October 31, 2014

Candy Pretzel Pumpkins and Halloween Sweet Treats

Ingredients:

  • mini pretzels 
  • white chocolate chips
  • green M&M candy
  • orange food coloring
  • vegetable oil, optional

Directions:

  1. Melt chocolate in a bowl in 30 seconds intervals in the microwave until smooth.
  2. If you need to make it thinner add a tsp of oil to the chocolate.
  3. Add orange food coloring (or a mix of red and yellow) to the melted chocolate.
  4. Now dip the pretzels, one at a time, in the chocolate. Lay out on a sheet of wax paper.
  5. Take green M&M candies, on their sides, and press them onto the top of each pretzel to make the 'leaf'.
  6. Let chocolate cool until hardened then enjoy your pretzel pumpkin treats!
I used a mix of yellow and red food coloring to make orange colored white chocolate.
Dip each mini pretzel in chocolate then top with a vertical green M&M. 
Lay on a sheet of wax paper to dry.
Once the chocolate has hardened then time to dig in!
How cute are these pretzel pumpkins?! They're tasty too! 


Here's a few of my favorite Halloween Sweet Treats for you to enjoy!
Pumpkin Spice Popcorn Balls
Candy Corn Bark
Chocolate Pumpkin Cake Cookies
Pumpkin Whoopie Pies

October 29, 2014

Halloween Roasted Pumpkin Seeds 2 Ways- Bacon and Cinnamon Sugar

Ava's ready to carve pumpkins with Daddy! 

This year I knew I wanted to make a big deal for Pumpkin Carving night. Ava was a few days old on her first Halloween so I just painted a pumpkin, last year Ashton was deployed during Halloween so we just used stickers to decorate our pumpkin, but this year we finally got to carve a pumpkin with my excited 2 year old! 

Since she's a minion lover her Daddy made her the coolest minion pumpkin ever (using a picture he found on Pinterest). So we sipped apple cider (another hit with Ava), ate cookies, danced to music, and after Ashton was done cleaning out Mr Minion Pumpkin, we roasted the pumpkin seeds. I seasoned them two ways: savory with Bacon Salt and sweet with Cinnamon Sugar. Both were crunchy, packed with flavor, and the perfect fall snack! 

We had a wonderful night and can I just say I love my husband so much!? Not only did he spend hours carving the pumpkin for Ava but he also made my Spooky Shepherds Pie for dinner! 

Ingredients: 

  • Cleaned pumpkin seeds (from a medium-large size pumpkin)
  • Olive oil, for tossing
  • Bacon Salt (we found ours at World Market but you can also find on Amazon)
  • Cinnamon-Sugar (I love my grinder from Trader Joe's

Directions: 

  1. Preheat oven to 350 degrees.
  2. Remove seeds from pumpkin and separate any "pumpkin guts", as my husband calls them, from the bowl of seeds. I then put seeds in a strainer and rinse to clean them again.
  3. Pat dry with paper towels then spread seeds out on a lined baking sheet. 
  4. Toss seeds with a small amount of olive oil to coat (1-2 tsp).
  5. Since I did two flavors I added a crumbled aluminum foil strip in the middle of the pan to separate the flavors.
  6. Then sprinkle on your seasonings. I used savory Bacon Salt and sweet Cinnamon Sugar. Toss to coat then pop in the oven for 20-30 minutes.
  7. Stir every 10 minutes and add additional seasoning if you would like. 
  8. If you like your seeds somewhat soft and chewy bake for 20 minutes. If you like crispy, crunchy seeds (we do!) bake for 30 minutes. 
  9. Remove from over, cool slightly and serve or store in a sealed container for snacking later on! 

"Pumpkin guts" -she's not sure what she thinks about it!
Cut open the pumpkin and scoop out the seeds with a large spoon. 
Separate the "pumpkin guts" from the seeds.
She liked to watch but didn't want to get her hands dirty and help!
Rinse the seeds to remove any pumpkin and pat dry.
Spread out on a lined baking sheet and toss with olive oil (1 -2 tsp). 
Since I did two flavors I made an aluminum foil "wall" to separate them.
Season liberally with your favorite spices.
I used Bacon Salt and Cinnamon Sugar (another favorite is Worcestershire sauce and garlic!). 
Bake at 350 degrees for 20-30 minutes (depending on how crispy you like them). 
Stir every 10 minutes and add more seasoning if you'd like. 
Sweet cinnamon sugar pumpkin seeds.
Savory Bacon Salt pumpkin seeds.
Remove from the oven, let cool slightly and serve. Store in a sealed container. 
The perfect fall snack! 
And finally :drum roll please: here is our Minion Pumpkin
Isn't he awesome?! Ava loves him! Great job Ashton! 

