A Halloween Feast Weekend Round-Up

Cook's Notes: An early Halloween feast was had by all. A few neighbors came for dinner. Cool crisp nights at the lake are an open invitation to indulge in a steaming bowl of comfort food. This chili dish has a little bit of a kick. Pair it with a slice of cornbread, decadent Black Magic Cake, and a winter fruit salad. Now you'll definitely 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 of Mexican-style stewed or chunky tomatoes
• 2 cups butternut squash, cut into small pieces
• 2 cups of 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, and 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 the squash is tender. Stir in corn last 15 minutes of cooking time.

Black Magic Cake

Cook's Notes: Since I posted this recipe in 2019  I have found many uses for the batter. It's perfect for cupcakes, in a bundt pan, and a layer cake using 2- 8-inch round pans. It's a moist cake and can be made the day before. So good😊 

I added a few drops of green dye to the coconut to create a pumpkin patch. 

https://sockfairies.blogspot.com/2019/10/black-magic-cake.html

WINTER FRUIT SALAD

Cook's Notes: The recipe serves 4 and is a versatile salad by changing up the fruits.  

Ingredients:

• 2 sweet apples, chopped like Honeycrisp or Fuji
• 2 pears, chopped
• 3 kiwis peeled, sliced, and quartered
• 2 bananas, sliced
• 1-15 oz. can mandarin oranges in water, drained or 3 mandarin oranges/peeled, separated
• pomegranate arils from 1 pomegranate
• 1/2 cup dried cranberries

HONEY LIME POPPY SEED VINAIGRETTE

• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon olive oil 
• 1 1/2 teaspoons poppy seeds

Directions: 

Add all of the salad ingredients to a large bowl.
In a separate small bowl, whisk together all of the vinaigrette ingredients.
Pour vinaigrette over salad ingredients and gently toss to coat. Serve immediately.

    LET THE ADVENTURES BEGIN-STAY TUNED

 

Spinach Salad with a Pear Citrus Vinaigrette

The Unexpected-A word of warning-never never leave a scarecrow unattended for a few days. Much to my surprise after a weekend in the cities recently I returned to find Mr. Scarecrow wounded but still standing. Despite losing his arms and some of his guts he bravely carried on his guard duty while keeping a smile on his face. My friend Deb and I made up this little ditty in his honor. 

Mr. Scarecrow
sentry on a stick
keeping watch
this fine autumn day.
Wounded
with shredded guts
flapping in the wind.

A pasted smile
trying to be brave
but only wishing
for his former self.

Spinach Pear Salad drizzled with Pear Citrus Vinaigrette
Cook's Notes: Pear slices, cucumbers, toasted walnuts, Gorgonzola crumbles, and pomegranate seeds liven up a simple spinach salad. Don't skip the step of toasting pecans as lightly toasting them brings out their flavor. Use ripe pears for this recipe. When in doubt at the grocery store buy pears a little less ripe. Place in a paper bag for a day or two to ripen. Salad ingredients are enough for 2 large salads
Salad Ingredients:

• 1/2 bag of small bag of baby spinach leaves
• 1- 2 Bosc or Anjou pear skinned and diced
• Cheese crumbles, Blue Cheese, Feta, Goat, Gorgonzola
• Toasted pecans
• Pomegranate seeds (arils) or fresh raspberries
• Sliced cucumbers or avocados

Pear Citrus Vinaigrette
Cook's notes: A wonderfully sweet and zesty salad dressing featuring pears, juice of orange and fresh basil. This dressing goes well with a salad that features crumbles of blue cheese, feta or goat, pears, and toasted pecans or walnuts. Making your own dressing would be my first choice as it is healthier but running a close second is a healthy dressing from Traders Joes called Champagne Pear Vinaigrette (2 tablespoons = 45 calories). Recipe from thepescetarianandthepig.com

Dressing Ingredients

• ½ ripe Bosc or Anjou pear, peeled and cut into chunks
• 1/4 cup juice from ½ small orange (such as a tangelo or valencia orange)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon Dijon mustard
• 1 teaspoon minced shallot
• 1 tablespoon extra virgin olive oil or Blood Orange Olive Oil
• 1 tablespoon apple cider vinegar
• 5 fresh basil leaves
• Fresh ground black pepper and salt to taste

Dressing Directions:

• In a blender, food processor, or Magic Bullet, mix all ingredients together until frothy.
• Serve over salad.
• Store extra dressing in a sealed container in the refrigerator for up to a week.

