The Life and Loves of Grumpy's Honeybunch

Warming bread - perfect for gifts!

2009-11-27T00:02:00.003-05:00

Thanksgiving morning I was alone at home and up early as usual. I threw some clothes in the washer and started some dinner rolls in the bread machine. Dinner rolls were all I was responsible for this year but I still felt like baking. I had some pumpkin left over in the fridge so I decided to try a loaf of Spiced Pumpkin Bread I had seen on myrecipes.com. The two smaller loaves were wrapped up to take to the in-laws as a little treat to have later and the larger loaf I took a slice of for breakfast (I have to taste test!) and sent the rest of the loaf home with Christopher.

Everyone may be dying down on the pumpkin recipes now turkey day has come and gone, but I still have a few more to do! If you've had enough pumpkin you can bypass the recipe (but I suggest you don't!). If you haven't had enough, you can make this Cooking Light recipe for Spiced Pumpkin Bread link HERE.

Memories of past and wishing you a Happy Thanksgiving in 2009

2009-11-25T19:29:00.006-05:00

We get older and things change. People we loved and held near and dear to our hearts are no longer with us. Memories are all we have. I remember every Thanksgiving either my mom or my Aunt Marlene would have dinner. I remember everyone coming to dinner - and we had to have the meal in our basement (mind you, it was a decent basement!). I remember sitting at the kitchen table later in the evening with the "women" and Aunt Ann telling us about movies she had seen. The men would all be in the living room. We would pull leftovers out and make sandwiches with turkey and buttered dinner rolls. My favorite, fresh fruit salad - I couldn't get enough of it. Most of the time, if Aunt Ann was around, she would pull out her guitar and we would all sing. I still have a vcr recording of one year with us all at mom's singing in the living room. I remember my Aunt Helga having one heck of a good time. We were singing Christmas Carols and everyone was in such a good mood. That was the year Christopher turned 1 year old - 1987.

When I was at Aunt Ann's a few weekends ago I took snapshots of some photos she had. This was in 1985 - the year Justin was born. Looks like Nanny was making the roux for the gravy :-)

This is my Poppy carving the turkey. I sure wish they could be here with us this year. To see how much the kids have grown, to see how beautiful they all are. So many of their great grandchildren have grown up now and are becoming parents themselves.

The circle of life goes on. I hope you create some memories this year that years later someone with think of with fondness. Happy Thanksgiving!

Curried Butternut Squash Naan Pizza

2009-11-23T15:00:00.001-05:00

I've had some butternut squash staring at me for a while and while I wanted to eat it, I wanted to eat it in a way I hadn't before. Ever since I made "THE Galette" I have craved butternut squash with heat. The heat with the sweet of the squash is just irresistible to me!

I've seen recipes for pizza using butternut squash but I had a different idea. An Indian style type of pizza. In my mind anyway. I love Naan. I love squash. I love curry. This would make a great appetizer pizza!

I took out my Made with Love Garden Curry Spice Blend and started to throw the dish together. The measurements are "guesstimates" and are put here as a guide. I only put together one pizza last night (Grumpy wasn't home and wouldn't eat it anyway!). I believe there is more than enough squash for 2 pizzas but its yummy on its own too!

Curried Butternut Squash Naan Pizza
from HoneyB's Kitchen

1 small butternut squash, diced
1 tablespoon vegetable oil
2 tablespoons Made with Love Garden Curry Spice Blend
2 naan bread (I buy mine at Super Wal-mart. Haven't perfected making it myself yet)
1 medium onion, sliced thin
1/2 tablespoon butter
1 teaspoon brown sugar
pinch (or 2) of cayenne pepper
1/2 cup Havarti Cheese, shredded or broken off into pieces (not super easy to shred as it is a softer cheese)

Mix squash oil and curry spice blend and roast at 400 degrees until tender. While squash is roasting, caramelize onions with butter. Add sugar and spice at end of their cooking.

Sprinkle on Naan bread a small amount of cheese. Top with onions, squash and remaining cheese. Bake 12 minutes (400 degree oven) or until cheese is melted and crust starts to brown. slightly.

Other recipes I've made using butternut squash:

Roasted Butternut Squash and Bacon Pasta

Butternut Squash Lasagna

Butternut Squash Soup

Mini Butternut Squash Bundt Cakes with Brown Sugar Icing

Butternut Squash Rolls

Butternut Squash and Caramelized Onion Galette

Pasta with Butternut Squash and Brown Butter Sauce

A cookie favorite

2009-11-22T07:27:00.003-05:00

A little while ago I came across a cookie recipe on Linda's blog - Weekend Cook for a vegan chocolate chip cookie recipe. I immediately made it and they disappeared as quickly as I made them! Last week I decided to make these again to share with a vegan friend at work.

The first time I made them, they didn't look at all like Linda's photo. Not sure what I'm doing wrong but they spread out and flattened. Linda did tell me I could try using some cream of tarter to make them stay round but I still say these are topping my list at the best chocolate chip cookie out there flat or rounded! Mine are a little darker this time because I was out of light brown sugar and used dark brown instead. Still yummy.

I love the dried cherries and dark chocolate in the recipe. The cookie is chewy - never hardens. This makes it one Grumpy likes also (which is why the first time I made these I never had opportunity to photograph because everyone ate them up so fast!). For Linda's recipe you can click here. If you want to check out another vegan chocolate cherry chip recipe you can also visit Elle by clicking here!

Thanks for the recipe Linda. It is one that is definitely going to be sticking around in the Grumpy household!

