Trick or Treat Brownie Cupcakes & Nutter Butter Ghosts {Potluck Sunday}

Good morning everyone and Happy Halloween! Since today is Sunday and a holiday, I will be hosting a Halloween Potluck Sunday. Tonight we have been invited to our friend's house for dinner and trick or treating in their neighborhood. The kids are so excited and can hardly wait to get into their costumes. Mackenzie is going to be a Black Cat Witch and Carson will be a Doctor.

If you're invited to a party or get together never ever show up empty handed. Growing up my mother always taught me if you're invited to a dinner or party always bring something to contribute. So last night the kids and I got into gear and baked up some Halloween goodies.

We made Nutter Butter Cookie Ghosts which are always a hit every Halloween. These fun little guys are so easy to throw together. All you need is nutter butter cookies, vanilla almond bark and mini chocolate chips. That's it just three simple ingredients and you have a fun little treat that any kid will love.

After the ghosts were finished we moved on to a recipe that I found at the Betty Crocker Website, Trick or Treat Brownie Cupcakes. These yummy little morsels start with a Betty Crocker brownie mix. Add a homemade vanilla white chocolate frosting and top each cupcake with a mini candy bar. Goodness deadly is all I can say about these.

If you love brownies and you love cupcakes you can have the best of both worlds. Later today I will make some vanilla popcorn mixed with Reese's pieces and Halloween sprinkles for the kiddos goodie bags and then I'm done. It should be a fun night. What are your plans for Halloween?

So today I am bringing festive trick or treat brownie cupcakes and cookie ghosts to our Sunday potluck. Do you have a recipe you would like to bring to the potluck? If so then link directly to your post not your homepage. Please include a link back to Mommy's Kitchen, so everyone can view all of the delicious recipes. I can't wait to see all the recipe contributions. In usual fashion the full recipes is at the end of this post. I want to wish everyone a Happy and Safe Halloween.

Trick or Treat Brownie Cupcakes

1 box - (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
1/2 - cup vegetable oil
2 - tablespoons water
2 - eggs
1 - cup vanilla almond bark or baking chips (6 oz)
1 3/4 - cups powdered sugar
6 - tablespoons butter or margarine, softened
3 - tablespoons milk
6 to 8 drops red food color
6 to 8 drops yellow food color
24 - miniature candy bars
Halloween sprinkles

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup. In microwavable bowl, microwave vanilla bark or chips uncovered on the defrost setting. 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly. In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted bark or chips. Spoon or pipe frosting over cooled cupcakes; top each with candy bar and Halloween sprinkles.


Nutter Butter Cookie Ghosts

1 - 16 oz package Nutter Butter Cookies
1 - 16 oz package vanilla almond bark
mini chocolate chips

Melt your white chocolate over a double boiler or on the defrost setting on your microwave. Dip each nutter butter cookie into the melted almond bark. Place on wax paper or drying rack. When the coating is almost dry add two mini chocolate chips for the eyes. Let cookie ghosts harden completely.


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Trick or Treat Brownie Cups

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Nutter Butter Cookie Ghosts

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Simple Italian Sausage & White Bean Soup

Hi everyone I wanted to pop on and make a quick post before I hop on a plane to San Francisco. Call it a bloggy field trip sort of speak. I am headed back to Napa Valley, California with Bush's Team Bean. I can't wait to see everyone again there will be familiar faces and a few new ones as well. We will be preparing original bean recipes at the Culinary Institute of America . I learned so many things the last time I was at the CIA so I can't wait to get started on our new culinary adventure.

While I am there I get to cook alongside some pretty awesome people. Connie Guttersen, R.D., Ph.D., Author of The New York Times bestseller The Sonoma Diet and The Sonoma Diet Cookbook, Chef and Host of Food Network’s Viva Daisy!, Daisy Martinez, Chef and Culinary Entrepreneur, Jeffrey Saad and Executive Chef and restaurateur, Michael Schulson. I am so excited and so nervous all rolled into one.

Since our trip is all about the power of beans I wanted to share a yummy soup recipe before I go. With fall just around the corner here in Texas it's time to break out with some soup and stew recipes. I don't know about you but to me soup is the perfect comfort food. There is just something about a hot bowl of soup that warms you from the inside out.

If you love homemade soup but don't have time on your side then today's recipe for Italian Sausage & White Bean Soup is your answer. In no time you can enjoy a hot bowl of homemade soup filled with yummy Italian sausage, white beans and pasta. I like to serve this soup with crusty Italian bread and salad to round off the meal.

Umm look at all that hearty goodness. I think the sweet Italian sausage adds a wonderful flavor to this soup. Don't forget to add some Parmesan cheese just before serving. So there you have it homemade soup in a flash. Enjoy!!!!



