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Mummy Pork Yummys

Ingredients

• 3/4 cup heavy whipping cream
• 1/4 cup Dijon mustard
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 pork tenderloin (about 1 pound)
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 1 medium apple, peeled

Directions

• In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
• Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
• Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.
• Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.
• Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.
• Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.

Originally published as Yummy Pork Mummy in Taste of Home Halloween Food & Fun 

Second Year on my little yard

little yard year two

Year two on the little yard.

Daylilies are fine on the left side.

Rock chucks ate the ones on the right.

Tree is growing and needs shaping next spring.

Hubby built new planter boxes.

deck needs new stain this next spring also.

Halloween recipes for a party

Rum Punchkin:

Makes 2 quarts

1/2 cup lemon juice

3/4 cup sugar

1 cup cranberry juice

1 cup orange juice

1 cup strong tea

1 fifth rum

12 whole cloves

1 pumpkin, hollowed out for serving

Mix all ingredients together. Serve the punch in the pumpkin with ice

Stroganoff Sausage Dip:

1 lb. hot bulk pork sausage

1/2 cup finely chopped onion

1/2 lb. mushrooms, thinly sliced

2 tablespoons all-purpose flour

1 cup sour cream

1 cup milk

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon paprika

Large corn chips

In a large skillet, cook the sausage, crumbling with a fork until well browned. Remove sausage with a slotted spoon and set aside. Add onion and mushrooms to fat in skillet and cook rapidly so mushrooms do not give off liquid. Stir often, until onion is golden. Drain fat and return sausage to skillet.

In a small bowl, gradually whisk flour into sour cream. Add milk, Worcestershire, soy sauce and paprika. Whisk to blend well. Add this to meat mixture in skillet. Cook over moderate heat until thickened. Serve immediately with large corn chips.

Tangy Shrimp Spread:

7 ounces salad shrimp, cooked, cleaned, and mashed

1/2 small onion, minced

3 tablespoons lemon juice

1 (8 oz) pack cream cheese

Blend all ingredients. Cover and refrigerate for a few hours or overnight. Let stand at room temperature before serving with crackers.

Ginger Chicken Rumaki:

12 ounces boneless skinless chicken breasts

1/4 cup orange marmalade

2 teaspoons soy sauce

1 garlic clove, minced

1/2 teaspoon ground ginger

12 slices bacon

1 (8 oz) can whole water chestnuts, cut in half

Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce, garlic and ginger in a bowl and mix well. Add the chicken and stir to coat well. Marinate, covered, in the refrigerator for 30 minutes, drain. Broil the bacon for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into halves crosswise. Wrap 1 piece of bacon around each chicken piece and a water chestnut half; secure with wooden toothpicks. Broil 4 to 5 inches from the heat source for 3 to 5 minutes or until the chicken is cooked through.

Veggie Bars:

2 packs (rolls) crescent rolls (refrigerated as in Pillsbury)

2 packs 8 oz cream cheese

1 cup mayonnaise

1 pack Hidden Valley Ranch Dip Mix

Chopped veggies

Cover baking pan with dough. Use a size to make them fit and push together the seams. If they don’t fit perfectly it’s ok. Bake according to directions on package. Let cool. Combine the cream cheese, mayonnaise and ranch mix. Spread it on the crust. Top with finely chopped veggies such as broccoli, red pepper, green onions, grated carrots, mushrooms, olives, and cauliflower. The more colorful veggies you choose the better this will look. These can be refrigerated then cut into squares to serve.

Cajun Artichoke Balls:

1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve marinade)

1 14-ounce can artichoke hearts, packed in water, drained and finely chopped

2 eggs

1 tablespoon garlic juice

1 tablespoon Worcestershire sauce

1/2 -1 teaspoon liquid smoke

1/2 teaspoon Tabasco

1 1/2 cups Italian seasoned breadcrumbs

3 oz grated Parmesan cheese (Can used canned) Yuck!

In a large bowl, beat eggs with reserved marinade and blend with garlic juice, Worcestershire sauce, liquid smoke, and Tabasco. Add artichokes and breadcrumbs. Form little balls and roll each ball in grated cheese. Refrigerate. Place on lightly greased baking sheet and bake in a 300 degree preheated oven 7 to 10 minutes. Serve immediately. Can be refrigerated for up to one week.

Spider Cake Recipe

INGREDIENTS

MARBLE CAKE:

• 2 1/4 (7 1/8 ounces) cups sifted cake flour - sift it into the measuring cup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar

• 2 large eggs, room temperature
• 3/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons milk
• 3 tablespoons cocoa powder

NUTELLA AND CHOCOLATE BUTTERCREAMS:

• 1 cup egg whites (about 8 large egg whites)
• 2 cups sugar
• 1 1/2 pounds unsalted butter, softened
• pinch salt

• 1/2 cup nutella
• 4 ounces bittersweet chocolate, melted
• 1 teaspoon vanilla extract

CHOCOLATE GANACHE FOR SPIDER BODY AND WEB:

• 2 ounces bittersweet chocolate

• 4 tablespoons (2 ounces) unsalted butter, cut into 4 pieces

CHOCOLATE SPIDER LEGS:

2 ounces bittersweet chocolate, melted

am together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time and mix after each, until well combined. Add the sour cream and vanilla.

