Happy Halloween

           WITCHY'S NEW              

           TURBO BROOM               



Food for Thought : Healthy Halloween

Do you think it is possible to have a "healthy Halloween" ? Many times  we allow  events , celebrations  or certain holidays  to wreck our  healthy  nutrition plans for the  sake of habit  or tradition . Halloween is usually  one of those times . We tend  to eat a lot  lot of  candy during this  time of  the  year . There are approximately  35 billion pounds  of  candy  corn produced each year  , and most is  consumed  during the fall . And that number is  just for candy corn , it  doesn't included  other sweets and chocolate ! According  to one  survey  , American households spend  44 dollars each  year on Halloween  candy which  can add  up to a lot  of unwanted  calories . Here  are  a few tips  to help you survive  the  holiday without  adding  unwanted pounds .

1.  Don't  buy more candy  than  you think  you will pass along  to "trick-or-treaters". Pass up the  urge  to buy candy  just because  it is on  sale  or  a good value .  Keep  candy  out of  sight  by putting  it into  the pantry  or  cabinet .

2 .  Don't  allow  your  children , or yourself  to go trick-or-treating on an empty stomach . You  will be more likely  to eat  more  candy than you  anticipated . Once  you get  home  , go through your candy  and  pick out  a few  favorites . Donate  the rest .

# .  Look for  non-food treats  to give away  to loved ones  and  neighbors . Kids  love all sorts  of trinket's . You  can find  items  such as  sidewalk chalk , stickers  and  other  small items  at discount  and  dollar  stores .  Remember   to  check  all  candies  before  eating  .
CANDY CORN MILKSHAKE 

1   Quart Vanilla Ice Cream
1   Quart Orange Sherbet
Whipped Cream or Cool Whip
Yellow Food Coloring
Black, Yellow & Orange Sprinkles

1 . Let your vanilla ice cream soften for about 25 minutes outside of the freezer. After the ice cream is softened take 1/3 of the ice cream and put it into a bowl and put the quart of vanilla ice cream back in the freezer. Add yellow food coloring to the ice cream in the bowl until the desired shade is obtained. Mix well.
2 . Take your orange sherbet out of the freezer to allow it to start softening.
3 . Get your mason jars, clear plastic cups, or glass drinking glasses and spoon yellow ice cream into the bottoms, filling the cups about 1/3 full. Smooth out the top as evenly as you can. Wipe down the inside of the cups with a paper towel to remove ice cream streaks. Place your cups in the freezer for 5-10 minutes to let the yellow layer harden a little.
4 . Take your vanilla ice cream out of the freezer again to allow it to start softening.
5 . Remove the cups from the freezer and carefully spoon in the orange sherbet now, filling the cups about 2/3 full, and again, smoothing out the top. Wipe the excess on the inside of the cups with a paper towel. Place the cups back in the freezer for 5-10 minutes.
6 . Remove the cups from the freezer and add the final layer of vanilla ice cream, filling the cups within 1/2 inch from the top of the cup. Smooth out the tops again.
7 . Top off your desserts with whipped cream or cool whip and sprinkles. Place in the freezer until they are ready to be served.
Yields about 10 milkshakes, depending on size of cups.

Words of Wisdom :
A tree is known by its fruit; a man by his deeds. A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love.

“When you judge you project your shadows onto others, when you love you project your light.” 

“Education is the most powerful weapon which you can use to change the world.” 

"In the midst of hate, I found there was, within me, an invincible love. In the midst of tears, I found there was, within me, an invincible smile. In the midst of chaos, I found there was, within me, an invincible calm. In the midst of winter, I found there was, within me, an invincible summer. And that makes me happy. For it says that no matter how hard the world pushes against me, within me, there's something stronger – something better, pushing right back." 

My grand-kids  found  the  Halloween  recipe  On Karaspartyideas.com
A proud grand-poppa                    G.

Potato Soup (soup in less than an hour)

Prep: 10 minutes Cook: 40 minutes  Cook : cook  45 minutes
MAKES: 8-10 servings

6       medium potatoes, peeled and sliced
2      carrots, chopped
6      celery ribs, chopped
8      cups water
1      onion, chopped
6      tablespoons butter, cubed
6      tablespoons all-purpose flour
1      teaspoon salt
1/2        teaspoon pepper
1-1/2    cups 2% milk (or almond milk)

1 . In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

2 . In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

TIP : Soup can be frozen  up to  6 weeks .You can add  dice ham / chicken / turkey  for  a  different  taste  .