"Brader's" Artichoke Bruchetta

2009-11-21T15:48:00.007-05:00

In my family, I am the oldest child. I have two younger brothers - Phil and Steve. You met Steve last year when I went to visit him right after Christmas and he made his Apple Dumplings with Rum Sauce for me. Phil is the middle child and Steve is the youngest. There are 5 years between Steve and me. When Steve was learning how to talk he couldn't say brother very well. Mom and Dad would call Phil "brother" to Steve and when Steve would try to say "brother" he would come out with "Brader". So, my brother Phil became known as "Brader". I won't tell you the names the boys came up with for me 'cause they weren't nice! LOL.

When Aunt Marlene and I went to visit Aunt Ann, we also got to see my brother Phil. When we got there that evening Aunt Ann brought us out some of Phil's Artichoke Bruchetta that he had made for part of their dinner. I had heard my mom talk about Phil's recipe but hadn't ever eaten it. Let me just say, Aunt Marlene and I finished up what was left and then wished there was more! Yeah, it was that good.

This evening I am alone for dinner and since I had bought what I needed to make the Bruchetta and since Grumpy isn't an artichoke fan, I decided this was a good time to try making it myself. I still think my brother's is better - isn't food always better when someone else cooks it? But, this was pretty darn good. I know I already submitted a Family Recipe for this month but I am going to submit a second recipe. This has only been around in our family since about 2005 but it is one that is going to stay. I also like the fact I am submitting a recipe that belongs to Phil. All three of us kids love to cook and I am hoping that I will get more recipes from both brothers in the future!

If you want to submit to our Family Recipe Event you can find the information on how to do so by CLICKING HERE

Artichoke Bruschetta

recipe from my "Brader" Phil and recipe card written by my Mom.

Feeling moved

2009-11-20T06:09:00.005-05:00

You know how sometimes you just feel "moved" to do something? This happened to me last evening. I received an email from Allison submitting a recipe for our Family Recipes event. I went to Allison's blog The Neon Celery Kitchen and proceeded to read her post. Allison really touched me with her heartfelt memories that her dish evoked in her. She wrote her post in such a way that makes you "feel" her. Of course, this made me read more.

Allison also had a post for Raisin Rum Muffins. She happened across a muffin recipe that didn't call for milk and being as she didn't have any in the house - she decided to make this recipe. Oh. my. goodness. Well, I was moved. Moved to make these muffins that this sweet young lady brought to my attention. This morning when I got up, I knew I had to make these and try them. I was not disappointed. I was fearful because they seemed to have an edge and felt "heavy" to me when I took them out of the pan but my fears went right away after I broke into one. It was tender and delicious and you could really taste the rum flavor! If you like rum, you will like these muffins! I will let you get the recipe by CLICKING HERE and visiting Allison's blog. I just want to mention that I baked these at 350 degrees for only the 20 minutes she instructed and because I didn't have a full cup of regular raisins I added some golden raisins to the cup to fill it up. If you visit Allison and feel so moved, I am betting she would love a comment from you to know you were there! ;o)

P.S. Allison, I would gladly go stand in line for a bottle of dark rum just for you. ;o)
P.S.S. The rest of you? You really should read her post to see why I would stand in line for her!

Family Recipes - "Best Broccoli Casserole"

2009-11-18T05:08:00.015-05:00

Just a few weekends ago I went with my Aunt Marlene to visit my Aunt Ann down near Albany. On the burner for a while now has been my Grandmother's recipes. I was on a mission. I took my camera and the Sunday morning before we left I took a photo of every single recipe that had been hand written whether by my Nanny or someone else in the family. I felt my mission had finally begun! Now the hard part - to put it all together in a cookbook for the family.

Of course, I have to test some of these recipes too you know! What better time to try them than for our Family Recipes event! Laura of The Spiced Life and I have hosted the Family Recipes event for a few months now. We have invited Lynda of Lynda's Recipe Box to be a co-host and she has gladly accepted! Lynda will be our host next month! Thanks and welcome Lynda! The deadline to submit for this month is November 30th, 2009. Many of you may have a family recipe you make for the holidays - if you do, please do submit! The information on who and how to submit can be found HERE. I hope to hear from many of you this month!

A couple evenings ago when I arrived home from work and after the toss up of whether to go to the store for some things and get dinner out or stay home and eat dinner in - we ended up staying home. I went to work on making a casserole. The paper that Nanny wrote this recipe on called it "Best Broccoli Casserole". I remember, as a child, calling it Broccoli, Rice and Cheese Casserole. I'm not sure who the recipe originated from - but I remember my mother, my Aunt Marlene and Nanny making this recipe. I threw it together, baked it in the oven, warmed up some lean ham steaks to go with and served to myself and Grumpy. It has been a long, long time since I've had this casserole and it was really warming and comforting. I'm not sure if any of my cousin's who do read this blog will remember this dish, but I remember my mom making it often! If you haven't tried it you really should because kids love it and will gobble it right up! Good way to get their veggies!

Before I end this post I will share with you a photo from the weekend. This photo is going to be very special to me as it is a reminder of the weekend spent together with my aunts and the start of compiling our family recipe cookbook. We are hoping the next time my mom gets to join us also!

Below is the recipe for you in my Nanny's own handwriting.

I have also typed it up so it is easier to read

Best Broccoli Casserole
HoneyB's family recipe

1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup onion (diced)
1/4 cup celery, chopped
1-10 3/4 oz condensed cream of mushroom soup, undiluted
1-10 3/4 oz condensed cream of celery soup, undiluted
1-10 oz package frozen chopped broccoli, thawed
1/2 cup diced processed American cheese (Velveeta)-I probably used more than this

Bring water and salt to a boil. Add rice, remove from heat and let set for 5 minutes.

Melt butter in skillet. Saute onion and celery until tender. In large mixing bowl combine rice, celery and onion with remaining ingredients. Pour into greased (I used cooking spray) 1-1/2 quart casserole. Bake at 350 for 1 hour. 6 servings.