Wild Rice Salad With Roasted Buttenut Squash and Orange Cider Dressing

More Ghoulish Treats

Homemade Guacamole Dip

Cook's Notes: If short on time could buy ready-made guacamole. Another suggestion is to replace Scoop chips with Blue Corn Tortilla Chips. 

The eyes came from Michaels in the baking section.

Cooking tip: Mashing avocados can be a bit of a pain depending on their ripeness. But I found a little trick in my utensil drawer that does the job just right. I use my pastry blender. It keeps the avocados chunky and mashes super quick. Give it a try.
Ingredients:

• 4 ripe avocados (they should be a little soft and the outer shell darkish in color)
• 1 cup Roma tomatoes,. diced and drained on a paper towel
• 2-3 garlic cloves, minced
• 2 tablespoons lime juice
• 1/4 cup red onions, diced
• 2 tablespoons prepared chunky salsa mix
• Salt and pepper to taste
• Dash of Tabasco sauce or Worcestershire sauce

Directions:

• Use a medium-sized bowl.
• Scoop out the avocado mixture and add the rest of the ingredients.
• Use a fork to mash and blend ingredients.
• Refrigerate for several hours before serving.

Cook's Notes: Follow the tutorial to create Monster Smoothies

https://thebearfootbaker.com/2013/09/monster-smoothies/

You will also find directions on the site to make 

Pineapple Mango Smoothie
Blueberry Banana Smoothie
Honeydew Kiwi Lime Smoothie
Pomegranate Berry Smoothie
The festive-looking straws are made with marshmallows and mini chocolate chips. 

Ghoulish Pretzel Rods

Cook's Notes: So easy, dip pretzel rods in white chocolate, add eyes and mouth using mini chocolate chips. 

Several ideas I got from twopeasandtheirpod.com   Halloween Snack Board

And just in case you are wondering if I am running out of holiday ideas?? My answer would be NEVER😁 

Toast to Autumn

Before autumn makes her final curtain call, I wanted to leave you with some spirited cocktails and the last photos of the tamaracks.  

Raspberry or Mango Spritz

 https://www.punchfork.com/recipe/Raspberry-or-Mango-Spritz-Ade-Cocktails-Better-Homes-Gardens

Fanta Jack-O-Lantern Floats

https://belleofthekitchen.com/fanta-jack-o-lantern-floats/

Black Magic Margaritas

https://www.delish.com/cooking/recipe-ideas/recipes/a55953/black-magic-margaritas-recipe/

Vampire Kiss Martini 

https://www.thespruceeats.com/vampire-kiss-martini-recipe-761200

Blood Orange Vampire Punch

https://www.foodnetwork.com/recipes/food-network-kitchen/blood-orange-vampire-punch-3853959

Kid-Friendly Cocktails from Taste of Home

Pumpkin Milkshakes

https://www.tasteofhome.com/collection/halloween-drinks/

Two savory appetizers to pair with your Halloween Drinks

Grilled Goat Cheese Sandwiches with Fig and Honey
Cook's Notes: The inspiration for this recipe came from Cooking Light magazine. I was intrigued by the unusual ingredients. The recipe called for making sandwiches which I turned into mini appetizers. I used a panini maker to grill the sandwiches but a griddle or fry pan works just as well. This recipe works because the ease of putting it together and the flavors of fig and goat cheese were amazing. I really liked the addition of cinnamon raisin bread which added to the flavor. The recipe makes 4 sandwiches or 16 mini sandwiches/appetizers.
Ingredients:

• 2 teaspoons honey
• 1/4 teaspoon lemon zest
• 1 package of garlic herb goat cheese (3.5 oz.) room temperature
• 8 slices of cinnamon-raisin bread
• 4 tablespoons fig preserves
• 2 teaspoons dried basil or 2 tablespoons thinly sliced fresh basil
• Optional powdered sugar
• Raspberries and strawberries for garnish

Directions:

• Mix honey, lemon zest, and goat cheese. Spread 1-1/2 tablespoons of goat cheese mixture on four slices of bread.
• Mix the fig preserves with basil.
• Spread 1-1/2 teaspoon fig mixture on top of each goat cheese bread slice.
• Top bread with remaining slices and grill in a panini maker, fry pan, or griddle.
• Cook for 3 minutes a side. Sprinkle with powdered sugar.

Fig and Goat Cheese Appetizer

Cook's notes: I used the same recipe ingredients listed above but created a different appetizer. I brushed both sides of the baguette slices with olive oil. The slices were toasted at 425 degrees on a cookie sheet, 4 minutes a side. The goat cheese mixture was spread on each of the toasted bread slices and topped with fig preserve mixture. The bread slices were put back in the oven for 1 minute to soften the cheese a bit. Raspberries were placed on top to serve but dried dates would work too. This appetizer was even more amazing than the first one. Something about the combination of fig preserves and goat cheese on toasted bread slices enhanced the flavor. These appetizers would pair nicely with one of the featured spirited Halloween drinks above.

Cranberry Coffeecake with Almond Icing

ONLY TREATS TODAY-NO TRICKS

And wow, what a yummy delicious treat I have today to offer you for your next coffee time or breakfast treat. 

Cranberry Breakfast Coffeecake with Almond Icing

Cook's Notes: The pairing of cranberry and almond elevates this coffee cake to a whole new level.  It's an Ever Ready special made just for you.

Ingredients: 

• 1/2 cup half and half, or a combination of milk and cream
• 1 teaspoon of 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 or 1 tablespoon Saigon cinnamon
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1-3/4 cups whole cranberries, you can use frozen, but don't thaw.
• 3/4 cup chopped walnuts
• Optional 2 tablespoons sparkling sugar (found at Michaels or Jo-Ann stores)

Cake 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. For this step flour your hands or use a floured sheet wax paper. If not icing the cake, sprinkle sparkling sugar over the surface of the cake and then bake for about 24 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 before icing the cake.

Almond Icing

Ingredients:

• 2 cups powdered sugar
• 3/4 teaspoon almond extract
• 1 tablespoon of softened butter
• Half and half as needed

Directions:

• Mix powdered sugar with the extract. Slowly add in milk until desired consistency. I used a small whisk for this step. 

All Things Maple

Every leaf speaks bliss to me, fluttering from the autumn tree.

Emily Bronte

It seems like pumpkins and apples get all the fall glory when the sweet taste of maple brings a lot to the autumn table.  We have definitely been spoiled the past few years with our neighbor Mike making maple syrup and sharing it with the neighbors. THANK YOU Mike!

There are so many sweet and savory recipes to make maple a star player. 

Maple Cinnamon Roasted Butternut Squash with Toasted Pecans
Cook's Notes: One of the best things about this time of the year is the abundance of seasonal squash. It's full of vitamins A and C. Even if you aren't a fan of squash I guarantee this vegan dish will win you over with its amazing fragrance and quite a delicious combination of maple, cinnamon, and rosemary. I almost forgot to photo the squash dish until we were halfway through the bowl! It was that good.
It's a great side for any fall meal or BBQ. Note squash cubes shrink during roasting time.

The recipe serves 4-5 and is an Ever Ready Special.

Ingredients:

• 1 large butternut squash, peeled and diced about 6-8 cups 1-1/2 inch cubes 
• 2 tablespoons each of olive oil, maple syrup, and brown sugar
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• Dash of nutmeg
• 1 teaspoon crushed Rosemary leaves
• 3/4 - 1 cup pecans
• Optional pinches of cayenne pepper
• Garnish sprigs of Rosemary

Directions:

• Preheat the baking oven to 400 degrees. Line a baking sheet with a silicone pad or parchment paper.
• In a large bowl add olive oil, syrup, brown sugar, salt, rosemary, and cayenne pepper if using. Add in butternut squash cubes and mix well.
• Spread the mixture evenly out on a baking sheet. Roast for 15 minutes. remove from oven add pecans and stir the mixture to coat pecans.
• Roast an additional 5 minutes or until squash is tender.
• Serve warm and garnish with rosemary sprigs or parsley.

