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.
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.
These 2 punches will be a surefire hit at your Halloween party
Witches Brew Punch
Ingredients
1 jug Green Berry Rush Hawaiian punch (or any green colored drink)
1 lt lemon lime soda
1 container lime sherbert
Dry ice (for misty affect) ** Don't touch dry ice with bare hands, use tongs. Don't put dry ice directly in the drink, only in a separate bowl underneath the actually punch bowl. Pour water over dry ice to activate the misty effect.
**If adding alcohol I would suggest green apple vodka
Blood Punch
Ingredients
1 bottle grape juice
1 bottle cran-apple juice
1 bottle V8 Strawberry Banana juice
1 Lt lemon lime soda
1 container raspberry sherbert
**If adding alcohol I would suggest raspberry vodka
1. In a mixing bowl place 1 cup pumpkin, 1 cup shortening, 1 cup sugar and mix
2. Add one egg and 1 tsp vanilla and mix again
3. Sift in 2 cup flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/4 tsp ginger and mix a final time
4. Spoon cookies onto a baking sheet and bake in a 350 degree oven for 15 min.
5. For the frosting, melt 3 Tbsp butter in a sauce pan, add 1/2 cup brown sugar and 1/4 cup milk, stir until sugar is dissolved.
6. Place in your mixing bowl and add 1 tsp vanilla and about 3 cups of powdered sugar, mix until smooth, add a couple more tablespoons of milk to get the right glossy texture.
Frost cookies and enjoy!
Makes about 2 dozen cookies.
Pumpkin Apple Bread with Streusel Topping
1. In a mixing bowl place 1 can of pumpkin, 1 cup vegetable oil, 1 cup white sugar, 1 cup brown sugar, and 4 eggs and mix
2. Add 3 cup flour, 2 Tsp baking soda, 1 tsp salt, 1 tsp pumpkin pie spice, 1 1/2 tsp cinnamon and mix again
3. Peel, core and dice 2 tart apples and fold into the batter
4. spray loaf pans and evenly divide the batter between them.
5. To make streusel topping in a bowl combine 2 Tbsp flour, 1/2 cup white sugar, 2 Tbsp brown sugar, 2 tsp cinnamon, and 2 tbsp softened butter. Mix with a fork until crumbly. Spread over each loaf.
6. Bake in a 350 degree oven for 35-40 min (until a toothpick comes out clean) up to 1 hour for large loaves
Makes 8 mini loaves for 2 large loaves.
Pumpkin Popcorn
1. Pop 1/2 cup popcorn kernels or use a bag of microwave popcorn.
2. While it is still hot pour into a paper bag with 1/2 cup pumpkin chips and shake, shake, shake. (if the pumpkin chips aren't melting, you can microwave the paper bag for a 20 or so sec until they melt)
3. rip open the bag and allow the pumpkin to cool and harden a bit and serve.
Pumpkin Juice
1. In a blender pour 3 cup apple cider, 1 - 6 oz can pineapple juice, 1 cup pumpkin, 1 tsp pumpkin pie spice and 1 cup orange juice (you can sweeten with some agave nectar or honey)
2. Blend for 30 sec.
3. Store in a pitcher in the fridge. The pumpkin will settle to the bottom so stir before serving.
Mini Pumpkin Whoopie Pies with Cream Cheese Frosting.
1. In a mixer place 1 1/2 cup pumpkin, 1/2 cup oil, 1/2 cup white sugar, 1/2 cup brown sugar and mix
2. Then add 1 egg and 1/2 tsp vanilla and mix again
3. Sift in 1 1/2 cup flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice and mix a final time
4. Line baking sheets with parchment paper and put batter into a prepare piping bag
5. Pipe out an even number of cookies (for sandwiches) and bake at 350 for 10 min. Allow to cool completely.
6. For frosting place in a mixing bowl 1 cup powdered sugar, 3 oz softened cream cheese, 3 tbsp softened butter and 1/2 tsp vanilla. mix until smooth
7. place frosting in anther prepared piping bag and place a dollop of frosting on 1/2 of the cookies. Top with other cookie to make the whoopie pies. Make about 3 dozen mini pies.
Store in the fridge in an air tight container with parchment paper as a liner for layers.
Here are some awesome recipes for a kid friendly Halloween party.
Store bought treats
Boo Sticks - Draw a ghost face on some white cheese sticks
Jack-o-Lantern Cuties - Draw a jack-o-lantern face on mini oranges
Homemade Treats
Witch Fingers - 1. Cut Celery sticks into finger shapes. 2. Spread backside with peanut butter. 3. Use a bit of PB on a dried cranberry for the nail.
Mini Mummy Dogs - 1. cut hotdog in half. 2. Cut croissant dough into strips. 3. Wrap the dogs with the croissant strips. 4. Bake a 375 for 12-15 min.
