Spooky Sparkle Pumpkin - Quick & Easy Pumpkin Decorating

Halloween has always been my favorite holiday.  Every year I try to come up with some new ways to decorate.
I have been on the look-out for some Cinderella Pumpkins, but I have not had much luck.

Here is a little white pumpkin I found and just added some copper ribbon and some burgundy and plum accents.

I think it's too pretty to leave outside...

The next pumpkin has a copper finish with some Spooky Sparkles!

When I taught pre-school I would sprinkle this "magic dust" on the kids to keep the monsters away on Halloween!

It works for 3-year olds.

Take your pumpkin and tape up the stem.

This pizza box came in handy.

Spray the pumpkin lightly with metallic spray paint.

I used Rust-oleum Aged Copper

Sprinkle with Spooky Sparkles

I think this pumpkin looks pretty just as it is, but you can add the copper ribbon.

Click on the link below to make these cute pumpkins!

Halloween Witch Dance

 Lamb Around Linky Alert! Fun Halloween Recipes and Crafts - Cookin Canuck 

Caramel Apple Crisp- Improv Cooking Challenge!

I've just joined Lady Behind the Curtain for The Improv Cooking Challenge!  This week's challenge is Apples and Caramel. I couldn't wait for this to cool off!  Apples swimming in a caramel sauce, topped with a buttery, crunchy crisp.

Topping:

1-1/3 cup oats

2/3 cup all-purpose flour

1/3 cup brown sugar

1/3 cup sugar

2/3 cup toasted sliced almonds

A Pinch of salt

12 Tbsp. unsalted butter, melted (1-1/2 sticks)

Filling:

6 Granny Smith Apples, peeled and sliced

2 cups sugar

1/4 cup corn syrup

1/4 cup water

1/2 cup heavy cream

2Tbsp. cornstarch mixed with 2 Tbsp. cold water

To make the topping, combine the oats, flour, sugars, nuts and salt.  Stil until blended.  Pour the melted butter over and mix with a fork.  Chill until ready to use.

To make the filling, whisk together the sugar, corn syrup and 1/4 cup water.  Cook over medium high heat, without stirring, until the sugar turns amber.  Watch closely as this happens quickly.  Remove from the heat and slowly whisk in the cream.  This will bubble up very quickly.  Return to the heat and add the sliced apples.  Cook until the apples have softened slightly, about 10 minutes.  Add the cornstarch mixture and bring to a boil and mixture thickens.  Pour into a square baking dish - approx. 8 x 8 or a little larger and crumble the topping over the fruit.  Bake at 400 degrees F for 25 to 30 minutes, or until golden and bubbly.

Serve warm with a scoop of ice cream.

~All about Apples
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Wendy's Style Chili

This chili could not be easier to make!  Cook up a batch for your next football game or just a casual dinner with friends.  Just add a salad and some cornbread for a quick weeknight meal!  This recipe makes a large batch, so you'll have plenty to freeze. 

• 4-1/2 lbs. ground lean beef (or turkey)
• 2 large onions, chopped
• 3 green peppers, chopped
• 4 ribs celery, chopped
• 2 Tbsp. garlic, minced
• 2  14 oz. cans Ranch Style Beans (Bush's Texas Ranchero) UNDRAINED
• 1  14 oz. can each, kidney beans and pinto beans, drained (or choose your favorite)
• 2 15 oz. cans Ro-tel tomatoes
• 1 46 oz. bottle tomato juice
• 1 29 oz. can  tomato sauce
• 2 pkgs. mild chili seasoning

In a large pot brown ground beef and drain fat.  Add remaining ingredients and simmer 1-1/2 hours.

Join the fun and enter the Chili Cook Off!  

~Adapted from Food.com
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Pasta with Roasted Cherry Tomatoes (Pasta con Pomodori al Forno)

If you like Pasta e Olio, you are going to love this one!  It's great when sweet cherry tomatoes are in season, but also good with the cherry tomatoes now because of the concentration of taste and texture when you roast them.  This is very quick to make and it's really "multo buono".

• 3 pints cherry tomatoes, halved
• 1/2 cup plus 1 Tbsp. extra-virgin olive oil
• 1/3 cup Italian bread crumbs
• 1 tsp. salt
• 1/4 tsp. peperoncino flakes, or to taste
• 5 garlic cloves, peeled and sliced
• 2 Tbsp. chopped fresh Italian parsley
• 1 cup loosely packed fresh basil leaves, shredded
• 1/2 cup grated Pecorino or Parmigiano cheese
• 4 ounces Ricotta Salata

Preheat oven to 400 degrees F.
Toss the cherry tomato halves in a large bowl with 3 Tbsp. olive oil.  Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly.

