Missed this month’s cooking group? Looking for a great recipe to try out this Hallowen? You’re in luck! We have all of the recipes from this month’s event in one place!
Zesty Salsa
Ingredients:
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 chopped and seeded hot peppers (about 1 pound)
3 cloves garlic, minced
2 tablespoons salt
1 1/4 cups cider vinegar
1 teaspoon hot pepper sauce (optional)
Instructions:
- Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired.
- Bring mixture to a boil. Reduce heat and simmer 10 minutes.
- Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
- Process 15 minutes in a boiling water canner
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent from being burned.
Slimy Potato Bugs
Ingredients:
1 cup pitted kalamata olives
1 cup packed fresh basil
3/4 cup pine nuts or walnuts, toasted
1 clove garlic
½ cup parmesan cheese
½ cup olive oil
1 package frozen potato gnocchi (10 ounces)
Instructions:
- Toast nuts by spreading in a simple layer on an ungreased baking sheet. Bake in a preheated 350 degrees oven for 8-10 minutes or until brown, stirring occasionally.
- Combine olives, basil, pine nuts, and garlic in food processor or blender. Process until smooth.
- Add cheese. With the machine running, pour oil through feed tube, processing until well blended.
- Cook gnocchi according to package directions. Drain, toss with sauce and garnish as desired.
Worm Cookies
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 teaspoon vanilla
1 tub white decorating frosting
Instructions:
- Combine flour, sugar, cocoa, and salt in a medium bowl.
- Beat butter and vanilla in large bowl with electric mixer at medium speed until fluffy.
- Gradually beat in the flower mixture until well combined.
- Cover and chill dough at least 30 minutes.
- Preheat oven to 350 degrees.
- Form dough into a 1 1/2 inch balls. Roll balls gently to form 5-6 inch logs about 1/2 inch thick.
- Shape into worms 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes or until set.
- Let stand on cookie sheets until cooled completely. Create eyes and stripes with white frosting.
Cabbage Soup
Ingredients
2 tablespoons olive oil
1/2 cabbage – chopped
1 -14 ounce can diced tomatoes
4-6 cups vegetable broth
1 onion diced
1 large carrot
2-4 teaspoons lemon juice
2 celery stalks
2 cloves garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
Pepper to taste
Instructions:
- Saute in oil diced tomatoes, carrots, and celery for 5 minutes.
- Stir in garlic and spices
- Add cabbage and let sweat for 5 minutes, stirring frequently, until cabbage is soft.
- Add broth and diced tomatoes. Then simmer uncovered until vegetables are tender.
- Remove from head and add lemon juice and parsley.
Herbed Pecan Stuffing
Ingredients
8 cups cubed day-old multigrain bread
3/4 cup golden raisins
1/2 cup apple juice
1/4 cup olive oil
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 large egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted
Instructions:
- Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°.
- Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13×9-in. baking dish.
- Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Monster Eye Asparagus Gruyere Tart
Ingredients
3 sheet puff pastry
5 1/2 ounces roughly 2 cups gruyere, shredded
1 1/2 pounds asparagus – roughly 15-20 stalks
1 tablespoon olive oil
salt and pepper
4 slices provolone cheese – or other white cheese
8-10 capers – or more depending on how many eyes you make
Instructions:
- Preheat oven to 400 degrees F. Spread out thawed puff pastry sheet on parchment paper on a baking sheet. Use a knife to score the pastry (about 1 inch in from the edge). Use a fork to pierce the inside rectangle roughly ever half inch.
- Bake for 15 minutes or until lightly golden.
- Remove from oven and sprinkle with gruyere cheese. Alternate stalks back and forth across the tart.
- Spray or brush with olive oil and season with salt and pepper.
- Return to oven for 20 minutes.
- Use a small round cutter (I used the back of a piping tip) to cut out 8 small rounds from the provolone slices.
- Allow to cool slightly. Place rounds in pairs on the tart. Top with capers as “eyeballs”.
Pumpkin Patch Taco Dip
Ingredients
16 oz Cream Cheese
8 oz Sour Cream
8 oz Plain Greek Yogurt (can sub more or less for sour cream.)
4 packages taco seasoning (1 oz each)
8 oz shredded lettuce
2 Diced Tomato
8 Oz shredded cheese (Mexican style suggested)
Optional additions:
1 can Black Olives
Jalapeños
Guacamole
Refried Beans
Taco Sauce
Instructions:
- Cream together Cream Cheese, Sour Cream, Plain Greek Yogurt.
- Add Taco Seasoning and mix well. Spread on the bottom of a 9×13 inch pan. Evenly spread diced tomatoes over mix, then spread lettuce over the top.
- Use Shredded Cheese to create small “pumpkins” on top. You can use the black olives to create a pumpkin stem, or save back some of the taco dip and place that on top of the small pumpkin shapes for a stem.
- Another variation is to create a spiderweb with the sour cream and spiders out of black olives. Use your creativity.