bowl. Beat at medium speed with electric mixer. Stir in 1 cup walnuts.
Pour batter into cake pans. Bake at 375 degrees for 30 to 35 minutes
until toothpick inserted in center cools and frost with vanilla
frosting.
DOUBLE-DIPPED GOURMET CARAMEL APPLES
~Shared by Linda H., Rosharon, TX
4 or 5 medium apples
Wooden sticks
2 (14 ounce) packages caramels (96 pieces), divided
First Caramel Layer:
Wash and dry apples; insert stick into stem end of each apple.
Microwave 1 package of the caramels and 2 tablespoons of the water in a
small deep microwave-safe bowl on HIGH for 2 1/2 to 3 1/2 minutes or
until smooth, stirring every minute. If caramel sauce is too thin, let
stand about 2 minutes before dipping apples.
Dip apples into hot caramel sauce; turn until coated. Scrape excess
sauce from bottom of apples. Place on greased wax paper. Refrigerate 1
to 2 hours.
Second Caramel Layer:
After refrigerating, repeat microwave and dipping directions with
remaining the remaining package of caramels and 2 tablespoons water.
See decorating ideas below for warm caramel apples. Otherwise,
refrigerate 1 to 2 hours. See decorating ideas below for chilled
caramel apples.
Store decorated apples in refrigerator. Let stand at room temperature
15 minutes before serving.
Makes 4 to 5 medium apples or 2 large (3/4 to 1 pound each).
Decorating ideas for warm caramel apples:
Roll in chopped pecans or nuts of your choice; drizzle with melted
apples.
Decorate with non-pareil covered semi sweet chocolate chips; drizzle
with melted white chocolate. Roll in graham cracker pieces
and miniature marshmallows; drizzle with melted chocolate.
Decorating ideas for chilled caramel apples:
Dip apple in melted chocolate, several times, waiting for chocolate to
harden a little between each dip. Use white or semi-sweet chocolate or
marbleize.
Dip bottom of apple in melted chocolate; decorate with toasted coconut
and slice almonds.
Decorate with melted white or semi-sweet chocolate and sprinkles.
Any of these apples can be decorated with anything you choose, such as
raisins, chopped malted milk balls, peanut butter chips.
HALLOWEEN COFFIN DIP
~Shared by Maggie, TX
Makes: 2-1/2 cups dip
Prep Time: 30 Minute(s)
Cook Time: 45 Minute(s)
Ingredients:
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup PLUS 1 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 cup grated Parmesan cheese
1 large clove garlic, finely chopped, reserve 2 pieces
1 large red bell pepper
1 loaf rectangular bread, unsliced (about 1-1/4 lbs.)
5 almond slices and 1 sliced ripe olive for garnish
Instructions:
1. Preheat oven to 350°. Combine artichokes, 1 cup Hellmann's® or Best
Foods® Real Mayonnaise, cheese and garlic; set aside.
2. Cut bottom and top off red pepper; reserve bottom for garnish. Cut
"hand" out of remaining red pepper; set aside. Finely chop 1/4 cup
remaining red pepper scraps, then stir into mayonnaise mixture. For
"coffin", cut 1-inch horizontal slice off top of bread; reserve. Remove
inside of loaf, leaving 1/2-inch shell. Cut into bite-size pieces.
3. Pour dip into "coffin". Top with bread slice, then wrap in aluminum
foil. On baking sheet, arrange "coffin". Bake 45 minutes or until
heated through.
4. Meanwhile, on another baking sheet, bake bread pieces 12 minutes or
until toasted.
5. Unwrap loaf and arrange on serving platter; remove lid. To assemble
"coffin", "glue" almond "fingernails" on "hand" using remaining 1
tablespoon Mayonnaise. Place "hand" in "coffin". To make "peeping
eyes", cut 2 holes in reserved red pepper bottom and place halved
olive, with piece of remaining garlic for "pupil" in holes. Prop "eyes"
in "coffin", then top with lid. Serve with toasted bread pieces and
your favorite dippers.
