Fall Punch : looks more purple than this... by Suzie

Pure grape juice ( 1 bottle)

Lemonade with fresh mint ( 2 quarts- do in blender)

Orange juice ( 1 quart)

Limes slices and floating

2 liter bottle of Sprite ( or any lemon- lime)

Ice cubes

You can make this with apple juice, grape juice and orange juice if you want it to have an apple feel.

Pumpkin Cheese Ball by Suzie Romans

Yield: 16 servings

Ingredients

• 
  
• 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) container chive-and-onion cream cheese
• 2 teaspoons paprika
• 1/2 teaspoon ground red pepper
• 1 broccoli stalk
• Red and green apple wedges

Preparation

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

Southern Living, OCTOBER 2002

Autumn Pear Salad AKA Dragon Toe Nail Salad for Halloween from Amanda Cracroft

Dressing:

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 tablespoon chopped green onion

Salt and fresh ground pepper

Mix dressing ingredients in jar; shake well and refrigerate.

Salad:

½ head green leaf lettuce, washed and torn

½ head red leaf lettuce, washed and torn

2 ripe pears, thinly sliced

½ cup unsalted cashews, toasted

Couple handfuls dried cranberries

Optional: 2 oz. Asiago cheese, shaved with vegetable peeler

In salad bowl, combine greens and ¾ of the dressing. Arrange pears, cheese, cashews, and cranberries over top and drizzle on the remaining dressing. YUM!

Carrot Soup by Alixa Winn

6 large carrots pealed

blop of butter

4 cups chicken broth

one large apple

1 cup cream

1/4 tsp nutmeg

vadalia onion

cut carrots into 1/2 inch chunks. Put in a sauce pan with butter and 1 cup ck broth and onion. Cover and cook 20 min. While cooking peal and core and slice apple. Put apple in for last 5 minutes. remove from heat. let cool for about 10 minutes. put all in blender til smooth. stir in cream and nutmeg. put in rest of ck broth. serve hot with blop of sour cream, green onions, and croutons.

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Baking Stone Chicken Wreath by Tamara Wyatt

Ingredients:

1 can (10 oz.)	Chunk White Chicken; drained and flaked
½ cup	Red Bell Pepper; chopped
1 small bunch	Broccoli; chopped
1 cup	Colby-Jack Cheese; shredded
1/3 cup	Mayonnaise
1 tsp.	Lemon Juice
½ tsp.	Salt
2 pkgs. (8 oz.)	Pillsbury Crescent Rolls

Directions:

Mix ingredients. Arrange crescent roll triangles into a circle or “sun” pattern on baking stone. Wide ends of triangles should overlap in the center with points facing toward the outside. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at the center of the ring. (Filling will not be completely covered.) Bake at 375°for 20-25 minutes or until golden brown.

Crab Filled Wontons by Lindy Davies

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 package (3 oz) cream cheese, softened

3/4 cup chopped cooked crabmeat

1 tablespoon chopped green onion (1 medium)

1/8 to 1/4 teaspoon ground red pepper (cayenne)

1 egg white, beaten

DIRECTIONS

• 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.
• 2 In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling.
• 3 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Baked Chicken Taquitos by Amanda Cracroft

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken prepared w/ taco seasoning
1 C grated pepperjack cheese

small corn tortillas (OR Pillsbury refrigerated biscuits)
kosher salt
cooking spray

Heat oven to 425. Lightly coat baking sheet with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Prepare filling with Biscuits: Roll out prepared biscuits and fill with chicken mixture, wrap biscuit around filling. Bake 425, 12-15 minutes till golden brown.

Prepare filling with Corn Tortillas:
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. ( Be sure to do this cause it add extra yummy-ness)

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.