Bat Wings, Candy Corn and Witches Brew Too!

Halloween is a favorite time of year around this house.  There isn't anything I don't like about it!  The candy, the costumes, the decorations, the FUN! 

To keep with the spirit of the Halloween fun I whipped up a themed dinner of Bat Wings and Candy Corn.  Both of these recipes come courtesy of my Family Fun Cookbook.  While this candy corn might not be the candy corn I devour by the bagful (did I just admit that?), I have to say, it came a close second to the real candy.  It has a sweet flavor without being overwhelming.  (sorry, I thought I had more pictures of the corn cooking but they must have gotten deleted!)

What fun is it without some dessert though?  My kids LOVED the thought of drinking something called Witches Brew.  It even came out of the blender fizzy and bubbly. 

I hope you scare up some fun and good treats with your family this Halloween!

BAT WINGS
Ingredients:
1/2 cup honey
1 cup soy sauce
1 cup water
2 crushed garlic cloves
2 dozen chicken wings

Directions:
Combine the honey, soy sauce, water, and garlic in a large baking dish, reserving 2/3 cup in a bowl for the sauce.

Toss in the chicken wings and marinate for at least 1 hour.



Broil for 10 minutes on each side, allowing the wings to char slightly.  (I grilled them.  Be sure to spray grates good prior to grilling to prevent sticking!)   Present with sauce for dipping.



CANDY CORN

Ingredients:

1 10 ounce package frozen corn

3 Tbs. butter

1 to 2 Tbs. brown sugar

1/4 cup diced, sweet red pepper

2 scallions, chopped (optional, I chose not to use)

Directions:

Cook the frozen corn according to package directions.  Melt the butter in a saucepan over medium-low heat, add the brown sugar, and stir until smooth (be careful the mixture doesn't burn).  Drain the corn and add it to the brown sugar mixture with the red pepper and scallions.  Cook for 2 minutes, stirring constantly.  Serve hot or cold.  

WITCHES BREW

Ingredients:

2 cups apple cider

1 1/2 to 2 cups vanilla ice cream

2 Tbs honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

food color (optional)

Directions:

Process cider, ice cream, honey, cinnamon and nutmeg in blender until smooth.  (If using food color, add while blending)

Pour into glasses and sprinkle with additional nutmeg.  Serve immediately.



CHEERS!

Chicken Tamale Casserole

What is it about the days getting longer that makes me think that I have all the time in the world. Hubby had taken the kids outside to play on the water slide and I just kind of forgot about time marching by - while we usually have dinner around 7 - I didn't start this dish until after 8:30.

It was the perfect summer night though - while the casserole was finishing off in the oven - we all went outside to watch the fireflies.

Chicken Tamale Casserole
All You Magazine May 2010

Ingredients:

2 Tbsp vegetable oil
1 medium onion, chopped
1 small red pepper, seeded and chopped
1 garlic clove, minced
2 tsp chili powder
1 lbs boneless, skinless chicken breasts, sliced
1 4oz can diced green chilies, drained
salt and pepper
1 15 oz can of medium red enchilada sauce
4 cups crumbled cornbread
1.2 buttermilk
1 1/2 cups cheddar cheese, shredded

Preheat oven to 350 degrees. Mist a 9 x 13 baking dish with cooking spray.

In a large skillet, warm oil over medium heat. Add onion and bell pepper; saute until onion is translucent, about 4 minutes. Add garlic and chili powder and saute 1 minute.

Add chicken and chilies; season with salt and pepper. Raise heat to high. Saute until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.

In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 of cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. bake until top is golden, about 20 minutes.

It was like a Rachael Ray love fest in my kitchen - I used my bake ware, cookware, knives, benchscrape and mopine. The only thing missing? Rachael Ray herself!

I forgot to pick up some cooking spray - so I used some cupcake liners to avoid having to scrape the corn bread off my muffin tin. It worked wonders.



There is nothing better for casseroles than Pampered Chef Stone ware - it cooks beautifully and nothing stuck to it!



I used my favorite corn bread - Jiffy Mix for the topping - and while I was a little worried about the buttermilk - it made for a great crust when combined with cheddar cheese.



There was only a tiny bit left over.

We all rate this dish with a high 5 spoons.

Hubby ran out while I was getting everything ready and said that when he hit the second set of stairs he could smell my fabulous cooking from outside!