Layered Halloween Graveyard Dip

Who doesn’t love a good layered dip? They’re so versatile and easy to make. They’re crowd pleasers, and this dip will be the hit of the party! Don’t worry, you don’t have to be an artist to pull this off. It’s actually quite simple. Halloween edible craft #5: Layered Halloween Graveyard Dip.

Warning: This dip is addictive!

Ingredients

• 1 can refried beans
• 16 oz sour cream
• 1 pkg taco seasoning
• 2 avocados
• 1/2 t lime juice
• 1 cup salsa
• 1 1/2 cup shredded cheddar cheese
• 1 bunch green onions, chopped
• 3-4 tortillas (I used small fajita sized whole wheat tortillas)

Step 1: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Step 2: Using a sharp paring or utility knife, cut various graveyard shapes out of the tortilla. I made several tombstones of various sizes and shapes, 2 hands (for the zombie), a tree, and a fence.

The tombstones are very easy — just draw a square or half of an oval. They don’t have to be perfect. If you want to get fancy, you can carve a cross, bat, crow, etc., on top of the tombstone. The tombstones should be 3-4 inches tall.

Speaking of being fancy, the fence was pretty fancy. I used an entire tortilla for it. I first outlined the whole thing, then began removing pieces — the slats between the fence posts and the area above the gate.

 

The tree was also pretty easy. Starting at the bottom of the tortilla, outline the trunk. Continue from the trunk line into the bottom of the first limb. Continue to carve out random branch shapes. Just make sure the branches attach to the trunk. The tree has to be one piece.

And if you want to make it a zombie graveyard, don’t forget the zombie hands! It would also be cool to carve out a skull. Or use red decorating gel to pain blood on the zombie hands.

Step 3: Once you’ve cut out all your graveyard pieces, place them on the parchment paper lined cookie sheet and bake for 10-12 minutes, or until firm and lightly brown, but not burnt.

Step 4: Open the can of refied beans and spoon into the bottom of a glass 13 x 9 or 11 x 7 casserole dish. Gently spread the refried beans over the bottom of the dish.

Step 5: In a small bowl, combine the sour cream and the taco seasoning. Stir until mixed throughout. Spreadthe sour cream mixture over the refried beans.

Step 6: Sprinkle the cheddar cheese over the sour cream.

Step 7: Spread the salsa over the cheddar cheese.

Step 8: Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Using a fork, mash the avocados until smooth. Stir in the lime juice. Spoon the avocado into the middle of the dish. Using the back of the spoon, gently spread the avocado over the salsa. It’s okay if there are holes in the avocado layer and the salsa peaks through or mixes with the avocado — it actually gives a cool effect.

Step 9: Starting with the tree, arrange the graveyard pieces throughout the dish. I put the tree in the back, the fence in the front, and arranged the tombstones in the middle. I also placed the pair of hands in front of one of the tombstones to resemble a zombie rising from the dead!

Step 10: Sprinkle the green onions around the graveyard pieces to resemble grass.

The dip can be chilled for an hour before serving or served immediately, with your favorite tortillas chips.

Tip: If you choose to chill the dip before serving, don’t perform steps 9 or 10 until you’re ready to serve. The graveyard pieces can get soggy in the fridge.

Enjoy!

Based off of the recipe found on Chickabug.

 

Jalapeno Popper Mummies!

I saw these adorable little things on Pinterest a few days ago and absolutely HAD to make them. Who doesn’t love stuffed foods? Jalapenos stuffed with cream cheese, cheddar cheese, bacon, and green onions then wrapped in crescent dough. Yummmm. Who could resist that? Once roasted, the jalapenos are crisp and have a little kick, though not too much. I will definitely be making this recipe again. Halloween recipe #3: Jalapeno Popper Mummies!

Ingredients

• 1 container crescent rolls (I use reduced fat)
• 7 fresh jalapeno peppers
• 4 ounces cream cheese, softened
• 1/2 cup cheddar cheese
• 6 slices bacon, cooked and chopped into small pieces (I used Oscar Meyer maple cured turkey bacon)
• 1/2 cup sliced green onions, white and greens
• Candy eyeballs ($3.99 at Walmart in the Halloween or cake decorating isle)

Step 1: Preheat oven to 350. Line a cookie sheet with parchment paper.

Step 2: Rinse the jalapenos, cut off the tops, slice in half lengthwise, and remove all seeds. Set the jalapeno halves aside.

