Good meals for the hun­gri­est Hal­loween hearts

Times-Record - - NEWS - By MARIE SAV­AGE Food Colum­nist

The of­fi­cial day is here, Hal­loween or All Hal­lows Day. The kids are ex­cited, the cos­tumes are ready and the gi­ant bas­ket of treats for the trick or treaters is ready. Our fam­ily had very few vis­i­tors on this even­ing due to liv­ing out in the coun­try. Mom would still have treats ready just in case. Hal­loween pa­rades were very pop­u­lar with lots of floats and fun cre­ated by the teenagers — hi­lar­i­ous, clean fun. My dad lost bib over­alls stuffed with straw, jockey shorts ended up on the pigs and cows wore night­gowns. The farm out­house could be any­where — on a float in the pa­rade or in the mid­dle of West Line Road! We laugh about it now and we did back then. The part time con­sta­ble/full time TV re­pair­man told my dad once, “Your boy was full of mis­chief the other night.” My dad asked, “Which one? I only have nine boys.” Our TV re­pair­man and the part time deputy had dou­ble work since we lived on the Ma­son Dixon Line; he served both Mary­land and Delaware. True story, folks!

Cres­cent roll taco pizza

The kids will not want to eat din­ner be­fore trick or treat­ing and after the school par­ties, so let’s make a quick meal. Pre­heat oven to 375 de­grees. Brown 1 lb. of ground beef or tur­key and drain off fat. To this, add one en­ve­lope taco sea­son­ing ac­cord­ing to direc­tions. Add one 14oz. can of re­fried beans and mix well with one 14-oz. can of diced toma­toes, drained, 1/2 cup diced green onions, 1/2 cup sliced black olives and one small can sliced jalapeno pep­pers. Mix well and make sure there is not a lot of liq­uid; if so, just drain off. Then un­roll two 8-oz. cans of cres­cent rolls and place on an un­greased 11-by-16in. pan with 2-in. sides. A cookie sheet works well. Press dough on bot­tom and 1/2 in. up the sides of the pan to form the crust. Spoon fill­ing in crust. On the very top place 2 cups shred­ded cheese. Bake 12 to 15 min­utes or un­til golden brown.

Pump­kin choco­late chip cook­ies

Pre­heat oven to 375 de­grees. In a medium bowl, com­bine 2 cups flour, 1 tsp. bak­ing soda, 1 tsp. bak­ing pow­der and 1 tsp. pump­kin pie spice. In a large bowl, cream to­gether 1/2 cup slightly soft­ened but­ter, 1/2 cup brown su­gar, packed, 1/2 cup white su­gar and 1 tsp. vanilla fla­vor­ing. Add 3/4 cup pump­kin puree and one beaten egg. Mix well. Stir the flour mix­ture into the creamed mix­ture, then add 1-1/2 cups choco­late chips and mix well. Us­ing a 1-1/2 tbsp. scoop, drop onto un­greased cookie sheets. Re­frig­er­ate for 15 min­utes. Press cook­ies down slightly, then bake in a pre­heated oven for 14 to 16 min­utes. Al­low to cool on cookie sheets. Th­ese cook­ies are great any time.

Peanut but­ter squares

Th­ese are easy to make and very tasty. Mix to­gether two sticks mar­garine, melted, 1-3/4 cups crushed gra­ham cracker crumbs, 1 cup chunky peanut but­ter and 2-1/3 cup su­gar. Mix and pat into 9-by-13-in. pan. Melt 2 cups milk choco­late chips and spread over the mix­ture in the pan. Place in re­frig­er­a­tor for at least 10 min­utes. Cut into squares.

Happy Hal­loween! Com­ing up: Thanks­giv­ing recipes.

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