Garlic and Sun-Dried Tomato Hummus



  •     Cooking spray 
  •     2 (6-inch) pitas, each cut into 10 wedges
  •     1/4 cup water
  •     2 tablespoons chopped oil-packed sun-dried tomato halves
  •     1/2 teaspoon salt 
  •     1/4 teaspoon freshly ground black pepper 
  •     2 garlic cloves
  •     1 (15-ounce) can chickpeas (garbanzo beans), drained


  •     Preheat oven to 425°.
  •     Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425° for 6 minutes or until golden.
  •     Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.

Posted in Autumn Recipes, Easy Meals, Side Dishes, Snacking, Veggies | Tagged , , , |

Apple Galette

Yummy Apple Galette


  •     1 1/2 cups all-purpose flour
  •     1 tablespoon granulated sugar
  •     1/4 teaspoon salt
  •     1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
  •     1 large egg yolk, lightly beaten
  •     1/2 cup walnuts
  •     2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith
  •     1/2 cup firmly packed brown sugar
  •     1/4 teaspoon ground nutmeg
  •     1 large egg, beaten to blend with 1 tablespoon water


1. In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.

 2. Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

3. Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it’s foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat

 4. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).

5. Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.

6. Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.



Posted in Dessert Recipes, Fruit, Thanksgiving | Tagged , , , , , |

Balsamic-Glazed Halibut

Delicious Balsamic-Glazed Halibut


  •     2 tablespoons balsamic vinegar
  •     1 teaspoon firmly packed brown sugar 
  •     1 teaspoon Dijon mustard 
  •     2 pieces halibut (each about 1 in. thick and 5 to 6 oz.)
  •     1/2 teaspoon olive oil 
  •     Salt and pepper


 1. In a bowl, mix vinegar, brown sugar, and mustard.

    2. Rinse halibut and pat dry. Brush lightly all over with oil and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

    3. Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque but still moist-looking in the center (cut to test), 4 to 5 minutes longer. Transfer to plates.


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Garlic and Thyme Green Beans

Garlic & Thyme Green Beans


  •     1 tablespoon olive oil
  •     1 1/2 pounds green beans, trimmed
  •     2 tablespoons minced garlic
  •     1/2 teaspoon kosher salt
  •     2 teaspoons chopped fresh thyme leaves
  •     1 tablespoon fresh lemon juice
  •     1/4 teaspoon freshly ground black pepper


   Heat oil in a large frying pan over medium heat. Add green beans and cook, stirring occasionally, until starting to soften and brown, about 8 minutes. Add garlic and cook until fragrant, another 2 minutes. Remove from heat and add remaining ingredients, stirring well.


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Northwest Juniper Turkey


  •     1 free-range organic turkey (12 to 14 lbs.)
  •     3 tablespoons salt
  •     1 teaspoon juniper berries
  •     1 teaspoon brown mustard seeds
  •     1 teaspoon black peppercorns
  •     1/2 cup butter
  •     1/3 cup minced fresh thyme leaves
  •     1/4 cup minced fresh sage leaves
  •     2-in. rosemary sprig, leaves removed and minced
  •     8 slices thick-cut bacon
  •     1 cup dry white wine
  •     Pine Nut Gravy


1. Rinse turkey and pat dry with paper towels. Sprinkle all over with salt, working some under the skin on breast and thighs. Put in a roasting pan, cover with foil or plastic wrap, and chill for at least 24 hours and up to 3 days.

2. Preheat oven to 400°. Unwrap turkey, discard any juices that have collected in pan, and pat turkey dry. Set aside. In a spice mill or clean coffee grinder, finely grind juniper berries, mustard seeds, and peppercorns. Rub spices all over turkey and set aside. In a small bowl, mix butter, thyme, sage, and rosemary until well combined. Massage mixture all over turkey and place bird in a large stovetop-safe roasting pan. Lay bacon slices over breast and drumsticks. Pour wine and 1/2 cup water into bottom of pan.

3. Roast turkey 1 hour, turning pan 180° halfway through. Reduce heat to 350° and roast, turning pan every 30 minutes, until a thermometer inserted straight down through the thickest part of breast to bone registers 155°, 1 to 1 1/2 hours.

4. Transfer turkey to a carving board, loosely cover with foil, and let rest 30 minutes to 1 hour. Pour pan drippings into a glass measuring cup for Pine Nut Gravy, reserving pan to make gravy. Carve turkey and serve with gravy.


