Macaroni and Beef with Cheese

(Courtesy of ruhlman.com)

Ingredients:
1 large onion, diced
1 Tbsp. canola oil
Salt to taste
Optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chili powder
1 can (28 oz.) whole tomatoes, pureed in the can with a hand blender or in a blender
2 lbs. lean ground beef
1 box macaroni
1 c. each grated cheddar and mozzarella cheeses

Directions:
Sweat the onions in the oil with a three-fingered pinch of salt.  Add the beef and cook it, breaking it up as you do.  If your beef is very fatty, you can cook it separately and add it to the pot along with the tomatoes later.  Add another three-fingered pinch of salt or two, along with any dry seasonings you want.  Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in the boiling water until it is half done.  Drain it and add it to the tomatoes.  Stir it into the sauce.  Taste it and add more salt and seasonings if needed.  Cover.  Let cool.  When it has cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil.  It can sit out for several hours like this, be refrigerated for up to 2 days or frozen for a few weeks.

Bake it in a 400 degree oven until it is piping hot (about 45 minutes if it is cold to room temperature).  Just before you are ready to serve, remove the foil, cover the macaroni with the cheese and broil until it browns.

Chicken Tortellini Soup

(Courtesy of Taste of Home)

Ingredients:
2 cans (14 1/2 oz. each) chicken broth
2 c. water
3/4 lbs. boneless skinless chicken breasts, cut into 1 inch cubes
1 1/2 c. frozen mixed vegetables
1 pkg. (9 oz.) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. dried oregano
1/4 tsp. pepper

Directions:
In a large saucepan, bring broth and water to a boil; add chicken.  Reduce heat; cook for 10 minutes.

Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Jack O Lantern Cake

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. spice cake mix (regular size)
1 ice cream cake cone (about 3 inches tall)
4 cans (16 oz. each) orange vanilla frosting
2 Oreo cookies
1 pkg. (24 oz.) ready-to-use rolled black fondant

Directions:
Prepare and bake cakes according to package directions, using two 12-cup fluted tube pans.  Cool.

Cut thin slice off bottom of each cake.  Spread one cake bottom with frosting; press flat sides together to form pumpkin shape.

Place a ball of foil in the center of the cake to support the "stem".  Top with an ice cream cone.  Frost cake with frosting.

To decorate face: roll out fondant to 1/8 inch thickness; cut into desired shapes for mouth and nose.  Remove tops from two Oreo cookies; cut out half circles in filling for eyes.  Press cookies and fondant onto cake to make the face.

Sparkling Cider Pound Cake

(Courtesy of Taste of Home)

Ingredients:
3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. sparking apple cider
GLAZE:
3/4 c. confectioners' sugar
3-4 tsp. sparkling apple cider

Directions:
Preheat oven to 350 degrees.  Line bottom of a greased 9x5 loaf pan with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy.  Add egg, one at a time, beating well after each addition.  In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.

Transfer to prepared pan.  Bake 40-50 minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over the sides.

Easy Chicken and Dumplings

(Courtesy of Taste of Home)

Ingredients:
3 celery ribs, chopped
1 c. sliced fresh carrots
3 cans (14 1/2 oz. each) reduced-sodium chicken broth
3 c. cubed cooked chicken breast
1/2 tsp. poultry seasoning
1/8 tsp. pepper
1 2/3 c. reduced-fat biscuit/baking mix
2/3 c. fat-free milk

Directions:
In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes.  Stir in the broth, chicken, poultry seasoning and pepper.  Bring to a boil; reduce heat to a gentle simmer.

For dumplings, combine biscuit mix and milk.  Drop by tablespoonfuls onto simmering broth.  Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Washington Apple Cake

(Courtesy of Kraft)

Ingredients:
1 pkg. (2 layer size) yellow cake mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding
4 eggs
2/3 c. water
1/2 c. oil
1 tsp. ground cinnamon
1/2 c. plus 2 Tbsp. sour cream, divided
1 lb. Granny Smith apples (about 3 apples), peeled, coarsely chopped
3/4 c. powdered sugar
1 tsp. water

Directions:
Preheat oven to 350 degrees.

