Thursday, October 27, 2011

Candy Corn Shooters

These Candy Corn Shooters are a perfect addition to your Halloween Party! They are a smooth mousse with the addition of crushed Candy Corn M and M's.

Candy Corn Shooters!
4 ounces Cream Cheese, softened
2/3 cup Sweetened Condensed Milk
2 tablespoons Vanilla Torani Syrup
1/2 cup Heavy Whipping Cream
1 cup crushed Candy Corn M and M's
Candy Corn Confetti
In a mixing bowl, add the cream cheese, milk, 
vanilla syrup, and crushed Candy Corn M and M's.
Beat until well mixed. There should be no lumps from the
cream cheese. To crush the M and M's, I placed them on
a cutting board, and pushed down on them with the side of
a knife. I apologize for the lack of pics!
In a separate bowl, whip the whipping cream until
medium peaks form. They should not be really stiff,
but not soft at all. Fold the whipped cream into the
bowl with the M and M's mix.
Because of the M and M's, the mousse has a light
orange shade. Divide the mousse into 2 different bowls.
Using Wilton Orange, tint the mix the desired orange
shade. Tint the other bowl yellow using Wilton Lemon Yellow.
Make more whipped cream. Use 1 cup of Heavy
Whipping Cream and about 3-4 tablespoons of sugar.
It depends on how sweet you want your whipped cream to be.
In your shooter glasses, start filling with the yellow mousse,
and then the orange. Top each glass with whipped cream.
I used a pastry bag with a Wilton 1M tip. Sprinkle with
Candy Corn Confetti (from Betty Crocker). Refrigerate
until ready to serve.

When I was placing the mousse in the shooter glasses,
I kept getting a little bit of the wrong color on the side of the glass.
To fix this, I used a small paint brush to dab it clean.
I got the brush damp, pulled the run away mousse up to the top
of the glass with the brush, and then dried it with a small piece
of paper towel. It works!
Happy Halloween!

Thanks for joining me today!

See you next time for Pumpkin Bread.
It's an old family recipe!

Wednesday, October 26, 2011

Grocery List and Menu

This week at The Freshman Cook, we are continuing with our Halloween party food ideas. Here is our menu for more Halloween fun! 
Menu and Grocery List
Appetizer~Cheese Pumpkins  
8 tablespoons Smoked Cheddar Cold Pack Cheese
2 teaspoons finely chopped Peanuts
Pretzel Sticks(1 for each pumpkin)
Fresh Parsley

Side Dish~Bloody Bones
1 loaf Rhodes Frozen Bread
Garlic Powder
14 oz. Pizza Sauce
1/8 cup shredded Parmesan cheese
Worcestershire Sauce
Hot Sauce

Entree~Pork BBQ
1 Pork Loin (enough to feed who you are feeding)
Garlic Powder
BBQ Sauce
Cole Slaw Greens Mix

Dessert 1~Spider Webs
Thin Pretzel Sticks
5 ounces White Chocolate
10 small Chocolate Spiders

Dessert 2 Halloween Cupcakes
Yellow Cupcakes
Halloween Oreos
Pretzel Sticks
Brown Jimmies
Red Mini M and M's
Blue M and M's
Milk Chocolate
Tombstone Cookies
Flat Marshmallows
Orange Gumdrops
Sugar Cones
Green and Orange Pop Rocks
Cotton Candy
Candy Bones

Happy Halloween!

Tuesday, October 25, 2011

Yummy Mummy Calzone!

This weeks entree is a calzone, made to fit perfectly into your Halloween plans. This mummy is not too scary, but he will definitely liven up your buffet or dinner table, and he is pretty tasty for a mummy!
 Yummy Mummy Calzone
(adapted from TOH Holiday and Celebrations 2005)
2~1 pound Frozen Bread Dough
1 1/2 cups shredded Mozzarella Cheese
1/2 cup Pizza Sauce
1/2 cup  chopped Onion
1 slightly beaten Egg
1 piece Sun Dried Tomato
Roll each piece of dough into a triangle shape.
The shape should be 14" at the longest point, and 11"
wide at the bottom. Place the dough on
parchment paper like above.
With a knife, score the edges of a 4" rectangle
in the center of the triangle, 2" from the top and bottom.
Don't cut through the pastry like I did. Just gently mark it.
If you cut through the pastry, just push it back together.
Also, see how my rectangle is off center? No biggie!
Pastry is always an easy fix, but this is fine.
On each long side, cut 1" wide strips at an angle,
from the score line to the end. I used a ruler to measure
the widths because I am a terrible judge of these things!
Leave a triangle at the top, like above.
This will become the head.
Leave the bottom below the score line uncut, also.
See how at the bottom on the left side, it doesn't look even?
Don't worry.
It will all come out in the wash bake!
Place the pizza sauce, chopped onions, and cheese
in the center of the scored area. You can add whatever
you would like to this calzone. Maybe, sausage, pepperoni
slices, ground beef? The decision is yours.
Starting at the head, start folding down the left, and then a right
strip, alternating them until you reach the last strip on each side.
Round the piece for the head into a ball.
 Fold the bottom dough piece over the calzone, then fold the
two strips over the top. Beat your egg up a little, then
brush egg onto the dough. Now, cover the mummy with plastic wrap
and let it rise for 15 minutes.  After it has risen, add the eyes.
You can use several things.
Olives are what the recipe called for, but I didn't want to buy an entire
jar just for the eyes, so I used a piece on sun dried tomato,
cut into a little piece, and rolled into a ball. Insert in the head.
Bake the mummy in the oven for 25-28 minutes.
Here the mummy. Yummy!
Let him sit for 5 minutes before serving.
Here is an inside look at the calzone. I think mummy
might have benefited from a few more minutes
in the oven, but he was delicious.
Slice the mummy at an angle for servings.
Happy Halloween!

