Puffy Sausage Mummies

I made this recipe using spicy andouille sausage links for the adults and using all beef franks for the kids both came out great and were a big hit with my family!!!

Top Photo:  Andouille Sausage Mummies

Bottom Photo: Beef Frank Mummies

Ingredients


2 cans of pillsbury crescent rolls

3 tablespoons honey mustard

4 fully cooked spicy andouille sausage links

4 fully cooked all beef franks
1 egg

1-1/2 teaspoons water

Mustard

Directions

Unfold crescent rolls and push the seams together with your fingers, use a rolling pin if needed. Spread the dough with mustard. Cut 1/2 inch strips out of the dough. Wrap strips around the sausages and hot dogs starting at the top, leaving a blank space for the face, then wrapping around again and again until the body of the sausage is covered.
Place the mummies on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over the dough. Bake at 400° for 15-17 minutes or until golden brown. Add faces to the mummies with mustard.

Yield: 8 servings.

Recipe adapted from a taste of home recipe, photos by Laura Spear

Ultimate Cheese Pizza

If you like really cheesy pizza then this is the pizza for you!!

1 pkg pillsbury french bread dough
1 small block fresh mozzarella cheese
1 pkg shredded cheddar cheese
1 pkg shredded mozzarella cheese
1 jar of pizza sauce (with garlic)
1 pkg of pepperoni
tsp garlic salt
2 tablespoons olive oil
basil

Spread 2 tablespoons of olive oil on a baking sheet, the pizza crust will bake on a float of olive oil. 

Next gather the french bread dough and mash it into a ball.  Use a rolling pin to flatten the ball and roll it out into your desired pizza width.

 Next spinkle both sides of the dough with garlic salt, and lay the dough on the oiled baking sheet.

Spread the pizza sauce with the back of a spoon around the dough leaving about a 1/2 inch empty around the pizza crust.

Slice up your block of fresh mozzarella, my slices were about 1/4 inch thick. Place the mozzarella around the pizza crust covering the entire pizza.

Next lay a layer of pepperoni's around the pizza, followed by a layer of shredded cheddar cheese.

Lastly lay a final layer of pepperoni, followed by a layer of shredded mozzarella.

Top pizza by sprinkling basil around the entire pizza.

Bake pizza in the oven at 350 degrees for 25-30 minutes or until crust is fully cooked and browning.

Recipe and photo by Laura Spear

Easy Pizza Pasta

1 box Rotini
1 pkg Pepperoni
1 Jar of pasta sauce (any flavor, I used garlic and mushroom)
2 cups shredded cheddar
2 cups shredded mozzarella
basil
pepper


Cook the rotini according to the package instructions, drain.
Add the jar of pasta sauce and mix well.
Add the pepperoni's and mix well.
Add the cheeses and mix well.
Sprinkle basil and pepper on top, to taste.

Recipe and photo by Laura Spear

Yummy Mummy Calzones

Ingredients


2 loaves (1 pound each) frozen bread dough, thawed

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/2 cup pizza sauce

50 slices pepperoni

1/2 cup chopped green pepper

1 egg, lightly beaten

1 pitted ripe olive, sliced and cut in half

Directions

Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom.

On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.

Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.

Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use.

Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing. Yield: 8-10 servings.

Recipe by Taste of Home, Photos by Laura Spear

Eyeball Taco Salad

Ingredients


2-1/2 pounds lean ground beef (90% lean)

3/4 cup water

1 can (8 ounces) tomato sauce

1 envelope taco seasoning

1 package (12-1/2 ounces) nacho tortilla chips, crushed

2 cups (8 ounces) shredded Monterey Jack cheese

2 cups (8 ounces) shredded cheddar cheese

4 cups torn iceberg lettuce

1 medium red onion, finely chopped

10 slices tomato, halved

1 cup (8 ounces) sour cream

10 whole pitted ripe olives, halved

Directions

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, uncovered, for 15 minutes.

Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.

Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.

