PUMPKIN COOKIES
These cookies are perfect for a harvest or Halloween party. They’re delicious, I promise the kids will scarf them up and ask for more.
Cream together
1 cup of sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup butter
2 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Preheat the oven to 375.` Drop the dough by teaspoons on a cookie sheet sprayed with no stick cooking spray. Bake for 8 to 10 minutes, or until lightly brown. Ice with cream cheese icing.
Cream Cheese Icing
1 8 oz cream cheese
1/4 cup butter
1 cup confectioner’s sugar
1/2 tsp vanilla
Cream all the ingredients together, and spread it on the pumpkin cookies. Enjoy!
Saturday, October 15, 2011
Friday, October 14, 2011
Spicy Alabama Onion Beer Chili
Spicy Alabama Onion Beer Chili
2 pounds ground beef chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco), or to taste
1/3 cup chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste (optional)
Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Enjoy.
2 pounds ground beef chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco), or to taste
1/3 cup chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste (optional)
Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Enjoy.
Thursday, October 13, 2011
Chicken & Butternut Squash Risotto
Chicken & Butternut Squash Risotto
- 1 1/2 cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
- 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bite sized pieces
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced (Jane note: I used my garlic press)
- 2 cups arborio rice
- 1 cup dry white wine
- Dash nutmeg
- Salt and pepper
- 1 cup grated parmigiano-reggiano cheese
- 2 tablespoons butter, cut into small pieces
- Heaping teaspoon of fresh thyme leaves
- 1/2 C water (may not need)
Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1 1/2 C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.
In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional 1/2 C water at the end to get the rice soft enough. If you need to add much more than 1/2 C, I would use broth as opposed to water to maintain flavor.)
During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter.
You can leave the chicken out to make a vegetarian dish…it still tastes great!
- 1 1/2 cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
- 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bite sized pieces
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced (Jane note: I used my garlic press)
- 2 cups arborio rice
- 1 cup dry white wine
- Dash nutmeg
- Salt and pepper
- 1 cup grated parmigiano-reggiano cheese
- 2 tablespoons butter, cut into small pieces
- Heaping teaspoon of fresh thyme leaves
- 1/2 C water (may not need)
Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1 1/2 C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.
In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional 1/2 C water at the end to get the rice soft enough. If you need to add much more than 1/2 C, I would use broth as opposed to water to maintain flavor.)
During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter.
You can leave the chicken out to make a vegetarian dish…it still tastes great!
BIG EASY CHILI
BIG EASY CHILI
4 lbs. beef tenderloin, round or other quick cooking cut
1/2 lb. smokehouse style slab bacon
1 C. finely chopped white onion
4 Tbl. chopped garlic
6 Tbl. chili paste from ancho chili powder
4 Tbl. toasted and ground cumin seed
2 tsp. cayenne pepper
8 Tbl. Blackened Steak Magic / Chef Paul Prudhomme
1 C. Crushed tomatoes, drained
2 tsp. sea salt
2 tsp. ground black pepper
1 C. Zinfandel or red wine
2 C. hot beef stock or broth
Trim any sinews or connective tissue from the beef. Cut the meat into 1-inch square chunks.
Evenly coat cubes of meat with Blackened Steak Magic, set aside. Cut the bacon into 1/2 inch thick slices.
In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve.
Pour off all but 1 tablespoon of the bacon drippings. Sauté the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
Add the beef and quickly brown on all sides.Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper.Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock.
Simmer the beef in the stock for no more than 5 minutes. Add the diced bacon during the last minutes of cooking.
4 lbs. beef tenderloin, round or other quick cooking cut
1/2 lb. smokehouse style slab bacon
1 C. finely chopped white onion
4 Tbl. chopped garlic
6 Tbl. chili paste from ancho chili powder
4 Tbl. toasted and ground cumin seed
2 tsp. cayenne pepper
8 Tbl. Blackened Steak Magic / Chef Paul Prudhomme
1 C. Crushed tomatoes, drained
2 tsp. sea salt
2 tsp. ground black pepper
1 C. Zinfandel or red wine
2 C. hot beef stock or broth
Trim any sinews or connective tissue from the beef. Cut the meat into 1-inch square chunks.
Evenly coat cubes of meat with Blackened Steak Magic, set aside. Cut the bacon into 1/2 inch thick slices.
