Friday, October 29, 2010

Hearty Beef Stew


1 lb. beef for stew, cut into 1 inch pieces
3 Tbsp. flour
2 Tbsp. olive oil
2 cloves garlic, minced
1 3/4 cups beef broth
2 med. onions, cut into quarters
1 bay leaf
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups whole baby carrots
2 med. potatoes, cut into 2 inch pieces
1/4 cup water

Season the beef as desired. Coat with 1 Tbsp. flour. Heat the oil in a 6 quart saucepot over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute. Stir the stock, onions, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium. Cook and stir until the mixture boils and thickens. Makes 4 servings.

Impossibly Easy Sloppy Joe Pie


1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 med. onion, finely chopped (1/2 cup)
1/4 cup chopped green bell pepper
3 Tbsp. ketchup
1/2 cup Bisquick
1 cup milk
2 eggs
Additional ketchup, if desired

Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray. In 10 inch skillet, cook beef, salt, pepper, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 3 Tbsp. ketchup. Spread in pie plate. In medium bowl, stir Bisquick, milk and eggs with wire whisk or fork until blended. Pour into pie plate. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Top each serving with additional ketchup, if desired. Makes 6 servings.

Hearty Vegetable Beef Soup


1 Tbsp. vegetable oil
3/4 lb. boneless beef sirloin steak or beef top round steak, cut into 1/2 inch cubes
3 cups 100% vegetable juice
1 3/4 cups beef broth
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
1 med. potato, cut into cubes (about 1 cup)
1 med. carrot, sliced (about 1/2 cup)
1 med. onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)

Heat the oil in a 4 quart saucepot over medium-high heat. Add the beef and cook until it is well browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion, and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender. Makes 4 servings.

Fried Bolts


16 med. fresh mushrooms
2 sm. zucchini
2 eggs
2 Tbsp. water
1/2 cup flour
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Oil for frying
Sweet and sour sauce, optional

Remove stems from mushrooms. Cut a thin layers from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2 inch pieces. Trim one end to fit into mushroom caps. Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 inch of toothpick to use as a handle for dipping. In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry bolts in batches for 2 to 3 minutes or until golden brown on all sides. Drain on paper towels. Serve wam with sweet-and-sour sauce if desired. Makes 16 appetizers.

Black Widow Dip


1 pkg. (8 oz.) cream cheese, cubed
1 cup chopped roasted sweet red peppers
2 Tbsp. minced fresh basil or 2 tsp. dried basil
2 Tbsp. minced fresh parsley
1 to 2 Tbsp. lime juice
1 garlic cloves, chopped
1/2 tsp. salt
1/4 tsp. white pepper
Pita chips or assorted vegetables

In a food processor, combine the first eight ingredients; cover and process until blended. Serve with pita chips or vegetables. Makes 1 3/4 cups dip.

Bleeding Heart Pie


1 tube (8 oz.) refrigerated crescent rolls
1 round (8 oz.) Brie cheese
1/3 cup cherry preserves
1 egg, lightly beaten
Assorted crackers

Unroll crescent dough; divided into two squares. Seal seams and perforations. Cut off corners from each square, forming two circles; discard scraps. Place one circle on a greased baking sheet; top with cheese. Spoon preserves over the top. Bring edges of dough up around sides of cheese. Top with remaining dough circle, pressing to seal edges. Brush top and sides with egg. Bake at 350 degrees for 20 to 30 minutes or until golden brown. Cool for 5 minutes before serving with crackers. Makes 10 servings.

Tuesday, October 19, 2010

Parmesan Witches' Broomsticks


2 1/4 cups Bisquick
2/3 cup milk
1 egg, beaten
1/4 cup grated Parmesan cheese

Heat oven to 350 degrees. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles. Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm. Makes 15 biscuits.

Ritz Spiders


12 Ritz Crackers
1/4 cup peanut butter, divided
48 small pretzel sticks
1 Tbsp. Halloween sprinkles
12 currants

Spread each of 6 crackers with 1 tsp. of the peanut butter; cover with second cracker to form "spider's body." Insert 8 pretzel sticks into the peanut butter layer of each spider for the "legs." Spread 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles, then add 2 currants to each for the "eyes." Makes 6 servings.

