Halloween Pumpkins

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Makes: About 45 mini muffins (12 regular)

For the filling:

•8 oz. cream cheese, softened
•1 large egg
•1 tbls flour

•1 cup confectioners’ sugar
For the muffins:

•1 1/2 cups all-purpose flour
•1/2 tsp. ground cinnamon
•1/2 tsp. ground nutmeg
•1/2 tsp. ground cloves
•1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
•1/2 tsp. salt
•1/2 tsp. baking soda
•2 large eggs
•1 cup sugar
•1 cup pumpkin puree
•1/2 cup + 2 tbls vegetable oil
For the topping:


•1/4 cup sugar
•2 1/2 tbsp. flour
•3/4 tsp. ground cinnamon
•2 tbsp. cold unsalted butter, cut into pieces

Directions:

1.To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside. 

2.To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

3.To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

4.To assemble the muffins, fill each muffin about 2/3 full with batter. Add a dollop of filling on top. (I would say I used about a tablespoon of batter and a heaping teaspoon of filling. They were pretty full going into the oven.) Sprinkle with topping. Bake or 14 minutes. Cool. Eat. Smile.

White Chicken Chili

 White Chicken Chili

Yield: 8 servings (8 cups)

Ingredients:

3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers ** may omit or substitute**
1 medium onion

1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix *** or you own homemade mix***
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

Directions:
1. Using (5-in.) Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves.

 Place garlic cut side up in glass Bowl. 

Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. 

Cover batter bowl with lid;bake in oven until soft (must have covered baking dish & put 1-4 TBS of water on bottom of pan for steam or microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 

2. Meanwhile, finely dice peppers using Knife. 
Chop onion. 
Combine peppers and onion in large covered baking dish or microwave dish.
 Trim and finely dice chicken.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well.

Bake @ 350* 45 minutes - 1 hour + (baking times vary per oven)

 OR Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. 

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture into your  large baker or microwave dish that's already cooking; mix well. 
Put back in oven to Baking complete CHILI cooking through until all heated.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Taco Pinwheels

Taco Pinwheels

• 1 pkg (8 oz) cream cheese (softened)
• 1/2 can (approx. 8 oz) refried beans
• 1/2 cup low fat sour cream
• 1/2 cup salsa
• 2 Tbsp taco seasoning
• Dash of garlic powder
• 1 can (4 oz) green chilies OR 4 oz Rotel (drained)
• 1 cup (4 oz) finely shredded cheddar cheese
• 8-10 flour tortillas

The Game Plan

1.) In small bowl, beat cream cheese, refried beans, sour cream, salsa, taco seasoning and garlic powder until smooth.
2.) Stir in olives, chilies/rotel and cheese.
3.) Spread about 1/2 cup of mixture onto tortilla. Roll. Repeat.
4.) Refrigerate at least 2 hours or overnight.
5.) Slice into 1-inch pieces.
6.) Serve (with salsa if desired)

Touchdown Taco Dip Football Party Food At Home or Tailgate Food

Touchdown Taco Dip- 


1 can (16 ounces) refried beans
1 package (8 ounces) cream cheese softened
1/2 cup sour cream
2 Tablespoons Southwestern seasoning mix
2 garlic cloves
1/2 cup cheddar cheese
1/2 cup pitted ripe black olives-chopped
2 tablespoons fresh cilantro or parsley-snipped
1 medium tomato-seeded and chopped
1/4 cup thinly sliced green onions with tops--(scallions)
Tortilla chips or Baked Pita Chips

Preheat oven to 350 degrees. 
Spread refried beans over bottom of Deep Dish Baker using the Scraper.
In Classic 2-Quart Batter Bowl, combine cream cheese and taco seasoning. 
Press garlic into Batter bowl using the Garlic Press--mix well. Spread over beans. 
Shred cheese over top using the Deluxe Cheese Grater. Bake 15-18 minutes or until hot. 
Chop olives using the Food Chopper. 
Snip the cilantro using the Kitchen Shears. 
Sprinkle tomato, onions, olives, and cilantro over the dip. 
Garnish with additional sour cream, if desired. 
Serve with Baked Pita Chips. 
This can also be made with fat-free ingredients.
 Do NOT use fat-free cheddar cheese for this though; go with a reduced fat cheese or perhaps, splurge and go with the "real" stuff.

Chicken Fajitas

Chicken Fajitas 

3-4 boneless skinless chicken breasts
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 lime
1 clove garlic
1 package of tortilla shells
2 tsp favorite seasoning: southwest, chili lime, three onion, roasted red pepper....
Toppings: sour cream, shredded cheese...anything!
Slice all vegetables and lie in bottom of deep covered baker, lay chicken over top and microwave 20-25 minutes. Using salad choppers, chop all ingredients to desired doneness...

Frog Apple

Apples, Marshmallows, food coloring pencil, or food 

color paste for the eyes,