RecipeTips.com

Meal Plan: October 30 - November 5, 2011


Day 1
Dinner: 
Jack-O-Lantern Pot Pie
Wiggle Worm Dirt Pudding
Butternut Squash in Browned Butter
Sweet Spider Cakes

Day 2
Dinner: 
Maidrites
Cheese Fries 3
Ghostly Graveyard Cakes

Day 3
Dinner: 
Weeknight Pepper Steak
Garlic Rice
Chai Tea

Day 4
Dinner: 
Yogurt Baked Chicken with Vegetables
Edamame Salad
Multigrain Bread
If you don't have time to bake bread just substitute your favorite bakery bread or buns.

Day 5
Dinner: 
Oregano Grilled Cheese Sandwich
Fiesta Tacos
Carrot Surprise Salad
Pumpkin Bundt Cake
If desired, you can also serve chips with this meal.

Day 6
Dinner: 
McCormick® Chili Pizza
Jalapeno Cheese Cornbread Pudding
Homemade Ice Cream - Cookies and Cream
Your favorite flavor of store bought ice cream can be substituted for the homemade ice cream.

Day 7
Dinner: 
Broiled Ham Steak
Sweet Potato Skillet
Green Beans and Almonds
Wonderful Apple Pie

Jack-O-Lantern Pot Pie Recipe

Submitted by RecipeTips.com
Put a smile on their faces with this tasty Halloween family night dish. Check out our pumpkin carving patterns for ideas on a face to carve in the crust. You can learn how to make your own homemade pie crust with our easy step-by-step instructions.
Jack-O-Lantern Pot Pie Recipe
PREP: 35 minutes
COOK: 40 minutes
READY IN: 1.25 hours
Serving Description: 1 wedge
Servings:
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Ingredients
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, pressed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 package (15 ounce) refrigerated pie crust
  • 1 tablespoon mustard
  • 3 cups shredded monterey jack cheese, or cheese of choice
  • 2 tablespoons water
  • 1 large egg
  • red and yellow liquid food coloring
Directions
  • Cook the ground beef, onion, garlic, salt, and pepper in a large skillet over medium heat. Stir until beef is cooked through and crumbly.
  • Stir in ketchup and Worcestershire sauce; cool.
  • Unfold 1 piecrust and place on a lightly greased baking sheet.
  • Spread mustard evenly over crust.
  • Stir 2 cups of cheese into meat mixture and spoon onto the center of the crust, leaving a 2 inch border around the edge.
  • Unfold the remaining piecrust and cut a jack-o-lantern face into it.
  • Place the cut out crust on top of the meat mixture.
  • Crimp all edges of the crust to seal.
  • Using cut out pieces of crust, create a "stem" for the top of the pumpkin.
  • Whisk together 2 tablespoons of water, egg, and 1 drop of red and yellow food coloring; brush over the entire crust.
  • Bake at 425° F for 20 minutes, remove from oven, and brush again with the egg mixture.
  • Fill eyes, nose, and mouth with remaining 1/2 cup cheese.
  • Bake 5-10 more minutes or until golden brown.

Wiggle Worm Dirt Pudding Recipe

Submitted by RecipeTips.com
Be prepared for giggles when serving this "wormy" dessert. A great Halloween recipe, which is also fun for birthday parties. This dirt pudding recipe is a favorite of all the kids. Cookies n Cream Layered Salad is another popular recipe made with Oreos and pudding.
Wiggle Worm Dirt Pudding Recipe
PREP: 45 minutes
COOK: 0 minutes
READY IN: 45 minutes
Container: 8 plastic cups
Serving Description: 1 plastic cup
Servings:
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Ingredients
  • 1 package Oreo cookies, crushed
  • 2 cups cold milk
  • 1 package chocolate instant pudding mix, small pkg. (4-serving size)
  • 8 ounces Cool Whip topping, thawed
  • 1 package gummy worms
Directions
  • Put cookies into a sealable bag and close tightly.
  • Using a rolling pin, roll and crush the cookies until crumbly. Set aside.
  • Pour the milk and chocolate instant pudding mix into a large bowl.
  • Whisk well until all of the pudding mix is dissolved.
  • Let stand 5 minutes.
  • Add the Cool Whip and 1/2 of the crushed cookies.
  • Stir until well blended.
  • Place a large spoonful of crushed cookies into the bottoms of the plastic cups.
  • Add the pudding mixture on top of that until the cups are 3/4 full.
  • Add 1 large gummy worm so that it is half in the cup and half hanging out of the cup.
  • Spoon in more crushed cookie around the worm to hold it in place.
  • Can top with Cool Whip if desired.
  • Serve chilled.
Note: You can use as many worms in the pudding as desired.

