Having a Halloween party?
Here are a few recipe ideas to treat your guests with.
1/3 c. peanut butter
20 round crackers
80 thin pretzel sticks
20 Nestlé® Raisinets®
Spread about 2 teaspoons peanut butter over top of 10 crackers. Press 8 pretzels into peanut butter, arranging 4 on each side to resemble legs. Top with remaining crackers. Dab top of cracker sandwiches with 2 peanut butter dots. Place 1 Raisinet on each dot to resemble eyes.
8 flour tortilla (6-inch)
½ cup Pace® Salsa Verde
1 cup finely shredded Cheddar cheese (about 4 ounces)
4 pitted ripe olives, cut in half lengthwise
Set the oven to 450°F. Place 4 tortillas onto a baking sheet. Cut each remaining tortilla into 12 (1/4-inch wide) strips.
Top each whole tortilla with 2 tablespoons salsa verde and 1/4 cup cheese. Place 2 olive halves on each for “eyes”. Arrange the tortilla strips in a criss-cross pattern over the cheese. Spray the quesadillas with vegetable cooking spray.
Bake for 5 minutes or until the cheese is melted.
Shepherd’s Pie Stuffed Peppers
4-6 orange peppers
1 pound ground beef
1/2 medium onion, chopped (roughly 1/2 cup)
1 garlic clove, crushed or minced
3/4 cup tomato paste (one 6-ounce can)
¼ cup Worcestershire sauce
1 ½ cups beef broth
4 cups frozen mixed vegetable medley, thawed (about two 10 oz. packages)
1 pound Idaho® russet potatoes peeled and cut into about 1 inch chunks
¼ cup Greek yogurt or sour cream
¼ cup milk
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided
Slice the top off of each of the peppers and reserve. Remove the seeds and, if desired, use a paring knife to carve a jack o’lantern face into each pepper.
Heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper and cook, breaking up the meat, until it is browned. Drain any excess grease. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
While the meat is cooking, place the Idaho® potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. Drain and return to the pot, add 1/2 cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt. With potato masher or hand mixer, mash to desired consistency.
Preheat your oven to 350°F.
Divide the meat mixture between the peppers, then top with the mashed Idaho® potatoes and remaining cheese, and place in a glass baking dish.
Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.
Hot Spiced Cherry Cider
1 gallon apple cider or juice
2 cinnamon sticks (3 inches)
2 pkgs. 3 oz. cherry gelatin
Place cider in a 6 qt. slow cooker; add cinnamon sticks. Cover and cook on high for 3 hours. Stir in gelatin; cook 1 hour longer. Discard cinnamon sticks before serving.
Halloween Version: Drop a gummy Halloween eyeball in your drink, it will sink to the bottom. Add a cinnamon stick in your cup or dangle a gummy worm off the side before serving. Let cool a little before adding gummies so they don’t melt too much. Happy Halloween!
1 tube chocolate chip cookie dough
1 can vanilla frosting
red food coloring
Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
Quote of the Week:
“There is no beautifier of complexion, or form, or behavior, like the wish to scatter joy and not pain around us.” ~ Ralph Waldo Emerson