Dinner Time – Halloween Treats

I usually share a Team Talk post on Monday but today I am going to share our family’s “traditional” Halloween Night meal just in case you want to try one of the recipes this Halloween.  The Team Talk post will be added on Wednesday.  Since Halloween is usually a crazy night -getting into costumes, parties, trick or treating I always make a big pot of soup which I can prepare in the morning and have ready to go at dinner time, a family favorite is Tortellini and Sausage Soup.  I got this recipe from one of my team leaders – Vickie Maloney.  Every time I take it to someone (usually someone who has just had a baby or is sick) they always ask for the recipe – it is a keeper!  A perfect thing to go with a pot of homemade soup is some homemade bread.  One we love to make is Herbed Oatmeal Pan Bread.  It does use yeast but is  easy to put together.

Finally, a Halloween Sweet Treat – White Chocolate and Candy Corn Popcorn.  I attended a women’s retreat in Napa Valley this past weekend and took this as a treat to share – everyone loved it and I promised I would put it on the blog this week.  At Christmas time I use crushed up candy canes instead of candy corn. 

 Tortellini and Sausage Soup

1 lb. sweet Italian sausage                               1 cup carrots, thinly sliced

1 cup chopped onion                                          2 cups tomatoes, chopped

2 cloves garlic, chopped                                    1/2 tsp. dried basil

1/2 cup water                                                    1/2 tsp. oregano

5 cups beef or chicken broth                            1 – 8 oz. can tomato sauce

1/2 cup white wine                                           1 1/2 cups sliced zucchini

8 oz. fresh meat or cheese tortellini (I use cheese)

Grated Parmesan cheese

Brown sausage, remove from pan and drain.  Set aside.  Saute onions and garlic until tender.  Add water, wine, carrots, tomatoes, basil, oregano, tomato sauce and sausage.  Bring to a boil.  Reduce heat and simmer uncovered for about 20 minutes.  Skim off any fat and stir in zucchini and tortellini.  Simmer for an additional 20 minutes or until tortellini and zucchini are tender.  Garnish with Parmesan cheese.

Herbed Oatmeal Pan Bread 

2 c. water
1 c. rolled oats
3 tbsp. butter
3 3/4 – 4 3/4 c. flour
1/4 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1 egg

HERB TOPPING:

1 tbsp. grated Parmesan cheese
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. garlic powder
6 tbsp. butter, melted

Grease 13″x9″ baking pan.  Bring water to a boil in medium saucepan; stir in rolled oats.  Remove from heat; stir in 3 tablespoons butter.  Cool to 120 to 130 degrees.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 1 3/4 to 2 1/2 cups flour to form stiff dough.

On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.  Shape dough into ball; cover with large bowl.  Let rest 15 minutes.  Punch down dough several times to remove all air bubbles.  Press into greased pan.  Using very sharp knife, cut diagonal lines 1 1/2″ apart, cutting completely through dough.  Repeat in opposite direction creating diamond pattern.  Cover loosely with greased plastic wrap and cloth towel.  Let rise in warm place, 80 to 85 degrees until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees.  Uncover dough.  Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.  In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic powder; set aside.  Spoon 4 tablespoons of the butter over cut dough.  Bake at 375 degrees for 15 minutes.  Brush remaining 2 tablespoons of butter over partially-baked bread. Sprinkle with Parmesan cheese-herb mixture.  Bake for an additional 10 to 15 minutes or until golden brown.  Serve warm or cool. 16 servings.

1 package of  almond bark

large bag of lightly salted white popcorn or pop your own using an air popper

1 bag of candy corn (can use M & M’s too)

Make 1/2 batch at a time in a large bowl.  Melt half of the almond bark in a double boiler.  When melted, remove from burner and pour over popcorn and candy corn, gently folding them together.  When thoroughly coated pour out onto waxed paper.   Repeat.  Let dry – enjoy!!

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Tagged as: Herbed oatmeal pan bread, Tortellini and sausage soup