recipe
Oct
29
2010

Foodie Friday – YUMMY STUFF!

I made these cookies for a friend and am going to make some more before Saturday night to take to my little grandson’s Halloween party. And I will be gone most of the weekend so I will see you peeps next week!

halloweencookies1I think they turned out pretty cute.  Tonight I am having “the girls” over – you know the mom and daughter duo that we LOVE getting together with.  I am making a batch of cupcakes, taking part of them to a lady who works with Hannah at the library.  It’s her birthday and the rest we will have for dessert after a big bait of Stromboli!  YUM.  Now what kind of cupcakes to make is the question…I am trying to decide between Pecan Pie Cupcakes or Bakewell Tart Cupcakes….hmmmm.  Maybe by morning I will be able to decide. Oh…I suppose you came here this morning for recipe or two!  Here you go!


Hearty Sausage Stromboli

* 1/2 pound bulk Italian sausage
* 1/4 pound ground beef
* 1/2 cup chopped onion
* 1/2 cup sliced fresh mushrooms
* 1/4 cup chopped green pepper
* 1/2 cup water
* 1/3 cup tomato paste
* 2 tablespoons grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/4 teaspoon minced garlic
* 1/8 teaspoon dried rosemary, crushed
* 1 loaf (1 pound) Italian bread or French bread
* 6 slices part-skim mozzarella cheese

Directions

* In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain.
* Stir in the water, tomato paste, Parmesan cheese, salt, oregano, garlic and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
* Meanwhile, cut top third off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use).
* Line bottom half with three mozzarella cheese slices; top with sausage mixture and remaining cheese. Replace bread top. Wrap sandwich loaf in foil.
* Bake at 400° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Yield: 6 servings.


Pecan Pie Cupcakes with Caramel Cream Frosting

Cupcakes:

2 cups finely chopped pecans
1 cup all-purpose flour
2 cups packed dark brown sugar
1 1/3 cups unsalted butter, melted
4 large eggs
1 teaspoon pure almond extract

Preheat oven to 350 degrees and line two, 12-cup muffin pans with foil liners.
Combine all the ingredients in a large mixing bowl and beat the mixture until it is thick and smooth.
Scoop the batter into the muffin wells, filling each about 3/4 full. Put the pans in the oven.
Bake the cakes in the middle rack of your oven for about 25 minutes, or until the edges are golden brown and the tops spring back when lightly pressed.
Remove the cakes from the oven and put the pans on wire racks to cool for 5 minutes before carefully removing the cakes from the pans to cool completely on the wire racks.
Make the frosting.

Caramel Cream Frosting Ingredients

1 package of cream cheese, at room temperature
1 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1 (8 oz.) tub whipped topping
Your favorite caramel topping
24 sugared or candied pecans

In a bowl, beat the cream cheese until light and fluffy.
Add the brown sugar and beat until the sugar dissolves into the cream cheese and the mixture is nice and smooth.
Add the vanilla extract and beat until it’s fully integrated into the mixture.
Fold in the whipped topping.
Top each cupcake with a very generous dollop of frosting, making sure to cover the whole top of the cupcake.
Drizzle caramel topping over the tops.
Press a sugared pecan into the center of the top of each cupcake.
Enjoy!

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Susan…Beautiful cookies…yummy recipes and Happy Halloweenie to you and yours!

love and spooky things,
victoria

It all sounds so delicious Susan!! I could go for all of this now. Can you tell I haven’t had lunch yet! Happy Halloween! xxoo