BBQ Chicken Puff Pastry Appetizer

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BBQ Chicken Pastry Puffs 

Cook's Notes: Great recipe for a quick lunch, dinner, or a game day gathering. Shredded chicken tossed with your favorite BBQ sauce, red onion and cheese then baked in puff pastry. SO good! Can make ahead and freeze for later.  Pulled pork can be substituted for the chicken. One of my favorite BBQ sauces to use is  Sweet Baby Rays Sweet Vidalia Onion.

Recipe adapted from plainchicken.com 

One puff pastry sheet makes 9 appetizers with the filling below. Double filling if

making 18 appetizers. 

 

Ingredients:

• 1/2 (17.3-oz) package puff pastry, defrosted
• 1-1/2 cups pulled pork or shredded cooked chicken
• ¾ cup BBQ sauce
• 1¼ cups shredded cheddar cheese
• 2 tablespoons red onion 
• 1 egg, beaten
• 1 tablespoon water

 Directions:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
• Unfold pastry sheet. Cut the sheet into 9 squares.
• Toss pulled pork with BBQ sauce. Arrange pulled pork and cheese down the center of the pastry squares.

• Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
• Combine egg and water. Brush each pastry with egg wash. Optional sprinkle with Bagel seasoning or sesame seeds. Use a toothpick to hold together.

• Bake 16-18 minutes, until golden brown. Serve warm or at room temperature.

Black Forest Ham Quiche with PepperJack Cheese and Green Chiles

All Hallows’ EveThe pumpkin grinned from ear to ear, “The moon is bright, the sky is clear. This is the night we’ve waited for, when elves come knocking on the door. When witches ride their broomsticks high and ghosts and goblins fill the sky. Then Jack and Jill, with fairy queen, will dance and sing: it’s Halloween.”

by Constance B. Osborne

Looking for a festive and tasty supper for All Hallows Eve? A Black Forest Ham Quiche with a pumpkin-shaped cutie and a Cappuccino Blossom cookie is the perfect meal. The cookie recipe was recently posted.

The pumpkin cutie has a small piece of celery for the stem.

Black Forest Ham Quiche with Pepper Jack Cheese and Green Chiles
Cook's Notes: By decreasing how many chiles you use in the recipe can reduce the hotness.
Ingredients:

• 1 single refrigerated pie crust or a homemade crust
• 1 cup diced Black Forest Deli Ham
• 1-1/2 cups shredded Pepper Jack Cheese
• ½ cup cheddar or Monterey Jack cheese
• 1 small can mild green chiles (drained and patted dry on a paper towel)
• 4 large eggs
• ¼ cup heavy cream
• ¾ cup half and half
• ½ teaspoon dry mustard
• 1 tablespoon parsley flakes

Topping Ingredients:

• ¾ cup panko bread crumbs
• 1 tablespoon butter
• ¼ teaspoon herbes de Provence
• ¼ teaspoon parsley flakes

Quiche Directions:

• Drain chiles and dry on a paper towel to remove most of the moisture, set aside.
• Let piecrust stand at room temperature for 10 minutes.
• Preheat oven to 425 degrees and place pie crust in a pie pan, crimp edges.
• Line pastry shell with 2 sheets of foil (blind baking). Overlap the foil so the edges will extend over the pie pan.
• Bake at 425 for 8 minutes, remove foil and bake 3 minutes more.
• Reduce temperature to 375 and place foil strips around outer crust edges to prevent over-browning.
• Sprinkle par-baked crust with ham, chiles, cheese mixture.
• In a blender mix eggs, cream, spices and half and half. Pour liquid carefully over the ham mixture.
• Bake 12 minutes. Sprinkle topping mixture over quiche and bake 12 minutes more or until set and knife comes out clean from the center.

Topping Directions:

• In a small fry pan melt butter and stir fry bread crumbs and spices until browned.

Cappuccino Blossoms

    Trick or Treat

Did you know that the postal service can bring unexpected kindness? It's no secret my favorite candy treat next to Peanut M&M's is Almond Joys. In fact, when I was teaching I made it a point each year to tell my class that I would welcome any donations of Almond Joys from their trick and treat bags as I know it's one candy few children like. 

Imagine my surprise when this box arrived just in time for Halloween. What a wonderful thoughtful gift from my friend Beth and I also enjoyed the cards.

for a grown-up cookie treat, Cappuccino Blossoms. They are an eggless cookie made with espresso,  a little cinnamon, Bailey's Irish cream, and dark chocolate Hershey kisses. 

