Thursday, October 31, 2013

Halloween Week: Halloween Round-up 2013

 HAPPY HALLOWEEN!! 
 Hope everyone has a safe and happy day full of treats and no tricks! :)

Here is my Halloween Treat round up....

Halloween Witch's Hat Cookies

 

Decorated Pumpkin Cake






Ghoulish Cake Pops



Frankenstein Rice Krispies Treats 

 

Shrunken Head Halloween Punch

 

Ghostly Pears




Chocolate Covered Apples with Nuts, Candy and Coconut



Pumpkin Rice Krispies Treats

 


Monster Party Halloween Cupcakes



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, October 30, 2013

Halloween Week: Ghoulish Cake Pops


It's Halloween week so I thought I would give you an extra treat and post a 2nd recipe today.  I was given the Sweet Creations by Good Cook Cake Pop Mold to try out , so say "hello" to my ghoulish cake pop friends.  These cake pops were fun to play with and figure out how to decorate since I am not the best cake decorate.  I got creative with candy eyes and fruit roll ups. 

 Ingredients to make cake pops:

 baked cake that you crumble well
frosting (your choice of flavor)
white chocolate melted for dipping
candy, frosting and extras for decorating

Directions:
Mix crumbled cake with frosting.  Do not add too much frosting, just enough to make the cake mixture stick together.   This next step is important... refrigerate the cake mixture for a day (at least).  After a day or more, place in your molds or simply form a ball.  Dip lollipop stick into chocolate and insert into cake pop.

Chill for a few hours.  Dip into melted chocolate and chill again for chocolate to start to set so it's not dripping, but not fully set so you can adhere decorations.  Chill to set completely.  Enjoy. 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Halloween Week: Frankenstein Rice Krispies Treats

 Welcome to Day 3 of Halloween.  Today, I have these fun and very tasty Frankenstein Rice Krispies Treats.  I used the Sweet Creations by Good Cook Frankenstein Cookie Cutter to make these quickly and simply.

Ingredients:
6 1/2 cups rice cereal
10oz bag of mini marshmallows (divided)
4-5 Tbs butter or margarine
green food coloring

To decorate:
chocolate chips as needed (melted and whole for eyes)


Directions:
On medium low heat, melt butter. marshmallows and food coloring.  Once fully melted add the rice krispies cereal and mix well.  Pour mixture into a baking sheet that is layered with parchment paper and press down into a half inch thick even layer.   Use cookie cutter to cut out the shape. Immediately put chocolate chips for yes in place and gently press down to secure them.   Allow rice krispies to set for 1 hour.  Melt chocolate in 30 second increments in the microwave until smooth.  Dip the top of the head into the melted chocolate.  Put some melted chocolate into a small ziploc bag and snip a tiny corner to pipe the chocolate to make the mouth.  Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, October 29, 2013

Halloween Week: Shrunken Head Halloween Punch

Welcome to Day 2 of Halloween Week here at Curry and Comfort. How would you like to take a swig of this Shrunken Head Halloween Punch?  I served this up at our recent Halloween Monster Party and this was a big hit with the kids and adults.

 Ingredients:
5-6 Apples
1 gallon red fruit punch (your choice)
1 liter lemon/lime soda

Directions:
Peel apples and cut top and bottom of apple flat.  Use the handle of a spoon to carve eyes, and a mouth.  Carve on both the top and bottom of apple in case the get flipped. Fill punch bowl with fruit punch and soda.  Place apples in punch and allow to float around.  Enjoy the fun.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, October 28, 2013

HALLOWEEN WEEK: Ghostly Pears

Welcome to Halloween Week here at Curry and Comfort.  How would you like to meet this "pear" on Halloween?  These pears make fun and delicious chocolate ghosts. 

 Ingredients:
Small Bosc pears
White Almond Bark melted
Chocolate chips for eyes and a little melted for mouth

 Directions:
Wash and dry pears well.  Chill pears on fridge for a few hours so chocolate adheres better.   Melt almond bark as directed on package.  Line a baking sheet with wax or parchment paper.  Dip pears in almond bark then set on wax paper and place in fridge for chocolate to set.  Place chocolate chips for eyes and melt chocolate to make mouth.  Keep refrigerated until serving.   Enjoy. 


 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, October 27, 2013

Curry and Comfort's Weekly Sunday Summary 10/21/13 thru 10/27/13



Hi Everyone,
 
Happy Sunday! We had one pumpkin of a week.  I hope you enjoyed all my pumpkin creations both sweet and savory.  I ended the week with some pizza... hey.. you can't live on pumpkin alone. :)

This coming week is Halloween... so look out for some tricks and treats. 

Have a wonderful week ahead!  Now here's my week in review....