Butternut Squash in Browned Butter Recipe

Submitted by RecipeTips.com
The toasty taste of browned butter is a perfect complement to the natural sweetness of squash. Any winter squash will work in this recipe, but butternut or other smooth-skinned types will be easier to peel.
Butternut Squash in Browned Butter Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: Heavy 12" skillet
Serving Size: 1 cup
Servings:
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Ingredients
  • 6 cups cubed squash, from a 2 1/2 lb squash
  • 4 tablespoons butter
  • 1 teaspoon dried sage, crumbled
  • 1/2 teaspoon black pepper ( a few grinds)
  • salt, as needed
Directions
  • Cut squash in half lengthwise. Remove seeds and fibers.
  • Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes.
  • Heat butter (medium-high) in skillet until light to medium brown. Watch closely to prevent burning. If using a skillet with a dark interior, scoop some of the browning butter into a shiny spoon to check color.
  • Add squash cubes to butter. Stir to coat well. Cover and reduce heat to medium. Cook for about 10 minutes, remove cover and add sage and pepper. Stir to make sure that all chunks have contact with bottom of pan and cook until squash is tender. Taste for seasoning and add salt if needed.

Sweet Spider Cakes Recipe

Submitted by RecipeTips.com
These spooky spiderweb cupcakes are perfect for the next gathering of little ghosts and goblins.
Sweet Spider Cakes Recipe
PREP: 30 minutes
COOK: 20 minutes
Serving Description: Makes 24 (1 cupcake) servings.
Servings:
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Ingredients
  • 1 package (18 1/4 ounces) yellow cake mix
  • 24 drops McCormick® Assorted Food Colors and Egg Dye
  • 24 drops McCormick® Assorted Food Colors and Egg Dye
  • 1 package white frosting (16 ounce pkg)
  • 1/2 cup ready-to-spread chocolate frosting
Directions
1. Prepare cake mix as directed on package, adding food colors to batter. Bake as directed for cupcakes.

2. Mix desired food color into can of frosting (see Tinting Frosting below). Frost cupcakes.

3. Place chocolate frosting into small plastic bag. Snip off a tiny corner of the bag. Squeeze out 3 thin circles of frosting onto each cupcake, beginning at the center. Starting at the smallest circle, pull frosting through all three circles using a toothpick. Repeat at even intervals 5 or 6 times around the cupcake.

4. For additional decorations, place purchased plastic spider on top of cupcake, if desired. (For an edible spider, use black gumdrop for spider body, and pipe 8 legs of frosting around gumdrop.)Tinting Frosting: For Purple frosting, use 5 drops purple Neon (Assorted NEON! Food Colors) for each 1/2 cup of frosting. For Orange frosting, use 5 drops red and 9 drops yellow (Assorted Food Colors & Egg Dye) for each 1/2 of cup frosting. Mix until well blended.

Maidrites Recipe

Submitted by RecipeTips.com
Seasoned ground beef loose meat sandwiches that are similar to a sloppy joe without the tomato base. These work great for feeding a crowd and keep warm nicely in a slow cooker.
Maidrites Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: large skillet
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 4 pounds ground beef
  • 1 onion - diced
  • 1/2 cup water
  • 4 tablespoons mustard
  • 5 tablespoons ketchup
  • 3 tablespoons horseradish - creamy
  • 1 tablespoon garlic powder
  • 2 teaspoons pepper
  • 2 teaspoons salt - or to taste
Directions
  • Brown the ground beef and onion together until the ground beef is no longer pink and the onions are translucent. Drain off excess grease.
  • Add in the water, mustard, ketchup, horseradish, garlic powder, salt and pepper.
  • Mix all together and simmer for 15-20 minutes.
  • Serve on your favorite bun.
  • Can add a slice of cheese, barbecue sauce or your favorite toppings to each sandwich.
  • Note* The meat mixture freezes beautifully.

    Cheese Fries 3 Recipe

    Submitted by RecipeTips.com
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    Ingredients
    • 1 package frozen french fried potatoes (32 ounce bag)
    • 1 can condensed cheddar cheese soup (10 3/4 ounce can)
    Directions
    Bake potatoes according to package directions.

    Push potatoes into center of baking sheet. Stir soup in can and spoon over potatoes. Bake 3 minutes or until soup is hot.


    Ghostly Graveyard Cakes Recipe

    Submitted by RecipeTips.com
    This quick and easy recipe was developed especially for a Mom and kids fun Halloween project.
    Ghostly Graveyard Cakes Recipe
    PREP: 10 minutes
    Serving Description: Makes 10 servings.
    Servings:
    Change Servings
    Ingredients
    • 9 drops McCormick® Assorted NEON! Food Colors and Egg Dye
    • 9 drops McCormick® Assorted NEON! Food Colors and Egg Dye
    • 1 can (16 ounces) ready-to-spread white frosting
    • 1 1/2 cups flaked coconut
    • 1 box (10 count) individually packaged vanilla cream-filled log-shaped cakes (such as TWINKIES)
    • Chocolate frosting (for printing on cookies)
    • 10 oval-shaped cookies (such as PEPPERIDGE FARM Milano Cookies)
    • Crushed chocolate sandwich cookies (optional)
    Directions
    1. Mix 3 drops each blue and yellow Neon Food Color into frosting; set aside.

