Artichoke Dip

One of my favorite dishes to serve at gatherings. Frozen spinach, thawed drained, can be added to this as well. (Not in the picture below is the can of green chilies.)

I always cut the artichoke quarters a little bit more for the dip.

Mix all ingredients well in a bowl.
Spread into a baking dish and smooth out. Bake until golden brown and serve with crackers or rustic bread.

Artichoke Dip

1 14 oz. can artichokes, quartered (I cut them smaller)
1 c. mayonnaise
1 c. sour cream
1 c. grated Parmesan cheese
1 4 oz. can diced green chilies

Mix all ingredients in a 9x9 casserole dish. Bake at 400 for 30 minutes. Serve with crusted bread or crackers.

"Spooked"

Our family likes to do these type of activities, kind of a "Pay it Forward" type things. Each year we take several plates of goodies to various parts of our neighborhood and leave the Spook on the porches. It is fun to see it spread and go from neighbor to neighbor. This year has been a little disappointing because the ghosts have only moved a couple of places. I think the economy has had a part in that.. Never the less it is fun to sneak around and get it started.

You've Been Spooked

These treats are for you and Halloween too.

This game is real fun, so here's what to do!

Just think of a neighbor, or think of a friend

We'll do the whole town before Halloween's end.

Make them a surprise or a really cute treat

Keep it a secret and they'll think you are sweet!

Put it on their porch (include this poem)

Smile to yourself and get quickly home!

The faster you do, then there's more of the fun

There's a lot of people to cover before Halloween's done.

Hang this ghost in your window when you are through

So everyone can see it and join in the game too!

There is not time to waste, Halloween is near.

Find someone quick and spread TRICK-OR-TREAT cheer!

After Halloween is over we look forward to our plans for Secret Santa's (My neighbors don't even know I blog so this doesn't make me worry about getting caught. ) It helps make the Holiday's so even more meaningful.

Mummie's Halloween Party

Halloween is such a fun time!

Natalie made the cute invitations for our get together.

The Gourmet Guy and I were able to have most of our family at our home for a little Halloween party. Because I am going to be gone when Harry Potter comes out next month I combined some of the ideas that I had for a party I wanted to do with Halloween.

I thought for a snake this guy turned out pretty cute. The Gourmet Guy and I had a lot of fun making this. We simply took two bundt cakes and cut them to fit into the shape that we wanted. Frosting him took more time and frosting than I planned or wanted but I was very pleased with the end result.

These wands were super easy I just dipped some pretzel sticks into melted chocolate and then sprinkled the top with Halloween colored sprinkles. I put them in the freezer for about a half an hour, just long enough for the chocolate to become solid again.

We had chocolate frogs, cinnamon devils, candy corn and pumpkins, M & M's, chocolate covered bat droppings (raisins), and an assortment of mini candies.

Natalie and Rebecca made these cute cute cookies as well.

This a spider bread raising for dinner.

These are also spiders, just melted chocolates with chow mein noodles topped with M&M's for the eyes. I also placed these in the freezer for a short time.
I had planned on doing calzones or "pizza benders" for dinner with everyone making exactly what they wanted in them. But in the interest of time we bought Pumpkin Pizzas from Papa Murphy's, we'll do "pizza benders another time!

After dinner we started the fun this is Rebecca's masterpiece.

From Natalie's family, the cannibal pumpkin.

And from Jessica's family.
The invitation stated that no one would be admitted to the party without a costume.

Count Gourmet Guy taking a bite out of the "mummy," too bad my costume kept slipping on me.

Muse even stopped by to join in the fun! Cameron was Chris, Rebecca was Dom and Rachel was Matt. They seriously like this band, some more than others.

Natalie's family aren't they cute!

Jessica's family. I felt so much safer with a police man and a strong cowboy there to protect us.

Just had to do a close up on this little kitten, she is such a doll.

This little Tigger kept us laughing the entire evening!

I can't believe he's turning one this week.

It was such a fun evening I wish the whole family could have been there.

