CHICKEN SPAGHETTI

CHICKEN SPAGHETTI

1-1/2 lb. cooked chicken, deboned
1 sm. jar of pimientos
1 lb. spaghetti
1 to 2 can of golden mushroom soup
1/2 c. American cheese
1/2 c. Mozzarella cheese

Cook spaghetti according to package directions. Place the cooked spaghetti
in the bottom of a 13x9x2 inch pan. Cut chicken into bite size pieces and
place them on top of the spaghetti. Now add the pimientos on top of the
chicken. Spread the Campbell's golden mushroom soup onto the chicken and
spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for
about 40 minutes or until the cheese on top melts.

Refrigerator Bran Muffins

Refrigerator Bran Muffins

Ingredients
1 cup (225 ml) boiling water
1 cup (225 ml) 100% bran or bran buds
1/2 cup (125 ml) shortening
1-1/2 cups (350 ml) sugar
2 eggs
2 cups (475 ml) buttermilk
2-1/2 cups (600 ml) sifted flour
2-1/2 tsp (12.5 ml) soda
1/2 tsp (2 ml) salt
2 cups (475 ml) All-Bran

Combine boiling water and 1 cup (225 ml) bran and let cool.
Cream shortening, add sugar gradually and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add buttermilk and cooled bran mixture and blend.
Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
Bake or store in covered container in refrigerator and bake as needed.
Batter will keep for 1-2 months.
To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.

BBQ CHICKEN

BBQ CHICKEN (CROCKPOT)

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

Minted Chocolate Freeze

Minted Chocolate Freeze

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
1 oz. square unsweetened chocolate, melted
8 oz. pkg. Philadelphia Brand cream cheese
3/4 cup brown sugar, packed
1/4 tsp. peppermint extract
6 oz. pkg. semi-sweet chocolate pieces, melted
2 eggs, separated
1 cup heavy cream, whipped
1/2 cup chopped pecans

Combine crumbs & sugar; stir in margarine & chocolate. Press onto bottom of 9" square pan; chill. Combine softened cream cheese, 1/2 cup sugar, & peppermint extract, mixing until well blended. Stir in chocolate & egg yolks. Beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar; fold in whipped cream & nuts. Freeze. Maskes 8-10 Servings.

Apple Pumpkin Shake

Apple Pumpkin Shake
A scrumptious shake rich in protein, vitamins and taste. Great for breakfast or as an after-school or work snack.

½ Cup of Cooked Pumpkin (canned will work)**
¾ Cup soymilk
¾ Cup organic apple cider
1-2 Scoops Protein Powder (Natural Factors makes a great mix called Learning Factors)
1-2 Tbsp ground flax seed
¼ tsp Nutmeg
½ tsp Cinnamon

Mix all ingredients in a blender and enjoy! For a slightly sweeter treat, you can replace the soymilk with apple cider. Adjust spices to your taste and liking – ginger can also be added, or you could try using pre-mixed pumpkin pie spice.

**To cook a pumpkin, you can boil it whole (if it’s small enough and you have a pot big enough) until soft, or cut it in half, seed it and bake it until it’s very soft. Cool it enough to handle, peel and mash. It’s actually a lot easier than one would think.

Crockpot Walnut Stuffed Apples

Crockpot Walnut Stuffed Apples

large sweet apples
1/8 cup raisins per apple
1/8 cup chopped walnuts per apple
1/8 tsp. cinnamon per apple
1/4 tsp. sugar per apple
1/2 tsp. canola oil per apple

Core apple(s). Arrange in crockpot. Mix filling (the remaining ingredients).
Stuff apples, packing tightly. Pile extra filling on top.
Add a small amount of water to the pot & cook on high for 3 hours or on low for 6 hours.
Can also be baked in the oven at 350 for 45 minutes. Serve hot.

Pumpkin Cheesecake

Pumpkin Cheesecake

2 2/3 c. cottage cheese, fat free
1/2 c. plain nonfat yogurt
1/4 cup splenda, spoon able (bulk)
2 egg whites
1 tsp. vanilla extract
1 c. pumpkin, canned
1/3 cup apple juice, frozen concentrate -- thawed
3 tablespoons all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

Place first 5 ingredients in food processor; process until smooth, about 2
minutes.

