Tuesday

Tuesday's Halloween Recipes

Tongue Taco Tuesday

A Recipe from 7 Days of Halloween Treats, by Kimberly Hodgkins




Ingredients

1-lb. ground beef
1/2 package taco seasoning
1 can olives
4 tablespoons salsa (optional)
1/4 head lettuce, chopped
Sour Cream
Shredded cheese
Mild salsa
12 corn taco shells
12 sliced pickles
24 stuffed green olives



Step 1: Cook ground beef until done. 



Step 2: Add 4-6 tablespoons water and taco seasoning. Cook on high for 1-2 minutes, add olives and salsa (optional), cook for an additional minute or until no water is left.



Step 3: Chop lettuce, set aside. Place taco shells in oven and cook as directed.


Step 4: After taco shells cook, spread a layer of sour cream on each side of taco shell.


Step 5: Add 3-4 tablespoons of hamburger mixture to each taco.


Step 6: Place pickle in the center of taco shell below hamburger. Add lettuce and cheese on the sides for hair. Cut each olive halfway down from the bottom of each olive, place on top taco shell for eyes.


Step 7: Optional: Add salsa, add drops of red taco sauce on pickle. Enjoy your Tongue Tacos!



Tombstone Tuesday Graveyard Brownies



Ingredients

1 Box Fudge Brownies
2 Full Graham Crackers
2 Jumbo Marshmallows
Black Gel
Toothpicks

1. Prepare brownies as directed on package. Let cool.
2. Cut each graham cracker in half and cut with knife to make a tombstone look.
3. Cut each marshmallow in half to resemble a ghost.
4. Design each tombstone with black gel. Insert bottom of graham cracker in brownies.
5. Design each ghost marshmallow face. Inset a toothpick in the bottom of each and place throughout the brownie graveyard.

Enjoy!! Happy Halloween!




Thursday

Quick and Easy Easter Brunch Recipes

Cinna-Bunnies




1 container cinnamon rolls with icing
8 chocolate morsels
4 pink chocolate morsels

1. Pre-heat oven to 400 degrees or as directed.
2. Grease cookie sheet or line with foil and grease.
3. Open rolls and place 4 rolls on cookie sheet. Press each roll to lightly flatten.
4. Unroll the remaining rolls and break into long pieces to make bunny ears. Press ears onto top of each roll.
5. Bake 9 minutes.
6. Spread icing over the top of each roll and the ears.
7. Place two chocolate morsels on each bunny roll to make eyes.
8. Place one pink morsel on each bunny roll to make noses.

Makes 4.

Enjoy!

Brunch Bites





6-8 Uncooked Pork Sausage Links
1 12oz. package Chizoro
8 eggs

1. Pre-heat oven to 350 degrees.
2. Cook sausage links thoroughly in frying pan.
3. At the same time, cook the Chizoro in a separate frying pan.
4. In a large bowl, crack 8 eggs and beat.
5. Place half of egg mixture into another bowl.
6. Place cooked Chizoro into first bowl of egg mixture. Mix thoroughly
7. Place cooked pork sausage into second bowl of egg mixture. Mix thoroughly.
8. Line muffin pans and spray with cooking spray.
9. Pour Chizoro mixture into 6 muffin cups and the sausage into the remaining 6.
10. Bake for 30 minutes.
11. Eat immediately or refrigerate overnight. Heat in microwave approximately 15 seconds.

These can be frozen too!

Makes 12.

Friday

Superbowl Gameday Recipes



Chicken & Cheese Quesadilla Roll-Ups

4 white flour tortillas
1 12.5-ounce can white chicken chunks, shredded
2 cups shredded Colby-Jack cheese
4 tablespoons green salsa

Preheat oven to 425 degrees. Spray bottom of two tortillas with non-stick cooking spray. Place on baking sheet approximately 1-inch apart. Spread 1 tablespoon green salsa over each tortilla. Sprinkle 1/2 cup of cheese evenly over each tortilla. Spoon 1/4 can of chicken evenly over each tortilla. Bake for 6 to 7 minutes. Slice each quesadilla into 1-inch wide by 3/4-inch long slices, approximately 4 slices each. Roll and place onto toothpick or skewer. Repeat until finished. Makes 16 appetizers.




