Happy Halloween!

Saturday, October 30, 2010

Have a safe & joyous Halloween everyone! jack o lanterns; halloween

Halloween Chex® Mix from Pillsbury®

There are lots of Halloween parties going on tonight and tomorrow night but it's still not to late to throw together some great party (or anytime if you ask me) snacks! This simple recipe from my Pillsbury newsletter takes a classic and turns it Halloweeny :)






Baked eyeballs casserole from Campbell's Kitchen®

Friday, October 29, 2010

To continue with my Halloween recipes (2 more days!), I decided to share this recipe with you that came from my Campbell's Kitchen® newsletter. If you are a pasta and cheese lover like I am, you'll love this recipe! And don't worry, there aren't any real eyeballs in it :)






How to cook pumpkin seeds {an annual repost}

Thursday, October 28, 2010


The one thing that I get asked every year is how to roast pumpkin seeds so I decided to repost this tip just for y'all that emailed me and asked.

How to...

Make perfect pumpkin seeds...




Creepy ice additions

Wednesday, October 27, 2010

I'd thought I'd share with you some simple ideas to "spook" up your Halloween punch. These are all simple, inexpensive & ghoulish to look at :)






Fudgey-chocolate chip-pecan-cherry-cream cheese-coconut brownie things

Tuesday, October 26, 2010

What's the matter? You don't think that's a real name for a recipe? Well just look at them...


Just what else would you call them??






Crescent Mummy Dogs from Pillsbury®

Monday, October 25, 2010


These crescent mummy dogs from Pillsbury® are too darn cute for words! Sure to be a hit with the kids & adults alike.






Witch's Hat Chocolate Cupcakes from Hershey's Kitchens™

Saturday, October 23, 2010


I got this recipe from my Hershey's Kitchens™ newsletter. The orange cream is my favorite part...plus they look cute as can be :)






Haunted treats

Friday, October 22, 2010

Since it's only 9 days until Halloween (yes! 9 days! I ♥ Halloween!), I thought that I would post some creepy, spooky, haunted but fun things. Some of them will be recipes, and some, like today, will be Halloween related products that I've found and thought were cool.






Cooking Light -- November 2010

Thursday, October 21, 2010



COOKING LIGHT’S NOVEMBER ISSUE FEATURES GLOBAL TWISTS ON THANKSGIVING LEFTOVERS AND THE LOWDOWN ON NIBBLING WHILE YOU COOK....

Plus: The Annual Holiday Cookbook with Recipes for Starters, Sides, Desserts & More



Orange Sherbet

Tuesday, October 19, 2010


I tend to call this orange ice cream when in fact it's a sherbet. Ice cream is made with milk & cream and sherbet is made with fruit juice and a dairy product (usually milk). I use heavy cream which makes this very smooth and delicious.



Woohoo!

I was going to make some orange ice cream/sherbet today and share the recipe with you but then I talked to my friends at CSN Stores and they offered me another review opportunity! (You know ALL about CSN Stores right? They have over 200 different sites where you can get just about everything that you can imagine: TV stands, dining chairs, housewares, kid's toys & pet accessories....just to name a few. They seriously have so much awesome stuff there!)

I'm so excited to get to review another one of their products! I just love CSN Stores! And I promise you that tomorrow I'll share the ice cream recipe with you (that I AM making today :) ....some of you know that I've been really pinched for time lately so you'll understand that lol)! See you tomorrow & as always, Happy Cooking!

Just a tip -- Swanson® Broth Tip

Monday, October 18, 2010

Like pasta and rice, stuffing can absorb a lot of moisture quickly. If yours isn't as moist as you like it, drizzle it with a few tablespoons of extra broth before baking. And it's always a good idea to add a little broth to leftover stuffing before reheating to enhance its flavor and increase moisture.

Drop dumplings

Saturday, October 16, 2010

People who make dumplings will argue that their way is the best way. I've made roll-and-cut dumplings, dumplings out of biscuits and drop dumplings. I like them all. I've really been needing "hot stuff" lately because I've been so cold and chicken & dumplings sound just right! This recipe is delicious...I say the sugar makes a huge difference.

