Roasting Pumpkin Seeds
pumpkin seeds

 Roasting Pumpkin Seeds

Rinse pumpkin seeds under cold water and remove all of the pulp and strings. 

Place the pumpkin seeds in a single layer on an oiled baking sheet, moving them around with a flat utensil to coat. If you want to eleminate some calories use a non-stick cooking spray instead of the oil.

Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, check and stir after 10 minutes.

Let cool and store in an air-tight container till ready to eat.

You can spice these up using your favorite spices.

 

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

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tequila Summer Salmon on Field Greens

Fish:
1/2 cup Avión Silver Tequila or Tequila of your choice
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
Dressing:
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry mustard
salt and pepper to taste

Makes 6 servings 

Kiwi Salad

Written by LWM Test Kitchen.

Kiwi Salad
4 Kiwi
1 lg Tomato
1 Cucumber
2 Avocados
Fresh Basil Sprigs
1/2 c Orange Juice
1 ts Balsamic Vinegar
1/2 ts Dijon Mustard
Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato into wedges. Slice cucumber. peel and slice avocados. Arrange ingredients equally among salad plates. Garnish with basil sprigs. Whisk together orange juice, vinegar and mustard until thoroughly combined. Drizzle over salad to serve.

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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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

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.

Tequila Marinated Grilled Vegetables
Tequila Marinated Grilled Vegetables

1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons of Avión Silver Tequila
1 tablespoon chopped thyme
1 tablespoon fresh rosemary
4 cloves chopped garlic
2 medium zucchini and yellow squash cut in quarters
10 button sized mushrooms
10 cherry tomatoes

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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Blue Cheese Spinach Bread Pudding
Blue Cheese Spinach Bread Pudding

Bread pudding comes in many different variations.. 

Ingredients

  • 2 Tablespoons melted butter ( cooking spray can be substituted)
  • 2 Tablespoons Olive Oil 
  • 2 lbs spinach, 
  • 2 Tablespoons unsalted butter
  • 8 medium garlic cloves, mashed to a paste
  • 1 1/2 cups heavy cream
  • 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
  • 1/2 cup thinly sliced scallions, 
  • 1 shallot thinly sliced
  • 4 large eggs, lightly beaten
  • 1  teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
  • 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes

Methods/Steps

Preheat oven to 400ºF.

Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)

Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.

Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.

In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes

Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer  to a cooling rack and let sit for 5 minutes.

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