Other noteworthy recipes include:
Maple Bacon Wrapped Carrots

Asian Roasted Carrots with Broccoli

Cinnamon Maple Roasted Carrots 

https://sockfairies.blogspot.com/2015/11/carrots-star-player.html

Maple Brown Sugar Cookies

https://sockfairies.blogspot.com/2021/12/holiday-baking-blitz.html

Maple Oat Pancakes

https://sockfairies.blogspot.com/2014/05/maple-syrup-recipes.html

Roasted Butternut Squash with Maple Vinaigrette

https://sockfairies.blogspot.com/2018/10/roasted-butternut-squash-and-bacon.html

Maple Nut Muffins

https://sockfairies.blogspot.com/2019/09/all-things-maple.html

Pumpkin Spice Cake with Maple Cream Frosting

https://sockfairies.blogspot.com/2014/09/pumpkin-spice-cake-with-maple-cream.html

Maple Pear Sauced Pork Chops

https://sockfairies.blogspot.com/2021/03/easter-round-up-part-four.html

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies
Recipe adapted from twopeasandtheirpod.com and makes 2 dozen cookies.

Cook's Notes: 
The pumpkin flavor pairs perfectly with this molasses-spiced cookie for a great fall treat. The pure pumpkin keeps the gingersnaps extra soft and moist. The texture of these cookies is slightly crisp on the edges with a soft and chewy center that is full of flavor. I rolled the cookie dough balls in cinnamon sugar before baking, which adds a hint of sweetness and makes for a pretty cookie top.
Ingredients:

• ½ cup of butter, at room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• ½ cup of pure pumpkin (highly recommend using Libby's canned pumpkin)
• ¼ cup of molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground Saigon cinnamon
• 2-3 teaspoons ground ginger (depends on how spicy you like your ginger cookies)
• 2 teaspoons pumpkin pie spice mix
• 1/2 teaspoon salt
• 1/3 cup of sugar mixed with 1/2 tsp of cinnamon for rolling dough balls. 

Directions:

• Beat butter and sugar together until creamy and smooth with a mixer. Add the pumpkin, molasses, egg, and vanilla extract, and mix until well combined.
• In another bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. 
• Refrigerate the cookie dough for at least 1 hour or in the freezer for 45 minutes for better handling.
• When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Mix 1/3 cup sugar and 1/2 tsp. cinnamon in a small bowl. Roll tablespoon-sized balls of dough in sugar mixture until well coated and place on a prepared baking sheet, about 2 inches apart.
• Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer them to a wire rack to cool completely.

Sausage, White Beans and Spinach Soup

THE MOMENT YOU REALIZE THAT WHEN TWO SEASONS COLLIDE

HALF THE LEAVES ARE STILL ON THE TREES AND THE REST ARE BURIED UNDER THE SNOW AND YOU HAVE NOT RAKED!

I declare it must be time for a bowl of Sausage, White Beans and Spinach Soup to stay warm.

Recipe adapted from iowasgirleeats.com and serves 6.

Chicken Stock vs Chicken Broth
To pack as much flavor as possible into this sausage and white bean soup (and all my soups/stews for that matter!) I use chicken stock vs chicken broth for the liquid. Chicken stock is made with bones, vegetables, and aromatics (garlic, onion, etc) and is simmered for several hours. Chicken broth contains meat but not bones, and is simmered for a short period of time. Translation: stock’s got a TON of flavor!

Possibilities for the soup include:

Sausage 

Alternatives for this soup include polish kielbasa, Italian sausage links, or ground Italian sausage.

Beans

Alternatives for this soup include great northern beans, cannellini beans, or white beans.

