Thursday, October 31, 2013

The Old Foodie: Pumpkin Wine, Grown on the Vine.

The Old Foodie: Pumpkin Wine, Grown on the Vine.:

Pumpkin Wine, Grown on the Vine.

Witches Brew.
3 quarts cider
1 cup brown sugar
1 teaspoon whole cloves or allspice
8 sticks cinnamon
½ cup lemon juice
1 quart orange juice
1 quart ginger ale
1.Boil together five minutes one quart cider, sugar and spice, stirring till sugar is dissolved. Cool and strain.
2.Add lemon and orange juice and chill.
3. Pour over ice in a hollowed-out pumpkin or punch bowl, and add ginger ale just before serving.
Yield: about four and a half quarts
New York Times, 26 October, 1951

The Old Foodie: Queen Victoria’s Hallowe’en, 1879

The Old Foodie: Queen Victoria’s Hallowe’en, 1879:

The Old Foodie: Hallowe’en at Lake Placid, 1917.

The Old Foodie: Hallowe’en at Lake Placid, 1917.:

The Old Foodie: Keeping it Simple for Hallowe'en

The Old Foodie: Keeping it Simple for Hallowe'en:

The Old Foodie: The Curious Secret of Making Artificial Olives.

The Old Foodie: The Curious Secret of Making Artificial Olives.:

Great-Grandma Helen's Squash Pie

Great-Grandma Helen's Squash Pie

Great-Grandma Helen always made pumpkin pie with a Pink Banana Squash instead of pumpkin. It is sweet, never stringy and more refined than most varieties of pumpkins. It's shape makes it easy to work with. You can substitute any variety of pumpkin or squash for the cooked flesh.

2 cups cooked and mashed Pink Banana squash
3/4 cups sugar
2 eggs, well beaten
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tps ginger
2 cups milk
2 - 9-inch unbaked pie crust shells

Preheat oven to 450°. Mix squash, sugar, eggs, cinnamon, salt, nutmeg and ginger. Beat with an egg beater. Add the milk and beat until well mixed. Pour into two 9 - inch shells. Bake at 450° for 10 minutes and then turn heat down to 325° for 30 - 40 minutes. Bake until knife inserted in the middle comes out clean.

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1-2 tsp salt

Separate the seeds from pumpkin pulp. No need to wash them, just pull the fibers and excess pulp off. Leaving remnants of the flesh on the seeds gives them a wonderful pumpkin flavor. In a bowl coat seeds with oil, butter and salt. Spread and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

1 tsp Worcestershire sauce
1 tsp soy sauce
chili powder to taste
garlic salt to taste
cayenne pepper to taste
seasoned salt to taste

2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1-2 tsp salt

Separate the seeds from pumpkin pulp. No need to wash them, just pull the fibers and excess pulp off. Leaving remnants of the flesh on the seeds gives them a wonderful pumpkin flavor. In a bowl coat seeds with oil, butter and salt. Spread and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

1 tsp Worcestershire sauce
1 tsp soy sauce
chili powder to taste
garlic salt to taste
cayenne pepper to taste
seasoned salt to taste

Pie Pumpkins

Pie Pumpkins

Cinderella Pumpkins are a unique French heirloom whose correct name is "Rouge vif d'Etampes." The source of their nickname is they resemble the pumpkin that Cinderella's fairy godmother transformed into a carriage. This pumpkin is recorded as possibly being the variety cultivated by the Pilgrims, and served at the second Thanksgiving dinner. This is our favorite pumpkin variety. There is something magical about them. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.

Pink Banana
Pink Banana is a delectable squash that is a superb keeper and makes a sensational pie. The flesh is finer grained and sweeter than a standard pumpkin, and your family will rave at the difference. When found commercially at the grocery store you generally see this sold in chunks covered with clear plastic wrap instead of whole. Instead of pumpkin pie for holidays, we traditionally ate squash pies made by great-grandma Barlogio using Pink Banana squashes.

Sugar Pie
Sugar Pies are the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer-grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved . . . not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.

