Candy Corn Cookie Bark

Candy Corn Cookie Bark

1 1/2 cups oreo cookies, crushed into large pieces
1 cup candy corn
1 1/2 cups pretzel sticks, crushed into large pieces
1 package of almond bark
brown/orange sprinkles

Place pretzels, oreos and candy corn (reserving about 1/2 c of oreos and candy corn for topping) into 9x13 dish lined with wax paper. Melt almond bark, pour over top. Sprinkle remaining sprinkles, oreos and candy corn over top. Cool. Break into large pieces.

Dinner in a Pumpkin

A Fun and Festive Meal for Halloween Night!

2 lbs hamburger
1/4 c. soy sauce
2 T. brown sugar
1 onion chopped
1 can cream of chicken soup
2 c. cooked rice
4. oz can mushrooms (optional)
8 oz can sliced water chestnuts (optional)

Cut off top of pumpkin and clean out the inside. Cook hamburger with onion and add salt and pepper to taste. once browned, add soy sauce, brown sugra, msuhrooms and soup. simmer 10 minutes. Stir occasionally. Add rice. Mix together and spoon into pumpkin. Replace the pumpkin top. place entire pupkin on baking sheet and bake at 350 for an hour.

Hot Chocolate

This will warm you up!

3/4 c. water
1 tsp. salt
2/3-3/4 c. cocoa
1-2 tsp. vanilla
1-2 c. sugar
1 can evaporated milk
1/2 gallon milk

In a large sauce pan combine water, salt, cocoa, vanilla and sugar and bring to a boil. Take off heat and immediately add evaporated milk and 1/2 gallon of milk. Stir. Serve with whipped cream or marshmallows.

Ghostly Graveyard

package of Halloween oreos- crushed (reserve 10)
4 T. butter
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk

Combine butter and oreos and press in 9x13 pan. Refrigerate. Mix cream cheese, sugar, and cool whip and spread over crust. Refrigerate. Mix puddings and milk and spread over cream cheese mixture. Top with cool whip and 10 more crushed oreos. Decorate the top with candy pumpkins, candy corns, gummi spiders, etc. Can place cookies in vertically to look like headstones. Happy Halloween!

Pumpkin Spiced Cream Cheese Breakfast Rolls

Pumpkin Spiced Cream Cheese Breakfast Rolls

from the Picky Palate

2 packages/cans Crescent Rolls (or your favorite cinnamon roll dough)

half a block of cream cheese (4oz), softened

1/4 c brown sugar

1/4 c canned pumpkin

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1.  Preheat oven to 350 degrees F. Layout crescent rolls to form one long rectangle.   Mix cream cheese, brown sugar, pumpkin, cinnamon and nutmeg; beat until well combined.  Spread mixture over dough leaving a 1/2 inch border around edges.  Roll up, then cut into 1 inch pieces.  Place around 2 9 inch greased cake pans.

2.  Bake for 28-30 minutes or until rolls are golden brown. Frost rolls while still warm with cream cheese frosting recipe.

Frosting

Half a block of softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 T canned pumpkin

1.  Mix all ingredients into a large bowl until smooth. 

Pumpkin Gooey Butter Cake

CAUTION: BUTTER AND CREAM CHEESE GOODNESS AHEAD!

Pumpkin Gooey Butter Cake

Cake:
1 (18 oz) package yellow cake mix
1 egg
8 T butter

Filling:
1 (8oz) package softened cream cheese
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350

~Combine cake mix, egg and butter and mix well.
~Pat the mixture into the bottom of a lightly greased 9x13 baking pan
~Filling: beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter: beat. Add powdered sugar, cinnamon, nutmeg; mix well.
~Spread pumpkin mixture over cake mixture and bake for 40-50 min.
~Do not overbake; center should be a little gooey.

Cheese Bread

1 c. milk, warmed. Add:
3 T. sugar
1 T. salt
1 T. margarine

dissolve 2 packages of yeast in 1 c. warm water. when foamy, add to milk mixture.

Add:
1/2 c. toasted onions
1 c. grated cheddar (I love sharp, can use what you like)
4 1/2 c. flour

Knead. Let rise til about double in size. Form and put into a loaf pan. Let rise again. Bake at 375 for 30 minutes.

Mini Ham & Cheese Rolls

I got this recipe from Kenzi Hardy and the love of these little rolls has spread like a virus around the ward!

Mini Ham & Cheese Rolls

2 T dried minced onion
1 T mustard
2 T poppy seeds (you can get away with using 1 T to conserve poppy seeds...they're kinda expensive!)
1/2 cup butter, melted
24 Kings Hawaiian rolls (or any other sweet roll)
1/2 lb sliced ham (black forest ham is especially good with this)
1/2 lb swiss cheese (I bought the great value slices, then used half on each sandwich)
Mayo

Preheat oven to 325
~Combine onion flakes, mustard, poppy seeds, butter
~Split rolls, spread mayo on inside. Make sandwiches with ham and cheese.
~Arrange sandwiches in baking dish, drizzle poppy seed mixture over top.
~Cover and bake for 15 to 20 minutes, or until cheese is melted.

