REFRIED BEANS

Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper


Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed


Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

Pumpkin Crunch

Pumpkin Crunch

1 box yellow cake mix (without pudding)
1 large can pumpkin
1 can evaporated milk
3 eggs
2 sticks real butter, melted (use what ever)
1 cup sugar
1tsp. cinnamon
1 cup chopped nuts (opt)

Mix pumpkin, milk, eggs, sugar and cinnamon.
Spray pan with cooking spray.
Pour pumpkin mixture into pan. Sprinkle cake mix over batter. Pat down.
Drizzle with butter. Bake 350 for 1 hour. Let stand 2 hours.
Serve with ice cream or Cool Whip.

Humongous Pumpkin Cupcakes

Humongous Pumpkin Cupcakes

1 (14-ounce) bag M&M'S Milk Chocolate Candies for Halloween
1 (11.4-ounce) bag Twix Caramel Cookie Bars Fun Size
1 (18.25-ounce) box devil's food cake mix
4 eggs
1 cup buttermilk
1/2 cup oil
2 (16-ounce) cans vanilla frosting
Orange food coloring

Prep time: 20 minutes | Baking time: 15 to 20 minutes | Decoration time:
25 minutes

1. Preheat oven to 350F. Line 3 (12-cup) cupcake cups with paper liners.

2. Beat cake mix with eggs, buttermilk and oil until blended. Roughly
chop 2 cups (approximately 18) unwrapped Twix bars and fold into batter.
Divide batter evenly between prepared cupcake pans.

3. Bake 15 to 20 minutes. Remove from oven, transfer to wire rack and
let cool completely.

4. Tint vanilla frosting with orange food coloring. Arrange cupcakes
snugly together into large pumpkin shape on 18-inch cake circle or
platter. Follow this pattern - one row of 4 cupcakes, one row of 5, one
row of 6, another of 5, another of 4. This leaves 2 cupcakes to be
placed at pumpkin's top for stem (use photo as guide).

5. Spread orange frosting over cupcakes, covering completely to look
like one big cake. Use black M&M'S to outline pumpkin and to make eyes,
mouth and nose. Fill in remaining areas of pumpkin with orange M&M'S.

Makes 26 cupcakes

Hobgoblins’ Pumpkin Pudding

Hobgoblins’ Pumpkin Pudding
Serves 6


A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin

Ingredients:

one and a half pounds (675g) pumpkin

one and a half pounds (675g) granulated sugar

2 tsps. of powdered cinnamon

2 oranges

2 pints (1.2 litres) water


Cooking Instructions:

Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan Add the water and boil until the orange rind is soft. Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft. Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes.

Return the pumpkin to the pan and simmer for about 5 minutes

Allow to cool then pour into a serving dish and refrigerate

Serve well chilled

Bloody Brains

Bloody Brains

One package of softened cream cheese
One jar of favorite salsa
A variety of favorite crackers

Place the cream cheese on a platter.
Shape the cream cheese into an oval, "brain" shape.
Pour salsa over the cream cheese.
Surround the "brain" with a the crackers.
Scoop and eat

Vampire Blood with Bugs

Vampire Blood with Bugs

Items you will need:

4 fresh or frozen strawberries
1/2 cup whipped topping or 1/4 cup milk
2 Tablespoons Strawberry syrup
1/4 cup whole Blueberries
Red licorice Stick
1 Tablespoon Chocolate Sprinkles

Mix all together and serve.

Creepy Crawler Pie

Creepy Crawler Pie

1 ready made chocolate cookie pie crust
1/4 gal. orange sherbet
3/4 cup chocolate sauce
10 gummy worms
Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form "spider web" design.
Freeze for at least one hour.
Decorate with "worms".

NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.

CHEESE EYEBALLS

CHEESE EYEBALLS

2 cups grated Cheddar Cheese
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives

Combine cheese and butter.
Add salt, paprika, and flour and mix well.
Measure approximately one teaspoon of this mixture and form an “eyeball” around an olive.
Turn the olive in the “eyeball” so that it is “staring” outward.
Line up the eyeballs on an ungreased cookie sheet.
Bake in 400F oven for 15 minutes.

SWEET POTATO MUFFINS

SWEET POTATO MUFFINS

Makes 15

Make these after Thanksgiving with mashed sweet potatoes, decreasing the sugar a bit.

3 eggs
2/3 cup lightly packed brown sugar
1/2 cup butter, melted
1 1/4 cups sweet potato puree
1/2 cup milk
1/2 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/2 cup chopped walnuts or pecans

Preheat oven to 400 degrees. Grease muffin tins or line with paper or foil liners.

