Strawberry Garden Salad

Dressing:
2 lemons
4 T white wine vinegar
2/3 C sugar
2 T canola oil
2 t poppy seeds

Salad:
1/2 C sliced almonds, toasted
3 C strawberries, hulled and sliced into bite sized pieces
1 cucumber, peeled and sliced into bite sized pieces
1/2 red onion, peeled and sliced into small pieces
1 C (or more) of spinach
1 C (or more) of romaine lettuce
3/4 C of crumbled feta cheese

To make the dressing juice the lemons so you have 4 tablespoons of lemon juice. Take the lemon peel and grate about 1 tablespoon of zest. Combine lemon juice, zest, vinegar, sugar, oil and poppy seeds in a bowl. Whisk until well blended. Cover and refrigerate.

Preheat the oven to 350 degrees. Spread the almonds onto a baking sheet in a single layer. Bake 10-12 minutes or until lightly toasted. Remove from the oven and let cool completely.

Place the spinach, lettuce, onion, cucumber, strawberries, cheese and almonds into a large bowl. Whisk the dressing and pour over the salad. Toss to coat the salad then serve immediately.

Pumpkin Cream Cheese Cookies

My cousins Elee & Kelly whipped these delectable fall treats up the other day. They are light, sweetly spicy, and so dreamy! Also, besides the yummy treat for your taste buds these cookies make the aroma in your home so autumny! A definite bonus if you ask me.

PUMPKIN CREAM CHEESE COOKIES
2 C shortening
2 C sugar
1 can of pumpkin (15 oz.)
2 eggs
2 t vanilla
4 C flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t nutmeg
1/2 t allspice
1 t salt

Cream shortening and sugar together. Add pumpkin, egg, and vanilla to mixture and cream. In a separate bowl combine flour, powder, soda, cinnamon, nutmeg, allspice & salt then stir. Add the dry mix to the cream mix a cup at a time until all is mixed together. Bake at 350 degrees for 13-15 minutes or until golden brown. Let sit on a baking rack to cool.

CREAM CHEESE FROSTING
4 oz. cream cheese, softened to room temperature
1/2 C butter, softened to room temperature
1 t vanilla
2 C powdered sugar

Cream the cheese, butter & vanilla together. Gradually mix in the powdered sugar until you achieve the desired consistency. Spread atop the cooled cookies and serve.

Sweet Pork Soft Tacos

Have you had an irresistable taco filled with sweet pork lately? Well you can have one for dinner if you use this recipe.

SWEET PORK TACOS
Follow the Sweet & Spicy Pork recipe:
1 boneless pork roast
3 T white wine vinegar
2 T olive oil
2 T sea salt
2 t chili powder
2 t oregano
2 t kickin' chicken spice
1/4 C brown sugar
5 garlic cloves, peeled
1 medium yellow onion, peeled and quartered
1/4 C water

Rinse and pat the pork roast until it's dry. In a food processor or blender combine the vinegar, olive oil, salt, chili powder, oregano, kickin' chicken, brown sugar and garlic cloves. Blend until mixed and looks like a paste. Add the onions and mince. Pour the paste into your slow cooker. Put the pork roast on top of the paste. Rub the paste all over the pork roast, I used my own clean hands to do this. Don't leave any nook or cranny devoid of the paste! Pour the water into the bottom of the slow cooker. Cook on low for 8-10 hours. Take a fork and seperate the pork.

Ingredients needed for tacos:
1 package of corn tortillas
shortening (optional)
tomatoes, chopped
iceberg lettuce, chopped
green onions, chopped
cheese, grated
salsa of your choice
limes, cut into quarters


You have two choices on how to prepare the tortillas. The healthy way is to just warm them up for thirty seconds in the microwave. The tastier, but fattening, way is to flash fry them. To do this you need to place a large spoonful of shortening in a warm frying pan. Let the shortening melt and get hot. Place a corn tortilla into the hot oil. Let it fry for about 30 seconds. Flip the tortilla over to fry the other side but as you fry it fold it in half so it'll form into a soft taco shell. Place the tortilla on a paper towel covered plate and sprinkle some salt on it. Repeat until the desired amount of tortillas have been prepared. Take a tortilla shell and put some pork inside it. Squeeze a lime wedge over the pork. Now put some tomatoes, lettuce, onions, cheese and salsa over the pork. Enjoy!