    2. Shake coconut in large plastic bag with 6 drops each blue and yellow Neon Food Color until well coated.

    3. Cover cakes with green frosting. Sprinkle with green coconut to create a grass-like finish.

    4. To make "tombstones", place chocolate frosting in small plastic bag. Snip off a tiny corner of the bag. Squeeze out the letters "RIP" onto each cookie. Place cookie into one end of each cake. Arrange cakes on serving platter to create a graveyard. If desired, surround with crushed cookies to make dirt.

    Weeknight Pepper Steak Recipe

    Submitted by RecipeTips.com
    Under $2.25 per serving. Transport your taste buds to the Orient with this quick-cooking steak and bell peppers in a flavorful ginger sauce.
    Weeknight Pepper Steak Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    Serving Description: Makes 4 servings.
    Servings:
    Change Servings
    Ingredients
    • 1 package McCormick® Brown Gravy Mix
    • 3/4 cup cold water
    • 1 tablespoon soy sauce
    • 1/2 teaspoon McCormick® Ginger, Ground
    • 1 tablespoon vegetable oil
    • 1 pound boneless beef sirloin steak, cut into thin strips
    • 1 small onion, cut into thin wedges
    • 1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
    • Cooked rice (optional)
    Directions
    1. Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.

    2. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.

    3. Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.

    Test Kitchen Tips:

    • Prepare as directed, using 1/4 teaspoon McCormick® Ground Red Pepper in place of the Ground Ginger.

     

    • Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.

    Garlic Rice Recipe

    Submitted by RecipeTips.com
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    Ingredients
    • 2 cups White Rice
    • 4 cups water
    • 4 chicken bouillon cubes
    • 6 tablespoons butter
    • 1 1/2 tablespoons dried parsley
    • 1 1/2 teaspoons granulated garlic
    Directions
    Bring water and bouillon cubes to a boil in saucepan. Add rice. Simmer for about 20 minutes. While rice is cooking, simmer in a small saucepan: butter, parsley and garlic. When rice is done, add butter mixture. Individual serving suggestion: Top with salsa.

    Chai Tea Recipe

    Submitted by RecipeTips.com
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    PREP: 20 minutes
    COOK: 15 minutes
    READY IN: 25 minutes
    Container: Mugs for serving
    Ingredients
    • 2 cups water
    • 2 tea bags (black tea)
    • 1 stick cinnamon
    • 6 cardamom seeds, crushed
    • 1 whole clove
    • 1/4 teaspoon ground ginger
    • 2 1/2 cups milk
    • 1/3 cup sugar
    Directions
    • In a small sauce pan, combine first 6 ingredients. Bring to boil.
    • Reduce heat. Cover and simmer for 5 minutes.
    • Stir in milk. Return to a boil. Boil for 1 minute then remove tea bags and strain.
    • Stir in sugar until dissolved.
    • Pour into mugs. Top with whipped cream, cinnamon, and cinnamon stick, if desired.

    Yogurt Baked Chicken with Vegetables Recipe

    Submitted by RecipeTips.com
    Easy and nutritious, this recipe combines moist chicken chunks, tangy yogurt, vegetables and grains for a tasty one-dish meal.
    Yogurt Baked Chicken with Vegetables Recipe
    PREP: 15 minutes
    COOK: 30 minutes
    READY IN: 45 minutes
    Container: 1 1/2 quart oven-proof baking dish
    Serving Size: 2 cups
    Servings:
    Change Servings
    Ingredients
    • 2 tablespoons vegetable oil
    • 2 cups cubed chicken breast, raw or cooked (about 1 lb.)
    • 1 onion
    • 1 cup frozen vegetables (peas, broccoli, mixed vegetables)
    • 2 cups plain yogurt
    • 1 teaspoon dried marjoram, finely crumbled (substitute oregano, tarragon, etc)
    • salt and pepper
    • 1/2 cup rolled oats
    • 1 cup corn flakes
    • 1/4 cup butter
    Directions
    • Pre-heat oven to 375° F.
    • Lightly oil or butter a 1  1/2 quart baking dish (A taller deep dish works better than a flat shallow one).
    • Cut chicken into cubes of about 1". Dice the onion.
    • In a 10 - 12" skillet, heat oil until hot. If using raw chicken, lightly salt and pepper the cubes and cook, stirring occasionally, until they begin to brown, about 5 minutes. Spoon  the browned cubes into prepared dish, leaving as much oil in the pan as possible. Add chopped onion, cook  about 5 minutes, stirring occasionally. (If using cooked chicken, put cubes directly into baking dish, lightly salting if necessary, and begin browning with the onions.)
    • Add vegetables and cook another minute or two, then stir in yogurt and marjoram. Mix well, taste for seasoning, and pour over chicken, stirring to mix well.
    • In food processor, pulse oats, corn flakes and sliced butter until corn flakes are mostly reduced to crumbs and butter is mixed in (small bits of butter are ok). Spread this crumb mix over the chicken and bake 30 minutes.
    • Serve hot.

