Items needed:

White oxford shirt
White (or very light khaki) pants
Sunshine Yellow Rit Dye
Yellow felt
Black felt
Safety pins
Yellow hat
Foam if needed
Black ribbon
Tacky glue
Brown adult socks
Brown shoes
And of course…George.

For the outfit: I looked everywhere for a bright yellow shirt and came up with nothing. That’s when I decided to try my first turn and dying clothes. So much fun! I bought a white oxford shirt and very light khaki pants from Old Navy (white would be better but was hard to find in the fall, and for boys!). Shirt can be found here.  Similar pants found here.  Following the directions on the package, I used yellow Rit Dye to turn both pieces the bold yellow I was looking for.

I used my husband’s brown socks and hiked them up over the pants, pairing them with his brown shoes. Debate on brown or black can happen between the book and the show, but I went old school. I’m a writer and a purist, what can I say?

For the hat: The hat is actually what I would call an adult pimp hat from a local Halloween store. Or perhaps some would call it a cowboy hat. Either way, I took black ribbon and adhered it to the hat with tacky glue. Now, because the hat was adult-sized, I glued in some foam pieces on either side above the ears to make it a bit more snug. Worked like a charm!

If you’re more inclined to make it taller, here is a Pinterest tutorial for making your own (from Molly Sews).

For the  tie: Again, I don’t sew. So for the tie, I freehand drew an outline of a tie and cut it with felt. I cut black polka dots and stuck them to the tie with tacky glue. I then pinned the tie to the shirt with a safety pin.

Once little Lincoln picked up George, all he needed to do was say, “Now be a good little monkey…” and the costume was complete!

I hope this helps and that you and your little ones have a wonderful Halloween!

I’m once again honored to receive the most beautiful box of peaches from the Washington State Stone Fruit Growers to participate in a canning recipe for www.sweetpreservation.com. These were the juiciest peaches I’ve ever eaten and the juice dripping down my 1-year-old’s chin would agree! I wanted to pair them with some other garden fresh items, so I added  tomatoes and cilantro to make a wonderful salsa that is not only delicious as a condiment, but makes the most amazing pulled pork ever. Pork shoulder, jar of cilantro peach salsa – bam! (to steal from Emeril) and you’ve got one great dinner.

So without further ado, here is the recipe so you can try it for yourself. Salsa can seem daunting but it isn’t!

Cilantro Peach Salsa
Makes approx. 10 cups
12 fresh, ripe peaches
9 large tomatoes
1 green pepper, diced
1 large onion, diced
3 jalapeño peppers, diced (leave seeds in for more spice)
3 cloves garlic, minced
1 large handful of cilantro, minced
3/4 C apple cider vinegar
2 TBSP paprika
2 TBSP chili powder
1 TBSP salt

To peel the peaches and tomatoes, start with a large stock pot of boiling water. Place tomatoes in the water for 2-3 minutes, or until the skin starts to split. Immediately place tomatoes in ice bath to cool. Once cool to touch, the skins will slide right off. Cut into large chunks.

Using the same pot of water, do the same with the peaches. Place in water for about 1-2 minutes until the skin starts to peel away. Place in ice water bath, peel and cut into chunks.

In a large stock pot, add tomatoes, peaches, green pepper, onion, jalapeños, garlic, cilantro and apple cider vinegar. Heat on medium-high heat and stir. Add paprika, chili powder and salt. Stir and allow to simmer for about 20-30 minutes.

Remove from heat. Using an immersion blend, blend ingredients together to your preferred texture. Spoon into jars and following preserving instructions from http://www.sweetpreservation.com!

(If you prefer not to go through the canning, this salsa will last 2-3 weeks in a tight container in the refrigerator.)

This homemade cherry pie filling is sweet and tart all at the same time. It’s beautiful in color and will work well as a pie, crepe, or donut filling or as a pancake, waffle or ice cream topping. Or scoop it right out of the jar and eat it by the spoonful. It’s that good.