Beat the first 6 ingredients and 1/2 c. sour cream in a large bowl with a mixer until blended.  Stir in apples; pour into greased and floured 10 inch tube pan or 12 c. fluted tube pan.

Bake 1 hour to 1 hour 5 minutes or until toothpick inserted near center comes out clean.  Cool cake in pan 15 minutes.  Loosen cake from sides of pan with knife.  Invert cake onto wire rack; gently remove pan.  Cool cake completely.

Whisk powdered sugar, remaining sour cream and 1 tsp. water until blended; drizzle over cake.  Let stand until glaze is firm.

Apple Oatmeal Cookies

(Courtesy of Taste of Home)

Ingredients:
1 pkg. yellow cake mix (regular size)
1 1/2 c. quick-cooking oats
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 large egg
3/4 c. unsweetened applesauce
1 c. finely chopped peeled apple
1/2 c. raisins

Directions:
In a large bowl, combine the cake mix, oats, brown sugar and cinnamon.  In a small bowl, combine the egg, applesauce, apple and raisins.  Stir into oat mixture and mix well.

Drop by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 12-14 minutes or until golden brown.  Let stand for 2 minutes before removing to wire racks to cool.  

Pumpkin Swirl Bread

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (8 oz. each) cream cheese, softened
1/4 c. sugar
1 egg
1 Tbsp. milk
BREAD:
3 c. sugar
1 can (15 oz.) solid-pack pumpkin
4 eggs
1 c. canola oil
1 c. water
4 c. all-purpose flour
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 c. chopped walnuts
1 c. raisins
1/2 c. chopped dates
OPTIONAL TOPPINGS:
1 c. confectioners' sugar
1/4 tsp.. vanilla extract
2-3 Tbsp. 2% milk
Additional chopped walnuts

Directions:
Preheat oven to 350 degrees.  Grease and flour three 8x4 loaf pans.  In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended.  In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture.  Stir in walnuts, raisins and dates.

Pour half of the batter into the prepared pans, dividing evenly.  Spoon filling over batter.  Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.  Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency.  Drizzle over bread; sprinkle with walnuts.

Slow Cooker Appetizer Sweet Spicy Sausage Bites

(Courtesy of wonkywonderful.com)

Ingredients:
2 pkgs. smoked turkey sausage (cut into 1 1/2 inch pieces)
1 1/2 c. barbecue sauce
1 c. apricot jam
2 tsp. Sriracha hot sauce for mild (3-4 tsp. for hot)
1/4 c. water

Directions:
Combine all ingredients in a slow cooker.  Cook on low 5-6 hours.  Increase heat to high for the last 30 minutes (or cook on high for 3-4 hours).  

Stir every hour while cooking to rotate sausages from top to bottom.

Peanut Butter Cornflake Cookies

(Courtesy of hotcookinmama1.blogspot.com)

Ingredients:
1 c. corn syrup
1 c. sugar
1 c. peanut butter
1 tsp. vanilla
6-6 1/2 c. cornflakes

Directions:
Measure out cereal into a large bowl.

Bring the corn syrup and sugar to a boil for about a minute.  Add in the peanut butter and mix until creamy.  Add in the vanilla and mix well.  Pour the peanut butter mixture over the cereal and mix until the cereal is coated evenly.  Drop scoops of cereal on wax paper using a spoon or a cookie scoop.  Let harden.

Jello Frosting

(Courtesy of littledelightscakes.com)

Ingredients
1 pkg. (3 oz.) Jello (any flavor) NOT sugar free
2/3 c. sugar
1 tsp. vanilla
1 egg white

Directions:
Put all ingredients in the stand mixer with the whip attachment and turn on high.  Add 1/2 c. boiling water.  Mix for 5-7 minutes.  Can use to frost a cake/cupcakes, use on graham crackers, or to top Jello.

All Day Apple Butter

(Courtesy of Taste of Home)

Ingredients:
5 1/2 lbs. apples, peeled and finely chopped
4 c. sugar
2-3 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Directions:
Place apples in a 3 quart slow cooker.  Combine sugar, cinnamon, cloves and salt; pour over apples and mix well.  Cover and cook on high for 1 hour.  

Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).

Uncover and cook on low 1 hour longer.  If desired, stir with a wire whisk until smooth.  Spoon into freezer containers, leaving 1/2 inch head space.  Cover and refrigerate or freeze.

Halloween Punch

(Courtesy of Taste of Home)

Ingredients:
1 can (46 oz.) pineapple juice, divided
1 pkg. (3 oz.) orange gelatin
1 carton (64 oz.) orange juice
1 liter ginger ale, chilled
1 quart orange sherbet

Directions:
In a saucepan, bring 1 c. pineapple juice to a boil.  Stir in gelatin until dissolved.  Cool; transfer to a large pitcher or container.  Add orange juice and remaining pineapple juice.  Chill.  Just before serving, pour into a punch bowl; add ginger ale and mix well.  Top with scoops of sherbet.

Loaded Baked Potato Soup

(Courtesy of Family Circle)

Ingredients:
2 1/2 lbs. baking potatoes
1/2 lb. sliced bacon
2 Tbsp. unsalted butter
1 small onion, finely chopped
2 Tbsp. all-purpose flour
4 c. 2% milk
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
3 c. shredded white cheddar cheese
4 scallions, thinly sliced
6 tsp. sour cream

Directions:
Heat oven to 400 degrees.  Pierce potatoes with a fork and bake at 400 degrees for 50 minutes until tender.  Allow to cool slightly.  Scoop potato flesh into a bowl and mash.

Meanwhile, cook bacon in a large nonstick skillet until crisp, about 8 minutes.  Remove bacon and crumble; set aside.  Reserve 2 Tbsp. of bacon fat.

In a large pot, add butter and reserved bacon fat.  Heat over medium heat.  Add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute.  Gradually whisk in milk; stir in salt, pepper, nutmeg and cayenne.  Add reserved mashed potatoes and bring to a simmer.  Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.  Stir in 2 c. of cheese, half the reserved bacon and half the scallions.

Heat broiler.  Divide soup equally among 6 flame-proof onion soup crocks.  Sprinkle remaining cup of cheese over tops of crocks.  Broil 4 inches from the heat source for 3 minutes until cheese melts.

Garnish each with 1 tsp. sour cream and remaining bacon and scallions.

Chunky Salsa

(Courtesy of recipe.com)

Ingredients:
3 lbs. plum tomatoes, cored, seeded and diced
1 pkg. (20 oz.) frozen corn kernels, thawed
2 medium onions, chopped
6 cloves garlic, roughly chopped
2 jalapeno peppers, seeded and minced
1/2 c. cilantro, chopped
1 can (5 1/2 oz.) tomato juice (about 2/3 c.)
1 tsp. salt
1/2 tsp. black pepper
1 can (15 oz.) black beans, drained and rinsed

Directions:
Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in a 8 quart pot.  Bring to a simmer over high heat.  Reduce heat to medium and simmer for 10 minutes.  Stir in beans and cook for 5 minutes.  Cool and spoon into jars.  Use within 2 weeks.  Refrigerate.

How to Cook Spaghetti Squash

Spaghetti squash can be used as a spaghetti noodle replacement.  It is really easy to cook once you know how.  There are 2 ways....if you want short noodles cut the spaghetti squash the long way like this picture...

If you want longer noodles, cut the spaghetti squash the shorter way like this picture....

Scoop the seeds out.  You can save them to roast like pumpkin seeds if you would like, otherwise you can throw them away.  

Put the squash, cut side down on a baking sheet (so it does not roll around) and place in a preheated 375 degree oven for 35-40 minutes or until the squash meat is tender.  Take the squash out of the oven and flip over so that the steam can escape for about 10 minutes.  

The squash will still be warm but take a fork and run it along the edge of the squash to create the "noodles".  Place those strands in a bowl.  You can top with any toppings you want (spaghetti sauce, alfredo sauce, garlic butter etc).

