Posts Tagged ‘Halloween Countdown’
This recipe is a great one for Halloween entertaining. SO keep it in mind for either adults or kids at YOUR Halloween Party, this year!
Tink
*When I dream, I cook and bake like an artist!*
Cheese Dip
HALLOWEEN MEMORY
This is one of my favorite dip recipes. My husband who is the CEO of my company (CEO means Carry Everything Out) originally made it for me but hey, I have my own way of making it.
Judi
INGREDIENTS
1 package cream cheese softened (the real stuff, not the low fat)
5 teaspoons beef bullion (not heaping)
Hot water about 1/4 cup
small onion
INSTRUCTIONS
STEP 1 – Peel and grate your onion, add beef bullion and enough hot water to mix your bullion.
STEP 2 – Add cream cheese to mixture and mix well (I use my hand.)
STEP 3 – Let sit for awhile.
STEP 4 – Get your favorite chips and enjoy.
COMPANY INFORMATION - Mamaw’s Handdyes
I handdye my own fabric, I’ve used 100% cotton, cotton sateen and flannel. I specialize in snowdyed fabric. That’s right, I use snow in the process of dyeing. As the snow melts, it moves the dye and gives some awesome texture and patterns to the fabric. I can also color match so send me your swatch and I’ll match it. I don’t have a brick and mortar shop but you will find me at the different shows vending.
Judi Yakab
http://www.mamawshanddyes.com/
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Posted in 
Tags: This first recipe is from Kathy Hodge of Kreinik… and it has landed squarely on my *Must Make* list!
Take a look…
Tink
*When I dream, I cook and bake like an artist!*
Butternut Squash Soup
HALLOWEEN MEMORY
This soup brings me back to being a child in New England. Driving to the apple orchids as a child. Back roads and brilliant foliage. I even appreciated the colors way back then! We kids would kick at the leaves as we wandered around the orchard. Fall meant back to school with friends, Halloween parties, hay rides, and playing football with my brothers, because there’s nothing like a tackle in the leaves! The days were getting shorter, the weather was more crisp. It was and still is my favorite time of the year!
We’d always get a cup of hot cider or to ease the chill, especially after football and tick or treating. While I may not always be able to get back to New England to see the glorious colors of the fall, making this soup and taking a stroll through the park help transport me to a simpler time.
INGREDIENTS
For Soup:
One 21/2 Pound Butternut Squash
2 Tablespoons Extra Virgin Olive Oil
6 Cloves Garlic
1 Sweet Potato, cut into rounds, about 2 Cups
1 Leek (white part only) chopped, about 1 Cup
11/2 Teaspoons Ground Cumin
1/2 Cup Apple Juice or Cider
5 Cups Water
Salt, Pepper
For Garnish:
2 Tablespoons Extra Virgin Olive Oil
½ Cup Shallots (sliced)
10 Fresh Sage Leaves
INSTRUCTIONS
Prepare the Squash:
STEP 1 – Cut the squash in half and place the halves, cut side down on a parchment-covered baking sheet.
STEP 2 – Place in a pre-heated 375 F degree oven and bake until tender (about 40 minutes).
STEP 3 – Remove squash from oven and let cool for a few minutes.
STEP 4 – Remove seeds and discard. Scoop flesh into a bowl (approximately 3 cups).
Prepare the Soup:
STEP 5 – Warm oil in a medium skillet over medium high heat.
STEP 6 – Add the garlic cloves, leeks, and cumin. Saute until leeks are softened (about 10 minutes).
STEP 7 – Add the squash, sweet potato, apple cider, water and 1 teaspoon salt. Cover soup and bring to a boil.
STEP 8 – Reduce heat and simmer, partially covered, until sweet potatos are softened (about 15 minutes).
STEP 9 – Puree the soup in a blender until smooth. Return the soup to the pot and add freshly ground black pepper to taste. Add more salt if needed.
For Garnish
STEP 1 – Warm oil in a medium skillet over medium high heat.
STEP 2 – Add shallots and cook until browned, stirring frequently (about 5 minutes).
STEP 3 – Place cooked shallots on a paper towel lined baking sheet.
STEP 4 – Add sage leaves to skillet and cook for about 5 seconds (you want them withered and crisp, but still bright green). Place on paper towel and drain. Crumble leaves.
To serve:
Serve the soup hot, sprinkle with sage and put a mound of shallots in the middle.
COMPANY INFORMATION
At Kreinik, we’re all about thread. We don’t eat it, but we make it, braid it, dye it, twist it, and just about anything else in order to offer the creative community silk, metallic, and real metal threads plus embellishments to embellish anything by hand or sewing machine. We believe that stitchers, crafters, and professional artists want interesting threads that are made well so that they’re easy to use, and come in a variety of colors and textures to bring projects to life. That’s our specialty and it drives our passion every day. We really do love our jobs!
