Tuesday, October 21, 2014

October Daylily

I snapped this picture on Sunday, which was a breezy, cool and brisk day. Even though we then had a hard frost that night, I was still greeted by this beautiful color after work yesterday-big smiles! 
Fall is here, it is true,
Skies are gray, rarely blue.
Though there are but a few,
Enjoy the blooms that are just for you.

Have a great week:@)

Sunday, October 19, 2014

Yummy Mummy Apple Pie

I had this idea to make a Mummy Pie years ago and when I nosed around the 'net saw that folks had already done it. Well, this year I decided I was going to make mine anyway and my spin would be the crazy bulging marshmallow and candy eyes. I cut a marshmallow in half and added it after the pie cooled off. I'm looking forward to hearing what the boys have to say about it:@)
Make something just for fun and have a happy day:@)

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Saturday, October 18, 2014

Saturday Snippets-Went Junkin'

This was one of those Saturdays that life is really good! It was sunny and breezy, the leaves were blowing around and there were a couple flea markets set up in church parking lots. A gentleman had a bunch of Christmas items and this box of ornaments caught my eye immediately... I held it up ~held my breath~ and asked "how much?"-He said 25¢. I almost ripped the bottom of my pocket out getting my quarter!!! 
The original price tag:

Then I dug through a couple boxes, found a few more and these plastic bells I remember from when I was a kid-love them! All six cost me another 50¢.
 The most expensive part of my trip was the hot dog and sauerkraut, but then, that is required eating at such an event:@) 
 I hope you had a fun Saturday too!

Friday, October 17, 2014

Hot Sauced Kentucky Beer Cheese

This Hot Sauced Kentucky Beer Cheese was the first thing I made from the Cooking With Frank's RedHot Cookbook. It's a highly flavored dip that Rachel and I couldn't get enough of! Lots of punch from the hot sauce and the zip from fresh garlic was very nice. Note: I chose to use pre-shredded cheddar and no matter how many times I scraped down the food processor, my dip wasn't going to get velvety smooth. So don't do what I did, please do as the recipe suggests and shred your own cheese. I'm thinking room temperature cheese might be helpful too. Serve with celery, pretzels (pumpkin and bat shapes optional:@) and potato or tortilla chips. If your crowd likes zingy dips, don't hesitate to add this one to your list folks!
I had a little leftover and spread it on a roll with some ham, it made a fantastic sandwich!

Funny side note from the 'it's a small world' chapter of life: 
The author of this cookbook is a lady that has the blog Coconut & Lime. Back in 2010 when I started Pig In Mud I contacted her to ask if it would be ok to use one of her photos on my blog and she graciously said yes. What did I see that I couldn't wait to share with you?

I still love it today!!!

Hot Sauced Kentucky Beer Cheese-from Cooking with Frank's RedHot Cayenne Pepper Sauce
1 pound brick of extra sharp white cheddar cheese, shredded
1 clove garlic, minced
1 shallot, quartered
2 tsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp black pepper
1/2 tsp chipotle powder
1/2 C amber ale
1/4 C Frank's RedHot Cayenne Pepper Sauce
Serve with: pretzels, celery, potato chips, tortilla chips, Fritos
  1. Place cheese, garlic, shallot, Worcestershire and spices into a food processor fitted with the blade.
  2. Cover and begin to process. With processor running slowly stream in the beer and hot sauce. Process until smooth.
  3. Transfer mixture to bowl, cover and refrigerate at least 2 hours or overnight.
Eat well and have a happy day:@)

Thursday, October 16, 2014

NFL Wreath Ideas

This week for my Personal PIGskin Challenge I thought it would be fun to showcase several different NFL Wreath Designs. While deco mesh is all the rage, the idea here is to mix it up and show a bunch of mixed media wreaths. Most are from Etsy shops and links have been provided.






Tulle Wreath
and yes, it's purely coincidence this Eagles fan is showing the Dallas one wearing a tutu, he-he:@)

Clothespin Wreath

Rag Wreath

and last but not least...
Diaper Wreath

Wow, I could have kept going but thought this was a nice collection of ideas to get your creativity flowing! 
Go Team-and have a happy day:@)

Wednesday, October 15, 2014

Peanut Butter Filled Pumpkin Shaped Pretzels

Utz Pretzels is a local company to Philly and they're really fun because they are always offering seasonal shaped pretzels. I picked up a bag of pumpkins and bats at Walmart a couple weeks ago. These Peanut Butter Filled Pumpkin Shaped Pretzels aren't anything new folks, I just thought the pumpkin shape and candy eyes might be fun for the kids. They can even whip some up for themselves before watching It's The Great Pumpkin Charlie Brown:@)
 Is it just me, or does the little guy on the bottom remind anyone else of Igor from Young Frankenstein?

 I love that Walmart is selling these $1 decorator candies in all kinds of great colors! 
Even if you use regular pretzels you can make them Halloween-y with some fun colored sprinkles.
Photo courtesy of Wilton.

Que up a Halloween show and have a happy day:@)

Tuesday, October 14, 2014

Canned Sweet Jalapeno Peppers

Let's face it folks, not everything in this world is ubber pretty and sexy... What these plain looking jalapenos lack in photogenics they more than make up for in flavor! I love pickles of all sorts, but sweet pickles (made from cucumbers or peppers) might just be my favorite... These Sweet Jalapeno Peppers will be in my canning rotation from now on, they are truly sweet, stay fairly crunchy and are perfect with just about anything. I chose to make strips, it was easier for me to clean the peppers (remove seeds and membranes) and I figured it would help them maintain some body after processing.
I've been dicing these up and adding them to anything I can think of, sandwiches, nachos, chili... This is a great recipe for whether you're using up the very last peppers from the garden or picked up a big bag at the produce store. It can easily be scaled down or up, I tightly filled two jelly jars this time. The original recipe suggests letting them marinate for at least a month. Sure:@)

Canned Sweet Jalapeno Peppers-from Cooks.com
2 C sugar
1 C vinegar-I used cider vinegar
1 C water
Pickling salt-1 tsp per quart, 1/2 tsp per pint
Enough jalapenos to tightly fill jars
  1. Bring sugar, vinegar and water to a boil and let simmer while you prepare the peppers.
  2. Wearing gloves, clean and cut the peppers. I completely de-seeded and removed the membrane from mine and chose long slices for easy and compact packing.
  3. Add salt to jars and pack the peppers. Top with liquid, tap jars on counter to remove bubbles, refill to 1/4" from top of jar.
  4. Process in a hot water bath for 17 minutes (I'm torn by this amount of time... most Ball recipes call for 15 minutes tops and I always want my pickles to be as crunchy as possible, so I opted for the shorter amount of time.)
Eat well and have a happy day:@)

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