Pumpkin and Praline Pie
Ingredients:
2 pie crusts
Filling:
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water
Praline:
4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)
Instructions:
Mix sugars, flour, bitters, spices in large bowl.
Stir in egg; set aside.
Melt butter in large skillet over low heat.
Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.
Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Praline:
Prepare crusts.
Preheat to 450°F.
Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
Reduce oven temp to 400°F.
Pour half pumpkin filling into each crust; smooth top with spatula.
Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Garnish with whipped cream or topping, if desired.
Cranberry Stuffing Balls (Makes 8 servings)
1 lb. bulk sweet Italian sausage
½ cup chopped celery
¼ cup chopped onion
1 egg
1 pkg. (8 oz.) herb seasoned stuffing mix
1 cup chicken broth
½ cup chopped fresh or frozen cranberries, thawed if frozen
1/3 cup butter, melted
Preheat oven to 325 degrees. Heat non-stick skillet over high heat. Add sausage, celery and onion. Cook until meat is browned and vegetables are softened. 10 minutes. Remove from heat; drain and discard fat from skillet. In bowl beat egg; stir in sausage mixture, stuffing mix, broth and cranberries. With hands form mixture into 8 balls. Place stuffing balls on ungreased baking sheet; drizzle with butter. Bake until browned, 30 minutes. (To make ahead, form balls, place on baking sheet and cover with plastic wrap. Refrigerate overnight; drizzle with butter and bake until browned and heated through. 35 minutes.
Orangey Green Beans With Crispy Onions (Makes Six Servings)
2 lbs. Green beans, trimmed
3 tbs. vinegar, preferably white wine
2 cloves garlic, minced
1 tsp. grated orange zest
1 tsp. salt
¼ tsp. pepper
1/3 cup oil, preferably olive
¼ cup sliced natural almonds
¼ cup French-fried onions from 1 (2.8-oz.) can
Bring pot of water to a boil. Add beans, cook until tender, 7-9 minutes; drain. Combine vinegar, garlic, zest, salt and pepper until salt dissolves; slowly whisk in oil until mixture thickens slightly in serving bowl combine reserved vinaigrette until coated. Heat skillet over high heat. Add almonds; cook stirring frequently until toasted and fragrant, 1-2 minutes. Add onions; cook until heated through, about 30 seconds. Remove from heat; sprinkle over green bean mixture and serve.
Monster Munch
Use your favorite snack foods in this crunchy mix recipe that's
perfect for Halloween or any time.
INGREDIENTS:
3 cups round corn puff cereal
2 cups bugle-shaped crisp crackers
2 cups salted mixed nuts
2 cups tiny goldfish crackers
1/2 cup butter, melted
1/2 tsp. garlic powder
1/8 tsp. Tabasco sauce
1 Tbsp. dried Italian seasoning
PREPARATION:
Combine cereal, crackers and nuts in a 15x10" jelly roll pan. Drizzle
with melted butter and toss to coat. Sprinkle mixture with seasonings
and toss well. Bake at 350 degrees for 12 - 15 minutes, stirring once
halfway through cooking.
Cool on paper towels and store in airtight container. 12-16 servings
Caramel Pumpkin Cookies
The caramel frosting is wonderful on these cookies. Use orange and
black sprinkles to decorate, or try pumpkin candies or gummy bugs. Or
you can use colored decorator frosting available in stores and draw
pumpkin faces on the cookies after the frosting is set.
INGREDIENTS:
1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup canned solid pack pumpkin
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinamon
1/4 tsp. salt
1/4 cup butter
1/2 cup brown sugar
1/4 cup milk
2-1/2 cups powdered sugar
PREPARATION:
Preheat oven to 350 degrees. Cream 1 cup butter, 1/2 cup brown and
1/2 cup sugar in a large bowl until fluffy. Add pumpkin, egg and
vanilla. Beat well to combine. Stir in flour, baking powder and soda,
cinnamon, and salt until blended.
