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Thursday, October 27, 2016

Grave Yard Pudding

Grave Yard Pudding

4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, cut into bits and softened
1 teaspoon vanilla
4 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
3 1/2 cups milk
3/4 cup cold heavy cream
2 teaspoons confectioners' sugar
1 (16-ounce) package chocolate sandwich cookies, crushed
Gummy worms, garnish
In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates, stirring, until smooth. Add butter and vanilla and stir to incorporate. Remove from the heat.

In a bowl, beat the egg yolks. In a medium, heavy saucepan, whisk together the sugar, cornstarch, and salt. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat.

Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate mixture. Transfer to a large bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to cool.

In a medium bowl, whip the cream until soft peaks start to form. Add the confectioners' sugar and continue beating until stiff peaks start to form. Fold half of the whipped cream and most of the crushed cookies into the cooled pudding mixture. Spoon into a 9-inch square glass baking dish. Sprinkle with the remaining cookies.

Spoon the remaining whipped cream in blobs on the top for "ghosts" and garnish with gummy worms, slightly poking them down into the surface. Serve immediately, or refrigerate until ready to serve.

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Thinking Out Loud Thursday
I Gotta Create

Halloween Qoutes

On Hallowe'en the thing
you must do
Is pretend that nothing
can frighten you
An' if somethin' scares you
and you want to run
Jus' let on like
it's Hallowe'en fun.
- - - from an Early Nineteenth Century Halloween Postcard

If a man harbors any sort of fear, it makes him landlord to a ghost.
- - - Lloyd Douglas

The oldest and strongest emotion of mankind is fear, and the oldest and strongest kind of fear is fear of the unknown.
- - - H. P. Lovecraft

Double, double toil and trouble; fire burn and cauldron bubble.
- - - Shakespeare "Macbeth"

From ghoulies and ghosties and long leggety beasties and things that go bump in the night, Good Lord, deliver us!
- - - Scottish saying

You Need This IF You Have a Rough and Tumble Kid In Your Life

My grand-children play as hard as my children did. My grand-daughter recently being named co-captain and goalie of her soccer team.

With her involved in so many great sports, riding bikes and just being out going we have had our share of ice packs. So out of necessity we have started to create our own ice packs to keep on hand.

Ice Pack

1 cup rubbing alcohol

3 cups water

Mix the two together in a gallon size ziploc. Freeze and while the ice pack will be ice cold the alcohol will allow the liquid to smush up and move around. Not freezing solid helps to keep the ice pack usable.

The next best thing to this is a bag of frozen peas. you can break the peas apart and then it will conform to where you need it to.

favorite thursday

Soups On

fall minestrone Soup

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked pasta
1 (16-ounce) can cannelloni beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese

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full plate thursday

Trick Or Treat Tips For Fun

We have reached that haunting month where lots of fun things will be happening. At the end of the month your neighborhood if it is like mine will be crawling with little monsters and other characters. It can be a fun night if a few simple rules are followed.

Before heading out for a night of fun make sure that you have a bit to eat. If the belly is full then they will be less tempted to eat candy.

Bring along some sort of light. This may be a flashlight, reflective wear or some other form of light. One thing that happens in the dark is tripping so if the path is lit the little goblins can get around easier.

Stay in an area that you know well. Take your children trick or treating and do it as a family event. The route should be well lit as well. Great time to talk to neighbors and introduce your children to your adult friends as well. Take your time have a relaxing night and most of all fun.

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thoughts on thursday

Tuesday, October 25, 2016

Halloween inspired Pizza

1 homemade pizza crust (use 
this recipe)
1 tablespoon extra virgin olive oil
3/4 cup marinara sauce
8 ounces fresh mozzarella cheese
Black olives, chopped
Green olives
Rosemary leaves

Preheat your oven to 425 degrees F. Grease a pizza pan with nonstick cooking spray.

Roll out the crust on a floured surface with a floured rolling pin to about 1/4-inch thickness.
Spread the pizza sauce over the crust until it's fully covered. Bake the crust for about 8 - 10 minutes, or until the crust is golden brown.
Slice the fresh mozzarella. Using a ghost cookie cutter cut out some ghost shapes. Place the ghosts on top of the pizza sauce. Using the finely chopped olives, place eyes on the head of the ghosts. Bake the pizza for about 5 - 6 minutes, or until the cheese is fully melted.
Once the pizza is baked, make spiders by sticking the rosemary leaves into the green olives. Place the spiders next to the ghosts and serve.

Halloween Veggie Tray

A large serving tray or cutting board
1 large bag of baby carrots
1 cucumber
1 head of broccoli
1 carton of your favorite veggie dip
Ramekins or small bowls
1. Create an outline for your pumpkin by laying some of the carrots out in an oblong circle. Once the carrot outline is to your liking, carefully fill in the circle with the rest of the carrots.
2. Remove enough of the carrots to create a cucumber-filled smile. Set the carrots you removed on top of the other carrots within your pumpkin.

