Halloween Decorations

Our Halloween decorations this year.

Nutella Banana Mummies

Nutella Banana Mummy Rolls

Bananas, Pillsbury Crescent Sheets, Nutella, and cute googly eyes all combine for this deliciously frightening Halloween delight. 

Ingredients:

1 package Pillsbury Crescent sheets

1 small container Nutella

2-3 bananas

heaping 1/2 cup powdered sugar

milk or water for glaze

Candy eyes or M&M’s

Instructions:

Roll out crescent sheet to about 10-11 x 6-8 inches. Slice into 6 equal squares. Lightly score each square in 3 equal sections, vertically (without cutting through the dough). Using a knife, cut horizontal strips about 1/4 inch wide down each side section. Spoon a couple of tablespoons of nutella down the middles section, leaving about 1/2 inch on both the top and bottom and place a slice of banana on top. Fold the right two cut sections over the head and then then alternate right and then left, leaving a small space for the eye section.

Bake at 375 until golden brown, probably about 12-15 minutes. Remove from pan and let cool to room temperature. Mix powdered sugar with enough milk or water to form a glaze and then lightly drizzle it over the mummies. Let it dry to the touch and then serve. 

Pumpkin French Toast

Pumpkin French Toast

Thick slices of bread dipped in a pumpkin spice mixture, cooked in butter, and drizzled with pure maple syrup. This is the perfect fall breakfast!

 Ingredients:

3 large eggs

3/4 cup milk

1/2 cup pumpkin puree (not pumpkin pie filling)

1 tablespoon light brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Butter, for griddle or pan

10 slices Texas toast or other thick-sliced bread

Maple syrup, butter, and powdered sugar, for serving

Instructions:

Preheat electric griddle and set aside.

In a 9x13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.

Butter the preheated griddle.

Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of read until coating mixture is gone.

Serve Pumpkin French toast warm with maple syrup, butter, and powdered sugar, if desired.

What's for Dinner

Monday- Nachos
Tuesday- Cane's Chicken Fingers
Wednesday- Cheesy Chicken Spaghetti
Thursday- Homemade Pizza
Friday- WMHS Football Game
Saturday- Wing Stop
Sunday-

Taco Crescent Ring

Taco Crescent Ring

Ingredients:

1 lb ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup shredded Cheddar cheese (4 oz)

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

 

Instructions:

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.

Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)

Spoon beef mixture on the half of each triangle closest to center of ring.

Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

What's for Dinner

Monday- Supper Club
Tuesday- Mexican Dorito Casserole
Wednesday- Pizza
Thursday- Taco Crescent Ring
Friday- Texas de Brazil
Saturday- LSU Game
Sunday- 

Bacon-Wrapped Cheesy Stuffed Jalapeños

Bacon-Wrapped Cheesy Stuffed Jalapeños

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

Ingredients:

 12 fresh jalapeño peppers1

8 ounces cream cheese, softened to room temperature

1 cup shredded cheddar cheese2

1 clove garlic, chopped

1/2 teaspoon smoked paprika

12 slices bacon, cut in half

24 toothpicks

Instructions: 

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.

Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.

Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Hissy Fit Dip

Hissy Fit Dip

 Ingredients:

1 lb sausage

16 oz sour cream

8 oz Velveeta cheese, cut into small cubes or shredded

4 oz muenster cheese

1 tsp onion powder

1/4 tsp garlic powder

1 Tbsp Worcestershire sauce

1 Tbsp dried parsley

Instructions: 

Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside.

In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, mix together sausage and remaining ingredients. Pour into prepared pan.

Bake for 30-40 minutes, until bubbly.

Baked Club Pinwheels

Baked Club Pinwheels

 Ingredients:

6 slices pre-cooked bacon, chopped

1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf

1 cup shredded sharp Cheddar cheese

5 slices thinly sliced deli turkey

5 slices thinly sliced deli ham

5 slices thinly sliced deli roast beef

Instructions:

Heat oven to 350°F.  Spray cookie sheet with nonstick cooking spray.

Unroll dough. Sprinkle cheese over dough. Top with turkey, ham, roast beef and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet.

Bake at 350°F for 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices. 

Halloween Cake

Halloween Cake

Ingredients:

1 box of white cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 1/4 cups water

4 eggs

1 can vanilla frosting

3 teaspoons almond extract, divided

Orange food coloring

Instructions:

Preheat oven to 350 degrees.

Grease a 10 inch bundt pan.

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in 2 teaspoons of almond extract.  Pour the orange cake batter in the prepared bundt pan. Spread out evenly over bottom of pan.  Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.

To make the frosting, add one teaspoon of almond extract into your vanilla frosting and stir.  Spread over cooled cake.

What's for Dinner

Monday- Pizza
Tuesday- Burritos
Wednesday- Chicken Enchiladas 
Thursday- Bacon Cheeseburger Quesadillas
Friday- Chicken Bacon Ranch Fries
Saturday- Football Tailgate
Sunday- 

Taco Dip

Taco Dip

Ingredients: 

1/2 lb ground beef

1 can refried beans (I use fat-free)

1 packet taco seasoning

8 oz sour cream

2 cups shredded cheddar cheese

Instructions:

Preheat oven to 350.

In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese.

Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.

Homemade Mozzarella Sticks

Homemade Mozzarella Sticks
These are easy and absolutely DELICIOUS! The crispy outside filled with ooey gooey cheese makes for one addictive and tasty appetizer!

Ingredients:

2 cups vegetable oil

10 to 12 mozzarella sticks

2 eggs

1 Tablespoon milk

¼ cup flour

1 cup Italian style breadcrumbs

½ cup Panko crumbs

Marinara sauce to dip

Instructions:

Heat oil in a small pan over medium heat.

In small bowl, whisk milk and eggs together.

On a large plate mix breadcrumbs and Panko.

Coat cheese sticks in flour and then dip into egg mixture. Next, dip cheese into breadcumb mixture. Dip once again into eggs and back into the breadcrumb mixture. Repeat with each cheese stick.

With tongs, carefully drop cheese into oil and cook for 1 to 2 minutes. Drain on paper towels and serve with marinara sauce.

Sausage and Pepperoni Puffs

Sausage & Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour 

3/4 tsp baking powder 

1/2 tsp garlic powder

3/4 cup whole milk 

1 egg, lightly beaten 

4 oz mozzarella cheese, shredded (about 1 cup) 

2 oz mini pepperoni, (about 1/2 cup)

4 oz sausage, cooked and crumbled 

1/2 cup pizza sauce

Instructions:

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.