Wednesday, October 26, 2011

Jack-O'-Lanterns are Lit!

Even though the Seamaster and I will be snuggled up for a romantically spine-tingling carriage ride in Gettysburg this Halloween night, we will still have our spooktacular jack-o'-lanterns in place for the trick or treaters at home. (Thanks to Mom and Dad for agreeing to dole out the candy!) I carved the ghostly pumpkin, and the Seamaster created the adorably freaked-out face.

Need inspiration to create some creepy carvings of your own? Look no further than the links below.

Free Pumpkin Carving Patterns

Saturday, October 22, 2011

Meatball Mummies

Edible mummies appear to be a recurring theme with the Seamaster and me this Halloween!

8 oz. cream cheese
1 1/2 tsp. pesto
18 Italian-style meatballs
1/4 lb. cooked fettucine noodles
6-inch wooden skewers

In a small bowl, combine cream cheese and pesto.
Skewer 3 meatballs and cover with cream cheese spread.
Wrap with fettucine noodles.
Add capers for eyes.
Makes 6 mummies.

Friday, October 14, 2011

Mummy Meat Loaves

You know the Seamaster and I are truly in the Halloween spirit when even routine evening meals take on a decidedly spooky theme! But these yummy mini meat loaves are just like your "mummy" used to make. Get the recipe from Woman's Day.

Friday, October 7, 2011

My Little Pink Poncho Crochet Project

For the seamaiden who believes that a little peachy-pink poncho is a fall essential! This crochet project with a darling floral motif is based on the Susie poncho pattern (pp. 1-3) in Snappy Wraps to Crochet by Treva G. McCain. I simply shortened the pattern a bit and added my own edging for a touch of originality. The yarn pictured is Bernat Softee Baby in soft peach.

Monday, October 3, 2011

Breakfast Quesadillas

These quesadillas are a delicious way to break up the monotony of the typical bacon and egg breakfast.

4 medium whole-wheat tortillas
6 oz. bacon
4 eggs
salt and pepper
4 oz. Monterey Jack cheese
7.5 oz. black beans, rinsed
fat-free sour cream
Salsa (optional)

Place the tortillas in the oven; heat to 200 degrees F.
In a large nonstick skillet, cook bacon until crisp. Drain on paper towels.
Leave about 1 tbsp. of bacon fat in skillet, reserving the rest of the fat.
Cook the eggs over easy in the skillet, seasoning with salt and pepper. Remove eggs from heat.
On a work surface, lay out the torillas. Sprinkle each with 1/4 cup cheese, some of the beans, 1 egg, and some bacon strips. Fold tortillas to enclose.
Heat reserved bacon fat in skillet. Add the quesadillas to the skillet and cook, turning once, until cheese is melted.
Top each quesadilla with a dollop of sour cream and/or salsa before serving.