I am finally shaking off whatever crud has had a hold of me since last Wednesday. I know tons of people who are battling colds, H1N1, seasonal flu, allergies and whatever other crud is going around. I am a baby when I am sick. The only thing that makes me feel better is getting in my warm cozy bed and sleep. I seriously want the rest of the world to stop doing what its doing until I am well enough to participate again - then everyone can resume what they are doing - it is complelety irrational I know.

When life slowly gets back to normal - I reflect back on how happy I am to have my good health. The simple things like being able to stay up later than my 11 year old, a run in the AM and being awake and alert enough to read my newspaper and care whats going on in the world.

Health feels good.

I tested store bought Gerber Farms natural hormone free chicken roasted alongside a fresh Wild Acres chicken that was delivered to my office.

Listen to the Weekly Dish today to hear the results of which we liked better.

Here are the photos:

Witches Brew

1 quart apple cider

½ cup apple brandy

½ cup bourbon

1 cup mulling spices (star anise, cinnamon sticks, cardamom pods, cloves, nutmeg, etc.)

2 oranges, cut into round slices (with peel on)

Sparkling cider

Ice Hand

Pour water into latex glove. Make sure it doesn't have a powder coating on the inside. Bind the end and freeze overnight.

Combine all ingredients in a non-metal container and chill for at least 4 hours or overnight. Remove oranges and pour a little sparkling cider in to taste, serve chilled with ice hand.

Cake Ball Pops

1 box cake mix (red velvet is good for scary treats)

1 carton vanilla frosting

Candy coating (Candique or Almond Bark)

Bake the cake according to the box instructions. Let cake cool completely in the pan. Crumble cake into a large mixing bowl so there are no big chunks. With a large spatula, mix in whole container of frosting, creating a sticky batter. Chill for about 30 minutes to control the stickiness. Grab a hunk of mix and roll between palms to make into a ball. Place balls on parchment paper and freeze for about 1 hour.

Melt candy coating according to package directions. Insert skewer or stick into cake balls and dip into melted candy coating. Swirl to coat or use a spoon to cover, making sure you cover the stick at the top. Let harden and decorate.

Bone Yard

Mini marshmallows

Pretzel sticks

White chocolate chips or candy coating/almond bark

Milano cookies

Skewer marshmallows on ends of pretzel sticks with the flat ends of marshmallows to the side. Melt white chocolate chips over a double boiler (or candy coating according to package) and roll "bones" into the coating, lift out with a fork. Place on parchment paper to harden.

Decorate top half of Milanos to look like headstones, cut off the bottom and secure to a plate with frosting. Pile the bones in front of the headstones.

Cheesy Dead Fingers

Can of Breadstick dough

Egg, beaten

Pepperoni slices

Fresh Rosemary

Shredded parmesan

Roll breadstick dough into long finger like shapes. Brush with beaten egg. Cut triangle shape with rounded bottom from pepperoni and place on the top of finger like a finger nail. Place a couple of rosemary leaves on the "knuckle" area. Lightly cover other areas with shredded parm. Bake for about 15 minutes or until golden brown.

Cooking with Pumpkin

Bon Appetit Ginger Pumpkin Muffins

www.epicurious.com/recipes/food/views/Gi...

Pumpkin Dumplings

1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese

Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough  to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve. Makes 4 Side-Dish Servings.

Spicy Pumpkin Soup

1-1/2 teaspoons dried ground chilies or crushed red pepper
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon butter
1 16 ounce can pumpkin puree
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half
1/4 cup dry sherry
grated nutmeg

 Sauté the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chili pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

Bourbon Pumpkin Cheesecake

www.gourmet.com/recipes/1990s/1990/11/bo...

Shirl Chouinard
> ********************************************
>
> Minnesota Apple Cake with Brandy Caramel Sauce Shirl Chouinard
>
> Use Minnesota grown apples such as Haralson and Regent for this recipe.
>
> 3 cups flour sifted
> 2 cups sugar (*minus 5 tablespoons set aside)
> 1 teaspoon soda
> ½ teaspoon salt
> Dash nutmeg
> 3 large eggs
> 1 cup vegetable oil
> ½ cup apple juice concentrate
> 2-1/2 teaspoons vanilla extract
> 1 cup chopped pecans
> *1 tablespoon cinnamon (set aside)
> **3 cups Minnesota grown apples (see below) Toasted pecan halves (optional)
>
> Peel core and chop apples into chunks. Toss with *5 tablespoons sugar and *1 tablespoon cinnamon from the ingredients above. Shake all in a baggie coating apples well. **For apples, use 1 cup Minnesota grown apples (such as a sweet Regent) and 2 cups Minnesota apples (such as tart Haralson) for a total of 3 cups.
>
> In a large bowl, mix together flour, soda and salt. In separate bowl, whisk together eggs then add oil, apple juice concentrate, and vanilla. Mix wet ingredients into dry ingredients until moistened.
>
> Add apple mixture and pecans to cake mixture and spread into greased and floured Bundt pan. Bake at 350 degrees F for 50 minutes or until cake tests done. While cake is baking prepare Brandy Caramel Sauce.
>
> Cool cake for 10 minutes, poke holes over cake with skewer and ladle Brandy Caramel Sauce over top and decorate with toasted Pecans if desired.
>
> Brandy Caramel Sauce
> 1 cup heavy whipping cream
> 1-1/2 cups firmly pack dark brown sugar
> 2 tablespoons unsalted butter
> 2 tablespoons brandy
> 1 tablespoon apple juice concentrate (optional)
> 1 teaspoon vanilla extract
>
> Bring whipping cream to light boil, stirring occasionally. Add sugar and cook 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and carefully add butter, brandy and vanilla. Let cool for 10 minutes before ladling over cake.
>