Graveyard Veggie Pizza

The internet is packed with creative food ideas for Halloween parties. Some are a frightful delight. And then there are others that are just downright creepy. This Halloween don’t scare your guests with ghoulish fare, treat them to a G-rated appetizer that’s approved for all ages.

Graveyard Veggie Pizza

This hearty Graveyard Veggie Pizza is chock full of colorful vegetables which lie on a bed of rich and tangy Ranch dip. The recipe also works well with reduced fat cream cheese and sour cream.

Happy Halloween from my haunted kitchen to yours.

Graveyard Veggie Pizza

12 servings

1 can Pillsbury Pizza Crust

8-ounce package cream cheese, softened, reserve 2 tablespoons for garnish

1/2 cup sour cream, plus 1 tablespoon for garnish

1 envelope Creamy Dill Ranch dip mix

1 cup shredded mozzarella cheese

1 cup shredded carrots

1 cup broccoli, chopped

1 cup cauliflower, chopped

1 jar pimientos, drained

4-ounce can black olives, drained

Crackers for garnish

Heat oven to 400 F.

Unroll pizza crust and spread on a greased baking sheet. Bake 11-12 minutes or until golden brown. Allow to cool completely.

In a bowl, combine cream cheese, 1/2 cup sour cream and Ranch mix.

In another bowl, combine carrots, broccoli, cauliflower, pimientos and black olives.

Spread Ranch mixture over cooled pizza crust. Sprinkle mozzarella cheese over Ranch mixture. Top with veggies.

For the tombstones, combine 2 tablespoons cream cheese and 1 tablespoon sour cream.

 Spoon mixture into a plastic bag. Cut a tiny hole in one corner of the bag. 

Pipe "RIP" onto crackers. Insert crackers into pizza. Refrigerate until serving.

 

Salted Caramel Apple Galette

I’ve made a few variations of galettes this year including a springtime cherry balsamic version and a summery tomato basil version. It’s only fitting that I created one for fall. In this Salted Caramel Apple Galette, layers of sweetly seasoned, sliced apples are arranged in a rosette pattern then drizzled with salted caramel sauce and topped with chopped walnuts. 

Salted Caramel Apple Galette

Galettes, or rustic pies, are so easy to assemble, especially when using a store-bought refrigerated crust. However, if you have the extra time, feel free to make your own. 

Don’t forget a whopping scoop of vanilla ice cream on top for the big finish. Recipe makes 6 servings. 

Salted Caramel Apple Galette    

1 refrigerated pie crust, room temperature

2-3 large apples, peeled and sliced into ¼ inch slices, about 4-5 cups
 
¼ cup packed dark brown sugar

1 ½ tablespoons all-purpose flour

2 teaspoons fresh lemon juice to prevent apples from browning

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 egg, lightly beaten

¼ cup chopped walnuts, optional

Vanilla ice cream

Heat oven to 375 F. On a parchment lined baking sheet, unroll pie crust. Set aside.

In a large bowl, combine apple slices with brown sugar, flour, lemon juice, cinnamon and nutmeg.

Over the pie crust, arrange apple slices in a circular pattern, leaving a 2-inch border of crust.

Fold the crust up and over the outer part of the filling, leaving the center of the pie open. 

Press gently to seal the edges. Drizzle 2-3 tablespoons of salted caramel sauce over the filling, not the crust.

Brush the crust edges with egg. Sprinkle walnuts over the pie and crust, if desired.

Bake 35-38 minutes until the filling is bubbly and the crust is golden brown. Tip: after baking 15 minutes, cover the edges of the crust with strips of aluminum foil to prevent over browning.

Allow pie to cool on the baking sheet for 10 minutes before slicing. Drizzle with more salted caramel sauce and finish with a scoop of vanilla ice cream.

Cherry Pie Crumble Bars

Everything is better with a cherry on top… or in the middle… or on the bottom…  A single cherry is beautiful on its own when used as a garnish, but when a bunch of them get together, they create a symphony of flavor! 

Cherry Pie Crumble Bars are the perfect summertime dessert. 

What’s not to love about a crumbly, buttery crust, layered with sweet cherry filling, and topped with more crumbles? Serve these bars by themselves or a la mode (a big scoop of vanilla ice cream).

Writer’s note: I’ve never been much of a kitchen gadgetry gal. To me, more tools mean more to wash and store, when oftentimes a good set of knives will do the trick. 

With that said, after pitting the first five cups of cherries with a paring knife, I started thinking about a better way. I broke down and purchased a handheld cherry pitter which I found saved quite a bit of time. 

Now if I can just figure out how to use it without squirting cherry juice all over my kitchen!

