Ham and Cheese Jack-O-Lantern Pie Pops

Welcome to Zoulah's Bewitchen Kitchen where she is baking and cooking up a storm of Halloween treats at her Second Annual Halloween Bash!

Zoulah found that the Red Couch Children gobbled these little ham and cheese pops down.  Some liked them hot out of the oven, others liked them cold.  Being the wonderful witch that she is Zoulah will make these again for the lunches of the Red Couch Children.

To make it simple, Zoulah used prepared pie crust.  She made some as pops and some as hand pies.

These litte jack-O-Lanterns are ready for the oven.

Ham and Cheese Jack-O-Lantern Recipe and Instructions

Yield:  About 8 -- depending on cookie cutter size

1 box of prepared pie dough (contains 2 rounds)

1 package of sliced ham

1 package of sliced cheese

1 egg white

Popsicle sticks

1.  Using a cookie cutter, cut pie crusts into pumpkin shapes -- two for each pie pop.

2.  Place ham  and then cheese (shaped to the bottom pie crust) on the bottom pie crust. 

3.   Cut out Jack-O-Lantern face on the top crust and place it on top of the cheese and ham.

4.  Insert popsicle stick and press firmly on the bottom of the pie to make sure it sticks. 

5.  Seal with a bit of water on the edges and if desired use a fork to press the edges together.

6.  Brush the top of the Jack-O-Lantern with egg white -- avoiding the sections where there is cheese.

7.  Bake in 350 oven for 10 to 12 minutes. 

Zoulah thanks you from the top of her witchie hat to the bottom of her witchie shoes for dropping by her Bewitchen Kitchen at Red Couch Recipes today.

Posted with the following:  Made By You Monday, Wow Us Wednesdays, I'm Lov'n It, Weekend Wrapup, Everything Halloween Party, Falloween

Panini Navajo Tacos

Welcome to Red Couch Recipes! 

The letter of the week for Jenny Matlock's Alphabe-Thursday is P for Panini Navajo Tacos.  This is a favorite meal with the Red Couch Children.  They like to grill and make their own Navajo Taco; they like chili right out of the can for this meal.  You can deep fry it, but we find that using our Panini Maker to make the "fry bread" is much easier and hopefully more healthy.

Recipe for Fry Bread

2 cups Flour

1 teaspoon baking powder

1 teaspoon salt

1-1/2 cups milk

In a bowl, combine flour, salt, baking powder and milk.  Mix well.  Separate dough into balls, about 7 balls.  On floured surface, roll dough into circles with rolling pin.  Just add a little vegetable oil or olive oil to your Panini Maker.  When you grill the "fry bread," make sure you don't close the lid.  Closing the lid will smash the bread too much.  When one side is toasty brown, just flip it over to grill the bread.  Drain on paper towels.

Here is the "fry bread" ready to be topped.  You could also use a George Foreman Grill or just an electric fry pan or large skillet on the stove.  The "fry bread" is ready to be topped.

Navajo Taco Toppings

Chili --we usually use two cans of chili (15 ounce) for our family of five

Grated Cheese -- I used feta because I had some in the fridge.

Lettuce

Sour Cream

Olives

Green Onions

Tomatoes

Salsa, if desired

Guacamole or Avocado, if desired.

Thanks for relaxing on my Red Couch today!

Posted with the following:  Weekend Wrapup

Salami Fontinella Pesto Panini/Girard Dressing Winners!

Hi everyone, I am posting my "recipe" for the Panini sandwich that was served at Red Couch Deli last night.  But first I want to announce the winners of the Girard's Dressings Giveway.  The Marzetti Company, the parent company of Girard's, is graciously providing 5 followers of Red Couch Recipes four bottles of their premium dressings.  Using Random.Org, the lucky winners are the following:

1.  Rachel at Chocoholic
2.  Karin at Style Sisters
3.  Cynthia at ITLLDO 
4.  Joycee at Granny Mountain
5.  Sherry at Charm of Home

Thank you Girard's and thank you everyone for entering my giveaway! It is so fun to be able to give away five prize packages! 

You don't have to have a Panini-maker to make this...but I do love my Panini Maker!  If you don't have a Panini-maker, just cook it like a grilled cheese sandwich.

I want to tell you that being born in Wisconsin you can't help but be a cheese lover!  A recent find for me has been Fontinella!  It is an "Italian-type" cheese than is softer and creamier than Asiago and slightly less sharp!  Yum! 

Recipe for Salami Fontinella Pesto Panini

Fontinella Cheese

Salami -- I prefer Genoa.

Basil Pesto -- Your own or store bought.

Sun-Dried Tomatoes, preferably not in oil or if in oil drained and patted dry

Sourdough or Artisan-type bread -- Do not use a fluffy bread.

Olive Oil

This is a picture of my pesto with the sun-dried tomato added.  I don't have a recipe to give for my pesto.  I just wing it every time.  It is made of fresh basil, parmesan cheese, garlic, and olive oil. 

Put pesto and several sun-dried tomatoes in food process and blend well.  Place salami on one slice of bread and add small amount of pesto.  Then add thin slice(s) of Fontinella Cheese.  Top with second slice of bread and drizzle small amount of olive oil on both top and bottom of Panini.  Cook in Panini Grill, mine only has one temperature, until ingredients inside are warm and cheese is melted and the bread is browned.  NOTE:  Since, all of these are very strong-flavored (love it!) ingredients, you do not need to use a lot of each of the ingredients individually.  

  

I am posting this with the following:

Foodie Friday and