Wednesday, October 27, 2010

Cheesy Spinach Pie

Prep: 10 mins Bake: 40 mins

  • 2 c. Fresh Chopped Spinach (or half bag of frozen, or one can, etc)
  • 1 c. Diced Red Bell Peppers (these arent always expensive, i found some at the 99c store)
  • 2 c. Cheese (you can use almoist any kind, but we used a mix of Jack and Parmesan, i recommend Cheddar)
  • 2 tsp Minced Garlic (or a T. powdered)
  • 1 T Minced Onion (or same amount dry or powdered)
  • 4 Eggs
  • Pinch of Salt and Pepper
  • 1 Deep Dish Pie Crust (i found mine in a two pack in the frozen section at Target, but you can always make your own, its cheaper)

Preheat oven to 350 F
Combine spinach, peppers, cheese, garlic and onion in a medium bowl. Beat eggs, add to veggie mixture. Pour into deep dish pie crust. Bake uncovered for 40 minutes!
Feeds a hungry family of six!

Monday, October 18, 2010


I must say this is absolutely GOLD. A wonderful find on YouTube! Sometimes I am truly grateful for the internet!!

Thursday, October 14, 2010

Spiced Cream Cheese Frosting

Prep: 5 minutes


8 oz package Cream Cheese, room temp
1/4 c. Butter, room temp
1 tsp Vanilla
1 tsp Pumpkin Pie spice
4 c. Powdered Sugar
2 T. Milk (or Cream)

Cream the cheese and butter together. Add vanilla while stirring.
Combine powdered sugar with pie spice, add slowly to wet ingredients.
Add milk to obtain desired consistency.

Pumpkin Squish Cakes!

♥Frosted by my 5 year old!♥

Prep: 5 minutes Bake: 20 minutes


1 box yellow Cupcake mix (or half box of cake mix)
1 T. Pumpkin Pie spice (or 1 tsp cinnamon, 1/2 tsp ground cloves, ginger, and nutmeg)
1 c. (1/2 can) Pumpkin puree
2 Eggs
1/4 c. Butter, softened
1 c. Milk

Preheat oven to 350 F.
Cream together butter, eggs and pumpkin. Add the mix, stir. Add milk.
Line or grease cupcake pan. Scoop batter into pan with ice cream scooper. (if you dont have an ice cream scooper, use a 1/2 c. measuring cup)
Bake for 20 minutes. Cupcakes will be moist and Squishy, hence the name Squish Cakes!
Frost with Spiced Cream Cheese Frosting.
Makes 12 squish cakes.

Wednesday, October 13, 2010

8-Minute Spiced Brownies (in the microwave...shh!)

Too hot to turn on the oven? Unexpected evening guests? 
Last minute bake sale?  No worries!!

This is a recipe everyone is sure to love and has been a well-hidden family secret for years! Not only is it easily adaptable to make it super healthy with whole wheat and sugar-free (without toxic splenda), but it's 100% yummy!

Prep Time: 2 min  Cook Time: 6 min

What you need:
  • Microwave (this recipe is based on 1100 watts, adjust time accordingly to your appliance)
  • 8"x8" Glass Baking Dish
  • Medium Mixing Bowl
  • Spoon/Spatula

  • 1 stick of softened butter (1/2 c.) - may instead be melted in microwave (high: 30 seconds) in a pinch!
  • 2 eggs
  • 2 T. cocoa
  • 1 c. sugar (may substitute 1-1/2 t. pure stevia powder for healthier, but still sweet, sugar-free version)
  • 3/4 c. flour (may substitute whole wheat for healthier version without losing flavor or texture)
  • Spices: Nutmeg, Cinnamon, Ground Cloves (just a sprinkling of each)

  • Mix ingredients in order listed
  • Microwave for 4 min. at 80% power
  • Microwave an additional 2 min. at 100% power
  • Check bottom of glass dish for even coloring; if the center dark area is gone, it is ready!
  • Enjoy! Tastes great topped with your favorite ice cream or drizzled with chocolate sauce!

