October 28th Recipes

“SLOW COOKER APPLE PUDDING CAKE”

2 c. all purpose flour
2/3 c. plus 1/4 c. sugar, divided
3 tsp. baking powder
1 tsp. salt
1/2 c. unsalted butter, cold
1 c. milk
4 apples, peeled, cored and diced
1 1/2 c. freshly squeezed orange juice
1/2 c. clear honey
2 Tbsp. unsalted butter, melted
1 tsp. ground cinnamon

In a lg. mixing bowl, combine flour, 2/3 c. sugar, baking powder and salt. Mix well. Cut cold butter into flour mixture until you have coarse crumbs. Stir in milk until moistened. Grease the bottom and sides of slow cooker with nonstick cooking spray. Spoon batter into the bottom of slow cooker and spread out evenly. Place the diced apples over the batter evenly. In a medium size bowl, combine orange juice, honey, remaining sugar, melted butter, and cinnamon. Whisk well. Pour honey mixture over apples. Place a paper towel over the opening of the crockpot. Cover slow cooker and cook on high-heat setting for 2-3 hours or until apples are tender.

magicskillet.com

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“CHICKEN STUFFING BROCCOLI BAKE”

1 box stuffing mix
1 1/2 c. chicken, cooked & shredded (or buy a rotisserie chicken)
1 can cream of chicken soup
1 small onion, diced
1 medium carrot, grated
3/4 c. chicken broth
1 c. broccoli florets, steamed
1/2 c. cheese, grated
salt & pepper to taste

Preheat oven to 400. In a bowl, mix together the stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish. In another bowl, mix together the chicken broth and soup and pour over ingredients in the baking dish. Cover with foil and bake for 30 mins. After cooking, gently mix contents and top with grated cheese. Bake another 15 mins, uncovered this time. If you like crispy cheese on top, broil for 2 mins as well.

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“TURKEY BISCUIT STEW”

1/3 c. chopped onion
1/4 c. butter, cubed
1/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 can (10.5 oz) condensed chicken broth, undiluted
3/4 c. whole milk
2 c. cubed cooked turkey
1 c. cooked peas
1 c. cooked whole baby carrots
1 tube (10 oz) refrigerated buttermilk biscuits

In a 10″ ovenproof skillet, saute onion in butter until tender. Stir in flour, salt & pepper until blended. Gradually add broth & milk. Bring to a boil. Cook & stir until thickened & bubbly, about 2 mins. Add the turkey, peas & carrots; heat through. Separate biscuits & arrange over the stew. Bake at 375 until biscuits are golden brown, 20-25 mins.

Taste of Home

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“JACK-O-LANTERN PIZZA”

1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. english muffins, split & toasted
1 jar pizza sauce
2 c. shredded mozzarella cheese
Sliced green olives
Chopped red, green, & yelloow peppers

Preheat oven to 425. In a large skillet, cook hamburger until done and until crumbles. Drain. Stir in salt & pepper. Put muffins into a 15x10x1 inch pan. Spread tops with pizza sauce and ground beef. Sprinkle with cheese. Bake until cheese is melted. Add olives and peppers to make jack-o-lantern faces. Makes a dozen.

Flossie, Moberly

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“KIDS PARTY MIX”

1 11 oz. pkg. small pretzel any shape
1 (10 oz) box mini peanut butter Ritz bits
1 c. dry roasted peanuts
1 c. sugar
1/2 c. butter
1/2 c. light corn syrup
2 Tbsp. vanilla
1 tsp. baking soda
pkg any M&M’s, candy corn

In a large baking pan, combine the pretzel, ritz bits and peanuts. In a saucepan, combine sugar, butter and light corn syrup and bring to a boil for 5 mins. Then stir in vanilla and baking soda. Pour over mixture and bake at 250 for about 45 mins, stirring every 15 mins. After cooled, put in any candies you want. Can package in clear kitchen gloves for Halloween, tie with orange/black ribbon.

Taste of Home 1998, Eva, Moberly

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“HALLOWEEN HARVEST HASH CHEX MIX”

Sauce:
3/4 c. butter, melted
3/4 c. packed brown sugar
2 Tbsp. vanilla

Mix:
1 box Rice Cex Mix
1 bag Bugles
4 c. pretzels (twists)
1 heaping cup candy corn
1 heaping cup candy corn pumpkins
1 bag Reese’s Pieces

Preheat oven to 275. Melt butter in microwave in medium bowl or measuring cup. Add brown sugar and vanilla and whisk well until combined & dissolved. In a very large bowl, add cereal, pretzels, and bugles. Pour sauce over mixture & toss gently to evenly coat. Line 2 large baking sheets with parchment paper. Divide mixture on the 2 baking sheets & spread in even layers. Bake for 45 mins, stirring every 15 mins. Remove from oven & allow to cool. Then add to large bowl along with candy corn, pumpkins and Reese’s pieces. Toss to combine. Store in airtight container. Makes 30 1 cup portions.

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“ORANGE FALL PARTY PUNCH”

2 L. Sprite, chilled
2 L. Fanta Orange soda, chilled
6-8 scoops orange sherbet
Combine sodas in punch bowl & stir. Add sherbet just before serving.