Pasta

Small shells uncooked work best added in toward end of the cooking time to avoid being cooked mushy.

Sausage, White Beans and Spinach Soup

Cook's Notes: If possible prepare soup several hours ahead or the day before for flavors to intensify.   

Ingredients:

• 2 tablespoons extra virgin olive oil
• 3/4 cup chopped sweet onions, chopped
• 1 cup each of baby carrots and celery thinly sliced
• 2 cups cooked Italian sausage crumbled or 8 oz. Polish kielbasa, cut into bite-sized pieces
• 3 garlic cloves, minced
• 4 cups (low sodium) chicken stock plus 1 box (32 oz.) chicken stock
• 15 oz. can great northern beans or white beans, rinsed and drained
• 1 bay leaf
• 1 can 14.5 oz. diced tomatoes (basil and oregano)
• 3/4 cup dried small pasta shells
• 3 packed cups baby spinach, roughly chopped
• Freshly grated Parmesan cheese

Directions: 

• Heat oil in a large soup pot or Dutch oven over medium heat. Add onions, celery and carrots saute until crisp tender, 5-7 minutes, placing a lid on top for the last few minutes to help speed along the softening process. 
• Turn the heat up slightly then add kielbasa and continue sautéing until sausage starts turning golden brown, 5 minutes. If adding in cooked crumbled sausage instead add in at this step. Sauté garlic until extremely fragrant and golden brown, 1-2 minutes, being careful not to burn the garlic.
• Add in chicken stock plus beans, pasta shells, diced canned tomatoes, and bay leaf. Bring soup to a boil and turn the heat down to low. then simmer for 15 minutes.
• Add in fresh spinach and 1/2 cup grated parmesan cheese, stir and simmer until spinach is wilted, 1-2 minutes. Remove bay leaves and serve.
  
  
  

Cheese Ravioli with Chicken Apple Sausage and Spinach

 Cheese Ravioli with Chicken Apple Sausage, Tomatoes, Spinach, and Peppers

Cook's Notes:

Get cozy and warm with a hearty meal of Cheese Ravioli with Italian Chicken Apple Sausage and Spinach, perfect for those chilly fall evenings. A slice of Apple Cider Bundt Cake recently posted  https://sockfairies.blogspot.com/2022/10/apple-cider-bundt-cake-with-brown-sugar.html will be all you need for a satisfying meal. 

Kale can substitute for spinach; there are several chicken apple sausage varieties to choose from. I used the Italian -flavored variety for this recipe. 

Recipe adapted from Food Network October 2022 and serve 2-3.

Ingredients: 

• 1 tablespoon olive oil
• 1 package fully cooked Italian-flavored chicken apple sausages, sliced at an angle 1/2 inch thick  
• 1 small onion, diced
• 1 cup each of cherry tomatoes and red and yellow mini peppers
• 3 garlic cloves, diced
• 4 cups refrigerated cheese ravioli 
• 1 tablespoon butter
• 3/4 cup cooked pasta water 
• 1/2 cup chicken broth
•  3 cups spinach or kale
•  1 cup grated Parmesan cheese, divided and more for garnish
•  1/2 cup torn basil 
• Pinch of red pepper flakes

Directions: 

• Bring a large pot of salted water to a boil. Add ravioli to boiling water and cook al dente. Drain but reserve 3/4 cup of cooking pasta water for the sauce. Return cooked pasta to pot cover to keep warm. 
• Heat olive oil and sauté sausages, peppers, and onions for 5 minutes. Add in cloves of garlic, and sauté 2 minutes more. 
• On low add in tomatoes, and cook until tomatoes soften for 2 minutes. Add in the pasta water and chicken broth, torn kale or spinach leaves, 3/4 cup Parmesan cheese, and butter. On medium-low cook for 3 minutes. 
• Add in cooked ravioli and cook for 3 minutes on low not covered. Add in a pinch of red pepper flakes, basil, and the rest of the Parmesan cheese. Cook 1 minute more. Serve the dish immediately with a sprinkle of Parmesan cheese.