Tea Eggs for every Holiday

Tea eggs for every holiday? You bet! 

So for all you holiday loving people who are always looking for a fun way to serve your food.... here's a great one for you! 

I eat boiled eggs or deviled eggs all the time and I have found a great way to incorporate boiled eggs into every holiday with some colorful style. How you ask.... by making tea eggs instead of plain boiled eggs. Why would I want to do that? So I can fix them in all the colors of the holidays. Yessss! pretty idea! Or spooky idea, I don't know which. lol! But I do know that they always grace my Halloween table and Easter table every year.

You know.... 
Black: for Halloween
Orange: Halloween or Thanksgiving
Red: for Valentines or Christmas
Tan tea eggs: for Thanksgiving
Pastels: for Easter
Green: for Saint Patties Day
Blue, Red: 4th of July

They are also known as Marble Eggs:
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.

Here's how to make them
Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Szechuan peppercorns. Some recipes  do not use tea leaves, but they are still called "tea eggs". In the traditional method of preparation, eggs are boiled until they reach a hardened, cooked state. The boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling, visible when the egg is peeled for eating. The extra water from the boiling should be allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered over medium heat. This simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about twenty minutes, the eggs and liquid are transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs should be allowed to steep for at least several hours. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.  https://en.wikipedia.org/wiki/Tea_egg
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You have to give this a try guys! 
It's so much fun!
Now I love how they look using tea in the water and I love how they taste using soy sauce in the water. But I have also made them using colored icing paste or food coloring when I was needing the egg to be a pastel color. They are always a hit at my house for Halloween and Easter. I also make a youtube video about it. Watch it here. https://youtu.be/cuP_-pu-okw
Pam
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Spooky spaghetti for Halloween

Here's a Slow Cook Spighetti Sauce Recipe that I blogged too!
http://gonetapott.blogspot.com/2012/01/slow-cooker-spaghetti-sauce-recipe.html

I blogged about Neapolitan Ragu here:
http://gonetapott.blogspot.com/2018/07/neapolitan-ragu-is-speciality-of-naples.html

Yes this is my hand in the black noodles. I wanted you to see just how black the noodles can get. 

Now left-over noodles turn a dark purple color but that is cool too!

Have fun with your food!

Bone Soup a healing meal

Bone Soup is Healing
In this video I'm talking about bone soup and how many many years ago there were bone collectors who walked the forests looking for bones. All types of bones. Anything from deer bones to chicken bones to beef bones to fish bones. This soup was considered a healing potion and people would walk for miles to get it. Do you want to know why? Watch the video to find out more.

Witches Brew Stew A Cauldron meal

Holiday Peanut Butter Cup Cookies Recipe

Holiday Peanut Butter Cup Cookies Recipe
Originally uploaded by Pillsbury.com

Celebration Food:  I'm posting this fun cookie recipe by Pillsbury in honor of National Candy Day which is celebrated on November 4th- but I think this would be a great recipe to remember for leftover Halloween candy or Christmas stocking candy too. What a great cookie for a children's party! Every kid will want one. :)

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red)
1/2 cup salted peanuts
24 miniature chocolate-covered peanut butter cup candies, unwrapped

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended.

2. Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers.

3. Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours.
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outdoor cooking in a cauldron

Photo pick: Outdoor cooking session

I do more outdoor cooking in a cauldron during the Autumn season than any other time of the year. Grant you fire side cooking that in tells of roasted weenies and fiery marshmallows on chocolate and peanutbutter take first place in the summer time but when the weather gets cold, out comes the cauldron. (smores)

Simmer slowly in a pot:
When it's cold outside I like to stew meals that will simmer slowly so I can watch the fall colors of the fire turning yellow, orange and red. I love to hear the sound of the ambers popping and cracking with the rythem of each little stewing bubble too. Sitting by the fire watching the food cook is so relaxing. The food smells good and the fire feels so warm. This is truly a favorite thing to do.

My very favorite meals to cauldron:
When it's cold outside my first choice is chili. It doesn't matter if it's red chili or white chili, I just love chili. I guess that's the first choice for most people isint it? I mean really, who doesn't like chili con carna? Hummm... my husband doesn't that's who. Yep I don't cook it very often because my hubby just doesn't care for beans. Disappointing for me but I still sneak it in when company is coming over. Other cauldron favorites are harvest stews and brunswich stew. And oh yes... for Halloween I have to make a stewing pot of my witches black brew stew. My stew is purple/ black in color and full of gross looking veggies like mushrooms, turnip greens and such. Cook up some corn bread on the fire to go with it and you have nothing more than a warming good meal.

