salty bones

It wouldn't be Halloween without a skeleton -- in this case, one that's been reassembled into a pile of tasty bones to pick. I found this recipe in Family Fun and it became a Halloween favorite in our house!!

1 tube of refrigerated bread stick dough (we used an 11-ounce tube to make 12 bones)

Coarse salt

Unroll a tube of refrigerated bread stick dough and separate the rectangular pieces. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.

halloween trash mix

this is an easy and yummy snack for any Halloween get together!

1 (16-ounce) package candy corn
1 (15-ounce) package pretzel nibblers
1 (12-ounce) package caramel popcorn and peanuts
1 (15-ounce) package banana chips
1 (15-ounce) package candy-coated chocolate pieces
1 (15-ounce) package dried mango
(15-ounce) package dried pineapple
1 (10-ounce) package toffee pretzels
1 (6-ounce) package sweetened dried cranberries
1 (6-ounce) package worm-shaped chewy candy

Stir together all ingredients. Store in an airtight container.

bean dip with bone crackers

1 (16-ounce) can chili without beans
1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese
1 (8-ounce) jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin

Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.

Bone Crackers
2 (13.5-ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt

Cut tortillas with a 3 1/2-inch bone-shaped cutter or kitchen shears, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas.

Bake at 250° for 30 minutes or until crisp.

monster eyes

This is a festive and yummy Halloween appetizer that you and your guests will ghoul over.

Combine 3 cups all-purpose baking mix (I loke to use Bisquick); 1 lb. ground pork sausage (I like Jimmy Dean); and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive (you'll need 1 7-oz. jar) deeply into center of each ball. Bake at 400° for 15 to 18 minutes or until lightly browned.n Make about 4 dozen!

salty caramel apples

The perfect caramel apple!!

6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 tablespoons coarse sea salt
1 cup semisweet chocolate chips

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

roasting pumpkin seeds

Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber. Pumpkin seeds are delicious toasted and salted, but they're even better flavored with sweet and savory spices.

How to Roast Pumpkin Seeds

Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes. Let cool and store in an air-tight container.

Why Carve Pumpkins?

The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down. In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the Earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."


My FAVORITE roasted Pumpkin Seeds with Cinnamon and Salt

4 cups pumpkin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
vegetable oil cooking spray

Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon. Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

spiderweb cheesecake

This cheesecake is elegant enough for grownups, but fun for the kid in all of us!!

1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate crumb crust
2 tablespoons semisweet chocolate chips
1 tablespoon butter or margarine

In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust. In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpicks clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

wicked cupcakes

Halloween is my FAVORITE holiday so I like to do fun kid friendly cooking projects to make it fun for my kids too! These are cute, fun and so yummy....you are your little goblins will LOVE them!!

24 brown mini M&Ms plus , more for filling (optional)
Hershey's Chocolate Cupcakes
Dirty Green Simple Buttercream
12 chocolate sugar cones
1 pound black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths
12 candy corns

Using a melon baller, scoop out the center of each cupcake, and fill with mini M&Ms, if desired. Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair.

mulled cider

Mmm... the smell of fall!

4 c. water

2 tsp. ground allspice

1 cinnamon stick

1 dash ground cloves

1 gallon of cider or apple juice

1 can (12 oz.) frozen lemonade, thawed

3/4 c. orange juice

1/3 c. honey

1 tea bag (we use herbal tea)

Cinnamon sticks for garnish (optional)

Combine the water, allspice, cinna-stick and cloves. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Add the remaining ingredients and return to a boil. Turn off heat and let cool 5 minutes before serving.

Serves 12-18

I got this recipe back east in Charlottesville, where we spent some of our fall days at the top of the grassy rolling hills of Virginia at the apple orchard.

