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Post by Amani on Oct 16, 2007 16:27:48 GMT -5
Pumpkin Cheesecake
Crust: 1 1/2 c crushed gingersnap cookies 1/2 c finely chopped pecans 1/3 c butter, melted
Filling: 16 oz (2 packages) cream cheese, softened 1/2 c powdered sugar, divided (up to 3/4 c) 1 tsp vanilla extract 2 eggs 1 c mashed pumpkin (or canned) 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg
Preheat oven to 350F.
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/4 c sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 c of the mixture.
Blend 1/4 c sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set.
Run a knife around the edge of the pan. Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
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Post by goodcookin on Oct 17, 2007 10:50:00 GMT -5
Grands!® Big-Smile Chalupas These are perfect for a Halloween party. Fill bowls with topping ingredients, and let the kids make their very own smiles! Makes: 8 chalupas. 1 lb lean (at least 80%) ground beef 1 package (1.25 oz) Old El Paso® taco seasoning mix 2/3 cup water 1 can (16.3 oz) Pillsbury® Grands!® Homestyle southern style biscuits 1/2 cup ranch dressing 1/4 cup Old El Paso® Thick 'n Chunky salsa 2 cups shredded lettuce 1/4 cup chopped onion 1 cup shredded cheese (8 oz), if desired 8 pimiento-stuffed olives, cut in half 8 grape tomatoes, quartered 1 . Heat oven to 350°F. Cook beef, taco seasoning and water as directed on taco seasoning packet. 2 . Meanwhile, separate dough into 8 biscuits; press each into a 6-inch round. Place on ungreased cookie sheets. 3 . Bake 8 to 10 minutes or until golden brown, rotating pans halfway through bake time. In small bowl, mix ranch dressing and salsa. 4 . To assemble each chalupa, layer lettuce, onion and cheese on warm biscuit round. Fold in half to form chalupa. Use toothpicks to secure filled chalupa, and attach olive halves on top to look like eyes. Use quartered tomatoes for teeth. Drizzle with ranch sauce mixture.
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Post by goodcookin on Oct 17, 2007 10:51:14 GMT -5
Monster Burgers Makes: 8 sandwiches. Monstrously tasty burgers are great for kid parties. Get kids into the kitchen to help build the silly sandwiches. 8 ground beef patties (4 oz each) 8 burger buns, split 8 slices (3/4 oz each) American cheese 8 thin slices cooked ham 16 slices dill pickle Ketchup 1 . Set oven control to broil. Place ground beef patties on broiler pan. Broil with tops 3 to 4 inches from heat 10 to 12 minutes or until thoroughly cooked, turning once. 2 . Place bottom halves of buns on serving platter. For each monster burger, place 1 cooked patty on bottom half of bun. Cut cheese slice in half in zigzag pattern to look like teeth. Place half of cheese slice on burger, with "teeth" hanging off 1 side of patty. 3 . Loosely fold ham into tongue shape; place on top of "teeth." Place remaining cheese "teeth" on top of "tongue." Top with top half of bun. Place 2 pickle slices on top for eyes. Dot "eyes" with ketchup for pupils.
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Post by goodcookin on Oct 18, 2007 12:01:20 GMT -5
Crispy Witches' Hats From Food & Wine 1/4 cup heavy cream 9 ounces semisweet chocolate, chopped 1/2 cup plus 2 tablespoons pecan pieces 1/4 cup all-purpose flour 1/2 teaspoon salt 4 tablespoons unsalted butter, cut into pieces 1/4 cup packed dark brown sugar 1/4 cup light corn syrup 1/4 teaspoon pure vanilla extract 1. In a small saucepan, bring the cream to a boil. Off the heat, stir in 4 ounces of the chocolate and let stand for 1 minute, then whisk until smooth. Transfer to a bowl and let the ganache cool. 2. In a food processor, combine the pecans with the flour and salt and pulse until finely ground. In a medium saucepan, combine the butter, brown sugar and corn syrup and bring to a boil, stirring. Remove from the heat and add the vanilla and ground pecan mixture. Transfer the batter to a bowl and refrigerate until firm, about 2 hours. 3. Preheat the oven to 350°. Scoop 48 level teaspoons of the batter and roll each into a ball. Place 8 balls on a large ungreased cookie sheet, 4 inches apart. Keep the rest of the balls refrigerated. Bake the cookies for 9 minutes, or until they stop bubbling. Set the baking sheet on a wire rack and let the cookies cool for 3 minutes. Working very quickly, form 4 of the cookies into cones: Carefully lift 1 cookie at a time with a spatula and roll it, bumpy side out, into a cone shape. Press the seam to close, transfer to a wire rack and let cool. Transfer the remaining 4 flat cookies to the rack. Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool. Between batches, run the underside of the baking sheet under cool water and wipe it dry. 4. Line 2 baking sheets with wax paper. In a small saucepan, melt the remaining 5 ounces of chocolate. Using a small pastry brush, brush the chocolate all over the bumpy surface of the cones and the flat cookies and transfer them to the prepared sheets; warm the chocolate if it becomes too thick. Refrigerate the cookies just until the chocolate is set. 5. Fill a pastry bag fitted with a 1/8-inch plain tip with the chocolate ganache. Pipe a ring of ganache on a flat cookie, about the size of the rim of a cone. Carefully place the cone on the ganache, holding it in place just until set. Repeat to make the remaining hats. Refrigerate just until chilled. Run a thin knife under the cookies to release them from the wax paper, transfer to a platter and serve. MAKE AHEAD The cookies can be refrigerated for up to 2 days. Makes about 2 dozen cookies.
