This issue "Halloween Edition"  
10-28-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
Hello Everyone!
I know I should have done this a little sooner, but I thought 'better late than never' LOL
Happy Halloween! Recipes are in no particular order.
And... Joan sent a link to share for some additional Halloween recipes:
Halloween Recipes - Cookbook filled with the best Halloween Recipes
http://www.halloweenrecipes101.com/halloween-recipes.html
 
Index 
1. Weight Watchers... Pumpkin-Oat Bread
2. Crescent Mummy Dogs
3. Jack-O'-Lantern Chicken Taco Cups
4. Spooky Spiderweb Pizza
5. Brownie Pumpkin Cheesecake
6. Halloween Cookie Pizza
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1. Weight Watchers... Pumpkin-Oat Bread  

Course: cakes
POINTS
® Value:    3
Servings:  24
Preparation Time:  15 min
Cooking Time:  45 min
Level of Difficulty:  Easy

A fabulous fall snack. You get a generous piece of cake, topped with a crunchy walnut and an underlying hint of caramel flavor.

Ingredients
1 spray(s) cooking spray, flour-variety recommended   
1/2 cup(s) butter, softened   
1 1/2 cup(s) packed light brown sugar   
3 large egg(s), beaten   
2 cup(s) canned pumpkin   
1/4 tsp table salt   
1 tsp pumpkin pie spice, or more to taste   
1 1/2 cup(s) all-purpose flour   
1 1/2 cup(s) uncooked quick oats   
2 1/2 tsp baking soda   
24 pieces walnut halves   

Instructions
Preheat oven to 350ºF. Coat a 10- X 15-inch baking dish with cooking spray.

Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.

Cool in pan and cut into 24 pieces. Yields 1 piece per serving. Notes
Spice up the batter with a dash of cinnamon, nutmeg, cloves, pepper, ginger or allspice.

 
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
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2. Crescent Mummy Dogs

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
Prep Time: 30 Min
Total Time: 50 Min
Makes: 10

INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 1/2
slices American cheese, quartered (2.5 oz)

10 large hot dogs

Cooking spray

Mustard or ketchup, if desired

DIRECTIONS:

Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."



High Altitude (3500-6500 ft):
Bake 15 to 19 minutes.


Nutritional Information:
Nutrition Information:

1 Serving (1 Sandwich)
Calories 330
(Calories from Fat 240),
Total Fat 27g
(Saturated Fat 11g,
Trans Fat 1 1/2g),
Cholesterol 50mg;
Sodium 1110mg;
Total Carbohydrate 11g
(Dietary Fiber 0g,
Sugars 4g),
Protein 11g;Percent Daily Value*:
Vitamin A 4%;
Vitamin C 0%;
Calcium 10%;
Iron 6%;Exchanges:
1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 1/2 High-Fat Meat;
3 Fat;Carbohydrate Choices:
1;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Pillsbury

 ------------------------------------------------------
3. Jack-O'-Lantern Chicken Taco Cups

A bright Halloween smile tops a quick chicken stew in a biscuit bread bowl.
Prep Time: 15 Min
Total Time: 55 Min
Makes: 8

INGREDIENTS:
8 slices (3/4 oz each) American cheese
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 container (20 oz) refrigerated taco sauce with seasoned shredded chicken
1 1/2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 cup sour cream
1 medium tomato, cut into 8 thin slices
Shredded lettuce

DIRECTIONS:

Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.
Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.
Bake 15 to 20 minutes or until deep golden brown.
Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.
Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.
Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.


High Altitude (3500-6500 ft):
Cook chicken mixture over medium-low heat. When biscuit cups have been filled, return to oven; bake 4 to 6 minutes longer or until cheese is melted.

Nutrition Information:

1 Serving (1 Serving)
Calories 400
(Calories from Fat 180),
Total Fat 20g
(Saturated Fat 10g,
Trans Fat 3 1/2g),
Cholesterol 60mg;
Sodium 1700mg;
Total Carbohydrate 37g
(Dietary Fiber 3g,
Sugars 8g),
Protein 16g;Percent Daily Value*:
Vitamin A 20%;
Vitamin C 4%;
Calcium 15%;
Iron 15%;Exchanges:
2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 1/2 High-Fat Meat;
1 1/2 Fat;Carbohydrate Choices:
2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Pillsbury
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4.  Spooky Spiderweb Pizza

You'll nab their attention with this eye-catching pizza. Paint the web with refrigerated Alfredo sauce.

