Ghostly Grilled Cheese

I wanted to go all out and make different kinds of Halloween-ish foods but it just didn't happen this year. I made a simple quick dinner that both of the kids loved the night before Halloween. All I did was make regular grilled cheese and a ghost cookie cutter. Of course we couldn't forget the tomato soup! We eat a lot of grilled cheese in our household and Collin thought the ghosts were cool.

On Halloween night I took the easy way out and we just ordered some pizza! Next year I'll have to have Collin help me make spooky food.

Happy Candy Apple Day!

Don't you just love October with it's bounteous harvest of apples?

Thank you to whoever invented the candy apple because

they are Sooooooo Gooooooood!!!!

I have to admit I've never made a batch yet.

Maybe next year won't be as crazy and I'll get to it.

For now though I'll just enjoy buying and eating!





Take a bite today!

No food for me please!!

Sorry, the food crazed maniac has had the stomach flu so NO food looks good!! I hope to be back to cooking soon! My stomach feels like it's on the verge of change. (I hope.)

Yorkshire Pudding

I remember in my youth my mother making Yorkshire pudding. I pictured dessert when she first said the name. This however was made with meat drippings and is definitely NOT dessert. It is however VERY delicious and compliments the rib roast perfectly. So, being National Yorkshire Pudding Day I just had to make this for the first time on my own. Ofcourse my family wouldn't touch it and I ate alone, but hey, sometimes you just have to make a meal for yourself.

Make your next beef roast dinner extra special by preparing it with this classic English “pudding.” Only 20 minutes hands-on prep time required! This recipe is courtesy the bettycrocker.com website.

Prep Time:20 min
Start to Finish:4 hr
Makes:8 servings

Beef Roast
1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper

Yorkshire Pudding
Vegetable oil, if necessary
1 cup Gold Medal® all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

1.Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)

2.For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.

3.While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 160); Total Fat 17g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 140mg; Sodium 390mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Carlee's Banana Chip Muffins

Ingredients:

2 cups flour

1/4 cup granulated sugar

1/2 tsp. salt

2 1/2 tsp. baking powder

1 egg (or in Carlee's case 1 egg's worth of egg replacer)

2 ripe bananas

1/2 cup unsweetened applesauce

1/2 cup milk

1 cup milk chocolate chips

In a large bowl, combine flour, sugar, baking powder and salt. Combine egg (or egg replacer), milk, bananas and applesauce; stir into dry ingredients until combined. Fold in chocolate chips. Fill cup cake papers 3/4 full. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Cool. Makes 1 dozen.

Fluffernutter Day!

According to Wikipedia: "A fluffernutter is a sandwich made with peanut butter and marshmallow creme. Its name comes from the common use of "Marshmallow Fluff" brand marshmallow creme. It is particularly popular in the Northeastern United States states and has been proposed as the official Massachusetts state sandwich."

"Variations of this recipe include the addition of bananas, honey, graham crackers, M&M's, or any ingredients that are deemed compatible with peanut butter. The traditional method of combining the peanut butter and marshmallow creme is simply spreading one slice of bread with each and combining them into a sandwich; however, some purists contend that mixing equal amounts of both in a bowl and spreading them together results in a superior texture and taste. This particular method of preparation, however, has never appeared in the manufacturer's official cookbooks and is contrary to the popular commercial jingle which advises purchasers on the proper way to construct a Fluffernutter.

In June 2006, Massachusetts State Senator Jarrett Barrios gained national attention when he proposed legislation restricting the serving of Fluffernutter sandwiches in public schools. The proposal was widely mocked as an example of trivial and overly intrusive legislation, while Barrios supporters pointed to concerns over the problem of childhood obesity.

"Fluffernutter" is a registered trademark of Durkee-Mower Inc., the maker of "Marshmallow Fluff" brand marshmallow creme. However, Durkee-Mower's US trademark registrations for Fluffernutter cover only ice cream and printed recipes. In 2006, Durkee-Mower sued Williams-Sonoma Inc. in the United States District Court for the District of Massachusetts, alleging that Williams-Sonoma was selling a marshmallow and peanut butter chocolate-covered candy under the "Fluffernutter" name.

If you've never tried one now is the time!

Chocolate Mousse

Chalk it up to being too tired, overworked, trying to accomplish something when the kids are bothering me, oh just chalk it up to being careless. Here's the chocolate mousse recipe that I was excited about posting from a Betty Crocker recipe I found. The only problem is that I misread the recipe and used egg whites instead of egg yolks! Oopsie! I'll definitely have to try this recipe again when I'm more level-headed. I should have known something was wrong when my egg whites weren't turning lemon colored in the very first step. That's probably why it was a little lumpy before I put the chocolate in too. Hmmm...this is gonna have to be a redo! Enjoy the recipe anyways. This is what it should have looked like:

At least mine still tasted alright! It just wasn't as good as it should have been.

Chocolate Mousse

Prep Time:10 min
Start to Finish:2 hr 20 min
Makes:8 servings



Ingredients:
4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream

Directions:

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. (Yeah they're still white!)

Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot.

Gradually stir at least half of the hot whipping cream into egg yolk mixture.



Stir back into hot cream in saucepan.

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (This is where the lumpiness came into play.)

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.

Fold chocolate mixture into whipped cream.

Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Next time it'll be better...

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 290 ); Total Fat 32 g (Saturated Fat 19 g); Cholesterol 190 mg; Sodium 30 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.