HAPPY HALLOWEEN: HERE'S A POTLUCK DISH

 I hope you're all having fun gearing up for the holiday.  Here is a Halloween card to give you that warm ooky feeling. 

 I used Mini Monsters for the main image (note the faux stitching).  I punched spiders from my Martha Stewart punch (and again, put faux stitching on it).  I put the spiders on 2 layers of dots.  

 Mary, over at Cardztv talked about using old scraps to create a background so I tried it.  Voila.

Lastly, I have a ribbon from Michaels that I used to add a bit of color.

Amuse-bouche:

 

Here is the potluck dish I took to the Howl-o-ween party.  This is a very creamy, cheesy, pasta casserole with a bit of crunch from the French Fried Onions.   I got the receipe from someone who brought this dish to a potluck 13 years ago.  I love it and lots of people request it because it's super yummy.

Monterey Spaghetti

4 ounces spaghetti, broken into 2 inch pieces

1 egg

1 cup of sour cream

1/4 cup of grated Parmesan Cheese

1/4 teaspoon of garlic powder

3 cups of shredded Monterey Jack cheese

1 package (10 ounces) frozen chopped spinach, thawed and drained

1 can (3 ounces) french fried onions

Directions:

Grease Crock-Pot. Cook spaghetti in boiling water for 5 to 7 minutes. Drain. In a small bowl, beat egg. Transfer to the Crock-Pot. Add sour cream, Parmesan cheese, and garlic powder. Mix spaghetti, 2 cups of Monterey Jack cheese, spinach and half of the onions in the Crock-Pot. Cover and cook on Low 6-8 hours OR on High for 3-4 hours. In the last 30 minutes of cooking, turn to High if cooking on the Low setting and add to the top of the casserole the remainder of the Monterey Jack cheese and the onions. Serve when the cheese is melted. Serves 6-8