Sweet & Spicy Pork

I'm a person who can be weary of pork dishes. Pork is either good or really bad in my experience. This recipe is a creation of mixing other recipes and adding/subtracting ingredients. Finally my experiments paid off because this recipe gives you tender, sweet, and spicy pork. Enjoy!

SWEET and SPICY PORK
1 boneless pork roast (up to 6 pounds)
3 T white wine vinegar
2 T olive oil
2 T sea salt
2 t chili powder
2 t oregano
2 t kickin' chicken spice
1/4 C brown sugar
5 garlic cloves, peeled
1 medium yellow onion, peeled and quartered
1/4 C water

Rinse and pat the pork roast until it's dry. In a food processor or blender combine the vinegar, olive oil, salt, chili powder, oregano, kickin' chicken, brown sugar and garlic cloves. Blend until mixed and looks like a paste. Add the onions and mince. Pour the paste into your slow cooker. Put the pork roast on top of the paste. Rub the paste all over the pork roast, I used my own clean hands to do this. Don't leave any nook or cranny devoid of the paste! Pour the water into the bottom of the slow cooker. Cook on low for 8-10 hours. Take a fork and seperate the pork. Serve while warm. To enhance the flavor squeeze some fresh lime wedges over the pork, you won't be sorry.

Turkey Noodle Soup

We baked up a good tasting turkey the other day. The only problem with baking a yummy turkey is what do you do with all of the left overs? Well, I decided to make some homemade soup and it was yummy in my family's tummy.

TURKEY NOODLE SOUP
turkey stock (see below on how to make it)
4 C carrots, chopped
4 C onions, chopped
4 C celery, chopped
turkey
5 garlic cloves, chopped
a 16 oz. bag of bow tie pasta
grated Parmesan cheese
salt and pepper to taste

First, you need to take the left over turkey bones and the meat stuck to the bone and put it in a large pot. Cover the turkey bones with water. Add a bunch of cut up carrots, onions, and celery to the pot. I put in about 2 cups of each. Add a few cloves of garlic too. Bring the stock base to a boil then let it simmer for about 4 hours. After the stock has simmered strain all the extras and chunks from the broth. Pour the broth into a new pot. Add the rest of the carrots, onions, and celery. Add 3 cloves of garlic too. Bring the broth and veggies to a boil then let them simmer until the veggies are soft yet still bitey. Add the turkey meat pieces and the bag of noodles. Let the soup cook on medium heat for another 10-12 minutes or until noodles are al dente. Remove soup from heat and let sit for a few minutes. Add salt and pepper to taste. Serve in a bowl with Parmesan cheese sprinkled over the soup.

Mom's Sugar Cookies

Gramma MAS had a few holiday traditions. Our favorite was her homemade sugar cookies. Well, my mom has kept that tradition alive. She altered Gramma's recipe a bit and it creates the most moist, light sugar cookies in the world. I can never get them quite right though... maybe she's holding out on a secret ingredient?

MOM'S SUGAR COOKIES
1/2 C butter, softened
1 C sugar
2 eggs
2 T heavy cream
1 t vanilla
2 1/2 C flour
1/2 t salt
1/4 t baking soda

Mix flour, salt and soda in a bowl. In a separate bowl cream butter, sugar, eggs, cream and vanilla. Combine the flour mixture with the creamed ingredients and mix well. Cover the dough and refrigerate for 2 hours. After the dough has chilled preheat the oven to 400 degrees. Roll the dough out onto a slightly oiled or floured surface until it is about 1/2 inch thick. Cut out the cookies with cookie cutters then place on a lightly sprayed baking sheet. Bake for 6-8 minutes or until barely golden on top and edges. Let the cookies sit on the sheet for a few minutes after you remove them from the oven. Transfer them to a wax paper lined cooling rack. Let the cookies sit for about 30 minutes before frosting them.

CREAMY COOKIE FROSTING
1 C powdered sugar
1/4 t salt
2 t vanilla
2+ T heavy cream
food coloring or coloring paste

Blend the sugar, salt, vanilla and cream on high until mixed. If you need to, add some more cream to achieve the desired consistency. Tint with coloring. Spread on cooled cookies. Enjoy!

