Halloween Food Recipes and Graveyard Ghost Dirt Pie

Monday, October 31, 2011
A chocolate dirt pie for Halloween, perfect for any party!


Oreo Cookie Crust
 1 package mini marshmallows
 1 package nutter butter cookies
 1 package Oreo cookies (crush about 2 cups with a rolling pin inside of a zip lock bag.)
1 large package of instant chocolate pudding following package instuctions put in the refrigerator
2 cups whipped topping
red, blue and black pre made tube frosting
toothpicks
optional: gummy worms( to stick inside the dirt)  candy corn, or other Halloween candy of choice

Assembly:
Pour prepared  chocolate instant pudding into premade pie shell, top with whipped topping, crumble oreo cookies on top of pie. Cut nutter butters in half. Decorate with sayings of choice, initials R.I.P. etc. Let dry.
Use toothpicks to make ghosts with mini marshmallows and pipe with black icing the eyes.

Click here for more Halloween Recipe idea's and photo's to have a spooky party!  2010

More Idea's:




Happy Halloween!

From the Good Witch of the North that rode South !!

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Ed's Farewell Cake Memorial with Marble Cake and Buttercream Icing

Sunday, October 30, 2011
Today is the funeral memorial, we are dedicating his day with his favorite "Star Trek" themes. Actually, it's kind of fitting for him in his final resting place as he is on a new trek in his afterlife journey.

I decided to make one of his favorite cakes and of course Star Trek must be included in his memory.

My talented husband drew the photo with a toothpick on the cake and I filled it in. I had taken cake decorating classes years ago, I never did master the art of writing with frosting, but the true partnership together today made this cake perfect and I know Ed would have loved it!


Marble cake with butter cream frosting was one of his favorites.

R.I.P Ed,



                                 
Today is the funeral memorial, we are dedicating his day with his favorite "Star Trek" themes. Actually, it's kind of fitting for him in his final resting place as he is on a new trek in his afterlife journey.
I decided to make one of his favorite cakes and of course Star Trek must be included in his memory.
My talented husband drew the photo with a toothpick on the cake and I filled it in. I had taken cake decorating  classes years ago, I never did master the art of writing with frosting, but the true partnership together  today made this cake perfect and I know Ed would have loved it!

Marble cake with butter cream frosting was one of his favorites.

 Ed,

 "This one's for you whereever you are".. 

Batter:
3/4 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups sugar
3 tsp. vanilla extract
1 tsp. of almond extract
1 1/4 cups milk, half and half sour milk or buttermilk
1 cup of mini chocolate chip
1/4 cup of unsweetened cocoa powder
Mix the butter sugar together until light. Add flour, eggs,baking powder,baking soda, vanilla and milk. Beat till smooth, around three minutes, split batter into two bowls.
Add the unsweetened cocoa powder to one bowl mix well.
Grease the pan of your choice, o you can use a bundt pan, or two 8 inch pans using same method. Start with a small amount of vanilla cake batter on the bottom, add a dollop of chocolate batter in the center, sprinkle just the chocolate with mini chocolate chips. Continue layering until all the batter is gone. Do not stir. Bake at 350 for around 40 minutes till done, test with a toothpick if it comes out clean in the center.
Cool completely.
 Tip Note:
The easiest way to do a tranfer of a photo, is to take a cookie sheet upside down flat even side. Place on the back of a flat cookie sheet your favorite coloring book photo, tape it. Place wax paper over it and  tape securely then trace with frosting. When dry lift and place on the cake. If you are an artist like my husband you can draw the photo straight onto the cake with a tooth pick and fill in with a star tip.
You can use Royal icing or this frosting below, however its take up to three weeks to dry the one below hard enough so it won't break when lifting. The best thing about using the star tip to trace the photo even if it broke you can fix it with fresh frosting no one will know!