I'm not sick of pumpkin yet!

2009-11-18T05:02:00.001-05:00

The other evening as I was visiting blogs I came across a post from Pam of For the Love of Cooking for pumpkin muffins. Her recipe was inspired by Maria of Two Peas in Their Pod. I immediately bookmarked the recipe knowing I wanted to make something similar. Yesterday, when I got up at my normal 5 AM-and yes, I know some of you know I am awake sooner at times, but normal is 5 :o) - I decided to make a pumpkin muffin myself.

There is something special about pumpkin. I don't know what it is so I can't tell you what. However, I can tell you that pumpkin pie is Justin's favorite pie and that Christopher loves pumpkin cheesecake. Grumpy loves both and I love everything pumpkin! I have never forgotten the Pumpkin Cheesecake with Maple Praline topping that my former mother-in-law made one year for Thanksgiving. Actually, I am going to try to replicate that recipe this year!

I had a pumpkin muffin recipe I had marked in a Fall Baking magazine I bought last year (from Betty Crocker) so I went to this recipe to make this morning. I followed suit with Pam & Maria and used cinnamon chips (went with mini) and didn't put chopped pecans that the recipe called for in. The muffins smelled heavenly and I was not disappointed in the least when I broke into the muffin. It was awesome! I'm definitely keeping this recipe around for my future use!

Pumpkin-Cranberry Chip Muffins
adapted from Betty Crocker Fall Baking 2008

2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweettened dried cranberries
1/2 cup mini cinnamon chips
Decorator sugar crystals

Preheat oven to 400 degrees. Spray muffin tin with cooking spray or line with paper liners.

In large bowl mix dry ingredients (flour through salt). Toss in cranberries and cinnamon chips.

In another bowl mix pumpkin, oil and eggs. Mix dry ingredients into wet until just moistened. Divide batter into 12 muffin cups. Bake for 20-25 minutes (I had to go the full 25 minutes).

Enjoy!

Something from a reader!

2009-11-17T05:49:00.001-05:00

Every once and a while I will receive an email from someone who reads my blog telling me how much they enjoy it. That is really heart warming - since many bloggers are aware that there are more than just those who comment who read. I have had a few email exchanges with one self labeled "fan" (Ed) in particular who recently sent me a recipe for his grandmother's cranberry nut bread. It was really perfect timing as I was thinking about making some myself after having had some at my mother's home just last weekend!

The bread is still warm in these photos because Grumpy couldn't wait to have it cut into so he could EAT IT. He promptly took 3 pieces of the bread, buttered it, then sat in his recliner to enjoy. :o)

Below is the email with the recipe. I am adding some instruction as this recipe came to me as many of my grandmother (and mother's!) recipes do. With ingredients but no instruction! ;o) Thank you Ed for taking the time to send me the emails & recipe! I appreciate knowing you are out there reading my blog! I didn't have the Bogg's cranberry liquor to add - but I sure wish I did have because it sounds like a great addition to the recipe!

Hi Shelby,

here is my favorite teabread recipe, about 70 years old, and from my mother.

Cranberry Bread

2 C flour

1 C sugar

1/2 t salt

1/2 t baking soda

1 1/2 t baking powder

1 egg

2 T melted shortening

2 T hot water

1/2 C orange juice

1 C cranberries (crushed or popped)

1/2 C chopped walnuts

grated orange rind

1 large Pyrex loaf pan 325 1 hour or 2 small 45 min.

when a butter knife comes out clean, it's done.

I sometimes add a bit of Boggs cranberry liqueur. I have also made it with pears and hazelnuts. The aroma when you take the pan out of the oven is heavenly. I am eating some now.

I mixed the dry ingredients (flour through baking powder). When I measured the flour I used the spoon & sweep method. I then blended the wet ingredients (egg through orange juice) together well and then carefully mixed the dry (including the cranberries and walnuts)into the wet ingredients until just moist. Baked as instructed.

Cooking Light Virtual Supper Club - November

2009-11-12T05:35:00.000-05:00

Its time for the Cooking Light Virtual Supper Club gathering again! This month we did Tapas, Appetizers & Small Plates in preparation of the upcoming holidays. I decided to make the Harvest Sweet Potato Pecan Pie Tartlets (recipe found by CLICKING HERE). These were super easy and quick to make. Not to mention super yummy! It was hard to stop eating them! Actually, Grumpy didn't get to eat any of these because he went out of town a few days to hunt and before he returned home my sons and I had devoured what there was of them between us!

Make sure to stop by the other Cooking Light Virtual Supper Club members to see the yummy appetizers they brought to our table this month!

Val of More Than Burnt Toast: Windowpane Potato Chips & Sliders with Shallot-Dijon Relish
Helene of La Cuisine d'Helene: Grilled Pepper Poppers
Aggie of Aggie's Kitchen: West Indies Shrimp & Mini Ham and Cheese Frittatas
Jamie of Mom's Cooking Club: Warm Cranberry Walnut Brie & Mini Crab Cakes with Herbed Aioli
Shelby of The Life and Loves of Grumpy's Honeybunch: Harvest Sweet Potato Pecan Pie Tartlets

I'm on a roll! (pun intended!)

2009-11-11T05:00:00.000-05:00

:o)

OK, Ok, so I'm not that funny. LOL. But I can't help but grin right now cause I think I'm funny at the moment. ha ha (Grumpy is so rolling his eyes right now....).