Highly addictive!!!

Pumpkin Chocolate Chip Cookies

1/2 c. shortening
1 1/2 c. white sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c. or more chocolate chips

Cream ingredients. add dry ingredients. Bake at 350.

White Chicken Chili

2-3 chicken breasts
1 T. oil
1 c. onion
1 minced clove of garlic
3 C. chicken broth
2 T. cilantro
1 16 oz can butter beans (small beans if you can find them, otherwise use normal sized ones)
1 can notrhern beans
1 can white kidney beans
1 can white corn
2 T. lime juice
1 T. cumin
1 T. oregano
2 tsp. tabasco sauce
Salt

Heat oil in a skillet and saute chicken with the onion and garlic. Add the rest of the ingredients. Simmer 20-30 minutes. Serve with tortilla chips, sour cream, shredded cheese, avocado if desired.

***You can make this in a crock pot after sauteeing the onion
***If I am in a huge rush I will sometimes use a large can of chicken and onion flakes. Still tastes good but the other version is better

Southwestern Layered Salad

This is the salad I brought to Ladie's Night Out a few weeks ago. Someone asked for the recipe, but I can't remember who! So, here it is:

Layered Southwestern Salad

Southern Living, April 2001

Dressing:

Process until smooth:

1/3 c. fresh cilantro, chopped

½ c. fresh lime juice

½ c. olive oil

½ c. sour cream

1 t. sugar

½ t. salt

½ t. pepper

Layer in a 3 qt. glass serving dish:

16 oz. romaine lettuce, shredded

5 plum tomatoes, chopped

1 15 oz can black beans, rinsed and drained

            1 small purple onion, chopped

8 oz. Mexican cheese, 4 cheese blend, shredded

15 oz. Mexicorn (corn with green and red peppers), drained

            6 oz. can sliced ripe olives

            2 c. tortilla chips, crushed

Toss with dressing just before serving.  Serves 8-10.

Winter Salad

1 large head green ruffled lettuce
1-2 medium red apples cut in chunks with peel on
1/2 c. pecan halves, toasted in oven for 6-8 minutes
4 oz. feta cheese
1/2 c. dried cranberries
1 bunch green onions sliced

Dressing:
1/2 c. olive oil
3 T. lemon juice
3 T. red wine vinegar
3 T. sugar
1 T. dijon mustard
1 T. water
salt, pepper

Pumpkin Whoopie

Stupid name. Great dessert.

1 15 oz can of pumpkin
3 eggs
1 c. brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 12 oz can evaporated milk
1 box yellow cake mix

Mix all but cake mix together and pour into a greased 9x13 pan. Sprinkle the cake mix on top. Melt 2/3 cup butter and drizzle on top of cake mix. bake at 350 for 50 minutes. Cann add chopped nuts to the top during the last 20 minutes of baking time. Top with cool whip when serving.

Zucchini Chocolate Cake

This is one of the most moist, delicious cakes ever. Even my family who hates veggies requests it all the time. And it has to be healthy with all the zucchini right?

1/2 c. butter
1/2 c. oil
1 2/3 c. sugar
2 eggs
1 tsp vanilla
1/2 tsp chocolate flavoring (optional)
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp salt
1/2 c. buttermilk
2 c. shredded zucchini
1 package chocolate chips
1/2 c. nuts (optional)

cream butter, oil, eggs, sugar. Add flavorings. Combine dry ingredients. Add buttermilk then add zucchini. pour into 9x13 pan. Sprinkle with chocolate chips and nuts. Bake at 325.

Frosting:
1/4 c. butter
2 T. cocoa
1/2 box powdered sugar
3 T. milk
1/2 tsp vanilla

Mix all in saucepan except sugar and vanilla. Heat until it boils, then add sugar and vanilla. pour over warm cake.

FALL PUMPKIN SQUARES

2 t Cinnamon
1 t Baking Soda
1 t Salt
1 t Vanilla
4 Eggs or Egg substitute
2 C Sugar
2 C Flour
2 C Pumpkin
1 C Oil (may replace some or all with applesauce)

Mix all together. Use a jelly roll pan or a 9 x 13 pan. Pour into pan and bake at 350
E for 20-30 minutes. Use toothpick method for doneness.

Frosting:
8 oz Cream Cheese
1/4 C Butter
2 C Powdered Sugar

Amy Lanning's Chicken Tortilla Soup

Chicken Tortilla Soup (Amy Lanning) note--corrected recipe!!