Drop cookie dough by teaspoons onto ungreased cookie sheets and bake
at 350 degrees 10-14 minutes until set. Cool on wire racks.
For frosting, combine butter and brown sugar in a small saucepan and
bring to a boil. Cook and stir one minute until slightly thickened.
Remove pan from heat and cool slightly. Add milk and stir until
smooth. Add powdered sugar to make desired spreading consistency.
Frost cookies. 4 dozen cookies
3 oz. pkg. instant butterscotch pudding mix
1 1/2 c. cold milk
1 c. canned pumpkin
1 t. pumpkin pie spice
1 1/2 c. Cool Whip
In a mixing bowl, beat pudding and milk until well blended, about 1 or 2
minutes.
Blend in pumpkin and pie spice.
Fold in Cool Whip.
Spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.
6 servings.
Matzoh Apple Kugel
Pan size: 8 x 8 square pyrex
Oven Temp: 350° F
Ingredients:
4 matzohs
1/2 cup whole unblanched almonds
4 Tbl. Sugar
4 large eggs, separated
1 tsp. ground cinnamon
2 large granny smith apples, peeled, cored and thinly sliced
2-3 Tbl. Vegetable oil
1. Preheat oven and grease the pyrex.
2. Break matzohs into small pieces and put in a medium bowl. Cover with boiling water and let stand 2 minutes. Drain matzohs and squeeze out as much water as possible.
3. In a food processor, grind almonds with 2 Tbl. Sugar until fine. Add to bowl of matzoh.
4. In a medium bowl, beat egg yolks with cinnamon and 1 Tbl. Sugar until lightened. Stir in the matzoh mixture, the apples, and the oil.
5. Beat egg whites until just stiff. Add 1Tbl. Of sugar and beat at high speed another 30 seconds or until glossy. Gently fold egg whites into matzoh mixture.
6. Spoon mixture into greased dish. Bake in preheated oven about 40 minutes or until browned and firm. Serve hot or warm. Can be refrigerated and reheated at 300° F for about a 1/2 hour.
Quick, easy & a family favorite ! Freeze well!!
1 (12oz) pkg chocolate chips
1 (12oz) pkg butterscotch chips
1 (12oz) can cashews
1 (5oz) can chow mein noodles
Melt chips together on low heat til smooth.
Remove from heat and add cashews.
Stir well and add chow mein noodles.
Drop onto waxed paper by teaspoonfuls.
Allow to harden.
Refrigerate or freeze until ready to use.
1 1/4 cups sugar
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1/2 cup shortening
2 cups flour
1 cup pumpkin
1 cup raisins
1/2 cups pecans, chopped
Cream sugar and shortening. Beat in egg. Sift dry ingredients and add to creamed mixture with pumpkin. Beat to blend thoroughly. Fold in raisins and nuts. Drop by teaspoons onto greased baking sheets.
Bake at 350 degrees for 12 to 15 minutes or until done.
Makes 3 doz.
Will keep fresh 8 to 10 days if kept in covered jar.
Don't know where momma got this recipe but we always had them for Thanksgiving. Now I am making them 50 years later. Wouldn't be Thanksgiving without them plus it seems like momma is near. She was the best and these are the best cookies!!!
The principal at the school I worked at would make this mix for special occasions. I know putting in the spiced gumdrops sounds weird but I think you will be pleasantley surprised.
2cups Goldfisn Chedder crackers
2cups Small preztel Twist
2cups Cap'n Crunch cereal
2cups Popcorn
2cups SpicedGumdrops
Mix all ingredients in large bowl. You can also add your own ingredients to this recipe but please keep in the spicedgumdrops. They will really make this mix unique.
2 tablespoons butter or margarine
1 cup finely chopped pecans
1 cup finely chopped cooked chicken
1/2 cup chopped celery
1/4 cup miracle whip
1 tablespoon Grey Poupon
3 ounces cream cheese
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 package (7 1/2 ounces) regular refrigerated biscuits
10 foil bake cups
In large skillet, melt butter. Add pecan pieces and sauté until lightly browned. In a bowl, combine chicken, celery, miracle whip, Grey Poupon, cream cheese, salt and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4 inch circle. Press into foil bake cups, letting dough cover bottom and sides. Place bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425 degrees for 12 minutes or until crust is golden brown.
