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Crispy Oven Fries

Crispy Oven Fries

BUT – on a good note, these are at least ‘healthier’ fries (served with ‘healthier’ buffalo chicken). “Healthier than what?” you may ask – well healthier than what you would get at a restaurant of course! Now, I am not saying by any stretch of the imagination that this is good for you, but its not really that bad for you. A meal like this once in a while partnered with a regularly scheduled healthy diet and some activity equals a well balanced and happy life

Pumpkin Pie Martini

Pumpkin Pie Martini

I have been looking at making Pumpkin Pie Martinis for about a year and for some reason just never made them! Tonight I realized that I had not posted anything in a while (sorry – I have cooked things but was away at Punkin Chunkin 

[Skeleton] Mudslide Jigglers

[Skeleton] Mudslide Jigglers

HAPPY HALLOWEEN 2011!

Due to the Snow-Tober Storm we experienced here in the NorthEast, my pumpkin-carving-party got changed a bit! We just traveled over to J’s house with some snacks and goodies in hand. The power going out put a hamper on much of my exciting goodies I had planned on making but I still had a pumpkin hummus, buttermilk ranch, sweet pumpkin dip, and these little beauties!

The color was just right, the flavor was awesome, and they are so easily adaptable to whatever you want to make with them! I can see these guys being so cute for Winter in a Snowman (or snowflake) pan!!!

Mudslide Jigglers

  • 1/2 cup milk
  • 1 cup Baileys Irish Cream
  • 1/4 cup Kahlua
  • 1/4 cup vanilla vodka
  • 2 envelopes Knox Gelatin

Put your milk into a small saucepan & sprinkle your 2 packages of Knox on top – allowing it to soak for a minute or two. Then turn your heat on very low and stir constantly for about 5 minutes until gelatin is fully disolved (this will be thick).

Then pour in your Baileys & Kahlua (stirring very well to blend it all). Finally add the vodka.

Pour the entire mixture into your desired pan. If using the adorable Wilton Skeleton Pan, make sure to spray lightly with cooking spray and then wipe most of it out & make sure it gets into those corners – just leave enough to allow it to pop out at the end. Allow to set for at least 3 hours (or even overnight) and pop out of pan or cut as soon as possible to serving as possible. This should make about 18-24 mudslide jiggler shots (it made the 15 skeleton heads and then another half dozen in a flat container)!

One Year AgoPumpkin Carving Party 2010 (the one that wasn’t snowed out!)

And I leave you with this, Today’s Question of the Day… what shapes do you think would lend themselves to awesome seasonal jigglers (and what flavor should those awesome shapes be)

Jalapeno Bisque

Jalapeno Bisque

We had an issue with hot peppers this year, and by “issue” I mean Rich grew habaneros & I evacuated the house while making hot sauce, burned my skin a few times, and also was overwhelmed with the amount of spice and had no idea what to 

Caramel Apple Bars

Caramel Apple Bars

I first made these Caramel Apple Bars from My Baking Addiction for school a few weeks ago & they went like hot-cakes (or hot apple pie, if you will). I didn’t take photos that time AND I slightly under-baked them, so they didn’t turn out 

Apple Maple Pulled Pork

Apple Maple Pulled Pork

I love using my crock pot! It usually gets pulled out an average of once a week during the fall/winter months. There is just something so wonderful about spending some time in the morning to put together a meal and then coming home at the end of the day to the house smelling amazing and your dinner practically done!!

After making my Apple Butter and having lots of Apples I decided to make a family favorite – Pulled Pork, but with a twist. This Apple Maple Pulled Pork (with a kick) was an awesome variation of my normal pork. The Apple/Maple flavors were there, but I wanted more. I could have easily added more Maple as well as some more diced Apples, but I was craving something else… I remembered that we had some Spicy Apple Jack BBQ Sauce made by Bonfatto’s and knew that with a splash of that the flavors would really be “amped up” – that was the perfect touch! The Maple Apple Pulled Pork is a Perfect Fall Classic Dish, no matter how you “kick it up a notch” at the end!

Apple Maple Pulled Pork
Author: Rachel (teacher-chef)
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 3 lbs pork shoulder/butt
  • 1 cup apple cider vinegar
  • about 4 Tbs Steak Seasoning
  • 1/2 tsp dry ground mustard
  • 1/2 tsp ground Paprika
  • 2 cloves garlic, pressed
  • 1/2 cup diced red onion
  • 1 teaspoon (or more) red pepper flakes
  • 1/4 cup pure Maple Syrup
  • 1 apple, peeled & cored and sliced into rings
  • optional sauce to finish it off
Instructions
  1. Place the pork into your crock pot and pour in the apple cider vinegar. Add the dry spiced, garlic, onion and chilies. Drizzle the Maple syrup over then top with apple slices.
  2. Cover and cook on low for around 8 hours. If you are home (I wasn’t) about half way through the cooking time check on it and stir it up/break the meat apart a bit and I find this helps in coaxing into the ‘pulled’ status. About 30 minutes before you eat it and it finishes you might want to break it apart again.
  3. This is a good time to taste test & maybe add some more syrup (if cider/spices if it seems a bit bland – or maybe even a splash of Apple Cider).
  4. Serve on rolls with cole slaw or sauerkraut (my choice) or enjoy just as it is.
Notes
Mine was a bit dry so I added about 1/4 cup more cider, 1/4 cup of Bonfatto’s Apple Jack Sauce and about a half cup of water. The Apple Jack Sauce kept up the Apple Flavor while adding a nice kick and was the PERFECT compliment to finish off this meal, I highly recommend it!

adapted from Behind the Skillet

 

One Year AgoPumpkin Carving 2010 (Pumpkin Carving 2011 coming soon)

And I leave you with this, today’s Question of the Day… We bought the Apple Jack Sauce on an Impulse at a Festival – what impulse buy do you find yourself using more often than you thought you would and loving every minute of it!?