Harvest Chili

I love autumn time. When the weather begins to cool off, leaves turn color, and the pumpkins line the houses along the street I know it's time to eat chili. Here is an easy, and somewhat healthy recipe to satisfy your fall food cravings.

HARVEST CHILI

1 pound of extra lean ground beef
1 large yellow onion, chopped
1 green pepper, chopped
2 cloves of garlic, minced
1 large can of pinto beans
1 can of red kidney beans, drained
1 can of black beans, drained
1 can of Ro-tel brand tomatoes and green chiles
1 can of El Pato brand tomato sauce
1 can of stewed tomatoes, drained
1 can of crushed tomatoes
1 pouch of taco seasoning
1 can of tomato sauce
1 t basil

optional ingredients:
cheese, grated
green onions, chopped
olives, chopped
sour cream

Brown the beef with half of the onions, peppers, and garlic in a large skillet. Drain the beef mix. Put the beef mix into a slow cooker. Add all of the other ingredients and stir. Cook on low for 5-6 hours. Spoon into bowls, top with cheese, green onions, olives, and a dollop of sour cream then serve.

Sweet Potato Chicken Corn Chowder

3 cups milk
1 cup Jiffy yellow corn muffin mix
3 T. butter
1 onion, chopped fine
3 garlic cloves, minced fine
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 cans chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
1 cup shredded Monterey Jack Cheese
3 cups frozen corn
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve while still warm.

Cornbread

So, for years I've made the old standby Jiffy cornbread. The problem is I can never get it to turn out moist. Today I baked up some old fashioned, homemade cornbread. It was wonderful, if I do say so myself! The great thing is if you don't have time to do it all from scratch you can use the Jiffy mix too. I've done both and they are scrumptious. The secret is: just add some creamed corn! You gotta love it.

CORNBREAD (The made-from-scratch version)
2 C yellow cornmeal
1 t sea salt
1 T sugar
1 T honey
2 t baking powder
1/2 t baking soda
1 C buttermilk or milk
1 T sour cream
2 eggs
1 C creamed corn
2 T canola oil

Preheat the oven to 425 degrees. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Mix well. In another large bowl, combine the buttermilk, eggs, creamed corn and oil, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add some milk to the batter. Pour the batter into an oiled ten inch cast iron skillet or an 8x8 sprayed baking dish. Bake until the cornbread is golden brown and cooked through, about 20 minutes.

CORNBREAD (easy Jiffy version)
2 boxes of Jiffy cornbread mix
1 T sour cream
1 T honey
1 can of creamed corn

Follow the directions on the Jiffy cornbread boxes. Add the sour cream, honey and the can of creamed corn. Mix well. Bake according to Jiffy cornbread box directions. Pour into an oiled 10 inch cast iron skillet or a sprayed 8x8 baking dish. Make sure a toothpick comes clean before you take it out of the oven. So easy, huh?

Extras: To make it extra yummy (and fattening) you can add a cup of cheddar cheese to the mix. Also, a can or two of green chiles can add some flavor if you want to spice things up.

Whole Wheat Cinnamon Rolls

Here is a wonderful recipe that creates light, fluffy whole wheat rolls... and you thought it was impossible! Seriously, this roll recipe is awesome if you want to a bit healthier cinnamon rolls. Have fun!

SHAR'S WHOLE WHEAT CINNAMON ROLLS
3 C fresh ground whole white wheat flour
1/2 C buttermilk powder or powdered milk
1/4 C potato flour
1/3 C vital wheat gluten
3 T SAF instant yeast
3 T dough enhancer

In a Bosch mixer, with a dough hook, mix on speed 2 for several minutes to ensure the powdered dairy will not lump. Add the following ingredients, in order:

3 C warm water, 115 degrees
1/2 C honey or xagave
1/2 C canola oil

Mix for 2-3 minutes on speed 2. Remove bowl from mixer, cover and let sponge for 15-20 minutes until the dough doubles in size. Put bowl back on mixer then add:

2 eggs, slightly beaten
2 T sea salt

Preheat oven to 200 degrees. Continue to add fresh ground flour until the dough starts pulling away from the sides of the bowl but never picks up the bottom. The dough will be sticky. Knead on speed 2 for 6-7 minutes until the gluten develops.

