Halloween Prosciutto Skull Appetizer with Mozzarella in Homemade Marinade

One of my favorite things to make at Halloween time is my Prosciutto Skull Appetizer with Marinated Mozzarella and Bread slices!

 

 It is a crowd pleaser, super simple to make, and always a show stopper This year I was excited to test my creativity by trying my hand at my own homemade marinade for the mozzarella using #OurFamily seasoning blends.

One of my favorite memories for this amazingly delicious starter was a time I brought it to a friend's "pot-luck" style Halloween party. They had younger kids at the party (I would say between the ages of 7 and 12) and the kids were mesmerized by this ghoulishly gross creation. They were both slightly skeptical and afraid but infatuated by the peeling prosciutto layers it quickly became a regular dish for me to bring to every spooky soiree. 

I got everything I needed from my local Family Fare including the delicious fresh baked bread from the bakery and the fresh mozzarella pearls from the deli section! 

For the marinade I used the Our Family Italian Seasoning blend but the Our Family Sicilian spice blend would also be perfect to use too, for a slightly sweeter result.

I also chose to use Our Family brand Grapeseed oil for a lighter finish but you can also use Our Family Olive Oil for a deeper robust flavor. 

Other items you will need, a mixing bowl, a spooky serving platter, and a plastic or Styrofoam skull (you can find the skull sometimes at your local Family Fare during Halloween season or at your local dollar store).  

First we will need to make the marinade. Place your fresh mozzarella pearls into a mixing dish. Then add about 1 Tbs of the Our Family Italian Seasoning and a pinch of salt. (You may need more depending on how much mozzarella you have). You can also add a pinch or two of red pepper flakes for an extra kick.

Next drizzle the seasoned mozzarella with about 2-3 tsp oil of choice and mix it around until all the mozzarella pearls are well coated in the marinade mixture. Once mixed, cover with plastic wrap and place the cheese mixture into the refrigerator for at least 20 minutes.

While the mozzarella is marinading, it is time to prep the skull. Wrap the skull in tin foil, layering with several pieces of different sizes to cover the entire skull.

 

 Be sure and take care to "indent" the skull features, like the eye sockets, jaw/cheek bone and mouth/chin area. The better features you can maintain the creepier and more realistic your final result will be.

The final step will be to add your layers of prosciutto to the skull before assembling your platter. 

Depending on how many guests you plan on serving, I would suggest using at minimum 2 pkgs of dry cured Prosciutto. Sometimes it is easier to also cut the prosciutto in half to create smaller pieces for easier placement and also making it easier for guests to peel away bite-size pieces. 

If using a Styrofoam skull, you can also use toothpicks to help secure the prosciutto pieces in place as well as keep more of the skull details and characteristics while adding the layers of meat. 

Once you have wrapped your skull with the desired amount of prosciutto it is time to assemble the platter.  Cut your fresh baked bread into about 1/4-1/2 inch slices or desired thickness. Cutting the bread "on the bias" gives it an extra special touch. 

Place the meat skull in the middle of the platter and place the bread slices all around. Once the bread is placed it is time to add your marinated mozzarella. You can place the mozzarella on top of the bread around the skull at random, but also making sure there is a little bit on all sides. Don't worry if the marinade gets on the bread, it adds extra flavor and is like dipping the bread in seasoned oil!  

You can add mozzarella pearls to the skull eye sockets for eyeballs. For an extra creepy look add slices of green or black olives to make the eye pupils! Part of why this is such a fun recipe is you get to be as creative as you want to be!

Serve immediately. If transporting to a different location, I would suggest assembling the platter at the location you will be serving. You can wrap the skull with the meat ahead of time and simply cover with plastic wrap taking gentle care when removing the plastic at your final destination as to not peel up any of the meat. Feeling carnivorous? Get creative by adding a variety of cured meats such as Dry Coppa, Salami, or Capocollo for an even eerier result!

I really hope you enjoy making this fun appetizer!

