*~*~* National Deviled Egg Day *~*~*

Yes, even the Deviled Egg has it's own day!

The deviled egg originated in ancient Rome. It is still a popular term across the continent of Europe. Deviled eggs are a common dish in the United States. In the Midwestern and Southern United States, they are commonly served as hors d'oeuvres before a full meal is served. Deviled eggs are so popular in the United States that special carrying trays are sold for them. The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. In some parts of the Southern and Midwestern United States, the terms "salad eggs" or "dressed eggs" are used, particularly when the dish is served in connection with a church function - presumably to avoid dignifying the word "deviled". There are many varieties of deviled eggs ... some like them with sweet pickle, onion, paprika. However you like yours ... Enjoy! ~ Chef ~

<> Mexican Cornbread Casserole <>

Ingredients:
2 boxes of Jiffy cornbread mix * 1 pound of ground beef * 1 small can of chopped green chilies * 1 package taco seasoning mix * 1 regular size can of whole kernel corn * 1 regular size can of cream-style corn * 1 large onion, diced * 1 1/2 cup of sharp shredded cheddar cheese
Directions: Brown ground beef and onion then add the taco seasoning per package directions; set aside. Mix cornbread per package directions. Once cornbread is mixed thoroughly add 1/2 of the can of cream-style corn and 1/2 of the can of drained whole kernel corn mixing completely. Now pour 1/2 of the cornbread mixture in the bottom of a 9x13 pan. Spreading evenly. On top of the cornbread add the meat mixture; pour the remaining can of whole kernel corn and cream-style corn. Spread on 1/2 of the shredded cheese. Spread the can of green chilies then top with the remaining cornbread mixture and the cheese. Bake 350 degrees for 35-40 minutes. Let set for 5 minutes then serve.

~ Chef ~

*~*~*~* Happy Halloween *~*~*~*

~ Chef ~

~*~ Halloween Treats - Part 3 ~*~

Today, Eerie Eyeballs!

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: 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." If you want them to be extra spooky given them a bloodshot look. Take a toothpick dipped in red food coloring and make squiggly lines on the eye. Yields: approximately 30. Now you are set to be the Best Treater in the entire Neighborhood! ~ Chef ~

~*~ Halloween Treats - Part 2 ~*~

Continuing with the Spirit of Halloween ... today we are going to talk about Ghoulish Caramel Apples. These are time consuming so pull up a chair. Ingredients:
3 packages (14 ounces each) caramel candies
2 tablespoons water
6-8 large Granny Smith apples
6-8 heavy wooden skewers or sticks
melted white chocolate - see directions below for amounts
Black cookie icing
cellophane wrap and waxed paper

Directions: Line a large cookie sheet with heavily buttered waxed paper then set aside. Wash and completely dry the apples. Insert a stick through the stem section. Sometimes it helps to use two sticks as these Apples become quite heavy during the dipping process. Combine caramels and water in medium size saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. Dip each Apple in the caramel mixture, coating evenly, use a spoon to help cover the top part of the Apple. Allow the caramel to set slightly and then dip in the caramel again. Once caramel has stopped dripping set Apple on the buttered wax paper. Once all Apples are coated place them in the refrigerator for 30 minutes. Next melt the chocolate either in a double boiler or the microwave. Use 3 ounces of chocolate per Apple. Dip the bottom of the caramel apple in the chocolate first. Then dip the entire Apple in the chocolate completely encasing the Apple completely. Lastly using a spoon pour chocolate over the top of the Apple allowing it to run down giving it a sheet look. Once the chocolate subsides in dripping place the Apple back onto the buttered wax paper. Place in the refrigerator for 45 minutes to set. Take them out and use the black cookie icing to paint on their faces. Please them back in the refrigerator for 30 minutes to set the icing before wrapping them in cellophane. Keep Apples stored in the refrigerator until ready to hand out. ~ Chef ~

~*~ Halloween Treats - Part 1 ~*~

In the Spirit of Halloween ... for the next 3 days I am going to post Halloween Treats that you can make at home. These are guaranteed to make you the Top Treater on the Block! Today we start with The Great Pumpkin Rice Krispy Treats.

Ingredients: 3 tablespoons butter or margarine ~ 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups of miniature marshmallows ~ 6 cups of Kellogg's Rice Krispies ~ orange food coloring ~ green cookie icing ~ black cookie icing ~ Tootsie Rolls ~ Pumpkin shaped pan
Directions: In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add orange food coloring. Now add the rice krispies. Stir until well coated. Firmly press enough mixture into the pumpkin shaped pans until even with the top of each cup. Once the molded treats have cooled place two of them together to create a pumpkin shape. (If you do not have a pumpkin shaped pan just roll baseball shaped balls with your hand.) Use a little green cookie icing to draw on some vine squigglies. Now squish a tootsie roll and place on top for a great looking stem. You can leave them plain -or- use the black cookie icing to draw on faces. NOTE: These are best if served the same day. If you store them make sure it is at room temperature in an airtight container or wrap them in cellophane wrap for now more than two days. Always use fresh marshmallows. ~ Chef ~

~*~ Pumpkin Bites ~*~

Ingredients:
2 refrigerated ready-to-use (rolled) pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions: Preheat oven to 350 degrees. Use pumpkin shaped cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Make sure the muffin tray is cooled before reusing. Makes 24 mini-pies. Keep refrigerated. ~ Chef ~