Enjoy Life: Have some outdoor cooking in a cauldron. It's fun!
If you enjoy cauldron cooking let us know. We would love to hear your story.
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 In need of a cauldron? Amazon.com has them!

Candy Corn Cookies Recipe

Celebration Food: Now here's a recipe that's not just for National Cookie Day & National Cookie Month, but it's perfect for all Autumn celebrations like Halloween and Thanksgiving too. We also think this recipe is a must make for National Candy Corn Day which is celebrated every year on October 30th. So thanks to Betty Crocker you can have some candy corn cookie fun with your family.

Candy Corn Cookies Recipe
Originally uploaded by Betty Crocker Recipes

DIRECTIONS:

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/3 cup butter or margarine, melted
• 1 egg
• Orange paste food color
• 2 oz semisweet chocolate, melted, cooled

INGREDIENTS:

1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
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Recipe: Breadstick Bones

Celebration Food: Just as Pillsbury suggests, these bone shape breadsticks would be perfect for Halloween. We say they would be perfect for National Dog Holidays too. Plan a doggie play day and serve these breadstick bones to your friends. People friends that is. That's right, while the dog are running and playing; dog owners can be bread dipping at the park. This recipe by Pillsbury is just for humans so make sure you bring a special treat for your dogs too.

INGREDIENTS
1 can (7 oz) Pillsbury refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated

DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
2. Brush breadsticks with egg white. Sprinkle with cheese and basil.
3. Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.

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By Pillsbury.com

Blog Post Pick: Medusa Cheeseball by Jo and Sue

Celebration Food:  Perfect for Halloween & theme parties!

Blog Post Pick: Medusa Cheeseball
I love to read blogs and when I find something I like, I have to pass it on. Today I ran across this fantastic Medusa Cheeseball by Jo and Sue. Make sure to check out their blog because if your a foodie, you'll have fun here. Great job guys I love it!

Jo and Sue said: "We were inspired to create this Medusa cheeseball after we made the SPA MASK CHEESE BALL that we fell in love with from the Hungry Happenings site. Someone commented on our blog saying that their son was having a mythology birthday theme party (how cool is that by the way) and they were going to make the spa mask into Medusa. Genius! We immediately thought of Halloween. I started thinking of all the things that Sue and I could use for Medusa's snake hair. Weiners cut into strips, jello worms, spaghetti/pasta, bread.  We decided to go with bread because we had more control over how... more » 

Do you have a great cheeseball idea? We would love to hear about it.
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Meaty Spider Bites

Perfect for Halloween in October, Be kind to Spiders Week in April, great for a theme birthday party and a perfect "all eyes are on you" congratulations party.

Like most foodies, I like to play with my food and today was no different. I've been on this big spider kick this season so I wanted to keep it going by sharing my little southwestern spider bites that I like to make.

These cute little guys are nothing more than seasoned beef, veggies & cheese. Tostitos scoops make the perfect bowls for the spiders body. Pop a few black beans on and you have a lot of eyes looking at you.

I've made several versions of these creepy little guys but today I went with a southwestern flavor because I wanted to serve them over lettuce like a taco salad. They look just like there ready to crawl right into some body's mouth too. lol-

Dinner Party: In the past I've served them as appetizers. It was for a dinner party with a spider theme. I placed one meaty spider bite on individual saucers and served them while they were still hot.

The Meat: What can I say.... The meat filling is truly unlimited and there's nothing to it really. It can be taco flavor, sloppy joe flavor, Swedish white meatball sauce, red spaghetti sauce (Italian), white stroganoff flavor (which I've done over a bed of spaghetti) you name it. You can even cheat on homemade steps and use hamburger helper if you want. It all works.

The one thing you can't change on is the tostitos scoops. These little bowls are perfect to hold meat and they are thick enough to hold their shape without going soggy. Always cook all the moisture out of your meat before you scoop it in. Another thing that I find helpful is toasting the scoops in the oven with a bit of grated cheese in the bottom. Toasting flavors the chips for sure but it also seals the bottom of the scoops as the cheese melts and keeps any moisture left in the meat from collapsing your spider body.
 
