Halloween has always been a favorite time of year for me. Not only is it my birthday, but the air is clean and crisp, the leaves have turned colors and it’s just a very pretty time of year.
I’d like to share some fun Halloween ideas and recipes with you:
Halloween cookie cutters are a must. You can use these cookie cutters on bread to make Halloween sandwiches. Kids love jack-o-lantern shaped sandwiches. You can spread their favorite sandwich topping on the bread once it’s cut.
Purchase M&M’s from a store that sells specific colors. Buy orange and green M&M’s and then use them in your favorite chocolate chip cookie recipe substituting the M&M’s for the chocolate chips.
You can also put those same M&M’s in your favorite rice krispy treat recipe. It’s amazing how these two colors transform recipes into Halloween recipes.
Look for mini cookie cutters. They can often be found in kitchen specialty shops. If you find pumpkin mini cookie cutters, these work great on cheese. Buy sliced cheese. Cut the cheese with the mini cookie cutters and then put the slice of round cheese on a Ritz cracker.
Prepare your favorite brownie recipe and then top with candy corn pieces.
Make hamburgers and use your cookie cutters on full size slices of cheese. Serve open faced so that the pumpkin or ghost shaped cheese is on top.
Many stores sell spinach pasta. Green pasta with red sauce is very Halloween looking to kids.
Make english muffin pizzas. Add sauce and cheese and then cover with pepperoni slices. Use pineapple chunks to make eyes, nose and mouth.
What would Halloween be without pumpkin flavored items? Here are a few pumpkin recipes for you:
Pumpkin Dip
2 8-ounce packages cream cheese, softened
1 large 30-ounce can of pumpkin
4 cups powdered sugar
2 teaspoons cinnamon
2 teaspoons ginger
Mix everything together and serve. Kids love to dip both fruit and cookies into this dip.
And what about pumpkin muffins? I love pumpkin muffins warmed with butter on them:
Pumpkin Muffins
3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin
Mix all dry ingredients together in a bowl. Add the remaining ingredients and mix. Pour into muffin tins. Batter will rise, so only fill the muffin tins 2/3 of the way full. Bake at 350 degrees for about 20 minutes.
Decorating your table can be fun also. Use a combination of blacks and oranges. Use cat or witch shaped bowls. I have a friend who owns plates, creamers and tea pots in the shape of cats. You can also sprinkle your M&M’s and candy corn on the table. The kids can eat the decorations.
Enjoy Halloween with your kids and their friends at home with all of the above treats and ideas.
Audrey :)
Monday, September 29, 2008
Wednesday, September 24, 2008
Crescent Rolls
I've loved Pillsbury Crescent Rolls for as long as I can remember. Today, I found the most wonderful looking recipe for these rolls. http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=45541
I've never seen the rolls opened up like this. I have re-rolled them to put them into muffin tins, but I've never used them as a dish like this.
Share your favorite crescent ideas here in the comments.
Audrey :)
I've never seen the rolls opened up like this. I have re-rolled them to put them into muffin tins, but I've never used them as a dish like this.
Share your favorite crescent ideas here in the comments.
Audrey :)
Monday, September 22, 2008
My Grandmother's Back to School Adventures
I was really happy to hear from my friend Carrie with her newest article and recipes. Thanks Carrie!!
My Grandmother's Back to School Adventures
Since my grandmother's passing I have a new and different perspective of her life and stories of days gone by. On occasion I tend to compare myself to her ~ something I had never done before. This happened again a few weeks ago when people started talking about the end of summer and “going back to school.”
Hearing about it and thinking about it made me feel very sad in the same way it has my entire life. Watching summer slip away breaks my heart like watching someone you love walk away never to return again. I love the warm sun, wearing tank tops and short skirts and the carefree feeling of the season. Going back to school was NEVER something I looked forward to. On the other hand my grandmother, Elizabeth, . . . loved school! I will always remember her enthusiasm whenever she'd talk about her experiences there.
