My Little Pumpkin Grew Up
Jackson through the years.
Jackson through the years.
Watch the video and see how easy it is to make!
Cuban Bread Pizza Video
If you have a subscription to Taste of Home magazine, you can view an updated version of my Cuban Reuben sandwich recipe, Rachel With a Twist. “A Reuben sandwich made with lower-fat turkey instead of corned beef is referred to as a Rachel, and this scrumptious version just may become your new favorite!”
The inspiration for this recipe came from my mother and she helped me develop a Florida version for my cookbook, Easy Breezy Florida Cooking, using Cuban Bread. Then I used the same idea for a lower calorie version in Taste of Home Magazine for “The Rachel With A Twist”.
Here is the recipe for my mother’s special sauce:
Combine 1/2 cup mayonnaise, 1 tablespoon chili sauce, 1 tablespoon dill pickle relish, 1/2 teaspoon lemon juice, salt and pepper to taste. Spread this on the inside of each slice of Cuban Bread and top with corned beef, Swiss cheese and sauerkraut. I like to grill mine a few minutes to melt the cheese.
Halloween Butterscotch Ghosts
Makes 6 ghosts
1 cup dark brown sugar
½ cup butter, melted
1 egg, slightly beaten
1 cup flour
¼ teaspoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
½ cup mini chocolate chips, reserve 24 for ghost eyes and mouth
1 cup confectioners sugar
Heat oven to 350 degrees F.
Combine sugar and butter.
Add eggs and mix well.
Whisk together flour, baking powder, and salt; combine with sugar mixture.
Stir in vanilla and mini chocolate chips (reserve some for ghost eyes).
Grease a mini ghost shaped 6-cavity cake pan.
Fill each ghost half full of batter.
Bake for 15-18 minutes, careful not to overcook.
Sprinkle ghost with confectioners sugar and use mini chocolate chips for eyes and mouth.
When making these I always set aside more mini chips than I need, just to be sure I have enough after stirring the rest in the batter.
After a short jog through San Antonio and my baby rattlesnake encounter, Jack and I decided it was time to eat and we felt lucky to discover Local also know as Local Public House and Provisions, a great restaurant and small shop, and as Jack posted on twitter:
@whackyjack Oct 10 @LocPub AKA known as Local in San Antonio, FL from the people @PearlInTheGrove …fabulous food and fun folks!
Jack had the pulled pork and I had the chicken and dumplings but we started with the Kumquat Salsa and it tasted very similar to my version of Kumquat Salsa found in Easy Breezy Florida Cooking.
According to Jack:
“My wife tells me the humble kumquat is something of a dichot- omy. Though it looks like a runt orange, it has a sweet peel and a tart center. She says if you use only the peel, it lends a light citrus flavor. It’s the secret ingredient in this delightful salsa variation.”
2 kumquats, inside removed and minced (see Note)
1 large tomato, seeded and diced
2 tablespoons chopped sweet onion
Juice of 1 lime
1 clove garlic, minced
1 tablespoon dark brown sugar
1⁄2 teaspoon salt
1⁄8 teaspoon allspice
Dash cayenne pepper
Toasted Cuban bread slices
2 kumquats sliced and seeds removed, optional garnish