Grilled Bacon Jalapeno Wraps

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Instructions

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

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Candy Corn Cupcakes

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 eggs
• 14 drops red food coloring, or as needed – divided
• 22 drops yellow food coloring, or as needed – divided
• 6 drops green food coloring, or as needed
• 2 cups prepared white frosting
• 12 pieces of yellow, orange, and white candy corn
• 12 pieces of brown, orange, and white candy corn

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls.
3. Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
4. Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about ⅓ full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about ⅓ full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about ⅔ full. Try not to jar or shake the filled cupcakes, to avoid mixing layers.
5. Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool.
6. Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.

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Baked Ziti

 

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1½ cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Notes

I have made this with Ricotta and Cottage Cheese in place of the Provolone and Sour Cream. Loved it both ways.

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Pumpkin Ginger Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ⅓ cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Double Layer Pumpkin Cheesecake

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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Caramel Apple Cake

Ingredients:

Cake:
3 cups all-purpose flour
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
Finely grated zest from 1 orange
Juice of 1 orange (about 1/3 cup)
1 tablespoon pure vanilla extract

Caramel Glaze:
1/2 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch salt

Special equipment: 10 cup bundt pan


Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

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Caramel Apple Nachos

Ingredients:

30 large marshmallows
5 Tbsp butter
35 caramels
1 Tbsp water
4-5 apples, sliced
toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc)


Directions:

Melt the marshmallows and butter in a saucepan over low heat.
Stir periodically until completely melted and smooth.
Combine the caramels and water in a bowl and microwave until melted. ( It works best to microwave in 30-45 second intervals, stirring in between until the caramel was smooth.)
Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.
Add any additional toppings and serve immediately!

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Pumpkin Bars

Ingredients:

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

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Magic Wands

Ingredients:

1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration


Directions:

Dip each pretzel rod into frosting, not quite half way.
Roll in sprinkles to coat the frosting.
Abracadabra, you have a magic wand!

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Pumpkin Turkey Chili

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream



Directions:

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
Stir in the turkey, and cook until evenly brown.
Drain, and mix in tomatoes and pumpkin.
Season with chili powder, pepper, and salt.
Reduce heat to low, cover, and simmer 20 minutes.
Serve topped with Cheddar cheese and sour cream.

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Sweet Potato Cupcakes

Ingredients:

1/2 cup butter, room temperature
1 1/2 cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk, room temperature

Marshmallow Frosting:
1/3 cup white sugar
1/4 teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
1/2 cup marshmallow creme


Directions:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.

Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.

Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.

To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.

To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.



Note:  If you have a handheld creme brulee torch, you can use that to brown the topping instead of your oven's broiler.
You can also use miniature marshmallows instead of making the cream.

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Pumpkin Fudge

Ingredients:

2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Directions:

Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil.
Stir in marshmallow creme and butter.
Bring to a rolling boil.
Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla.
Stir until creamy and all chips are melted.
Pour into prepared pan.
Cool, remove from pan, and cut into squares.
Store in a cool, dry place.

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Chocolate Chip pumpkin Cookies

Ingredients:

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)


Directions:

 Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth.
Beat in the eggs one at a time.
Stir in the vanilla and pumpkin until well blended.
Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture.
Mix in the chocolate chips.
Stir in the walnuts if desired.
Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown.
Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

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Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


Directions:

Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzling consistency.

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Fried Pecan Pies

Ingredients:

1 cup Granulated Sugar
1 cup Dark Brown Sugar
1/2 cup Water
1 tablespoon White Vinegar
1 teaspoon Salt
4 tablespoons Unsalted Butter
1 teaspoon Vanilla
1 Egg (Room Temperature)
3 cups chopped Pecans
1 Premade Pie Crust
Cinnamon Sugar (to garnish)

For the Bourbon Cream: (optional)
1 cup Heavy Cream
1/4 cup Granulated Sugar
1 tablespoon Bourbon



Directions:

