Italian Chicken Bowtie Pasta

1.5 lb boneless chicken breast, chopped into bite size pieces
2 shallots, chopped
4 garlic cloves, chopped
1 small squash, chopped
8 oz fresh mushrooms, sliced
1 green pepper, chopped
1 tbs olive oil
Fresh basil, oregano, thyme, salt pepper - to taste
16oz can chopped tomatoes
1 lb bowtie pasta, cooked

1. Heat a large pan with olive oil. Add peppers and shallots and saute for 2-3 minutes.
2. Add chicken, garlic, squash and mushroom and continue to cook until tender and chicken is cooked through.
3. Season with spices, then add chopped tomatoes and cook for 2-3 minutes.
4. Mix in pasta until hot and combined.
5. Serve on plate and top with freshly grated parmesan cheese.

Jello Shots !

PARTY SHOTS - JELLO SHOTS - PARTY IDEAS!

Jello shots are pure fun for those of legal drinking age. Easy to make and they pack a punch! Here I have put together a few of my favorite party shots. Enjoy!

ELECTRIC KAMIKAZE

Makes 20 shots

8 ounces water

1 (3oz) package lime Jello

5 ounces citron vodka

2 ounces blue curacao

1 ounce fresh lime juice

1. In a small saucepan, bring the water to a boil.

2. Pour the lime jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool

3. Add the vodka, curacao, and lime juice to the cooled mixture, stirring until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

COSMO A LA JELLO

Makes 20 shots

8 ounces water

1 (3 oz) package cranberry gelatin

5 ounces vodka

1 ounce fresh lime juice

1 ounce Triple Sec

1 ounce Limoncello liqueur

1. In a small saucepan, bring the water to a boil.

2. Pour the cranberry jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the vodka, lime juice, Triple Sec and Limoncello to the cooled mixture, stir until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

TROPICAL BLISS

Makes 20 shots

6 ounces water

1 (3 oz) package pineapple gelatin

5 ounces Malibu coconut-flavored rum

1/2 cup mandarin or orange sorbet

1. In a small saucepan, bring the water to a boil.

2. Pour the pineapple jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the sorbet, stir until dissolved and then let cool.

4. Add the Malibu rum to the cooled mixture, stirring until well combined.

5. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

ENERGIZER

Makes 40 shots

16 ounces water

1 (3 oz) package cranberry gelatin

1 (3 oz) package peach gelatin

8 ounces Southern Comfort

8 ounces Red Bull energy drink

1. In a small saucepan, bring the water to a boil.

2. Pour the cranberry and peach jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the Southern Comfort and Red Bull to the cooled mixture, stirring until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

Witches Fingers

Gross everyone out with these creepy cookies.

1 cup Butter, softened 1 cup Icing sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla 2 2/3 cups Flour 1 tsp Baking powder 1 tsp Salt 3/4 cup Almonds, whole blanched 1 Tube red decorator gel (optional)

1 In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. Using paring knife, make slashes in several places to form knuckle. 2 Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. 3 Remove from baking sheets and let cool on racks. Repeat with remaining dough.

Servings: 5

Yield: 5 dozen

Send me a picture of your creepy creation !

Halloween Recipes - Black Cat Cupcakes

Everyone has a sweet tooth when it comes to Halloween! Only days away and the perfect time to cook up some spookily delicious treats! I'll be posting some great Halloween recipes over the next week. Here is one to start it off!

Black Cat Cupcakes

1 1/4 cup Oreo® cookie crumbs 18 1/4 ozs chocolate cake mix 24 pcs Halloween Oreo® cookies 16 ozs milk chocolate frosting black string licorice jelly beans semisweet chocolate chips 1 Preheat oven to 350. 2 Prepare 24 - 2½" muffin cups with cooking spray and flour; set aside. 3 Prepare cake mix according to package directions; stir in cookie crumbs. 4 Spoon batter into prepared muffin cups. Bake for 25 minutes. 5 Remove from pans; cool on wire rack. 6 Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4 - 1½" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. 7 Let set at least 30 minutes. 8 Frost cupcakes with remaining frosting. 9 Stand cat faces on edge on each cupcake. 10 Place 3" piece licorice string on back half of each cupcake for tail. Servings: 24 Yield: 24 Preparation time: 10 minutes

If you have a favorite Halloween recipes, please leave it in the comments.

Italian Sausage & Spinach Soup

1 Package Sweet Italian Sausage
64 oz Chicken Broth
1 Small Onion
1 Large Can Chopped Tomatoes
1 Cup White Rice
Handful of Baby Spinach

Remove sausage from casing and saute with onions over medium-high heat until cooked. Break the sausage apart as it cooks. Add chicken broth and heat until almost boiling. Add tomatoes and rice; reduce heat, cover and simmer until rice is cooked, about 20 minutes. Add spinach and cook until spinach takes on a vibrant green color. Serve immediately. Garnish with cheese and serve with crusty bread.