Enjoy this fall infusion throughout your home!

pumkin pot pie

6 sugar pumpkins or acorn squash (1 to 2 pounds each)
Salt and ground black pepper
6 tablespoon butter
6 tablespoons all-purpose flour
3 cups canned chicken broth
8 ounces frozen mixed vegetables
8 ounces frozen pearl onions or chopped onions
4 cups cooked chicken, cut into bite-size pieces
1 tablespoon dried thyme
1 tablespoon dried leaf sage
2 tablespoons finely chopped fresh parsley
1 refrigerated pie crust
1 egg beaten with 1 tablespoon milk for egg wash


Preheat oven to 375°F. Slice tops off pumpkins. Remove seeds and pulp. Sprinkle insides of pumpkins with salt and pepper. Place pumpkins cut side up on a baking sheet. Cover pumpkins tightly with foil. Bake 25 to 30 minutes or just until skin is easily pierced with knife. Remove from oven. Reduce oven temperature to 350°F. Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly until well blended, about 1 minute. Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes. Add vegetables, onions, chicken and herbs. Add salt and pepper to taste. Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin). Unwrap pie dough and place on lightly floured work surface. With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils. Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins. Use egg wash as glue to attach dough strips, twisting gently to form coils. Attach leaves. Brush all decorations with egg wash. Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.

to carve a pumpkin...

This is the best pumpkin carving kit I have found. It has all the tools you will need to make your pumpkin their spookiest!!

dinner in a pumpkin: creamy spiced sausage stroganoff

This recipe is delicious and fun to make for dinner parties!

1 medium sized (10-12" diameter, basketball sized, ~10 lbs.) pumpkin
1 pound ground beef
1 pound (a chub.) mild sausage (we use Kielbasa at our house)
1 large onion, chopped
2 teaspoons oil

1 head broccoli, chopped
2 carrots, diced
1 large green apple, diced

1 (8 oz.) package cream cheese, softened
1 cup milk
1 cup shredded cheddar/mozz/jack cheese
1/4 cup parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
dash red pepper
dash pumpkin pie spice

6 cups cooked hot rice, for serving

Remove top rack from oven and preheat to 375 degrees.
Cut the top off the pumpkin and remove all the seeds and stringy pulp inside. Season inside pumpkin with a little salt, pepper, and pumpkin pie spice.
Heat oil in a large saute pan and bring a big pot of water to a boil. Add beef, sausage and onions into saute pan and cook until browned. Add broccoli, carrots and apple into boiling water and cook for 8 minutes to soften (skip this step if you like a little bite to your veg). Drain vegetables. In your biggest mixing bowl, whisk together the softened cream cheese, milk, cheese, parmesan, garlic, salt, pepper and red pepper. Stir in meat and onions and veggies. Carefully pour into prepared pumpkin and replace pumpkin top. Place pumpkin on a heavy duty cookie sheet or in a casserole dish. Carefully put in oven and cook for 1 1/2 hours at 375 degrees. To serve, scrape sides and bottom of pumpkin to get bits of pumpkin with stroganoff. Serve over hot rice.

* recipe may be halved and prepared in a small pumpkin for a cute little family, or use individual sized pumpkins per person(cooking may vary).

graveyard pizza

16 Halloween OREO Chocolate Sandwich Cookies, divided

1 pkg. (19.5 oz.) brownie mix

1-1/4 cups JET-PUFFED Miniature Marshmallows
White decorating icing and assorted Halloween candies (worm-shaped chewy fruit snacks or bugs)

PREHEAT oven to 350°F. Chop 8 of the cookies; set aside.

PREPARE brownie mix as directed on package; spread batter into greased 14-inch pizza pan. Bake 18 to 20 minutes or until done.

SPRINKLE marshmallows over top of hot brownie; bake an additional 3 to 5 minutes or until marshmallows are lightly browned. Immediately sprinkle chopped cookies over marshmallows. Cool on wire rack.

DECORATE remaining 8 cookies with white decorating icing to resemble tombstones. Stand "tombstones" around pizza, pressing gently into brownie. Decorate with assorted candies.

mummy dogs

Wrap up this easy and fun dinner for your little goblins!!

Hot dogs
Ready-made croissant dough
Mustard and ketchup

Cut the croissant dough into strips. Wrap hot dogs to look like mummies. Bake at 375 degrees for 12 to 15 minutes or until light golden brown. You can make faces with ketchup and mustard.

yummy bugs...