Blue Hubbard
This squash was likely used by your great-grandmother and is a fall tradition still today in New England. Finely-textured, yellow-orange flesh that is medium sweet and medium dry with a very hard rind. It is also suited for soups and all of your holiday baking needs.

Pumpkin Seeds

You can eat the seeds from any pumpkin variety. Some seeds are quite large, and others are very small. Some have really thick hulls. There are some varieties however, that are especially good for toasted pumpkin seeds. Kakai seeds are completely hull-less. How cool is that?!? They are very attractive with their bright orange and green stripes. After decorating with them, be sure to save the seeds. Snack Jack and Baby Bear are both good for seeds also as they are semi-hull-less. For information on how to toast pumpkin seeds click here.

Soup & Stew Pumpkins

Red Kuri
Red Kuri is a teardrop-shaped baby-red Hubbard- style fruit. They have a smooth-textured flesh. They are good for pies and purees because specks of skin (being red) will not show. They are also know as Orange Hokkaido and are from Japan.

There are many varieties of Kabocha-style squash. They are all excellent used in soups and stews. They have a very firm dry flesh and lend themselves well to savory dishes. I have seen Cha-Cha, Kabocha and Buttercup squashes used as a soup tureen to hold the soup prepared from additional squash. To use as a tureen, clean out the seeds and stringy material, brush with butter, and cover with aluminum foil. Only partially bake the shell so it will hold its shape when filled with hot soup. After dinner, finish baking the squash and use it in other dishes.

A Butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. The flesh is orange, smooth-textured, and has a unique sweet flavor — particularly after 3 months of storage. It will easily store in a cool place through February. This squash is commonly used for soup, pies, and is even terrific as a stand alone entrée.

Stand-alone Dish

Delicata is one of our favorite winter squashes. They aren't big, but they make up for it in flavor. Delicata has a very sweet light- orange flesh. Excellent for stuffing and baking. Prepare as you would an Acorn and eat right out of the shell.

Isn't it attractive?!? The best part? It tastes as good as it looks! It will store for several months and still maintain an excellent eating quality. Their flavor is somewhere between an Acorn and a Delicata. This squash is also excellent stuffed with your favorite meatloaf recipe. Yummy!

Other good choices as stand-alone dishes are: Sugar Loaf, Sweet Dumpling, Acorn and Butternut.


Acorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. For best sweetness, wait at least 2 weeks after harvest before you eat them. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum!

Sweet Dumpling
Sweet dumpling winter squash are round, dainty, and a perfect single serving size. It has a very sweet, tender golden-orange flesh and is terrific for an individual stand-alone entrée or for stuffing. Very similar in taste to the Delicata. If they don't sit perfectly level just trim a bit of the bottom off before baking.

Buttercups and Turban Squash are also excellent for stuffing. Instead of individual servings, the squash serves as a main entrée and serving dish all in one.

Bowls & Tureens

Baby Bear
My favorite pumpkin to use as a soup bowl is a Baby Bear. They are just the right size for individual servings and the flesh is very tasty.

Be sure to only partially bake your bowl so that the sides will still stand firmly.

Jack-Be-Littles and Lil' Punkemon also make nice individual serving bowls. You can use almost any variety of pumpkin for a large tureen. Jack-O-Lanterns will work as well even though we don't think of them as a culinary pumpkin. If you want to scoop some of the flesh as you serve the soup, you should use a culinary variety.

Breads, Cakes & Cookies

Sweet Meat
Sweet Meat flesh is finely-textured, with a sweet, delicious flavor. Sweet Meat is not commonly found in California or on the West Coast, but it is one of the most popular winter squashes for eating and baking in the rest of the United States.

All pie pumpkin varieties are also good candidates for all your baking needs.

With Marinara Sauce

Small Wonder
Spaghetti Squash makes a delicious pasta substitute. Prick the fruit with a fork all over, boil or bake until tender. Then scoop out the "spaghetti" and serve with sauce, butter or chilled in salads. Spaghetti squash stores extremely well. This variety of Spaghetti Squash is smaller and perfect for a family meal. The flesh is a bit darker in color, is high in vitamin A and has a mild buttery taste.

