Halloween BuddiesServes 304� Cups Corn Chex� Cereal�Cup Semisweet Chocolate Chips (3 Ounces)�Cup Peanut Butter2Tablespoons Butter or Margarine�Teaspoon Vanilla�Cup Powdered Sugar1Cup Candy Corn1Cup Salted Cocktail Peanuts1. Intolarge bowl, measure cereal; set aside.2. In1-quart microwavable bowl, microwave chocolate chips, peanut butter and butteruncovered on High 30 seconds; stir. Microwave about 15 seconds longer or until m … [Read more...]
Dinner: Rosemary Roast Chicken
Rosemary Roast ChickenServes 63-to 3 �-Pound Whole Broiler-Fryer Chicken1� Pound Buttercup or Acorn Squash, Peeled and Cut Into �-Inch Rings or Slices,ThenCut Crosswise in Half2Medium Onions, Cut Into 1-Inch Wedges (2 Cups)�Cup Butter or Margarine, Melted�Cup Lemon Juice2Tablespoons Honey2Teaspoons Dried Rosemary Leaves, Crumbled1Clove Garlic, Finely Chopped1. Heatoven to 375�F. Fold wings of chickenunder back. Tie or skewer drumstickstogether. … [Read more...]
Dessert: Pumpkin Swirl Brownies
Pumpkin Swirl Brownies Serves 16 FILLING: 1Package (3 Ounces) Cream Cheese, Softened �Cup Canned Pumpkin (Not Pumpkin Pie Mix) 1Egg 3Tablespoons Sugar 1Teaspoon Ground Cinnamon �Teaspoon Ground Nutmeg BROWNIES: 1Box Betty Crocker� Premium Brownies Ultimate Fudge �Cup Vegetable Oil 2Tablespoons Water 1Egg 1. Heatoven to 350�F (325�F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cookingspray. In small bowl, be … [Read more...]
Dessert: Candy Corn Freeze
Candy Corn Freeze Makes 9 Servings 1 Quart Orange Sherbet 1 Half-Gallon Vanilla Ice Cream 3 Disposable Decorating Bags 9 Clear 10-Ounce Glasses Yellow Paste or Gel Food Color Orange Nonpareils, For Garnish 1. Letthe sherbet and ice cream sit at room temperature until softened, about 15minutes. Transfer the sherbet to adecorating bag. Transfer 4 cups of theice cream to another decorating bag. Place them in the freezer. 2. Addinga few drops at a time, mix some yellow food color into … [Read more...]
Dessert: Pumpkin Patch Tart
Pumpkin Patch Tart Makes 9-Inch Tart 1 Packaged Refrigerated Pie Crust 5 Ounces (5 Squares) Bittersweet or Semisweet Baking Chocolate, Finely Chopped 1 � Cups Heavy Cream 1 Teaspoon Vanilla Extract 1/8 Teaspoon Salt 4 Ounces (1/2 Cup) White Fondant Brown Paste or Gel Food Color Orange Paste or Gel Food Color 1. Heatthe oven to 450�F. Fit the pie crustinto a 9-inch tart pan with a removable bottom. Liberally prick the inside of the tart shell with a fork and bake asdirected on packag … [Read more...]
Beverage: Orange Hot Chocolate
Orange Hot Chocolate Makes 10 Servings 12Ounces Premium White Chocolate 8Cups Milk 1Teaspoon Vanilla Extract 2Drops Orange Food Color WhippedCream and Chocolate Nonpareils, For Garnish 1. Coarselychop the white chocolate and transfer it to a medium-size heatproof bowl. Set aside. 2. Heatmilk in a medium saucepan over medium heat until bubbles begin to form at edgeof surface, about 4 minutes. Immediatelypour milk over chocolate. Stir untilchocolate is melted and mixture is … [Read more...]
Dinner: Smoky Chipotle Meat Loaf
Smoky Chipotle Meat Loaf Serves 8 INGREDIENTS: 13 Cup Barbecue Sauce 2 Canned Chipotle Chilies, Seeded 1 Tablespoon Adobo Sauce (From Canned Chilies) 2 Large Eggs 1 Tablespoon Worcestershire Sauce 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 2 Cloves Garlic, Minced 1 Small Onion, Finely Minced 1 1/2 Pounds Lean Ground Beef 1 Cup Quick-Cooking Oats 3 Tablespoons KetchupDIRECTIONS: Preheat oven to 350�F. Mist a 9-by-5-inch loaf pan with cooking spray. Combine barbecue sauce, chipotles … [Read more...]
