This week's column is dedicated to ghosts, goblins and all things spooky.

 

Earthquake Cake

1 cup chopped pecans

1 cup shredded coconut

1 package German chocolate cake mix

1 pound powdered sugar

1 stick butter, softened

1 (8 ounce) package cream cheese

1 teaspoon vanilla

 

Preheat oven to 350 degrees. Scatter the nuts and coconut over the bottom of a 9×13 inch baking pan. In a large bowl mix the cake according to the package directions. Pour mixture over the nuts and coconut. Do not stir. In a separate bowl combine the powdered sugar, butter, cream cheese and vanilla. Drop by teaspoonfuls on top of the cake mix batter. Do not stir. Pour the batter into an aluminum baking pan. This makes a big cake. Bake for 45 to 50 minutes, or until cracks appear in the cake. No need to ice this cake.

 

Orange – Pumpkin Muffins

1 3/4 cups flour

1 1/2 teaspoon pumpkin allspice

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup packed brown sugar

2 eggs

1/3 cup oil

1 cup canned pumpkin

1/3 cup orange juice

1 tablespoon grated orange zest

1/2 cup chopped walnuts

 

Preheat the oven to 350 degrees. In a small bowl, combine the flour, pumpkin allspice, baking powder, baking soda and salt. In a large bowl combine the sugars, eggs and oil. Add the pumpkin, orange juice and orange zest to the sugar mixture. Beat until well blended. Stir in the dry ingredients until just blended. Line a six-cup muffin pan with paper baking cups and fill 2/3 full. Sprinkle the walnuts on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool. Makes six muffins.

 

Crock pot macaroni 'n' cheese

8 ounces macaroni

12 ounces evaporated milk

1 1/2 cups milk

2 eggs beaten

1/4 cup melted butter

1 teaspoon salt

3 cups sharp cheese

 

Cook and drain macaroni. Grease the crock pot. Combine all the ingredients in the crock pot, reserving some of the cheese for topping when you've finished cooking. Cook on low for 3 to 4 hours. This can be prepared the night before, then all you have to do is plug it in.

 

Ruben Casserole

28 ounces sauerkraut

2 cups shredded Swiss cheese

1/2 pound corned beef, chopped

1/2 cup Thousand Island dressing

1/4 cup mayonnaise

Party rye bread

 

Preheat the oven to 400 degrees. Rinse and drain sauerkraut, place in bottom of a greased 1 1/2 quart casserole dish. Mix together dressings and mayonnaise. Top the sauerkraut with half of the cheese then half of the dressings, all of the corned beef, then the remaining cheese and remaining dressing. Bake until it starts to bubble. Top with rye slices, brushed with melted butter and bake 10 minutes more. Good spooned on to rye slices as an open-faced sandwich.

 

Our thought for the week:"To live is the rarest thing in the world. Most people exist, that is all". — Oscar Wilde.