Recipe by Taste of Home, Photo by Laura Spear

Jack-o'-Lantern Sloppy Joe Pie

Ingredients


1-1/2 pounds lean ground beef (90% lean)

1/2 cup chopped onion

2 teaspoons all-purpose flour

1 cup salsa

1/2 cup chili sauce

1 cup frozen corn

1 can (4 ounces) chopped green chilies

2 tablespoons brown sugar

1 sheet refrigerated pie pastry

1 egg

Orange paste food coloring

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.

Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.

Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

Recipe by taste of home, photo by Laura Spear

Crunchy Monster Claws

Ingredients


1 small sweet yellow pepper

2 tablespoons all-purpose flour

2 teaspoons plus 1 tablespoon Cajun seasoning, divided

3 eggs, lightly beaten

1-1/2 cups cornflake crumbs

2 tablespoons chopped green onion

1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips

Barbecue sauce

Directions

Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning.

Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear.

Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce. Yield: 15 appetizers.

Recipe by Taste of Home, Photos by Laura Spear

Ogre and Pumpkin Sliders

Ingredients

1 egg
1 cup soft bread crumbs
1/2 teaspoon salt
1 pound ground turkey
5 teaspoons prepared pesto
3 miniature fresh mozzarella cheese balls, halved
3 pimiento-stuffed olives, halved widthwise
5 slices process American cheese
10 hamburger buns, split

Directions

In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.

Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.

Cut eyes, nose and mouth from each cheese slice to create a jack-o'-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns. Yield: 10 sandwiches.

Recipe by Taste of Home, Photos by Laura Spear

Pizza Mummies

1 can buttermilk Grands biscuits (8 biscuits)
8 Tablespoons pizza sauce (1 for each pizza)
4 pepperoni slices for each pizza (32)
8 medium slices round provolone cheese
2 olive slices for each pizza (16)

Grease two cookie sheets. Pop open the can of biscuits and use your fingers or a rolling pin to flatten each biscuit into personal pizzas.

Top each pizza with 1 Tablespoon sauce, then 4 pepperoni slices. Bake at 350 degrees for 17 minutes, or until edges of the pizzas are golden brown.

Take pizzas out of the oven and slice the round provolone slices into strips to decorate the mummies. Start with two strips at the top, leave a space to put the eyes, then use the rest of the strips on the bottom of the pizza. Place two sliced olives in the space you left, for the eyes.

Place back in the warm oven for 1-2 minutes, or until the cheese is slightly melted. You don't want to over-melt the cheese, try to keep an eye on it. The key is to melt it, but keep the strips' shapes.

Recipe by Examiner.com, Photos by Laura Spear

Squeamish Squash with Rice

2 cups water

1 one-inch piece peeled fresh ginger, thinly sliced

1/2 butternut squash, peeled and cut into 1/2-inch cubes

1 cup jasmine rice

1 tablespoon unsalted butter

1/2 teaspoon coarse salt

Directions

1.Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.

Serve this recipe with Cauldron Curry  over the top!

Recipe by Martha Stewart, Photos by Laura Spear

Cauldron Curry

FOR THE CURRY PASTE (MAKES 1 CUP)

1 tablespoon whole coriander seeds, toasted

2 teaspoons whole cumin seeds, toasted

1 teaspoon whole black peppercorns, toasted

1 teaspoon coarse salt

3 serrano chiles, sliced

1/2 cup fresh cilantro

2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)

8 garlic cloves, minced (1/4 cup)

2 scallions, chopped (1/4 cup)

2 tablespoons chopped peeled fresh ginger

2 tablespoons fresh lime juice

1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW

2 ounces spinach (1 cup)

1 can (14 ounces) unsweetened regular coconut milk

1 can (14 ounces) unsweetened light coconut milk

1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)

12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces

12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

Coarse salt and freshly ground pepper

3/4 cup fresh basil

Serrano chiles, thinly sliced, for garnish

Squeamish Squash with Rice (Recipe in another post called "squeamish squash with rice")

Lime wedges, for serving

Directions

1.Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

2.Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

3.Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with rice and lime wedges.

