Happy 2 days before Halloween

Have your Ghosts, goblins, and witches all come out to play? Whhhhhaaaaaa (insert creepy laugh here) I'm just crazy about this time of the year.

Now that the boys are all teenagers, our two girls are the only ones to trick or treat...this year, they're sportin' matching vampire threads. Oh yeah!! And even Scott is gettin' into the spirit by accompanying them in a traditional cape and fangs :)

Halloween always brings back memories of when I was a kid. I would decorate the porch with cobwebs and spiders. We'd carve the pumpkin on Halloween afternoon and every year, my mom would make a pot of stew, because, after all, we did have to eat REAL food before we could trick or treat. I dressed as a Barbie one year, that was when costumes had the plastic face mask with pin holes for breathing and a tiny elastic strap that went around the back of the head. I'm sure you remember. Then there was the year of the punk rocker, the bride, the witch, the clown. Halloween always meant possibilities. Endless possibilities. And whatever you could make. cheap.

As I became an adult and moved into my first apartment, married, and had children, I would dressed the house in mums, pumpkins and continued my mother's tradition to make a pot of stew on Halloween night. Life changed and with it, came new traditions.

One interesting thing about a blended family is that there are lots of traditions from different families and needs that must be met. For us, that means, on a weekend before Halloween when we have all the kids, we have a Monstrously Spooktacular Movie weekend. This year...that happens this weekend.

Saturday evening, I have prepared a fun menu for the kids. Not, "cute to look at, but not good to eat" food, but fun movie munchies while we enjoy our family time.

My Food Notebook

Here's something I can not live without. My Food Notebook.

I keep this handy little Laura Ashley book with me always. I write down grocery lists, things I might need to pick up, flavor combinations I want to try, and recipe ideas. I also write down what's on sale, so I won't forget to pick it up when I go to the market.

With all of the many things I have going on, this keeps all of my food related ideas in one place. That way, when I prepare my grocery list for the week, my notes are together.

You should get one of these!!

Game Day Stew

This morning I was awake before the sun came up because it's soccer tournament day! It should be outlawed to rise so early on a Saturday when it's 43 degrees out. Tournament days are full of excitement!! The Hurricanes were ready to play; clothed in their bright uniform shirts and their red and white tie-dye socks. We are so blessed with a wonderful team of girls, the BEST coach, and an always-willing-to-help group of parents. Game 1 tied. Game 2 a HUGE win of 4 to 1. Game 3...sad loss. But that didn't kill our spirit...custom hurricane tattoos, a "tailgate party", plenty of snacks, drinks, and chill time made our day fantastic.

Check out this great shot I got of my sweet Izz!

We were all wiped out after a long morning at the field. On game days, it's so nice to come home to a simmering crock of stew with some nice crusty bread.

Here's a recipe for a hearty stew with great flavor and it's so simple. A hot stew in the fall is just the ticket whether it's soccer day, a football party, or just family night.

1.5 pounds of beef stew meat
4 potatoes peeled and cut into chunky pieces
1/2 cup of chopped onion
1/2 cup water
salt and pepper
1 can (28 oz) of bbq baked beans
1 cup of bbq sauce

Place beef, potatoes, onion, and water in the bottom of your slow cooker, season with salt and pepper, top with beans and bbq sauce. Cook on low for 8 hours or until beef is tender.

What goes better with soup or stew than a sandwich? I have an assortment of cookie cutters for all occasions. The kids are crazy about these little ghostly sammies :)

PBJ, Tuna, or cold cuts are perfect for cutting these cute shapes. And let's face it, shaped food is more fun to eat.

Easy Pumpkin Pudding

Here's a 10 minute pumpkin pudding that'll knock your socks off.

What you need:
1 can of pumpkin
1 box of vanilla pudding (instant)
1 can evaporated milk
1 tsp cinnamon
1 tsp nutmeg

In a bowl, mix together milk and pudding mix on low. Chill for 5 minutes. Add pumpkin and spices. Mix well. Spoon in dessert dishes, top with sweet whipped cream. Refrigerate until ready to serve.

Quick, easy, and satisfying!! This pudding would be perfect in a tart shell or puff pastry shells topped with a dollop of sweetened whipped cream.

Hot Chocolate

One of our favorite parts of the "Polar Express" is the Hot Chocolate song!! Wouldn't it be fun to ride on THAT train? I'd drink Hot chocolate with Tom Hanks any day ;)

We are all crazy about hot chocolate in the fall and winter....typically when it's less than 50 degrees out, although today it's 75 degrees and sunny, I was still begged to make some this afternoon. Marshmallows or not, my 7 year old was determined to have it.

One thing I don't like about cocoa mixes is their grainy texture. It takes a lot of stirs before you can really dissolve a package of Swiss Miss. Just sayin'. I prefer a nice smooth texture with rich flavor when it comes to milky cocoa in it's hot drinkable form.

In years past, after a group would go caroling or just for the fun of a good old fashioned get together, bonfire, or weenie roast, it was nice to have a pot of this creamy rich cocoa waiting for everyone to share.

You won't believe something this good could be this easy.....I highly recommend it.

1 (14 oz) can of sweetened condensed milk (you can use the lowfat or fat free)
1/2 cup of unsweetened cocoa powder
1 1/2 tsp of vanilla extract
dash of salt
6 1/2 cups of water

In a large saucepan or dutch oven, combine the first 4 ingredients and mix well. Gradually add the water, stirring slowly and warm over low-medium heat, but do NOT allow it to boil. Serve hot.