Butter Cream High Humidity Frosting:  Great for Florida or hot weather area's.
2 lbs powdered sugar
2/3 cup crisco
2/3 cup water
1 package of dream whip
2 tablespoons clear vanilla
Beat with a flat beat in an industrial mixer 1 package dream whip and crisco till light, gradually add the powdered sugar in and little water at a time. Whip or 12 minutes, fold in the vanilla. The frosting is thick and ready to frost a cooled cake.
In this picture I used a large star tip for the shell border, and small star tip for the enterprise. The dark m&m for the top of the ship and under ship I used chocolate rounds cut out for the bottom deflector dish.
The gray frosting was tinted with a tiny bit of black food paste, I use Wiltons coloring.
If you would like the recipe for Royal icing see below.
This is the Wiltons recipe:
2 tablespoons meringue powder
4 cups powdered sugar
6 tablespoons warm water
Mix all together in a very clean bowl with hand held mixer till this makes soft peaks 10 to 12 minutes..


 You may remember my post on September 11th when my sons father passed on,
                                     Farewell to Ed..

                                                                 
21

Shrimp Stir Fry with Broccoli and Zucchini

Saturday, October 29, 2011
A quick meal, all in one pan, except the rice!


1 pound cleaned and deveined shrimp
1 sweet green pepper; cut in 3/4-inch squares
2 teaspoons fresh minced garlic
pinch or more of cayenne pepper
1 small carrot; thinly sliced 
2 cups of broccoli florets (microwave with 1 teaspoon of sugar and covered with water for 5 minutes drain)
1 zucchini cut into chunks
1 yellow squash cut into chunks
1/2 cup pineapple chunks and 1 cup liquid
1/4 cup dry sherry
2 tablespoons cornstarch
1/4 cup teriyaki sauce
2 tablespoon olive oil or sesame oil


In a large wok style fry pan, add oil and all the vegetable, saute with garlic for 3 to 5 minutes we like the vegetables crisp, cook longer if you prefer. Add pineapple and sherry to pan. In a small bowl mix the pineapple juice, cornstarch and teriyaki sauce together. Add and cook till thickened.  Serve with jasmine rice or other white rice.

15

Old Fashioned Apple Crisp Recipe

Wednesday, October 26, 2011

A favorite comfort food for the fall, top it with a little whipped cream and a dab of hot fudge... the best apple crisp!


5 -6 mcintosh peeled, cored and sliced
2 tablespoons sugar
2 tablespoons lightly packed brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter melted

3/4 cup flour plus
2 tablespoons flour
6 tablespoons oatmeal
1/2 teaspoon cinnamon
pinch of nutmeg 
7 tablespoons sugar
7 tablespoons lightly packed brown sugar
12 tablespoons butter cut in small pieces

Heat oven to 375 degrees.
Put apples, sugars, and cinnamon in a buttered 1 1/2 quart casserole dish. Mix together and let sit 20 minutes to let the juices come out of the apples.
Pour melted butter over the apples.
Mix remaining ingredients until crumbly and put over the apples. Bake at 375 degrees for 30 to 35 minutes. Serve with whipped cream and hot fudge sauce.


20

Mom's Fried Veal Cutlet Recipe

Thursday, October 20, 2011

1 1/2 lbs veal cutlets around 1/4 inch thick
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon garlic powder
1/2 cup dry Italian flavored bread crumbs or more
 (mom made her own breadcrumbs from stale bread click here)
3 tablespoons Pecorino Romano cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
1/4 teaspoon oregano
Combine bread crumbs and  cheese in a pie plate. Add 1 clove finely minced garlic and the fresh parsley together. In another dish beat one egg with a tablespoon of water.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves until pale yellow. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Season the veal with salt, pepper, and garlic powder.  Dip each piece of veal egg then into the seasoned bread crumbs coating both sides well. Dip into the egg mixture once again. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides. Turn down to low heat and fry till brown and tender around 25 to 20 minutes.
 
Note:
A mixture of 1 freshly squeezed lemon juice, 3 tablespoons extra virgin olive oil, 1/2 teaspoon minced garlic, oregano, black pepper, salt to taste and 1 tablespoon of melted butter make a great sauce over the top.
21

Pecan Pumpkin Donuts with Cinnamon Ganache Frosting

Tuesday, October 18, 2011


One of the best things about fall is pumpkin and cinnamon! They both bring comfort to the cooler season. This is one delicious treat that will give you that warm feeling!




