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Archive for October, 2017

Witches’ Brew

Ingredients
1 cup sugar
1 cup water
8 medium kiwifruit, peeled and quartered
1/2 cup fresh mint leaves
Green food coloring, optional
1 cup vodka, optional
1 liter ginger ale, chilled
Ice cubes

Directions
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.

Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Tint green if desired. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled.

Just before serving, stir in ginger ale. Serve over ice. Yield: 6 servings.

Recipe found here: Witches’ Brew

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Bubblin’ Swamp Juice

Ingredients
4 cups whole milk
1 cup vanilla or white chips
12 drops green food coloring
8 drops yellow food coloring
1/4 cup miniature marshmallows
4 centipede gummies

Directions
In a large saucepan, heat milk and chips over medium heat.

Whisk until chips are melted and mixture is blended (do not boil).

Remove from the heat; stir in food coloring.

Garnish with marshmallows and candy.

Yield: 4 servings.

Recipe found here: Bubblin’ Swamp Juice

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Oatmeal Chocolate Chip Peanut Butter Bars

Ingredients
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Icing:
1/2 cup confectioners’ sugar
2 tablespoons creamy peanut butter
2 tablespoons milk

Directions
In a mixing bowl, cream butter, sugars and peanut butter.

Add egg and vanilla; mix well.

Combine flour, oats, baking soda and salt

Stir into the creamed mixture.

Spread into a greased 13-in. x 9-in. baking pan.

Sprinkle with chocolate chips.

Bake at 350° for 20-25 minutes or until lightly browned.

Cool 10 minutes.

Combine icing ingredients

Drizzle over bars.

Yield: 3-4 dozen.

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Roasted Pepper Potato Soup

Ingredients
2 medium onions, chopped
2 tablespoons canola oil
1 jar (7-1/4 ounces) roasted red peppers, undrained, chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Directions
In a large saucepan, saute onions in oil until tender.

Stir in the roasted peppers, chilies, cumin, salt and coriander.

Cook and stir for 2 minutes.

Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Stir in cilantro and lemon juice. Cool slightly.

In a blender, process the cream cheese and half of the soup until smooth.

Return all to pan and heat through. Yield: 6 servings.

Recipe found here: Roasted Pepper Potato Soup

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Pumpkin Chocolate Chip Cookies

Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips

Directions
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

Recipe found here: Pumpkin Chocolate Chip Cookies

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Slow Cooker Tamale Pie

Ingredients
1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.

Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.

In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Recipe found here: Slow Cooker Tamale Pie

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Mexican Shrimp Cocktail

Ingredients
2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime peel
1 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

Directions
In a large bowl, combine the first five ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours.

Just before serving, add avocados. Serve with a slotted spoon and tortilla chips. Yield: 12 servings (3/4 cup each).

Recipe found here: Mexican Shrimp Cocktail

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Contest-Winning Sugar ‘n’ Spice Nuts

Ingredients
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries

Directions
In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.

Bake at 300° for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container. Yield: 3-1/2 cups.

Recipe found here: Contest-Winning Sugar ‘n’ Spice Nuts

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Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13×9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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New England Pumpkin-Walnut Bread

Ingredients
1/2 cup old-fashioned oats
1/4 teaspoon sugar
1/8 teaspoon ground cinnamon

BREAD:
1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
2/3 cup water
2 cups sugar
1 cup honey
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup coarsely chopped walnuts, toasted

Directions
Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.

For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.

Transfer to two greased 9×5-in. loaf pans. Sprinkle tops with oat mixture.

Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: New England Pumpkin-Walnut Bread

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