**Slime Dip with Cumin**
3/4 cup plain fat free-yogurt
1/2 cup finely chopped red onion
3 T chopped fresh cilantro
1 T finely chopped seeded jalapeno pepper (or use 1 whole depending on taste)
4 T fresh lime juice
1 T ground cumin (optional)
1/2 tsp salt
3 ripe avocados, seeded and coarsely chopped
1 garlic clvoe, minced
Place all the ingredients in a food processor or blender, and process until smooth.
Serve with pita chips, nacho chips, carrot, celery, and red bell peppers for dipping.
Serves 16
**Witches Three Bean Chili**
This hearty kid friendly dish can be made up to 2 days ahead.
1-1/2 T canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole-kernel corn
1 cup chopped red bell pepper (about 1 large)
1 cup chopped zucchini
2 T chili powder
2 tsp dried oregano
2 tsp ground cumin
3/4 tsp salt
2 (28-oz) cans crushed tomatoes
2 (16-oz) cans pinto beans, rinsed and drained
2 (16-oz) cans kidney beans, rinsed and drained
2 (15-oz) cans black beans, rinsed and drained
1 (6-oz) can no-salt added tomatoe paste
1-1/2 T rice vinegar
1-1/2 tsp to 1 T finely chopped chipotle chili, canned in adobo sauce
1 cup chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup sour cream
Heat oil in large stockpot over medium-high heat. Add onion, carrot, and garlic; saute 5 minutes. Stir in 4 cups water and next 12 ingredients (through to tomatoe paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese and sour cream.
Serves 16
**Tossed to the Wind Salad**
Simply make your favourite tossed salad and serve with several dressing combinations for 16 people.
**Sun-Dried Tomatoe and Cheese Corn Bread**
1-1/2 cups flour
1-1/2 cups cornmeal
1 tsp baking soda
1 tsp salt
1-1/4 cups low fat buttermilk
2 T olive oil
2 T honey
3 large eggs
6 sun-dried tomatoes, packed in oil, chopped (optional)
2 green onions, chopped
2 cups grated Monterey Jack or Pepper Jack or extra-old Cheddar cheese
Preheat oven to 350F.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, salt, green onions and cheese in a large bowl. Combine buttermilk, oil, honey, eggs and sun-dried tomatoes (if using). Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 350F for 20 minutes or until wooden pick inserted in centre comes out clean. Cool in pan 10 minutes. Serve warm.
Serves 16
**Cinnamon-Sugar Popcorn**
8 cups popcorn (popped without salt or fat)
cooking spray
2 T sugar
1 tsp ground cinnamon
1/2 tsp salt
1-1/2 T butter, melted
Place popcorn in a large bowl. Lightly coat with cooking spray; toss well. Repeat procedure. Combine sugar, cinnamon, and salt in a small bowl. Drizzle popcorn with melted butter; toss well. Sprinkle with sugar mixture; toss well to coat.
Serves 16
**Maple-Chile Popcorn**
cooking spray
8 cups popcorn (popped without salt or fat)
1/2 cup maple syrup
1 T butter
1/2 tsp salt
1/2 tsp ground red pepper (optional)
Preheat oven to 300F.
Coat a 15 x 10-inch jelly roll pan or other large rimmed baking pan with cooking spray. Place popcorn in a large bowl lightly coated with cooking spray.
Combine syrup, butter, salt and pepper (if using) in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture in an even layer into prepared pan. Bake at 300F for 15 minutes. Remove from oven, and cool completely in pan.
Serves 16
**Mocha-Spiced Coffee**
You will probably need to double this recipe depending on the number of adults.
1/2 cup ground coffee
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
5 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/3 cup light chocolate syrup
1 tsp vanilla extract
Whipped cream (optional)
Place first 3 ingredients in a coffee filter or filter basket of coffeemaker. Add 5 cups water to coffeemaker; brew acording to manufacturer's instructions.
Combine milk, sugar and syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla. Serve with whipped cream, if desired. Serve immediately.
**Hot Chocolate**
Make enough for those little ghouls!!
