http://www.tasteofhome.com/recipes/mummy-cupcakes
http://www.tasteofhome.com/recipes/bat-cupcakes
http://www.womansday.com/food-recipes/holiday-recipes/cat-cupcakes#slide-1
http://www.pillsbury.com/holidays-celebrations/halloween
Thursday, October 31, 2013
Spooktacular Cupcakes & Jack O'Lantern Pot Pie!
The best thing about Halloween is the amount of creativity you can channel! Below are some fun & easy items you can bake for your Halloween parties. To save on space and due to the number of recipes, the links to each will be provided below. Enjoy!:)
Sunday, October 20, 2013
Martha's American Food
I recently purchased Martha's American Food cookbook. This text takes the cook through the our nation's regions and their distinctive flavors. What I really like about this book is that Martha talks about the regions and their foods with "backstories". For my first meal out of this amazing book I made Lasagna and Rhubarb Pie.
Here is the backstory for Lasagna ... an All-American dish.
"Any Italian will tell you that a classic lasagne bolognese is more about satiny homemade pasta than its is about mast sauce. That is true, but not for this Americanized version. This dish was created by early Italian American restaurateurs, who came from a county where meat was scares; it was an economical way to incorporate the meat that Americans expected on their plate. And what was not to love? The rich cheese-and beef-laden pasta quickly became a fixture on dinner tables across the country, regardless of family heritage. Easily made ahead and highly portable, it continues to serve as the go-to potluck dish for generations of home cooks."
Here is a product of that history ...
Here is the backstory for Lasagna ... an All-American dish.
"Any Italian will tell you that a classic lasagne bolognese is more about satiny homemade pasta than its is about mast sauce. That is true, but not for this Americanized version. This dish was created by early Italian American restaurateurs, who came from a county where meat was scares; it was an economical way to incorporate the meat that Americans expected on their plate. And what was not to love? The rich cheese-and beef-laden pasta quickly became a fixture on dinner tables across the country, regardless of family heritage. Easily made ahead and highly portable, it continues to serve as the go-to potluck dish for generations of home cooks."
Here is a product of that history ...
One of the many perks of this great meals in the left overs. I know I will be enjoying this dish for many days to come!
When it came to the pie, Martha noted that the Rhubarb pie originated in the South along with the Pecan Pie. This pie was easy to make and was sooooo good. I encourage all my readers to pick up Martha's American Good Food cookbook! It truly is a celebration of our nation's most treasured dishes, from coast to coast.
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