How fun are these for your Halloween party of for your kiddos on Halloween!!

Bugs on a Log
celery stalks
peanut butter
raisins

Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.

Cookie Spiders
black or chocolate licorice twists
fudge sandwich cookies
chocolate frosting
red cinnamon candies

Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.

Muenster Beetles
crunchy chow mein noodles
muenster cheese (or other soft block cheese)

Cut cheese into 2" x 1" rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into "head" as antennae.

Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as Gouda, Havarti, Monterrey jack, or even Mozzarella.

Peanut Butter Caterpillars
bananas
peanut butter
grapes
chow mein noodles

Peel and slice a banana. Join the slices together by "gluing" them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.

pumpkin pizza

This will quickly become a fall favorite in your house!!

Crust
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
some chopped nuts, pecans are good, (you can even use candies nuts) for sprinkling on top

Preheat oven to 375 degrees F. Cream together the butter and sugar. Add the egg and vanilla; mix until well blended. In a separate bowl, whisk together the flour, and baking powder. Gradually add flour mixture to the buter mixture and blend well on low speed. Remove and knead briefly into a smooth ball. Place the dough on a pizza pan and pat out gently to the edges. Bake 10 to 12 minutes until the crust is golden brown on the edges. Let cool before topping.

Cheese Layer
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
12 oz. package of whipped topping, divided—save 4 oz. for topping

Unwrap cream cheese, place in microwave safe bowl and heat in microwave on high for 20 to 30 seconds. Mix sugar and vanilla into cheese. Fold in about 2/3 of the whipped topping. Refrigerate until ready to assemble pizza.

Sauce (Pumpkin) Layer
1 cup cold milk
2 small pkg. instant vanilla pudding mix
1/2cup sugar
16 oz. can pumpkin
2 tsp. cinnamon

Whisk pudding into milk. Mixture will be very thick. Stir in pumpkin, sugar and cinnamon. Refrigerate 3 hours or overnight.

Assembling Pizza
Spread cheese layer over the prepared crust. Top with the pumpkin mixture. Then spread the remaining 4 oz. of whipped topping on top. If desired, sprinkle a few chopped nuts over the top.

Donovan's Rainbow Cupcakes

I also made this cupcake stand from scratch!!!

I made these for my son Donovan's 1st birthday party and they turned out phenomenal!

Colorburst Cupcakes

1 white cake mix

2 eggs

1 C sour cream

1 C milk

1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color. Use food coloring to color batter to desired intensity. I used approx 1-2 tsp. and they were very bright! You could easily make pastel rainbows using a little less.

To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers. Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc. Bake them according to the package directions, until a toothpick comes out dry.

Check these babies out! True crazy colors. I love how you can see the rainbow through the papers. If you want blue on top, just reverse the order (duh, right?)

A double batch made enough to put crazy high tops like this on all 24 cupcakes.

This is the frosting I used, here. The recipe is from a bakery in New York City. I thought it was amazing!

pumpkin-eggnog cheesecake

20 gingersnaps
1/2 cup walnuts
1/4 cup sugar
2 tablespoons margarine or butter (1/4 stick), melted
4 large eggs, separated
1 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 8-ounce packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup prepared eggnog
1 tablespoon cornstarch
walnuts for garnish

Preheat oven to 350 degrees F. Spray 9" by 3" springform pan with nonstick cooking spray. In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.

In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled. ENJOY!!

pumpkin creme brulee

My FAVORITE fall dessert!!

3 c heavy cream
2 tsp vanilla or rum
6 egg yolks
6 Tb superfine sugar
3/4 c finely pureed cooked pumpkin
1/4 tsp cinnamon
pinch salt
1/2 c brown sugar

Scald cream and vanilla or rum.

Beat egg yolks and superfine sugar until lightly colored and thick; beat in pumpkin, cinnamon, and salt. Slowly whisk in the hot cream. Pour into a 6-cup or an 8x8-inch refrigerator-to-oven dish. Place into a baking pan, and pour boiling water halfway up the sides of the dish.

Bake in a preheated 350ºF oven for 45-60 min, until the custard is set (time depends upon the height of the baking dish). Chill for 8 hours or overnight.

