Happy Halloween!

If you know me at all, you know that I would never let you down on posting Halloween recipes! I hosted our annual Ghoul's Night and here are the frightful tricks and treats that I served. (Sorry the pictures aren't the best, we were in a hurry to eat!)





Snake Sticks

1 (11 ounce) can refrigerated breadstick dough
1/4 teaspoon butter, melted
herbs or spices, to taste
pimiento, for tongue sliced
black olives, for eyes

Preheat the oven to 350 degrees. Spray each skewer with non-stick spray. Wrap each breadstick around the skewer and flatten out the end a bit. You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue. Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown. Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool. If desired, slide the skewers off the bread or serve with the skewers in for easy handling.


Source: Recipezaar.com







Green Slime Dip


1 pound pepper jack cheese (shredded or cubed)
1- 4 oz. can diced green chilis
1 can cream of chicken soup
1 8-oz. block cream cheese
Green food coloring

Combine in saucepan and stir over medium heat until smooth.


Source: Lisa Graves, ghoulfriend





Crunchy Worm Salad


2 bags shredded cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
Black food coloring

Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine Toss the ramen noodles with black food coloring for added effect.


Source: Paula Deen

Werewolf Claws

Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce

Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.
Place the flour, beaten eggs and bread crumbs into three separate bowls.
Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.
Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.
To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.
Serve the claws on a head (of lettuce, of course).


Source: www.familyfun.go.com



Spooky Pasta

1 16 oz. bag of Halloween shaped pasta
1 26 oz. jar of pasta sauce
4 oz. sliced pepperoni (chopped)
2 cups shredded mozzerella cheese

Cook pasta as directed. Mix pasta with sauce and pepperoni. Pour into a casserole dish and top with shredded cheese. Bake at 350 for 20 min or until cheese is melted.

Burried Alive Cupcakes

chocolate cupcakes
chocolate frosting
crushed chocolate cookies
baby doll arms (available at craft stores)

Bake and frost cupcakes. Push a babydoll arm into each cupcake and the top with crushed chocolate cookie crumbs.

Happy New Year!

I guess I'll start off the new year by catching up! The holidays are busy, and most of my time is spent shopping for and wrapping gifts for my large flock of nieces and nephews. So sadly, my blog was pushed aside...

But now I shall dazzle you with some highlights of the Carpenter Family Christmas!

We go way back...

This photo was taken circa 1950 (I'm guessing). It is my Aunt Marge, My father Noble, my Uncle Max, and my Aunt Mary.

And here they are this year!

Every year on Christmas day, about 30-40 of my Aunts, Uncles, & Cousins join us at my parents house for Christmas. It wouldn't be the same with out some old family recipes.

Challah

Makes 1 large loaf

1 pkg. active dry yeast
1-1/4 cups warm water (about 110 degrees)
1 tsp. salt
1/4 cup sugar
1/4 cup salad oil
2 eggs, slightly beaten
5 to 5-1/2 cups all-purpose flour
1 egg yolk beaten with 1 T. water

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil & eggs. Gradually
beat in about 4-1/2 cups of the flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (5 to 20
minutes), adding flour as needed to prevent sticking. Cover and let rise in warm
place until doubled (about 1-1/2 hours). Punch dough down; knead briefly on
lightly floured board.

Divide into 4 equal portions and form strands about 20 inches long. Place the
4 strands lengthwise on a large baking sheet (at least 14x17). Pinch tops together, then
form a 4-stranded braid.

Let rise again for 1 hour. Using a soft brush, spread egg yolk mixture over braid.
Back at 350 degrees for 30-35 minutes.

Source: A very old bread cookbook my mom keeps in the cabinet above the stove.

Broccoli-Rice-Cheese Casserole

9x13 dish

In a large mixing bowl, melt 1 stick of oleo and 1 8 oz. jar of Cheez Whiz in microwave.
Stir in 2 cans of cream of celery soup, and 1 can of cream of mushroom soup.
Mix well.

Add 1/3 cup chopped onions, 3/4 cup chopped celery, 2 cups of Minute Rice (not cooked)
and 1 large package broccoli cuts (20-24 oz).

Stir together and pour into buttered 9x13 dish. Bake at 325 degrees for about 1 hour, or until
top is lightly browned and dish is bubbly.

Source: Mom

Noodles

6-10 servings

Combine turkey broth, chicken broth and a little water to make about 6 cups of liquid.
Add salt and bring to a boil.
Add 1 12 oz. package of wide egg noodles, and reduce heat to a low simmer.
Add more broth as needed to keep the noodles slightly covered. Cook long and slow
for great flavor. Do not boil hard or noodles will fall apart. Keep them at a low simmer
and they will be done in about 30-45 minutes. Yummy!!

Source: Mom

Make Ahead Crock Pot Mashed Potatoes

Serves 15-20 people

5 pounds white potatoes
Salt to taste
1 stick of butter, no substitute
2 cups (16 oz) sour cream
1 8 oz. package of cream cheese, softened

The day before serving: Peel and boil potatoes in salted water. Mash potatoes in large
mixing bowl.

Add butter, cream cheese and sour cream one at a time and mix well before adding the
next ingredient. Check taste for seasoning, and adjust salt if needed. Do not add milk under
any circumstances.