Ingredients:
1 large diced white onion
2 minced garlic cloves
2 TBS oil
4 oz. can of green chilies
1 can (15 oz) stewed tomatoes (Mexican style)
2 cans chicken broth
2 cans creamy chicken soup
1 tsp Worcestershire sauce
1 tsp cumin
1 tsp chili powder
½ tsp Tabasco
4 TBS flour
½ Cup water
1 chicken (rotisserie) shredded
4 oz. Velveeta cheese
1/3 Cup sour cream

Toppings:
chopped cilantro
corn tortilla strips (Jose Peppers will sell their tortilla strips cheap)
avocado (diced)

Directions:
1. Sauté (5 min.): onion, garlic, and oil.
2. Add (then simmer 20 mins.): chilies, tomatoes, broth, creamy chicken soup, Worcestershire sauce, chili powder, cumin, Tabasco.
3. Mix: flour and water (smooth consistency), then add to soup, bring to boil and simmer 5 minutes.
4. Add: chicken, sour cream, and Velveeta cheese.
5. Add: garlic powder, salt, and pepper to taste.
6. Garnish with toppings: tortilla strips (corn tortillas sprayed with Pam, salted and baked in oven until crispy), cilantro, and avocado to taste. (Serves 8 people)

Pumpkin Bread/Muffins

This my friends recipe which makes the best pumpkin muffins ever!

1/2 Cup Butter softened

1 Cup Sugar

2 eggs

1 Cup Pumpkin

1 Tbsp. Pumpkin Spice

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 2/3 Cup Flour

1 Cup Choclate Chips (optional)

Bake 350 for 35 - 40 min for med size loaf

Bake 350 for 18- 20 min for 1 dozen muffins

Northwoods Wild Rice Soup

Northwoods Wild Rice Soup

3 cups cooked wild rice
2 cups cubed 1 inch cooked turkey or chicken
1 cup cooked ham
1 cup shredded carrots
1 cup sliced 1/2 inch celery
1 qt. half and half (I use fat free)
1 1/4 cups chicken broth
1 med. onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
3 tbl. butter, melted

In a pot combine all ingredients except flour and butter. Cook over medium heat, stirring occasionally, until heated through (15 to 20 min. ). In a small bowl stir together flour and butter; stir into hot soup. Continue cooking, stirring occasionally, until thickened (5 to 8 min.). Voila!

The Best Caramel Corn EVER!!!!!

Caramel Corn

3 large bowls fresh popped plain popcorn (from a popcorn popper--not a microwave bag)--Large bowls like you would put a big salad in to take to a party.
3 cups brown sugar
1 1/4 cups corn syrup
1 can sweetened condensed milk
1 cube butter

Heat to boiling 3 cups brown sugar and 1 1/4 cups corn syrup. Add 1 can sweetened condensed milk. Return to a boil. Take off heat and add 1 cube or 1/2 cup butter; melt thoroughly. Pour evenly over 3 bowls of popcorn and coat completely. Lay out on wax paper to set and cool. Enjoy!!!! It's ooey, gooey, goodness!!!

Creamy Chicken and Potato Soup

A delicious, easy soup

1 T. margarine
1 small onion, diced
1 c. sliced carrots
2 large potatoes
3 c. chicken broth
2 c. cooked chicken
parsley
salt
pepper

White Sauce:
1 c. milk
1/4 c. flour
1 8oz package cream cheese

Sautee onion in margarine. Add carrots, potatoes and chicken broth, simmer until tender. Add cooked (cubed or shredded) chicken and simmer. Meanwhile make the white sauce by smoothing flour, milk and cream cheese. Combine and simmer until thick. Add salt, pepper and parsley to taste. Serve in a bread bowl or with homemade rolls.

Apple Dumplings

from The Pioneer Woman

Really easy...REALLY good.

2 Granny Smith Apples, peeled, cored, and cut into 8 slices each
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp vanilla
1 small can Mt. Dew (I used sprite I had on hand)
Cinnamon

Roll each apple slice into a crescent roll. Place in a 9x13 dish. Melt butter, add sugar and barely stir. Add vanilla, stir. Pour over apples. Pour soda around the edges of the pan. Sprinkle with cinnamon.

Bake at 350 for 40 min. Serve with vanilla ice cream!

Sweet Potato Peanut Soup

This soup has a bit of everything. It's thick, chunky and so warm and nourishing!

Sweet Potato Peanut Soup

1 TB vegetable oil
1 large onion
1 medium sweet potato
2 cloves garlic
8 cups chicken broth
1 tsp dried thyme
1/2 tsp cumin
3 cups thick and chunky salsa (medium can get a little spicy, so try mild if you want less heat)
3 cans (16oz) rinsed garbanzo beans
1 cup diced zucchini
2/3 cup creamy peanut butter (i know, crazy!)
4-5 cups cooked rice (the more rice, the thicker; reduce rice for a less "stoupy" consistency)
garnish with roasted peanuts

saute onions, sweet potato and garlic in oil. stir for 5 minutes. add broth, thyme and cumin and bring to a boil. reduce heat and simmer covered for 18 minutes. add salsa, beans and zucchini. simmer for 10 minutes. add peanut butter and rice. let thicken. serve with peanuts on top.

Something Smells Good....

This month we're collecting recipes that warm us up from the inside out! Soups, bread, casseroles, whatever helps you usher autumn into your kitchens!