Rice Krispie Treat Pumpkins!

Great fun for the Kids to do!!!
Rice Krispie Treat Pumpkins!

Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
Tootsie Rolls

Preparation:
In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.
Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.
Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
Shape the mixture into balls either your hands or a spoon.
Place the balls in the refrigerator and leave there until is has become completely chilled and is form.
Once firm, using the black and green icing, decorate your pumpkins with leaves and add a tootsie roll as your stem.
COOL!

Broccoli Salad

Broccoli Salad

"This is always a HIT with guests. I make this everytime we have a get together and the bowl is always left empty!!"

Ingredients

1 -2 head fresh broccoli ( do not use frozen!)
1/2 cup red onion, chopped
1/2 lb bacon
2 1/2 tablespoons vinegar
1 cup Hellmann's mayonnaise
1/3 cup sugar
1 1/2 cups grated mozzarella cheese

Directions
Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
Chop up top of broccoli into bite size pieces.
Mix broccoli, onions, bacon and mozzarella in large bowl.
In separate bowl combine vinegar, sugar and mayo.
Pour over broccoli mixture and toss to coat.
Best if made a day ahead.
courtesy of www.food.com

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Funeral Sandwiches

Funeral Sandwiches
(I might need to find another name)

Dinner rolls*
24+ slices Black Forest Ham (I used Castlewood brand from Sam's, deli ham would be great too)
24 slices Swiss Cheese (I used the pre-sliced Tillamook, and cut the slices into smaller squares, then also used the edge pieces, 2 edge slices per sandwich)

Slice rolls, if needed.  Squeeze 24 rolls on an 11x15 inch sheet pan (it's okay if they are touching).  Place one slice of ham (some of my slices were super thin, so I added another half slice with those) and one slice of cheese on the bottom half of each roll, then replace tops.

*Most recipes I found called for King's Hawaiian Rolls.  I am not a fan of their texture and sweetness, so I opted to go for the dinner rolls from Sam's Club.  They were perfectly chewy (not spongey) and perfectly sweet with the following sauce.

Sauce of yumminess:
1 cube butter, melted
1/4 cup brown sugar
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 Tbs. poppy seeds (I used slightly less - they are mostly for aesthetics, I think)
1 tsp. onion powder

Mix together with a small whisk.  Brush tops of ham and cheese rolls liberally with sauce, then pour remaining sauce over all.  Cover pan with foil and refrigerate for 4 to 24 hours.  Preheat oven to 350 degrees.  Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.

Since I was making these for a crowd, here are the quantities I used:

3 bags of Sam's dinner rolls (I think there are 36 rolls per bag)
3 pkgs. of Castlewood thinly sliced Black Forest Ham (Sam's)
1-1/2 pkgs. of Tillamook pre-sliced Swiss cheese (Sam's)

That made 4 sheet pans of rolls (96 total), with a few plain rolls left over, which was perfect for guests who may not want/like ham and cheese (only my cute 4 yr. old neighbor friend preferred a pb&j).

Super Simple Pot Roast

Super Simple Pot Roast
.
Ingredients:...
3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef broth
1 beef bouillon cube
.
Directions:

1. Place soups in crock pot and whisk together.
2. Add remaining ingredients to crock pot.
3. Cover and turn on high for 6-8 hours.
4. Serve with rice or potatoes.

Low Fat Crock Pot Chicken Taco Soup

Low Fat Crock Pot Chicken Taco Soup

"A delicious healthy meal that is so easy to make. This is a combination of several great recipes that I have tried. The cooking aroma is very enticing."

Ingredients

1 1/2 cups vegetable broth
1 1/2 lbs boneless skinless chicken breasts
2 (16 ounce) cans pinto beans, rinsed and drained
2 (16 ounce) cans kidney beans, rinsed and drained
1 1/2 cups frozen corn
1 1/2 cups frozen okra
1 (10 ounce) cans Rotel tomatoes & chilies
1 (14 1/2 ounce) cans Mexican-style tomatoes
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
2 cups celery, chopped
1 yellow onion, chopped
1 (1 1/2 ounce) envelopes taco seasoning mix ( no MSG, reduced salt)

Directions

Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot.
Remove fat from chicken breast and add to crock-pot.
Cook on low about four hours and shred chicken using two forks.
Add all other ingredients to crock-pot.
Stir.
Cook on high for 2 hours or low for 4 hours.
Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.
source:www.food.com

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Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce 

 

Chicken:
1/4 teaspoon freshly cracked pepper
3 pounds chicken wingettes and drummettes
12 slices bacon, cut in half crosswise
Bourbon Sauce:
1/2 cup ketchup
1/2 cup bourbon
1/4 cup packed brown sugar
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon red pepper flakes

Instructions

1. Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
2. Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
3. Place bacon-wrapped chicken pieces on cookie sheets, bacon end down.
4. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven.
5. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
6. Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes.
7. Remove from heat; set aside.
8. In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Adapted form Recipe Goldmine

Pasta with Classic Bolognese Sauce

 

If you can’t find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.

5 tablespoons unsalted butter
2 tablespoons finely chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
12 ounces meatloaf mix

Salt and pepper
1 cup whole milk
1 cup dry white wine
1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
1 pound fettuccine or linguine
Grated Parmesan cheese

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.
2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.
3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.