My Mom gave this to me. It was one of her favorite dishes and now it is one of mine.
2 (8 oz) cream cheese, softened
1/2 c. sugar
1 No.2 can crush pineapple w/juice (16 oz)
1 c. miniature marshmallows
1 c. coconut
1 c. pecans
2 pkgs. Dream Whip
red food coloring
Cream cheese and sugar together. Add all other ingredients. Mix Dream Whip according to pkg. directions. Add food coloring and fold into the cream cheese. Chill before serving. (Don't freese.
3 cups flour
2 tsp. cinnamon
1/2 - 1 tsp. cloves (optional) - I always add 1 tsp!
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar
1 can (15oz) 100% pumpkin
4 large eggs
1 cup veg. oil
1/2 cup apple juice, apple cider
1 lg. apple, peeled & diced
Prehead oven to 350. Grease & flour 2 9x5 loaf pans. Combine flour, cinnamon, baking soda and salt in large bowl. In separate large bowl, combine sugar, pumpkin, eggs, veg. oil & apple juice/cider or water. Beat just until blended. Add pumpkin miture to flour mixture. Stir just until moistened. Fold in apples. Spoon into 2 prepared loaf pans. Bake 65-70 minutes or until toothpick comes out clean when inserted in center of loaf. Cool in pans 10 minutes then remove to wire rack to cool completely. Serve with cream cheese, butter or raspberry jam as a spread
This recipe came to me several years ago from an online friend.I have made it,at the request of my entire family,every Thanksgiving since.
Crust:
1 1/2 cups gingersnap cookie crumbs
1/2 cup sugar
1/3 cup butter,melted
Cheescake:
3 packages(8 oz.)cream cheese,softened
1 cup sugar
1/4 cup packed brown sugar
1 3/4 cups solid pack pumpkin
2 eggs
2/3 cup evaporated milk
2 Tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Topping:
1 cup(8 oz.)sour cream,at room temperature
3 Tablespoons sugar
1/2 teaspoon vanilla
For crust:Combine cookie crumbs,sugar and butter in medium bowl.Press into bottom and 1 inch up sides of a 9 inch springform pan.Bake in a preheated 350* oven for 6-8 minutes.Do not allow to brown.Remove from oven;cool.
For cheesecake:Beat cream cheese and sugars in large bowl until fluffy.Beat in pumpkin,eggs and evaporated milk.Add cornstarch,cinnamon and nutmeg;beat well.Pour into crust.Bake at 350* for 55-60 minutes or until egde is set but center still moves slightly.
For topping:Combine sour cream,sugar and vanilla in small bowl.Spread over surface of warm cheesecake.Bake at 350* for 8 minutes.Cool on a wire rack.Chill several hours or overnight;remove sides or pan.16 servings.
This was one of the first things I ever made.It became my dads favorite and he would often ask me to make it for him.Don't let its simplicity fool you,it is a wonderful cake.
1 1/2 cup cooking oil
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups chopped apples,use a tart firm apple
1 teaspoon vanilla
3 eggs
3 cups plain flour
1 teaspoon salt
1 cup chopped pecans
Mix cooking oil,eggs and sugar together.Combine flour,soda,cinnamon and salt.Add to first mixture and mix well.Fold in pecans,apples and vanilla.Mix well.Pour into greased and floured tube pan.Bake at 350* for 1 hour.
Chocolate Skeleton Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (Droste)
1/2 tsp. salt
12 tbs. unsalted butter, room temperature (1 1/2 sticks)
1 cup sugar
1 large egg
1/4 tsp. good vanilla
1/4 tsp. espresso powder
royal icing (recipe follows)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. Add vanilla and espresso powder. On low speed, mix in flour mixture. Divide the dough in half and form into 2 disks. Wrap dough in plastic wrap and chill until firm, at least 45 minutes, and up to 2 days.
