Author: pamelabai

3 cups water
2 cups potatoes ( pealed and chopped )
2 bay leaves
1 cup onion ( chopped )
¼ cup butter
¼ cup flour
1 cup half and half
1 can corn ( drained )
2 cups shredded cheddar cheese
½ teaspoon Salt
½ teaspoon Pepper
2 cups bacon ( cooked and broken into pieces )

In a large pot boil 3 cups water with Potatoes and Bay Leaves until potatoes are tender. Then remove the bay leaves and discard them. Meanwhile, sauté onion in the butter until soft. Add ¼ cup flour to make a rue and add the half and half to the rue. Cook on medium to low temperature stirring constantly until it thickens .Add this mixture to undrained Potatoes. Add 1 can corn drained, Cheese, Salt and Pepper and bacon. Serve in Bread Bowls.

Make your Favorite Brownies either From a box or homemade. Cut them in pie shaped pieces frost with desired frosting and decorate with colored sugar sprinkles to look like candy corns.  Happy Halloween!

Homemade Brownies

2 cups sugar

2 sticks butter 

1 tablespoon vanilla

1/2 teaspoon salt

4 eggs

Mix all the above ingredients together

then add

1/2 cup cocoa

1 1/2 cups flour

mix again gently until the dry ingredients are well blended.

Pour into a 9×13 baking dish sprayed with nonstick cooking spray and bake at 325 for 33-35 minutes. Or until done

KEEP SMILING!

2 1/4 C. favorite tomatoes, diced
1/2 of a large sweet onion, chopped
3-4 cloves garlic minced or pressed
1 1/2 C. cilantro, chopped
juice from 1/2 large lime
½ teaspoon salt
1-2 jalapenos chopped very fine

If you don’t like spice you can use as little as ¼ of a jalapeno and just chop and freeze the rest for the next time you make it .Using a small amount will give it flavor that you don’t want to eliminate.

Mix ingredients together and enjoy!

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10 ounce package regular size marshmallows
¼ cup butter
¼ cup creamy peanut butter
6 cups crisp rice cereal
Fudge frosting

COOKED FUDGE FROSTING
1 ½ cups milk
¾ cup butter
¾ cup cocoa
1 ½ cups sugar

Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and add 8 ½ cups powdered sugar, and 3 teaspoons vanilla. Beat until set and then spread.

Line a 15 x 10 x 1-inch baking pan with foil; spray lightly with cooking spray. In a large saucepan over medium heat, melt marshmallows, butter and peanut butter, stirring constantly until mixture is smooth. Remove from heat. Add cereal; Stir until evenly coated.

Press mixture evenly onto pan. Spread frosting over cereal mixture. Starting with longest side, roll up jelly-roll fashion, peeling foil away from cereal mixture. Wrap roll in plastic wrap. Store in refrigerator, seam side down, about 1 hour until firm. Cut into 1/2 -inch slices to serve.
Makes about 30 slices.

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INGREDIENTS

• 2-3 Tablespoons Olive oil
• 2 cups onion, chopped
• 8 oz. white button mushrooms, sliced
• 3 large cloves garlic, minced
• 3 large boneless, skinless chicken breasts, cut in strips
• 1/2teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 – 8 oz. cream cheese
• 1 cup low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 1 cup heavy cream

FOR SERVING:

Linguine noodles

You can serve the meat on top or stir it in the sauce, which ever you prefer.

Garnish with ¾ – 1 cup shredded mozzarella or parmesan cheese

INSTRUCTIONS

Heat a large skillet over medium heat and add olive oil.

Add onions and sauté until tender, add mushrooms and sauté for another 2 -3 minutes. Add garlic and sauté for another 1 minute. Then set aside.

Meanwhile, slice the chicken into strips and season with the salt and pepper.

In another large skillet heat olive oil, then add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning as needed, until the chicken strips are golden brown and thoroughly cooked then set it aside.

Over medium heat add the cream cheese and chicken broth to the pan with the onions, garlic and mushrooms and stir until the cream cheese is melted and well incorporated then add the heavy cream and parsley. If you are choosing to add the chicken to the sauce add it now.

Serve immediately.

             KEEP SMILING!

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INGREDIENTS
• 1 cup All-Purpose Flour
• 1 1/2 cups sugar
• 12 large egg whites, room temperature
• 1/2 teaspoon salt
• 1 teaspoon vanilla or almond extract,
• 1 1/2 teaspoons cream of tartar
INSTRUCTIONS

1. Preheat the oven to 325°F. Don’t grease or flour your angel food cake pan. A 10″ round pan or an angel food loaf pan will fit this recipe well.
2. In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.
3. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.
4. Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.
5. Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it’s golden brown and the top springs back when lightly touched.
6. Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.
7. Loosen the edges of the cake with a knife, and remove it from the pan.
8. Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.

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Ingredient Checklist

•           2 egg whites

•           ¾ cup white sugar

•           ⅓ cup corn syrup

•           2 tablespoons water

•           ¼ teaspoon cream of tartar

•           ¼ teaspoon salt

•           1 teaspoon vanilla extract

•           Optional flavor of your choice (keep in mind if you use other flavors, they might require less than the vanilla)

Directions

Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily

Keep Smiling!