3. Place halved cucumber slices in the space you created for your carrot pumpkin's smile.

4. Fill your ramekins with the veggie dip and shimmy them into place where you want the pumpkin's eyes and nose to be.

5. Slice off the stem of the broccoli head. Place the broccoli at the top of your pumpkin.

(Source: Taste of Home)

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pint size baker

Baked Eyeball Casserole

cooking spray
1 jar (1 lb. 11.5 oz.) Prego® Italian Sausage Hearty Meat™ Meat Sauce
1 container (15 oz.) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta , cooked and drained
1 container (8 oz.) small fresh mozzarella cheese balls (about 1-inch)
2 tbsp. sliced pitted ripe olives

1. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

2. Mix 1 1/2 cups pasta sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining pasta sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover with foil.

3. Bake at 400°F. for 25 min. or until hot. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 min. before serving.

* Easy Substitution: If fresh mozzarella cheese balls are not available, substitute 1 package (8 oz.) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

(Source: Campbell's Kitchen)

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a stroll through life

Halloween Sour Cream and Chive Crackers

Sour Cream and Chive Crackers
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper (optional)
1 cup shredded fontina cheese
4 tbsp. butter, cold, cut in 1/2" pieces
2 tbsp. chopped fresh chives
1/4 cup sour cream
Small amount of black sesame seeds

In the bowl of a food processor place flour, salt, pepper (optional if your little ghouls don't like any spice), and the cheese, pulse one or two times.  Add butter and pulse a couple more times until mixture is looking crumbly.  Add chives and sour cream and pulse until the mixture is starting to ball up.

I used fontina cheese, but parmesan or white cheddar would also work well.

Place cracker dough in a covered bowl and refrigerate for 20 minutes.

Heat oven to 350 degrees F.

On a lightly floured surface roll dough to 1/4" thick and cut out with small ghost shaped cutter and place them 1/2" apart on a baking sheet lined with parchment or a silpat.  Place two black sesame seeds for eyes and one for the mouth.  I love mini cutter sets such as these, your local craft store is a good source too.

Bake 13-15 minutes.

Makes 36 crackers.

Oreo Pumpkin Cookie Balls

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1 cup orange colored sugar
10 pretzel sticks, each broken into 4 pieces

1. MIX cream cheese and cookie crumbs until well blended.
2. SHAPE into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.

3. REFRIGERATE 1 hour or until firm.

How to Easily Dip Cookie Balls - To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

(Source: Kraft)

Monday, October 24, 2016

Chucky Day

October 25th is the day for Chucky movie fans every where to enjoy. The horror of such a day for those that do not care for Chucky is terrible. One great way to celebrate this terrifying day is to host a Chucky Movie Marathon. 
There are several Chucky films so make a day of it. Watch the frightening Child's Play films and enjoy a specially made Chucky Themed Cake.

My daughter in law is terrified of Chucky and my son has a chucky doll that he loves to scare her with. This is the day to do that on as those that love Chucky will be trying to scare those who do not like him or are scared of him. 
Do you like Chucky?? Will You be hiding or celebrating?? 

Yummy Oven Apples

5 medium apples
1-2 tbs canola oil
25 drops liquid stevia
1 tsp vanilla extract
2 tsp cinnamon
pinch allspice

Preheat the oven to 400 degrees.
Wash, halve, and core the apples. Line a baking pan with aluminum foil. In a small mixing bowl, combine the oil, liquid stevia, vanilla, cinnamon and allspice. Pour this mixture into the pan with the aluminum foil. Place the apples face down/skin up on the foil and oil (ha – foil and oil).
Place the pan in the oven and leave it in for 20 minutes. At the 20 minute mark, you guessed it, turn the apples over! I spooned additional mixture onto the apples as well, to better soak it all up. Bake for an additional 15 minutes. Let them cool for a while before removing them from the pan. They’re best when they’re eaten warm from the oven though.
It’s sort of like eating pie, but without those crazy calories! It’s truly a guilt 

Spiced Pumpkin Seeds

seeds from 2 medium pumpkins
1 tablespoon olive oil
1 teaspoon celery salt
1 teaspoon ground cumin

Heat oven to 300° F. Remove the seeds from the pumpkins. Discard the pulp. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bakeuntil dried, about 1 hour. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.

Chocolate and Peanut Butter in one Cookie

double chocolate peanut butter swirl cookies

Adapted from "Chocolate-Peanut Butter Cookies" from Tina Casaceli's Milk & Cookies. The recipe says it will make 2 dozen cookies (ha!) – I got 82 using my usual slightly larger than tablespoon-sized cookie scoop.


2-1/4 cups (281g) all-purpose flour
1/4 cup (30g) Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (227g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
3/4 cup (165g) light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1-1/2 cups (263g) semisweet chocolate chips
1-1/2 cups (263g) peanut butter chips
1 cup (250g) smooth peanut butter
Preheat oven to 350°F (177°C).
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate chips and peanut butter chips, either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly. Add the peanut butter and just fold it in gently. Don't mix it completely – you want to keep streaks and blobs of peanut butter throughout your dough.
Using a small cookie dough scoop or by forming the dough into small balls, portion the dough onto the baking sheets about 2 inches apart to allow for spreading. Press each down slightly with the palm of your hand.

Bake for about 16-18 minutes, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.