3/4 cup plain fat free-yogurt
1/2 cup finely chopped red onion
3 T chopped fresh cilantro
1 T finely chopped seeded jalapeno pepper (or use 1 whole depending on taste)
4 T fresh lime juice
1 T ground cumin (optional)
1/2 tsp salt
3 ripe avocados, seeded and coarsely chopped
1 garlic clvoe, minced
Place all the ingredients in a food processor or blender, and process until smooth.
Serve with pita chips, nacho chips, carrot, celery, and red bell peppers for dipping.
Serves 16
**Witches Three Bean Chili**
This hearty kid friendly dish can be made up to 2 days ahead.
1-1/2 T canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole-kernel corn
1 cup chopped red bell pepper (about 1 large)
1 cup chopped zucchini
2 T chili powder
2 tsp dried oregano
2 tsp ground cumin
3/4 tsp salt
2 (28-oz) cans crushed tomatoes
2 (16-oz) cans pinto beans, rinsed and drained
2 (16-oz) cans kidney beans, rinsed and drained
2 (15-oz) cans black beans, rinsed and drained
1 (6-oz) can no-salt added tomatoe paste
1-1/2 T rice vinegar
1-1/2 tsp to 1 T finely chopped chipotle chili, canned in adobo sauce
1 cup chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup sour cream
Heat oil in large stockpot over medium-high heat. Add onion, carrot, and garlic; saute 5 minutes. Stir in 4 cups water and next 12 ingredients (through to tomatoe paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese and sour cream.
Serves 16
**Tossed to the Wind Salad**
Simply make your favourite tossed salad and serve with several dressing combinations for 16 people.
**Sun-Dried Tomatoe and Cheese Corn Bread**
1-1/2 cups flour
1-1/2 cups cornmeal
1 tsp baking soda
1 tsp salt
1-1/4 cups low fat buttermilk
2 T olive oil
2 T honey
3 large eggs
6 sun-dried tomatoes, packed in oil, chopped (optional)
2 green onions, chopped
2 cups grated Monterey Jack or Pepper Jack or extra-old Cheddar cheese
Preheat oven to 350F.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, salt, green onions and cheese in a large bowl. Combine buttermilk, oil, honey, eggs and sun-dried tomatoes (if using). Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 350F for 20 minutes or until wooden pick inserted in centre comes out clean. Cool in pan 10 minutes. Serve warm.
Serves 16
**Cinnamon-Sugar Popcorn**
8 cups popcorn (popped without salt or fat)
cooking spray
2 T sugar
1 tsp ground cinnamon
1/2 tsp salt
1-1/2 T butter, melted
Place popcorn in a large bowl. Lightly coat with cooking spray; toss well. Repeat procedure. Combine sugar, cinnamon, and salt in a small bowl. Drizzle popcorn with melted butter; toss well. Sprinkle with sugar mixture; toss well to coat.
Serves 16
**Maple-Chile Popcorn**
cooking spray
8 cups popcorn (popped without salt or fat)
1/2 cup maple syrup
1 T butter
1/2 tsp salt
1/2 tsp ground red pepper (optional)
Preheat oven to 300F.
Coat a 15 x 10-inch jelly roll pan or other large rimmed baking pan with cooking spray. Place popcorn in a large bowl lightly coated with cooking spray.
Combine syrup, butter, salt and pepper (if using) in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture in an even layer into prepared pan. Bake at 300F for 15 minutes. Remove from oven, and cool completely in pan.
Serves 16
**Mocha-Spiced Coffee**
You will probably need to double this recipe depending on the number of adults.
1/2 cup ground coffee
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
5 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/3 cup light chocolate syrup
1 tsp vanilla extract
Whipped cream (optional)
Place first 3 ingredients in a coffee filter or filter basket of coffeemaker. Add 5 cups water to coffeemaker; brew acording to manufacturer's instructions.
Combine milk, sugar and syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla. Serve with whipped cream, if desired. Serve immediately.
**Hot Chocolate**
Make enough for those little ghouls!!