Pour the tomatoes on a parchment or foil lined baking sheet and spread them apart in a single layer.  Bake until the tomatoes are shriveled and lightly browned, about 35 to 40 minutes.

I put them under the broiler for a few minutes.

While the tomatoes are roasting, fill your pasta pot with salted water and bring to a boil.  Add pasta of your choice and cook to al dente.  In a large skillet, heat the remaining olive oil on medium high heat and scatter in the sliced garlic.  Cook for a minute or two until lightly browned.  Ladle in 2 cups of the pasta cooking water and bring to a boil.  Stir in the chopped parsley and keep sauce simmering.

When the pasta is al dente, lift it from the water and drop it into the skillet.  Toss pasta with garlic and parsley sauce, then slide the tomatoes on top of the pasta.  Add the basil shreds and toss together.

Sprinkle with grated cheese off heat.

Mound pasta in a warm bowl or plate and shred the ricotta salata on top.

The pasta and garlic with the warm, juicy tomatoes is delicious!

~Adapted from Lidia Cooks from the Heart of Italy
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Recipe for my Boys - Thursdays Treasures

What the Heck is a Spudnut?

Basically, it's a doughnut made with a potato base which originated in Germany.  The result - a fluffier, more airy version of the doughnut.

What was the first nationwide donut chain?  Krispy Kreme? Dunkin Donuts?  The answer is Spudnuts.  Two brothers invented this recipe in the 1940's.

I don't know how the conversation got started, but my boss was telling me about these donuts that his brother made and that they were the lightest, tastiest donuts he had ever eaten.  So my research began - and the result?
A lighter, almost cruller-type donut that I sooo miss from the bakery.

Spudnuts

• 2-1/2 cups flour
• 1/4 tsp. Baking Soda
• 1/2 tsp. salt
• 2 tsp. Baking Powder
• 1 tsp Nutmeg
• 1/4 cup shortening
• 1 cup sugar
• 2 eggs
• 3/4 cup mashed potatoes
• 1/2 cup milk
• 1-1/2 quarts oil for frying
• Sugar for coating

Sift together the flour, baking soda, salt, baking powder and nutmeg.  Set aside.

In a separate bowl, cream together the shortening and sugar.  Add eggs and mashed potatoes to the mix.
Measure out the milk.  Add the flour mix alternately with the milk to the creamed mixture beginning and ending with flour.

**The dough will be soft - almost like a drop biscuit dough.  Cover and refrigerate overnight, if you don't want to make them right away.

Turn dough out onto a well floured surface and knead a few times.  Roll the dough until its about 1/2" thick.

Dip a donut cutter in flour and cut out doughnuts.

I did not have a donut cutter, so I compromised with a small tart cutter.

Heat fat to 365 degrees F.

Fry doughnuts about 2 minutes on each side or until golden brown.  Drain on brown paper or paper towels.

Not exactly the perfect donut, but I love the crunchy bits on the ends.

While still warm, shake donuts in sugar or cinnamon sugar.

~Adapted from King Arthur Flour
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Country Store Apple Butter - Weekend CrockPot Cooking

I haven't had Apple Butter in ages!  Now that Fall is officially here, our tastes change to cook and bake with all the warm spices of Autumn.  Here in Jersey, there is only one - just one Cracker Barrel Restaurant where you can get an Apple Butter fix any time of the day.  The restaurant is a few hours away, so I'm on my own here!

Apple Butter is very easy to make with the help of a CrockPot.  When it comes to filling your house with yummy scents and filling your tummy with warm, spicy, goodness, nothing beats homemade Apple Butter.

I thought I had thrown away my canning pot.  When I went up to the attic for Fall decorations, there it was - all dusty and lonely and forgotten.  I would have made this without the canning pot and just gave away most of it - but now I can keep it all to myself!!!! (I may give one or two away).

I searched several CrockPot Apple Butter recipes for the one that appealed to me most.  I was NOT about to peel 4 lbs. of apples, and I found a recipe that didn't require peeling or coring (much of the pectin is in the cores and flavor and vitamins in the peels) so I chose this method.