Baked  Pecan Pumpkin Doughnuts with Cinnamon Ganache Frosting


2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup brown sugar
4 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
2 1/2 tablespoons milk
1 cup pumpkin purée
1/2 cup chopped pecans (Optional)

Glaze
For the Glaze:
1/4 cup butter
3 ounces white chocolate
1 3/4 cup powdered sugar
4-5 tablespoons water

Mixture of cinnamon & sugar
Optional: chopped pecans

For Glaze:  In a microwave safe bowl, add white chocolate and butter till melted. Mix in sugar and water, stir mixing just till blended, add more water if too thick. Dip donuts in ganache and sprinkle with  cinnamon and sugar. Makes 12.

Donuts:
Preheat the oven to 375 degrees and grease two doughnut pans. In a medium bowl, blend together the flour, baking powder, baking soda, salt, and spices.In another medium bowl, beat together the brown sugar and butter. Beat in the eggs one at a time, and then the vanilla extract, milk, and pumpkin puree. Slowly beat the dry ingredients into the wet ingredients just until combined. Fill doughnut pan 3/4 full with batter. Bake until the doughnuts spring back when touched. Remove from the pan and cool completely.

Dip the donuts into the ganache. Sprinkle with cinnamon and sugar.

Here are more donut recipe you may like just click on the links below:

Baked Vanilla Donuts

Dark Baked Chocolate Donuts

Corn Fritters (Fried)

Italian  Fried Apple Fritters

For more pumpkin recipes visit some of the links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts
'

24

Roasted Garlic and Potato Soup Recipe

Sunday, October 16, 2011

Rich, creamy and two flavors that compliment each other... served with garlic croutons is my favorite!
6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoon finely minced celery
1/2 cup finely chopped parsley
6 cloves garlic, peeled roasted  garlic see directions here
3 cups chicken broth
1/2 cup water
1/2 cup heavy cream
1 cup whole milk
salt to taste 
Optional:
 grated parmesan cheese
garlic flavored croutons
Preheat oven to 425 degrees
Roasted Garlic (for instructions click here)
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan add potatoes, celery, garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk, cream and season with salt to taste add parsley. Top with reserved roasted potatoes, garnish with grating cheese and garlic croutons.
28

Halloween Tombstone Brownie Recipe

Friday, October 14, 2011


1 package of Windmill Cookies ( I bought Voortman)
1 can chocolate icing or homemade recipe click here
1 package of your favorite brownie mix or click here for homemade recipe
1 container of pumpkin mellow cream candies
coconut tinted green
tube of black writing icing (found in baking section of the supermarket)
 optional  Halloween colored sprinkles or crushed oreo cookie crumbs

Gently break or cut cookies in half. Make brownies by package directions, cool, ice.
Assembly:
 Place cookies on wax paper outline the outter edges with icing and write letters on the tombstones R.I.P., HELP, whatever your ghostly pleasure is.  Apply a little icing to the bottom of the cookie and attach to the back of the brownie, flat side facing out. Cover the back with green coconut or crushed oreos for dirt and grass. Place candy pumpkin off to the side.

Have fun, spiders, skulls, hands..you can really get creative... !

Best Halloween Roundup   <Click link

For more Halloween Fun Recipes Click here for some party idea's  !

Grave Yard Ghost Pie


27

Easy Pumpkin Spice Cheese Pie

Wednesday, October 12, 2011


1 cup lorna doones crushed fine or graham crackers crumbs
1/4 cup finely chopped pecans
1/2 cup (1 stick) butter (4 tablespoons melted, 4 tablespoons softened)
1-1/4 cups pumpkin purée
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon allspice
1/2 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon salt
3/4 cup powdered sugar, sifted

Preheat oven to 400°F. .
In a medium bowl, combine cookies, pecans or graham cracker crumbs with melted butter. Press mixture into bottom of a pie plate. Bake until golden brown and toasted, 5 minutes,  cool completely.

