Kitchen Hint of the Day!

October 12, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hold off on carving those Pumpkins…………………

You want your pumpkin to be in good shape for Halloween, so you probably shouldn’t take this carving job on too early in the season. In fact, it’s best to wait until you’re one to two weeks out from Halloween before you carve. As soon as you start carving, the clock starts ticking.

Pumpkin Cookie Pops

October 26, 2017 at 9:39 AM | Posted in CooksRecipes | Leave a comment
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I have another Halloween Treat for all of you, Pumpkin Cookie Pops! Another Spooky Recipe off the CooksRecipes website. Check out the Cooks site and their huge recipe collection. Enjoy!


Pumpkin Cookie Pops

Pumpkin Cookie PopsA fun fall treat the kids will love! American Association of Orthodontists (AAO) shares this braces-friendly Halloween recipe.

Recipe Ingredients:

3/4 cup unsalted butter, softened
1/2 cup brown sugar, firmly packed
1/2 cup canned or fresh cooked pumpkin
1 tablespoon orange zest
1 egg yolk
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch salt
20 wooden sticks (tongue depressors or popsicle sticks work best)

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk, and vanilla. Mix.
3 – Gradually add the flour and spices. Mix with your hands to create a soft dough. Wrap in plastic and refrigerate for 30 minutes.
4 – Divide dough into two pieces. Roll out each piece to 1/4-inch thickness on a floured surface. Cut into pumpkin shapes with cookie cutters.
5 – Place on ungreased baking sheet and securely insert a wooden stick into the bottom half of each pumpkin cookie.
6 – Bake for 12 to 15 minutes.
7 – Decorate with favorite frosting.
Makes 20 cookie pops.

Halloween Treat Recipe – Great Pumpkin Cake

October 24, 2017 at 5:29 AM | Posted in dessert | Leave a comment
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It’s all treats and no tricks with this recipe for a Great Pumpkin Cake. Linus would be so proud of this Dessert! Another good one from the CooksRecipes website. Check out Cooks for delicious and healthy recipes for Soups, Salads, Entrees, Desserts and more! Check it out today (


Great Pumpkin Cake
This fun and festive cake that looks like a pumpkin is the perfect treat for a Halloween party!

Recipe Ingredients:

1 (2-layer size) package cake mix – any flavor
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 COMET cup (flat-bottom ice cream cone)

Cooking Directions:

Prepare and bake cake mix in a (12-cup) fluted tube pan as directed on package. Cool 10 minutes in pan. Remove from pan to wire rack; cool completely.
Beat cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.
Add red and yellow food colorings to remaining white frosting to tint it orange. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin. Invert ice cream cone in hole in top of cake for the “pumpkin’s stem”. Pipe the reserved green frosting in vertical lines down side of cake.*
Makes 24 servings.

*How To Pipe Frosting: Turn a resealable plastic bag into a handy piping bag for professional-looking decorated cakes. Simply spoon the frosting into the bag and seal the bag. Cut off a tiny piece from one of the bottom corners of the bag. Twist the bag at the top and holding the bag with one hand, guide the tip with the other. When you’re done, the whole bag goes right into the garbage for easy cleanup!

* For a Crowd: Serve this festive cake at your next Halloween party! Double all ingredients. Prepare batter as directed; pour half of the batter into each of two fluted tube pans. Bake and cool as directed. Trim cake tops to flatten; reserve trimmings for snacking or another use. Place one cake, rounded-side down, on serving plate. Spread with thin layer of frosting. Top with remaining cake, rounded-side up, to resemble a large pumpkin. Frost and decorate as directed. Makes 48 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories: 260; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 40mg; Fiber: 0g; Sugar: 31g; Protein: 2g; Sodium: 200mg.

Halloween Treat Recipe – Cauldron of Chili with Breadstick Bones

October 17, 2017 at 9:42 AM | Posted in CooksRecipes | Leave a comment
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I have another Treat for your Halloween, Cauldron of Chili with Breadstick Bones. I found this one on the CooksRecipes website which has a huge selection of recipes. Check it out today! Enjoy!


Cauldron of Chili with Breadstick Bones
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

Recipe Ingredients:

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese

Cooking Directions:

1 – In 12-inch skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes and chili beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring occasionally.
2 – Preheat oven to 375°F (175°C).
3 – Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on a greased baking sheet.
4 – Brush breadsticks with egg white. Sprinkle with Parmesan cheese.
5 – Bake 12 to 14 minutes or until golden brown.
6 – Top individual servings of chili with cheese; serve with warm breadstick bones.
Makes 6 servings.