Crockpot version:
Take the whole spaghetti squash.  Wash the outside of the squash.  Prick the outside of the squash about 10-15 times and place in a slow cooker crock.  Pour 1 1/2 c. water into the slow cooker.  Cook on low for 4-6 hours.  Remove squash to a cutting board until cool to the touch, 15-30 minutes.  Halve the squash (whichever way you want- see above).  Scoop the seeds from the cavity and discard them.  Shred the meat from the skin with a fork to make the strands.

Halloween Candy Bark

(Courtesy of Taste of Home)

Ingredients:
2 tsp. butter
1 1/2 lb. white candy coating, coarsely chopped
2 c. pretzels, coarsely chopped
10 Oreo cookies, chopped
3/4 c. candy corn
3/4 c. dry roasted peanuts
1/2 c. milk chocolate M&Ms
1/2 c. Reese's pieces

Directions:
Line a 15x10 baking pan with foil; grease foil with butter.  In a microwave, melt candy coating; stir until smooth.  Spread into prepared pan.  Sprinkle with remaining ingredients; press into candy coating.  Let stand for about 1 hour.

Break or cut bark into pieces.  Store in airtight container.

Pumpkin Whoopie Pies

(Courtesy of Taste of Home)

Ingredients:
1 c. shortening
2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
3 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 c. canned pumpkin
FILLING:
1/4 c. all-purpose flour
Dash salt
3/4 c. milk
1 c. shortening
2 c. confectioners' sugar
2 tsp. vanilla extract

Directions:
In a large bowl, cream shortening and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking pans; flatten slightly with the back of a spoon.  Bake at 400 degrees for 10-11 minutes.  Remove to wire racks to cool.

For filling, in a saucepan, combine flour and salt.  Gradually whisk in milk until smooth; bring to a boil.  Reduce heat; cook and stir over medium heat 2 minutes or until thickened.  Cover and refrigerate until completely cooled.

In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth.  Add chilled milk mixture; beat for 7 minutes or until light and fluffy.  Spread on the bottom of half of the cookies; top with the remaining cookies.  Store in the refrigerator.

Reese's Muddy Buddies

(Courtesy of momontimeout.com)

Ingredients:
1 box (12.8 oz.) chocolate flavored Chex cereal (about 8 cups)
1 c. roasted, lightly salted peanuts
2 c. powdered sugar
16 oz. chocolate CandiQuik
1 c. Reese's peanut butter chips
1 bag (8 oz.) Reese's minis
1 c. Reese's pieces
20 Reese's miniatures, halved
Additional peanuts, peanut butter chips and Reese's as needed

Directions:
Combine Chex cereal and peanuts in a very large bowl and set aside.

Divide powdered sugar into 2 large, gallon size ziploc bags and set aside.

Line a large baking sheet or surface with parchment paper.  

Break up CandiQuik and sprinkle with peanut butter chips.  Melt according to CandiQuik package instructions.

Drizzle the melted chocolate-peanut butter mixture over the top of the cereal and peanuts and toss gently to combine.  Make sure it is well coated.  Gently fold in Reese's minis.

Transfer half of the chocolate-coated cereal mixture into one bag with powdered sugar and half into the other bag.  Close each bag tightly and gently shake until the mixture is fully coated.  Repeat with the remaining bag.

Spread the contents of both bags onto the parchment lined surface and let set up for 15 minutes.

Sprinkle on the Reese's pieces, Reese's miniatures and additional peanuts, peanut butter chips and Reese's pieces if desired.  Toss gently to combine.  

Store in an airtight container for up to 1 week.

Spook-tacular Halloween Jello Dessert

(Courtesy of Kraft)

Ingredients:

2 pkgs. (3 oz. each) orange flavor gelatin

2 pkgs. (3 oz. each) lemon flavor gelatin

5 c. boiling water, divided

2/3 c. cold water, divided

2 c. ice cubes, divided

4 envelopes (1/4 oz. each) unflavored gelatin

1 can (14 oz.) sweetened condensed milk

2 tsp. orange extract

1 tub (8 oz.) whipped topping, thawed

Green food coloring

Worm shaped chewy fruit snacks

Directions:

Lightly coat two 9x13 glass baking pans with cooking spray.  In one bowl, add 2 c. boiling water to 2 pkgs. orange gelatin.  Whisk until completely dissolved.  Add 1 c. ice and 1/3 c. cold water.  Stir until ice melts.  Pour into one of the pans; refrigerate.  In a separate bowl, repeat the steps with the lemon gelatin and pour into the other prepared pan.  Refrigerate both until set; about 2-4 hours.