In a large bowl, combine eggs, brown sugar, butter, sweet potatoes, milk and vanilla. Mix well.

In a smaller bowl, combine all remaining ingredients. Add dry ingredients to sweet potato mixture. Stir gently until just mixed.

Spoon batter into prepared cups. Bake 20 minutes. Remove muffins from pan and cool on rack.

Pumpkin Potato Soup

Pumpkin Potato Soup

The mashed potato adds creaminess to this lower-fat soup.
Ingredients:


3 cups mashed potatoes, made with low-fat milk
1/2 cup canned pumpkin
1 1/2 cups fat-free half-and-half or low-fat milk
1 1/2 cup shredded, reduced-fat sharp cheddar cheese
3/4 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Pepper to taste
Salt to taste (optional)
5 tablespoons fat-free or light sour cream

HOT SPICED CIDER MIX

HOT SPICED CIDER MIX

1 c. Tang
1 c. sugar, sweetened apple-flavored drink mix
1 c. sugar
1/2 c. instant tea mix
1 (6 oz.) pkg. sugar sweetened lemonade-flavored mix
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Combine all ingredients in a large bowl and mix well. Store in an airtight container until ready to use. For each serving place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water and stir well. Serve hot.

42 servings

Cranberry-Pumpkin Cookies Cranberry-Pumpkin Cookies

1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts

Preheat oven to 375 degrees
Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake

1 (15oz)can pumpkin
1 (12oz)can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25oz) package of yellow cake mix
1/2 cup melted butter,
1 cup chopped pecans.

Preheat the oven to 350F degrees.
Grease and flour your 9 X 13 baking pan. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour the pumpkin mixture into the prepared baking pan. Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the chopped pecans. Drizzle the melted butter over the mixture. Bake in a pre-heated oven for 55 minutes or until the edges are lightly browned. Allow to cool.
Serves 12.

you could use a spice cake mix instead of the yellow cake mix, but would need to adjust your spices according to your own liking

Citrus and Cottage Cheese Salad

Citrus and Cottage Cheese Salad

2/3 C. nonfat or low-fat cottage cheese
1 tsp. honey
1 1/2 tsp. sliced almonds, lightly toasted and chopped (plus extra
for
garnish)
1 orange, peeled and segmented
1 kiwi, peeled and sliced into rounds

Lightly mix together the cottage cheese, honey and almonds. On a plate or in a shallow bowl, arrange a layer of fruit and top with a spoonful of cottage cheese mixture. Repeat one more layer. Garnish with extra almonds.

Variation: You can substitute an 8 oz. container of prepared citrus
segments for the fresh fruit. Makes 1 serving.

Honey Baked Chicken

Honey Baked Chicken

Chicken Recipes

1 frying chicken, cut up, about 3 to 3 1/2 pounds
4 tablespoons butter
1/2 cup honey
1/4 cup pineapple juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon curry powder

In a 9x13x2-inch baking dish, melt butter. Combine honey, pineapple juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking.
Serves 4.

Apple Pie Coffee Cake

Apple Pie Coffee Cake

1 (18.25 ounce) box spice cake mix
1 (21 ounce) can apple pie filling
3 eggs
3/4 cup regular or fat-free sour cream
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon

Glaze:
2/3 cup confectioners' sugar
2 teaspoons whole or fat free milk

Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling.

In a mixing bowl, combine eggs, sour cream, water, oil, extract and
remaining cake mix and pie filling. Beat on medium speed for 2 minutes.
Pour half of the batter into a 10-inch fluted tubepan coated with
nonstick cooking spray.

Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over
batter. Spoon reserved pie filling over batter to within 3/4 inch of
edges; top with remaining batter.

Bake at 350 degrees F for 40-50 minutes.