Recipe by Martha Stewart, Photos by Laura Spear

Grilled Cheese Sand-Witches with Celery Broomsticks

Makes 4

8 slices cheddar cheese (4-by-4-by-1/8-inch)

8 slices (1/2-inch-thick) pumpernickel bread

4 tablespoons (1/2 stick) unsalted butter, room temperature

4 teaspoons Dijon mustard

Celery Broomsticks (cut the bottom of celery to look like a broom)

Directions

1.Preheat oven to 400 degrees. Using a witch's hat cookie cutter, cut out a hat from 4 slices of cheese; set aside.

2.Spread one side of each slice of bread with butter. Spread the unbuttered side of 4 slices of bread with the mustard. Place on a baking sheet, buttered-side down.

3.Divide remaining cheese, plus any scraps, between the slices of bread on the baking sheet. Top with remaining bread, buttered-side up.

4.Place sandwiches in oven and cook 10 minutes, or until cheese has melted. Place a cheese hat on top of each sandwich. Bake until just melted, about 2 minutes. Serve with celery broomsticks.

Recipe by Martha Stewart, Photos by Laura Spear

Spooky Pizzas

Ghoul Pizza

1 loaf (1 pound) frozen bread dough, thawed


1 cup pizza sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese
3 slices pineapple

1 pitted ripe olive, cut in half lengthwise

Chopped olives for hair

Directions

Roll dough into a 15-in. circle. Transfer to an ungreased 14-in. pizza pan, building up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned.

Spread with sauce; sprinkle with cheese. Bake for 5 minutes. Sprinkle chopped olives on the top of the pizza as hair. Bake for 5-6 minutes or until cheese is browned.

For eyes, arrange two slices pineapple and olive halves on pizza. Cut remaining pineapple slice in half. From one half, cut three thin pieces. Add the half slice and pieces of pineapple for mouth and teeth. (Save remaining pineapple for another use.) Yield: 8 servings.

*To make this recipe even faster pick up a frozen cheese pizza then decorate.*


Pumpkin Face Pizza

1 frozen cheese pizza

1 slice of american cheese

black olives, sliced

Cut 3 triangles and one rectangle out of the slice of american cheese to use as eyes, nose and mouth of the pumpkin.

Slice black olives and place them around the outside of the pizza

Place a slice of olives in the triangle as the eyes.

Cook pizza by following the directions on the box.

Recipes by Taste of Home, Photos by Laura Spear

Ghost of Monte Cristo Sandwiches

Makes 2


Ingredients


4 slices Sara Lee Country Potato Bakery Bread

4 slices Sara Lee Baby Swiss Cheese

2 slices Sara Lee Oven Roasted Breast of Turkey

2 slices Sara Lee Virginia Brand Baked Ham

3 large eggs

1/4 cup milk

1/2 teaspoon coarse salt

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

Confectioners' sugar, for dusting (optional)

Directions

1.Lay bread slices on work surface. On 2 bread slices, place 1 slice cheese, 1 slice turkey, 1 slice ham, and 1 more slice of cheese; top each with remaining bread slice.

2.Using a 5-by-4-inch ghost-shaped cookie cutter, cut out a ghost-shaped sandwich; repeat with remaining ingredients. Set aside.

3.In a shallow dish, whisk together eggs, milk, and salt.

4.In a large nonstick skillet, heat butter and olive oil over medium-low heat. Dip each sandwich in egg mixture to coat well on both sides, and place in skillet. Cook, turning once, until golden brown and cheese is melted, about 4 minutes per side. Serve immediately, dusted with confectioners' sugar, if desired.

