October- Halloween!

Hi everyone! Halloween is one of my favorite holidays so I was pleased to see Torrie signed me up for October! Does the 20th at 7:30 work for everyone? Let me know my e-mail is jillpeterson614@yahoo.com. Also I was thinking this month we could have everyone bring their favorite halloween treat. I will make a fun spooky drink and something else. Is this ok? Let me know! I'm super excited for our little Halloween party!! :) -Jill

Appetizer: Dayna (cheese tortilla roll up things....you'll see)
Drink: Jill
Main Course: Jill
Side: Kristen--Pumpkin Curry (soup)
Side:
Side:
Salad: Erin - Southwest sweet potato salad
Dessert: Sarah - cookies
Dessert:

Southwest Sweet Potato Salad

(From Holly Clegg's Too Hot in the Kitchen)

6 cups peeled sweet potato chunks

Salt and pepper to taste

3 tbsp olive oil, divided

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

2/3 cup frozen corn, thawed

2/3 cup black beans, drained and rinsed

1/4 cup chopped cilantro

3 tbsp lime juice

1 tsp minced garlic

1 tbsp jarred jalapeno slices (I used about 1/2 of a fresh)

Preheat oven to 425 F. Coat foil-lined baking sheet with nonstick cooking spray. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tbsp olive oil. Roast about 30 minutes or until potatoes are crisp. Cool. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro. In blender, puree lime juice, garlic, jalapeno and remaining 2 tbsp olive oil. Toss with potato mixture and serve.

Candy Corn Cheesecake Mousse

1 package (8 oz.) cream cheese
1/2 C powdered sugar
1/4 C milk or cream (I used milk)
1 t vanilla
1 small container (8 oz.) Cool Whip, thawed
orange and yellow food color
candy corn (for garnish)

Beat cream cheese in bowl until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla, and continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined. Divide mixture into thirds, coloring one third orange, one yellow, and keeping the last one white. Layer into small dessert dishes of your choice starting with yellow, then orange, then white.
Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.
Recipe yields 4 moderate servings or 6-8 mini servings. (I doubled the recipe for cooking club)

Sparkling Candy Corn Cookies

1 cup butter, softened

1 cup sugar

1 egg

2 tablespoons orange juice

2 teaspoons freshly grated orange zest

1/8 teaspoon salt

3 cups all-purpose flour

1/2 teaspoon baking soda

Orange paste or gel food color

Yellow paste or gel food color

1/2 cup sugar

Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
Place 1/2 cup sugar in large bowl; set aside.
Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.