CARAMEL APPLE CRUMB PIE

CARAMEL APPLE CRUMB PIE (WITH PECANS)
MAKES: 12 SERVINGS

11 oz pkg pie crust mix
1/2 cup chopped pecans
1 1/4 cup flour
1 cup sugar
3/4 tsp cinnamon
1/2 cup butter, melted
3 pounds apples, cut into slices
1/3 cup caramel sauce

Place baking sheet in oven. HEAT OVEN TO 375°. Combine crust mix, 1/4 cup
pecans, and 1/3 cup water until dough forms. Shape into disk. On floured
surface, roll dough into 11 inch circle, fit into 9 inch pie pan. Trim and
flute edges. Prick bottom with fork and refrigerate 10 min. In bowl, combine
1 cup flour, 1/4 cup sugar, 1/4 tsp cinnamon, and remaining pecans. Stir in
butter, toss mixture until crumbs form. Set aside. In another bowl, combine
apples with remaining sugar, flour and cinnamon. Spoon filling into pie
shell, top with pecan crumb mixture. Bake on hot baking sheet 1 hour 45 min.
or until filling bubbles. Cool. DRIZZLE WITH CARAMEL SAUCE JUST BEFORE
SERVING.*

Caramel Apple Pie Cups

Caramel Apple Pie Cups

3 Granny Smith apples (about 2 pounds), peeled, cored, chopped
3/4 cup packed light-brown sugar
3 tablespoons butter
1/4 cup apple juice
1/4 cup heavy cream
1/4 teaspoon apple pie spice
1 tablespoon cornstarch
1/4 cup soft caramels (about 8 pieces), unwrapped
2 boxes (11 ounces each) piecrust mix
1/2 cup cold water
1 egg, lightly beaten

Combine apples, brown sugar, butter, apple juice, cream, pie spice,
cornstarch and caramels in a skillet. Bring to boiling over high heat,
stirring frequently, 8 to 10 mins.Lower heat to medium; cook for another
2 to 3 mins. Remove from heat.Heat oven to 425 degrees F. Stir together
2 boxes piecrust mix and cold water in medium-size bowl until dough
comes together in ball. Divide in half. Transfer half of dough to
floured work surface. Roll out to 1/8- to 1/4-inch thickness. Using
4-inch round cutter or lid of 13-ounce coffee can, cut out 6 circles.
Then with 2-3/4-inch cutter, cut 6 smaller circles, rerolling scraps as
needed. Repeat with second half of dough, cutting out six 4-inch circles
and six 2-3/4-inch circles. Reserve any leftover dough for other uses,
refrigerating for up to 3 days, or freezing up to 1 month.Press a 4-inch
circle of dough into a 2-3/4 x 2-inch cup of a muffin tin, pressing
dough up sides and overlapping rim slightly. Repeat with remaining large
circles and cups, filling a total of 12 cups.

Fill each pastry-lined cup with a scant 1/4 cup filling. Brush edges of
smaller circles with egg. Top pie bottoms with smaller circles; pinch
pastry edges together to seal. Decoratively pierce tops (Or cut smaller
circles into strips for a lattice top.) Bake in 425 degree F oven for 15
mins or until crust is golden and filling is bubbly. Remove pies to wire
rack to cool. Serve with vanilla ice cream if desired. Makes 12 pie cups.

Cranberry Apple Bread

Cranberry Apple Bread

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups peeled, chopped apples
3/4 cup sugar
2 Tablespoons vegetable oil
1/4 cup Egg Beaters (egg substitute)
1 cup fresh cranberries
1/2 cup chopped walnuts

Mix flour, baking powder, cinnamon and soda. Set aside. Mix apples,
sugar and oil in medium bowl. Stir in Egg Beaters. Add flour mixture,
just until moistened. Batter will be thick. Stir in cranberries and
walnuts. Spread into a greased 8-1/2 x 4-1/2 x 2 1/2 loaf pan. Bake at
350° for 1 hour or until toothpick comes out clean.

Chunky Apple Cake

Chunky Apple Cake

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs,one at a time, beating well after each addition. Combine the flour, cinnamon,nutmeg,salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. (12-14 servings)
.

Chocolate Peanut Butter Coated Apples

Chocolate Peanut Butter Coated Apples

A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don't discount them for other holidays and occassions! Simply change the color of the sprinkles or other decorations to fit the season or event.

Editor's note: For children with allergies to peanuts, replace the peanut butter chips with butterscotch or mint for a different twist!

You will need:
12 wooden ice cream sticks
12 medium apples, stems removed
1 package (10 ounces) peanut butter chips
1/2 cup vegetable oil
2/3 cup confectioners' sugar
2/3 cup cocoa

Optional for decorating apples:
chopped peanut butter chips
chopped or mini chocolate chips
chopped vanilla chips
flaked coconut
colored spinkles
chopped nuts

What you do:

Insert wooden stick into each washed and dried apple. Cover a baking sheet or tray with waxed paper.

In a medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on high 1-1/2 minutes or until chips are softened. Stir until melted.

Stir together confectioners' sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on high 1 minute or until very warm.

