Our second CDC get together was held (Oct.15) at Pam Schow's home. Our theme this time was Halloween. Kathy gave a demo. on how to roll a pumpkin roll. She also instructed us also how to roll using ice cream instead of the cream cheese mixture.She made it look easy, but HELLO it's Kathy were talking about, the ultimate baker.
Lisa Schetselar gave it a try at rolling one. And from the looks of it she's done this before.And if she hasn't, you could have fooled me She did really well.
The food was totally "SPOOKTACULAR."It was so fun to see how you can bring Halloween into food dishes. There was mummy meatloaf, Frankenstein casserole,eyeball cookies ect. ect. ect. The food may have looked a fright,but it was oh so good.We hope you give the recipes a try for your own little spooks.HAPPY HALLOWEEN!
HALLOWEEN RECIPES
MUMMY MEATLOAF
1 1/2 Pounds ground beef
3 slices of bread,cubed
1 egg
1 Cup Milk
1 small onion,chopped small
1 Tbls.Worcestershire sauce
1 tsp. salt
1/2 tsp.Dry mustard
1/4 tsp. pepper
1/4 tsp. sage
1/8 tsp. garlic powder
Prosciutto Ham
Ketchup
Mix all ingredients,mold into the shape of a face on a greased jelly roll pan(to catch drippings).Layer prosciutto around the face, pressing gently into the eyes and around the nose. Fill the eye holes with ketchup and bake at 350 for 1 hour 15 min. -HORRIFICALLY YUMMY-
-Jeannie Meyer-
HALLOWEENIES
1 Can crescent rolls
44 cocktail weenies or sasuages
1/2 cup dijion mustard
Heat oven to 375. Line two cookie sheets with parchment paper. Roll dough sheet out to 14x11" rectangle. Cut vertically to make two 11x7"rectangles. Cut crosswise into 1/2"stripes. Pat weenies dry. Wrap a strip of dough around each weenie to look like a mummy,press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
Bake 15-20 min. Serve with mustard dip. -OH MUMMY-
BY:Lisa Schetselar
TERRIFYING TAMALE PIE
1 Tablespoon vegetable oil
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1 clove garlic,minced
3/4 pound ground turkey
3/4 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 can (141/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) chili beans in mild chili sauce
1 cup corn
1/4 teaspoon black pepper
1 package (8 1/2 ounces)corn muffin mix plus ingredients to prepare mix
2 cups taco-flavored shredded cheese
Bell peppers,pickle slices, pimiento pieces,onion,black olives and carrots for decoration
1.Heat oil in skillet over med. heat. Add onion and bell pepper;cook until crisp-tender. Stir in garlic.Add turkey;cook and stir until turkey is no longer pink.Stir in chili powder and oregano. Add tomatoes with liquid;cook and stir 2 minutes. Stir in beans with sauce,corn and pepper;simmer 10 minutes or until liquid is reduced by about half.
2. Preheat oven to 375. Grease 1 1/2 to 2-quart casserole dish.
Prepare corn muffin mix according to package directions;stir in 1/2 cup cheese. Spread half of turkey mixture in prepared casserole dish;sprinkle with 3/4 cup cheese. Top with remaining turkey mixture and 3/4 cup cheese. Top with corn muffin batter.Decorate with vegetables to make monster face.Bake 20 to 22 minutes or until golden.Makes 6 to 8 servings.
-GHOULISH-
BY: JENNIE MEYER
EYE BALL COOKIES
1/2 c. shortening
1/3 c. sugar
1 egg
1 tsp.vanilla
1 tsp. baking soda
3/4 c.Reese's creamy peanut butter
1/3 c.packed brown sugar
2 Tbs. milk
1 1/2 c. flour
1/2 tsp. salt
Need 1 cup vanilla frosting,red and black decorator frosting in tubes,whoppers malted milk balls.
Heat oven to 375* Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar,beat until fluffy. Add egg,milk and vanilla;beat well.Stir together flour,baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.Roll in granulated sugar,place on ungreased cookie sheet. Bake8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack.cool completely.
Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings.Press malted milk ball"iris"into center of eye.-makes about 4 dozen cookies
-HAUNTING-
BY:JEANNIE MEYER
3 eggs-beat for 5 min.
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling
1 c. powdered sugar
4 Tbls. butter
6 oz. softened cream cheese
1/4 tsp. vanilla
Directions
Spread on greased and floured jelly roll pan.
Top with 1 cup nuts-opt.-
Bake at 375 for 15 min. Prepare a clean dish
towel with a dusting of powdered sugar. After
cake has cooled for just a minute or two flip
over on dish towel. Roll up like a jelly roll and
cool. When cool unroll and spread topping,
then roll back up. Wrap in saran wrap and
refrigerate.
Kathy Dally-Bone Shaking Good
Our cooking- dinner-club started last month(Sept.). We started off with Fall Harvest foods.