School opened up a whole new world for Elizabeth! It was an eminent contrast to life on the family farm where she'd diligently work to help her parents by cooking and caring for her younger siblings. For Elizabeth, going to her little one room schoolhouse was like going to an enchanted cottage. The time period was 1917 when she was eight years old. Elizabeth loved everything about it – meeting new friends, wearing a pretty dress (she had one dress with two pinafores), admiring her teacher, but most of all she had a passion for learning. She spoke only in German when first attending school, so imagine what a quick learner she was to pick up English at the same time she learned about world history!Elizabeth was eager to learn everything she could, not only from her teacher, but from her classmates as well. “I would come home and tell my mother of all the wonderful things my girlfriends brought in their lunches!” She and her mother would experiment with all of these new recipes. They were so proud of themselves after making their very first pie and layer cake. Back in the old country there was no such thing as pies, so they were especially fascinated by this new idea. They improvised by using a bread pan to make the layer cake.
Elizabeth planned on taking it in for the last day of school. “Mother had no layer tins so she made it in a big bread pan. She sliced it in half to make two layers. Then she iced it. I was so proud of her! I think I stopped every ten minutes on my way to school to admire it!”
Below you will find one of Elizabeth's old fashioned soup recipes to warm you on a cool fall evening and a special apple pie recipe just perfect for this time of year! Both recipes are simple and delicious! Enjoy!
Tomato Soup with Egg Drop
Put a good tablespoon of butter into a pan. When melted, add a heaping tablespoon of flour. Blend well and brown slightly. Take 1 quart fresh or canned tomatoes and strain. To the butter and flour mixture add the strained tomato juice and a cup of water. Bring to a boil. Add a bay leaf, salt, pepper and a little sugar to taste. Cook for about 5 minutes.
For the Egg Drop: Take ½ cup of flour, pinch of salt, one egg and enough water so it will pour from a cup. Then, while the soup is boiling, drizzle it back and forth into the soup. Stir once or twice with a fork while drizzling. Cook 2 minutes. Before serving slowly add a cup of milk. This gives it a creamy texture and flavor. Add a pinch of baking soda to make it less tart and the milk will not curdle.
Apple Pie with Cheese Crumbs
Make the pie crust recipe below and bake at 350 degrees for about 10 minutes so it is pale brown. Remove from oven and set aside.
For the crumbs: ½ cup flour, ½ cup sugar, ½ stick butter, ¼ cup grated sharp cheese. Mix together with your hands until crumbly.
Peel and core 6 apples. Slice them about 1/4” thick. Put in a saucepan with ¾ cup sugar, 1 tablespoon tapioca, a dash cinnamon and mace, a sprinkle of lemon juice and ¼ cup water. Bring to a boil and simmer for about 5 minutes. Pour into the pie shell. Sprinkle with crumbs and bake about 30 minutes in a 350 degree oven.
Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers.
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at http://www.grandmotherscookbook.com.
Thanks again Carrie
Audrey :)
My Grandmother's Back to School Adventures
Since my grandmother's passing I have a new and different perspective of her life and stories of days gone by. On occasion I tend to compare myself to her ~ something I had never done before. This happened again a few weeks ago when people started talking about the end of summer and “going back to school.”
Hearing about it and thinking about it made me feel very sad in the same way it has my entire life. Watching summer slip away breaks my heart like watching someone you love walk away never to return again. I love the warm sun, wearing tank tops and short skirts and the carefree feeling of the season. Going back to school was NEVER something I looked forward to. On the other hand my grandmother, Elizabeth, . . . loved school! I will always remember her enthusiasm whenever she'd talk about her experiences there.
School opened up a whole new world for Elizabeth! It was an eminent contrast to life on the family farm where she'd diligently work to help her parents by cooking and caring for her younger siblings. For Elizabeth, going to her little one room schoolhouse was like going to an enchanted cottage. The time period was 1917 when she was eight years old. Elizabeth loved everything about it – meeting new friends, wearing a pretty dress (she had one dress with two pinafores), admiring her teacher, but most of all she had a passion for learning. She spoke only in German when first attending school, so imagine what a quick learner she was to pick up English at the same time she learned about world history!Elizabeth was eager to learn everything she could, not only from her teacher, but from her classmates as well. “I would come home and tell my mother of all the wonderful things my girlfriends brought in their lunches!” She and her mother would experiment with all of these new recipes. They were so proud of themselves after making their very first pie and layer cake. Back in the old country there was no such thing as pies, so they were especially fascinated by this new idea. They improvised by using a bread pan to make the layer cake.
