Tag Archives: Halloween

Baked Stuffed Pumpkin or Winter Squash

26 Nov

 

 

It’s been a long time since I stuffed a pumpkin, but Halloween and late fall combined to make me want to do it again. This is so easy and you can stuff any old winter squash with any old stew (or stuffing) and make a dramatic dish!

stuffed squashBaked Pumpkin with Beef and Sweet Potato Stew

One or two whole pumpkins (We used two 6” tall pumpkins), hollowed out, seeds reserved for pepitas, cap reserved

2 Tbs olive oil

1.5 Cups chopped onion

1/4 Cup garlic, minced

¾ Cup carrots, diced

¾ Cup celery, diced

2 lbs ground beef

Adobo powder

1 Cup sweet potato, peeled and cubed

3 Tbs Worcestershire sauce

1 tsp soy sauce

2 Tbs tomato paste

1 Tbs oregano

Salt and pepper to taste

In a large soup pot, heat olive oil until fragrant at medium high. Add onion, stir to coat, then lower heat and cook for about five minutes, until well-softened. Add garlic and cook for another minute. Add carrots and celery and cook another five minutes, until softening. Add ground beef and brown. Sprinkle with abundant Adobo powder, then add sweet potato, Worcestershire sauce, soy sauce and tomato paste. Preheat oven to 350°F while allowing meat mixture to simmer for at least 20 minutes on low, adding, adding oregano about five minutes before you take it off the heat.

Sprinkle the inside of the pumpkin very generously with salt and pepper. Put each pumpkin on a stable rimmed baking sheet with a bit of olive oil to prevent sticking. You’ll want something that you can carry the pumpkin to the table on, as the shell will soften and fall apart if you try to move it.

Stuff the pumpkin with the meat. You can freeze leftover meat, or, as we did, quickly open up a couple of butternut squash, season and stuff also.

Bake the pumpkins for an hour and check for tenderness. We cooked our two small ones for two and the squashes for about 1.5 hours.

Allow to cool for a bit and bring to the table with the lids on for extra drama. As you scoop out the meat (it’s nice with rice), also scrape out some pumpkin, which should be seasoned and tender.

 

 

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Mummy Dogs, Clementine Pumpkins and More Easy Kid’s Halloween Recipes

29 Oct

We love Halloween around here and like to do a glorified Halloween playdate for the little man and his friends.

This post comes at a time when I am really pressed between my teaching, my son’s many activities, and just trying to keep the house on this side of utter chaos, so it will be quick and easy, just like these recipes.

First up, the easiest:

Clementine Pumpkins:

So, so cute

So, so cute

Peel a bunch of clementines, Trim a celery stalk into stem-sized sticks. Jam the sticks into the clementines as if they were stems and you’re done. (“No one is going to eat them, Mom”says the little guy. “They are too healthy.” but they disappeared off the plate in coos of “How cute” and “I love clementines” and now the little man is eating…his words!)

Hot Apple Cider with Cinnamon:

Set a saucepan of apple cider to low or medium low until warm. Ladle into mugs, sprinkle with cinnamon and use cinnamon sticks (medium length) as stirrers. Nice with a splash of cranberry juice too.

Apple Cider Refresher Cocktail

A refreshing, not-too-sweet, low-alcohol fizzy cocktail!

A refreshing, not-too-sweet, low-alcohol fizzy cocktail!

 

In a champagne flute pour one part prosecco to one part apple cider. Top with cinnamon.

Tina’s Witchy Oreos

Thanks for this one, Tina Christiansen!

Thanks for this one, Tina Christiansen!

Take Oreo cookies and top with a Hershey’s Kiss. You can use frosting to make them stick.

Nutella Sandwiches

They were pretty cute! The kids liked the chocolate chips the best,

They were pretty cute! The kids liked the chocolate chips the best,

Spread thinly cut white bread with Nutella (add raspberries if you like). Top with another slice of white bread and for extra fun, use a Halloween themed cookie cutter to cut them into shapes. then use tiny chocolate chips for eyes,noses and mouths. Try not to eat all the cut off bits smeared with Nutella.

AND the most challenging (and still very easy)

Hot Dog Mummies

Preheat oven to 375 ºF

The Pillsbury photos show a much tidier assembly, but my mess worked just fine and the kids thought they were cool!

The Pillsbury photos show a much tidier assembly, but my mess worked just fine and the kids thought they were cool!

Be prepared with 10 hot dogs and dry them off as best you can. Moisture gums up the works a bit.

 

Into the oven you go, my pretties!

Into the oven you go, my pretties!

Take one tube of Pillsbury Crescent Dough and roll it out, pressing the perforations together. Take a pizza slicer and slice into thin strips (1/8 – 1/4″). Working quickly, wrap 3-4 strips around each hot dog, leaving space for eyes. Place them on an ungreased baking sheet and spray the tops with a bit of cooking spray.

Bake for 13-17 minutes until pastry is golden brown. Dot mustard or ketchup for the eyes and serve.

Fun!!!!

Fun!!!!

What I made for the grown-ups…more on this later!

Stuffed pumpkin!

Stuffed pumpkin!

 

 

 

Cozy, Sparkly, Happily-Appley, Holiday Cocktail

28 Nov

A post on Edible Long Island and a post-trick-or-treating Halloween mini-party inspired me to make Apple Crisps, an invention of Relish restaurant in King’s Park, using local apple cider from Richter’s Orchards. While the boys decorated skull- and coffin-shaped papier mâché boxes, ate hot dogs and watched Casper’s Scare School, the moms noshed on white cheese and grapes (the world’s simplest appetizer) and cocktail meatballs and these light and relaxing cocktails!

flutes work well in small spaces!

flutes work well in small spaces!

I kept it hyper-local with Jericho Cider Mills cider (both orchards are on Long Island — yes, the same place you thought had been cemented over a long time ago actually has farms and orchards– but Jericho is closer to us than Richter’s ) and — me being me — added a bit more prosecco. And then, once the initial, beautifully shaken, garnished, and presented ones were drained daintily, everyone just sort of poured themselves some cider and topped it off with a healthy slug of the fizzy and a sprinkle of cinnamon…there is nothing I like better than self-serve after I’ve made a lovely first impression.

P.S. I also made one of these for Adriana of the Sparkly Cosmo Night…it is so refreshing and so low in alcohol  that it hydrates and maintains your level for the long haul…

I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening...

I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening…

The Apple Crisp
2 oz. local apple cider
6 oz. Prosecco
Sprinkling of ground cinnamon (plus a tiny squeeze of lemon, if desired)
In a cocktail shaker filled with ice, combine ingredients. Shake well. Pour into a flute (or other wine glass) and garnish with a fresh apple slice. Sprinkle with more cinnamon, if desired.

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