Another Favorite Holiday of mine......HALLOWEEN! I Love to decorate my house & love to see my kids dress up each year & of course dress up with them! So for this months giveaway, I will randomly choose 3 people to get to do this Coffin Workshop for FREE! My Workshop Full of Fun will be on Wednesday, October 27th, @ 6 PM Those 3 Ladies that win will be able to come & make it for Free that night!
Now, all you need to do to enter to win, is post your favorite Halloween recipe here. If you are not following this blog yet, follow it this month & you will have 2 chances to win!
I will post the winners on Monday the 25th.
Good Luck & Happy Halloween!
If you don't win this giveaway, & your interested in doing this workshop, You an still do so the night of the workshop. Just RSVP to me so I can make sure I have enough supplies on hand. The cost of the Coffin workshop is $5.
This has kind of turned out to be a Halloween night tradition for us. We make this on Halloween before we go out trick or treating with the kids. Enjoy!
ReplyDeleteBlack Angus Potato Soup
Ingredients:
4 lg baking potatos
2/3 c Flour
2/3 c Margarine
6 c of Milk
3/4 tsp Salt
1/2 tsp Black Pepper
1/2 tsp White Pepper
4 Green Onions-Chopped
1 1/4 c Cheddar Cheese-shredded
1 lb Bacon
8 oz Sour Cream
Directions:
Wash, dry & prick potatoes with fork. Bake in 400F oven for 1 hour, or until done. Let cool. Cut into half lengthwise & scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened & bubbly. Add potato pulp, salt, pepper, 2 tbs green onion, half the bacon, & 1 cup of cheese. Cook until throughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon, & Cheese.
I love Halloween too. Every year my mom and I do a big party for my family. With our family, we have a tradition to make pumpkin stew with breadsticks. I make beef stew, then let it cook in a cleaned out pumpkin for a couple hours. The stew will soak into the sides of the pumpkin. So when you serve it, the sides of the pumpkin will be soft so you can scrape it into the stew. It is soooo yummy!
ReplyDeleteFor the breadsticks, all I do is get frozen roll dough and thaw it out. Then I roll it out like a snake and brush butter on the tops. Then I sprinkle the breadstick with Salad Supreme. Let them raise and cook them. I usually have to make TONS of breadsticks, cause my family LOVE them!
Family Spaghetti Pie
ReplyDelete1 lb ground beef (I used sausage instead)
1 cup Pace Picante Sauce
1 cup spaghetti sauce (I used an entire bottle)
1/2 of a 16 oz pkg of spaghetti cooked and drained (about 3 cups, I ended up using more)
1/3 cup grated parmesan cheese (the sprinkle kind)
1 egg, beaten
1 Tbsp. butter, melted
10 oz ricotta cheese
1 cup shredded moz. cheese
Brown hamburger, drain grease. Add spaghetti sauce and pace picante sauce, cook until hot and bubbling.
In separate bowl mix spaghetti, egg, parmesan cheese and butter. Layer spaghetti in bottom of 10-in pie plate (I used a casserole dish instead). Spread Ricotta cheese on top of spaghetti mixture, Cover with Sauce mixture. Bake at 350 degrees for 30 minutes. Sprinkle moz cheese on top and let stand for 5 minutes... ENJOY!!!
This actually worked better in a casserole dish because of how it is layered so it doesn't boil over in the oven.
Dinner in a Pumpkin
ReplyDeleteSmall to medium size pumpkin
1 onion, chopped
1 1/2 to 2 lbs ground beef
1 1/2 cup cooked rice
2 tablespoon soy sauce
2 tablespoon brown sugar
1 - 4 oz. can mushrooms, drained
1 can cream of chicken soup
1 - 8 oz can sliced water chestnuts
Cut top of pumpkin off and clean. Make face with permanent marker. Saute onion in oil, add meat and brown. Drain grease. Add soy sauce, brown sugar, mushrooms and soup. Simmer ten minutes stirring occasionally, add rice and chestnuts. Spoon into pumpkin and add lid. Place on cookie sheet, bake at 350 degrees for one hour (I think it tends to take a bit longer or until meat inside pumpkin is tender.
Pumpkin cookies all the way!!!
ReplyDelete* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
*
* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.