Halloween – DIY costumes, crafts, and recipes

Couple websites for DIY/homemade kids costumes, recipes, craft ideas and more!

http://www.parenting.com/halloween-central?lnk=hp&loc=main2

http://www.parenting.com/gallery/no-sew-halloween-costumes-for-kids?cid=obinsit

http://www.parenting.com/gallery/no-sew-halloween-costumes-for-babies?cid=obinsite 

http://www.marthastewart.com/photogallery/homemade-kids-halloween-costumes

2011 CCOPM Fall ETC Sale

Hello members,

First off I wanted to say THANK YOU for being part of the sale at the Antioch Fairgrounds. I know that changing the venue to Antioch was not an easy thing (not only for the members/sellers, but also for the board), but to see all the members that still came out and sold (or just shopped) was really nice. I was really concerned that we would not have many members wanting to make the drive out to Antioch to sell let alone shop! At the sale we had about 9,600 items, compared to the just over 7,000 items from the spring sale. We also had 37 sellers at the sale, and at the spring sale we had 39. So it looks like the numbers for the sales are pretty close in comparison.

I know that we didn’t have the public participation like I had hoped, but I am optimistic that future sales will grow the public awareness and ultimately bring a large volume of shoppers to us. I am sure the crowd that we see at the spring sale wasn’t as big at the first ETC sale held at St. Francis. In time as we get recognition, the public numbers will grow, and probably match the turnout that we see at St. Francis. It seems from what I was hearing, the public was very impressed by the quality and quantity of things that were available. I also heard a lot of people saying that they would definitely be returning next year when we had the sale. That in itself is a huge win for the club; not only for the fall sale, but also for the spring sale.

I would like to take this opportunity (while the thoughts are still fresh) to get some feedback about the sale. What you liked, didn’t like, would like to see adjusted (or changed). Please try to keep your comments to items that the club would have control over, and keep the comments constructive. For example: those of you that made the sale, there was nothing that the club could do about the motorcycles in front of the entrance, so commenting on that would not be constructive to help our future sales.

I know that the board would like to have a post mortem about the sale, and I would like to be able to bring some (or all) of the feedback received to them for discussion.

Thanks,
Jeff Young
ETC Sale General Manager

Apple and Sausage Stuffed Pork Chops

• The stuffing: The stuffing is the star of the show. Start by using a big roasting pan on the stove top and sautéing the meat and onion. No oil is needed since we’re using Italian sausage. Let it continue to cook on medium while you prepare the other ingredients. 
• 1 lb     Italian Sausage
• 1          chopped onion
• Finely chop the carrot and apples and add them to the same pan.
• 1          carrot
• 2          apples

*Notice I haven’t seasoned anything yet. Since this recipe condenses down I wait to the end so I can control the saltiness, etc. Continue to cook the meat, onion, carrot, and apple until they have browned nicely. The smell at this point is good enough to get the husband to do chores.

• Now we’re ready to put everything together. This part goes quick, so I like to get everything ready so I can focus on stirring and, oh yum smelling.
• 2 – 3 tablespoons      fresh thyme, chopped
• 2 – 3 tablespoons      fresh sage, chopped
• 2 – 3 tablespoons      Italian Seasoning
• 1 1/2 cups     Chardonnay (white wine)
• 3 cups chicken broth
• 3/8 cup          maple syrup
• First add the herbs (thyme, sage, Italian seasoning) and the white wine to the pan. Let it bubble and reduce down to cook off the alcohol and condense the flavor.
• Now add the syrup and chicken stock. Let reduce down some (a minute or two), and then taste and adjust with salt, pepper, or more herbs. If it tastes right to you, it is right!
• Now turn the heat to medium/low and add the bread.
• 1 loaf  chopped sourdough bread
• If it seems too soggy, add more bread. If it seems too dry, add more bread. Again, this is all about YOUR preference so make it how you like it. Just remember it will dry out some once it’s baked.
• The chops: The recipe for the stuffing is enough to fill 12+ pork chops, but we usually go with 6 and then bake the rest of the stuffing to eat on the side. We get 1+” chops with a slot for stuffing at Lunardi’s, but you could definitely do that step yourself if you feel like doing extra work. Season both side of the pork chops before stuffing. 
• 6          slotted 1” pork chops
• Stuff each pork chop so it is full but not bulging out. There’s extra stuffing so don’t worry about putting too much inside.
• Sear the chops on both sides on the stove top and then put directly in a 325 oven for 20 – 30 minutes. Depending on the size of the pork chops, the time varies so check with a meat thermometer to make sure they’re done.

**recipe provided by:

Melonie Schulze

***original recipe source:

http://cook.melandkarl.com/2009/apple-and-sausage-stuffed-pork-chops/

Chicken cordon bleu

• Start with whole boneless, skinless, chicken breasts. In this recipe I did 3, but you could do as many or as few as you want. Place the chicken between two pieces of plastic wrap and get out your favorite beating utensil.