This recipe makes 8 cups. You can store leftovers (if you have any) in the refrigerator for up to 5 days. Just mix well and reheat.

Cooking for Two

Dani was the cutest little auburn haired little girl. She lived in the brick house across the street and my sister babysat her and her younger brother. Dani was 5 years younger than me...in kid year's that's significant. When I was 9 she was only 4.

Much of our summertime was spent outside. We'd lay in the grass to look at cloud shapes, play swinging statues, and had fun tumbling and doing cartwheels. We'd ride bikes down the street and climb trees. Pretty much a typical summer for any kid in Arkansas. After Dani's family moved, I wasn't able to keep in touch with them, but thanks to modern technology and the power of Facebook, we reconnected. It’s exciting to see the wonderful, beautiful, successful young woman she has become. I'm so proud of her achievements.

~Beautiful friend~

Dani and her husband Justin, married just this past October. What a precious couple. Dani and Justin, I wish you both a lifetime of happiness and wonderful memories. May you enjoy new traditions as you begin your life together and may your journey take you to places far beyond anything you’ve ever imagined.

~The Happy Couple~ As a newly married couple, cooking can sometimes be a challenge. So many leftovers, too much of this, not enough of that. So, here are some great dinner recipes when cooking for two.

Beef Chimichangas

1/2 pound boneless beef chuck roast, cubed
2 tablespoons finely chopped onion
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
Dash pepper
1-1/2 to 2 cups water

SALSA VERDE:
2 tomatillos, husks removed, chopped
2 tablespoons finely chopped onion
1 teaspoon canola oil
2 teaspoons canned chopped green chilies
2 teaspoons minced fresh cilantro
4 garlic cloves, minced
Dash salt and pepper
2 flour tortillas (8 inches), warmed
Oil for deep-fat frying

In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.
Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chilies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving.
Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde.

Cacciatore Chicken

1/2 medium onion, sliced and separated into rings

1/2 medium green pepper, sliced

1 tablespoon olive oil

2 boneless skinless chicken breast halves

3/4 cup canned stewed tomatoes

2 tablespoons white wine or Chicken Broth

1/4 teaspoon garlic salt

1/4 teaspoon dried rosemary, crushed

1/8 teaspoon pepper

In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add the tomatoes, wine, garlic salt, rosemary and pepper to the skillet; cook and stir until heated through. Add onion mixture. Serve with chicken.

Cajun Chicken Pasta

2 ounces uncooked fettuccine

2 boneless skinless chicken breast halves, cut into 1-inch pieces

1 to 2 teaspoons Cajun seasoning

4 teaspoons olive oil

1 cup sliced fresh mushrooms

1/2 cup thinly sliced green onions

1/2 medium green pepper, chopped

2 teaspoons minced garlic

1 Tbl cornstarch

1 cup half and half cream

Salt and pepper to taste

2 Tbl grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.

Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

Sesame Tuna Steaks

2 tuna steaks (1 inch thick and 6 ounces each)

1/4 teaspoon salt

1/4 cup sesame seeds

2 teaspoons sesame oil

Sprinkle both sides of tuna steaks with salt; rub with sesame seeds. In a large skillet, cook tuna in oil over medium heat for 2-4 minutes on each side or until fish flakes easily with a fork.

Garlic Almond Shrimp

1 can (11 ounces) mandarin oranges

1 teaspoon cornstarch

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 tablespoon reduced-sodium soy sauce

1 package (6 ounces) frozen snow peas, thawed

1 cup sliced fresh mushrooms

1 small onion, thinly sliced

1 teaspoon canola oil

1/2 pound uncooked medium shrimp, peeled and deveined

1 small garlic clove, minced

3 tablespoons slivered almonds, toasted

Hot cooked rice, optional

Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside.

In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer.

Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

Honey Pecan Pork Chops

2 boneless pork loin chops (about 1/2 inch thick and 4 ounces each)

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons honey

1 to 2 tablespoons coarsely chopped pecans

Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops.

Pizza Ravioli

16 frozen cheese ravioli, cooked and drained

2 teaspoons butter

1/4 cup finely chopped sweet yellow pepper

1/4 cup finely chopped green pepper

1/4 cup finely chopped sweet onion

1/2 cup pizza sauce

12 slices pepperoni, cut into quarters

1/2 cup shredded part-skim mozzarella cheese

Divide ravioli between two microwave-safe bowls; dot with butter. Top with peppers, onion, pizza sauce, pepperoni and cheese.

Microwave, uncovered, on high for 2-3 minutes or until heated through.

Pumpkin White Chocolate Doodles

Cookie Monster really had the right idea you know?? There is no greater pleasure in this world than a fresh baked cookie. Give me a glass of milk and I'm all set.

My mom makes the BEST homemade chocolate chip cookies. After a long day at school, it was so nice to come home to the sight of fresh from the oven gooey chocolatey cookies...cooling on a paper towel.

Well, these ain't momma's cookies. This recipe for pumpkin white chocolate doodles comes from my weakness for pumpkin and the need to satisfy my craving for chocolate, well, white chocolate. These cookies have a light and fluffy texture with a nice balance of flavor.

Check out my cute little helper :)

1 cup canned pumpkin
1 cup white sugar
1/2 cup applesauce

1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups white chocolate chips

In a bowl, combine pumpkin, sugar, applesauce, and egg. In another bowl, stir together flour, baking powder, cinnamon, and salt.
Dissolve the baking soda with the milk and add to the flour. Stir well. Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees for about 10 minutes or until lightly brown and firm.

The result is this yummy soft cookie!!