It's No Fuss: Just brown your hamburger meat really small so it's easier to spoon in (sometimes I add a bit of ground spicy sausage). Drain the fat, drain the fat, drain the fat! did I say drain the fat? This is sooo important. Those chips will soap up every little bit if you don't and it will be yucky.

Now just dump it in: Yep that's all you have to do. Today I dumped in 1 can of southwest corn, 1 can of tomatoes and green chilis and a small block of velveeta cheese. Last but not least I added a fajita / taco season packet and simmered until all the moisture was gone.

I've made these a few times throughout the years. For a dinner party one time I served one spider on each plate as a meaty appetizer. Today I just set them on a bed of lettuce for a taco salad. When your ready to eat just rip-em apart & eat. giggle~

The Spider Legs: I use bell peppers for the spider legs not only because bell peppers go so well with hamburger meat (mince) but it has a natural curve that helps the legs of your spider to look arched.

Today I went with yellow bell peppers because I put yellow corn in the meat so I wanted my spiders to be yellow. If you want to go with red bell peppers use more tomatoes in the meat. For green legs I use more beans and green chilies. 

Orange Spiders for Halloween: 3 years ago I went with a orange spider which I loved! I used orange bell peppers for the legs and melted grated cheese on top of the body. I stuck the black bean eyes on while the cheese was still hot. This made the whole spider look orange and the eyes held on nicely too. Talk about good! I have a weakness for cheese anyway so maybe that's why it was so good but they did look better than the one's I did today.

For a tray of party favors: insert the legs up-side-down for a dead spider look!  This is really the only way you can pick them up with your fingers, legs and all that is. Another leg option is Chinese noodles. They just don't taste as good to me unless I've fixed the dessert spider bites I make. Hummm I'll save that for another post. :)

Enjoy life yall. Have some fun in the kitchen and share your photos. Now go to your kitchen and get leggy. Your blogging friend, Pam
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Halloween Chex Mix Recipe

Halloween Chex Mix Recipe
Originally uploaded by Pillsbury.com

This Halloween Chex Mix Recipe is in honor of National Candy Corn Day which is celebrated every October 30th & Halloween.

If your looking for a treat that's loaded with the traditional Halloween colors of brown, orange, yellow and white; then this recipe is for you. I've fixed this myself and I have to tell you it's absolutely beautiful in a bowl or bagged as a gift.


INGREDIENTS:

• 8 oz white chocolate baking bars, coarsely chopped
• 4 cups Corn Chex or Rice Chex cereal
• 2 cups bite-size pretzel twists
• 1/2 cup raisins
• 1 cup candy corn
• 1/4 cup orange and black candy decors

DIRECTIONS:

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
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Spooky Shepherd's Pie Recipe

Spooky Shepherd's Pie Recipe
Originally uploaded by Pillsbury.com

Halloween: Celebration Food

Pillsbury says "Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole."

INGREDIENTS

• 1 lb. lean ground beef
• 1 medium onion, coarsely chopped
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
• 2 cups Progresso diced tomatoes with Italian herbs, undrained (from 28-oz can)
• 1 (12-oz.) jar home-style beef gravy
• 1 3/4 cups water
• 2 tablespoons margarine or butter
• 1/4 teaspoon garlic powder
• 1/2 cup milk
• 2 1/4 cups instant mashed potatoes
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten

DIRECTIONS
1. Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4. Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5. Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
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Friendly Ghost Cupcakes Recipe

Friendly Ghost Cupcakes Recipe
Originally uploaded by Pillsbury.com

Halloween Celebration Food

Pillsbury does it best!


Ingredients:

• 3 cups baking mix
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 2 teaspoons pumpkin pie spice
• 1/4 cup milk
• 4 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 package (3 oz) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 teaspoons vanilla
• 4 1/2 cups powdered sugar
• 2 teaspoons miniature chocolate chips

Directions:

1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.

2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.

3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.

4.Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.

5.Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.
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Ideal Meal for Frankenstein Friday

Frankenstein Friday is the last Friday of October:

Do you need a few ideas for a Frankenstein Friday meal?

Many Holidays are are associated with the color green. Frankenstein, Witches and Goblins are all associated with the color green. Holidays like Frankenstein Friday will always have green food in honor of the day. We will give you a few ideas for green food.

