Monster Meat Cornbread Bake (Casserole)

2  tablespoons olive oil

2  large onions, chopped (2 cups)

1  medium red bell pepper, chopped

1  package (13.5 oz) turkey smoked sausage with pepper Jack cheese links, sliced

1 ½   cups mashed sweet potatoes

1/2  cup chicken broth

3/4  teaspoon salt

1/2  teaspoon freshly ground pepper

1 ½  cups shredded sharp Cheddar cheese (6 oz)

1  pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/3  cup buttermilk

2  tablespoons butter, melted

1  egg

Heat oven to 400°F. In 12-inch cast-iron skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 4 minutes or until tender. Add sausage; cook 2 minutes. Stir in sweet potatoes, broth, salt and pepper. Remove from heat. Sprinkle with cheese.

2 In medium bowl, stir cornbread mix, buttermilk, butter and egg just until moistened. Spread over cheese and sausage mixture to within 2 inches of edges.

3 Bake 16 to 20 minutes or until top is golden brown.

Howling Wings

30 chicken wing drummettes (about 3 lb)

1 can (7 oz) chipotle chiles in adobo sauce, chopped

1 cup zesty Italian dressing

1 jar (12 to 17 oz) caramel topping (3/4 to 1 cup)

Cut off excess skin from each drummette; discard. Place drummettes in large resealable food-storage plastic bag. Add chopped chipotle chiles and adobo sauce and dressing; seal bag. Turn bag to mix ingredients and coat drummettes. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

2 Heat oven to 425°F. Place sheet of foil in bottom of broiler pan. Arrange drummettes on foil. Bake 15 minutes; drain if necessary. Meanwhile, to make sauce, transfer marinade from bag to 2-quart saucepan; stir in caramel topping. Heat to boiling over medium-high heat; reduce heat to medium-low, and simmer.

3 Reduce oven temperature to 375°F; brush drummettes with sauce and bake about 30 minutes longer, brushing every 15 minutes with sauce, until browned and juice is clear when thickest part is cut to bone (180°F). Serve drummettes with sauce.

Halloween Forked Eyeballs

  

    2 (11-ounce) bags white chocolate chips

    12 doughnut holes

    Semisweet chocolate chips

    Tube of red decorator frosting

    2 tablespoons vegetable oil

To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.

Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.

Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.

Sweet Monster Halloween Cupcakes

    2 dozen cupcakes from your favorite recipe

    3.4-ounce box of vanilla-flavored instant pudding

    green food coloring

    1 cup of green melting candy (we used Wilton Candy Melts)

    24 large marshmallows

    skewers

    waxed-paper-lined baking sheet

    M&M's Minis

    small serrated knife

    chocolate frosting

    black gel

    2 green Tic Tac mints

    Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 3.4-ounce box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.

    Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet, add M&M's Minis for eyes, and place them in the refrigerator to chill.

    With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.

    Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.

    Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.

A Columbia, Ohio high school football player needs your help!!

This kid has gone far and beyond for his team. Let's help show him some support in making player of the week. PLEASE take a second and vote for Jacob Kleinhenz (Columbia)!!!!

https://www.facebook.com/events/641629582525012/permalink/641640972523873/

Organic Zucchini and Squash Au Gratin

    6 tbsp butter

    3 large Vidalia onions (sweet onions) cut sliced

    1 pound zucchini (2 medium), sliced 1/4" thick

    1 pound yellow squash (2 medium), sliced 1/4" thick

    2 tsp sea salt

    1/2 tsp black pepper

    1/4 tsp freshly ground nutmeg

    2 tbsp organic all purpose flour, rice flour, or oat   flour

    1 cup organic milk

    2 slices bread (I used a real sourdough bread), toasted, cooled and ground up into fine bread     crumbs

    1/2-3/4 cup grated parmesan cheese

    1 tbsp butter, melted to drizzle on casserole

   

    Preheat oven to 400ºF oven.

    In a large skillet that has a lid, preheat the pan over low heat.

    Melt the butter and add onions and cook very slowly for 20 minutes or until soft and tender but not brown. By cooking very slowly the onions become sweeter.

    When the onions are soft add the zucchini and squash, stir and place a lid on the pan and cook covered for 10 minutes, stirring occasionally.

    After 10 minutes, remove lid and add the salt, pepper and nutmeg and cook another 5 minutes uncovered.

    Stir in flour and milk and stir until bubbly and the sauce starts to thicken (about 2 minutes.)

    Pour mixture into a ungreased 9"x13" dish.

    Stir together the bread crumbs and parmesan cheese and sprinkle mixture onto casserole.

    If desired drizzle a tablespoon or two of melted butter over the bread crumb mixture.

    Bake for 20 minutes or until nice and bubbly and slightly browned.