Recipe from The Martha Stewart Show, October 2005. Photo by Laura Spear

Spicy Bat Wings and Bat Chips with Goblin Dip

Ingredients


For the Spicy Bat Wings:

1 (32-ounce) package buffalo style hot chicken strips (recommended: Tyson)

Black sesame seeds

For the Bat Chips:

4 garden spinach wraps

4 sun-dried tomato basil wraps

Olive oil cooking spray

Kosher salt and freshly ground black pepper

For the Goblin Dip:

1 (10 3/4-ounce) can creamy chicken verde condensed soup (recommended: Campbells)

1 (8-ounce) package jalapeno jack cheese, shredded (recommended: Tillamook)

1/2 cup sour cream

For the Spicy Bat Wings:

Directions

Preheat grill to medium. Place chicken on grill, sprinkle with black sesame seeds. Grill for 10 minutes, flipping at least once.

To cook in the oven, preheat oven to 400 degrees F. Spread chicken in a single layer on a cookie sheet, sprinkle with black sesame seeds and bake 15 minutes.


For the Bat Chips:

Lay wraps on flat surface and cut out bat shapes with cookie cutter. Lightly spray with olive oil cooking spray and sprinkle with kosher salt and pepper, to taste. Turn bats over and repeat. Place on a grill at medium heat, toast about 4 minutes, flipping once.

To cook in the oven, Lay bats in a single layer on a baking sheet. Bake in preheated oven 8 to 10 minutes or until bats are crisp.

For the Goblin Dip:

In a medium saucepan combine soup, cheese and sour cream. Melt over medium heat until smooth and heated through.

To serve, arrange bat wings and bat chips on platter. Ladle goblin dip into a bowl and serve warm.

Recipe by Sandra Lee, Photo by Laura Spear

Goblin Bars

1 package brownie mix
8 pieces DOVE® Brand Miniatures Milk or Dark Chocolate
6 pieces SNICKERS® Brand FUN SIZE® Bars, chopped ½ cup
M&M’S® Brand Dark Chocolate Candies for Halloween

1. Prepare brownie mix according to manufacturer’s instructions for an 8x8-inch pan.


2. Bake and let cool slightly.

3. Place the DOVE® Brand Miniatures in a mixing bowl and place the mixing bowl over a pot of simmering water.

4. Stir the mixture as it melts. When mixture is shiny and smooth, turn off the heat.

5. Pour half of the melted DOVE® Brand Miniatures over the top of the brownies and set aside the remaining half.

6. Sprinkle SNICKERS® Brand FUN SIZE® Bars andM&M’S® Brand Dark Chocolate Candies for Halloween over the brownies.

7. Drizzle remaining DOVE® Brand Miniatures on top.

8. Let cool completely prior to serving, cut into squares, and serve.
 
Recipe from Red & Yellow's Bright Ideas cookbook (m&m's) Photo by Laura Spear

Pumpkin Harvest Cake

Cake


2 boxes Betty Crocker SuperMoist carrot, spice, or yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

Frosting and Decorations

2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

Yellow and red food colors

Pull-apart green licorice twists

Betty Crocker Fruit Roll-Ups chewy fruit snack rolls (any flavor)

Edible glitter, if desired.

1.Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake mix as directed on box, using water, oil and eggs. Pour batter into ovenproof bowl.

2.Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.

3.In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.

4.To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter.
 
TIP: LET IT COOL COMPLETELY, I DIDN'T AND YOU CAN SEE HOW THE FROSTING MELTED.
Recipe: Betty Crocker Fall Baking 2006, Photos Laura Spear

Monster Cookies

•3 large eggs

•1 c. brown sugar

•1 c. granulated sugar

•1 tsp. vanilla extract

•1 tsp. corn syrup

•2 tsps. baking soda

•1 tsp. salt

•1/2 c. unsalted butter, melted

•1 1/4 c creamy peanut butter

•4 c. rolled oats

•1/2 c. all-purpose flour

•3 c. add ins (chopped nuts, chocolate chips, toffee, raisins, coconut, butterscotch chips, m&m's, chocolate chunks etc.) In my cookies I used coconut flakes, reese's mini's, chocolate chips, white chocolate chips, and chopped pecans.

Preheat oven to 350 degrees. Grease or line baking sheets with silpat or parchment paper.

