I know kids love all the candy and sweet stuff that is the nature of the beast called, Halloween. But you can be the trickster and make a couple of the following recipes that the kids will enjoy…

Halloween Apple Bites

A toothsome, treat that is a welcome respite from all the candy… and will make your kids giggle…

What you’ll need:

- apples

- slivered almonds

What to do:

First, quarter and core an apple. Then, cut a wedge from the skin side of each quarter and press slivered almonds in place for teeth.

Tip: If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

Here’s another tasty treat that kids (and adults) will gobble up.

Easy Roasted Pumpkin Seeds

What you’ll need:

- 1 freshly scooped out pumpkin

- 1 Tbsp. of butter (melted)

- Garlic salt to taste

1. Once you’ve scooped out all the pulp from the pumpkin, separate the seeds as much as possible from the pulp. Rinse the seeds in a colander to remove any fibers left.

2. Spread out the seeds on a cookie sheet in a single layer and let dry for 24 hours. Drying the seeds helps the roasting and the butter will adhere to the seeds much better.

3. Pre-heat your oven to 300 degrees F.

4. Pick through the dried seeds to finally remove any remaining pulp. By this time any remaining pulp will separate from the seeds nicely.

5. Put your seeds and melted butter in a bowl and mix thoroughly. Sprinkle with the Garlic salt. Then lay out the seeds again on your cookie sheet in a single layer.

6. Roast the seeds, turning once in awhile for 45 minutes or until crunchy and golden brown in color.

7. Remove from the heat and let cool for 5 minutes before eating.

Enjoy! These yummy pumpkin seeds are also great sprinkled on salads.

Happy Halloween!

Are you going to have a BBQ this Labor Day? Well, who doesn’t love grilled flank steak? This is a perfect recipe to serve to all your friends and family. It’s easy to prepare and easy to BBQ. Everyone will love it!

What you’ll need:

- 1 pound steak (flank)

- 1/2 cup basil leaves (chopped)

- 1/4 cup Dijon mustard

- 3 tablespoons Worcestershire sauce

- 1/4 cup olive oil

All you need to do for this simple recipe is place the steak in a sealable plastic bag or a non-metallic container.

Next, combine the remaining ingredients in a food processor or blender and pour over the steak. You’ll need to marinate it for 1 to 4 hours.

Finally, grill the steak over high heat for 4 minutes on each side for medium rare. Let it cool for 5 minutes before cutting in thin diagonal slices.

A wonderful sauce to serve with this is Curry sauce – see the recipe for it below.

This delicious recipe serves 3-4 people.

What you’ll need for Curry Sauce

- 1 8-ounce container reduced-fat sour cream

- 1/3 cup low-fat mayonnaise

- 1 teaspoon curry powder

- 1 teaspoon turmeric powder

- 2 Tablespoon mango chutney

Combine all the ingredients in a bowl and keep chilled until ready to serve. That’s it! How easy is that?

Not only can you use this sauce with your grilled flank steak, you can also use it for a vegetable dip. All you need to do is blanch fresh broccoli, cauliflower and carrots and use them for dippers.

Another idea is to use whatever dip you have left over and toss with chilled cooked red potatoes for a great salad.

Enjoy!

This is an easy Labor Day recipe to make and your guests, family and friends will love it.

What you’ll need:

- 1/2 pound unsalted butter (softened)

- 1 Tablespoon garlic (minced)

- 2 limes (juiced)

- 2 Tablespoon cilantro (chopped)

- 2 Tablespoon rocoto chile paste

- 1 teaspoon ground cumin

- Salt and pepper

- 4 ears fresh corn

First, preheat your grill on high.

Then, in a medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, chile paste, and cumin. Season with salt and pepper. Mix it well and set aside.

Next, peel the ears of corn and put on the hot grill. Grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top. That’s it! How easy is that?

This recipe serves 4.

I remember them, because I would sneak and eat them as she put them out on the plate It was the only way I would eat the funny little green tips when I was a little kid, which is why she probably didn’t mind that I was sneaking them into my mouth!

Since I don’t play bridge, I thought this would make a wonderful appetizer for the upcoming Labor Day holiday. I’m always looking for new (or old) recipes to bring to picnics, parties and family gatherings. So, far, this recipe is a big hit – just as it was when I was a wee thing….

What you’ll need:

- 20 thin slices of white bread

- 3 oz. Bleu Cheese

- 1 egg

- 20 asparagus spears (fresh or frozen and cooked crisp)

- 1/1 lb. butter (melted or less to cover bread)

First, trim the crust from the bread slices. You’ll need to flatten each slice with a rolling pin. Then, blend the egg and cheese together and spread evenly on each bread slice.

Next, roll up 1 spear of asparagus inside each slice of bread. Dip each roll in melted butter and place on a cookie sheet and freeze. After they are frozen, take them out of the freezer and slice each roll into 4 pieces (thaw it slightly to make slicing easier.