Chill cookie sheets. Roll out dough to 1/4 inch thick on a floured board. Using a 5 inch gingerbread man cutter, cut out men and place on chilled cookie sheets about 1 inch apart. Chill formed cookies on cookie sheets in the refrigerator about 10 minutes. Bake cookies 10-15 minutes. Cool on cookie sheets 2-3 minutes, then transfer to a rack to cool completely. Decorate with royal icing using a pastry bag with a number 2 tip. once cooled completely. Let icing dry overnight before storing cookies.
Makes 22 cookies.
Royal Icing
1/8 cup meringue powder
1/4 cup water
2 cups confectioners sugar
1/8 tsp. good vanilla (optional)
In a small bowl, beat together meringue powder and water until soft peaks form. Stir in sugar until fully incorporated. Add vanilla. Add water as needed to adjust consistency.
Backstory: This recipe is from Martha Stewart's Everyday Food magazne, with some additions. My daughter gave them to her playgroup mates at our pumpkin patch visit.
Brine:
1 cup sugar
1 1/2 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn in pieces
1 bunch fresh thyme
1 head garlic, separated & peeled
5 whole allspice, crushed
4 juniper berries, smashed
Herb Butter:
1/4 lb. unsalted butter, soft
1 tbs. fresh thyme, roughly chopped
1 tbs. lemon zest
Stuffed:
1 onion
1 head garlic
1 lemon
1 bunch fresh thyme
Remove giblet bag from turkey. rinse well with cold water. Combine sugar, salt and 3-4 quarts of water in a bowl. Stir until sugar and salt dissolve. Add remaining ingredients, except for the 1 1/2 gallon of water. Double bag the turkey, add brine and remaining water. Close bags tightly. Brine 12-24 hours. Remove turkey from brine, rinse well and pat dry. Mash together herb butter ingredients. Preheat oven to 350 degrees. Separate skin from the turkey breast. Smooth 1/2 of the herb butter under skin. Stuff cavity with salt, pepper, onion, garlic, lemon and thyme. Tie legs together, and fold wings close to body. Place turkey in v-shaped rack in roasting pan. Cover turkey skinn with remaining herb butter. Sprinkle with pepper. Roast turkey for 3 hours, until thermometer in thigh reads 160 degrees. Let rest for 30 minutes. Serve with lemon halves and thyme.
Backstory:
I've produced our Thanksgiving meal for several years, always looking for the master recipe for a decent turkey. This combination of borrowed bits from other recipes produces a great meal with simple, easy steps.
1 gallon good cider (with the stuff floating in it, not that clear stuff)
1/2 cup crown sugar (taste your cider, you may not need all this sugar)
8-10 cinnamon sticks
10-15 allspice
20-25 cloves
Put it all in a pot on your stove over medium heat. Stir to dissolve the sugar. Serve hot, sprinkled with a little cinnamon.
Backstory:
My mom used to always have this on the stove on Thanksgiving. It tastes delicious, makes your house smell fantastic, and is so easy!
My parents are from farming families in the Netherlands. Growing up we ate a lot of "meat and potatoes" type of comfort food. Every Halloween my mother would prepare what she called "Witch's Stew" which consists of two traditional Dutch recipes, Hachee and Stamppot. She probably called it that to make us want to eat it, with the result being that we all love it and try to have it every year at this time of year. The following recipes are from "Let's Go Dutch" by Johanna (van der Zeijst) Bates.