Soups, Stews and Chili

•  Goblin Stew: all you need is foods that are green in color to make the stew green. For example: string beans, green beans, peas, broccoli, zucchini, turnip greens, collards, green onions etc. Cubed chicken is the preferred meat because it is easily turned green with a few drops of green food coloring. Potatoes are also required in the stew and will also absorb the green color.

• Lizard Stew

popular green stew. It's the very same idea as the Goblin Stew except you need to make sure you add long strips of chicken in the stew so it looks like cooked lizards.

Blue Corn Cafe (1)
Originally uploaded by Howard UCD

• Green Chili Stew

1 1/2 lbs. beef, cut into chunks for stewing
2 to 3 tbsp. oil
1 sm. onion, chopped
1 or 2 cloves garlic
1/2 tsp. comino
1/4 tsp. black pepper
Pinch of oregano
4 med. potatoes, peeled and cut up (can use more)
8 whole canned green chilies (2 small cans)
1 can tomatoes and green chilies
5 c. chicken broth
2 tsp. chopped jalapenos (optional)
Garnish: chopped cilantro, sour cream, or shredded Monterey Jack cheese

Heat oil in a 3 quart saucepan, add meat and brown. Add onion and garlic and cook over low heat for 5 minutes, covered. Uncover pan, raise heat to medium and stir in comino and pepper. Stir 2 to 3 minutes until onions start to brown. Add oregano, green chilies (optional jalapenos) and chicken broth.

Bring to a boil, cover and simmer slowly for two hours. Add potatoes and continue simmering for 40 minutes. Do not boil. Serve with garnishes.
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Read more at our website: Frankenstein Holidays

RECIPE: Cheesy “Ham-witches” for Wicked Witch Day

RECIPE: Cheesy “Ham-witches”
Originally uploaded by Pillsbury.com

 October 27: Wicked Witch Day

We only get to celebrate Wicked Witch Day once a year and that's on October 27th. If you need a great food idea for your Wicked Witch Party then this recipe is for you. Pillsbury.com has a cool idea for a witch sandwich.

RECIPE: Cheesy “Ham-witches”

Refrigerated biscuits, ham and cheese, and a little magic are all you'll need to create these Halloween sandwiches that are so clever, they're cute!

INGREDIENTS

• 1 can (16.3 oz) Pillsbury Grands! original or buttermilk biscuits
• 6 square slices cooked ham (from 6-oz package)
• 6 slices (1 oz each) American cheese (from 12-oz package)
• 6 teaspoons yellow mustard, if desired
• 3 teaspoons grated Parmesan cheese, if desired
• 6 Bugles® corn snacks
• 6 pimiento-stuffed olives

DIRECTIONS
1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray; set aside. Remove 2 biscuits from can; place remainder in refrigerator. To form hat brims, pat or roll each biscuit into 4-inch circle. Cut each circle into 3 equal pieces; set aside.
2. Cut 1 inch from 2 opposite corners of ham and cheese slices; set aside.
3. For each witch, pat or roll remaining biscuits into 6-inch circles; spread mustard to within 1 inch of each biscuit edge. Top mustard with 1 slice cheese and 1 slice ham; bring edges of biscuit together in center over ham and cheese, pressing to seal. Place seam side down on cookie sheet.
4. For hat brim, place 1 piece from a cut biscuit on top of each biscuit sandwich, 1 inch from a pointed end. Sprinkle Parmesan cheese on biscuit below hat brim. Use small knife or toothpick to cut mouth shape into biscuit. Press corn snack into dough to make nose, and top with olive halves for eyes.
5. Bake 14 to 17 minutes or until puffed and golden brown.
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Tips: Purple and green are common theme colors for Wicked Witch Parties.

Jack-o'-Lantern Sloppy Joe Pie Recipe

Jack-o'-Lantern Sloppy Joe Pie Recipe
Originally uploaded by Pillsbury.com

October 27:  Another Fantastic Food Idea for celebrating "Jack-o-lantern Day!'
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Jack-o'-Lantern Sloppy Joe Pie Recipe

pillsbury.com says "Try a Halloween pot pie made with tasty turkey sausage and topped with easy Pillsbury® pie crust."

