Recipes by Karen R.:
Salmon Loaf
1 1-lb can salmon
1/2 C stuffing mix
1 t chopped onion
1 egg
1/2 C mayo
put salmon liquid and all ingredients into bowl. mix well with a fork until firm enough to form a loaf.
bake 400 degrees for 30 minutes.
Jack-O-Lantern Pie
1 cup Boiling Water
1 4 ounce pkg. Jell-O (Orange Flavor)
1 pint Vanilla Ice Cream; softened (2 cups)
1 Prepared Chocolate Flavor Crumb Crust (6 oz)
Thawed Non-Dairy Whipped Topping (or whipping cream)
Candy Corn
Black licorice, cut into 1 inch pieces
Stir boiling water into gelatin in medium bowl 2 minutes or until completely
dissolved. Spoon in ice cream, stirring until melted and smooth.
Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten
egg whites). Spoon into crust. Refrigerate 3 hours or until firm. Just
before serving, make jack-o-lantern face on pie with whipped topping, candy
corn and licorice.
Orange Ooze Cupcakes
Filling:
8 oz Cream Cheese, softened
1 Egg
1/3 cup White Sugar
Yellow and red Food Coloring
6 oz. Milk Chocolate Chips
Cupcakes:
3 cups Flour
2 cups White Sugar
1/2 cup Cocoa
2 tsp. Baking Soda
1/2 tsp. Salt
2 cups Water
1/2 cup plus 2 Tbsp. Vegetable Oil
2 Tbsp. Cider Vinegar
2 tsp. Vanilla
Preheat oven to 350 degrees F and line muffin tins with paper cupcake
liners. In small mixing bowl, use electric mixer to combine cream cheese,
egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food
coloring, adding more coloring if necessary to reach desired shade. Use
mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set
aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and
vanilla. Add contents of small mixing bowl to large mixing bowl and stir
with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake
batter, then place 1 teaspoon filling at center of each. As cupcake bakes,
the batter will rise to surround the filling.
Place cupcake pans in oven and bake approximately 25 minutes or until
cupcakes test done.
If desired, frost with orange icing--or just let the orange filling ooze out
as a surprise.
Pumpkin Cider Bread
2 cups Pumpkin - canned
Flour - enough (just keep adding until consistency is right)
2 Tbsp. Yeast
~1/2 cup very warm Water (110 degrees)
1 Tbsp. Salt
2 Tbsp. Vegetable Oil
~1/3 cup Molasses
2 cups Apple Cider (fresh cider is best, can use unfiltered apple juice)
Dissolve yeast into warm water in a large mixing bowl. Add oil, molasses,
cider, salt and pumpkin and mix well. Begin adding flour, 1 cup at a time
to begin with, then in smaller amounts, until dough is a nice satiny
consistency. Roll dough out into a long rectangles and then roll up into
two loaves (the circular grain comes out very nicely). Rise until dough
has doubled (about one hour) and bake at 350 degrees F for 30 - 40 minutes
or until top is browned lightly.
Yield: 2 loaves
Halloween Witch Hats
1 pkg. fudge striped cookies
1 pkg chocolate kisses
1 cup frosting any color except brown
Turn all the cookies over and unwrap kisses.
Put frosting in piping bag with tiny plain tip
Squeeze a circle of frosting around the inner ring of cookie and place a
chocolate kiss on top (the frosting acts as a glue holding the kiss on the
cookie). Then pipe frosting around the bottom of the kiss - then pipe a bow
on one side on part of the brim and top of hat.
Dirt Cake in Flower Pot
20 oz pkg Oreo or Hydrox cookies
1/2 c butter, softened
8 oz cream cheese, softened
1 c powdered sugar
2 (4 oz) pkgs instant chocolate pudding
3 c milk
8 oz Cool Whip, thawed
2 chocolate candy bars (3 oz each) broken into rough chunks
Gummy worms, candy, cut flowers
Put cookies in trash bag and run over with car. Or you can crush them in a
blender or food processor. Depends upon your day. Add the chocolate chunks
to cookie crumbs.
In a medium bowl, cream butter, cream cheese, and powdered sugar, beating
until smooth, about 2 minutes.
In another bowl, combine pudding mix and milk. Beat until it begins to
thicken, about 2 minutes. Fold in whipped topping. Combine pudding and
butter mixture, blending well.
Place 1/3 of cookie/candy mixture in cake pan, NEW flower pot, or cups,
adding a couple gummy worms. Add 1/2 filling mixture, then 1/3 cookie/candy
mixture and a few more worms. Repeat. Cover with plastic wrap and
refrigerate over night. When ready to serve, garnish with gummy worms and
candy pebbles. Stick straws in and then stick the stems of cut flowers in
the straws. Serve with a trowel.
Kitty Litter Cake
1 Spice or German Chocolate Cake Mix
1 White Cake Mix
1 Pkg White Sandwich Cookies
1 Large pkg Vanilla Instant Pudding Mix
Green food coloring
12 Small Tootsie Rolls
1 *NEW* kitty litter box
1 *NEW* kitty litter box plastic liner
1 *NEW* pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender, they tend to
stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup
cookie crumbs, add a few drops green food coloring and mix using a fork or
shake in a jar. When cakes are cooled to room temperature, crumble into a
large bowl. Toss with half the remaining white cookie crumbs and the
chilled pudding. You probably won't need all of the pudding, mix with the
cake and "feel" it, you don't want it soggy, just moist; gently combine.