Halloween Treat Recipe – Chocolate Spider Web Cake

October 11, 2017 at 12:05 PM | Posted in CooksRecipes | Leave a comment
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Today’s Halloween Treat is a Chocolate Spider Web Cake. It’s a Chocolate Cake with a Spider Web design on top. You can find this recipe along with other ghoulish recipes at the CooksRecipes website. Enjoy and Eat Healthy!


Chocolate Spider Web Cake

A spider web design puts a fun spin on chocolate cake, making it perfect for Halloween parties.

Recipe Ingredients:

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup HERSHEY’S Cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 large eggs
1/2 cup vegetable shortening
1 1/2 cups buttermilk or sour milk*
1 teaspoon vanilla extract

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract

SPIDER WEB (recipe follows) or white decorating icing in tube or can

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Thoroughly grease and flour two 9-inch round baking pans.
2 – Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low-speed of mixer 1 minute, scraping bowl constantly. Beat on high-speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.
3 – Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4 – Frost with ONE-BOWL BUTTERCREAM FROSTING. Immediately pipe or drizzle SPIDER WEB in 4 or 5 concentric circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a “spider”, using a caramel, licorice and other candies.
Makes 12 servings

*To sour milk: Use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups.

FOR ONE-BOWL BUTTERCREAM FROSTING: Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting.

SPIDER WEB: Place 1/2 cup HERSHEY’S Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.

Kitchen Hint of the Day!

October 8, 2017 at 5:10 AM | Posted in Kitchen Hints | Leave a comment
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Some Pumpkin carving hints……..


* Choose one that is fresh, with a sturdy stem, no bruises and a flat bottom so it won’t roll.
* A lighter color means softer flesh that’s easier to carve in detail.
* For cutting out the lid, you might want a larger carving knife or even a serrated knife.
* Scrape the inside of the pumpkin completely to expose the light-colored flesh, which reflects more light.
* For long-term storage, put a thin amount of petroleum jelly on the exposed, sawed edges. This prevents water from getting out. If water gets

Halloween Poke Cake

October 28, 2016 at 9:31 AM | Posted in baking, dessert | 1 Comment
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I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website ( Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!


Halloween Poke Cake

What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor GelatinKraft 2
1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Make It
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
* Prepare using COOL WHIP LITE Whipped Topping.
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutritional Information
Serving Size 16 servings
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2

Happy Halloween All!

October 31, 2014 at 5:40 AM | Posted in Uncategorized | Leave a comment
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Have a Happy Halloween Everyone!Halloween2

27 Pumpkin Desserts Beyond Basic Pie

November 1, 2013 at 11:10 AM | Posted in Delish | 4 Comments
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When it’s the Fall time of the year you think of pumpkins, as does the Delish web site with 27 Pumpkin Desserts Beyond Basic Pie. You can get them all by clicking the link at the bottom of the page. Enjoy!




27 Pumpkin Desserts Beyond Basic Pie
It’s that time of year again, when we try to pack in the pumpkin sweets before the spring thaw wipes every menu in town clean of anything pumpkin spice. But why should pumpkin be pigeon-holed to just pie and lattes? It makes for a delicate and delicious ingredient in a range of desserts. Break with tradition by trying a new take on this fall favorite — we’ve got everything from personal parfaits to pumpkin pie variations to satisfy that seasonal craving.



Pumpkin Mousse

Layers of snow-white whipped cream and spiced pumpkin mousse create a festive dessert for the holiday season. Top with chocolate curls for an elegant presentation……


Pumpkin Cream Pie

If you’re planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work……



* Click the link below for all the recipe details!

Pumpkin Pudding

October 31, 2013 at 9:28 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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There’s always room for Pudding. Especially when its Diabetic Friendly! From the Diabetic Gourmet web site which is stocked full of healthy and Diabetic Friendly recipes and ideas, the link is at the bottom of the page. Enjoy and Happy Halloween!



Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup


1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs
1 tsp. cinnamon
Dash of salt
1 tsp. vanilla
4 to 5 packets of sugar substitute, or to taste


Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.
Nutritional Information Per Serving
Calories: 125 ; Protein: 8 g ; Fat: 3 g ; Sodium: 140 mg;
Cholesterol: 96 mg ; Dietary Fiber: 3.5 g ; Carbohydrates: 16 g

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