Apple Butter

• 4 lbs. of good cooking apples, about 16 (I used Gala and Fuji and two Granny Smith)
• 1 cup apple cider vinegar
• 2 cups water
• 1-1/2 cups sugar
• 1 cup dark brown sugar
• 2 Tbsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt

Prepare the fruit:  Cut the apples into eight pieces, without peeling or coring them.  Cut out any damaged parts.
Put them into a large pot, add the vinegar and water, cover, bring to a boil, reduced heat to simmer and cook until the apples are soft, about 20-30 minutes.  Remove from heat.

Ladle apple mixture in small batches into a food mill.

This was taking too long.  I decided to puree the apple mixture in the blender and then pass through the food mill.  This took much less time and much less effort.

Beautiful apple puree underneath.

Place apple puree into CrockPot.  Add remaining ingredients and mix well.  Cook on HIGH setting, UNCOVERED for 5-6 hours; stirring every 20-30 minutes or so.  Cook until thick and smooth and the apple butter mounds up on your spoon.

Now, if you would like to can it (which I suggest) it's easy, you'll see.

1. Wash and dry jars and lids.
2. While you're filling your jars (to within 1/2" of top) with your warm apple butter you should have your water bath heating up.
3. Once the jars are filled, wipe the rims with a damp cloth and screw on the lid (don't over tighten).
4. Place jars in the water canning rack, lower into the canner, make sure they are covered with water by at least 1" and turn up the heat.
5. Once you reach a boil, boil for 15 minutes.
6. Carefully remove jars from the canner and sit on a dry towel.
7. Sit and listen.  Plink, Plink, Plink - the jars will seal as they cool on the towel.  Wipe jars clean and store or add your own special touches to give away as gifts.

Country recipe cards, labels and gift tags free to print at Country Clip Art.  Free labels for jams and jellies from Pick Your Own.

 

What else can you do with apple butter besides spreading on toast, homemade biscuits, waffles or pancakes?  Here are a few recipes that you might like:
Apple Butter Cake, Apple Butter Pumpkin Pie.

Source: patti-comfycuisine.blogspot.com via Patti on Pinterest

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Oktoberfest Recipes - Frikadellen

Get out your lederhosen, and frost up that beer mug, we're getting ready to celebrate Oktoberfest!

Bratwurst, knockwurst, kraut, potato pancakes, goulash and more!  Get your strudel on let's cook some German Food!  Oktoberfest is running now through October 3, 2011.

Frikadellen

Frikadellen are German, pan-fried meat patties.  These small burgers are usually served to you with mustard and sides of potato salad in pubs.

• 1 cup chopped onion
• 1 tsp. oil
• 1 piece of day-old bread, softened in warm milk and squeezed dry
• 1 lb. ground beef (or half beef and half pork)
• 1 egg
• Salt and pepper to taste
• 1 Tbsp. chopped fresh parsley

Place chopped onion in a small bowl, drizzle with 1 tsp. oil, cover with plastic wrap and microwave 2-3 minutes, or until onions are softened.  You can add the onions raw if you prefer.

Break bread into small pieces into a medium bowl.  Add meat and the remaining ingredients along with the cooked onion and mix well.

Heat 1 Tbsp. butter and 1 Tbsp. olive oil in a medium frying pan.  Form 6-8 small patties and fry over medium-high heat until browned on both sides and cooked through.

Serve with mustard, potato salad and a cold beer.

These are good warm or cold on a sandwich!

Mom's Old-Fashioned Rice Pudding

I remember my Mom telling me about her mother's rice pudding.  She used to bake it in the oven and it was one of my mom's favorites.  She could never remember how she made it, and unfortunately, it was never written down.  If any of you know of a good recipe for a baked rice pudding, please let me know!  I've seen a few recipes popping up lately in blogosphere and this has been on my list, of what seems like, my never-ending "things I want to make next".  My neighbor stopped by the other day and gave me several of her recipes, which I will be posting, and her Mom's Rice Pudding was included.  My eyes lit up! This is very easy to make and it is so creamy and delicious!

• 1-1/2 quarts milk (6 cups) plus 1/2 cup
• 1/2 cup rice
• 1/2 cup sugar
• 2 eggs
• 1 Tbsp. vanilla
• Cinnamon 

In a medium saucepan, combine milk, rice and sugar and bring to a light boil, stirring often (I added a pinch of salt).  Simmer for 45 minutes, or until rice is tender stirring occasionally.   Beat 2 eggs with  an additional 1/2 cup milk and stir into mixture.  Cook for 3 minutes, stirring constantly until thickened. Add vanilla.  Cool and sprinkle with cinnamon.