Source: Momsmenuplan@yahoogroups.com
FILLED PUMPKIN CAKE
~Shared by Johnny, LA
2 cups sugar
3 cups plain flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups cooking oil
1 teaspoon vanilla
3 eggs, beaten
1 cup crushed pineapple, drained
1 3/4 cup grated pumpkin (raw)
1 cup grated apple
1 cup pecans, chopped
Combine sugar, flour, soda, salt and cinnamon. In a large bowl, combine
oil, vanilla, eggs, pineapple, pumpkin and apple. Beat well. Stir in
dry ingredients and pecans. Bake in three layers at 350 degrees for 35
minutes. Cool.
ICING
1/2 cup butter, softened
1 box powdered sugar
8 ounces cream cheese
1 cup pecans, chopped
Mix all ingredients well. Frost cake between layers, on top and sides.
CRESCENT MUMMY DOGS
~Shared by Linda H., Rosharon, TX
Makes: 10 sandwiches
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 & 1/2 - slices (2.5 oz) American cheese slices, quartered
10 - large hot dogs
Cooking spray (pam)
Mustard or ketchup, if desired
1. Heat oven to 375°F. Unroll dough; separate at perforations creating
4 rectangles; press perforations to seal. With knife or kitchen
scissors, cut each rectangle lengthwise into 10 pieces, making a total
of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice
cheese, cut in half).
2. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese
to look like "bandages," stretching dough slightly to completely cover
hot dog. About 1/2 inch from one end of each hot dog, separate
"bandages" so hot dog shows through for "face." On ungreased large
cookie sheet, place wrapped hot dogs (cheese side down); spray dough
lightly with cooking spray.
3. Bake 13 to 17 minutes or until dough is light golden brown and hot
dogs are hot. With mustard, draw features on "face."
EYEBALLS ON RITZ
~Shared by Maggie, TX
This is a nifty way to serve deviled eggs for Halloween parties.
Ingredients
Eggs, hard boiled (see note)
Your favorite deviled egg filling
Black olives
Ritz crackers
Red food coloring
Preparation
Cut hard boiled eggs in half lengthwise. Remove yolks and make filling
for deviled eggs. Cut out small hole from bottom center of each egg
(about 5/8" diameter.) Poke a black olive partway through each hole and
hold in place by filling eggs with yolk filling. Place each egg, olive
side up, on a Ritz cracker. Paint red lines, resembling blood veins,
with a toothpick on the eye.
Note: Use small eggs so the "eyeball" will fit nicely on the Ritz
cracker.
WITCH HAT COOKIES
~Shared by Linda H., Rosharon, TX
Fudge Stripe Cookie
Hershey Kiss
Orange or black frosting
Turn the cookie over on the solid chocolate side. Squeeze a blob of
orange frosting onto the middle of the cookie. Squash the kiss into the
orange frosting. The frosting will hold the kiss, and then you have a
Witch's Hat Cookie! These are great for a party or for school.
NUTTER BUTTER GHOST COOKIES FOR HALLOWEEN
~Shared by Linda H., Rosharon, TX
Nutter Butter® brand peanut butter cookies
white chocolate, chocolate chips or chocolate melt
OR thin white frosting or glaze
licorice whips
Dip or pour melted white chocolate, white chocolate chips or Candy
Melts or frosting over cookies. Snip small pieces of licorice for eyes
and add to "ghosts." Let dry completely before serving.
Source: FabulousFoods.com
PUMPKIN CHEESECAKE BARS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 48
1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons margarine or butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts
Preheat oven to 350°. In large mixer bowl, on low speed, combine cake
mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly.
Press onto bottom of half sheet pan (16 x 10 inch).
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle
Brand, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin
pie spice and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set.
Cool. Chill; cut into bars. Store covered in refrigerator.