SCRAPPY GIDGET'S HALLOWEEN MARINATED MOZZARELLA

AND PROSCIUTTO SKULL APPETIZER

Ingredients:

2 - 3oz pkgs Prosciutto (dry cured ham)

1 - 8oz pkgs fresh mozzarella pearls

2 - 3 tsp Our Family Grapeseed or Olive Oil

1-2 Tbs Our Family Italian Seasoning or Sicilian Seasoning blend (to taste)

1/4 tsp sea salt (to taste)

1 large fresh baked Italian or French Baguette, sliced

Pinch Our Family Red Pepper Flakes (optional)

Our Family Manzanilla or Black Olives, sliced (optional)

Directions:

1). In a small or medium bowl, mix together mozzarella, oil, and seasonings; refrigerate for minimum 20 minutes to marinade

2). Wrap a plastic Halloween decorative skull with tin foil until all areas are covered.

3). Begin layering the skull with slices of Prosciutto or cured meat of your choice. Be sure to wrap in all different directions and in several layers so you no longer see the foil underneath.

4). Cut the bread loaf into 1/4-1/2 inch slices (or desired thickness) at an angle and place around the base of the meat skull.

5).  Scatter the marinated mozzarella pearls evenly around the skull and on top of the bread

OPTIONAL STEPS:

6). Place one mozzarella pearl in each "eye socket" of the skull for an eyeball effect;

7). If you wish to use olives, you can distribute around the tray like you did with the mozzarella pearls; 

8). Cut a green or black olive in slices and use a single slice as the pupil for the mozzarella eye ball.

Spooky Cake Pops - Perfect Pumpkin for Halloween Heaven!

 

When #OurFamilyFoods sends you a #boxoftreats to kickstart a #falltreat inspiration you know it's time to start #gettingcraftyinthekitchen and come up with something #inspired! I was so excited to use these #delicious #sweettreats to make a special #spookytreat for this #Halloween season!

For these treats I used the Our Family brand gifted Deluxe Yellow cake mix, Almond Bark, White Baking Chips, and Pumpkin Puree (100% pumpkin!). I also picked up the tangy and delicious Our Family Cream Cheese frosting!

I decided to share the treats with the Life Flight Crew out of my hometown. My dad is a mechanic for them and I knew these first responders would love a fun change to their crazy day! I asked him how the crew liked the pumpkin cake pops, and his reply was:

"What pumpkin cake pops? I walked through the door and all disappeared. If I hadn't grabbed a few for my guys, they would never had even seen them. Many many thanks sent and several asking for the recipe. BTW, many requests for more,  I would say they were easily a huge hit." - Well Rapid City Life Flight Crew - this recipe is for you! 

First step was to follow the Deluxe Yellow cake mix instructions - Blend the cake mix, 1 cup of water, 1/3 cup of Our Family vegetable oil, and 3 large eggs together at low speed for about 30 seconds, then increase the speed to medium high for about 2 minutes, until well incorporated. 

 Once that is mixed together stir in the entire can of pumpkin and add 1-2 Tbs of pumpkin spice seasoning to your liking and about 2-3 tsp of vanilla.  Mix all together until it is perfectly blended.

 

Pour the mixture into a greased and floured 13x9 inch baking pan and cook according to the directions on the box mix.  You know the cake is done once you enter a toothpick or a knife and it comes out clean. 

Let cool then move the cake into a large mixing bowl. 

 

TIME TO PLAY WITH YOUR FOOD AND GET YOUR HANDS DIRTY!  Crumble up the cake mix so that it is really broken up (I used about 2/3 of the cake and kept the remaining 1/3 as a yummy snack for my husband and I). 

Next, add about 1/2- 2/3 of the 16 oz container of cream cheese frosting mixture ...

and stir together until it makes a "doughy" consistency. This is important to start with about 1/2 to 2/3 because you want a "dough" like mixture but you do not want to have too much frosting otherwise it will be difficult to form your cake rounds. 

