Archive | January 2013

Pumpkin Mac ‘n Cheese with Bacon

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This is amazing. I am starting to believe that pumpkin makes everything better. If pumpkin were a girl, she would go to the party and not steal the show or be a wallflower, she’d make everyone else feel great (and don’t forget to add bacon). Photo: Becca Henry.

PUMPKIN MAC ‘N CHEESE

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Salted Caramel Chocolate Almond Bark

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This is an easy bark with four ingredients, plus salt. Yum has never been so easy. She’s like a Kardashian in a room full of pro basketball players. I altered this recipe by swapping smoked, salted almonds for the pricey Marcona almonds, but both are delicious. Photo: Danie Woodward.

SALTED CARAMEL CHOCOLATE ALMOND BARK

Crispy Jalapeno Polenta Bites

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This idea came to me in the wee hours and I am so glad these turned out. I wanted to make a gluten-free bite using polenta and wondered how to make it fun and spicy. Voila…add a jalapeno slice before you throw the polenta in the fridge to set up and you add spice, color and a cutting guide. Photo: Danie Woodward.

GRILLED POLENTA

Mango Chutney Cheese Spread

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For some reason, I was mad to try mango chutney. And now I’m not mad.  Photo: Danie Woodward.

CHEESE BALL WITH MANGO CHUTNEY

Pumpkin Hummus a.k.a Pummus

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I love starting the new year with booze, board games and besties. It was a raucous night filled with laughter, bawdy jokes and Mad Libs. But let’s not forget the food….here is a new party staple, pumpkin hummus. My niece Danie found this recipe and it’s a keeper. There is something about the combo of pumpkin and garbanzo beans. Once mixed, they become a new breed of bean melding so completely you struggle to separate the two. It’s like two huge peas in a box. Photo: Danie Woodward.

SPICY PUMPKIN HUMMUSMAD LIBS ONLINE

Pizza Pie

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My first attempt at homemade pizza dough. Although I don’t have a 500 degree wood pizza oven, this was mighty tasty.  I substituted bread flour for AP….makes for a better crust. Photo: Becca Henry.

PIZZA DOUGH