Italian Sausage & White Bean Soup

2 - links sweet Italian sausage, casings removed
1 -tablespoon olive oil
1/2 - cup chopped onion
1 - clove garlic minced
1 - teaspoon fresh rosemary
1/2 - teaspoon basil
1/4 - teaspoon pepper
1 - 15 oz can bushs cannellini beans, drained and rinsed
4 - 5 cups low sodium chicken broth
1 - 14.5 oz can Italian diced tomatoes
1/2 - cup ditalini pasta
1/4 - cup Parmesan or Romano cheese

Heat olive oil in a large saucepan over medium heat. Remove casing and add the sausage. Cook sausage until almost done crumbling as you go. Add the onions and garlic and and cook 5 additional minutes stirring frequently or until the sausage is browned.

Add the chicken stock, tomatoes, cannellini beans and spices. Simmer on low heat for about 15 minutes. Add pasta; cook 7 minutes or until done. Sprinkle each serving with one tablespoon parmesan or romano cheese.

* I did not have ditalini pasta so I just used what I had on hand (mini penne pasta).


recipe adapated from:
The copy cat version of pasta fagoli soup.

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Disclosure: Bush’s Beans covered all my costs on my trip to Napa Valley. I am under no obligation to write this post, I am just a big fan of Bush's Beans. Opinion stated in this post are entirely my own and I have not been compensated to publish positive comments.

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Southern Plate Favorites & Tonight We Finally Meet!

Good Morning everyone! Today I wanted to make a quick post about someone who is very near and dear to my heart. I am sure by the photo below you already know who I am talking about. It's Miss Christy Jordan from Southern Plate. Did you know that Christy just recently published a cookbook?

Southern plate
"Classic Comfort Food That Makes Everyone Feel Like Family"

Her cookbook has been out a couple weeks now and I couldn't be happier for her. I received my copy a couple weeks back and couldn't put it down. Christy's book is packed full of southern classics's and stories surrounding each recipe. If you are interested in purchasing a copy of Christys cookbook click here for a list of stores. I have also seen it on sale at Walmart, Sam's Club and Borders so check around. Her book is literally popping up everywhere.

Tonight I plan on purchasing a second copy because one is just not enough. This cookbook would be the perfect holiday gift for anyone who loves to cook. The reason I am buying it tonight is because my girl Christy will be at Fire wheel in Dallas for a book signing. ~Squeal~I am beyond excited to finally meet my southern sister. I swear we were twins separated at birth. Christy adores comfort food and southern recipes just as much as I do.

I first met Christy back in 2008 when we both began our blogging journey. Right off the bat it was an instant bond and ever since then we have become great friends. I am so syked to finally meet in person. Christy, be ready because I am coming your way with a hug the size of Texas!!!! I am including a link to Christys book tour schedule, hopefully she is coming to a city near you. For anyone coming to to the Dallas book signing tonight if you see me stop by and say hello.

So in honor of Christy visiting Dallas I wanted to share some of my favorite southern plate recipes. All of the recipes I have listed are recipes that I have made from southern plate.com. Each and every recipe is equally yummy. Enjoy!!!!

Boston Cream Pie Donuts
Southern Plates Apple Pie
Chicken Planks
M&M Oatmeal Cookie Bars

Bananarita Smoothie
Crock pot Apple Butter
Peach Preserves
Pizza Rolls

Apple Orchard Snack Cake
Bama Steak & Cheese Sandwich
Mama Reeds Tea Cakes
Pinto Beans W/Ham

Southern Hoe Cake
Chocolate Pound Cake W/Fudge Glaze

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Boo Jell-O Cups & More Halloween Treats

I wanted to share a fun recipe that I found on the Kraft foods website. It's for Jell-O Boo Cups!!! These cute little orange jell- o cups have whipped cream ghosts on top with mini chocolate chip eyes. If you are a big fan of dreamsicles then you're going to love this. They taste almost exact to a dreamsicle. Each of us made our own ghosts, Mackenzie made a cute little ghost family and Carson made a ghost with eyes, nose and mouth.

Carson had so much fun making this yummy little treat. In fact Carson made this dessert all by himself. So you see this is the perfect recipe to get your kids involved in the kitchen. All you need is some willing kiddos and a whisk to mix with. Mommy can help with some of the ingredients like the boiling water, but after that the kids can pretty much handle the rest of the recipe.

I took a few photos of Mr. Man in action. Carson you did such a great job. Since this is a Halloween dessert I thought it would only be fitting to post a few other Halloween goodies that I have here at Mommy's Kitchen. Maybe you're still looking for a few ideas for your Halloween party or school activity. I think the following treats would be perfect. The recipe for the Boo Jell-O Cups is at the end of this post. Enjoy!

