LET THE GOOD TIMES ROLL

 LET THE GOOD TIMES ROLL-HALLOWEEN GATHERING

Halloween preparations are underway for a Halloween gathering. 

But here's a sneak peek at some of the food offerings. Check back tomrrrow for all the details and several recipes.  

Spider and Pumpkin Cupcakes

Witches Broomsticks

Meatball Sliders (unbaked)

Bag of Bones

White Cheddar Cheetos ( clever marketing) 

Tomorrow's posting includes costume photos, games, and more food items. 

A Tuna Melt Twist

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 the fairy queen, will dance and sing: it’s Halloween.”

by Constance B. Osborne

LOOKING FOR AN EASY MEAL FOR ALL HALLOWS EVE? HOW ABOUT

CORNBREAD TUNA MELT

Cook's Notes:  A good, warm, toasty, cheesy tuna melt ranks high on my list of favorite sandwiches. There’s just something so idyllic and comforting about a creamy tuna mixture stuffed between two slices of whole wheat bread. But when I saw a cheesy tuna melt layered on a cornbread slice in Taste of Home magazine this seemed like a winning combo to try. This sandwich is perfect for busy weeknight suppers. The cornbread can be baked the day before. I used a box of Famous Dave's cornbread (my favorite) and made it in a pie pan. The tuna salad can also be made the day before for easier preparation. Chips, avocado, and tomato slices were tasty sides to the sandwich. 

Cornbread 

Use a packaged mix following the directions on the box. 

Tuna Salad

• 1/2 cup Miracle Whip or lite mayonnaise (use enough to moisten the salad)
• 1/3-1/2 cup diced sweet onion
• 3/4 cup celery, diced
• 2 hard-boiled eggs, diced
• 1 teaspoon each of dried parsley and chives
• 1/4 teaspoon dried tarragon
• 2 teaspoons lemon juice
• 1 tablespoon pickle relish (drained on a paper towel) 
• 1 teaspoon Dijon mustard
• 2 packages (pouches) of Starkist Albacore White Tuna (each 6.4) or one large pouch
  

• Cheddar cheese slices 
• Tomato and avocado slices

    Directions: 

• Mix salad dressing or mayonnaise, flaked tuna, herbs, mustard, lemon juice, celery, eggs, and onions.
• Cover and refrigerate for several hours. Take out of refrig 20 minutes before baking. Preheat oven to broil, Line a baking sheet with parchment paper. 
• For each sandwich, you will need a slice of cornbread. Top with tuna mixture and cheese slice. Broil until the cheese melts.  

Similar recipe but rethinking the recipe as an appetizer

https://sockfairies.blogspot.com/2023/04/blog-post.html

Dark Chocolate M and M Eyeball Cookies

Make your weekend just a little sweeter and more fun by baking Dark Chocolate M&M Eyeball Cookies.

The recipe does call for a little preplanning. Michaels has a plastic container of eyeballs, assorted sizes perfect for this recipe. I did at a later date find some in the baking aisle at the grocery store. 

You will need Hershey's Special Dark Cocoa Powder to achieve the dark color. A product that's readily available at the grocery store.   

And add to your grocery run your favorite Ghoul Mix. 

BUT WELL WORTH THE EFFORT for a delicious pre-Halloween treat totally kid-friendly! I ask you what kid or adult wouldn't have fun pressing eyeballs into warm cookies right out of the oven? 

The recipe makes 16 cookies and is adapted from lovetobeinthekitchen.com

INGREDIENTS;

• ½ cup butter, room temperature
• ½ cup granulated sugar
• ½ cup dark brown sugar, packed
• 1 large egg, preferably room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup + 2 tablespoons Hershey’s Special Dark Cocoa Powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons milk
• 3/4 cups chocolate chips (I used semi-sweet)
• Dark Chocolate Ghoul Mix M&M’s 
• Assorted candy-coated eyeballs

DIRECTIONS: 

• Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips. 
• Roll about 2 tablespoons of dough into balls and place on the baking sheets. The cookies don’t spread much but keep hands floured. Top cookies with M&M’s. Place the baking sheet in the freezer for 10-15 minutes. 
• Preheat oven to 350 degrees. Bake 11-12 minutes. Immediately top with more M&M’s if needed after placing eyeballs randomly in warm cookies pressing slightly. Let cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Even the M&M guys are doing their happy dance.

Cranberry Orange Pumpkin Bread

Need a pumpkin fix? You'll love this quick bread recipe. It's moist and flavorful made with fall spices, tart cranberries, and a hint of orange flavoring.  

