Frankenstein Boo-ritos

Ingredients
1 envelope (5.6 ounces) Spanish rice and pasta mix
2 cups cubed cooked chicken
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, drained
8 spinach tortillas (10 inches)
Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper

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Nutritional Facts
1 burrito (calculated without toppings) equals 396 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 1,118 mg sodium, 60 g carbohydrate, 4 g fiber, 19 g protein.

Directions
In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito. Yield: 8 servings.
By Taste of Home

Jack-o'-Lantern Cake

Ingredients
2 packages spice cake mix (regular size)
1 ice cream cake cone (about 3 inches tall)
4 cans (16 ounces each) Pillsbury Happy Birthday Funfetti Orange All Star Vanilla frosting
2 Oreo cookies
1 package (24 ounces) ready-to-use rolled black fondant
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Directions
Prepare and bake cakes according to package directions, using two 12-cup fluted tube pans. Cool.
Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to form a pumpkin shape.
Place a ball of foil in the center of the cake to support the "stem". Top with an ice cream cone. Frost cake with frosting.
To decorate face: Roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut out half circles in filling for eyes. Press cookies and fondant onto cake to make the face. Yield: 12-16 servings
By: Taste of Home

Caramel Apples

Ingredients

1 package (8 ounces) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup caramel ice cream topping

1 teaspoon vanilla extract

1 cup marshmallow creme

3 medium tart apples

2 tablespoons lemon juice

2 tablespoons water

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Directions

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain.

Using Halloween cutters, cut out the center of each slice. Serve apple slices and cutouts with dip. Yield: 2 cups.

Chicken Alfredo

INGREDIENTS
16 oz. penne/ziti/rigatoni pasta
2 cups Alfredo sauce
8 oz. sour cream
3 cups poached/grilled/rotisserie chicken, cubed
15 oz. ricotta cheese
1 teaspoon garlic, minced
2 eggs, beaten
¼ cup Parmesan cheese, shredded
1 tablespoon parsley, chopped
Salt and pepper to taste
2 cups mozzarella cheese, shredded
INSTRUCTIONS
Cook the pasta till just before al dente
Drain and rinse pasta under cold water to stop the cooking process
If you're making Alfredo sauce from scratch, see notes
Mix pasta with the Alfredo sauce, sour cream and chicken
Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
Season the pasta mix with salt and pepper to taste
Add the ricotta mixture to the pasta and stir to combine
Top with a thick layer of mozzarella cheese
Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown
Serve hot
NOTES
Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated


Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix

Inspired by Plain Chicken

Turtle Cheesecake Trifle

Ingredients
• 2 loaf pound cakes (from the freezer section) or 1 homemade or bakery pound cake
• 3 ( 8 ounce) packages cream cheese, softened
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 12 ounces Cool Whip
• 2 cups chopped pecans
• 10 ounces caramel ice cream topping
• 10 ounces hot fudge ice cream topping

Instructions
1. Beat cream cheese until light and fluffy about 2 minutes
2. Add in vanilla and sugar and continue beating until well combined.
3. Fold in Cool Whip, gently
4. Cut the pound cakes into 1 1/2-2 inch cubes.

Layer trifle as follows:
Place a single layer of pound cake cubed, drizzle caramel and the hot fudge on top of pound cake, then sprinkle pecans, cream cheese mixture, drizzle caramel and hot fudge, sprinkle pecans.
Then repeat this 3 times.
Keep chilled until ready to serve. If any left keep stored in airtight container in the refrigerator.

Mudslide and Brownie Trifles

Serves 7-8 (in 6.5oz glasses)
Ingredients:
Chocolate Pudding with Kahlua Layer:
• 1/3 cup cornstarch
• 1/2 cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1/2 cup plus 4 tablespoon of Kahlua
• 1 tablespoon vanilla extract
Vanilla Pudding with Bailey’s Irish Cream Layer:
• 1/3 cup plus 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
• 2 tablespoon vanilla extract
Brownie and Almond Layer:
• 1 1/2 cup of crushed brownie crumb
• 3/4 cup of finely chopped almonds
Instructions:
Chocolate Pudding with Kahlua Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Kahlua and stir to combine. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Assembly:
1. Fill pastry bags with each flavor of pudding.
2. Pipe a chocolate layer onto bottom of glass.
3. Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
4. Pipe vanilla pudding on top of brownie and almond layer.
5. Continue layering by repeating steps 2-4.