Spider Web Pumpkin Cheesecake


18 Oreo Chocolate Sandwich Cookies, finely crushed (about 1 1/2 cups)
2 Tbsp. butter or margarine, melted
3 (8 oz. each) pkg. cream cheese, softened
3/4 cup granulated sugar
1 (15 oz.) can pumpkin
1 Tbsp. pumpkin pie spice
3 large eggs
1 cup sour cream
1 square Baker's Semi-Sweet Baking Chocolate
1 tsp. butter or margarine

Preheat oven to 350 degrees if using a silver 9-inch springform pan (or 325 degrees if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 to 55 minutes or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Place chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on medium (50%) for 30 seconds; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Scary Spiderweb Cupcakes


1 box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) black decorating gel
48 large black gumdrops

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll cut 1 gumdrop and cutout 8 strips for legs; place another gumdrop co top. Place spider on cupcake. Store loosely covered at room temperature. Makes 24 cupcakes.

Slimy Monster Cupcakes


1 pkg. (2-layer size) yellow cake mix
1 tub (8 oz.) Cool Whip, thawed, divided
24 large marshmallows
1/4 cup green decorating sugar
1 tube (1.5 oz.) black decorating gel
1 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
2 or 3 drops green food coloring

Prepare cake batter and bake as directed on package for cupcakes. Cool. Place 1/3 cup of the whipped topping in large resealable plastic bag. Add marshmallows; seal bag. Shake until evenly coated. Place decorating sugar in shallow pan. Add marshmallows; toss lightly until marshmallows are evenly coated. Place in single layer on tray; decorate as desired using decorating gel. Pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes. Gently stir in remaining whipped topping until well blended. Spoon 1-1/2 cups of the pudding mixture into small bowl. Add food coloring; stir until blended. Spoon into small resealable plastic bag. Snip off 1 corner from bottom of bag; set aside. Cut 1-inch chunk from top of each cupcake with small knife; remove and reserve for snacking or other use. Pipe pudding mixture from bag into holes in cupcakes. Spread tops with remaining pudding mixture. Top with the marshmallows. Store in refrigerator. Makes 2 dozen cupcakes.

Witch Cupcakes


1 pkg. cake mix (any flavor)
Water, oil and eggs called for on cake mix package
1 tub creamy vanilla frosting
8 drops green food color
Assorted candies (black licorice twists, candy corn, candy-coated peanut butter candies)
Black decorating gel

Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on package; cool completely. Tint frosting with green food color. Cut licorice twists lengthwise in half; cut each half crosswise into various lengths. Frost cupcakes with frosting. Arrange licorice pieces on each cupcake for hat, candy corn for nose and peanut butter candies for eyes. Make pupils of eyes with black gel. Makes 24 cupcakes.

Yummy Mummy with Veggie Dip


1 loaf (1 lb.) frozen bread dough, thawed
3 pieces string cheese
2 cups (16 oz.) sour cream
1 env. fiesta ranch dip mix
1 pitted ripe olive
Assorted crackers and fresh vegetables

Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12 inch oval that is narrower at the bottom. For the head, make an indentation about 1 inch from the top. Let rise in a warm place for 20 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving. Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4 inch shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Makes 16 servings.

Bloodshot Eyeballs


2 cups confectioners’ sugar, divided
1/2 cup creamy peanut butter
3 Tbsp. butter, softened
1/2 lb. white candy coating, coarsely chopped
24 brown Reese’s pieces or milk chocolate M&M’s
1 Tbsp. water
1/4 to 1/2 tsp. red food coloring

In a small bowl, combine 1 cup confectioners’ sugar, peanut butter and butter. Shape into 1 inch balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese’s candy onto the top of each eyeball for pupil. Let stand 30 minutes or until set. In a small bowl, combine the water, food coloring and remaining confectioners’ sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container. Makes 2 dozen.

Eyeball Taco Salad


2 1/2 lbs. lean ground beef (90% lean)
3/4 cup water
1 can (8 oz.) tomato sauce
1 env. taco seasoning
1 pkg. (12 1/2 oz.) nacho tortilla chips, crushed
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded cheddar cheese
4 cups torn iceberg lettuce
1 med. red onion, finely chopped
10 slices tomato, halved
1 cup (8 oz.) sour cream
10 whole pitted ripe olives, halved

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncover, for 15 minutes. Place tortilla chips in a greased 15x10x1 baking pan; sprinkle with Monterey Jack cheese, Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325 degrees for 25 to 30 minutes or until bubbly. Top with lettuce and onion. Cut into ten 5x3 pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Makes 10 servings.

Saturday, October 16, 2010

Clam-Pepper Dip


1/4 cup chopped onion (about 1 small)
1/4 cup chopped green bell pepper
1/4 cup (1/2 stick) margarine or butter
1 can (6 1/2 oz.) minced clams, drained
1 cup shredded process American cheese (4 oz.)
1/4 cup catsup
1 Tbsp. Worcestershire sauce

Cook and stir onion and bell peppers in margarine until onion is tender. Stir in remaining ingredients. Cook, stirring constantly, until cheese is melted. Serve hot. Serve with chips if desired. Makes about 2 cups.

