Saturday, October 30, 2010

Chocolate Dipped Oreos

Here comes another cute Halloween treat! I can't believe how many easy and yummy treats there are to make with the kids. This one was incredibly easy and *very* fast. You should really try this!

Chocolate Dipped Oreos

  • one package double stuffed oreos
  • one bag york pieces (separate out the white pieces for the eyes)
  • one bag lollipop sticks (you can buy these at the craft store in the candy making aisle)
  • one bag chocolate chips
  • 3 tablespoons canola oil
  • candy corn

Start by lining baking sheets with parchment paper. Insert lollipop sticks gently in the filling of the oreo. If the oreo starts to pop one of the cookies off gently hold it together. If you press too hard you will break the cookie. Trust me, they will hold up. I even cracked a cookie in half and still dunked it in the chocolate. You can't even tell! ;)

Once you have the sticks in all the cookies, bring water to a simmer in the bottom of a double boiler. Place the chocolate chips and oil in the top of the double boiler and stir until it is melted and there are no lumps (this should only take a few minutes). Remove from the heat.

Hold the pan at an angle and dunk the oreo stick in the chocolate until it is covered. Hold it upside down over the pan and let the excess chocolate drip off. Lay it back on the parchment covered baking sheet. Place two of the York pieces on for the eyes and the candy corn for a beak while the chocolate is still wet. Continue until all the cookie pops are done. Dip a toothpick in some of the melted chocolate to dot the eyes.

Refrigerate for 10-15 minutes or until set. You can either display them using floral foam to hold them up, or use candy corn to support the sticks in the bottom of your container. If you want to give them out, you can use plastic sleeves that can be found at the craft store and tie a ribbon around them. Have fun with the kids making these treats!!

Source: Our Best Bites

Friday, October 29, 2010

Witches Brew

I have been the worst blogger EVER in the last two days. From the moment I opened my eyes today I was running around like a crazy person! I didn't even remember to take a picture of my baked ziti with eyeballs!??!?? I do have a far away shot of this witches brew that was a big hit with all the kids. Make sure to serve it up in a punch bowl or a decorative halloween bucket!

Witches Brew

  • 1 gallon orange juice
  • 1 2 liter bottle 7 Up
  • 1 half gallon sherbert (I decided to use one that had lemon, orange and lime sherbert)
  • ice block worms *click link to see how to make these. (optional)
You really don't need to measure this out. It is basically around 70% orange juice and the rest 7 Up and then just scoop the sherbert into the punch bowl and float the ice block worms in the middle.

Thursday, October 28, 2010

Ice Block Worms

My motherly duties took over my day today preparing for my daughter's Halloween party at school tomorrow. I have a few other things that I will be posting on the blog tomorrow, but this is all that I have time for tonight. Mommy duty calls!

These worms will be making an appearance tomorrow in a "Witches Brew" for the class.

This isn't really a "recipe" so much as a good idea that I saw on tv once :)

Place gummy worms half in and half out of the tray. Pour cranberry juice to fill the ice cube trays. When they are frozen they make the perfect addition to any spooky Halloween drink!

These will look much cooler tomorrow when they are floating around in the witches brew. Pictures to follow!!!

Wednesday, October 27, 2010

Caramel and Chocolate Dipped Apples

I am not usually one for candied apples, but if you dunk an apple in caramel and then drizzle some chocolate on top of it I'M IN! These apples came out sooooo good that I think I will have to continue to make them even after Halloween. Maybe just change them up slightly and make them a Thanksgiving and Christmas treat :) I saw Giada on The Food Network make these and let me tell you they are even better than they look!

Caramel and Chocolate Dipped Apples

  • Cooking spray
  • 6 small granny smith apples, washed, dried and stems removed
  • 2 (9.5 oz) bags of caramels unwrapped (okay, go ahead and say duh! who uses the wrappers?)
  • 1/4 cup pulp free orange juice
  • 1 (4oz) bar of chocolate 53% dark cocoa
  • assorted toppings (nuts, sprinkles or what ever you like)
  • Popsicle sticks
Line a baking sheet with parchment paper and spray it with cooking spray. Unwrap all of the caramels and put them in a small non stick pan with the orange juice. Heat them over medium heat, stirring occasionally, until the caramel is melted and smooth.

Make sure all of the apples are washed and dried. If they have a coating of wax on them the caramel will not stick. If you need to remove a wax coating, dip the apples in boiling water with 1/4 tsp white vinegar in it for 4-6 seconds to remove this coating. Gently insert the stick in the middle of the apple, making sure it is secure.

It is easier to hold the pan at an angle and then swirl the caramel around the apple. If you need to, use a spoon to get some on the very top of the apple. Hold the apple and allow any excess caramel to drip off before placing it on the pan lined with parchment paper. Once all the apples are dipped in the caramel, let them sit at room temperature for 2 hours before drizzling them with the chocolate.