Preheat broiler, and place an oven rack 8-10 inches below it.

Sieve the brown sugar and sprinkle it evenly over the custard. Place dish in a large pan, and surround it with ice cubes. Place on the broiler rack, and, watching carefully, let the brown sugar heat until it just begins to bubble, brown and melt.

Remove from the broiler; cool for 10 min. ENJOY!!

pumpkin chococlate chip cookies

My favorite fall time cookie and it is so easy that you will be devouring them in not time!!

1 (15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)
1 (18 ounce) box spice cake mix
1 (12 ounce) package semi-sweet chocolate chips or milk chocolate chips

Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 10-12 minutes....ENJOY!

renee's chicken and dumplings

This is one of my families favorite meals and there is never any left overs :) It is a great dinner to have on cold and stormy nights!

1 egg
3 Tbsp. cold water
2 Tbsp. peanut oil
1/2 tsp. kosher salt
1 cup all-purpose flour
1 4-to 4-1/2-lb. broiler-fryer chicken, quartered
1 tsp. kosher salt
5 cups chicken stock or broth
2 cups water
2 stalks celery
1 medium onion, peeled and sliced in half
3 hard-cooked eggs, sliced
2 Tbsp. cold butter, cut in 1/4-inch cubes
1/4 cup whipping cream
Ground black pepper

For dumplings, I usually double the recipe because we love the dumplings...in medium bowl whisk together egg, cold water, oil, and the 1/2 teaspoon salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.

Season chicken, including back and neck, with the 1 teaspoon salt. Set aside. In 6-quart Dutch oven r stock pot ocombine chicken stock, water, celery, onion, and pinch of kosher salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce heat to just below simmer. Cover, leaving half-inch opening. Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.

For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16 inch; cut in 1 1/2- by 2 1/2-inch pieces. Return broth to boiling. Season well with additional kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream, and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes....Enjoy!!

olson's old fashioned chocolate sauce

1 c. butter

12 oz. package of semisweet chips (2 cups)

4 c. powdered sugar

2 cans evaporated milk

2 tbsp. vanilla

Melt butter and chips in large saucepan. Add sugar and milk. Stir and bring to a boil. Boil 8 minutes stirring constantly. Remove from heat and add vanilla.

chicken curry

1 1/2 lb skinless boneless chicken thighs (about 3 to 4)

1 teaspoon salt

2 tablespoons vegetable oil

3 garlic cloves, smashed and chopped

2 teaspoons curry powder (preferably Madras)

1/4 teaspoon cayenne

1 (13- to 14-oz) can unsweetened coconut milk

1 (14 1/2-oz) can stewed tomatoes

1/4 cup dried currants

1 (10-oz) package frozen whole baby okra

1/2 cup unsalted roasted cashews (3 oz), chopped

Accompaniment: jasmine or basmati rice

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.

Makes 4 servings.

I really use any curry powder. I also use one green pepper instead of okra but it's up to you. It's really easy and doesn't require a lot of work.

cinnamon pecans or almonds

What could be better than the smell of roasted almonds in the fall?

1/4 c. evaporated milk
1 c. sugar
3 c. pecans or almonds
2 T. water
1/4 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients. Place over medium heat, stirring until all sugar is dissolved. Add nuts and continue to cook until nuts are completely sugared with no syrup left in the saucepan. Spread on wax paper and let cool.

chili cornbread

So easy and totally yummy!!

1 pound lean ground beef
1 (16 ounce) jar salsa
1 can red kidney beans, drained
1 can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon cumin
2 boxes Jiffy corn bread muffin mix
Sliced green onions
1 to 1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees. Grease a 9 x 13-inch casserole. Prepare Jiffy mixes according to directions on box. Set aside. Brown ground beef. Add salsa, kidney beans, corn, tomatoes, chili powder and cumin to ground beef in pan and cook 3 to 4 minutes. Spoon cornbread mixture into prepared casserole, and spread up around the sides of the dish. Spoon ground beef mixture in center. Bake for 18 minutes. Remove from oven and sprinkle onions and cheese on top.