Warm Chicken Fiesta Dip

This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.

Ingredients

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• Tortilla or corn chips

Directions

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

• In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Quick & Easy Caramel Apple Dip

Ingredients

1 package (14 ounces) Werther's® Original Chewy Caramels

20 large marshmallows

1/2 cup butter, melted

1/3 cup heavy whipping cream

Apple slices

Directions

Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.

Festive Halloween Layer Cake

Ingredients

1 cup butter, softened

2 cups sugar

4 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup baking cocoa

1/4 cup water

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1 tablespoon grated orange peel

10 drops yellow food coloring

6 drops red food coloring

FROSTING:

3 packages (3 ounces each) cream cheese, softened

5-3/4 cups confectioners' sugar

2 tablespoons milk

8 drops yellow food coloring

6 drops red food coloring

GLAZE:

3 ounces semisweet chocolate

1/3 cup heavy whipping cream

Candy corn for garnish

Directions

In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks. 

In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.

Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

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.

5 More Halloween Themed Recipes

1.  Jack-O-Lantern Mexican Layer Dip

This Halloween themed Mexican Layer Dip is so clever. Layered up is refried beans & chilies, avocado, sour cream, & mayo, salsa, black beans, & cheese. Add the tortilla chips as the jack-o-lantern's eyes and nose. Arrange sliced black olives for a mouth.  My daughter is going to love this. Click below for recipe.

Click here for recipe

2.  Jack-O-Lantern Pumpkin Cookies

You aren't sure if you want to carve a pumpkin this year. Maybe it's too messy, or you just don't have time. That's okay.  These Jack-O-Lantern carved pumpkin cookies are so easy and a lot of fun to make with the kids.  Click below for recipe.

Click here for recipe

3. Dark Chocolate Skeleton Cookies

You may have to practice your piping skills for this deliciously cute skeleton cookie recipe, but the end result is worthwhile!

Click here for recipe

4. Halloween Dipped Marshmallow Pops

These marshmallow pops are easy and convenient for a school event. What kid doesn't love sprinkles?!

Click here for recipe

5. Spooky Graveyard Pie

Bring this graveyard pie to a frightful Halloween party & impress everyone! Made with chocolate sandwich cookie crumbs and assorted Halloween candies.Click below for recipe.

Click here for recipe

Peanut Butter Pretzel Pumpkins for Halloween

Cute Peanut Butter Pretzel Pumpkins

Ingredients:

1 cup creamy peanut butter

2 tbsp butter, at room temperature

1 cup powdered sugar

3/4 cup brown sugar

1/2 tsp pumpkin pie spice

1 bag mini pretzels

1 bag orange candy melts

Mini chocolate chips (if desired for decorating)

Directions:

- In the bowl of an electric mixer beat together the peanut butter and butter until smooth. 

- Add the sugars and pumpkin pie spice and beat until well incorporated.

- Measure out about a tsp of the peanut butter mixture out and roll it into a ball with your hands.

- Sandwich the ball in between 2 pretzels and set aside on a wax or parchment paper-lined cookie sheet.

- Continue making sandwiches until all of the peanut butter mixture is used.  Transfer the cookie sheet to the refrigerator and chill for about an hour.

- Break pieces of pretzels for stems and set aside. 

- After an hour, transfer the orange candy melts to a microwave safe bowl and microwave on 1/2 power for 30 seconds at a time, mixing well between each interval.  Continue until completely melted and smooth.

- Dunk each sandwich into the chocolate, using a fork to retrieve it.  Tap the fork on the edge of the bowl to help remove excess chocolate.  Transfer pumpkin to the cookie sheet to set.

-  Add the pretzel stems to the top of the pumpkins and if you're adding jack-o-lantern features, gently press the chocolate chips into the chocolate coating before it has set completely.

- When all the pumpkins are dipped, transfer the cookie sheet to the fridge until ready to serve. 

Pumpkin Cream Cheese Danish

Recipe from Lauren's Latest

Ingredients:

1 tube crescent rolls

6 oz. softened cream cheese

1/2 cup pumpkin

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

2 tablespoons all purpose flour

for the glaze:

2/3 cup powdered sugar

4 tablespoons heavy cream or 1 tablespoon milk

splash vanilla

Directions:

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

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! 

  

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Adapted from Everyday

1-1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs, room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded

1-1/2 cups chewy caramel candies

1 Tablespoon heavy cream

Preheat oven to 350^o F. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you'll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples.

Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.

Spinach & Chicken Tortilla Bake, Plus an Update

Weather: 60°F, cloudy & windy.

What I'm listening to: the leaves of trees rustling in the wind.

Bath Time! (Ellie)

First things first. Ellie fell asleep on the potty this morning. First time she's ever done that. It was the cutest thing and even though we were in a hurry, I took a minute to laugh and be in the moment.  It's important to be in the now.

I did some grocery shopping this morning. With list in hand & lots of coupons, I set out on my usual journey of acquiring all the ingredients for all the new recipes I'm trying this week. Stay tuned, they will be revealed throughout the week.  Also, starting next week, we will be featuring lots of ghoulish grub in preparation for Halloween.  I asked Ellie what she wanted to be for Halloween this year. You know what she tells me, she says, "I want to go as you, Momma." She melts my heart.  We did finally settle on her costume for this year though. She's going as a busy bumble bee.  As for Mom, well, I'm going as a mermaid. Ellie says it would be fun having a mermaid as a mom.  

Another thing I wanted to mention to all of you: I am a HUGE fan of Etsy.  I've been a member for about 2 years & could not be happier with the items I purchase.  One of those items I purchased last week from a shop called Long Leaf Soaps.  Their Black Raspberry Vanilla Sugar Scrub Cubes are heavenly. I use one cube in the shower about twice a week and am enveloped in it's aroma as I exfoliate.  My review of this shop is that they serve up quality products at decent prices.  I am very pleased with my purchase. Check out their other items, too. 

So, back to what this blog is all about.  Do you know what I made for dinner last night? Of course you don't. I didn't tell you yet. My hubby isn't exactly keen on spinach, but when it was blanketed in between layers of chicken, cheese, salsa verde, & tortillas, he didn't complain.  Actually, he raved about it. Planning on adding this to our dinner rotation.  It was pretty easy and the flavors meld so perfectly.  

Spinach & Chicken Tortilla Bake

Ingredients:

1 tablespoon extra-virgin olive oil

4 chicken cutlets (about 1 pound)

Salt and pepper

1 1/2 cups store-bought salsa verde

3/4 cup ricotta cheese

4 large (8″) flour tortillas

1/2 red onion, thinly sliced

3 cups baby spinach (about 1/4 pound)

2 cups shredded pepper jack cheese

Directions:

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Yield:  4 servings

Serve up this delicious lemon and pineapple slime punch on Halloween! Takes only 15 minutes to prepare.  This recipe is brought to you via Pillsbury.  Ellie and I enjoyed these with supper (red bell peppers stuffed with the most amazing chili recipe ever, which I will share with you soon.) Enjoy!

Lemon-Slime Punch

Makes 24 (1/2 cup servings

Ingredients:

¾ cup lemon juice

1 (46-oz.) can (about 6 cups) pineapple juice, chilled

1 pint (2 cups) lime sherbet, softened

2 (20-oz.) bottles (about 4 cups) lemon-lime flavored carbonated beverage, chilled

Directions:

In punch bowl, combine lemon juice, pineapple juice and sherbet; stir until sherbet is dissolved.

Just before serving, pour carbonated beverage slowly into pineapple juice mixture.