    Edamame Salad Recipe

    Submitted by RecipeTips.com
    Terrific taste and texture, the vegetables in this salad burst with flavor.
    Edamame Salad Recipe
    PREP: 20 minutes
    COOK: 15 minutes
    READY IN: 35 minutes
    Container: medium sauté pan, serving bowl
    Serving Description: 1 cup
    Servings:
    Change Servings
    Ingredients
    • 1 tablespoon olive oil
    • 1 tablespoon butter or margarine
    • 10 ounces frozen edamame - shelled, approximately 1 1/2 cups
    • 1/2 sweet onion - chopped
    • 1 red bell pepper - chopped
    • 15 1/4 ounces (1 can) corn - drained or 1 ear of fresh sweet corn cut off the cob
    • 1 stalk celery - diced
    • 1 leek - sliced thin
    • 1 clove garlic - chopped
    • 1 tablespoon fresh oregano - chopped
    • 1/4 teaspoon cayenne pepper - more or less to taste
    • 1 fresh tomato - diced
    • salt and pepper to taste
    Directions
    • Heat olive oil and butter over medium heat.
    • When butter has melted, add edamame and stir to coat.
    • Add the onion and saute for five minutes.
    • Add the bell pepper, corn, celery, leek and garlic.
    • Saute for another 5-10 minutes or until the vegetables are tender crips, not mushy.
    • Stir in the oregano and cayenne pepper.
    • Season to taste with salt and pepper.
    • Remove from heat.
    • Gently fold in tomatoes right before serving.

    Multigrain Bread Recipe

    Submitted by RecipeTips.com
    Although it takes about 3 hours to produce home made bread (and much of this is rising time), it is not difficult--and the results are well worth the time spent. Makes one large or two small loaves.
    Multigrain Bread Recipe
    PREP: 2 hours
    COOK: 45 minutes
    READY IN: 3 hours
    Container: baking sheet
    Serving Description: makes 2 loaves
    Ingredients
    • 1 cup water
    • 1 tablespoon or 1 packet dry yeast
    • 1 cup white bread flour, more as needed
    • 1 cup whole wheat flour
    • 1/2 cup cornmeal
    • 1/2 cup rolled oats (oatmeal)
    • 1 teaspoon salt
    • 2 tablespoons honey
    • 3 tablespoons vegetable oil
    Directions
    • Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
    • Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
    • Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
    • Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
    • For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
    • For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
    • To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
    • Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
    • Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

    Oregano Grilled Cheese Sandwich Recipe

    Submitted by RecipeTips.com
    Jazz up a grilled cheese sandwich by serving it open-faced with sliced tomatoes and a sprinkling of oregano. Feel free to include other vegetables, such as sliced avocado, thinly sliced onion or roasted red pepper strips.
    Oregano Grilled Cheese Sandwich Recipe
    PREP: 5 minutes
    COOK: 5 minutes
    Serving Description: Makes 4 servings.
    Servings:
    Change Servings
    Ingredients
    • 4 slices multigrain bread, lightly toasted
    • 8 slices part-skim mozzarella cheese (1 ounce %3cu%3eeach%3c/u%3e)
    • 2 plum tomatoes, cut into 16 thin slices
    • 1 teaspoon McCormick® Oregano Leaves
    Directions
    1. Top each bread slice with 2 cheese slices, 4 tomato slices and 1/4 teaspoon of the oregano.

    2. Broil 4 to 5 minutes or until cheese is melted.

    Fiesta Tacos Recipe

    Submitted by RecipeTips.com
    Under $1.75 per serving. Tacos made with McCormick® Original Taco Seasoning are a family favorite for a busy weeknight dinner or for casual weekend entertaining. Choose typical toppings or try chopped avocado, sour cream, or chopped fresh cilantro.
    Fiesta Tacos Recipe
    PREP: 10 minutes
    COOK: 10 minutes
    Serving Description: Makes 6 (2-taco) servings.
    Servings:
    Change Servings
    Ingredients
    • 1 pound ground beef or ground turkey
    • 1 package McCormick® Taco Seasoning Mix
    • 3/4 cup water
    • 12 taco shells
    • Assorted toppings such as shredded lettuce, chopped tomato and shredded cheese
    Directions
    1. Brown meat in large skillet on medium-high heat. Drain fat.

    2. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

    3. Spoon into warmed taco shells. Serve with assorted toppings.

    Carrot Surprise Salad Recipe

    Submitted by RecipeTips.com
    The "surprise" comes from the unusual taste of preserved lemon. You can substitute fresh lemon juice and salt for the preserved lemon and the result will be tasty, but not surprising.
    Carrot Surprise Salad Recipe
    Container: Quart size bowl
    Ingredients
    • 4 medium carrots
    • 2 crisp apples
    • 1/2 cup plain yogurt
    • 2 teaspoons honey
    • 2 teaspoons minced preserved lemon
    • 2 tablespoons chopped parsley (optional)
    Directions
    • Peel and cut into julienne strips or grate 4 medium carrots.
    • Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
    • In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
    • Garnish, if you wish, with chopped parsley.

