2 oz. Makers Mark
1 tsp Agave
1 oz. Fresh Cranberries
1 Cinnamon Stick
Splash of Cranberry Juice
Splash of Soda Water
Muddle cranberries and mix in all ingredients
Total Calories: 102
Turkey Pumpkin Chili
1 small yellow onion
1 green bell pepper chopped
Benz loves to entertain guests and always prepares her sought-after
signature Roasted Carrots & Parsnips—it's the perfect side dish for any
meal. Quick to prepare and easy to make, this low-cal dish looks and tastes
like you were in the kitchen for hours!
Roasted Carrots & Parsnips
2 ¼ pd Medium parsnips trimmed peeled and cut into sticks
1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce
Snapper with Roasted Grape Tomatoes, Garlic
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
Traditional Lentil Soup
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves finely chopped garlic
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
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.
4 tablespoons virgin olive oil
1 1/2 cups chopped sweet onion
2 cups diced small white potatoes
1 cups chopped fennel
2 tsp. fresh parsley
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.
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
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
6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
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,
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.
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
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.