More Halloween Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos. Gasp! Scary, right?). Since it's almost Halloween, I'm posting six yummy recipes to get you in the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1-1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1-2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

HALLOWEEN PUNCH

This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.

Ingredients

4 cups Apple cider

1-1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Directions

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.

CIRCLEVILLE PUMPKIN CHILI

This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.”
 Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes

The old link for this recipe no longer works, but I'll keep an eye out for it.

Ingredients

1 tbsp olive oil

3 cloves chopped garlic

1 chopped onion

2 lbs ground beef

1 tbsp black pepper

1 tsp cinnamon

1 tbsp dried oregano

1 1/2 tbsp salt

1 tbsp cumin

3 tbsp chili powder

2 tbsp ground paprika

1 tbsp ground chipotle pepper

1 cup canned pumpkin puree

2-oz bittersweet chocolate

1 28-oz can crushed tomatoes

1 cup tomato juice

1 15-oz can pinto beans, drained

avocado, sour cream and fresh cilantro (optional)

Directions

In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.

Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.

Garnish with avocado, sour cream and fresh cilantro if so desired.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

PUMPKIN PIE MILKSHAKE

This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."

Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.

Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.

Ingredients

3/4 cup heavy cream (or whipping cream)

1 tablespoon ground cinnamon

1 teaspoon granulated sugar

1 (28-ounce) container premium vanilla ice cream

1/3 cup milk, plus more as needed

1 cup pumpkin puree

2 teaspoons pure maple syrup

1/4 teaspoon ground ginger

5 large ice cubes (about 1 cup)

2 to 4 tablespoons bourbon (optional)

Caramel sauce, for drizzling (optional)

Preparation

Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.

Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.

Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.

Halloween Recipes

It's almost Halloween. It's hard to not get a little excited about Trick-or-Treating – either as a kid, as a parent, taking your kids around the neighborhood, or seeing all the kids in their costumes while you're passing out treats.

It's also the unofficial start of the holiday season. As soon as Halloween is over, it's time to start looking forward to Thanksgiving, then the winter holidays – Christmas, Hanukkah, the winter Solstice – then New Year's. Are you ready? I'm not sure I am!

Anyway, today's recipes include four snacky-type foods and two actual dinner ideas, including Baked Eyeballs Casserole and Gingerbread Corpses. Enjoy!

HALLOWEEN PUMPKIN COOKIES

This comes from the infamous-long-since-forgotten-emailing-list.

Ingredients

1 stick butter or margarine

1/2 c. sugar

1 egg

1/2 c. cooked pumpkin or pie filling

1/2 tsp. vanilla

1 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

Directions

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

GINGERBREAD CORPSES

Another recipe from the infamous-long-since-forgotten-emailing-list. It begins, “Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater!”

Note: In this day and age, though, I'd have to add: don't pass out to trick-or-treaters unless you know them and their parents are with them and give their okay.

Ingredients

3-1/2 cups all-purpose flour

1-1/2 teaspoons ground ginger

1-1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1/2 cup white sugar 1/2 cup shortening

1 egg

1 cup molasses

1 teaspoon baking soda

1-1/2 teaspoons warm water

1/4 cup raisins for decorating

Directions

In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.

Slowly add flour, spices and salt. Mix until well blended.

Cover and chill for 24 hours.

Preheat oven to 350 degrees F. Grease cookie sheets.

Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.

Use raisins to make eyes, noses and buttons. Bake 10 to 12 minutes. Let cool on wire racks.

Finishing Touches

Use icing to make "X"s for eyes, bloody gashes and decorate accordingly.

HALLOWEEN PUMPKIN CHEESECAKE

And yet another recipe from the infamous-long-since-forgotten-emailing-list. It's amazing how many recipe emailing lists I was on, years ago. Most of them either stopped sending out recipes as members wandered away or whoever ran a list folded it. No matter.

This recipe makes 12 servings.

Ingredients

1 c. graham cracker crumbs

1 c. plus 1 tbsp. sugar

6 tbsp. butter, melted

16 oz. cream cheese, room temperature

1 can (16 oz.) pumpkin

1 tsp. cinnamon

1/4 tsp. each ginger & nutmeg

1/8 tsp. salt

2 eggs

1 pt. sour cream (2 c.)