Source: Eagle Family Foods
MUMMY COOKIES
~Shared by Maggie, TX
Makes: 3 dozen cookies
Prep Time: 55 Minute(s)
Cook Time: 10 Minute(s)
Chill Time: 1 Hour(s)
Ingredients:
3/4 cup sugar
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup I Can't Believe It's Not Butter!® Spread
1 egg
1 tsp. vanilla extract
2-3/4 cups all-purpose flour
1 package (12 oz.) white chocolate morsels or prepared vanilla frosting
Mini semi-sweet chocolate chips
Instructions:
1.. Beat sugar, Hellmann's® or Best Foods® Real Mayonnaise, Spread, egg
and vanilla in large bowl with electric mixer on medium speed, scraping
sides occasionally, 2 minutes or until well blended. Reduce speed to
low. Gradually beat in flour just until blended. Wrap dough in plastic
wrap and refrigerate 1 hour.
2.. Preheat oven to 350°. Lightly spray cookie sheets with nonstick
cooking spray; set aside.
3.. Roll dough into 36 (1-inch) balls, then form into baby carrot shape
for body. Roll remaining dough into (1/2-inch) balls for head and press
together with body. On prepared baking sheets, arrange "mummies", 2
inches apart. Bake 10 minutes or until bottoms are golden. Cool 2
minutes on wire rack; remove cookies from sheets and cool completely.
4.. Microwave white chocolate in microwave-safe bowl at HIGH 1 minute;
stir until smooth. Dip tops of cookies in white chocolate; arrange on
wire rack set over aluminum foil to catch excess chocolate. Make
"bandage marks" on the body using toothpick. Add morsels for "eyes".
Cool completely before serving.
TIP: To make coffin, "glue" long melba toasts together with additional
melted white chocolate, cutting the toasts to fit short ends.
Source: Momsmenuplan@yahoogroups.com
BUTTERFINGER "EYEBALLS"
~Shared by Linda H., Rosharon, TX
Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
1 Butterfinger Candy Bar
2 cups Premier White Morsels
3 tablespoons vegetable shortening
2 pkg. Butterfinger BB's Candies
1 small tube red decorator icing
Wooden pick or skewer for dipping
Line 2 baking sheets with wax paper.
Beat peanut butter and butter in large mixer bowl until creamy. Beat in
powdered sugar until mixture holds together and is moistened. Stir in
chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared
baking sheets. Freeze for 1 hour.
Melt morsels and shortening in large, uncovered, microwave-safe bowl on
MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may
retain some of their original shape. If necessary, microwave at
additional 10- to 15-second intervals, stirring just until melted.
Remove one baking sheet of frozen "eyeballs" from freezer (keep other
sheet in freezer until ready to use).
Dip one "eyeball" into melted morsel mixture using a wooden pick or
skewer. Shake off excess and return to baking sheet. Gently press 1
Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure
with remaining "eyeballs" on baking sheet. Refrigerate until coating is
set.. You may find it necessary to reheat morsel mixture before dipping
second batch. Before serving, pipe decorator icing around eyeballs to
create bloodshot markings. Store in covered container in refrigerator.
Best served cold.
CANDY CORN FUDGE
~Shared by Linda H., Rosharon, TX
This vanilla-flavored fudge mimics the fall colors of candy corn. Candy
corn fudge makes a great Halloween party treat! Candy Corn Fudge is
incredibly easy, but it requires several chilling periods, so be sure
to allow plenty of time to make this recipe.
2 cups (12 oz) white chocolate chips
1 can (16 ounces) vanilla frosting
yellow and orange (or red) food coloring
PREPARATION:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the
foil with nonstick cooking spray.
2. Place 4 ounces (about 2/3 cup) white chocolate chips in a large
microwave-safe bowl. Microwave until melted, about 1-1/2 minutes,
stirring halfway through the cooking time.
3. Stir until the chocolate is a smooth paste. Once the chocolate is
smooth, add approximately 1/3 of the frosting and a few drops of yellow
food coloring. Stir to combine, and adjust the coloring amount until
you get a yellow you are satisfied with.
4. Pour the yellow fudge into the prepared pan and refrigerate until
mostly set, about 30 minutes. The fudge does not have to be rock hard,
but should be set enough so that it doesn’t move when the pan is tilted.
5. Repeat steps 2 and 3, but use orange food coloring instead. If you
don’t have orange coloring, use yellow and red color in a 2:1 ratio.