Dip apples into mixture, twirling to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds). Roll coated apple in chopped chips or coconut if desired, or sprinkle toppings onto apples. Allow to cool on prepared baking sheet or tray.

Yield: one dozen apples.

Fall Fruit Curry

Fall Fruit Curry

1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
2 tablespoons brown sugar, or sweetener to taste (optional)
4 tart apples, cored and cut in bite-size pieces
2 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
1 cup fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend the flavors. Add the fruits, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve over whole grains or mix into the grains if desired.

6-8 servings

Edible Haunted House

Edible Haunted House


Here's a fun Halloween project for the whole family. Use your imagination to decorate this house any way that you desire. Watch out for ghouls and goblins, they may just devour your masterpiece early!

You will need:
2 containers (16 ounce) chocolate fudge frosting*
2 empty 1 qt. milk cartons, rinsed and dried
1 large tray covered with foil.
*You can use a thick homemade frosting instead.

Decorations:
pretzel sticks
graham crackers
black licorice and red twists
candy corn
M&Ms
Foil wrapped Halloween Candy
rice crackers
Orange Sprinkles
Colored icing for writing or decorating


Tape each milk carton closed at top. Tape milk cartons together to make a house. Wrap with foil. Attach firmly to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats!

Some ideas

*Sprinkle orange sugar on the roof of the house.
*Rice crackers make neat "attic" windows.
*graham crackers for windows and doors-highlight with icing.
*pretzel stick window panes
*M&M "pathway stones" leading to the door.
*Candy corn "icicles" under the roof

After you have the house and pathway finished add details to the lawn area. Foil wrapped candy is great because you buy little mummies, ghosts or pumpkins and place them on the pathway and around the house. Buy from the bulk section of your grocery store to get a really good selection without having to buy a lot of one type of candy. After all the oohs and ahs have subsided and Halloween is over, let the kids pick off all the candy while they discuss what to do for next year's Haunted House Spectacular!

Edible Crawlies for Kids

--------------------------------------------------------------------------------

Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that's not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for "gluing" edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.


Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.


Bugs on a Log

celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.


Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.


Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2" x 1" rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into "head" as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.


Peanut Butter Caterpillars

bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by "gluing" them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

SWEET POTATO OR PUMPKIN MERINGUE PIE

SWEET POTATO OR PUMPKIN MERINGUE PIE

1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavor Crisco
3 tbsp. ice water
Mix up crust and roll out. Place in deep dish pan, 10 inches.

NUT LAYER:
2/3 c. chopped pecans
2/3 c. brown sugar
3 tbsp. butter
Microwave until soft and put in bottom of crust.

FILLING LAYER:
1 1/4 c. sweet potato or pumpkin
2/3 c. sugar
3 egg yolks
1/2 c. evaporated milk
1/2 c. flaked coconut; optional
6 tbsp. butter
1 tsp. vanilla
Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45
minutes.

MERINGUE:
3 egg whites
1/8 tsp. salt
Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream
with
egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10
minutes.

Meringue Bones

Meringue Bones

A plateful of these crisp and tasty bones makes a wonderfully creepy addition to your Halloween table.


3 egg whites

1/4 tsp. (1 mL) cream of tartar

pinch of salt

2/3 cup (150 mL) granulated sugar

1 tsp. (5 mL) vanilla


Preheat the oven to 225° F (105° C). Line two cookie sheets with parchment paper.
In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually — one spoonful at a time — add the sugar, beating well after each addition so that the sugar is absorbed into the meringue. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Beat in the vanilla.
Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide (a bit smaller is ok, but no smaller than 1/4-inch). Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches — it will deflate if it sits too long.
Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
Remove from cookie sheets carefully — you don’t want any broken bones!
Makes about 4 dozen.

HOT SPICED CIDER

HOT SPICED CIDER

1 gallon apple cider
12 whole cloves
2 cinnamon sticks
1/2 lemon - sliced
1 Tablespoon honey

Mix all ingredients together in pan. Simmer for 10 minutes to 1 hour. Strain
Serve warm.

HOMEMADE APPLESAUCE

HOMEMADE APPLESAUCE

INGREDIENTS:
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

DIRECTIONS:
Combine apples, water and lemon slices in a large saucepan.
Simmer, uncovered for 10 minutes or until apples are part
sauce and with some chunks of apple left.

Watch closely and stir often to prevent burning.
Applesauce should be thick;
add more water if necessary.
Leave sauce chunky or put apples
and lemons through a food mill or coarse sieve.