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Post by goodcookin on Oct 23, 2007 10:53:30 GMT -5
Tombstone Cookies from Sunset, OCTOBER 2006 These cookies are designed as accessories for our Dark Chocolate Graveyard Pots de Crème, but they also make a nice Halloween snack. Follow our simple design or cut the gravestones into more elaborate shapes topped with crosses or lunettes. Prep and Cook Time: about 1 hour, plus 1 hour to chill. Notes: Cocoa nibs, also called "cacao nibs," give these cookies a mottled look that resembles stone. We made the recipe with both chocolate-covered nibs made by Scharffen Berger and plain nibs from Dagoba Organic Chocolate, and both worked well. Find both types in gourmet markets. Or substitute 2 tbsp. finely chopped bittersweet chocolate if you prefer. Make up to 3 days ahead; store airtight. This recipe goes with Dark Chocolate Graveyard Pots de Crème 2 tablespoons cocoa (or cacao) nibs (see Notes) 6 tablespoons butter, softened 1/2 cup sugar, plus extra for sprinkling cookies 1 large egg 1/2 teaspoon vanilla 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Melted semisweet or bittersweet chocolate 1. Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice. 2. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla. 3. In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days. 4. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar. 5. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling. 6. Using a pastry bag with a very fine tip, pipe the letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside. Makes about 2 1/2 dozen CALORIES 66(38% from fat); FAT 2.8g (sat 1.7g); PROTEIN 0.9g; CHOLESTEROL 13mg; SODIUM 53mg; FIBER 0.2g; CARBOHYDRATE 9g
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Post by goodcookin on Oct 23, 2007 10:56:12 GMT -5
Dark Chocolate Graveyard Pots de Crème from Sunset, OCTOBER 2006
This is a true chocolate-lover's dessert: rich, thick puddings topped with chocolate wafer "dirt" and cookie "gravestones." Best of all, you can make the puddings with very little fuss using a microwave and a blender. Prep and Cook Time: 15 minutes, plus at least 30 minutes chilling time. Notes: This method uses a microwave to heat the cream until it's hot enough to cook and thicken the eggs, but you can always make it on the cooktop. Heat the cream over medium-high heat until it boils, about 6 minutes. Proceed with step 3, but heat the cream-egg mixture as needed in the saucepan until it reaches 160°. Then proceed with step 4.
14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped 2 large eggs, plus 2 yolks 2 1/2 cups whipping cream 1/3 cup coffee-flavored liqueur 1/2 cup chocolate wafer crumbs Tombstone Cookies
1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
Makes 8 servings
CALORIES 651(68% from fat); FAT 49g (sat 29g); PROTEIN 7.2g; CHOLESTEROL 221mg; SODIUM 147mg; FIBER 3.3g; CARBOHYDRATE 51g
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Post by goodcookin on Oct 23, 2007 10:58:45 GMT -5
Pumpkin Fudge from Southern Living, OCTOBER 2005 Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan. 3 cups sugar 3/4 cup melted butter 2/3 cup evaporated milk 1/2 cup canned pumpkin 2 tablespoons corn syrup 1 teaspoon pumpkin pie spice 1 (12-ounce) package white chocolate morsels 1 (7-ounce) jar marshmallow crème 1 cup chopped pecans, toasted 1 teaspoon vanilla extract Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yield Makes about 3 pounds
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Post by goodcookin on Oct 24, 2007 16:22:48 GMT -5
Crescent Mummy Dogs Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count) 2 1/2 slices (2.5 oz) American cheese slices, quartered 10 large hot dogs Cooking spray Mustard or ketchup, if desired 1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). 2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. 3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face." High Altitude (3500-6500 ft):Bake 15 to 19 minutes. Makes: 10 sandwiches. Note: Try a mini version with cocktail sausages.
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Post by witchy one on Oct 28, 2007 12:50:21 GMT -5
Dinner in a Pumpkin
This festive meal can also be prepared with winter squash.
1 medium Pumpkin 1/4 cup Onion -- chopped 1 1/2 lb Ground beef 2 T Soy sauce 2 T Brown Sugar 1 can Cream of Mushroom 1 1/2 cups cooked rice
Clean stringy pulp and seeds from pumpkin.