In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve.
Pour off all but 1 tablespoon of the bacon drippings. Sauté the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
Add the beef and quickly brown on all sides.Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper.Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock.
Simmer the beef in the stock for no more than 5 minutes. Add the diced bacon during the last minutes of cooking.
Baked Deli Sandwich
Baked Deli Sandwich
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic
1/8 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 pound sliced deli ham
6 thin slices mozzarella cheese
1/4 pound sliced, deli, smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional
On a baking sheet coated with nonstick cooking spray, roll dough into a small rectangle. Let rest for five to 10 minutes.
In a small bowl, combine the butter and seasonings. Roll out dough into a 14-inch by 10-inch rectangle. Brush with half of the butter mixture. Layer the ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within half an inch of edges. Fold dough over, and pinch firmly to seal. Brush with remaining butter mixture.
Bake at 400 degrees F for 10 to 12 minutes or until golden brown. Cut into 1-inch slices.
Serve immediately with pizza sauce, if desired.
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic
1/8 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 pound sliced deli ham
6 thin slices mozzarella cheese
1/4 pound sliced, deli, smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional
On a baking sheet coated with nonstick cooking spray, roll dough into a small rectangle. Let rest for five to 10 minutes.
In a small bowl, combine the butter and seasonings. Roll out dough into a 14-inch by 10-inch rectangle. Brush with half of the butter mixture. Layer the ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within half an inch of edges. Fold dough over, and pinch firmly to seal. Brush with remaining butter mixture.
Bake at 400 degrees F for 10 to 12 minutes or until golden brown. Cut into 1-inch slices.
Serve immediately with pizza sauce, if desired.
Pumpkin Pie Pudding
Pumpkin Pie Pudding
2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return
milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.
6 servings.
2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return
milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.
6 servings.
Pumpkin Pancakes
Pumpkin Pancakes
with spiced peach compote and whipped cream
Compote:
4 cups fresh or frozen peaches, peeled and sliced
1 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon vanilla
1 tablespoon cornstarch
For pancakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons brown sugar (packed)
1 1/2 cups buttermilk
1 cup pumpkin purée, fresh or canned **
2 tablespoons melted butter
3 eggs
4 tablespoons vegetable oil
Whipped cream:
1 pint heavy whipping cream
1 teaspoon real vanilla extract
1 teaspoon powdered sugar
1/2 teaspoon nutmeg (fresh grated if possible)
To make compote: Peel and pit peaches, if necessary; cut into slices about 1/2-inch thick. Place into 1-quart saucepan. Add sugar, spices and vanilla. Cook over low heat until peaches are soft completely through.
Stir 2 tablespoons cold water into the cornstarch. When they are fully blended without lumps, stir into peach mixture. Set aside.
To make pancakes: Combine flour, baking powder, soda, salt and brown sugar in a large bowl; mix thoroughly.
In another bowl, combine buttermilk, pumpkin purée, butter and eggs; whisk until well-blended.
**If using canned pumpkin purée, be sure to buy pure pumpkin, not the pumpkin pie filling, which is sweetened and spiced
with spiced peach compote and whipped cream
Compote:
4 cups fresh or frozen peaches, peeled and sliced
1 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon vanilla
1 tablespoon cornstarch
For pancakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons brown sugar (packed)
1 1/2 cups buttermilk
1 cup pumpkin purée, fresh or canned **
2 tablespoons melted butter
3 eggs
4 tablespoons vegetable oil
Whipped cream:
1 pint heavy whipping cream
1 teaspoon real vanilla extract
1 teaspoon powdered sugar
1/2 teaspoon nutmeg (fresh grated if possible)
To make compote: Peel and pit peaches, if necessary; cut into slices about 1/2-inch thick. Place into 1-quart saucepan. Add sugar, spices and vanilla. Cook over low heat until peaches are soft completely through.
Stir 2 tablespoons cold water into the cornstarch. When they are fully blended without lumps, stir into peach mixture. Set aside.
To make pancakes: Combine flour, baking powder, soda, salt and brown sugar in a large bowl; mix thoroughly.
In another bowl, combine buttermilk, pumpkin purée, butter and eggs; whisk until well-blended.