So, let me tell you what I've been up to! Last week when I got the news I could go on "as normal" I got so psyched about getting back to the gym! So much so that I planned meals for the entire week so I could get to the gym when it was open! Of course, I have my friend Susie to thank for that....little miss meal planner that she is. She is such a good example and I love her right to pieces. Oh, and while I am talking about her....I will brag a little about her because she is a finalist in the Pillsbury Bake Off! When you leave here, why don't you head on over to her blog and congratulate her?!

In any case. Yes. I am on a roll. ;o) Just like this sandwich from Cooking Light. (I'm still grinning!). This was really easy to make and super quick. The recipe is called Black Pepper and Molasses Pulled Chicken and it is in the November 2009 issue of Cooking Light. You can also find the recipe by CLICKING HERE. Maybe you will be inspired to get "on a roll" too!

Butternut squash, pasta, cheese, bacon and total yumminess!

2009-11-10T05:38:00.001-05:00

Last evening while I was going through stumbles, my friend Jessie of Simply Scrumptious had a post that was so similar to what I am going to tell you about today! Sometimes I really wonder if we aren't just "magically connected" to those we tune into on a regular basis! In any case, Jessie's words....great minds think alike!

When I visited my mom on Saturday, I left with a couple butternut squash. Yup. The first time I left with only two items in my hands. ;o) Of course, that meant I had to start searching for some recipes that included butternut squash!

I came across a Cooking Light recipe for Roasted Butternut Squash and Bacon Pasta on myrecipes.com. The only ingredient I didn't have on hand was a shallot - so I just subbed some onion. This dish is so very yummy. So much so that Grumpy ate 3 servings for dinner that night....and then the next night he finished up what was leftover! I almost wanted to say to Grumpy "Do you know your just eating glorified mac & cheese?" lol. We all know how much he does not like homemade mac & cheese (egads that terrible boxed stuff is his favorite!). But, I didn't dare....else he might all of a sudden decide to not like it. ;o)

Thanks again to Cooking Light for coming through with another scrumptious dish that is not bad for you! If you love pasta, bacon, cheese and butternut squash, then this dish is a must try. CLICK HERE for the recipe!

This is going to be my submission to Presto Pasta Nights. Make sure to check out Chaya of Sweet & Savory Says It All for the round up! Yes. I really am back. It sure does feel good!

Pumpkin Bars

2009-11-08T21:15:00.007-05:00

And the winner is.......
Beth of Cookie Pie!
Congratulations! You will be hearing from me via email soon!

There are all kinds of pumpkin bar recipes out there. I was bound and determined that the recipe I made was not going to be full of oil. The first recipe I made did not turn out. I was really disappointed because it was from my favorite cooking source - Cooking Light. Well, I guess I can't say it didn't turn out - but it didn't turn out the way I wanted it to. I ended up tossing it. I'm not sure if it was the recipe or if it was just me but it didn't rise and it was kind of "gummy". If you made the CL recipe (here) let me know how yours turned out? I'd like to know what I did wrong because others in the reviews said they made it as stated and it turned out great for them. I do know I am not the only one who made it and it didn't turn out.

I finally decided on a recipe from allrecipes.com but of course, I didn't follow it completely (original recipe here). It called for a full cup of oil and I just can't find it in myself to make a cake with that much oil in it. Someone in the reviews had mentioned subbing applesauce but I had some greek yogurt in the refrigerator so I went with that in place of the oil. I didn't get a "cakey" texture - you know the "crumb" look? Grumpy called it more like sponge cake texture but said it was light and good (and he ate two pieces last night while we watched a movie!). It turned out de-lic-ious! For the frosting I went with the cooking light recipe they had with their recipe for pumpkin bars.

Cake:

1 (15 ounce) can canned pumpkin puree

2 cups white sugar

1/4 cup vegetable oil
3/4 cup Greek yogurt

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.

In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.

Bake at 350 degrees for 25 minutes, or until cake tests done. Cool.

For the frosting(from Cooking Light): Combine 2 tablespoons butter, 1/2 teaspoon vanilla, and 8 oz 1/3 less fat cream cheese in a bowl; beat with a mixer at medium speed until combined. Gradually add 2 cups sifted powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Pass the Inspiration!

2009-11-06T05:40:00.003-05:00

The muffin pictured here today is a recipe I made from tablespoon.com!

To view the recipe, CLICK HERE.

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MyBlogSpark sent me a “Pass the Inspiration” prize pack. One lucky winner will also win a prize pack containing a set of measuring spoons, a measuring cup, and two terry cloth pot holders.

For your chance to win:

Visit Tablespoon.com and browse the recipes. Leave me comment telling me what recipe you found that you want to try.
Get a second entry by tweeting about this giveaway

Entries will be accepted until Sunday, November 8, 2009 at midnight.

I can run!

2009-11-05T06:26:00.005-05:00

I think this is the longest I have gone between blog posts! I also think this has been the year from hell for the Grumpy household. So much has happened that has been draining - physically and emotionally. BUT, I am beginning to see the light at the end of the tunnel. My surgery, Grumpy's fall, my relapse and Grumpy losing his job all just were consecutive things that just felt like we were doomed. However, yesterday after I had my follow up with the neurosurgeon, I started to feel some real hope. Hope that physically I was going to start to finally get stronger. I have hope because Grumpy is back at college and making his way to a better opportunity for us by next spring. BUT the news I received yesterday was like music to my ears. "You can go on and live your life normally." To me, when I heard that, I heard "Shelby, you can now run again." To those who run (with the exception of my friend Dave who is training for the Ironman competition and thinks it the most painful thing!) those are words of JOY!

For the recipe CLICK HERE.