Elizabeth planned on taking it in for the last day of school. “Mother had no layer tins so she made it in a big bread pan. She sliced it in half to make two layers. Then she iced it. I was so proud of her! I think I stopped every ten minutes on my way to school to admire it!”
Below you will find one of Elizabeth's old fashioned soup recipes to warm you on a cool fall evening and a special apple pie recipe just perfect for this time of year! Both recipes are simple and delicious! Enjoy!
Tomato Soup with Egg Drop
Put a good tablespoon of butter into a pan. When melted, add a heaping tablespoon of flour. Blend well and brown slightly. Take 1 quart fresh or canned tomatoes and strain. To the butter and flour mixture add the strained tomato juice and a cup of water. Bring to a boil. Add a bay leaf, salt, pepper and a little sugar to taste. Cook for about 5 minutes.
For the Egg Drop: Take ½ cup of flour, pinch of salt, one egg and enough water so it will pour from a cup. Then, while the soup is boiling, drizzle it back and forth into the soup. Stir once or twice with a fork while drizzling. Cook 2 minutes. Before serving slowly add a cup of milk. This gives it a creamy texture and flavor. Add a pinch of baking soda to make it less tart and the milk will not curdle.
Apple Pie with Cheese Crumbs
Make the pie crust recipe below and bake at 350 degrees for about 10 minutes so it is pale brown. Remove from oven and set aside.
For the crumbs: ½ cup flour, ½ cup sugar, ½ stick butter, ¼ cup grated sharp cheese. Mix together with your hands until crumbly.
Peel and core 6 apples. Slice them about 1/4” thick. Put in a saucepan with ¾ cup sugar, 1 tablespoon tapioca, a dash cinnamon and mace, a sprinkle of lemon juice and ¼ cup water. Bring to a boil and simmer for about 5 minutes. Pour into the pie shell. Sprinkle with crumbs and bake about 30 minutes in a 350 degree oven.
Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers.
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at http://www.grandmotherscookbook.com.
Thanks again Carrie
Audrey :)
Tuesday, September 16, 2008
Handing Out Recipes to Family and Friends
Though I own many cookbooks, I tend to make the same items over and over when having guests for dinner or when taking a dish to a potluck.
If you’re like me, you’re often asked for the recipe of the dishes you’ve made.
Consider having recipe cards pre-made before dinner so that when guests ask for the recipe, you already have it typed out for them.
Each of my cookbooks has favorites also. I’ve written notes on pages, highlighted sentences etc. When the recipe is just perfect, I type it onto recipe cards. Then when I make the recipe I have the cards ready to hand out when I’m asked for the recipe.
You can make recipe cards right at home on your computer. Buy the heavier cardstock paper. You can put borders on each card just like the store bought ones. You can add color and anything else you want to the card.
I use a word processor to type up the recipe then copy it six times to fit on 6 cards which is an 8 ½ x 11 sheet of heavy card stock.
I can store the ready-made recipes in a folder, or cut them up and store them in the back of the cookbook. I have the original on the computer, so as soon as I’ve handed out 6 of them I can print more.
You can do a web search for “free recipe cards” and you’ll find several free downloads of cards you can customize. Download them to your computer and then either type up your recipes or hand write in the recipe on cards you can’t customize.
Are you attending a bridal shower? Consider buying a metal ring and attaching several of your recipe cards to the ring and including this with whatever gift you are giving the bride to be.
Do you know a student either moving out or just graduating and moving into their own home? Again, consider the metal ring with several easy to prepare recipes attached. I’ve given this as a gift with several ingredients from the recipes to college students and they’ve loved it.
By creating your recipe cards before the potluck dinner or before the guests arrive, you won’t have the stress of trying to remember to get the diner the recipe after you leave or they return home.
Audrey :)
If you’re like me, you’re often asked for the recipe of the dishes you’ve made.
Consider having recipe cards pre-made before dinner so that when guests ask for the recipe, you already have it typed out for them.
Each of my cookbooks has favorites also. I’ve written notes on pages, highlighted sentences etc. When the recipe is just perfect, I type it onto recipe cards. Then when I make the recipe I have the cards ready to hand out when I’m asked for the recipe.