Spoon into crock pot insert, cover and refrigerate.

Four hours before serving time, remove from refrigerator and place in crock pot on LOW.
Do not remove lid until time to serve. Stir gently prior to serving.

Turkey Dressing

Makes deep 9x13 pan

2 loaves white bread, broken into pieces and air dried overnight
1 stick butter
2 c. chopped celery
1 c. chopped onion
4 eggs
1 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
4-6 cups of turkey or chicken broth (or a combination of both)

Melt butter in medium pan and add celery & onions. Add some of the broth and
let the vegetables cook until soft (10-15 minutes). Add the cooked vegetables
to the bread and stir. Beat 4 eggs and add to the bread mixture, add seasonings.
Keep adding broth (not hot) and stirring until all of the bread has absorbed some of it and the
dressing has the consistency you desire.

Bake at 350 degrees for 50-60 minutes. If the top gets too brown, cover it with
foil until baking is complete.

Source: Mom

Magic Cookie Bars

Makes 2-3 dozen bars

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1 14 oz. can Eagle Brand sweetened condensed milk
2 cups chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees (325 for glass dish). In small bowl, combine
graham cracker crumbs and butter. Mix well. Press crumb mixture firmly
on the bottom of a 9x13 pan

Pour Eagle Brand milk evenly over crumbs. Layer evenly with the remaining
ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired.

Source: Eagle Brand Milk

Pretzel Salad

8x8 dish (9 servings)

Mix together and press into dish:
1 cup crushed pretzels
1/2 cup sugar
1 stick melted butter

Mix together and put on top of pretzel layer:
1 pkg. dream whip, or 8 oz. container of cool whip
1 8 oz. package cream cheese
1/2 cup sugar

Drain the juice from 1 #2 can of crushed pineapple and mix with
2 T. of corn starch. Heat juice until clear and thickened. Let cool.
Add the pineapple to the thickened juice and spread over top of
the other layers.

Source: Mom

Mr. & Mrs. Claus say "we out."

Bread+Cheese=Yum!

Ask any Indiana University grad what the best night time study food is, and I bet 75% would answer cheese stix from either Mad Mushroom or Pizza Express. I'm torn, they were both delicious!

I thought I'd make my own and see how they came out. Oh, and of course dip them in Ranch! :)

Crista's Cheezy Stix

Pillsbury Thin Pizza Crust
Olive Oil (I used Zesty Italian Flavored)
Shredded Cheese (I used Colby Jack)

Roll out dough on a cookie sheet. Brush with oil. Sprinkle with cheese. Bake as directed on the pizza crust tube.

Sunday Morning Cheddar Biscuits & Gravy

I don't think I've made biscuits and gravy since 8th grade home-ec, but it is still just as easy now as it was then. This time I took a hint from our local Taste Cafe and added some Sharp Cheddar to the mix and they were delicious! (Pardon the shadows in the picture, just the metal cris-crosses on the old 1920's windows)

Cheddar Biscuits & Gravy

Biscuits:
1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter, melted
1/4 cup shredded Sharp Cheddar
Gravy:
1/2 pound bulk pork sausage
1 tablespoon butter
3 tablespoons all-purpose flour
1 3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder

In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended, then stir in cheese. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.

Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, and seasonings. Bring to a boil; cook and stir for 2 minutes or until desired thickness. Serve over biscuits and top with additional cheese if desired.

Source: adapted from Allrecipes.com

Quick and easy Chili & Corn Bread

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

2 Tablespoons extra virgin olive oil

½ medium white onion, finely chopped

4oz can diced green chilies

5 cloves fresh garlic, minced

3 14oz cans chicken broth

2 15oz cans great northern white beans, drained

1 15 oz can black beans, drained

2 heaping Cups shredded cooked chicken breast

2 heaping Tablespoons ground cumin

2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)

¼ teaspoon salt

¼ teaspoon pepper
½ Cup sour cream

¼ Cup packed fresh cilantro leaves

Place olive oil in a large pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top.

To make the corn bread pictured, just ad 1/2 cup diced roasted red peppers to a box of jiffy corn bread mix. Yum!

Source: http://pickypalate.blogspot.com/

Going Bananas

While this plague is still killing me, it isn't killing my appetite for yummy baked goods. That and we have an insane amount of bananas that are starting to go ripe.


Banana Sour Cream Bread with Chocolate Chips & Nuts

4 teaspoons white sugar
1/4 teaspoon ground cinnamon
4 Tablespoons butter
1 cup white sugar
1 egg
2 very ripe bananas, mashed
3/4 sour cream
1/2 teaspoons vanilla extract
1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1 teaspoons baking soda
1 1/3 cups all-purpose flour
1/3 cup chopped walnuts
1/2 cup semi-sweet chocolate chips

Preheat oven to 300. Grease a 9x4 loaf pan. In a small bowl, stir together 4 tsp. white sugar and 1/4 teaspoon cinnamon. Dust pan lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 1 cup sugar. Mix in egg, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts and chocolate chips.
Bake for 1 hour, until a toothpick inserted in center comes out clean. (May take additional 15 min)

Source: Adapted from Allrecipes.com