Archive for October, 2012

October 31st, 2012

Roasted Pumpkin Seeds {Happy Halloween}


HAPPY HALLOWEEN!  We are super excited for trick or treating at our house.  We have done the parties, the pumpkin carving and now it is time to TRICK OR TREAT!  What is everyone dressing up as this year?  My kids take a lot of time in deciding what they are going to be for Halloween.

My two girly girls decided to be witches.  But we couldn’t have just any witch costume, so we turned to our good friend Pinterest for some inspiration.  And I do have to say I am happy with the way they turned out.  This is the first year that I made any of my kids costumes and despite a couple of late nights and several trips to Hobby Lobby they turned out.  Miss M being is 2nd grade wanted to be more of a mature and sophisticated witch:

Every witch needs her own hat:

And little Miss K got to be the witch I wanted her to be:

And the hat, I am so pleased with how this turned out!

Mr. C decided to be a soldier this year. Not just any soldier but an airborne soldier. I was quite surprised by his decision. He had been tossing around every superhero for a very long time, but when we went to the store to look he quickly made a decision once he saw the army costume. His uncle recently joined the army and is currently enduring basic training. Mr. C is very intrigued with his uncle’s training and wanted to wear a uniform.

My 3 kiddos are all about Halloween.  The younger two, I am pretty sure have a serious addiction to sugar.  They can never get enough.  Miss M, however, will save and save and eventually forget her candy stash.  It’s not that she doesn’t enjoy her sugary treats, she just needs a much smaller dose.

Pumpkin carving is a very big deal at our house.  We are not professional by any means, but it has to be done.  Our pumpkins usually all look the same because no matter what faces the kids draw mom and dad can only maneuver the knife in so many ways.  But what is fun is to clean out the pumpkins.  My kids every year think it is the most disgusting thing they have ever done.  It is so slimy and gross.  We end up with “pumpkin guts” all over the place as kids fling it from their hands.  {Good Times :) }  And you can’t carve a pumpkin with out roasting the pumpkin seeds.  How often are you getting to make your own pumpkin seeds?  Like never!  I know we only carve pumpkins once a year.  So don’t throw out those “pumpkin guts” until you have set aside the seeds.

We hope that everyone has a SAFE and FUN halloween tonight!!

Last one, I promise. I know this is a recipe blog, not a Halloween showcase, but they just look so cute! SO thank you for indulging me. :)

Roasted Pumpkin Seeds

Ingredients:

pumpkin seeds, fresh from the pumpkin itself
vegetable oil
salt

Directions:

Preheat oven to 300.  Rinse off all the “pumpkin guts” from the seeds.  Pat seeds dry.

Spread seeds on a large baking tray and lightly toss with a little oil.  The amount depends on how many seeds you recover from your pumpkins.  You do not want the seeds to be heavily coated.  Toss with some salt for taste.

Bake seeds 35-45 minutes or until golden brown.  Stir about every 10 minutes or so.

 

October 30th, 2012

DELISH: Tangled Web Halloween Tea Lights


Sometimes it’s the simple things that makes life fun - don’t you’re kids just love decorating for the holidays?  These tangled web tea lights are an easy way to let them help with the festivities!  By using LED tea lights you can safely add an eerie glow around your house; or use them at each place setting to make your  Halloween breakfast and dinner deliciously enchanting!

 

Tangled Web Halloween Tea Lights

What you need:

baby food jars – large or small
orange or black yarn (48-60 inches for small, 60-72 inches for large)
Elmer’s glue
plastic spiders (optional)
LED tea lights

How to do it:

For each candle holder, dip yarn into a one-part Elmer’s glue, two-part water solution.  Squeeze out excess; wrap strand around clean baby food jar from top down.

When dry add an LED tea light and plastic spiders if desired.

Adapted slightly from Good Housekeeping, October 2012

 

 

Posted under Delish, Halloween | 2 Comments
October 29th, 2012

Jack-O-Lantern Cheese Burger Menu


Halloween is almost here!  In all the hustle and hurry of Halloween do you sometimes find yourself realizing that your little gremlins and goblins might need some dinner before the candy overload??

These Jack-O-Lantern Cheese Burgers are a well-loved favorite- and couldn’t be easier to make on a busy Halloween evening.  Simply cook your hamburgers has usual and just cut a  face out of the cheese before adding it.  You could even let your kids design their own Jack-O-Lantern Face.

To help keep the chaos to a minimum, here’s a couple of menu suggestions to make dinner fun {so maybe the kids will actually eat something healthy} and so you can think about other things – like, hmmm . . . where did I put those tights or hmmm . .  .  where did I hide the candy to give out ?

First off we recommend Salad on a Stick (recipe here) to get some veggies in your little monsters and because their are just cute and your kids will think it’s fun.  Of course we’ve paired it with Halloween Ranch (recipe here)- just add some red and yellow  food color to make a nice Halloween orange and then sprinkle with poppy seeds- or use your favorite bottled ranch).

