Spiderweb Pumpkin Pancakes
INGREDIENTS
2 cups baking mix, such as Bisquick
2 large eggs
1-1/4 cups milk
1/2 cup pumpkin puree
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
PREPARATION
Preheat an electric skillet (compare prices) to 375 degrees F, or heat a large frying pan over medium-high heat.
Whisk together all ingredients until well-combined, but do not over mix.
Let rest for 10 minutes.
Turn griddle down to 350 degrees.
Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.
Mummy Hotdog
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
Directions
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
Jack O' Lantern Stuffed Peppers
Ingredients
3-6 bell peppers, color of your choice
1 lb lean ground beef (or turkey meat to be healthier)
half onion, diced
2 garlic cloves, minced
4 cups cooked rice
1 (15 oz) can tomato sauce
2 tbsp chopped fresh italian parsley
salt and pepper
Directions
Preheat oven to 375 degrees.
Cook your rice with your preferred method. I use 1 and 1/2 cups of white rice and 3 cups of water to achieve the 4 cups cooked rice.
Meanwhile add 1 tablespoon of your choice of cooking oil to a large pan (I use extra light olive oil). Add ground beef (or turkey), break up and begin to brown. Add onion, and cook until meat is browned and onions are soft. (If using a meat with high fat content, drain off grease before the next step).
Add the minced garlic, cook a minute longer. Be careful not to over cook as garlic burns really easily. Turn off the heat and mix in tomato sauce, cooked rice, parsley, salt and pepper. Taste mixture, and re-season if necessary, set aside.
Prepare the bell peppers. Cut off the tops and remove the seeds and clear out the insides of the peppers. You will have enough stuffing to stuff 6 peppers, but I always stuff 3-4 and bake the rest of the filling separately for those who don’t like eating the pepper (my daughter).
If you are making jack o lanterns, carve out your faces at this point. :) Have fun with this, I sure found it amusing.
Stuff the peppers with the beef and rice mixture, return the tops if making jack o lanterns. Place the peppers in a shallow baking dish and add 1/4 cup of water to the bottom of the dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake for 10 more minutes.
Absolutely love the stuffed peppers, very cute idea
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