Spinach Artichoke Dip

 A classic for any party or get-together!! 

Ingredients 

1/2 diced onion

2 hand fulls fresh spinach

1/2 jar artichoke hearts, chopped 

4 oz cream cheese

1/4 cup sour cream

2 Tbsp mayo

2 Tbsp Miracle Whip

1/4 cup shredded Mozzarella cheese

1/4 cup parmesan cheese

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp red pepper flakes

Breadcrumbs

Directions 

1. Saute diced onion until tender in a skillet

2. Add spinach and cook down, set aside

3. In a mixing bowl add all other ingredients (except artichokes) and mix well

4. Fold in artichokes and spinach/onion mixture

5. Spread into a baking dish and sprinkle with bread crumbs

6. Bake at 350 for 30 min

7. Serve with tortilla chips or crackers.  

Homemade: The Cookbook

I'm so excited to announce that the cookbook is available on my publisher's website. $39.99 plus tax 

https://mascotbooks.com/mascot-marketplace/buy-books/cookbooks/all/homemade-the-american-family-cookbook/

Paying homage to the classic cookbooks of decades past, “Homemade: The American Family Cookbook” aims to inspire and teach current and future generations how to cook great meals at home for themselves and their families. This cookbook is full of tried-and-true tips and techniques to guide you through the recipes and is perfect for new and experienced cooks alike. The book is filled with classic American recipes that celebrate the midwest and family. 

Also available on Amazon 

Christmas Curry

 This is our traditional Christmas meal.  It started with my Grandma and Grandpa Gibson and now it's going strong 2 generations later.  The recipe was given to my grandma from a missionary friend of hers. We love this unique Gibson family tradition. 

1. Saute 3 diced onion and 3 cloves garlic in oil and 1 tsp chili powder, 3 Tbsp curry powder and 1 tsp salt until onions are tender

2. Add 1 1/2 lbs beef stew meat (or any cut of beef or lamb) and brown the meat

3. Add 2 cups tomato juice and 2 cups water and simmer until meat is tender (an hour or 2)

4. Add 1/2 head of chopped cauliflower and 4 diced potatoes and simmer until the veggies are soft

5. Meanwhile start on the cinnamon rice

6. In a stock pot boil 1/2 lb stew meat (chopped smaller), 1 diced onion, 3 cloves garlic, 4 whole cloves and 1 stick cinnamon until meat is cooked. 

7. Strain the solids and keep the liquid

8. Remove the garlic, cloves and cinnamon stick and add 1/2 cup peas to the meat and onions

9. Using the reserved liquid (2 cups) cook 1 cup rice (or more if needed)

10. Add the cooked rice to the meat and peas

Optional Salad topping

This gives the curry and nice zip and really adds to the dish

1. Dice 1 onion, 3 tomatoes and 1 bell pepper, add salt and pepper to taste

2. Add 3 Tbsp white vinegar and 1 Tbsp water

3. refrigerate for at least 1 hour before serving

**We will typically make this Christmas Eve, refrigerate and reheat for Christmas Day.  This gives the flavors a chance to develop before serving and its nice not to have cook it Christmas Day! 

Christmas Parfait with Homemade Granola

 

Homemade Granola

1. In a bowl add 3 Tbsp oil,  2 Tbsp maple syrup, 2 Tbsp honey and whisk to combine

2. Add in I cup old fashioned oats, 1/4 cup sliced almonds, 1/4 cup sunflower seeds and stir to coat

3. Spread out on a parchment paper lined baking sheet and bake for 15 min at 325 degrees 

4. Let cool, break apart and serve 

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

*optional for a slightly less sweet flavor add a pinch of salt and 1/4 cup cocoa powder 

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

•           1 1/2 c Spanish peanuts

•           1 c sugar

•           pinch of salt

•           1/2 c corn syrup

•           1 tsp butter

•           1 tsp vanilla extract

•           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.

2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.

3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.

4. Spray a cookie sheet with cooking spray and set aside.

5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.

6. Allow to cool and break into pieces.

Divinity

•           1/2 c water

•           2 c sugar

•           1/2 c corn syrup

•           pinch of salt

•           2 egg whites

•           1 c chopped pecans

•           1 tsp vanilla extract

•           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)

2. Meanwhile, beat 2 egg whites to stiff peaks

3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)

4. Slowly beat 1/2 of the syrup mixture into the egg whites.

5. Put the remaining half of the syrup back on the stove and bring to soft crack stag

6. Slowly beat the rest of the syrup into the egg whites

7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.

