Potato Nugget Nachos|
l bag (32 oz.) frozen potato nuggets
2 teaspoons taco seasoning mix
2 cups shredded Mexican cheese blend (8 oz.)
2 tablespoons chopped fresh cilantro
l jar (16 oz.) Thick ‘n Chunky salsa
1/2 cup sour cream
Heat oven to 450º. Line jelly roll pan with foil. Bake potato nuggets as directed on package.
Sprinkle potato nuggets with taco seasoning mix; toss to coat. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Use foil to lift nachos to serving platter. Sprinkle with cilantro. Serve immediately with salsa and sour cream. Use toothpicks, if desired.
4 quarts apple cider
l quart cranberry-apple drink
1/3 cup packed brown sugar
l cup fresh orange juice
2 cinnamon sticks (3 inch)
l teaspoon whole cloves Orange slices, if desired
In a 6 quart stockpot, stir together all ingredients except orange slices. Heat to simmering (do not boil). Simmer uncovered 20 minutes, stirring occasionally. Strain; discard cinnamon sticks and cloves. Serve cider hot. Garnish with orange slices. 40 servings
Friendly Ghost Cupcakes
l box chocolate cake mix
l cup miniature semisweet chocolate chips
4 1/2 cups white candy melts or coating wafers
24 large marshmallows
48 miniature semisweet chocolate chips
Heat oven to 350º. Mix cake mix according to directions on box. Stir in l cup chocolate chips. Fill muffin cups 3/4 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
Microwave candy melts as directed on package. Place l large marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes. 24 cupcakes<