Heart healthy   

Chili Beef Pasta ----- (dinner in less than an hour)

 Prep/Total Time: 45 minutes        MAKES: 6 servings 

1           pound lean ground beef (90% lean) 
2          tablespoons dried minced onion 
2          teaspoons dried oregano 
2          teaspoons chili powder 
1/2      teaspoon garlic powder 
1/8      teaspoon salt 
3         cups tomato juice 
2         cups water 
1         can (6 ounces) tomato paste 
1         teaspoon sugar 
8        ounces uncooked whole wheat spiral pasta 
Grape tomatoes and sliced jalapeno pepper, 

1. In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings. 

2. Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and jalapeno slices. 
Add  a salad  , toasted bread  or  crackers  
Heart healthy

Beef Barley Soup (dinner in less than an hour )

When the weather outside is nippy, we want a bowl of soup that’s chock full of beef, barley and veggies. It's the most delicious way to warm up. 
TOTAL TIME: Prep: 10 minutes  Cook: 35 minutes  MAKES: 8 servings

Ingredients:
1         tablespoon butter
1/2     cup each chopped carrot, celery and onion
4        cups beef broth
4        cups water
1        can (14-1/2 ounces) diced tomatoes, undrained
1        cup quick-cooking barley
1/2     teaspoon dried basil
1/2     teaspoon dried oregano
1/2     teaspoon pepper
1/4     teaspoon salt
2        cups chopped cooked roast beef
1/2     cup frozen peas

Directions:
1 .   In a 6-qt. stockpot, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 4-5 minutes or until tender.
2 .   Add broth, water, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add roast beef and peas; cook 5-7 minutes longer or until heated through. Yield: 8 servings (3 quarts).

TIP :  makes  8 serving ,  for  a smaller  family ,  freeze  half  for  another  meal ,  add  a  salad  and  Toasted  Italian  bread .

Heart  healthy 

Caramel Apple Brownies - With Fresh Autumn Apples

I love fall and all the bountiful crops it gives us.

Especially apples.

Use  good quality, preferably, organic sweet apples. The apple flavor is meant to stand out,  I used honeycrisp apples in my recipe.

Ingredients

• 1 stick salted butter, melted and cooled, plus more for dish
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup sugar
• 1 large egg
• ½ cup chopped pecans, plus ¼ cup whole pecans
• 2 large firm-sweet apples (about 1 pound) peeled and cut into ½-inch cubes, about 2¾ cups
• 20-25 caramel candies ( the melted candies work much better than store bought caramel sauce)

Instructions

1. Preheat oven to 350 degrees. Prepare a 9 X 9 brownie pan or pyrex dish with parchment paper that extends up the sides of the pan. Butter parchment paper and set aside.
2. In a medium bowl whisk together flour, cinnamon, baking powder, salt, and baking soda. In another bowl beat together butter, sugar and egg with a hand mixer until light and creamy, about 2 minutes. Add chopped pecans and apples, and stir by hand until combined. Add flour mixture, and stir until combined.
3. Spread batter in pan. Place caramel candies in a microwave safe bowl and microwave for 30 seconds, stir and then microwave for another 30 seconds. Drizzle caramel over batter, top with whole pecans and bake until golden, about 35 to 40 minutes. Cool on a wire rack for 30 minutes, then cut into 12 bars.  For topping, drizzle additional melted caramel over the top of the cooled brownies and allow to set before cutting.

If you want really straight cuts for your brownies, cool in the fridge for 30 minutes or so to get the best edges. If you’re not too particular go ahead and follow the directions above.  Or if you just can’t wait, eat them straight from the pan. I won’t judge. This recipe got a thumbs up from my guests.

