Friday, October 17, 2008

Recipe of the Week #2

Here are some Halloween/Fall recipes.

Pizza Dip in a Pumpkin
1 small pie pumpkin (about 2 ½ pounds)
½ cups finely chopped onion
¼ cup finely chopped green pepper
1 tablespoon butter or margarine
2 ½ cups pizza sauce
1 cup (4 oz) shredded mozzarella cheese
½ cup finely chopped pepperoni
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Cut top off of pumpkin; scoop out seeds and fibers. Replace top; place pumpkin on an ungreased baking sheet. Bake at 350 degrees for 20-25 minutes or until hot. Meanwhile, in a small saucepan, sauté onion and green pepper, mozzarella cheese, pepperoni, Parmesan cheese and Italian seasoning. Cook and stir over medium heat until heated through and cheese is melted. Pour into hot pumpkin. Serve with breadsticks. Yield: 3 cups

Pumpkin-Apple Muffins with Streusel Topping
2 ½ cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
½ cup vegetable oil
2 cups finely chopped peeled apples
¼ cup sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter
In a large bowl, combine first five ingredients. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 ½ dozen