Pour the orange-colored fudge over the yellow fudge, smooth it in an
even layer, and return to the refrigerator to allow the new layer to
set.
6. Repeat steps 2 and 3 once more, this time omitting any food
coloring, so that the top layer is white. Pour the white fudge over the
orange layer and return to the refrigerator once more. After it has set
for about 10 minutes, lightly score it into 1-inch squares, and press a
candy corn into the center of each square. Return the fudge to the
refrigerator and allow it to set fully, about 2 hours.
7. To serve, cut the fudge into 1-inch squares. Be sure to use a large
knife with a smooth blade, and wipe the blade frequently to ensure that
the sides of the fudge squares do not get smeared with other colors.
Stored in an airtight refrigerated container this fudge will last for
up to a week.
GHOULISH GREEN BREW
~Shared by Maggie, TX
Ingredients
2 L Chilled ginger ale
1/2 gallon Lime sherbet
Preparation
Allow sherbet to soften for about 1 hour in bottom of punch bowl. Pour
ginger ale over and stir until all sherbet is dissolved.
For a great Halloween presentation, serve in a large well-cleaned
pumpkin with a great face painted on it!
PICKLED PUMPKIN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves
Place the pumpkin in a large, deep bowl.
In a large saucepan, mix the sugar, vinegar, cinnamon sticks and
cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the
bowl. Cover and set aside 8 hours, or overnight.
Strain the liquid into a large saucepan. Boil 5 minutes. Remove the
cinnamon sticks and cloves, leaving a few bits for decoration. Place
the pumpkin back into the liquid and return to boiling. Boil 5 minutes,
or until pumpkin is transparent but crisp. Allow the mixture to cool.
Transfer to sterile jars and refrigerate.
EASY HALLOWEEN COOKIES
~Shared by Linda H., Rosharon, TX
1 (12-ounce) bag white chocolate chips
1 Tbsp. vegetable shortening
Ritz crackers
Creamy or crunchy peanut butter
Orange candy sprinkles
In small, heavy saucepan melt chocolate and shortening together over
low heat, stirring until smooth.
Make sandwich cookies out of the Ritz crackers using peanut butter for
the filling.
Dip each cookie into the melted chocolate mixture and place on waxed
paper. Sprinkle with the orange candy sprinkles. Allow to dry at room
temperature.
Store cookies in an air tight container at room temperature.
FREAKY FUDGE
~Shared by Linda H., Rosharon, TX
12 oz. pkg. semisweet chocolate chips
6 oz. pkg. milk chocolate chips
1 16-oz. can sweetened condensed milk
2 Tbsp. butter
Assorted gummy worms, licorice spiders, and gummy bugs
In microwave, melt chocolate chips with sweetened condensed milk and
butter on MEDIUM for 2-3 minutes. Stir well. Return to microwave if
necessary and continue melting on MEDIUM for another 2-3 minutes. Stir
until smooth. Pour into greased 8" square pan, and top with the candy
creatures, pushing them gently into the fudge. Chill until firm. Store
well covered in the refrigerator.
HALLOWEEN PARTY MIX
~Shared by Linda H., Rosharon, TX
1 (11 ounces) package pretzels
1 (10.5 ounces) package miniature peanut butter filled butter
flavor crackers (I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounces) package M&M's
1 (18.5 ounces) package candy corn
Makes 16 cups
In a large bowl, combine first 3 ingredients. In a large
saucepan, combine sugar, butter and corn syrup. Bring to a
boil over medium heat; boil for 5 minutes. Remove from the
heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a
greased 15x10 inch baking pan.
Bake at 250 degrees for 45 minutes, stirring every 10
minutes. Break apart while warm. Cool
completely. Toss with M&M's and candy
corn. Store in airtight container.
RICH CHOCOLATE PUMPKIN TRUFFLES
~Shared by Barb C., Chula Vista, CA
Yield: 48 servings
2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby's Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted
*Note: Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2
cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and
coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
CARAMEL CORN
~Shared by Johnny, LA
Tell yourself you are making this for the kids. Then hide it where only
you can find it.