Step 3: In a small mixing bowl, combine the softened cream cheese, cheddar cheese, bacon, and green onions. Stir until combined.

Step 4: Spoon about 1 tbsp of the filling into each jalapeno half. Gently press the filling into the jalapeno with the back of the spoon and spread to fill the cavity.

Step 5: On a flat, nonstick surface, layout the crescent dough. Separate the dough into 4 rectangles. Pinch together the two triangles that make up each rectangle so they don’t separate once cut. Using a pizza slicer, slice the dough lengthwise into 1/4 inch wide strips.

Step 6: Pick up one of the stuffed jalapenos. Gently pick up one of the crescent strips. Starting underneath the top of the jalapeno, gently wrap the dough around the jalapeno, overlapping slightly. I used 3 crescent slices per jalapeno: one at the top and two at the bottom, leaving a gap for the eyes between the top and bottom layers of dough. Place the completed jalapeno on the cookie sheet. Repeat with remaining jalapenos and crescent slices.

Step 7: Bake for 8-10 minutes or until the crescent dough is golden brown on top.

Step 8: Place 2 of the candy eyes in the space between the top and bottom layers of crescent dough. Serve immediately.

Note: while these are best served hot and fresh, they do reheat in the microwave very nicely. Microwave 2 at a time for 30 – 45 seconds.

Recipe created by Me! : D

 

Chopped Thai Chicken Salad

Ingredients

• 4 chicken breasts
• 1 bag of shredded cabbage
• 1 large carrot
• 1/2 cup fresh cilantro
• 5 green onions

Thai Peanut Salad Dressing

• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp lime juice
• 1/2 tsp fish sauce
• 1/4 cup peanut butter or 4 tbsp PB2
• 1/4 cup water or 1/2 cup water if using PB2

1. Cook the chicken: Grill the chicken over medium-high heat until cooked throughout, about 7 minutes per side. Or, boil the chicken in a pot of water for 15-20 minutes. Once the chicken is cooked, remove to a cutting board and cut into small pieces.

2. Wash, peel, and grate the carrot. Slice the green onions into thin, 1/4 inch pieces. Remove the stems from the cilantro and roughly chop the leaves.

3. In a medium bowl, combine the cabbage, carrot, cilantro, and green onions. Top with the chicken.

4. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.

Enjoy!

Based off of the recipe found on Pinch of Yum

 

Jalapeno Popper White Chicken Chili

I made this recipe for a chili cook-off in October and won second place! I’ve never really been a fan of chili, but this recipe won me over. One thing’s for sure, you’ll never look at chili the same way again.

I like my chili thick, so I usually add another can of beans. If you want your chili thinner, add an extra cup of chicken stock.

I also serve my chili with Garlic Parmesean Breadstick Bites. Let me know if you’d like the recipe for that as well!

Ingredients

• 2 small cans of green chilies
• 1 bottle salsa verde (I use Taco Bell’s brand)
• 2 jalapeno peppers
• 1 small onion
• 3 cloves garlic
• 1 pound chicken
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp oregano
• Pinch of crushed red pepper
• 1 1/2 cups chicken broth
• 2 cans cannelloni beans
• 1 can great northern beans
• 1 can of sweet corn
• 4 ounces cream cheese, room temperature
• 6 slices of turkey bacon
• Shredded Mexican cheese
• Sour cream
• Green onions, sliced
• Cilantro

1. Cut off the tip and end of the jalapeno, slice in half, and remove all of the seeds. Cut the jalapeno into small pieces. In a food processor, combine the green chilies (do not drain) and jalapenos and pulse until smooth.

2. Finely dice the onion and garlic. Add the onions and garlic to a large saucepan. Cook over medium heat until softened, about 5 minutes, stirring occasionally. Add the beans and corn (do not drain), chicken stock, salsa verde, and jalapeno-green chili mixture. Cover and let cook for 30 minutes, stirring occasionally. Meanwhile..

3. Trim the chicken of excess fat and lightly salt both sides. In a large Ziploc bag, combine the chili powder, ground cumin, oregano, and crushed red pepper. Add the chicken to the Ziploc bag, seal the bag, and lightly toss until the chicken is coated in seasoning.

Place the chicken in a large skillet and cook over medium-high heat until browned on both sides, about 5-7 minutes per side. Remove the chicken to a cutting board. While the chicken is still hot, cut the chicken into 1/2 inch wide strips then into 1/4 inch wide chunks. Add the chicken to the saucepan.

