(The first dinner Bella cooked for Charlie when she arrived in Forks)
4 sweet potatoes (1 3/4 lbs), peeled and cut into 1-inch chunks
2 T extra-virgin olive oil
6 oz bacon, cut into 1/2-inch pieces
1lb Vidalia or other sweet onions, cut into 1/2-inch dice
2 T. chopped parsley
2 T. minced chives
1 tsp. chopped thyme
Salt and freshly ground pepper
4 (12-oz) strip steaks
Light a grill. In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.
In a large skillet, heat the oil. Add the bacon and cook over moderate heat until
crisp, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to
drain. Add the onions to the skillet and cook over moderate heat until browned, about
12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally,
until just tender, about 15 minutes. Increase the heat to high and cook without
stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley,
chives and thyme; season with salt and pepper.
Meanwhile, season the steaks generously with salt and pepper and grill over high
heat until nicely browned outside and medium-rare within, about 4 minutes per side.
Let rest for 5 minutes, then serve with the sweet potato hash browns.
The hash browns can be prepared up to 2 hours ahead.
(Bella ordered this on her first date with Edward)
2 packages (11-oz.) fresh wild mushroom ravioli
1 Cup unsalted butter
1/2 Cup fresh basil leaves
6 Tbsp toasted pine nuts
1 Whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 Cup grated Parmesan
Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan
over medium-high heat until pale golden, about 4 minutes. Add the basil leaves
and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the
cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle
Parmesan over dish and serve.
10-MINUTE TOMATO SAUCE
(A more pleasant alternative to real blood!)
1 (28-oz) can whole Italian tomatoes with their juices
1/3 c. olive oil
10 basil leaves
Pinch of crushed red pepper
Salt and freshly ground black pepper
1 T. unsalted butter
In a food processor, pulse the tomatoes with their juices until finely
chopped. In a large saucepan, heat the olive oil over moderately high heat.
Add the basil leaves and cook until they begin to wilt, 10 seconds. Add the
pinch of crushed red pepper and season with salt and pepper. Add the tomatoes,
bring to a boil and cook, stirring, until slightly thickened, about 6 minutes.
Remove from the heat and stir in the unsalted butter. Season the sauce with
salt and pepper and toss with pasta.
(What Bella ordered when she ate with her Dad, Charlie)
Remove frozen pattie from package. Lightly spray both sides of patty with cooking oil.
Place pattie in a non-stick skillet. Cook over MEDIUM heat for 4 to 5 minutes. Flip patty and cook for 4 to 5 minutes.
Product will be hot. Carefully remove from skillet. Cool briefly before serving. Top with lettuce, tomatoes, onions, and any desired garnishes or dressings.
GRILLED CHEESE SANDWICH
(Bella quickly grilled up some of these for Charlie, Billy, and Jacob when they come over to watch baseball on Charlie’s big screen)
2 slices white bread
Grated Gruyère, fontina and mozzarella cheese
Top slices of white bread with a mix of grated Gruyère, fontina and
mozzarella cheese. Close the sandwiches and lightly butter the outside
of the bread. Grill until the cheese is melted and the bread is toasted.
RED VELVET CAKE BITES
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
After cake is cooked and cooled completely, crumble into large bowl. Mix
thoroughly with 1 can cream cheese frosting. (It may be easier to use
fingers to mix together, but be warned it zwill get messy.)
Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50).
Chill for several hours.
Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and
roll in chocolate and then tap off extra.)
9 c.s Rice Chex cereal
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter or margarine
1 tsp. vanilla
1 1/2 c. powdered sugar
Measure cereal into a large bowl, set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and
butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or
until mixture can be stirred smooth. Stir in vanilla.
Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon
resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper
to cool. Store in airtight container.
NESTLE TOLL HOUSE Spiderweb Munch
2 c.s (12-ounce package) NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 c. creamy peanut butter, divided
1/3 c. powdered sugar
3 c. toasted rice cereal
HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan
over low heat, stirring constantly until smooth; remove from heat.
Add sugar; stir vigorously until smooth.
PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir
until evenly coated. Place on ungreased baking sheet. Using small metal
spatula, shape into 10-inch circle with slightly raised 1-inch-wide border.
Pour remaining chocolate mixture in center of circle; spread to border.
PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut
tiny corner from bag; squeeze to pipe concentric circles on top of
chocolate. Using wooden pick or tip of sharp knife, pull tip through
peanut butter from center to border. Refrigerate for 30 minutes or until
firm. Cut into wedges.
1 (46-oz) can Hawaiian Punch
1 (46-oz) can apple juice
1 (48-oz) bottle cranberry juice
1 (2-liter) bottle ginger ale
Combine all ingredients in a large punch bowl. Add ice and stir.
Berry vodka, optional
Orange liqueur, optional
For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
3 oz. cranberry (or cranapple) juice
3 oz. tomato juice
* 1 tsp. Tabasco sauce
1 tsp. lemon juice
2 dashes black pepper
Collins glass, pour over ice, stir. Lemon and parsley garnish.
REALISTIC MINT BLOOD
2/3 c. Corn Syrup
1/3 c. Water
5 T. Corn Starch
3 to 5 T. Red Food Coloring
2 or 3 Drops Green Food Coloring
1 Drop Peppermint extract, if desired.
Mix the Corn starch thoroughly with the water. Add the Corn Syrup.
Mix well. Add red food coloring into the mixture, using only 3 tsp at
first. Then add a couple drops of green food coloring to take the 'pink'
edge off the red coloring. If the mixture is too light, add one or two
teapoons more red food coloring. Add an extra drop of green food coloring
if the mixture gets too pink again (Real blood is slightly on the dark
red to reddish brown side, when its not fresh from the heart). Add one
drop of Peppermint extract if you wish a fresh minty blood mixture. The
concoction tastes quite pleasant, and can be used as makeup or a "Glass
of Wine" for your vampire to drink.
I've also been informed that Milk can be added (instead of or with the
cornstarch) to keep the blood from being too transparent. White glue was
also given as a suggestion, but if you go that route I wouldn't suggest
using the mixture on or in your mouth.
A Halloween Receipt for Your Dogs!...
Save & Run the recipe cards below for your Twilight Recipes!