Apple Crisp

Sometimes it is hard to come up with a spooky names for my dishes. So, I take suggestions from the kids. This dish was named by my son. I thought it was pretty clever. I would never have thought of it. Grave dirt? Would you like some ice cream with that grave dirt? My husband said it was the best apple crisp (grave dirt) he has ever had.

Grave Dirt aka Apple Crisp 
6 apples, peeled and sliced thinly
2 Tbsp sugar
3/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/2 cup brown sugar, packed
1/3 cup uncooked rolled oats
1/3 cup all purpose flour
4 Tbsp cold unsalted butter, cubed

Directions:

1. Preheat the oven to 350 degrees F.
2. Lightly coat 3 small ramekins with nonstick cooking spray.
3. In a large bowl, combine the apples, sugar, cinnamon, nutmeg, and salt.
4. Spoon the apple mixture equally into the ramekins.
5. In the same bowl, combine the brown sugar, oats, and flour. 
6. Blend the butter into the brown sugar mixture until well incorporated.
7. Sprinkle the brown sugar mixture evenly over the ramekins.
8. Bake the apple crisp for 30 minutes or until the apples are tender and the streusel is crispy. 
9. Allow the apple crisp to cool for 30 minutes before serving.

Recipe adapted from Chow.

One year ago............................I made Mace Crumb Muffins.
Two years ago..........................I made Cheesy Basil Stuffed Chicken.

Did you already know..............
-Embalming meant to put on balm.
-Perfume and spices were once an ordinary ritual to use on decaying bodies. 
-In the U.S, funeral services industry make $11 billion in revenue every year. 

Homemade Croutons

Since I know October seems to be the month of candy, I try to fight against it with additional vegetables. Salads are always an easy solution. Usually, I do not make my own croutons but I had purchased a baguette and we didn't eat it. It was pretty hard so I had to think of some ideas for the baguette. Some thoughts were using it to hit a pinata. Let the kids use it as a sword. Put it in the freezer which it would have been forgotten until years months later. I figured it would make great croutons which it did. I cut the bread into triangles so they looked like teeth.

Shark's Teeth aka Homemade Croutons
1 baguette, cut up into bite size pieces
1 Tbsp olive oil
2 tsp dried oregano
1/4 cup Parmesan cheese, grated
1/2 tsp sea salt

Directions:

1. Preheat broiler to high.
2. Line a baking sheet with parchment paper. Set aside.
3. In a bowl, toss the bread with the olive oil, oregano,cheese, and salt.
4. Spread the bread in one layer onto the baking sheet.
5. Toast the bread for about 5 minutes or until the bread is golden brown.
6. Remove from oven and allow to cool before serving.

Recipe by Jen of Sweet Morris.

One year ago.........................I made Brown Butter Funfetti Cookies.
Two years ago.......................I made Stomboli.

Did you already know............
-Croutons are small toasted pieces of bread.
-Croutons are similar to crostinis which are larger. 
-The word croutons derive from the French word croute which means crust.

Meringue Ghosts

Have you ever seen a ghost? Well, I haven't. I have family members who have said they have. Our oldest son house sat one time and he claims our house is haunted. I have never seen anything unusual. My husband has never seen any ghost in our house until now. He saw many hanging out in our kitchen on my baking sheet. He called the kids to the kitchen to show them the ghost. He told them they had to be real quiet. They were quiet as my husband looked out the kitchen window. They looked out the window searching for the ghost. Then he turned and showed them how our kitchen had a few ghost hanging around. The ghost didn't stay around long since the kids ate them. The poor ghost were gone within no time. I'm unsure if they will return again this year. However, I have a feeling they will be back again this time next year.

