TRICK-OR-TREAT TIDBITS

*About 74% of U.S. Households plan to hand out candy this Halloween.

(Source: American Profile magazine & Cool Background wallpaper)

BAKED WITCHEROOS

*Halloween Collection*

2 cups shredded cheddar cheese, 1/2-pound
1 cup ground cooked Ham
1/2 cup chopped onion
2 TB chopped green pepper
1/2 cup tomato sauce
1/4 cup melted butter
8 brown and serve rolls
8 thin slices green pepper
1 hard-cooked egg, chopped

Combine cheese, Ham, onion, chopped green pepper, tomato sauce and butter. Cut thin slice from top of each roll; scoop out center. Fill rolls with cheese mixture; place green pepper strip diagonally across top of each. Place on baking sheet. Bake at 400 degrees for 12-15 minutes until rolls are browned. Top with egg; serve hot. Yield: 8 servings.

(Source: Dorothy Dean, kappboom photo also)

HALLOWEEN RECIPES ARE COMING SOON!!!

(Photo-kappboom wallpaper)

Fruit Jellies

*Fun Foods Collection-ABOUT 64 candies, 30 minutes, plus 1-1/2 hours to cool.

Cooking-oil spray
1-1/2 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime or lemon), strained
3 cups granulated sugar
6 oz. liquid pectin, (you'll need 3-oz packs)
2 TB fresh lemon juice
+Coarse sugar, or use granulated

1. Line an 8-inch square baking pan with microwave-safe plastic wrap, pressing it up the sides and leaving a 1-inch overhang. Spray plastic wrap with cooking spray.

2. Pour citrus juice and granulated sugar into a 6-qt pot and stir to combine. Clip a candy thermometer to inside of pan.

3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238 degrees (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.

4. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1-1/2 hours.

5. Lift from pan using plastic wrap and cut into 1-inch squares, circles, 3/4 by 1-1/4-inch rectangles, or 3/4-by 2-inch half moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary ( particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Package in clear boxes, if desired.

NOTE:  To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.

(Source: Sunset magazine & photo also)

S'MORES APPLES

*Fun Food Collection-A perfect fall treat!!!

+Granny Smith Apples
1 bag of chocolate chips, melted
1 package graham crackers, crushed
1 package mini marshmallows
1 package popsicle sticks

1. Insert popsicle sticks into the Granny Smith Apples.

2. With the melted chocolate chips, dip the apples into the melted chocolate (over half way), so the apple is covered well.

3. Sprinkle graham cracker crumbs over the chocolate. Let set for awhile.

4. Garnish with mini-marshmallows, or you can melt the marshmallows and drizzle over chocolate and graham crackers (optional).

Garnish with yellow ribbon, if desired.

(Source: Google+ & photo also)

FUN FOODS CONTINUE!!!

(photo-Kaboom Wallpaper)

CHEESE-STUFFED MEATBALL SUBS

*Fun Food Collection-HANDS-ON: 1 hour *TOTAL: 1 hour *MAKES: 4

1-1/2 cups fresh bread crumbs (from 2 slices bread)
1/4 cup milk
1 TB extra-virgin olive oil
8 cloves garlic, minced, divided
10 plum tomatoes, cored and chopped
+Kosher salt and freshly ground pepper
1/2 onion, very finely chopped
2 TB minced fresh flat-leaf parsley, plus more for serving
1 tsp dried oregano
1 large egg, beaten
1-1/2 lb lean ground beef
1/4 lb fresh mozzarella, cut into 12 cubes
4 (6-inch) sub rolls, split horizontally
4 slices provolone cheese

1. Preheat oven to 450 degrees.

2. Soak bread crumbs in milk 5 minutes.

3. Meanwhile, warm oil in a Dutch oven over medium-high heat. Add half the garlic and cook until golden, about 1 minute, then add tomatoes. Season with salt. Bring to a boil over high heat and cook, stirring, about 5 minutes. Decrease heat to medium and simmer, stirring occassionally, until tomatoes break down and sauce thickens, 35-45 minutes.

4. Meanwhile, combine onion, parsley, and oregano with remaining garlic in a bowl. Mix in egg, then ground beef and soaked bread crumbs. Add 1/2 tsp salt and 1/4 tsp pepper.

5. Divide meat into 12 balls. Make a deep indentation in each with your thumb and insert a mozzarella cube; pinch and pat meat to seal. Place on a parchment-lined baking sheet. Repeat with remaining meatballs and cheese.

6. Roast until golden, about 12 minutes, then decrease temperature to 375 degrees and roast until crusty on bottom and cooked through, 8-10 minutes. (With a knife, check center of a meatball for doneness.) Let rest 5 minutes.

7. Divide meatballs among rolls and top with sauce and provolone. Toast sandwiches on a baking sheet in oven until cheese melts, about 3 minutes. Sprinkle with parsley and serve with more sauce on the side.

Homemade sauce is great on these subs, but for a shortcut, use 1 cup jarred sauce and skip step 3.

(Source: dash magazine & photo also)