Sticky Halloween Crunch

Yesterday I remembered that tonight is our neighborhood recipe group. This month the theme is "Fall Favorites". I was like - "Crap! (yes - it's one of my fav words) What do I have on hand that I can whip up???" Viola! My "Sticky Halloween Crunch". Boo-ware...it's Verrrrrry Sticky!!! You may need to wash it down with some Ghoul-Aid......hahaha! (ok - bad joke)

1 box Corn Chex cereal
1 Box Corn Pops cereal
2 bags candy corn
1 C coconut
1 C nuts (optional)
2 C Sugar
2 C Karo light corn syrup
3 Tbsp Butter

In large stock pot or paper grocery sack, combine cereal, candy, coconut and nuts; set aside. In saucepan combine sugar, corn syrup and butter. Bring to boil, turn heat down to med-low and continue to boil 5 minutes stirring frequently. Pour over cereal mixture and toss well (if using paper sack, roll shut and shake vigorously). Spread on waxed paper to cool. Break apart into pieces. Store in airtight container.

*can also substitutes M&Ms or raisins for the candy corn or coconut or nuts.

Chili Verde Nachos

So, this was another one of those "Crap! What do I have on hand that I can turn into dinner?" moments. I decided that Nachos were acceptable for dinner if they had meat in them. So, this is what I came up with:

1 lb boneless, skinless chicken, cut into bite-size pieces

1/2 C (more or less) Chili Verde salsa

2 cans condensed cheddar cheese soup

refried beans

sour cream

tortilla chips (we made our own by frying quartered corn tortillas)

Brown chicken in skillet. Add salsa and mix well. Add both cans of condensed cheese soup. Mix well and heat through. Turn heat to low. Cover and simmer until ready to eat. Fill plate with nachos. Top with Chili Verde Nacho sauce, Refried beans, sour cream, and anything else you might have, i.e., salsa, onions, black olives, etc. Ole!

*The only complaint that we had at our house was that I couldn't keep the chip basket filled; the kids were eating them as fast as I was making them.

Succulent Short Ribs

I LOVE this recipe - and my middle child requests this ALL the time! Again it's one I received from someone in the neighborhood, but simplified and tweaked it to fit my kids' tastes. I like to buy the boneless short ribs with the fat already trimmed. The only place I seem to find that around here is Costco. The Emeril's seasonings are also hard to find sometimes but Wal-Mart Super Center carries it.

3-5 lbs Short ribs

Emerils "Original Essence" seasonings

2 cans Beef Consomme

Use seasoning as a Rub and rub onto all sides of meat. In frying pan brown all side of meat in a little oil. (I like to use a little bit of extra virgin olive oil and I like to use my Pampered Chef Grill pan for this.) Places meat in crock pot. Cover with consomme. Cook on HIGH about 3-4 hrs or on LOW 6-8 hrs. Very tender. Very Moist. Verrrrry Good.

*If you like onions, then you may consider sauteing some while browning the meat and then adding them to the crock pot as well.

Strawberry Lemonade Cake

Perfect for a summer day (or for a Fall day, in which you are still trying to hang on to summer!)

1 lemon cake mix
eggs, according to pkg directions
oil, according to pkg directions
water, according to pkg directions
1 small box Strawberry Jell-O
1 container Cool Whip, thawed

Prepare cake mix according to package directions. Pour into 9x13 pan. Bake according to pkg directions. Let cake cool at least 30 minutes. With long skewer, or handle of wooden spoon, poke random holes into cake. Make Jell-O according to package directions. Pour Jell-O over cooled caked. Refrigerate cake over night or at least 6 hours. Top with Cool Whip. Garnish with Fresh Strawberries, if you happen to have any on hand. Oh and you can also a few drops of lemon flavoring to the Cool Whip first.

Skillet Enchiladas

I originally got this recipe from RedHead in my neighborhood. However, I have since simplified and tweaked it a little to fit my family's taste. Give it a try...see what you think.


1 lb ground beef
1 can green Chile enchilada sauce (we use mild, which is spicy enough for the kids)
2 cans cream of chicken soup
10 white corn tortillas
2 1/2 -3 C shredded cheese (Colby Jack, Cheddar, etc.)
Sour Cream, optional

In large skillet, brown ground beef. Stir in enchilada sauce and both cans of condensed soup. Mix well. Turn heat down to low and let simmer. In microwave heat tortillas about 2 minutes. Place handful of cheese in each tortilla, roll up and place in skillet, spooning sauce over tops. Cover and let simmer another 5-10 minutes, until cheese inside is melted. Serve with sour cream if desired.