Meringue Ghosts
9 egg whites
3/4 tsp cream of tartar
3/4 tsp vanilla extract
4 Tbsp sugar 
1/8 cup mini semisweet chocolate chips

Directions:

1. Preheat the oven to 200 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In a large bowl, beat the egg whites, cream of tartar, and vanilla extract until soft peaks form.
4. Slowly add one Tbsp at a time of the sugar while beating the mixture.
5. Continue to beat the mixture until stiff glossy peaks form. 
6. In a large resealable food storage plastic bag, spoon half the mixture into the bag.
7. Cut one corner of the bag and pipe ghost shapes onto the baking sheet. Form a circle for the head and zip zap lines moving downwards for the body.
8. Insert two chocolate chips  into the circle head shape to form the eyes.
9. Bake the meringues for 45 minutes and check the mixture has set. 
10. Leave the meringues in the closed oven for 8 hours.

Recipe adapted from Pillsbury Easy Halloween cookbook #349.

One year ago..................................I made Vanilla Cupcakes.
Two years ago...............................I made Peanut Butter Oatmeal Cookies.

Ghostbuster!

Did you already know...................
-If more than one person sees a ghost, it is called a collective apparition.
-According to a 2005 Gallop Poll, one third of Americans believe in ghosts.
-Other names for ghosts are: specter, phantom, wraith, spirit, and apparition.

Swamp Alien Soup

I asked my children if they would like to try asparagus soup. I know they like asparagus but I wasn't sure if they wanted it as their meal. To my surprise, my children said yes. Since it is the month of Halloween, I figured I should give it a cool name. My children liked it. The soup had a stronger smell than it tasted. The soup was pretty mild in taste.

Asparagus Soup aka Swamp Alien Soup
2 lbs asparagus, trimmed off the woody ends
3 Tbsp olive oil
1/2 onion, chopped
3 celery stalks, chopped
3 cloves of garlic
1/2 tsp salt
1/4 tsp black pepper
6 cups reduced sodium chicken stock
1 cup evaporated 2% milk
2 tsp lemon juice
Sprinkle of Parmesan for topping

Directions:

1. Cut the asparagus tips off and set aside.
2. The remaining asparagus cut into 1/2 inch pieces.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion and celery. Cook for about 3 minuts.
5. Add the garlic and cook for 1 minutes.
6. Add the asparagus, salt, and pepper. Cook for 5 minutes.
7. Add the chicken stock and simmer for 20 minutes covered.
8. In a smaller pot, bring water to a boil. Add the asparagus tips and blanch for 3 minutes. Drain and set aside.
9. In a blender, puree the soup in batches.
10. Return the pureed soup to the large pot and add the evaporated milk and lemon juice. 
11. Cook over low heat just to warm and not simmer.
12. Serve the soup hot with the asparagus tips and sprinkled with Parmesan cheese.

Recipe adapted from Dashrecipes.

One year ago........................I made Sauerbraten.
Two years ago.....................I made Easy Burger.

Did you already know..........
-The Ancient Greeks grew asparagus.
-Purple asparagus will turn green after being cooked. 
-White asparagus is green asparagus but grown underground.

Tomato Salad

Summer, summer where did you go? It just seemed like yesterday that we had snow! Summer, summer please don't leave. Why can't you wait until Christmas Eve?

Since I want to hold onto summer just a little longer, I decided to make a tomato salad. If you like tomatoes, you will like this dish.

Tomato Salad with Buttermilk Dressing
3 cups cherry tomatoes, halved
1/4 cup buttermilk
1/4 cup sour cream
2 tsp oregano
1 shallot, minced
Salt and pepper to taste

Directions:

1. In a medium bowl, add the cherry tomatoes,
2. In a small bowl, whisk together the buttermilk, sour cream, oregano, and shallot.
3. Pour the buttermilk dressing over the tomatoes. 
4. Salt and pepper.
5. Gently toss to coat the tomatoes.
6. Serve immediately.

Recipe adapted from Pat and Gina Neely.

One year ago..........................I made German Pancakes.
Two years ago.......................I made Apple Strudel.

Did you already know............
-This year the first day of fall was on Sept. 22nd.
-The first day of fall is decided by the Autumnal Equinox.
-The Equinox happens twice a year when day and night are roughly equal in time.