[size=16]Kahlúa Pumpkin Spice Hazelnut Coffee[/size]
Ingredients
2 parts Kahlúa Pumpkin Spice
5 parts hot brewed hazelnut flavored coffee
1 part half and half
Instructions
Combine in a coffee mug and stir. Sip and enjoy.
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The thing about Florida is this … the leaves often times don’t fall until spring.
I doesn’t get cool enough to trigger them in Autumn and the trees have to drop their leaves to put on new ones in the spring.
Mark Gosdin
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I have been thinking about this and I think I found a solution to make your trees more colorful in the autumn.
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That’s about the only way you could get much color in the Autumn here.
There’s the occasional deciduous tree that will turn and briefly have some color other than green. Most trees go from green to grey ( The soil here is mostly grey sand and that reflects in the tree’s composition. ) in the space of a day or so. I was looking at a maple tree this morning on my walk that dropped it’s leaves about a month ago when we had a very brief cool spell, it’s all nice and freshly green now.
Mark Gosdin
1 Like
10 Simple Soups For The Chilliest Days
10/24/15 / Good Housekeeping
16 Amazingly Gooey Grilled Cheese Sandwiches
10/24/15 / Good Housekeeping
[size=16]Tomato Soup with Parmesan Croutons[/size]
Ingredients
Soup
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil
Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 cup Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish
Instructions
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
Serve soup with one or two croutons on top and a little bit of basil.
[size=16]Pumpkin Soup[/size]
Ingredients
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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[size=18]Spooky Eyeball Tacos[/size]
Ingredients
1 lb ground beef
1 (1 1/4 ounce) packages taco seasoning mix
12 taco shells
3/4 cup salsa
3/4 cup sour cream
1 tomatoes, small cubes
1 small head lettuce, sliced into small confetti squares
1 (2 1/4 ounce) cans large black olives, sliced
1 cup cheese, Shredded & Long ( cheddar is good, but a Mexican blend would be good too)
Directions
Mix meat and seasoning mix. Shape half of the mixture into 24 (1-inch) balls; place in 15x10x1-inch baking pan and bake at 350 F for 15 to 20 minutes or until cooked through.
Brown the remaining seasoned ground beef and add salsa.
Fill each taco shell with a thin layer of ground beef, sour cream, lettuce, and tomatoes.
Position 2 meatballs inside the taco shell and add a dollop of sour cream to each. Garnish with olives to make “eyeballs.” Spread the cheese out along to the top for stringy hair.
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