Original source unknown

Baked Potato Casserole

(makes 16 servings)
Ingredients
• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish
Directions
1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!
Recipe adapted from Very Best Baking

Irish Cream Coffee

Ingredients
• 3-1/2 cups vanilla ice cream, softened
• 3/4 cup vodka
• 1/2 cup eggnog
• 1/3 cup sweetened condensed milk
• 1 tablespoon chocolate syrup
• 1 teaspoon instant coffee granules
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Grated chocolate and additional chocolate syrup
Directions
• In a large bowl, combine the first eight ingredients; beat until smooth. Set aside.
• Place grated chocolate and additional chocolate syrup in separate shallow bowls. Hold each glass upside down and dip rim in chocolate syrup, then dip in grated chocolate. Pour drink mixture into prepared glasses. Serve immediately. Yield: 10 servings (1/2 cup each).

Editor’s Note: This recipe was tested with commercially prepared eggnog. Melted ice cream should not be stored in the refrigerator, so discard any leftover mixture.

Lemon Blueberry Cake

Ingredients:
Cake
• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour (careful not to overfill)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
• 1 Tablespoon all-purpose flour
Cream Cheese Frosting
• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3.5 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt


Directions:
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick.
Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Blueberry Crumb Bars

Serves: 9

Ingredients
• ¼ cup white sugar
• ¼ cup light brown sugar
• ½ teaspoon baking powder
• 1-1/2 cups all-purpose flour
• ¼ teaspoon salt
• ½ cup butter (1 stick butter)
• 1 egg, beaten
• ½ teaspoon vanilla
• 2 cups fresh blueberries
• ¼ cup white sugar
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
Try an Easy Make-Ahead Breakfast Casserole 

Instructions
1. Preheat the oven to 375 degrees F. Either grease or spray with baking spray an 8x8 inch pan or place parchment paper on the bottom of the pan.
2. In a medium bowl, stir together white and brown sugar, flour, baking powder and salt.
3. In a measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture. Using a fork or a pastry cutter, cut in the butter into the flour mixture. Work with the dough until the pieces are very small. Dough will be crumbly. Pat half of the dough evenly into the bottom of the prepared pan.
4. In another bowl, stir together the sugar, cornstarch, and lemon juice. Stir in the blueberries. Spoon the blueberry mixture evenly over the bottom crust.
5. Crumble the remaining dough over the blueberry layer.
6. Bake in a preheated oven for 45 minutes, or until top is slightly brown. (My oven runs hot and baked in about 38 minutes.)
7. Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
Prep time: 15 mins 
Cook time: 45 mins 
Total time: 1 hour 

Key Lime Cake

Ingredients
Cake
1 3-ounce package lime-flavored gelatin 

1¹/3 cups granulated sugar

2 cups sifted all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

Cream Cheese Icing
½ cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 1-pound box confectioners' sugar

Directions

Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.
Add the eggs, oil, orange juice, lemon juice, and vanilla.
Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find. Substitute regular lime juice for key lime juice. 

Strawberry Poptart Pie

Crust Ingredients:
2 1/2 cups all-purpose flour, divided
1 teaspoon table salt
12 tablespoons cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
1 egg lightly beaten with 1 teaspoon water for egg wash

Filling Ingredients:
6 cups frozen whole strawberries
1 Granny Smith apple, peeled and grated on large holes of box grater
3 tablespoons sugar
2 tablespoons quick-cooking tapioca, ground in a spice or coffee grinder
Pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
Glaze Ingredients:
1 cup powdered sugar
1/4 teaspoon almond extract
2 tablespoons milk
sprinkles

Directions:
Make the crust: Pulse 1 1/2 cups of flour and salt together to combine. Add the butter and shortening and pulse for 15 seconds until mixture starts clumping. Add the last cup of flour and pulse 4-6 times until the mass of dough is broken up. Pour the mixture out into a large bowl and sprinkle in the water and vodka. Fold until combined and separate the mixture evenly onto two sheets of plastic wrap. Form each into a disc, wrap, and chill overnight.