8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.

9. Spoon onto wax paper and allow to cool. Store in a tin.

Holly Jolly Hot Chocolate

Instant Hot Chocolate Mix

In a large bowl mix 

    1 lb powdered sugar

    1 large box of dry Nestle Quick

    8 qt. box of powdered milk

    1 lb container powdered coffee creamer

    1/2 cup or more cocoa powder 

Store in an air tight container

Stovetop Hot Chocolate

(Makes 4 servings)

1. In a saucepan melt 1/2 cup semi-sweet chocolate chips over medium heat. 

2. Add 4 cups milk and 1/4 cup sugar

3. Heat milk to scalding but not boiling. 

4. Stir in 1/2 tsp vanilla 

5. Serve hot and enjoy!

Add crushed peppermints or raspberry gelatin to make different flavors 

Christmas Cookie Decorating

 Here is a video showing you some of my favorite Christmas cookie decorating techniques. 

Recipes can be found here 

Sweet Sweets: Cherry Chocolate Chip Cake

I love to bake all the time, but especially at Christmas.  I have a whole roster of things I make each year, but I can't eat it all myself so I enjoy sharing it with family, friends and neighbors.  This recipe is perfect for sharing.  It's like my version of fruit cake that actually tastes good.

Cherry Chocolate Chip Cake

1. Mix together 1/2 cup oil, 1/2 cup butter (softened) 3/4 cup sugar and 3 eggs

2. Mix in 1 tsp vanilla extract, 1/4 tsp almond extract, 1/2 tsp salt, 

1/2 tsp baking soda and 1 & 1/2 tsp baking powder 

3. Mix in 2 cups flour (can use glutten free flour)

4. Throughly mix in 3/4 cup milk)

5. Chop a 10 oz jar of maraschino cherries and mix in

6. Add 1 (or more) cup of mini semi-sweet chocolate chips and stir a final time. 

7. Grease 4 mini loaf pans and divide the batter between them (about 1 cup in each)

8. Bake in a 350 degree oven for 35-45 min (until a toothpick comes our clean)

The Glaze

1. In a bowl combine 1 cup powdered sugar, 1 tsp vanilla extract

1/4 tsp almond extract and 2 tbsp water

2. Stir until smooth

3. Drizzle over cooled cakes 

4. Enjoy, share or freeze. 

Snowman Cheese Ball

 So cute for any winter party 

1. In a mixing bowl combine: 1 package softened cream cheese, 1/2  minced yellow pepper, 1/2 minced red pepper, 2-3 sliced green onion, 1/2 jar dried beef, chopped, 1 Tbsp Worcestershire sauce, 1/2 tsp garlic salt (optional)

2. Form into two balls (one bigger than the other) and roll in finely shredded gouda cheese

3. chill for at least 1 hour before serving

4. To serve: place larger ball on platter, insert and toothpick halfway into the top, place smaller ball on top of toothpick

5. For eyes and mouth use whole pepper corns, for nose use a carrot bit. 

6. Serve with crackers and enjoy. 

 

Sweet Sweets - Chocolate filled bon bon cookies

It wouldn't be Christmas time without some of these! My mom used to make them every year and now I make them with my kids. I love passing down traditions like this.

Ingredients:
3/4 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup chopped pecans
Hershey's Kisses
Powdered sugar (For rolling)

1. Cream together shortening, white sugar and brown sugar.
2. Beat in egg, vanilla extract and almond extract.
3. Sift in flour, salt and baking powder and mix
4. Mix in pecans
5. Take a small amount of dough and roll it around a hershey kiss and place on a cookie sheet.  Repeat with all the dough.
6. Bake for 12 min at 350 (they will not turn brown so don't over bake)
7. Let cool completely and roll in powdered sugar
**Best when warm, can warm in the microwave for about 10 sec.