Now if you are worried about the 1/2 cup coffee liqueur in the batter for kids, fear not as when divided by 32 cookies and then baked it should not be a problem. 

Recipe adapted Southern Living. 

Cappuccino Blossoms

Ingredients:

• 1 cup butter, softened
• 6 tablespoons sugar
•  1/4 cup brown sugar, firmly packed
•  1/2 cup coffee liqueur
• 2- 2/3 cups flour
• 1-1/2 teaspoons instant espresso
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
•  1 cup almonds roughly chopped
• 32 Dark Chocolate Kisses

Directions:

• Beat butter at a medium speed until creamy. Gradually add in sugars, beating well. Add in coffee liqueur and mix well.
• Stir together flour, espresso. baking soda, cinnamon, and salt. Beat well and add in butter mixture. Mix well and stir in almonds. Place mixture in the freezer to chill for about 15 minutes.
• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Remove batter from freezer and roll into 2 inch balls. Bake 10-11 minutes.
• Remove from oven and press 1 dark chocolate in the center of each cookie. Cook on a wire cooling rack.
  
  
  
  
  
  

Raspberry Chipotle Beef Burrito

 Add some 

to your Tuesday meal with burritos filled with a spicy Raspberry Chipotle flavored meat filing.  

The beauty of this recipe is the filling can be made with any kind salsa and the burritos can be large or small depending on the size used.  The filling can be made ahead and refrigerated. 

Ingredients:

• 1 lb. ground beef or Italian sausage
• 1/2 jar of your favorite salsa (I used Raspberry Chipotle Salsa)

• 3/4 cup diced onions
• 1/2 tablespoon olive oil 
• 3/4 cup refried beans
• 1 cup grated cheddar or Colby Jack cheese. 
• Salt and pepper to taste
• Flour tortillas
• Melted butter
• Bagel seasonings 

Directions:

• In a fry pan saute onions and add in the meat. Salt and pepper to taste and cook thoroughly. Crumble meat and wipe pan clean from grease. 
• To the fry pan add in salsa and refried beans. Mix well and simmer on low 15 minutes.  
• Remove from pan and cool thoroughly. Refrigerate.
• Line a baking sheet with parchment paper. Preheat oven to 350 degrees. 
• To each flour tortilla add meat sauce and roll. Place on baking sheet, brush with melted butter and sprinkle with bagel seasoning. 
• Bake 12-14 minutes until tortillas are crispy. 
• Serve with lettuce, tomato, grated cheese, sour cream or yogurt, and guacamole. 

Today's sunrise was incredible. This photo is taken right off my camera phone and not edited! 

 

We Don't Care Who Wins As Long As Joan Loses

Laughter is the best medicine.

Milton Berle

Reading Joan Hasskamp's humorous debut memoir 'We Don't Care Who Wins As Long As Joan Loses” is the perfect antidote to the continual barrage of troubling news that comes our way each day. It's a refreshing read and certainly a sweet comic relief to escape while laughing at everyday happenings we all experience. The author is upfront letting readers know her memoir could very well be loaded with half-truths, gossip, hearsay, and innuendos.

Each chapter is a series of vignettes covering Hasskamp's family life growing up in a small town in central Minnesota. Each story was carefully crafted in an interesting manner building up to laughs. The last sentence or two in each chapter ended with a “zing”. The memoir is written in chronological order covering a wide span from childhood into adulthood highlighting the antics of daily life happenings and good-natured rivalry Joan found among her family and friends. Early on Hasskamp was tagged by family and friends with the joyous refrain we don't care who wins as long as Joan loses. At that time Hasskamp wished she had created her own clever ditty in response. But perhaps by writing this book it was just that opportunity she had been waiting for all these years.

Hasskamp is gifted at storytelling and knows how to embellish her stories for comedic value. Her stories are sharp-witted, relatable, and interesting. Readers can connect their own personal experiences with Hasskamp's similar childhood experiences, parents and school interactions, hobbies, and even death of loved ones. No subject is off-limits for this author. Some of my favorite stories include coupon clipping, Costco shopping, and speedo runs.

Many of her childhood stories place her mom as a central figure. Hasskamp has captured her strength, patience, wisdom, and fairness resolving family situations where Hasskamp's defiance and oppositional behavior often got her into trouble with siblings, friends, and in school. Hasskamp was young when her parents died. She was able to write about their deaths and the impact on her life in a sensitive and heartfelt way. And that would be no easy task when writing a mostly humorous book.