Pumpkin Orange Cranberry Bread

Ingredients

• 1- 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice mix 
• 1 cup pure pumpkin, not pumpkin pie filling
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar 
• 2 large eggs at room temperature
• 1/4 cup melted butter, slightly cooled
• 1/4 cup canola or vegetable oil
• 1/4 cup buttermilk
• 1- 1/2 teaspoons pure vanilla extract 
• 1 tablespoon orange zest
• 1 cup halved frozen cranberries
• Optional 3/4 cup chopped walnuts 
• Turbinado sugar, for sprinkling on bread

Directions:

• Preheat oven to 350 degrees and grease a loaf pan generously with nonstick cooking spray or butter. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice mix. Set aside.
• In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, buttermilk, orange zest and vanilla extract.
• Add the dry ingredients and stir until just combined. Add 1 cup cranberries that have been tossed with 1 tablespoon of flour. Don’t over-mix the batter.
• Pour the pumpkin batter into the prepared loaf pan and smooth top with a spatula. Sprinkle generously with turbinado sugar.
• Place the loaf pan in the oven and bake for 45 or until the loaf is done when a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.

So how's your pumpkin decorating going? Perhaps you will be inspired by these

these beauties. 

Ghoulish Delights

 

Hot Artichoke Red Pepper Dip with Asiago Cheese

A veggie dip perfect for your autumn gathering. 

Ingredients:

• 1- 8 - ounce package of cream cheese, softened
• 1/2 cup Miracle Whip
• 4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
• 2 garlic cloves, minced
• 1 jar 7 0z. marinated artichoke hearts, drained
• 1 small jar of roasted red sweet peppers, drained
• 1/2 cup sliced green onions
• Thinly sliced French bread, toasted or toasted pita wedges
• 2 tablespoons melted butter
• 1 tablespoon Italian herbs
• 1/4 cup Parmesan cheese
• 1-1/2 cup whole wheat bread crumbs

Directions

• In a food processor bowl, combine cream cheese, Miracle Whip, 1 cup Asiago or Parmesan cheese, and garlic. Cover and process until the mixture is well combined. Add in drained artichoke hearts, drained sweet red peppers, and green onions. Cover and process with on/off turn until finely chopped.
• Transfer mixture to a lightly greased 8-inch quiche dish or 9-inch pie plate, spreading evenly. 
• Mix bread crumbs, butter, herbs, and 1/4 cup Parmesan cheese and sprinkle over the top of the cheese mixture.
• Bake, uncovered in a 350-degree oven for 25 minutes or until heated through. 
• Serve warm with thinly sliced French bread or pita wedges and a tray of fresh veggies. Garnish with additional red pepper and parsley, if you like. Makes about 3-3/4 cups (12 servings).

Ideas for a Halloween Charcuterie Board 

Witches Guacamole Dip

https://www.confettiandbliss.com/guacamole-halloween-appetizers/

Halloween Round-Up Part One

The following recipes pictured above can be found at the link below.

 https://sockfairies.blogspot.com/2021/10/halloweeen-recipe-round-up-part-one.html

Cook's notes: Easy no-bake autumn treat.
Ingredients:

• Glazed doughnut holes
• Chocolate Sprinkles and/or Crumbled Toffee Bits
• Pretzel Sticks
• Nutella Spread (you can use peanut butter or chocolate frosting too)

Directions:

• Spoon out Nutella, sprinkles, toffee crumbles, and pretzel sticks into four bowls.
• Dip the top 1/3 of the donut hole into the Nutella, then choose either the toffee crumbles or the sprinkles and dip the Nutella-covered area of the donut hole into those
•  Insert a pretzel stick in the top, center of the donut hole . . . this will be your acorn stem!

Fall Favorites

As we transition to a new location. I wanted to make sure to leave you with some of my fall favorites. 

Roasted Pears and Brussels Sprouts with Cranberries

Roasted pears lend their sweetness to earthy roasted Brussels sprouts in this quick essence-of-fall side dish. Add a sprinkle of cinnamon and some pops of tart cranberries making this dish irresistible. Pair the side with roast turkey or baked ham. The recipe serves four and was adapted from "The Seasoned Life" by Ayesha Curry
Ingredients:

• 2 large pears, cored and cut into 8 wedges each
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup red or sweet onion, cut in small wedges
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 teaspoon honey or maple syrup
• 3 lemon wedges
• 1/2 cup dried cranberries.
• A sprinkle of Saigon cinnamon
• Option 1/4 cup pistachios or walnuts

Directions:

• Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad. In a large bowl toss the pear wedges and Brussels sprouts with the olive oil, pinch each of salt and pepper.
• Bake until the Brussels sprouts are golden brown have started to crisp and the pears have caramelized, about 25 minutes, stirring once halfway through cooking. Add in cranberries last 5 minutes of cooking time.
• Squeeze lemon wedges over the pan, drizzle with the honey or maple syrup  and sprinkle with cinnamon. Taste and season with more lemon and salt and pepper if needed. Toss to mix and sprinkle nuts. Serve immediately.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Cook's Notes: Need a pumpkin fix? Here's the perfect treat to feed your craving.
Cupcakes that are moist with undertones of spice and so easy to put together with all your favorite fall flavors. The recipe makes 10 cupcakes. Cooking tip do not over-mix batter.
Cupcake Ingredients:

• Cupcake liners
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Saigon cinnamon or 2 teaspoons regular cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 extra-large eggs, room temperature
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup sugar
• 1/2 cup brown sugar

Cupcake Directions:

• Preheat oven to 350 degrees and place cupcake liners in a muffin pan.
• Sift dry ingredients and set aside.
• In a large bowl whisk oil, eggs, pumpkin, and sugars.
• Add the flour mixture to the egg mixture. Whisk just until combined.
• Use a 1/4 measuring cup and place a heaping 1/4 cup into each cupcake liner.
• Bake for 18 minutes or until a toothpick comes out clean.
• Cool on a wire rack before frosting.

Maple Cream Cheese Frosting Ingredients:

• 3 oz. softened cream cheese
• 2 tablespoons softened butter
• 1-1/2 tablespoons pure maple syrup
• 1/2 tsp. vanilla extract
• 2 cups powdered sugar
• Milk as needed
• Optional; adding in 1/4 teaspoon maple extract
• Heath Bits O'Brickle

Maple Cream Cheese Frosting Directions: 

• In a mixing bowl beat cream cheese, butter, syrup, extract, and powdered sugar.
• Add in milk as needed for spreading consistency.
• Frost cupcakes and decorate sprinkling toffee bits on top.

Hungarian Goulash 

Cook's Notes:
A classic dish with tender beef slowly cooked in a rich broth. It's old-fashioned comfort food, a soul-satisfying meal perfect for the whole family all made in one pot. Choose your meat carefully for this dish, I've found meat labeled stew meat often are cheaper cuts and chewy even when simmered on low. I recommend a chuck cut. Be sure to sear meat dredged in flour first before proceeding with the rest of the recipe. Sweet paprika is highly suggested for this recipe as it gives the goulash its signature taste. But regular paprika can be substituted if sweet is not available. Serve the dish over egg noodles or mashed potatoes. Pair the goulash with a savory lemon thyme muffin. 
Cooking tip: Assembly of this dish goes smoother if all veggies are cut ahead and ready to saute.
Ingredients:

• 1-1/2 lbs. boneless chuck roast, cut in small chunks
• 2 tablespoons flour
• Salt and pepper to taste
• 3 tablespoons olive oil divided
• 1 small box of button white mushrooms
• 1 cup diced red and yellow mini peppers
• 1-1/2 cups diced carrots
• 1 cup diced onions
• 3 garlic cloves, minced
• 1 large russet potato, peeled and diced (about 1-1/4 cups)
• 2 teaspoons sweet paprika or regular paprika
• 1/2 -1 teaspoon ground caraway seeds
• 1/2 teaspoon each thyme and oregano
• 1/4 cup flour mixed with 1/3 cup dry red wine
• 4-5 cups beef broth, low sodium
• 1 can diced tomatoes, basil garlic, oregano 

Directions:

• In a plastic ziploc bag place meat cubes with 2 tablespoons of flour, and toss to coat.
• Heat 2 tablespoons olive oil and sear beef cubes on all sides, salt and pepper, remove from pan.
• Heat remaining olive oil and saute mushrooms, peppers, carrots, onions, and garlic for 3 min. Add in diced potatoes cover and sweat all veggies for 6 minutes.
• Add in beef broth, spices, wine mixed with flour, and a can of diced tomatoes. Whisk to mix well. Add meat cubes back into soup pot and cook stove top on low for about 2 hours covered until meat tender and veggies are fork tender. Stir occasionally. A slow cooker could be used at this step of the recipe. Cook on low 2-4 hours.
  
  And let the adventures begin

Southwestern Chili

BE READY for Game Day with bowls of Southwestern Chili
Cook’s Note: The beauty of this recipe is it can be made ahead and even more flavorful the next day. The recipe is an Ever Ready Special and serves 8. I used Italian sausage to add more flavor to the dish. Pair the meal with cornbread muffins or Artisan bread.  