Cherry Pie Crumble Bars

For the Cherries

5 cups fresh cherries, pitted and halved

Juice from 1/2 a lemon

1/2 cup flour

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon cornstarch

For the Crumble

1 package yellow cake mix

2 1/2 cups quick-cooking whole grain oats

3/4 cup butter, melted

Heat oven to 375 F. Line a 9 x 13 baking dish with parchment paper or coat with cooking spray. Set aside.

Pit and halve cherries. In a large bowl, combine cherries and lemon juice.

In another bowl, combine flour, sugar, salt, extracts and cornstarch. Pour mixture over cherry mixture and stir to combine. Set aside.

In a large bowl, combine cake mix and oats. Add melted butter and stir until crumbly.

Press down 2/3 of the crumbs on the bottom of the prepared baking dish.

Spoon cherry mixture evenly over crust.

Sprinkle remaining crumbs over cherry layer and press them down gently.

Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting into bars.

(Recipe by Jennifer Ruple)

Ripe for the picking: Strawberry Muffins and Strawberry Spinach Salad

Springtime and strawberries just go hand in hand. From seasonal treats to savory salads, these sun-ripened fruits can be utilized in so many ways. They are also packed with vitamin C and an excellent source of fiber, potassium and antioxidants.

Although we’re still a few weeks out from our local picking season, I can’t help myself once they start hitting the grocery stores. Aside from eating them whole, here are two recipes to help you celebrate the upcoming strawberry season. Enjoy!

Double Strawberry Muffins

The combination of strawberry jam and fresh strawberries equals double the fruity flavor and moisture in these muffins - perfect for breakfast, brunch or anytime in between.

Oh, and if you’re into muffin tops, go ahead and fill the muffin cups all the way to the top. You’ll get 12 large muffins from this recipe.    

1 3/4 cups all-purpose flour

3/4 cup coconut sugar

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

2 eggs, lightly beaten

1/2 cup low-fat sour cream

1/4 cup butter, melted and cooled

1 1/2 teaspoons vanilla extract

1/4 cup strawberry jam or preserves

1 cup chopped fresh strawberries

Heat oven to 375 F. Lightly coat a muffin tin with non-stick spray or insert paper liners.

In a large bowl, add flour, sugar, baking soda and nutmeg. Whisk to combine.

In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into the dry ingredients and mix until just combined. Gently fold the strawberries into the batter being careful not to over mix.

Divide the batter evenly among 12 the muffin cups. 

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.  

Enjoy warm or at room temperature with a shmear of butter.

Strawberry Spinach Salad with Honey Poppyseed Dressing
I have included the option to add anywhere from 1 to 2 tablespoons of honey. I prefer the dressing a bit sweeter with this salad as it offsets the tartness of the feta cheese. 

This bright and colorful salad is wonderful on its own, or give it an extra boost of protein by adding sliced grilled chicken or steak. Makes 6 side dish servings. 

Salad

6 ounces fresh baby spinach

1 quart strawberries, halved

1/3 cup crumbled feta cheese

1/3 cup walnuts or pecans, chopped

Freshly ground black pepper

Dressing

3 tablespoons white wine vinegar

1 to 2 tablespoons pure raw honey

2 teaspoons poppy seeds

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

To a bowl, add vinegar, honey, poppy seeds, salt and mustard and whisk to combine. 

While whisking the dressing, pour the olive oil into the dressing in a slow stream. Continue whisking until combined.

Drizzle over salad, toss and enjoy!

Porch Panache: Create an outdoor oasis that will tempt you to stay outside until the first frost

It’s time to take it outside folks, the furniture that is! When planning an outdoor space think of it as an extension of your home - a room where you’d want to cozy up in the morning with a cup of coffee and a magazine or to kick back in the evening with a friend and a margarita. Here are some ideas to consider when styling your space.

Start with comfortable furniture. Choose pieces that invite relaxation and have sturdy outdoor cushions that will hold up against spring rains and summer rays.

Anchor the seating arrangement with a rug. An outdoor rug will add warmth underfoot and will serve as a visual center for your open-air room. The combination of black and white is a perennial favorite.

Accessorize with color. Brightly-hued throw pillows provide contrast against neutral cushions and furniture. Toss a lightweight, fun-patterned blanket over the arm of a chair for snuggling when the sun goes down.

Include side tables. Just like with indoor furniture arrangements, guests need a spot to rest their drinks, snacks or reading materials.

Add lighting. String lights above seating areas to provide ambiance. Lanterns with battery operated candles are a good choice for outdoors and won’t blow out if there’s a breeze.

Pile on the plants. Plants bring outdoor rooms to life and warm up cold corners. In a small space, use risers or plant stands to create a lush layered look.

Happy porch season!