Sunday, October 30, 2011

Trick or Treat Bars

Makes: 24 bars
Cooking Time: 25 min
  • 1/2 cup (1 stick) butter
  • 1/2 cups graham cracker crumbs
  • (14-ounce) can sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) peanut butter chips
  • 1/2 cup candy corn
  1. Preheat oven to 325 degrees F.
  2. Place butter in a 9- x 13-inch baking dish and place in oven just until butter melts.
  3. Remove dish from oven and distribute melted butter evenly over bottom. Sprinkle graham cracker crumbs evenly over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips and peanut butter chips; press down firmly.
  4. Bake 25 to 30 minutes, until golden. Remove from oven; immediately sprinkle with candy corn and gently press candies into uncut bars. Cool then cut into bars.

Source:  Mr. Food

Tuesday, October 18, 2011

Enchilada Crescents

You can't get much easier than this recipe!


  • 2 cups shredded cooked chicken
  • 1 can (10 oz) red enchilada sauce
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)


  • In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
  • Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
  • Bake at 375°F 15 to 20 minutes. Yield: 8 servings. 

    2010 © and ®/™ of General Mills

Source:  Taste of Home

Friday, October 7, 2011

Angel Hair Pasta with Spicy Shrimp

Angel hair pasta is one of my favorite types of pasta.

What I really love . . . it is ready to go from boiling water to plate in 3 or 4 minutes.  When I don't know what I'm hungry for, I start the water boiling with salt and garlic, throw in the Angel Hair Pasta and on the side melt some butter in a little olive oil, add minced garlic.  Drain the pasta, add the butter and garlic mixture and liberally add parmesean cheese.  One of my favorite meals ready within 10 minutes!  Add a salad and some bread and you've got an awesome meal.

But if you want to get a little fancier . . . try Angel Hair Pasta with Spicy Shrimp!  With my version, I saute garlic, green onion, cayenne pepper and dill in a mixture of olive oil and butter, add shrimp and cook for just 4 minutes (or until the shrimp is pink) . . . don't overcook the shrimp!!  Pour over the pasta, add some parmesean cheese . . . mmmm!

  Here is a version I found on the
 website Real Simple that I really want to try:


  • 12 ounces angel hair pasta or spaghetti (3/4 of a box)
  • 1 tablespoon olive oil
  • cloves garlic, finely chopped
  • 1 pound peeled and deveined medium shrimp
  • 3/4 cup dry white wine
  • 1/4 teaspoon crushed red pepper
  • kosher salt
  • 2 tablespoons butter


  1. Cook the pasta according to the package directions. Drain and return pasta to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
  3. Add the shrimp, wine, red pepper, and ½ teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter.
  4. Toss the pasta with the shrimp mixture.

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