Halloween/Samhain

Invitations:

Gothic Novel covers:

• Frankenstien
• Strange Case of Dr. Jekyll and Mr. Hyde
• Dracula
• The Ghost-Seer
• Wuthering Heights
• The Pit and the Pendulum
• Bleak House
• The Picture of Dorian Gray
• The Phantom of the Opera
• The Turn of the Screw
• The House of the Seven Gables

Foam board for support and paper with inked/printed covers, inside cover on one side with invitation information.

Decor:
Outdoors:

• Orange lights outside around rails with fall leaves.
• Pumpkins
• Wreath (Orange and Black striped stocking balls)
• Tree ghosts, bats, lights, luminaries
• Trick or Treat Bowl
• Porch lights
• Driveway lights
• Lights along path in front of house.

Indoors:

• Table cloth
• Plates, cups, napkins, silverware
• Fire in Fireplace
• Treat Jars
• Potion Jars
• Witch's Broom
• Witch's Hat
• Music (Monster Mash, Flying Purple People Eater, I put a spell on you, ...etc.)

Menu:
Chicken Burritos
Chips & Salsa
Garden Salad/Veggie Tray
Fruit Salad/Tray
Potato Soup
Tortilla Soup
Hot Cider
Hot Chocolate


Treats and Goodies:

•  Glow sticks and things

Costumes:
Me - Witches Costume...

Games/Activities:

• Costume Contests (all winners - scary, cute, hero, match, funny, witty/clever, pretty)
• Bob for apples
• Trick or Treat
• Apple Hunt (find the golden apple) or Pumpkin find (paper/plastic pumpkins hidden - glow? - easter egg hunt)
• Picture

Hair Sytles to consider

Art in Everyday Life!

bundt pan from thrift store, painted & planted (holes drilled for drainage?) - umbrella fits right thru the hole!

I bought a little vintage cosmetic suitcase to use as my first aid kit in my campie.

 

Thousands of Scamp Owners have logged millions of miles in the ever-popular Scamp 13'

If you like the idea of a small, lightweight trailer without the inconvenient setup, then the Scamp 13” is the perfect trailer for you.

Compact and affordable, the Scamp 13” is great for couples or small families. The front sofa converts to the bunk beds, and the rear dining area converts to a double bed, providing sleeping space for four people.

The interior is upholstered in brown, with brown or blue cushions, brown carpet and beige curtains. Fiberglass cabinets and wood panel doors complete the interior.

Deep Covered Baker Recipes

Photo Credit: Pampered Chef

Photo Credit: Pampered Chef

put 4 chicken breasts in the Deep Covered Baker)  pop it in themicrowave on HIGH for 8 minutes…

ENTIRE 5 Ib. roasting chicken in the Deep Covered Baker- covered it in a delicious Pampered Chef rub and put it in the microwave for 30 minutes…. 

 

 

 chicken breasts to shred and use in chicken noodle soup! SO EASY. 

 

Easy Enchiladas—can we say 5 ingredients and 15 minutes later enjoyia delicious meal and

 

Have ground beef that needs to be used?  Meatloaf !  Throw it together in under 5 min- pop it in the microwave for 20 minutes and dinner...DONE!

 

The baker has easy recipes that require minimal ingredients and minimal prep–time that you can assemble day-of or the night before. The baker can be used in the oven OR in the microwave oven. I have to be honest and say that I have tried almost EVERY microwave recipe in the recipe book, but I have yet to try an oven recipe. The ease of throwing all the ingredients in the baker and popping it in the microwave for 10 minutes and a delicious meal coming out is like a new modern crock pot or something! Every family should have a Deep Covered Baker in their kitchen!

A couple of my favorite things to make in the Pampered Chef Deep Covered Baker: 

 *****

Thirty Minute Chicken
Ingredients:

Chicken
1	whole chicken (3 1/2-4 lb/1.6-1.8 kg)
1	tbsp (15 mL) olive oil
Seasoning Mixture
1	tbsp (15 mL) all-purpose flour
1	tsp (5 mL) paprika
1/2	tsp (2 mL) garlic powder
1/2	tsp (2 mL) salt
1/4	tsp (1 mL) coarsely ground black pepper
1/4	tsp (1 mL) dried thyme leaves

Directions:

1. For chicken, lightly spray Deep Covered Baker with olive oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Brush chicken with oil.
2. For seasoning mixture, combine ingredients; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.
3. Microwave, uncovered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F/77°C). Carve chicken on Cutting Board-Large with Juice Wells.