Chicken Soup

Chicken, brown rice, and avocados are just a few of the ingredients in this healthy soup recipe.   The recipe calls for skinless-boneless chicken breast, but in a pinch we have used canned chicken.  This soup is homey, cozy and super easy to make, not to mention Healthy!  Posting the recipe so you can have a healthy soup during the holidays too.  Enjoy!

Vibrant Chicken Soup
Recipe Source:  Preventive Magazine

3 Skinless-boneless chicken breast
6 cups chicken stock, homemade or canned
3 carrots, sliced
2 1/2 cups cooked brown rice
3 tablespoons lime juice
1/8 teaspoon cayenne pepper
1 large avocado, cubed
2 tomatoes, cubed
2 tablespoons cilantro, minced
1 tablespoon ground coriander
6 ounce farmer cheese, cubed (I used cheddar)

In medium pot, boil the chicken until tender.  Cool, cube and set aside.

In a large soup pot, bring the stock and onion to a boil.  Reduce the heat and simmer for 25 minutes.  Add carrots and simmer for 20 minutes.  Add chicken to pot and heat through.

Stir in the rice, lime juice, and pepper.  Heat for 3 minutes but do not boil.

Stir in the avocado, tomatoes and spices.  Heat through.

Place cubed cheese in the bottom of each bowl and ladle soup over the top.

Pumpkin Custard With Molasses and Spices

Pumpkin Custard With Molasses and Spices

Pumpkin Custard
Diana Rattray
Molasses gives this custard a little extra color and flavor. Chill this great tasting pumpkin custard and serve with whipped cream or whipped topping for a delicious fall dessert.
  • 2 cups half-and-half or light cream
  • 1 can (15 ounces) solid pack pumpkin
  • 4 large eggs
  • 1/2 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • dash ground cloves or allspice
  • dash salt
Butter eight 7- or 8-ounce custard cups or ramekins; set the cups or ramekins in a roasting pan. Heat oven to 325°.

In a medium mixing bowl, combine all ingredients; beat until smooth and well blended. Spoon evenly into the prepared cups or ramekins. Place in the oven and pour very hot water into the roasting pan to a depth of about 1 inch. Bake for 50 to 60 minutes, or until the custard is set in the center.
Serves 8.

Recipe: Old Fashioned Peanut Brittle

Peanut Brittle

Wednesday, October 30, 2013

Brown Derby’s Hamburger de Luxe

  • Brown Derby’s Hamburger de Luxe
  • A recipe from Derby owner Bob Cobb at the 1628 North Vine Street location in Hollywood ca. 1950.
  • 2 lbs ground sirloin
  • 1 raw egg
  • 2 cups chicken broth
  • ½ tsp English mustard
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tbsp Worcestershire sauce
  • 2 tsp chicken fat
  • de Luxe Sauce:
  • 2 cups brown sauce (canned or from beef roast)
  • 1 tbsp English mustard
  • 2 tsp Sauce Diable or A-1
  • 1 tbsp Worcestershire
  • ½ cup catsup
  • 2 pats butter
  • Chopped parsley
  • Mix meat, egg, and broth, then add the other ingredients. Use one full coffee cup of the mixture for each burger. Boil sauce ingredients together, adding parsley. Pour sauce over hamburgers.

Tuesday, October 29, 2013

Bar Cookie Recipe

Bar Cookie Recipe

The seven layer magic bar cookie recipe combines the sweetness of chocolate with coconut. It is a perfect dessert cookie recipe.

Magic Bar Cookies

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). Line a 13x9-inch baking pan (including sides) with a sheet of aluminum foil. Coat foil lightly with no-stick cooking spray.
2. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
3. Layer chips, coconut and nuts evenly over crust.
4. Pour condensed milk evenly over top of everything.
5. Bake 25 minutes or until lightly browned. Cool.

6. Lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

Shrimp Mold

Shrimp Mold

3 (3 ounce) packages cream cheese
1 can tomato soup
1 1/2 tablespoons gelatin
1 cup mayonnaise
3/4 cup celery, chopped
3/4 cup onion, chopped
1 1/2 cups shrimp, chopped

Soak gelatin in 1/4 cup cold water. Heat soup to boiling.
Add gelatin and let cool.
Add cream cheese and mayonnaise. Mix well.
Fold in other ingredients.
Put into 1 quart mold and chill.
Best when spread on Triscuit crackers.

