Tuesday, October 13, 2015

Halloween will be here before we know, so I wanted to share some of my recipes with you all :)


2 lbs. ground beef
1 bell pepper, chopped
1 onion, chopped
1 tablespoon flour
1 (28-ounce) can Rotel
1 (15-ounce) can tomato sauce
1 can French Onion soup
2 cans kidney beans (I get 1 can of dark and one can of light beans)
1 can chili beans
1 cup water
4 tablespoons chili powder
2 tablespoons cumin
1 tablespoons sugar
1 tablespoon each of salt, pepper, garlic powder and onion powder
½ teaspoon cinnamon
¼ t. cocoa powder
Brown beef with the onion and bell pepper.  Drain the beef and place back into a large pot.  Stir in the flour until mixed well and add all of the remaining ingredients.  Simmer at least an hour, but the longer it simmers on very low, the better it is!  You may want to taste it as you cook it to see if you desire more of any of the seasonings.  I serve my chili with grated sharp cheddar, jalapenos and sour cream J

 1 (6-ounce) package Mexican or regular cornbread mix (the kind you just add milk or water to)
1 fresh jalapeno seeded and chopped or a small can jalapeno
1 (7-ounce) can Mexicorn
1 cup sharp cheddar cheese
1 tablespoon vegetable oil
2 tablespoons sugar
Add the amount of milk it states on the back of the package and then add the remaining ingredients well and spoon into a well-greased 24-count mini muffin tin.  Bake at 375 for 15 minutes or until browned. 

12 eggs, boiled and peeled
3 tablespoons mayo
2 tablespoons sour cream
1 teaspoon yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon onion powder
¼ cups Wickles Pickles, chopped
salt and pepper to taste
Dash of hot sauce, optional
Whole-pitted black olives
Cut eggs in half and carefully slip out the yolks into a medium bowl.  Add the remaining ingredients, except the olives, and stir well.  Scoop a teaspoon of yolk mixture into each egg white.  Slice black olives in half and place one on top of each egg for the body of the spider.  Slice the olives to make 8 thin slices for each egg—4 legs on each side—and place them around the body to create the look of a spider.  Wickles Pickles are a sweet and spicy pickle, but if you can’t find them, any of your favorite pickles will do J  Tip for boiling eggs:  Place eggs in a large pot of water.  Bring to a boil.  As soon as the water comes to a boil, add 1 tablespoon of vinegar, turn off the stove and cover the pot with a tight-fitting lid.  Let them sit for 13 minutes then rinse with cold water.  This is a trick my mom-in-law taught me, and they are always very easy to peel and never overcooked.

24 NUTTER BUTTER cookies
1 package of white almond bark (you can find this on the baking aisle)
mini semisweet chocolate chips
Line a large cookie sheet with wax paper.  Melt the almond bark in the microwave according to the package directions.  Dip each cookie into the almond bark and place onto the wax paper.  Press 2 chocolate chips onto each cookie for the eyes.  Place in the fridge until the almond bark sets.
3 cups Honey-Nut Cheerios
2 cups chow mein noodles
1 cup honey-roasted peanuts
½ cup raisins
½ cup orange and black M&M’s
½ cup candy corn
½ cup each of peanut butter chips and white chocolate chips
Mix in a large bowl and store in a large airtight container.  This will keep for several weeks and kids will love it!

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