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Halloween Mac-O-Lantern Cheese Bowls

10/28/2020

Photo: Teri Lyn Fisher

Ingredients

salt
6 medium orange bell peppers
8 ounces elbow macaroni
1 1/4 cups half-and-half
8 ounces cream cheese, at room temperature
4 ounces mild Cheddar, shredded (about 1 1/2 cups)

Directions:

Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

This recipe first appeared on foodnetwork.com.

Halloween Buffalo Chicken Skillet Dip

10/22/2020

Ingredients
for 12 servings

2 cups chicken, cooked and shredded
8 oz cream cheese, softened
½ cup monterey jack cheese
⅔ cup cheddar cheese
½ cup buffalo sauce
½ cup ranch dressing
2 tubes refrigerated pizza dough
4 oz cheddar cheese, block of cheese, cubed
2 tablespoons butter, melted

Preparation

Preheat oven to 400°F (200°C).
In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
On a lightly floured surface, roll out 1 tube of pizza dough. Cut out triangles for eyes, and a mouth.
Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
Cut the remaining dough into squares, place a cube of cheese on each one, and roll into balls. Repeat with the other tube of pizza dough. Place in a ring around the edges of a greased oven-safe skillet or dish.
Fill the middle of the dish with the dip filling.
Bake for 35 minutes.
Coat all of the dough with melted butter. Place the dough face pieces on the dip.

This recipe appears courtesy of tasty.co, Hannah Williams.

Cookie Shooters

10/8/2020

Photo: Goodhousekeeping.com, (CON POULOS).

Ingredients

3 c. all-purpose flour
cornstarch
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 c. unsalted butter
1 1/2 c. packed brown sugar
3/4 c. granulated sugar
2 large eggs
1 tbsp. vanilla extract
12 oz. mini semisweet chocolate chips
2 oz. chocolate chips or chunks

Directions

In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.
Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.
Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp. Transfer to wire rack. Press to deflate once more.
Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).
With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, whipped cream, pudding, etc. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.

This recipe first appeared on GoodHousekeeping.com.

Stovetop Chicken Pot Pie

10/1/2020

photo: countryliving.com (B. Woodcock)

INGREDIENTS

4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. Matchstick Carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving

DIRECTIONS

Prepare 4 frozen buttermilk biscuits according to package directions.
Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.

This recipe appears courtesy of countryliving.com.

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