INGREDIENTS
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 lb bulk turkey sausage
1 medium onion, chopped (1/2 cup)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup chili sauce
2 tablespoons packed brown sugar
1 can (4.5 oz) Old El Paso® chopped green chiles
2 tablespoons chopped fresh cilantro, if desired

DIRECTIONS
1. Heat oven to 450°F. Remove pie crust from pouch; onto ungreased cookie sheet, unroll crust.
2. With sharp knife, cut jack-o'-lantern face from crust. If desired, place cutouts on crust to decorate, securing each with small amount of water. Bake 9 to 11 minutes or until crust is light golden brown.
3. Meanwhile, in 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency.
4. Stir cilantro into sausage mixture. Carefully place warm baked pie crust over turkey mixture in skillet.

• You may also like jack-o-chicken taco cups'
• Did you know we also celebrate Wicked Witch Day on October 27th?

Recipe: Jack-O'-Lantern Chicken Taco Cups

Recipe: Jack-O'-Lantern Chicken Taco Cups
Originally uploaded by Pillsbury.com

October 27: Jack-o-lantern Day!

How many of you remembered today was Jack-o-lantern Day? I almost forgot about it myself. I didn't have time to write a jack-o-lantern article for today so I had to see what I could find to celebrate and this is what I found. It's a great recipe from Pillsbury.com.

I think this is a great meal idea for those of you who have kids at home. Surprise them with this and there sure to get in the jack-o-lantern spirit.

Recipe: Jack-O'-Lantern Chicken Taco Cups

A bright Halloween smile tops a quick chicken stew in a biscuit bread bowl.

INGREDIENTS
8 slices (3/4 oz each) American cheese
1 can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
1 container (20 oz) refrigerated taco sauce with seasoned shredded chicken
1 1/2 cups Green Giant Valley Fresh Steamers™ Niblets frozen corn
1 can (4.5 oz) Old El Paso chopped green chiles
1/2 cup sour cream
1 medium tomato, cut into 8 thin slices
Shredded lettuce

DIRECTIONS
1. Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.
2. Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.
3. Bake 15 to 20 minutes or until deep golden brown.
4. Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.
5. Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.
6. Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.

High Altitude (3500-6500 ft):
Cook chicken mixture over medium-low heat. When biscuit cups have been filled, return to oven; bake 4 to 6 minutes longer or until cheese is melted.

By the way.... today is traditionally the day that's best to carve your jack-o-lanterns. It's because jack-o-lanterns hold up the best for about a week. Having said that, why not have a pumpkin carving party and serve these cute jack-o-lantern cups to your guests. Great idea too right! Pam

Guacamole Dip for Wicked Witch Day

Sol del guacamole
Originally uploaded by hale_popoki

Ingredients

* 3 Haas avocados, halved, seeded and peeled
* 1 lime, juiced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne
* 1/2 medium onion, diced
* 2 Roma tomatoes, seeded and diced
* 1 tablespoon chopped cilantro
* 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Alton Brown / See more guacamole recipes

Wicked Witch Day is always celebrated on October 27.

Blue Chips and Guacamole Dip For Wicked Witch Day

guacamole
Originally uploaded by penguincakes

October 27 is Wicked Witch Day

The theme colors for a wicked witch party is usually green and purple. A great dish that matches those colors is without question, blue chips and green guacamole dip. Place the guacamole is a black salsa dish like the one pictured. It makes you think of a witches caldron doesn't it? Ohh yeah!

And remember... If you have a bewitching purple or green recipe that's perfect for Wicked Witch Day, leave us a link!

•  WomensDay has a great wicked witch cupcake recipe
  

I hope you have a spell of a night! Pam

Photo: Fried fish with green chilli sator relish

Ikan goreng sambal hijau pete 
( Fried fish w/ green chilli sator relish )
Originally uploaded by Wannai

Are you ready to host a green goblin party? 

Oh Wow! Well take a look at this. Adult Goblins may like this but I just don't know about little goblins.

Halloween is all about gross-you-out recipes or foods in  certain colors. Well one of our readers found this photo that I think would be perfect for a "Green Goblin Halloween Party." Oh yeah this would work for green and gory for sure. Anything with heads on always works.

The reader asked...

if I knew what kind of relish was on the fish and if I had a recipe for it. Sadly I don't. I can see the title of the photo says it's "green chilli sator relish." Unfortunately I don't know what that is.

Can any bloggers out there give a link to recipes for what you think this dish is? Some great relish recipes that would work with fish would be fantastic. I love fish and I bet this dish tastes really good. ???

Happy Halloween!

Ikan goreng sambal hijau pete