• 3          chicken breasts
•  Flatten the chicken breast so it is about 1/4” – 1/3” thick. Once its flattened season it with salt and pepper.
• Next its time to roll the meat and cheese into the chicken breast. For the cheese you can use Gruyere, Swiss, mozzarella … really any cheese that you like and melts well. This time I used Swiss. For the meat you can use ham, prosciutto, turkey … no limits here either. I used the fresh baked ham from Genova. Put the first piece of chicken on a piece of plastic wrap. Place the meat on the flattened chicken breast, and then a layer of cheese.

• 6 slices            Swiss cheese
• 3 slices            ham
• Start at the short end, and tightly roll the chicken. Use the plastic wrap to compress it all together. Don’t panic if it’s not perfect and you can see some of the cheese or meat. The most important thing is that it is tightly rolled.
• Repeat the rolling technique for all the chicken breasts.
• Now that the meat is all ready to go, we can bath it in its crunchy goodness. You need 3 stations; flour, egg, and Panko bread crumbs. All stations should be seasoned, of course. The measurements of how much of each are approximate, add more as needed.
• 1 1/2 cups     flour
• 1/2 cup          egg
• 2 – 3 cups      Panko bread crumbs
• One at a time roll each chicken breast into the flour, then the egg wash, and then the Panko bread crumbs. Place them into a pre-heated casserole pan with some olive oil to avoid sticking. The hot pan makes the cooking process faster.
• 1 Tablespoon olive oil
• Bake at 350 for about 30 minutes. Check on them because as usual, cooking time varies. The golden brownness and oozy cheese are good signs they’re done.

**recipe provided by:

Melonie Schulze
***original source:

http://cook.melandkarl.com/2009/chicken-cordon-bleu/

Chicken Enchiladas

• First sauté the onion and butter on medium heat until soft (about 5 – 10 minutes).
• butter 2 T
• 1/2     onion
• Next add the seasonings. If you like it spicy add more, if you like it mild add less.
• 1 teaspoon     chili powder
• 1/2 teaspoon cumin
• Add the can of enchilada sauce and once bubbly, reduce the heat to low and add the cream.
• 1 can   enchilada sauce
• 1/4 cup          heavy cream
• If you’re good at multitasking this step could be done while making the sauce. On a cookie sheet; salt, pepper, and drizzle with oil chicken pieces in a single layer (both sides). Put in the oven at 425 for 10 – 12 minutes. Once cooked, shred with 2 forks.
• 1 lb     chicken breasts (boneless)
• to taste           salt
• to taste           pepper
• lightly drizzled           olive oil
• Put the shredded chicken in a bowl and add enough of the enchilada sauce to coat all of the shredded chicken.
• Prepare the cheese, use your favorite kinds. I like to use shredded cheddar, mozzarella, and Jack.
• 6 cups cheese
• In a large casserole pan, add a layer of the enchilada sauce to the bottom of the pan.
• To make the enchiladas you will need about 15 tortillas, depending on how much filling goes into each enchilada. You can use corn or flour tortillas, and warming them (microwave, oven, or pan fried) ahead of time makes it a little easier.
• 15       corn/flour tortillas
• With the tortilla flat, add 3 spoonfuls of the chicken mixture and cover with cheese. Tucking in both sides roll it up. Repeat until you use up the chicken filling. They can also be made with just cheese and adding a little enchilada sauce.
• Once all of the enchiladas are rolled, cover with the enchilada sauce.
• Sprinkle the remaining cheese on top and put in the oven at 425 for 20 minutes or until everything is melty.

**recipe provided by:

Melonie Schulze
***original source:
http://cook.melandkarl.com/2010/chicken-enchiladas/

Italian chicken

You can use any type of chicken you want, but I prefer skinned chicken with bones (keeping the bones in the chicken helps keep the chicken moist when you bake it).

Set oven to 350

Place chicken in pan

sprinkle dry italian salad dressing on chicken

Bake for 30 min

Flip chicken over

sprinkle more dressing on chicken

Bake for 30 min

Done... it doesn't get easier than that!  Great for leftovers also.

**recipe provided by:

Janelle Mincy

Maple salmon

prep time is approx. (10) minutes; cook time is approx. (20) minutes

- 1/4 cup maple syrup

- 2 tablespoons soy sauce

- 1 clove garlic, minced

- 1/8 teaspoon ground black pepper

- 1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic & pepper.  Place salmon in a shallow glass baking dish & coat with the maple syrup mixture.  Cover the dish, and marinate salmon in the refrigerator for (30) minutes, turning once.

Preheat oven to 400 degrees.

