- 1 1/2 cups raw whole pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch salt
Directions:
Tuesday, October 15, 2013
Roasted Pumpkin Seeds
Ingredients:
Directions:
Directions:
Blackberry Pie Bars
Ingredients:
- Crust and Topping
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, chilled
- Fruit Filling
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup flour
- pinch salt
- zest of 1/2 lemon
- 1 tsp almond extract
- 2 (16-oz) packages frozen blackberries, thawed and drained
Directions:
- To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
- Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
- Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
- To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
- Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
Pumpkin Pillows
Ingredients:
- 12 KRAFT Caramels
- 1 tsp. water
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. ground cinnamon, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1 Tbsp. brown sugar
- 1 tsp. flour
- 1/4 tsp. orange zest
- 20 won ton wrappers
- 1 egg white, lightly beaten
- 2 cups oil
- 1 Tbsp. powdered sugar
Directions:
- MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
- WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
- HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.
Ghoul's Punch
Ingredients:
- 1/2 gallon apple cider or apple juice (8 cups)
- 1/2 cup cinnamon honey, wildflower honey, orange blossom honey, or desired honey
- 1 orange, sliced
- 6 inches stick cinnamon
- 1 tablespoon coarsely chopped, peeled fresh ginger
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 bay leaf, (optional)
Directions:
- For punch base: In a 4-quart Dutch oven, combine cider and honey. Add orange slices. For spice bag, place cinnamon, fresh ginger, allspice, cloves and bay leaf, if you like, in the center of a double-thick, 8- to 10-inch square of 100-percent-cotton cheesecloth. Tie closed with a clean string. Add spice bag to the saucepan with cider mixture. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove orange slices and spice bag; discard. If you like, strain mixture through a fine mesh sieve*. Use in the following party drinks. Makes about 8 cups base.
- Variation
- Mulled Apple Cider: Prepare Haunted Halloween Party Punch Base as above. Serve warm base in mugs or heatproof glasses. If you like, garnish each serving with a cinnamon stick and a thin apple slice. Makes 8 (8-ounce) servings.
- Awfully Good Ghoul's Punch: Prepare Haunted Halloween Party Punch Base as above. Cool to room temperature. Transfer punch base to a large pitcher or punch bowl. Cover and chill for 4 to 24 hours.
- Awfully Good Ghoul's Punch: In a punch bowl, combine punch base; one 12-ounce can frozen cranberry-raspberry juice concentrate, thawed; one 6-ounce can frozen lemonade concentrate, thawed; and 3 cups cold water. Add ice, if you like. Thinly slice 1 medium apple. Float apple slices and cranberries in punch. Makes 18 (6-ounce) servings.
- Golden Apple Cocktails: Prepare Haunted Halloween Party Punch Base as above. For each serving, combine 2 to 3 tablespoons vodka, Southern Comfort, bourbon, apple brandy or brandy, rum, vermouth or dry white wine and 1/2 cup of the hot punch base in a mug or heatproof glass. Or, cover and chill punch base until completely cool. Add 2 to 3 tablespoons desired alcohol and 1/2 cup of the chilled punch base to an ice-filled glass; stir. If you like, garnish each serving with an orange twist and a maraschino cherry on a cocktail pick. Makes 16 (5 to 6-ounce) cocktails.
Lemon Chicken
Ingredients:
- 1/2 cup cornstarch
- 3/4 cup water
- 2 egg yolks
- 2lbs (aprx 4) skinless, boneless chicken breast halves
- 2 cup cooking oil
- 3 tablespoon brown sugar
- 1 tablespoon fresh ginger, minced
- 1 cup chicken broth
- 1/3 cups fresh lemon juice
- 1/2 cups diced scallions
Directions:
- Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly.
- Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel.
- Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
- Remove from heat, add in lemon juice. Slice chicken into thin pieces.
Bite-Sized Swirled Pumpkin Cheesecake
Ingredients:
- 12 Cupcake liners
- Nonstick cooking spray
- 2 pkg. (8 oz. each) Cream cheese, at room temperature
- 1/2 cup Granulated sugar
- 1 1/2 Tbsp. All-purpose flour
- 1 tsp. Vanilla extract
- Pinch of salt
- 2 large Eggs
- 1/2 cup Pure Pumpkin
- 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
- 2 tsp. Ground cinnamon
Directions:
- Preheat oven to 300° F.
- Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray. Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
- Beat in eggs one at a time, beating well after each addition.
- Transfer 1/2 cup batter to a medium bowl.
- Add pumpkin and Coffee-mate; stir until blended.
- Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
- Swirl batters with butter knife. Bake for 16 to 18 minutes or until just set.
- Cool completely in pan on wire rack.
- Cover and refrigerate for 4 hours before serving
Spicy Cider Jack-o'-Lanterns (jello)
Ingredients:
- 4 large oranges
- 2 cups apple juice, chilled
- 1/4 cup red cinnamon candies (optional)
- 1 (3-oz.) pkg. orange or lemon-flavor gelatin
- 1/2 cup whipped topping (optional)
Directions:
- Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
- In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
- With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
- To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.
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