You can make recipe cards right at home on your computer. Buy the heavier cardstock paper. You can put borders on each card just like the store bought ones. You can add color and anything else you want to the card.
I use a word processor to type up the recipe then copy it six times to fit on 6 cards which is an 8 ½ x 11 sheet of heavy card stock.
I can store the ready-made recipes in a folder, or cut them up and store them in the back of the cookbook. I have the original on the computer, so as soon as I’ve handed out 6 of them I can print more.
You can do a web search for “free recipe cards” and you’ll find several free downloads of cards you can customize. Download them to your computer and then either type up your recipes or hand write in the recipe on cards you can’t customize.
Are you attending a bridal shower? Consider buying a metal ring and attaching several of your recipe cards to the ring and including this with whatever gift you are giving the bride to be.
Do you know a student either moving out or just graduating and moving into their own home? Again, consider the metal ring with several easy to prepare recipes attached. I’ve given this as a gift with several ingredients from the recipes to college students and they’ve loved it.
By creating your recipe cards before the potluck dinner or before the guests arrive, you won’t have the stress of trying to remember to get the diner the recipe after you leave or they return home.
Audrey :)
Wednesday, September 10, 2008
Serving Beverages
If you are serving iced tea, punch or lemonade, make your ice cubes ahead of time using the beverage. Just pour into ice cube trays and freeze. When it's time to serve the drinks, they won't be watered down by the ice cubes.
Audrey :)
Audrey :)
Monday, September 08, 2008
Banana Split Cake
I love banana splits. This cake brings back memories of eating banana splits:
1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 - 8 ounce packages cream cheese, softened
1 can - 20 ounces crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 small packages vanilla instant pudding
2 cups thawed whipped topping, divided
1 cup chopped nuts
Mix together the graham cracker crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple.
Slice 4 of the bananas; arrange over pineapple.
Pour the milk into a medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert.
Audrey :)
1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 - 8 ounce packages cream cheese, softened
1 can - 20 ounces crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 small packages vanilla instant pudding
2 cups thawed whipped topping, divided
1 cup chopped nuts
Mix together the graham cracker crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple.
Slice 4 of the bananas; arrange over pineapple.
Pour the milk into a medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert.
Audrey :)
Thursday, September 04, 2008
Using Potato Chips In Cooking
Many of think of potato chips as those crunchy chips we put on a plate alongside a sandwich. However potato chips can add a wonderful flavor to many recipes.
One of my favorite recipes using potato chips is something I call “Crunchy Chicken”. I coat chicken pieces with either melted butter, mayonnaise, sour cream, or plain yogurt. You then roll the chicken pieces in crushed potato chips. My kids have always loved this recipe. If you use flavored potato chips, such as barbeque or sour cream and onion, this will add to the flavor of the chicken. I have always used chicken pieces with skin on. The skin ends up very crunchy and salty from the potato chips.
Have you ever put potato chips ON your sandwich? My kids have always loved putting potato chips right on the sandwich itself. You can do this with tuna fish sandwiches, peanut butter and jelly sandwiches, or even egg salad sandwiches. Many of enjoy lettuce on our sandwich’s as lettuce is crunchy. Well, so are potato chips.
Have you ever tried potato chip cookies?
Potato Chip Cookies
5 cups crushed potato chips
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (I prefer omitting these)
Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375° for 10-12 minutes, or until golden.
Do you have a favorite brownie recipe? Next time you make the brownies, try adding 3/4 cup crushed potato chips to the mix. If the brownie recipe calls for salt, do not add salt, when adding the potato chips.
Potato chips are not just for munching with your sandwich.
Audrey :)
One of my favorite recipes using potato chips is something I call “Crunchy Chicken”. I coat chicken pieces with either melted butter, mayonnaise, sour cream, or plain yogurt. You then roll the chicken pieces in crushed potato chips. My kids have always loved this recipe. If you use flavored potato chips, such as barbeque or sour cream and onion, this will add to the flavor of the chicken. I have always used chicken pieces with skin on. The skin ends up very crunchy and salty from the potato chips.
Have you ever put potato chips ON your sandwich? My kids have always loved putting potato chips right on the sandwich itself. You can do this with tuna fish sandwiches, peanut butter and jelly sandwiches, or even egg salad sandwiches. Many of enjoy lettuce on our sandwich’s as lettuce is crunchy. Well, so are potato chips.
