This black cat takes a little time to put together, but it’s worth the trouble when you place it on the Halloween party table. The kids will get a kick out of seeing and eating this piece of work. Brownie mix may be used in place of the cake mix if you prefer. Read more »
Ingredients:
4 tablespoons butter
1 small onion, chopped
2 teaspoon fresh minced garlic
1 medium red bell pepper, seeded and chopped
1 teaspoon dried red chili pepper flakes
1 1/2 lb kielbasa, cut into about 1/2-inch slices
6 cups chopped green cabbage
3/4 cup canned chicken broth
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
Shredded parmesan cheese
Cooked egg noodles
Instructions:
Cook the sausage in a large skillet until browned on both sides. In the same
skillet melt the butter and sauté onion, garlic, bell pepper and chili flakes
over medium-low heat. Return sausage to the skillet and add in the chopped
cabbage and broth. Cook stirring for about 20-25 minutes or until cabbage
is tender. In a large pasta bowl, toss with parmesan cheese and hot cooked
noodles. Season to taste using salt and pepper.
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Ingredients:
2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 C. grated Cheddar cheese
1 (2 lbs. pkgs.) frozen tater tots
Directions:
Place ground beef in a greased 9 x 13 inch pan. Spread soup over meat and cover with grated cheese. Top with tater tots. Bake at 350 degrees F., covered for 45 minutes and uncovered for 15 minutes. Serve with side salad.
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1-pound sausage or bacon
2 pounds frozen shredded or southern style potatoes
1 dozen eggs
2 cups shredded cheddar cheese
Cut sausage or bacon into small one-inch pieces and then cook the sausage or bacon in your Dutch oven. Add the potatoes and then replace lid. Cook until done, while occasionally stirring. You will then mix the eggs together in a bowl and then pour mixture atop the potatoes. Replace lid and then cook this until done. After cooking the eggs, sprinkle on cheese, put the lid on again, and bake to melt cheese. You can serve as is or you may wrap in warmed flour tortillas to make breakfast burritos and then add salsa.
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These are most fun to make, most fun to eat and the kids just love them! They add a nice touch to a school treat or just to have when having friends over.
Halloween is a holiday that is filled with lots of sweet treats. But it’s easy to get burned out on candy when there’s so much of it. For a nice change of pace, try these fun and whimsical no-bake spider cookies. They make a great alternative to the usual candy for trick-or-treaters, and they are also a hit at Halloween parties. And of course you can always make them to keep on hand for snacks at home!
1/2 C fresh green beans cut into 1 in. pieces
3 tbsp. butter
1 onion, chopped
1/4 C red bell pepper, chopped
1/4 C fresh mushrooms, sliced
6 eggs
1/4 C bread crumbs
1/2 C ranch salad dressing
1/3 C Cheddar cheese, shredded
1/4 C Parmesan cheese, grated
Preheat oven to 350 degrees.
Place the green beans in a saucepan and cover with water. Place the saucepan over medium high heat and bring the water to a steady boil. Boil the green beans 4 minutes or until crisp tender. Drain the beans well in a colander and set aside.
Place the butter in a skillet over medium heat and allow the butter to melt
completely. Add the onion and cook 4 minutes or until the onion becomes soft. Add the bell pepper and mushrooms and continue cooking an additional 2 minutes. Add the green beans and stir until combined. Remove the skillet from the heat.
Break the eggs into a large mixing bowl and beat slightly with a fork. Fold the bread crumbs and ranch dressing into the eggs with a rubber spatula. Add the vegetables and blend all the ingredients together well.
Butter a quiche pan or pie plate well. Spread the vegetable mixture into the prepared pan. Sprinkle the top of the dish with both types of cheese.
Bake 22 minutes or until set.
6 Servings
Chopped zucchini, squash, tomatoes, diced peppers, black olives or any of your favorite vegetables can be substituted in this recipe.
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1 ½ cups onions, chopped
3 tbsp olive oil
8 large garlic cloves, chopped
2 19oz cans red kidney beans
2 19 oz cans black beans
1 red pepper, cut in chunks
1 green pepper, cut in chunks
1 15 oz can tomato sauce
1 6oz can tomato paste
¼ cup taco seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
3 cups vegetable broth
Salt and pepper to taste
Heat the olive oil in a skillet. Add garlic and onions and sauté until onions are translucent. Add peppers and beans, taco seasoning and spices. Sauté for a further few minutes, then add tomato sauce, tomato paste and vegetable broth. Mix well.
Simmer until the chili mixture thickens, approximately 45 minutes. Season with pepper and salt and serve with grated cheese and tortilla chips.
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Gathering the last of the harvest in the fall months leaves windowsills, tables and baskets full of tomatoes, squash, pumpkin, peppers, beets, apples and sweet potatoes. These yummy foods sit waiting to be used up. You’re left with so much fresh, precious food and so little time. The neighbors get to share in the excess and you send it home with anyone who darkens your door. All your labor of the spring and long hot summer has finally paid off, in rich dividends. Now, what do you do with everything you have left?
