Wednesday, December 1, 2010

Boo!! Don't be scared - it's our Halloween feast!

Back row: Glory, Lyra, Amanda. Front row: Jaime, Madelynne, Janna, & Bonnie
How about a little kiss? (We all have the Hershey's candy corn kisses in our mouths, tee hee)
 Glory was in charge of hosting for October. She really brought the Halloween atmosphere in both her decorations & her dress. In addition to her delicious "Chili in a Coffin", Glory also provided a few other terrifying treats.

Janna & Glory showing off their Halloween style. Check out scary Jaime in the background!

Madelynne Brown - Eyeball Taco Salad


  • 2-1/2 pounds lean ground beef (90% lean)
  • 3/4 cup water
  • 1 can (8 ounces) Hunt’s® 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


  • 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.
Glory Rascon - Chili in a Coffin

Janna Mathews - Bleeding Heart Brie

8 oz. wheel Brie cheese
1/2 cup raspberry preserves
1 TBLS balsamic vinegar
1/4 c sliced toasted almonds
1 sheet frozen puff pastry
1 egg, beaten

Defrost pastry sheet for 15 minutes.
Preheat oven to 375 degrees.
Slice the brie wheel in half, longwise so you end up with two circles.
Lay out pastry sheet on ungreased basking sheet and place half of the brie wheel in the center, rind side down.
Stir the raspberry preserves and balsamic vinegar together. Then pour over brie half, springle with almonds and place other brie half on top, rind side up.
Bring all four corners of pastry sheet together above brie and twist slightly to enclose the brie. Seal the seams by pinching together.
Brush the entire outside with the bean egg. Bake for 20-25 minutes, or until pastry is golden brown.
Serve with sliced fruit and crackers.

Jaime Horlsey - Hoppin John aka "Bugs & Maggots"

1 lb. lean pork sausage, hot or regular
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 14 oz. can chicken broth
1 cup converted rice
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 bay leaf
2 14 oz. cans of black-eyed peas, rinsed & drained

Saute the sauce, onion, green pepper and celery in a large pot over medium high heat.
Drain the mixture and put it back into the pot. Add chicken broth, rice, garlic powder, salt, black pepper, & bay leaf. Bring to a boil and reduce the heat. Simmer for about 15 minutes.
Add the black-eye peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into rice)

Lyra Hollinger - Hummus & Crostini

2 15 oz. cans chick peas
1/2 cup yogurt
2 drops Tabasco sauce or chili powder
juice of one lemon
1-2 TBLS tahini (ground sesame seed)
1/4 cup Olive oil
4 garlic cloves (minced then mashed - or use garlic from a jar)

1/2 cup Water
1/2 tsp. Salt
Mint leaves for garnish

Combine all ingredients in a blender & mix. You can top this recipe with paprika & toasted pine nuts. It is so good - you'll want to double the recipe!

Amanda Wallace - Scarecrow Treats


1/2 cup Land O Lakes® Butter, softened
1 (18.25-ounce) package pudding in the mix yellow cake mix
1 egg
3 cups miniature marshmallow

1/2 cup light corn syrup
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla
2 cups crisp rice cereal
2 cups salted peanuts
1 cup candy corn
Heat oven to 350°F. Combine butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

Press onto bottom of ungreased 15x10x1-inch jelly-roll pan. Bake for 12 to 15 minutes or until set and edges are lightly browned. Remove from oven.

Immediately sprinkle marshmallows over hot, partially baked crust. Continue baking for 1 to 2 minutes or until marshmallows puff.

Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.

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