Creamy Tuna-Noodle Casserole --- (dinner in less than an hour)

When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. 
TOTAL TIME: Prep: 20 minutes   Bake: 25 minutes   MAKES: 4 servings

Ingredients
 4           cups uncooked egg noodles
 1           cup frozen peas
 1           can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
 1           cup (8 ounces) fat-free sour cream or ( chicken broth)
 2/3        cup grated Parmesan cheese  (optional )
 1/3        cup 2% milk or (chicken broth)
 1/4        teaspoon salt
 2           cans (5 ounces each) light tuna in water, drained and flaked
 1/4       cup finely chopped onion
 1/4       cup finely chopped green pepper

TOPPING:
 1/2       cup soft bread crumbs
 1          tablespoon butter, melted

Directions:
1 .    Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
2 .   Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
3 .   Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6 servings.

TIP: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Heart healthy

Food for Thought : October is Health Literacy

 Those involved in the health field spend many years educating themselves to learn the complex health related terminologies that are foreign to the average person. As a result, there is a large portion of the population who cannot comprehend what their doctors are telling them about their health. According to the U.S Department of Education, a little over sixty percent of the population can read instructions on a prescription label. This alarming statistic shows why health care professionals and educators need to be more conscientious when explaining health related matters to their patients. The importance of being health literate can be solved by having readily accessible information to health related matters so that the average person can understand and use to make informed decisions.

The Florida Literacy Coalition held a Health Literacy Summit last year which dealt with this same issue. Plain language is clear simplified wording that acts as an initiative that emphasizes the importance of using simple words that people can understand when communicating with patients. The importance of health care professionals communicating with their patients in plain language will ultimately help with the issue of doctor to patient miscommunication. The benefits of health care professionals using plain language will increase the percentage of people who have an intermediate or proficient health literacy level and decrease the amount of people that have a basic health literacy level.

Table 1. Descriptions of Health Literacy:
Health Literacy Level Task Examples Percentage
Proficient Using a table, calculate an employee’s share of health insurance costs for a year. 12%

Intermediate Read instructions on a prescription label, and determine what time a person can take the medication. 53%
Basic Read a pamphlet, and give two reasons a person with no symptoms should be tested for a disease. 21%
Below Basic Read a set of short instructions, and identify what is permissible to drink before a medical test. 14%
Source: U.S. Department of Education, Institute of Education Sciences, 2003 National Assessment of Adult Literacy..
The following are ways to become more health literate:

1. Improve Communication With Your Doctors:
⦁ Ask your health care professional to use familiar language and write down their information. 
⦁ Ask questions if something is unclear. Ask for written information to take home.

1. Take action in your community:
⦁ Attend health education programs around your area. 
⦁ Request that local schools include health literacy in their adult education curriculum.

SOURCES
Office of Disease Prevention and Health Promotion. America’s Health Literacy: Why We Need Accessible Health Information. Available at: http://health.gov/communication/literacy/issuebrief/ (Accessed: 14 October 2015). Inline Citations: (Office of Disease Prevention and Health Promotion)

Why Plain Language is so Important to Health Literacy
Posted on October 14, 2015 by Florida Literacy Coalition 
Those involved in the health field spend many years educating themselves to learn the complex health related terminologies that are foreign to the average person. As a result, there is a large portion of the population who cannot comprehend what their doctors are telling them about their health. According to the U.S Department of Education, a little over sixty percent of the population can read instructions on a prescription label. 

This alarming statistic shows why health care professionals and educators need to be more conscientious when explaining health related matters to their patients. The importance of being health literate can be solved by having readily accessible information to health related matters so that the average person can understand and use to make informed decisions.
The Florida Literacy Coalition held a Health Literacy Summit last year which dealt with this same issue. Plain language is clear simplified wording that acts as an initiative that emphasizes the importance of using simple words that people can understand when communicating with patients. The importance of health care professionals communicating with their patients in plain language will ultimately help with the issue of doctor to patient miscommunication. The benefits of health care professionals using plain language will increase the percentage of people who have an intermediate or proficient health literacy level and decrease the amount of people that have a basic health literacy level.