Hasskamp subtly slips in some of life's gentle lessons in her stories as well as how cathartic it can be learning to laugh at one's self despite the seriousness of life. I give Hasskamp credit for being able to own and embrace her own quirkiness and wanting to share with readers.

“We Don't Care Who Wins As Long As Joan Loses” is a book that shows readers laughter is the best medicine as it can lighten our hearts. This book would be a wonderful choice for holiday gift-giving. I look forward to Hasskamp sharing more of her escapades with future books. 

Books can be purchased online on Amazon.

Joan is an experienced writer, having written over thirty articles for Her Voice, a central Minnesota women’s magazine, as well as countless articles for several other local publications. She was the press officer for several years at Crow Wing County Community Services, where she also wrote The Rag, the unofficial staff newsletter. At The Rag, they specialized in embellishing mostly true stories.

In the above photo, Joan appears to be challenged while reading "Baking for Dummies."

Check out her website joanhasskamp.com for more information about the author and follow her blog. 

Cranberry Breakfast Coffeecake

 

A misty sunrise was the perfect wake-up for Cranberry Breakfast Coffeecake. Not only for the ease of putting it together using just one bowl but the majority of the ingredients are pantry items. Cherries or blueberries can substitute for cranberries.

Using sparkling sugar is highly suggested for this recipe.  Recipe adapted from theviewfromthegreatisland.com

Cranberry Breakfast Coffeecake

Ingredients:

• 1/2 cup half and half, or a combination of milk and cream 
• 1 teaspoon lemon juice
• 1/2 cup butter at room temperature 
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 2 teaspoons baking powder
• 2 teaspoons cinnamon 
• 1/2 teaspoon salt
• 2 cups all-purpose flour 
• 2 cups whole cranberries, you can use frozen, but don't thaw.
• 3/4 cup chopped walnuts
• 2 tablespoons sparkling sugar (found at Michaels or Jo-Ann stores)
  

Directions: 

• Preheat the oven to 350 degrees. Spray a 9x9 inch baking pan.
• Mix the half and half with lemon juice and set aside.
• Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy. This step helps lighten and aerate the cake.
• Beat in the egg and extracts, followed by the baking powder, cinnamon, and salt, and keep scraping that bowl.
• Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
• Gently fold in the cranberries and walnuts making sure to get them evenly distributed but not crushed.
• Spread the batter (it will be quite thick) evenly into your pan. Sprinkle the sparkling sugar over the surface of the cake and then bake for about 25 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. 
• Let cool for 15-20 minutes in the pan.

Almond Icing

Ingredients;

• 1-1/2 cups powdered sugar 
• 3/4 teaspoon almond extract 
• Half and half as needed

Directions;

• Mix powdered sugar with the extract. Slowly add in milk until desired consistency.   
• Drizzle over cake.

Hallelujah

As I left the medical building you could hear me shout 

from wearing this metal tortuous brace 24/7 for 6 weeks. It has been a mental and physical challenge each day adjusting to being immobile and staying inside. When the ordinary things we take for granted are taken away like getting yourself dressed, tying your shoes, getting things off a shelf, and picking things up off the floor it's a time to pause and reflect.

I am filled with gratitude for my neighbors who brought food, wine, planned little gatherings these past weeks to raise my spirits. And also thank you to those who sent cards, notes of cheer, calls, and texts. It was all appreciated. 

Today I thought a rather serendipitous sign. After we left the doctor's office we went through drive-through at Caribou. We put in a rather large order. Then the young woman at the window said it will be "free." We were speechless! She said the car in front of us paid for our order. We have never had this happen before. So we thought we'd "pay it forward" for car behind us. She laughed. We turned and noted there were no cars behind us. Oh well, next time. But the small gift of kindness we took as a good sign of things to come. 

I do want all to know that the biggest hero through all of this was my husband.

He became my Florence Nightengale supervising my care and his patience beyond beyond having to readjust the brace that kept slipping down my leg all day and all night. I could not have managed without his help.   

Now begins the hard work of therapy to get my leg back hopefully to some sort of normalcy and on to Arizona. 

P.S. Today was my first time in 6 weeks doing my own grocery shopping. It was a highlight for sure. Charley really never learned to cook past few months and embrace a sous chef position.   

Chipotle Beef and Butternut Squash with Buttermilk Honey Cornbread

Cool crisp nights are an open invitation to indulge in a steaming bowl of comfort food. This dish has a little bit of kick. Pair the chili with a slice of Honey Buttermilk Cornbread and you have a meal of pure bliss.  

