Thai-spiced Deviled Eggs

Two, then four, six, eight..and umpteen sets of hungry, innocent eyes peering at you from your porch don’t make it any easier to get through Halloween just when
you’ve scrubbed those piles of butter coated pans and washed the last traces.

•6 Eggs
•2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
•2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
•1 Teaspoon ketchup
•½ Teaspoon paprika plus more to sprinkle
•½ Teaspoon spicy mustard
•¼ Teaspoon Sriracha or other red •Chilli sauce
•Salt to taste

For the pumpkin look -
Paprika
1 Spring/green onion

Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water.After 5 minutes, peel the eggs. Slice each egg length-
wise and gently remove the yolks.

Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the
‘pumpkin’ indentations. Sprinkle with paprika if desired.Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

Frankenstein Marshmallow Pops

Where do I even begin with these Halloween creepers? I suppose the truth is a good place to start.

Prep Time: 1 hour Cook Time: 5 min

Ingredients:
Green candy melts (See Eletra's Notes)
Marshmallows
Small pretzel rods
Semisweet chocolate chips
Candy eyeballs
Edible red and black markers

Equipment: toothpicks; lollipop sticks or colorful straws

Directions:
Melt the green candy melts in a microwave or double boiler according to package directions until they are fully melted.

Push the lollipop sticks into the marshmallows then dip the marshmallows into the melted candy, turning to cover them completely. Stand the marshmallows upright in a glass filledwith bun cooked rice or oatmeal and place the glass inbthe fridge until the chocolate has cooled and hardened slightly, about 5 minutes.

Melt the chocolate chips in a microwave or double boiler until smooth. Dip the tops of each
of the coated marshmallows in the chocolate to form the hair, and using a toothpick, drag the chocolate down toward the base of the marshmallow to form spikes of hair. Return the
marshmallows to the fridge until the chocolate has hardened, about 5 minutes.

Break the ends off of the pretzel rods to form the small (about 1/8-inch) "bolts" for Frankenstein's neck. Carefully push one piece of pretzel into each side of the marshmallow
about 1/3 of the way from the bottom.

Using a toothpick and the remaining melted chocolate, dab two small dots of chocolate onto each marshmallow and press on the candy eyeballs.

Using the black edible marker, draw on a mouth, and then using the red edible marker, draw on a laceration on Frankenstein's forehead. Enjoy
the marshmallow pops immediately or store them in an air-tight contained in the fridge until
ready to serve.

Eletra's Notes:
Candy melts can be found at most bakeware stores. Do not substitute white chocolate and green food coloring for the candy melts, as most
food colorings are water-based and will cause the chocolate to seize.

Nutella Banana Mummy Rolls

I know…”Crypt Keepers” aren’t really mummies, or at least I don’t think they are. But it sounded good, ok?

Ingredients
1 package Pillsbury Crescent sheets
1 small container Nutella
2-3 bananas
heaping 1/2 cup powdered sugar
milk or water for glaze
Candy eyes

Instructions
Roll out crescent sheet to about 10-11 x 6-8 inches. Slice into 6 equal squares. Lightly score each square in 3 equal sections, vertically (without cutting through the dough).
Using a knife, cut horizontal strips about 1/4 inch wide down each side section. Spoon a couple of tablespoons of nutella down the middles section, leaving about 1/2 inch on both the top and bottom and place a slice of banana on top.
Fold the right two cut sections over the head and then then alternate right and then left, leaving a small space for the eye section.

Bake at 375 until golden brown, probably about 12-15 minutes. Remove from pan and let cool to room temperature. Mix powdered sugar with enough milk or water to form a glaze and then lightly drizzle it over the mummies. Let it dry to the touch and then serve. Makes 6.

Caramelized onion, Spinach, and Avocado Quesadillas

Creamy avocado, sweet caramelized onions, vitamin-packed spinach, and Jack cheese melt together in a
crispy golden-brown tortilla.

Ingredients
-3 tablespoons grapeseed oil or olive oil
-2 large yellow onions, halved and sliced
-1/2 teaspoon salt
-10 ounces baby spinach
-2 cups shredded Monterey jack cheese
-2 avocados, pitted, peeled, and sliced
-4 large flour tortillas

Instructions
1. Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about
30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a
little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the
onions from the pan and place them in a bowl.

2. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel.

3. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions,
followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.

4. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half,
onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through.

5. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Watermelon Basil Lime Iced Tea

A refreshing summertime drink. This iced tea is made with Tetley's New Black and Green Tea Blend! Mixed with fresh watermelon, basil and lime, this is the iced tea to end all iced teas.

