Wednesday, October 30, 2013

Halloween party food

Here are a few recipes for treats I made for my Bunko party last week!  
Oatmeal Bars
2 c. flour
2 c. quick cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 t. baking soda
1/2 t. salt
1 1/4 c. butter, softened

1 12.5 oz jar caramel ice cream topping
3 T. flour
1 6 oz. pkg (1 c.) semisweet chocolate chips
1/2 c. chopped nuts

Heat oven to 350.  Grease 9x13 pan. Lightly spoon flour into measuring cup; level off.
In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of 
crumb mixture (about 3 c.) for topping.  Press remaining crumb mixture in bottom of greased
pan.  Bake at 350 for 10 min.

Meanwhile, in small bowl, combine caramel topping and 3 T. flour; blend well.  

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts.  Drizzle evenly 
with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18-22 min or until golden brown.  Cool 1 hour or until
completely cooled.  Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Monster Munch
(from Our Best Bites)
 1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernals)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces
Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.
Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted.
Pour over popcorn mixture.  Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
 Homemade Oreos (from Liz Evans)
Cookies:  1 box Devil’s Food cake mix
2 eggs beaten well
1/3 cup oil
 Filling: ¼ cup butter
2 oz. cream cheese
1 cup powdered sugar
¼ teaspoon vanilla extract

Heat oven to 350 degrees.  Mix cake mix, eggs and oil.  Shape into marble sized balls.  Bake for 10 minutes until tops start cracking.  Mix filling ingredients.  When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another. 

Sunday, October 6, 2013

White Chicken and Spinach Lasagna

    (photo cred: mel's kitchen cafe)
  • 4 tablespoons butter
  • 1/2 cup chopped white or yellow onion
  • 2 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 2 1/2 cups milk
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lasagna:
  • 9 no-boil lasagna noodles
  • 2 cups part-skim ricotta cheese
  • 2-3 cups cooked chicken
  • 1 pound mozzarella cheese, shredded (about 4 cups)
  • 3 ounces Parmesan cheese (about 1 to 1 1/2 cups), reserve 1/4 cup for the top of the lasagna
  • 2 (9-ounces each) packages baby spinach, roughly chopped
  • 1 tablespoon chopped fresh parsley
  1. Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with nonstick cooking spray. Set aside.
  2. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent and tender, 3-4 minutes. Stir in the flour and let it cook, stirring constantly, for 1-2 minutes.
  3. Gradually add the chicken broth and milk while whisking vigorously. Continue cooking and stirring for 4-5 minutes until the mixture simmers and thickens. Stir in the basil, oregano, salt and pepper.
  4. To assemble, spread about 1 to 1 1/2 cups sauce on the bottom of the prepared pan. Place 3 no-boil noodles on top and dollop with 1/2 of the ricotta. No need to spread the ricotta out into an even layer, although you can press it down a bit, just spoon it across. Add half of the chicken on top of the ricotta.
  5. Layer on 1/2 of the chopped spinach. It will seem like a lot but just spread it evenly - it will cook down while baking. Sprinkle 1/2 of the mozzarella and 1/2 of the Parmesan cheese (don't forget to take out 1/4 cup of the Parmesan for sprinkling across the top!).
  6. Place 3 noodles over the top, gently pressing down to compress the layers below. Spread 1/2 of the remaining sauce over the top. Repeat the layers again (remaining ricotta, chicken, spinach, mozzarella, Parmesan).
  7. Place the last 3 noodles over the top, pressing down again. Spread the remaining sauce over the top and sprinkle with reserved Parmesan cheese.
  8. Cover the baking dish with lightly greased aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly. Let the lasagna rest for 10 minutes before serving.
printable recipe here