Halloween, 2017

WE HAD TRICK OR TREATERS!

Surprise! In my last blog entry I explained that we NEVER get beggars at our house because we live on a main road (speed 45 MPH) so when the time comes, we just turn off our lights & chill until trick or treating hour is over. Last night, while happily playing a solitaire game on my computer, I hear my cell phone. I answer, only to hear my oldest son say: “Mom, come open the door!” I go to the door and this is what I found! They said that since my grandson is too young for Halloween, they decided to just go visit the grandparents, for fun! Baby was super grumpy – he’s getting a top tooth in, but after a bit of goofing on my part, he was back to his usual happy self – even let out a few very loud “Dadada’s! It was a very nice surprise!

=================

Apple Pie Bread Bowl
(appetizer)

1 bakery round loaf of bread
5 assorted apples (Gr. Smith, Honey
Crisp, Gala) peeled/sliced
2 T. lemon juice
1/4 C. granulated sugar
1/4 C. brown sugar
1/2 tsp. cinnamon
pinch salt
1 T. unsalted butter, melted
sugar, for sprinkling top
caramel syrup, warmed,
for serving

Preheat oven 375 degrees F.
Slice top off bread, hollow out
insides, creating a bowl (reserve
carved out bread for dipping)
In large bowl mix apples, lemon
juice, sugar, cinnamon & salt until
well combined. Transfer to inside
of bread bowl, making sure to fully
stuff it. Place top of bread back on;
brush bread all over with butter &
sprinkle with sugar. Wrap loosely
in foil & bake 1 hour until mixture is
tender & bread is golden. Drizzle
with caramel & serve. Serves 6-8

(recipe: delish.com)
——————————–
Tuscan White Bean Chicken Soup
(crockpot)

2 (15 oz., ea) cans cannellini beans,
drained/rinsed
1 (15 oz) can diced tomatoes, reserve
juices
1 (32 oz) box chicken or vegetable broth
1 1/2 C. carrots, diced
1 1/2 C. celery, diced
1 C. yellow onion, diced
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 sprig rosemary
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. red pepper flakes
kosher salt/black pepper, to taste

Parmesan cheese, grated – optional
garnish

Place chicken, carrots, celery, onion &
garlic in crockpot. Add cannelini beans &
diced tomatoes (with juices); pour in
chicken broth. Season generously with
salt/pepper then add bay leaves,
rosemary sprig, oregano, thyme, basil &
red pepper flakes. Stir well then cover &
cook on High 3-4 hours or Low 6-8 hours
until chicken is thoroughly cooked. Using
2 forks, remove chicken to a plate &
shred – return chicken to pot & stir.
Serve hot, garnished with Parmesan
cheese, if desired. Serves 8

Optional: Place all ingredients (uncooked)
into a large resealable plastic gallon-sized
bag; squeeze out all remaining air & freeze
for up to 6 months before cooking.

(recipe: 12tomatoes.com)
—————————————–

Smoked Sausage/Potato Casserole

3 C. potatoes peeled/cut into cubes when
cool (approx 1 lb)
4 T. butter
4 T. flour
2 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. Velveeta cheese, diced
1/2 C. sharp Cheddar cheese, shredded
1 lb. skinless smoked sausage
1/8 tsp. paprika

Preheat oven 350 degrees F.
Cut sausage in half, lengthwise then
chop into 1/2 inch ‘half-moon’ cuts.
Cook in skillet about 15 minutes,
turning frequently to slightly brown.
Place cooked/diced potatoes in a
2-qt. casserole dish. Add cooked meat
& gently mix. In a sauce pan, over
medium heat add all remaining
ingredients (except Chedd. cheese &
paprika) – heat until warm, melted &
smooth. (Use a whisk & stir constantly).
Pour sauce over potatoes & meat;
sprinkle shredded sharp cheese on
top then sprinkle paprika evenly
over top. Bake 35-45 minutes.

