Halloween Mystery Dinner

Filed under: CREATING MEMORIES, RECIPES - Appetizer, RECIPES - Beverage, RECIPES - Main Dish, RECIPES - Treats

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Technorati Tags: appetizer, dinner, halloween menu, RECIPES - Beverage

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Barbecue Chicken Pizza

Filed under: RECIPES - Appetizer, RECIPES - Main Dish, RECIPES - Sides

When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft

and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.

Source: Stolen Moments Cooking
For the crust:
2 tsp yeast
2 tsp sugar
1 1/2 cups warm water (105 to 110 degrees F)
1/2 cup olive oil
1 tsp salt
1 tsp Italian seasoning, optional
4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)

Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt and optional Italian seasoning.

Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

For the barbecue sauce:
1 1/2 cups ketchup
2 tbsp Worcestershire sauce
1/4 cups brown sugar
1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder

Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

For the toppings:
1/2 pounds boneless, skinless chicken breasts, cooked and sliced
1/2 pounds bacon, diced and crisped *optional
1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
1 cup frozen corn, thawed *optional
2 cup shredded pizza blend cheese

To assemble the pizzas:
Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.

Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.

Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

Variations:
– Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.

Technorati Tags: BBQ, chicken, dinner, family, lunch, Pizza, Stolen Moments, super bowl menu

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Pesto Chicken French Bread Pizza

Filed under: RECIPES - Appetizer, RECIPES - Main Dish, RECIPES - Sides

Super Bowl Sunday is set for February 6th. If you are not heading to the Cowboys Stadium then it is time to plan your home turf game menu. This year we’ve got a pizza bar theme. The two contending teams are the Gourmet Pesto Chicken French Bread Pizza and my personal favorite the BBQ chicken pizza.

Source: Stolen Moments Cooking
1/2 – 1 lb. boneless, skinless chicken breasts
Salt and pepper or type of poultry seasoning
2 loaves French bread, halved lengthwise
1 – 1 1/2 cups pesto
2 cups Italian or pizza blend cheese
1 large tomato, sliced

Season chicken breasts to taste. Bake at 350 degrees until fully cooked, about 30 minutes. Let cool and cut into thin slices.

Spread pesto on each of the four halves of bread. Evenly layer the chicken pieces on top of the pesto.

Cover completely with cheese and bake at 350 degrees for about 10 minutes, until cheese is completely melted and lightly golden brown.

Technorati Tags: Chicken Pesto Pizza, dinner, lunch, Super Bowl

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Zucchini Patties

Filed under: RECIPES - Appetizer, RECIPES - Sides

I love zucchini. I love roasting them, dicing them up in sauces and who cannot resist a tempting loaf of zucchini bread. But, I am bored with this little green courgette. I needed something new to use my last zucchini in. Ironically I was thinking about the fried zucchini my mom and enjoyed once but quickly moved on because I did not want anything fried and now here I am making fried zucchini patties. The daughter loved hers until she found out what was in them. I countered her saying “but you eat them in zucchini bread!” She would not budge. Zucchini Patties or fritters as I call them are really tasty with salsa or Spicy Dipping Sauce. Serve them as an h’orderve or as a side with a salad or grilled fish or chicken.

Source: Allrecipes
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt to taste
2 tablespoons vegetable oil

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Technorati Tags: RECIPES - Sides, zucchini

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Caramel Apple Brickle Dip

Filed under: RECIPES - Appetizer, RECIPES - Snacks

Caramel apple dip was once one of my favorite sweet guilty pleasures. It was all the rave in my circle of friends. If there was a baby shower, birthday party or get together you can bet caramel apple dip was on the table. I have not had caramel apple dip for years now and thought it would make a lovely appetizer or after school snack using the delicious apple just coming in season.

8 ounces cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/2 package Heath Toffee Bits

Mix the cream cheese, sugars and vanilla until smooth. Stir in toffee bits. Refrigerate until ready to serve.

Serve with a variety of sliced apples.

Technorati Tags: baby shower, Caramel apple brinkle dip, fall, health bits, kids, RECIPES, RECIPES - Snacks, summer, wedding shower

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Cheesy Broccoli and Potato Soup

Filed under: RECIPES - Appetizer, RECIPES - Soup / Salad

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

Technorati Tags: cheesy broccoli potato soup, edible food art, fall

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Halloween Mystery Dinner

Filed under: CREATING MEMORIES, RECIPES - Appetizer, RECIPES - Beverage, RECIPES - Main Dish, RECIPES - Treats

It is that time again. It is time for Halloween dinner fun. Here are a few tantalizing ideas for this years Halloween Mystery Dinner Menu.

Beverages:

Boo Beverage

Ghoulish Punch

Appetizers:

Worm Pizza

Witch Hat Calzones

Entrees:

Roasted Ghoul Tongue

Barbecue Worm Sandwiches

Brains A La Fiesta

Witches Caldron and Bread Stick Brooms

Desserts:

Graveyard Gravel

Scary Skulls

Kooky Caldron Sundae

Technorati Tags: halloween menu, halloween recipe ideas, mystery menu

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Mini Pigs in a Blanket

Filed under: RECIPES - Appetizer, RECIPES - Main Dish, RECIPES - Snacks

Talk about blast from the past. I have not eaten a “pig in the blanket” since I was a little girl. The kids were a little skeptical at first, you know the whole something new hurdle. My sister-n-law Roxanne showed us how to make these mini pigs in a blanket.

1 package refrigerated biscuits
1-2 packages hot dogs

Preheat oven to 400. Cut each biscuit and hot dog in half. Wrap the biscuits around each hot dog. Seal the seam and place face down on a baking sheet. Bake for 25 minutes. Or until golden brown.

Variations:
- Use croissants or bread dough in the place of biscuit dough. We used the temperature and time as indicated on the package.

Technorati Tags: 4th of july, BBQ, hot dogs, kids, Memorial Day, picnic, pigs in a blanket, recipes for kids, summer

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Deviled Eggs

Filed under: RECIPES - Appetizer

Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.

The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down. I used a recipe from Paula Dean as a base. I figure the woman is from the South she should know how to make basic eggs.

Source: Adapted from Paula Dean
12 large eggs, boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika

Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, mustard, relish, Tabasco, salt and pepper.

Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollow of each egg white. Sprinkle lightly with paprika.

**To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.

Technorati Tags: BBQ, deviled eggs, easter recipes, picnic ideas, summer

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It’s A Good Morning Cream Cheese Bagles

Filed under: RECIPES - Appetizer, RECIPES - Breakfast, RECIPES - Snacks

Years ago while I lived in South Florida I was unofficially adopted by my two most favorite people in the world Ty and Sheri Houck. Mind you I was 20 years old at the time when Ty referred to me as his orphan. I did not mind because I loved them dearly. The extended family that consisted of Ty’s mom, dad, sister and her husband were just as delightful. I looked forward to their visits. One morning Ty’s brother-n-law surprised us with his specialty,bagels with cream cheese topped with sliced green olives. That with a glass of oj by the pool over-looking the ocean was perfection.

I happened to have a bag of mini whole wheat bagels, whipped cream cheese and a jar of jalapenos. The only thing missing was my beloved family of friends.

Technorati Tags: brunch, cream cheese, food, happy hour, RECIPES, RECIPES - Breakfast

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