6 Tetley Black and Green Tea Blend teabags
6 cups hot simmering water
1 small seedless watermelon (or half of a large one)
½ cup granulated sugar
½ cup water
½ cup fresh basil leaves, thinly sliced (chiffonade)
3 limes, juiced

Instructions
1. Place the Tetley teabags in a large heatproof pitcher. Bring 6 cups of water to a simmer. Carefully pour the hot water into the pitcher, over the teabags. Allow to steep for about 5 to 10 minutes, depending on how strong you like your iced tea. Remove the teabags and discard. Let the tea cool down to room temperature. Place in the fridge, covered, and allow to chill for at least 1 hour

2. Slice the watermelon in half and scoop out the flesh. Place it into a blender or food processor. Blend until completely smooth and juiced. Pour the watermelon juice through a fine-mesh strainer, into a large bowl or separate pitcher. Use a spoon to help pass the blended juice through the strainer. Discard the pulp and white seeds that are left behind. Cover and chill the watermelon juice

3. Combine the ½ cup sugar and ½ cup water in a small sauce pot. Place over medium-high heat and bring to a simmer. Continue cooking until the sugar has completely dissolved. Remove from heat and stir in the sliced basil. Transfer to a glass measuring cup or other pouring vessel, and allow to cool down completely

4. To make the iced tea, pour about 3 cups watermelon juice into the chilled tea. Add as much or as little of the basil simple syrup as you'd like, depending on how sweet you like your tea. Add the fresh lime juice and give it a big stir

5. Serve with lots of ice in tall glasses. Garnish with a few lime slices, fresh basil leaves, and a slice of watermelon. Or use a melon baller to make watermelon rounds. Skewer two melon balls onto a toothpick and use as a garnish

6. Will keep in the fridge, covered, for up to 4 days. If the tea has been sitting in the fridge, you'll notice that the watermelon juice and tea will separate, just give it a stir before serving! Enjoy

Wild Mushroom Soup

This soup is one of the simpler French recipes to
make and combines a salty-sweet flavor.

Ingredients
3 tablespoons butter
2 large shallots, diced
1 1/2  pounds mixed wild mushrooms (such as cremini,
shiitake and oyster), sliced
1 tablespoon chopped fresh thyme
3 tablespoons all-purpose flour
7 cups low-sodium chicken broth (such as Pacific Natural Foods)
3/4  cup heavy cream
1/4  cup dry sherry
2 teaspoons salt
1/8  teaspoon black pepper
1/4  cup parsley, chopped

Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened.

Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour
and cook 2 minutes, stirring constantly. Add stock and bring
to a boil. Turn down to a simmer, cover and cook 15 minutes.

Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve,

Minced Beef Wellington

This is so interesting and easy to make.

1 medium onion
1 carrot
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped
1 large egg, lightly beaten
500 g good quality minced beef
salt and pepper to taste
500 g puff pastry

Preheat oven to 350F.

Peel and chop the onion, carrot, celery and potato into one centimeter cubes.

Place all vegetables and rosemary leaves into a frying pan with olive oil. Fry and stir for about 8 minutes or until vegetables soften and color.

Put vegetables into large bowl to cool completely.

Add the minced beef to the bowl with salt and pepper and half the egg.

Scrunch together.
Roll out pastry to size of small tea towel.

Place mince mix along one long side, in sausage shape.

Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
Put onto baking tray, brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy.

SPICY SHRIMP WITH ORANGE BROWN BUTTER SAUCE

Here’s this barely spicy
shrimp, drenched in that finger licking good orange brown butter sauce, and a free pass to do whatever you want tonight.

INGREDIENTS

½ cup butter
1 teaspoon fresh thyme
zest of one orange
2 teaspoons minced garlic
2 lbs. raw shrimp
½ teaspoon chili powder
salt and pepper to taste

INSTRUCTIONS
1. Heat the butter in a medium skillet over low heat. When the butter is melted, add the thyme leaves. Stir and simmer, keeping the.heat low (it burns easily), for 5 minutes or
until the butter reaches a golden brown color. Remove from heat and stir in the zest. Pour the butter into a small bowl and let it rest for a few minutes.

2. In the same skillet, with a light coating of the butter remaining, add the garlic and saute for 1 minute. Add the raw shrimp and the chili powder; shake or toss in the pan for
3-5 minutes or until the shrimp is no longer translucent. Serve with the butter and pasta,grains, rice, or a salad.

