Edible Eyes

Halloween.  I think there are two types of people out there when it comes to Halloween:  those that love all things creepy and gross . . .and those that don't.  My hubby falls into the second category.  Me, more of the first (as long as it isn't too creepy or super scary).  And of course, what kid doesn't love Halloween?  Our teenager absolutely loves it - and for several years now, she has been making Halloween treats to hand out to all of her friends.  This year I helped her make candy eyeballs.  We'll just say the hubby wasn't so excited about them.  I brought a bowl of them to work and they were a huge hit.  And remember, take two . . .they usually come in pairs ;)

Edible Eyes

Makes Several

Ingredients:

Candy Melts or White Chocolate

Candy Eyes

Special Tools:

Round Candy Molds

Step 1:  In a microwave safe bowl, add some candy melts in the color of your choice and melt on low in the microwave for 30 seconds.  Then, stir well.  If they are not melted yet - go another 30 seconds.  After that, stir again.  Do not over cook - it will burn.  You just want them melted enough to be liquidy.  Optional:  after the candy is melted, place into a baggie or piping bag, close and snip the tip - this helps with the next step.

Step 2:  In the bottom of the round molds, place a candy eye.  Then, top with melted candy. Place the molds in the fridge or freezer for about 10-15 minutes - until the eyeballs are set.

Step 3:  Once the candy is hardened, remove from the molds.  They should pop right out by tipping them upside down and giving the cavity a tiny squeeze.  

Cookies ‘n Cream Cheesecake Mousse

This is pure decadence.  You will be tempted to eat the entire batch.  No doubt on that.  This mousse is made with cream cheese and Oreos and whipped topping and everything that makes life awesome!!!!  Okay, well . . .maybe not everything that makes life awesome.  Just almost everything.  Make this now.  Just do it.

This recipe is an original from here.  This lady is phenomenal.  She has one of my most favorite blogs.  

Cookies 'n Cream Cheesecake Mousse

Serves 6

Ingredients:

1 - 8 Ounce Block Cream Cheese, softened

1/3 Cup Sugar

1/2 Cup Marshmallow Fluff

1 Teaspoon Vanilla Extract

8 Ounces Frozen Whipped Topping, thawed

15 Oreo Cookies

Maraschino Cherries for Garnish

Instructions:

Step 1:  Take 6 Oreos and set them aside - they will be used for garnish.  With the remaining 9 Oreos, break them up into about four pieces each and set aside.  

In a medium sized mixing bowl, combine cream cheese and sugar.  Using an electric mixer, beat on medium-high speed until light and fluffy.

Step 2:  Add in the marshmallow fluff and vanilla extract and beat until well combined.

Step 3:  Add in the broken-up Oreos and mix until combined.  

Step 4:  Add in the whipped topping and beat until creamy and smooth.

Step 5:  Distribute the mousse between 6 dessert dishes.  Garnish with a whole Oreo and a maraschino cherry.  Serve immediately.

If you wish to make ahead, do not garnish until you serve it.  Cover the mousse tightly with plastic wrap and store in the fridge.

Parmesan and Chive Crusted Pork Chops

Here is a super simple recipe for pork chops.  In fact, it's so simple that I don't even measure out the ingredients!!  These always turn out delicious.

Parmesan and Chive Crusted Pork Chops

Serves:  4-6

Ingredients:

4-6 Pork Chops (about 1.5 pounds)

Dijon Mustard

Parmesan Cheese

Chives

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Spray or grease a baking sheet.

Step 2:  Place pork chops on the baking sheet.  Top each pork chop with a little mustard and spread to cover the top of the chop.  Sprinkle about a tablespoon of Parmesan cheese on each chop.  Now, add about a tablespoon of chives to the top of each chop.

Step 3:  Place chops in the oven.  Bake for about 1/2 hour - until the chops are cooked through.  This may vary in time based on how thick your chops are.  Pork is done when it reaches 145 degrees Fahrenheit for the internal temp.

Enjoy!

Scalloped Potatoes

Every once in a while, I just crave a good, old-fashioned scalloped potato.  Not that kind that comes from a box.  And not the cheesy kind either.  Rather, the creamy kind . . .with chives and dill.  Although it may seem a bit daunting, it really isn't.  The hardest part is cutting the potatoes thinly - I use a mandolin for ease.  But, don't let this recipe scare you . . it is supper yummy and goes great with pork chops.

Scalloped Potatoes

Serves 4-6

Ingredients:

2 Pounds Potatoes (standard Russett)

1/4 Cup Chives

8 Tablespoons of Butter (1 Stick)

1 Teaspoon Chopped Garlic

1/4 Cup Sour Cream

1/4 Cup Cream

1/2 Cup Milk 

Dill

Nature's Seasoning (or Salt and Pepper)

Step 1:  Preheat the oven to 375°F. Peel the potatoes and cut them into 1/4-inch thick slices.

Step 2:  In an oven-proof skillet, melt 4 tablespoons of the butter over low heat.  Add the garlic and stir to distribute.  

Step 3:  Remove from heat and now it's time to layer the potatoes etc.  Place a single layer of potato slices in the pan.  Season with Nature's Seasoning and sprinkle with dill.  Repeat with remaining potatoes until all the potatoes are in the pan.  

Step 4:  In a saucepan, add the remaining butter, sour cream and milk.  Heat and stir until combined and hot (do not boil).  Pour over the potatoes.  The liquid should almost come to the top of the potatoes.  If it does not, add a little extra milk to bring the liquid level up to the top of the potatoes (but do not cover them in milk).  

Step 5:  Return the skillet to the stove top and bring to a simmer.  Top with the chives.  

Step 6:  Place the pan in the oven and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork. 

Cauliflower-Cheddar Soup

Wow.  This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it.  It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all.   I've adapted this from the book, "Keto in 28" by Michelle Hogan.  This is a perfect fall and winter food!

Cauliflower-Cheddar Soup

Serves 4

Ingredients:

8 Slices of Bacon, Chopped

1 Tablespoon Butter

1 Medium Onion, Chopped

2 Teaspoons Minced Garlic

4 Cups of Cauliflower Florets 

4 Cups Chicken Broth

1 Cup Heavy Cream

2 Tablespoons Water

2 Tablespoons Corn Starch

1 Cup Shredded Sharp Cheddar Cheese

Chives - for garnish

Step 1:  In a large sauce pan over medium heat, cook the bacon until crispy.  With a slotted spoon, remove the bacon bits and place into a bowl for later use.  Do not discard the bacon fat in the pan.

Step 2:  In the pan with the bacon grease, add the butter, onion and garlic.  Saute over medium until onion is almost translucent.  Then, add the cauliflower.  Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.

Step 3:  Add the chicken broth to the pot and let it come to a boil.  Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft.  Stir in the cream and remove from the heat.

Step 4:  Transfer the soup to a food processor and puree until very smooth.  

Step 5"  Return the soup to the pot and place over low heat.  

Step 6:  In a small bowl, whisk together the water and cornstarch.  Stir into the the soup and also add 1/2 the cheese.  Stir until the cheese melts.

Step 7:  To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.

Gummy Candy

Here is a completely delightful recipe for gummy candy.  I've always to try making it - but the time just never seemed right.  Until today.  I had all ingredients on hand  - and one was a fun flavor:  watermelon!  With just three simple ingredients - it was go-time.  Super simps.  Such a fun treat for the kids.

Gummy Candy

Yield:  About 1 Cup of 'gumdrop' sized candy

Ingredients:

1 package of Jell-o, flavor of your choice

2 packets of Unflavored Gelatin

1/2 Cup Cold Water

Sugar for Dusting (optional)

Silicone Molds

Step 1:  In a small saucepan, add the 1/2 cup cold water.  Place on stove and turn burner on low.

Step 2:  Add the Jell-o and unflavored gelatin to the water.  Stir slowly and gently until all the granules dissolve.  Be sure to do this over a relatively low heat so that the gelatin can fully dissolve.

Step 3: Carefully pour into a candy or silicone mold of your choice.  I had an ice-stick mold that I used.  Fill the cavities and carefully place the filled mold into the fridge or freezer for 15-30 minutes, or until set.

Step 4:  Remove from the tray and serve.  Because I had used a stick-shaped mold, I cut mine into bite-sized pieced before dusting with sugar.

If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Optional:  After un-molding the gummies, you dip them in regular granulated what sugar if you please.  Or, for sour gummies, you can dip them in combo of citric acid and sugar.

Storage:  If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Note:  I made two separate batches:  one orange and one watermelon.  

Refrigerator Cucumber Pickles

Here is a very, easy delicious recipe for Refrigerator Cucumber Pickles.  Perfect for those who don't have a garden with cucumbers and for those who don't want to can or put-up pickles.  Rather, this recipe can use store-bought cucumbers and is a cinch to make.  In fact, you don't even need to peel them . . .but's it's okay if you do.  It is totally up to you!  The hardest part is actually letting them set for a day before eating them!  

Refrigerator Cucumber Pickles

Serves Several

Ingredients:

7 Cups of Thinly Sliced Cucumbers (about 3 average-sized cukes)

1 Tablespoon Salt

2 Cups White Vinegar

2 Cups Sugar

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Cup Thinly Sliced White or Yellow Onion

1 Green Bell Pepper, Diced (optional)

Step 1:  Mixed the cucumbers with the 1 Tablespoon of salt.  Cover with water and let stand for 4 hours.

Step 2:  While the cucumbers are hanging out, you can make the brine.  In a sauce pan, heat the vinegar and sugar until it's dissolved.  Once dissolved, add the mustard seed, celery seed, onions and green pepper.  Stir to combine.  Set aside to let cool.  

Step 3:  After the cucumbers have sat for 4 hours, drain and rinse them.  Place back in the bowl and pour the brine over the cucumbers.  Cover tightly and keep in the fridge.  Let sit overnight or for a day before serving.

Step 3 Alternative:  After the cucumbers have sat for 4 hours, drain and rinse them.  Pack them as best you can into pint-sized mason jars (or larger).  Really be sure to pack them in, if you don't super-pack them in, you won't have enough brine!  Once the cukes are in the jars, ladle the brine into the jars - making sure to fill them to the top so that the all the cukes are covered in the brine.  Cover with the lid and store in the fridge.

These pickles usually last a couple weeks in the fridge. . . .providing you don't inhale them right away!