Pumpkin Bread

Recipe Source: Mom

Prep/Cooking Time: varies

Ingredients:

3 eggs
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 can if pre-made/processed)
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 cups flour

Directions:

Mix oil and sugar. Add eggs, each one at a time. Stir in pumpkin. Carefully add flour and remaining ingredients.

Bake at 350 degrees F. 15-20 minutes if making muffins. 1 hour if making a cake.

Tampico Tortilla Roll-ups

Recipe Source: Mom

Ingredients:

2 8-oz. packages cream cheese
1 8-oz. carton sour cream
2 to 3 green onions, finely chopped
Juice of 1/2 lime
2 to 3 fresh jalapeno peppers, chopped
12 fresh flour tortillas
Salsa

Directions:

In a bowl combine the cream cheese, sour cream, onions, lime juice, and jalapeno peppers. Blend well. Spread the filling on the tortillas.

Roll up the tortillas and cut into 1-inch rolls. Cover with a wet towel and chill until ready to serve.

Serve with salsa.

Serves: 6.

Turkey Quesadillas with Chili-Lime Sauce

Recipe Source: Oscar Mayer website

Ingredients:

4 10-Inch flour tortillas
1 cup grated Monterey Jack
8 each slices OSCAR MAYER smoked turkey cutlets
2 Tbsp butter
1 cup sour cream
1 Tbsp chill powder
Juice of 1 lime

Directions:

Evenly sprinkle each tortilla with 1/4 cup of cheese, and place 2 slices of smoked turkey cutlets over one side of the tortilla.

Place a 12-inch nonstick sauté pan over medium heat and place about 1 and 1/2 teaspoons of butter in the pan. Once the butter is melted, place a tortilla in the pan and cook until golden brown, about 2 or 3 minutes, flip and cook the second side in the same manner. Cut the quesadillas into wedges.

Repeat this process with the remaining quesadillas, and serve immediately with the dipping sauce.

To make the sauce, place sour cream, chili powder and lime juice in a small bowl. Mix well until smooth, and serve with the quesadillas.

Skeleton and Brain Dip

Recipe Source: Kraft Foods website (Halloween section)

Prep/Cooking Time: prep: 20 mins

Ingredients:

Lettuce leaves
1 cup Ranch Dressing
2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets

Directions:

Line small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.

Arrange vegetables in a skeleton shape on platter, using the dip bowl as the head of the skeleton.

Makes 8 servings.

Cajun Cheese Ball

Recipe Source: Emeril Lagasse

Prep/Cooking Time: Prep: 10 minutes, plus refrigeration

Ingredients:

8 oz finely shredded mild cheddar cheese
8 oz Cream Cheese, softened
1/4 tsp Worcestershire sauce
1/4 tsp ground red pepper
3 Tbsp finely chopped onion
1/2 cup finely chopped pecans
2 Tbsp finely chopped fresh parsley
RITZ crackers

Directions:

Blend cream cheese, cheddar cheese, onion, red pepper, and Worcestershire sauce in bowl. Mix well; shape into ball or log.

Mix pecans and parsley. Roll cheese ball in pecan mixture until completely covered.

Refrigerate 1 hour until chilled. Serve with crackers. Makes 2 cups.

Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.