MELISSA FRIDAY’S CHILI
JALAPENO-CHEDDAR CORN MUFFINS
SPOOKY SPIDER DEVILED EGGS
GHOST COOKIES
HALLOWEEN SNACK MIX
MELISSA FRIDAY’S CHILI
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
JALAPENO-CHEDDAR CORN MUFFINS
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.
SPOOKY SPIDER DEVILED EGGS
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.
GHOST COOKIES
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.
HALLOWEEN SNACK MIX
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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