(recipe: Mike Suddaby-Facebook)
—————————–

Buffalo Chicken Rollups

2 (8 oz, ea) pkgs. cream cheese,
softened
1 (1 oz) pkt. ranch seasoning mix
1/2 C. wing sauce
1 1/2 C. shredded, roasted chicken
(OR) 2 (5 oz, ea) cans canned
chicken, drained
1 C. shredded Cheddar cheese
1 C. chopped green onion
6 (10 inch) flour tortillas

Ranch salad dressing, for dipping

Using stand mixer or in large bowl
using elec. mixer, mix cream cheese &
ranch seasoning until well combined.
Mix in wing sauce then use a rubber
spatula to stir in chicken, cheese &
green onions. Spread mixture evenly
onto tortillas. Roll up tortillas &
refrigerate 3 hours. Slice into rounds
& serve with bowl of ranch dressing
for dipping. Refrigerate any leftovers.
Makes approx. 60 rollups

(recipe: mymagazine)
————————————

Asian Apple Slaw

1/2 C. mayonnaise
1 tsp. soy sauce
2 tsp. sugar
1 tsp. apple cider vinegar
1/2 T. grated fresh ginger (or
1/2 tsp. ground ginger)
1 (16 oz) bag coleslaw mix
2 green onions, chopped
1 Granny Smith apple, cut into
thin strips

In large bowl combine mayo,
soy sauce, sugar, vinegar &
ginger. Stir in remaining
ingredients & chill 1 hour.
Serves 8

(recipe: hellmanns.com)
———————————-

Caramel Apple Cheese Ball

2 (8 oz, ea) blocks cream cheese,
softened
1/4 C. caramel sauce, + more for topping
1 T. lemon juice
1/2 tsp. cinnamon
pinch of salt
1 C. shredded Cheddar cheese
1 C. Granny Smith apple, finely
chopped
2 C. pecans, toasted/chopped
=
crackers, for serving

In large bowl with elec. mixer, beat
cream cheese with caramel, lemon
juice, cinnamon & pinch salt until
combined. Fold in cheese & apples;
transfer to a sheet of plastic wrap &
shape into a ball. Freeze until firm,
30 minutes.
To plate:
Add chopped pecans to a plate.
Roll cheese ball in nuts, then transfer
to a serving platter. Drizzle with more
caramel & sprinkle with more salt,
if desired. Serve with crackers.
Serves 8-10

(recipe: delish.com)
———————————–

Crockpot Spicy Kielbasa Jalapeno Dip

1 lb. kielbasa sausage, diced small
16 oz. cream cheese
1/3 C. mayonnaise
1/3 C. apricot preserves
1/4 C. fresh seeded/chopped
jalapeno pepper
2 T. hot sauce

Optional dippers:
chips/corn chips
crackers
sliced crusty bread

In medium skillet brown diced
sausage over medium-high heat,
stirring occasionally until browned;
add to crockpot with remaining
ingredients – stir to combine. Cover
& cook on Low 2-3 hours. Serve
with chips, crackers or slices of
crusty bread. Serves 8

(recipe: crockpotladies.com)
——————————–

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:
8 oz. cream cheese, softened
1 egg
4 T. sugar
1/8 tsp. salt
1 1/2 C. mini chocolate chips

Muffins:
1 1/4 C. pumpkin puree
3/4 C. sugar
1/2 C. vegetable oil
2 eggs
1 1/2 C. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Preheat oven 350 degrees F.
Line 24 muffin tins with paper
liners.

Cream Cheese Filling:
Beat cream cheese, egg, sugar &
salt together in large bowl using
elec. mixer. Stir in chocolate
chips.

Muffins:
Beat eggs, sugar, pumpkin puree &
oil until smooth using elec. mixer.
In separate bowl, mix flour, baking
soda, baking powder, salt & pumpkin
pie spice – mix into pumpkin batter.
Divide batter between muffin cups.
Use a small spatula or back of a spoon
to make an indent in middle of each
muffin batter. Add a scoop of the cream
cheese mixture to center of each one.
Bake 17-21 minutes until a toothpick
inserted into pumpkin part of muffin
comes out clean. Makes 24

(recipe: thegunnysack.com)

========================

Had to go out today for a few errands and BOY –
it’s CHILLY out there! 37 degrees F. is NOT the
temperature I was expecting – time to get out
my heavier jacket (before finally dragging out
my VERY heavy winter coat). Brrrrrrrr!

Gas prices jumped a bit lately from $2.49/9
to $2.69/9 – guess it’s to be expected, eh?

Hope you stay warm & cosy – enjoy your day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Right now I have my ugly black & white checkered jacket but I think I’ll have to pull out my red puffy one for more warmth shortly.


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