_dubord-blog-header The Bord & The Beautiful

  • What Am I Servin Up For Game Day? Cheesey Bacon Meatloaves.

    Posted by Mike DuBord

    What You Need

    2
     eggs
    3/4
    cup  milk
    1-1/2
    lb.  lean ground beef
    1
    pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
    3/4
    cup  KRAFT Mexican Style Finely Shredded Four Cheese
    1/3
    cup  KRAFT Original Barbecue Sauce
    3
     green onions, sliced
    6
    slices  OSCAR MAYER Bacon

    Make It

     

    WHISK eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

    WRAP individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

    HEAT oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

  • 425 Million Dollar Powerball. Ahhh, The Things I Could Do!

    Posted by Mike DuBord

    The Powerball jackpot has swelled to $425 million, the largest in the lottery's history, after no tickets matched the winning numbers in a drawing Saturday night.

    The Powerball numbers for Saturday were 22-32-37-44-50, and the Powerball was 34.

    Iowa Lottery spokeswoman Mary Neubauer said the jackpot could get even bigger before Wednesday, because sales tend to increase in the run-up to a big drawing.

    The previous top windfall was $365 million. The jackpot was claimed by eight co-workers in Lincoln, Neb., in 2006.

    While millions of Americans can have fun dreaming about how they'd spend the jackpot, the odds of winning are 1 in 175,000,000, according to lottery officials.

    To put that in perspective, a ticket holder is 25 times less likely to win the jackpot than they are to win an Academy Award.

    Even still, the old saying holds true: "You've got to be in it to win it.

    What would you do with that kind of money?

  • Leftover Turkey? How Bout Turkey Pot Pie?

    Posted by Mike DuBord

    Ingredients

    • 4 servings or 4 cups Leftover Green Bean Casserole (recommended: Campbell's Soup recipe)
    • 1/2 cup milk
    • 1/2 cup turkey, beef, or chicken stock
    • 1 cup roasted turkey meat, chopped
    • 2 standard puff pastry sheets

    Directions

    Preheat oven to 350 degrees F.

     

    In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.

  • GREAT Turkey Tips

    Posted by Mike DuBord

     

    Here are our best tips for Thanksgiving cooking, including how to achieve a crispier-skinned bird, fluffier pumpkin pie, and richer gravy, as well as guidance on what kind of turkey to buy.

    Turkey Buying Guide A Guide to Buying Turkey

    Whether you're not sure what kind of turkey to buy or you have a specific plan, these guidelines will tell you what to look for-and why-in a conventional, natural, or heritage turkey.

    CONVENTIONAL: This perennial favorite-typically a Broad-Breasted White variety-boasts an ultraplump breast that has usually (but not always) been injected with butter, water, and salt; it will be labeled "self-basted" if it contains these ingredients. Though the flesh tastes appealing when spruced up with gravy and cranberry sauce, it can be bland on its own. The price is the real selling point, as conventional turkeys are the least expensive, per pound.

    NATURAL: Our favorite turkeys (often described as "minimally processed") are those that haven't been treated with artificial colors or flavor-enhancing ingredients. (Higher-priced "organic" turkeys are bred according to strict rules established by the USDA.) Like their conventional counterparts, natural turkeys are usually a Broad-Breasted White variety. Though you'll pay more than you would for a convention turkey, most have a clean, pure turkey flavor and moist flesh.

    HERITAGE: This category of turkeys comprises a host of old-time varieties, like Narragansett and Bourbon Red, which were staples of the pre-World War II American turkey industry. These breeds mature slowly; thus, their flesh can be pleasantly flavorful and moist-or unpleasantly gamy and chewy. It's worth doing your research before buying: they're by far the most costly turkeys available.
    Crispier Skinned Turkey
    Crispier Skinned Turkey

    For a turkey with skin that's crisp, and flavorful, keep a small saucepan of melted butter, whole peppercorns, sherry vinegar, and dried sage and thyme on the stove, and use a basting brush to slather the infused butter all over the turkey as it roasts, every 30 minutes or so.









