Friday, October 26, 2012

Scarecrow Bean Dip


1 - eight ounce package cream cheese, softened
2  t. taco seasoning mix
1/2  cup thick and chunky salsa
1/4 c. sliced olives (optional)
1 cup shredded cheddar cheese
1 cup refried beans (16 ounce can)
1 cup chopped lettuce
2 cherry tomatoes
Triangular shaped tortilla chips

1.  Use food processor to blend cream cheese with taco seasoning mix.  Spread mixture in a pie pan or plate.

2.  Spoon salsa over the cream-cheese mixture.  Sprinkle shredded cheese (keep 1/4 cup reserved) over salsa.  Put refried beans in center and spread to make shape of pumpkin.  Add lettuce around face.  Add tomatoes for eyes and nose.   

3.  Use last of cheese over eyes to be straw.  Place tortilla chips for hat.  Refrigerate.

(I cooked the refried beans in microwave first - 3 minutes.) 

Apple Crumble Bars

Filling:
2 T. butter
5 large apples, peeled and sliced
3 T. sugar
3/4 t. cinnamon
dash of nutmeg

9 ounces of caramel, unwrapped (about 40)
2 T. heavy cream or half and half

Dough:
1 1/2 c. flour
1 c. oatmeal
1/3 c. sugar
1/3 c. brown sugar
3/4 t. baking powder
1/2 t. salt
1/4 t. cinnamon
12 T. cold butter, cut into small pieces
1 large egg yolk
1 t. vanilla extract
1/2 c. chopped nuts (pecans or walnuts)

Directions:
1.  Heat oven to 375˚.  Use a 9 x 9 pan or a 7 by 11 pan.  Line it with parchment paper or foil.

2. Filling:  use a large skillet melt 2 T. butter; stir in apple slices, sugar, cinnamon, and nuteg.  Cook, stirring occasionally until the apples are golden brown and caramelized, about 15 minutes. Use a lid on the skillet for aid in thoroughly cooking - steaming the apples.  Remove from heat.

3.  Prepare dough:  Combine flour, oats, sugars, baking powder, salt, and cinnamon in food processor; stir to blend.  Add butter pieces and process on spurts until butter is cut into dough.  Reserve 1/3 of this dough for the topping.

4.  Add egg yolk and vanilla to the remaining dough and process again.  Place this dough into bottom of pan and press to form the crust.  Bake for 12 to 14 minutes at 375˚.

5.  Combine the caramels and cream in saucepan over medium low heat.  Stir until totally smooth.

6.  Pour the carmel mixture over the crust.  Layer the apples over the caramels.  Top with the remaining crumble.  Add the nuts on top.

7.  Bake for 22 to 25 minutes.  Let cool completely (at least 30 minutes) before slicing and serving.

Monday, October 8, 2012

Spicy Chicken Taco Soup

Ingredients:
1 onion, chopped
1 T. taco seasoning
1 t. salt
1 t. granulated garlic
1 - 10 oz. can RoTel diced tomatoes with habaneros
3 - 15.5 oz. cans diced tomatoes
2 15.5 cans corn
1 can black beans
1 1/2 quarts chicken broth

Chop chicken into small bites and cook.  Add all other ingredients into  soup pot and simmer.  Add cooked chicken.  Cook for 30-35 minutes.