Table 1. Descriptions of Health Literacy
Health Literacy Level Task Examples Percentage
Proficient Using a table, calculate an employee’s share of health insurance costs for a year. 12%
Intermediate Read instructions on a prescription label, and determine what time a person can take the medication. 53%
Basic Read a pamphlet, and give two reasons a person with no symptoms should be tested for a disease. 21%
Below Basic Read a set of short instructions, and identify what is permissible to drink before a medical test. 14%
Source: U.S. Department of Education, Institute of Education Sciences, 2003 National Assessment of Adult Literacy..
The following are ways to become more health literate:

1. Improve Communication With Your Doctors:
⦁ Ask your health care professional to use familiar language and write down their information. 
⦁ Ask questions if something is unclear. Ask for written information to take home.
1. Take action in your community:
⦁ Attend health education programs around your area. 
⦁ Request that local schools include health literacy in their adult education curriculum.

SOURCES

Office of Disease Prevention and Health Promotion. America’s Health Literacy: Why We Need Accessible Health Information. Available at: http://health.gov/communication/literacy/issuebrief/ (Accessed: 14 October 2015). Inline Citations: (Office of Disease Prevention and Health Promotion)

Back  in the  chair  again , will get back  to my  regular  posts   as  soon as  possible , (the words of  wisdom and  a recipe) . Been a little  hectic  here ,  hope  things are  going  well in your  corner of the world .
A proud  grand-poppa                   G.

Jack o'Lantern Meat Pie

 This is kind of a Sloppy Joe pie with a costume on,

but it is inexpensive, tastes good and looks good on the table at a party or just for family dinner.

There will be no left-overs

Prep Time: 30 min                    

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1/2 cup chopped onion
• 2 teaspoons all-purpose flour
• 1 cup salsa
• 1/2 cup chili sauce
• 1 cup frozen corn
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons brown sugar
• 1 sheet refrigerated pie pastry
• 1 egg
• Orange paste food coloring

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.


Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.                                                 

Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

**If you want a double crust...double your amount of pastry...take half and line pie plate...pierce bottom a few times with fork to prevent bulges and cover with parchment or foil and blind cook it until the edges are a light brown...maybe 10 minutes or so. Then add your filling and cook as directed. 

Simple HUH??

 Now throw a quick salad together, to go with it, and eat.

Garlic Lime Salmon

TOTAL TIME: Prep/Total Time: 30 minutes  MAKES: 8 servings

 1/2         cup canola oil
 1            medium onion, finely chopped
 1           teaspoon grated lime peel
 2           tablespoons lime juice
 1           garlic clove, minced
 2          salmon fillets (about 1-1/2 pounds each

Preheat broiler. In a small bowl, mix the first five ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat 15-20 minutes or until fish just begins to flake easily with a fork. Brush frequently with onion mixture during the last 5 minutes of cooking. 

Full-Bodied White Wine:
Enjoy this  dish with a full-bodied white wine such as Chardonnay or Viognier.

Heart healthy

'Sooooo Good' Southern Style Pulled Pork

This pulled pork is tender and delicious, it just melts in your mouth. 

The best piece of meat for pulled pork is a 4-7 lb whole boston butt.

You’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder with room to spare ...

2 gallon ziploc bag to brine the roast in....and meat thermometer.

 Dry Rub

1 tbsp ground cumin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp cayenne pepper

1 tbsp salt

1 tbsp ground pepper

1 tbsp paprika

1/2 cup brown sugar

Mix all ingredients together well and store in an air tight container.

Cover it and set it aside

Brine Solution

1/2 cup salt

1/2 cup brown sugar

2 qts cold water

3 tbsp dry rub mix

2 bay leaves

*Add salt to cold water and stir very well until all the salt is completely dissolved. *Add the brown sugar and dry rub and stir well to combine.
*Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag (or a     container big enough so the shoulder is completely covered in brine solution).

*Carefully pour in the brine solution…

*Add two dried bay leaves.

*Refrigerate for at least 12 hours.... 24-36 hours is best.

At least 12 hours later…

*Preheat oven to 225 degrees F. (Yes, 225 degrees,)
*Remove the pork shoulder from the brine solution and place in the roasting pan.

*Pat the skin dry with paper towels so you’ll get a nice, crisp crust.

*Generously cover the WHOLE thing in your dry rub mix....and massage it thoroughly into that skin  

*Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone.