October 24, 2014

Best Chicken Dishes with Foodie.com

Below is a collection of my favorite Best Chicken Dishes, all conveniently added to a slideshow on Foodie.com. I've highlighted some of my family's favorites below. Please comment and tell me your favorite chicken dishes. I love new recipe ideas
This recipe for pizza dough and calzones is something I have made numerous times for friends and my family. The calzone toppings are different each time but it is always packed with flavor and a hit with everyone!
For this recipe, I served everything in bowls on the plate and we dipped and mixed and nibbled and had a grand ol' time eating our deconstructed salad! Oh, and I must point out the chicken was moist and flavorful with a nice crunch and spicy kick...it is now one of my go to recipes!
Large chucks of poached chicken breasts mixed with sour cream and a hint of mayo and sweetened with honey roasted almonds and dried cranberries. Serve on mini croissants and they are perfect for any picnic, pool party, or potluck!
Here's a fun twist on a Cajun classic- made into a pizza! I decided on Chicken and Sausage Jambalaya because it is loaded with ingredients, full of flavor, but also nice and moist so it wouldn't dry out on the pizza.
Here's a hearty manly meal cooked in the crockpot! It's "manly" because it features BBQ chicken, cornbread, bacon, and cheese. My man would sure love this!
This easy recipe is for my signature Chicken Cobb Salad, loaded with ingredients and packed with flavor but still good for you too! Try adding your own twist to this recipe like substituting grilled shrimp for the chicken and adding different toppings like toasted pecans or shredded cheddar.
This is the dish to make when you need to lay on some charm and impress your dinner guests!

Here is the complete Top 20 List on Foodie.com!

 Disclosure: This is a paid post written by me on behalf of Foodie. All opinions are mine. 


October 20, 2014

Brunch Souffle Quiche

After a week or so break from blogging, I am back with some delicious recipes to share with y'all. 
This Souffle Quiche was a successful accident! I was trying to "throw together" a brunch for my parents who were visiting and we only had some eggs and cheese. No meat, not a lot of veggies, but luckily a pie crust hidden in the back of the fridge. So I prepared what I thought was my basic quiche recipe. However, we were out of milk so I used whipping cream and added a couple extra eggs since I used a deep dish pie pan. The result was a fluffy and moist souffle! It was a hit and I have since made it again {and again} for my daughter who calls it "egg pie" and asks for it for breakfast often. 
Hope you enjoy this tasty dish as much as we do! 

Ingredients:

  • 10 eggs
  • One deep dish ready to bake pie crust 
  • 1/2 cup shredded cheese (I like a Cheddar blend or Mozzarella)
  • 1/4 cup shredded Parmesan cheese
  • salt/white pepper, to taste
  • 1/2 cup whipping cream

Directions:

  1. Preheat oven to 375 degrees.
  2. If using a refrigerated rolled pie crust fit it into a 9 inch deep dish pie dish and trim the edges.
  3. In a medium bowl, whisk eggs until frothy.
  4. Add whipping cream, salt and pepper, and then stir in shredded Mozzarella cheese.
  5. Sprinkle with shredded Parmesan and then gently place in the oven to bake.
  6. Bake for 30-35 minutes until egg has risen and is set and the top is golden brown.
  7. Cut into slices and serve warm.
  8. Delicious for dinner with a side salad or as a breakfast with fresh fruit. 

By substituting heavy whipping cream and adding extra eggs you 
turn a basic quiche into a souffle! 
Whisk the 10 eggs until combined and frothy.
Stir in whipping cream. Then add salt and pepper and shredded Mozzarella cheese. 
Either use a unbaked deep dish pie crust or roll out pie crust and fit it into your pie dish, then trim or fold edges.
Fill with egg mixture and top with shredded Parmesan cheese. 
 Bake for 30 minutes or until golden brown and the egg is set.
You should have a perfectly fluffy Souffle Quiche with a puffy top! 
Slice and serve warm with fruit for a mouthwatering brunch or with a salad for tasty dinner. 
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