Maple Cheesecake with Spiced Pecan Graham Cracker Crust

Maple Cheesecake with Spiced Pecan Graham Cracker Crust

Adapted from Nigella Christmas by Nigella Lawson
  • For the Crust: 
  • 1-1/3c graham cracker crumbs
  • 3T sugar
  • 1/2t cinnamon
  • 1/2t ginger
  • 1/4t ground cloves
  • 3/4c pecan halves
  • 6T butter, melted
  • For the Filling: 
  • 3 (8oz.) packages of cream cheese, room temperature
  • 1/4c sugar
  • 2t cornstarch
  • 1/2c pure maple syrup + more for serving
  • 1/2t maple extract
  • 4 eggs
  • 1/2t freshly squeezed lemon juice

  1. Preheat oven to 350. Wrap the outside of a 9-inch springform pan tightly with aluminum foil (this is to ensure the pan is water-tight while baking inside a water bath). Set a kettle full of water on the stove to boil (for the water bath).
  2. Put graham cracker crumbs, sugar, spices, and pecans into a food processor. Pulse until it becomes a crumb mixture. Drizzle in the melted butter and pulse again until it clumps up. Press the mixture firmly into the bottom of the springform pan and a little up the sides. Place the pan in the refrigerator to firm up while you make the filling.
  3. Clean out your food processor bowl and add the cream cheese, sugar, cornstarch, maple syrup, and extract. Turn the processor on and gradually add the eggs, one at a time, until the mixture is smooth. Add the lemon juice and pulse again.
  4. Remove the springform pan from the refrigerator and place it inside of a large rimmed roasting pan. Pour the cream cheese filling on top of the crust. Place the roasting pan into the oven and fill the roasting pan with freshly boiled water, about halfway up the sides of the springform pan.
  5. Bake 60-75 minutes. The cheesecake should be set on top and only slightly wobbly in the center. Carefully remove the entire pan from the oven, then gently remove the cheesecake from the water bath. Peel away the foil and allow the cheesecake to cool completely on a cooling rack. Refrigerate for at least 4 hours (and up to two days) before serving.
  6. To serve, remove the springform from around the cheesecake. Pour about 1/4 cup or so of pure maple syrup on top of the cake, using the back of a spoon to gently guide it to the edges (some syrup may drizzle over the sides, which makes a beautiful presentation). Pecans can also be added for garnish.
  7. Slice and serve.

Homemade Kettle Corn

Homemade Kettle Corn

Homemade Kettle Corn
  • Prep Time: 3 min(s)
  • Cook Time: 5 min(s)
  • Total Time: 8 min(s)
A simple recipe for kettle corn, just like the kind found at state fairs!


  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels
  • 1/3 cup sugar
  • 3/4 teaspoon salt


  1. Heat the oil in a large pot over medium-high heat. Add the popcorn and sugar. Give the kernels a quick stir and then cover with a lid.
  2. Once the popcorn starts popping, carefully pick the pot up and give it a quick shake every few seconds until the popping slows down, between 3-4 minutes.
  3. Remove immediately from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.

4 Ingredient Turkey Chili

4 Ingredient Turkey Chili

Prep Time: 5 Minutes
Cook Time: 20 Minutes
1 pkg. Jimmy Dean® Hearty Turkey Sausage Crumbles
1 can (15.5 ounces) Chili Beans in sauce, undrained
1 can (14.5 ounces) recipe ready tomatoes for chili, undrained
1 tablespoon chili powder
Shredded cheddar cheese and sour cream (optional)
  1. Combine sausage, chili beans, tomatoes and chili powder in a large saucepan. Bring mixture to a boil. Reduce heat; simmer over low heat for 15 minutes, stirring frequently.
  2. Ladle into bowls. Add toppings, if desired.

4 servings (about 1 cup each)

Daily Recipes for the Week by Saveur

Full of simple, intense flavor, this dish of corn tortillas filled with cheese and baked with a spicy red chile sauce is a Tex-Mex classic.