*Place uncovered in a 225 degree F oven on the middle rack.*Stick thermometer into center of meat. The center of the shoulder should be at least 200 degrees before you remove from oven ( shoulder will probably take between 1.5 to 2 hours per pound )A large shoulder could easily take 13-16 hours to cook.*When shoulder has reached 200 degrees, turn off the oven and let the roast rest for about 2 hours before removing from the oven....keep the thermometer in the meat, so you can monitor the temperature. *If the bottom of the pan is dry (or crusted with dried spices) cover the shoulder with tin foil

*After a couple hours, when the temperature drops to 170 degrees or slightly lower, remove the shoulder from the oven.

Remove the large sheet of crusted fat on the top. Using two large forks, begin pulling the meat apart. It will fall apart .

 
Add any leftover seasoning if you like it spicy.

You won't need to add any other sauce or condiment

Slap it on a Kaiser

Sometimes we add some sautéed onions or a bit of coleslaw

Goes well with sweet potato fries

Many thanks to -  Kevin & Amanda

http://www.kevinandamanda.com/recipes/

Thoroughly enjoyed it

Scallops Florentine Fettuccini with Mushrooms and Tomatoes

1           pound of  scallops
2          cups of packed baby spinach
2          red tomatoes cut into 8 wedges
2          yellow tomatoes cut into 8 wedges
2         cups of sliced baby Portobello mushrooms
4         cloves of finely minced garlic
½        small diced shallot
1         cup of chicken stock
1/3      cup of I Can't Believe It's Not Butter + 2 tablespoons
1         pound of cooked fettuccini noodles
Kosher salt and fresh cracked pepper to taste

 1. Season the scallops on all sides with salt and pepper.

2. In a large sauté pan on high heat, add in 1 tablespoon of I Can't Believe It's Not Butter until melted and add in the seasoned scallops and sear for 4 minutes or until golden brown. Once they are caramelized on the bottom, flip them over and cook for another 3 to 4 minutes. Remove them from the pan once they are cooked and set aside. Scallops should be firm.

3. In the same pan add in 1 tablespoon of I Can't Believe It's Not Butter until melted and toss in the mushrooms are caramelize.

4. Once they are brown add in the shallots and garlic and sauté for 2 minutes. At this point add in the tomatoes and sauté for another minute.

5. Next, add in the chicken stock and remaining I Can't Believe It's Not Butter and simmer in low heat for 3 to 4 minutes. Finish by adding in the spinach, cooked fettuccini, salt and pepper and toss together until combined. Top off with the seared scallops. Serve hot.
Heart healthy

Witchy's Halloween Treats

Get ready for an assembly line, because these no-bake marshmallow witches are easy to prepare, and kids will love helping. They're perfect for gatherings because a dozen can be put together in just 30 minutes. Or whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors.

Ingredients

• 1/2 cup vanilla frosting, divided
• 36 miniature semisweet chocolate chips
• 12 large marshmallows
• 1 drop each green, red and yellow food coloring, optional
• 1/4 cup flaked coconut
• 12 chocolate wafers
• 12 miniature peanut butter cups
• 12 milk chocolate kisses

Directions

1. For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
2. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
3. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

STRAWBERRY GHOSTS

These are my personal favorites

Kids will be delighted with these cute ghosts. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success!

Ingredients

• 30 fresh strawberries
• 8 ounces white baking chocolate, chopped
• 1 teaspoon shortening
• 1/8 teaspoon almond extract
• 1/4 cup miniature semisweet chocolate chips
• ( If your kids are not fans of almond flavor, just leave out the extract )

Directions

1. Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
2. Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.
3. In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers. Yield: 2-1/2 dozen.

Halloween is definitely designed for children and it's an excuse for us to have some fun with our kids.  You can make these treats at minimal cost, but the experience of making them with your children is priceless. Celebrate their childhood !!