Sauté onion and ground beef. Add soup, soy sauce and brown sugar. Simmer for 8-10 minutes. Add cooked rice.
Put meat-rice mixture into pumpkin. Replace lid. Place the pumpkin in a 13 x 9 pan. Bake at 350 for 60 min to 90 minutes until pumpkin is tender.
Slice in quarters to serve.
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Post by witchy one on Oct 28, 2007 12:51:57 GMT -5
Toffee Apples
Apples for Halloween follow the tradition of the centuries old Halloween game of trying to catch apples with your teeth from a barrel of water. Toffee apples appeared later at Halloween fairs.
10 apples, small 8 oz.molasses 4 oz. butter 16oz. Brown sugar 1 tbsp. vinegar
Thoroughly wash the apples, then dry with kitchen paper.
Insert a wooden stick in each, downwards through the core, to act as handles.
Put the butter, molasses, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes.
Quickly dip the apples in the hot mixture and then place on a rack to set.
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Post by witchy one on Oct 28, 2007 12:53:17 GMT -5
Spicy Pumpkin Butter
This spicy pumpkin butter makes a great fall gift!
1/4 c. brown sugar, packed 2 T. sugar 1/4 c. water 1/2 tsp. allspice 1/4 tsp. ginger 1/4 tsp. cloves 1/4 tsp. nutmeg 1 1/2 c. pumpkin puree (not canned pumpkin pie mix)
Combine the sugars, water and spices in a 4-cup glass measure. Microwave on HIGH 3 minutes; stir. Add pumpkin and Microwave on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
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Post by witchy one on Oct 28, 2007 12:54:42 GMT -5
Halloween Chili
Substitutions are in parentheses. Best made during the last phase of the moon. If that is not possible, just do the best you can in a candlelit kitchen after dark.
1 1/4 lb ground goblin gizzards (ground beef) 1 medium eye of Cyclops (onion) 15 oz Can soft shelled beetles (kidney beans) 28 oz Can blood of bat (V-8 juice) 1/8 t pureed wasp (prepared mustard) 1/4 t common dried weed (oregano) 1 dash of Red-tailed hawk toenails (crushed red pepper) 2 t ground sumac blossom (chili powder) 1 t hemlock (honey or sugar) 1/2 c fresh grubs (sliced celery) 1 T eye of Newt (pearled barley) 1 T dried maggots (uncooked rice) Water from a stagnant pond (or just regular water will do)
Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house. A regular pot and stove can work in a pinch.
Add chopped eye of cyclops and simmer until the pieces of eye become translucent. Add blood of bat, and soft shelled beetles, and bring to a slow bubbling boil.
Add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp.
As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.
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Post by amirah on Oct 29, 2007 16:37:59 GMT -5
ww Grandma's Pumpkin Muffins
POINTS® Value: 3 Servings: 12 Preparation Time: 18 min Cooking Time: 25 min Level of Difficulty: Easy Nothing says fall like the spice trinity of pumpkin, nutmeg and cloves.
1 sprays cooking spray 2 cup all-purpose flour 1 Tbsp baking powder 1 tsp table salt 1 tsp baking soda 1/2 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground nutmeg 2/3 cup unsweetened applesauce 1 cup canned pumpkin 2/3 cup sugar 1/2 cup fat-free egg substitute 2/3 cup fat-free skim milk
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired.
Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.
Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon.
Add applesauce mixture to flour mixture and mix until completely incorporated.
Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving.
Note: We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.
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Post by amirah on Oct 29, 2007 16:39:47 GMT -5
ww Individual Baked Pumpkin Custards POINTS® Value: 2 Servings: 8 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Easy A creamy alternative to traditional pumpkin pie. These custards are topped with a sweet-spiced yogurt and served in small ramekins for easy portion control.
1 pound canned pumpkin, solid, not puree 4 large egg(s) 4 egg white(s) 1/2 cup fat-free skim milk 1/2 cup fat-free evaporated milk 2 tsp SPLENDA No Calorie Sweetener 2 tsp vanilla extract 1 tsp ground cinnamon 2 cup plain fat-free yogurt, Greek-variety recommended 2 tsp SPLENDA No Calorie Sweetener 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves
Preheat oven to 325ºF.
To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of Splenda, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of Splenda, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
Notes: You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.
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Post by amirah on Oct 29, 2007 16:48:52 GMT -5
ww Brownie Cupcake Bites
POINTS® Value: 3 Servings: 24 Preparation Time: 12 min Cooking Time: 14 min Level of Difficulty: Easy Halloween treats don't get any sweeter. We made them mini so you can have a whole one and still have room for some candy.
21 oz regular brownies, dry mix 1/2 cup water 1/2 cup unsweetened applesauce 2 large egg white(s), lightly beaten 1 1/2 cup lite whipped topping 1 1/4 oz candy corn, about 24 pieces
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
Note: If you're not a fan of candy corn, get festive with orange and black sprinkles.
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