Ingredients:

• 2 lbs. hamburger or Italian sausage, cooked, drained and crumbled
• 1/2 teaspoon each salt and pepper
• 2 cups diced celery
• 2 cups diced sweet onions
• 2 (24 oz.) jars of spicy tomato basil sauce or Marinara sauce
• 3 cans (14.5) diced tomatoes basil, garlic, oregano
• 1 cup each catsup and water
• 4 tablespoons fresh lemon juice
• 2 tablespoons brown sugar
• 2 ½ teaspoons Worcestershire sauce
• 2 teaspoons cider vinegar
• 1 teaspoon dry mustard
• 2 cans of light or dark red kidney beans, drained and rinsed
• 1 can of pinto beans. drained and rinsed
• 1 small can of black beans, drained and rinsed
• 1 bag of frozen Mexi corn or roasted corn. do not thaw
• 3-4 tablespoons chili powder 
• Optional dash of red pepper flakes

Directions:

• Brown meat with onions, celery salt, and pepper to taste and drain.
• In a crock pot or soup pot add the meat mixture with the rest of the ingredients. Mix well. 
• Simmer on low heat stove covered for 1-1/2 hours, stirring occasionally, or in a crock pot on low for several hours.
  
  
  
  

One Pot Meal Italian Sausage with Penne Tomato and Spinach

 

One Pot Italian Sausage with Penne Tomato and Spinach

Cook's Notes Start your week with an easy one-pot meal that's sure  to become a family favorite. It's a tasty comforting meal. The recipe serves 4-6. Pair the pasta dish with cornbread muffins or artisan bread.

Cooking tip: Since pasta absorbs liquid to reheat the next day, add in some chicken broth. 

Ingredients: 

• 1 lb. ground Italian sausage 
• 1-1/2 tablespoons olive oil, divided
• 3 garlic cloves, minced 
• 3/4 cup diced sweet onions
• 3/4 cup diced mini sweet red and yellow peppers
• 2 cups water
• 1/2 cup chicken broth (low sodium) 
• 2 cups penne pasta (dried) 
• 1 teaspoon each oregano and Italian seasoning
• 1 can (14.5) petite diced tomatoes with basil, garlic and onion
• 3/4-1 cup freshly grated Parmesan cheese
• 3 cups baby spinach torn leaves, stems removed
• 1/4 cup cream
• 1 tablespoon fresh basil
• Optional 1/4 cup dry red wine e.g. Cabernet, pinot noir  
• 1 tablespoon fresh basil, minced  
• Pinch of red pepper flakes

Directions:

• In a large skillet at least 4 inches deep or a large pot heat 1 tablespoon olive oil. Add sausage and cook until meat is no longer pink, crumble, and place on a paper towel-lined plate. 
• To the pot add the rest of the olive oil and sauté peppers, garlic, and onions.
• Add sausage back to the pan and add in water, broth, dried penne, spices, red pepper flakes, and canned tomatoes.  
• Bring to a boil, cover and reduce heat to low, and simmer for 15 minutes or until pasta is al dente. Stir once midway through cooking. 
• Uncover and turn off heat.  Add in cream, wine if using, 1/2 cup Parmesan cheese, and torn spinach leaves. Cook on low heat for 4 minutes or until spinach is wilted.
• Sprinkle on the rest of the Parmesan cheese right before serving. 
  
  
  
  
  
  

Black Magic

 

               Woven Threads of Water Droplets

This photo was captured by a neighbor's friend in the early morning after a night of rain. Water droplets cling together weaving what looks like a spider web. 
It's the perfect backdrop for a Friday the 13th posting.  A plate of Triple Chocolate Cookies might help overcome any irrational fears you have for surviving the 13th.

These cookies are a chocolate lover's dream. Made with rich cocoa powder, the chocolate dough bursts with creamy white chocolate chips and bittersweet chips. The recipe makes 30 cookies and was adapted from Food Network October 2023. 

Ingredients: 

      2-1/2  cups all-purpose flour

• 1 teaspoon baking soda 
• 1/2 teaspoon fine salt
• 2 sticks of butter, melted and cooled slightly
• 1-1/2 cups packed brown sugar
• 1/2 cup unsweetened cocoa powder (not Dutch-process) 
• 2  large eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups bittersweet chocolate chips
• 3/4 cup white chocolate chips 
• Optional Flaky Sea Salt 

Directions:

• Line two cookie trays with parchment paper and set aside. 
• Sift together flour, baking soda, and salt in a large bowl. 
• In a separate bowl whisk melted butter, brown sugar, cocoa powder, eggs, and vanilla. Add the flour mixture to the butter mixture and stir just until combined.
• Fold in the chips.
• Chill dough in the refrigerator for 30 minutes. 
• Scoop out 1/4 cupful of dough, flour hands, and roll into a ball. Sprinkle with Sea Salt if using, 
• Bake for 10 minutes and cool for a few minutes before transferring cookies to a wire rack.