Add the dry mixture in 3 batches, alternating with the milk. Split the batter in half and sift the cocoa powder over one half. Stir gently to combine.

Place some of the white batter in the bottoms of the two 8-inch cake pans. Add the chocolate batter in blobs. Very carefully stir the white batter into the chocolate, to achieve a marble pattern. Bake for about 25-30 minutes or until a cake tester comes out clean. Once baked cool on a rack.

While the cake is cooling, prepare the buttercream:
In the bowl of a stand mixer combine the egg whites and sugar. It will be very thick and grainy. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.

Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed. Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. If the egg whites are not cooled off sufficiently it will melt the butter when you add it.

Once the egg whites are whipped and cooled, add the butter, 2 tablespoons at a time on medium speed. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter.

Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream will be creamy and glossy looking again. Add the salt, and vanilla. Divide the buttercream in two bowls, 1/3 in one bowl and 2/3 in the other. Add the nutella to the bowl with 2/3 of the buttercream. Add the cooled, melted chocolate to the other.

Unmold the cooled cakes and cut each later in half. Spread about 3/4 cup of the chocolate buttercream on the first layer. Repeat with the next two layers of cake and buttercream. Top with the final layer of cake.

Top the cake with 1 cup of the nutella buttercream. Spread it smooth with a metal spatula. Put more nutella buttercream on the sides of the cake, using enough to cover all the crumbs. Once the whole cake is covered, smooth the icing with the spatula, until it is nice and flat.

To make the ganache spider web:
In a double boiler melt the chocolate and the butter together, gently whisking until smooth.

Use a parchment bag to pipe a thin spiral around the cake. Use a toothpick or skewer to draw lines from the center of the spiral out to the edge to create the web. Use the chocolate ganache to draw a line down the side of the cake and pipe a smaller spiders body there. Repeat with as many spiders as you like.

Cover the rest of the chocolate ganache and allow it to cool to room temperature. Once the chocolate ganache is set up - this may take an hour or two - place it in a pastry bag fit with a round tip. Pipe a large ball of the ganache to create the spider's body.

Chocolate spider legs:
Fill another paper pastry bag about 1/3 full with the melted chocolate and pipe out the chocolate in the shape of the number 7 onto a silpat, waxpaper or parchment paper. Make sure you do a size that will fit the size of the spider body you intend to have. Pipe several extra in case you have breakage. Place the sheet into the freezer to set the chocolate.

Remove the spider legs from the freezer and using a small spatula, lift up the legs and place them on the spider, 4 on each side. Work quickly so the chocolate doesn't warm up too much. You may have to return the legs to the freezer if you are doing several spiders.

From The Cooking Channel 

knit cable glove pattern

Men's & Women's Cable Gloves

Medium Size

Instructions are for men’s gloves, changes for women’s gloves are in parentheses.

MATERIALS: Men’s Gloves--Bear Brand or Fleisher’s Twin-Pak Knitting Worsted; or Bear Brand or Fleisher’s Twin-Pak Win-Knit, 4 ozs.
Women’s Gloves--Bear Brand or Fleisher’s Win-Sport, 2 ozs.

“Boye” Sock Needles, 1 set Size 3.
“Boye” Crochet Hook, Size D (1).

GAUGE: Knitting Worsted--13 sts = 2 inches
Win-Sport--15 sts = 2 inches

RIGHT GLOVE--Cuff--Cast on 48 sts; place 16 sts on each of 3 needles, join. Work k 2, p 2 ribbing for 3 ins. Mark end of round. Slip 2 sts from 2nd needle to first needle.

Hand--Round 1--K 4, p 1, k 3, inc. 1 st in next st, k 3, inc. 1 st in next st, k 4, p 1--20 sts on first needle; k 6, inc. 1 st in each of next 2 sts for thumb gore, k 6--16 sts on 2nd needle; k 16 sts of 3rd needle; 52 sts.

Round 2--* K 4, p 1; repeat from * 3 times, k to end of round.

Round 3--* K 4, p 1; repeat from * 3 times; k 6, inc. 1 st in next st, k 2, inc. 1 st in next st for thumb gore, k 6--18 sts on 2nd needle; k 16; 54 sts. Work 2 rounds same as round 2.

Round 6--Cable twist--K 4, p 1, * slip next 2 sts to crochet hook, hold in back of work, k next 2 sts, k 2 sts from hook, p 1; repeat from * twice; k 6, inc. 1 st in next st, k 4, inc. 1 st in next st; k to end; 56 sts. Continue pat. repeating cable twist every 6th round, increasing 1 st each side of thumb gore every 3rd round 5 times more, having 2 sts more between incs. after each successive inc. round; 30 sts on 2nd needle; 66 sts in round. Work 1 round even.