Bake at 400 degrees F for 15 minutes.

For a heartier flavor, use whole wheat bread as a variation to the white bread. Or try using pumpernickel or rye bread. The sky’s the limit. The different breads give different flavors. White bread is the easiest to use, but the other breads add some interesting flavors that are hard to beat.

So yummy and so easy to make! Enjoy

Make these for a delicious appetizer or as an alternative to fruit salad for picnics, BBQs and parties. The nice thing about them is, you can make the kabobs ahead of time, chill them and pull them out when you are ready to serve. They are healthy and everyone loves them. And make sure you make more than you’ll think you’ll need. Coconut Fruit Kabobs disappear in a hurry.

What you’ll need:

- 1 medium-size red apple (unpeeled)

- 1 medium-size pear (unpeeled)

- 1 Tablespoon lemon juice

- 20 pineapple chunks (unsweetened)

- 20 seedless red or green grapes

- 20 fresh strawberries (capped)

- Coconut Dressing (see recipe below)

- 20 wooden skewers

This simple appetizer only takes about 20 minutes to prepare and you can make the kabobs ahead of time and store in your refrigerator.

All you need to do is cut each apple and pear into 20 bite-size pieces. Place the cut fruit in a bowl and toss with the lemon juice gently. Not only does this add great flavor, it keeps the pear and apple bits from turning brown.

Next, alternate an apple, pear, grape, pineapple, and strawberry on a wooden skewer. Do this until all skewers are filled up.

Place skewers on a beautiful platter and put the Coconut dressing in the center. See the recipe for the dressing below.

Coconut Dressing:

- 1 1/2 cup vanilla low-fat yogurt

- 1 1/2 Tablespoon flaked coconut

- 1 1/2 Tablespoon reduced-calorie orange marmalade

Simply combine all the ingredients in a small bowl and stir well. Serve with the kabobs. You can either drip a little dressing on each kabob, or make the dressing available for dipping.

Yummy!

In this artichoke appetizer recipe, there are only 4 ingredients. That, in itself makes this a simple appetizer recipe, but once made, the appetizers look great, taste great and they don’t eat up a lot of time in preparation. Your friends and guests will love them and they’ll get gobbled up in no time.

Make them for any kind of gathering, whether it’s for Labor Day, a family picnic, or just to have some friends over for cocktails.

What you’ll need:

- 1 pkg. cocktail rye bread

- 1 can artichoke hearts (in water)

- 1 cup mayonnaise

- 1 cup grated Parmesan cheese

First, drain the artichoke hearts. Cut the rye bread slices in half. Mix the mayonnaise and Parmesan cheese. Cut the artichoke hearts into slices and place on slices of the rye bread.

Next, spread about 3/4 tsp of the mayonnaise-Parmesan mixture on top of the artichoke hearts on the bread. Turn on the oven to broil and place mini open-faced sandwiches on a broiling pan and broil until it turns a golden brown. Serve it up, nice and warm!

This recipe makes approximately 2 1/2 dozen.

Yum.

Because of the popularity of soup, you can find it in most homes, restaurants and of course, your local grocery shops. Homemade soup is always the best in my opinion, but because of technology, there are other ways to “make soup.”

Condensed soup became popular because of it’s convenience. Condensed soup comes in a can. You simply pour the contents of the can into a pot and add either milk or water, then heat and serve. Within minutes you will have a delicious meal. For more fascinating history of condensed soup and how it all got started, keep reading.

Another kind drinkable meal is available by popular demand for those of us with busy lives. This type of soup can be found in a dehydrated or microwavable format. The dehydrated kind simply requires the addition of steaming water and can easily be sipped on the go. The microwavable variety is self-explanatory. Pop it in the nearest microwave and Voila! Instant meal.

There are so many types of soups. Some are made with a base of broth, while others have cream or a roux added for flavor and texture. Some soups contain meat and vegetables, while others are simple with just one or two ingredients.

Soup is such a versatile food and has been a main staple in diets throughout the world for thousands of years. Although I love homemade soups the best, regardless of how you ingest it, meal sippers – whether condensed or made at home, make a filling and satisfying experience. With it’s endless varieties and variations, it’s a food that is hard (very hard) not to like.

For and excellent array of great ideas for soups, check out Soups-a-Plenty! where you’ll find all kinds of great info on soup, soup history and soup recipes.

Here’s a little tidbit about corned beef: Traditionally, corned beef is made usually from a brisket, but sometimes from a round. It’s then cured in a seasoned brine. And actually, sometimes the brine is pumped through the arterial system of the beef.

The term “corned” beef came from the original meaning of the English word “corn”. Corn used to be synonymous with grain or small particles like salt. And corned beef uses coarse salt in the pickling process. Actually, in Germany, the word “Korn” still has that meaning and refers to corns of salt.