Yield: 4-6 servings
Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g

 *****

Grilled Chicken Penne al Fresco

Ingredients:

4	garlic cloves, peeled
2	cups grape or cherry tomatoes
3	cups uncooked mezze penne pasta
3	cups chicken broth
3/4	cup dry white wine such as Chardonnay
1/2	tsp each salt and coarsely ground black pepper
1 1/4	cups lightly packed fresh basil leaves, divided
1	oz Parmesan cheese, grated (about 1/4 cup packed)
2	cups diced grilled chicken breasts
	Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:

1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
Cook's Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.

*****

*****

*****

 

Freezer Cooking # 4: Soups!

Freezer Cooking # 4: Soups!



My Freezer after Freezer Cooking #4



 

The concept for Freezer Cooking #4 is to fully prepare 4 different soups that can easily be thawed & served within 30 minutes from taking it out of the freezer and 1 “prepped”meal for the crock pot.

 

Menu

 

White Bean Chicken Chili,

Beans & Greens Soup,

Apple Chicken Stew,

Perfect Winter Beef Stew,  and

Chicken & Andouille Stew.

All  “bags” are “2 servings” double/divide as needed.

 

Quart sized freezer bags OR Gallon sized bags increasing serving sizes to (4).

Here is the menu for Freezer Cooking Round 4 “Soups” and the (#) below is how many 2 serving bags for each recipe.

• White Bean Chicken Chili (3)
• Chicken and Andouille Stew (4)
• Greens & Beans Soup (2)
• Perfect Winter Beef Stew (3)
• Apple Chicken Stew (3)

Compare this list to your cabinets and cross out the items you won’t need to buy at the store.

Fresh Produce:

• Sweet Onions (5 med/large sized) I bought a “bag” of sweet onions- it was less $

• Head of Garlic (1)

• 1-Green Pepper

• 1-Red Pepper

• 1-Bunch of Celery

• 1 Ib. Carrots (for slicing)

• Bag of Potatoes (you will need approx 6 potatoes)

• Fresh Sliced Mushrooms (3 cups)

• 1- Large Apple

Meat:

• 2 Ibs Beef for Stew

• 4 ½- 5 Ibs Chicken Breast

• 1 ½ Ibs Fully Cooked Andouille Sausage (Link)

• Bacon (approx 6 slices- I use the pre-cooked/microwavable kind)

Grocery:

• 64 oz Chicken Broth

• 42 oz Vegetable Broth

• 14 ½ oz Beef Broth

• Worcestershire Sauce

• KRAFT Zesty Italian Dressing (3/4 cup)

• 15 oz Tomato Puree

• 15 oz Stewed Tomatoes

• 14 oz Diced Tomatoes

• 11 oz can White Corn

• (3) 15 oz cans Great Northern Beans (white beans)

• 4 oz diced green chilis (can)

• Brown Rice (not instant)

• Packet White Bean Chili Seasoning Mix

• Cajun Seasoning

• Salt & Pepper

• Canola Oil

• Olive Oil

• Flour

• Bay Leaves (3)

• Basil

• Sour Cream

• Garlic Powder

• Thyme

• Caraway

• Apple Cider or Juice

• Apple Cider Vinegar

• Freezer Bags

• The following ingredients you will need for later when you actually prepare the soup: Shredded Parmesan Cheese, Spinach or Kale, Green Onions

Of course, once you get everything home and you are ready to cook put it on the counter and admire what you are about to do!! =)

I label everything with name, date and instructions BEFORE I start:

• Chicken & Andouille Stew (4 bags): Thaw in Fridge or Sink- Warm & Serve over Rice, top with Green Onions

• White Bean Chicken Chili (3 bags): Thaw in Fridge or Sink- Warm & Garnish with Cilantro & Sour Cream

• Beans & Greens Soup(2 bags): Crockpot Low 5 Hrs/High 2.5 Hrs. Add 4 cups chopped spinach or kale just before serving. Sprinkle with Shredded Parmesan.

• Perfect Winter Beef Stew (3 bags): Thaw in Fridge or Sink- Warm & Serve

• Apple Chicken Stew (3 bags): Thaw in Fridge or Sink- Warm & Serve

Now it’s time to get started on the soups!