Easy Classic Bacon Wraps
1 package uncooked bacon
1 package cocktail wieners
3/4 cup brown sugar

Preheat oven to 400 degrees. Cut bacon strips into thirds. Wrap each cocktail wiener with a piece of bacon secure with toothpick. Place brown sugar in bowl. Dip each bacon and wiener into bowl, covering evenly. Place onto baking sheet. Bake for 15 minutes or until bacon looks crispy. Makes 2 to 3 dozen appetizers. 

Sparkling water always available at home with a touch of a button  
Cheese-Nut Log

2 8-ounce packages cream cheese, softened
2/3 cup Parmesan cheese
1/2 cup walnuts, chopped
1/2 cup hazelnuts, chopped
1/4 cup onion, chopped
1/4 teaspoon garlic salt
1/8 teaspoon pepper

In large bowl, mix together cream cheese, Parmesan cheese, onion, garlic salt and pepper. Stir thoroughly. Shape mixture into a log form or three balls. Spread nuts evenly across cookie sheet or large flat surface. Roll log or balls in nut mixture. Place log or balls separately in plastic wrap and seal. Refrigerate 24 hours before serving. Makes 12 to 16 servings.

Tip: To soften cream cheese, microwave 30 to 45 seconds per 8 ounces.

Classic Spinach Dip

1 13 ½-ounce canned chopped spinach
1 8-ounce can water chestnuts, chopped
1 16-ounce tub sour cream
1/4 cup green onions, chopped
1 package vegetable soup mix

In large bowl, mix all of the ingredients. Cover and chill for 1 to 2 hours.

Serve with sourdough bread or crackers. Makes 2 to 3 dozen appetizer servings.

Hickory Smoked BBQ Wings

24 chicken wings, cut
2 cups hickory smoked BBQ sauce
3/4 cup onion, chopped

Grilling Instructions

Brush grill with vegetable oil. Heat grill. In medium bowl, mix sauce and onion. Grill wings for 10 minutes, brush sauce over wings. Grill wings for another 10 minutes or until no longer pink. Makes 24 wings.

Baking Instructions

Preheat oven to 375 degrees. In large bowl, mix sauce and onion. Place wings in bowl, covering each wing in sauce. Line 13x9x2-inch baking pan with foil. Spray foil with non-stick cooking spray. Place wings on foil. Bake 30 minutes, brush with remaining sauce. Bake an additional 30 minutes. Makes 24 wings.



Meat and Cheese Deluxe
16 to 18 pepperoni slices
20 to 22 Italian salami slices
10 pastrami slices (optional)
14 to 16 summer sausage slices
20 to 22 slices Colby-Jack cheese

Arrange ingredients in order on serving platter, roll pastrami. Cheese should be in 1-inch slices. Place cheese last if not serving immediately. Serve with desired crackers. Makes 2 to 3 dozen appetizers servings.


Summer Sausage & Cheese Bites
1 10-ounce beef summer sausage
1 2-inch cube of Colby-Jack cheese

Cut summer sausage into slices, cut each slice into fourths. Slice the 2-inch cube of cheese, cut each slice into fourths. Using toothpicks or mini skewers, place one piece of sausage onto toothpick, then cheese and then another piece of sausage. Place on serving tray. Repeat until finished. Makes 2 to 3 dozen appetizers.

Turkey Wrap

4 whole-wheat or white flour tortillas
4 teaspoons mayonnaise
1/2 head of lettuce, chopped
1 tomato, chopped
1/2 cup cucumber, chopped
1/4 cup avocado, chopped
1/2 teaspoon garlic salt
4 tablespoons shredded Colby-Jack cheese

Lay tortillas on flat surface. Spread one teaspoon mayonnaise on each tortilla. In medium bowl, mix together lettuce, tomato, cucumber, avocado and garlic salt. Place 2 to 3 spoonfuls of mixture in the middle of each tortilla. Sprinkle 1 tablespoon of cheese on each tortilla. Roll and wrap each tortilla. Makes 4 servings.