Weekend Recipes

Enjoy!

HALLOWEEN CUPCAKES

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “Halloween Cupcakes are fun and easy to make. Use your imagination when decorating them!” While I don't have young kids at home, I'm planning to make these. Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 24 cupcakes

To view this online, click here.

Ingredients

1 (18 ounce) spice cake mix

1 (15 ounce) solid pack pumpkin

1-1/2 teaspoons baking soda

2 eggs

1/2 cup water

1 can prepared frosting

Pumpkin Candies

Spider Candies

Decorator Frosting

Food Coloring

Sandwich Cookies

Chocolate Cookie Crumbs

Gummy Bugs and Worms

Preparation

Preheat oven to 375 degrees F. Line 24 muffin tins with paper liners and set aside.

In large bowl, combine cake mix, pumpkin soda, eggs, and water. Beat on low speed until combined, then beat at medium speed for 1 minute. Spoon mixture into prepared muffin cups, filling each abou5 2/3 full. Bake at 375 degrees F for 20-25 minutes until tops spring back when lightly touched with finger. Let cool for 10 minutes, then remove to wire racks and cool completely.

Tint frosting as desired. Frost cupcakes and decorate using candies, frosting, and cookie crumbs.

Use the crumbs to make a 'grave', writing 'RIP' on sandwich cookies with decorator frosting. Make a spiderweb with black decorator gel frosting and top with candy bugs.

CREAMY SLOW COOKER PUMPKIN SOUP

This also comes from About.com's Linda Larsen, who writes, “I love this wonderful Creamy Slow Cooker Pumpkin Soup for its bright colors and intense flavors. Be sure that you mix the chicken broth and pumpkin very well in the first step so the vegetable blends with the rest of the ingredients.” If you're a vegetarian, you can always use the vegetable broth, rather than chicken broth; that's what I'm planning to do. Prep Time: 15 minutes; Cook Time: 360 minutes (6 hours); Total Time: 375 minutes; Yield: 6-8 servings

To view this online, click here.

Ingredients

1 onion, chopped

1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed

2 (16-ounce) boxes ready to serve chicken broth or vegetable broth

2 cups frozen corn

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups fresh cilantro

1/2 cup toasted pine nuts or walnuts

1/2 cup grated Parmesan cheese

4 cloves garlic, minced

1/2 teaspoon salt

1 tablespoon lemon juice

1/4 cup olive oil

1 cup heavy cream

Preparation

In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.

To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice.

Blend until chopped. Add olive oil and process until blended. Set pesto aside.

Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.

FIVE-A-DAY FRIED RICE

This is from David Venable, About.com's Home Cooking expert. He writes, “School is going in full swing now, and between clubs, homework, and your own work schedule, it’s hard to find time to get a healthy meal on the table—but this recipe is here to help!

“Although it comes from humble beginnings, rice has become a food staple around the world. Is it any wonder that the grain has such a prominent role on our dinner table? It can be served in oh-so-many delicious ways…even as dessert.

“Now, many people associate fried rice with takeout, but this overlooked side really has an illustrious past...

“So why not dig into this mouthwatering meal any day of the week? It’s simple, it’s fast, and, above all, it’s healthy! Just throw that take-out menu in the trash, because you have a new go-to recipe.

“Cook’s Tip: You can add virtually any vegetable—fresh or frozen—to this recipe and the flavor will be terrific. If you’re using frozen veggies, just make sure they’re thawed before placing them in the hot skillet. Here are a few more tips for using your frozen veggies.

“Want to add some protein? Think chicken, pork, beef, shrimp, or your favorite fish. Just cut the meat thinly (so that it cooks evenly) and add it during step 1. If you’re vegetarian, try adding tofu or more eggs to the recipe so you really pack nutrients into every bite.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: Serves 4 – 6.

To view online, click here.

Ingredients

2 Tbsp sesame oil

1/2 cup yellow onion, chopped

1/3 cup red bell pepper, chopped

1 celery stalk, chopped

1/2 cup carrots, finely chopped

1 cup broccoli, chopped

3 cups white rice, cooked

1/2 tsp ground ginger

1/4 cup + 2 Tbsp low sodium soy sauce

1/2 cup frozen peas, thawed

2 tsp vegetable oil

5 eggs, beaten

2 green onion sprigs, finely sliced (optional garnish)

Preparation

Heat the sesame oil in a large skillet (or wok) over medium-high heat. Add the onions, peppers, celery, carrots, and broccoli. Cook, stirring occasionally, for 3–5 minutes.

Add the cooked rice, ground ginger, and soy sauce and cook for another 3 minutes, stirring to evenly distribute ingredients. Stir in the peas and reduce the heat to medium low.

In a separate skillet, heat the vegetable oil over medium heat.