 Now it is time to form the cake balls!  Use a Tbs to make a "heaping" hand-full of the mixture and roll into a ball using the same technique you would use if you were making meatballs.  Place on a non-stick baking sheet evenly spaced.  Stick the baking sheet into the freezer for at least an hour - the longer it is frozen the easier it is for the next step!

 After allowing your cake pop balls to cool down, you will want to prepare the chocolates. You can chop up the almond bark into smaller pieces and melt down in a sauce pan (or follow the melting directions on the package to whichever method you prefer!). 

 

 If using the white baking chocolate chips, use a double boiler to melt the white chocolate chips - this was a little difficult (I don't think they were intended to be melted) so it may be easier to get the white chocolate almond bark for this instead of the chips - but we made it work!). 

 Use a fork or a skewer to dunk / roll the pumpkin cake ball into the chocolate and once it is coated, you will want to quickly transfer to a parchment paper lined surface to let the chocolate harden back up. 

 

The fun part - while the chocolate is still soft and malleable you can add fun candy eye-balls found in the baking section at your local #FamilyFare or use a toothpick to create a ghost faces on the cake balls!

 

 If not serving right away you can cover your creepy creations with plastic wrap and hold in the fridge until ready to serve - and enjoy!

 

 SCRAPPY GIDGET'S SPOOKY PUMPKIN CAKE POPS

Inspired by #OurFamily #Fambassador #BoxOfTreats challenge for October 2021

Ingredients:

Our Family Deluxe Yellow Cake Mix

    - 1 cup water

    - 1/3 cup Our Family vegetable oil

     - 3 large Our Family eggs

     - 15 oz can Our Family  100% Pumpkin Puree

     - Our Family Almond Bark (1 chocolate & 1 white chocolate)

     - Our Family Vanilla extract

     - Our Family Cream Cheese frosting

     - 2-3 tsp pumpkin spice seasoning

1). Preheat the oven to 350 degrees and mix together the Deluxe Yellow Cake mix according to the directions on the cake mix box. 

2). Mix in can of pumpkin puree, vanilla, and pumpkin spice seasoning.

3). Pour cake mixture into greased and floured 13x9 inch cake pan.

4). Bake until cooked through (test using tooth pick or knife comes out clean)

5). Let cake cool, then break up cake until crumbly.

6). Add 1/2 - 2/3 of the cream cheese frosting container and mix together until soft dough-like consistency. 

7). Use a Tablespoon to create "heaping Tablespoon" size cake balls - about 1 - 1 1/2" size rounds.

8). Freeze cake balls for at least 1 hour or over night.

9). Follow melting directions on Almond Bark using double-boiler or method of choice. 

10.) Use a fork to "dip" and roll the pumpkin cake balls through the chocolate until coated. Set aside on a parchment lined plate. 

11.) Use decorative candy eyes or other decorations of choice while chocolate is still wet to decorate the cake balls. 

12.) Serve immediately or store covered in refrigerator until ready to serve. 

I really hope you enjoy this fun treat! I promise, no tricks!

 

Halloween Must - Mummy Dogs & Butternut Squash Mac n Cheese

Did you know that you can cook a butternut squash in the slow cooker? I didn't either but now I am not sure I will be making it any other way! (Unless one day I am brave enough to try a pressure cooker!)

If you have been following me on Instagram @scrappygidget you will know that I have recently been given the opportunity to be an #OurFamily #Fambassador and I am enjoying this fun journey! 

As #Fambassador of the Month for October I thought it would be fun to share some of my most hauntingly favorite eats while utilizing the incredible ingredients the Our Family brand has to offer, as well as testing out some of the great recipes available on their website https://www.ourfamilyfoods.com/recipes/ 

I was craving a #childhoodclassic hot dogs and mac and cheese and thought it was the perfect opportunity to try out the Our Family recipe for Butternut Squash Mac & Cheese .  I was really excited to try out this recipe as a fun way to "sneak" in a great vegetable for kids or picky eaters in your life and to simply celebrate a fantastic ingredient!

