This recipe is easy to double for larger groups.

Ingredients:
1 3lb chicken quartered keep skin
4 slices of prosciutto
1 clove of garlic, thinly sliced
1/4 cup basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup peach preserves
Peach slices and basil sprigs, optional

How to make:
Get grill ready for direct and indirect cooking. On each piece of chicken, gently separate skin from meat leaving attached on opposite side. Arrange prosciutto, garlic and basil leaves over meat; smooth skin over and secure with toothpicks. Sprinkle with salt and pepper.

Grill chicken skin side down over direct heat until browned about 8 minutes. Turn and transfer to indirect heat. Cover grill and cook until no longer pink near bone 20-30 minutes basting with preserves during last 5 minutes of cooking. Garnish with peaches and basil.

How cute is this idea its a cake pan that make a big chunk of bread. This would be so cool for someone that really loves peanut butter and jelly sandwiches like my daughter. I recommend googling it to see who has the best price.

My daughter and I read a really cute children’s book about cupcakes, she said we needed to make some. So I decided to take it a step farther. We are going to try a new cupcake recipe every week this summer starting with this one.

Chips and parties go hand in hand, here’s a really yummy and easy dip to serve with your chips.

1 Sm. can re-fried beans
1 can Fritos bean dip
1 container Dean’s guacamole dip
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
shredded Jack and cheddar cheese
1 can sliced black olives
3 Sm. chopped tomatoes
2 bunches chopped green onion
 
How to Make it:
Mix re-fried beans and Fritos bean dip; spread in bottom of small rectangular baking dish. Next, spread guacamole dip. Mix sour cream, mayonnaise, and taco seasoning; spread. Sprinkle cheese or cheeses to cover the third layer. Sprinkle olives, tomatoes, and green onion in that order. DONE!

It’s usually kinda cold on Halloween, and just before we go trick-or-treating we like to have a bowl of homemade chili. I know there’s some pretty good canned chili out there now days, but there’s something about the preparation and cooking it all day that make it extra fun and special.

Crockpot Ground Beef Chili Recipe

• 2 pounds lean ground beef
• 1 cup chopped onion
• 1 large green bell pepper, seeded and diced
• 1 jalapeno pepper
• 1 tablespoon chili powder
• garlic powder to taste
• salt to taste
• pepper to taste
• 1 teaspoon sugar, or to taste
• 2 cans (approx. 16 ounces each) crushed tomatoes
• 1 can (16 ounces) tomato puree
• 1 can (16 ounces) kidney beans
• 2 cans (approx. 16 ounces each) chili hot beans

Preparation:

Ghouls Punch Recipe

Ingredients:
6 Cups chilled unsweetened pineapple juice
3 Cups cold water
1 6 oz can frozen lemonade concentrate
4 Blood orange or orange slices
1 Frozen Hands (see below)

Directions:
1. In punch bowl stir together pineapple juice, water, and lemonade concentrate. Float orange slices and frozen hands in punch.

Frozen Hands: Gently pour cranberry juice into 2 or 3 clear plastic gloves.* Fill the gloves so that the fingers can move easily. Tightly seal the gloves with rubber bands. Place on a baking sheet lined with paper towels. Freeze until firm. Use scissors to cut the gloves off the frozen hands. If any fingers break off, add them separately to punch.

*Note: Be sure to use gloves without powder. Or, rinse powdered gloves thoroughly before using.

Orange Cream Punch Recipe

Ingredients:
1  14-ounce can sweetened condensed milk
1  12-ounce can frozen orange juice concentrate, thawed
2  1-liter bottles club soda or ginger ale, chilled
Orange sherbet
Orange food coloring

Directions:
1. In a punch bowl combine sweetened condensed milk and orange juice concentrate. Tint with orange food coloring, if desired. Add club soda.
2. Top with small scoops of orange sherbet. Serve immediately. Makes 16 servings.

Blue Slime Punch Recipe

Ingredients:
1  6-ounce package blueberry-flavored gelatin
3  cups chilled lemonade
3  cups chilled lemon-lime carbonated beverage
2  cups boiling water
4  cups cold water

Directions:
1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved. Stir in 4 cups of cold water. Cover and chill at least 4 hours. Gelatin will be partially set.

2. To serve, stir gelatin with a large spoon, fork, or wire whisk until gelatin is broken into small pieces. Place 1/4 cup of the lemonade in a large, clear glass or plastic tumbler. Add 1/2 cup of the gelatin to the lemonade, then add 1/4 cup of the carbonated beverage.

