Loaded Mexican Pizza & Halloween Cookies

Loaded Mexican Pizza

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained

  • 1 large red onion, chopped

  • 1 small sweet yellow pepper, chopped

  • 3 teaspoons chili powder

  • 3/4 teaspoon ground cumin

  • 3 medium tomatoes, chopped

  • 1 jalapeno pepper, seeded and finely chopped

  • 3 garlic cloves, minced

  • 1 prebaked 12-inch thin pizza crust

  • 2 cups chopped fresh spinach

  • 2 tablespoons minced fresh cilantro

  • Hot pepper sauce to taste

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup shredded pepper jack cheese

Instructions

  1. In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.

  2. Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce, cheddar cheese and pepper Jack cheese.

  3. Bake at 400° for 14-17 minutes or until cheese is melted.

*In flyer October 29 - November 4, 2023
Recipe and photo credit: Taste of Home

Halloween cookies

Ingredients

  • 1/2 cup butter, at cool room temperature

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1 egg, at room temperature

  • 1 cup all-purpose flour

  • 1/2 cup Dutch-process or Black cocoa powder, sifted

  • 1 TBS cornstarch

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1/2 cup white chocolate chips, plus more for garnish

  • 1 cup Halloween M&MS, plus more for garnish

  • Edible candy eyeballs, for garnish

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 5 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.

  3. In a separate bowl, whisk together the flour, cocoa, cornstarch,  baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.

  4. Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 14 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 6 minutes before removing to a wire rack to cool completely.

*In flyer October 29 - November 4, 2023
Recipe and photo credit: Handle the Heat

Annah Kassen