Second, to add a final touch of fun and a little apple and peanut butter, we recommend Apple Smiles (recipe here) to finish off the meal and hopefully balance out the sugar just a little!!

P.S. – Check back tomorrow to find out how to make the cute Tangled Web Tea Lights!

We hope you have a safe, happy, and of course- Delicious Halloween!!

 

 

Want more Fast and Easy Ways to say Happy Halloween?  Click Here! and Here! and Here!  Oh, and you’ll definitely want to click Here to make this yummy treat with all that candy your kids bring home!

 

 

October 26th, 2012

Soft Caramel Popcorn Balls


Halloween is such an exciting time of year . . . the anticipation of all that candy is overwhelming kids everywhere!

When I was young we lived in a rural area where everyone knew their neighbors and there weren’t hundreds of kids going door to door.  Needless to say, every neighbor tried to out-do the other when it came to Halloween . . . there were no miniature candy bars given out . . . it was full-size candy, or cute little bags of candy,  and if course lots of homemade treats {sigh, those were they days when we could do that, right}.  My favorite was always the popcorn balls – especially the caramel popcorn.  I still have a thing for popcorn of any kind –  and I love caramel popcorn {definitely has to be soft and gooey – not hard and tough}.

So you can’t pass out homemade goodies at the door anymore, but you can make these popcorn balls for your family and friends – they will love them!   This recipe is fabulous because it gives you that amazing caramel flavor without a lot of fuss - you don’t even need a candy thermometer.   It’s so quick and easy you have no excuse for not making them this weekend!!  {Warning:  this popcorn can be highly addictive!}

You’ll want to have your kids help make the popcorn balls -just spray their hands with cooking spray and they will have so much fun!  I added a Wilton lollipop stick and wrapped them in a cellophane treat bag.

And just a reminder – Caramel Popcorn Balls are great for Halloween and Thanksgiving Treats; but don’t forget Christmas is right around the corner, so keep this recipe handy – you’ll want it for fast and easy Christmas goodies also:

 


Of course the best thing about this popcorn is you really don’t have to share if you don’t want to – just mix a bowl for yourself and turn on a favorite movie!

 

 

Soft Caramel Popcorn Balls

Ingredients:

1 cup butter
1 cup brown sugar
2 rounded cups mini marshmallows (or about 25 large)
1/2 teaspoon salt
1/2 teaspoon vanilla
18 cups popped corn (about 6 tablespoons of kernels)

Directions:

Pop corn and set aside in a large bowl.  {I like to remove any unpopped kernels – nothing worse than biting into those!}

In a saucepan melt butter over medium heat.  Add brown sugar and let cook just one  minute and then add salt and vanilla.  Add marshmallows and stir until melted.  Immediately pour over popcorn and coat completely.  Let cool for just a few minutes or until you can handle it.  Spray your hands with cooking spray and form 8 popcorn balls (approx. 3 inches).  Of course you can just spread it on a tray to cool and serve it in a bowl if you’d rather.

Have fun with these!!  You may also like:

Peanut Butter Popcorn
Cupid Corn (just switch out the m&ms for seasonal color)

 

October 25th, 2012

Baked Sausage and Egg Boats

 

I think Brunch is one of the most inspired meals out there  . . .  Why,  because I love breakfast, but unfortunately there is seldom time to sit and enjoy it they way I’d like  to-  so I love the opportunity to relax and savor the great flavor of breakfast with friends and family.  {I guess that’s why we will often have breakfast for dinner at our house.}

The upcoming holidays usually provide great opportunities for brunch.  These egg boats would be a wonderful addition to any brunch menu {see our recipe box for more yummy brunch suggestions}. 

Of course you can make them to taste – swap out the sausage for ham or bacon, replace the cheese with swiss or gorgonzola, and add mushrooms or any other veggie favorites.  These really are easy and delicious.  Try them at an upcoming holiday brunch . . . or better yet on a quiet weekend with your family!

 

Baked Sausage and Egg Boats

4 demi baguettes (about 6″- 8″ – I get mine from Sprouts)
5 eggs
1/3 cup heavy cream
1/4 pound sausage, cooked and drained
1/3 cup cheddar cheese, grated
2 green onions, thinly sliced
2-3 tablespoons bell peppers, diced small
salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Cut a deep “V” through the tops of each baguette until about 1/2 inch above the bottom.  Partially pull out the bread in the baguette.  Set aside.

Place the eggs and cream into a mixing bowl and lightly beat together.  Whisk in the remaining ingredients and lightly season with salt and pepper.

Divide and pour the mixture into each baguette boat and place onto a baking sheet.

Bake for 20-25 minutes or until golden brown, puffed and set in the center.  Season with additional salt and pepper if desired.

Allow to cool for about 5 minutes.  Cut  and serve on a platter or as individual servings.

 

Recipe adapted from Spoon Fork Bacon

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