To form the cinnamon rolls do the following:
1) Oil your hands and counter then roll out dough into a rectangle about 1 inch thick and 12 inches wide.
2) Spread with room temperature (soft) butter, about a stick or two.
3) Sprinkle with brown sugar, around 2+ cups.
4) Sprinkle generously with cinnamon or sweet spice blend.
5) Loosely roll the dough about 2-3 times, starting with the long side.
6) Cut the roll with dental floss to be about 1 and 1/2 to 2 inches thick.
7) Place on parchment paper lined baking sheet.
8) Turn the oven off. Place rolls in warm oven and let rise and double in size. (20-30 minutes)
9) Remove rolls from oven, preheat to 350 degrees. Bake rolls for 20-25 minutes. Make sure the rolls in the center are baked through before removing from the oven.
10) Remove rolls from oven. Frost while still warm with cream cheese frosting.

Cream Cheese Frosting Recipe:
2- 8 oz. cream cheese packages
1 stick of butter, softened to room temperature
2 t vanilla
powdered sugar

Cream the first 3 ingredients with a mixer. Add powdered sugar by the cup until you have a fluffy, soft consistency. If you want to extend the frosting add some milk.

Hint: If you want to freeze the cinnamon rolls for a later date bake them for 12 minutes at 350 degrees, then remove from the oven and cover with plastic. Freeze. When you're ready, remove rolls from freezer, let sit for 20-30 minutes then bake at 350 degrees for 12 minutes. Frost and serve while warm.

Zuppa Toscana

Every so often Rob and I get the chance to dine at Olive Garden. Almost every time we eat there Rob orders the Zuppa Toscana soup. I found the recipe for the soup and gave it a try, it was scrumptious and simple to make. It's the perfect heart-warming soup for an autumn evening.

ZUPPA TOSCANA
1 pound of mild Italian sausage links
1/2 package of bacon
1 onion, chopped
4 potatoes, chopped with skins left on
3 C of kale, chopped
3 cans of chicken broth
2 C heavy whipping cream

Place the sausage in a baking dish and bake at 350 degrees for 30 minutes or until cooked through. While the sausage is baking cook the bacon, place it on a paper towel, pat the grease off and then crumble it. Drain the excess grease out of the pan you used to cook the bacon then saute the onions until clear in the same pan. Remove the sausage from the oven, pat of excess grease, then cut into bite sized chunks. In a slow cooker place all the ingredients and stir. Cook on high for 4 hours or low for 8 hours. Serve hot and enjoy. Yields 6 servings.

Stephanie's Corn Chowder

My sister-in-law Stephanie makes a mean chowder, corn chowder that is. This was fairly easy to cook and tasted so warm and lightly rich. Great soup for a fall afternoon.

STEPHANIE'S CORN CHOWDER
4 C potatoes, peeled and diced
1 C carrots, diced or grated
1/2 C celery, diced
1/4 C onion, chopped
2 t salt
1/2 t pepper
2 C milk
1/4 C butter
1/4 C flour
1 bag of frozen corn, thawed
1/2 C Parmesan cheese, grated

Cut up vegetables. Place in a large pot. Pour water over the vegetables until just covered. Cook for 15-20 minutes or until the vegetables are tender. Melt butter in a small saucepan. Add flour to make a paste then add the milk to it. Stir until a thick, smooth sauce forms. Add the cheese to the sauce and stir. Pour sauce into the vegetable pot and stir until mixed. Add corn then stir and serve while still warm.

Whole Wheat Bread

I've always wanted to be a great bread baker. Alas, my attempts over the years have never been quite earning of the "great bread baker" title. My loaves always turned out a little bit off. Well, I got a Bosch mixer a few weeks ago so I've been experimenting. The first batch was too heavy, the second batch was a bit lighter but still no dice, the third batch was just right. Hooray for me and the wonderful Bosch mixer! Here is the recipe that turned out just right for me.

