Bloody Fingers "Holloween Goblin Dish"

Courtesy of Prego Italian Sauces 
Invite your Halloween goblins in for an especially ghoulish treat before they head out to trick-or-treat.

Ingredients

 

24 sliced blanched almonds

-   Red liquid or paste food coloring

2 pkg.  (about 9 ounces each) refrigerated fully cooked breaded chicken strips (about 24)

1 egg, slightly beaten

1 jar  (24 ounces) Prego® Traditional Italian Sauce

Directions

 

1. Heat the oven to 400 degrees F. Brush the almonds with the food coloring to coat. Set them aside to dry for about 10 minutes

2. Place the chicken strips on a baking sheet. Brush the narrow end of the chicken strips with egg and press almonds on the egg wash to attach. Bake for 5 minutes or until hot.

3. Pour the sauce in a 2-quart saucepan over medium heat. Cook until it's hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter. Serve with the sauce for dipping.

 

Tip:
Easy Substitution: Substitute frozen fully cooked breaded chicken strips for the refrigerated chicken strips. Increase the bake time to 10 minutes.

 

 

   

Beef Nacho Casserole "Forget the Diet Today"

This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.

Ingredients

2 tablespoons  olive oil

1/2 pound  pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound  lean ground beef

1/2 teaspoon  garlic salt

2 tubes (10 ounces each)  refrigerated pizza dough

1 jar (16 ounces)  medium-hot salsa

3 cups  shredded taco-cheese blend

1 can (2.2 ounces)  sliced black olives, drained (about 1/4 cup)

3 large  scallions, trimmed and sliced

Directions

1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Nutrition Facts

Calories 502, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 51 mg, Sodium 1181 mg, Carbohydrate 40 g, Fiber 3 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet

 

Crab Spread Recipe

By: L. Gerken 

"An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers." 

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can crab meat, drained
• 1 (12 ounce) jar cocktail sauce
• 1 lemon, juiced

Directions

1. Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Olive Lovers Dip Recipe

Courtesy: BLONDIE410 

"Everyone who like green olives will love this dip. It's so simple and easy to make. Best served with corn chips."

 Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (5 ounce) jar green olives, you can try Moroccan Green Olives Bulk 1.25 Pounds, drained and chopped
• 3 tablespoons ketchup, or as needed

Directions

1. In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.