Blood-Red Sangria Cocktail
Sangria Simple Syrup
1 cup sugar
1 cup red wine, such as Merlot or Zinfandel
1 cup dark sweet cherries, stemmed, pitted and halved
1 stick cinnamon
Strips of orange peel from 1 medium orange (orange part only)
Sangria Martini Cocktail
3 Tablespoons (1 ½ oz) citron (citrus) vodka
2 Tablespoons (1 oz) clear orange-flavored liqueur
2 Tablespoons (1 oz) sangria simple syrup, chilled (above)
1 dark sweet cherry on a cocktail pick
To make simple syrup, in 1 ½ -quart saucepan, mix sangria simple syrup ingredients. Heat to boiling over medium heat. Simmer 3 minutes, stirring occasionally. Remove from heat; let cool 30 minutes. Strain mixture through fine mesh strainer; discard solids. Cover and chill sangria syrup until ready to use. Makes about 1 ½ cups.
To make cocktail, fill cocktail shaker with ice. Add vodka and orange liqueur to cocktail shaker; cover and shake. Strain into martini glass. Drizzle sangria syrup into cocktail in glass. Garnish with cherry.
Orange Cream Halloween Floats
2 pints (4 cups) vanilla ice cream, softened
1 can (6 oz) frozen orange juice concentrate, thawed
¾ cup water
½ teaspoon vanilla
Red and yellow food color, if desired
1 bottle (2 liters) ginger ale
In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.
For each serving, scoop heaping ½ cup ice cream mixture into 16-ounce glass. Pour about 1 cup ginger ale over top of each.
Tip: Make the ice cream mixture up to 6 hours before serving time and store it in the freezer. Let the mixture soften slightly at room temperature before scooping it into the glasses. Just before serving, top with the ginger ale.
Something filling before the sweets:
Sausage and Apple Cheddar Biscuit Bake
1 package (1 lb) bulk pork sausage
4 medium cooking apples, coarsely chopped (4 cups)
1 large onion, chopped (1 cup)
½ teaspoon salt
2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
2 teaspoons sugar
¾ teaspoon baking soda
1 teaspoon salt
6 Tablespoons firm butter or margarine, cut into ½ -inch cubes
1 ½ cups shredded Cheddar cheese (6 oz)
2 medium green onions, finely chopped (2 Tablespoons)
1 cup buttermilk
Heat oven to 425°F. Spray bottom and sides of 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
In medium bowl, beat eggs and ½ teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.
Strawberry Marshmallow Fruit Dip
4 oz (from 8-oz package) ⅓ -less-fat cream cheese, softened
1 cup marshmallow crème
1 container (6 oz) Greek Fat Free strawberry yogurt
½ cup chopped strawberries
15 fresh strawberries, stems removed, cut lengthwise in half
30 pieces cut-up melon
In medium bowl, beat cream cheese, marshmallow crème, yogurt and strawberries with electric mixer on high speed until smooth.
Cover; refrigerate at least 1 hour. Serve dip with fruit. Garnish with fresh mint, if desired.
Tips: You can also serve the dip with cut-up fresh pineapple.
You can make the dip up to a day ahead; refrigerate and stir before serving.
Something savory for dinner, before heading out for Trick or Treat:
Oven-Fried Ranch Drumsticks
¾ cup Original Bisquick™ mix
1 package (1 oz) ranch dressing and seasoning mix
1 teaspoon paprika
1 egg, slightly beaten
1 Tablespoon water
2 ½ to 3 lb chicken drumsticks (12 to 15 pieces)
1 cup ranch dressing, if desired
Heat oven to 425°F. Line 13×9-inch pan with foil. Generously spray with cooking spray.
In shallow dish, mix Bisquick mix, dressing mix (dry) and paprika. In another shallow dish, mix egg and water. Dip chicken into egg mixture, then coat with Bisquick mixture. Place chicken in pan.
Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with prepared ranch dressing.
Tips: For an easy appetizer, use 2 lb chicken drummettes instead of the drumsticks. Drummettes are chicken wings that are trimmed to resemble small chicken legs, and they make perfect bite-size appetizers.
Roasted Sweet Potato Wedges
3 medium sweet potatoes (1 lb), peeled, cut into 2-inch wedges
1 Tablespoon olive oil
2 teaspoons chopped fresh thyme leaves
½ teaspoon kosher (coarse) salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground red pepper (cayenne)
¼ cup shredded Parmesan cheese (1 oz)
Heat oven to 450°F. Place sweet potato wedges on ungreased cookie sheet. Drizzle with oil. Sprinkle with thyme, salt, black pepper and red pepper; toss to coat.
Roast 30 minutes, turning after 20 minutes, until lightly browned and tender. Sprinkle with cheese.
Tip: Slice sweet potatoes thinner for quicker cooking.
Brownie and Fruit Kabobs
1 box fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
4 cups fresh pineapple chunks
5 cups halved fresh strawberries
10 large bananas, cut into 1-inch pieces
½ cup semisweet chocolate chips
¼ cup butter or margarine
21 (10-inch) bamboo skewers
Heat oven to 350° F (325° F for dark or nonstick pan). Line pan with foil, letting foil hang 2 inches over side of pan. Spray or grease bottom only of foil. Make brownies as directed on package. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan; remove foil. Cut brownies into 1 ¼ -inch squares.
Line cookie sheets with waxed paper. Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs.
Tips: Make kabobs your way using your favorite fruits and changing the chocolate drizzle to white chocolate or dark chocolate.
Brush the banana slices with lemon juice to keep them from turning brown.
Gooey S’mores Bars
⅔ cup sugar
½ cup butter or margarine, softened
½ teaspoon vanilla
2 ⅓ cups graham cracker crumbs
⅓ cup all-purpose flour
⅛ teaspoon salt
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 jar (7 oz) marshmallow creme
1 cup miniature marshmallows
Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray.
In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 2 cups graham cracker mixture. Press remaining mixture in pan for crust.
Sprinkle chocolate chips over crust; press slightly. Drop marshmallow creme by tablespoonfuls over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow creme. Sprinkle with marshmallows. Sprinkle with reserved crumb mixture; press lightly.
Bake 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.
*Wishing everyone a fun and safe Halloween -Edna*