    Fluffier Pumpkin Pie
    Fluffier Pumpkin Pie

    There are those who would say it's just not Thanksgiving without a pumpkin pie - and those who can't abide the pie's dense texture. A simple way to keep all of your guests happy: Fold two whipped egg whites into the filling for an airier, soufflé-like consistency.


    See the recipe for Pumpkin Chiffon Pie »







    Pecan Pie Brittle
    Sweeter, Richer Gravy

    Fortified wines like Sherry, Port, and Madeira contain not only more alcohol but also more sugar than unfortified wines do. Adding a few tablespoons of any of the above to a gravy at the end of cooking will accentuate the richness and sweetness of the caramelized pan juices and other ingredients.

    See the recipe for Turkey Pan Gravy »







    More Flavorful Meat
    More Flavorful Meat

    If you're brining your turkey, dried herbs are a better bet than fresh ones for seasoning the brine solution. Drying concentrates the flavor; after penetrating the meat along with the brine, the herbs will bloom in the heat of the oven, releasing their fragrant oils to flavor the meat.










    Day-Before Mashed PotatoesDay-Before Mashed Potatoes

    Peeling, boiling, and mashing potatoes is something you can get out of the way the day before the big feast, leaving your hands and your stove top free for other tasks. Simply pass the boiled potatoes through a ricer directly into a Ziploc bag and refrigerate. Then, just before serving time, heat your cream and butter in a saucepan, fold in the prepared potatoes, and season to taste.

    See the recipe for Sage Mashed Potatoes »







    Individual PortionsIndividual Portions

    In lieu of cooking a whole bird, individual turkey roulades are an elegant and delicious alternative. Pound turkey cutlets to ⅛"-¼" thickness and season with salt and pepper. The filling can be anything from a traditional stuffing to a fresh herb pesto; lay it on the third of the cutlet nearest you and roll like a burrito. Then secure the roulade with toothpicks and pan-fry.









    All-Natural Roasting RackAll-Natural Roasting Rack

    A mirepoix of chopped carrot, onion, and celery lining the bottom of the roasting pan not only enhances the flavor of the turkey as it cooks, it also acts as a roasting rack, elevating the bird so heat can circulate under it, for even browning all over. After roasting under the turkey and becoming infused with pan juices, the mirepoix can be added to the gravy to boost its flavor, too.








    Perfectly Cooked TurkeyPerfectly-Cooked Turkey

    White meat cooks faster than dark meat does, and breaking down a whole turkey into breasts, drumsticks, thighs, and wings before cooking lets you give each part the treatment it deserves. Begin by seasoning and pan searing the turkey pieces skin-side down, then roast them skin-side up in the oven, removing individual pieces once they're cooked.

    See the recipe for Roast Turkey with Root Vegetables and Gravy »







    Turkey RouladeHow to Make Turkey Roulade

    Every Thanksgiving, it seems like there's never enough white meat to go around. The problem is easily solved by buying an extra turkey breast from the butcher, pounding it out thin, filling it with stuffing, and tying it into a roulade to be roasted in addition to the turkey. And if you're cooking for a smaller crowd, a roulade makes a great substitute for a whole turkey. See the video for How to Make Turkey Roulade »






  • Pumpkin Pie With Cinnamon Crunch & Bourbon-Maple Cream

    Posted by Mike DuBord

    PUMPKIN PIE WITH CINNAMON CRUNCH & BOURBON-MAPLE WHIPPED CREAM

    Ingredients

    • Cinnamon Crunch
    • 1/2 cup all-purpose flour
    • 1/2 cup quick-cooking rolled oats
    • 1/2 cup light muscovado sugar
    • 1 teaspoon ground cinnamon
    • 7 tablespoons unsalted butter, cut into small cubes, cold

    Ingredients

    • Crust
    • 2 cups graham cracker crumbs
    • 8 tablespoons (1 stick) unsalted butter, melted
    • 1/8 teaspoon ground cinnamon
    • 1 large egg, lightly beaten
    • Filling
    • 3 large eggs
    • 3 large egg yolks
    • 3/4 cup dark muscovado sugar
    • 1/4 cup granulated sugar
    • 2 tablespoons molasses
    • 11/2 cups canned pumpkin puree
    • 11/4 teaspoons ground cinnamon, plus more for the top
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon fine salt
    • 1 cup heavy cream
    • 1/2 cup whole milk
    • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
    • 3 tablespoons unsalted butter, melted
    • Bourbon-Maple Whipped Cream (recipe follows), for serving

    To make the cinnamon crunch, preheat the oven to 350 degrees F.