1 tsp. vanilla

Whipped cream; toasted, sliced & whole unblanched almonds (optional garnishes)

Directions

Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill.

Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each.

Pour into prepared crust.

Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees.

Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

SHEPHERD'S PIE WITH POTATO TOPPING

This is from Kathy Kingsley, who wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.

If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Yield: Serves 6 to 8

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

Halloween Recipes, Part 2

It's almost Halloween. It's hard to not get a little excited about Trick-or-Treating – either as a kid, as a parent, taking your kids around the neighborhood, or seeing all the kids in their costumes while you're passing out treats.

It's also the unofficial start of the holiday season. As soon as Halloween is over, it's time to start looking forward to Thanksgiving, then the winter holidays – Christmas, Hanukkah, the winter Solstice – then New Year's. Are you ready? I'm not sure I am!

Anyway, today's recipes include four snacky-type foods and two actual dinner ideas, including Baked Eyeballs Casserole and Gingerbread Corpses. Enjoy!

HALLOWEEN PUMPKIN COOKIES

This comes from the infamous-long-since-forgotten-emailing-list.

Ingredients

1 stick butter or margarine

1/2 c. sugar

1 egg

1/2 c. cooked pumpkin or pie filling

1/2 tsp. vanilla

1 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

Directions

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

GINGERBREAD CORPSES

Another recipe from the infamous-long-since-forgotten-emailing-list. It begins, “Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater!”

Note: In this day and age, though, I'd have to add: don't pass out to trick-or-treaters unless you know them and their parents are with them and give their okay.

Ingredients

3-1/2 cups all-purpose flour

1-1/2 teaspoons ground ginger

1-1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1/2 cup white sugar

1/2 cup shortening

1 egg

1 cup molasses

1 teaspoon baking soda

1-1/2 teaspoons warm water

1/4 cup raisins for decorating

Directions

In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.

Slowly add flour, spices and salt. Mix until well blended.

Cover and chill for 24 hours.

Preheat oven to 350 degrees F. Grease cookie sheets.

Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.

Use raisins to make eyes, noses and buttons. Bake 10 to 12 minutes. Let cool on wire racks.

Finishing Touches

Use icing to make "X"s for eyes, bloody gashes and decorate accordingly.

HALLOWEEN PUMPKIN CHEESECAKE

And yet another recipe from the infamous-long-since-forgotten-emailing-list. It's amazing how many recipe emailing lists I was on, years ago. Most of them either stopped sending out recipes as members wandered away or whoever ran a list folded it. No matter.

This recipe makes 12 servings.

Ingredients

1 c. graham cracker crumbs

1 c. plus 1 tbsp. sugar

6 tbsp. butter, melted

16 oz. cream cheese, room temperature

1 can (16 oz.) pumpkin

1 tsp. cinnamon

1/4 tsp. each ginger & nutmeg

1/8 tsp. salt

2 eggs

1 pt. sour cream (2 c.)

1 tsp. vanilla

Whipped cream; toasted, sliced & whole unblanched almonds (optional garnishes)

Directions

Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill.

Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each.

Pour into prepared crust.

Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees.

Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1-1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1-1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

SHEPHERD'S PIE WITH POTATO TOPPING

This is from Kathy Kingsley, who wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.

If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Yield: Serves 6 to 8

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

Halloween Recipes

It's almost Halloween. In that spirit, here are six yummy recipes to get you through the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1-2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

HALLOWEEN PUNCH

This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.

Ingredients

4 cups Apple cider

1 1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Directions

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.

CIRCLEVILLE PUMPKIN CHILI

This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.”
 Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes

The old link for this recipe no longer works, but I'll keep an eye out for it.

Ingredients

1 tbsp olive oil

3 cloves chopped garlic

1 chopped onion

2 lbs ground beef

1 tbsp black pepper

1 tsp cinnamon

1 tbsp dried oregano

1 1/2 tbsp salt

1 tbsp cumin

3 tbsp chili powder

2 tbsp ground paprika

1 tbsp ground chipotle pepper

1 cup canned pumpkin puree

2-oz bittersweet chocolate

1 28-oz can crushed tomatoes

1 cup tomato juice

1 15-oz can pinto beans, drained

avocado, sour cream and fresh cilantro (optional)

Directions

In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.

Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.

Garnish with avocado, sour cream and fresh cilantro if so desired.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

PUMPKIN PIE MILKSHAKE

This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."

Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.

Time: 15 minutes; Yield: 4 milkshakes (about 4-1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.

Ingredients

3/4 cup heavy cream (or whipping cream)

1 tablespoon ground cinnamon

1 teaspoon granulated sugar

1 (28-ounce) container premium vanilla ice cream

1/3 cup milk, plus more as needed

1 cup pumpkin puree

2 teaspoons pure maple syrup

1/4 teaspoon ground ginger

5 large ice cubes (about 1 cup)

2 to 4 tablespoons bourbon (optional)

Caramel sauce, for drizzling (optional)

Preparation

Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.

Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.

Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings are perfect autumn recipes, and include Classic Chicken Pot Pie and, since tomorrow is Halloween, Baked Eyeballs Casserole. Enjoy!

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

Unfortunately, the old link no longer works...

Ingredients

For the Gnocchi:

1-1/2 pounds raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

ONION AND MUSHROOM TART

This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.

To view this online, click here.

For the crust:

2 cups unbleached all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

2 tablespoons ice water

For the filling:

1 pound onions

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1-1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons butter

1-1/2 pounds mushrooms, sliced

1 large egg

3/4 cup ricotta cheese

3/4 cup Parmesan cheese, divided

1/4 cup heavy cream

1/4 cup chopped chives or green onions

Preheat the oven to 350° F.

To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.

While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.

When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.

Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.

In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.

Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.

Sprinkle chives over top before servings. Serve warm or at room temperature.

STEWED WHITE BEANS

Yield: 4 servings

View online: http://diabeticgourmet.com/recipes/html/813.shtml

Source: Vegetarian Celebrations

Ingredients

1 Tbsp canola oil

1 cup minced onion

1/2 cup minced celery

1 (14 to 16-ounce) can crushed tomatoes

3 Tbsp light brown sugar

1 tsp paprika

1 tsp dried summer savory

2 bay leaves

1-1/4 to 2-1/2 cups canned or cooked navy beans

salt and freshly ground pepper

Directions

Heat the oil in a deep, heavy saucepan. Add the onion and celery and saute over moderate heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings.

Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat for 45 minutes. Taste to adjust seasonings and serve hot.

Nutritional Information Per Serving: Calories: 158; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Carbohydrates: 29 g; Exchanges: 2 Starch; 1 Very Lean Meat

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1-1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

2 tablespoons sliced pitted ripe olive

Directions

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1-1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

CLASSIC CHICKEN POT PIE

This is from Diana Rattray on the Spruce Eats. Diana wrote, "Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.

"Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some great alternatives.

"Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts."

Prep Time: 20 minutes; Cook Time: 74 minutes; Cooling Time: 10 minutes; Total Time: 104 minutes; Makes 8 servings; Yield: 1 pie

To view this online, go to https://www.thespruceeats.com/chicken-pot-pie-with-herbs-3053112.

Ingredients

6 tablespoons unsalted butter

1-1/2 cups diced carrots

1/2 cup diced onion

1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice

1/3 cup all-purpose flour

1-3/4 cups chicken broth

1/2 cup heavy cream

1/2 cup frozen peas, thawed

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

2 (9-inch) homemade or store-bought pie crusts, divided

1 large egg, optional

Directions

Gather the ingredients.

Position a rack in the center of the oven and heat to 400 F.

Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.

Add the flour and continue stirring until the mixture is well combined, about 1 minute.

Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.

Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.

Line a 9-inch pie plate with 1 sheet of pie crust.

Add the filling mixture, smoothing it out evenly in the dish.

Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.

Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling, or when a recipe calls for adding liquid to a hot pan, as glass may explode. Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.

To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.

To keep the edges of your crust from getting too brown, cover with foil during the last 15 minutes of baking.

How to Make Ahead and Freeze Unbaked Pot Pie

To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.