WHOLE WHEAT BREAD
8+ C fresh ground whole wheat flour, to start with (10-11 C of wheat will mill enough flour for this recipe)
1/3 C vital wheat gluten
1/2 C potato flour
1/2 C powdered milk or buttermilk
4 T dough enhancer
5 T SAF instant yeast
2 T sea salt
1 C canola oil
2/3 C honey or xagave
6 C warm water (approximately 115 degrees)

In Bosch mixer with dough hook, sift dry ingredients together on speed 1 for 1 minute. Add warm water, oil, and honey. Mix on speed 1 and add wheat flour until the dough pulls cleanly away from the sides and bottom of the bowl. Be careful not to add too much flour. Dough should be sticky.
Knead on speed 2 for 8 minutes. Check the consistency of the dough. If the dough is too sticky, add some white flour to soak up the moisture. If it's too dry add a dew tablespoons of water. Mix for another 2 minutes. Check the dough again. If it feels right you need to check if the gluten has developed. Do this by grabbing a small ball of dough, flattening it in between your slightly oiled palms, and pulling the dough to see if it makes an elastic window. It should not tear holes but stretch. If dough is ready turn oven on to 200 degrees.
Place dough on a lightly oiled surface. Divide dough into 4-5 equal pieces, depending on how much you yielded. Roll and shape loaves. Place in sprayed, non-stick bread pans, 8.5" x 4.5" size. (I also like to divide one of the dough pieces and form 4 little loaves, the 5.5" x 3" size, they're the perfect size for little children). Turn the oven off and place the loaves into the oven to proof. Let them rise for 20-30 minutes of until each loaf has risen about 2 inches above the top of the pan.
Bake at 350 degrees for 30-35 minutes or until the internal temperature of the bread is 200 degrees. Serve warm or cool on a rack. If the bread is completely cooled you can place it in freezer bags and freeze it for up to 30 days. Enjoy!

Wicked Witch Fingers

We all know that the Wicked Witch was green but who knew her fingers could be so tasty?

WICKED WITCH FINGERS
Dough:
3/4 C warm water (115 degrees)
3 t SAF dry active yeast
1 T buttermilk powder or powdered milk
1 egg
1/2 C grated Parmesan cheese
1/2 C soft butter
2 T sugar
1 t salt
1 t Italian seasoning
1 t garlic salt
1/2 t garlic powder
1/2 t green food coloring
2+ C flour

Topping:
1 egg white, beaten
1/2 package of shredded Italian cheese blend
sliced almonds
1/4 C melted butter

In a Bosch mixer combine all the dough ingredients in order, except at first add only 1 cup of flour. Mix until blended. Add the rest of the flour. On speed 2 mix the dough until it pulls clean away from sides and bottom of bowl. If it's too dry add a bit of water, if it's too wet add a bit more flour. (Turn on the oven to 200 degrees). Knead on speed 2 for 6-8 minutes. The dough should be smooth and elastic like. Pinch off balls of dough, place onto a lightly oiled surface and roll into bread stick shapes. Place bread sticks on a sprayed baking sheet. When all the bread sticks are formed turn the oven off and place the bread sticks in the oven to proof. Let the bread sticks rise, about 20-30 minutes, until about doubled in size. Pull bread out of the oven. Brush the bread sticks with the egg white, sprinkle the Italian cheese blend over the bread sticks then gently push a sliced almond into the tip of each bread stick. Bake the bread sticks at 350 degrees for 10-12 minutes or until lightly browned. Pull the bread out of the oven and brush with melted butter. Serve warm or let cool and store in an air tight container.

Eyeballs a la Fork

This recipe was in Family Fun and I just had to try it. It was trickier to pull off than I thought! Good luck and make sure to really keep your eyes on the white chocolate... hee hee hee!

EYEBALLS A LA FORK
2 dozen doughnut holes
1 bag of white chocolate chips
2 T milk
24 milk or semi-sweet chocolate chips
1 tube of red decorator's icing
24 strong plastic forks

Place the doughnut holes on the prongs of the forks. Melt the white chocolate and milk in a small saucepan until smooth. Dip a doughnut hole into the chocolate and coat well. Push a chocolate chip into the coated doughnut hole, using the tip to push inside the doughnut. Place doughnut and fork in a glass to set. Repeat until all the doughnut holes have been dipped. Let them sit for at least an hour or two. After the chocolate coating has set use the red decorator's icing to draw eyeball lines on the doughnuts. Let sit so the icing can harden. Serve when ready.