1. First, you want to assess your “pot” situation. You will need (2) LARGE pots for the Perfect Winter Beef Stew and the Chicken & Andouille Stew and (2) Crockpots for the Apple Chicken Stew and White Bean Chicken Chili. We will prep the Beans & Greens soup so that the ingredients are frozen together and then you put in crockpot to cook the day you will eat it. Get your pots/crockpots ready on the counter/stove. ( I label my pots so I know which soup is which for easy ingredient placement)

2. Next, I washed and prepped ALL the meat. For the Chicken; Wash and trim all breasts, leaving whole and set aside. Cut (3) Pieces of Chicken (approx 1.5 pounds) in half and rub with a mixture of 1 Tbsp Cajun Seasoning, ½ tsp salt and ¼ tsp pepper, set aside. For the Stew Beef; make sure it is cut into 1 inch chunks. Pour ¾ cup KRAFT Zesty Italian Dressing over stew beef – coat evenly and set aside letting marinate 30 minutes. For the Bacon; cook approximately 6-8 slices and chop, set aside. For the Andoiulle Sausage: Slice and set aside.

3. Now we will prep all the vegetables. Chop (4) Onions and Halve & Slice (1) Onion, Slice 10 Carrots, Chop the Green Pepper & Red Pepper, Chop 4 Celery Ribs, Mince 6 Garlic Cloves, Peel & Cut 6 Potatoes into cubes/chunks. *I use my onion chopper to chop the onions, green pepper, red pepper and celery- it makes it easier!

4. In the “Chicken & Andouille Pot” heat 2 Tablespoons of canola oil and brown the (3) chicken breasts rubbed in Cajun seasoning (you can do this in batches if you need to). Remove chicken from pan and set aside. Add ½ cup canola oil to same pot and stir in ½ cup flour. Cook & stir on medium-low heat for 30 minutes or until browned (do not burn).

5. While oil/flour is cooking in “Chicken & Andouille Pot”, you can start on the “Perfect Winter Beef Stew Pot”. Warm (1) Tbsp oil over Medium-High heat and cook (1) chopped onion and 3 cups mushrooms for approximately 10 minutes or until tender. Remove beef stew meat from marinade(discard marinade) and add meat, approx 6 of the sliced carrots, 2 of the cubed potatoes, 14 ½ oz can stewed tomatoes, 14 ½ oz can beef broth and bacon to pot. Stir. Bring to a boil stirring occasionally and cover. Reduce to low heat and simmer 1 hour 15 min or until beef is cooked and sauce is thickened.

6. In the “Chicken & Andouille Pot” once flour/oil mixture is browned add 1 chopped onion, chopped red & green peppers and 2 ribs chopped celery. Cook & Stir approx 3-4 minutes or until vegetables are tender. Add 4 cloves minced garlic and cook 1 minute longer. Gradually add 4 cups water, 2 cups chicken broth, 1 Tbsp Cajun Seasoning, ¼ tsp pepper and ½ tsp salt, 2 Tbsp Worcestershire Sauce, 2 Bay Leaves, (3) Browned Chicken Breasts and Sliced Andouille Sausage. Bring to a boil. Reduce heat; cover & simmer for 1.5 hours or until chicken is tender. Once chicken is tender- shred and return to soup. Discard Bay Leaves.

7. While the above soups are simmering, assemble the crock pot soups:

White Bean Chicken Chili:

- Mix all of the below together in largest crockpot and cook on High 4 hours or Low 8 hours.


32 oz chicken broth

11 oz can white corn
2- 15 oz cans Great Northern Beans (white beans)
½ cup sour cream
1 chopped onion
1- 4oz can green chilis
1- 14 oz can diced tomatoes
1 tsp garlic powder
1/8 tsp pepper
1 packet White Bean Chili seasoning mix
3 Chicken Breasts (approx 1.5 pounds)
Shred Chicken once Chili is done.
Apple Chicken Stew Crock Pot:
In Crockpot Layer the following:


4 Sliced Carrots
2-4 potatoes (cubed)
1 Sliced Onion
2 Chopped Celery Ribs

Combine 1 ½ tsp salt, ¾ tsp dried thyme, ½ tsp pepper, ¼ tsp caraway seeds and sprinkle half over vegetables.

3-4 chicken breasts

1 large apple cubed

1 ¼ cups apple cider or juice

1 Tbsp cider vinegar

1 bayleaf

Remainder of salt/thyme/pepper/caraway mixture

Cook on High 4 hours or Low 8 Hours. Shred Chicken when done, remove bay leaf.