**If using canned pumpkin purée, be sure to buy pure pumpkin, not the pumpkin pie filling, which is sweetened and spiced
Green Bean and Wild Mushroom Casserole
Green Bean and Wild Mushroom Casserole
Ingredients
3 cups milk
Bay leaf
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 cup grated white cheddar
1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched
3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
1/2 cup freshly grated Parmesan
1/2 cup buttered bread crumbs
Directions
Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.
Ingredients
3 cups milk
Bay leaf
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 cup grated white cheddar
1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched
3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
1/2 cup freshly grated Parmesan
1/2 cup buttered bread crumbs
Directions
Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.
Wednesday, October 12, 2011
Peanut Butter Pumpkin Cookies
Peanut Butter Pumpkin Cookies
The trick to these easy treats? Refrigerated cookie dough, colored sugar, and a bit of pretzel.
Makes: 28 cookies
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1 egg yolk
1/2 cup all-purpose flour
1/3 cup orange decorator sugar crystals
14 twisted butter-flavor pretzel sticks, broken in half
Heat oven to 350F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Source: Pillsbury
The trick to these easy treats? Refrigerated cookie dough, colored sugar, and a bit of pretzel.
Makes: 28 cookies
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1 egg yolk
1/2 cup all-purpose flour
1/3 cup orange decorator sugar crystals
14 twisted butter-flavor pretzel sticks, broken in half
Heat oven to 350F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Source: Pillsbury
Simple Chili
Simple Chili
3/4 cup great northern beans, soaked overnight
3/4 cup black-Eyed peas, soaked overnight
1 large onion, chopped
1 large bell pepper, chopped
2 Tbsp olive oil
28 oz. can tomatoes (peeled)
1/2 to 1 tsp salt (to taste)
1/8 – 1/4 tsp paprika
1/2 – 1 tsp cayenne pepper
3 whole cloves
1 to 2 bay leaves
1 – 2 Tbsp chili power (hot, mexican)
Brown peppers and onions in oil (with a dash of ceyenne)
Throw everything in a pot and simmer up to one hour. Vary/add spices to taste.
3/4 cup great northern beans, soaked overnight
3/4 cup black-Eyed peas, soaked overnight
1 large onion, chopped
1 large bell pepper, chopped
2 Tbsp olive oil
28 oz. can tomatoes (peeled)
1/2 to 1 tsp salt (to taste)
1/8 – 1/4 tsp paprika
1/2 – 1 tsp cayenne pepper
3 whole cloves
1 to 2 bay leaves
1 – 2 Tbsp chili power (hot, mexican)
Brown peppers and onions in oil (with a dash of ceyenne)
Throw everything in a pot and simmer up to one hour. Vary/add spices to taste.
Pumpkin Gingerbread
Pumpkin Gingerbread
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2.In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3.In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4.Bake in preheated oven until toothpick comes out clean, about 1 hour.
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2.In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3.In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4.Bake in preheated oven until toothpick comes out clean, about 1 hour.
Yellow Squash Soup With Rosemary
Yellow Squash Soup With Rosemary
The inspired combination of rosemary and yellow squash in this soup is made more piquant with a dash of parsley pesto.
3 Tbs. olive oil
1 large yellow onion, chopped
8 medium yellow squash, chopped
1/4 cup snipped fresh rosemary or 1 tsp. dried rosemary
3 cups homemade chicken stock or canned low-sodium chicken broth
1/4 tsp. salt
1/8 to 14 tsp. black pepper
PESTO:
1 cup fresh parsley leaves
1 scallion, trimmed and cut into chunks
1 Tbs. fresh rosemary
2 tsp. lemon juice
2 Tbs. softened butter
2 Tbs. olive oil
1/8 tsp. salt
1. For soup, heat oil in a large saucepan, over medium heat. Add onion and saute 5 minutes or until limp. Add squash, rosemary, and stock and bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until squash is tender. Remove from heat and let cool slightly.
2. Transfer in batches to a blender or food process, cover and puree until smooth. Stir in salt and pepper. Pour into a large bowl, cover, and refrigerate at least 3 hours.
3. For pesto, combine parsley, scallion, rosemary, lemon juice, and salt in a blender or food processor. Cover and chop finely. Add butter and oil and puree until smooth. To serve, ladle soup into bowls and top with small dollop of pesto.
-The Ultimate Soup Cookbook (Reader's Digest)
The inspired combination of rosemary and yellow squash in this soup is made more piquant with a dash of parsley pesto.