Combine the granulated and dark brown sugar in a medium sauce pot.
Add the water to cover the sugar and stir to combine.
Add the vinegar and salt and cook over medium heat.
Using a candy thermometer, cook until the mixture reaches "soft ball" stage, about 235 degrees F.
Remove pan from heat and stir in butter and vanilla.
Once mixture has cooled for about 5 minutes whisk stir in the egg immediately followed by the chopped pecans.
Pour into a bowl and allow to chill in the fridge for 30 minutes.
Roll out pie crust to 1/8-inch thick on a floured surface.
Cut 2 1/2 inch circles out of the dough.
Place 2 teaspoons of filling in the center of half of the dough circles and dampen the edges with water.
Place another circle of dough on top and seal the edges with the tines of a fork. Using a sharp paring knife, cut 2 to 3 small vents in the top of each pie.
Chill the pies in the fridge for 30 minutes before frying.
Heat oil to 350 F in a high-sided cast iron pan.
Place a few pies into the heated oil and allow to cook for 3 to 5 minutes, flipping once , or until golden brown.
Using a spider, or large metal slotted spoon, remove pies from the oil and place on a paper towel lined plate.
Immediately sprinkle with cinnamon sugar.
Serve pies with Bourbon Cream Sauce. (optional)

For the Bourbon Cream:
In a large bowl, whisk cream until frothy.
Begin to sprinkle in sugar while continuing to whisk.
Once all the sugar is incorporated and cream reaches a medium-stiff peak, whisk in the bourbon.
Adjust sugar and bourbon to taste.






I saw this recipe on The Chew and it looked amazing.
http://abc.go.com/shows/the-chew/recipes/Fried-Pecan-Pie-Carla-Hall

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Shrimp and Herb Risotto

Ingredients:

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving


Directions:

In a 6-quart pressure cooker, melt 1 tablespoon butter over medium.
Add onion and garlic and saute until soft, about 4 minutes.
Add rice and cook, stirring, 1 minute.
Add 3 cups broth and season with salt.
Secure lid.
Bring to high pressure over medium-high heat.
Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid.
Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes.
Stir in Parmesan, herbs, and remaining tablespoon butter.
Serve topped with additional herbs.

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Spiced Pumpkin Popovers

Ingredients:

cooking spray
2 eggs
1 cup milk
1 Tbsp oil
1/4 cup canned pumpkin
1 cup flour
1/4 tsp cinnamon


Directions:

Preheat oven to 400 degrees.
Spray muffin or popover tins. Set aside.
Use a wire whisk to beat eggs.
Add milk, oil and pumpkin to eggs. Mix until smooth.
Add flour and cinnamon to mixture.
Mix well until there are no lumps.
Fill tins half way full with batter.
Bake at 400 degrees for 20 to 25 minutes.
Let cool slightly before removing from pan.

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Mocha Chocolate Icebox Cake

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish


Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla.
Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.)
Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Show: Barefoot ContessaEpisode: Old School Retro Mix

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Ice Cream Cone Cakes

Ingredients:

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)


Directions:

Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box.
Divide batter evenly among muffin cups (two-thirds full).
Place ice cream cone upside down on batter in each cup.
Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter).
Cool completely, about 30 minutes.
Remove paper baking cups.
Generously frost cake with frosting, and decorate as desired.
Store loosely covered.



http://www.bettycrocker.com/recipes/ice-cream-cone-cakes/9794e27f-63a9-4e2a-b1ed-b766b3ab9b7f

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Party Checkerboard Cake

Ingredients:

CAKE
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/2 box (4-serving size) strawberry or orange-flavored gelatin

FROSTING
1 container Betty Crocker® Whipped fluffy white frosting
Yellow food color

DECORATIONS
Betty Crocker® Easy Flow white decorating icing (from 6.4-oz can), if desired
Candy flowers, if desired


Directions:

Heat oven to 350°F.
Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set.
Place divider ring in one of the pans, following manufacturer's directions.
In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
Beat 2 minutes longer.
Divide batter in half; stir gelatin into half of the batter.
Spoon batter into each pan and using divider ring, following manufacturer's directions.
Bake 23 to 29 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack.
Cool completely, about 1 hour.
Tint frosting with yellow food color until deep yellow color.
Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate.
Place cake on serving plate; frost side and top of cake with frosting.
Decorate with decorating icing; garnish with candy flowers.
Store loosely covered.

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