8. Now that all of the above are prepped we will make the Beans & Greens bags:

You should have (2) Bags Labeled Beans & Greens Soup.

DIVIDE the following ingredients between the 2 bags:

42 oz Vegetable Broth

15 oz tomato puree

 15 oz Great Northern White Beans (drained and rinsed)

½ cup uncooked brown rice

1 chopped onion

1 tsp basil

¼ tsp salt

¼ tsp pepper

2 garlic cloves minced

Squeeze excess air out of bags and place in freezer flat.

Once all of your soups/stews have simmered & cooked for the noted times let cool. (I put in fridge overnight before distributing amongst bags- easier to handle cold soup that HOT!)

Distribute soups/stews evenly amongst # of prepped bags.

I usually put them in the freezer stacked as flat as possible on top of each other for easy storing.

I typically take the soup out of the freezer and place in the sink in luke-warm water for about 15 minutes and then transfer from the bag to a pot and warm & serve.

ENJOY!!!

Freezer Cooking #3 - Sauce-a-Palooza!!

Freezer Cooking #3 - Sauce-a-Palooza!!

My Freezer!

Ended up with 19 "bags" of sauce!!

It is sooo easy to pull out a sauce and defrost it in the sink for 20 minutes and then transfer to a pot to warm while the noodles are cooking so I figured stocking up on these "comfort meals" for the cool fall/winter weather!

As I pointed out in my Freezer Cooking # 2 post, I prepare my “bags” to be for “2 servings.” Since there are only 2 of us eating…this helps with waste & portion control. If you will be serving more than 2 people with your freezer meals then you can cut the # of bags I tell you to prep for each sauce in half so that each bag has more sauce. ( i.e. – I will tell you to label 6 bags for “spaghetti sauce”, these bags will have enough for 2-3 servings each in them when the prepared sauce is divided equally between them, so if you would like your bags to have 4-6 servings, then divide the sauce evenly between 3 bags instead of 6.)

quart sized freezer bags  OR gallon sized bags if increasing serving sizes to (4).

Here is the menu for Freezer Cooking Round 3 “Sauce-A-Palooza”:

· Mom’s Spaghetti Sauce (6)

· Beef Stroganoff (6)

· Tomato Marinara Sauce (7)

Here is my grocery list: (don’t be alarmed! The list looks a bit long but most of the ingredients were already in my cabinet and are probably in yours! Everything in italics was already in my cabinet. Compare this list to your cabinets and cross out the items you won’t need to buy at the store. =) )
Fresh Produce:

· Sweet Onions (7 small) I bought a “bag” of sweet onions- it was less $

· Head of Garlic (1)

· Fresh Sliced Mushrooms (24 oz)

Meat:

· 2.5 pounds Ground Beef

· 4-5 Ibs Beef Sirloin Tips ( I buy steaks and cut them down into tips/strips - less expensive!)

Grocery:

· ¾ cup Butter (1.5 sticks)

· 4.5 cups Beef Broth

· Worcestershire Sauce

· Flour

· Sour Cream (This is added to the Beef Stroganoff LATER when you defrost it and are ready to eat so you may not want to buy this yet!)

· Yellow Mustard

· Tomato Paste ( 7)- 12 oz cans

· Crushed Tomatoes (4) – 28 oz cans

· 20 oz Chicken Broth

· 32 oz can Tomato Sauce

· Diced Tomatoes (2)-32 oz cans

· 1.5 cups milk

· ½ cup Grated Parmesan Cheese

· 6 Eggs

· 6 Slices White Bread

· White Sugar

· Oregano Leaves

· Bay Leaf (2)

· Salt & Pepper

· Garlic Salt

· Parsley Flakes

· Flour

· Dried Basil

· Vegetable Oil & Olive Oil

· Freezer Bags

Don't worry! I recycle!!

· *You may also want to go ahead and buy a couple of packages of spaghetti noodles & egg noodles to have on hand for when you thaw the sauces- I usually stock up when they are on sale & when I have coupons*

Of course, once you get everything home and you are ready to cook put it on the counter and admire what you are about to do!! =)

I label everything with name, date and instructions BEFORE I start:

· Mom’s Spaghetti (6 bags): Thaw in Fridge or Sink, Heat & Serve over Noodles

· Beef Stroganoff (6 bags): Thaw in Fridge or Sink, Heat, Add 8 oz Sour Cream before serving over Egg Noodles

· Tomato Marinara (7 bags): Thaw in Fridge or Sink, Heat & Serve over Chicken Parmesan, Noodles OR make Baked Ziti.

