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Festive Fun Treat

Here is a fun treat to make ahead and have on hand for entertaining. Print up the “Harvest Blessing” and put it beside the mix on a table in a pretty fall bowl or attach it to a bag with some colorful ribbon to give as a fun treat to teachers, friends or someone who needs a little lift. The sweet and salty flavors are such a yummy combination together!

Harvest Blessing

The Bugles are a symbol of the Cornucopia, a horn of plenty.

The Pretzels represent arms folded in thanks and prayer.

The Candy Corn reminds us that during the first winter, the pilgrims were allowed only five kernels of corn per day because food was so scarce.

The Fruit is a reminder that Thanksgiving is the celebration of the harvest.

The Peanuts represent seeds, the potential of the bounteous harvest for the next season if they are planted and well-tended.

Have a wonderful Thanksgiving and remember the daily blessings that are all around you!

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Every year I decorate my front porch for Fall. I start with some basic components the first of October, Pumpkins of many varieties, scarecrows, and mums. In mid-October, I throw in a couple of Halloween items and carve a pumpkin or two. When the first of November rolls around, I take out the carved pumpkins and the other Halloween accents and add my “pumpkin pics” to turn my pumpkin into a turkey. It is so stinking cute!!!! I also add my giant turkey flag to my flag post hanger. I always try to repurpose items because it saves me time and money.

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I know a lot of families have movie night once a week where they gather around the television for a good movie and have popcorn. So, I thought I would teach you how to make fantastic popcorn using your waterless cookware instead of the microwave…it’s sooo much cheaper and way more fun!

Traditional Popcorn

Utensils: Electric Skillet

Directions: Pre-heat Electric Skillet to 400 degrees. When temperature light goes off, add 3 tablespoons of oil and a 1/2 cup of popcorn. Cover and let pop until all corn is popped.

Makes about 2 quarts; season to your liking

Greaseless Popcorn:

Utensils: Electric Skillet

Directions- Start with a cold skillet, add 1/2 cup of popcorn and turn skillet to 400 degrees. Cover and let pop until all corn is popped.

Makes 2 quarts; season to your liking

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This time of year always brings up so many memories of growing up. I love fall – sweaters & sweatshirts, forests of fiery leaves, crisp, cool air, breezy, sunny walks, the smell of fires and apples and baked goods, and, of course, pumpkin carving. When I see an intricately carved jack-o-lantern, I always picture my grandpa on the back porch at my grandparent’s house creating jack-o-lantern masterpieces. My Poppy was an avid jack-o-lantern champ! I’d eventually end up raking leaves into huge piles and jumping around in them but he’d emerge from his huddled position over the pumpkin and I was always in sheer amazement at how he had come up with yet another piece of pumpkin perfection. Their house was the last house on the block and everyone from the entire neighborhood – and I’m sure beyond – always came out to the vast array of faces – silly and scary alike. Oh, sigh, childhood snapshots in time that I miss so very much.

This year, as I started to wish so badly that I could recreate one of his masterpieces just one more time, my mind started to wander to the reason why we have this strange tradition. Ever wonder why we carve faces into pumpkins?

A little easy research and I’ve found myself thoroughly educated on the subject. In short, carving jack-o-lanterns was an ancient Celtic practice on a holiday called “Samhein,” a holiday reserved to honor the memory of deceased family and friends. The jack-o-lanterns would be lighted by burning lumps of coal and placed in the windows and doorsteps of the homes on the last day of harvest. Now, I was surprised to find that it wasn’t actually the pumpkin that the Irish used, but rather hollowed out turnips, gourds, or potatoes.

When the Irish began to immigrate to North America, they brought this tradition along with them. Turnips weren’t so plentiful in our part of the world, but pumpkins definitely were and they were found to make for much more elaborate jack-o-lanterns. While the actual traditions of Samhein was buried along with our ancestors hundreds of years ago, you will still find most houses glowing brightly this week with their very own homemade jack-o-lanterns welcoming home their little trick or treaters.

My research has also given me a few pumpkin picking tips that need to be shared. A couple of things to keep in mind when pick out your pumpkin is that you will always want to make a trip to a pumpkin patch – it’s so quaint and rustic, you almost always get a hayride out to the pumpkin patch out of it! Plus, you will always get the freshest pumpkin when you pick it straight from the vine. A farm stand would be the second best choice to pick up your pumpkin b/c they were picked locally and you know they haven’t endured abuse during a long trip to the supermarket. Try to sit the pumpkin upright when it’s still attached to the vine to make sure that it sits level. Make sure that the stem is still attached to the pumpkin; pumpkins that are ready for harvest should have dried, brittle stems that are easily broken from the vine. Make sure your pumpkin has a vibrant orange color and is free of bruises and scaring, soft spots or any signs of mold. Carry your pumpkin by the base and make sure to store it in a cool place until you are ready to carve it.

This year will be my first year without my Poppy’s Pumpkin Patch, so, I’m attempting to make him proud and create a couple of my own tonight. I found a few pumpkin design books for $5.00 each that I downloaded straight to my computer – pretty fancy, huh?! They are unbelievable – you won’t be disappointed. So, wish me luck – I hope to make my Poppy proud!