4 quarts popped popcorn
3 cups mixed nuts (or peanuts or almonds)
2 cups brown sugar
1 cup butter (2 sticks)
1/2 cup corn syrup (Karo), light or dark
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon baking soda
Preheat oven to 250°.
Lightly spray a large roasting pan with vegetable cooking spray.
Combine the popcorn and nuts in the roasting pan and place in the oven.
In a large, heavy saucepan over medium heat, combine the brown sugar,
butter, corn syrup and salt. Cook, stirring constantly, until mixture
reaches a full, rolling boil. Stop stirring and allow to boil for 5
minutes. Remove from heat and stir in vanilla and baking soda
Pour sugar mixture over popcorn and nuts, tossing to coat. Return pan
to oven and bake at 250° for 1 hour, stirring mixture occasionally.
Allow mixture to cool, then break apart. Store in an airtight
container.
PUMPKIN SQUARES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan.
In a medium bowl, mix together the eggs, oil, sugar and pumpkin until
smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg,
baking soda, baking powder and salt. Stir into the pumpkin mixture.
Spread evenly into the prepared pan and bake for 25 to 30 minutes. The
bars should spring back to the touch when done. Allow to cool before
frosting.
SLOPPY BOOS
~Shared by Maggie, TX
This savory dish, a variation of Sloppy Joes with a Halloween twist is
very flavorful and unique. Sloppy Joes don't have to go far to look
slightly disgusting and messy, and this version is sure to please all
those sloppy eaters. This is also a very low fat dish that is perfect
to serve to mixed company. Kids will love the sloppiness and adults
will appreciate the slightly more "grown up" flavor. This is great on
rolls or thick slices of French bread, my preference.
1 pound ground turkey
2 medium chopped onions
2 minced garlic cloves
1 cup pumpkin puree
1 cup crushed tomatoes or tomato sauce
3 tablespoons dark brown sugar
2 tablespoons yellow mustard
1 teaspoon chili powder
salt to taste
In a large heavy saucepan brown the ground turkey over medium high
heat. Reduce the heat to medium and add the onions. Cook until the
onions are almost soft and translucent. Add the garlic and cook for
additional minute or two. Add the remaining ingredients and mix well.
Bring the mixture to a boil, then cover, reduce the heat, and simmer
for 15 minutes. Serve hot.
Source: HomecookingAbout.com
ORANGE CANDY CORN BARS
~Shared by Linda H., Rosharon, TX
Think if it as the ultimate Halloween candy, with orange-flavored bands
of sugar cookie topped with creamy icing.
Note from Maggie: You just have to see the
picture. Click
here.
Makes: 32 bars
Bars
3/4 cup butter or margarine, melted, cooled slightly
1 3/4 cups granulated sugar
1 tablespoon grated orange peel
4 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
4 drops yellow food color
3 drops red food color
Frosting
1/2 cup butter, softened (do not use margarine)
1 3/4 cups powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt
Decoration
1/3 cup candy corn (32 candies)
1. Heat oven to 325°F. Line bottom and sides of 9-inch square pan with
foil, extending foil 2 inches on 2 opposite sides of pan; spray foil
with cooking spray.
2. In medium bowl, beat melted 3/4 cup butter, the granulated sugar and
orange peel with wooden spoon until blended. Beat in eggs, one at a
time. Stir in flour and baking powder just until mixed. Stir in yellow
food color until well mixed. Spread 1 1/2 cups yellow batter in pan.
Place pan in freezer about 15 minutes or until batter is slightly firm
to the touch.
3. Meanwhile, add red food color to remaining cake batter in bowl until
well mixed. Spread over chilled yellow batter.
4. Bake 47 to 53 minutes or until toothpick inserted in center comes
out clean. Cool completely, about 45 minutes.
5. In medium bowl, beat 1/2 cup softened butter with electric mixer on
medium speed until light and fluffy. Beat in powdered sugar until well
blended. Beat in milk, vanilla and salt until smooth and spreadable.
Spread frosting over bars. To serve, remove bars from pan, using foil
to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square
diagonally in half. Top each triangle with 1 candy corn.
Source: www.Pillsbury.com
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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A to Z Readers' Family-Owned
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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