Treats not tricks for Halloween – The Larrier House favorite recipes

This Patti LaBelle macaroni and cheese recipe is a favorite of The Larrier House.  

OVER THE RAINBOW MACARONI AND CHEESE

DIRECTIONS:

1 Tbsp Vegetable Oil

1lb Elbow Macaroni

8 Tbsp (1 stick) plus 1 Tbsp Butter

1/2 Cup (2 ounces) Shredded Muenster Cheese

1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese

1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese

1/2 Cup (2 ounces) Shredded Monterey Jack

2 Cups Half-And-Half

1 Cup (8 ounces) Velveeta , cut into small cubes

2 Large Eggs , lightly beaten

1/4 tsp Seasoned Salt - Buy Here

1/8 tsp Freshly Ground Black Pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Treats not tricks for Halloween – The Larrier House favorite recipes

This Patti LaBelle macaroni and cheese recipe is a favorite of The Larrier House.  


OVER THE RAINBOW MACARONI AND CHEESE

DIRECTIONS:

1 Tbsp Vegetable Oil

1lb Elbow Macaroni

8 Tbsp (1 stick) plus 1 Tbsp Butter

1/2 Cup (2 ounces) Shredded Muenster Cheese

1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese

1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese

1/2 Cup (2 ounces) Shredded Monterey Jack

2 Cups Half-And-Half

1 Cup (8 ounces) Velveeta , cut into small cubes

2 Large Eggs , lightly beaten

1/4 tsp Seasoned Salt - Buy Here

1/8 tsp Freshly Ground Black Pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Treats not tricks for Halloween – The Larrier House favorite recipes

Treats not tricks for Halloween – The Larrier House favorite recipes

Ginger Cookie

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 extra-large egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Recipes from 2006, Barefoot Contessa at Home,

Think summer think The Larrier House

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Treats not tricks for Halloween – The Larrier House favorite recipes

Treats not tricks for Halloween – The Larrier House favorite recipes

Rice Krispies treats

                3 tablespoons butter or margarine

                1 package (10 oz., about 40) regular marshmallows

                - OR -

                4 cups miniature marshmallows

                        6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 



2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.



3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

Cool & cut

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Halloween costume party!

What is Halloween without a DJ's. & prizes for best costumes? 
Go to Dream Land in Oak Bluffs on October 27th for a Halloween Bash! $20 admission.

Pumpkin Pie recipe from Paula Deen

Ingredients

•    1 (8-ounce) package cream cheese, softened

•    2 cups canned pumpkin, mashed

•    1 cup sugar

•    1/4 teaspoon salt

•    1 egg plus 2 egg yolks, slightly beaten

•    1 cup half-and-half

•    1/4 cup (1/2 stick) melted butter

•    1 teaspoon vanilla extract

•    1/2 teaspoon ground cinnamon

•    1/4 teaspoon ground ginger, optional

•    1 piece pre-made pie dough

•    Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Treats not tricks for Halloween – The Larrier House favorite recipes

Treats not tricks for Halloween – The Larrier House favorite recipes

Rice Krispies treats

                3 tablespoons butter or margarine

                1 package (10 oz., about 40) regular marshmallows

                - OR -

                4 cups miniature marshmallows

                        6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 



2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.



3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

Cool & cut

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