Add pumpkin and remaining ingredients; process until combined. Pour into a
9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour.

Let cool. Cover; refrigerate until firm, at least 5 hours or overnight.


NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished
cake. Decorate as desired with 1/4 cup whipped topping.

Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish

Caramel Sauce
1/2 cup sugar
1 cup hot water


1. Preheat the oven to 350°F.

2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler.

3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple.

4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through.

For the caramel sauce:


5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes.

6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.

7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint.

Serving Size: 1 apple with sauce

Candy Corn Cookies

Candy Corn Cookies (Cookie Mix)

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled


1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Slowcooker Cheesy Chicken

Slowcooker Cheesy Chicken

6 boneless chicken breasts
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon garlic powder, or to taste
2 cans (10.75-oz. ea.) condensed cream of chicken soup
1 can (10.75-oz.) condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix the undiluted soups together and pour over chicken in a slowcooker or crockpot. Cook on LOW all day (6 to 8 hours.) Serve over rice or noodles.

Succulent Parmesan Chicken

Succulent Parmesan Chicken

1 lb boneless, skinless chicken breasts
1 cup mayo
1/2 cup shredded Parmesan
Dash of Oregano

Preheat oven to 375. Place 1 lb boneless chicken breasts in baking a dish.. Mix mayo and Parmesan together in a separate bowl. Spoon over chicken, add a dash of oregano and bake approx 30-40 minutes. (Check for doneness)

HALLOWEEN DRINKS

HALLOWEEN DRINKS:

Florida Pumpkin Patch
1-1/2 oz. Malibu rum
1-1/2 oz. white creme de cacao
1 oz. grapefruit juice
1 oz. orange juice
Highball; shake with ice, strain over ice.


Dead Baby Boy
2 oz. vodka or gin
1 olive
1 sugar cube
Tonic water
Collins or Highball, a simple vodka or gin and tonic. Tie olive to sugar cube with piece of string or use toothpick. When sugar dissolves, the 'dead baby boy' will float to the top.


Fake Blood
1 oz. bourbon
1/2 oz. lime juice
Tomato juice
1 tsp. Tequila
Collins, pour over ice, fill with tomato juice, stir. Add tequila.


Vampire’s Kiss
2 oz. vodka
1/2 oz. dry gin
1/2 oz. dry vermouth
1 tbsp. tequila
Pinch of salt
2 oz. tomato juice
Old Fashioned, shake with ice, strain over ice.


Seven Deadly Sins
1/2 oz. vodka
1/2 oz. gin
1/2 oz. tequila
1/2 oz. light rum
1/2 oz. dark rum
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
2 tbsp. grenadine
1 tsp. lemon or lime juice
Cola
Collins, pour over ice, fill with cola, stir. Add 7 cherries.


Brain Hemorrhage
also called Simon's Brain
1 oz. each vodka, gin, and tequila
1 tsp. Bailey's Irish cream
2 drops grenadine
1 olive
Old Fashioned, shake "whites" with ice, strain, add olive, Bailey's, and grenadine.


Gangrene
2 oz. green creme de menthe
1-1/2 oz. vodka
1/2 oz. tequila
1 tbsp. blackberry brandy
Old Fashioned, shake with ice, strain over ice.


Festering Boil
1-1/2 oz. Jagermeister
1/2 oz. dry gin
1/2 oz. vodka
2 cocktail onions
Highball, pour over ice, stir. Add onions.


Necrophiliac’s Dream
1 oz. light rum
1 oz. lime-flavored vodka
1 oz. white creme de cacao
1 tbsp. Anisette
Old Fashioned; shake with ice, strain over ice.


Coffee of the Damned
Even zombies avoid this elixir.
1 oz. scotch
1 oz. brandy
1/2 oz. tequila
1 tbsp. sugar syrup
1 tsp. shredded lemon pulp
Coffee
Hot Mug, pour ingredients, fill with hot coffee, stir. Whipped cream garnish. Float lemon pulp.