Cakes for Little Girls

Abby Cadabby from Sesame Street

Belle from Beauty and the Beast

I have made a cakes for a couple of friend's daughters this past month and have tried a new style of decorating from a picture. I prefer to cut a cake to shape it and then just cover that but this has also challenged me artistically. I still have a long way to go, especially when it comes to faces, but the cakes turned out fun and the girls liked them!



Canning-Peach Pit Jelly

I love fresh peaches and only wish they would stay in season and fresh a little bit longer! I love to make fresh peach pies, they are simply the best of the fresh fruit pies in my opinion. The pie was one of my very first blogs. There are other ways to preserve peaches and I love the peach pit jelly because the flavor is so good.

After bottling peaches for storage the first time my husband suggested that we use the pits to make jelly. I am sure that my mouth dropped to the floor after all aren’t peach pits full of arsenic? He said this was done by the pioneers in an effort to make use of everything they had. I was curious so we made it and I fell in love with it. You simply keep the WHOLE pits of the peaches as you bottle them in a separate bowl and cover with water, the pits will have remnants of the fruit on them. In a large saucepan cover the pits with water and bring just to a boil, let cool. Measure out enough water to equal 1 qt. discard the pits and save the juice.

Peach Pit Jelly

1 box powdered pectin
3 c. sugar
3-4 c. peach pit liquid

Dissolve the sugar and pectin into the liquid. Bring to a boil and it starts to thicken. Pour into clean jars and seal.

The pits or "stones" leave a little bit of the fruit on them. The more color the fruit has the more vibrant the color of the jelly is.

Grandma Stevenson's rolls

In my search to find the right Chile Sauce recipe I came across several recipes that I thought were gone forever. I had written to extended family members for this one so you can imagine my delight when I found this one tucked away. I had written it down as she told me so it lacked organization but here it is. So excited I just hope I can make it the way she did, she was the master. And oh they are oh so yummy fresh out of the oven, later for a snack or even for "oven toast!" I am now going to get all of these recipes that I found on my site so they don't become "lost" again.


Grandma Stevenson’s Rolls (Rayda Stevenson)

1 c. milk
¼ c. sugar (1 c. for sweet rolls)
2 t. salt
½ c. shortening
4 eggs, beaten
1 c. warm water
4 yeast cakes
10 c. flour (approx.)

Dissolve yeast in warm water. Scald milk, add shortening, salt and sugar. Beat eggs and add to the mixture, then stir in yeast. Gradually add the flour keeping the dough soft.

Because she made these so often she recited the measurements to me as she was making the rolls. I am adding the remaining instructions.

Place dough into a greased bowl and cover, place in a warm area to raise. Let raise until doubled in size, punch down and let raise again. Punch the dough down again and roll into small balls, place on a greased cookie sheet and let raise again. Bake at 375 until golden brown, about 20 minutes.

Oven Toast

One of the things that the Gourmet Guy's Grandmother made was wonderful rolls. She made them so often that she no longer needed the recipe to follow because she had it memorized. She also made them weekly and they were a real treat, so soft and so yummy. One of the things that she often did with the rolls for breakfast was to make "Oven Toast." We continue to do it with rolls in our family. I have not mastered the rolls like she did but if we have rolls for any occasion we usually make oven toast as well. (Shirley's Rolls are fabulous for this!)

Simply cut the rolls in half, butter them and place them on a baking sheet.
Place in the oven under a broiler and toast them until golden brown.

Serve with breakfast, or for a quick snack.

Our son-in-law laughs at us because we have little "pet" names for some of the things that we eat in our family. Just say Oven Toast, Uinta Eggs, or Camping Pancakes and it evokes a response in all of us, great memories, great traditions, family time!

Gourmet Guy's Modifications to Grandma's Chili Sauce

I figured since I am the one who always makes this, I would let you know how I have modified it over the years. I always use the red versions of the three peppers if they are available - not important, just a preference.