Judgement House tells the Story

It's that time again. The time for a bit of fear whether real or pretend it is scary and fun all at the same time. There are some fears that are not fun though and a bit scary as well. One of those fears is having someone you love spend eternity in the fiery pit known as Hell. 

That is why every year at the same time when everyone is going about the world saying "Boo" our church takes its time to spread the message so that noone will be seperated for eternity from those that they love. Judgement House helps share the story through a series of scenes of life. It plays out in front of groups of 20 or so at a time. The scenes will tell a story that will share the story of both Heaven and Hell and how the destination of each was reached. 

While not a haunted house as in the aspect of monsters and witches but yet the scenes could and should be frightening and enlightening at the same time. In the blink of an eye the life of a mother, father, child or best friend could be changed forever. The story demonstrated should make every single person think and the scenes of hell and Heaven should be a testification. Do you know where you will send eternity will it be Heaven or Hell?? Do you know for sure?? If you visit judgement house you will find out why it is so important to know for sure. You have to know what you know that you know. 

Fruit and Veggies good for all including those little ones

Sometimes the job of a mom is hard and we are not always the favorite of our children. One department this is true in is what our children should be eating. There are also a few adults I know that could use a bit of help preparing nutritional diet as well. 

The U.S. Department of Agriculture advises that children should eat five fruits and vegetables a day. One tip is to leave a bowl of fruit or veggie sticks on the kitchen table to tempt children when they are looking for a treat to eat. Dips and spreads go great with fruit and veggies. Another great way to use both fruit and vegetables is to create salads.

Kids often prefer small whole veggies and florets and pieces of chopped fruit. Involve your child in choosing fruits and veggies at the grocery store. Include chopped vegetables on favorite dishes like pizza or nachos or stir into macaroni and cheese. Other great dishes include meatloaf and casseroles like shepherd pie. 

Large romaine lettuce leaves
1 tomato
1 cucumber
1 red bell pepper
1 avocado
Shredded carrots
Shredded low-fat cheese

Wash and dry the lettuce, tomato, cucumber, and red pepper. Open the bags of shredded carrots and shredded cheese. Cut the tomato, cucumber, and red pepper into small pieces. Cut the avocado open and remove the pit. Scoop out the insides into the bowl. Mash up the avocado with the spoon.

Build your lettuce boat.
Use the spoon to spread some avocado on a lettuce leaf. Sprinkle carrots on the avocado. Sprinkle tomatoes, cucumber, and red pepper over the carrots. Sprinkle cheese over the vegetables. Fold the sides of the lettuce over the vegetables and cheese. Ask an adult to help you.
These little lettuce boats are great for kids to help make. It helps them want to dine on veggies and gather the vitamins and minerals that help their bodies. Avocado has healthy sort of fat in it that helps vitamins work better. Cheese also has protein and helps bodies grow big and strong. 

recipe source 


Slow Cook Chicken Caccitori

1 tablespoon olive oil 
3 pounds chicken parts, skin removed
4 cloves garlic, minced
2 teaspoons Italian seasoning, crushed
1 can (28 ounces) crushed tomatoes in puree
1 pound mushrooms, cut in half (about 5 cups)
2 medium onions, chopped (about 2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 cups Swanson® Chicken Stock 
1/4 cup cornstarch 
1 package (16 ounces) pappardelle or fettuccine, cooked and drained

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm. Stir the cornstarch and remaining stock in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle. 

recipe source: Campbell 

Halloween Candy Corn Bark

Easily change up the holidays by adding different candies for the season. Candy corn topping works great for Halloween bark. To make this example, start with a base of chocolate and let set. Drizzle melted white chocolate over the top and press candy corn on top. Let set.

Celebrate Bologna with Salad

Bologna or "Baloney" as it may be referred to is the makings of a delicious sandwich. Bologna is a sausage that is commonly used as luncheon meat. Bologna comes in a variety of choices.

Regular Bologna

German Bologna that my grandparents preferred may also be called garlic bologna. It often has more garlic seasoning than regular bologna would have.

Beef Bologna is normally redder in color than regular bologna. Beef bologna is only made with beef products.

Kosher Bologna

and these are just 4 of the most common. Bologna could include pork, beef, chicken and spices.

This recipe for bologna salad will make up about 5 cups of salad. It is very easy to make and only takes about 15 minutes to prepare.

Start with the ingredients
1 16 oz. pack bologna (I use beef & pork) cut in thin strips
1/8 to 1/4 cup chopped red onion
4 oz. (half a small block) cheddar cheese, cut in 1/4″ strips
1/8 cup roasted peppers (from glass jar)
1/2 cup chopped dill pickles
1/2 tsp. sea salt
1/4 tsp. coarse pepper
a pinch of garlic powder
a good amount of extra virgin olive oil to taste
a few splashes of red wine vinegar to taste

Then here is what you do
Toss all ingredients together and serve immediately with crusty bread or as a side at BBQ’s.
As a variation if you don’t like the amount of bologna in the dish, try mixing cold cuts such as hard salami, sliced chicken or turkey along with bologna. I guarantee, if you have a savory taste, you’ll love it!
You will end up with salad like this