Sunday, October 23, 2016

Batty for Halloween Deviled Eggs

This year I made some Batty for Halloween Deviled Eggs. They are fun with the yellow yolk mixture smoothed out a bit to look like the moon and the bats are made from large black olives. These eggs come together quickly and would be a fun addition to your Halloween party appy tray:@)

Simply cut the olive in half long-ways and trim into a pointy wing (the center part below right).
Note to self : A sharp knife would be helpful.
You need two wings per bat and you'll need to trim the solid round end off of a seperate olive for each body.
Use your favorite deviled egg recipe.

You don't need a whole tray of embellished eggs, just a few mixed in would be fun!

Several more Halloween Deviled Egg ideas can be found HERE.
Wishing you Halloween fun in the kitchen and a happy day:@)

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Friday, October 21, 2016

Vacancy... at the Bates Motel

Your room is ready, the price includes a TV, ice machine down the hall, feather top bed and a nice  hot  Shower... I just had to share the newest ornament on my Halloween tree, a key to the Bates Motel! Ack-can you stand it!?!?!? I added a little embellishment ~a nod to Mother...

This will be a fun addition to the tree for years to come:@) 

I'd like to thank Tina at What We Keep for her great give-away that also included a really cool Bates Motel embroidered hand towel... 
And yes, I'll be taking baths instead of showers for the month of October!

Stop peeking from behind the shower curtain (you're getting water on the floor:@)
and have a happy day!

Tuesday, October 18, 2016

Pumpkin Spice Spritz Cookies and Fun Decorating Idea

Tis the season for all things pumpkin spice and these Pumpkin Spice Spritz Cookies are the latest fall treat I've made. We enjoyed the subtle hint of spices and thought the pumpkin shapes turned out cute:@) Side note for anyone that may have a horror story about Spritz not sticking... Not one of my stems stuck to the baking sheet... not one.  So I just gently picked them off the press and stuck them onto the cookie. I think the Wilton leaf sprinkles can still be found at Walmart and the craft stores this year.

The fun decorating idea: If you've ever tried to add sprinkles and decorations to Spritz I'm sure you know they bounce everywhere. 
I decided to try mixing them into the batter like I do with Pizzelles. It really worked well!
I kinda like the Vertigo effect the swirled plate makes... Good for Halloween:@)

These crunchy cookies are perfect with a nice cup of coffee, tea, hot cider or cocoa.

Pumpkin Spice Spritz Cookies
1 C Sugar
1 C butter, softened
1 egg
1/2 tsp salt
3 tsp pumpkin spice
3 C A/P flour
Colored sugar, sprinkles, etc for decorating-optional
  1. Cream sugar and butter.
  2. Add egg, salt and spice, mix well.
  3. Add flour, mix until it just comes together. If it seems dry mix it with your hands, it will come together nicely.
  4. Fill press and squeeze cookies onto cool, ungreased, not non-stick cookie sheets.
  5. Bake at 375 degrees for 10-12 minutes or until lightly brown at edges.
  6. Cool on sheet for a couple minutes then move cookies onto cooling rack.
Have a happy day:@)

Saturday, October 15, 2016

BOO-t-ful Dyed Pasta Salad

Let's get our BOO on by adding a Halloween twist to pasta salad! Simply dye the macaroni orange and green, and of course some black olives (or black beans) would be a fun addition too. There are specialty holiday pastas on the market but what I love about this is, anyone can make it with food coloring and elbow macaroni. And don't hesitate to get the kids involved too, they'll have a blast:@)

The key to not having the colors bleed together once the salad is mixed is cooking the pasta in dyed water, 
then rinsing it in cold water until the water runs clear.

  1. For each cup of cooking water use 18 drops of yellow food coloring and 2 drops of red to make orange. Use 20 drops of green.
  2. Cook pasta per directions on the package or until desired doneness, drain and run under cold water until the water runs clear. I like adding macaroni to boiling water and setting a timer for 8 minutes.
  3. Mix your favorite pasta salad recipe and serve.

Wednesday, October 12, 2016

Halloween Tree 2016

Ladies and Ghouls... I'd like to present this year's Halloween tree. I went with the smaller 3' black tree that came with orange lights and the witch tree topper ~is back~. If you're new to Pig In Mud I've been gathering items for my Halloween tree for many years and use several different trees.

  New idea for 2016, I thought it might be fun to dig out some old candelabra Christmas lights 
and decided spiders and webbing would help them fit right in at Halloween.

Ornaments are everything from fancy Shiny Brites to silly rubber mice... 

Lots of glitter, glass and smiles, with crafted ornaments in between...

All with a wink and nod to the fun side of Halloween.

Note: Whitchy-Poo did not approve of using the flash for this pic but...
a spell must have come over the camera:@)
Previous trees: 2015, 2014, 2013, 2010.

Happy Halloween decorating everyone-enjoy!

Sunday, October 9, 2016

Quick and Easy 5 Ingredient Peanut Butter Fudge

This Five (Pantry) Ingredient Peanut Butter Fudge is a great emergency fudge... It whips up in no time with items most of us easily have on-hand. Emergency fudge??? Can you relate? Yea, I thought so:@) Creamy and smooth, and of course it's peanut buttery and sweet. This is also easy enough for teenagers to make (read: great for sleep-overs or teacher gifts). And once again I suggest fudge for folks that don't bake but would like to bring something homemade to holiday gatherings. I think you'll be happy if you try this one folks!

I made a half batch in a 4x8" bread pan lined with Reynolds Release.
I couldn't smooth the top so I added the chocolate sprinkles and pushed them down with my fingers. Any seasonal sprinkles would look great.

One note: This does make a thinner batch (maybe 1/2" high) fudge. 
Either use a smaller dish or increase the recipe by half if you like a thicker piece of fudge.

Quick and Easy Five Ingredient Peanut Butter Fudge-from
2 C sugar
1/2 C milk-I used Half and Half
1/4 tsp salt-I used Kosher
1/2 tsp vanilla
1 C peanut butter, creamy or chunky-your choice-I used creamy
  1. Add sugar and milk to large sauce pan, heat over medium-high and stir until the sugar melts.
  2. Stop stirring and let mixture come to a boil. Set timer for about 2.5 minutes (I set my timer for 2 minutes and then one-Mississippi'd to the count of 30:@). Don't stir, just wait.
  3. Remove from heat, add salt, vanilla and peanut butter. Stir quickly until just combined.
  4. Pour into foil lined 8x8" pan, quickly smooth top. Cool completely, cut and serve.
Have a sticky sweet happy day:@)

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Monday, September 19, 2016

Thick Maple Glaze for baked goods

I decided to add another fall flavor, a Thick Maple Glaze, to a pumpkin bread (made in a NordicWare Great Pumpkin pan). This pan makes two pumpkin halves, but they puffed up and domed as cakes have a tendency to. Instead of cutting them flat and stacking them, I just kept them as two Baby Boo type pumpkins:@) This glaze makes the perfect amount for one small cake, the other cake is wrapped and in the freezer for later. 

Oh so thick and good...

Thick Maple Glaze
1/4 C powdered sugar
3 tsp pure maple syrup
1/4 tsp maple extract-my maple extract is a very dark brown color
~Mix everything well in small bowl, drizzle on cooled cake/bread. I used a 1 C measuring cup and drizzled it from the pour spout.

Have a stick sweet happy day:@)

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