Pumpkin Cheese Ball
1. In a mixing bowl combine: 1 package softened cream cheese, 1/4 cup minced orange pepper, 1 sliced green onion, 1/2 cup shredded cheddar cheese, 1 Tbsp Worcestershire sauce, 1/2 tsp garlic salt (optional) 1/2 cup chopped chipped beef
2. Form into a ball and cover outside with more cheddar cheese. Wrap in plastic wrap. Use string to wrap around forming the pumpkin shape. Refrigerate at least 1 hour.
3. To serve, remove string and plastic wrap and top with the orange bell pepper top
Witches Brew Punch - Combine lime sherbet, sprite and green koolaid.
To have the misty effect, place some dry ice in a container below the punch and when you pour some water on it, it will mist and bubble. **Don't touch dry ice with bear skin, it will burn. Use tongs.
Add Halloween cookies and or cupcakes and you have yourself a spooky party!
This is a favorite Fall tradition with my kids and each year it's slightly different depending on what we find at the store
Basic Chex Mix Recipe
Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine.
In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag soup crackers, 1 bag mini pretzels, 1 container pumpkin seeds. Stir to mix up
Pour the sauce over the crackers and stir to evenly coat (I usually have to do this in 2 bowls because I don't have 1 bowl that is big enough to hold it all)
Pour out on 2 baking sheets and bake in a 325 degree oven for 25 (stirring every 8 min to prevent burning
Turn out on a paper sack and let cool
Add the fall fixings and stir to mix.
Store in zip lock bags or air tight containers
Fall Mix in Ideas
Caramel corn
Dried apples
Candy Corns
Reese's Pieces
Honey Roasted peanuts
Caramel bits
It makes a ton so it's perfect to share with neighbors and friends.
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Wassail Applesauce
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Apple Butter
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups apple cider and boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
3. Puree apples in a food processor and put back in the pot.
4. Add 2 cups of orange juice, a pinch of allspice, a pinch of cinnamon and stir
5. Cover and Bring back to a boil, cook until the mixture is thick and a dark brown color. Stir often to prevent burning. You know it is done when the butter sits on the back of a wooden spoon without running off the sides.
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Apple Fritter Donut Holes
1. Cut biscuits into 4ths 2. Deep fry until golden brown 3. Roll in cinnamon/sugar
4.Chop up 1 tart apple into small pieces and saute in 1 Tbsp butter and 2 Tbsp sugar until soft
1. Feed Starter and allow to at least double in side *placing on heating matt speeds up the process
2. Using a scale set to grams: zero out mixing bowl
3. Add 300 g warm water and 125 g starter, mix together
4. Add 500 g bread flour (less is you live in a dry area) In Kansas City, it is very humid
**in the summer I use 285g water, 115g starter because it’s so humid**
5. Add 10 g salt, mix together until loosely combined, cover and allow to rest 30 min
6. Do a slap and fold to start gluten production, place back in bowl, cover and rest for 30 min
7. Do your first stretch and fold to further develop gluten, cover and rest for 30 min
8. Do your final stretch and fold, dough should be smooth and firm
9. Transfer to an oiled lidded container and allow to bulk rise and ferment until dough has doubled in size *placing on a heating matt speeds up the process
10. Turn out dough and shape, place upside down in a floured basket and pull over seams creating a tight ball, cover and allow to rest for at least 30 min. Store in fridge if not ready to bake
11. put a dutch oven in a cold oven and heat to 450 degrees
12. Turn dough onto parchment paper and score to allow steam to escape while baking
13. Place bread and parchment paper inside the hot dutch oven and cover with lid, bake for 20 min **hopefully bread rose correctly and the "ear" formed at the score
Canning Basics and Recipes for: Canned Tomatoes, Sweet Lime Pickles and Dill-Lime Pickles
The Canning Process
1. Fill water bath with enough water to cover the size of jars you are using and turn the heat on
2. Sanitize the jars, lids and rings in boiling water (make sure they are hot when you fill them)
3. Using the canning funnel, fill each jar with the hot food you are preserving
(make sure the top of each jar is clean and dry)
4. Touching as little as possible (for sanitation) place a DRY lid on each jar and screw down with a DRY ring. Screw down all the way but not too tight.
5. Place each jar in the wire rack
6. When the water bath is simmering lower the rack of jars into the water. Place on the lid and wait for a full rolling boil
7. Once the water is boiling start the timer (15 mins for quart jars, 10 mins for pint or 1/2 pint jars)
8. After the correct amount of time, use the gripper to bring out the jars and set on a towel
9. Observe the "popping" sound of each jar as the seal sets.
Store in a dry, cool (such as a pantry) place for up to a year or more.
If they haven't popped after 15 or so min. Store in the fridge and use contents within a couple of weeks.
The Key to Crunchy Pickles
For the pickles we washed and cut (into 1/4 in slices) about 5 pounds of cucumbers and then split them among the sweet and dill recipes. We soaked all 5 pounds in a solution of 1/4 cup pickling lime to 1 gallon of water. The cucumber soaked in that solution overnight
The next day we drained and throughly rinsed the cucumber slices and let them sit in ice cold water for 3 hours. The colder the water the crisper they will be so keep adding ice to the bowl throughout the 3 hours.
