Grandmom's Potato Latkes

Written by Grandmom.

latkes

Sure we know that traditionally Potato latkes are served during Hanukah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tommorrow nite..  I am not sure about your family, but when it comes to latkes, there are never enough!..

Potato Latkes

10 large potatoes, peeled
2 large onions
1 carrot
6 eggs
2/3 cup flour
salt & pepper to taste
1/2 cup oil for frying
salt & pepper

Use a 10” skillet
Servings: 6 to 8 people ( or not)
Grate the potatoes, onions and carrot in a food processor or in a blender with a bit of water.  ( Grandmom did these by hand,and sometimes I think they may taste better)

Strain through a colander, pressing out the excess water.
Add eggs, flour, salt and pepper to taste. Mix well.
Heat the oil in a skillet on medium heat.
oil a 1/2 cup measuring cup.
fill with batter and carefully drop batter into pan. you should be able to place 4 to 6 into the pan at a time.
Cooking time is approximately three minutes per side, or until brown on each side. remove from pan and place on a plate lined with paper towels to remove excess oil.
repeat until batter is gone.
traditionally  served with applesauce, sour cream or jelly.
 

Ghoulish Skeleton Fingers

Written by The Head Goblin.

 Skeleton Fingers

1 pound white asparagus spears, rinsed and trimmed

3 cloves garlic, minced

Kosher salt to taste

Ground black pepper to taste

Juice from 1/2 lemon or lime

Extra Virgin Olive oil

Preheat oven to 400°

In a roasting pan drizzle olive oil.

Place asparagus in pan and drizzle liberally with olive oil. 

Top with the minced garlic, salt, and pepper.

Roast for 10 minutes, until tender when pierced with a fork.

Remove from oven, squeeze fresh lemon or lime juice over the top and serve.

*Adding pieces of pimento or red pepper to the tips of the asparagus will look like fingernails.

 

Ghoulish Caramel Apples

Ghoulish Caramel Apples

This recipe can be for the kids, but you will have much more fun making these for adults,   Use any ingredients you think would taste good on an apple. I keep dipping them until i can barely lift them..

You will need:
10  tbsp. water might need a little more to get the melting going..
12 firm apples  ( get Big ones)
chopped nuts (optional)

Chopped Raisins (Optional) Frosted Flakes,

Scary side of Eyeballs

Written by Evil Goblin.

A Side of  Eye Balls


8 hard-boiled eggs (Jumbo)
1/2 cup plus 2 Tbs. mayonnaise
1 tsp. brown mustard
1 tsp. paprika
8 pimento-stuffed jumbo green olives 

Cut through the center of the hard boiled egg about 1/3 of the way from the tip, just enough to scoop out yolk. Place cooked yolk in a bowl and mash with a fork. Stir in mayonnaise, paprika and salt to taste. Mix thoroughly and fill egg white eye socket with mixture. Smooth yolk mixture. Press olive into yolk mixture so pimento is facing outward. Cut just enough of the other end of egg to create a flat surface to stand egg on. Serve upright.  

Halloween Vampire’s Nightmare Garlic

Written by Head goblin.

 Vampire’s Nightmare

Roasted Garlic

6 clove garlic 
6 teaspoon extra virgin olive oil 

Remove the outer papery covering of the garlic. Slice off the top of the clove so most of it is exposed. Place on a square of aluminum foil for easy cleanup, or a  small baking dish. Drizzle the oil over the cloves. Cover with foil or lid.

Preheat the oven to 425F. 
Roast for about 45 minutes, until the garlic is completely soft and lightly browned. Separate the cloves into individual sections, allowing your family and friends to squeeze out the softened garlic. You can also squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator

 

Witches Eyes Mud Bars

Witches  Eyes Mud Bars

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels,

1/2 cup chopped walnuts

1 cup Halloween candy Corn ( For the  Eyes)

Prep:20 minsCooking:20 minsLevel:EasyCooling:20 minsYields:36 bars (3 dozen)

These chewy, chocolate-filled, chocolate and candy corn topped  will be a ghoulish treat for the whole family!