In a medium bowl, sprinkle unflavored gelatin over 1/2 c. cold water; let stand 1 minute.  Stir in 1 c. boiling water.  Add sweetened condensed milk and orange extract; mix well and let cool completely, stirring often.

Coat 6 c. gelatin mold with cooking spray.  Cut gelatin into squares.

Alternate colors and layer inside mold.  Add a few worm-shaped chewy fruit snacks as desired.

Carefully pour milk mixture over gelatin in mold.  Cover; refrigerate overnight.

Before serving, let gelatin mold sit at room temperature for a few minutes.  Gently loosen edges of mold to help it release.  Top with plate; invert mold and tap to release.  Garnish.

To garnish, stir a few drops of green food coloring into whipped topping and gently fold to blend in color.  Spoon whipped topping into center of gelatin mold, and decorate with a few worm-shaped chewy fruit snacks. 

Potatoes Au Gratin

(Courtesy of Kraft)

Ingredients:
1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
1 pkg. (8 oz.) shredded cheddar cheese, divided
2 Tbsp. chopped onions
6 c. thinly sliced peeled baking potatoes (6-8 potatoes)

Directions:
Heat oven to 350 degrees.

Melt butter in a medium saucepan on medium heat.  Blend in flour, mustard and pepper; cook and stir 1 minute.  Gradually add milk, stirring until well blended; cook 3-5 minutes until thickened, stirring constantly.  Add 1 1/2 c. cheese and onions; cook 2-3 minutes until cheese is melted, stirring frequently.

Layer potatoes and cheese sauce alternately in a 2 quart casserole sprayed with cooking spray, ending with cheese sauce.

Bake 1 1/4 hours or until potatoes are tender.  Sprinkle with remaining cheese; bake 5 minutes or until melted.

Quick Easy Deep Dish Pizza

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
1 medium ground pepper, chopped
1 small onion, chopped
1 jar (14 oz.) pizza sauce
10 slices Canadian bacon (about 6 oz.) coarsely chopped
2 pkgs. (6 1/2 oz. each) pizza crust mix
2 c. (8 oz.) shredded part skim mozzarella cheese
4 oz. sliced pepperoni

Directions:
Preheat oven to 425 degrees.  In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.  Stir in pizza sauce and Canadian bacon; remove from heat.

Prepare dough for pizza crust according to package directions.  Press dough to fit bottom and up 1 inch up sides of a greased 9x13 inch baking pan.

Spoon meat sauce into crust.  Sprinkle with cheese; top with pepperoni.  Bake, covered, 25 minutes.  Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown.  

Freeze option: Cool meat sauce before assembling pizza.  Securely cover and freeze unbaked pizza.  To use, bake frozen pizza, covered with foil, in a preheated 425 degree oven 25 minutes.  Uncover; bake 15-20 minutes longer or until golden brown and heated through.  

Banana Upside-Down Sour Cream Walnut Cake

(Courtesy of Kraft)

Ingredients:
3 eggs
1 pkgs. (2 layer size) yellow cake mix
1 c. sour cream
1/3 c. oil
1/4 c. water
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1/2 c. butter or margarine
1/2 c. packed brown sugar
2 bananas, sliced
1/2 c. chopped walnuts, toasted

Directions:
Heat oven to 350 degrees. 

Spray a 10 cup tube pan or 12 cup fluted tube pan with cooking spray.  Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in a large bowl with mixer until blender.

Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well-blended, stirring occasionally.  Add bananas; cook 5 minutes, stirring occasionally.  Stir in nuts; pour into prepared pan.  Cover with batter.

Bake 40 minutes or until toothpick inserted near center comes out clean.  Cool cake in pan on wire rack 10 minutes.  Run knife or metal spatula around rim of pan to loosen cake.  Invert cake onto rack; gently remove pan.  Cool cake completely.