3. Stir slightly and it’s ready to serve. Makes 12 servings.

I made these last year for a Halloween party and they were a huge hit, everyone wanted to know how I did the eyes for these and wanted me to make them again this year. Here’s how to do it.

Frankenstein’s Jell-O Monster

Black and red 3-D paint and brushes (scars and mouths); we used Scribbles
and Tulip Slick brands
Ceramic plate
3-ounce box of Jell-O lime gelatin (makes 2 monsters)
9-or 10-ounce, 4-inch-tall clear plastic cup
Table knife or spoon
2 Maraschino cherries (eyes)
Double-sided tape
2 Rolos (neck bolts)
Crushed Oreos (enough for hair)

How to Make them:

1. Paint scars and mouths on a ceramic plate (1 mouth and 3 scars for each cup). Let them air dry over night.

2. Prepare the Jell-o according to package directions. Pour slightly cooled Jello into cups, stopping 1/2 inch from top.

3. Refrigerate until jello is partially gelled, then remove cup from fridge and use table knife or spoon handle to push 2 cherry eyes into the jello. Refrigerate again until the jello is set.

4. Use double sided tape to attach the neck bolts. Peel scars and mouths off plate and place them on the cup.

5. Cover the top of jello with crushed Oreo hair. Serve immediately or the hair will get soggy.

I have to admit I’m not a huge fan of pumpkin pie, but I don’t mind eating it once or twice a year with a pile of whipped cream on it. I prefer to have a lighter fluffier pie to eat something like this Double Layer Pumpkin Cheesecake Recipe.

Ingredients:
2 (8 oz) packages cream cheese, room temp
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen shipped toppping, thawed

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

There’s just something about the autumn season that makes me crave pumpkin flavored things. I had a flashback to my mom taking a few sips of the raw pumpkin pie batter before it was cooked, which is not recommended because of the raw eggs in it. I know Starbucks has seasonal pumpkin pie flavored drinks, and you can find pumpkin flavored ice cream in the grocery store. I figured there had to be a way to make some pumpkin drinks at home. Here is what I have found…

Pumpkin Pie Shake Recipe

Ingredients:
2 cups vanilla reduced fat ice cream, softened
1 cup fat free milk
2/3 cup canned pumpkin
1/4 Cup packed brown sugar
3/4 teaspoon pumpkin pie spice
3 Tablespoons frozen fat free whipped topping thawed

How to make it:
1. Combine  the ice cream, milk, pumpkin, brown sugar, and pie spice in blender until smooth. Pour 3/4 cup ice cream mixture into 4 glasses. Top each with whipped topping and a sprinkle of additional pumpkin pie spice. Serves 4

Pumpkin Nog Recipe

Ingredients:
29 oz can Pumpkin puree
1 pint vanilla ice cream softened
4 cups milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 cup whipped cream
1 pinch ground nutmeg

How to make it:
1. In blender , blend pumpkin, ice cream, milk, cinnamon, nutmeg, and mace in batches.

2. Pour into individual cups. Top with whipped cream and a sprinkle of nutmeg. Serves 10

Pumpkin Spice Latte Recipe

Ingredients:
2 Tablespoons canned pumpkin puree
1 teaspoon Vanilla extract
2 Tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 (1.5 fluid oz) jigger brewed espresso

How to make it:
1. Brew your espresso. Meanwhile, in saucepan whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat whisking constantly until hot and frothy. Do not bring to a boil. Pour the espresso into mug and pour the pumpkin spiced milk over it.

Pumpkin Pie Smoothie

Ingredients:
15 oz can solid packed pumpkin puree
12 fluid oz can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup water

How to make it:
1. Remove pumpkin from can and freeze it for about 1 hour.

2. In blender combine partially frozen pumpkin, frozen apple juice, nutmeg and cinnamon until smooth. Continue to blend while adding water. Will have runny consistency. Serves 4

Tiramisu sounds like a complicated dessert, but there is a way to make it quick and easy.

Ingredients:
3 Tablespoons instant espresso powder
8 oz reduced fat cream cheese
3/4 Cup heavy cream
1/3 Cup sugar
2 packages (3 oz each) soft lady fingers
Unsweetened Cocoa powder

How to make it:
1. Using a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water, set aside.

2. With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.

3. Spread a few tablespoons of cream cheese mixture into the bottom of a 2 quart serving dish. Separate ladyfingers, and one by one dip a third of the ladyfingers into espresso then arrange in bottom of dish. Spread with 1/3 of cream cheese mixture. Repeat the process twice with ladyfingers, espresso, and cream cheese mixture. Cover until ready to serve.

4. Dust with cocoa just before you serve. 6 Servings