Thanks for stopping by today!
Coming asap~Candy Corn Shooters!

I'll be haunting you, back soon!

Monday, October 24, 2011

Secret Recipe Club~Andes Mint Brownies

It's Secret Recipe Club time, and today I have made a recipe from the website, The Boys Made Me Do It! This is a wonderful blog written by Cara. Cara is the mother of 3!!! boys, hence the name. God bless you Cara! It must be fun, and you must be so busy, having 3 boys. I made the Andes Mint Brownies posted on Cara's blog, and they were delicious. She states in her post that they may be the perfect homemade brownie recipe, and she is right. They are fudgy, (my favorite), with just enough of a cakey texture to be wonderful!

Andes Mint Brownie Bites 

1/2 cup Butter, softened
1 cup Sugar
2 Eggs
1 teaspoon Vanilla
2/3 cup Flour
1/2 cup Cocoa 
1/2 teaspoon baking Powder
1/2 cup Andes Creme De Menthe Chips

Place the butter and sugar in your mixing bowl.
Cream together.
Add the eggs, and mix well.
Add vanilla and mix in.
In a separate bowl, add together the flour and cocoa.
Add baking powder.
Whisk dry ingredients together. The original recipe called 
for these ingredients to be sifter. I don't have a sifter, so
I just whisk it all together. 
Add the dry ingredients to the wet ingredients. Mix well.
Add the Andes Mint chips and mix in.
I made my brownies into brownie bites. I send a lot of
goodies to my son, in the mail, and bite travel well.
Spray a pan with pan spray, and dust with flour.
Cook for 15-20 minutes.
 When they are done in the oven, add a few pieces of the 
mint chips to the top of each brownie bite.

Thanks for joining me to see my Secret Recipe Club recipe!
I made a few changes to the original recipe, but nothing to change the
recipe much. I eliminated the salt. The original wanted a 1/2 teaspoon 
of salt added. I also used a salt free baking powder. I could not tell any
difference in the taste.
See the original recipe here
This was a great recipe. Andes also makes a peppermint chip that would taste wonderful
in the recipe. they would be great for the holidays!

Thank you Cara, for posting a fantastic recipe.
For more info about Secret Recipe Club, just click.

Creature from the Deep Soup!

This soup is the perfect soup for your Halloween buffet. It is spooky, has green stuff, and is covered in goo!  It will also keep you warm when you are trick or treating.
Creature from the Deep, Soup
5 tablespoons Butter, divided
1 small Onion
1 stalk Celery
3 cups Chicken Base  
8 cups Broccoli Florets
3 tablespoons Flour 
  2 cups Milk
 Black Pepper
2 cups Shredded Cheddar Cheese
Chop up the stalk of celery into bite size pieces.
Chop the onion also.
Melt 2 tablespoons of the butter and saute the onion and celery
in a large pot. Cook until tender.
Make base according to directions . I love to use
Tone's Chicken Base. To get the 3 cups we need, I just 
mixed 3 teaspoons of base with 3 cups of rolling boiling 
water. Tone's has a great flavor, and it is easy to store 
in the refrigerator. Add the broth to the pot.
Chop up the broccoli into small bite size pieces. 
Cut all excess stalk off of the broccoli.
Add broccoli to the pot.
Cover and cook for 10 minutes.
In a small saucepan, add 3 tablespoons of butter, and the flour.
Then add the milk, stirring until thick and bubbly.
Add to soup. Mix.
Add cheddar cheese, and stir.
The heat will help the cheese melt, 
and it will become creamy.

Thanks for joining me!
Next up~ Yummy Mummy Calzones!!

See you then!

Thursday, October 20, 2011

Improv Cooking Challenge~Caramel Apple Cupcakes!

This is the first installment of The Improv Cooking Challenge! It is hosted by Sheryl of Lady Behind the Curtain. I am so excited to be a part of this fun challenge. It really is fun. It had me working overtime to decide what to create! But it's fun work! Here's how it works: Every month Sheryl will give you 2 different ingredients that you must create in a recipe. That's it!! Easy! This months ingredients are caramel and apple. My recipe: Caramel Apple Cupcakes! I hope you like them!
 Caramel Apple Cupcakes
1 box Duncan Hines Spice Cake Mix
1 cup Buttermilk
1/3 cup Vegetable Oil
3 large Eggs
1/4 teaspoon Cinnamon
2 Granny Smith Apples

Caramel Frosting
1/2 cup + 2 tablespoons Sugar
1/3 cup Heavy Whipping Cream
1/2 cup solid Vegetable Shortening
1/2 cup Butter
4 cups Confectioners Sugar
2 tablespoons Milk

     Peel your apples.
Chop into mini bite size pieces.
Mix cupcakes according to ingredients listed above.
Add the chopped apples into the batter at the end.
Bake at 350 degrees for 10-12 minutes.
Place sugar and 1/4 cup of water in a pan on medium high.
Let sugar dissolve and the liquid become clear.
Let the mix boil until the mix becomes amber color.
Take off heat  and mix whipping cream in.
Stir until smooth.
Set aside.
In a mixing bowl beat the vegetable shortening and butter.
Add the sugar 1 cup at a time.
Add all the caramel.
Mix in a little milk. Mix well.
Thank you Sheryl for hosting such a fun experience.
I really enjoyed this!
The Improve Cooking Challenge