Pitting the cherries is two-thirds the battle. I took a Wilton frosting tip (#3!), stuck it on the end of my finger and pushed the pits out. You could purchase a cherry pitter which looks amazing, but if they didn’t have it at Target, I wasn’t getting one. So strap on an apron, get ready to have some red fingers and let the good times roll!

Homemade Cherry Pie Filling
5 C stemmed and pitted Bing cherries
3/4 C granulated sugar
2 TBSP lime juice
4 TBSP cornstarch
1/2 C water

Add cherries, sugar and lime juice to a large saucepan. Heat on medium, allowing cherries to warm, releasing their juices. Stir occasionally, about 5-10 minutes. Meanwhile, mix cornstarch and water together in separate bowl. When cherries are warmed through, mix in cornstarch mixture. Allow to heat through to boil, another 5-10 minutes. Stir occasionally. Remove from heat. Allow to cool.

If you’re canning, following the step by step canning methods on Sweetpreservation.com.

Stay tuned for more cherry recipes to come!

Can’t get enough chocolate? Try some of these for your sweetie this Valentine’s Day from our friends around the web!

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting
Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries
The Heritage Cook: Gluten-Free Black & White Brownies with Orange Glaze
Virtually Homemade: Chocolate Covered Strawberries with Coconut
Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries)
Daisy at Home: Mocha Mousse Marshmallow Cake
The Mom 100: Molten Chocolate Peanut Butter Cakes
Dishin & Dishes: Espresso Truffles
Elephants and the Coconut Trees: Chocolate-Covered Strawberries
The Cultural Dish: Moroccan Pots de Creme
Red or Green: Dark Chocolate Truffles- 4 Flavors 
Napa Farmhouse 1885: Chocolate-Coconut-Cashew Bark with Sea Salt
The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt
In Jennie’s Kitchen: Fudgy, Chewy Brownies {dairy free}
Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts
Food for 7 Stages of Life: Everyday Chocolate Granola
FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

Here are some more great pancake recipes from around the web with our friends from Food Network!

The Lemon Bowl: Peanut Butter and Jelly Pancakes
Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake
The Mom 100: Pumpkin Pancakes
Dishin & Dishes: Red Velvet Pancakes
Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle
Red or Green: Cornmeal Pancakes with Gingered Berries
Weelicious: Whole Wheat Pancake and Waffle Mix
The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt
Domesticate Me: Ricotta Pancakes with Maple-Bourbon Whipped Cream
Creative Culinary: The Best Buttermilk Pancakes
FN Dish: A Short Stack of Perfect Pancake Recipes

Dijon Maple Roasted Brussel Sprout and Sweet Potato Bowl
1 sweet potato, peeled and cubed
2 C Brussel sprouts, stems cut and halved lengthwise
2 TBSP Dijon
1 TBSP pure maple syrup
1 TBSP extra virgin olive oil
1/2 C dried cranberries
4 pieces thick-cut bacon, cooked and chopped
2 C prepared quinoa (or other hearty grain)
egg

Dijon Maple Vinaigrette
2 TBSP Dijon
1 TBSP pure maple syrup
1 TBSP extra virgin olive oil
2 TBSP apple cider vinegar
1/4 tsp ground pepper

Preheat oven to 400 degrees. Spread sweet potato and Brussel sprouts on baking sheet. In a small bowl, mix Dijon, maple syrup and olive oil. Brush over vegetables. Roast in oven for 30 minutes, flipping half way through. With five minutes to go, sprinkle dried cranberries on baking sheet. Remove from oven. Pour contents into bowl. Add bacon.

Whisk together vinaigrette ingredients. Drizzle over vegetable mixture (you may not use the whole thing). Mix to coat.

Place quinoa in bowl. Add vegetable mixture.

Crack egg into small, non-stick, preheated skilled. Cook until egg white becomes thick. Flip and cook for one minute. Add to top of bowl.