My mummy dogs are always fun for me to make and bring back memories of the well known "Pigs in a Blanket" dinner many of us are familiar with but adding that spooky holiday twist. 

The butternut squash was so easy - first pick up a great squash from your local farmer's market or grocery store that is about the size of your slow cooker so that it will fit the length of your slow cooker.

Place your butternut squash directly in the slow cooker - seriously! 

No need to add water, stock, or anything else - just the gorgeous gourd! Place the slow cooker on "Low" for 5-6 hours or on "High" for 3-4 hours. You will know the squash is ready when you can check it with a knife and it easily slides into the squash. 

 You can cook your pasta according to the directions on the box about 10 minutes before the squash is ready to come out of the slow cooker (or even after it is done you can start your pasta as the squash will be reheated as you combine all the ingredients together).

With the squash having spent time in its special slow cooking sauna for several hours, you will love how easy it is to cut into it and clean out the seeds, scraping the "meat" of the gourd into a large mixing bowl.  

 Next step is to use an immersion blender (a hand mixer will work fine too, or even a blender!) to get a creamy smooth consistency.

 Now add the almond milk! I loved the idea to use #almondmilk as a substitute for dairy milk because not only is it lactose intolerant friendly alternative but the nutty robust flavor helps boost the earthiness of the butternut squash. 

 

Transfer the squash mixture to a sauce pot on the stove and begin heating up. Once it begins to get warm, time to add the delicious sharp cheddar cheese! You can add the amount according to the recipe and even a little extra to your liking! Stir together until well incorporated.

 

Once the cheese has melted into the mixture, you can fold in your cooked elbow noodles, making sure everything is well coated and evenly distributed. Serve hot!

 

 

 

MUMMY DOGS!  While your mac n cheese squash medley is hanging out, you can preheat your oven according to the directions of the #OurFamily #crescentroll package.  On a parchment paper or silicone mat lined baking sheet, roll out the crescent roll dough into one sheet.Use your fingers to pinch together the pre-cut perforated edges to make one large sheet of dough. 

 

Then using a knife, cut the dough into strips (try to gauge how many mummy-dogs you are using and divide the dough equally.  

Next you simply have to wrap the strips of crescent dough around each hot dog, feel free to get creative and messy with this step - as not all mummies are wrapped equally!  The different layers and direction of the dough will give each mummy creation its own unique characteristics! This step is especially fun for kids to get "hands on" and help in the process!

 Line the dogs evenly spaced on the lined baking sheet...

 

 and bake according to the crescent roll directions, or until golden brown and the dough is cooked through.

Now it is time to serve up your ghoulish creation! Use yellow mustard or ketchup for "eyes" on your mummy dogs for that extra touch!

FUN TIP - you can use the same method of mummy dog preparation on small cocktail wieners for small fun bite-sized appetizers for a party or festive Halloween gathering. 

Be sure to check out https://www.ourfamilyfoods.com/recipes/ for more great inspirational recipes!

Gidget Roots - Journey Through Family Recipes - Episode 31: Spinach Rolls

 Hey there Scrappy Gidget friends! If you have been following along with the #GidgetRoots journey  you may recall Chapter/Episode 8 where we made "Not your King's Pasty". Although this is NOT that recipe, the way it is made is really similar, so if you were brave enough to try that you should be an expert!

I found it interesting that there were two different dough recipes, one for the Pasty, and another that was called "Granny M's Dough" - they are very similar but still slightly different and I wish I could speak to my 3x great grandma to ask why there are differences.  I believe either dough recipe would work. 

I will admit I was apprehensive for this dish - I have not really had many introductions or experiences with savory pastry dishes. I will admit now I feel like I am a fan - or at least am excited to experiment!