Breakfast Yo! - Cinnamon Rolls

Homemade Cinnamon Rolls

1. Dissolve 1 package of active dry yeast in 1/2 cup warm water (not hot because that will kill the yeast)
2. Add 1 tbsp brown sugar and let sit 5 min (this helps feed the yeast) 
3. Scald and cool 1 cup milk - heat milk in a saucepan until you start to see steam, don’t let it boil, then remove from heat and allow to cool slightly. (This helps weaken the whey protein that can inhibit the yeast. Also, When cooled to around room temperature, it works much better in the recipe than cold milk to combine the shortening and activate the yeast) so don’t skip this step 😊
4. In a mixing bowl mix together 1/4 cup sugar, 1/4 cup shortening and 1 egg, add to the cooled milk, mix.
5. Add that to the yeast and mix
6. add 2 cup flour and mix
7. Add another 2 cups flour and 1 tsp salt, mix
8. Knead dough for 5 min. (it will be a sticky dough)
9. Place in a greased glass bowl and allow to rise to double (about an hour)
10. Turn out dough on a well floured surface and roll out into a rectangle 
11. Cover dough with butter, sugar and cinnamon. Carefully roll dough up (long side of the rectangle) then slice about 2 inch thick (about 12-15 rolls)
12. Place rolls in a greased baking dish an allow to rise (double in size) 
13. Bake at 375 for about 15-20mins.

Cream Cheese Frosting
Whip the following ingredients in a mixer - 2 oz softened  cream cheese, 2 Tablespoons butter, 2 cups powdered sugar, 1 tsp vanilla and water to make it the consistency you desire (Start with 1 Tbsp)

*Sourdough Discard Alternate Recipe

(In a bread maker dough setting) 

1. In a bread maker add the following ingredients in the following order

• 1/2 cup discard. 
• 1/4 cup water
• 1 cup milk
• 1/4 cup shortening
• 1/4 cup sugar
• 1 egg
• 4 cups flour
• 2 tsp yeast
• 1 tsp salt

2. Mix together on the dough setting

3. Roll out dough into large rectangle

4. spread butter and sprinkle with sugar and cinnamon

5. Roll up and cut 12-15 cinnamon rolls 

6. Allow to rise in a greased baking dish

7. Bake in a 375 degree oven for 15-20 min. 

*I’ve also had great results in a bread maker on the dough setting (even without warming the milk)

Mini Pecan Pies

Same recipe as the large pie found here, but in a cute mini size. 

Ingredient

1 cup Karo Light Corn Syrup

3 eggs, beaten

3/4 cup sugar

2 Tbsp Brown sugar

2 Tbsp melted butter 

1 tsp vanilla

1 cup pecan halves, chopped 

1 pie crust (see here for pie crust recipe) 

Directions

1. Beat eggs in a bowl,  Add all other ingredients except pecans.  Mix until well combine

2. Cut out 12 mini pie crust circles and place in a muffin tin, add a spoon full of chopped pecans to each 

3. Carefully pour filling over pecans in each mini pie

4. Bake at 350 degrees for 30 hour

Roasted Squash Bisque

 

Ingredients and Instructions 

1. Slice open, scrape out seeds and place on a baking sheet the following: 

 1 pumpkin pie, 1 honeynut squash (found at Aldi, can omit if you can't find it) 1 acorn squace, 

1 butternut squash

2. Drizzle with oil and roast at 400 degrees until tender

3. Scrape squash out of the skins and place in a blender 

4. Add 4 cups of chicken stock and blend (you may need separate into a couple batches if all won't fit in your blender at once) 

5. In a stock pot brown 1 cup of diced Prosciutto

6. Add the blended squash mix

7.  Add 1 cup heavy whipping cream, 1 tsp sage, 1 tsp rosemary, 1 tsp salt (or to taste), 1/2 tsp poultry seasoning 

8. Serve and enjoy. 

Thanksgiving Favorites

 A Compilation of my go to Thanksgiving recipes. 

1. Turkey - See the post Turkey Tips

2. Sides

     A. Country Style Green Beans 

1. Clean green beans and break off the ends.  Put them in a stock pot with; 

chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt

2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)

3. Drain water and add more salt to taste

**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)

    B. Cheesy Green Beans

1. Preheat oven to 350 degree

2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 

3. Add 1 cup milk and ½ tsp of salt, stir to combine

4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 

5. Add ¼ tsp chili powder and stir

6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish

7. Pour on ½ of the cheese sauce and stir to combine

**You can either make double beans for freeze the extra sauce and have more later**

8. Sprinkle with French fried onions and top with foil

9. Bake for 15 min, remove foil and bake for an additional 15 min. 

    C. Sweet Potato Casserole

Casserole Ingredients 

3 cups mashed sweet potatoes or yams

3/4 cup brown sugar

2 eggs beaten

1 tsp vanilla

1/2 cup milk

1/4 melted butter

1/2 tsp cinnamon 

Topping Ingredients 

1/3 cup brown sugar

1/3 cup flour

1/4 cup melted butter

1 cup chopped pecans

Directions

1. In a bowl, combine all the casserole ingredients and pour into a greased baking dish 

2. Mix topping ingredients together in a separate bowl and sprinkle over top of casserole 

3. Bake at 350 for 40 min. 

    D. Tabouli

    This is a light and refreshing salad that taps into my Gibson roots. It was a favorite at our Thanksgivings growing up. 

Ingredients

1. cup cracked wheat (also called bulgar wheat or wheat couscous)

1/2 cup chopped fresh parsley

1/4 cup diced onion (soak onion in ice water for 15 min to reduce sharp onion aftertaste)

2 cups diced tomatoes (I use cherry or grape tomatoes for better flavor in the fall)

1 diced cucumber

1/2 cup fresh lemon juice

1/2 cup oil

Salt and pepper to taste

Direction

1. Soak cracked wheat in 1 cup warm water for 1 hour (it will absorb the water and become a fluffy texture) 

2. Add other ingredients and toss

3. Chill overnight (might need to add a bit more lemon juice and oil before serving if too dry)

***For this all important meal I'm a bit of a semi homemade fan.  I use boxed stuffing and Rhodes frozen rolls to help save time and make life a little easier. ;0) 

3. Desserts

    A. Pecan Pie

Ingredients

1 cup Karo Light Corn Syrup

3 eggs, beaten

3/4 cup sugar

2 Tbsp Brown sugar

2 Tbsp melted butter 

1 tsp vanilla

6 ounces pecan halves

1 pie crust (see here for pie crust recipe) 

Directions

1. Beat eggs in a bowl,  Add all other ingredients except pecans.  Mix until well combine

2. Roll our pie shell in the bottom of pie pan.  Place pecan halves in concentric circles to cover the bottom of the shell.  

3. Carefully pour filling over pecans

4. Bake at 350 degrees for 1 hour

    B. Pumpkin Pie

  Ingredients 

1 can pumpkin

1 1/2 cups evaporated milk

1/2 cup sugar

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp ginger

2 eggs, beaten

1/2 tsp vanilla

1 pie shell (see here for pie crust recipe) 

Directions

1. Mix all filling ingredients in a bowl.  

2. Roll out pie crust and place in bottom of pie plate

3. Pour filling into shell 

4. Add some fun fall leave pie crust cut outs for a beautiful decorative touch.  (place a pie shield over the crust to prevent burning while baking) 

5. Bake at 425 for 15 min, then reduce heat to 350 and bake for 30-40 min, until pie is set. 

Serve with whipped cream 

Hope you all have a fabulous Thanksgiving.  

Turkey Tips

 

It's Turkey Time! 

Here are some tips to help you roast a turkey everyone will be thankful for.  

#1 Thaw in the fridge

I usually give my turkey's at least 2-3 days to thaw in the fridge. Then remove gizzards. 

#2 Brine, Brine, Brine

   If you are a fan of Bob's Burgers you'll recognize his 3 day "Father of the Brine." It sounded like such a good idea that I tried it out and indeed, it is very good.  Here is my brine recipe. 

   In a stock pot, heat 1/4 cup salt, 1 quart vegetable stock and 1 quart water. Heat until salt is dissolved. let cool and add 1 tsp poultry seasoning.  

I like to use the large bags that are made for crockpots but a large zip lock bag or container would work well too.  Anything to keep the liquid all around the turkey.  

Brine for 3 days in the fridge.  

#3. Roasting 

I like to roast my turkeys with some onions, carrots and celery stuffed inside.  Dry the bird and cover with butter and season salt. Cover the bird with a lid or heavy duty foil and roast at 325 according to weight. 15 mins per pound of turkey.  

#4 Bump of the heat

At the end remove the foil and bump up the heat to 425 degrees.  Cook for about 15-30 mins to crisp up the skin and give the turkey that desired golden brown color.  

#5 Serving

   Remove the inner veggies and carve the bird.  I like to remove the legs, wings and thighs first.  Then cut the breast meat off the bone and slice with an electric knife. 

