Ezra Pound Cake.com
1 to 2 diced onions
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
2 (15-ounce) cans black beans
1 (16-ounce) can pinto beans
1 (15 1/4-ounce) can whole kernel corn, drained
2 (4 1/2-ounce) cans chopped green chiles
1 (1-ounce) envelope taco seasoning
1 (1-ounce) envelope ranch salad dressing and seasoning mix
Garnishes: Corn chips, cheese, sour cream, green onions
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stove top, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.
16 (8-inch) flour tortillas, preferably red or orange
8 teaspoons vegetable oil
4 cups grated pepper Jack cheese (12 oz.)
Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.
Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. Serve immediately.
Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.
In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.
1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
Orange paste food coloring
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
*You could easily do this with a pot pie too*
4 slices Baby Swiss Cheese
2 slices Oven Roasted Breast of Turkey
2 slices Sliced Baked Ham
3 large eggs
1/4 cup milk
1/2 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Confectioners' sugar, for dusting (optional)
Lay bread slices on work surface. On 2 bread slices, place 1 slice cheese, 1 slice turkey, 1 slice ham, and 1 more slice of cheese; top each with remaining bread slice.
Using a 5-by-4-inch ghost-shaped cookie cutter, cut out a ghost-shaped sandwich; repeat with remaining ingredients. Set aside.
In a shallow dish, whisk together eggs, milk, and salt.
In a large nonstick skillet, heat butter and olive oil over medium-low heat. Dip each sandwich in egg mixture to coat well on both sides, and place in skillet. Cook, turning once, until golden brown and cheese is melted, about 4 minutes per side. Serve immediately, dusted with confectioners' sugar, if desired.
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans
Preheat oven to 350 degrees F.
Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.
Serve with fresh whipped cream and candy topping.