Jack-o-lanterns aren’t the only things that pumpkins are good for! For the very best in Fall fare and activities, visit Pumpkinfest with Simplicity Gourmet today!

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Close your eyes, take a deep breath, and you realize Fall is in the air!  I Love fall – it’s my favorite time of year!  I love the leaves changing, pumpkins, hayrides, bon fires with yummy smores, and not to mention all the fun get togethers you can have!!!!

I am always in a dilemia trying to figure out what to bring to our little gatherings we have with family and friends. Of course, it has to be sooo cute and fun.  I found this awesome way to use a pumpkin as a serving dish and put any kind of soup in it! Yes, that’s right, a pumpkin as a serving dish! Who would of thought?!? I love this and I am using it to take to our Church’s Fall Festival and I am going to put some yummy Chili in it and surround the base of the pumkin with crackers! How cute is that!

I would never leave you hanging, so, here are the directions to make this adorable

PUMPKIN SERVING DISH

Wash the pumpkin with warm water and pat dry. Cut away a round section on top of the pumkpin to form a lid. Scoop out the seeds and stringy mass with a large spoon.

Spray the pumpkin inside and out with a non-stick oil cooking spray. Lightly sprinkle the inside with salt. Spray a heavy baking sheet with cooking spray also. Place the pumpkin on the baking sheet. Place the lid aside of the pumpkin, cut side down.

Bake at 325° for 1 hour or slightly longer, depending on the size of the pumpkin. Bake until the inside of the pumpkin shell just begins to soften. The shell will be a deep orange color and have a shine from the cooking spray. Do not over bake. An over baked shell will not support the weight of the soup. Remove from oven. Very gently scoop out any remaining stringy areas you might have missed. Check the bottom of the the lid as well.

Again, as always a wonderful way to have fun in the fall and add Simplicity to your lives!

Enjoy!!!!

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After a Iong day at work, all I wanted to do was enjoy a wonderful home-cooked meal outside on my back deck. I love to dine outside!! So, I looked in my pantry to see what I could cook quickly and then spend the evening outside. I settled on making Angelino’s Gourmet cheese and bacon stuffed ravioli using my 3 qt sauce pan. To get started, I filled the pot ¾ full with water and let it boil on medium high heat. I simply dumped in my pasta, put the lid on (whistle closed), turned the burner off, and let it stand for 12 mins. It was perfect al dente finished.

While the pasta was cooking, I made my sauce. I poured 1 jar of Ragu into my 2 quart saucepan, half a container of Buitoni Pesto Basil paste, and 1 cup grated parmesan cheese. I let that warm on medium low, stirring occasionally, while the pasta cooked. This dish is so yummy if you grate the parmesan cheese fresh but you can use canned if you like. Also, you can use any sauce you want because you enhance the flavor with your additions. To top the meal off, I made a salad with fresh mixed greens, fresh raspberries, and a sprinkle of pine nuts with raspberry vinaigrette dressing.  To drink, I decided some fresh lemonade to wash it all down would be the perfect addition. And…Viola! I had a fast, easy, and fabulous dinner that allowed me to get outside quickly and enjoy some special quality time and great conversation with my oh so cute hubby!

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So….everyone has felt the need to give you their yummy 4th of July fare, so I feel obliged to as well! Having been in the gourmet cooking industry for over four years now, I must inform you my palette has not quite caught up with the sophistication of my knowledge of food. There is still nothing more that I enjoy that a plump, juicy hot dog…I just can’t help myself! I don’t know if I was deprived of hot dogs as a wee little one or that I simply have just never grown out of my love for them (I’m banking on the latter suggestion). To accompany my love of hot dogs is a definite love for all things “cheesy”; there is not a better compliment in the world to hot dogs than creamy, homemade mac & cheese. To top off the patriotic holiday, I feel the need to share my favorite red, white, and blue dessert that also incorporates all of my favorite Southern Summertime fruits. I hope you enjoy your time with your family and friends and take time out to enjoy some good food and fireworks too. So, with no further ado…

BEER DOGS

UTENSILS: 3 qt Saucepan & 3 qt Colander (use the 6 qt and Large Colander for more than 8 hot dogs), Griddle

INGREDIENTS:

2 bottles of beer, any kind

2 pkgs All Beef Hot Dogs 

(1 Bottle of Beer per 1 pkg of hot Dogs)

Olive Oil Butter

Hot Dog Buns

INSTRUCTIONS:

Butter the inside of each side of the hot dog buns. Heat the griddle on Medium heat. Meanwhile, pour the beer into the saucepan and place the colander inside the pan. Put the hot dogs into the colander and cover with a whistle lid. Set the burner to medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to steam for approximately 10-12 minutes. While the hot dogs are cooking, toast the buns on the griddle. Serve with all of your favorite fixings and enjoy!