Halloween Dream Cupcakes

Halloween Popcorn Mix

Trick or Treat Tea Cakes

Halloween Mummy Dogs

Candy Corn Cookies

Popcorn Witches Hand

Pumpkin Oatmeal Scotchies

M&M Cookie Bars are the perfect snack for school parties. Just use Halloween m&m's or Reece's pieces in place of regular m&m's.

These yummy Sugar Cookie Bars are great for just about every holiday. Frost them with orange frosting and add Halloween themed sprinkles all over the top of the cookie bars.

Boo Jell-O Cups

3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes. REFRIGERATE 30 min. or until firm. DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

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Boo Jell-O Cups

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Halloween Mummy Dogs

Last night we had Halloween Mummy Dogs for dinner. I know Halloween is still two weeks away, but we just couldn't resist having this fun little treat. I told the kids I wanted to make these and they were so excited. These yummy little mummies are the perfect kid friendly dinner meal or you can serve them at your next Halloween party. Either way they are sure to be a big hit.

These little mummy dogs are made with refrigerated bread stick dough and hot dogs. That's it just two ingredients making this recipe a snap to prepare, and it is even more fun to eat! If you cannot find bread stick dough then you can also use refrigerated crescent dough. I cut my dough into smaller strips to resemble true mummy bandages.

We were originally going to have these on Halloween night, but the kids wanted to stick to our tradition of ordering pizza instead. Maybe your family has been invited to a Halloween party and you still need a few ideas. Mummy dogs would be the perfect treat. I know for sure if you show up with these guys at your next party you will definitely be the cool mom.

Carson was my helper for the night and I must say he is excellent at wrapping bandages. I have included some step by step photos of just how easy it is to make mummy dogs.

Unroll bread stick dough and separate at perforations creating 12 strips.
With knife or pizza cutter, cut each bread stick in half making two thinner strips of dough. You will now have 24 strips of thin bread sticks. Starting at one end wrap 2 strips of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog.

About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for the "face." Place mummy dogs on a large baking sheet sprayed with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown.

Let the mummy's cool and add mustard eyes. Serve with macaroni and cheese or french fries. Which ever way you serve these yummy little guys the kids will be so excited. You can cut the hot dogs in half and make mini mummys.

Halloween Mummy Dogs

1 -11 oz can Pillsbury refrigerated
bread sticks (12 count)
10 - 12 hot dogs
Cooking spray
Mustard or ketchup
Heat oven to 375 degrees F. Unroll dough and separate at perforations creating 12 strips. With knife or pizza cutter, cut each bread stick in half making two thinner strips of dough. You will now have 24 strips of thin bread sticks. Wrap 2 strips of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog.

About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for the "face." Place mummy dogs on a large baking sheet sprayed with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown. When done let cool a bit and add some mustard eyes. I used a toothpick and dipped it into the mustard.


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Smothered Chicken ~ Potluck Sunday

Seems like the last couple posts have been all about sweets lately. I can't help it desserts are my weakness. So to make up for all that sugar how about a yummy main dish instead. The other night we had Smothered Chicken for dinner. I found this recipe over at Deep South Dish. It had been awhile since I had smothered chicken and Mary's recipe for chicken and gravy was almost similar to the way I remembered it.

If your not familiar with this particular dish let me explain. Smothered Chicken is an old fashioned serving of pure comfort food. Chicken pieces usually thighs or legs are dredged in seasoned flour, pan fried and then smothered and baked in a homemade gravy. Now keep in mind that this recipe is not low calorie by any means. But indulging in an old fashioned classic every once in awhile isn't too bad for you.

Eat a meal like this every day and that would definitely become a problem. My theory is everything is OK if you eat it in moderation. I usually try and save a dish like this for a Sunday Supper or when we have company. This dish is especially best for guests who need a bit of spoiling or who would love a great home cooked meal. Don't forget to make a big batch of homemade buttermilk biscuits on the side to slather up all that yummy gravy.

So today I am bringing a yummy pot of Smothered Chicken to our potluck. Do you have a recipe you would like to bring to the potluck? If so then link directly to your post not your homepage. Please include a link back to Mommy's Kitchen, so everyone can view all of the delicious recipes. I can't wait to see what everyone brings. In usual fashion the full recipe is at the end of this post.

Here are a few step by step photos on how to make smothered chicken. Start off by seasoning the chicken pieces with seasoning salt and set aside. Mix the flour and Cajun/creole seasoning together. Dredge each chicken piece in the flour mixture shaking off any excess. Fry the chicken pieces in hot oil until lightly browned on all sides. Set chicken pieces on a rack until all the pieces are browned. Add onion and green pepper to the pan drippings and fry until tender. Add the flour and incorporate really well.