Grandma's Chili Sauce (Gourmet Guy's Version)

1 gallon ripe tomatoes, peeled, cored and chopped (That is 1 gallon after peeling and chopping)
2-3 large onions, coarse chopped (3/8 inch cubes)
4 (min.) green peppers, 4-6 Anaheim Peppers, 2-4 jalapenos, coarse chopped (3/8 inch cubes)
1-1/2 c. white sugar
2-1/8 c. cider vinegar
5 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. curry powder
1/4 t. ground cloves
2 t. ginger powder
1 t. dry mustard
1 t. tabasco sauce

Mix all ingredients together and simmer for two hours, stirring occasionally. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.

Canning-Chili Sauce

I have been putting recipes on here for quite awhile and still I find ones that my girls ask for. I thought that I had this one was on my computer file but alas I did not. So after searching for the original I decided to put it on here and on my permanent file...hopefully Natalie will add pictures as she does this.....(hint, hint, hint!) What I also discovered were more recipes that I had not included as well so here goes another project!


Grandma's Chili Sauce
1/4 bushel ripe tomatoes, finely chopped
12 onions, finely chopped (the original recipe said the size of eggs...)
6 green peppers, finely chopped
2 c. brown sugar (1 pint)
2 c. cider vinegar (1 pint dark vinegar)
3 T. salt
1 T. cinnamon
1/2 t. paprika
1/2 T. allspice
1/2 T. cloves

Mix first six ingredients together and cook until (until almost done) thick. Add spices and cook a little longer. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.
(This is an older recipe so I have made some changes to update but put the original in parenthesis. This recipe came from "the gourmet guy's grandmother and is a family favorite that we use a lot.)

Butterbeer

Servings: 4

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Yummy Strawberry Muffins

I had this recipe to try and finally did it- I LOVED IT!!!!!!!! Though it is not a fat free one (229.4 calories per serving) it is good for a special treat or occasion. I am also anxious to try it with raspberries, blueberries, and peaches, I will let you know how they work out!

Strawberry-Cream Cheese Muffins

2 c. flour
¾ c. sugar
3 T. sugar, divided
1 ½ t. baking powder
½ t. baking soda
6 T. chilled butter, cut into pieces
1 c. chopped strawberries
¾ c. buttermilk, plus 2 T. buttermilk
1 egg
1 (3 oz) package cream cheese, cut into 12 cubes

Preheat oven to 400. Grease and flour muffin pan or line with cupcake liners sprayed with nonstick cooking spray. In a medium bowl stir flour, ¾ c. sugar, baking powder and baking soda. Cut butter into the flour mixture with a pastry blender then add the strawberries. In a small bowl blend buttermilk and egg with a whisk. Mix buttermilk mixture with flour and stir gently. Turn mixture into muffin tin evenly. Put 2 T. sugar into a small dish and dip each cube of the cream cheese into the sugar and coat well. Press the cheese cubes into the muffin batter until they are level with the batter, do not totally submerge them into the batter. Sprinkle remaining sugar on top of the muffins for a sweet topping.

Bake for 20-35 minutes, or until light brown-inserted toothpick should not be placed into the cream cheese to test the doneness.

Chicken with Basil Cream Sauce

I continue to look for new recipes for herbs from my garden, I'm loving some of the ones I have found. This one uses Basil.

Just like when I make Chicken Parmesan I always pound my meat out so that it is an even thickness, it makes cooking the meat through much easier. I always place my chicken in a zippered bag to keep the mess inside for an easier clean up.
First place the chicken into the milk and then the breadcrumbs (the picture should be reversed).
In melted butter place the chicken in the pan, on medium heat. Cook for 3-5 minutes or until golden brown. While the chicken cooks start the pasta.
Turn and cook the other side.
While the chicken is finishing up cut the basil into thin slices.
When the chicken is finished remove from the pan and add the boullion and bring to a boil this will deglaze the pan and brings all of the flavor into the sauce. Then add the cream, basil, salt, pepper, and the pimentos and mix well. Finally add the Parmesan cheese and stir until melted.
Place the chicken back into the pan and cover with the cream sauce. Serve over the pasta and garnish with fresh basil, you may add a little more of the fresh Parmesan to the top as well.

