••••TEAL PUMPKIN PROJECT🎃🖊✏️🖍📚!!••••

(Source: Google+ photo & food safety.org)

••••TEAL PUMPKIN PROJECT!!

••••SUPPORT KIDS WITH FOOD

••••ALLERGIES!!

••••GIVE TOYS AND TREASURES

••••INSTEAD OF CANDY!!

••••HAPPY HALLOWEEN!!

••••HAPPY HALLOWEEN🎃👻👺😈💀🍫🍭☠!!••••

(Source: Google+ photos)

••••HAPPY HALLOWEEN!!

••••HAVE A GREAT ONE!!

(Source: bettycrocker.com photos, courtesy of Evana & Jim)

••••ONION AND PEPPER BRAISED

••••BRISKET!!

Onion and Pepper Braised Brisket

• Prep Time
  20 MIN
• Total Time
  3 HR 0 MIN
• Servings
  8

INGREDIENTS 

2 tablespoons olive oil 

2

medium onions, halved, sliced

2

red or orange bell peppers, sliced

1/4

cup packed brown sugar

1

package (1.1 oz) onion recipe and dip soup mix

1

bottle (12 oz) chili sauce

1/2

teaspoon salt

1/2

teaspoon pepper 

1

fresh beef brisket (not corned beef), 3 lb

DIRECTIONS

• 1 Heat oven to 325°F. In 4-quart ovenproof Dutch oven, heat oil over medium heat. Cook onions and bell peppers in oil 10 minutes, stirring occasionally, until tender and beginning to brown.
• 2 In medium bowl, mix brown sugar, soup mix, chili sauce, salt and pepper. Move vegetables to side of Dutch oven. Place beef, fat side up, in Dutch oven; pour sauce over beef. Spoon vegetables over beef.
• 3 Cover; bake 1 hour 30 minutes. Uncover; bake 1 hour longer or until beef is tender. Cover; let stand 10 minutes.
• 4 Cut beef across grain into thin slices. Serve with vegetables and any remaining pan juices.
  

(Source: bettycrocker.com & Stephanie Wise & Paula Deen photos, courtesy of Evana & Jim)

••••GOOEY PUMPKIN BUTTER

••••CAKE WITH PECANS!!

Gooey Pumpkin Butter Cake with Pecans

 

• Prep Time
  15 MIN
• Total Time
  1 HR 30 MIN
• Servings
  8

Recipe by Stephanie Wise and Paula Deen

  Ingredients

Cake base:

1

box Betty Crocker™ SuperMoist™ yellow cake mix

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

egg

Filling:

1

(8 ounce) package cream cheese, softened

1

(15 ounce) can pumpkin 

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

teaspoon vanilla

3

eggs

1

(16 ounce) box or bag powdered sugar

2

teaspoons pumpkin pie spice 

Caramel sauce and candied pecans, for topping 

Directions 

• 1 Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
• 2 Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
• 3 Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
• 4 Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
• 5 Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
  

ADVERTISEMENT

Expert Tips–

Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.

Nutrition Information–

No nutrition information available for this recipe.

WE ALSO LOVE

••••TORTELLINI AND BEAN SOUP🍅🧀🍲!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••TORTELLINI AND BEAN SOUP!!

• Prep Time
  20 MIN
• Total Time
  20 MIN
• Servings
  4

Ingredients

3 1/2

cups water 

2

vegetarian vegetable bouillon cubes

1

(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained 

1

cup frozen cut leaf spinach 

1

(15.5-oz.) can kidney beans, drained, rinsed

1

(9-oz.) pkg. refrigerated cheese-filled tortellini

Directions

• 1 In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
• 2 Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.
  

****SPIDER WEB TACO DIP🌮🍅🧀!!••••

(Source: palatable pastime.com & photos also)

••••SPIDER WEB TACO DIP!!

••••SO DELICIOUS!!

••••SPIDER WEB TACO DIP!!

Servings: 8-10 Time: 25mins. 

Difficulty: easy

INGREDIENTS

•16 ounce can refried beans

• 2 tablespoons taco seasoning 

•1/4 cup taco sauceguacamole: 1 ripe avocado 

•1 teaspoon lime juice

•1/2 teaspoon salt

• pinch garlic powder

•1/2 cup sliced ripe black olives

•1 cup shredded cheddar

•1/2 cup chopped ripe tomato

•1 green onion, thinly sliced 

•1/2 cup sour cream

•2-3 tablespoons milkplastic squirt bottle (optional)plastic spider ring (optional)warm tortilla chips

METHOD:

1.  Stir together the refried beans, taco seasoning and taco sauce; warm the beans up. Spread beans in the bottom of a glass pie plate. Mash the avocado and stir together with the lime juice, salt and garlic powder.  Spread guacamole over the top of the beans. Mix sour cream with enough milk to make it thin and easy to come out of the squirt bottle. Draw spider web on the top of the guacamole with the sour cream.

2. Sprinkle olives, cheese, tomato and green onion around the edges. Place spider in the center for decoration (but do not eat!

 LOL!)

•Serve taco dip with warm tortilla chips.

From the (haunted) kitchen of palatablepastime.com

••••CHOCOLATE FUDGE SMORES IN A MUG🍫🍚☕️!!••••

(Source: sweet2eatbaking.com & photos also)

••••CHOCOLATE FUDGE SMORES

••••IN A MUG!!

Chocolate Fudge S'mores in a Mug!

yield: 2 MUG CAKES

 

prep time: 5 MINUTES

 

cook time: 1 MINUTE

INGREDIENTS:

• 4 tbsp butter
• 4 tbsp unsweetened cocoa powder
• 1 large egg
• 4 tbsp milk
• 6 tbsp granulated sugar
• 6 tbsp self-rising flour
• 60g (2.1 oz) graham cracker (digestive biscuit) crumbs
• 4 tbsp marshmallow fluff
  

DIRECTIONS:

1. Add the graham crackers (or digestive biscuits) to a food processor and pulse until crumbs form. Set aside.
2. Add the butter to a small bowl and heat in the microwave for 20-30 seconds, or until melted.
3. Sift in the cocoa powder until combined, then add the egg and milk and beat with the fork until combined.
4. Next, add the sugar, flour and salt and beat again until smooth.
5. Divide the crushed crackers or biscuits into two 350ml (approx. 1½ cup) sized mugs and press down. Divide and spoon the batter over the top, then carefully top with the marshmallow fluff.
6. Cook in the microwave for 1 minute 30 seconds (1000W) or up to 1 minute 45 seconds (800W or under).
7. Once cooked, use a kitchen torch to roast the marshmallow fluff or alternatively, place under the grill to roast - optional.
8. Serve immediately.