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1. Jack O' Lantern Tarts
2. Jack-O'-Lantern Cookies
3. Jalapeno Poppers
4. Jimmo’s Chicken & Okra
5. Jolly Snowman Faces
1. Jack O' Lantern Tarts


Yield: 12 servings     

    15 oz Solid-pack pumpkin puree
      3 lg Eggs
   1/2 c Honey
   1/4 c Light brown sugar; (packed)      
      1 c  Heavy cream; plus 2 tb Heavy cream
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves      
       1 ts Coarse salt
       1 lg Egg yolk
        === PIE DOUGH ===
  3 3/4 c  All-purpose flour; plus extra
  4 1/2 tb Sugar
  1 1/2 ts Salt
     3/4 lb Chilled unsalted butter; cut  up
        2 lg Egg yolks; slightly beaten

Make the Pie Dough: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse meal, about 10 seconds. In a small bowl, whisk together egg yolks and 6 tablespoons ice water. Slowly add this mixture to the flour mixture through the feed tube while pulsing. Pulse just until mixture holds together when squeezed. Divide dough into three equal balls, and flatten into disks. Wrap in plastic, and chill at least 2 hours. Store, frozen, up to 2 months. To make the Tarts: On a lightly floured work surface, roll out one disk of dough to an 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins. Roll out third disk of dough to an 1/8-inch thickness and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet and transfer to refrigerator. Chill until very firm, about 30 minutes. Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells. Transfer baking sheet to oven and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool. Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack o' lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze. Transfer baking sheet to oven and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool. When pies and faces have cooled place one face on each tart.

Source: "Martha Stewart Living Magazine, Oct 1998" S(Formatted for MC5): "by Lynn Thomas -"

Per serving: 312 Calories (kcal); 11g Total Fat; (31% calories from fat); 7g Protein; 47g Carbohydrate; 130mg Cholesterol; 449mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Recipe by: Martha Stewart
2. Jack-O'-Lantern Cookies

Categories: Cookies

Yield: 1 Servings

   1/2 cn Pillsbury Cream Cheese Frosting
      2 oz Vanilla Flavored Candy Coating
           Orange Food Coloring
     14    Creme-Filled Chocolate Sandwich Cookies
      7 sm Green Gumdrops; Cut In Half
      1    Tube Decorator Icing - Chocolate

In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color.
Line cookie sheets with waxed paper. Using tongs, dip each cookie in melted frosting mixture, coating completely. Lay flat on cookie sheets. Let stand 10 minutes until set.
Decorate coated cookies with jack-o'-lantern faces using decorator icing. Top each with 1 gumdrop half for stem.

14 cookies

NOTES : For Halloween, creme filled chocolate sandwich cookies are available with orange filling; these special festive cookies are perfect for this recipe. Recipe by: Pillsbury Classic Cookies and Bars

Posted to MM-Recipes Digest by (Candi) on Sep 08, 1998, converted by MM_Buster v2.0l.


3. Jalapeno Poppers

Categories: Appetizers

Yield: 10 Servings     

     10    Fresh green and/or red jalapeno peppers; 2 1/2 - 3 in long
      1 c  Shredded cheddar cheese; (8 oz.)
      4 oz Cream cheese; softened
    1/2 ts Dried Italian Seasoning
      1    Eggs
     1/8 c Milk
     1/2 c Flour; for dredging
     1/2 c Seasoned bread crumbs; or more

Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes*. When removing the stem, be sure to leave tops intact as to form a bowl. Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl! Spoon some of the cheese mixture into each pepper half, slightly mounding it. Beat together eggs and milk in a small mixing bowl. Dip each pepper into flour mixture, then dip each pepper into egg mixture and roll in bread crumbs! Shake off crumbs, then dip in egg and bread crumbs one more time. Place pepper halves, filled side up, on a large baking sheet covered with foil. Bake at 350 for 25-30 minutes or till tender and heated through. Serve with guacamole or sour cream if desired. Makes 20 poppers. If you should decide to deep fry, make sure poppers are well chilled so the cheese doesn't ooze all over your fryer.

NOTES : These are very good! The "batter" using the bread crumbs is a bit messy. Use a fork to spear peppers and dredge though the egg, flour and bread crumbs accordingly. Also can be made a day ahead.

Recipe by: Pat Minotti (with some help from Mark Perkins)

Posted to JEWISH-FOOD digest by Nancy Berry <> on Nov 17, 1998, converted by MM_Buster v2.0l.

4. Jimmo’s Chicken & Okra

Source: © EatingWell

Active Time:  30 Minutes
Total Time:  30 Minutes
2 servings, 1 1/2 cups each

Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup frozen corn kernels
8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
2 cloves garlic, minced
1 teaspoon paprika
Pinch of cayenne pepper, or to taste
1 14-ounce can diced tomatoes, preferably fire-roasted
1 cup frozen chopped okra
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
2 servings, 1 1/2 cups each - Facts Per Serving:

Calories: 369 Fat. Total: 16g Carbohydrates, Total: 31g
Cholesterol: 76mg Sodium: 658mg Protein: 27g
Fiber: 7g % Cal. from Fat: 39% Fat, Saturated: 3g

5. Jolly Snowman Faces

Here's a holiday sugar cookie that doesn't need rolling. Just four ingredients and simple candies make creating snowmen faces super fun and frosty.

Prep Time: 1 hour 15 min
Total Time: 1 hour 15 min
Makes: 2 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Red string licorice
Assorted candies

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
2. Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Special Touch
Holiday party? Bake the cookies ahead and let party goers do the decorating.

Nutrition Information:
1 Frosted Cookie (Undecorated): Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 2g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 20g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 

*Percent Daily Values are based on a 2,000 calorie diet.

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