Check out: southernliving.com/food/holiday and marthastewart.com (click on holidays and then click on Halloween). It is amazing the abundance of creativity for this holiday.
Do you remember what you were doing on Halloween 1991? It probably wasn't because of your costume or a party or how many treats you didn't get but because of the snowstorm that hit the Twin Cities starting in late afternoon of Halloween and continuing for three days. Several feet of snow like 28.4 to be exact provided many of us with stories of that evening and the following days of being stuck at home and in the neighborhood. It went on record for the most snowfall in a single storm for the metro area.
I'd like to post responses on my blog for any story readers might want to share of a memorable Halloween or as you look back on your years of trick and treating what was your least favorite candy and your most favorite?
I remember throwing out circus peanuts, candy corn and Bit O-Honey bars. But oh... how I loved getting those yummy full size candy bars like Snickers and bags of M&M's. We used to dump out pillowcases/bags out on the floor and religiously count out our stash to see who had the most!
This seems like a good time to get that jump start on recipes for the holiday season.
The following were well received.
Chicken Wild Rice Soup
- 3 cups cooked chicken
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 6 cans of cream of potato soup
- 4 cans of chicken broth (use low salt low sodium)
- 4 cups cooked wild rice
- 1 cup cheddar of Colby-Jack shredded cheese
- 3 cups 2 % milk
- 1/3 cup sherry or white wine
- 1/2 tsp. curry
- 1/2 tsp. paprika
- 1/2 tsp. marjoram
- salt and pepper to taste
- Saute mushrooms, onions, celery in 3 TB. butter
- Combine all ingredients except milk in a slow cooker
- Cover and cook over low heat 2-3 hours-stir occasionally and check to make sure not boiling
- Add milk and cook uncovered 30 minutes
- Add sherry or wine in at end
Marbled Pumpkin Cheesecake
- 1-1/2 cups finely crushed store bought gingersnap cookies
- 1 cup finely chopped pecans
- 1/3 cup melted butter
- 2- 8 oz. packages of cream cheese
- 3/4 cup white sugar
- 1 tsp. vanilla
- 3 large eggs
- 1 cup canned pumpkin puree
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice mix
- 1/4 tsp. nutmeg
- Preheat oven 350
- In medium bowl mix crust mixture and press into bottom and about 1 inch up sides
- of a 9 inch spring form pan. Bake 10 minutes and set aside to cool
- In a bowl mix cream cheese, 1/2 cup sugar and vanilla just till smooth. Mix in eggs one at a time. Set aside 1 cup of this mixture. Blend 1/4 cup of sugar, pumpkin puree, and spices into remaining mixture
- Spread pumpkin flavored batter into the cooled crust and drop plain batter on top and swirl with a knife for marbled effect
- Bake 55 minutes or until filling is set
- Run knife around edge of the pan. Allow to cool before removing pan rim
- Chill for at least 4 hours