This morning, to celebrate my new found zest for getting up in the morning I decided I had to make some muffins. I haven't made muffins since maybe June??!! Of course, I went to my faithful source for healthier for you recipes at Cookinglight.com and did a muffin search. I found a Fresh Cranberry Muffin Recipe and immediately knew that was the one. I didn't have fresh cranberries but I did have a mix of dried cranberries, dark chocolate and almonds that I had just bought so I subbed them for the fresh cranberries. Quick, easy, good for you and oh, so yummy. Especially when you are feeling this exuberant zest for life!

So, yes. I am back. Hopefully I am back with more yummy things to share! I do have a couple of giveaways to do and I expect to have one of them up in the next day or so! Please do come back and make sure to enter!

Foodbuzz 24, 24, 24: A Grown-up Halloween Party

2009-10-25T12:39:00.016-04:00

I decided to submit to Foodbuzz 24, 24, 24, for October and asked my daughter-in-law Kristina if she would be interested in hosting a Grown-up Halloween party with me. The day I got the news I was accepted for this month's event was also a day I had nothing but bad news. So, to get this news at the end of the day was certainly a day brightener! THANK YOU FOODBUZZ!! Not only did we have the opportunity to host a great party, but my DIL and I had the opportunity to spend some quality time together shopping, talking, cooking and most unfun...cleaning. ;o)

Kristina and I went shopping and found some cool decorations and Kristina did some shopping on line on her own and found some cool items. ;o) Kristina likes to shop for Halloween things. Well, I think she likes to shop! A girl after my heart! Kristina's mom and sister came up with a game we all played and we all voted on the best costume. Mallyn won the favorite costume prize (a bottle of blood - red wine) donated by Kristina's mother. Congrats Mallyn! Justin came in 2nd place for his toadstool costume and won the 2nd bottle of wine. ;o)

We sent the invitations out and let everyone know that it was a Foodbuzz sponsored party and to come dressed up! I know this is going to be a long post but please, do go to the end. It is definitely a post worth reading. I'll tell you the stories along with the photos.

THE PREP

Party prep - Kristina (in back), my friend Amanda and myself.

My son Justin helping!

My DIL Kristina decorating cookies

THE DECORATIONS

The Beverage Station

The Pumpkin Greeters

Table of treats

Of wings and toes...

THE PEOPLE

Justin & Kristina (Toadstool and Spider)

Grumpy & HoneyB - isn't he just the character? No, he wasn't drunk, but from the photos of him you might think he was since that bottle of beer is promptly put into view by him. Not to mention some of the other poses he was caught in throughout the evening....I wonder if he has a secret advertising gig with Budweiser??

My friends Amanda and Randy. Amanda spent the weekend with me and the entire day helping Kristina and I prep the party. Thank you SO MUCH Amanda for your help. You certainly are someone who is a pleasure to be around and think goodness your so easy going! My only question is - why on earth does Randy look so mean in this photo! lol. That just is so not him!!

The grandpuppies - not really dressed to party but they were there and were such good puppies!

The Star Trek Fan and his wife (Kristina's mom and dad!)

Sarah

Justin's cousin Jessica with her friend Audrey

Justin's cousin Amanda with her hubby Ryan and friend Laura

Kaitlyn (Kristina's sister) & her fiance Jake

Justin's cousin Eric with his girlfriend Malyn and my other son Christopher

THE PARTY

Now, click your heels 3 times and the party begins!!

Grumpy decides to put on a show ... um, I mean a witches hat. :o)

Kady gets Chris to eat some "special" jelly beans!

Scary Movie Pictionary! My team won!! Yay Eric & Mallyn!

Making sure everyone leaves with Treat bags so there are no Tricks!

THE FOOD

Howling Wings. This was a recipe that Kristina had in an older issue of a Pillsbury Halloween magazine. The thought of smoky chipotle chili peppers, caramel sauce and a zesty Italian dressing were too much for me to resist. These were a great party wing!

Mummy Toes. I just thought these were the cutest thing! Well, cute, but still kinda gross! It is also one of Grumpy's favorite appetizers. I think he ate most of these himself...even though he has an aversion to feet. he he. I will say, there weren't many left. We served them with mucus (a honey mustard)

Bubbling Caldron. This is the basic velveeta cheese with salsa dip. really easy and really yummy! This is what Grumpy will ask me to mix up for him when he's craving some cheesy dip and chips.

Crunchie Mummies is another Pillsbury recipe from Kristina's Halloween issue. Not only was this the cutest idea, but it was a delicious one also. There were only a couple left which found their way home with us!

Devilish Eggs. When Grumpy heard we were making deviled eggs he thought we should make bloody eyeballs. Not a bad idea really, but we thought these were so cute! Definitely time consuming, but worth the time to put them together!

Sneaky Snakes we followed this concept, but the recipe I used for the filling is as follows:

1 cup sour cream
1 8 oz package 1/3 less fat cream cheese, softened
1 4 oz can chopped chili
2 Tablespoons Jalapeno Spice Blend
1 cup shredded pizza cheese blend
1 small can sliced black olives
flour tortilla

Mix first 5 ingredients together until well blended. Spread filling over tortilla and roll up, securing with toothpick. Chill up to 2 hours. Slice and arrange on platter in form of a snake.

I can't believe it - I missed a photo so of course, I needed to put some sort of photo to divide food items. ;o) I do have a recipe for you for Guts & Goop: This is a recipe that Kristina got Justin's Aunt April. It is a taco dip recipe that we renamed to fit the party!

1 8 oz package softened cream cheese
16 oz container sour cream
1 packet taco seasoning blend

Blend well together and place on bottom of pan.

Top with 1/2 of 12 oz jar salsa
shredded lettuce
shredded cheese
diced tomato

Serve with tortilla chips.

Witches Brew punch bowl. My brother Steve sent me a link of Halloween beverages - which I cannot for the life of me find! However, I could remember the ingredients for the Witches Brew and so I will give you the recipe although I can't give the credit where I got it until I hear back from my brother (who is on his way home from his cruise today!).

