Pumpkin Pie'scream

I've not been shy over the years about my undying love of all things pumpkin, and tonight I'm excited to bring you another exciting iteration of that love.  This was one of those driving home from work brainstorm creations.  As always, you're very welcome.

Pumpkin Pie'scream

1 (15 oz.) can pure pumpkin
2 cups light cream
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1/2 cup graham crackers, broken into bits
2-3 tbsp. caramel sauce

Whisk together pumpkin, light cream, sugar, spices, and eggs in a deep saucepan.  Bring to a low boil over medium-high heat, then remove from heat.

Transfer mixture to a bowl (preferably metal) and place in the fridge to cool off.

Once the mixture has cooled to at least room temperature, put in the ice cream maker and follow directions of machine to make ice creamy.

If you don't have an ice cream maker, pour the mixture into a metal baking pan and place in the freezer.  Will take a bit longer, but will work the same.

Once the ice cream reaches soft serve stage, fold in graham cracker bits and caramel sauce (loosely so that the caramel doesn't blend too much).

Transfer to a freezer friendly container and allow to set.

Scoop up, top with some whip cream, garnish with some pecan bits and savor the pumpkin fabulousness of a non-pie piescream treat.

DAD'S NOTE

Dad's recommendation is to take this delicious frozen treat and put it in a pie crust and make it a Pumpkin Pie'scream Pie.  Maybe add some whip cream, a couple pecans...an additional caramel drizzle might not come amiss.  Now you know where my genius comes from.

Angel of Death Brown Sugar Bacon Bites

In honor of tonight's premier of The Walking Dead, I chose to try a heavenly treat from The Snacking Dead combining the peppery pop of cayenne with the warm palate embrace of cinnamon served up on a little slice of bacon bliss.  Enjoy.

Angel of Death Brown Sugar Bacon Bites
variation on original recipe because I need new reading glasses

8 slices of bacon, each cut into 3-inch pieces
   I used a full pack, 12 slices, and cut them into thirds
1/4 cup light brown sugar
1/4 tsp. ground cayenne pepper
   I used 3/4 tsp. because of the reason italicized above
1/2 tsp. ground cinnamon

Preheat oven to 400 degrees. Line a baking sheet with foil and add the bacon pieces in a single layer.

Line another baking sheet with paper towels and place a cooling rack on top.  Spray the cooling rack with nonstick spray and set aside.

In a small bowl, stir together brown sugar, cayenne and cinnamon. Sprinkle the brown sugar mixture evenly over the bacon pieces.

Bake until the bacon is well browned, crisp and bubbling, 16-18 minutes.

Remove the baking sheet from oven.  Transfer the bacon pieces to the cooling rack and set aside to cool completely and firm up before serving.

ah, that would be Dad not waiting until they are cooled

Deadly delightful.

Did I mention you need to get this cookbook?

Check It Out: The Snacking Dead

Yay! It's finally October, my favorite month of the year. With Halloween creeping up at end of the month and the mid-month premiere of The Walking Dead, I found a fun new cookbook to share with you that combines some of my favorite things...creepiness, tongue-in-cheek humor, zombies, and food!

The Snacking Dead:A Parody in a Cookbook by D.B. Walker is fun and freaky. Recipes interspersed with stories of people eating...and we'll just leave it at that. All the recipes tie into the tale of action, drama, and culinary acumen.

How can you pass on Nachos of the Living Dead, Napalm Spicy Chicken Wings, Very Last Call Beer Nuts or Angel of Death Brown Sugar Bacon Bites? You can't if you expect to survive a culinary apocalypse.

Perfect for any twisted culinary cookbook collection or a great gift for your schambler-loving friends.  I give it an enthusiastic two thumbs off! ;)

The Snacking Dead:A Parody in a Cookbook
D.B. Walker
Clarkson Potter/Publishers, 2013
ISBN 978-0-7704-35448 ($19.99)

Penne al Greco

 

With the weather getting cooler, I keep getting cravings for pasta so in keeping with my latest exploration of "exotic" flavors, I bring you a tasty Greek-inspired pasta dish.

Penne al Greco

1 lb. box penne pasta
1/3 cup chopped onion
1 tbsp. minced garlic
1 tbsp. olive oil
1 (28 oz.) can diced tomatoes
2 tbsp. Kalamata olives, minced
4 oz. feta cheese, crumbled
1 tbsp. fresh dill, chopped
1 tbsp. fresh oregano, chopped

Prepare noodles according to box directions.  While those are boiling, prep the sauce.

