October Scare
Decorate
tall glasses with spiders and eyeballs ***
Bloody Mary drink (12 servings) - it is very spicy. You can
customize it to your taste by cutting back on the pepper and hot sauce:
1 (46
fluid ounce) can tomato juice
1/2
(10.5 ounce) can condensed beef consomme (such as Campbell's ®)
3
tablespoons Worcestershire sauce
1
tablespoon lemon juice
1
tablespoon hot pepper sauce (such as Tabasco®)
1
tablespoon celery salt
1
tablespoon ground black pepper
Mix the
tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper
sauce, celery salt, and black pepper together in a pitcher; chill. Rub lemon or lime around rim of glass and
then put the rim in margarita salt & Garnish with a celery
stalk and a lime wedge.
Camping? Chill and mix with desired amount of vodka
and ice. I've used a mix and store pitcher for home use, and a clean and
sanitized 1/2 gallon milk jug for traveling to the lake, etc. One batch fits
well in either container.
Bloody Caesar (serves 1)
2 ounces vodka
16 ounces
Clamato juice
fresh
ground pepper
salt
celery
salt
lime
wedge
1 slice cucumber
Tabasco
sauce
Worcestershire
sauce
Rim a 20
oz pint glass with the wedge of lime, and rim it with celery salt.
Fill the
glass 3/4 full with ice.
Over the
ice, put about 5 dashes salt and about 10 turns of freshly ground black pepper.
Pour one
good long pour of Worcestershire sauce over the ice, salt& pepper, along
with about 3-5 dashes of Tabasco, or other hot pepper sauce.
(Adjust
the hot sauce to your taste).
Pour 2
oz vodka into glass& top with Clamato juice.
Serve
with a wedge of fresh lime squeezed into the drink, and a slice of cucumber,
(or celery), on the edge of glass for nibbling.
Veggie Salad Appetizer— 1 1/2 TBS Olive Oil * 1/4 TBS red wine vinegar
* 1/2 tsp Dijon Mustard * 1/4 tsp pepper * 1/8 tsp salt * 2
garlic cloves, minced *
Pour/toss
over 6 cups baby spinach TOPPING: 1/4 cup sliced red onion/dried
cranberries/walnuts
Mashed Potatoes 5 servings ** 2 1/2 lbs peeled/cubed potatoes * 1/4 cup butter * 1/4 cup milk * 1/2 cup sour cream * 3/4 cup parmesan cheese * 1 1/2 tsp garlic powder * 2 tsp salt * 1/ 2 tsp pepper BOIL potatoes in pot until fork tender/drain—put potatoes in mixing bowl add butter, milk, sour cream make creamy Mix in well the parmesan cheese, garlic powder , salt , pepper—use the mixer—make fluffy— can warm or warm up in crock pot low 2/3 hrs
GRAVY: 7 TBS butter * 1/2 cup chopped onion * 8 oz mushrooms chopped * 1/2 cup flour * 4 cups beef broth * 1/4 tsp sage * salt/pepper to taste
IN SAUCEPAN cook 4 tbs butter/onion 15 min ADD mushroom s cook 15 min ADD 3 TBS butter let melt * add flour to the cold broth, mix well then ADD slowly to mushrooms and simmer season w/sage/salt/pepper 10 min—can warm up
Chicken Thigh in Crock .
2 lbs
chicken thighs ( about 8 thighs), boneless,skinless * 1 TBS olive oil * 1
TBS butter * 1/2 diced small yellow onion * 2/3 cloves garlic, minced * 1 tsp
Italian seasoning * 1/2 tsp salt * 1/4 tsp pepper * 1 1/2 cup chicken broth * 1
tsp mustard * 3/4 cup heavy cream * 1 TBS lemon juice * 1 TBS cornstarch
SPRINKLE
each side with seasoning/salt/pepper
SKILLET—melt
butter with olive oil, add onion/garlic saute for 2 min—move to sides, put
chicken in middle saute for 2/3 min on each side—PUT ALL in CROCK POT w/chicken
broth HIGH 3/4 hours,remove,cover,keep warm
ADD to
juice—cream, mustard, lemon juice—whisk, then add to saucepan, whisk
cornstarch, boil until desired thickness, add salt/pepper to taste, pour over
chicken Serves: 4
or this . . . SLOW COOKER BROWN SUGAR GARLIC CHICKEN – 5 servings
5
chicken thighs
2
tablespoons garlic, minced
1/2
teaspoon salt
1/4
teaspoon black pepper
1/3 cup
brown sugar, packed
DIRECTIONS:
Add the
chicken, salt, pepper and garlic to the slow cooker.
