Cupcake Graveyard!

Look at this great dessert for Halloween!!


INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
2 (16 ounce) packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies or nutter butter cookies


DIRECTIONS
-Prepare and bake cake mix according to package directions for cupcakes.
-In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
-Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each cookie.

-Stand a decorated cookie on top of each cupcake so that it looks like a tombstone.

-Place the cupcakes on a large cookie sheet that has been covered with green paper.

-Place paper ghosts and bats randomly through the graveyard. Serve!

http://allrecipes.com/Recipe/Cupcake-Graveyard/Detail.aspx

Grilled Tilapia with Mango Salsa

I do not like sea food...but for anyone who does... this dish is a hit!

INGREDIENTS
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

DIRECTIONS
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Lasagna

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

DIRECTIONS
-In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.

-Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.

-Simmer, covered, for about 1 1/2 hours, stirring occasionally.
-Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

-In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
-Preheat oven to 375 degrees F (190 degrees C).
-To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.

-Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

-Repeat layers, and top with remaining mozzarella and Parmesan cheese.

-Cover with foil: spray foil with cooking spray, or make sure the foil does not touch the cheese.
-Bake in preheated oven for 25 minutes.

-Remove foil, and bake an additional 25 minutes.

-Cool for 15 minutes before serving.

ENJOY!!

allrecipes.com

Downeast Maine Pumpkin Bread

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.