    Pumpkin Bundt Cake Recipe

    Submitted by RecipeTips.com
    A delicious autumn dessert. Pumpkin recipes are always popular in the fall but don't wait until then; enjoy the all year round. Try Cream Cheese Pumpkin Torte, Pumpkin Cheesecake, and Pumpkin Soup. Learn How to Make Homemade Pumpkin Pie from our Tips and Advice.
    Pumpkin Bundt Cake Recipe
    PREP: 5 minutes
    COOK: 1 hour
    READY IN: 1.25 hours
    Container: bundt pan
    Serving Description: 1 slice
    Servings:
    Change Servings
    Ingredients
    • CAKE
    • 1 package yellow cake mix
    • 1 package instant butterscotch pudding mix
    • 4 eggs
    • 1/4 cup water
    • 1/4 cup vegetable oil
    • 1 cup canned pumpkin (3/4 of can)
    • 2 teaspoons pumpkin pie spice
    • GLAZE
    • 1 1/2 cups powdered sugar
    • 2 tablespoons milk
    Directions
    • Preheat oven to 350°.
    • Combine all cake ingredients in a large mixing bowl.
    • Mix on low speed for 30 seconds, then on medium speed for 4 minutes.
    • Pour into a greased and floured 10 inch bundt pan.
    • Bake for 50-55 minutes.
    • Cool in the pan for 15 minutes before inverting the cake onto a wire rack or plate to cool completely.
    • For glaze, mix powdered sugar and milk together until smooth.
    • Drizzle over cooled cake and allow to set before serving.

    McCormick#174 Chili Pizza Recipe

    Submitted by RecipeTips.com
    Combine chili and pizza for a great weeknight meal that the whole family will love.
    McCormickamp#174 Chili Pizza Recipe
    PREP: 5 minutes
    COOK: 20 minutes
    Serving Description: Makes 8 servings.
    Servings:
    Change Servings
    Ingredients
    • 1 pound ground beef
    • 1 package McCormick® Chili Seasoning Mix, Original
    • 1 can (14 1/2 ounces) stewed tomatoes, cut up
    • 1 can (14 1/2 ounces) pinto beans or kidney beans, undrained
    • 8 large flour tortillas (burrito-size)
    • 2 cups shredded Cheddar cheese
    • Sliced black olives and green onions (optional)
    Directions
    1. Preheat oven to 400 degrees F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, stewed tomatoes and beans. Simmer 5 minutes.

    2. Arrange tortillas in circle on 12-inch pizza pan, overlapping edges where needed. Spoon beef mixture onto tortillas. Sprinkle evenly with cheese.

    3. Bake 5 to 10 minutes or until is cheese melted. Garnish with black olives and green onions, if desired.Test Kitchen Tip: Use McCormick® Mild or Hot Chili Seasoning Mix depending on your desired level of heat. To reduce sodium, try with McCormick® 30% Less Sodium Chili Seasoning Mix.

    Jalapeno Cheese Cornbread Pudding Recipe

    Submitted by RecipeTips.com
    Wonderful side dish for a Mexican buffet or outdoor barbecue. A great alternative to stuffing on Thanksgiving.
    Jalapeno Cheese Cornbread Pudding Recipe
    PREP: 15 minutes
    COOK: 1 hour
    READY IN: 1.25 hours
    Container: 8x8 square baking pan
    Serving Description: one 2x2 square
    Servings:
    Change Servings
    Ingredients
    • 1 tablespoon vegetable oil
    • 1/2 cup diced yellow onion
    • 4 ears of fresh sweet corn, kernels removed
    • 4 large eggs - slightly beaten
    • 2 cups heavy cream
    • 4 cups cornbread, crumbled
    • 8 ounces jalapeno jack cheese, shredded, approximately 2 cups
    • salt and pepper to taste
    • 1 fresh jalapeno, seeded, thinly sliced or chopped. More if desired.
    Directions
    • Preheat oven to 300 degrees F.
    • Grease an 8 inch square pan
    • Heat oil in a large skillet.
    • Add onions and corn to skillet.
    • Saute until the onions are translucent, approximately 8-10 minutes.
    • Stir in eggs, cream, cornbread and one cup of the cheese.
    • Season with salt and pepper.
    • Sprinkle with remaining cheese and top with diced or sliced jalapenos.
    • Place pan in a water bath.
    • Bake approximately 1 hour or until firm.
    • Cut into squares and serve.

    Homemade Ice Cream - Cookies and Cream Recipe

    Submitted by RecipeTips.com
    Homemade ice cream is always fun and adding cookie pieces makes it extra special.
    Homemade Ice Cream - Cookies and Cream Recipe
    PREP: 30 minutes
    COOK: 10 minutes
    READY IN: 6 or more hours
    Ingredients
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1 cup half and half
    • 1/2 tablespoon vanilla extract
    • 2 cups chilled whipping cream
    • 2 cups chocolate cream filled cookie pieces
    Directions
    • Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
    • Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
    • Pour the mixture into a bowl and allow to cool to room temperature.
    • Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
    • Follow the ice cream maker's instruction manual on the freezing process.
    • When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
    • Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

