Halloween Dinner Idea: Candy Corn Look-Alike Quesadillas

Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. 

Ingredients

• 1 rotisserie chicken, cut up
• 1 jar (16 ounces) salsa
• 1 cup frozen corn, thawed
• 1/4 cup barbecue sauce
• 1/2 teaspoon ground cumin
• 1/2 cup butter, melted
• 8 flour tortillas (10 inches)
• 1 jar (15-1/2 ounces) salsa con queso dip, warmed
• 4 cups (16 ounces each) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

Directions

• In a large sauce pan, combine the first five ingredients; heat through.
• Brush butter over one side of each tortilla. Place one tortilla, buttered side down, in a large skillet. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat for 1-2 minutes or until bottom is lightly browned. Flip.
• Spread 1/2 cup queso dip over top of quesadilla. Sprinkle cheese around outside edge. Cover and cook for 1-2 minutes or until cheese begins to melt. Remove to a cutting board. Sprinkle chips over middle of quesadilla. Spoon a dollop of sour cream into the center. Cut into six wedges. Repeat with remaining ingredients. Yield: 2 dozen.

Halloween Dinner Idea: Eyeball Taco Salad

Ingredients

·         2-1/2 pounds lean ground beef (90% lean)
·         3/4 cup water
·         1 can (8 ounces) tomato sauce
·         1 envelope taco seasoning
·         1 package (12-1/2 ounces) nacho tortilla chips, crushed
·         2 cups (8 ounces) shredded Monterey Jack cheese
·         2 cups (8 ounces) shredded cheddar cheese
·         4 cups torn iceberg lettuce
·         1 medium red onion, finely chopped
·         10 slices tomato, halved
·         1 cup (8 ounces) sour cream
·         10 whole pitted ripe olives, halved

Directions

·         In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

·         Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.

·         Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.

Chicken & Mushroom Rolls, Honey Sesame Chicken, Bacon Jalapeno Cheese Ball, & Melt-in-your-Mouth Oven Roasted Potatoes

Please do yourselves all a favor & try this recipe from Adora's Box. I thought it looked good. I know well enough to trust my intuitions. Putting these on the table tonight made me very excited because my family loves hearty dishes like this. It's like eating a sub sandwich except the filling is contained and therefore doesn't fall out the sides. Good enough to make my monthly dinner rotation. 

Chicken & Mushroom Rolls from Adora's Box
Click here for recipe

More noteworthy recipes:

Honey Sesame Chicken from Sea Salt with Food
Click here for recipe

Bacon Jalapeno Cheese Ball from Tracey's Culinary Adventures
Click here for recipe

Melt-in-your-Mouth Oven Roasted Potatoes from My Adventures in the Country
Click here for recipe

Spooky Spider's Nest: Spider Web 7 Layer Dip

This is one of those wonderful Halloween party appetizers that comes together in about 10 minutes, can be made ahead of time, and will wow everybody at your Halloween dinner party or party. The presentation has a ton of effect without a ton of work.

Ingredients:

1 (16 oz) can refried black beans

1 (1 1/4 ounce) envelope taco seasoning

1 (4 oz.) can diced green chilies, drained (or jalapeños if you like it hot)

1 C. salsa 

1 C. sour cream

1 C. guacamole 

1 1/2 C. shredded cheese

2 green onions, sliced

2 C. shredded lettuce

1 C. chopped fresh tomato

A couple large bags of tortilla chips

Instructions: 

In a small mixing bowl, stir together the refried beans and taco seasoning.

On a large festive Halloween tray, spread the beans in an even circular shape. Leave room around the edges for the garnish.

Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.

Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look).

Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.

Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over.

Sprinkle cheese over.

Garnish with a creepy spider and serve with lots of tortilla chips! 

  

Easy Garlic Parmesan Knots

This Garlic Parmesan Knots recipe tastes very similar to the garlic twists my family gets at a pizza joint in Denver when we go on vacation. The best part is they only take 20 minutes from start to finish. You may need to practice your knots. I know I had to, but now I can make them beautifully. Enjoy!

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese (You can use the green can stuff; I prefer fresh)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

30-Minute Rigatoni in Blush Sauce with Chicken & Bacon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1/2 lb uncooked rigatoni pasta, cooked according to package instructions

1 chicken breast, boneless, skinless, cut into small pieces

1 medium onion, chopped

6 slices bacon

2 tbsp Frank’s hot sauce

1 can (2 cups) diced tomatoes

fresh basil, chopped

2 cloves garlic, minced

1/2 cup water

1 cup mozzarella cheese

1/2 cup sour cream

fresh Parmesan cheese

Instructions:

In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion and garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. If needed add salt and pepper to taste.

Add the pasta to the skillet, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.

Grate with fresh Parmesan cheese and serve warm.

Five Minute Patriotic Pie

When we view the flag, we think of liberty, freedom, pride, and Betsy Ross. The American flag flies on the moon, sits atop Mount Everest, is hurtling out in space. The flag is how America signs her name. Sign her name this 4th of July by making this 5 Minute Patriotic Pie.

Flag Facts:

Q: Who cut the American flag into pieces and was honored for doing it?

A: Robert Peary, who left pieces of the flag scattered at the North Pole. Ref

Q: The American flag first flew over a foreign fort in what country?

A: Libya — over Fort Derne, on the shores of Tripoli.

Q: What is done with worn or outdated flags?

A: Flags are used until they are worn out and then they are destroyed, preferably by burning.

Ingredients:

1 prepared pie crust (I just use Marie Calendar’s for crust cooked according to the package)

1 1/2 lb. fresh strawberries

1 cup water

1/2 cup sugar

1/2 tsp strawberry Kool-Aid

4-5 Tbsp of Ultra Gel or Ultimate Gel

1/2 cup whipped cream

1 heaping Tbsp. powdered sugar

dash of vanilla

18 or so fresh blueberries

Directions:

Wash the strawberries, remove the tops, and slice in half.

In a large bowl, combine the water, sugar, Kool-Aid until sugar is dissolved.  Then add  the Ultra Gel or Ultimate Gel one Tbsp at a time, whisked to mix in each time.  One you have reached the desired thickness fold in the strawberries and pour into the pie crust.

Whip the whipping cream, sugar, and vanilla until firm peaks form.  Pipe the whipped cream around the pie and add a squeeze in the middle.  Decorate with blueberries and enjoy.