Pepperoni-Sausage Stuffed Pizza Recipe

 TOTAL TIME: Prep: 45 min. + rising Bake: 40 min. + standing MAKES: 12 servings

Ingredients
1                   package (1/4 ounce) active dry yeast
1-1/4            cups warm water (110° to 115°)
2                  tablespoons olive oil
1-1/2           teaspoons salt
1                 teaspoon sugar
3-1/2 to 4    cups all-purpose flour

FILLING:
2-1/2          cups (10 ounces) shredded Part Skim Mozzarella Cheese, divided
2-1/2         cups (10 ounces) shredded white cheddar cheese, divided
2                tablespoons all-purpose flour
2                teaspoons dried oregano
2                teaspoons dried basil
1/2             teaspoon crushed red pepper flakes
1                pound bulk Italian sausage, cooked and crumbled
1/2             pound sliced fresh mushrooms
1                package (3-1/2 ounces) sliced pepperoni
1               can (15 ounces) pizza sauce
Grated Parmesan cheese, optional

Directions:
1 .    In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.

2 .    Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3 .     Preheat oven to 425°. Grease a 13x9-in. baking pan. Punch down dough; divide into three portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella cheese and 2 cups cheddar cheese. Sprinkle with flour, seasonings, cooked sausage, mushrooms and pepperoni.

4 .       Roll out remaining dough into a 13x9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes.

5 .       Reduce oven setting to 375°. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with Parmesan cheese. 

Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Heart healthy

To a big Man

and a great guy
We Hope all your birthday
 wishes come true
Lots of love from Spiderman
and
Aunt Jeannie

Vegetarian Minestrone [Slow Cooker]

6          cups vegetable broth
1          (28 ounces) can crushed tomatoes
1          (15 ounces) can kidney beans, drained
1          large onion, chopped
2          ribs celery, diced
2          large carrots, diced
1          cup green beans
1          small zucchini
3          cloves garlic, minced
1          tablespoon minced fresh parsley
1-1/2    teaspoons dried oregano
1          teaspoon salt
3/4       teaspoon dried thyme
1/4       teaspoon freshly ground black pepper
1/2       cup elbow macaroni
4          cups chopped fresh spinach
1/4       cup finely grated Parmesan cheese, or more to taste

1 .   Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.

2 .   Cook on Low for 6 to 8 hours.

3 .   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.


4 .   Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Heart healthy

SPICY PUMPKIN GINGERBREAD

Wonderfully flavorful and fragrant bread for the holidays. We have also tried the recipe with a few raisins, also good. My friend added some dried cranberries to the recipe. I have not tried that yet so I don't know if it works well... but it sounds good.

Pumpkin Gingerbread:
Servings Per Recipe: 24
INGREDIENTS:
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

*Great warm from the oven but even better the next day.... if there is any left

ENJOY!

Beef Stew (Slow-Cooker)

2       lbs. Stew Beef
3       tablespoons Olive Oil
2       cups Organic Beef Stock
12     ounces Package Bacon – Cooked Crisp and Crumbled
14.5   ounces Can Organic Diced Tomatoes – Juice Drained
4       ounces Mixed Bell Peppers – Chopped
4       ounces Mushrooms – Quartered
2       ribs celery – chopped
1       large carrot – chopped
1       small onion – chopped
4       large cloves garlic – minced
2       tablespoons Organic Tomato Paste
2       tablespoons Worcestershire Sauce or Coconut Aminos
2       teaspoon  Sea Salt
1/½   teaspoons Black Pepper
1       teaspoon Garlic Powder
1       teaspoon Onion Powder
1       teaspoon Dried Oregano

Heat slow cooker on low setting.

1 . In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.

2 .  To the slow cooker, add Organic Beef Stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, sea salt, black pepper, garlic powder, onion powder, and dried oregano.


3 .  Cover and cook on low 6-8 hours.
Heart healthy

Try this Fun Halloween idea

Our Neighborhood kids loved these

Just buy some Halloween lollipops in black wrappers and make spider legs out of pipe cleaners for the simplest ones

If you want to get more creative here are a few variations

 They make great ghosts too

Have a Happy - Spooky Halloween

Spooky Hallween Eyeballs....Yum!

 

These treats are a bit time consuming but the end product is worth it. They taste like peanut butter cups

Ingredients:

 1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips
red food coloring (optional)

Directions : 

Prep20 min -
Ready In3 hr 20 min -   

- Beat the peanut butter and butter with an electric mixer in a large bowl until smooth.  Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes.  

- Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes. 

- Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.  

- Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator. 

- Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

We guarantee the kids will love these...The adults liked them also at  our last Halloween party