1 can (46 oz) pineapple juice
1 bottle (64 oz) cranberry juice
1-1/2 cups coconut rum

Mix together and place in punch bowl with skulls and crossbones ice cubes!

For the Crispy Frankenstein Treats we followed the Rice Krispie Treat recipe, added the green food color when making and dipped the crown in chocolate, drew a face with writing icing and used pretzels and colored mini marshmallows for the bolts.

Halloween Truffles
12 oz semi sweet chocolate
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons dark rum

Heat the heavy cream and butter until very warm. Pour over chocolate and stir until melted. Mix in rum. Put in refrigerator and cool for at least 3 hours. Remove from fridge, shape into balls and roll in sprinkles. Store in tightly covered container in refrigerator.

Ghost Truffles idea was found in the Phyllis Hoffman Celebrate Halloween magazine. Kristina made the Oreo Truffle recipe and then decorated the ghosts!

Looking at You Cheeseball was also found in the Phyllis Hoffman Celebrate Halloween magazine. We halved the recipe which made a good sized cheeseball! The recipe here is for 1/2.

1 8oz package cream cheese, softened
1/4 cup unsalted butter
1/4 cup confectioner's sugar
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon vanilla extract
1/4 cup chopped peanut butter cups
1/4 cup peanut butter flavored morsels
1/2 cup chopped peanuts (we used fresh shelled salted peanuts)
Thin Ginger Snaps
Chocolate Wafer Cookies
Garnish: Candy-shaped eyes

Pumpkin Cupcakes! The recipe is from Kraft Foods. Kristina really, really wanted the pumpkin cupcake pan so she ordered it from crate and barrel and we were set to make pumpkin patch cupcakes! She got a few other cute things from crate and barrel (like the candy corn trays we sat the Frankenstein treats and cookies on!)

For the Haunted Cupcakes I made Nanny's Mayonnaise cake recipe, topped it with an almond flavored frosting and decorated with cupcake wraps and haunted toothpicks.

We also put a Hershey's miniature tombstone in a cupcake and decorated with some fall leaves.

That is our round up of yummy treats we had for our party. I hope you enjoyed reading and I hope you all have a happy and SAFE Halloween!

Somethings gotta change....

2009-10-19T21:20:00.000-04:00

This coconut shrimp is a change from what people normally think of when they think of coconut shrimp! Grumpy and I had a dish very similar to this at a Chinese buffet about 3-4 years ago and we loved it. Since the place has closed, we haven't been able to find it....when we actually go to chinese buffets. When I saw Bobby had this on his blog (Free Online Recipes)I about jumped for joy. ;0) I finally had found a recipe that I thought was going to be very close to what Grumpy loved and it turned out to be so! This was a great dish. Make sure to check Bobby's post out for the recipe.

I actually made this dish a couple of weeks ago but just haven't had the inclination to really blog lately. You see, I'm needing a change. Very desperately needing a change. My problem is, I can't see a change until at least next spring when Grumpy is done schooling. So, I guess that what else I need is patience. I have a lot of that stuff as it is, but I guess someone is seeing fit that I learn a whole lot more of it.

I love my job and I love the faculty and students at my job. I just don't love sitting at my desk all day long. It didn't help that today was my first day with my former co-worker gone. While I wish her the best, I will miss her in this office. She and I definitely blended well together. That doesn't happen too often with women (yes, I know there are many of you out there who will agree with me!).

I'm feeling the lack luster to go home and make a great meal after work....or if I do make a great meal, I'm lacking the desire to try to photograph it and then to put it in a post.

Patience and change. I guess change will come with time....I suppose I can have patience, I just don't want to. :0)

In the meantime, I'm going to try to get myself out of this rut I am in and get back to enjoying my daily rituals. At home and at work and contemplate on how I am going to make my change happen when I can.

Kristina's Loaded Potato Soup

2009-10-14T08:30:00.003-04:00

Last Saturday I spent the day with my DIL Kristina. We were doing some special shopping for a special event you will hear about in the near future. ;-) One of the subjects of course was food and her Loaded Potato Soup that she. My son has also raved about this soup!

Sunday was a "stay at home, do what I want" kind of day. I got to thinking again about the potato soup that Kristina makes. This soup is as yummy as my son and DIL tells me it is....not that I doubted them one bit!

I'm very happy that I have a daughter-in-law who likes to cook/bake and that I can share recipes with. I'm also very proud to be submitting Kristina's recipe to our Family Recipes Event being hosted by Laura of The Spiced Life this month.

Kristina's Loaded Potato Soup
(Kristina can feel free to comment what she does as I am only typing this from memory of what I did)

4 slices bacon, cooked til crisp reserving 1 Tbsp fat
1 small onion, diced
2 large garlic cloves (adjust to your taste-I love garlic!), minced
6 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon basil
salt & pepper to taste
green onion, sliced thinly (I didn't have green onion so for some green color I used some fresh parsley)
shredded cheese (I used Colby)
2 cups half and half
1 teaspoon hot sauce
3 Tablespoons flour

In large saucepan saute onion and garlic in reserved bacon fat. Add potatoes, chicken broth and basil to pan and simmer until potatoes are tender. Using potato masher, slightly mash potatoes.

Mix flour with half and half and hot sauce, then stir into potato mixture. Cook until slightly thickened. Add salt and pepper to taste.

Serve soup topped with crumbled bacon pieces, shredded cheese and green onion.