What you'll need:
  • 3 c flour
  • 1 1/2 tsp salt
  • 1 c + 2 Tbl milk
  • 1 egg
  • 4 1/2 tsp baking powder
  • 3 tsp sugar
  • 1/4 c vegetable oil
Mix all ingredients together until well combined. Drop by spoonfuls into hot broth and boil until centers are done.

Cost:
all purpose flour - $1.25/bag
milk - $1.78/gallon
eggs (18 count) -$1.47
baking powder - $1.14
sugar - $2.42/bag
vegetable oil (regular) - $2.28
Total - $1.02

Hot apple cider

Friday, October 15, 2010

Last night it got really chilly here...almost cold to me. It made me crave a good hot apple cider so I thought I would repost one of my favorite drink recipes.

What you’ll need:

  • 5 c apple cider
  • ¼ c maple syrup
  • 1 orange peel, sliced thinly
  • 1 lemon peel, sliced thinly
  • 5 whole cloves
  • 2 cinnamon sticks
  • Square of cheesecloth

In a large pot mix cider and syrup. Place the orange, lemon, cloves and cinnamon in the cheesecloth and tie it closed. Place the spice bundle into the pot of cider and syrup and heat over medium heat for about 10 minutes. Remove the spice bundle and pour the cider into mugs. Serve with additional cinnamon sticks if desired. Makes 5 cups.

Cost:
apple cider - $2.85
maple syrup - $2.12
oranges - $2.25/bag
lemons - $1.99/4
cloves - $1.12
cinnamon sticks - $1.85
Total - $6.30

Stromboli Hero from Betty Crocker®

Saturday, October 9, 2010


We have sandwich night at least twice a month; once on grocery shopping day and at least once when I'm feeling tired (or lazy lol) and don't want to stand over the stove. We tried this recipe from Betty Crocker® and instantly fell in love with it!

What you'll need:
  • 1 round focaccia bread (8 or 9 inches in diameter)
  • 1/4 cup Italian dressing
  • 4 to 5 leaves leaf lettuce
  • 1/4 pound sliced provolone cheese
  • 1/4 pound sliced fully cooked ham
  • 1/4 pound sliced salami
  • 8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half
Cut bread horizontally in half. Drizzle dressing evenly over cut sides of bread. Layer lettuce, cheese, ham, salami and peppers on bottom half of bread. Top with top half. Secure loaf with toothpicks or small skewers. Cut into 6 wedges.

Make the Most of This Recipe

 
Substitution
You can use an unsliced 8- or 10-inch round loaf of Italian or sourdough bread instead of the focaccia. If you don’t have pepperoncini peppers, use sliced tomatoes, sliced red onion or bell pepper rings.


Do-Ahead Tip
You can make this hero up to 6 hours ahead; just wrap it (uncut) securely with plastic wrap and refrigerate.



Cost:
bread - $2.49/loaf
Italian dressing - $1.89/bottle
lettuce - $1.98/head
provolone cheese - $2.59/lb
ham - $2.12/lb
salami - $3.69/lb
peppers - $2.12/jar
Total - $6.71

Cute Halloween cookies

Friday, October 8, 2010

I'm putting together a package to send to my kids for Halloween and I'm including these cookies that I made last night and decorated today. Tim was my taste tester and he says they're great!

What you'll need:

For cookies:
  • About 5 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 c butter, softened
  • 1 c sugar
  • 1 egg, beaten
  • 1 Tbl milk
  • Powdered sugar for rolling out dough
For frosting (each batch...I used 3 batches total for the above cookie recipe):
  • 1 c powdered sugar
  • 2 - 3 tsp milk
  • 3 tsp light corn syrup
  • 1/4 tsp almond extract
  • Assorted food coloring
For cookies:


Sift together 3 cups flour, baking powder and salt. Set aside. Beat butter and sugar until light in color. Add egg and milk and beat until well combined. Gradually add flour until well combined. Add additional flour a little at a time until mixture pulls away from side of bowl and is of rolling consistency. Divide dough in half and wrap in waxed paper. Refrigerate at least 2 hours.

Preheat oven to 375°


Sprinkle rolling surface and rolling pin with powdered sugar. Working with one half of dough at a time, roll to 1/4" thickness. Cut into desired shapes and place cookies on a wax paper lined or greased cookie sheet.