Have you ever tried potato chip cookies?
Potato Chip Cookies
5 cups crushed potato chips
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (I prefer omitting these)
Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375° for 10-12 minutes, or until golden.
Do you have a favorite brownie recipe? Next time you make the brownies, try adding 3/4 cup crushed potato chips to the mix. If the brownie recipe calls for salt, do not add salt, when adding the potato chips.
Potato chips are not just for munching with your sandwich.
Audrey :)
Tuesday, September 02, 2008
Spicing Up a Grilled Cheese Sandwich
My mom recently had the flu. As she was recovering one of the things she most wanted was a grilled cheese sandwich. I know my own kids have often ordered grilled cheese sandwiches when we go out to coffee shops for dinner. And almost all restaurants have grilled cheese sandwiches on their children’s menu.
I have many ideas to spice up the ordinary grilled cheese sandwhich:
Add a slice of meat to your sandwich. We very often add turkey. Other folks will add a slice of ham or a slice of bologna. You can also add already cooked bacon or any other lunch meat. If you have a leftover slice of meatloaf, add that to your grilled cheese sandwich.
Vary the types of cheese you use. Add one slice of swiss cheese and one slice of cheddar cheese. Every cheese has its own distinct flavor. You can also experiment with low fat and fat free cheeses. Use one slice of regular cheese and two slices of fat free cheese. If you like spice, try some of the spicy cheeses. My daughter loves jalapeno Monterey jack cheese. We have also bought dill flavored havarti cheese. Each of these cheeses brings a wonderful flavor to the sandwich.
Add sliced tomatoes and other vegetables before grilling. I love putting both turkey and tomato on my sandwiches. You can also add sliced mushrooms and sliced onions.
Add mustard to the sandwich before grilling. Mustards add a wonderful tangy flavor. Try different mustard flavors.
Kids love to dip grilled cheese sandwiches in both ranch dressing and ketchup.
Add some salsa and a slice of onion for a wonderful Mexican flavor.
For kids add potato chips to the inside of the sandwich. My kids loved the crunch inside their sandwich. Try BBQ potato chips also for a tangy flavor inside the sandwich.
Vary the bread you use. Rye bread has a very different flavor than sourdough bread. Try toasting an English muffin. Then add cheese and tomato and put under the broiler. This is a wonderful grilled cheese variation.
Next time you want a grilled cheese sandwich, try some of these ideas for a great meal.
Audrey :)
I have many ideas to spice up the ordinary grilled cheese sandwhich:
Add a slice of meat to your sandwich. We very often add turkey. Other folks will add a slice of ham or a slice of bologna. You can also add already cooked bacon or any other lunch meat. If you have a leftover slice of meatloaf, add that to your grilled cheese sandwich.
Vary the types of cheese you use. Add one slice of swiss cheese and one slice of cheddar cheese. Every cheese has its own distinct flavor. You can also experiment with low fat and fat free cheeses. Use one slice of regular cheese and two slices of fat free cheese. If you like spice, try some of the spicy cheeses. My daughter loves jalapeno Monterey jack cheese. We have also bought dill flavored havarti cheese. Each of these cheeses brings a wonderful flavor to the sandwich.
Add sliced tomatoes and other vegetables before grilling. I love putting both turkey and tomato on my sandwiches. You can also add sliced mushrooms and sliced onions.
Add mustard to the sandwich before grilling. Mustards add a wonderful tangy flavor. Try different mustard flavors.
Kids love to dip grilled cheese sandwiches in both ranch dressing and ketchup.
Add some salsa and a slice of onion for a wonderful Mexican flavor.
For kids add potato chips to the inside of the sandwich. My kids loved the crunch inside their sandwich. Try BBQ potato chips also for a tangy flavor inside the sandwich.
Vary the bread you use. Rye bread has a very different flavor than sourdough bread. Try toasting an English muffin. Then add cheese and tomato and put under the broiler. This is a wonderful grilled cheese variation.
Next time you want a grilled cheese sandwich, try some of these ideas for a great meal.
Audrey :)
Subscribe to:
Posts (Atom)