~In Memory of Faye Silvio from her daughter, Angela

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Greek Phyllo Chicken Bundles - Kotopita

I have to put this recipe under the "Chicken Pot Pie" category.  A delicious, creamy, chicken and veggie filling, surrounded by flaky, phyllo pastry.  Phyllo dough can be found in the freezer section of most grocery stores.

The only tricky part of this recipe is working with the Phyllo dough.  It dries out very quickly and it is essential that you keep the paper thin layers covered with a damp towel or plastic wrap while you are working with them.  Pull out layers as in the recipe and then immediately re-cover.

• l lb. boneless chicken breast, cubed
• 1/2 cup extra virgin olive oil
• 2 large cloves garlic, crushed and chopped
• 2 cups onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 cup chicken stock
• 1/2 cup grated Parmesan cheese
• 4 ounces Feta Cheese

For the Bechamel sauce you will need:

• 2 cups milk
• 4 ounces butter
• 5 ounces flour
• 1/4 cup grated Parmesan cheese
• 1 egg

• Melted butter
• 1 pkg. phyllo dough

For the filling:  In a medium pot, over medium heat, add the chicken and the olive oil.  Stir in the garlic, onion, celery, carrots, salt and pepper.  Add the chicken stock and bring to a boil.  Turn the heat down and simmer for 15 minutes.

For the sauce:  In a medium pot, bring the milk to a boil over low heat.  At the same time, melt the butter in another pan.  Add the flour to the butter and mix well on low heat until the flour absorbs all of the butter.  When the milk reaches the boiling point, slowly whisk it into the flour mixture until it thickens.  Whisk in the Parmesan cheese and the egg.  Remove the sauce from the heat and lit cool 10 minutes.  Set aside.

After the chicken mixture has cooked, strain the mixture to remove any liquid.  Let cool for 15 minutes.  Mix the bechamel sauce into the chicken mixture.  Add the Parmesan and feta cheese and mix well.

Preheat oven to 350 degrees F.  Butter a 12 x 18 baking sheet.  Take 2 phyllo sheets and place on surface.  Brush lightly with butter.  Place 2 more sheets, butter, 2 more sheets and butter.  Total of 6 sheets.  Add 1 cup of filling.

Fold over into a bundle brushing with butter as you fold.

 

Place on baking sheet and lightly brush with butter.  Bake until golden brown 40-45 minutes.

~Adapted from Adel Elostta
Makes 8 servings
Cook's Note:  Some of the filling came out of some of the bundles so be sure to seal them well.

Butter Pecan Baked Apples

Fabulous Fall is almost here!  Time for anything appley goodness!  Like a warm, almost caramel baked apple!

These apples are not overly-sweet and hold up well to baking.  Let's get on with it shall we?

• 5 Granny Smith apples, peeled and cored
• 5 Tbsp. butter
• 1/4 cup brown sugar
• 1/3 cup craisans
• 1/3 cup pecans, chopped
• 3 Tbsp. Old-fashioned Oats
• 1 tsp. orange zest
• 1/2 tsp. cinnamon
• Pinch of salt
• 1/3 cup maple syrup
• 1/3 cup apple cider

Trim 1/4" off the bottom of 4 apples.  Cut 1/2" off the top and save.  Peel the apples and take out the core leaving 1/2" wall.  

Preheat oven to 375 degrees F.  In a cast iron pan, melt 1 Tbsp. butter.  Place apples top side down and saute until caramelized; about 3 to 4 minutes.

Chop the remaining apple in 1/4" dice.  Add 4 Tbsp. melted butter, brown sugar, cranberries, pecans, oats, orange zest, cinnamon and salt.  Stir to combine.  Stuff apples with mixture, mounding filling on top.  Top with reserved apple top.

Combine maple syrup and apple cider and add to apple.  Bake uncovered for 35-40 minutes, basting every 10 minutes.

When you slice into these, all the buttery goodness comes oozing out.

 An Apple Pie without the crust!

~Adapted from America's Test Kitchen

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Ricotta and Roasted Pepper Frittata

Frittatas like this one are a popular main-course in the southern Italian region of Calabria. In America, ricotta is usually made from cow's milk. I have never had the fresh ricotta of Italy which is made from sheep's milk. I have made fresh ricotta and it's super simple to make! Homemade Ricotta.

Season with more black pepper, if you like.

This would be delicious with sliced Italian Sausage!

Enjoy!

~The New Comfort Food
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