Saucy Spider with Hairy Leg Sticks

So I wanted to make sure you all had a Halloween-y recipe for whatever parties or events you may be having this year. My tia shared this recipe on facebook, and I decided I HAD to make it.

This recipe for how to make the spider comes from Woman’s Day and calls for 2 balls of pizza dough. I decided to make it myself and instead of trying the Sicilian pizza recipe, I got this pizza dough recipe from Bigger Bolder Baking’s 15-Minute Pizza Dough Recipe (No Yeast)

Pizza Dough Ingredients:

  • 2 1/2 Cups of Flour
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Cup + 2 Tablespoons of Water
  • 1 Tablespoon of Olive Oil

Pizza Dough Directions:

  1. Preheat your oven to 400 degrees F
  2. In a mixing bowl-combine flour, baking powder, and salt.
  3. Whisk until thoroughly combined and set aside.
  4. Combine the water and oil in a separate jug or cup.
  5. Slowly add the water and oil mixture to the flour mixture, holding back a little in case you don’t need it all.
  6. Using a wooden spoon, or your hands, mix until the dough is combined. It should be soft, but not sticky.
  7. Add a splash more water if you dough is dry.

Saucy Spider Ingredients:

  • 2 Balls of Pizza Dough
  • 1 Large Egg
  • 1/4 Cup + 2 Tbsp of Grated Parmesan Cheese
  • 1 Large Pitted Black Olive
  • 2 Cups of Marinara Sauce

Spider Directions:

  1. Line two large baking sheets with parchment paper.
  2. Make the spider by cutting one ball of dough in half.
  3. Shape one half into a 5-inch ball to make the spider body.
  4. Cut a 1 1/2 inch strip from the remaining half and shape into a 2 1/2 inch ball to make the head.
  5. Cut the remaining dough into 8 strips and roll each strip into a 6 inch rope to make the legs.
  6. Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together.
  7. Brush the spider with some of the egg.
  8. Sprinkle the legs 2 Tbsp Parmesan cheese.
  9. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers.
  10. Bake until golden brown, 25-30 mins. (Cover the legs with foil if they brown too quickly).
  11. Meanwhile, make the spider leg sticks. Cut the remaining ball of dough into into 8 pieces.
  12. Roll each piece into a 3/4 inch thick rope.
  13. Cut each rope into various lengths.
  14. Taper one end of each piece and slightly bend the others to resemble legs.
  15. Place on the second baking sheet, brush with the remaining egg and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  16. Bake until golden brown-15-20 minutes.
  17. Meanwhile, warm marinara sauce.
  18. Using a knife, hollow out the body of the spider and fill with the warm sauce.
  19. Serve with the leg sticks.

The Pizza Dough:

The Spider Before Baking-I Didn’t Have Any Olives:

Spider After Baking:

Spider Body Filled:

Thoughts After Reading:

So the dough was okay, but too salty for me. I don’t think I would make it again. It also only made one ball of dough so I didn’t get any spider legs out of it.

The spider was so cute. I ended up making White Bean and Barley Soup with Tomatoes and Greens and filled my spider with it.

It was easy to make too, and I’m going to try and do it for a future party.

Soo good!

For more Halloween recipes, go to Pumpkin French Toast

For more pizza dough recipes, go to Pizza Siciliana

 

Christmas Cheese Rounds

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Thoughts Before Cooking:

So I love cheese.

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And I especially love cheese logs. So when I saw this recipe I jumped at the chance to try it out.

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Ingredients:

  • 1 Cup of Shredded Cheddar Cheese
  • 1 Cup of finely chopped pecans
  • 8 0z Cream Cheese Brick
  • 1/2 Cup of Chopped Green Onions

Directions:

  1. Combine all ingredients. Pack into a round or ball.
  2. Chill for two hours to overnight.
  3. Serve with crackers or bread

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Thoughts After Cooking:

I thought it was amazing!

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I took it to a party and we ate up immediately.

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For more Hannah Sweson Recipes, go to Scandinavian Spuds

For more cheese logs, go to Gorgonzola Cream Cheese Log

For more appetizers, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Harvest Pumpkin Scones

Cheesy Pesto Pull Apart Bread

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Thoughts Before Baking:

So I found this recipe on pinterest, but is originally from The Cooking JarIt sounded fantastic, as I love pesto, cheese, and bread, so of course I thought I would give it a try.