In a large bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, spices and salt using a flat bar in a heavy duty electric mixer, until smooth.  Add the sugar 1/4 cup at a time. Continue beating until smooth and creamy. Using a spatula, pour filling mixture spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Sprinkle with cinnamon and sugar as a garnish.



31

Crockpot Pork Mushroom Marsala with Linguine

Tuesday, October 11, 2011



15

Dark Chocolate Frosted Mocha Brownie Recipe

Monday, October 10, 2011

Dark Chocolate  Mocha Brownies


2 squares( 1-oz each) unsweetened chocolate melted in microwave or over hot water
1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup all purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon vanilla

Mix all ingredients together until well blended, around 50 strokes by hand. Bake at 350 for 30 minutes in 8x8 greased pan.  Cool.

Frosting:
2 cups confectionery sugar
1 teaspoon of vanilla
old coffee

Add old morning coffee, a tablespoon at a time until desired thickness enough to spread on brownie.
add 2 tablespoon softened butter. Beat till smooth.
Make a separate batch of chocolate the same way except adding 2 tablespoons of dry cocoa powder to the bowl.
Mix until smooth and spreadable. 
Spread brownies with white frosting. Drizzle chocolate mocha on top and swirl with the tip of a knife.
25

Grandma's Italian Chicken Zucchini Stew

Wednesday, October 5, 2011


Grandma made everything simple, whatever was in the house, no rules, use chicken, pork, steak, sausage, or all of it. It's no wonder we miss our grandma's they knew how to make the easiest meals and turn them into a banquet that lingers in your mind the rest of your life!
We all love to sop the bread into this delicious sauce. Such an easy  dish to throw together  fast!

Comfort foods at their finest right here... 



3 boneless chicken breasts cut into chunks
2 large green bell peppers cleaned and sliced in chunks
2 cloves garlic cloves sliced
3 tablespoons olive oil
Saute in olive oil  with all of the above ingredients,  in a large dutch oven saucepan.

After chicken is browned add all the following in the dutch oven: ( or crockpot if using)

1 - 29 ounce can of tomato sauce or whole tomatoes put through food processor
1 cup crinkle cut carrots fresh or canned
3 potatoes cut in chunks
2 cups frozen or canned peas
3 medium size zucchini washed and cut in chunks
1/2 teaspoon each oregano, parsley, salt and pepper
pinch of cayenne pepper
optional: 1 cup mushrooms, 1 cup cut green beans
Fill empty sauce can with water or half burgundy wine half water and add to the pot.
Simmer on low either on top of the stove or in the oven (or even the crockpot on low for 6 to 8 hours) at 325 degrees. Cook until the potatoes and chicken are soft and tender around an hour.
Add 1 fresh basil leaf 1/2 hour before cooking is completed. 
Serve by dunking this sauce with fresh crusty Italian Bread Click here.

16

Angel Food Key Lime Cream Cake

Monday, October 3, 2011
I can't begin to tell you how refreshing this cake is. Everyone said, wow usually the pie is so sweet the angel food cake calms that down, I will definitely be making this one again. My boys all loved it! The cake is so light, the lime flavor just brings you to the tropics for a few moments if you don't live there, I will bet coconut will top the cake next time.





29

Apple Zucchini Chocolate Chip Walnut Bread

Sunday, October 2, 2011

One of my favorite times of the year, plenty of zucchini and apples..
this is a sweet bread with nuts and chocolate you will love!


1 cup finely grated zucchini 
1 cup grated McIntosh apple, peeled and cored
1 1/4 cups packed dark brown sugar
1 cup canola oil
3 large eggs
1 1/2  teaspoons vanilla extract
3 cups plus 1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 cup chocolate chips
1 1/2 cups chopped walnuts
A can of non stick spray
parchment paper
Preheat the oven to 375 degrees. Coat 2 - loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in bowl and mix well. Add  the 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and blending evenly. 

TIP: Shake the nuts and chips with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the chocolate chips,  nuts and add the extract.

Divide the batter into the 2 loaf pans.  Bake until a toothpick in the middle comes clean out of each loaf, around 50 minutes to 1 hour. Remove the breads to a wooden board or wire rack to cool.

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