Cook the vegetable mixture for about 5 minutes then add the water one cup at a time, blending and mixing as you add each up of water. Keep adding water until you have the gravy at the consistency that you want. Stir in the chicken bouillon and bring to a boil mixing well. Add pepper to taste and a splash of Worcestershire sauce (optional). Remove the dutch oven from the heat and add the chicken pieces back into the gravy turning to coat each piece.

Cover and bake for one hour. Check occasionally to turn the chicken and to prevent them from sticking to the bottom.

Ummm this is what it looks like after an hour of cooking. Serve with mashed potatoes or rice and buttermilk biscuits on the side.

Comfort food at it's best.

Smothered Chicken

6 to 8 - chicken legs, thighs or a combination
1 - teaspoon of Lawrys seasoning salt
1-1/2 - cups of all purpose flour
1 -tablespoon of Cajun/Creole seasoning, or to taste
(I used Emerile Essence)
1- 1 1/2 - cups of chopped onion
1/2 cup of chopped green bell pepper
3/4 - cup of flour
4 - 6 - cups of water
2 - tablespoons of chicken base/bouillon
pepper to taste
splash of Worcestershire sauce
canola or vegetable oil for frying

Preheat the oven to 350 degrees. Heat the canola oil in a large dutch oven over medium high heat. Sprinkle both sides of the chicken lightly with seasoned salt. Whisk the Creole/Cajun seasoning or emerile seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. Add the oil to the pan (up to about one inch in the pan) and fry the chicken pieces until lightly browned on all sides, set aside on a rack to drain.

Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not over-browned. Stir in the flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes. Begin adding the water, one cup at a time, blending each cup in before adding the next. Stop when gravy reaches the desired consistency.

Stir in the chicken base and bring to a boil. Add pepper to taste and a splash of Worcestershire sauce (optional). Remove pot from the heat and add the chicken pieces back to the pot. Turn each piece to coat all sides. Transfer covered pot to the oven and bake at 350 for one hour, gently stirring every once in a while to prevent sticking as well as to turn the pieces. Cook until the chicken is cooked all the way through.

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Another Fall Recipe, Yummy Apple Fritters

I know I have told you this many of times, but fall really is my favorite time of year. I don't know what has gotten into me lately but I have been on such a baking kick. If pumpkin or apples are in the house then something has to be baked, or in this case fried. The other night after dinner I was craving something sweet.

I wasn't sure what I wanted, but what I did know was I didn't want anything to complicated or filling. Just a little something sweet. Apple Fritters was the first thing that came to mind. I had few golden delicious apples in my fruit basket so all I needed was a few more ingredients and that was it. I couldn't wait to surprise everyone with some fresh hot fritters.

Apple Fritters are one of my favorite little snacks to toss together. Plus they pretty much please everyone big and small. Have you ever had an apple fritter? Oh my is all I can say. If you haven't you really need to make them. I just know you will be instantly hooked. Who doesn't love fluffy little cake light apple bites rolled in powdered sugar and served warm.

If you don't like plain powdered sugar you can eat them plain or drizzled with a glaze. My personal preference is warm dusted with powdered sugar. If you are looking for a quick fall treat Apple Fritters is your answer. This recipe can be prepared, cooked and served in less than 30 minutes. Now what are you waiting for? Go fry up some fritters.

Mix flour, baking powder, sugars and cinnamon together. Add in milk, egg and melted butter. Stir to combine. Peel and dice the apples add to batter. stir just until combined and set aside. Pour oil into a skillet about 1 1/2 inch deep. Heat oil.

When the oil is hot drop by cupfuls into the hot oil. About 1/8 cup for each fritter. Cook until brown about 2 minutes then flip. Cook until both sides are nice and brown. When done transfer to a plate lined with a paper towel. Dust with confectioner’s sugar.

These little guys are best served warm.

Apple Fritters

1 1/4 - cups all purpose flour
1 1/2 teaspoons baking powder
1/4 - cup granulated sugar
1/4 - cup light brown sugar
1 - teaspoon cinnamon
1/3 - 1/2 cup milk

1 - large egg
3 - tablespoons melted butter

1 1/2 cups chopped golden delicious apples

Mix flour, baking powder, sugars and cinnamon together. Add in milk, egg and melted butter. Stir to combine. Peel and dice the apples add to batter and stir just until combined. Set aside. Pour oil into a large skillet about 1 1/2 inch deep. Heat oil and then drop by cupfuls into the hot oil. About 1/8 cup for each fritter. Cook until brown about 2 minutes then flip. Make sure both sides are nice and brown. When done transfer to a plate lined with a paper towel. Dust with confectioner’s sugar. Serve warm.

If you want to use a glaze instead of powder sugar. Just mix about 2 cups powdered sugar to about 2 tablespoons of milk. Mix until you have a glaze. Drizzle over the fritters. Let the glaze dry a bit and then serve warm.

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