In a large skillet over medium-high heat, cook onion and garlic in olive oil until onions are translucent.  Mix in tomatoes and Kalamata olives, drop temperature to medium-low.

When the noodles are done, rinse with hot water and allow to drain.

Meanwhile, add feta cheese, fresh chopped dill and fresh chopped oregano to the sauce and mix well. 

Serve sauce over the prepared noodles, or blend them all together and enjoy! 

Turkish Tacos

 

 

Found a new ground turkey recipe I love and changed it up a bit to make an awesome taco filling...because crunchy food is fun and tacos rock.  You're welcome. :)

Turkish Tacos

1 small onion, chopped
1 small red pepper, chopped
2 tsp. minced garlic
1 lb. ground turkey
2 tbsp. tomato paste
1-1/4 tsp. cumin
1/2 tsp. ground red pepper
1/2 tsp. cinnamon
1 (14 oz.) can diced tomatoes
1/4 cup chopped olives
1/4 cup sliced almonds
1/4 cup raisins
2-3 tbsp. capers
salt and pepper, to taste

corn taco shells
shredded lettuce
shredded Monterrey Jack cheese

In a large skillet, sauté the onion, pepper, and garlic until onions are translucent.

Add in the ground turkey and cook until cooked through. Mix in the tomato paste, cumin, ground red pepper, and cinnamon.  Cook, stirring, for 2-3 minutes.

Add in the diced tomatoes, almonds, raisins and capers.  Continue to cook uncovered for 5-6 minutes.

Salt and pepper to taste.  Adjust spices as desired.

Stuff into taco shells with shredded lettuce and cheese.  Just try to stop at one, I dare you.

Saucy Jezebel

 

Thanks to my friend Laura, I have a new church cookbook. If you don't have one in your kitchen collection, you should rectify that. They are a great source of tried and true recipes, family hand-me-downs and family favorites.

I turned my book over to the parents for their review and selections, so tonight I am brining you the first of Dad's many choices. This is a great quick fix for a party or snack before dinner for guests.

JEZEBEL

1 (12 oz.) jar apple jelly
1 (12 oz.) jar pineapple preserves
7 tbsp. horseradish
1-1/2 tbsp. dried mustard

Blend everything together and serve up on crackers with a nice spreadable white cheese.

I used Brie on Water crackers, but you can use cream cheese on Ritz, or a Neufchâtel on whatever cracker you want.

FYI, the longer you let the spread sit, the better the flavors will blend together.

Check It Out: The Vortex (ATL)

Hello!  No, I have not fallen off the face of the earth, was just peeking over the edge for a bit.

These past couple of weeks have been Crazy!  The weekend before Labor Day, I was helping my favorite food samplers celebrate their 50th wedding anniversary.  (Yay, Mom & Dad!)  Because they did not want me to be any crazier than usual, I did not do all the catering, just their cake and my famous super secret recipe meatballs...that will probably show up in a post soon because seriously they are too good not to share. So ha-ha tease with that.

Then Labor Day weekend I was off on my annual trek to Hotlanta for Dragon*Con. (wooHoo!)  It was a weekend filled with fun stuff to see and do, made some awesome new friends and checked out a new eatery or two, which brings us to tonight's post.

The Vortex has two locations in/near downtown, but we went to Little 5 Points because to enter the restaurant there, you have to walk through a giant open-mouthed skull (and who wouldn't want to do that).

Not only is the vibe cool but there's lots to look at, the place is usually hoppin' and the food is to die for...almost literally.  Gonna apologize to all the vegetarians and non-red meaters who read this blog, but this is definitely a write-up for my meat-n-potatoes crowd.  The Vortex is famous for their crazy combo burgers and they have LOTS!

You like bacon?  You can get it on practically everything.  You a fan of the tots?  Then don't not order the ginormous bowl of tater tots, complete with cheesy dipping sauce.

If these photos don't convince you, then check out their menu, its a good read and good fun.

After a long weekend of mind-melting entertainment and activities, The Vortex was the perfect cap to a perfect trip. So when you're in Atlanta next, my meat-eating friends, make sure to check it out.