4. While the chicken skillet is still warm, add the cream cheese and stir until the cream cheese is soft and has absorbed the left-over seasoning from the skillet. If the cream cheese is not melting you may need to cook over low heat until soft. Add the cream cheese to the sauce pan.

5. Cut the bacon strips in half and cook in a large skillet over medium heat until crispy, turning once. Remove from heat and tear or cut the bacon into small pieces. Set aside.

6. To tell if the chili is done, taste one of the beans. You want the beans to be soft, but not mushy. When the beans are your desired consistency, remove from heat. Ladle into bowl and top with a dollop of sour cream, Mexican cheese, bacon bits, cilantro, and green onions.

Enjoy!

Recipe created by Me! : D

 

Guilt-Free Creamy Salsa Verde Enchiladas

Unlike most chicken enchiladas recipes I have come across, this recipes features a light — not heavy – cream sauce made from reduced fat cream cheese, cheddar cheese, and salsa Verde. You can now enjoy guilt-free creamy chicken enchiladas! Enjoy!

Ingredients

• 8 ounces of reduced fat cream cheese, softened
• 1 cup salsa Verde (I use Taco Bell’s brand)
• 1 cup shredded 2% cheddar cheese, halved
• 1/2 tsp + cumin
• 1/2 tsp + chili powder
• 6 green onions, sliced
• 6 chicken breasts
• 8 whole wheat and corn tortillas
• Cilantro (optional)

1. Preheat oven to 350.Trim the chicken of excess fat. Sprinkle one side lightly with chili powder and cumin, rub in with your fingers, and repeat with the other side. Cook the chicken breasts in large skillet over medium-high heat for 5-7 minutes per side or until lightly browned, cooked throughout, and still juicy. If you find that the chicken is browning quicker than it is cooking, lower the heat.

2. Once cooked, remove the chicken to a cutting board. Keep the skillet. While still hot, slice the chicken into 1/4 inch wide strips, then into 1/4 inch wide or smaller pieces.

3. Add a tablespoon of the cream cheese to the skillet you cooked the chicken in. Using a wooden spoon, gently scrape the pan until all of the flavor and browned pieces have been absorbed into the sauce. You may need to place the skillet over medium heat to melt the cream cheese and loosen the bits.

4. Add the cream cheese from the pan and the remaining cream cheese into a large mixing bowl. Add the salsa Verde, 1/2 cup of cheddar cheese, the green onions, cumin, and chili powder. Removed 2 cups of the cream cheese mixture into another bowl and set aside. Add the chicken to the remaining cream cheese mixture.

5. PAM a glass 9 x 13 casserole dish. Pour a thin layer of the reserved sauce into the pan and spread evenly.

6. Place a tortilla on a cutting board and add about 1/3 cup of the chicken mixture onto the tortilla. Roll up the tortilla and place it in the casserole dish seam side down. Repeat with the remaining tortillas.

7. Spread the remaining reserved cream cheese sauce over the enchiladas and top with the remaining 1/2 cup cheddar cheese.

8. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until the sauce is bubbly and the cheese is melted.

Top with chopped cilantro and green onions if desired. Enjoy!

Based off of the recipe found on Lets Dish

 

Pork Dumpling Soup

Makes 40 dumplings and about 10-15 bowls of soup.

Meatball Ingredients

• 1 pkg square wonton wrappers (produce isle in Walmart)
• 1 pound reduced fat ground pork
• 1 onion, small dice
• 1 egg
• 1/2 tsp salt
• 1 tsp hoisin sauce
• 1/2 tsp oyster sauce (optional)
• 1/2 tsp soy sauce
• Bowl of warm water
• 5 cans chicken stock, reduced sodium
• 5 green onions, chopped

1. Pour the chicken stock into a large stock pot and bring to a boil.

2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.

3. How to assemble the dumplings:

• Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
• Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
• Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
• Dip your finger into the warm water and dab the lower left hand corner.
• Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.

If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration: http://www.youtube.com/watch?v=d_hjHe-RiYg.

4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.

5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.

You’re ready to serve!

A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.

Based off of the recipe found on My Simple Food

 

Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Makes 20 meatballs.