3 Tbs. olive oil
1 large yellow onion, chopped
8 medium yellow squash, chopped
1/4 cup snipped fresh rosemary or 1 tsp. dried rosemary
3 cups homemade chicken stock or canned low-sodium chicken broth
1/4 tsp. salt
1/8 to 14 tsp. black pepper
PESTO:
1 cup fresh parsley leaves
1 scallion, trimmed and cut into chunks
1 Tbs. fresh rosemary
2 tsp. lemon juice
2 Tbs. softened butter
2 Tbs. olive oil
1/8 tsp. salt
1. For soup, heat oil in a large saucepan, over medium heat. Add onion and saute 5 minutes or until limp. Add squash, rosemary, and stock and bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until squash is tender. Remove from heat and let cool slightly.
2. Transfer in batches to a blender or food process, cover and puree until smooth. Stir in salt and pepper. Pour into a large bowl, cover, and refrigerate at least 3 hours.
3. For pesto, combine parsley, scallion, rosemary, lemon juice, and salt in a blender or food processor. Cover and chop finely. Add butter and oil and puree until smooth. To serve, ladle soup into bowls and top with small dollop of pesto.
-The Ultimate Soup Cookbook (Reader's Digest)
Potato Squash Casserole
Potato Squash Casserole
SERVINGS: 2
2 medium red potatoes, peeled and cubed
1 medium yellow summer squash, diced
3 tablespoons finely chopped onion
1 tablespoon butter
Dash salt and pepper
1/2 cup shredded sharp cheddar cheese
3 bacon strips, cooked and crumbled
Directions:
Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
In a small skillet, saute onion in butter. Add to potato mixture.
Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings.
SERVINGS: 2
2 medium red potatoes, peeled and cubed
1 medium yellow summer squash, diced
3 tablespoons finely chopped onion
1 tablespoon butter
Dash salt and pepper
1/2 cup shredded sharp cheddar cheese
3 bacon strips, cooked and crumbled
Directions:
Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
In a small skillet, saute onion in butter. Add to potato mixture.
Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings.
Tuesday, October 11, 2011
Rum Balls
Rum Balls
2 TB Cocoa
Confectioner' s sugar
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 TB Light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner' s sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner' s sugar on a plate and roll the balls in it to coat.
Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Recipes make about 36.
2 TB Cocoa
Confectioner' s sugar
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 TB Light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner' s sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner' s sugar on a plate and roll the balls in it to coat.
Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Recipes make about 36.
New World Chili
New World Chili
Prep: 25 minutes
Cook: 10 hours on low; 5 hours on high
Ingredients
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
Chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
Directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.
Prep: 25 minutes
Cook: 10 hours on low; 5 hours on high
Ingredients
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
Chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
Directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.
Toasted-Coconut Marshmallow Squares
Toasted-Coconut Marshmallow Squares
Yield: Makes about 4 dozen candies
Active Time: 1 hr
Total Time: 3 1/4 hr (includes setting time)
Ingredients
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation- Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.
• To avoid stickiness, try to make marshmallows on a dry day.
Yield: Makes about 4 dozen candies
Active Time: 1 hr
Total Time: 3 1/4 hr (includes setting time)
Ingredients
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation- Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.
• To avoid stickiness, try to make marshmallows on a dry day.
SQUASH NEW ORLEANS
SQUASH NEW ORLEANS
2 acorn squash
2 slices bread, crusts removed
2 strips bacon, crisply cooked and diced
2 tablespoons butter
1 medium onion, minced
2 eggs, well beaten
2 tablespoons buttered crumbs
dash of parsley and paprika
In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside.
Split squash into quarters and boil in in salted water until tender (20-30 minutes). Remove skin and mash.
Soak bread in water enough to cover for a few minutes; squeeze moisture out.
Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.
Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.
Bake at 400°F for 20-25 minutes, or until top is browned.
Serves 4.
2 acorn squash
2 slices bread, crusts removed
2 strips bacon, crisply cooked and diced
2 tablespoons butter
1 medium onion, minced
2 eggs, well beaten
2 tablespoons buttered crumbs
dash of parsley and paprika
In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside.
Split squash into quarters and boil in in salted water until tender (20-30 minutes). Remove skin and mash.
Soak bread in water enough to cover for a few minutes; squeeze moisture out.
Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.
Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.