Sweet and nutty cavolo nero (also known as Tuscan kale) makes a hearty pesto that's perfect atop pasta.

Chicken is quick-fried and scattered with chanterelle mushrooms and spicy chiles in a simple recipe from China's Yunnan Province.

A thick, crunchy crust and rich gravy are the hallmarks of this robust Southern-style dish.

Hungarian hot paprika gives earthy lamb stew a spicy kick.

Crisp Candy-Corn Treats


  • Cooking spray
  • 9 tablespoons unsalted butter, divided
  • 12 cups miniature marshmallows, divided
  • 3/4 teaspoon fine salt, divided
  • 9 cups crisp puffed-rice cereal, divided
  • 1 tablespoon grated orange zest
  • Yellow and red food coloring
  • 1 tablespoon grated lemon zest


To store, arrange treats in a single layer on parchment-lined baking sheets, wrap tightly in plastic, and keep at room temperature, up to 3 days.


  1. STEP 1

    Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
  2. STEP 2

    Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, addlemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
  3. STEP 3

    Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
  4. STEP 4

    Using your hands, gently mold each treat into a candy-corn shape.

Everyday Food, October 2012

Pumpkin-Seed Brittle

Pumpkin-Seed Brittle
Turn pumpkin seeds into an irresistible seasonal treat with this simple recipe.

1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted

1. Butter an 11-by-17-inch rimmed baking sheet; set aside.

2. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
Martha Stewart

Pumpkin Muffins

Pumpkin Muffins
 Yogurt makes these jumbo muffins especially light and tender, while pumpkin puree makes them moist. Whole-wheat flour and a walnut topping add fiber and flavor. 
 3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
 1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts
1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
Martha Stewart

Whole Roasted Cauliflower and Whipped Goat Cheese

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese
Author Notes: Cauliflower poached in a winey, punchy broth, then roasted -- whole -- results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce, A (…more) - Genius Recipes
Serves 4 to 6
Roasted Cauliflower
  • 1
    head cauliflower, whole, stem trimmed and leaves removed
  • 2 1/2
    cups dry white wine
  • 1/3
    cup olive oil plus more for serving
  • 1/4
    cup kosher salt
  • 3
    tablespoons fresh lemon juice
  • 2
    tablespoons unsalted butter
  • 1
    tablespoon crushed red pepper flakes (or to taste)
  • 1
    tablespoon sugar
  • 1
    bay leaf
  • Coarse sea salt (for serving)
  1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay 
  2. leaf, and 8 cups water to a boil in a large pot.
  3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife 
  4. easily inserts into center, 15 to 20 minutes.
  5. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking 
  6. sheet or roasting pan, draining well.
  7. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
  8. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped 
  9. goat cheese (recipe below).
Whipped Goat Cheese
  • 4
    ounces fresh goat cheese
  • 3
    ounces cream cheese
  • 3
    ounces feta cheese
  • 1/3
    cup heavy cream
  • 2
    tablespoons olive oil plus more for serving

  1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
  2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
  3. Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.

Monday, October 28, 2013

Mexi-Cali Papaya Quesadillas

Mexi-Cali Papaya Quesadillas

Mexi-Cali Papaya Quesadillas

Mexi-Cali Papaya Quesadillas
6 8″ flour tortillas
1 1/2 cups diced, peeled papaya
1/4 cup chopped cilantro
1/2 cup cream cheese, softened
2 tablespoons diced red onion
2 tablespoons lime juice
1 cup crumbled goat cheese
1/4 cup roasted red peppers
1 teaspoon jalapenos, minced and seeded
Cooking spray
Combine the papaya, cilantro, onion, and lime juice in a bowl and stir well. Cover, chill and set aside. Combine the goat cheese, chopped bell peppers, cream cheese, and jalapenos in a bowl, and stir well. Spread about 2 tablespoons of the cheese mixture over each tortilla, and fold in half. Cook quesadilla in a large non-stick skillet with cooking spray over medium heat, approximately 3 minutes per side. Cut each quesadilla into thirds and serve with papaya mixture