Next round--Work 27 sts; slip next 17 sts to thread for thumb--sts between thumb increases; cast on 5 sts, k to end of round; 54 sts. Work even until 5 (4) ins. above cuff, end with cable twist round.

Work to within 9 sts of end of round, slip next 14 sts to thread for 4th finger, cast on 2 sts; 42 sts; mark end of round. Place 14 sts on each of 3 needles. Work 4 rounds. Discontinue cable pat.

First Finger--K 14, slip to thread; k next 14 sts for first finger; slip remaining 14 sts to thread; cast on 4 sts. Divide these 18 sts on 3 needles, join. K around for 2 ¾ (2 ½) ins. or about ½ in. less than desired length.

† Dec. round--* K 2 tog., k 1; repeat from * 5 times; 12 sts. K 1 round. K 2 tog. 6 times. Break yarn; draw end through remaining 6 sts. Fasten end securely.†

Second Finger--Slip 6 sts of palm and 7 sts of back of hand to 2 needles. Pick up and k 4 sts on cast-on sts of first finger; k sts of next needle, cast on 3 sts; 20 sts. Divide on 3 needles, join. K around for 3 (2 ¾) ins. or ½ in. less than desired length.

Dec. round--K 2 tog., k 8, k 2 tog., k 8; 18 sts. Repeat between †’s of first finger.

Third Finger--Slip remaining 15 sts to needles, pick up and k 3 sts on 3 cast-on sts; 18 sts. Divide on 3 needles. Work same as first finger.

Fourth Finger--Slip 14 sts from thread to needles, pick up and k 2 sts on 2 cast-on sts; 16 sts. Divide on 3 needles, join. K around for 2 (1 ¾) ins.

Dec. round--* K 2 tog., k 2; repeat from * 3 times; 12 sts. Finish as for first finger.

Thumb--Slip 17 sts from thread to needles, pick up and k 5 sts on 5 cast-on sts; 22 sts. Divide on 3 needles. * K 2 rounds. On next round, dec. 1 st at center of 5 cast-on sts. Repeat from * once; 20 sts. K around until 2 ¼ (2) ins. from cast-on sts or ½ ins. less than desired length. Finish same as 2nd finger.

LEFT GLOVE--Work cuff same as right cuff for 3 ins.

Hand--Round 1--K 14, slip next 2 sts to 2nd needle; k 9, inc. 1 st in each of next 2 sts for thumb, k 3; slip next 4 sts to 3rd needle; k 4, p 1, * k 3, inc. 1 st in next st; repeat from * once, k 4, p 1; slip remaining 2 sts to first needle; mark end of round; 52 sts; 16 sts of palm on first needle; 16 sts on 2nd; 20 sts of back of hand on 3rd needle.

Round 2--K 36, p 1, * k 4, p 1; repeat from * twice.

Round 3--K 16 of first needle, k 9; inc. 1 st in next st, k 2, inc. 1 st in next st for thumb gore; k 3; * k 4, p 1; repeat from * 3 times; 54 sts. Work to correspond to right glove until thumb incs. are completed; 66 sts. Work 1 round even.

Next round--K 26, slip next 17 sts to thread for thumb, cast on 5 sts, finish round; 54 sts. Work even until 5 (4) ins. above cuff, end with cable twist round.

Work to within 1 st of end of round, slip next 14 sts to a thread for 4th finger, mark end of round. Cast on 2 sts, work 4 rounds on 42 sts. This completes cable pat. Finish to correspond to right glove. Steam.

Made by Donnainnc

Donna from our blog is always busy making some new wonderful craft
These are her new Halloween items for 2012
Blog Link HERE

Can you garden in the winter Snow ?

Other Videos http://www.youtube.com/watch?v=LRnulbOqo0k

Our Ginger Queen

Halloween Pumpkin Carols

By Betty from NC Peach Ice Cream

My first memories of eating homemade freezer ice cream are on the back porch at Grandma's house. This was in the old days when the hand crank freezer was used. I was just the right size to sit on the freezer and hold it down while someone else did the cranking. It was a once in a while treat and getting to lick the dasher was a real privilege.

Now, with an electric freezer, we can enjoy homemade freezer ice cream whenever we want. Any that is leftover, I put into containers and stick it in the freezer. It does not stay there long.

Ingredients:

• 3 cups sugar
• dash of salt
• 2 Tbsp. flour (optional)
• 3 beaten eggs
• 6 ripe peaches, finely mashed
• 3 quarts of whole milk (approximately)

Directions:

1. As a precaution, I wash the eggs and wipe them dry before cracking them. If you are afraid of eating raw eggs, do not use this recipe.
2. Peel peaches and mash finely.
3. Add one cup of the sugar to the peaches and stir.
4. Mix the remaining sugar with the flour and salt.
5. Beat the eggs and add sugar mixture and beat well with mixer.
6. Stir peaches into egg mixture and add some milk stirring well.
7. Pour into freezer container and use the remainder of the milk to fill the container to the fill line.
8. Put container into ice cream freezer and freeze as directed for your freezer.

This makes a gallon plus one quart of ice cream.

By Betty from NC

CATS