To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if desired—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if desired—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

Recipe Variations

Swap out 1/2 cup of the diced carrots with diced or sliced celery.

Make the pie with leftover turkey or shredded rotisserie chicken.

Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.

If you aren't a fan of peas, use thawed frozen cut green beans instead.

How to Store and Freeze

To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.

What temperature should chicken pot pie be cooked to?

Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.

What is the difference between chicken pie and chicken pot pie?

While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.

Halloween Recipes

It's almost Halloween. It's hard to not get a little excited about Trick-or-Treating – either as a kid, as a parent, taking your kids around the neighborhood, or seeing all the kids in their costumes while you're passing out treats.

It's also the unofficial start of the holiday season. As soon as Halloween is over, it's time to start looking forward to Thanksgiving, then the winter holidays – Christmas, Hanukkah, the winter Solstice – then New Year's. Are you ready? I'm not sure I am!

Anyway, today's recipes include four snacky-type foods and two actual dinner ideas, including Baked Eyeballs Casserole and Gingerbread Corpses. Enjoy!

HALLOWEEN PUMPKIN COOKIES

This comes from the infamous-long-since-forgotten-emailing-list.

Ingredients

1 stick butter or margarine

1/2 c. sugar

1 egg

1/2 c. cooked pumpkin or pie filling

1/2 tsp. vanilla

1 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

Directions

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

GINGERBREAD CORPSES

Another recipe from the infamous-long-since-forgotten-emailing-list. It begins, “Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater!”

Note: In this day and age, though, I'd have to add: don't pass out to trick-or-treaters unless you know them and their parents are with them and give their okay.

Ingredients

3-1/2 cups all-purpose flour

1-1/2 teaspoons ground ginger

1-1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1/2 cup white sugar 1/2 cup shortening

1 egg

1 cup molasses

1 teaspoon baking soda

1-1/2 teaspoons warm water

1/4 cup raisins for decorating

Directions

In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.

Slowly add flour, spices and salt. Mix until well blended.

Cover and chill for 24 hours.

Preheat oven to 350 degrees F. Grease cookie sheets.

Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets.

Use raisins to make eyes, noses and buttons. Bake 10 to 12 minutes. Let cool on wire racks.

Finishing Touches

Use icing to make "X"s for eyes, bloody gashes and decorate accordingly.

HALLOWEEN PUMPKIN CHEESECAKE

And yet another recipe from the infamous-long-since-forgotten-emailing-list. It's amazing how many recipe emailing lists I was on, years ago. Most of them either stopped sending out recipes as members wandered away or whoever ran a list folded it. No matter.

This recipe makes 12 servings.

Ingredients

1 c. graham cracker crumbs

1 c. plus 1 tbsp. sugar

6 tbsp. butter, melted

16 oz. cream cheese, room temperature

1 can (16 oz.) pumpkin

1 tsp. cinnamon

1/4 tsp. each ginger & nutmeg

1/8 tsp. salt

2 eggs

1 pt. sour cream (2 c.)

1 tsp. vanilla

Whipped cream; toasted, sliced & whole unblanched almonds (optional garnishes)

Directions

Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill.

Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each.

Pour into prepared crust.

Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees.

Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

SHEPHERD'S PIE WITH POTATO TOPPING

This is from Kathy Kingsley, who wrote for The Spruce Eats. Kathy wrote, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.

If you'd like to make this a vegetarian meal, substitute the ground turkey with a vegetarian meatless crumble of your choice.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Yield: Serves 6 to 8

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings are perfect autumn recipes, and include Chocolate-Amaretto Pots-De-Creme and, since Halloween is next week, Baked Eyeballs Casserole. Enjoy!

PUMPKIN GNOCCHI WITH BROWNED BUTTER AND SAGE

(GNOCCHI DI ZUCCA)

This comes from Danette St. Onge, who writes for The Spruce Eats. She wrote, “A tempting, toothsome fall dish, these homemade gnocchi can be made with either butternut squash or pumpkin (or any other rich, sweet winter squash). They are classically served with a very simple sauce of browned butter and sage (burro e salvia), but really you can serve them with any sauce you'd like -- simpler ones will work better, as the gnocchi themselves are so flavorful.” Yields 4 to 6 servings.