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Ingredients:

  • 1 Loaf of French Bread
  • 1/2 Cup of Butter, Melted
  • 1/2 Cup of Pesto
  • 1.5 Cups of a Mixed Cheese Blend (she called for a 5 Italian Cheese blend. I couldn’t find it so I went with the 4 Mexican Cheese Blend)

Directions:

  1. Preheat oven at 375 degrees F.
  2. Using a serrated knife, make 1-inch diagonal cuts across the bread, be sure to leave the bottom intact.
  3. Repeat going the opposite direction.
  4. Pour the melted butter between the cuts, evenly.
  5. Use a spoon or knife to spread the pesto along the top of the bread.
  6. Transfer to aluminum foil and stuff cuts with cheese.
  7. Wrap bread in foil and cook for 15 mins.
  8. Unwrap bread and cook for another 10 mins.
  9. Serve.

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Thoughts After Baking:

So no picture, sorry. We ate it before I had the chance to snap one.

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It was good.

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The only thing I would change would be putting the pesto inside the cuts and then the cheese. I didn’t like it on the tops only.

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For more pinterest recipes, go to Pumpkin French Toast

For more appetizers, go to Gorgonzola Cream Cheese Log

For more recipes with pesto, go to Broccoli & Tortellini Salad with Pesto

For more recipes, go to Breakfast Puffin Muffins

Gorgonzola Cream Cheese Log

Victorian-Christmas-Traditions

So this is our last Christmas recipe. It has been some fun times and I hope you have tried and enjoyed the recipes as much as I have.

So today’s recipe, I had thought about doing something Victorian, because I reviewed Charles Dickens’ mystery, but changed my mind. Instead I wanted to do a recipe I thought was really tasty.

Thoughts before cooking:

So when I was planning the Christmas reviews for this blog I kept trying to figure out what would be a good thing to end on? What was something we could all enjoy. Then I was invited to a Christmas party, and as I tried to think of what to bring, it hit me. I could do this cheese log my sister made years ago. It was the best cheese log I had ever tasted, so I signed up to bring it.

Weeks later as I searched and searched for the recipe, it turned out to be missing.

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I asked my sister if she remembered what went in it or what it was called or what magazine/website she got it from. She could remember zilch.

So I combed the web searching for something, anything that seemed vaguely familiar. I sent her the recipes but she responded with a negative. None of them were right.

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I found myself giving up. I had resigned myself to have to try to find something else when she found it. She found the perfect recipe. Thank goodness.

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But now the question was, was it really as good as I remembered it?

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Ingredients:

  • 16 Tablespoons of Chive and Onion Cream Cheese
  • 16 Tablespoons of Gorgonzola or Other Blue Cheese
  • 8 Tablespoons of Butter
  • 8 Tablespoons of Chopped Pine Nuts or Walnuts, Toasted
  • Plastic Wrap
  • Crackers

Directions:

  1. Stir together cream cheese, gorgonzola, butter, and nuts.
  2. Arrange in a one-inch diameter log.
  3. Wrap in plastic and chill for one hour or until firm.
  4. Serve with crackers of your choice

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Thoughts After Reading:

It still was as delicious and posh as I remembered. I absolutely loved it and couldn’t stop eating it.

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So that’s it for now. Merry Christmas everyone!

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For more Christmas recipes, go to Sand Tarts

For more appetizers, go to Misdemeanor Mushrooms

For more recipes, go to Gingerbread Men Cookies

 

Misdemeanor Mushrooms

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Time for another holiday recipe:

Sugar Cookie Murder

So this recipe of mushrooms comes from Sugar Cookie Murder and the fictional Lake Eden Holiday Buffet Cookbook.

Thoughts Before Cooking:

I love mushrooms and these stuffed ones sounded so great that I decided they would be an excellent one to try out.

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Ingredients:

  • 2 Pounds of Ground Sausage
  • 3 Cloves of Finely Chopped Garlic
  • 2 Tablespoons of Ground Sage
  • 8-oz package of Cream Cheese
  • 1 Tablespoon of Parsley
  • 1 lb of Medium to Large Mushrooms (Big enough to stuff)
  • Parmesan Cheese (to sprinkle)
  • Butter
  1. In a large, non-stick skillet, combine the sausage, garlic and sage.
  2. Sauté until sausage is browned and garlic is translucent.
  3. Drain the fat from the skillet and add softened cubed cream cheese and parsley.
  4. Simmer for 10 minutes, remove from heat, and cover.
  5. Wash mushrooms. Remove the stems and set the caps aside.
  6. Chop the stems very fine and stir into the sausage/cheese mixture.
  7. Brush caps with melted butter and arrange cap down on a non-stick baking sheet (if needed shave a bit from the bottom of the cap to make them flat).
  8. Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese.
  9. Bake at 325 degrees F. for 15 minutes.

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MisdemeanorMushrooms

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Thoughts after cooking:

These were great! They were delicious and could make a great appetizer or mean if paired with a salad.

The cream cheese might make them a little rich for some, but I’m definitely going to make them again.

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For more Hannah Swensen recipes, go to a Hole in One

For more recipes, go to Gingerbread Men Cookies