Bake at 400°F for 20-25 minutes, or until top is browned.
Serves 4.
Monday, October 10, 2011
Scalloped Pumpkin and Spinach
Scalloped Pumpkin and Spinach
4 servings (serving size: 1 cup)
Ingredients
6 cups cubed peeled fresh pumpkin (2 pounds)
Cooking spray
1 1/2 cups thinly sliced onion
1/4 cup all-purpose flour
2 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Preparation
Preheat oven to 375.
Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.
Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup dish coated with cooking spray. Pour sauce over pumpkin mixture.
Sprinkle 1/2 cup cheese over gratin.
Bake at 375° for 30 minutes or until bubbly.
Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.
4 servings (serving size: 1 cup)
Ingredients
6 cups cubed peeled fresh pumpkin (2 pounds)
Cooking spray
1 1/2 cups thinly sliced onion
1/4 cup all-purpose flour
2 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Preparation
Preheat oven to 375.
Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.
Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup dish coated with cooking spray. Pour sauce over pumpkin mixture.
Sprinkle 1/2 cup cheese over gratin.
Bake at 375° for 30 minutes or until bubbly.
Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.
Fiery Jamaican-Influenced Chicken Chili
Fiery Jamaican-Influenced Chicken Chili
Ingredients:
1 lb ground chicken
3 cloves garlic, chopped
3 chipotle chiles in adobe, chopped
1 jalapeno pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned black beans, drained
15 oz diced fire roasted tomatoes
10 oz diced tomatoes with green chile~
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Pickapeppa Sauce~~
1 teaspoon dried summer savory
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon jerk seasoning
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon bourbon
1 teaspoon mesquite liquid smoke
1/2 teaspoon allspice
1/2 teaspoon smokehouse ground black pepper
1/8 teaspoon cloves
1/8 teaspoon sea salt
Directions:
In a skillet, lightly brown the ground chicken. Drain off any excess fat-there might not be any as ground chicken is very low in fat, don't be alarmed. Place all ingredients (including the chicken!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours. You could also turn it up to high for the last hour or so if you want to speed things up a bit. Stir before serving.
Topping suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar
~AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato.
~~Available online or in the hot sauce section of your local market.
Ingredients:
1 lb ground chicken
3 cloves garlic, chopped
3 chipotle chiles in adobe, chopped
1 jalapeno pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned black beans, drained
15 oz diced fire roasted tomatoes
10 oz diced tomatoes with green chile~
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Pickapeppa Sauce~~
1 teaspoon dried summer savory
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon jerk seasoning
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon bourbon
1 teaspoon mesquite liquid smoke
1/2 teaspoon allspice
1/2 teaspoon smokehouse ground black pepper
1/8 teaspoon cloves
1/8 teaspoon sea salt
Directions:
In a skillet, lightly brown the ground chicken. Drain off any excess fat-there might not be any as ground chicken is very low in fat, don't be alarmed. Place all ingredients (including the chicken!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours. You could also turn it up to high for the last hour or so if you want to speed things up a bit. Stir before serving.
Topping suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar
~AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato.
~~Available online or in the hot sauce section of your local market.
Pumpkin Pie Pudding
Pumpkin Pie Pudding
2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs.
Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice.
Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set. 6 servings.
2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs.
Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice.
Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set. 6 servings.
Sunday, October 9, 2011
Candy Corn Fudge
Candy Corn Fudge
1 (12-ounce) package vanilla or white chocolate chips, melted
2 (16-ounce) containers vanilla frosting
1 (10-ounce) package butterscotch flavored chips, melted
1/8 teaspoon or more yellow food coloring, divided use
1/8 teaspoon or more red food coloring
48 pieces of candy corn
Line a 13 x 9 x 2-inch pan with foil, leaving a couple inches of overhang on each end; butter foil.
In a large bowl, combine melted vanilla chips and half the frosting; mix well. Spread 1/3 of mixture in prepared pan.
Combine melted butterscotch chips and remaining frosting in another large bowl; mix well. Add enough yellow and red food coloring to turn mixture orange. Stir until well blended. Spread orange mixture over white layer in pan.
If remaining white mixture has hardened, heat in microwave until just melted and smooth, stirring occasionally. Add enough yellow food coloring to turn mixture yellow; stir until well blended. Spread over orange layer in pan. Refrigerate 1 hour or until firm.