Chipotle Beef and Butternut Squash and Bean Chili

Cook’s notes: A real chili winner with the addition of butternut squash and two surprise ingredients; chocolate and beer. I highly recommend making this chili a day ahead to maximize the flavors. The chili has a bit of a kick with the addition of chipotle pepper. It's a one-pot meal that serves 6-8. Serve the chili with grated cheddar cheese, diced green onions, and cornbread or breadsticks.

As a timesaver buy prepacked butternut squash (produce) 

Recipe adapted from People Magazine March 23, 2015

Ingredients:

• 1-2 tablespoons olive oil
• 1-1/2 lbs. lean ground beef or 2 lb. beef stew meat, cut into small cubes
• ½ cup each green pepper and red pepper, diced
• 1 cup sweet onions, diced
• 3 garlic cloves, minced
• ¼ teaspoon cumin
• 1 tablespoon chili powder
• Optional 1 tablespoon chopped chipotle pepper 

• 2 (14.5 oz.) cans Mexican style stewed or chunky tomatoes
• 2 cups butternut squash, cut into small pieces
• 2 cups low sodium beef or chicken broth
• 1 cup black beans, rinsed and drained
• 1 can (15 oz.) garbanzo or kidney beans
• 1 can (15 oz.) chili beans
• 1/2 bottle of lager beer (6 oz.)
• 2 oz. dark chocolate chips
• 1/3 cup chili sauce
• 1 cup frozen corn kernels, no need to thaw

Directions:

• Cook ground beef, crumble, drain, and set aside. If using beef stew meat sear the cubes first in hot oil and set aside. In the same soup pot sauté peppers, onions, and garlic for about 3 minutes. Add in cumin and chili powder, cook 1 minute longer.
• Add to the pot chipotle pepper if using, stewed or chunky tomatoes, squash, broth, black beans, garbanzo beans, chili beans, beer, chocolate chips, and chili sauce. Bring mixture to a slow boil over medium-high heat.
• Cover and reduce heat to medium-low. Simmer for about 50 minutes or until squash is tender. Stir in corn last 15 minutes of cooking time.

Honey Buttermilk Cornbread

Cook's Notes; A very moist bread. If looking for a little more zing (spice) to your bread, add 3 jalapeno slices, diced small to the batter.  I added it and was great.

Recipe adapted from closetcooking.com

Ingredients:

• 1 cup buttermilk
• 1/4 cup softened butter or 1/4 cup oil
• 2 large eggs
• 1 cup cornmeal
• 1 cup all-purpose flour
•  2 tablespoons sugar
• 2 teaspoons baking powder
•  1/4 teaspoon baking soda
• 1/4 teaspoon salt
• honey drizzle

Directions:

• Preheat oven to 375 degrees and grease a loaf pan. 
• In a separate bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. 
• Mix the buttermilk, oil or butter, and eggs.
• Mix the dry ingredients into the wet ingredients. 
• Mix in jalapeno peppers if using. 
• Pour batter into the loaf pan and smooth the top. bake 30 minutes.
• Remove pan and with a large skewer poke holes over the top. Drizzle honey over the top.  
• Let cool in pan 12 minutes before removing. 
  
  

Halloween Recipes Round-Up Part Two

 

Ever Ready Ghoulish Treats

Check out some previously posted recipes

Spear a Kebob

https://sockfairies.blogspot.com/2017/10/spear-spooky-halloween-kabob.html

Snicker Brownies

https://sockfairies.blogspot.com/2019/09/snicker-brownies.html

Halloween Doughnuts

https://sockfairies.blogspot.com/2017/10/raise-your-spirits-part-one.html

Oreo Cookies-to the dark side

https://sockfairies.blogspot.com/2018/10/oreo-cookie-ideas.html

Baking with Leftover Halloween Candy 

https://sockfairies.blogspot.com/2019/10/a-treat-just-for-you.html

Ghoulish Goodies

https://sockfairies.blogspot.com/2019/10/let-ghoulish-times-roll.html

Halloween Recipe Round-Up Part One

FUN FOOD IDEAS

Bloody Toe Pigs in the Blanket 
Ingredients:

• 1 box refrigerated pie crusts
• 1 package beef cocktail franks
• 36 almond slices
• 1 large egg mixed with 1 teaspoon water
• Pizza sauce or ketchup, for serving