Monster's Brew

When I was growing up there was a house in our neighborhood that always served homemade root beer for Halloween. Naturally, I associate homemade root beer with Halloween now. I was so excited to give this a try and luckily it turned out great.

MONSTER'S BREW (aka Root Beer)
3 C sugar
3 C dark brown sugar
1 bottle of root beer extract
6 liters of club soda
2 liters plus of cold water
10 lbs. dry ice

In a large container, such as a cooler or cauldron, mix sugars and 2 liters of water until the sugar is dissolved. Add the bottle of root beer flavoring. Stir then add the club soda. Mix and taste. If it's too sweet add more water. If it's not sweet enough stir in more brown sugar until the taste is right. Once you feel the taste is right drop in 4-5 lbs. of the dry ice. Let it "brew" for about an hour. When it's ready to serve add the rest of the dry ice and it'll look like a creepy concoction for all your guests to enjoy.

Poison Apples

One of my favorite things on Earth is a good caramel apple. How could I resist making some for Halloween desert?

POISON APPLES
10 organic Granny Smith apples, organic ones don't have a wax layer
2 bags of Kraft caramel bits
2 T water
2 T milk
butter or non-stick spray

Optional toppings:
crumbled Oreo cookies
diced nuts
mini-marshmallows
chocolate chips
candy sprinkles
M&M candies
melted chocolate

Remove any stems from the apples. Push a craft stick into the bottom of each apple. In a medium saucepan, on medium heat, melt caramel bits, water, and milk until smooth. Dip each apple in the mixture then place onto buttered/sprayed wax paper sheet. Let sit for at least an hour or two before serving. If you want to add toppings you'll need to roll the caramel covered apple in the desired topping right after it's been dipped. You can even drizzle melted chocolate over the apple too. Have fun!

The apple above was done by my four year old son, isn't it a beauty?

Frankenbrownies

This treat is so simple it's frightening! I stumbled upon this idea on the Betty Crocker website and had to give it a try.

FRANKENBROWNIES

1 box of brownies, prepared according to package
1 can of vanilla frosting
green food coloring
1 small bag of candy corn
1 small tube of black decorator's frosting
1 bag of mini-marshmallows
1 bottle of chocolate sprinkles

Prepare the brownies in a 13"x9"pan then let them completely cool. Carefully cut the brownies into 12 equal pieces. Drop some green food coloring in the can of frosting and stir until blended. Frost the brownies with the green frosting. Sprinkle the chocolate sprinkles on the "top" of the Frankenbrownie "heads". Cut 12 marshmallows in half to make 2 circles. Place the halves to make the whites of the eyes. Use the black decorator's frosting to add the pupils to the eyes and draw mouths. Stick candy corns in the sides of the brownies to add some monster bling and you're done. Yummy yet creepy too!

Mini Mummies

I found this recipe on Picky Palate. It's really easy and doesn't wrap up too much of your time... pun totally intended.

MINI MUMMIES
12-14 hot dogs
2 cans of Pillsbury crescent dough sheets

Roll out the dough sheets onto a lightly oiled surface. Cut the dough into thin quarter to half inch size strips. Start at the end of a hot dog and wrap the dough around until it runs out. It took 2 and a half strips to wrap each hot dog. Make sure to leave a small space for the "face". Place wrapped hot dogs on a sprayed baking sheet. Bake at 350 degrees for 10-15 minutes or until golden brown. Let cool then dot mustard to make eyes on the mummies. Serve.

Ghouly Guts and Bat Blood

My mom always served us this devilish dish before we headed out trick-or-treating. With a little help from our imaginations, and food coloring, we turned regular old spaghetti into a monstrous meal.

GHOULY GUTS
1 package of spaghetti pasta, prepared al dente according to package
green food coloring

After preparing the pasta add some green food coloring and stir. Coat the noodles until green.

BAT BLOOD
Prepare a batch of tomato sauce and just call it bat blood. I have a good recipe for sauce already posted in case you need one.