Posted in Autumn Recipes, Thanksgiving |

Day Old Bathwater

Serves/Makes: 30    |   Difficulty Level: 2    |   Ready In: 30-60 minutes


1 can (12 ounce size) frozen lemonade

1 can (12 ounce size) frozen pink lemonade

1 can (12 ounce size) frozen limeade

1/2 gallon rainbow sherbet


About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbet out to thaw. After 15 minutes, scoop out half of the sherbet’s containers contents and place it into a brownish color. Place the remaining sherbet back in.

Prepare lemon and limeades according to the package directions and pour into the punch bowl.


Carefully float spoonfuls of the brown blended sherbet on top of the lemonade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups.

Serving suggestion: Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap), on top of your scummy punch.

Recipe Location:

Recipe ID: 45787

per serving: 134 calories, 1g fat, 32g carbohydrates, 1g protein.


Posted in Autumn Recipes, Beverage Recipes, Dessert Recipes, Halloween Recipes | Tagged , , , , , |

Slimy Lime Fruit Punch

Powdered lemonade mix to make 2 quarts                   1 peeled and sliced orange

1 sliced lime (approximately 1/8-inch slices)                1 pint raspberries

2 tubes red decorating gel                                                 1/4 cup sugar

1 teaspoon meringue powder                                            2 liters seltzer

10 drops green food coloring                                            4 drops yellow food coloring

  1. Squeeze red gel down the inside of 12 small, clear glasses. Let dry about 10 minutes.
  2. In an extra-large bowl, combine lemonade mix, sugar and meringue powder. Slowly pour in seltzer, whisking continually until combined. Stir in green and yellow food coloring. Add sliced fruit and berries for color.
  3. Pour punch into glasses and serve.

Serves 12.

With floating hands made of frozen water, this haunting punch is created with 100% juice and a lemon-lime twist. To top it off, this mysterious party fare is easy to make and can be prepared in advance of your gathering.

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Orange Ooze

1 cup vanilla yogurt                                   1 cup orange juice

2 cups orange carbonated beverage       2/3 cup orange carbonated beverage(for each tray)

  1. In a blender container combine the vanilla yogurt, orange juice, and 2 cups orange carbonated beverage. Cover and blend until combined.
  2. Pour the mixture into ice cube trays. Freeze.
  3. Just before serving, put the cubes into the blender, adding 2/3 cup of orange soda for each tray. Cover and blend until icy.

Make-Ahead Tip: Up to 3 days ahead, prepare the mixture and freeze in ice cube trays.

Recipe provided by Better Homes and Gardens – a member of the Home and Family Network for the best ofcooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.

Posted in Autumn Recipes, Beverage Recipes, Easy Meals, Halloween Recipes | Tagged , , , |

Ghost Punch

Makes: 16 servings.

Prep: 10 minutes

Chill: 6 to 12 hours



  • C. (1 pint) whipping cream or half-and-half
  • 1/4 C. sugar
  • tsp. vanilla
  • 46-oz. can 100% berry or apple juice
  • 12-oz. can frozen grape juice concentrate, thawed
  • 2-liter bottle lemon-lime carbonated beverage, chilled
  • black decorating gel

DIRECTIONS:  Stir together whipping cream or half-and-half, sugar, and vanilla until sugar is dissolved. Place silicone ghost mold on small tray. Pour cream mixture into molds. Cover with plastic wrap, freeze for 6 hours or overnight until firm.

In a large punch bowl, combine berry or apple juice, grape-juice concentrate, and lemon-lime carbonated beverage. Remove cream ghosts from mold by inverting and peeling the mold away from the frozen cream mixture. Place on a chilled tray lined with plastic wrap or waxed paper. Add mouths and eyes with black decorating gel.

Use a spatula to place ghosts in the punch bowl. Serve immediately.


Posted in Autumn Recipes, Beverage Recipes, Halloween Recipes | Tagged , , , , |

Toasted Pumpkin Seeds with Sugar and Spice



1 cup raw pumpkin seeds, rinsed and dried

6 tablespoons white sugar, divided

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

1 tablespoon vegetable oil


1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.


Posted in Autumn Recipes, Cooking Techniques, Easy Meals, Halloween Recipes | Tagged , , |