Halloweenies

Here's a yummy, easy recipe for some 'Halloweenies' I made the other day.

You'll need:

Nathan's hot dogs or some other Kosher hot dogs (cuz that's the only kind anyone should ever eat

anyway) - about 12 so 1 package and a half.

Pillsbury croissant creations dough

Ketchup or mustard

Preheat oven to 350 degrees. Roll out dough and cut half inch vertical strips. Pat excess water off hot dogs and roll the dough strips around the hot dog to look like mummy wrappings. Takes 2 strips. Roll two little balls of dough for eyes.

Bake on a cookie sheet for 15-20 minutes. So yummy! I noticed the dough gets a little soggy if you refrigerate them then nuke 'em in the microwave so reheat in the oven.

Bennett thought they were pretty cute. When I showed them to him before I put them in the oven he looked at me and put his finger to his mouth and said "Shhhh!" like they were sleeping and said "eye". I love him!

Ketchup is fun because it looks like blood. Great Halloween lunch!

Bad Day Soup

I can't take credit for this recipe. I can't take credit for any recipe I post on here. If I could I would suggest you be very scared since I can ruin even the easiest, most delicious of meals. This came from Jeff's parent's and I'm not quite sure where they got it, but let me just say MY GOODNESS! I have had the worst day ever and this soup was just the thing I needed. Thanks Mike and Kathi!!! It's called Chicken Tortilla Soup, but after today I claim the right to rename it to "Bad Day Soup".

Prep time: 10 minutes

Cook time: 1 hour, 10 minutes

Ingredients:

1/4 bunch cilantro, well washed (leaves only)

2-3 garlic cloves

1/2 small onion

4 oz can of green chilies

6 cups of chicken broth

14.5 oz can of tomatoes

1 tsp. ground cumin

1tsp. salt

2 Tbsp cornstarch (dissolved in a small amount of water)

Corn tortillas (about 10) cut into thin slices

vegetable oil (or I used olive oil, it's lighter)

1-2 cups cooked chicken (2 oz per serving

Monterey Jack cheese

1-2 avocados, peeled, pitted and sliced

sour cream

salsa

(When it comes to food I'm no minimalist, I include all the toppings on my plate, so I didn't list anything as optional because I believe it shouldn't be. But if you can't even read the ingredient with out your stomach flipping by all means don't include it. But you're missing out.)

Preparation:

Puree cilantro, garlic, onion, chilies and tomatoes in a blender or food processor.

Heat stock and add pureed mixture along with cumin and salt.

Bring to a boil, reduce heat and simmer about an hour.

Stir dissolved cornstarch into stock. (Don't add if you like thinner soup, add more- which I did, if you like more)

Fry cut tortilla strips in oil in batches until crisp (I added a little salt as I fried them) drain well.

Add chicken to stock (FYI don't pull a Sara and use canned chicken and regret it later and end up cooking up some chicken the last minute any way. It tastes so much better.)

Garnish or top with shredded cheese (Jeff says don't skimp on the cheese), tortilla strips, avocado, sour cream and salsa and whatever else you prefer. I suggest going with a fresca type salsa.

Like Kathi said, the avocado and sour cream taste so creamy and cool with the warm soup then you have the creaminess of the cheese and the crunchiness of the tortilla strips and chunks of chicken and salsa. This soup is a melody of textures, temperatures and tastes - my bad day totally melted away in this soup along with the cheese.

Easy Peasy Pizza Cheesy!

Ingredients for crust:

2 1/2 cups of Krusteaz baking mix

1 1/2 tsp of Italian seasoning

1/2 tsp garlic salt

2/3 cups of water

1/2 cup grated cheddar cheese

Mix baking mix, Italian seasonings and garlic salt together. Add water and stir until dough starts to form. Knead in cheddar cheese (about 40 kneads).

Roll out on lightly floured surface into 12 inch circle and bake at 425 degrees for 5 min.

* I usually add a little cornmeal just under where the pizza will lay*

Let crust completely cool before adding toppings.

Add whatever toppings you want and bake for another 10-15 min. And voila! Pizza with foccacia crust to die for!

Grandma's Apple Butter

Ingredients:

16 cups of Gravenstein apple pulp

8 cups sugar

1 cup apple cider vinegar

1 tsp cloves (optional)

1 tsp nutmeg

1 tsp ginger (optional)

Mix all ingredients in a large baking pot or roasting pot and bake at 350 degrees until reduced (about 3 hours) stirring frequently.

Or, reduce on stove top on medium-low stirring frequently.

Once mixture is hot add 3/4 stick of butter (optional).

Then can! Tastes great on pancakes, peanut butter sandwiches, toast and I'm sure lots of other things. So easy!