It was so much fun. We also introduced Kathy Dally as our Hostess over the club. We are lucky to have her do this. She is so talented as a baker and a cook,and has some fun ideas.
We hope as time goes by and the word gets out about our cooking-dinner-club more will want to learn, eat,and eat, have I mentioned eat, and above all laugh and be together and learn from one another.
Here are some of the recipes from our Fall Harvest get together:
HURRICANE CASSEROLE:BY MARCI CARLSON
Brown meat, sausage, onion, celery, green pepper, garlic. Add any kind of squash. I added one medium already cooked spaghetti squash, one raw cut up zucchini, one baked potato shredded. Salt and pepper to taste. 1/2 cup sliced almonds. Cook for fifteen minutes, turn well and poor into casserole baking dish. Dab cream cheese and a little feta cheese all over casserole, combine 2 cups cottage cheese 1 egg and spread.Top layer-chopped up cooked cauliflower and bread crumbs. Bake at 350 for 40 minutes, shred any kind of cheese you have on top after casserole is done.
ITALIAN ZUCCHINI PASTA:BY JEANNIE MEYER
8 oz.angel hair pasta
4 small zucchini, thinly sliced
2 cloves garlic minced
4 Tbsp. olive oil
2 cans (16 oz each) Italian style diced tomatoes
2-3 tsp. Italian seasoning
1/4-1/2 cup grated Parmesan cheese
Cook pasta according to package directions. In a medium frying pan, Saute zucchini and garlic in oil until zucchini is tender. Add the tomatoes, Italian seasoning; cook until well heated. Drain pasta and top with zucchini mixture. Sprinkle with Parmesan cheese. Makes 4 servings
PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH:BY PAM SCHOW-AS SEEN BY RACHAEL RAY
3 Tbs.olive oil-extra virgin
2 Bay leaves-dried
4 stocks celery-finely chopped
1 med.onion-finely chopped
salt and pepper
3 Tbs. all purpose flour
2 teaspoons ground thyme
2 teaspoons hot sauce or to taste
6 cups chicken stock
1-15 oz. pumpkin puree
2 cups heavy whipping cream
1/2 teaspoon nutmeg and cinnamon
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RELISH (a spoonful on top of soup)
1- crisp apple-Macintosh or Granny smith
1/4 red onion
2 Tbs.lemon juice
1/2 cup dried sweetened cranberries,chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 cinnamon--saute or use fresh
Heat soup pot on med. to high heat. Add oil, bay leaves, celery and onion. Season veggies with salt and pepper. Cook 6 or 7 min.until tender. Add flour and thyme and hot sauce,and cook 1 min.Whisk in chicken stock and bring to a bubble. Whisk in pumpkin puree in large spoonfuls into stock. Simmer 10 min.to thicken a bit then add in cream and nutmeg and cinnamon.Reduce to low and keep warm until ready to eat. Top with relish and enjoy.
PUMPKIN SQUARES BY:JEANNIE MEYER
2 cups pumpkin puree
2 cups sugar
2 cups flour
1 cup vegetable oil
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
4 eggs
Combine all ingredients and mix well. Bake at 350 for 30 min. in a sheet cake pan.Frost with cream cheese frosting.
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Cream cheese frosting
8 oz. pkg. cream cheese,softened
1/4 cup butter or margarine softened.
Mix well,beat all lumps out.
Add 2-3 cups powdered sugar till desired consistency.
1 tsp. vanilla
Mix well and frost squares
APPLE CHIP CAKE BY:Jeannie Meyer
1 1/2 cups flour
1 cup sugar
1 tsp cinnamon
1/2tsp. salt
1 tsp.soda
1 tsp.vanilla
1 egg well beaten
2 cups coarsely grated apples(we like granny smith)
Mix well and beat in:
1/3 cup vegetable oil
TOP WITH:
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter
Mix ingredients for cake,pour into greased 13X9 pan. For topping, cream butter,brown sugar and flour,will be like cookie dough,drop small pieces all over as evenly as possible. Bake at 350
degrees for 30-40 minutes.
PEAR FRITTERS BY:PAM SCHOW-AS SEEN BY PAULA DEAN-
1/2 Cup milk
1 egg slightly beaten
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self rising flour
2 peeled and cored pears
vegetable oil,for frying
Whisk together: milk,egg,sugar,cinnamon and sour cream, stir in flour and set aside.
Slice the cored and peeled pears into rings. Heat the oil in skillet.Dip rings into batter and place in hot oil. Fry until golden brown.
serve with ice cream-optional,
sprinkle with cinnamon and sugar-optional,powdered sugar optional,or drizzle with maple syrup, or other flavored syrups.
Personal note: would be great to do with apples. And I think the batter would be great to use for onion rings, just hold out the cinnamon.