    Broiled Ham Steak Recipe

    Submitted by RecipeTips.com
    An easy to prepare country style entrÃÆ'©e that makes a tasty addition to a quick meal.
    Broiled Ham Steak Recipe
    PREP: 5 minutes
    COOK: 15 minutes
    READY IN: 20 minutes
    Container: Broiler pan lightly coated with cooking spray.
    Serving Size: 4 ounces
    Servings:
    Change Servings
    Ingredients
    • 1 1/2 pounds to 2 pounds fully cooked, 3/4
    • Optional: glaze of your choice
    • Optional: garnish with pineapple rings
    Directions
    • Move the oven rack so that the broiler pan can be positioned approximately two inches from the broiling coils. Preheat the oven to the highest temperature setting.
    • Place the ham steak on the prepared pan and broil 6 to 8 minutes on one side. Turn the ham steak and broil an additional 6 to 8 minutes or until lightly browned.
    • Serve hot.
    Optional: Add a glaze of your choice, brushed onto ham steak after turning. Garnish with pineapple rings.

    Sweet Potato Skillet Recipe

    Submitted by RecipeTips.com
    If you enjoy the great taste of sweet potatoes, this recipe allows the natural flavor of the potatoes to come through with just a hint of extra sweetness.
    Sweet Potato Skillet Recipe
    PREP: 20 minutes
    COOK: 30 minutes
    READY IN: 50 minutes
    Container: 10
    Servings:
    Change Servings
    Ingredients
    • 4 sweet potatoes - approx. 2 lbs.
    • 4 tablespoons margarine
    • 1/8 teaspoon salt
    • 1 can crushed pineapple - 8 oz.
    • 2 tablespoons maple syrup
    Directions
    • Peel the sweet potatoes and then cut into 1/4" slices. The sweet potatoes darken quickly so you want to slice them just before using. Placing them in a bowl of cold water will help stop the darkening.
    • Melt the margarine in the bottom of a skillet over medium heat. Add the slice sweet potatoes.
    • Cook until browned on one side. Turn and then cover and cook for 5 minutes, turning the heat down to low.
    • Turn the potatoes and brown the other side over medium heat. Cover, turn heat on low, and cook for another 5 minutes or until the potatoes are tender. Do not overcook or the potatoes will become so soft.
    • Sprinkle with salt, add the pineapple and maple syrup to the sweet potatoes. Cook over medium heat until everything is heated thoroughly.
    • Serve immediately

    Green Beans and Almonds Recipe

    Submitted by RecipeTips.com
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    Ingredients
    • 1 package frozen french cut green beans or 2 cans of french style green beans (16 ounce package)
    • 1/4 stick butter
    • 1 can water chestnuts, drained and chopped (8 ounce can)
    • 1/2 cup slivered almonds, toasted
    Directions
    1) Cook frozen beans according to package directions. If you are using canned beans cook until heated through.

    2) Drain beans, add butter and heat until butter melts. If you prefer you can melt the butter and brown lightly before you add the green beans (personal preference).

    3) Fold in water chestnuts and heat through.

    4) Pour in serving dish and sprinkle toasted almonds on top


    Wonderful Apple Pie Recipe

    Submitted by RecipeTips.com
    Two layers of tasty streusel sandwich apple slices in this deep dish pie.
    Wonderful Apple Pie Recipe
    PREP: 20 minutes
    COOK: 1 hour
    Serving Description: Makes 8 servings.
    Servings:
    Change Servings
    Ingredients
    • 1 cup packed light brown sugar
    • 1/2 cup flour
    • 1 1/2 teaspoons McCormick® Apple Pie Spice
    • 1/3 cup cold butter
    • 1 deep dish pie crust (9- or 10-inch)
    • medium cooking apples, peeled and thinly sliced (about 8 cups)
    Directions

    1. Preheat oven to 350°F. Mix brown sugar, flour and apple pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle about 1/3 of streusel mixture over bottom of unbaked pie crust.

     

    2. Layer sliced apples in pie crust. Spoon remaining streusel mixture over apples. Place pie on baking sheet.

     