Sweet Lime Pickles
(For about 2 1/2 pounds of cucumbers)
1. In a large stock pot add 4 cups sugar, 4 cups white vinegar, 1 1/2 tsp pickling spice (a dash of salt if desired) and some green food coloring (also optional)
2. Bring that to a simmer and then add the cucumbers and bring to a boil.
3. Fill jars and continue with the canning process
Dill-Lime Pickles
(For about 2 1/2 pounds of cucumbers)
1. In a large stock pot add 1 pint of white vinegar, 1 quart of water, 4-6 Tbsp pickling salt (if you like salty pickles add 6, if you like less salty pickles add 4 or 1/4 cup) and 3/4 Tbsp dill seed and bring to a boil
2. Add dill stems and dill heads to each jar (you can also add a clove of garlic if desired)
3. Pack each jar with as many cucumber slices as you can and then ladle in the hot liquid to within 1/2 in from the top
4. Continue with the canning process
Homemade Signature Pickles
A hybrid of dill, sweet and bread and butter with a few surprise thrown in.
1. In each sterilized jar add a sprinkle (about 1/4 tsp) of: minced onion, celery seed, mustard seed, dill seed, fresh dill sprig. Pack with cucumber slices.
2. In a stock pot combine using this ratio: 1 cup water, 1 cup white vinegar, 1/2 cup sugar, 1/2 Tbsp pickling salt, 1/4 tsp turmeric. (multiplying for larger batches of pickles, but using the same ratio)
3. Bring liquid solution to a boil and pour over cucumbers, filling to 1/2 in from top of jar
4. Continue with canning process.
Canned Tomatoes
1. Blanch tomatoes then cut out the core and peel them
2. dice them up and put them in a large stock pot
3. Bring to a boil and proceed with the canning process
**For extra flavor add some salt to each jar**
For yummy recipes using these canned tomatoes see Here
Pickled Okra
3-4 lbs okra
1. Rinse okra and trim stems
2. In a large stock pot bring 4 cups water, 4 cups white vinegar, 1/4 Tbsp + 1tsp pickling salt, 1 tsp garlic powder to a boil
3. In each sterilized jar (about 12 pints) add 3 sprigs of dill, 1/2 tsp mustard seeds, 1/4 tsp whole peppercorns
4. Pack as many okra has will fit in each jar, pour hot vinegar mixture into each jar (to within 1/2 in from top) and continue with the canning process.
Canning fresh fruit
1. Blanch, Peel and slice fruit
2. Place in sterilized jars
3. Bring syrup to a boil
Light syrup : 1/4 cup sugar to 1 cup water
Medium syrup: 1/2 cup sugar to 1 cup water
Heavy syrup: 3/4 cup sugar to 1 cup water
4. Pour syrup over fruit till it’s 1/2 in from top of jar
1. Prepare and dice 3 lbs of very ripe peaches
2. In a stock pot bring peaches, 1/4 cup lemon juice and 1 pkg of pectin to a full rolling boil, stir
3. Add 5 1/2 cups sugar, 1/2 tsp ground ginger and 1/2 tsp butter (Butter helps reduce foaming)
4. Stirring to prevent burning bring back to a full rolling boil and boil for 1 min. 5. Remove from heat and skim off any foam with a metal spoon.
6. Pour into sterilized jars and proceed with the canning process. Click here to learn how to can.
1. Preheat oven to 375 degrees
2. Combine 3 cups of rinsed blueberries with 1/4 cup brown sugar and 1/4 cup lemon juice, then spread out in an oblong baking dish.
3. For the dough: cream together 1 stick of softened butter and 1/2 cup sugar.
4. Beat in 1 egg and 1 tsp vanilla extract.
5. Sift in 2/3 cup flour, 1/4 tsp baking powder and a pinch (1/8 tsp) of salt and mix to combine 6. Spoon the dough over the berries and bake for 35-45 min
Serve warm with ice cream!
Blueberry Syrup
1. Combine 2 cups of fresh or frozen blueberries and 1/2 cup of sugar in a sauce pan
2. Turn heat to medium, bring to a boil and let simmer, stir occasionally.
3. The berries will break down and the liquid will start to evaporate. The sauce will reduce to a thickened syrup.
Blueberry Muffins
(Well turns out I couldn't get the box mix so I had to make from scratch)
Ingredients
1 1/4 cup flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup vegetable oil
1/2 cup milk
1 egg
1 cup fresh or frozen blueberries
1 tsp vanilla
Streusel topping
1/4 cup butter
1/2 cup sugar
1/3 cup flour
(A little lemon zest would be nice too ;0)
Directions:
Preheat oven to 400 degree
1. Mix oil and egg until well combine
2. Add milk and mix
3. Add sugar, vanilla, salt and baking powder and mix
4. Add flour and mix
5. Fold in blueberries and fill muffin cups with 1/4 cup batter
6. Make streusel by mixing all ingredients in a bowl until butter is incorporated.
7. Evenly spoon streusel over muffins and bake for 20 min.