First step is the dough. We navigated away from the cookbook by using two of our own dough options. My aunts made their homemade dough, and I chose to use a refrigerated french dough (I have a really small kitchen, limited counter space, don't judge! )  :-)  Once you have the dough, you can roll it out. If you are using the refrigerated dough like I did, you will want to spread it out evenly.  After I had finished I felt that I maybe should have tried rolling it out a little thinner.

Next, you can use fresh spinach or frozen spinach that has been thawed and well drained. I used fresh spinach that was cut chiffonade while my aunts chunked out and separated some well drained frozen (thawed) spinach and spread it evenly over the dough.

Next step - time to get CHEESY!  The recipe says to "sprinkle" with either cottage cheese or Velveeta cheese that has been cut into cubes. 

Our cookbook says that my great grandmother used a little of both, so my aunts decided to go that route and used both.  

 

 

 

 AGAIN with the word choice - I am not sure how to "sprinkle" cottage cheese - if anyone figures it out let me know ha! I did not have Velveeta so I went strictly with some #OurFamily Cottage cheese and carefully spread the cheese over the spinach. 

 

Next - time to season! Again, if you have been following along, some of our family recipes are slightly missing some of that spice. Although the recipe simply said to season with salt, we decided to add a little garlic powder, along with salt and pepper - I also added some red pepper flakes because my ancestors told me to. 

 Now its time to get rolling! Roll like you would the pasty, similar to that of rolling a cinnamon roll, and set on a pan to bake in a 350 degree oven.

 

 

 

 

 

Unfortunately our original recipe didn't provide a time.  I believe our spinach rolls cooked for quite some time (I may have to remake the recipe to get a specific time!)  Until the outside is golden brown about 25-50 minutes??? This is the downside to being behind on the story posts of experiencing the recipes - poor notes equals poorly relayed data!

 

 

 Once we thought the rolls were done it was time to cut up and serve.  I felt mine could have baked longer as the dough still seemed 'steamed' and slightly gummy on the inside. 

 

Although this was a little disappointing and did not quite meet my expectations I was truly inspired. I have so many food combo adaptations in mind for this recipe so we shall see what the future holds in that regard. What do you think? Are there any food combos you think would be fantastic to try?

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ORIGINAL RECIPES:

GRANNY M'S DOUGH

This dough recipe can be used for Pasty, Spinach Roll, and for Pumpkin Roll. 

Ingredients: 4 1/2 cups flour        2 1/4 tsp salt                 2 cups shortening

Enough warm water to make dough that can be rolled out.

Directions:

Sift the flour and salt together into a mixing bowl. You can use a spoon or 2 knives to do this. Add enough water, a little at a time, so you have a ball of dough.  Turn the dough out on a floured surface and roll out until the dough is quite thin. This will be quite large.

Spread on whichever filling you want. Roll up and place in a 350 degree oven until golden brown. Depending on the size of the roll and least an hour and a half. 

 FILLINGS FOR THE DIFFERENT KINDS OF ROLLS:

SPINACH ROLL:

Spread the rolled out dough with spinach. You can use fresh spinach which has been chopped or frozen spinach that has been thawed and well drained. Then sprinkle with either cottage cheese or velveeta cheese that has been cut into cubes. (Bopka - I use some of both) add salt and roll up into a roll. Place in a pan and bake in a 350 degree oven.

SWEET ROLL:

Spread rolled out dough with cottage cheese and raisins that have been softened in hot water and drained. Add 1 or 2 apples that have been peeled, cored and cut into fairly small pieces. Sprinkle with sugar and cinnamon. Roll up into a roll and bake in a 350 degree oven.

PUMPKIN ROLL:

You can do this one of two ways. Cut the pumpkin in half and remove the seeds and scrape the pumpkin meat with a spoon or you can peel the pumpkin and shred the pumpkin meat like you do potatoes for hash browns. (This is much easier for me). Spread the pumpkin on the rolled out dough. Sprinkle with sugar and cinnamon. Roll up into a roll and bake in a 350 degree oven.