Halloween Nachos
30 blue corn tortilla chips
1 tablespoon vegetable oil
1 orange bell pepper, cut into thin strips
1 tablespoon butter or margarine
2 cloves garlic, finely chopped
1 1/4 cups shredded cooked chicken
1 cup drained and rinsed black beans
2 cups shredded sharp Cheddar cheese
Fresh cilantro leaves and chopped green onions, if desired
Salsa
Heaven oven to 400º. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly.
In 10 inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. Season with salt and pepper.
Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.
Gingersnap-Pumpkin Cheesecake Bites
1 cup crushed gingersnap cookies (about 20 cookies)
3 tablespoons butter or margarine melted
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/3 cup canned pumpkin ( NOT pumpkin pie mix)
1/4 teaspoon pumpkin pie spice
1 1/2 cups frozen (thawed) whipped topping
2 tablespoons finely chopped crystallized ginger
Heat oven to 350º. Place mini paper baking cups in 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
In large bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup whipped toping. Spoon 1 heaping teaspoon cream cheese mixture unto each each muffin cup. Freeze at least 3 hours or up to 48 hours. Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each cheese cake with 2 teaspoons whipped topping and 1/4 teaspoon ginger. Makes 24 servings.
Meat Loaf Mummies
1 pound ground beef round
1 medium onion, finely chopped (1/2 cup)
1/2 cup Italian style bread crumbs
1/3 cup ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
4 sticks (1 ounce each) string cheese
1 can (8 ounces) crescent refrigerated seamless dough sheet
Yellow mustard, if desired
Heat oven to 350º. Line broiler pan with foil; spray foil with cooking spray. In large bowl, mix beef, onion, bread crumbs, ketchup, salt, pepper and eggs. On work surface, shape meat mixture into 4 loaves, inserting 1 cheese stick lengthwise in center of each loaf. Taper ends of loaves to look like mummy shapes. Place in pan. Bake 25 minutes.
Meanwhile, remove dough from can; unroll on work surface or cutting board. Cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 7 strips. Alternately, cross 7 strips over each meat loaf to look like “bandages,” stretching dough to completely cover meat loaf and tucking ends under loaf. About 1/2 inch from one end, separate “bandage strips” on top to let meat loaf show through for “face.” Bake 17 to 20 minutes longer or until golden brown. Add dots of mustard on each mummy face for eyes. Let stand 5 minutes before serving. Makes 4 servings.
