Monthly Archives: October 2012
It’s that time of year when everyone is making dishes with pumpkin. So to start off my pumpkin recipes I made some tasty pumpkin bars. I used Paula Deen’s Recipe. To make them a little more spooky I added candy melt bats on to each bar.
Ingredients for Bars:
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Ingredients for Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions For Bars:
1. Preheat the oven to 350 degrees.
2.Beat at medium speed, the eggs, sugar, oil and pumpkin until light and fluffy.
3.Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low-speed until the batter is smooth.
4.Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes.
5.Let cool completely before frosting. Cut into bars.
Directions for Icing:
1.Combine the cream cheese and butter in a medium bowl with a mixer until smooth.
2.Add the sugar and mix at low-speed until combined. Stir in the vanilla and mix again.
3.Spread on cooled pumpkin bars.
Directions fo Chocolate Bats:
1. Put about 10-15 candy melts in a microwave safe bowl.
2. Microwave bowl for 30 seconds. Stir chocolate.
3. If not fully melted, microwave for another 30 seconds.
4. Stir chocolate, left cool for 45 seconds.
5. Transfer chocolate to a disposable decorating bag.
6. Cut a very small piece of the tip of the bag. The hole should be equal in size to Tip #3.
7. Put bat stencil under wax or parchment paper. Trace bat with the melted chocolate. Make as many bats you want.
8. Let the chocolate bats cool for at least 20 minutes. Then add the bats to your pumpkins bars for a festive Halloween treat!
**Note: Here is the stencil I used for my bats.
Bats! Crickets! And snakes’ knees!
Hello, I’m Dana and I’m Jess’s mom. It is my privilege to be able to share one of our favorite recipes with you.
One of our favorite things to do when the girls were little was read lots and lots of books. We would typically read every night before bedtime and one of the girls’ favorite books was Old Black Witch by Wende and Harry Devlin. This book was very well loved and it was also one of my books from when I was a little girl!
Old black witch is a feisty witch whose house becomes disrupted when it is purchased and is turned into a lovely tearoom. She would bang around and make haunting noises while the guests were having tea, until one day when she is called upon to help out in the kitchen on an especially busy day. That’s when we learn about old black witch’s bewitching blueberry pancakes!
I would make these pancakes for the girls (the recipe is on the back of the book) and we would have fun chanting the special spell that makes the pancakes so good! Below is the recipe and, of course, the special magic part, so don’t forget to say those words as you wave your wooden spoon in the air!
Bewitching Blueberry Pancakes
1 ¼ cups flour
2 ½ teaspoons baking powder
3 tablespoons granulated sugar
¾ teaspoon salt
1 egg, beaten
¾ cup milk (I usually have to add a little more as the batter can be thick)
3 tablespoons melted butter
½ cup washed blueberries
Mix all the ingredients together with a wooden spoon (or whisk) and as you stir in the blueberries (this is the magic part) say three times:
Gobble dee gook
With a wooden spoon,
The laugh of a toad
At the height of the moon!
Pour on a hot griddle and flip them when they are nicely browned.
Put on a plate and then watch them disappear!
I found these super yummy rolls at our grocery store! I figured they would make tasty breakfast sandwiches and I was right! I also tried to make ravioli sliders, and the bread that I used didn’t work (thus no post). I’m thinking I might try with this bread.
Makes 2 Servings
6 Slices of Turkey
2 Tablespoons of Colby-Jack Cheese – shredded
2 Ciabatta Rolls – Cut in Half
1. Cut the rolls in half and shred the cheese.
2. In a bowl whisk the eggs. Then spray a skillet with some pam.
3. Cook the eggs on medium heat in the skillet.
4. After about 1 minute of cooking at the cheese to the eggs and finish cooking the eggs until they are no longer wet looking.
5. Lightly toast the rolls.
6. Put 2 slices of turkey on 1 side of the roll and then the other slice on the other side of the roll. Repeat for the second roll. Divide the cheesy eggs between the 2 rolls.
7. Put the two sides of the roll together and now you have a tasty breakfast sandwich!
**Note: Add apple slices for some tasty fruit in the morning!
Gary has a signature dish that he likes to make every now and again. He makes open face sandwiches and tomato soup. His mom taught him how to make the sandwiches! I think this meal is perfect for the fall, so I thought I would share it with you all!
Open Face Sandwiches for Two
Makes 2 servings
8-12 Slices of Turkey or Ham
2 Hoagie Rolls
8 Slices of Colby-Jack Cheese
1 Can of Campbell’s Tomato Soup
8 Slices of Tomato (Optional)
1. Pre-heat the oven to 400 degrees.
2. Cook the soup according to the directions on the can.
3. Slit the hoagie rolls in half. Drizzle of Italian dressing on each side of the hoagies.
4. Put the 2-3 slices to meat per side of hoagie. Now repeat with the tomato and cheese slices.
5. Put the hoagies on a baking sheet and put them in the oven. Cook sandwiches for 10-15 minutes or until the cheese is melted.
6. Remove sandwiches from the oven and enjoy with the tomato soup!
**Note: Gary added jalapeño slices to his sandwiches the other night, and that is what the green slices are in the pictures.