Caramelized Garlic Cheese Spread

Spread Ingredients:

2 teaspoons LAND O LAKES® Butter
2 tablespoons coarsely chopped fresh garlic
1 teaspoon sugar
1 (8-ounce) package cream cheese, softened
1/4 cup LAND ‘O LAKES® Butter, softened
8 ounces (2 cups) LAND ‘O LAKES® Sharp Cheddar Cheese, shredded
1/4 cup sliced green onion
1/4 teaspoon salt

Coating Ingredients:

1/2 cup finely crushed cheese-flavored bite-sized crackers

Garnish Ingredients:

1 medium bell pepper with stem

Crackers/Dippers Ingredients:

Crackers
Fresh cut-up vegetables

Melt 2 teaspoons butter in small skillet until sizzling; add garlic and sugar. Cook over medium–high heat, stirring constantly, until garlic just starts to brown (3 to 5 minutes). Immediately remove from heat.

Combine garlic mixture and all remaining spread ingredients in large bowl. Beat at medium speed until creamy. Shape cheese mixture into pumpkin shape with hands. Cover; refrigerate 1 hour.

Place crushed crackers into large shallow bowl or pie pan. Roll cheese ball into crackers; press evenly to coat. Place onto serving plate.

Create stem for top of pumpkin from bell pepper slices.

Cover; refrigerate 2 hours or overnight to blend flavors. Just before serving; score vertical lines on pumpkin with knife. Serve with crackers and vegetables.

Recipe Tip
Cut remaining pepper into strips to serve with cheese spread.

Recipe Tip
To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.

Recipe found here: Caramelized Garlic Cheese Spread (lots of great recipes there!)

Mini Potato Corn Cakes With Cheddar & Sour Cream

Ingredients

* 2 cups mashed potato flakes
* 1/3 cup yellow cornmeal
* 1 tablespoon garlic salt
* 1/4 teaspoon dried chipotle powder (to taste)
* 1/2 cup very thinly sliced green onion
* 2 cups milk
* 1 cup shredded sharp cheddar cheese or smoked cheddar cheese

* 1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups)
* olive oil nonstick cooking spray
* 1/2 cup sour cream

Directions

1. Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.

2. Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.

3. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

Recipe found here: Mini Potato Corn Cakes With Cheddar & Sour Cream

Vampire Blood Drink

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet, softened
1 quart seltzer

Mix juices together. Add sorbet and stir until it disappears. Add seltzer. Chill before serving.

To keep it cold, you might fill a clean, unpowdered rubber glove with water and freeze it for a floating frozen hand.

Recipe found here: Vampire Blood Drink

Spider Web Dip

1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup sour cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.

Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.

Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Recipe found here: Spider Web Dip

Bleeding Finger Lemon Cookies

11/8 cups unsalted butter
1 1/2 cups sugar
3/4 tsp fine sea salt
1 large egg
1/4 cup whole milk
1 tsp vanilla
1 tbsp lemon zest, finely grated
4 1/4 cups cake flour
1 1/4 tbsp baking powder
Whole almonds
Raspberry jam

Preheat oven to 350 F.

Cream the butter, sugar and salt in an electric mixer with a paddle attachment until light and fluffy.

Add the egg, then the milk, vanilla and zest. Scrape down the sides of the bowl with a rubber spatula and mix again.

Sift together flour and baking powder. Add dry mixture to wet mixture and blend just until combined.

Wrap dough in plastic wrap and chill until firm.

Take about 2 to 3 tablespoons of dough per finger. Roll each into a ball, then a log, and shape into a finger with knuckle marks. Make an indent at one end for fingernail, smear some raspberry jam into it and place whole almond in the indent. Bake for 8 to 10 minutes. You might need to add more jam once cooled for a bloodied look.

Makes approximately 15 to 20 cookies depending on size.

Recipe found here: Bleeding Finger Lemon Cookies

Ghouly Cupcakes

Ingredients

Cupcakes:

* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 1/2 cup root beer, flat
* 1/3 cup unsweetened Dutch-processed cocoa
* 1 1/4 cups all-purpose flour
* 1 1/4 cups sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon fine salt
* 1/4 cup sour cream
* 2 large eggs, room temperature
* 1 teaspoon pure vanilla extract

Frosting:

* 8 large egg whites
* 1 1/2 cups granulated sugar
* 1/2 teaspoon cream of tartar
* 1 pinch fine salt
* 1 teaspoon banana extract, or more to taste
* 1 to 2 drops pastel food coloring, optional
* Candied eyeballs

Directions

Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer’s bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

This recipe found here: Ghouly Cupcakes

Apple Sour Cream Bundt Cake

Ingredients

1/2 cup nuts, finely chopped

1 teaspoon cinnamon

1/2 cup brown sugar

3 medium apples, peeled and sliced thinly

1/2 cup butter or margarine, softened

1 cup sugar

1 cup sour cream

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

Directions

COMBINE nuts, cinnamon and brown sugar.

BEAT sugar and butter or margarine until fluffy. Add sour cream, eggs, flour, baking powder, baking soda, vanilla and salt and beat well.

SPREAD half the batter in a greased and floured Bundt cake pan.

SPRINKLE with a third of the sugar and cinnamon mixture.

LAYER apples on top of mixture.

SPRINKLE another third of the sugar and cinnamon mixture on top of apples.

SPREAD remaining batter evenly on top of apples and sugar mixture.

SPRINKLE with remaining sugar mixture.

BAKE at 350 degrees for 45 minutes, or until pick comes out clean when inserted in middle.

COOL for 10 to 15 minutes.

LOOSEN edges with knife.

PLACE cake plate on top of pan, and carefully invert, turning the cake onto the pan.

This recipe found here: Apple Sour Cream Bundt Cake

Loaded Twice-Baked Potatoes

Ingredients

4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.)

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

This recipe found here: Loaded Twice-Baked Potatoes

Italian Baked Chicken and Pastina

Ingredients

* 1 cup pastina pasta (or any small pasta)
* 2 tablespoons olive oil
* 1/2 cup cubed chicken breast (1-inch cubes)
* 1/2 cup diced onion (about 1/2 a small onion)
* 1 clove garlic, minced
* 1 (14.5-ounce) can diced tomatoes with juice
* 1 cup shredded mozzarella
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Recipe found here: Italian Baked Chicken and Pastina

Barbecue Chicken

Ingredients

* 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
* 1 1/2 cups Italian dressing, recipe follows
* 1/4 cup Neelys Barbecue Seasoning, recipe follows
* 1 cup Neelys Barbecue Sauce, recipe follows

Directions

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If Cooking Inside:

Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If Grilling Outside:

Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
Neely Italian Dressing:

* 2 tablespoons ground mustard
* 2 garlic cloves, smashed
* 1 tablespoon crushed red pepper flakes
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1 tablespoon sugar
* 2 tablespoons Neelys Barbecue Seasoning
* 1/3 cup red wine vinegar
* 1 cup canola oil
* Salt and pepper

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:

* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Recipe found here: Neely’s Barbecue Chicken