Line new, clean kitty litter box. Put mixture into litter box. Put three
unwrapped Tootsie rolls in a microwave safe dish and heat until soft and
pliable. Shape ends so they are no longer blunt, curving slightly. Repeat
with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of
cookie crumbs over top. Scatter the green cookie crumbs lightly over the
top, this is supposed to look like the chlorophyll in kitty litter. Heat
remaining Tootsie Rolls, 3 at a time in the microwave until almost melted.
Scrape them on top of the cake and sprinkle with cookie crumbs. This is my
addition--only: spread 5 of the remaining Tootsie Rolls over the top; take
one and heat until pliable, hang it over the side of the kitty litter box;
sprinkling it lightly with cookie crumbs. Place the box on a newspaper and
sprinkle a few of the cookie crumbs around. Serve with a *new* pooper
scooper.
Pumpkin Apple Dessert Pizza
1 package (18 ounces) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Dough
1 cup LIBBY'S 100% Pure Pumpkin
3 ounces cream cheese, softened
3 tablespoons granulated sugar, divided
½ teaspoon ground cinnamon
1 cup (1 small) peeled, cored and thinly sliced green apple
1/3 cup chopped walnuts
1 to 2 tablespoons caramel flavored ice cream topping
PREHEAT oven to 350 F. Grease 12-inch pizza pan.
FREEZE cookie dough for 30 minutes; slice into ¼-inch thick pieces (about
32). Place slices, edges touching, on prepared pizza pan. Bake for 12 to 15
minutes or until golden brown. Remove from oven; prick with fork. Cool on
pan on wire rack.
COMBINE pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small
mixer bowl; mix until smooth. Spread over pizza crust to ¾ inch from edge.
Mix apple slices with remaining sugar and dash cinnamon in small bowl; place
on pizza. Sprinkle with nuts.
BAKE for 7 to 9 minutes; remove from oven. Drizzle with caramel topping. Cut
into wedges; serve warm.
NOTE: Recipe may be made in 13 x 9-inch baking pan. Bake crust at 350 F for
15 to 17 minutes; 9 to 11 minutes with apple topping.
Ghastly Ghoul Punch
1 vinyl surgical glove (any size)
1 quart Sunny Delight brand orange drink (or similar drink)
1 liter Lemon Lime Soda Pop
1/2 gallon Orange Sherbert
Red Food Coloring- paste is preferred
Water to fill glove
Twist tie or rubber band
The day before you will be serving your punch, fill surgical glove with
water until it has grown to a very large hand size, but will still work to
float in your punch bowl. Secure end well with twist tie or rubber band,
and freeze solid in your freezer. This will be the ‘ghastly ghoul' in your
punch.
Within 30 minutes of time to serve punch, pour orange drink and soda pop
into your punch bowl. Next, scoop sherbert out of container and carefully
float scoops in the punch mixture. This will continue to chill the punch as
it melts. Last, remove your ‘ghoul hand' from the freezer. You need to
remove the surgical glove from the frozen ice ‘hand' inside. This will need
to be done carefully to avoid breaking off the fingers. It may be helpful
to use a razor blade, working with the frozen glove on a flat surface. Once
you have removed the ice ‘hand' from the glove, the next step is to
carefully dab the red paste food coloring on the ‘stump' where the hand
would connect to an arm. Once you have ‘bloodied the stump', you can float
your ‘ghoul hand' in the top of the punch. The ice will melt slowly,
helping to keep the punch chilled. Happy Howl-a-ween!
Quick and Easy Sonoran Shrimp
4 sheets reynolds wrap
10oz frozen whole corn,thawed
1 pound medium uncooked shrimp, peeled and deveined
1 cup salsa
4 teaspoon lime juice
1 teaspoon roasted garlic oil or olive oil
1 chicken boullion cube
1 teaspoon chili powder
rice
preheat oven to 450 F
put 1/4 of corn in center of foil. top with shrimp and salsa, drizzle with
lime and oil. repeat for each packet.
bring up sides of foil and double fold. double fold ends to form a packet,
leaving enough room for heat circulation inside packets. repeat for each
packet.
bake 14 to 18 minutes on cookie sheet in oven.
open to allow steam tgo escape and enjoy.
serve with chili rice. to prepare rice, make as usual only add boullion to
water and stir in chili powder when cooked.
Spicy Lamb
1 lb boneless lamb shoulder roast or sirloin roast (fat trimmed)
1T butter
1C chopped onion
1C chopped celery
2 cloves garlic, minced
1/2C tomato sauce
1/3C water
1 1/2 t curry powder
1 1/2t grated gingerroot (1/2t dried ginger)
1/4 t ground cumin
1/4C plain yogurt
2 t flour
cut lamb into 1" cubes. In a large saucepan brown half of the meat in hot butter. Remove meat. Brown remaining meat with onion, celery and garlic till veggies are tender. Drain fat. Return meat to pan. Stir in tomato sauce, water, curry powder, ginger, cumin 1/2t salt and 1/8t pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or till lamb is tender. Combine yogurt and flour; add to meat mixture. cook and stir till bubbly; cook 1 minute more.