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Thanksgiving Recipes: Green Bean Casserole

November 14, 2007 Leave a Comment
Green Bean Casserole
Prep: 10 minutesBake: 30 minutes

1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1/2 cup milk

1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions

Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.

TIPS: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell’s® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Filed Under: breads and sides, casseroles and quick meals, fall, recipes, Thanksgiving

Cooking with Pumpkin

November 3, 2007 Leave a Comment

Halloween’s over. It’s time to throw out the old jack-o-latern, but pumpkins are still in season and are great to cook with. Pumpkin Pie is a famous Thanksgiving Day treat, but for a little change of pace, try some pumpkin bread:
Pumpkin Bread
Makes 2 loaves. Prep time: 15 minutes.
Cooking time: 1 hr. to 1 hr. and 15 minutes.
4 cups self-rising flour
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
1 16oz. can pumpkin
3/4 cup vegetable oil
3 large eggs
2/3 cup water

Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time.

And for your afternoon or evening snack, make your own toasted pumpkin seeds.

Toasted Pumpkin Seeds

1/2 Cups Pumpkin Seeds
3 Teaspoons Melted Butter
Salt to taste.

Mix the seeds with the butter and salt. Spread the seeds out evenly on a cookie sheet, and bake at 300 degrees for 40 mins. Prep Time: 5 Min

Filed Under: appetizers and snacks, fall, recipes

Pumpkin Brownies

October 30, 2007 Leave a Comment

If you love brownies, and you’re a fan of pumpkin, you will love this!  The two are combined in this amazingly sweet treat that is perfect for fall, and it’s even topped off with cream cheese frosting!

Recipe for Pumpkin Brownies

1 2/3 c. sugar
1 c. oil
4 eggs
1 (16 oz.) can pumpkin
2 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt

FROSTING:
3 oz. cream cheese
2 c. powdered sugar
1/2 c. butter
1 tsp. vanilla

Cream together sugar and oil. Add remaining ingredients (except frosting) and mix. Pour into greased and floured cookie sheet. Bake at 350 degrees for 25 minutes.
Beat together ingredients for frosting. Frost brownies when completely cool.

Filed Under: desserts, fall, Recipe of the Week, recipes

Sweet Treats for Day of the Dead

October 25, 2007 1 Comment


Dia de los Muertos or “Day of the Dead” is a tradition in hispanic cultures dating back some 2500-3000 years. It is a celebration in remembrance of the dead. November first is known as All Saints Day, and it honors children who have died, while November second, All Souls Day, is celebrated in honor of deceased adults. It is believed that the spirits of the dead will visit their relatives on Dia de los Muertos, and in honor of the dead, the families prepare an alter and leave offerings.

Though it is a Mexican holiday, it has spread and is now celebrated in areas all over the world. In fact, several Mexican communities in the United States now hold Day of the Dead celebrations. Some of these celebrations are said be very traditional, while others are a blend of Mexican and American culture.

Today chocolate skulls and coffins and other Halloween treats compete with the traditional Mexican Day of the Dead cuisine, but the traditional sweets of Dia de los Muertos are still known to be very delicious. In celebration of this holiday or as a special Halloween treat try making your own sugar skulls or Mexican sweet bread, called pan de muertos.

Filed Under: appetizers and snacks, desserts, fall, Halloween, recipes

Simply Sweet Recipe

October 24, 2007 4 Comments
Scary Spiderweb Cupcakes
Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:24 cupcakes
1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker® black decorating gel
48 large black gumdrops
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
2. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
3. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
Filed Under: desserts, fall, Halloween, Recipe of the Week, recipes

Great Snacks for Halloween

October 21, 2007 Leave a Comment
Today I’ve got some fun Halloween foods that your kid’s are sure to love!
Bugs in a Blanket (from http://www.pillsbury.com/)
Prep Time: 30 min ; Start to Finish: 45 min Makes: 24 snacks
1 can (11 oz) Pillsbury® refrigerated breadsticks
24 cocktail-size smoked link sausages (from 14-oz package)
3/4 cup shoestring potatoes (from 1 3/4-oz can)
Ketchup, barbecue sauce or mustard
1 . Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
2 . Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
3 . Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
4 . Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate “bugs” with dots or stripes of ketchup. 

Sweet Moster Cupcakes (from familyfun.go.com)

2 dozen cupcakes from your favorite recipe
3.4-ounce box of vanilla-flavored instant pudding
green food coloring
1 cup of green melting candy (we used Wilton Candy Melts)
24 large marshmallows
skewers
waxed-paper-lined baking sheet
M&M’s Minis
small serrated knife
chocolate frosting
black gel
2 green Tic Tac mints

1. Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 3.4-ounce box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.

2. Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet, add M&M’s Minis for eyes, and place them in the refrigerator to chill.

3. With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.

4. Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.

5. Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.

Halloween Cat Cookies (from Taste of Home)

 

1 tube (18 ounces) refrigerated chocolate chip cookie dough
54 pieces candy corn
1 can (16 ounces) chocolate frosting
Red shoestring licorice, cut into 1-3/8-inch pieces
9 thin chocolate wafer (2-1/4 inch diameter), quartered

Bake cookies according to package directions. Cool on a wire racks. Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting. Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears. Yield: 1-1/2 dozen.

 

Monster Burgers (taken from http://www.pillsbury.com/)

Prep Time: 35 min ; Start to Finish: 35 min

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
Ketchup1 . 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.

Filed Under: appetizers and snacks, fall, Halloween, recipes

Simply Delicious – Creamy Salsa Dip

October 13, 2007 Leave a Comment

With football season in full swing and holiday parties right around the corner, everyone needs quick and simple snack and appetizer ideas. This dip is the perfect choice if you’re looking for something inexpensive and easy. It’s a unique and tasty alternative to salsa that your family and friends will love.

8 oz. cream cheese, softened
1/2 cup sour cream
1 1/2 cup chunky salsa

Beat cream cheese until smooth. Stir in sour cream and salsa. Cover. Refrigerate 4 hours before serving. Serve with tortilla chips and/or crackers.

Filed Under: appetizers and snacks, Recipe of the Week, recipes
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