Artisan Bread (2 Loaves)*

 Total time: 95 mins  (Prep time:15 min, Cook time 20min, Rise time: 60 min)

Ingredients:

2 cups Warm Water

2 tsp Yeast

1 1/2 tsp Salt

2 tsp Sugar

1 tsp Olive Oil

4-5 cups Flour

2 Tbsp Corn Meal

Instructions:

1) Add yeast to warm water and allow to sit for 5 minutes (can do right in kitchen aid bowl)

2) Sprinkle 2 Tbsp corn meal onto a large baking sheet

3) Add sugar, salt and olive oil to yeast water mixture

4) Add the flour starting with four cups

5) Mix/Knead by hand of in your mixer until dough comes together and no longer sticks to edges of bowl. You will most likely need to add the additional fifth cup of flour. Once it is not sticking continue to knead to 3-5 minutes. 

6) With floured hands divide dough into two equal pieces and form each piece into a ball.

7) Place dough balls 4-5 inches apart on the baking sheet that has been sprinkled with corn meal. Make sure each dough ball is coated generously with flour. 

8) Using a serrated knife, make a tic tac toe design on the top of each ball

9) Cover loosely with plastic wrap and allow to rise for 40-60 minutes or until dough has doubled in size

10) Preheat oven to 500 degrees

11) Uncover dough that has doubled in size and place on middle rack in your preheated oven. Throw 3-4 ice cubes in the bottom of the oven and close door (this makes the crust crispy)

12) Bake for 15-20 minutes or until bread is golden brown

13) Remove bread from oven. Best served while warm.

Real Life Dinner Artisan Bread

Italian Bread Dip

Ingredient:

• Favorite Italian style bread ripped to bite size pieces
• 1/4 cup olive oil
• 1/3 Tablespoons balsamic vinegar to taste
• 1/2 teaspoon Italian seasoning
• 1 Tablespoon Parmesan cheese (optional)
• 1/3 drops Oregano essential oil

or

• 1/4 cup olive oil
• 2 Tablespoons balsamic vinegar to taste
• 1 drop Basil essential oil
• 1 drop Thyme essential oil
• 1 drop Rosemary essential oil
• 1 drop Oregano essential oil
• Parmesian-romano blend cheese

Directions:

1. Gently mix together all ingredients in a bowl large enough to dip into.
2. Let sit for about a hour
3. Dip bread into bowl and enjoy

Original Link

Garlic and Herb Canapes

Ingredients:

• Small loaf of french bread
• 4 Tbsp of butter
• 1 rounded tsp of chopped garlic
• 2 drops of Oregano essential oil
• 1 drop of Thyme essential oil
• 2 drops of Basil essential oil
• 2 tomatoes
• 1 Tbsp chopped chives or green onion
• Salt and pepper to taste

Directions:

Mix butter, garlic, essential oils, salt and pepper, then spread mixture on sliced french bread. Garnish with tomato slice and fresh cut chive.

Original Link

Rich Crostini*

Serves about 16

Ingredients:

• 16 slices French bread (one loaf cut thin) 
• About 1 cup garlic cheese spread (I used cream cheese with chives)
• About 8 ounces pork (I used Stir fry pork)
• 4 tablespoons honey (optional) 
• Salt and pepper
• Fresh sprigs rosemary and thyme

Directions:

1. Preheat oven to 375 degrees F. Grease a cookie sheet with nonstick cooking spray and set aside. Place the French bread on the sheet. Put in oven until toasted.
2. Cook the pork on the stove. Then put pork in blender with cheese, herbs and honey. 
3. Carefully spread the cheese mixture over each piece. Sprinkle with salt and pepper.
4. Bake for about 6 to 8 minutes, or until cheese is melted. 

http://www.sheknows.com/food-and-recipes/articles/1026351/3-portable-appetizers-for-new-years-eve

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7

Roasted Pumpkin Seeds

Ingredients:

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

http://allrecipes.com/Recipe/Roasted-Pumpkin-Seeds/Detail.aspx?evt19=1

Pumpkin Pillows

Ingredients:

1. 12 KRAFT Caramels
2. 1 tsp. water
3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4. 1 tsp. ground cinnamon, divided
5. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6. 1/2 cup canned pumpkin
7. 1 Tbsp. brown sugar
8. 1 tsp. flour
9. 1/4 tsp. orange zest
10. 20 won ton wrappers
11. 1 egg white, lightly beaten
12. 2 cups oil
13. 1 Tbsp. powdered sugar

Directions:

1. MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
2. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
3. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.

http://www.holidayspage.net/pumpkin-pillows/

Spicy Cider Jack-o'-Lanterns (jello)

Ingredients:

1. 4 large oranges
2. 2 cups apple juice, chilled
3. 1/4 cup red cinnamon candies (optional)
4. 1 (3-oz.) pkg. orange or lemon-flavor gelatin
5. 1/2 cup whipped topping (optional) 

Directions:

1. Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
2. In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
3. With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
4. To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.

http://www.holidayspage.net/spicy-cider-jack-o-lanterns/

Caramel Apple Dip

INGREDIENTS:

• 16 individually-wrapped caramels unwrapped
• 1/4 cup water
• 8 oz. cream cheese softened
• 1/2 cup brown sugar
• 1 tsp. vanilla

INSTRUCTIONS:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside.
2. In a medium bowl, cream together cream cheese, sugar and vanilla.
3. Lastly, fold in caramel mixture into the cream cheese mixture.
4. Serve immediately with apple slices.

http://www.chef-in-training.com/2013/08/caramel-apple-dip/

Chocolate Banana Bites

Ingredients: 

2 bananas, cut in 1-inch slices

3/4 cup milk or dark chocolate chips (or vegan chocolate chips)

Directions:

Slice bananas into 1-inch chunks and freeze for 60 minutes.

In a double boiler or microwave, melt chocolate until smooth. Remove bananas from freezer and immediately dip in chocolate, placing on wax paper when finished.

Freeze for 10 minutes or until ready to serve.

http://www.howsweeteats.com/2010/03/chocolate-banana-bites/

Cheesy Baked Spinach Artichoke Dip

INGREDIENTS:

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili sauce (optional, but gives it more flavor)
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

DIRECTIONS:

Mix everything and pour it into a baking dish.

Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.