Are you ready for the Goblins...

Are you ready for the little goblins and the big pumpkin at your house?  I have my few little decorations out, not many, mostly fall leaves and a last minute pumpkin on the table, but I do have my big bowl of candy already near the front door.  There has been a lot of talk about when trick or treat will take place this year, Friday or Saturday so, whatever day or both days, I am ready.  We don't get many children these days but the ones that are around we know so I have gotten full size bars to make it a little special.  If  truth be told it is partly because we love to have the left overs in full sizes. 
So what's with using the wonderful pumpkin at Halloween?  It seems that in the 1800s when so many immigrants came to America because of the Irish Potato Famine, they brought with them the traditions of Halloween and the use of the pumpkin.  Traditionally, the Jack-O-Lantern was carved from potatoes, beets and turnips and then lit with a burning lump of coal or little candles.  I find it hard to imagine, because we are so used to a big orange pumpkin, a home decorated with small potatoes and beets with a lump of coal inside. These vegetable lanterns were made to represent the souls of the dear departed ones and they set them on porches and in windows to welcome home the deceased. They also believed the little scary lanterns served as protection against malevolent spirits or goblins freed from the dead. Since turnips and gourds were not as readily available in the Americas the pumpkin was used and found to be a terrific and more scary replacement. Today the pumpkin Jack-O-Lantern is an essential part of Halloween celebrations.  As to the trick or treat giving of candy it is said to also come with the Celts to America at the same time. They tried to appease these wandering spirits or goblins by offering them gifts of fruit and nuts. They began the tradition of placing plates of their finest food and bits of treats that the household had to offer on their doorsteps, as gifts, to appease the hunger of the ghostly wanderers. What started out as something very serious to the Druids has turned into a fun time of decorations, parties, candy and lots of sweet little goblins wandering the neighborhood.  Are you ready for your little goblins yet?

The Halloween Candy Curse....

I walked into the grocery store this afternoon and the smell of sugar that hits you at the door is super strong.  Sweet, but strong.   During the Halloween season surrounding all the entrances to stores is candy, all kinds of candy.  It's a dieters nightmare and a childs happiest dreams.  One of my favorite Halloween candies is the little pieces of candy corn.  Super sweet and honey tasting but I love it.   Problem is that one serving, about 14 little kernals, is around 150 calories and I have yet to get away with just having 14 kernals. I tried it this week, I counted out my one serving and ate them slow.  I  felt happy that I did so well, then it drove me crazy for the next couple of hours that there were more in the bag calling my name. So of course, I got out the bag and munched on them untill I had eaten several more servings.  I wasn't happy anymore.  They know people do this to themselves, so why not add more pieces to a serving and count the higher calories to begin with, then when you eat your serving your guilt factor isn't so bad.   Who are they fooling anyway, nobody eats just 14 little kernals and stops. A cruel marketing trick I think or rather I try to make myself believe, so I don't have to take all the blame for my self-induced sugar rush.

            If you think I am naughty with candy corn, well you haven't seen anything when it comes to the guilt trip I take when it comes to little chocolate candy bars. I love each flavor especially the little Krackel bars. I do try to have some of each kind including the dark chocolate since "they" claim it has health benefits. Actually, if I pasted the bags to my hips it would be the right thing to do, make the candy curse go quicker.

How about you, do you have a favorite Halloween candy?  Hopefully you don't have the same candy curse I  have with all those little pieces.  Trick or treat huh, well it tricks me everytime.

Turning leaves and cold rain calls for soup...

Looking out my window at the beautiful turning leaves, dripping from the rain, makes me feel cozy and contented.  I love fall, my favorite season, and watching the leaves out front turn red gives me such a nesting feeling.  With me, besides staying warm and cozy, means cooking something from the comfort food family, soup.  My family thinks I am little weird, well actually I am but you never heard that from me, because I can eat soup everyday from now to springtime and not get bored.

After searching through my vast collection of recipes in books, magazines and lots of little cards I have decided this weekend would be perfect for the warm and creamy, and one of my most favorites, Cream of Cauliflower Cheese Soup.  This recipe I found once in the Taste of Home Magazine (it's their photo also) and it quickly became a family favorite.  There are so many Cream of Cauliflower recipes out there and many are fabulous and I love them too, but today I want the cheesey one.  I love this with some green salad, crusty bread and a couple glasses of merlot and I am very content.  Try it, it is good for warming your soul.

Cauliflower Cheese Soup

1 medium head cauliflower, broken in florets

1 medium onion, chopped,1 can  14 1/2 oz chicken broth   

1 chicken boulillon cube

2 tablespoons butter

2 tablespoons all purpose flour

3 cups milk

2 cups (8 ounces shredded cheddar cheese

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon each cayenne pepper, curry powder and white pepper

Directions

In large saucepan, combine cauliflower, onion broth and bouilion. Cover and cook over medium heat until the vegetables are tender.  Meanwhile, in a medium saucepan, melt butter, stir in flour until smooth.  Gradually add milk.  Cook and stir until bubbly, and thickened, about 5 minutes.  Reduce heat, add cheese and seasonings. Pour into the cauliflower mixture. Simmer slowly for 30 minutes. Do Not Boil.  Makes 6-8 servings.  Taste of Home says a 1 cup serving has 220 calories but I make it with 1% Milk and it is still great and the calories and fat are lowered.  I have also left out the curry powder before and I liked it just as well.  I would rate this a 10 when it comes to comfort food and I love having left overs the next day for lunch.

Try it, I know you'll love it too. 

A Wonderful Fall Treat and Yummy Anytime...

 Looking through my recipes for something fall and yummy to come up with for a shower later this week I was reminded of this fabulous pumpkin dip I make so often at this time of the year. It is so easy to do, and it always goes so quickly, that it is perfect for parties. I also served it with slices of apples and pears, ginger snaps or any fruit that is handy.  Fresh fruit is best because it still has some firmness to the pieces.  Use your favorites and for an extra treat I have spread it on toast, muffins and toasted pound cake slices.  Yummy!!  

Creamy Pumpkin Dip

2 - 8 oz. packages of cream cheese, softened

1 cup brown sugar (I like the light best but use what you have)
1 cup of powdered sugar
1 can of Libby's pumpkin - 15 oz size (my favorite but any brand you use is okay)
2 teaspoons maple syrup (have left it out before but the maple gives it a little extra kick)
1 tablespoon of pumpkin pie spice
1/2 teaspoon cinnamon, ground
Beat together all of the ingredients with a mixer until it is extra smooth and creamy.  Put in a pretty bowl that looks like fall, cover and put in the refrigerator for at least an hour before serving.   Set you bowl out on a pretty platter and surround with fresh slices of fruit and any other goodies you would like on your plate. I know you and your company are going to love this and if you want to make it a bit healthier it works just as well with low fat cream cheese.  Just make sure you use the same amounts.

For an added goodie I often serve either mulled wine or apple cider, but lately I have had a few pumpkin spice lattes and when I figure out that recipe, that will be on menu as well.  Anyone with the pumpkin spice latte secret let me know?