Add the beaten eggs and stir quickly until the eggs are completely scrambled and cooked. Add the eggs to the rice mixture and toss to evenly distribute.

Spoon the rice onto plates and garnish each dish with the sliced green onions, if desired.

CONFETTI CORNED BEEF HASH

This comes from Tablespoon.com, and starts off, “Skillet-fast hash with meat and potatoes has been a mainstay dinner dish for generations.” Prep Time: 25 min; Total Time: 25 min; Servings: $

To view this online, click here.

Ingredients

2 tablespoons butter or margarine

1 1/2 cups cut-up cooked corned beef or lean cooked beef

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

2 medium potatoes, cooked and chopped (2 cups)

1 small bell pepper, chopped (1/2 cup)

4 medium green onions, sliced (1/4 cup)

2 hard-cooked eggs, chopped

Directions

In 10-inch nonstick skillet, heat butter over medium heat. Stir in remaining ingredients.

Cook uncovered 8 to 10 minutes, turning frequently, until hot.

VEGETABLE CHEDDAR OMELET

This comes from Kathy Kingsley, About.com's American Food expert. She writes, “One of the nicest things about omelets is that they can be filled with virtually anything you have in the refrigerator. The vegetable filling used here is good served with whole-wheat toast and freshly squeezed orange juice.” Serves 2

To view this online, click here.

Ingredients

Filling

1 cup small broccoli florets

1/2 cup thinly sliced, peeled carrots

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, thinly sliced

1/3 cup thinly sliced red bell pepper strips

1 clove garlic, minced

1/2 teaspoon Kosher salt

1/2 teaspoon grated lemon zest

1/4 cup shredded Cheddar cheese

Omelet

3 large eggs

2 teaspoons water

1/4 teaspoon Kosher salt

1/4 teaspoon freshly grated black pepper

1 tablespoon butter

Preparation

Make the filling: In a medium pan of boiling water, cook the broccoli and carrots until crisp-tender, about 5 minutes. Drain well.

In a medium skillet over medium heat, warm the butter and oil. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, salt, lemon zest, and cooked vegetables. Keep warm.

Make the omelet: In a small bowl, beat the eggs with the water, salt, and pepper.

Heat an 8- to 10-inch nonstick omelet pan or skillet over medium-high heat. Melt the butter in the pan. Pour in the beaten eggs. Swirl the pan by the handle to distribute the eggs evenly over the surface. Cook without stirring until the bottom and edges begin to set, about 10 seconds. As the bottom begins to set, lift the cooked portion of the omelet with a thin spatula to let the uncooked egg mixture flow under it. Repeat until most of the omelet is set but the center is still moist and creamy.

Spoon the cheese and the filling down the center of the omelet. Loosen the omelet from the pan and fold one third from the far side toward the center. Tip the pan over a serving plate so the unfolded side begins to slide out. Flip the omelet so that it is folded into thirds.

Slide the omelet onto a plate and serve right away.

Recipe Tips and Notes

To make a Spinach-Mushroom Omelet: Make the filling as follows: In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 1 1/2 cups sliced cremini or button mushrooms and 1/2 cup thinly sliced red onion and cook, stirring often, until the mushrooms are lightly browned and the liquid has evaporated, about 8 minutes.

Stir in 1/2 teaspoon dried thyme and salt and freshly ground black pepper to taste. Add 4 cups fresh spinach leaves, rinsed and patted dry, and cook, stirring, over medium heat just until the leaves are wilted, about 2 minutes. Remove from the heat. Make the omelet as directed with the cheese and spinach-mushroom filling as in the main recipe.

MINI ROTISSERIE CHICKEN POT PIES

This comes from the Delish emailed newsletter. It begins, “No pie crust allowed: With a genius puff pastry crust (and rotisserie chicken), these chicken pot pies are quick to throw together during the week.” Total Time: 50 min; Prep: 15 min; Level: Easy; Serves 4

To view this online, click here.

Ingredients

4 tbsp. unsalted butter

1 medium carrot, peeled and diced (1/2 cup)

2 ribs celery, diced (1/2 c.)

1 small onion, diced (1 c.)

1 clove garlic, minced

1 tbsp. thyme leaves

kosher salt

Black pepper

1/4 c. all-purpose flour

1/4 c. dry white wine

3 c. chicken stock

2 c. rotisserie chicken

3 c. baby spinach

1 sheet frozen puff pastry, thawed

1 egg

Directions

Preheat oven to 400 degrees F.

In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic and thyme and cook, stirring regularly, 5 minutes, until tender and fragrant. Season with salt and pepper.

Stir in flour and whisk constantly until golden brown, 3 minutes. Stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.

Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.

On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.

Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.

In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.

Bake until pastry is puffed and golden, 15 to 18 minutes.