     

    Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

     

    To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

     

    Reduce the oven temperature to 300 degrees F.

     

    To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

     

    Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

     

    Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

    • Bourbon-Maple Whipped Cream
    • 1 1/4 cups heavy cream, very cold
    • 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
    • 2 tablespoons Grade B maple syrup
    • 1 to 2 tablespoons bourbon

    Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

  • Woman Runs Down Husband With Car...FOR NOT VOTING!

    Posted by Mike DuBord

    PHOENIX (Reuters) - An Arizona woman, in despair at the re-election of Democratic President Barack Obama, ran down her husband with the family car in suburban Phoenix on Saturday because he failed to vote in the election, police said on Monday.

    Holly Solomon, 28, was arrested after running over husband Daniel Solomon following a wild chase that left him pinned underneath the vehicle.

    Daniel Solomon, 36, was in critical condition at a local hospital, but is expected to survive, Gilbert police spokesman Sergeant Jesse Sanger said.

    Police said Daniel Solomon told them his wife became angry over his "lack of voter participation" in last Tuesday's presidential election and believed her family would face hardship as a result of Obama winning another term.

    Witnesses reported the argument broke out on Saturday morning in a parking lot and escalated. Mrs Solomon then chased her husband around the lot with the car, yelling at him as he tried to hide behind a light pole, police said. He was struck after attempting to flee to a nearby street.

    Obama won the national election with 332 electoral votes compared with 206 for Republican challenger Mitt Romney. Arizona's 11 electoral votes were won by Romney

  • Perfect Day For The Ultimate Grilled Cheese & Tomato Soup

    Posted by Mike DuBord

    As a nation, we didn't know we loved tomato soup until someone condensed it and put it in a can. That's when it became a steady presence on our tables, a fixture in our pantries and in our imaginations. (It's no accident that Andy Warhol's most famous soup can silkscreen is of tomato soup and not, say, vegetable beef.) To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup-a variation popularized in 1900, when Campbell's started printing the recipe on labels-is nothing short of revelatory. Crushed tomatoes bring brightness and body; bacon, a smoky depth; and a generous finish of crème fraîche infuses that signature luxuriousness. It's nuanced and vibrant in ways that the stuff out of a can just can't be. It's-if you'll pardon the expression-m'm, m'm, good.





    SERVES 4-6

    INGREDIENTS
    4 slices thick-cut bacon, finely chopped
    2 tbsp. unsalted butter
    4 cloves garlic, finely chopped
    1 medium yellow onion, finely chopped
    1 medium carrot, finely chopped
    3 tbsp. tomato paste
    1 tbsp. flour
    4 cups chicken stock
    2 sprigs thyme
    1 bay leaf
    1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
    ¼ cup heavy cream
    Kosher salt and freshly ground black pepper, to taste
    Crème fraîche, croutons, and finely chopped chives, to garnish



    INSTRUCTIONS
    Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.



    RECIPE: The Ultimate Grilled Cheese
    The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comté, with its semi-firm texture and nutty taste, is great for grilling.

    SERVES 2

    INGREDIENTS
    4 tbsp. unsalted butter, softened
    4 ½"-thick slices sourdough bread
    1 8-oz. piece comté cheese, grated



    INSTRUCTIONS
    1. Spread butter evenly on both sides of each slice of bread. Put half the cheese on one slice and half on another. Top each with remaining bread slices. Heat a 12" cast-iron skillet over medium-low heat.

    2. Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides, 18-20 minutes. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.

  • A Salute To My Fellow Veterans

    Posted by Mike DuBord

    A Salute To All My Fellow Veterans Out There. I Wish You God Speed And Thank You For Your Service To Country!

    ~Mike~

    Veteran, US Army's 82nd Airborne Division

  • Mile High Peanut Butter Brownie Pie

    Posted by Mike DuBord

    Mile-High Peanut Butter-Brownie Pie

     
     
     
        This is what I made Tammy For Her Birthday Yesterday. SHE LOVED IT!!!

