Just a little Hocus Pocus… 2nd October recipe test with Anna!

In the spirit of Halloween Anna and I made October-ish recipes and watched what I think is the best Halloween movie ever- Disney’s Hocus Pocus, at our recipe test on the 27th! Before Anna came over I went out and exercised my right to vote for the presidential election- don’t care who you vote for- just go vote!!!

Cast of Characters for the Roasted Vegetarian quesadillas:

Mixing together the yummies:

Cast of Characters for the Pumpkin Cheesecake Cookies:

We used a cookie dough mix instead of the graham cracker crust:

Inaugural use of my new KitchenAid! Making the cookie filling:

Anna!:

Me!:

Ready for dinner and Hocus Pocus! YUM!:

Dessert cookies- so good, with the addition of one of my fall favorites, a caramel apple!:

Happy Halloween!

Recipes:

Roasted Vegetable Quesadillas

  • Prep: 15 min. Bake: 20 min.
  • Yield: 12 Servings

Ingredients

  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup frozen corn, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 4 tomato flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Guacamole, sour cream, salsa and sliced ripe olives, optional

Directions

  • In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.
  • Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.

Pumpkin Cheesecake Cookies

This recipe can make anywhere from 12-24 cookies depending on the size of the cookie.

Crust:

  • 1 ¼ cups finely crushed graham crackers or 1 sleeve of uncrushed graham crackers
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ cup packed brown sugar
  • 1 egg white
  • 1 stick (8 tablespoons) of butter or margarine; softened

Filling:

  • 3 oz. cream cheese, at room temperature
  • ½ cup pumpkin puree (from the can!)
  • 1 egg yolk
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spiceDirections:
    1. Preheat oven to 350°F
    2. If you bought whole graham crackers (or were forced to because holiday shoppers are ruthless and left no graham cracker crumbs for you), break the graham crackers in half and pulse them a few times in a food processor until you get a fine, uniform crumb. If you don’t have a food processor (or just to relieve holiday stress), place graham crackers in a heavy duty Ziplock and beat them to a fine crumb with your hand, a rolling pin, or a hammer (if necessary).3. Cream together the softened stick of butter and the brown sugar with a hand mixer and add in egg white.4. Combine flour, baking powder and graham cracker crumbs. Add the brown sugar, butter and egg white mixture, and then mix! I prefer to use my hands to combine the crust ingredients here, but if you don’t like messy hands, use a spatula.

      5. Pack dough into an ice cream scoop to form perfect rounded portions. I prefer to put mine in a holiday cupcake liners, for a festive touch (and I hate washing dishes). Using your thumb, make an indent in the middle of each cookie dough mound. They should look like little tart crusts at this point.

      6. In a separate bowl, use a mixer to combine the softened cream cheese, egg yolk, pumpkin puree, granulated sugar, pumpkin pie spice and the vanilla extract. I love that bite of cream cheese, so I leave my filling a bit chunky. However, if you are a texture person, continue to mix the filling ingredients until they are smooth.

      7. Pour the batter into the middle of each graham cracker cookie. Don’t overfill! The filling will melt down a bit and you want the cookie crust to brown up a bit on the edge.

      8. Pop your baking or cupcake sheet into the oven for 12-15 minutes, or until the tops are a golden brown. Your kitchen should smell fantastic at this point.

      9. Allow cookies to cool for at least 10 minutes. They are also good stored in the fridge overnight and served the next day.

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2 responses to “Just a little Hocus Pocus… 2nd October recipe test with Anna!

  1. ooked pretty good!

  2. Pingback: 2012 Manifesto End of Year Wrap up! | thegreentreeischirping

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