*Just a note here, I'm working with only one cookie sheet so I placed the remainder of my dough back in the fridge while each pan was baking. Also, I used waxed paper on my cookie sheet for the first batch and they stuck so I sprayed my pan with non-stick cooking spray for the remaining batches and that worked perfectly. I got my Halloween shaped cookie cutters at Walmart for $9.00 and they had really cute shapes: a witch, a frankenstein, a ghost, pumpkins, tombstones, etc.*


Bake for 7 - 9 minutes, turning cookie sheet once halfway through baking time, until cookies are just starting to brown around edges. Let cookies rest on cookie sheet for 2 minutes and then move to a wire rack and allow to cool completely before frosting. I let mine cool overnight just because I was tired and didn't want to tackle the frosting last night. 



 I got about 50 cookies out of the batch.

For frosting:


In a bowl mix together sugar and milk using a whisk. It will be very thick. Whisk in corn syrup and almond extract. Add desired colors. If it's too thick, add a little more corn syrup. If it's too thin, add a little more sugar. I started with my base of white and used a pastry brush to paint all the white parts of my cookies then added food colors to make each color. At first I did the red, then added some yellow and made it orange then added some blue to make the gray....you get the idea. I just painted each color and then changed the color and painted those sections. I also place some in a baggie and piped the faces on a few of them...





Cost:
flour - $2.69/5 lb bag
baking powder - $2.12/can
butter - $1.79/tub
sugar - $2.86/4 lb bag
egg - $1.49/dozen
milk - $2.26/gallon
powdered sugar - $2.14/2 lb bag
corn syrup - $2.86/bottle
almond extract - $3.26/bottle
Total - $3.36

Real Sangria

Monday, October 4, 2010


If you know me, then you know that I am not a big drinker. I don't find anything wrong with alcohol, I just don't like it very much. Every now and then (like once a year...I know, I'm boring lol), I'll have a drink. Wanna know how boring I really am? The drink has to follow these rules: 1. It has to be some kind of clear alcohol (vodka, gin, rum...you get the idea), 2. It can't taste like alcohol and 3. I prefer something fruity. It should be no surprise after I told you that that I love Sangria! This recipe came from a Daily Recipe email that I get from MyDailyMoment.com. Enjoy! 

What you'll need:
  • 1 lemon, sliced
  • 1 orange, sliced
  • 3 tbsp. brown sugar
  • 1 (1.5 fluid oz.) jigger vodka
  • 1 (1.5 fluid oz.) jigger Cointreau or triple sec
  • 1 (1.5 fluid oz.) jigger gin
  • 1/4 cup orange soda
  • 1/4 cup lemon-lime soda
  • 3/4 cup pineapple juice
  • 3/4 cup orange juice
  • 1 cup ice cubes
  • 1 (750 milliliter) bottle of dry red wine

Place the lemon, orange, and brown sugar in a large pitcher. Pour in vodka, Cointreau, gin, orange soda, lemon-lime soda, pineapple juice, and orange juice. Add ice cubes and pour in red wine; stir well until the sugar has dissolved. Serve immediately.

Cost:
lemon - 99¢/3
orange - $2.69/bag
brown sugar - $1.29/1 lb
alcohol - $7.50/all four
soda - 89¢/1-liter
pineapple juice - $2.69/gal
orange juice - $2.46/gal
Total - $6.58

Pico de Gallo

Saturday, October 2, 2010

Photobucket


I say it and say it and say it...everything is better when you make it yourself. I think you'll just love this simple recipe.

What you'll need:
  • 6 roma (plum) tomatoes, diced
  • 1 jalapeno, seeded & finely diced
  • 1 small onion, diced
  • 2 Tbl lime juice
  • 1 tsp salt
  • 1/2 c chopped fresh cilantro
Mix all ingredients together, cover with plastic wrap and let stand for 1 hour. Serve with tortilla chips, tacos, enchiladas or anything else that you want! Makes around 2 cups.

Cost:
tomatoes - $2.25/lb
jalapeno - $1.00
onion - 99¢/3 lb bag
cilantro - $1.29/bunch
Total - $3.48 

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