Now it’s time to get started on the sauces!

1. First, you want to assess your “pot” situation. You will need (3) LARGE pots to make these sauces. I only have (2) large pots so I actually ended up prepping the marinara in (1) large pot and then transferred it into my 3qt and 5qt crock pots to simmer while the spaghetti sauce & beef stroganoff occupied the pots on the stove. Get your pots/crockpots ready on the counter/stove.

2. Prep the meat for the Beef Stroganoff: Make sure the beef sirloin is cut into strips or tips and place in a large bowl. Coat evenly with ¾ cup flour, 1 tsp salt and ½ tsp pepper. Set aside.

3. In Marinara Pot warm 2 tbsp olive iil. In Beef Stroganoff Pot melt ¾ cup butter and in Spaghetti Pot warm 2 tbsp vegetable oil. **MAKE SURE YOU DO NOT LET ANY OF THESE BURN!* Keep on LOW HEAT until you are ready to add onion. (If you will be using crock pots like I did for the Marinara Sauce then hold off on Spaghetti instructions until Marinara is transferred to crock pots.)

4. Next, chop all 7 onions- I have an onion chopper I used for this which made things a little easier. You will want to distribute (3) of the chopped onions into the melted butter/Beef Stroganoff pot, (2) of the chopped onions into the Marinara pot and (2) of the chopped onions into the Spaghetti Pot. Also, at this time add the beef tips coated in flour to the Beef Stroganoff pot. Add (6)cloves garlic minced to the Marinara Pot. Sauté all onions until translucent. Sauté beef & onions in Beef Stroganoff pot until beef is cooked through.

5. Once Onions are done it is time to assemble the sauces:

a. Marinara Sauce Pot:

i. Add 4- 28 oz cans crushed tomatoes

ii. Add 20 oz chicken broth

iii. Add 32 oz tomato sauce

iv. Add 36 ounces tomato paste

v. Add 3 tbsp oregano

vi. Add 3 tbsp basil

vii. Add 2 tsp salt

viii. Add ½ tsp pepper

ix. Add ½ cup sugar (or more to taste)

x. Mix all together well and simmer for 1.5 hours OR transfer to crock pots at this time to simmer.

b. Beef Stroganoff Pot:

i. Add 4.5 cups beef broth

ii. Add 2 tbsp Worcestershire sauce

iii. Add 2 tbsp yellow mustard

iv. Add 6 oz tomato paste

v. Add 24 oz sliced mushrooms

vi. Mix all together well and simmer 1.5 hours

c. Spaghetti Pot:

i. Add 36 oz tomato paste

ii. Add 64 oz diced tomatoes

iii. Add 1 tbsp oregano leaves

iv. Add (2) bay leafs

v. Add ½ cup sugar (or more to taste)

vi. Add 2 cups water

vii. Mix all together well and simmer 1.5 hours *if it seems to thick, add more water*

6. While Sauces are simmering, you will need to prep the “meat” part of the spaghetti sauce. In a bowl mix the following ingredients together:

a. 2-2.5 pounds of ground beef

b. 1.5 cups milk

c. 1 tsp pepper

d. ½ cup parmesan cheese

e. 6 eggs (beaten with fork)

f. 6 slices white bread torn into tiny pieces

g. 1 tsp garlic salt

h. 2 tsp parsley flakes

Brown the above ingredients in a skillet well. Add to Spaghetti Sauce pot after sauce has simmered at least an hour- mix well and let simmer an additional 30 minutes.

Once all sauce has simmered for 1.5 hours- let cool before placing in bags.

Distribute sauces evenly amongst # of prepped bags.

I usually put them in the freezer stacked as flat as possible on top of each other for easy storing.

Here is how I typically serve my sauces:
Spaghetti Sauce: Typically I just serve this over plain ole’ spaghetti noodles with salad & garlic bread.
Beef Stroganoff: I serve this over egg noodles with some sort of bread.
Marinara Sauce: I use this for all sorts of things! You can make baked ziti with it, serve it plain over noodles, over frozen ravioli or manicotti and my favorite way to serve this is over chicken parmesan.