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October Recipes

BAKED MACARONI AND CHEESE CASSEROLE

1    lb. Elbow Macaroni (cooked according to pkg. directions)

2    Cups Kraft Sharp Cheese (shredded)

1    Can Cream of Chicken or  Cream of Mushroom Soup (Campbell's)

1    Can Milk

1/2 Cup Bread crumbs 

Mix soup with 1 can of milk in a bowl. Butter a large casserole dish. Put alternating layers of the macaroni, cheese, and the soup into dish. Top with bread crumbs. Bake 1 hour at 350 degrees. Serves 6.


PINEAPPLE CHEESE CASSEROLE

Canned pineapple chunks are baked under a buttery layer of cheddar cheese and crumbled crackers in this sweet side dish to serve with ham or turkey. 

2    (15 oz.) Cans Pineapple Chunks (drained)

1    Cup White Sugar

3/4 Cup All-purpose Flour

2    Cups Shredded Sharp Cheddar Cheese

25  Buttery Round Crackers (crumbled)

1/2 Cup Butter (melted)

Preheat oven to 350 degrees F. Spread pineapple in the bottom of a 2 quart casserole dish. In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish. Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes. Servings: 8

Recipe From: Marilyn


PUMPKIN PIE FRENCH TOAST

"Pumpkin pie lovers rejoice! Now you can have your pie for breakfast."

3    Large Eggs

1/2 Cup Half-and-half Cream

1/4 Cup Canned Pumpkin Puree

1    tsp. Ground Cinnamon

1    tsp. Vanilla Extract

1/4 tsp. Pumpkin Pie Spice

1/4 Cup  Walnuts (finely chopped)

8    Slices Day-Old Bread

Heat a lightly oiled skillet over medium heat. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side. Servings: 4

Recipe From: Andrea C.


BBQ BAKED BUTTER BEANS

2    Large Cans Goya Butter Beans (reserving liquid)

3/4 Cup Reserved Bean Liquid

1    Strip Bacon (diced into 1/2 pieces)

1/4 Cup Molasses

1    Tbsp. Yellow Mustard

1/4 Cup Brown Sugar

1/2 Cup Ketchup

1    Cup Onion (chopped)

2    Garlic Cloves (minced)

3/4 Cup Celery (minced)

1    tsp. Black Pepper

Preheat oven to 275 degrees F. In a 4 qt. pan, fry bacon until crisp. Remove bacon leaving drippings. Add onion, garlic and celery and cook until onions are translucent.

Add remaining ingredients and mix well. Bring to a boil and transfer to a buttered 4 qt. baking dish. Bake uncovered for 1-1/2 hours.  

Recipe From: Patricia 


CHICKEN WITH CREAMY PARMESAN SAUCE

Boneless chicken breasts browned in a skillet then served with a wonderful and easy Parmesan sauce. Serve this chicken with hot cooked noodles and sliced tomatoes for a meal your family will love.

4    to 6 Chicken Breast Halves (boneless, skinless)

      Salt and Pepper

1    to 2 Tbsp. Olive Oil

Sauce:

2    Tbsp. Butter

2    Cloves Garlic (finely minced)      

4    green onions (thinly sliced)

4    oz. Cream Cheese

1    Cup Milk or Half-and-Half

1    Cup (4 oz.) Fresh Shredded Parmesan Cheese

1/8 tsp. Ground Black Pepper

      Salt to Taste

      Fresh Parsley (chopped for garnish)

Wash chicken and pat dry. Put chicken breasts between sheets of plastic wrap or in a food storage bag and gently pound to thin evenly. Sprinkle the chicken breasts lightly with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 5 to 6 minutes on each side, until nicely browned and cooked through. Juices should run clear when the thickest part of a chicken breast is cut with a knife.

Meanwhile, in a saucepan, melt butter over medium-low heat. Sauté  the garlic and green onions for about 1 minute. Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat until hot and smooth. Stir in pepper and salt, to taste. Serve chicken with the sauce and garnish with parsley. Serves 4 to 6.


BAKED APPLES

4    Large Baking Apples (Rome Beauty, Golden Delicious, or Jonagold)

1/4 Cup Brown Sugar

1    tsp. Cinnamon

1/4 Cup Pecans (chopped)

1/4 Cup Currants or Raisins (chopped)

1    Tbsp Butter

3/4 Cup Boiling Water

Preheat oven to 375 degrees F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla ice cream on the side. Yield: Makes 4 servings.