Chicken with Basil Cream Sauce

2 large skinless chicken breasts
¼ c. milk
¼ c. seasoned dried bread crumbs
3 T. butter
½ t. chicken flavored bouillon
1 c. heavy cream
4 oz jar pimentos, sliced ¼ inch thick
½ c. packed thinly sliced fresh basil leaves
¼ c. grated Parmesan cheese
1/8 t. pepper
Fresh basil sprigs for garnish
Egg noodles

In a large zippered plastic bag place a chicken breast and pound out to ¼ inch thickness, do the same with the other chicken breast. Place the chicken into a pie plate with the milk then dip into the bread crumbs to coat. In a skillet over medium heat melt the butter then cook the chicken 3-5 minutes on both sides, until tender and slightly golden brown. While the chicken cooks start the egg noodles to boil. Arrange chicken on a warming platter to keep warm. In the same skillet, stir in the chicken bouillon and ½ c. water, heat to a medium boil, stirring frequently. Stir in heavy cream; add pimentos, and return to a boil. Reduce heat to medium and add sliced basil, grated Parmesan and pepper. Place chicken on top of noodles and pour cream sauce over the top. Garnish with fresh basil sprigs.

Ricotta Infused Pancakes and Thyme Syrup (Paula Deen)

I quite often have the TV on in the background while I am working in the house or at my computer, a lot of the time the station of preference is the Food Network. One day Paula Deen was on and she had the following recipe. I have tried several of her recipes not loving any but this one caught my ear and when I tried it the recipe caught my heart as well. It was really terrific and also helped my search for recipes using fresh Thyme since I have a plethora in my back yard right now.


Ricotta Infused Pancakes and Thyme Syrup
Recipe courtesy Paula Deen

Ingredients
•2 cups all-purpose flour
•1 1/2 teaspoons baking powder
•1 1/2 cups whole ricotta cheese
•1 cup whole milk
•3 large eggs, separated
•1/4 cup sour cream
•1 tablespoon chopped fresh thyme leaves
•2 teaspoons grated lemon zest
•1 cup chopped pecans
•1 teaspoon salt
•Thyme-Infused Syrup, recipe follows
Directions
Preheat a griddle to 350 degrees F.

In a medium bowl, combine the flour and baking powder.

In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth.

In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.


Thyme-Infused Syrup:
•1 cup sugar
•2 cups water, plus 1 teaspoon cold water, for slurry
•20 fresh thyme sprigs
•1 1/2 tablespoons cornstarch
In a small saucepan, over medium heat, whisk the sugar and water together to combine. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup. Remove from the heat, and strain into a serving bowl. Discard the thyme sprigs.

Yield: 2 cups
.

Mushroom Omelet- Basil

I love omelets but wanted to stay away from some of the fats that we often put into them like bacon or sausage etc. I had this recipe tucked away and while sorting through some things on my recipe pile it caught my eye.

Fresh mushrooms, basil, and green onions for the main flavors.

Chopped tomato to top the omelet.

2-3 eggs

Blend the eggs with basil, salt and pepper.

In butter (so much for the fat!) saute the mushrooms and garlic until tender.

In a hot skillet add the eggs, stir gently until they start to become set.

Add the mushrooms and the green onion.

Top with the cheese. Fold one edge over to top of the other.

Slide onto a plate.
Top with chopped tomato and basil.

Mushroom Omelets

2-3 c. sliced Crimini mushrooms

3 T. sliced green onions

1-2 cloves garlic, minced

4-6 eggs, slightly mixed (the first time I used three, I will only use two per omelet now)

1T. fresh basil, chopped (1 t. dried)

1 T. olive oil or butter

1/2 c. shredded mozzarella cheese

1 medium Roma tomato, chopped

(Makes two)