Unfortunately, the old link no longer works...

Ingredients

For the Gnocchi:

1 1/2 pounds raw butternut squash or pumpkin

2 large eggs, lightly beaten

1 teaspoon fine sea salt

1 1/2 cups unbleached all-purpose flour

For The Butter and Sage Sauce:

4 tablespoons unsalted butter

4-6 small fresh sage leaves, washed and dried

Freshly grated pecorino (optional)

For the gnocchi:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Cut the squash into large chunks (about 3 to 4 inches in size), retaining the rind, and scoop away the seeds and strings with a spoon. Place the squash pieces on a lightly greased baking sheet. Bake (still in the rind) until tender enough to be pierced with the tines of a fork, about 30 to 35 minutes. Remove from the oven and let cool. When cool enough to handle, scoop the flesh out of the rind, into a fine-mesh strainer placed over a large bowl. Set aside until the squash has cooled completely and is thoroughly drained of excess liquid.

Transfer the squash to a large mixing bowl and mash with a wooden spoon or potato masher. If there are still large chunks, you can use a handheld immersion blender, blender, or food processor to quickly puree it until smooth. Add the eggs and salt and stir to combine. Then add the flour, a little bit at a time, stirring after each addition until evenly incorporated.

Bring a large pot of salted water to boil over high heat. Meanwhile, start forming the gnocchi: using a teaspoon, scoop up a small amount of the dough, then use your fingers (or another small spoon) to shape each small, round gnocco. If using spoons, you can use the shape of the spoons themselves to form small quenelles, or you can make them smaller and ball-shaped. If you wish, you can also use the tines of a fork to press the traditional gnocchi grooves into each ball, but that is optional.

When the water is boiling, gently drop the gnocchi in at the same time. When they start to float (after just a few minutes, but timing will depend on the size of your gnocchi), they are done -- remove them with a slotted spoon.

About 16 gnocchi should be enough to serve 4 people as a "primo" (pasta course that will be followed by a main dish) or 24 if it's the main dish itself.

For the sauce:

While the gnocchi are cooking, gently brown the butter in a small, heavy-bottomed saucepan. Be careful not to burn it, as there is a fine line between "browned" butter and burnt butter! Add the sage leaves – whole if small enough, or coarsely chopped if large – and stir to coat well and flavor the butter, about 1 minute.

Serve each dish topped with browned butter and sage and a sprinkle of freshly grated pecorino, if desired. A dry white wine would pair well with this meal.

ONION AND MUSHROOM TART

This comes from one of my favorite sites, The Kitchn. Their emailed newsletters are worth signing up for. This recipe makes one 9-inch tart.

To view this online, click here.

For the crust:

2 cups unbleached all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

2 tablespoons ice water

For the filling:

1 pound onions

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons butter

1 1/2 pounds mushrooms, sliced

1 large egg

3/4 cup ricotta cheese

3/4 cup Parmesan cheese, divided

1/4 cup heavy cream

1/4 cup chopped chives or green onions

Preheat the oven to 350° F.

To make the dough, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Meanwhile, peel and remove the root ends from the onions. Slice them in quarters and place in a pie dish or small roaster. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and 1/4 teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.

While the onions are roasting, cook the mushrooms. Over medium heat, melt the butter. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté for about 5 minutes until golden. Remove from the heat.

When pastry dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.

Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping. Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, 1/2 cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the onions across ricotta base and scatter the mushrooms in between onions.

In another small bowl, beat the reserved egg white, heavy cream and the remaining 1/4 cup Parmesan. Pour mixture evenly over top of onion and mushroom filling.

Cover the tart with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.

Sprinkle chives over top before servings. Serve warm or at room temperature.

STEWED WHITE BEANS

Yield: 4 servings

View online: http://diabeticgourmet.com/recipes/html/813.shtml

Source: Vegetarian Celebrations

Ingredients

1 Tbsp canola oil

1 cup minced onion

1/2 cup minced celery

1 (14 to 16-ounce) can crushed tomatoes

3 Tbsp light brown sugar

1 tsp paprika

1 tsp dried summer savory

2 bay leaves

1-1/4 to 2-1/2 cups canned or cooked navy beans

salt and freshly ground pepper

Directions

Heat the oil in a deep, heavy saucepan. Add the onion and celery and saute over moderate heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings.

Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat for 45 minutes. Taste to adjust seasonings and serve hot.

Nutritional Information Per Serving: Calories: 158; Fat: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Carbohydrates: 29 g; Exchanges: 2 Starch; 1 Very Lean Meat

CHOCOLATE-AMARETTO POTS-DE-CREME

Whipped topping will give you a thicker, mousse-like effect. But this will add additional fat. Nutrition facts reflect the topping used only for garnish. We do not recommend freezing this dessert.

Yield: 6 servings

View online: http://diabeticgourmet.com/recipes/html/810.shtml

Source: Enlitened Kosher Cooking

Ingredients

1 cup vanilla low-fat, low-carb soy milk

2 tablespoons light whipped topping

2 ounces (31/2 rows of a small bar) sugar-free dark chocolate

1 tablespoon margarine

1 tablespoon unsweetened dark cocoa

1/2 teaspoon good-quality coffee

sugar substitute equal to 4 tablespoons sugar

4 egg yolks, beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon Amaretto liqueur

Topping:

1/4 cup light whipped topping

sugar substitute equal to 1 tablespoon sugar

1/4 teaspoon coffee, dissolved with a few drops of water

1 teaspoon almond extract

1/2 teaspoon vanilla extract

1 teaspoon Amaretto liqueur

Directions

Beat the egg yolks with a whip and set aside.

Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience.

As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.

Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.

To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.

Garnish: light whipped topping; cocoa; chopped, toasted almonds

Nutritional Information Per Serving: Calories: 111; Protein: 3.5 g; Fat: 8.5 g; Sodium: 21 mg; Cholesterol: 142 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4.5 g; Exchanges: 1/4 Starch; 1/2 Protein; 1-1/2 Fat

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

SPICED PUMPKIN-RAISIN COOKIES

This comes from Giada De Laurentiis of Giada At Home on the Food Network. Makes 23 to 26 cookies. Total Time: 40 min; Prep: 20 min; Cook: 20 min; Level: Easy

You can view this online at http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.print.html?oc=linkback.

Ingredients

1 cup all-purpose flour

2/3 cup old-fashioned oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

3/4 cup raw sugar, plus additional for sprinkling

1/2 cup canned pumpkin puree

1/3 cup vegetable oil

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Halloween Recipes

It's almost Halloween. In that spirit, here are six yummy recipes to get you through the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1-2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

HALLOWEEN PUNCH

This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.

Ingredients

4 cups Apple cider

1 1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Directions

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.

CIRCLEVILLE PUMPKIN CHILI

This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.”
 Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes

The old link for this recipe no longer works, but I'll keep an eye out for it.

Ingredients

1 tbsp olive oil

3 cloves chopped garlic

1 chopped onion

2 lbs ground beef

1 tbsp black pepper

1 tsp cinnamon

1 tbsp dried oregano

1 1/2 tbsp salt

1 tbsp cumin

3 tbsp chili powder

2 tbsp ground paprika

1 tbsp ground chipotle pepper

1 cup canned pumpkin puree

2-oz bittersweet chocolate

1 28-oz can crushed tomatoes

1 cup tomato juice

1 15-oz can pinto beans, drained

avocado, sour cream and fresh cilantro (optional)

Directions

In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.

Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.

Garnish with avocado, sour cream and fresh cilantro if so desired.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

PUMPKIN PIE MILKSHAKE

This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."

Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.

Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.

Ingredients

3/4 cup heavy cream (or whipping cream)

1 tablespoon ground cinnamon

1 teaspoon granulated sugar

1 (28-ounce) container premium vanilla ice cream

1/3 cup milk, plus more as needed

1 cup pumpkin puree

2 teaspoons pure maple syrup

1/4 teaspoon ground ginger

5 large ice cubes (about 1 cup)

2 to 4 tablespoons bourbon (optional)

Caramel sauce, for drizzling (optional)

Preparation

Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.

Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.

Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.