     

     
     
     
     

     

     

     
     
     
     
     
     
     
     
     

                                                        

                                                    1                                           
                                                                                                    Pillsbury® refrigerated pie crust, softened as directed on box                                           
                                                    1                                           
                                                                                                    box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix                                           
                                                    1/4                                           
                                                                                                    cup Reese's® peanut butter chips                                           
                                                    1/3                                           
                                                                                                    cup Crisco® Pure Vegetable Oil                                           
                                                    3                                           
                                                                                                    tablespoons water                                           
                                                    1                                           
                                                                                                    LAND O LAKES® Egg                                           
                                                    1                                           
                                                                                                    package (8 oz) cream cheese, softened                                           
                                                    1/2                                           
                                                                                                    cup Jif® Creamy Peanut Butter                                           
                                                    1                                           
                                                                                                    cup powdered sugar                                           
                                                    1                                           
                                                                                                    container (8 oz) frozen whipped topping, thawed                                           
                                                    2                                           
                                                                                                    tablespoons Fisher® Party Peanuts, chopped                                           
                                                    2                                           
                                                                                                    tablespoons Hershey’s® mini chips semi-sweet chocolate                                           
     
     
    •                                     1                                Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
    •                                     2                                In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
    •                                     3                                Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
    •                                     4                                In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator
  • What a GREAT Night For Country Music

    Posted by Mike DuBord

     

     
     

    CMA Awards 2012: Seen and Heard Backstage 

    ap blake shelton cma nt 121102 wblog CMA Awards 2012: Seen and Heard Backstage

                                     (Wade Payne/AP Photo)

    Here’s a roundup of what Thursday night’s CMA Award winners had to say backstage after they accepted their trophies:

    Blake Shelton was absolutely shocked to win CMA Entertainer of the Year given the stiff competition he faced in that category. ”There’s Taylor Swift right there. I mean, really? This is pretty dumb that there’s anybody else nominated,” Shelton said backstage Thursday night.

    Shelton’s big win came in large part because of the massive exposure he’s gained as a coach on NBC’s “The Voice,” but he stressed that country music is still his first priority.

    “I’ve got so much more I want to do,” Shelton said of his music career. “I’m still trying to figure out how to even schedule all the things that I want to do.”

    Though being on “The Voice” takes away from Shelton”s tour schedule a bit, he said, “That’s about it, you know. I still make records, and I still tour as much as I can.”

    Miranda Lambert shared the CMA Song of the Year trophy with her husband Blake Shelton for co-writing “Over You.” The song was inspired by Shelton’s late brother, who died in a car accident many years ago. Lambert has always wanted to win in that category and she wasn’t shy about proclaiming it either.

    “I spoke it out to the universe, I would love to take it,” she said backstage.

    Shelton isn’t as bold though.

    “He has this thing where he won’t say it because he thinks you’re hexing it or something,” Lambert said with a laugh.

    Lambert also took her third straight Female Vocalist trophy Thursday night, and she’s enjoying this stretch of success while it lasts.

    “I feel like there’s a time for every artist to have their time, and you don’t know when that time’s gonna be over or when it’s gonna happen,” she said.

    Lambert took time backstage to explain why Shelton truly deserved the Entertainer of the Year trophy too. She did a lot of research on that category when she was nominated for it a few years back.

    “I realized that it just meant not only touring numbers, not only ticket sales or how much production you have, but the way that you represented country music within a year,” Lambert said.

    Little Big Town won their first CMAs Thursday night for Vocal Group and Single of the Year with “Pontoon.” The wins come 13 years after they first got together as a band, and they’ve overcome a lot of struggles in that time.

    “We just really always kept showing up and believing and dreaming and working really hard and it happened, it’s happened for us,” Little Big Town’s Karen Fairchild said backstage. “You never know what’s around the corner.”

    Little Big Town hopes their current success encourages artists following in their footsteps too.

    “We’re like every songwriter and struggling artist and person that’s out there singing and trying to make it — we’re their story,” Fairchild said.