Pineapple Ale


2 cups chilled unsweetened pineapple juice
1 can chilled ginger ale (12 oz.)
4 strawberries
4 mint leaves

Mix pineapple juice and ginger ale in pitcher. Pour into 4 glasses. Garnish each with strawberry and mint leaf. Makes 4 servings.

Lemony Apple Cider


1 1/2 cups chilled unsweetened apple cider
1 can (12 oz.) sugar-free lemon-lime carbonated beverage

Mix ingredients; pour into ice-filled glasses. Makes 4 servings.

Monday, October 11, 2010

Peach Punch


1 pkg. (16 oz.) frozen sliced peaches
2 cups dry white wine or 2 cups apple cider, chilled
1 cup lemon juice, chilled
1/2 can (12 oz.) frozen red fruit punch concentrate,
2 quarts ginger ale, chilled
Mint sprigs

Divide frozen peaches in half. Thaw half of peaches. Mix thawed peaches, wine, lemon juice and fruit punch concentrate; pour over remaining frozen peaches in chilled punch bowl. Just before serving, stir in ginger ale. Garnish with mint sprigs. Makes 24 servings.

Frosty Lime Punch


2 cans (6 oz. each) frozen limeade concentrate, thawed
3 cups cold water
2 cans (12 oz. each) lemon-lime carbonated beverage, chilled
1 cup lime sherbert

Mix limeade concentrate, water and carbonated beverage in large punch bowl. Add scoops of sherbert. Serve immediately. Makes 15 servings.

Hot Cinnamon Punch


3 qt. apple cider
1/3 cup red cinnamon candies
1 Tbsp. whole allspice
3 Tbsp. honey

Heat cider, cinnamon candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice. Stir in honey. Makes 24 servings.

Golden Onion Soup


Parmesan Croutons (below)
1/4 cup (1/2 stick) butter
1 Tbsp. packed brown sugar
1 tsp. Worcestershire sauce
2 lg. onions (3/4 to 1 lb. each), cut
into fourths and sliced
2 cans (10 1/2 oz. each) condensed
beef broth
2 soup cans water

Prepare Parmesan Croutons; reserve. Reduce oven temperature to 325 degrees. Heat butter in 4 quart ovenproof Dutch oven until melted. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture. Bake uncovered about 2 1/2 hours, stirring every hour, until onions are deep golden brown. Stir in broth and water; heat to boiling over high heat. Serve with Parmesan Croutons. Makes 6 servings.

Parmesan Croutons:
1/4 cup (1/2 stick) butter
3 slices bread, cut into 1 inch cubes
Grated Parmesan cheese

Heat oven to 400 degrees. Heat butter in rectangular 13 x 9 baking dish, in oven until melted. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown.

Chicken and Bean Soup with Parsley


8 cups water
1 cup dried great northern beans
1 cup dried kidney beans
1 tsp. rubbed sage
1 pkg. (2.5 oz.) onion soup mix (2 env.)
2 whole boneless, skinless chicken breasts,
cut into 1 inch pieces (about 1 lb.)
1/2 cup chopped fresh parsley

Heat water, beans, sage and soup mix (dry) to boiling in 4 quart Dutch oven. Boil 2 minutes; reduce heat. Cover and shimmer for about 2 1/2 hours or until beans are tender. Stir in chicken and parsley. Cover and cook about 15 minutes or until chicken is done. Makes 8 servings.

Saturday, October 2, 2010

Chocolate-Amaretto Cheesecake


6 chocolate wafers, finely crushed
1 1/2 cups light process cream cheese product
1 cup sugar
1 cup cottage cheese
1/4 cup plus 2 Tbsp. unsweetened cocoa
1/4 cup flour
1/4 cup amaretto
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
2 Tbsp. semisweet chocolate mini-morsels
Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Makes 12 servings.

Friday, October 1, 2010

Slow Cooker Cheesy Potatoes


10-12 Servings Prep: 10 min. Cook: 8 hours


* 6 medium potatoes, peeled and cut into 1/4-inch strips
* 2 cups (8 ounces) shredded cheddar cheese
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 small onion, chopped or 1 tablespoon dried minced onion
* 7 tablespoons butter, melted, divided
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 cup (8 ounces) sour cream
* 2 cups seasoned stuffing cubes


* Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine
* soup, onion, 4 tablespoons butter, salt and pepper; pour over potato
* mixture.
* Cover and cook on low for 8-10 hours or until potatoes are tender.
* Stir in sour cream. Toss stuffing cubes and remaining butter;
* sprinkle over potatoes. Yield: 10-12 servings.

Recipe from Taste of Home