Prep Time: 15 Min
Total Time: 35 Min
Makes: 12

INGREDIENTS:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

28 pepperoni slices (half of a 3.5-oz package)

1/4 cup sliced ripe olives

1 cup shredded mozzarella cheese (8 oz)

1 can (8 oz) pizza sauce

1/4 cup refrigerated garlic Alfredo pasta sauce (from 10-oz container)

DIRECTIONS:

Heat oven to 400°F. Spray 14-inch round pizza pan with cooking spray. Unroll dough on pizza pan; shape into a round to desired thickness.
Bake 8 minutes. Arrange pepperoni and 3 tablespoons of the olives on crust to within 1 inch of edge. Sprinkle cheese over pepperoni and olives. Evenly pour pizza sauce over crust; gently spread to cover toppings.
In small resealable food-storage plastic bag, place Alfredo sauce; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle Alfredo sauce in circles over pizza sauce, starting from outer edge continuously to the center. Pull knife through Alfredo sauce, starting from center to the outside edge, changing direction with every pull, to look like spider web. Sprinkle remaining 1 tablespoon olives on top to look like spiders.
Bake 8 to 12 minutes longer or until crust is golden brown. Cut into wedges to serve.

High Altitude (3500-6500 ft):
No change.


Nutritional Information:
Nutrition Information:

1 Serving (1 Serving)
Calories 230
(Calories from Fat 110),
Total Fat 12g
(Saturated Fat 6g,
Trans Fat 0g),
Cholesterol 30mg;
Sodium 640mg;
Total Carbohydrate 19g
(Dietary Fiber 0g,
Sugars 3g),
Protein 10g;Percent Daily Value*:
Vitamin A 6%;
Vitamin C 0%;
Calcium 15%;
Iron 8%;Exchanges:
1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 High-Fat Meat;
1/2 Fat;Carbohydrate Choices:
1;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Pillsbury
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5. Brownie Pumpkin Cheesecake

There's nothing scary about combining brownies and cheesecake, and this jack-o'-lantern proves it! This dessert will be the hit of your Halloween table.

Prep Time: 15 Min
Total Time: 4 Hr 10 Min
Makes: 12

INGREDIENTS:
Brownie Base
1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling
2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1/2 cup canned pumpkin (not pumpkin pie mix)

2eggs

1/2 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

1/2 cup semisweet chocolate chips, melted


DIRECTIONS:

Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.
Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.
Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.


High Altitude (3500-6500 ft):
Follow High Altitude brownie mix directions for batter. In step 1, bake brownie about 35 minutes.

Nutritional Information:
Nutrition Information:

1 Serving (1 Serving)
Calories 510
(Calories from Fat 260),
Total Fat 29g
(Saturated Fat 11g,
Trans Fat 0g),
Cholesterol 110mg;
Sodium 290mg;
Total Carbohydrate 55g
(Dietary Fiber 2g,
Sugars 40g),
Protein 7g;Percent Daily Value*:
Vitamin A 45%;
Vitamin C 0%;
Calcium 4%;
Iron 10%;Exchanges:
1 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
5 Fat;Carbohydrate Choices:
3 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Pillsbury
------------------------------------------------------
6. Halloween Cookie Pizza

Try this cookie pizza recipe made with Pillsbury® refrigerated sugar cookies from Pillsbury.com
Prep Time: 15 Min
Total Time: 1 Hr 5 Min
Makes: 16

INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2 cup creamy peanut butter

1 cup candy corn

1/2 cup raisins

1/4 cup vanilla ready-to-spread frosting (from 1-lb can)


DIRECTIONS:

Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch-thick slices; arrange in pan. With floured fingers, press slices to form crust.
Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 30 minutes.
Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle candy corn and raisins evenly over top.
In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency. Drizzle frosting over cookie pizza. Cut into wedges or squares.

High Altitude (3500-6500 ft):

Nutritional Information:
Nutrition Information:

1 Serving (1 Serving)
Calories 270
(Calories from Fat 100),
Total Fat 11g
(Saturated Fat 3g,
Trans Fat 1 1/2g),
Cholesterol 10mg;
Sodium 125mg;
Total Carbohydrate 39g
(Dietary Fiber 0g,
Sugars 27g),
Protein 3g;Percent Daily Value*:
Vitamin A 0%;
Vitamin C 0%;
Calcium 0%;
Iron 6%;Exchanges:
1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;Carbohydrate Choices:
2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.


Source: Pillsbury

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