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract

1 large egg

Directions

PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 2 cups morsels and nuts. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. . Let stand for 5 minutes Place Candy Corn for eyes  Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars. Makes about 36 bars

Ghoulish Recipes for Halloween Vampire's Red Eye Martini

Written by The Head Goblin.

A ghoulish Halloween treat to scare the Ghost and Goblins into the Holiday season. A special one for the Momma and Poppa Ghosts and the rest for the little Ghosts, Goblins and the entire family! Muu HAAAAA! Muu HAAAA!

Vampire’s Red Eye  Martini


1.5 ounces vodka
5 ounces Chambord   
Daily’s™ Rasberry Daiquiri Mix
1  ounce cranberry juice

Pour over ice into a  double martini glass.
Optional: Coat rim of glass in sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanksgiving Cranberry Relish

 A good cranberry relish can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once. 

 

 INGREDIENTS

  • 3 Bags  fresh Cranberries
  • 2 cups of organic sugar
  • 1/2 cup freshly squeezed orange  juice
  • 2 teaspoons finely grated orange zest
  • 1 1/2 teaspoons finely grated  red grapefruit zest
  • 1/2 cup  red grapefruit segments, medium dice
INSTRUCTIONS

Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. ( depending on the cranberries you may need additional sugar)

Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

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Thanksgiving Traditional Bobby

After the big meal, and dessert, and a few other picking times, Make sure you leave room for the Traditional Bobby! 

The Traditional Bobby
a good hard roll
mayonnaise
turkey (turkey can be replaced with any vegetarian or vegan substitute).
stuffing
cranberry sauce or cranberry jelly

Spider spooky potpies
Spooky Potpies

Ingredients :
PIECRUST
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
11 tbsp. ice water
FILLING
2 1/2 medium onions, chopped
4 celery stalks, diced
3 tbsp. olive oil
2 cups frozen corn
2 cups frozen baby peas
3 cups carrots, peeled, chopped and cooked (about
5carrots)
2 medium potatoes, peeled, cubed and cooked
5 cups diced cooked chicken, turkey

7 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten

Preparation :
TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut spiders, bats, or pumpkins out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a character  on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.

Thanksgiving Molasses, Ginger, Chipoltle Carrots

I was looking through some old cookbooks looking for a few new Thanksgiving Recipes,  I came across this, Lately we have been using a lot of chipotle peppers in our food ..It really can give it a great new taste. So I thought this would really work

Glazed carrots are overcooked and mushy, the glaze is too sugary, and  no one really eats the cooked carrots except for your grandmother..  This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.

 

INGREDIENTS
  • 4 pounds carrots ( organic)
  • 1 stick of butter
  • 4 tablespoons dark brown sugar
  • 4 tablespoon light brown sugar
  • 4 tablespoons light molasses
  • 3 teaspoons grated ginger
  • 1 small can of chipotle peppers in sauce  (you may need to chopped the peppers)
INSTRUCTIONS

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)

Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some  freshly ground black pepper. 

Enjoy

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Thanksgiving Pumpkin Seed Salsa

Thanksgiving Pumpkin Seed Salsa

1 cup raw pumpkin seeds( you can use the  prepackaged, skip the salt)**

2 cloves garlic, chopped

1 jalapeno pepper, coarsely chopped (remember to remove seeds!)

1 chipoltle pepper chopped

3 Tbsp. safflower oil

1 onion,  chopped

1 28-ounce can organic diced tomatoes

Fresh cilantro 

1 tsp. sea salt**

 Heat a large, dry skillet over high heat and add pumpkin seeds, garlic and jalapenos,chipoltles. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and saute until the    onions are translucent. Add the tomatoes and cilantro, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool.

Transfer to a food processor and puree in batches until smooth. Serve room temperature.

 

 

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