Tuesday, September 27, 2011

Halloween Menu Recipes!!!

Hello everyone!

So good to talk to all of you again, sorry it’s been so long since my last post. As you know we took a much needed vacation. The trip to Kansas was so much fun, except for one incident with a little girl in pigtails who threatened to drop a house on us when Pandora mentioned how much she liked her shoes. Oh well, some people are just impossible to get along with, huh?

So I worked out my menu for the holiday feast Halloween night and as promised I thought I’d share it with you so you can give them a try. Along with the following recipes I will serve a relish tray with a variety of pickles and olives, chips and dip and a nice spicy punch. Hope you enjoy the recipes; let me know what you think! Here it goes: ~ Elizabeth

Sweet Chili Con Carne Brew
1 can tomato paste
2lbs Hamburger
2 cans kidney beans (do not drain)
1 large can diced tomatoes
1/3 of onion diced
½ cup celery
1 large diced green pepper
1-2 tablespoons brown sugar
¼ tsp paprika
3 tsp chili powder
1 envelope home style stew seasoning
1 tablespoons flour
Brown hamburger meat and drain. Transfer to a large pot and add the rest of the ingredients. Simmer for 30 min or more to blend flavors. Perfect served with corn chips or over cornbread (I’m having chips).

Candied Fingers

Four or five packages of all beef hotdogs

One large jar of grape jelly (32oz)
½ cup mustard
½ cup water
Cut all the hotdogs into bite sized pieces and place into a large pot with a lid. Add the water and heat on low stirring occasionally until the hotdogs are just warm and juice is starting to form in the pot. Add the jelly and mustard and cover pot. Keep the heat on low and simmer for two to three hours stirring often. If the hotdogs swell and the jelly begins to boil uncover until it cools down, then recover and continue process as needed. When it’s done the hotdogs will be sticky and dark with a great sweet bar-b-q flavor.

Caramel-nut “Winged” Monkey Bread
4 cans Pillsbury refrigerator biscuits
½ cup sugar
4 tbsp. cinnamon
1 jar caramel ice cream topping
1 package chopped walnuts (about 1 cup)
Mix cinnamon and sugar together in a bowl. Cut biscuits in quarters and roll in sugar mixture. Grease or spray the bottom of a 13 x 9 inch baking pan. Place half of the coated biscuit pieces on the bottom of the pan. Top with half the caramel and sprinkle with half the nuts. Repeat for second layer. Bake at 350 for 10-14 minutes or until biscuit pieces turn golden brown. Cool 10 minutes on wire rack and turn upside down. You can substitute a bundt pan for the 13 x 9 pan for variety.

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