Use foil to lift fudge from pan. Turn white side up and carefully peel off foil. Cut into 48 pieces. Press a candy corn into the center of each piece. Store in the refrigerator.
Makes 48 pieces.
snagged from cooksrecipes. com
1 (12-ounce) package vanilla or white chocolate chips, melted
2 (16-ounce) containers vanilla frosting
1 (10-ounce) package butterscotch flavored chips, melted
1/8 teaspoon or more yellow food coloring, divided use
1/8 teaspoon or more red food coloring
48 pieces of candy corn
Line a 13 x 9 x 2-inch pan with foil, leaving a couple inches of overhang on each end; butter foil.
In a large bowl, combine melted vanilla chips and half the frosting; mix well. Spread 1/3 of mixture in prepared pan.
Combine melted butterscotch chips and remaining frosting in another large bowl; mix well. Add enough yellow and red food coloring to turn mixture orange. Stir until well blended. Spread orange mixture over white layer in pan.
If remaining white mixture has hardened, heat in microwave until just melted and smooth, stirring occasionally. Add enough yellow food coloring to turn mixture yellow; stir until well blended. Spread over orange layer in pan. Refrigerate 1 hour or until firm.
Use foil to lift fudge from pan. Turn white side up and carefully peel off foil. Cut into 48 pieces. Press a candy corn into the center of each piece. Store in the refrigerator.
Makes 48 pieces.
snagged from cooksrecipes. com
Hairy Daddy Longlegs Cupcakes
Hairy Daddy Longlegs Cupcakes
This creepy crawler of a cupcake is popular with web slingers of all sizes.
Chocolate cupcake (body)
Canned chocolate icing
Chocolate sprinkles (hair)
2 pieces of eye-type candy (we used Bassett's Liquorice Allsorts)
Clean scissors
Ruler
1 package of black string lace licorice (legs)
DIRECTIONS
1. Frost the cupcake with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.
This creepy crawler of a cupcake is popular with web slingers of all sizes.
Chocolate cupcake (body)
Canned chocolate icing
Chocolate sprinkles (hair)
2 pieces of eye-type candy (we used Bassett's Liquorice Allsorts)
Clean scissors
Ruler
1 package of black string lace licorice (legs)
DIRECTIONS
1. Frost the cupcake with chocolate icing and cover with sprinkles.
2. Press the eyes into place.
3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.
Ichabod Crane's Baked Pumpkin Mousse
Ichabod Crane's Baked Pumpkin Mousse
2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt
Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl. In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream.
Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whites are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl.
Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate.
Make a jack-o'-lantern face with currants (raisins) and serve with unsweetened whipped cream.
Serves 8.
snagged from recipescraftsfreebi esnfrugals group
2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt
Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl. In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream.
Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whites are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl.
Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate.
Make a jack-o'-lantern face with currants (raisins) and serve with unsweetened whipped cream.
Serves 8.
snagged from recipescraftsfreebi esnfrugals group
OLD FASHIONED EGG CUSTARD
OLD FASHIONED EGG CUSTARD
Ingredients :
2 1/2 c. milk
1/2 tsp. nutmeg
4 eggs, slightly beaten
1/2 tsp. salt
3/4 c. sugar
Preparation :
Scald milk and nutmeg together beat eggs, salt and sugar together. Add milk gradually pour into pie shell. Bake at 450 degrees until done, when knife comes out clean.
Ingredients :
2 1/2 c. milk
1/2 tsp. nutmeg
4 eggs, slightly beaten
1/2 tsp. salt
3/4 c. sugar
Preparation :
Scald milk and nutmeg together beat eggs, salt and sugar together. Add milk gradually pour into pie shell. Bake at 450 degrees until done, when knife comes out clean.
Rebecca's Chocolate Orange Truffles
Rebecca's Chocolate Orange Truffles
10 1/2 ounces bittersweet chocolate, chopped or in discs
4 ounces (about 1/2 cup) heavy cream (preferably not ultra-pasteurized)
3 ounces unsalted butter
1/4 cup Cointreau
Unsweetened cocoa powder for rolling truffles
Place the chopped chocolate in a double boiler over barely simmering hot water. Cover and allow to melt.
Meanwhile, place the cream in a heavy saucepan. Bring to a boil, reduce heat and simmer until cream reduces to 3 ounces (about 1/3 cup). Stir if needed to prevent cream from boiling over.