Enjoy!

I’ve been mildly obsessed with spaghetti squash this year. Typically I use it in place of spaghetti noodles with meat sauce and my whole family loves it. This week, I decided to take spaghetti squash tex-mex.

This dish is delicious and adaptable to what you have in the pantry or the level of heat you prefer.

Tex Mex Spaghetti Squash Casserole
Serves 8

1 large spaghetti squash
1 1/2 lbs ground turkey
1 green pepper, chopped
1 small yellow onion, chopped
1 can diced green chilies
1 can black beans
1 12 oz can tomato sauce
1 C salsa (whatever you have on hand – I used black bean and corn salsa)
1 TBSP chili powder
1 tsp chipolte powder
1 tsp cumin
1/2 tsp black pepper
1 C low-fat shredded sharp cheddar

Preheat oven to 375. In large casserole dish, cover bottom with shallow layer of water. Cut squash in half lengthwise and scoop out the seeds. Place upside down in dish. Heat in oven for 45 minutes.

While squash is cooking, brown turkey in a large pot on medium high heat. Drain any excess grease. Add green pepper, onion, green chili and green beans. Saute on medium heat until vegetables are softened. Add tomato sauce, salsa, and spices. Simmer on low until spaghetti squash is finished.

When spaghetti squash is done, remove from oven. Scrape insides of squash into a deep casserole dish. Spread turkey mixture over top of the dish. Sprinkle cheese on top and place in oven for 25 minutes.

Feel free to add some spicy jalapeños or or kicked-up salsa to make this dish extra spicy! A little queso fresco instead of cheddar is also delicious.

It’s Comfort Food Time on the Food Network Dish. Check out these other awesome casseroles from our friends around the web!

The Cultural Dish: Mediterranean Fish Casserole
The Heritage Cook: Arroz Con Pollo Casserole (Gluten-Free)
The Wimpy Vegetarian: Baked Artichoke Radicchio Risotto with Lemon-Caper Breadcrumbs
Taste with the Eyes: Mini Shrimp and Grits Casseroles
Napa Farmhouse 1885: Lasagne al Forno with Chard & Mushrooms
Red or Green: Pasta “al forno” Casserole with Mushrooms, Peppers & Vegetables
Swing Eats: Pastitsio: A Delicious Greek Pasta Casserole (gluten-free)
Virtually Homemade: Tamale Pie
Weelicious: Chicken Wild Rice Casserole
Domesticate Me: Baked Orzo with Turkey Sausage, Broccolini and Fontina
FN Dish: 5 Hearty Casseroles Ready to Warm You Up

Happy New Year to everyone from Haute Apple Pie!

Creamy Turkey Wild Rice Soup
Serves 6-8

1 C wild rice
2 C water
2-3 C leftover turkey
5 C chicken stock (turkey or vegetable work too)
3 medium carrots, peeled and sliced
3 large celery stalks, chopped
1 C mushrooms (any kind), chopped
2 tsp minced garlic
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
4 TBSP unsalted butter
2 TBSP flour
2 C milk

In a medium saucepan, add rice and water. Bring to boil. Reduce to simmer and cover. Simmer for 30 minutes. The rice will not be fully done. Add rice and any remaining water to chicken stock mixture in large stock pot.

In large stock pot, add chicken stock, turkey, carrots, celery and mushrooms. Bring pot to a simmer and add garlic, oregano, salt and pepper. Keep at low simmer.

In a medium saucepan, melt butter. Add flour and whisk until mixture bubbles. Slowly whisk in milk. Whisk continuously until mixture thickens. Remove from heat and add to large stock pot. Mix together and stir occasionally at a low heat until soup is thickened.

Ladle and enjoy!

When reheating leftovers, you may want to add a little extra milk to the mixture before reheating. The rice tends to pull in the liquid when saved.

Happy Thanksgiving to you!