Cheesy Ghosts Recipes

GHOSTLY SHEPHERD'S PIE

Ghostly Shepherd's Pie image

Treat your little ghosts and goblins to a tummy-warming stew that looks them right in the eye!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, coarsely chopped (1/2 cup)
1 bag (12 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
2 2/3 cups water
1/4 cup butter or margarine
1/4 teaspoon garlic powder
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes (dry)

Steps:

Heat oven to 375°F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes; blend well.
Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to look like ghosts. Place 2 reserved peas on each mound to look like eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 1 g

TOMATO SOUP WITH CHEESY GHOST CROUTONS

Tomato Soup with Cheesy Ghost Croutons image

Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

Nutrition Facts :

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