Meatball Ingredients

• 2 tbsp green onions
• 2 tbsp chopped fresh basil
• 2 tsp oyster sauce
• 2 tsp hoisin sauce
• 2 tsp fresh ginger
• 2 cloves garlic, finely chopped
• 1 lbs ground pork
• 1 egg white

Sauce Ingredients

• 2 tbsp soy sauce
• 2 tsp oyster sauce
• 1 tsp hoisin sauce
• 3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 1 tbsp green onions, finely chopped
• 3/4 cup water

1. Preheat oven to 350. Line a cookie sheet with parchment paper. Add the meatball ingredients to a medium mixing bowl and stir until well combined. Roll the meatball mixture into 1 inch balls, about the size of a ping-pong ball. Place the meatballs on the cookie sheet 1-2 inches apart.

2. Bake for 20 minutes, turning the meatballs over half-way.

3. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

4. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Based off of the recipe found on Can You Stay for Dinner?

 

Hoisin Dipping Sauce

This sauce is great for dipping meatballs in. It also works as a great marinade for steaks, fish, chicken, or pork, and as a sauce to pour over cooked meat. It’s best served fresh and hot off the stove.

Ingredients

• 2 tbsp soy sauce
• 2 tsp oyster sauce
• 1 tsp hoisin sauce
• 3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, grated or finely chopped
• 1 tbsp green onions, finely chopped
• 3/4 cup water

1. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

2. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated.

3. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Recipe created by Me! : D

 

Chinese Pork Lettuce Wraps

To make this recipe gluten free, use a gluten free hoisin sauce or omit the Hoisin Sauce altogether.

Ingredients

• 8 oz ground pork
• 2 tbsp soy sauce
• 1/4 cup hoisin sauce
• 1 tsp chili powder
• 3 cloves garlic, finely chopped
• 2 tsp ginger, finely chopped
• 1 large carrot, peeled and grated
• 6 green onions, chopped
• 1/4 cup water
• 1 head butter lettuce

1. Add the pork to a large skillet and cook over medium-high heat until browned, about 15 minutes. Make sure to break up the pork into small pieces.

2. Stir in the soy sauce, hoisin sauce, and chili power. Stir in the water and cook until almost completely dissolved, about 7 minutes.

3. Add the garlic, ginger, and green onions, stir, and cook for 3 minutes. Add the carrots, stir, and cook for 3-5 minutes or until the carrots begin to soften.

3. Tear off one leaf at a time from the butter lettuce head and gently wash each leaf. Leave in the hard stem, you’ll need it to hold the cup together. Spoon 2-3 tbsp of the pork filling into each lettuce cup. Enjoy!

Based off of the recipe found on What’s Gaby Cooking

 

P.F. Chang’s Mongolian Beef – Lightened Up (Gluten Free)

Ingredients

• PAM
• 1 tsp ginger, minced
• 1 tbsp garlic, minced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• Vegetable oil
• 1 lb petite sirloin
• 1/4 – 1/2 cup cornstarch
• 4 green onions, chopped

1. PAM a medium saucepan and place over medium heat. Add the ginger and garlic and cook until they begin to brown. Stir in the water, soy sauce, and brown sugar. Raise heat to boil for 5 minutes, then lower heat to simmer.

2. Slice the petite sirloin into 1/4 inch thick slices. Cut each slice in half to create bite size pieces. Pour the corn starch into a shallow bowl or plate. Dip the steak into the cornstarch to apply a thin coat. Shake off any excess. Let the steak sit for 5 minutes to allow the cornstarch to stick.

3. Pour a small amount of oil into a large skillet – just enough to cover the entire surface of the skillet but not enough to pool. You don’t want to submerge the steak in the oil. As an alternative, you can PAM the skillet, but you will have to re-PAM the skillet each time you add fresh steak to the skillet. Add about half of the steak to the pan – do not allow the steak to overlap – and cook over medium-high heat. You’ll have to cook in 2-3 waves. Flip the steak over when the bottom has browned, about 3-5 minutes. Cook another 3-5 minutes then remove the steak to a plate lined with paper towels. Repeat until the remaining steak is cooked. Note: You do not have to completely cook the steak, you’re about to put the steak back into the pan.

4. Pour off any remaining oil from the skillet. Place the skillet back over medium-high heat. Pour all of the steak back into the skillet. Cook for 3-5 minutes, stirring occasionally.

5. Remove the sauce from heat and pour over the steak. Stir to coat each piece of steak evenly in sauce. Cook for 2-3 minutes.

6. Remove from heat and sprinkle with green onions.

I served this dish over steamed white rice with Bird’s Eye Steamfresh Asian Medley. I also made Pork Dumpling Soup to accompany this meal – the recipe for which will soon be posted..

Based off of the recipe found on Food.com