In a large bowl, combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt. Stir til combined. Next add melted butter, then peanut butter, oats, and flour. Mix thoroughly. Stir in 3 total cups of add-ins. Let the dough rest for about 30 minutes to allow the oats to absorb the butter.

Drop the dough onto baking sheets by the rounded tablespoon full. Bake for 10 to 12 minutes or until lightly browned. Makes about 4 1/2-5 dozen cookies.

NOTE: If you want "monster" size cookies, drop the dough by the 1/4-cup. Slightly flatten the dough before putting the cookies in the oven. This size will yield you about 2 dozen 4 1/2-inch cookies.

I used a small ice cream scoop to shape my dough (about 1 1/2 tbsp). They took 15 minutes to turn golden, so bake yours accordingly. Using this size, I made 4 1/2 dozen 3-inch cookies.

Recipe found on cookie madness blog, originally adapted from King Arthur Flour, Photos by Laura Spear

Fun Fish Sandwiches

Ingredients


1 package (21 ounces) frozen crunchy breaded fish fillets

1/2 cup mayonnaise

1/4 cup prepared ranch salad dressing

2 tablespoons sweet pickle relish

1/4 teaspoon garlic powder

12 slices white bread

6 slices process American cheese

6 lettuce leaves

Directions

Prepare fish fillets according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish and garlic powder; spread over six slices of bread. Place two fillets on each slice.

Top with cheese, lettuce and remaining bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately. Yield: 6 servings.

Note: This recipe was tested with Van de Kamp's frozen crunchy breaded fish fillets.
Recipe and photo by taste of home

Terrifying Tamale Pie

INGREDIENTS


1 tablespoon vegetable oil

1/2 cup chopped onion

1/3 cup chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 teaspoon chili powder

1/2 teaspoon dried oregano leaves

1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 cup corn

1/4 teaspoon black pepper

1 package (8-1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 cups taco-flavored shredded cheese, divided

Green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

Directions

1.Heat oil in large skillet over medium heat. Add onion and bell pepper; cook until crisp-tender. Stir in garlic. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice; cook and stir 2 minutes, breaking up tomatoes with spoon. Stir in beans with sauce, corn and black pepper; simmer 10 minutes or until liquid is reduced by about half.

2.Preheat oven to 375°F. Lightly grease 1-1/2- to 2-quart casserole. Prepare corn muffin mix according to package directions; stir in 1/2 cup cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 cup cheese. Top with remaining turkey mixture and 3/4 cup cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face. Bake 20 to 22 minutes or until light golden brown.

Note: Make this pie cute instead of creepy by creating a simple jack-o'-lantern face with bell pepper cutouts.

Recipe by:  the Editors of Publications International, Ltd. (TLC) Photo by (TLC)

Easy Halloween Cake

This easy halloween cake goes together in a flash and is very inexpensive!



1 box of angel food cake mix (follow directions on the box)

Can of whipped white frosting

Red food coloring

Yellow food coloring

Halloween colored or themed sprinkles

Candy Corn

Bundt Pan (or regular cake pan)

Make the cake according to directions, mix in a few sprinkles into the batter and bake in the oven following the directions on the box. Turn out cake onto a platter.

Let the cake cool completely

Meanwhile mix the whipped frosting and drops of red and yellow food coloring until you get the shade of orange you like, i went with a light shade but you can go as bright orange as you want.

When the cake has cooled completely begin frosting the cake with the orance frosting. When you've frosted the cake add the sprinkles, and candy corns.

I liked the pan i used, and liked where I put the candy corn, the kids and I thought the outside rim looked like creepy toes! great for halloween.

Recipe and Photo by Laura Spear

Sausage and Fall Fruit Stuffing

The stuffing is in the red bowl

Ingredients
2 cups low-sodium chicken broth
7 ounces minced dried fruit (such as Sun-Maid Fruit Bits)
1/2 cup dried cranberries
12 ounces bulk pork sausage, casings removed
2 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Salt and pepper
2 1/2 cups corn bread stuffing mix

Preparation
Preheat oven to 350°F. Bring broth to boil, add dried fruit and cranberries, turn off heat and let stand for 15 minutes. In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink, about 8 minutes. Remove and place in a large bowl.