When the apples are ready, bring water to a simmer in the bottom of a double boiler. Roughly chop the chocolate and add it to the top of the double boiler. Gently stir the chocolate until it is melted. Use a fork to drizzle the chocolate on top of the caramel and then decorate with your choice of toppings. I like to store them in the refrigerator before eating. A nice cold apple tastes best!

Source: Giada De Laurentiis

Tuesday, October 26, 2010

Harvest Soup

Every time I make a soup I remember how simple they are and wonder why I don't make it more often. This soup was super easy to make and was excellent! The pefect light dinner on a fall evening.

Harvest Soup

  • 1 medium butternut squash (peeled, seeded and cubed..about 3 cups)
  • 3 cups zucchini, peeled and cubed
  • 1 large onion sliced
  • 2 medium potatoes, peeled and cubed
  • 2 cups chicken stock
  • 2 tablespoons fresh parsley
  • 2 cloves of garlic, minced
  • 1 teaspoon dried basil
  • 3/4 cup milk (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • sour cream (to garnish)

Start by peeling and cubing the squash, zucchini and potatoes. Mince the garlic, chop the parsley and slice the onions.

In a large pot add the squash, zucchini, potatoes, onion, parsley, garlic and chicken stock. Cover and simmer over medium heat for about 30 minutes or until the veggies are tender. If the chicken stock condenses while it is cooking you can add more to bring it to the original level.

Ladle the soup into a food processor or blender in small batches and puree. Once it has all been pureed, add the soup back to the pan and add the basil and milk. Check seasoning to see if you need to add any more salt & pepper.

Serve with a small spoonful of sour cream.


Source: TFM

Monday, October 25, 2010

Baked Berry Oatmeal

Sometimes I feel guilty about eating dessert. The great thing about this dessert is that there is oatmeal in it. I don't know about you, but if there is oatmeal in my dessert it doesn't count! lol

So eat up...guilt free! Oatmeal AND fruit.

This is basically healthy and you should eat some, right now!

Baked Berry Oatmeal

  • 2 1/2 cups rolled oats
  • 1/2 cup steel cut oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cups milk
  • 1 egg, beaten
  • 1/3 cup applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/4 brown sugar, packed
  • 2 cups of your favorite fresh or frozen fruit (I used raspberries)
  • plain yogurt to garnish
Preheat oven to 400 degrees. Mix rolled oats, steel cut oats, salt, baking powder and cinnamon in a bowl.

In a separate bowl, mix the milk, beaten egg, applesauce, oil, honey and brown sugar.

Add the wet ingredients to the dry ingredients. Spoon into a greased 2 quart casserole dish and bake uncovered for 20 minutes.

Remove from the oven, stir and gently fold in the fruit.

Return to the oven and cook for another 20 minutes. Serve warm with a spoonful of plain yogurt.

Source: TFM

Balsamic BBQ Chicken with Rosemary Roasted Potatoes

I love meals that take very little work but taste like you were in the kitchen for hours. This is absolutely packed with flavor and took almost no time at all to get it cooking.
I didn't have a clue what I was going to make for dinner tonight, but when I saw this recipe I knew it would be delicious.

Balsamic BBQ Chicken

  • 3 split chicken breasts (bone in skin on) 1 breast per person. Increase if you need to feed more people, you will have plenty of sauce and shouldn't need to adjust the rest of the recipe.
  • 2 cups balsamic vinegar
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon crushed red pepper flakes (less if you don't like spicy food)
  • 1/2 stick of butter

Melt the butter in a pan and then add the balsamic vinegar, crushed red pepper, sugar and garlic. Stir to combine and bring to a boil over medium heat.

Remove the skin from the chicken breast and wash under cool water. Add the chicken to the pan and turn the heat down to low. Cover and cook for 45 minutes.

The skin should peel off pretty easily. I remove it because the skin has a lot of fat. It is up to you if you want to keep it on or not.

Start by placing breast side up and let it cook for a minute. Then flip it breast side down for the remainder of the cooking time.

Put a lid on it and let it simmer on low for the next 45 minutes.

Rosemary Roasted Potatoes

  • 2 pounds small red potatoes
  • 2 tablespoons vegetable oil
  • salt & pepper
  • 1 1/2 tablespoons fresh rosemary roughly chopped
Preheat oven to 375 degrees. Rinse potatoes under cold water and blot dry with a paper towel. Cut potatoes into wedges and set aside.

Heat the olive oil in a large skillet. Add the potatoes and season liberally with salt & pepper. Cook, stirring often, over medium heat for 5 minutes.

Add the rosemary and transfer to a baking sheet. Bake in the oven for 20 minutes or until golden brown.

Remove the chicken from the bone by gently cutting around the breast with a knife. It will very easily separate from the bone.

Adapted from: TFM