    3. Bake 1 hour and 10 minutes or until apples are tender and streusel is golden brown. Cool on wire rack.


    Grocery List

    Ingredient Recipe
    1 pound ground beef Jack-O-Lantern Pot Pie
    1 medium onion, chopped Jack-O-Lantern Pot Pie
    2 cloves garlic, pressed Jack-O-Lantern Pot Pie
    3/4 teaspoon salt Jack-O-Lantern Pot Pie
    1/2 teaspoon pepper Jack-O-Lantern Pot Pie
    1/4 cup ketchup Jack-O-Lantern Pot Pie
    1 teaspoon Worcestershire sauce Jack-O-Lantern Pot Pie
    1 package (15 ounce) refrigerated pie crust Jack-O-Lantern Pot Pie
    1 tablespoon mustard Jack-O-Lantern Pot Pie
    3 cups shredded monterey jack cheese, or cheese of choice Jack-O-Lantern Pot Pie
    2 tablespoons water Jack-O-Lantern Pot Pie
    1 large egg Jack-O-Lantern Pot Pie
    1 package Oreo cookies, crushed Wiggle Worm Dirt Pudding
    2 cups cold milk Wiggle Worm Dirt Pudding
    1 package chocolate instant pudding mix, small pkg. (4-serving size) Wiggle Worm Dirt Pudding
    8 ounces Cool Whip topping, thawed Wiggle Worm Dirt Pudding
    1 package gummy worms Wiggle Worm Dirt Pudding
    6 cups cubed squash, from a 2 1/2 lb squash Butternut Squash in Browned Butter
    4 tablespoons butter Butternut Squash in Browned Butter
    1 teaspoon dried sage, crumbled Butternut Squash in Browned Butter
    1/2 teaspoon black pepper ( a few grinds) Butternut Squash in Browned Butter
    1 package (18 1/4 ounces) yellow cake mix Sweet Spider Cakes
    24 drops McCormick® Assorted Food Colors and Egg Dye Sweet Spider Cakes
    24 drops McCormick® Assorted Food Colors and Egg Dye Sweet Spider Cakes
    1 package white frosting (16 ounce pkg) Sweet Spider Cakes
    1/2 cup ready-to-spread chocolate frosting Sweet Spider Cakes
    4 pounds ground beef Maidrites
    1 onion - diced Maidrites
    1/2 cup water Maidrites
    4 tablespoons mustard Maidrites
    5 tablespoons ketchup Maidrites
    3 tablespoons horseradish - creamy Maidrites
    1 tablespoon garlic powder Maidrites
    2 teaspoons pepper Maidrites
    2 teaspoons salt - or to taste Maidrites
    1 package frozen french fried potatoes (32 ounce bag) Cheese Fries 3
    1 can condensed cheddar cheese soup (10 3/4 ounce can) Cheese Fries 3
    9 drops McCormick® Assorted NEON! Food Colors and Egg Dye Ghostly Graveyard Cakes
    9 drops McCormick® Assorted NEON! Food Colors and Egg Dye Ghostly Graveyard Cakes
    1 can (16 ounces) ready-to-spread white frosting Ghostly Graveyard Cakes
    1 1/2 cups flaked coconut Ghostly Graveyard Cakes
    1 box (10 count) individually packaged vanilla cream-filled log-shaped cakes (such as TWINKIES) Ghostly Graveyard Cakes
    10 oval-shaped cookies (such as PEPPERIDGE FARM Milano Cookies) Ghostly Graveyard Cakes
    1 package McCormick® Brown Gravy Mix Weeknight Pepper Steak
    3/4 cup cold water Weeknight Pepper Steak
    1 tablespoon soy sauce Weeknight Pepper Steak
    1/2 teaspoon McCormick® Ginger, Ground Weeknight Pepper Steak
    1 tablespoon vegetable oil Weeknight Pepper Steak
    1 pound boneless beef sirloin steak, cut into thin strips Weeknight Pepper Steak
    1 small onion, cut into thin wedges Weeknight Pepper Steak
    1 medium green or red bell pepper (or 1/2 of each), cut into thin strips Weeknight Pepper Steak
    2 cups White Rice Garlic Rice
    4 cups water Garlic Rice
    4 chicken bouillon cubes Garlic Rice
    6 tablespoons butter Garlic Rice
    1 1/2 tablespoons dried parsley Garlic Rice
    1 1/2 teaspoons granulated garlic Garlic Rice
    2 cups water Chai Tea
    2 tea bags (black tea) Chai Tea
    1 stick cinnamon Chai Tea
    6 cardamom seeds, crushed Chai Tea
    1 whole clove Chai Tea
    1/4 teaspoon ground ginger Chai Tea
    2 1/2 cups milk Chai Tea
    1/3 cup sugar Chai Tea
    2 tablespoons vegetable oil Yogurt Baked Chicken with Vegetables
    2 cups cubed chicken breast, raw or cooked (about 1 lb.) Yogurt Baked Chicken with Vegetables
    1 onion Yogurt Baked Chicken with Vegetables
    1 cup frozen vegetables (peas, broccoli, mixed vegetables) Yogurt Baked Chicken with Vegetables
    2 cups plain yogurt Yogurt Baked Chicken with Vegetables
    1 teaspoon dried marjoram, finely crumbled (substitute oregano, tarragon, etc) Yogurt Baked Chicken with Vegetables
    1/2 cup rolled oats Yogurt Baked Chicken with Vegetables
    1 cup corn flakes Yogurt Baked Chicken with Vegetables
    1/4 cup butter Yogurt Baked Chicken with Vegetables
    1 tablespoon olive oil Edamame Salad
    1 tablespoon butter or margarine Edamame Salad
    10 ounces frozen edamame - shelled, approximately 1 1/2 cups Edamame Salad