Hollandse Hachee
1/3 C. butter
1/3 C. flour
2 large yellow onions, thinly sliced
2 1/2 C. beef stock
2 bay leaves
6 whole cloves
2 minced garlic cloves OR 2 tsp. prepared garlic
1 Tbsp. finely minced parsley
1 lb. beef, cubed and slice, all fat removed
1 1/2 Tbsp. vinegar
2 1/2 Tbsp. cornstarch, diluted in a little water
1 Tbsp Worcester sauce
freshly ground pepper
Melt the butter in a 2-quart saucepan and add the flour. Add the onions and brown SLOWLY over medium heat. Add the beef stock slowly, stirring continuously. Add the bay leaves, cloves, garlic and parsley. Cover and simmer for about 10 minutes. Transfer the mixture to a 5-6 qt Dutch oven, add the beef and vinegar and simmer for another hour. At the end of the hour, add the diluted cornstarch to thicken the gravy. Finish by stirring in the Worcestershire sauce and pepper. Try to remove the cloves.
Dutch Winter Stamppot
8 large winter carrots, peeled and sliced coarsely
3 very large onions, peeled and sliced thinly
3-4 C. water
1 tsp. salt
1 tsp. butter
10 medium potatoes, peeled and cut up
3/4 C. butter
salt and pepper, to taste
1 C. pure maple syrup (Optional)
Place the carrots and onions in a 6-qt. Dutch oven along with the water, salt and 1 tsp butter. Boil until tender. Meanwhile, boil the potatoes until tender in a separate pot.
Drain the carrots and onions, reserving 1/3 cup of the boiling liquid. Return the carrots, onions and 1/3 cup reserved liquid to the Dutch oven. Drain the potatoes and add them to the Dutch oven. Mash the carrots, onions and potatoes until well incorporated. Add the 3/4 cup butter and salt and pepper to taste. The dish should be a lovely "Halloween" orange, from the carrots. Optional: heat the maple syrup and pour over the stamppot.
To serve, plop a portion of the Stamppot in a bowl or on a plate and make a well in the center. Ladle some of the beef Hachee in the middle and enjoy.
Witches' Hats
Make this "spook-tacularly" easy cookie for Halloween parties or treats!
Prep Time:15 min
Start to Finish:15 min
Makes:32 cookies
Witches' Hats
32 Kisses® milk chocolates, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1 tube (4.25 ounces) orange or red decorating icing
1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of chocolate candy.
Caramel Apple Witches
49 Caramels
2 tb Water
5 md Apples
Wooden sticks
Miniature marshmallows
Candy corn
Melt caramels with water in 1 1/2 quart saucepan over low heat, stirring until sauce is smooth. Wash and dry apples; insert stick into stem end of each apple. Dip into hot caramel sauce; turn until coated. Scrape off sauce from bottom of apples. Place on greased waxed paper. Create eyes and mouth with miniature marshmallow halves. Create nose with candy corn. Make hat from construction paper, leaving opening for wooden stick.
Eggnog
12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk, scalded
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy/whipping cream
In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt until
blended. Gradually stir in 1 quart milk and cook over low heat, stirring
constantly until custard thickens and coats the back of a spoon well, about 25 minutes, but do not boil, or it will curdle. (Mixture should be about 160 degrees F)
Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining
milk. Cover and chill, at least 3 hours. whisk, gently fold whipped cream
into custard. Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg. Makes about 16 cups (32 servings.) NOTE***Keep this eggnog in a container you can shake because the cream and custard may separate. If this happens just shake it up again and enjoy
Spicy Pecans
1/2 cup butter,
3 Tablespoons A-1 steak sauce,
6 dashes Tabasco sauce,
4 cups pecan halves ( may use pecan pieces),
cajun seasoning.
Melt butter in a large baking sheet in a preheated 200 degree oven. Add steak sauce and Tabasco sauce, stir in nuts. spread nuts out on baking sheet and bake 1 hour. Stir often while baking. drain on paper towels and sprinkle with Cajon seasoning. Store in air tight containers. Makes 4 cups.
Convenient stewed tomatoes are the base for this spooky soup that gets extra richness from cream added minutes before serving. It's nicely flavored with garlic (to keep those vampires away!) and garnished with toasty bat wings. (They are a snap to cut out of white bread-see instructions below.)
