2 pre-made, ready to roll pie crusts 8 oz pkg cream cheese, softened toroom temperature 1 C pumpkin puree 1/2 C sugar 2 eggs, plus 1 egg for egg wash 1 tsp vanilla 1 tsp pumpkin pie spice Whipped cream Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (about 3 inches in diamater) cut at least 24 rounds out.
1 8-oz pkg cream cheese, softened ¼ C red onion, finely chopped 2 tsp fresh garlic, minced 1 tsp salt 1 tsp pepper ¼ C pickle juice 1 C dill pickles, coarsely chopped Add everything except chopped pickles to the bowl of an electric mixer. Mix all the ingredients together. Once all the ingredients are combined, gently stir in coarsely chopped pickles. Place dip in the refrigerator until ready to serve with crackers or pretzels. Recipe courtesy of lakelifestateofmind.com.
15.5 oz Fritos corn chips 2 C Rice Chex cereal 2 C pretzel twists 1 1/2 C nuts (walnuts, peanut, cashews) 1 C packed light brown sugar 1/2 C (1 stick) butter 1/2 C light corn syrup 1 C mini M&M’s Preheat oven to 350 degrees. In a large bowl combine the Fritos, Chex cereal, pretzels and nuts. Set aside. In a small saucepan melt the sugar, butter and corn syrup over medium heat. Let the mixture come to a boil and then boil for 4 minutes without stirring. Remove the pan from
8 oz tortilla chips 2 C finely grated Cheddar cheese 1 C chopped cooked chicken(rotisserie chicken is great for this) 1/2 C barbecue sauce 1/2 C sour cream Extras (all optional): chopped tomato, chopped red onion, thinly sliced jalapeno, chopped cilantro, chopped avocado Preheat grill for high direct heat. While the grill is heating, prep the ingredients. Mix the cooked chicken with ¼ cup barbecue sauce and set aside. In another bowl, mix the sour cream with ¼ cup barbecue
8 oz cream cheese, softened 1/2 C hot wing sauce or cayenne pepper sauce 1/4 C blue cheese, crumbled 1 C Colby Jack cheese, about 4 oz,shredded 1/4 C green onions, finely chopped 1 lb chicken breast, cooked and shredded 5 large flour tortillas, about 10 1/2-inchdiameter In a bowl, beat cream cheese on low and add in sauce, blue cheese, Colby Jack cheese and green onions. Beat until blended. Stir shredded chicken into mixture by hand. Spread about 3/4 cup of mixture on top of one of
1 16-oz can refried beans 1 10-oz can Rotel Diced Tomatoes &Green Chilies, drained (use mild if you don’t like much heat) 2 tsp chili powder 3/4 tsp ground cumin 1/2 tsp garlic powder, divided Salt and freshly ground black pepper 3 medium avocados, peeled and cored 1 1/2 Tbsp fresh lime juice 1/4 C chopped fresh cilantro 12 oz sour cream 3 oz sliced, black olives (1/2 a 6-oz can) 2 small Roma tomatoes, diced 1 3/4 C finely shredded Cheddarand Monterey Jack cheese
Marshmallows Toothpicks or lollipop sticks Caramel bits Dark chocolate melting wafers Toppings: sea salt, chocolate sea salt, sprinkles, chopped nuts First, place the lollipop sticks in the top of each marshmallow on a tray lined with wax paper and lightly sprayed with oil. Melt caramel according to the packaging directions, let cool slightly. Cover each marshmallow in caramel. (If the caramel is too hot, the marshmallow may begin to melt.) Let caramel-dipped marshmallow harden. (Place
1 lb ground beef 1 lb ground pork 2 cans fire-roasted crushed tomatoes 1 Tbsp chili powder 1 Tbsp nacho chili pepper powder 1 tsp chipotle chili pepper powder 2 tsp cumin 1 tsp roasted garlic powder 1 tsp onion powder 1 C beer 1 tsp cilantro 1 Tbsp chocolate powder To make ahead, brown ground beef and pork in skillet over medium high heat until fully cooked. Cool before adding to a large zippered freezer bag. Add remaining ingredients to bag. Store in refrigerator for up to 3 days
1/2 C mayonnaise 2 Tbsp barbecue sauce 2 Tbsp ketchup 1/4 tsp mustard or Dijon mustard 2 Tbsp sweet pickle relish 3 tsp Worcestershire sauce 1/4 tsp onion powder 1/4 tsp garlic powder Salt and pepper, to taste In a small bowl, whisk together the mayonnaise, barbecue sauce, ketchup and mustard. Stir in the relish, Worcestershire and seasonings. Use as a burger topping with lettuce, tomatoes and onions. Recipe courtesy of ohsweetbasil.com.
It’s October, and fall is officially here. The sun is setting sooner, the leaves are turning, and football has consumed many a household. Fridays, Saturdays and Sundays all usually have some form of football on our family’s schedule. High school ball on Friday nights is a community event and a fun way to support our daughter’s friends on the field. Sunday is often a time to watch the pros and yell at the television. Football Saturdays are my favorite. We are loyal Badgers