A Cheesy Witch Hat for Halloween

Halloween is coming up just around the corner! This is such a fun holiday for both adults and children. Before I had any kids of my own, I enjoyed stocking my candy dish up with fun treats and delicious candy. It was cool to see all of the cute costumes. Now that I have children, I take them out treat or treating every year and help them make or buy their costumes and get ready.

I found this festive cheesy witch hat on the Land O Lakes website that makes a great snack during the Fall. It’s festive and delicious! This is great served with crackers or cut up vegetables.

You need:

2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 (.7-ounce) package dry Italian salad dressing mix
10 ounces (2 1/2 cups) shredded Cheddar cheese
1 (4-ounce) jar chopped pimentos, well-drained
1 (1.25-ounce) package (1/4 cup) poppy seed
1 carrot, peeled and sliced thin.
Directions:
Combine all spread ingredients except poppy seed in medium bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.

Divide remaining cheese mixture in half (about 2 cups each). Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.

To assemble hat, center cheese ball in middle of hat brim. Shape ball into a cone to form top of witch’s hat. Sprinkle or press poppy seed over entire hat to cover.

Using reserved cheese mixture, attach carrot slices to form hatband. Carefully cover with plastic food wrap; refrigerate at least 2 hours.

Remove from refrigerator about 30 minutes before serving. Enjoy!

Warm Up This Fall With Wild Rice, Mushroom, and Sausage Soup

Most of you know by now that I love soup! It’s a low-maintenance food to prepare and put into a crock pot for the day. People can eat when they want and it warms up so easily. Soups are also perfect for potluck dinners. They are quite popular!

I found this wild rice, mushroom and sausage soup and knew I had to try it right away. Those are three of my favorite foods combined into a soup–YUM!

All you need is:

  • 5 cups chicken broth
  • 1 cup wild rice
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces smoked pork or chicken sausage, cut into 1/2-inch slices
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 4 ounces cremini or white mushrooms, sliced (about 2 cups)
  • 1/2 cup heavy cream

Combine the broth and rice in a saucepan and simmer for thirty minutes.  Meanwhile, heat the oil in a pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes. Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes. Add the cream and heat through.

Slow Baked Mac and Cheese

Now that Fall is here and we are back into the full swing of things, I am getting more and more busy. Our family stays so very busy with the many activities of Fall including work, school, sports, football games, and more. It’s a lot more busy once school starts which means that I have a lot less time to spend preparing meals. My favorite thing of Fall is definitely my crock pot. It saves so much time and hassle when I can prepare a meal and leave it in the crock pot to cook all day while we’re all at work or school. To make this delicious slow baked mac and cheese you will need:

1 1/2 cups milk
One 12 oz can evaporated milk
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
I recommend spraying the crock pot with cooking spray. Combine evaporated milk, milk, eggs, butter and salt in the crock pot and stir well. Add the shredded cheese and macaroni. Add pepper and parmasen cheese to the top. Cook on high for 30 minutes and change to low for 2 and a half hours. You can keep on “warm” for thirty minutes before serving. Enjoy!

Fall Cookies

I bought some fall cookie cutters. It came in a pack of 6. There is an owl, a maple leaf, an oak leaf, a rooster, an acorn, and a pumpkin. I just took simple sugar cookie recipe and after making the dough I split the dough into 5 different bowls and then I take different food coloring dyes. I dyed each bowl of cookie dough a different color like yellow, red, orange, brown, and green. Then I used the cookie cutters and cut out all different cookies in different colors then I took a different color of sprinkles for each color of cookie and put it on the cookie cut outs before I baked them. Always take them out before the recommended time and they will be very soft and chewy instead of crunchy!

FALL

Summer is gone and we are now experiencing cold windy weather. Some odd people like cold weather, but most of us enjoy our summers and springs. But there is no use trying to fight it because we can never win. So bring out your sweatshirts and hoodies. Break out your cute winter boots and get ready because Fall is here!