Cooking Light and Cooking with Wine

2009-10-11T18:50:00.004-04:00

For the month of October the Cooking Light Virtual Supper club decided to cook with wine. For me this would be a bit of a challenge because I don't really drink wine much less know what to buy for cooking with it! I checked with my friend Cathy of the Noble Pig to see what she would suggest would be a good white wine for cheese fondue. Cathy came back with a few suggestions and I was able to find the Kendall Jackson Chardonnay without much effort and the fondue turned out delicious! It was great with apples but I also enjoyed it with some crusty french bread!

Before you leave, don't forget to go check out our other virtual supper club member's posts today to see what they brought to our table.

French Onion Soup – Helene from La Cuisine d’Helene

Baked Rice with Butternut Squash – Val from More than Burnt Toast

Salmon with White Wine-Mustard Sauce – Jamie from Mom’s Cooking Club

Red Wine Pear Crisp with Spiced Streusel – Aggie from Aggie’s Kitchen

Cheese Fondue with Apples - Shelby from The Life and Loves of Grumpy's Honeybunch

Butternut Squash Lasagna

2009-10-07T18:57:00.004-04:00

I have been looking at the recipe on Cooking Light for Butternut Squash Lasagna for the last few weeks now and finally, last evening, had the chance to put it together. Naturally, my vegetarian desires not matching Grumpy's carnivore desires made me a little nervous to make this dish.

You see, Lasagna is Grumpy's favorite dish. Meat and cheese laden lasagna. So, in my desire for this dish, I knew I was going to be taking a big, big chance. When Grumpy asked me what was for dinner I said "well, I made butternut squash lasagna, but you can have hotdogs if you don't want to eat that," while kinda of "rolling" my eyes around innocently. His response? "Hotdogs, with lasagna???!! Um, I don't think so." So, it was decided he would try the lasagna and if he didn't like it he could eat Banana Nut Cheerios (which has been our choice for dinner a couple of nights in a row lately).

This is also my submission for Presto Pasta Nights which is being hosted this week by Joanna of Eats Well With Others. Make sure to check out her post for the round up!

Oh, I bet your wondering about whether Grumpy liked it? Well, he never poured that bowl of cereal. When I asked him what the thought, his words were "it's ok". No ranting and raving by him, but I loved it (if that matters ;-) lol) Grumpy does tell me that he's the star of the show here. I thought it was hearty and had awesome flavor. If you have been thinking about making Butternut Squash Lasagna then I would stop thinking and start cooking. ;-)

You can CLICK HERE for the recipe. A couple notes about what I did:

1. I used Barilla Fire Roasted Pasta Sauce instead of making my own (there is a recipe for the pasta sauce on the lasagna recipe page).

2. I did not microwave my butternut squash. Instead, I roasted it for about 30 minutes in the oven (until still slightly firm but tender) with a little PAM Spray and salt & pepper.

Crockpot Venison Stew

2009-10-06T05:54:00.000-04:00

I just want to mention Kathleen, a new blogger I met this week. Take a peek at Gonna want seconds! She already has some yummy recipes up there and I'm sure there will be more!

It is that time of year again. The time when some women say they are Hunter's Widows. The time when men like Grumpy who live and breathe to hunt - are gone every weekend and some weeknights. Lost to the woods.

Well, if you ask me, I don't consider it a bad thing! As a matter of fact, last weekend, I'm not sure who was more upset it was raining. Grumpy or myself. He was moody and miserable because the weather stunk and he finally decided "someone" had it out for him. I was rather thinking "someone" had it out for me. After all. I want him out of the house so I can do "my" thing. I love my hunter's widow time!

To give him a full welcome into the season, I used our last package of stew meat and made him a Crockpot Venison Stew recipe from Cooking Light. I thought this turned out awesome. I had never made a stew the way this recipe read (using beer). It really had great flavor and made the house smell awesome. I liked this one so much I will probably use it over if and when Grumpy gets out in those woods again and if and when he brings home a buck....he can't do it when he's in the house grumpin' so someone needs to make this weather turn around!

For the recipe CLICK HERE.

Bananas, Rum and Cake

2009-10-05T06:02:00.001-04:00

Do you like bananas? How about rum? Cake anyone? How about something quick and easy. Something where the longest time involved is the baking time?

Well, I am a rum lover. I can't say I "love" bananas on their own, but I sure do love them in certain baked goods. I'm also one who likes "mini" as compared to "regular" cakes but hey, sometimes making a "regular" sized cake isn't a horrible thing. Sometimes it turns our much more moist. Sometimes you just don't have the patience to make "mini".

In any case, this cake turned out pretty awesome. I'll be delivering some of this to my kiddies. I found the recipe on allrecipes.com. I did leave my review on the site with my recommendation to only change the frosting recipe. This also uses a cake mix! Something I don't do very often but also something I am not adverse to. Especially when feeling semi-lazy like I have been feeling as of late. ;-)

Banana Rum Cake
adapated from allrecipes.com

1 (18.25 ounce) package white cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
2/3 cup water
2 eggs
1 cup mashed bananas
1/3 cup chopped pecans

Frosting/glaze:
1/3 cup butter, softened
2 cups confectioners' sugar
1 teaspoons vanilla extract
2 tablespoons dark rum

Preheat oven to 350 degrees F. Spray non-stick bundt pan with cooking spray.

In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.

Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until toothpick inserted into center of cake comes out clean. Cool 10 minutes and then invert cake onto cooling rack.

For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar, vanilla and rum. Beat until smooth. Drizzle over cake. **Note: This made way more than enough frosting. You could easily cut this in half and still have more than enough frosting for the cake.

Family Recipes Roundup for September

2009-10-04T05:46:00.002-04:00

Finally, I am getting to the round up for Family Recipes! Things have been a bit on the hectic side here at the Grumpy household. However you wouldn't know it this morning as I sit on my loveseat, laptop in lap, and rotten little Rudy Rut-ton curled up next to me. He has to have his head cradled in my arm. lol. Almost like he wants me to put this laptop down and pay attention to only him!

