Halloween/Fall Treats!

October 2009

Halloween/Fall Treats

At the home of: Shana Hart

Mummy Dogs

From the kitchen of: Shana Hart

1 package thin hotdogs (Hebrew

Nationals)

1 tube crescent rolls

food coloring

Preheat oven to 375. Roll out sheet of crescent rolls (do not break up into triangles). Cut rolls into long strips length-wise. Cut hotdogs in half. Wrap strips around the hotdogs, leaving room for the eyes. Dip toothpick into food coloring and then stick into hotdogs to create eyes - may need to do a few holes for each eye. Place on greased cookie sheet and back for 13 minu

tes.

Chicken or Turkey Pot Pie

From the kitchen of: Becky McKenna

2 cups frozen veggies - or - carrots, onions, potatoes, green beans, corn, peas

1 cup cooked chicken/turkey or 1 can chicken

1 can cream of chicken soup

1 cup bisquick

1/2 cup milk

1 egg, beaten

Preheat oven to 400. Mix veggies, meat, and soup in glass pie plate. In a separate bowl mix the bisquick, milk, and egg. Pour batter on veggie mixture. Bake for 30 minutes.

Orange Rolls

From the kitchen of: Angela Rivers

1st Mixture:

1/2 c shortening

1/2 c sugar

2 tsp salt

1 cup hot water

2nd Mixture:

2 pkg dry yeast

2 beaten eggs

1 cup cold water

6 cups flour

3rd Mixture:

1/4 cup melted butter

1 cup sugar

grated orange rind

Combine items in first mixture and let cool a few minutes. Add all ingredients in second mixture. Mix together in large bowl. Cover and refrigerate. About 3 hours before baking, roll dough out in a rectangle about 3/4" thick and spread with 3rd mixture. Roll dough as you would for cinnamon rolls, rolling lengthwise, leaving dough in a long roll. Cut 3/4" - 1" slices and put in greased muffin tins. Let rise for about 2 hours. Bake at 325 for 15 minutes.

Sloppy Jack-O's

From the kitchen of: Becky Maher

1 can (16.3 oz) Pillsbury Grands buttermilk biscuits

1 lb lean ground beef

1 can (15.5 oz) sloppy joe sauce

1 can (11 oz) whole kernel corn

8 slices American or Cheddar cheese

8 pieces green bell pepper (about 1" x 1/2")

1. Heat oven to 375. Separate dough into 8 biscuits. lace on ungreased large cookie sheet; press each biscuit to form 4 1/2" rounds. Bake 12-15 minutes or until golden brown.

2. In 12" nonstick skillet, cook beef over medium heat 8-10 minutes, stirring occasionally until thoroughly cooked; drain. Stir in sloppy joe sauce and corn. Reduce heat to med-lo

w and cook 3-5 minutes, stirring occasionally, until gone.

3. Cut cheese into circles. With knife or canape cutters make facial features in cheese.

4. Remove biscuits from oven. Spoon beef mixture evenly onto biscuit rounds. A

rrang

e cheese over beef to look like jack-o-lanterns. Place bell pepper piece on top of each to look like a stem. Return to the oven and bake 3-5 minutes longer or until cheese

is melted.

Deviled Eggs

From the kitchen of: Tiffany Pringle

12 eggs

1/4 cup mayonnaise

1/4 cup Miracle Whip

Bacon bits (soft)

2 Tbsp finely shredded cheese

1 Tbsp spicy brown mustard

1 small can sliced olives

1 red bell pepper

salt & pepper to taste

Hard boil eggs and let cool. Peel eggs and cut in 1/2 length-wise. Remove yolks. Mash yolks with mayo, miracle whip, bacon, cheese, mustard, salt & pepper. Fill egg white halves with yolk mixture. Slice pepper to resemble devil horns. Decorate eggs with peppers and olives for eyes. Refrigerate until serving.

Other Fun Treats We Had:

September 2009

Something Yellow...

At the NEW home of: Tiffany Pringle

In honor of Tiffany's NEW yellow house, we had to make something yellow!

Zucchini (Squash) Casserole

From the Kitchen of: Becky McKenna

4-8 cups fresh sliced zucchini/squash

1/4 cup shredded onions

1 cup shredded carrots

1 cup sour cream (optional)

18 oz package Stove Top Chicken Stuffing

1 can cream of chicken soup

1/2 cup melted butter

Saute squash until half-cooked, about 4 minutes. Put everything but stuffing and butter into pan. Melt butter and mix with stuffing. Take 1/2 of stuffing mixture and put in bottom of 13x9 pan. Put veggies on top and then cover w/ remainder of stuffing. Bake at 350 degrees for 40 minutes uncovered. Can also add corn, garlic, peas)

Canadian Bacon & Rye Strata

From the kitchen of: Becky Maher

6 large eggs

12 oz can fat free evaporated milk

1/2 tsp garlic powder

4 cups cubed rye bread (3/4 inch cubes)

3/4 cup chopped canadian bacon

3/4 cup chopped roasted red peppers

1/2 cup shredded reduced fat cheddar cheese

1/2 cup chopped green onions

Spicy brown mustard, optional

Preheat oven to 350. Spray 8x8 glass baking dish w/ cooking spray and set aside. Combine eggs, mild, and garlic powder in large bowl. Add bread, bacon, peppers, cheese, onions - toss to coat. Place bread mixture in prepared dish. Lightly press bread down. Bake 55-60 minutes or until knife inserted in center comes out clean. Serve with mustard if desired.

Lemon Coconut Loaf

From the kitchen of: Angela Rivers

Cake:

1 cup butter

2 cups sugar

3 Tbsp lemon juice

4 eggs

3 cups flour

2 tsp baking powder

3/4 tsp salt

1/2 cup evaporated milk

1/2 cup milk

2 lemon peels, grated

1/2 cup flaked coconut

Glaze:

1/2 cup lemon juice

1 cup sugar

Beat butter, sugar, and 3 Tbsp lemon juice. Add eggs, beating after each. Sift flour, baking powder and salt. Combine milks. Alternately add flour and milk to batter in 3 additions. Do not over-beat. Fold in lemon peel and coconut. Bake in 2 loaf pans that are greased and floured at 350 for 1 hour. Remove from oven and prick several times with toothpick. Brush top with glaze and cool 20 minutes in pans.

Mountain Dew Cake

From the kitchen of: Shana Hart

Cake:

1 box orange or lemon cake mix

1 box instant vanilla pudding

1 cup oil

4 eggs, beaten

1 1/4 cups Mountain Dew or Sprite

Topping:

20 oz can crushed pineapple

1 cup sugar

3 Tbsp corn starch

1/4 cup butter

1 cup shredded coconut

Preheat over to 350. In bowl combine cake ingredients and mix well. Bake in greased 13x9 pan for approx 25 minutes (may take 35-40). Let cool completely. For topping combine sugar, pineapple and corn starch in saucepan and stir over medium heat until thickened, about 20 minutes. Remove from heat and stir in butter and coconut. Pour over cake.