Halloween Party Recipes

I had lots of people ask for recipes from Friday night's party, so I will be posting some over the next few days. I will start with an easy one. Got a version of this from Paula Deen years ago and it is one of my favorites!

Praline Bark

2 packages (not boxes) of cinnamon graham crackers (I use Honeymaid--they are the best!)

1 stick of butter, softened

1 stick margarine, softened

1 cup light brown sugar, packed

1 cup chopped fine pecans

1 tbsp. good vanilla

Preheat oven to 350.

Cover cookie sheet with foil and line it with graham crackers, cinnamon side down.

Using a non-stick saucepan, heat the butter, margarine and brown sugar over medium-high heat. Bring it to a boil, stirring constantly.  Continue to boil the mixture for 2 minutes. Turn off the heat and add the pecans and vanilla.

Pour this mixture evenly over the graham crackers, spreading it over every piece. Bake for 12 minutes. Allow these to cool, then break them apart into bark pieces. Enjoy!

Easy Orange Shortbread

This is my favorite shortbread recipe. It is especially good topped with a thin powdered sugar glaze.   I took the basic recipe from the Barefoot Contessa  and just changed it over the years to fit my taste. I like the orange flavor, but you can easily change this up with Key Lime or another citrus flavor. Makes great gifts when put in small bags and tied with orange ribbon. :)

Enjoy!

Easy Orange Shortbread

4 sticks softened butter

1 ½ cups powdered sugar

4 cups all purpose flour

2 tsp. baking powder

2 tbsp. vanilla extract

2 tbsp. orange zest

1 tsp. orange oil (or 1 tsp. fresh orange juice)

                Cream butter and sugar until fluffy, about 3-5 minutes.  Add vanilla.  Add flour, baking powder, and orange zest, orange oil and mix just until combined.  Turn the mixture out onto a floured surface and shape into a disc.  Refrigerate for at least 30 minutes. 

                Preheat oven to 350.  Take disc out of refrigerator and roll out on floured surface until the dough is about ½ inch thick.  Use cookie cutters of your choice and put cut cookies on a baking sheet.  Bake cookies for 10-12 minutes.  Cool completely on a wire rack. 

Chicken and white bean chili--perfect for fall!

Okay, I swear I will update my blog on a regular basis during this fall and holiday season. It makes me feel great when I receive messages and emails asking me to update this. So, in honor of the many of you that have been asking for some fall recipes, I am kicking off with my chicken and white bean chili. This recipe makes a huge pot and we can eat off it for a few days. It is perfect served over Mimi's cornbread or Mexican cornbread. Yum-delicious!


Chicken and white bean chili
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, finely chopped--or 2-4 tbsp. of the chopped garlic in the jar--whichever you have on hand
21/2 to 3 pounds ground chicken--I used 2 pkgs. bought from Publix
2 teaspoons salt--at least
3 tablespoons ground cumin
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini beans, rinsed and drained
1/2 bag of baby spinach, torn into 1 inch pieces
11/2 cups frozen corn, thawed
4 cups chicken stock--I use Kitchen Basics low sodium if available. If not, I use regular and reduce my salt as needed
1/2 teaspoon crushed red pepper flakes
3-5 dashes of hot sauce--this is optional, but I like my chili with a kick. Salt and pepper for taste
Shredded Parmesan cheese

Directions

In a large heavy-bottomed Dutch oven or stock pot, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken,salt, cumin, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8-10 minutes. Stir the flour into the chicken mixture. Add the beans spinach, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and hot sauce and simmer for another 10 minutes. Season with salt and pepper to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese.