Crunchy Fish with Lemon Tartar Sauce

Crunchy Fish with Lemon Tartar Sauce

Photo taken from my private collection

Ingredients:

Crunchy Fish:

1 pound skinless white fish fillets
¼ cup egg substitute
2 tbsp. skim milk
¼ cup parmesan cheese
½ cup cornflake crumbs or plain dry bread crumbs
½ tsp paprika
Lemon Tartar Sauce:
½ cup fat-free, cholesterol-free mayonnaise
2 tbsp. finely chopped dill pickle
1 tsp. finely shredded lemon peel
1 tsp. fresh lemon juice

Create it!!

1. Preheat oven 450 degrees.

2. Rinse fish pat dry. Cut fish into 24 bite-sized pieces. Set aside.

3. In a medium bowl, combine egg substitute and milk. In a large zipper baggie, combine parmesan cheese, crumbs, and paprika.

4. Add fish chunks to the egg mixture, stirring until well-coated. Using a slotted spoon, remove fish from the egg mixture and place in the zipper baggie with the crumb mixture. Seal bag and toss until fish is well-coated with crumbs. Repeat with the remaining fish.

5. Arrange fish in a single layer on a baking sheet or shallow baking pan. Bake about 5 minutes, or until fish flakes easily with a fork.

6. In a small bowl, prepare the Lemon Tartar Sauce. Stir together the remaining ingredients. Serve the Lemon Tartar Sauce with your fish. Makes 24 bite-size pieces or 6 servings.

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

Photo taken from:http://images.kitchenartistry.com/141d1a2930488bc6066993768f67d18e_large.jpg

Ingredients:

8 oz. whole-wheat elbow macaroni
1 package (10 oz.) frozen chopped broccoli*
1 ¾ cups low-fat milk, divided
3 tbsp. flour
½ tsp. garlic powder
½ tsp. salt
¼ tsp. ground white pepper
¾ shredded extra-sharp cheddar cheese
¼ cup shredded parmesan cheese
1 tsp Dijon mustard

Create it!!

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add the broccoli and continue cooking until the pasta and broccoli are just tender, about 4 – 5 minutes more. Drain the pasta and broccoli and set aside.

2. Heat 1 ½ cups of milk in another large pot over medium-high heat until just simmering. In a small bowl, whisk the remaining ¼ cup milk, flour, garlic powder, salt, and pepper until combined.

3. Whisking constantly, add the flour mixture to the milk; return to a simmer and cook until the mixture is thickened, about 2 – 3 minutes. Remove from the heat and whisk in the cheeses and mustard.

4. Add the pasta and broccoli to the cheese sauce. Return to the heat and cook, stirring constantly, over medium-low heat, until heated through, about 1 minute. Makes about 6 cups.

*Fresh chopped broccoli can also be used. Vary the flavor by using the frozen vegetables of your choice.

Shake-It-Up Chicken Nuggets

Shake-It-Up Chicken Nuggets

Photo taken from: http://i.i.com.com/cnwk.1d/i/tim//2010/07/21/chicken-nuggets-512_370x278.jpg

Ingredients:

1 ¾ cup herbed-seasoned stuffing mix
¼ cup grated Parmesan cheese
3 tbsp. margarine, melted
¼ cup low-fat buttermilk
¼ tsp. black pepper
2 boneless, skinless chicken breasts*
Fuddrucker’s ® Honey Mustard (optional)

Create it!!

1. Preheat oven to 450 F. Melt butter.

2. Measure stuffing mix into zipper baggie. Seal bag and crush stuffing mix using a rolling pin. Add parmesan cheese. Shake baggie to mix thoroughly. Set aside.

3. In a medium bowl, whisk together the margarine, buttermilk, and pepper. Set aside.

4. Rinse chicken breast and pat dry with paper towels. Cut into 16 equal chunks.

5. Dip chicken chunk into buttermilk mixture, covering all sides. Place dipped chunk into the bag of stuffing mix; seal bag and shake until chicken pieces are evenly coated. Place on baking sheet. Repeat with remaining chicken chunk.

6. Place baking sheet in oven. Bake for 4 minutes. Turn nuggets and bake for another 4 – 5 minutes or until golden brown. Serve immediately with honey mustard or your favorite dipping sauce. Makes 16 nuggets or 4 servings.

*2 chicken breasts should equal about 1 pound. You may also use pre-cooked chicken, cut into chucks.

Fuddrucker’s ® Honey Mustard: 2/3 cup low-fat mayonnaise, 4 ½ tsp. prepared mustard, 4 ½ tsp. canola oil, 1 ½ tsp. apple cider vinegar, dash of cayenne pepper, dash of onion powder. Whisk ingredients together and refrigerate until using. Makes 1 cup.

Baked Snowballs

Baked Snowballs

photo taken from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_GSKGeIz_WEaRY5YXlKEe4ThGJqiX8mP_x-7YaTGCwO5wtnA5BGMDJ8S_gT5W6o8z1aYHCBudx2CGrSiuPdCuvK91jIcSf5z4ZsBSqeFlA-u07nt6yc_JB7FHn_6N7t2-qK1kg/s1600/baked-snowballs-recipe-photo-420-FF0404SCHOOA15.jpg

Ingredients:

12 vanilla wafers
6 scoops of your favorite ice cream
3 egg whites, room temperature
¼ tsp cream of tartar
¼ cup sugar
½ tsp vanilla extract
Garnishes: chocolate syrup, sprinkles, maraschino, cherries

Create it!!

1. Break the cookies and divide them evenly among 6 ramekins. Press into the bottom of each.

2. Fill each ramekin with ice cream. Use the back of a spoon to smooth the ice cream level with the top of the ramekin. Place the ramekins on a baking sheet and place in the freezer while you prepare the meringue (snow).

3. Preheat oven to 500 F.

4. Place the egg whites in a bowl and whip until they are foamy. (Start at a low speed and gradually increase to high). Add the cream of tartar and continue beating until soft peaks form.

5. While you continue beating, add the sugar, 1 tablespoon at a time. Add the vanilla extract. Continue beating about 2 more minutes, until shiny, stiff peaks form.

6. Remove ramekins from freezer and spread the meringue (snow) over the top of each with a spatula. Be sure to completely cover the ice cream. The meringue (blanket of snow) insulates the ice cream, keeping it cold in the hot oven.

7. Bake ‘snowballs’ on the baking sheet until the tops are golden brown, about 1 – 3 minutes. (Watch them carefully as they brown quickly).

8. Garnish with chocolate syrup, sprinkles, and a cherry. Makes 6 baked snowballs.

Biscuit Taco Cups

Picture taken from my private collection

Ingredients:

1 ½ lb. pre-cooked ground beef
1 can (15 oz.) spicy chili beans, drained
1 package taco seasoning mix
½ cup water
1 can (16.3 oz.) large refrigerated buttermilk biscuits (similar to Grands ®)
1 cup cheddar cheese, shredded
½ cup lettuce, shredded
½ cup chopped tomato
½ cup sour cream
½ cup salsa

Create it!!

1. Preheat oven to 375 degrees.

2. In a large pan on medium-high heat, stir together ground beef, chili beans, taco seasoning, mix and water; mix well. Reduce heat to medium and simmer 10 minutes, or until slightly thickened, stirring occasionally.

3. Spray outside bottom and sides of 8 (6 oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuits to form 4 ½ in. rounds. Place rounds over the outside of the sprayed custard cups. Press to fit over the bottom and part way down the sides of the cups. Place cups, upside down, in large ungreased baking pan.

4. Bake for 14 – 16 minutes or until golden brown. Remove pan from oven; carefully remove biscuits cups from custard cups.

5. Spoon beef mixture evenly into each cup. Top with cheese, lettuce, tomato, sour cream, and salsa. Makes 8 taco cups.

To make your own package of taco seasoning mix: combine 1 tbsp. chili powder, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cayenne pepper, ¼ tsp dried oregano, ½ tsp paprika, 2 tsp ground cumin, 1 tsp coarse salt, and 1 tsp. black pepper.

To make easy buttermilk biscuits (makes 8 biscuits).

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp coarse salt
½ unsalted butter, cold, cut into cubes
½ cup buttermilk

Gingerbread Biscotti

Gingerbread Biscotti

Ingredients:

½ cup butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
¼ cup molasses
2 ½ cups all purpose flour
1 tsp. baking powder
1 tsp baking soda
1 ½ ground ginger
1 tsp. ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves

Create it!!

1. Preheat oven to 350 F. Prepare baking sheet with cooking spray.

2. Beat butter and sugars in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Add molasses and beat until combined.

3. Combine the flour and the next 7 ingredients. Add the butter mixture, beating at a low speed until blended. Stir in almonds if desired.

4. Divide dough in half. With floured hands, shape each portion into 9 x 2 in. logs and place on prepared baking sheet.

5. Bake for 28 minutes or until firm. Cool on baking sheet for 5 minutes. Remove to a wire rack and cook for an additional 5 minutes. Reduce oven temperature to 300 F.

6. Cut each log diagonally into ¾ in. slices. (Use a serrated knife with a gentle sawing motion). Place biscotti, cut side down, onto baking sheet. Bake 8 – 10 minutes, turn biscotti to other side, and bake another 8 minutes. Cool.

7. Melt white almond bark according to package directions. Dip one end of cooled biscotti into the melted almond bark or drizzle over the top of each biscotti. Makes 2 dozen biscotti.

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

photo taken from: http://www.browneyedbaker.com/wp-content/uploads/2011/02/red-velvet-whoopie-pies-2-550.jpg

Ingredients:

Red Velvet Whoopie Pies
½ cup butter, softened
1 cup pack light brown sugar
2 tbsp. unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1 egg
1 tbsp. red food coloring [a 1 oz. bottle]
1 tsp vanilla
2 cups all purpose flour
½ cup butter milk

Garnish: Sprinkling of confectioners’ sugar

Peppermint Filling:
6 oz. cream cheese, softened
3 tbsp. butter, softened
½ tsp peppermint extract
3 cups confectioners’ sugar
2 tbsp. milk

Create it!!

1. Preheat oven 375 F. Line baking sheet with parchment paper; set aside.

2. For Red Velvet Whoopie Pies: In a large bowl, beat ½ cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda and salt. Beat until combined, occasionally scrapping the sides of the bowl. Beat in egg, food coloring, and vanilla. Add flour and buttermilk, alternately, beating on low speed after each addition just until combined.

3. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheet. Bake for 7 – 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

4. For Peppermint Filling: In a large bowl, cream together the first 3 ingredients using an electric mixer on medium speed until light and fluffy. Gradually add the confectioners’ sugar, beating well. If necessary, beat in milk 1 tsp. at a time, to make a filling of spreading consistency.

5. Spread the filling on the bottom side of half cookies. Top with the remaining cookies, bottom sides down. Garnish with a light sprinkling of confectioners’ sugar if desired. Makes about 40 whoopie pies.
This is a winning combination of 2 recipes from 1920’s: red velvet cake and whoopie pies!

Sweet Potato Graham Cracker Sticks

Sweet Potato Graham Cracker Sticks

Photos taken from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevwJWPibGK5aNrgsTUe6YgS0XB7UegxkEJar_XlOQgfS51MlGZCOqxJBRtfmw4YW7TBQHI4oeQS5tzirJ5w106GXIoRXfS3AXFuUFH6hBs2aDQji7LcSfKEkcdoqkV7QKgg2aIA/s1600/sweetpotatofrenchtoastfries-4.jpg

Ingredients:

1 large sweet potato
1 egg, beaten
1/2 cup graham cracker crumbs
1/3 cup corn starch
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
Powdered sugar for dusting [optional]
maple sugar for dipping [optional]

Create it!!

1. Preheat oven to 375 F and prepare baking sheet with parchment paper.

2. Peel the sweet potato, rinse it with water, and slice it into sticks about 1 cm. wide. (For even baking the length is not as important as the width).

3. In a large bowl, beat an egg with a fork and place the sweet potato sticks into the egg mixture and toss.

4. In another bowl, stir together all the dry ingredients.

5. Grab a handful of the egg-coated sweet potatoes and toss them in dry mixture, dredging to coat. Place on the prepared pan. Repeat with the remaining potatoes. (Any extra egg mixture or dry coating can be sprinkled on top if you so desire).

6. Bake potatoes for 30 minutes, then flip them. Bake for an additional 10 – 20 minutes, depending on how heavily coated they are and your personal preferences. (They will likely stick to the pan, so use you spatula aggressively).

7. Remove from the oven. Serve immediately. A dusting of powdered sugar and maple syrup for dipping is optional. Makes 2 – 3 serving.

Sweet Potato Oatmeal Breakfast Bake

Ingredients:

1/2 cup regular oat
2 cups milk
1 small baked sweet potato, peel and chopped
1 ripe large banana
1 tbsp flax seeds
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/8 tsp nutmeg
2 tbsp pure maple sugar

Crunchy pecan Topping:
1/3 cup chopped pecans
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar

Create it!!

1. Preheat oven to 350 F. Prepare baking dish with cooking spray.

2. Place the oats, milk, and flax seeds into a large pot. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5 – 7 minutes, stirring frequently.

3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. Stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Cook on low for another few minutes.

4. For Crunchy Pecan Topping: In a bowl, mix together the pecans, flour, butter, and brown sugar with a fork until very clumpy.

5. Pour the oatmeal into prepared baking dish and spread out evenly. Sprinkle the pecan topping over the top.

6. Bake, uncovered, for 20 minutes. After 20 minutes, set oven to broil and broil on low for about 2 minutes, watching very closely so that the topping does not burn. Serve hot. Makes 3 – 4 servings.

Cranberry Apple Dumplings with Crimson Sauce

Cranberry Apple Dumplings with Crimson Sauce

Photos taken from my personal collection

Ingredients:

Sauce:

1 can (16 oz.) whole cranberry sauce
¼ cup orange juice
2 tbsp. red cinnamon candies

Pastry:

1 cup plus 1 tbsp shortening
3 cups all-purpose flour
¾ tsp salt
6 – 7 tbsp cold water

Apples:

4 small cooking apples, peeled and cored
4 tsp. sugar
1 tsp. slightly beaten
Additional sugar
Fresh mint leaves

Create it!!

1. Preheat oven to 400 F. Lightly grease bottom of jelly roll pan, 15 ½ x 10 ½ x 1 in., or large cookie sheet with shortening.

2. Sauce: In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat.

3. Pastry: In a medium bowl, cut shortening into flour and salt, using pastry blender or knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork, until all flour is moistened and pastry almost clans sides of bowl. Roll pastry into rectangle, 18 x 16-inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cookie cutter.

4. Apples: place a prepared apple on each pastry square. Spoon 1 tablespoon cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 teaspoon of sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar.

5. Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture. Makes 4 dumplings.

Turkey Meatloaf Muffins

Turkey Meatloaf Muffins

Photo taken from my private collection

Ingredients:

1 tsp olive oil
7 button mushrooms, chopped
½ sweet onion, diced
½ red bell peppers, diced
3 cloves garlic, minced
1 lb. lean ground turkey
2 tbsp seasoned bread crumbs
1 – 2 tbsp milk
1 egg
3 tbsp parsley, chopped
Sea salt and freshly ground pepper, to taste

Garnish: fresh cooked spinach, prepared garlic mashed potatoes, chopped chives

Create it!!

1. Preheat oven to 350 F. Coat a muffin pan with a cooking spray.

2. Heat olive oil in a skillet over medium heat. Add mushrooms, onions, and red pepper sautéing until softened, 5 – 7 minutes. Add the minced garlic and cook, stirring constantly for 1 minute.

3. In a large bowl, mix the mushroom mixture with the ground turkey, bread crumbs, milk, egg, and parsley. Combine thoroughly.

4. Scoop the meatloaf mixture evenly into the muffin tin, pushing down to flatten the meatloaf into each well of the tin. Place in the oven and bake for 22 – 27 minutes or until the turkey is cooked through.

5. While the meatloaf is baking, prepare the instant mashed potatoes. Just before the turkey comes out of the oven, wash the spinach and place in a skillet over medium heat. Cook the spinach with a touch of water for 1 – 2 minutes, making sure to season with sea salt and freshly ground pepper.

6. Remove the turkey meatloaf muffins from the tin, add wilted spinach on top of the meat then spoon mashed potatoes on top of the spinach. Sprinkle with chives. Serve immediately.

Thanksgiving Stuffing Balls

Thanksgiving Stuffing Balls

photo taken from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaA4QNwdYhytfbHZ6xiBAucVARutt-B-jhjQJc5L-T_tEHQxNxw_94mrbkVb_YRf4Z13oUYPrnK4lLmLfgej1HRNrF6_sfzKK2Muyc9sMTw9ngf02apVXD8lroTWgLb6qyCyDV/s400/SB+trio.jpg

Ingredients:

4 tbsp butter
1 medium onion, finely chopped
4 stalks celery, finely chopped
1 loaf white bread, dried and torn into 1-inch pieces
1 tbsp poultry seasoning
salt and freshly ground black pepper
2 cups chicken stock
1 egg

Create it!!

1. Preheat oven to 375 F. prepare baking sheet with cooking spray.

2. Saute onion and celery in butter until onion are translucent, about 5 minutes, and spoon over the torn pieces of bread. Dust with poultry seasoning, salt, and pepper.

3. Whisk an egg in the chicken stock and pour over the stuffing until it is moist enough to form balls that hold together.

4. Form the stuffing into 15, 3-inch balls and place on prepared baking sheet.

5. Bake until golden brown, about 15 minutes. makes 15 servings.

Herbed Turkey Bites

Herbed Turkey Bites

photo taken from: http://cdn2.recipecorner.com/sites/recipecorner.com/files/imagecache/recipe_full_node/HerbedTurkeyMeatballswithaCranberryBarbecueSauce.jpg

Ingredients:

1 tbsp butter
1/3 cup yellow onion, finely chopped
1/3 cup celery, finely chopped
1 lb. ground turkey
1 cup bread crumbs (may use panko)
1 large egg
2 tsp minced fresh thyme
2 tsp minced fresh parsley
1/2 tsp minced fresh rosemary
1/4 tsp dried oregano
1/2 tsp poultry seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
cranberry sauce for serving

Create it!!

1. Preheat oven to 425 F and prepare baking sheet with cooking spray.

2. Melt the butter in a small skillet over medium-high heat. Add the onion and celery and cook just until softened, about 4 to 5 minutes. remove from the heat and set aside to cool slightly.

3. In a large mixing bowl, combine the celery and onion, ground turkey, bread crumbs, egg, fresh and dried herbs, poultry seasoning, salt and pepper. Mix together until well combined. Form mixture into evenly sized meatballs, about 1 1/2 in. in diameter. Place the meatballs, evenly spaced, on the prepared baking sheet.

4. bake 10 - 15 minutes, until completely cooked through. Serve warm with cranberry sauce on the side. Serve 4.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

photo taken from my personal collection

Ingredients:

¾ cup unsalted butter, softened
1 cup sugar
½ cup light brown sugar
2 eggs
1 tsp. vanilla extract
½ tsp. salt
1 ½ cups pureed pumpkin
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1/8 tsp. ground cloves

Maple Cream Cheese Filling:

3 cups powdered sugar
8 oz. cream cheese, softened
5 tbsp. butter, softened
3 tbsp. maple syrup
1 tsp vanilla extract

Create it!!

1. Preheat oven to 350 0 F. Line baking sheet with parchment paper.

2. Cream together the butter and sugars. Whisk in the eggs, vanilla, salt and pumpkin.

3. Into another bowl, sift the flour, baking powder, baking soda and spices. Mix the wet and dry ingredients until well combined.

4. Scoop teaspoons of the batter on the parchment lined cookie sheet. Bake for 10 – 15 minutes or until done. Allow to rest on a rack until completely cooled before assembling.

5. For the filling, whisk all the ingredients together until very smooth.

6. Turn on one cookie upside down and add a teaspoon of the frosting and add another cooking on top. Continue until all your whoopee pies are assembled.

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

photo taken from:http://www.seriouseats.com/recipes/images/2012/02/20120219-193550-hasselback-sweet-potatoes.jpg

Ingredients:

Potatoes:

4 small sweet potatoes
1 tbsp canola oil

Topping:

1 tbsp chopped pecans
1 tbsp finely crushed corn flakes or bread crumbs
1 tbsp brown sugar
1/4 tsp cinnamon

Create it!!

1. For the topping: combine the ingredients in a bowl and set aside. If choosing make this nut-free you can substitute the pecans with granola.

2. For the potatoes: preheat the oven to 400 F. Peel the sweet potatoes.

3. Working with one potato at a time, cut a thin silver lengthwise on the potato to make a flat area on the potato. Place the potato, flat area down, on your work surface. Lay chopsticks on either side of the potato. Cut the potato cross-wise at 1/8 to 1/4 inch intervals down to the chopsticks.

4. Place the sweet potatoes on a baking sheet. Brush with oil and roast for 40 minutes. Removing the sweet potatoes from the oven and increase the temperature to 425 F. Sprinkle the sweet topping over the potatoes and return them to the oven for an additional 15 minutes.

5. Remove and serve immediately. makes 4 servings.

These baked potatoes fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden. As it bakes, the slices fan out slightly for a show-stopping presentation... definitely a unique and delicious way to serve potatoes!

Fingers in Blankets

Fingers in Blankets

Photos taken from my personal collection

Ingredients:

1 can (8 ct.) refrigerated crescent roll dough
1/4 cup dijon mustard
24 coctail franks
1 egg, lightly beaten
sesame seeds

Dipping sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp dijon mustard
1 tbsp whole grain mustard

Create it!!

1. For the Fingers in Blankets: preheat the oven to 350 F. Prepare baking sheet with cooking spray.

2. Cut each dough triangle into thirds, lengthwise. You will have a total of 24 narrow triangles.

3. Brush the dough strips with dijon mustard. Place a cocktail frank and the base of each piece of dough. Roll up to cover most of the frank in dough.

4. Place them, seam side down, on the prepared baking sheet. Brush with egg wash and sprinkle with sesame seeds.

5. bake 12 - 15 minutes or until golden brown.

6. For the Dipping sauce: whisk the ingredients together in a bowl. Cover and refrigerate until serving.

7. Serve the Fingers in Blankets warm, with dipping sauce on the side. Makes 2 dozen.

By the 1950's, the practice of going door to door "trick or treating" had become very popular! These were perfect as a bite of supper before heading out into the neighborhood or as a substantial snack before digging into your loot of candy.

Marinated Eyeballs

Marinated Eyeballs

Pictures taken from my personal collection

Ingredients:

Eyeballs:

2 packages (8 0z. ea.) mini mozzarella di bufala balls, drained
1/3 cup extra virgin olive oil
6 sundried tomatoes, chopped
1 1/2 tsp dried thyme
2 tsp dried oregano
2 tsp dried basil
2 - 3 cloves minced garlic
sea salt, to taste
freshly ground black pepper, to taste

Irises and Pupils:

Unpitted green olives, about 10
black olives, about 6
cabbage or lettuce leaves for serving

Create it!!

1. For the eyeballs: combine the drained mozzarella, oil, sundried tomatoes, hebs, garlic, salt, and pepper in a small bowl. Stir gently to mix. Marinate a few hours (or up to 24 hours).

2. For green irises and black pupils: to create the 'iris' of the eyeball, cut one green olive in half. (This will create 2 irises). Using the end of a straw, poke a hole through the middle of each olive half removing a bit of olive. This is where you will place the black pupil. To create the 'pupil' of the eyeball, insert the end of a straw into a black olive and pull the small,straw-shaped piece out of the straw. Place the small black piece in the middle of each 'iris' on the rounded side (not the cut side). Repeat this process until you have enough irises/pupils for each 'eyeball'.

3. To assemble, drain the marinade and place the mozzarella balls on a serving platter lined with lettuce or cabbage. (This keeps the 'eyeballs' from rolling around the platter). Place the cut side of the olives onto the mozzarella balls to make the completed 'eyeballs'. Makes about 20 appetizers.

*simplify by using green pimento-stuffed olives. You will need an olive for each mozzarella ball. Simply cut off the bottom of each stuffed olive. Place the olive, cut side-down, on a top of each mozzarella ball. The iris will be green and the pupil will be red... creepy!!!!

Witches Fingers

Witches Fingers

Pictures taken from my personal collection

Ingredients:

1 cup water
6 tbsp unsalted butter
1 tsp sugar
1/4 tsp fine salt
1 cup all purpose flour
4 large eggs
1 tbsp dijon mustard
1 cup grated cheddar cheese
1 large egg yolk
whole unblanched almonds
kosher salt

Create it!!

1. position a rack in the middle oven and preheat 400 F. Lina a baking sheet with parchment paper.

2. Put the water, butter, sugar and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until the dough pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

3. Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the whole eggs, one at a time, incorporating each one thoroughly before adding the next. Mix in the mustard and cheese.

4. Put 1/4 inch plain tip on a pastry bag and spoon the dough into the bag. Pipe 3 1/2 inch long thin finger-like shapes onto the prepared pans. Beat the egg yolk with a tablespoon of water and brush the top of each witches fingers with it. Lay an almond on the end of each finger so that it looks like a nail, sprinkle fingers with salt.

5. Bake for 15 minutes then reduce the temperature to 350 F. Continue baking until the fingers ate golden brown and slightly crisp, about 5 minutes more. Cool on a rack. Makes about 36.