Apple Frittata

Apple Frittata

Apple Frittata

Apple Frittata
4 1/2 cups cored, peeled and diced tart apples
3 cups seedless cucumber, diced
2 cups red onions, diced
2/3 cup jalapeno peppers, seeded and minced
1/4 cup parsley, chopped
10 large eggs, beaten
5 cups shredded cheddar cheese
2/3 cup fresh lime juice
1/2 cup olive oil
2 cups thick and chunky salsa, sieved
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 350° F. Spray-coat a 12 x 20 baking pan. In large bowl, combine apples, cucumbers, red onions, peppers and parsley. In separate bowl, combine eggs, 2 cups of cheddar cheese, lime juice, oil, salsa, salt, and pepper. Stir the egg mixture into the apple mixture. Pour mixture into prepared pan and top with remaining cheddar cheese. Bake 30-35 minutes, until the eggs set and the cheese is golden brown. Cool before. Serves up to four

Classic Cheeseball

Classic Cheeseball

Classic Cheeseball
2 8-oz. packages of cream cheese, softened
1 8-oz. package of shredded sharp cheddar cheese
1 tablespoon finely chopped onions
1 tablespoon chopped red bell peppers
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Cayenne pepper
1 cup chopped pecans, toasted
In a small bowl, beat together the cream cheese and cheddar with a mixer until blended. Add onions, peppers, Worcestershire sauce, lemon juice, and a dash of cayenne pepper and mix well. Refrigerate mixture for several hours. Shape it into a ball and roll it in chopped pecans. Serve with assorted crackers

Avocado Cilantro Bagel Spread

Avocado Cilantro Bagel Spread

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Avocado Cilantro Bagel Spread
1 ripe fresh California avocado
1 oz. goat cheese
1/4 tsp. onion powder
11/2 tbsp. chopped cilantro
1/8 tsp. black pepper
dash of cayenne pepper
1/8 tsp. salt
1 tbsp. fresh squeezed lime juice
Combine avocado with goat cheese and mix until well blended. Add
remaining ingredients and mix well. Adjust salt to taste. Let stand for 1 hour at room temperature to let flavors blend. Garnish with fresh lime slices and a sprig of cilantro.

Shrimp Avocado Tacos

Shrimp Avocado Tacos

Shrimp Avocado Tacos

Shrimp Avocado Tacos
3/4 pound medium shrimp, peeled, deveined, and cooked
1 (15-ounce) can black beans, rinsed and drained
1/4 cup sliced scallions
1 avocado, diced and peeled
1/4 teaspoon freshly ground black pepper
1/2 cup bottled salsa verde
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
8 6” flour tortillas
1 1/4 cups red bell pepper, cut into 1/4-inch strips (about 1 pepper)
Lime wedges
Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4-cup salsa mixture. Place two tortilla each on four plates. Lay 3-4 pepper strips in the center of each tortilla. Top with 1/2 cup of the shrimp and bean mixture. Drizzle one tablespoon of the salsa mixture over each taco. Fold tortillas in half and serve with lime wedges

Frightfully Fun Halloween Lollipops!

Frightfully Fun Halloween Lollipops!