4 garlic cloves, peeled
2 tablespoons vegetable oil
4 cans (14-1/2 ounces each) stewed tomatoes
1/2 cup whipping cream
6 slices bread, crusts removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning
In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.
Follow directions to cut bat wings from bread.(To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)
Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400° for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately. Yield: 6 servings. Source_QC
~~LindaChicken
This always makes my 7 year old grandson smile! ;)
2 cups orange juice
2 cups milk
2 pints orange sherbet
4 medium ripe banana
2 cups whipped topping
18 miniature chocolate chips
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each
beverage. Position chocolate chips for eyes.
Yield: 9 servings. Source_TOH
Both young and old members of my family request these frozen treats every Halloween. DGS and I have made this a fun tradition every year!!
8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
Black shoestring licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside.
Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.
Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings. Source_Taste of Home's Holiday & Celebrations Cookbook
~~LindaChicken
These were a huge hit at the grade school!
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups.
Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost tops of cupcake. Insert two cookie pieces into each for ears.
Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Source_TOH
Yield: 2 dozen.
~~LindaChicken
1 cup (8 ounces) sour cream
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 slice soft dark rye bread
1 each medium sweet red, yellow and orange pepper, julienned
10 pretzel rods, broken in half
In a small bowl, combine sour cream, parsley, sugar, onion powder, garlic salt and pepper.
Cover and refrigerate. Flatten bread with a rolling pin. Press over an inverted greased
10-oz. custard cup. Top with another 10-oz. custard cup. Place on an ungreased baking
sheet. Bake at 350° for 7 minutes.
Carefully remove top dish.
Bake 3-5 minutes longer or until bread is lightly toasted. Immediately remove the bread from dish. Cool. Fill bread bowl with dip. Arrange peppers and pretzels under and around bowl.
Yield: 1 cup.
~~LindaChicken
Courtesy of North Carolina SweetPotato Commission
One of the most popular ways to serve Sweet Potatoes is simply to bake them. When stuffed with low-fat condiments, baked Sweet Potatoes -- the latest trend from North Carolina -- offer a powerhouse of nutrition without a lot of extra calories. Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.
1 medium Sweet Potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Preheat oven to 400 degrees F. Wash the Sweet Potato, pat dry and pierce in several places with a fork. Bake for 45-50 minutes or microwave for 5-7 minutes, or until tender when pricked with a fork. Let cool slightly.
Combine the remaining ingredients in a bowl; blend well. Working lengthwise, slice Sweet Potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed Sweet Potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia.
Makes 2 servings.
Joyce'S Fine Cooking
(http://joycesfinecooking.com/)
Recipe Summary
Prep Time 1 hour and 15 minutes
Cook Time 40 minutes
Servings 16
Cornmeal, for dusting
3 (1-lb) loaves frozen bread dough, thawed
2 green, pimento-stuffed olives
6 Tbs olive oil
2 (12 oz) jars roasted red and yellow peppers, in oil
2 cups pitted olives, black and green, coarsely chopped
1/4 cup capers, coarsely chopped
1/2 tsp red pepper flakes
3 oz arugula
1 lb thinly sliced prosciutto
3 lb fresh mozzarella, sliced
1/4 large red pepper, for tongue
Preheat oven to 350°F.
Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal.
On a floured surface, combine all the dough and form a long, curvy snake shape; place on pan.
Push two olives into head for eyes.
Cut V-shaped scales down back. with scissors
Brush dough with oil.
Cover with plastic wrap or towels and let rise until doubled in size, about 1 hour.
Bake until crust is golden, 30 to 40 minutes.
Cool in pan on rack.
Remove roasted peppers from jars, drain and set aside.
Add olive oil to oil from peppers to make 1 cup. (you may not need the whole cup)
Combine oil, celery, olives, capers and red pepper flakes in a small bowl.
Slice loaf horizontally and place bottom half on tray; arrange arugula leaves on it.
Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on celery/olive relish and replace top.
Cut a forked tongue shape from red pepper and place in "mouth".