Saturday, November 1, 2008

Charlotte's Web Cookie

We had a problem with some of our ingredients not getting here in time to do the pumpkin version of this recipe so with some quick thinking by our Savory Selections leader we came up with this yummy variation! People liked it so much I thought we should put it up on our blog for everyone to see. We hope you all had a wonderful and safe Halloween!

1 pkg Chocolate Chip Cookie mix (we used dry but you could use the cookie dough in the tubes)
2 pkgs. White Chocolate Pudding Mix
3 C. Milk
8 oz. Cool Whip
Hershey's chocolate syrup

Follow package directions to make the cookie dough if using dry mix. Press the dough into a 12 inch pizza pan and bake at 325 for 15-20 minutes. Cool completely.

Mix the milk with the pudding packages until smooth. Add the cool whip and allow to set up for 10 minutes. Top cookie with the pudding mixture leaving a 1/4-1/2 inch of the cookie showing. Next take the Hershey's syrup and make a target design on the pudding mixture by drizzling a small circle in the center, then a bigger circle, and an even bigger circle around that one.

Lastly use a paring knife or toothpick drag the very tip of the knife through the pudding and chocolate syrup as if you were cutting a pizza but not the crust.

Friday, October 31, 2008

Charlotte's Pumpkin Web Treat

1 12inch Sugar Cookie (bakery department)
2 C. Pumpkin Mousse (service deli)
Squeezable Chocolate Sauce

Spread the pumpkin mousse over the cookie crust. Squeeze chocolate sauce into circles (like a target) around the mousse. Using a paring knife or toothpick lightly and starting from the center of the cookie drag the knife threw the chocolate sauce and mousse to create a spider web effect.

Withces Hand Sandwiches

2 slices Bread
1/2 C. Chicken Salad

Using a paring knife or cookie cutter cut a hand shape into the bread slices. Place chicken salad between the hands and enjoy.

Roasted Pumpkin

1 medium sized pumpkin

Preheat ovent to 350 degrees. Wash outside of pumpkin to remove all dirt. Cut the top off of pumpkin and clean out the seeds and pumpkin innards. Place top back on pumpkin and coat entire pumpkin with a thin layer of oil before baking. Roast pumpkin in oven for 1-2 hours depending on size.

Note: Try using a scoring tool or paring knife to lightly carve a jack-o-lantern face from the pumpkin, making sure to not go all the way through the meat of the pumpkin.

Getting Ready for Halloween

The leaves are changing, the air is getting crisp, and the days are getting must be October! This time of year brings many new changes and lots of excitement with it! We are celebrating Halloween all month in Savory Selections by sharing some of our favorite picks for fun and easy Halloween Parites. We hope you enjoy these new twists on some old favorites. And be sure to stop by each week to see what we've cooked up next!

Monday, October 27, 2008

Slimy Red Goop - Jello Salad

15 oz Mandarin Oranges
1/2 C. Water
6 oz. Cherry Gelatin
21 oz. Cherry Pie Filling
3/4 C. Cola

Drain mandarin oranges, reserving juice; set fruit aside. In a large saucepan, bring mandarin orange juice and water to a boil; remove from the heat. Stir in gelatin until dissolved. Stir in pie filling and cola.

Pour into a 1 1/2 quart bowl. Refrigerate for 50 minutes or until slightly thickened. Fold in the reserved oranges. Refrigerate 3 hours longer or until set.

BBQ Batwings - chicken wings

1/2 C. Soy Sauce
1/2 C. Lime Juice, divided
2 cloves Garlic, minced
2 tsp. Ginger, minced and divided
2 lbs. Chicken Wingettes and Drumettes
1/2 C. Apricot Jam
1/2 tsp. Salt
1/4 tsp. Cayenne Pepper
1/8 tsp. Garlic Powder
Dash Onion Powder

In a large ziploc bag, combine the soy sauce, 1/4 C. lime juice, garlic and 1 tsp. ginger; add the chicken. Refrigerate overnight.

Drain and discard marinade. Place chicken on a greased rack in a foil-lined 15x10 inch baking pan. Bake at 375 for 15 minutes.

Meanwhile, in a small saucepan, combine the jam, salt, cayenne, garlic powder, onion powder, and remaining lime juice and ginger. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Brush over wings. Bake 40 minutes longer or until juices run clear basting and turning every 10 minutes.

For an added creepy effect try leaving the wings attached and adding black food coloring to the sauce.