October 26, 2011

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Halloween Recipes

Thanks goes to Dixie Coupon Chick for all these fun and festive Halloween Recipes!

  • 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet, I just used a can of regular crescent rolls
  • 44 cocktail-size smoked link sausages (from a 1-lb package)
  • 1/2 cup creamy Dijon mustard
  • 1 tablespoon dried oregano leaves
  1. Heat oven to 375°F.  Line two 15x10x1-inch pans with cooking parchment paper.
  2. On work surface, roll dough sheet out to 14×11-inch rectangle.  Cut vertically to make two 11×7-inch rectangles.  Cut crosswise into total of 44 (7×1/2-inch) strips. 
  3. Pat sausages dry with paper towels.
  4. Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure.  
  5. Place on cookie sheet 2 inches apart for even browning.
  6. Bake 15 to 20 minutes or until golden brown.  Meanwhile, in small bowl, mix mustard and oregano.  Serve sausages warm with mustard dip.
We did not make the dip, we just dipped them in BBQ sauce and Ranch
  • 1 lb lean (at least 80%) ground beef 
  • 1 medium green bell pepper, cut into bite-size strips 
  • 1 medium red bell pepper, cut into bite-size strips 
  • 1 small onion, cut into thin wedges 
  • 1/2 cup creamy Italian dressing 
  • 1 loaf (1 lb) Italian bread (12 inches long), halved lengthwise 
  • 4 slices (6 oz) thinly sliced provolone cheese, quartered
  1. Set oven control to broil.
  2. In 12-inch nonstick skillet, cook beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.  
  3. Stir in 1/4 cup of the dressing.
  4. Spread remaining 1/4 cup dressing on cut sides of bread. 
  5. Place both halves, cut sides up, on ungreased large cookie sheet. Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until lightly toasted. Remove bread from broiler. 
  6. Spread beef mixture on cut halves of bread. Top with cheese.
  7. Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.
Recipe from Pillsbury.

Ilove Halloween!  I also love to make “Halloweeny” food!  I have the Taste of Home Halloween Party Favorites 2008 recipe book and I love it!  This is a recipe from this cookbook.
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon coarsely ground pepper
  • 5 cups milk
  • 1 bottle (46 ounces) V8 juice or spicy hot V8 juice
  • 1 cup frozen pearl or small whole onions, thawed
In a large saucepan, melt butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In another saucepan, bring V8 to a boil. Reduce heat; gradually whisk in white sauce. Add onions; heat through. Yield: 10 servings (about 2-3/4 quarts).

If a smoother soup is desired, cool and puree in batches in a blender before adding onions.


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