MAC & CHEESE

UTENSILS: 8 qt Dutch Oven, 2 qt saucepan, 2 qt double boiler, 7″ Santoku Chef Knife

INGREDIENTS:

2 pkgs Egg Noodles

3 Cups (24 oz) of Velveeta Cheese, Cubed

1 Pint of Heavy Whipping Cream (may sub half and half)

1/2 Cup Olive Oil Butter

Darn Good Seasoning

Salt & Pepper

INSTRUCTIONS:

Using the Chef Knife, cube the cheese and set aside. Fill the Dutch Oven 3/4 full with water; sprinkle with salt and bring to a boil on Medium-High heat (it’s important to boil your water first when working with egg noodles – they’ll turn to mush if you put them in cold water). Fill the 2 qt with 2 inches of water and bring to a boil on Medium-High Heat. When the water boils on the 2 qt, reduce to Medium Low and pop in the double boiler. Add the cheese, cream, & butter to the double boiler. When the water boils in the Dutch Oven, add the noodles, stir, cover, and turn the burner off. Allow to stand covered until the cheese sauce is prepared. Continue to cook the cheese sauce on Medium Low heat until all of the cheese is melted. Sprinkle in salt, pepper, & Darn Good to your taste. Drain the noodles and add them back to the Dutch Oven. Pour in the Cheese Sauce to coat the noodles well. Serve and enjoy.

WILD BERRY CRUMBLE

Utensils:

Large Skillet

Ingredients:

4 Cups Fresh Mixed Berries (Strawberries, Blueberries, Blackberries,

Raspberries)

2 TBSP Brown Sugar

2 TBSP White Sugar

2 TBSP Corn Starch Slurry (dissolved in 1/8 cup warm water)

1 Box Yellow Cake Mix

1 can whipped topping

Directions:

In a small mixing bowl, combine the berries and sugars. Toss until well coated. Pour the berry mixture into a cold large skillet and cover. Cook on medium heat until the whistle sounds. Uncover and whisk in the cornstarch slurry until well blended and the mixture thickens. Sprinkle the dry cake mix over the top of the berries evenly and recover, whistle closed. Reduce the temperature to Medium Low and cook for 10 minutes. Reduce the temperature to low and allow to cook for 15-20 minutes longer. Serve with a dollop of whipped topping.  Use a spring of mint, a slice of strawberry and a blueberry for garnish for your red, white, & blue treat! 

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The summer is one of the most fun times to entertain throughout the year. Whether it is in the backyard for a grill out, a gathering at the beach, relaxing on the deck or a picnic in the park with friends, it is just fun to spend time enjoying good company and conversation during the long days of summer. Summertime lends itself to a more casual relaxed type of dining and entertaining.  I enjoy the fun beverages of summer.  There are so many to choose from and with most having at least 2 variations. I have discovered the fun and thirst quenching mixture of lime and mint, better known as the Mojito.  I have played around with the ingredients and come up with what I think is a great refreshing non-alcoholic version of the Mojito.  The flavors alone are big, but mixed together, are worthy of any summer get together.  

I start with Rose’s Mojito cocktail mix 21 fl. Oz, 1 liter of club soda, ¼ cup of sweetened lime juice cocktail mix, 1 cup hot water, ¼ cup plus 2tbl of sugar, and 1tsp. fresh mint.  First, take your fresh mint and mince it very fine and add to 1/4 cup of sugar and set it aside.  Second, mix Mojito cocktail mix, club soda and sweetened lime juice in a pitcher and set aside.  Third, mix hot water and the remaining sugar. Make sure all your sugar is dissolved and pour into Mojito mix. Lastly, wet the top rim of your glasses with a lime or water then dip your glasses into the sugar and mint mixture.  Add ice to your glasses and pour in a light and cool summertime beverage!  These are so good and refreshing!

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July 4th is a great time to celebrate your country’s freedom and spend valuable time with family and friends.  I believe one of the best ways to spend time with family and friend is around the dinner table.  Here is a great recipe to share with those you love.  You may consider doubling the recipe; you will want seconds.  The recipe is for a BBQ pulled pork sandwiches.  They are delicious!  They are always a hit at my house.  Serve them with cole-slaw for a little extra touch.  

BBQ pulled pork

Ingredients:

1-4lb Boston Butt Pork Roast

2- extra large cans chicken broth

¼ cup garlic

Salt and pepper to taste

¼ cup barbeque dry seasonings

2tbsp onion powder

1 bottle KC masterpiece BBQ sauce

Directions:

Heat your 6 qt or 5 qt slow cooker at med to med high heat until water beads up and dances in pan.  Sear meat on all sides.  Add chicken broth and dried seasoning. Cook until pork is falling from the bone and pulls apart easily (approximately 5 hrs.). Pull pork apart, discarding all fat. (Keep broth- place it in a bowl we will use it later). Add ½ bottle KC Masterpiece BBQ sauce. Place pulled pork, and BBQ sauce, and 3 cups of broth back into 5 or 6 qt.  Cook on med-low heat until heated through.  Add extra dried seasoning to taste.  Add extra broth if extra moisture is needed for the pork. Serve on a hamburger bun and enjoy!

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