Directions: 

• Heat oven to 450 degrees. Line a large baking sheet with parchment paper. On floured work surface, unroll a pie crust. Using a pizza wheel, cut crust into 3⁄8-in. strips.
• Working with 1 frank at a time, wrap one-half to two-thirds of the cocktail frank with a dough strip (like a bandage), cutting the dough to fit. Repeat with remaining franks. Arrange on prepared baking sheet.
• Using a small paring knife, make a horizontal slit on the unwrapped end of each frank, and insert an almond slice into the slit to resemble a toenail. Brush dough bandages with egg wash.
• Bake 10 minutes, or until pastry is light golden brown. Serve immediately with ketchup.

Pumpkin Deviled Eggs

Ingredients:

• 12 large eggs
• 1/2 c. mayonnaise
• Juice of 1/2 lemon
• 1- 1/2 teaspoon Dijon mustard
• 2 tablespoons pickle relish 
• 1 teaspoon dill
• Freshly ground black pepper and salt 
• 1-2 tablespoons paprika
• 4 chives, cut into small pieces

Directions: 

• Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2" of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
• Crack shells and carefully peel them under cool running water.
• Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon. dill and season with salt and pepper.
• Spoon mixture evenly among egg whites and smooth top.
• Refrigerate for several hours. 
• Carefully dust paprika all over the yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
• Place chive above egg mixture to look like a stem and serve.

Edible Monster Pizza Bites

Ingredients and Directions:

Spookify your kid's favorite miniature frozen pizzas by adding canned pre-sliced olives for eyes. Heat as directed for instant edible monsters.

Candy Crackers

Recipe by Ree Drummond (The Pioneer Woman)
Ingredients

• 1 cup chocolate melting wafers
• 2 heaping tablespoons chocolate-hazelnut spread (such as Nutella)
• 1 sleeve Saltine crackers (about 45)
• 3 cups chopped candy, such as Sno-Caps, M&Ms, Reese's Pieces, and/or Whoppers

Directions:

• Combine the chocolate and chocolate hazelnut spread in a microwave-safe bowl and microwave until melted, stirring every 30 seconds.
• Line a baking sheet with wax paper. Dip the crackers partway in the chocolate and let the excess drip back into the bowl. Lay on the baking sheet and sprinkle with the chopped candy. Let set, 15 minutes.

Flying Candy Bats

Recipe by Delish

Ingredients

• 10 mini Reese's cups
• 5 Oreos
• 20 Candy eyes
• 1 tablespoon peanut butter

DIRECTIONS

• Cut all Oreo cookies in half and gently remove the cream. Cut each half in half to create the wings.
• Using a toothpick or a small spoon, apply a small dab of peanut butter to one end of each Oreo. Press onto the Reese's cup to make wings.
• Next, place a small dab of peanut butter onto the back of two candy eyes and place it on top of the edge of the wings. Serve.

1. Frankenstein Toast
   
   Ingredients and Directions: 
   After smashing up your avocado, spread over toast. Decorate by adding olives, peppers, and radishes to make your Frankenstein.
   

Mummy Hot Dogs

Ingredients:

• 12 Hot Dogs
• 1 Ready-Rolled Puff Pastry Sheet (10 ounces
• Edible sugar eyes (Jo-Ann or Michaels store) 
• 1/4 teaspoon each mayo/mustard/ketchup for the eyes

Directions:

• Unfold/unroll the puff pastry. Cut it into strips (1 thicker + 2 thinner per hot dog). Pat dry each hot dog with a paper kitchen towel.
• Wrap the thicker puff pastry piece around the hot dog, making sure to leave a gap for the eyes. Repeat the same with the thin strips.
• When done, place them onto a baking tray lined with parchment paper.
• Place the baking tray in the freezer for 5 minutes. 
• Bake them in a preheated oven at 400 degrees for 12-15 minutes or until the pastry is puffed and light brown.
• Let them cool slightly before putting the eyes on. To do this, just put a little mayo/ketchup/mustard on the back side of the eye and stick to the hot dog.
• Serve on their own or with a dip of your choice.

Cooking Tip:

• Use any hot dog brand you like as long as they are small in size (About 4-inch/11 cm or smaller).
• The baking time may vary slightly - depending on the thickness of the puff pastry and also how accurate your oven is. When the pastry is puffed and its surface is lightly brown, they are ready to be taken out.

Caramel Apple Board

from twopeasandapod

Part Two Ever Ready Halloween Specials