EASY HALLOWEEN PIE

Please note this is a quick fix recipe but it does require a couple hours to chill before being cut to serve!

1 prepared chocolate crumb crust
1 pkg (4-serving size) orange gelatin
1 cup boiling water
1 pint vanilla ice cream, softened
whipped cream for garnish
candy corn for garnish
fresh mint for garnish, if desired

Completely dissolve the gelatin in the hot water.  Spoon the ice cream into the gelatin and stir until melted and smooth.  Chill until slightly thickened (about 10 minutes).

Pour the thickened gelatin into the prepared pie crust.  Chill until firm (at least 2 hours).  Garnish with whipped cream and candy corn.  Add fresh mint, if using.

Note: The pie shown is decorated as a whole.  You can also cut the pie then add decorations to each piece.

FRIED RAVIOLI APPETIZERS

This is an air-fryer recipe for these tasty little appetizers.

1 cup Italian-style breadcrumbs

2 eggs, beaten

1/2 cup flour

1 pkg (9-oz) ravioli

Place the first three ingredients into 3 separate bowls.

Dip the ravioli in the flour, then eggs, then breadcrumbs. In batches, lay the ravioli in a single layer in the air-fryer basket. Air-fry at 350-degrees 8 minutes per batch, flipping halfway after 4 minutes. Serve with your favorite Italian dipping sauce.

Yield: 4 servings

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FRIED CHICKEN COATING

I got this recipe a few years ago from a handwritten page I belong to. It is from a lady in Pennsylvania. She said this will make several batches, and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

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QUICK AND EASY THREE-CHEESE QUESADILLAS

1/2 jalapeno, ribs and seeds removed (handle with gloves or wash hands thoroughly after handling)

1/2 red onion

1 red bell pepper, seeded

6-oz goat cheese

6 8-inch tortillas

3/4 cup shredded Monterey-Jack cheese

3/4 cup shredded cheddar cheese

In a food processor, pulse jalapeno, onions and peppers until finely chopped. In a bowl, fold the mixture into the goat cheese. Season to taste, if desired.

Spread half of each tortilla with 1/6 of the goat cheese mixture than sprinkle shredded cheeses over the goat cheese mixture. Fold each tortilla in half. Working in batches, microwave quesadillas 1 minute, flipping once halfway through.

Yield: Serves 6

 

recipe and photo Woman's World 2026

SHEPHERD'S PIE

2 1/4 lbs Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces

1 tbsp olive oil

1 small onion, chopped 

1 1/2 lbs ground beef

1 1/2 cups frozen peas and carrots. thawed and drained

1 cup lower-sodium beef broth

1/4 cup tomato paste

1 tsp dried thyme

3/4 cup milk

4 tbsp butter, room temperature

Heat oven to 400-degrees. Spray or grease a baking dish, set aside.

In a large pot of salted boiling water, cook potatoes until tender, 20 minutes, drain. 

In a skillet, heat oil over medium-high heat; add onion and beef. Cook 7-8 minutes; drain. Return to skillet. Add thawed peas and carrots, broth, tomato paste, thyme and 1/2 teaspoon salt. Bring mixture to a boil. Reduce heat to low. Cover and cook 10 minutes. Transfer to the prepared baking dish.

In large microwave-safe bowl, microwave milk and butter until melted, 45 seconds; add potatoes and 1/2 teaspoon salt. Mash; spread over filling. Bake until hot, 30 minutes. Let stand 10 minutes before serving.

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LEMON PARMESAN BROCCOLI

 2 (12-oz each) fresh broccoli florets

3 tbsp olive oil

3 garlic cloves, minced

1/2 cup grated Parmesan cheese

3 tbsp lemon juice

lemon slices for garnish, optional

Grease or line with parchment paper a baking sheet that has sides. Heat oven to 400 degrees.

In a large bowl, toss the broccoli florets with the remaining ingredients to coat. Transfer to the prepared baking sheet and bake at 400-degrees for 15 minutes.

Garnish with the lemon slices, if desires

Yield: Serves 6

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HONEY ROASTED CARROTS

2 lbs carrots

3 tbsp melted butter

2 tbsp honey

1 tbsp orange juice

1 garlic clove, minced

1/4 tsp salt, optional

Preheat oven to 400-degrees. 

Trim carrots and cut into sticks; transfer to a baking sheet.

In a bowl combine butter, honey, orange juice, garlic and salt. Pour over carrots and bake at 400-degrees and bake 45 minutes.

Garnish as desired.

Yield: 6 to 8 servings

Note: The sauce is also good over sweet potatoes.

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SWEET AND SAVORY STUFFING

Whether you like stuffing as a side dish or use it to stuff turkey, chicken, pork chops, etc, this savory version is sure to be a hit.

1 cup diced celery

1 cup onions

1 tbsp olive oil

1 pkg (6-oz) Savory Herbs Stuffing Mix

1/4 cup (1 stick) butter)

1 cup water

1/4 tsp salt, optional

1/4 cup dried cranberries

Heat oil over medium heat and sauté celery and onions 3 to 4 minutes or until crisp tender. Stir in the stuffing mix, butter, water and salt; remove from the heat. Cover and let set for 10 minutes. Remove cover and stir in the cranberries.

Yield: Serves 6

This recipe features this boxed stuffing mix but adding a few ingredients and another 5 minutes to the time, gives you a delicious stuffing.

GARLIC-PARMESAN MASHED POTATOES

2 cups water

3 tbsp butter 

1 tsp garlic powder  

2 pkgs (4-oz each) Idahoan Buttery Homestyle Mashed Potatoes

3/4 cup milk 

1/2 cup grated Parmesan cheese

3 tbsp chopped chives

Place first three ingredients into a pan and bring to a boil. Remove pan from heat.

Add the potatoes, milk, cheese and chives. Whisk mixture until smooth. Top with a pat of butter, if desired.

Serves 6

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STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut half inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

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