Jack-o-Lantern Sloppy Joe Pie & Poisoned Pear Juice

Champaign, Ill (WCIA) - We've got the perfect recipe for Halloween night with guest chef, Colleen Hatton.
Jack-o-Lantern Sloppy Joe Pie
 
1 box of refrigerated pie crusts
1 1/2 lbs ground turkey
1/2 cup diced onion
1/2 cup diced bell peppers
3 T brown sugar
2 T Worcestershire sauce
1 cup tomato sauce
2 T Montreal Steak Season
1 cup shredded cheese
 
Heat oven to 450.  Remove pie crust from pouch, onto an unreleased cookie sheet and unroll crust.
 
With a sharp knife, cut out your desired jack-o-lantern face from the crust.  
Bake 9-12 minutes until the crust is golden brown.
 
Brown turkey in a non-stick skillet.  While turkey is browning, dice onion and bell peppers.  Add to the turkey and cook 4-5 minutes until vegetables are soft.  Add tomato sauce, Worcestershire sauce, Montreal seasoning and brown sugar.  Mix everything together and let simmer for 15-20 minutes.  Melt shredded cheese on top and carefully place the jack-o-lantern face on top.
 
Poisoned Pear Juice
1.5 cups pear nectar
6 oz vodka
1/2 vanilla bean, scraped out
vanilla sugar for rimming
ice for serving
 
Mix pear nectar and vodka in a pitcher.  Split open the vanilla bean seed and scrape the seeds in to the nectar and vodka.  Add 1 cup ice and give it a good stir.  Pour into cocktail glasses over more ice and serve with sugared rim
 
 
Colleen Hatton
Owner / Event Coordinator
Chef Benjamin & Company, LLC
On Site Address: 45 E. University Ave., Champaign, IL 61821
Mailing Address: 606 S. Western Ave. Champaign, IL 61821
c) 217-390-4726
www.dishpassionatecuisine.com

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