YUMMY MUMMY SPINACH DIP

1    Pkg. (16 oz.) Frozen Pizza Dough (thawed)

1    Egg (beaten)

2    Sticks Mozzarella String Cheese     

2    Black Olive Slices

1    Cup Sour Cream

1/4 Cup KRAFT Ranch Dressing

1    Pkg. (10 oz.) Frozen Spinach (thawed, chopped, drained)

1    Green Onion (sliced)

1/2 Cup Red Pepper (finely chopped)

1/4 Cup Grated Parmesan Cheese

1/4 tsp. Ground Black Pepper

      Crackers (for dippers) 

Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.

Heat oven to 375 F. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.

Meanwhile, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

Use sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. 

Makes 18 servings, 2 Tbsp. each.


ROASTED PUMPKIN SEEDS

When carving your pumpkins, save the seeds!  Season the seeds, then bake them for a crunchy snack.

1 1/2 Cups Raw Whole Pumpkin Seeds

2       tsp. Butter (melted)

1       Pinch Salt

Preheat oven to 300 degrees F. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Makes 1 1/2 cups.

Store the roasted seeds in an airtight container at room temperature.  If the seeds start to lose their crunch, spread them on a baking sheet and bake in a 350° F oven 3 to 4 min. or until crisp.  Keep an eye on the seeds as they bake since they can easily burn.

For variety, try seasoning your pumpkin seeds with other favorite flavorings.  For example, toss 1/2 cup roasted pumpkin seeds with 2 tsp. GOOD SEASONS Italian Salad Dressing Mix, 1/2 tsp. chipotle pepper seasoning or 1 tsp. lemon pepper.


CARAMEL APPLESAUCE

4    Apples (combination of Granny Smith, McIntosh, Fuji, any good baking apple)

1    Lemon (juice of)

3    Tbsp. Unsalted Butter

1/3 Cup Sugar

1    tsp. Ground Cinnamon

1    Pinch Salt

Peel, core and slice the apples into eights. Aim to keep the slices all about the same size so they cook at the same rate. In a large bowl, toss all the apple slices with the lemon juice and set aside.

Melt butter in a large skillet over medium-high heat. Sprinkle sugar over melted butter and cook until sugar begins to brown.

Add apples. Cover with lid, if desired, and cook until they turn golden brown and are soft, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.

Place apple mixture in the bowl of a food processor; process to desired smoothness. Store in an airtight container in the refrigerator up to 3 days. Serve warm or at room temperature. Serves: 4-6.


CARAMEL APPLE FONDUE

Serve this warm caramel dip with sliced apples while watching football games on Sunday afternoons. 

1/2 Cup Butter (cubed)

2    Cups Packed Brown Sugar

1    Can (14 oz.) Sweetened Condensed Milk

1    Cup Light Corn Syrup

2    Tbsp. Water

1    tsp. Vanilla Extract

APPLE SLICES

In a heavy 3 qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230°  (thread stage), about 8 to 10 minutes. Remove from the heat; stir in vanilla.

Transfer to a small fondue pot or 1 1/2 qt. slow cooker; keep warm. Serve with apple slices. Yield: 3 1/2 cups. 28 Servings.

Recipe From: ©  Taste of Home Collection


SAVORY SCONES

8       Tbsp. (1 stick) Unsalted Butter

1       Tbsp. Anise Seed

1       Large Red Onion (halved through the root and thinly sliced)         

1       Tbsp. Olive Oil

1/2    tsp. plus pinch Fine Sea Salt

2       Cups Soy Flour (or any other, or combination of, non-white flours)         

1 1/4 tsp. Baking Powder

1/2    Cup Sour Cream, plus more for brushing

1       Large Egg

1       tsp. Honey

Substitute Sugar, for sprinkling

Coarse Sea Salt, for sprinkling

Put butter in the freezer until solid (approx. 1/2 hour).

In large dry skillet over medium heat, toast anise seeds about a minute. Transfer to small bowl. Add the onions to the skillet and increase heat to medium-high. Cook until they turn brown, about 5 minutes. Add oil and pinch of salt: Continue cooking until onions are soft and caramelized, about 5 minutes longer. Let cool.

Heat the oven to 400° . Get baking sheet ready.

In the small bowl, whisk together the flour, baking powder, fine sea salt, and anise seeds. In a separate bowl, whisk together the sour cream, egg and honey.

Remove butter from freezer. Using the large holes of a box grater, grate about a third of the butter, tossing gently, into the flour, and repeat with remaining butter, adding a third at a time.

Stir the wet mixture with the flour-butter mixture. Stir in the onions until it just comes together.

On a lightly floured surface, pat the dough into a 3/4 inch-thick round and cut into eight wedges. Transfer dough to baking sheet, allowing 1 inch between scones. Brush tops

of scones with a little sour cream and sprinkle with the substitute sugar and sea salt.

Bake scones 15 to 17 minutes. Cool 10 minutes before serving. Best served warm.

Recipe From: Maria Hollenbach