Stir in sugar to desired sweetness.

Add cinnamon and nutmeg.

Serve warm or chilled.

Cover and refrigerate leftovers for up to one week.

Yield: 5 to 6 cups

FREEZING APPLESAUCE:

Increase your spices to twice the amount since they lose
some flavor during freezing.

Refrigerate until chilled and pack cool applesauce
into rigid freezer containers to within 1/2-inch from the top and seal.

Use a container size suitable for your family's needs.

To use - - - just thaw in the refrigerator overnight or in cold
water for 3 hours.
This can usually be frozen for up to one year.

Great Ghost Pumpkin Cookies

Great Ghost Pumpkin Cookies

2 c Flour
1 c Quick oats; raw
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margerine; soften
1 c Brown sugar; packed
1 c Granulated sugar
Egg; slightly beaten
1 ts Vanilla
1 c Libby's solid-pack pumpkin
1 c Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda,
cinnamon and salt; set aside. Cream butter; gradually add sugars,
beating until light and fluffy. Add egg and vanilla; mix. Alternate
additions of dry ingredients and pumpkin, mixing well after each
addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto
lightly greased cookie sheet; spread dough into a ghost shape using a
thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2
or three poses for realism.
Bake 20-25 minutes, til cookies are firm and lightly browned. Remove
from cookie sheets; cool on racks. Spread with white royal icing. Trim
brown face features with tube-icing. Yeilds 19-20 large cookies.

Basil Chicken Soup

Basil Chicken Soup

1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese

In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally
over medium heat until onion is limp and slightly tinged with brown, about 10
minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a
boil on high heat. Add potato; cover and simmer over low heat until potato is
tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until
chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer
cheese to add to taste. Serves 4.

Raspberry Muffins with Struesel Topping

Raspberry Muffins with Struesel Topping

Ingredients
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
Topping:
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted

Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin's cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, becareful to not overcook.

POACHED TURKEY BREAST WITH LEMON CREAM SAUCE

POACHED TURKEY BREAST WITH LEMON CREAM SAUCE

1 ½ cups chicken stock
¾ cup dry white wine
¼ teaspoon dried thyme
1/4 teaspoon black peppercorns
1 ½ pounds boneless, skinless turkey breast
Sauce:
2 tablespoons butter
1 small clove garlic, minced
2 tablespoons all-purpose flour
¾ cup light cream
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Garnish:
1 teaspoon capers
In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving ½ cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.Makes about 4 servings.

Apple Butter

Apple Butter

42 ounces unsweetened applesauce
12 ounces apple juice, frozen concentrate, unsweetened
6 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ground cloves


Blend ingredients in blender until smooth (do it in two batches). Place in heavy, large pan and bring to a boil. Reduce heat to a simmer, cover with lid ajar and cook 1 hour and 20 minutes. Stir every once in a while. Cool and store in refrigerator. Will turn darker as it cooks.

Pork Tenderloin with Dried Cherry Glaze

Pork Tenderloin with Dried Cherry Glaze
Serves 8

2 whole pork tenderloins, about 1 lb each
1/2 cup dried cherries
1-1/2 cups applesauce
2 tbsps frozen cranberry juice cocktail concentrate
2 tbsps Dijon mustard
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves

Preheat oven to 425 deg F. Place tenderloins on a rack. Roast uncovered
for 20 to 30 minutes until meat registers 160 degrees on a thermometer.
Meanwhile, in a small mixing bowl, combine dried cherries, applesauce,
cranberry juice cocktail concentrate, mustard, brown sugar, cinnamon, salt
and ground cloves.

Baste tenderloins with glaze during last 10 minutes of roasting. Serve
tenderloins drizzled with juices and glaze left in pan.

Calories 215;Protein 24g;Fat 4g;Chol 66mg;Sodium 144mg;Carbs 20g;Fiber 1g
Exchanges: 1/2 starch; 1 fruit; 3-1/2 meat

Famous Quotes

INCREDIBLE CORNBREAD STUFFING

INCREDIBLE CORNBREAD STUFFING

1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and
garlic and cook for 2 minutes. Add black pepper and sage. Continue
to cook until vegetables are tender. Remove from heat and allow to
cook thoroughly.

Mix together cooled/sauteed vegetables with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to a buttered
baking dish. Dot with softened butter. Cover with foil. Bake for
approximately 10 minutes at 350 degrees F until hot. Remove foil and
bake for an additional 5 minutes.