Lower heat to medium and melt butter. Add onion and celery. Cook, stirring, until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine.

Mist a 9-by-13-inch ovenproof dish with cooking spray and spoon in stuffing. Bake for 35 minutes, or until heated through. Put some stuffing into middle of roast; place remainder in serving bowl.

Recipe from all you magazine 2009, Photo by Laura Spear

Cranberry Orange Sauce

Cranberry Orange Sauce is pictured in the white bowl in the center of the photo

Ingredients
1 cup sugar
1 1/4 cups orange juice
grated zest of 1 orange
1 teaspoon cinnamon (optional)
12 ounces fresh cranberries

Preparation
In a saucepan, combine 1 cup sugar, 1 1/4 cups orange juice, grated zest of 1 orange and, if desired, 1 tsp. cinnamon. Warm until sugar dissolves. Add 12 oz. fresh cranberries and bring to a boil. Reduce heat and simmer for 5 minutes. Cool, cover and refrigerate until ready to serve. Serves 10.
We put the sauce over our slices of herb roasted turkey, so good!!!
Recipe by All you magazine fall 2009, Photo by Laura Spear

Candied Sweet Potatoes (Yams)

Candied yams are pictured on the left hand side of the photos in the casserole dish

6-8 medium-sized sweet potatoes

1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows
1/2 cup pecan chips

Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).

Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top (I add some pecans as well) and continue baking without cover for 5 minutes.

Baked Brie with Cherries, Almonds and Bagels

INGREDIENTS
3 Panera Cherry Vanilla, Pink Ribbon, French Toast, and/or Cinnamon Raisin bagels
2 teaspoons butter
2 tablespoons sliced almonds
1/8 teaspoon ground cinnamon
1 small wheel (about 8 ounces) brie cheese
2 tablespoons cherry jam

DIRECTIONS
Preheat oven to 325ºF. Cut bagels into 1-inch cubes.

Melt butter in a small skillet over medium heat. Stir in almonds and cook until lightly toasted, 3 to 5 minutes. Stir in cinnamon and remove from heat.

Center wheel of brie on a small round baking dish or glass pie plate. Spread jam over brie and top with almond mixture.

Bake until brie is very soft and scoopable, 7 to 8 minutes.

Place the dish on a trivet and serve with bagel cubes for scooping the oozing cheese.

Recipe and photo by Panera Bread

Pumpkin Cheesecake with Whole-Wheat Crust

INGREDIENTS
CRUST
2 cups whole-wheat bread crumbs
¼ cup sugar
¼ cup light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
½ teaspoon salt

FILLING
1 ½ pounds cream cheese, softened
1 ½ cups cooked, mashed pumpkin
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Zest of 1 lemon
4 large eggs
1 cup heavy cream

DIRECTIONS
PREHEAT oven to 500°F. To make the crust, combine the bread crumbs, sugars, butter, and salt in a medium bowl until the bread crumbs are thoroughly coated. Press the mixture into the bottom of a 9-inch spring-form pan.

FOR THE FILLING, cream the cheese, pumpkin, sugar, vanilla extract, spices, and lemon zest together. Beat in the eggs, one at a time, then the cream, and blend until smooth (if the batter is still lumpy, you can press it through a sieve). Pour the batter into the prepared pan, place in the oven, and immediately reduce the heat to 325°F.

Bake for 45 minutes to 1 hour, or until the filling is set. Cool thoroughly at room temperature before chilling.

Recipe and photo by Panera Bread

No Bake Cookies

•2 cups sugar

•1 stick oleo, margarine or butter (I used butter)

•3 Tbsp. cocoa powder

•1/2 cup milk

•1/2 cup crunchy peanut butter

•1 tsp. vanilla extract

•3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

Recipe from Lick the bowl good blog, Photos By Laura Spear

Homemade Apple Cinnamon Applesauce

Our son Michael holding our yummy Applesauce.