Make the filling: Preheat the oven to 400 degrees F, adjust the oven rack to the lowest position, and put a baking sheet on the rack to preheat along with the oven. Cook 3 cups frozen whole strawberries in a medium saucepan over medium heat, stirring frequently, until many of the berries have broken down and the mixture is thickened and reduced to 1 1/2 cups, about 12-15 minutes. Let cool slightly. Place the grated apple in a clean kitchen towel and wring dry. Transfer the apple to large bowl and add the cooked berries, the remaining 3 cups of uncooked berries, sugar, tapioca, and salt; toss to combine.

Assemble and bake: Roll out one disk of pie dough on a floured surface (since this is a wet dough, you can use more flour. Keep a bench scraper handy.) until it’s about 2 inches larger than your pie plate or skillet (I used a 10-inch skillet, but you could use a 9-inch pie plate and it should still work fine) all around. Use your rolling pin to help you drape the dough into your pie plate or skillet, letting the excess dough hang over. Pour strawberry mixture into the crust and scatter the 2 tablespoons of butter pieces over it. Roll out the second disk of dough and drape it over the top of the pie. Trim excess dough to about 1/2 inch all around and fold the top crust under the bottom crust. Crimp the edges. Cut a vent in the top crust and brush all over with the egg wash.

Place the pie on the heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer the pie to a wire rack and cool to room temperature, at least 4 hours. Whisk together the glaze ingredients and drizzle it lightly over the pie (use about half of it and reserve the rest for drizzling over pieces). Add sprinkles. Cut into wedges and serve.

Original source: http://willowbirdbaking.com/2014/08/04/strawberry-pop-tart-pie/

Confetti Spaghetti

Ingredients
• 1 package (12 ounces) spaghetti 
• 1-1/2 pounds ground beef 
• 1 medium green pepper, chopped 
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 3/4 cup shredded cheddar cheese
Directions
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti; add to the beef mixture.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.

Original source unknown

PINA GHOULADA

20 oz pineapple juice
1 can cream of coconut – (15 oz)
1/2 cup heavy cream
1 cup orange juice
10 oz rum (optional)
Whisk together pineapple juice, cream of coconut, heavy cream, orange juice and rum. Place 2 1/2 cups ice in a blender, then and add 1 cup drink mixture. Blend until smooth, and pour into prepared glasses. (If mixture is too thick, add more pineapple juice before serving.) Repeat process with remaining ice and mixture.
OR – Make it Quick: Just use frozen or pre-mixed pina colada mix for the drink.
*****
For the “BLOOD RIM”:
OPTION 1: Hard Candy Version* – Click here for the recipe.
*This is the version we used in these photos. It takes a little time, but I recommend this route to get the prettiest, richest color. (We also tried a store-bought mix, but it came out translucent/pink looking, so we scrapped it.) And because this version dries hard, it’s less messy for guests than a gooey/liquid rimmer.
OPTION 2: Corn Syrup “Blood Rim”
(a Martha Stewart recipe)
3 tablespoons corn syrup
1/4 teaspoons red food coloring
Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

Cranberry Praline Bread

Ingredients
1 cup sour cream
1 cup brown sugar, firmly packed
1/4 cup white sugar
2 Eggs
3 Tablespoons Vegetable Oil (optional)*
1 1/2 teaspoons Vanilla extract
2 cups flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 tsp salt
1 cup fresh or frozen Cranberries, coarsely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce: ¼ to 1/2 cup brown sugar and ¼ to 1/2 cup butter

Preheat the oven to 350°F. Lightly grease or butter a 9x5x3-inch loaf pan (preferably a light colored one). Set aside. Combine the flour, leavening agents, ground cinnamon and salt in a bowl. Stir in the chopped cranberries. Using an electric mixer, beat together the sour cream, sugar, eggs, oil (if using) and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour mixture. Stir to combine. Fold in half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60-70 or until a toothpick inserted into the center comes out clean. If it's browning a little too much on the top, cover with a tent foil and continue to bake until fully cooked. Cool in the loaf pan for about 10-15 minutes and then transfer to a wire rack to cool completely.

For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely. You can also opt to let the bread completely cool first and then drizzle the praline topping afterwards.

Original source unknown

Mississippi Mud Cake Brownies

  1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 

2 cups sugar
1/2 cup unsweetened cocoa 
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows.
Return to oven, and bake 5 minutes.
Drizzle Chocolate Frosting over warm cake.
TIP: Let these cool completely before cutting into squares!
Chocolate Frosting
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Beat all ingredients together with an electric mixer until smooth.

HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages brownie mix instead of making the brownies from scratch