Cursed Water
More effective than Holy Water on vampires!
1 oz. 151-proof rum
1/2 oz. gin
1/4 oz. peach schnapps
1 tbsp. honey
Hot tea
Hot Mug, pour 3/4 full with tea, add ingredients, stir gently. Add lemon slice.


Devil's Juice
Bring breath mints.
3 oz. cranberry (or cranapple) juice
3 oz. tomato juice
1 tsp. Tabasco sauce
1 tsp. lemon juice
2 dashes black pepper
Dash salt
Collins, pour over ice, stir. Lemon and parsley garnish.

Zombie Meatloaf

Zombie Meatloaf
Serves 8 to 10

Use a food processor to whip this up in a snap. Follow the steps below and you won't need to rinse the food processor bowl in between steps. After each step, empty the contents of the bowl out and set aside.

Process enough bread to make:
2 cups fresh breadcrumbs
Process until finely chopped then set aside:
1/4 cup parsley with
2 cloves garlic (more if expecting vampires)
Process each separately until coarsely chopped (not too fine, mixed texture is good), then place together in large mixing bowl :
3 stalks celery
3 carrots
1 onion
Melt in a large frying pan over medium flame:
1 tablespoon butter
1 tablespoon olive oil

Add the celery mixture and saute until soft and onions are translucent. Remove from heat to cool.
In the large mixing bowl, mix in the remaining ingredients below, adding the parsley and garlic and the breadcrumbs. When the vegetables have cooled, add them to the mixture.

Note: the only way to really mix this up well is to use your hands -- squoosh, squoosh!

1 lb. ground turkey
2 lbs. lean ground beef
1 lb. ground pork sausage
1/2 teaspoon thyme
3/4 teaspoon oregano
3 eggs
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon paprika
2 teaspoons Worcestershire Sauce
3 teaspoons lemon juice
2 - 3 tablespoons heavy cream Shape the meatloaf into a Zombie on a large baking sheet or pan with low sides; placing a sheet of aluminum foil in the bottom helps for easy clean up. Lightly grease the surface before adding the meatloaf.
Apply ketchup decoratively before baking.

Bake in a preheated 350 degree F oven for 1 hour to 1 hour, 10 minutes. Let cool before decorating.

Decorate the Zombie with any of these materials:

ketchup
mustard
fresh parsley
red, orange, and/or yellow bell peppers
other decorative foods like slivered blanched almonds, olives, cherry tomatoes, etc.

Hints:
The meatloaf will give off lots of juices as you cook it. For a crisper presentation, we used a separate, clean baking sheet, covered it with parchment paper, then carefully used a large spatula to transfer the cooked Zombie to the clean sheet. The appendages (legs and arms) broke at the joints, but that's not important and can either add effect, or be covered up with ketchup.
If not serving immediately, cover the whole tray and place the Zombie in the refrigerator to avoid contamination (remember: keep hot foods hot and cold foods cold to prevent food poisoning). You can reheat it on the same sheet with the parchment paper. Then decorate just before serving.

Pumpkin-Raisin Bread

Pumpkin-Raisin Bread

vegetable cooking spray
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
8 ounces canned pumpkin puree
1/2 cup plain low-fat yogurt
2 1/2 tablespoons vegetable oil
1 egg
1 egg white
1 cup raisins

1. Heat the oven to 350°F. Spray a 9x5 inch loaf pan with vegetable cooking spray and lightly flour.

2. Combine the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, allspice and salt in a large bowl.

3. Combine the pumpkin puree, yogurt, oil, egg and egg white in a medium bowl and mix well. Add the wet ingredients to the dry, along with the raisins and mix briefly. Do not over blend.

4. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes.

5. Transfer the bread to a wire rack and cool slightly. Remove the loaf from the baking pan and cool completely before slicing.

This recipe can be made ahead and stored in an airtight container for up to one week. This bread can be frozen. Once the bread is completely cool, wrap well and freeze for up to three months.