Applesauce Recipe

Preparation time: 45 minutes. The sugar amounts are just guidelines, depending your taste, and on the sweetness of your apples, use less or more. If you use less sugar, you'll likely want to use less lemon juice. The lemon juice brightens the flavor of the apples and balances the sweetness.

Ingredients

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)

4 strips of lemon peel - use a vegetable peeler to strip 4 lengths

Juice of one lemon, about 3-4 Tbsp

3 inches of cinnamon stick

1/4 cup of dark brown sugar

up to 1/4 cup of white sugar

1 cup of water

1/2 teaspoon of salt


Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.

Recipe by Simply recipes - Applesauce, Photo by Laura Spear

Pilgrim Salad

Pilgrim Salad is pictured in the two green bowls.

Ingredients
1 cup pecan halves
1 tablespoon canola oil
2 teaspoons pumpkin pie spice
1 cup frozen corn kernels, thawed
8 cups mixed greens
1 cup dried cranberries
1 medium red onion, halved and thinly sliced
1 tablespoon Dijon mustard
4 teaspoons red wine vinegar
1 shallot, minced
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Salt and pepper

Preparation

Preheat oven to 350°F. Toss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet. Bake for 10 minutes, shaking pan once during baking time. Let cool.

Warm a large skillet over high heat, mist lightly with cooking spray and cook corn for about 3 minutes, until corn turns slightly brown. Let cool.

Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together. Add oil in a slow stream, whisking constantly. Season with salt and pepper to taste.

Toss all salad ingredients together. Add vinaigrette, toss well and serve.

Recipe from All you magazine fall 2009, Photo by Laura Spear

Paula Deens Pumpkin Pie

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Recipe by Paula Deen, Photo by Laura Spear

QUICK APPLE TURNOVER

3 apples, peeled and diced

3 cans Crescent rolls

3/4 c. brown sugar

3 tbsp. flour

3/4 tsp. cinnamon

pinch of ginger

dash of nutmeg


GLAZE TOPPING:

2 tsp. warm milk

a drop of vanilla

1/2 c. powdered sugar

Combine last 4 ingredients and mix with diced apples. Separate Crescent rolls; place a large tablespoon of apple mixture in each roll and fold over each side (a diaper fold).

Place on ungreased cookie sheet.

Bake at 350°F for 20-25 minutes (cold oven) or for 10-15 minutes in a preheated oven.

Drizzle topping over each roll while still hot. Adjust icing to pouring consistency by adding more sugar if it's too thin or more milk if it's too thick.

Makes 24.

Recipe from Cooks.com, Photo by Laura Spear

Cinnamon Apple Berry Crisp

6 cups sliced peeled apples (about 6 medium)


1 cup sweetened dried cranberries

1 teaspoon ground cinnamon

1 tablespoon lemon juice

3/4 cup quick-cooking oats

3/4 cup Gold Medal all-purpose flour

3/4 cup packed brown sugar

1/2 cup butter or margarine, softened

1/2 cup chopped walnuts

Ice cream, if desired


1.Heat oven to 375°F. In large bowl, mix apples, cranberries, cinnamon and lemon juice. Spoon into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish.

2.In large bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.

3.Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Serve warm with ice cream.
 
Recipe by Betty Crocker from 2006 fall baking magazine Photo by Laura Spear

Crab Pasta

This meal is cheap, fast and easy!

You will need:

1 package of egg noodles

Butter

1 package of imitation crab noodles

Fresh Cilantro

salt

pepper

Cook egg noodles according to the package directions, drain

Mix in one package of imitation crab meat (break it up)

add in butter to taste, (add a bunch, taste the noodles make sure they are just buttery enough but not overly buttered)

Chop the cilantro and mix it into the crab pasta

Add salt and pepper to taste

Recipe and photo by Laura Spear