Friday, October 30, 2009
Thursday, October 29, 2009
Wednesday, October 28, 2009
16 Halloween Oreos, chopped
1 1/2 c. broken pretzel sticks
1/2 c. dried cranberries
1 bag of white chocolate chips
1 c. candy corn
1. Spread the cookies, pretzels and cranberries onto a lightly greased baking sheet.
2. Melt chocolate 30 sec. at a time in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth.
3. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly (I used a piece of sprayed wax paper for this step).
4. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Monday, October 26, 2009
All I did was paint the black parts with icing color and pour in melted white chocolate. The ghosts are actually supposed to be the backs of the skulls but I wanted some variety.
Saturday, October 24, 2009
For the spider, I added black icing color to the gum paste. Then shaped the body and legs separately. The icing on the cake helps to keep the pieces in place.
The web is white sparkly decorating gel from a tube.
Friday, October 23, 2009
Wednesday, October 21, 2009
2 c. heavy cream
1c. real butter
1 c. grated Parmesan cheese
1 c. fresh parsley, chopped
1 tsp. salt
1/2 tsp.ground black pepper
1/4 tsp.garlic powder
1. Combine heavy cream and butter in a large saucepan over medium heat.
2. Heat until butter melts, stirring occasionally (Do not allow sauce to boil)
3. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder.
4. Serve immediately over cooked pasta.
Monday, October 19, 2009
2c. red potatoes, chopped
1 (16oz.) bag sauerkraut, rinsed and drained (this reduces that strong sauerkraut-y flavor)
1 lb. fully cooked beef sausage, cut into chunks
1/4c. white onion, thin sliced
2 cloves garlic, minced
3/4c. dry white wine or chicken broth
1/2 tsp. ground black pepper
1/4 tsp. caraway seed
1. Layer carrots, potatoes and sauerkraut in your slow cooker.
2. In a skillet, brown the sausage; transfer to the slow cooker.
3. Saute onion and garlic in the skillet with drippings, until tender.
4. Gradually add wine or broth. Bring to a boil and stir in pepper and caraway. Pour over sausage and veggies.
5. Cover and cook on low for 8-9 hours or until vegetables are tender.
I have this in the Crock Pot right now and my house smells AMAZING!
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Saturday, October 10, 2009
3 lbs. sweet potatoes
1-1/2 teaspoons minced chipotle peppers in adobo sauce
1 tablespoon and 1-1/2 teaspoons real butter, room temperature
1/2 teaspoon salt
1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium size baking dish, and set aside.
2. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
3. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
4. When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins.
5. Using a hand mixer, beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish.
*This can baked now or refrigerated until the next day. That's what makes this so perfect for Thanksgiving!
6. Bake in the preheated oven until heated through, 20 to 25 minutes.
Thursday, October 8, 2009
Turns out, cooking a beet is exactly like baking a potato. All you do is cut off the greens and their stems, coat the beets in olive oil, and bake them, in a covered and sprayed pan for about an hour at 350* Testing doneness is the same as a potato too - just stick it with a fork. Easy.
For the greens, I heated about 2 TBSP olive oil in a skillet, tossed in a couple cloves of minced garlic and about 1/4 c. diced onion. Then, tore the greens into 2-3" pieces (throwing out the big red stems), seasoned with sea salt and fresh ground pepper, and sauteed until done.