    Eric Church’s “Chief” was named CMA Album of the Year Thursday night, and he thanked the country community for giving him a home during his acceptance speech. Church’s brand of country has a prominent rock element to it, and he thinks country music’s cool factor is definitely on the rise.

    “Whatever’s happened over the last five, six, seven years, that’s all I see now,” Church said. “Frankly, I think country has always been the coolest format. I just think that’s now it’s in a great space creatively.”

    Speaking about “Chief,” Church said, “We kinda had nothing to lose when we made this record. We let creativity be the driver, and in doing that, in doing it that way, I think that’s hopefully how you end up with something like this.”

    Tim McGraw and Kenny Chesney won their second Musical of the Year trophy Thursday for “Feel Like a Rock Star.” They actually took that trophy in 2007 with Tracy Lawrence for “Find Out Who Your Friends Are,” and this win comes more than two decades into McGraw and Chesney’s friendship.

    “We’d sit back in our apartments back in the old days, we would never dream of this. Well, we’d dream about it,” McGraw said backstage.

    Thompson Square won their first Duo of the Year trophy, breaking Sugarland’s five-year streak in that category. The duo’s Keifer and Shawna Thompson just built a new house down in Alabama, and Shawna Thompson said, “We have some nice bookshelves to put ‘em on.”

    “They’re empty right now, so this would be a great space filler,” Keifer Thompson said.

    – CMA New Artist of the Year Hunter Hayes also performed on the show for the first time, and admitted singing in front of his country music peers was nerve-racking.

    “I’m a huge fan of so many people sitting in this room, and I respect them so much, and I just want them to like me,” Hunter said with a laugh of his first CMA performance. “I want to do a good job.”

     
     
  • Willie Nelson Didn't Mind The Attention

    Posted by Mike DuBord

    Willie Nelson doesn’t mind the attention at Country Music Association Awards

     

     

     

     

     

     

     

     

     

    NASHVILLE, Tenn. — As stars began the walk down the carpet and fans screamed a few hundred yards away, Willie Nelson took a quiet moment on his bus before joining the celebration at the Country Music Association Awards.

    Set to participate in a tribute with Tim McGraw, Faith Hill, Blake Shelton and Lady Antebellum and receive a lifetime achievement award, Nelson admitted Thursday afternoon he was looking forward to the evening as he sat at his miniature kitchen table.

     
     
     

    “It’s about me,” Nelson joked. “Duh.”

    The 79-year-old singer walked the carpet later with his wife, Annie. One of the most beloved figures in not just country music, but American popular culture, Nelson was stopped several times for hugs. He deflected most questions about the award with jokes: “It’s a great honor and I’m glad I achieved something.

    Carrie Underwood and fellow host Brad Paisley said in a Wednesday interview there are plans to seek Red Cross donations during the broadcast, just three days after Sandy killed dozens and caused billions in damage in the northeastern U.S.

    This year’s ceremony is also reaching out to a younger-skewing audience with the faces that are helping shift country’s fan base.

    “I think it’s great for the format because going forward you have this youth and vitality in the format, in the fan base,” lead nominee Eric Church said. “It’s a chance to grow a format that I don’t think we’ve ever had in country. I don’t know if it’s ever been like it is now, especially with young people, in country music.”

    From Taylor Swift’s army of empowered young women to the power-drinking party boys who prefer Church and Jason Aldean, country’s audience is much different than it was 10 years ago and that’s reflected in the awards. Church benefited with five nominations, including first-time appearances in the album and male vocalist of the year categories.

    He’s not the only one. Country performers who have tasted their most significant success within the last five years outnumber the more established stars who’ve counted hits for a decade or more. Those newer artists also received the lion’s share of the nominations.

    That may not be unusual in the pop, rock and hip-hop worlds. But country has long been a genre defined by listeners — and often stars — 35 and over.

    The CMAs show that time may be over.

    Swift and Aldean are nominated in the entertainer of the year category with Kenny Chesney, Paisley and Blake Shelton. Luke Bryan and Church rewrote the script in two categories — male vocalist where they elbowed out established stars like three-time winner Paisley and Chesney and album of the year. They join young acts Miranda Lambert and Lady A in that category with Dierks Bentley rounding it out.