Get Creative! You can easily mix it up by adding chocolate chips, vanilla chips, peanut butter chips, chopped walnuts, crushed peanuts, crushed candy canes, crushed cookies, etc. Make it your own specialty!

Monday, October 11, 2010

How to bake a Pie Pumpkin

First things first, did you buy a Pie Pumpkin?

They are usually small, about 2 pounds. Around the size of your hand.

Usually these pumpkins are labeled "Pie Pumpkin"

if not, then it will cook the same way (so long as its a similar size) the only difference will be the taste!

Cut the pumpkin in half, remove the stem if desired.
Scoop out seeds and flesh.
Save seeds if you wish to make my delicious Roasted Pumpkin Seeds.
Place pumpkin halves down on foil lined baking sheet
Cover each half with foil. (this makes sure the pumpkin stays moist!)
Bake at 450 F for 1 hour
(time may vary depending on size of pumpkin)

Remove from oven. skin should peel away easily, if not then cook for longer.
Place pumpkin in bowl and mix with egg beater/ kitchen mixer/ food processor.

a regular sized pie pumpkin should have made 2 cups of puree, which is exactly enough for one 9 inch pumpkin pie! (or two 8 inch)

Saturday, October 9, 2010

Halloween Feast!

Rosmerta's Recipes - Butterbeer by Melissa*
Butterbeer! It warms you up AND tastes great. Now in take-away form from The Three Broomsticks. (Many thanks to Melissa for this recipe!)


o 1 cup (8 oz) club soda or cream soda

o ½ cup (4 oz) butterscotch syrup (ice cream topping)

o ½ tablespoon butter


Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

Hot apple cider


· 6 cups apple cider

· 1/4 cup real maple syrup

· 2 cinnamon sticks

· 6 whole cloves

· 6 whole allspice berries (i used 2 tablespoons of pumpkin spice instead)



1. Pour the apple cider and maple syrup into a large crock pot set to high.

2. Place the cinnamon sticks, cloves and allspice berries in the crock pot

3. Cook until the cider is very hot but not boiling.

4. Reduce heat to low. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Blood Spritzer

1 part Cranberry Juice

1 part Ginger Ale

Ghoulish Skull shaped Ice! (i found my skull ice trays at the 99 c only stores)

mix all ingredients and pour into martini glasses for a refreshing virgin spritzer!

Appetizers for Apparitions!

Pumpkin Pasties*

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! :)

Bat Wings

Makes: 20 appetizers

Prep: 20 minutes
Marinate: 2 to 24 hours
Bake: 25 minutes


  • 20 chicken wings (3-1/2 pounds)
  • 1/2 cup soy sauce
  • 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon five spice powder (curry)
  • 2 cloves garlic, minced
  • 1 tsp black food coloring
  • 1 recipe Swamp Dip


1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder, food coloring and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.

Swamp Dip:

In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons prepared horseradish mustard. Garnish with fresh whole chives. Serve with bat wings.

Pumpkin Soup

1 Pie Pumpkin, pureed

2 c. Heavy Cream

2 c. Chicken broth

2 c. Cheddar Cheese, Grated

½ of an Onion, minced

2 cloves Garlic, minced

1 tsp Cinnamon

½ tsp Ginger

Bake pumpkin, slice and puree.

Heat chicken broth on medium high. add onion, garlic, cinnamon and ginger. Cook 5 minutes. Add pumpkin puree, cook 5 minutes. Add cheese, cook until melted. Take off heat. Add cream.

Toast some French bread and cut into creepy shapes with Halloween cookie cutters for a perfect topper to the pumpkin soup!

Monster Salad

I took fruits and veggies that looked strange or creepy and my friend arranged them on a Halloween platter to look eerily delicious!

ideas for creepy veggies:


whole mushrooms

julienned tomatoes (cut lengthwise to create a long pointed red thing)

spinach leaves

green apples cut into small cubes

*Butterbeer, and Pumpkin Pasties recipes came to me from AWESOME Harry Potter fan websites such as