For the month of September we had some really close to home, heart felt submissions. Let's get started!

Meghan of A Year in the Kitchen submitted her Mum's Macaroni and Cheese. She enjoyed this dish while at home with her Mum and is now making it for her own table!

Carolyn of Umami girl submitted her Mom's Applesauce. Carolyn's parents recently celebrated their 40th wedding anniversary. She subtly relates the simmering applesauce to simmering the family relationship. This was a lovely post celebrating family and her parent's marital union.

Katie of Salt and Chocolate submitted her version of her Mom's Banana Bread. She had been on a mission to recreate her mom's banana bread recipe. She got "pretty damn close to the texture of my Mom’s Banana Bread."

Jen of Beantown Baker submitted her sister's favorite Best Dang Thing Ever Bars. Jen goes down memory lane with a shopping trip with her sister (these bars are her sisters favorite too) and making these bars that have been in existence with her family for as long as she can remember.

Parita of Parita's World submitted her of Maggi Noodles. This dish is a result of Parita's love of experiment in the kitchen as a young girl and became a family favorite!

Lynda of Lynda's Recipe Box submitted a family favorite dessert of Four Layer Pudding Dessert. Ah, Lynda. This recipe is bound to be a family favorite everywhere - as I know it is in our home! The recipe is quite versatile as it can be made with many different pudding flavors!

Katie of One Little Corner of the World submitted a story of Homemade Bread. Katie has quite a smile evoking story about making bread at home! She is working on the "actual" recipe" and will have it up as soon as she can find it.

Laura of The Spiced Life had her husband John submit his favorite dish his mom would make called Mary Jone's Shrimp Dish. Laura doesn't care for shrimp served in a sauce so she took the opportunity when she went to her U2 concert to have her hubby and his mom make this shrimp dish and John wrote the post! Comical character he is. ;-) Hmmm, come to think of it I think most husbands are!

I submitted a newer family favorite from my mom called Mom's Apple Pie in a Jar. While this is a newer favorite, it is one that won't disappear! How convienent to have your own apple pie filling on your shelf to open when you want to throw together a quick dessert?

While I didn't submit my post on Raisin Bran Muffins, I want to mention it here also. When I think of family recipes, this post is what gets the message across. It doesn't have to be a recipe that was created by your family member, it can even come from a box - as long as it evokes memories of family bonds. It can be bonds from the past or bonds from the present.

I hope you enjoyed our round up this month (although a little late in getting it up here!). If you are interested in participating in October family recipes, please submit to Laura of The Spiced Life who will be doing the round up next month.

Chicago Deep Dish Pizza ala Cooking Light and my birthday

2009-10-01T19:08:00.007-04:00

Justin - who always thinks I am two years younger than I really am and me.

For some reason the boy has it in his head that mom is only 20 years older than he is. Thats ok, I can forgive him for thinking mom is younger. lol.

Last evening, the only one missing was my Christopher. He had to work but he did take me to lunch yesterday. We went to Jernabi Coffee and sat with our drinks and chatted. Seemed like the most perfect lunch to have had for my birthday. Just his company makes my heart happy!

I had seen this recipe for Chicago Deep-Dish Pizza in my most recent issue of Cooking Light magazine. I knew when I saw it I would be trying it. Mostly because I have been on a continual search for a pizza dough that Grumpy will say is good. He did say this was good, but he still didn't say he had to have it again but he didn't say he wouldn't eat it again either.... However, that said, you all know that Grumpy is picky.

I made the crust recipes exactly as it states in the recipe. Followed the sauce recipe also, but I didn't use chicken sausage. We are not big sausage on pizza eaters here, so I used turkey pepperoni. I think it was a great recipe and you can mix it up in so many different ways for toppings. If you are looking for the recipe you can CLICK HERE.

Grumpy pretty much enjoying that "ok" pizza.

All in all I had a really nice birthday this year. My co-worker got me some Jernabi Coffee Coins and a 3 lb container of fireballs. The fireballs she knew I had been looking for and the coffee coins, well pretty much anyone who visits my Facebook Fan page knows that I love Jernabi Coffee almost as much as I love Grumpy! I really love their pumpkin spice latte! mmmmm. I was well remembered yesterday and it really surprised me to have some people make the efforts they did to go out of their way to wish me a happy day! Thanks to all. You all helped make my day really special!

Presto Pasta is Tuesday at HoneyB's

2009-09-29T18:47:00.008-04:00

Knowing I wanted to make a pasta dish this week for Presto Pasta Nights, I went on a search for something I could make as a side dish. I came across this recipe on myrecipes.com (which of course is another Cooking Light recipe - expect me to make much different?)

The recipe I found was for Pork Schnitzel with Noodles and Browned Cabbage. I knew immediately the noodles and cabbage would be a hit with me and the pork would satisfy Grumpy's "gotta have meat" attitude.

I read the reviews for this recipe and found that people were kind of complaining that the pork wasn't good. One person in particular made the comment that the lemon juice makes the pork taste good and to make sure you use it. I made the recipe, used the lemon juice and the only thing I needed myself was a little more salt on the noodles and that is probably because I love salt (thankfully it doesn't hurt my BP any! My last check was 122/68 - pretty darn good!) The pork was seasoned well enough for me and the lemon juice DID make the pork taste good. Don't forget to use it if you make this!

This week Presto Pasta Nights is being hosted by Ruth herself of Recipes from 4EveryKitchen and Presto Pasta Nights. Make sure to check her blog out for the round up on Friday!

For the recipe I made CLICK HERE.