Place the baking dish in the preheated oven and bake salmon uncovered for (20) minutes or until easily flaked with a fork.  ENJOY!  :-)

**recipe provided by:

Stacey Goldstein

Mom to Alison + Jack, 6 months old

Chicken Cacciatore Crock pot recipe

- 1 medium onion, thinly sliced

- 3 lb chicken, cut-up (I just use drumsticks & thighs with the skin)

- 2 cans of tomato paste (6 oz each)

- 1 bay leaf

- 1/2 teaspoon pepper

- 2 cloves minced garlic

- 2 teaspoons oregano leaves

- 1/2 teaspoon basil leaves

- 1/2 teaspoon celery seed

- 1/2 cup dry wine

Place sliced onion in bottom of crock pot.  Add chicken pieces.  In a bowl, stir together tomato paste, pepper, garlic, herbs & white wine.  Pour over chicken.  Place bay leaf on top.  Cover.  Cook LOW for 8 hours (can cook on HIGH for 4 hours but I don't think it tastes as good).  Serve over white rice or spaghetti.  ENJOY!  :-)

**recipe provided by:

Stacey Goldstein

Mom to Alison + Jack, 6 months old

Apricot chicken

- chicken with skin (use whatever kind of you like - I use thighs & drumsticks) to fit in large Pyrex glass dish

- 3/4 c apricot preserves (I use Smucker's)

- 1/2 c french dressing (I use Annie's dressing but only b/c it's gluten-free)

- 1/2 envelope onion soup mix (I make my own to make sure the ingredients are gluten-free, these measurements equal 1/2 envelope of onion soup mix: 2t beef bouillon cubes, 4t dried onion flakes, 1/2t onion power, sprinkle of pepper)

Wash & dry chicken.  Place in shallow baking dish, skin side up.  Mix preserves, french dressing & onion soup mix together.  Spread over top of chicken.  Bake at 325 for 1 1/2 hours uncovered or until done.  ENJOY!  :-)

**recipe provided by:

Stacey Goldstein

Mom to Alison + Jack, 6 months old

Black beans and rice

• make about two cups of rice (I usually use white but you can use brown rice, just more cooking time). 
• heat up two cans of black beans in a microwave safe bowl. 
• cut up radishes in really thin little slices, cube some avocados and chop up some red onions. 
• Once the rice is ready, serve it in to bowl with about half the amount of warm black beans on top.  The rest of the toppings, radishes, avo and onion everyone add to their own bowls at the table. 
• add salt, pepper and olive oil and balsamic vinegar (my husband prefers red wine vinegar) right over my rice/bean/veggie mix.  Stir it all together and enjoy!

The kids love it and so do the adults.  Sometimes I will take smoked oysters and spice them up with salt, pepper, lemon juice and tabasco for the adults to add to their bowls!

**recipe provided by:

Melanie Smith

Noah (14), Joshua and Zoe (4 next week!!!) and Ryan (19months).

Frittata

Frittata: 1/2 bag of frozen spinach, 6 eggs (with a splash of milk), cheese to taste, oil (I use butter). Feeds 4-6, depending on ages, with some possible leftovers for the next day. Made in 10-15 minutes including prep.

Instructions:

- Hear screaming kids ready for dinner, look at the time and freak out. Now relax, because you're on it, Mama!!

- Dump the frozen spinach into a big, covered skillet with heat on medium. Stir from time to time. In the meantime, whisk the eggs and milk with some salt and pepper in a medium bowl. Grate the cheese.

- When spinach is cooked through (no frozen bits), scrape it into the bowl with the eggs and put the skillet back on the hot stove with a tablespoon of oil. Add the cheese to the spinach/egg mixture, and stir it all together. If you want to add ham chunks or anything else, now's the time.

- The oil should be hot (or the butter melted), so now put the mixture into the skillet. Call out to screaming kids and get them into their booster seats with a few crackers. Put baby into high chair with sippy cup and cheerios. If you want to add a grain to your meal, put some toast in the toaster oven or start some quickrice.

- Use a spatula to pull up the edges of the frittata, getting as much unstuck from the bottom of the pan as possible so you have one solid disc of stuff sort of sliding around in the pan's oil slick. Using a plate that is at least as wide as the skillet, put the plate upside down on top, pray, and turn the skillet over so that the egg disc falls onto the plate. This part is easier than it sounds, and I have yet to make a mess, but I still do it over the sink.

- Heat another tablespoon of oil in the skillet (or melt another pat of butter), and slide the frittata from the plate back into the pan. Cook it through. In the meantime, rinse off the plate so that you can slide the frittata back onto it once it's fully cooked.

- Slice it like a pizza and serve it up! Kids can eat it with their fingers or a fork. Chop it up for baby to eat with fingers--it's not much of a choking hazard for those old enough to eat eggs.

**recipe provided by:

MaryJane Huenergardt

Mom to Haley & Loula, age 2, and Daisy, age 1.