    1/2 sweet onion - chopped Edamame Salad
    1 red bell pepper - chopped Edamame Salad
    15 1/4 ounces (1 can) corn - drained or 1 ear of fresh sweet corn cut off the cob Edamame Salad
    1 stalk celery - diced Edamame Salad
    1 leek - sliced thin Edamame Salad
    1 clove garlic - chopped Edamame Salad
    1 tablespoon fresh oregano - chopped Edamame Salad
    1/4 teaspoon cayenne pepper - more or less to taste Edamame Salad
    1 fresh tomato - diced Edamame Salad
    1 cup water Multigrain Bread
    1 tablespoon or 1 packet dry yeast Multigrain Bread
    1 cup white bread flour, more as needed Multigrain Bread
    1 cup whole wheat flour Multigrain Bread
    1/2 cup cornmeal Multigrain Bread
    1/2 cup rolled oats (oatmeal) Multigrain Bread
    1 teaspoon salt Multigrain Bread
    2 tablespoons honey Multigrain Bread
    3 tablespoons vegetable oil Multigrain Bread
    4 slices multigrain bread, lightly toasted Oregano Grilled Cheese Sandwich
    8 slices part-skim mozzarella cheese (1 ounce %3cu%3eeach%3c/u%3e) Oregano Grilled Cheese Sandwich
    2 plum tomatoes, cut into 16 thin slices Oregano Grilled Cheese Sandwich
    1 teaspoon McCormick® Oregano Leaves Oregano Grilled Cheese Sandwich
    1 pound ground beef or ground turkey Fiesta Tacos
    1 package McCormick® Taco Seasoning Mix Fiesta Tacos
    3/4 cup water Fiesta Tacos
    12 taco shells Fiesta Tacos
    4 medium carrots Carrot Surprise Salad
    2 crisp apples Carrot Surprise Salad
    1/2 cup plain yogurt Carrot Surprise Salad
    2 teaspoons honey Carrot Surprise Salad
    2 teaspoons minced preserved lemon Carrot Surprise Salad
    2 tablespoons chopped parsley (optional) Carrot Surprise Salad
    1 package yellow cake mix Pumpkin Bundt Cake
    1 package instant butterscotch pudding mix Pumpkin Bundt Cake
    4 eggs Pumpkin Bundt Cake
    1/4 cup water Pumpkin Bundt Cake
    1/4 cup vegetable oil Pumpkin Bundt Cake
    1 cup canned pumpkin (3/4 of can) Pumpkin Bundt Cake
    2 teaspoons pumpkin pie spice Pumpkin Bundt Cake
    1 1/2 cups powdered sugar Pumpkin Bundt Cake
    2 tablespoons milk Pumpkin Bundt Cake
    1 pound ground beef McCormick® Chili Pizza
    1 package McCormick® Chili Seasoning Mix, Original McCormick® Chili Pizza
    1 can (14 1/2 ounces) stewed tomatoes, cut up McCormick® Chili Pizza
    1 can (14 1/2 ounces) pinto beans or kidney beans, undrained McCormick® Chili Pizza
    8 large flour tortillas (burrito-size) McCormick® Chili Pizza
    2 cups shredded Cheddar cheese McCormick® Chili Pizza
    1 tablespoon vegetable oil Jalapeno Cheese Cornbread Pudding
    1/2 cup diced yellow onion Jalapeno Cheese Cornbread Pudding
    4 ears of fresh sweet corn, kernels removed Jalapeno Cheese Cornbread Pudding
    4 large eggs - slightly beaten Jalapeno Cheese Cornbread Pudding
    2 cups heavy cream Jalapeno Cheese Cornbread Pudding
    4 cups cornbread, crumbled Jalapeno Cheese Cornbread Pudding
    8 ounces jalapeno jack cheese, shredded, approximately 2 cups Jalapeno Cheese Cornbread Pudding
    1 fresh jalapeno, seeded, thinly sliced or chopped. More if desired. Jalapeno Cheese Cornbread Pudding
    1 cup milk Homemade Ice Cream - Cookies and Cream
    1 cup sugar Homemade Ice Cream - Cookies and Cream
    1/4 teaspoon salt Homemade Ice Cream - Cookies and Cream
    1 cup half and half Homemade Ice Cream - Cookies and Cream
    1/2 tablespoon vanilla extract Homemade Ice Cream - Cookies and Cream
    2 cups chilled whipping cream Homemade Ice Cream - Cookies and Cream
    2 cups chocolate cream filled cookie pieces Homemade Ice Cream - Cookies and Cream
    1 1/2 pounds to 2 pounds fully cooked, 3/4 Broiled Ham Steak
    4 sweet potatoes - approx. 2 lbs. Sweet Potato Skillet
    4 tablespoons margarine Sweet Potato Skillet
    1/8 teaspoon salt Sweet Potato Skillet
    1 can crushed pineapple - 8 oz. Sweet Potato Skillet
    2 tablespoons maple syrup Sweet Potato Skillet
    1 package frozen french cut green beans or 2 cans of french style green beans (16 ounce package) Green Beans and Almonds
    1/4 stick butter Green Beans and Almonds
    1 can water chestnuts, drained and chopped (8 ounce can) Green Beans and Almonds
    1/2 cup slivered almonds, toasted Green Beans and Almonds
    1 cup packed light brown sugar Wonderful Apple Pie
    1/2 cup flour Wonderful Apple Pie
    1 1/2 teaspoons McCormick® Apple Pie Spice Wonderful Apple Pie
    1/3 cup cold butter Wonderful Apple Pie
    1 deep dish pie crust (9- or 10-inch) Wonderful Apple Pie
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