Thai Curry Stew

What’s not to love about Thai Curry?
It looks simply amazing!!

Ingredients:
1 1/2 tablespoon red curry paste (Mae Ploy red curry
paste was used)
6 oz. tiger prawns (or shrimps)
6 oz. big scallops
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water
1/2 onion (sliced) (optional)
5 bird’s eye chilies (optional)

Directions;
1)Heat up a small pot with cooking oil.

2)Saute the red curry paste until aromatic.

3)Add sliced onions and bird’s eye chilies.  (These are optional ingredients hence this step is optional if you don’t use them.)

4) Add coconut milk, water, kaffir lime leaves, and bring the
curry to boil.

5) Add the scallops and prawns into the pot and boil for 1-2
minutes or until the prawns and scallop are cooked. (Make
sure not to overcook them).

6) Add fish sauce, palm sugar, and stir-continuously for 1o
seconds or so, dish out and serve immediately with steamed
jasmine rice.

Cook’s Notes:
You can use equal portion of chicken to make chicken curry.You can also add some other seafood such as calamari and mussels to make seafood curry.
You can combine both chicken and seafood, You can also add some vegetables to the curry, for
example: long beans, sliced zucchini, and/or carrots.
You can make a vegetarian version using tofu.

Easy Homemade Mint Chocolate Chip Ice Cream

Creamy, refreshing ice cream made without churning in an ice cream maker!!

Ingredients:
2 cups heavy whipping cream
1 (13 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
6-8 drops green food coloring
1 -1/2 cups semi-sweet chocolate chips, chopped
Garnishes as desired (hot fudge sauce, fresh mint leaves, etc.)

DIRECTIONS
1. In the bowl of a stand mixer or using a hand-held mixer, whip the heavy cream until stiff peaks form.

2. Using a rubber spatula, stir the sweetened condensed milk, peppermint extract, vanilla extract and food coloring into the whipped cream until it is green and there are no streaks.

3. Fold in the chopped chocolate chips and pour the mixture into a freezer-safe container. Cover and freeze at least 5 hours or until frozen.

4. To serve, allow the ice cream to sit out five minutes before scooping. Scoop into bowls or ice cream cones and serve as desired with hot fudge sauce and a spring of fresh mint.

Salted Caramel Apple Hand Pies

Just having a little fruit for dessert” and grab a pie with one hand and a forkful of Amie’s crisp with the other. And don’t share either.

For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into
cubes
1/2 cup cold sour cream

For the filling:
2 cups small diced (peeled) Granny Smith
apples (See Eletra's Notes)
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Large flake sea salt (See Eletra's Notes)
Egg wash (1 egg lightly whisked with 1
Tablespoon water)
Crystal sanding sugar (optional)

Directions:
• Whisk together the flour, salt and baking powder in a large bowl.

• Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.

•Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

•Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust
both sides with flour before folding it into thirds as if you were folding a letter.

• Rotate the dough 90º and roll it out again into
an 8x10-inch rectangle. Fold the dough again
into thirds then wrap it securely in plastic wrap
and refrigerate it for at least 30 minutes while
you make the filling.

Make the filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:

• Preheat the oven to 425ºF.

• Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Eletra's
Notes.)

• Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you
run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)

• Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center
of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of
sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

• Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).

• Bake the pies for about 15 minutes, or until they're golden brown.

• Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining
dough circles.

*Eletra's Notes
The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular
shapes. If the sour cream in the dough makes it too sticky at any point in the rolling out process,
just simply sprinkle a pinch of flour atop the wet areas and continue rolling.

Simple Pie Crust

Step 1

Step 2

Step 3

Step 4

Step 5

Are you scared of pie crust? I admit it can be a bit intimidating.  And nothing can ruin a good pie quicker than a bad pie crust!
Pie crust should be flaky and tender not tough.

-2 1/2 C flour
-1/2 C butter
-1/2 C shortening or Lard
-pinch of salt
-ice cold water, (add teaspoon by teaspoon until right consistency has formed)

Instructions:
• Place flour, salt, butter and shortening in bowl.

• Use your hands to combine ingredients until small pebbles form

• Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.

• Do not over handle the dough. Dough should be soft, moist but not wet.

• Divide dough in half.

• Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..

• Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust.

• Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.

• Prick the bottom of crust to prevent bubbling during baking.

• If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.

Creamy Tomato And Spinach Pasta

This is so good! It should be a regular weekly meal for Families!

Ingredients

1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta
½ (9 oz.) bag fresh spinach

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes)

3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.