Frightfully Fun Halloween Lollipops!
These creative homemade lollipop recipes will made the ghosts and goblins at your house scream with delight!
Ghost Pops
Lollipop sticks
12 ounces white chocolate chips
1 1/2 tablespoons vegetable oil
Mini chocolate chips
Melt the white chocolate chips in double boiler or a glass bowl over simmering water, stirring occasionally. Remove the bowl from heat and mix in the vegetable oil. Drop one tablespoon of mixture onto waxed paper. Using the back of a spoon, quickly spread the melted chocolate into a ghost-like shape. You can use a greased cookie cutter or candy form if you prefer, or just do it freehand. Place a lollipop stick at the base of the “ghost” and spin it until it is coated in chocolate. Add chocolate chip eyes. Refrigerate until solid, then peel off of the waxed paper.
Pumpkin Pops
Lollipop sticks
One 14-oz. bag caramel candy squares
1 small bag of orange candy melts
1 small bag of dark chocolate candy melts
A few Tootsie Rolls®
Roll three packaged caramel squares into a ball using the warmth of your hands. Push a lollipop stick about halfway into the caramel ball. Use a lollipop stick to form the ball into a pumpkin shape, complete with ridges. Repeat until you’ve used all of the caramels. Warm the Tootsie Rolls in the microwave for a few seconds and cut them into quarters (more if you are using large Tootsie Rolls). Form each quarter into a stem shape. Melt 2-4 ounces of orange candy melts according to the directions on the package. Dip each caramel pumpkin into the melted candy. Let the excess candy coating drip off. Swirl and tap gently if needed. While the candy coating is still wet, attach a Tootsie Roll stem to the top of each pumpkin. Use a Styrofoam block to hold the pops upright – just jab the sticks into it – and place them in the freezer until the candy coating sets. In the meantime, melt 2 ounces of chocolate candy melts according to the directions on the package. Pour the melted chocolate into a squeeze bottle and pipe a jack-o’-lantern face onto each pumpkin. Freeze until set.
Cake pop sticks
1 chocolate cake, prepared
1 container chocolate frosting
1 small bag green candy melts
1 small bag dark chocolate candy melts
Cut the cake into cubes and place them in a large bowl. Use your hands to crumble the cake pieces into fine crumbs. Add in frosting a little at a time, using your hands to incorporate the frosting into the cake crumbs until cake is moist and can hold a ball shape, yet still slightly crumbly. Use small ice cream scoop to scoop out balls of the cake mixture. Roll each into a tight marshmallow-shaped cylinder and place them on a plate. Melt 2-4 ounces of green candy melts, following the directions on the package. Coat the tip of the lollipop sticks in melted candy and insert them about halfway into the cake forms. Place the pops in the freezer for about 20 minutes, still on the plate. Remove the cake pops from the freezer and carefully dip them into the melted candy until coated. Let the excess candy coating drip off, swirling and tapping gently if needed. Use a Styrofoam block to hold the pops upright – just jab the sticks into it – and place them in the freezer until the candy coating sets. Meanwhile, melt 2 ounces of chocolate candy melts according to the directions on the package. Pour the melted chocolate into a squeeze bottle and pipe a hair, eyes, a mouth and scars onto each pop. Freeze until set.

Peppermint Chocolate-Dipped Marshmallows

Peppermint Chocolate-Dipped Marshmallows
Yield: 24 marshmallows, 
Peppermint Chocolate Dipped Marshmallows
  • 2 dozen large marshmallows
  • 1/2c semisweet chocolate chips
  • 1t shortening
  • 1/4c crushed candy canes
  1. Melt chocolate chips and shortening together in a microwave-safe dish, stirring every 30 seconds until smooth.
  2. Prepare a baking sheet with wax paper.
  3. Dip marshmallows one by one into chocolate, covering one half of marshmallow. Carefully shake off excess chocolate.
  4. Holding marshmallow over bowl of peppermint, sprinkle crushed candy onto the chocolate until evenly covered. Stray peppermint pieces will fall back into the bowl below.
  5. Lay marshmallows on one side on wax paper until set. Repeat with remaining marshmallows.
  6. Store in airtight containers, tins, or bags.
You can speed up the chocolate-firming process by putting the tray of marshmallows into the refrigerator for 30 minutes.

Avalanche Squares

Avalanche Squares
Avalanche Squares
Adapted from Cookies and Cups
  • 1 (12oz.) bag of white chocolate chips
  • 1/3c peanut butter
  • 3c crispy rice cereal
  • 1 -1/2c mini marshmallows
  • 1/4c mini chocolate chips
  1. Lightly grease a 8x8 or 9x9 square pan.
  2. Pour chips into a microwave safe dish. Cook until melted, stirring every 30 seconds (mine took 90 seconds). Stir in peanut butter and stir until smooth.
  3. Add cereal and marshmallows to a bowl. Pour in the melted white chocolate and peanut butter mixture. Stir. Add mini chocolate chips and mix until combined.
  4. Pour into prepared pan and lightly press until evenly spread. Resist the temptation to press down firmly. Allow to set about an hour, turn out onto a cutting surface, and cut into 1 inch squares.