Mix it
up then flip the chicken skin side up.
Sprinkle
on the brown sugar.
Cook on
low in CROCK POT for 8 hours or on high for 4 hours.
French Bread . . .
1 loaf
French bread * CUT bread in half– ADD SPREAD, place halves together—microwave
70% power wrapped in paper towels 45—60 seconds, when possible, cut
in 1/2 inch slices SPREAD 3/4 of 6 TBS softened butter *
1 tsp mustard * 1 TBS minced chives * 1 TBS minced parsley BRUSH
w/melted butter & remaining spread TOP w/ 2 TBS Parmesan
Cheese,
Cauliflower Cocktail — - 1 lb head of cauliflower—trimmed into 2” florets— steam until cauliflower is crisp-tender—chill overnight w/ seafood seasoning, then serve with cocktail sauce—on plate with chicken , bread , and mashed potatoes —this is not a shrimp cocktail—but similar—
Cauliflower Cocktail — - 1 lb head of cauliflower—trimmed into 2” florets— steam until cauliflower is crisp-tender—chill overnight w/ seafood seasoning, then serve with cocktail sauce—on plate with chicken , bread , and mashed potatoes —this is not a shrimp cocktail—but similar—
Desert:
For the CHOCOLATE donuts
1 cup
all- purpose flour
2
teaspoons baking powder
1/4
teaspoons ground ginger
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1 cup
pureed banana (about 2 medium bananas smashed)
1/2 cup
packed dark brown sugar
1 egg,
at room temperature
1/4 cup
coconut oil
1
teaspoon vanilla extract
For the
Topping
4
tablespoons hazelnut spread (nutella will work, but I used Rigoni di Asiago
Nocciolata Organic Hazelnut Spread with Cocoa and Milk - it's fabulous!)
5 tablespoons
whole milk
1 cups
powdered sugar, more may be needed to reach the consistency desired
1 cup
toasted hazelnuts, roughly chopped
Preheat
oven to 350 (F). Coat a doughnut/muffin pan with non-stick cooking spray; set
aside.
In a
large bowl whisk together flour, baking powder, cinnamon, ginger and salt.
In a
small bowl, whisk together banana puree, sugar, egg, oil and vanilla until
smooth. Add wet mixture to flour mixture; whisk until blended & smooth.
Carefully
spoon batter into a large resealable ziplock bag. Snip off the corner and
carefully squeeze the batter into prepared doughnut pan, filling each mold
about 2/3 full.
Bake for
10-12 minutes, or until the doughnuts spring back when lightly pressed.
Cool in
the pan for 10 minutes, then carefully turn out directly onto rack to cool.
For the
topping:
In a
medium-sized bowl whisk together the hazelnut spread, milk, and powdered sugar
until very smooth. Add more sugar if the mixture is too thin, and more milk if
it appears too thick.
Dip the
cooled doughnuts into the icing bowl, allowing any excess frosting to drip back
into bowl. Transfer to rack. Top with chopped hazelnuts and serve immediately
serve w/Iced Chocolate
3/4 cup
(180ml) whole or lowfat milk
1 tablespoon unsweetened cocoa
powder, preferably Dutch-process
8 ounces
(115g) chocolates or 4 bittersweet or semisweet chocolate, chopped
1
1/2 cups (6 ounces, 175g) ice cubes
2
to 3 scoops chocolate ice cream or chocolate sherbet
optional:
1 to 2 tablespoons Kahluà or espresso (cooled), or to taste
Lightly
sweetened whipped cream and chocolate shavings, for serving
1.
In a small saucepan, heat two-thirds of the milk with cocoa powder, just until
it begins to boil. Remove from heat and drop in the chocolates, stirring until
the chocolates are melted and smooth. Let mixture cool to room temperature.
2.
Using a blender, mix the chocolate mixture and the rest of the milk with the
ice cubes and ice cream or sorbet (and Kahluà or espresso, if using) until
completely smooth.
3.
Divide into two glasses, top each with whipped cream and shaved chocolate.