#6 All aboard the Gravy train. 

Pour all the drippings into a skillet. Add some turkey stock of  you need more.  In a separate bowl mix a little water with 2 Tbsp corn starch until smooth.  Pour that into the drippings.  Bring to a boil, while constantly whisking (to prevent lumps).  Add 1/2 tsp kitchen bouquet and stir. Boil until desired thickness is reached.  Add salt to taste if needed.  

Happy Thanksgiving! 

Roasted Vegetable Medley

Roasted Vegetable Medley

1.Peel and chop 1 acorn squash, 1 butternut squash, 1 large sweet potato, 1 large (or 2 small) purple sweet potato, several blue potatoes.  

2, Layer on a baking sheet lined with parchment paper.  

3. Sprinkle in some diced red onion and whole fresh cranberries

4. Drizzle with oil and honey

5. Sprinkle with salt, Joe's KC french fry seasoning and fresh rosemary

6. Roast in oven until tender

7. Serve and enjoy this beautiful Thanksgiving side dish.  
 

Thanksgiving Punch

 

Ingredients and Directions 

Combine: Pear or Apple Cider, Cran-apple juice and Ginger ale, 

Top with whole fresh cranberries. 

Fruit Salsa and Cinnamon Chips

 

Ingredients and Directions

1. Use cookie cutters to cut out chip shapes from large tortillas

2. In a bowl, mix together 1/3 cup sugar and 1 tsp cinnamon

3. Arrange chips on a baking sheet and spray with cooking oil, sprinkle cinnamon/sugar on each chip

4. Bake at 350 for 10-11 mins. 

5. In a food processor chop of various fruits into a salsa, add 1 tbsp apple jelly, 1 tbsp white sugar, 1 tsp brown sugar

Serve and enjoy. 

Salted Caramel Cheesecakes

 Ingredients and Directions

1. Combine 1 package softened cream cheese, 1 egg, 6 Tbsp Sugar, 1 Tbsp lemon juice, 1 tsp vanilla

2. Pour in greased silicone mold and top with graham cracker or vanilla wafer cookies 

3. Bake at 375 for 15-20 min

4. Let cool and turn out.  

5. Melt salted caramel candy melts and pour into cleaned molds, place cheesecake in each mold and allow chocolate to harden. Remove from mold and enjoy. 

All Things Kefir

 Kefir has numerous health benefits.  I love to make it into Kefir Smoothies for my breakfast each morning to start the day off right.  Kiefer is derived from the Turkish word Keyif which means "feel good". 

I have had good success with a powered kefir starter but I wanted to try kefir from grains.  I documented my journey here.  

Kefir Smoothie Recipe

6 oz kefir

1/2 scoop collagen powder

2 scoops unflavored Whey protein

2 tsp fiber powder

2 Tbsp honey

Various Frozen fruits

Handful of spinach

5-6 oz coconut water 

Blend until Smooth

Sourdough Discard Pop Tarts

 

Ingredients and Instructions

1. In a food processor combine

1 3/4 cup flour

1/4 cup sourdough discard

1 stick cold butter sliced

1/2 tsp salt

1 egg

1 Tbsp sugar

2. Pulse until well combined into a dough

3. Turn out and divide dough in two. 

4. Thinly roll first piece into large square on flour surface

5. Cut into eight 3x4 in rectangles

6. Spoon 1-2 tbsp of your filling of choice in the center of each rectangle

7. Brush a little water around the edges to help with the seal

8. Roll out and cut the other piece of dough into eight rectangles and place one on top of each pop tart

9. Use a fork to seal the edges

10. Place pop tarts on a baking sheet with parchment paper

11. Brush with milk and bake at 375 degrees for 20 mins

12.  Allow to cool and pour icing over each one and top with sprinkles 

Icing: 1 cup powdered sugar, 1 tsp vanilla extract, 1-2 tbsp half-n-half or whipping cream, mix well

** For filling I used strawberry jam heated with a little corn starch to thicken it just a bit.  I'm going to try peach next ;0) 

Sourdough Discard Hamburger Buns

 

 

Ingredients and Instructions: 

1. In a bread machine place 

1 cup milk

1 egg

1/2 cup sourdough discard

2 Tbsp sugar

2 Tbsp avocado oil

3 cups flour

1 Tbsp active dry yeast

1 tsp salt

2. Turn machine to dough setting

3. When done turn out and divide into 12 pieces

4. Form 12 buns but rolling into a ball and slightly flattening out each piece 

5. Place on a baking sheet with parchment paper (I use 2 small trays 6 buns on each tray) 

6. Bake at 375 degrees for 15-20 min

7. Brush tops with melted butter and serve or wrap in plastic wrap and freeze for later. 

Hot Wassail

Nothing says fall like a glass of hot wassail. So delicious. 

