Spooky Witch Fingers

This is a fun recipe from Allrecipes.

1 c. butter, softened

1 c. confectioners' sugar

1 egg

1 t. almond extract

1 t. vanilla extract

2 2/3 c. flour

1 t. baking powder

1 t. salt

whole almonds

red decorating gel

Combine the butter, sugar, egg, almond extract and vanilla extract in a bowl. Beat together with an electric mixer, gradually adding the flour, baking powder, and salt. Refrigerate for 20-30 minutes. Scoop 1 heaping teaspoon of dough at a time onto a piece of waxed paper. Roll the dough into a thin, finger-shaped cookie. Press 1 almond into one end of each cookie to give the appearance of a long fingernail. Shape the knuckles and cut wrinkle lines in each finger. Bake for 15-18 minutes in a 325° oven. After baking, remove each almond, squeeze a small amount of red gel into the cavity, and replace the almond to cause the gel to ooze out around the almond.

Candy Corn Cookies from Betty Crocker

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix

1/3 c. butter, melted

1 egg

orange food coloring

yellow food coloring

Line 8 x 4-inch loaf pan with foil, extending paper over sides of pan. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. divide dough into thirds. Color 1/3 orange and 1/3 yellow by kneading the color in until well mixed. Press yellow dough evenly into loaf pan. Press orange dough into loaf shape on waxed paper and transfer to pan on top of yellow dough. Press together gently. Press uncolored dough into loaf shape on waxed paper and transfer to pan on top of orange dough. Press together gently. Refrigerate dough for 1 1/2 to 2 hours, or until firm. Lift foil and remove dough from pan. Cut crosswise into 1/4 inch thick slices. Cut each slice into 5 or 6 triangles. Place 1 inch apart on ungreased cookie sheet and bake at 375° for 7-9 minutes or until cookies are set and edges very light golden brown. Cool completely.

Luca's Italian Sauce

1/2 c. virgin olive oil

2 c. minced onions

4 cloves minced garlic

5 (6 ounce) cans tomato paste

5 (6 ounce) cans water

5 (1 lb. 13 ounce) cans of crushed tomatoes

2 T. salt (optional)

1 t. pepper

1 t. sugar

1 fresh bay leaf

1 t. dry oregano

1 t. basil

1 t. thyme

1 (16 ounce) smoked, loop sausage

Slice and quarter sausage. Brown garlic and onions in oil. Add sausage and other ingredients. Bring to a soft boil, turn heat down and simmer 2-4 hours, stirring every few minutes. Makes about 7 quarts of sauce. Use for spaghetti, pizza or as a marinara sauce.

Fresh Peach Fish Tacos

This was the winning dish at the Peach Cook-Off on September 4, 2010. It was entered by Steve Wukelich.

For fish:

Place fish fillets, cut into 3/4 inch slices, into a greased baking pan. Combine 1 tablespoon olive oil, 1/4 teaspoon ground cumin and 1/8 teaspoon garlic powder and brush over fish. Bake at 450° for 4-6 minutes.

Stir 3 tablespoons mayonnaise and 1 t. lime together in a bowl. Add 1 1/2 cups shredded cabbage and toss together.

Peach Mixture--combine in a bowl:

1 1/2 cups chopped peaches

2 tablespoons chopped green onions

1/2 chopped jalapeno pepper

1 1/2 teaspoons lime juice

1/4 teaspoon salt

1/2 c. chopped red pepper

1 1/2 teaspoons olive oil

1 1/2 teaspoons vinegar

1/8 teaspoon black pepper

Put fish in taco shell, then spoon the cabbage and peach mixtures into the taco shells.

Fresh Salsa

This great recipe came from my neighbor, Joyce Swyers.

8 ounces Catalina salad dressing

3 large tomatoes, chopped

2 cans drained, rinsed kidney beans

1 green pepper, chopped

1 bunch green onions, chopped (I have used a medium onion before)

Mix well and serve with tortilla chips or Fritos Scoops.

Mexican Rice

This is a recipe my son, Cory, made to eat with our Navajo tacos last night.

1 1/2 t. oil

1/2 small onion, diced

2 c. rice

1 t. ground cumin

1 t. chili powder

14 ounce can diced tomatoes

1 t. salt

2 garlic cloves, minced

2 c. water

1 c. salsa (add more for stronger flavor)

In a large pan, saute onion and garlic in oil. Add rice, then mix in cumin, chili powder, tomatoes, salt, salsa and water. Cover and bring to a boil. Reduce heat to low and simmer until rice is cooked, (20-30 minutes) stirring occasionally.

Salted Nut Chews

This cookie bar tastes a lot like a Payday Candy Bar. Lyn Hutchings gave me this recipe many years ago when I taught her three children in first grade.

Bottom Crust:

1 dry yellow cake mix

1/3 c. butter, softened

1 egg

3 c. mini marshmallows

Mix cake mix, butter and egg together until crumbly. Press into a large greased cookie sheet. Bake at 350°for 10-12 minutes. Remove from oven and immediately sprinkle with marshmallows and return to oven 2-3 minutes or until marshmallows just begin to puff. Cool

Topping:

2/3 c. karo syrup

1/4 c. butter

2 t. vanilla

12 ounces peanut butter chips

2 c. rice krispies

2 c. peanuts

Heat karo syrup, butter, vanilla and chips in microwave until melted and smooth, stirring after each 30 seconds. Stir in cereal and peanuts. Spoon over marshmallows and spread to cover. Chill and cut.