Yield: 5 Servings, approximately 10 Sandwiches
- 1 egg
- 1 cup soft bread crumbs
- 1/2 teaspoon salt
- 1 pound ground turkey
- 5 teaspoons prepared pesto
- 3 miniature fresh mozzarella cheese balls, halved
- 3 pimiento-stuffed olives, halved widthwise
- 5 slices process American cheese
- 10 hamburger buns, split
- In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
- Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.
- Cut eyes, nose and mouth from each cheese slice to create a jack-o’-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.
Make no bones about it, this appetizer idea from Kraft™ is a healthy option for your Halloween party.
Yield: 8 Servings
1/2 leaf lettuce leaf
1 cup KRAFT Lite Ranch Dressing (or make your own: Click here for the recipe.)
4 cups assorted cut-up fresh vegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)
Line half of small bowl with lettuce for the skeleton’s hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head.
Arrange vegetables on tray to resemble skeleton’s body.
Yield: 6 Servings
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 teaspoon onion powder
- 1 Tablespoon dry mustard powder
- pinch cayenne pepper
- 8 Ounces Vermont sharp white cheddar cheese
- Package frozen spinach (thawed and drained)
- green food coloring (optional)
- 1 Pound box pasta, cooked and drained (I used medium shells)
- 1 head fresh caulflower (steamed**)
- Melt butter in a large pan/Dutch oven over medium to low heat. Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
- Pour in milk. Whisk to combine in order to remove all lumps. Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine. Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
- Remove from heat and add the grated cheese. Stir until melted.
- Add the drained spinach and stir. If desired, add a few drops of green food coloring.
- Add the drained pasta. Stir until completely coated. Then add the steamed cauliflower. **
- Serve immediately.
**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
Love the Autumn season? Enjoy the taste of pumpkin? Well, this adult beverage is for you!
Recipe by Lena Abraham
Yield: 10-12 Servings
- 1/2 gallon Apple Cider
- 2 cups Ginger Ale
- 1 can Pumpkin pie mix
- 1 cup Vanilla Vodka
- 2 cups whipped topping (i.e.: Cool Whip®)
- Pumpkin Pie spice for garnish
- Combine cider, ginger ale, pumpkin pie mix and vodka in a pitcher. Stir until fully combined.
- Pour into glasses, top with Cool Whip®, sprinkle with pumpkin pie spice, and serve.