Ingredients 

2 cups orange juice

2 cups pineapple juice

2 quarts apple cider

3/4 cup lemon juice

1 tsp whole cloves

1 cups sugar

1 cinnamon stick, broken

Directions

1. Place all ingredients in a stock pot and simmer for 20 min

2. Remove cloves and cinnamon stick before serving

**Also great in a crock pot or beverage warmer 

Spooktacular Halloween Feast

 Jack-o-lantern Pasties 

Ingredients

2 refrigerated package of 2 pie crusts (or 2 recipe homemade pie crust)

1/2 lb cube steak

1 carrot

1/2 onion

1 potato 

2 Tbsp Worcestershire sauce 

Salt and Pepper to taste

1 cup water

2 tsp beef bullion (or 2 cubes) 

1 tbsp cornstarch

1 tsp kitchen bouquet 

Directions: 

1. In a food processor mince potato, carrot, and onion. Then add beef and mince again.

2. Add Worcestershire and salt and pepper and pulse until well mixed 

3. I’m a saucepan combine water, bullion, cornstarch and kitchen bouquet. Whisk over medium heat until boiling and let it thicken into a gravy. 

4.Mix meat mixture and gravy in a bowl 

5. Unroll pie crust and cut 8 tops crusts and 8 bottoms bottom crusts

6.  Place about 1/3 cup meat mixture on the bottom crust, brush a little water on the pie crust edge to help with sealing.  Place the top crust on and seal edges

6. Brush top with milk

7. Bake at 400 for 30-40 min until crust is fully cooked. 

Jello Brains with Eyeballs

Ingredients

Brain Jello mold

2 large packages of jello (flavors that will create a light pinky peachy color)

2 cups boiling water

2 cups ice water

9-10 rambutans (fruit)

18-20 blueberries

Strawberry Syrup (optional) 

Directions

1. Fully Dissolve jello in boiling water (stirring), add ice water and mix

2. Pour into jello mold and allow to set in the refrigerator (a couple of hours) 

3. Peel rambutans, cut in half long ways and remove seed (some seed shell may remain that ok)

4. Place a blueberry in each seed cavity 

5. When jello is set remove onto a platter (setting the mold in hot water for a couple seconds can help release the jello from the mold)

6. Arrange "eyes" around the brains and drizzle strawberry syrup if desired for extra spooky. 

Fall Flavored Sourdough

 See Sourdough recipe and tutorial here 

Pumpkin Spice

1.  Add 1 tsp pumpkin pie spice to the dough 

2. When shaping add some pumpkin spice chocolate chips

3. Bake as usual. 

Caramel Apple

1. Use plain sourdough base recipe 

2. When shaping add freeze dried apples and caramel bits

3. Bake as usual 

Smashing Pumpkin Recipes 2

Pumpkin Cream Custard Recipe

1. In a saucepan over medium heat cook: 1 cup brown Sugar, 1/4 cup white sugar, 1/4 cup corn (or other) starch, 1/8 tsp salt, 2 cups heavy whipping cream and 2 cup milk

2. Whisk until smooth and cook until a thermometer reads 175 degrees. Then remove from heat. 

3. In a separate bowl beat 4 eggs add 1 can pumpkin and 2 tsp pumpkin pie spice. 

4. Temper the eggs by adding small amounts of the hot mixture while constantly whisking. Once you have done this with half of the hot mixture, pour the rest of the now egg mixture back into the pan and whisk until combine.  

5. Place back on the stove and cook until the mixture reaches 160 degrees or coats the back of a metal spoon. (optional add the seeds of a vanilla bean)

Frozen Pumpkin Custard

Place 1/2 of the mixture in an ice cream maker and freeze. 

Pumpkin Creme Brûlée

1. Divide the mixture into ramekins (if serving later cover with plastic wrap and store in the fridge)

2. Sprinkle 1 Tbsp sugar over each ramekin and use a blow torch to melt the sugar into a crust.