Cut butter into 1-tablespoon pieces.
When chocolate has melted and cream is ready, transfer the bowl of chocolate to your counter. Using a whisk or hand held electric mixer, stir until smooth.
Gradually stir in the hot cream.
One piece at a time, add the butter. When butter has been completely incorporated, add the Cointreau in a thin stream.
When everything is mixed, chill in refrigerator until set. To finish forming truffles, use a mini ice-cream scoop (1 tablespoon capacity), a melon baller, or a sturdy teaspoon to scoop the mixture into rough balls. Place
each on a plate.
Place 1/2 cup or so of unsweetened cocoa powder in a shallow bowl. A few at a time, roll the truffles in the powder. (A fork works for moving the candies from place to place.) Drop them a little roughly onto another plate.
Serve as is, or place in individual candy cups. These will keep, covered, for months in the refrigerator. They will taste best if you bring them to room temperature before serving.
Variations: These can be flavored with any liqueur, such as Amaretto or Frangelico. Or you can add hard liquor, such as bourbon and dark rum. If you wish to avoid even a smidgen of alcohol, you can substitute 1/4 cup of espresso for the Cointreau. Or skip any additives, in which case you will want to start with 1/4 cup (2 ounces) extra cream, and boil it down to 4 ounces, to retain the truffle's melting texture.
10 1/2 ounces bittersweet chocolate, chopped or in discs
4 ounces (about 1/2 cup) heavy cream (preferably not ultra-pasteurized)
3 ounces unsalted butter
1/4 cup Cointreau
Unsweetened cocoa powder for rolling truffles
Place the chopped chocolate in a double boiler over barely simmering hot water. Cover and allow to melt.
Meanwhile, place the cream in a heavy saucepan. Bring to a boil, reduce heat and simmer until cream reduces to 3 ounces (about 1/3 cup). Stir if needed to prevent cream from boiling over.
Cut butter into 1-tablespoon pieces.
When chocolate has melted and cream is ready, transfer the bowl of chocolate to your counter. Using a whisk or hand held electric mixer, stir until smooth.
Gradually stir in the hot cream.
One piece at a time, add the butter. When butter has been completely incorporated, add the Cointreau in a thin stream.
When everything is mixed, chill in refrigerator until set. To finish forming truffles, use a mini ice-cream scoop (1 tablespoon capacity), a melon baller, or a sturdy teaspoon to scoop the mixture into rough balls. Place
each on a plate.
Place 1/2 cup or so of unsweetened cocoa powder in a shallow bowl. A few at a time, roll the truffles in the powder. (A fork works for moving the candies from place to place.) Drop them a little roughly onto another plate.
Serve as is, or place in individual candy cups. These will keep, covered, for months in the refrigerator. They will taste best if you bring them to room temperature before serving.
Variations: These can be flavored with any liqueur, such as Amaretto or Frangelico. Or you can add hard liquor, such as bourbon and dark rum. If you wish to avoid even a smidgen of alcohol, you can substitute 1/4 cup of espresso for the Cointreau. Or skip any additives, in which case you will want to start with 1/4 cup (2 ounces) extra cream, and boil it down to 4 ounces, to retain the truffle's melting texture.
Ham 'n' Cheese Spiders Recipe
Ham 'n' Cheese Spiders Recipe
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches.- -Kendra Barclay, De Kalb, Illinois
* 5 Servings
* Prep: 30 min.
* Bake: 15 min.
Ingredients
* 1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
* 1 tube (11 ounces) refrigerated breadsticks, separated into 12 breadsticks
* 1 cup chopped fully cooked ham
* 2 tablespoons finely chopped onion
* 2 tablespoons butter, softened
* 1-1/2 teaspoons prepared mustard
* 5 slices process American cheese
* 1 egg yolk
* 1 teaspoon water
* 2 tablespoons sliced ripe olives
* 1 tablespoon diced pimientos
* 1 teaspoon poppy seeds
Directions
* On two greased baking sheets, pat five biscuits into 3-1/2-in. circles. Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center.
* Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.
* In a small bowl, beat egg yolk and water. Brush over tops of biscuits and bread sticks. On each spider, position two olive slices for eyes; place pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or until browned.
Yield: 5 sandwiches.
