Jack-O'-Lantern Chicken Taco Cups

~8 slices (3/4 oz each) American cheese
~1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
~1container (20 oz) refrigerated taco sauce with seasoned shredded chicken
~1 1/2cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
~1can (4.5 oz) Old El Paso® chopped green chiles1/2cup sour cream
~1medium tomato, cut into 8 thin slices
~Shredded lettuce

1. Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.

2. Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.

3. Bake 15 to 20 minutes or until deep golden brown.

4. Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.

5. Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.

6. Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.

Click here for more recipe ideas from Pillsbury!


This is a fun treat from Kellogg's that only takes about 30 minutes and the kids will love it!

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies®
6 pretzel rod sticks, broken in half or 12 wooden ice cream sticks
1 cup semi-sweet chocolate morsels
1 tablespoon shortening
Multi-colored sprinkles

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.

3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Push one pretzel piece into each. Cool.

4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into chocolate.Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.

For best results: Use fresh marshmallows.-One jar (7 oz.) marshmallow creme can be substituted for marshmallows.-Diet, reduced calorie or tub margarine is not recommended.-Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Makes 12 servings.



Before all of the frightful sugary treats, fill your little one’s bellies with wholesome goodness of Macaroni and Cheese. This simple stovetop recipe can be whipped up as fast as a cauldron of goo and it’s the perfect night to coerce kids into something green. While pasta is cooking, make your sauce and assemble when ready to serve. It’s just that simple! A faithful follower found this recipe from the Dairy Farmers of Canada and says it's a favorite all year long with the kids. Check it out....

~3 cups macaroni or other small pasta
~2 tbsp butter
~2 cups broccoli florets
~¾ cup chopped onion
~½ tsp nutmeg (or to taste)
~1-½ cup 2% milk
~1 cup 35% whipping cream
~2 cups packed spinach or Arugula leaves
~3 cups shredded extra sharp white Cheddar cheese
~1 cup freshly grated Parmesan cheese
~Salt and pepper
~Green food coloring

1. In large pot of boiling salted water, add several drops of green food coloring, and cook pasta for 8 min or according to package directions, until tender; drain well.

2. Meanwhile in a medium saucepan, melt butter over medium heat; cook broccoli and onion until softened, about 3 min. Stir in nutmeg. Add milk and cream; cook stirring often, for 8 to 10 min or until slightly thickened and broccoli is tender. Stir in spinach and remove from heat.

3. In a blender, in batches, or with an immersion blender, puree until smooth or desired consistency. Stir in macaroni to coat; stir in Cheddar and Parmesan cheese until melted. Season to taste with salt and pepper. Let stand for 5 min before serving.

For more fun for the kids, just add cooked hotdog slices (about 3-4 regular size hot dogs) before stirring in the cheese in the final step. Makes 6 servings.


~2 tablespoons unsalted butter
~1 onion, finely chopped
~3 garlic cloves, minced
~1/2 cups dry white wine
~2 cans (28 ounces each) crushed tomatoes
~1 quarts homemade or low-sodium store-bought chicken stock
~3 sprigs oregano or marjoram
~1/2 cups half-and-half
~Coarse salt and freshly ground pepper
~6 pitted black Kalamata olives
~2 sprigs fresh rosemary
~4 fresh chives, cut into 1-inch pieces
~1 pounds (about 30) bocconcini (bite-size mozzarella balls)
~1 jar small pimiento-stuffed olives

1.Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.

2.Add wine and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes.

3.Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

4.Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

5.Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

6.Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.

Once again, another great recipe from Martha Stewart!


Here's a twist on the classic deviled eggs recipe for your upcoming party! Why not make them gruesome BLOODSHOT deviled eyeballs. You can do it in a few easy steps... Start off with the Deviled Eggs Recipe:

~6 large hard boiled Eggs
~3 tablespoons mayonnaise
~1 tablespoon sugar
~1 teaspoon honey mustard
~1/2 teaspoon vinegar
~1/2 teaspoon salt
~1/4 teaspoon pepper
~1/4 teaspoon paprika
~sliced black olives

1. Put eggs in a pan and add water enough to cover eggs completely.
2. Add a teaspoon of salt to the water. This will prevent the whites from running if a shell breaks during cooking.
3. Bring water to a boil, and cook eggs at a MEDIUM BOIL for about 12 minutes.
4. Chill eggs in ICE WATER.
5. Remove shells from eggs.
6. Cut each egg in half lengthwise.
7. Carefully remove the yolks, and place them in a medium bowl.
8. Mash yolks with a fork.
9. Add remaining ingredients, blending until rather smooth.
10. Very carefully spoon mixture back into the egg whites.

Step 1: Follow the recipe for DEVILED EGGS.
Step 2: If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.
Step 3: Slice some green or black olives crosswise.
Step 4: Place an olive slice in the middle of each egg.
Step 5: Give the eyeballs a bloodshot look by dripping beet juice onto the white of each egg, starting from the center and moving outward toward the edge.
Step 6: Enjoy your bloodshot eyeballs!

This recipes makes 1 dozen eyeballs.


Well I was hoping to show off a fabulous cake with many layers of orange and black frosting with a cake topper of dancing skeletons......but... it didn't quite work out that way. I'm so disappointed.

Since we are entertaining the in-laws at the Manor, this pre-Halloween weekend, I decided to go the "quick and easy" route, that I've bragged about so many times before.

With the Manor needing a good dusting and cobwebs that needed to be hung.....I just opted for a store bought cake and dressed it up with some drizzled chocolate and a nicely placed yummy skull on top!


Keeping with my pumpkin theme today, I saw this idea from Martha Stewart and I think it's great! What fun to greet the little goblins at the Halloween party this year. Add a candy station at the party!

Grab a few glass mason jars and glass containers (so you can show off all the treats and pretty colors) and decorate different sized pumpkins for the lids. (Make sure the pumpkins all have "stems" so little hands can lift the "handle" to get to the goodies)

All you'll need is some candy to make faces on your pumpkins, and your hot glue gun!

Who wouldn't want to dig into this fantastic candy bar?!
Way to go Martha!


My in-laws are coming for a visit this weekend (a little pre-Halloween celebration) so I decided that I wanted to make something memorable. Well, here's my attempt at candy making.

My friend Amy (Amy Cakes!) is a fabulous cupcake and candy maker, so she inspired me....and here's what I did so far. With a little help from Wilton and the candy-making section at Michael's..... it was a snap!

Here's what you need to pick up..... and just follow the instructions! Ok, I'm working on the design today and tomorrow, and baking on Friday. Wish me luck! I'll keep ya posted!


Here's what I did over the weekend..... I decided to really get in the "spirit" of the Halloween season, while I was in the kitchen whipping up some Goblin Grub (a.k.a. queso dip)!

Here's what you'll need:
~1 lg. lean ground chuck
~1 regular size package of Velveeta
~1 car of Pace Picante sauce
~1 cup of milk
~green food coloring

Here's what you do:
1. In a skillet, brown the ground chuck, cook well, drain off excess fat. Set aside.
2. Pour milk into large sauce pan.
3. Slice Velveeta in to cube size, put in sauce pan.
4. Cook on medium-high, stirring as the cheese melts. (Do not let sit, stir to keep cheese from sticking to bottom of pan)
5. Once cheese has completely melted, add ground chuck, mix well.
6. Turn heat down to low.
7. Add picante sauce, mix well.
8. Add several drops of green food color (to desired shade of green)
9. Simmer for 10 minutes.

Add a sprinkle of cheddar cheese and a scoop of picante on top and serve with tortilla chips!