Pumpkin Chicken Enchiladas

Nutella and Pumpkin Cheese Cake Swirl Bars

Curried Pumpkin Lentil Soup

2 Minute Pumpkin Caramel Cake in a Mug (Twice as Nice Tuesday)

Pumpkins Carvings, Pumpkin Rice Krispies Treats, Plus a Giveaway #goodcookcom

 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Saturday, October 26, 2013

Sausage, Pepper, Onion and Spinach Alfredo Pizza

October is National Pizza Month... so let's all celebrate with a slice.  The folks at CLASSICO asked me to pay tribute to this wonderful food and I jumped at the chance since my family loves pizza.   This is a very simple and delicious pizza that takes less than 30 minutes to make.   So put down that phone and don't call delivery... call CLASSICO!

CLASSICO  would also like to offer three of my readers VIP coupons for free jars of Classico® pizza sauce.  They encourage readers to submit their own “Elevate Pizza Night” recipe and/or ask which Classico® pizza sauce you would like to try for your recipe creation. Giveaway is open to USA residents.

Ingredients:
Prepared Pizza Crusts (Boboli style Crust, Afghan Bread, Naan etc...)
Mozzarella Cheese ( I used fresh Mozzarella cheese)

Sauce:
CLASSICO Alfredo sauce (as needed for size of crust(s)
1 cup of spinach for every cup of sauce
red chili flakes to taste
salt and black pepper to taste

Topping:
1/2 lb of Italian sausage (take casing off and crumble)
1 medium onion chopped
1 clove of finely minced garlic
variety of peppers sliced
red chili flakes to taste
salt and black pepper to taste
1/2 tsp dried oregano flakes
1/2 tsp dried basil flakes

Directions:
 Heat CLASSICO Alfredo sauce with all ingredients listed under sauce.  Do not over wilt the spinach.







Remove casing from the Italian sausage and brown well. Then add onion, garlic, peppers and seasonings.  Cook until onions are lightly browned and peppers are tender but still crisp.



 
Layer the sauce over pizza crust.
Then layer the cheese.
Next add the sausage topping over the pizza.  Bake in a 400 degree oven for 12-15 minutes.  Cut with a pizza cutter and serve hot.  Enjoy.



 Disclosure: I received a sample jars of CLASSICO  Pizza Sauce courtesy of  CLASSICO .   I was not compensated in any way for writing this post.  The opinions stated in this post are my own. Thank you.


Giveaway Instructions:
Please leave a comment to qualify.  Winners will be drawn on November 1, 2013


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, October 25, 2013

Pumpkin Chicken Enchiladas

Welcome to Day 5 of Pumpkin Week.  It's our last day and I wanted to end with something spicy and savory.  Pumpkin is such a great ingredient that it works well both in sweet and savory dishes.  So since I'm a savory type of girl... here's my pumpkin and chicken enchiladas.  I shared some of these with my mother and she loved them.  When ever my mother gives my food a thumbs up... it's like a gold medal dish for me.  My daughter also loved these enchiladas and that was a big surprise as well since she can be picky about meat in dishes.  I experimented with this dish and it was a surprising and fun dish.   Hope you enjoyed pumpkin week!


 Ingredients:
Chicken Poaching ingredients:
2 1/2 lbs chicken (boneless)
salt
black pepper
1 tsp garlic powder (or fresh garlic)
1 tsp cumin powder
1 tsp taco powder (optional)
enough water to cover the chicken


  Sauce and filling
1/2 bell pepper diced
1 medium onion diced
bottoms of green onions
1 stalk celery diced
2-3 cloves garlic grated
1-2 tsp cumin powder
1-2 Tbs chili powder
1/4 tsp cinnamon powder
1/2 tsp brown sugar (up to 1 tsp to taste)
chicken bullion powder to taste

 1 (15 oz) can crushed tomato sauce
1 cup canned pureed pumpkin (not pumpkin pie filling) 


6-10 Tortillas (corn or flour)
8 oz of shredded Cheddar or Mexican Blend Cheese
Sour cream (as desired)
Tops of green onions


 Directions:
Poach chicken until fully cooked in poaching ingredients above.  Reserve 1 cup of poaching liquid once chicken is cooked and discard the rest. Remove chicken from pan and shred once it is cool enough to touch.
 Heat 1-2 Tbs of canola oil in a separate pan and saute onions, peppers, garlic, celery and whites of green onion.  Once softened add cumin powder, chili powder, red chili flakes, salt, black pepper and cinnamon powder.
Next add crushed tomato sauce, reserved poaching liquid and pumpkin puree.  Mix well and season with some chicken bullion  to taste. Simmer for 10 minutes.  Use a slotted spoon to remove the chunky celery, onion and peppers and mix with the shredded chicken.  Reserve remaining sauce for top of enchiladas.
Submerge the tortillas in some heated oil for a few seconds. This will help make the tortillas pliable for rolling and help with keeping the sauce from making them soggy.  Fill the middle of tortilla with the chicken/pumpkin filling, some cheese and roll closed.  Place in a sprayed (with cooking spray) baking dish seam side down.  Put a light coating of the reserved tomato/pumpkin sauce over the middle of the tortillas and remaining cheese. ** Don't soak the tortillas with the sauce--- if you have extra, leave it to serve at the table for those that want it saucy.  Bake in a 375 degree oven for 25-30 minutes. Serve hot with sour cream and green onion tops.  Enjoy.



 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.