Appetizer Tortilla Pinwheels

Prep Time: 20 Min
Total Time: 20 Min plus Chilling
Serving Size: 16 Servings

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa

In a large bowl, beat the first eight ingredients until blended.
Spread over the tortillas; roll up tightly. Wrap each with plastic
wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works
best.) Discard ends. Garnish with parsley. Serve with salsa if
desired.

Source: tasteofhome.com

Alcoholic Witch's Brew

2 oz. mixed pineapple and cranberry juice

2 oz. 7-Up

1 1/4 oz. shot Malibu Coconut Rum

Mix juices and 7-Up in a highball glass. Pour shot down the side of the glass right before drinking.

White Chocolate Ice Cream w/White Choc M&M's - I'm in Heaven!

White Chocolate Ice Cream with Candy Corn M&Ms

Type: Dessert

Author: Cat Davis

Prep: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serves: 6

Ingredients

• 9 oz white chocolate, finely chopped
• 1 cup whole milk
• 2/3 cup sugar, divided in half
• 5 large egg yolks
• 2 cups heavy cream
• 1 teaspoon salt
• 2 cups white chocolate candy corn m&ms
• Tools Needed
• Ice Cream Maker

Instructions

1. Place white chocolate pieces in a medium bowl, set aside.
2. Place egg yolks in a medium bowl and whisk together with half the sugar, set aside.
3. In a medium saucepan over medium heat, combine the milk, cream, remaining sugar and salt. Whisk gently until the the mixture is hot enough that little bubbles start to appear but before it boils.
4. Remove from heat and set aside.
5. Spoon 1/2 cup of the hot mixture into the eggs and whisk until combined.
6. Add the egg mixture to the saucepan and over medium heat, whisk until it begins to thicken. Immediately remove from heat.
7. Pour mixture into the white chocolate bowl and whisk until smooth.
8. Place the white chocolate custard mixture bowl into an ice bath until fully cooled, stirring constantly.
9. Allow the custard to cool in the fridge for one hour before processing in an ice cream maker according to manufacturers directions.
10. During the ice cream making process, pour in two cups of white chocolate m&ms
11. Garnish with crushed m&ms before serving.

http://3kidsandus.com/2011/white-chocolate-ice-cream-with-candy-corn-mms/

Spooktacular Spoons

These spoons are perfect for Halloween party bags or for handing out to trick-or-treaters.  

Estimated Times

Preparation Time: 30 mins

Cooking Time: 1 min

Wax paper

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels

2

tablespoons

 vegetable shortening

18 to 20 plastic spoons

Assorted candies for decorating (such as Spooky WONKA NERDS,

    WONKA TART N TINYS, WONKA SweeTARTS and WONKA RUNTS)

Festive plastic wrap or clear lollipop bags (found in craft

stores)

Orange and black ribbon

LINE baking sheet with wax paper.

PLACE morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their

original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool slightly.

DIP one spoon into melted morsels; shake off excess. Place on prepared tray. Make ghostly face with candies. Repeat with remaining spoons. Refrigerate

until set.

WRAP each spoon in a sheet of plastic wrap. Gather at base of spoon; tie with orange and black ribbons. Trim ends of plastic wrap, if desired.  Enjoy.

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Eggnog Latte

I love the season of Fall.  Eggnog Latte's at Starbucks and now I can make them at home for less $$.

Prep time: 5 minutes, Cook time: 1 minute

 

Ingredients

• 1/3 cup 2% milk

• 2/3 cup eggnog

• 1 shot (1.5 ounces) brewed espresso

• Nutmeg (optional)

 

Directions

1. Pour milk and eggnog into a steaming pitcher and heat to between 145-165 degrees F, using the steaming wand.

2. Brew the shot of espresso, then add to mug.

3. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle ground nutmeg (or grind fresh nutmeg yourself) on top of the foam. Serves one.

Pumpkin Pie Smoothie

This one isn't served hot, but the flavor will still make you appreciate the season. 

Prep time: 10 minutes

Ingredients

• 1 15-ounce can pumpkin (chilled)

• 1 12-ounce can evaporated milk (chilled)

• 8 ounces vanilla yogurt

• 1/4 cup sugar

• 1/2 teaspoon pumpkin pie spice

• Whipped cream, to taste (optional)

Directions

1. Combine pumpkin, milk, yogurt, sugar and spice in a blender; cover.

2. Blend until mixture is smooth.

3. Pour into glasses; top with whipped cream (if desired) and an additional sprinkle of pumpkin pie spice. Serves four.

Pasta with Fresh Tomatoes

Ingredients

• 1 (16 ounce) package dry penne pasta
• 8 roma (plum) tomatoes, diced
• 1/2 cup Italian dressing
• 1/4 cup finely chopped fresh basil
• 1/4 cup diced red onion
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
3. 
   

Nutritional Information 

Amount Per Serving  Calories: 246 | Total Fat: 2.4g | Cholesterol: < 1mg

Recipe found at All Recipes

Chicken Apple Sausage & Rice Stuffed Peppers

1 cup Mahatma Jasmine Rice or White Rice
2 cups low sodium chicken broth
4 large bell peppers - red, yellow or orange
2 tsp olive oil, divided
salt and pepper
1 pkg (12 oz) Johnsonville Chicken Apple Sausage, sliced thin
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 oz. cremini mushrooms, sliced
1/2 cup each: dried cranberries, chopped red apple, chopped dried apricots, golden raisins
1 tsp each: fresh sage, fresh oregano, chopped

Prepare rice according to package directions substituting chicken broth for water.  Preheat oven to 350 degrees.

Cut tops of peppers and remove seeds and veins.  Rub peppers with 1 tsp olive oil and slightly salt and pepper the inside.

Place peppers cut side up in baking dish.

Roast for 30 minutes or until peppers are tender.

Meanwhile, heat remaining tsp of olive oil in a large skillet over medium heat.  Saute sausage until lightly browned.  Add onions and celery and continue to saute 4 minutes.  Add mushrooms and cook until vegies are tender.  Add cranberries, apple, apricots, raisins, sage & oregano.

Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper if desired.  Fill prepared peppers with sausage/rice mixture.  Serve immediately.

Serves 4.