Halloween=Monster Munch!

I received some of this today from a friend with a Halloween Costume Party invite!!

Ohhh it is soooo good!!!

Since I have lived here I have been going to my friends Halloween party and it is soo fun! But I am stuck- I don't know what to wear- The first year I got creative and made this... (I was even 8 months prego)Last year I don't really remember what I did, I know the kids were animals and I don't even think I dressed up... So if any of you thinkers out there have any good idea for me for a family theme that I could make- you know because I have no $$ then sent your ideas my way! I love Halloween and dressing up cant wait!! here is the delish Monster munch recipe:

Monster Munch {Halloween Popcorn Mix}

Recipe by Our Best Bites

1 package Almond Bark (1 lb)

12 C popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn)

1 C candy corn

1 C dry roasted, salted peanuts

1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. Super Easy!

Visiting Teaching Brunch

(click to enlarge)

What: Brunch (Ham, Mushroom & Spinach Strata, French Breakfast Puffs, Fresh Orange Juice and Fruit Skewers)

When: Last Friday Morning

Where: Emily's House

Who: Emily, Heather, Cassandra, Tina, Kari, and Michelle + the littles that aren't in school yet

Why: Do you really need a why to get together and eat good food with good friends? I don't think so!

Thanks Emily for letting me just stealing your post's, This was soooo good,everyone needs to make it!

This is delicious and a great idea for Thanksgiving or Christmas morning since you make it the night before. I got the recipe from my friend Alisha and the only change I made was adding some baby spinach. Thanks for sharing Alisha!

8 eggs
1 3/4 cups whole milk
1 tsp salt
1 tsp dry mustard
5 slices dense French Bread cut into 1-1 1/2 inch cubes
1 lb ham, cubed (I had deli ham on hand so I just sliced that up and it worked great)
1/2 pkg sliced mushrooms
8 oz grated cheddar cheese
1/2-1 cup baby spinach leaves torn into pieces (optional)

note: I used a little less ham and added 1/2-1 cup of baby spinach torn into pieces

Beat eggs; add milk, salt and dry mustard. Stir well. Add next 4 ingredients, stirring well after each addition.

I put it in a 2 1/2 quart DeMarle (silicone bakeware) mold to bake, if you do it in something else you'll probably need to grease it. Refrigerate overnight. Bake at 350 for 55 minutes. Let stand 20 minutes before inverting onto plate (you'll only be inverting this if you use a DeMarle mold, you can just serve it out of the pan if you're using something else) Slice and serve.

THIS IS FROM MY FRIEND EMILY WHO INVITED ME TO THIS!! I WISH I WAS THIS CREATIVE!! ONE DAY!!

THANKS EMILY AND HEATHER IT WAS SO FUN!! AND SO YUMMY!!

Gourmet Grilling!

Last night we had a Gourmet Grilling party here at our house, it was a blast and the most amazing food. Alisha the gal at the bottom was our host, she did a great job and look at all the yummy food we ate.

Emily brought these Open faced sandwiches for our appetizer and they were delish!
Baquette , sliced about 1 inch thick.
Spread on top:
8oz. cream cheese, softened to room temp,
Stir in 1 dry packet of Italian Good Seasonings Dressing.
Top with:
Sliced cucumber and/or sliced tomato
Sprinkle with salt and pepper

Grilled Mushrooms

Cut centers out of very large mushrooms.

Fill emptied mushrooms with pine nuts, chopped fresh garlic, slivered parmesean cheese pieces.

Meanwhile, make a marinade consisting of:

1/2 C. Balsamic Vinegar

1 C. Olive Oil

1 tsp. coarse salt

1/2 tsp. black pepper

12 leaves of fresh basil, finely sliced using a knife

Pour the marinade over the tops of the mushrooms, filling in around the pine nuts, cheese, etc.

Let sit for 30 minutes or more (up to 3 hrs.)

Grill over medium heat until tender, approximately 6-7 minutes. Rotate half-way to get cross-grilled look.

Grilled Tomatoes

Cut tomatoes in half through the middle

Place on grill, cut side down.

Cook for 2-3 minutes, then rotate 45 degrees to create cross-grilled look.

Cook another 2-3 minutes, then remove from grill.

Meanwhile, pulverize 6 garlic cloves and cook in a frying pan in hot olive oil for 2-3 minutes.

Drizzle oil/garlic mixture on the cooked side (top) of the grilled tomatoes.

Top with shredded Parmesean cheese pieces.

For the Shrimp Pineapples Skewers, link to pioneer woman's blog.Here photo via

Thanks AlishaGrilled Asparagus

Wash fresh asparagus, trim off ends

Put in a gallon ziplock bag.

Add 1/2 C. Good Seasons Italian dressing

seal bag and move asparagus around in bag to coat with dressing.

Remove asparagus from bag, place on aluminum foil, on the grill.

Grill for 3-4 minutes until asparagus is tender-crisp.

Flank Steak

Buy the flank steak at Costco (or any other good meat counter).

Poke many times with a fork.

Sprinkle with fresh ground pepper and Lawry's Season Salt.

Let stand for 15 minutes.

Grill for 5-6 minutes on med-high heat.

Let stand for 15 minutes.

Cut across the grain into thin strips and serve!

Thanks for a great party Alisha, we all enjoyed it so much!

Alisha's Best EVER Banana Muffins

Best Ever Banana Muffins

3 small ripe bananas

2 eggs

1/2 C. shortening

1 C. sugar

2 C. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 C. chocolate chips

In mixing bowl, beat eggs; add bananas and beat until smooth. Add shortening and sugar and mix well. Add flour, soda and salt and combine. Stir in chocolate chips. Spoon into mini-muffin pans (greased pans, if you are not using Demarle). Fills 24 mini-muffins. Bake at 300 for 25 minutes, or until toothpick comes out clean. Cool in pans for 5 minutes, then transfer to cooling rack. Eat. Share with the little people in your life. Eat some more. Then take the rest to friends before you down the entire batch yourself. (Or throw them in the freezer, or do something, because believe me, these bite-sized babies are hard to resist.)

I made these today and they are the very best in the world!! Thanks Alisha, I have been treated with these a few times and let me tell you... you will fall deeply in love!! I can easily eat the whole batch all by my self!