     
  • GREAT Recipes For Leftover Halloween Candy

    Posted by Mike DuBord

    Halloween Candy

    After the trick-or-treating is over, figuring out what to do with all of that leftover candy is a daunting task. The last thing anybody wants is all of that sugar sitting in a basket somewhere just waiting to be eaten-talk about derailing any sort of healthy lifestyle. And if you do leave it sitting around, who's going to keep the kiddos away from it?



    If you want to be green about it, we have some sweet ways to put that candy to work by recycling it with these tasty recipes.


    Snickers CheesecakeSnickers Cheesecake
    Crust:
    • 24 chocolate sandwich cookies (such as Oreos)
    • 4 tablespoons unsalted butter, melted


    Filling:
    • 3 8-oz. packages cream cheese, at room temperature
    • 3/4 cup sugar
    • 3 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon juice
    • 1 tablespoon cornstarch
    • 3 regular-size Snickers bars, cut into 1/4-inch slices
    • 1/4 cup caramel sauce, optional
    • 1/4 cup chopped roasted and salted peanuts, optional


    Preparation

    1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.

    2. Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.

    3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.

    4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.


    Candy Corn FudgeCandy Corn Fudge
    • 1 7-oz. jar marshmallow cream
    • 1 1/2 cups sugar
    • 2/3 cup evaporated milk
    • 2 Tbsp. unsalted butter
    • 2 cups candy corn (about 12 oz.)
    • 1 cup semisweet chocolate chips
    • 1 cup unsalted peanuts, chopped
    • 1 oz. semisweet chocolate, chopped, optional
    • 1 oz. white chocolate, chopped, optional

    Preparation:
    1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
    2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.
    3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.

    Related: Halloween Desserts

    Almond Joy BrowniesAlmond Joy Brownies
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 8 tablespoons (1 stick) unsalted butter, cut into pieces
    • 2 ounces unsweetened chocolate, chopped
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 12 snack-size Almond Joy bars

    Preparation:
    1. Preheat oven to 350ºF. Line an 8-inch baking pan with foil so it overhangs 2 sides by 1 inch. In a bowl, mix flour, baking powder and salt.
    2. Melt butter and chocolate in a bowl set over a pan of simmering water, stirring occasionally. Remove bowl from heat; let cool slightly.
    3. In a separate bowl, whisk sugar and eggs. Stir in chocolate mixture and vanilla, then flour mixture. Transfer batter to pan. Set Almond Joy bars on top, pressing lightly.
    4. Bake until just set, about 35 minutes. Let cool completely on wire rack.
    Related:18 Simple Desserts Under $1

    Peanut Butter Cup PiePeanut Butter Cup Pie
    • 1 pint vanilla ice cream
    • 20 miniature peanut butter cups, chilled, coarsely chopped
    • 1 9-inch prepared graham cracker crumb pie crust
    • 3/4 cup heavy cream
    • 2 tablespoons sugar
    • 1 teaspoon vanilla extract

    Preparation:
    1. Let ice cream stand at room temperature until slightly softened, about 15 minutes. Place ice cream and peanut butter cups in a large mixing bowl and stir with a wooden spoon until well combined. Transfer ice cream mixture to prepared crust and smooth with back of wooden spoon. Place pie in freezer.
    2. Combine heavy cream, sugar and vanilla in a large bowl and whip with an electric mixer on medium-high speed until cream holds soft peaks.
    3. Remove pie from freezer and smooth whipped cream over ice cream. Freeze until whipped cream is firm, then cover lightly with plastic wrap and freeze until pie is firm, at least 3 hours and up to 1 week.
    4. To serve, let pie stand on counter to soften for 5 to 10 minutes before slicing. Serve with hot fudge sauce on side, if desired.

    Candy CakeCandy Cake
    Cake:
    • 3 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 cups finely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
    • 16 tablespoons (2 sticks) unsalted butter, at room temperature
    • 1 1/2 cups sugar
    • 4 large eggs, separated, at room temperature
    • 2 teaspoons vanilla extract
    • 1 1/4 cups whole milk, at room temperature
    • 1/4 teaspoon cream of tartar

    Icing:
    • 4 1/2 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream

    Preparation:
    1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
    2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
    3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
    4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.