2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. Mexican Salsa
3 eggs

In medium bowl, combine cheddar and Monterey Jack cheeses. In small bowl,
combine salsa and eggs until thoroughly blended. Place 1/2 of cheese mixture in
9″x9″x2″ pan. Pour salsa mix over cheese. Top with remaining cheese. Bake at
350 degrees for 30 minutes. Let stand 5 minutes. To serve, cut into small
squares and serve on top of tortilla, nacho or corn chips.

Halloween Recipes

————————————————————

Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!

Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.

Ants in the Sand

graham crackers, crushed
chocolate sprinkles
snack sized resealable plastic bags

To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.

Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.

Bugs on a Log

celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders

black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles

crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.

Peanut Butter Caterpillars

bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

2 1/2 cups diced ham
8 medium potatoes, peeled
1 green pepper
1 (10oz) can cheddar cheese soup
2 thinly sliced onions
1/2 cup cheddar cheese
Directions:

Layer ham, onion, potato, green pepper in a slow cooker. Sprinkle with cheese. Pour soup over all. Cover and cook on low 8-10 hours or high 5-6 hours.

This recipe for Slow Cooker Cheesy Ham and Potatoes serves/makes 6.

Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and sauté the garlic and chopped onion until
golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the
cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and
shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked
ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the
tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake
about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

3 pounds ground turkey breast
1 to 2 jalapeño chilies, seeded and chopped
1 cup diced Monterey Jack cheese with jalapeño peppers
3/4 teaspoon pepper
1 1/2 cups Chunky salsa
12 hamburger buns, split and toasted
12 slices tomato
Additional salsa, if desired

1. Heat coals or gas grill. Mix turkey, chilies, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.
2. Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until no longer pink in center.
3. Serve on buns with tomato slices and additional salsa.

1 8 oz. can white chicken
4-6 tortillas shredded Colby cheese
1 tsp. olive oil

Using your skillet part of the mess kit, coat the bottom with olive oil. Heat over flame (stove or campfire). Lay 1 tortilla in skillet and add chicken and cheese. Let get hot, then fold it over and flip until the inside is melted.

Ingredients

6 (6 inch) fajita-size flour tortillas
1 16 oz.can ORTEGA? Refried Beans
1/2 cup ORTEGA? Medium Taco Sauce
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced (about 3) green onions
1/4 teaspoon crushed red pepper
2 cups (8 ounces) 4 cheese Mexican blend

Directions

PREHEAT oven to 400? F. Place tortillas on baking sheet(s).

BAKE for 3 to 4 minutes or until crisp.

SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco
sauce over beans. Top with bell peppers, green onions and crushed red
pepper. Sprinkle with cheese.

BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

24 pumpernickel cocktail bread slices
3 T. Dijon mustard
1 T. honey
6 slices (about 8 oz) dill Havarti cheese, from deli
24 medium or large cooked shrimp, thawed if frozen and tails removed
2 T. finely chopped red bell pepper
2 T. chopped fresh dill weed

Heat oven to 400. Place bread slices in ungreased 15 x 10″ pan.

Bake 4 to 6 minutes or until crisp.

In small bowl, mix mustard and honey.

Spread over bread slices.

Cut cheese into 2″ squares.

Top each bread slice with cheese, shrimp and bell pepper.

Sprinkle with dill weed.

Bake 3 to 5 minutes or until cheese is melted.

Makes 24 servings
Source: Unknown

16 ounces Cream Cheese — softened
1 package Ranch salad dressing mix
1 cup shredded cheddar cheese Bacon Bits Recipe

Combine salad dressing and cream cheese.
Form into a ball.
Roll in bacon bits.
Refrigerate until 10 minutes before serving.
Serve with crackers.

Cook the pasta to the packet instructions
Put the cheese in a bowl and mix in the Pesto Sauce.
Once the pasta is cooked, drain well and place into the bowl
with the cheese mix.
Mix until all the pasta is covered and add the Pine Nut Kernels.
Serve immediately

Serves 2.
Nice with Chicken or on its own