Ham 'n' Cheese Spiders published in Taste of Home Halloween Food & Fun Annual 2006, p28
Beth Layman :)
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches.- -Kendra Barclay, De Kalb, Illinois
* 5 Servings
* Prep: 30 min.
* Bake: 15 min.
Ingredients
* 1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
* 1 tube (11 ounces) refrigerated breadsticks, separated into 12 breadsticks
* 1 cup chopped fully cooked ham
* 2 tablespoons finely chopped onion
* 2 tablespoons butter, softened
* 1-1/2 teaspoons prepared mustard
* 5 slices process American cheese
* 1 egg yolk
* 1 teaspoon water
* 2 tablespoons sliced ripe olives
* 1 tablespoon diced pimientos
* 1 teaspoon poppy seeds
Directions
* On two greased baking sheets, pat five biscuits into 3-1/2-in. circles. Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center.
* Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.
* In a small bowl, beat egg yolk and water. Brush over tops of biscuits and bread sticks. On each spider, position two olive slices for eyes; place pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or until browned.
Yield: 5 sandwiches.
Ham 'n' Cheese Spiders published in Taste of Home Halloween Food & Fun Annual 2006, p28
Beth Layman :)
Popcorn Balls
Popcorn Balls
Recipe By :Shared for Jamie's 2000 Holiday Swap by Barb Fitzpatrick
Serving Size : 1
2 quarts Popped popcorn
1 cup Sugar
1/3 cup Corn syrup
1/3 cup Water
1/4 cup Butter
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
Preheat oven to 250 degrees. Put popcorn in a large, 4 inch deep buttered baking pan. Keep warm in the oven. Combine sugar, corn syrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls.
Makes approximately 8 balls.
Barb Says: My family makes these for Halloween every year. They are good for giving out to the little trick or treaters or munching on yourself.
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Recipe By :Shared for Jamie's 2000 Holiday Swap by Barb Fitzpatrick
Serving Size : 1
2 quarts Popped popcorn
1 cup Sugar
1/3 cup Corn syrup
1/3 cup Water
1/4 cup Butter
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
Preheat oven to 250 degrees. Put popcorn in a large, 4 inch deep buttered baking pan. Keep warm in the oven. Combine sugar, corn syrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls.
Makes approximately 8 balls.
Barb Says: My family makes these for Halloween every year. They are good for giving out to the little trick or treaters or munching on yourself.
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
HOMEMADE PUMPKIN PIE SPICE
HOMEMADE PUMPKIN PIE SPICE
Ingredients :
4 tbsp. cinnamon
1 tbsp. ginger
1 tbsp. nutmeg
2 tsp. ground cloves
1 tsp. mace
1 tsp. instant tea powder
Preparation :
Combine well: Sift 5-6 times or until thoroughly blended. Store in covered container at room temperature. Will keep up to 4 months without losing strength.
Ingredients :
4 tbsp. cinnamon
1 tbsp. ginger
1 tbsp. nutmeg
2 tsp. ground cloves
1 tsp. mace
1 tsp. instant tea powder
Preparation :
Combine well: Sift 5-6 times or until thoroughly blended. Store in covered container at room temperature. Will keep up to 4 months without losing strength.
Gold Rush Chili
Gold Rush Chili
This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.
1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans, drained *If you're using home-cooked beans, use about 3 cups.
3 green onion, sliced (for garnish)
Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.
This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.
1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans, drained *If you're using home-cooked beans, use about 3 cups.
3 green onion, sliced (for garnish)
Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.
Hershey's Cocoa Fudge
Hershey's Cocoa Fudge
Recipe By : Hershey's
2/3 cup cocoa -- Hershey's
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla extract
Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring mixture to a bubbly boil on high heat, stirring continuously. Turn heat down to medium heat and continue to boil the mixture without stirring until it reaches a
Temperature. of 236~. Remove from heat.
Add butter and vanilla to mixture. Cool and then beat. Cut when cooled.
To make vanilla fudge, just omit the cocoa.
Recipe By : Hershey's
2/3 cup cocoa -- Hershey's
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla extract
Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring mixture to a bubbly boil on high heat, stirring continuously. Turn heat down to medium heat and continue to boil the mixture without stirring until it reaches a
Temperature. of 236~. Remove from heat.
Add butter and vanilla to mixture. Cool and then beat. Cut when cooled.
To make vanilla fudge, just omit the cocoa.
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