Today, you can buy corned beef pre-cooked at meat markets, butchers and delicatessens. There are two types of corned beef you’ll find. One is the the older version that you might be familiar with when growing up. It’s a grayish-pink in color and extremely salty. Depending on what butcher or meat market you go to, you can also find a newer version considered a bit healthier because it is brined with less salt and has a pinkish rosy color to the meat. Most corned beef is now made without nitrates – always a good thing, since nitrates are considered to be carcinogenic.

I am not an Irish American and actually wasn’t introduced to the traditional St. Patrick’s Day meal of Corned Beef and Cabbage until I was well into my 30′s. We never had it growing up! So, the first time I tried it, I was pleasantly surprised by how good it tasted and how delicious the cabbage was when it’s cooked! Who knew? Well, Irish Americans have always known…

In the late 1800′s, corned beef became a substitute for the original Irish Bacon in our country. This happened because Irish immigrants living in New York – the Lower East Side were looking for a meat that was equivalent in texture and taste to their beloved Irish bacon (very similar to Canadian bacon). Since money was often times an issue, Corned beef was discovered and made a cheaper and tasty alternative to the Irish bacon. They learned this from their neighboring Jewish neighborhoods.

Many times, corned beef is boiled with cabbage, potatoes and other root vegetables like turnips and carrots. The blending of flavors makes the mouth water and the eyes grow big. Flavor is huge and it’s happily become a tradition that many look forward to every year on St. Patrick’s Day.

Enjoy and the luck of the Irish to you!

You don’t have to feel like you can’t have any fun when the snacking commences! Here’s a great easy appetizer recipe that will make you happy and your guests happy. They’ll never even know that it’s a low fat snack!

Not only does this Stuffed Shrimp Appetizer delicious to eat and full of flavor, but it’s presentation makes it especially appetizing.

Use this easy appetizer recipe for your next party or gathering. Even if you aren’t on a diet, you can bring this appetizer to any party or gathering and serve it with confidence. It’s that good!

What you’ll need:

- 2 eggs (lightly beaten)

- 1 cup of soft breadcrumbs

- 2 tablespoons of mayonnaise (light or low fat)

- 1 teaspoon of lemon juice (fresh)

- 1/4 teaspoon of oregano

- 1/2 teaspoon of Mrs. Dash seasoning (or anything similiar)

- 1/2 teaspoon of ground black pepper (fresh, if possible)

- 1/8 teaspoon of cayenne pepper

- 1/2 pound of lump crab meat (fresh is always best, but canned works as well)

- 1 pound of shrimp (large and uncooked)

- 1/4 cup of Parmesan cheese (grated)

Please preheat your oven to 350 degrees F.

First, peel the shrimp, but leave the tails on. Next, de-vein and butterfly the shrimp by making a little slit down the back of each one all the way from the large end to the tail. You’ll be making a cut – but make sure you don’t cut all the way through to the inside curve of the shrimp.

Then, lay each shrimp on a greased cookie sheet to form a circle with the tail pointing up. The tail fans out to form a handle.

Next, mix the first 7 ingredients and fold into the crab meat. You’ll then place a spoonful of crab meat mixture on top of the circle. With freshly grated Parmesan top the mixture and bake for 15 minutes. After cooking your delicious Stuffed Shrimp Appetizer, gently remove with tongs to your favorite serving tray and serve right away. Awesome, awesome, awesome!

A couple of great tips:

You can double the stuffing and use the excess for stuffing little button mushrooms and bake them right along side of the shrimp. 2 easy appetizers in one fell swoop! They will bake up beautifully in 10-15 minutes, same temperature.

And if you are preparing for a party, simply make up the appetizers ahead of time, store in your refrigerator and then bake them 15 minutes before you need to serve. How easy is that?

Nutrition Information per Serving

46 Calories

1g Fat (28.0% calories from fat)

7g Protein

1g Carbohydrate

trace Dietary Fiber

53mg Cholesterol

92mg Sodium

Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Even if you are on a diet or watching your weight, flavor does not have to be sacrificed. Here’s a great low fat dip you can make and eat it right along side of all the heavy, fatty dips that everyone else serves. It tastes so good that no one will even think, “oh, low-fat… boring!”

Take it to the Super Bowl party you were invited to. Or make it for your own gathering. Not only is it tasty, but it’s healthy for you too.

Here’s a Chickpea Dip served with vegetables that will make your mouth water just reading about it!

What you’ll need:

- 1 12.5-ounce can chickpeas (drained and rinsed well)

- 2 Tablespoon fresh lemon juice

- 3 drops hot pepper sauce

- 2 cucumbers (peeled, seeded and diced)

- 1/4 red onion (diced)

- 1 cup plain low fat yogurt

- 1/2 Tablespoon olive oil

- 1 carrot (grated)

- 2 Roma tomatoes (finely chopped)

- Pita bread or toasted wheat bread

First, blend the chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender or food processor until smooth. Put all the cut vegetables in a bowl and mix gently. Next, transfer the dip to another shallow serving bowl and spoon the vegetable mixture on top of the chickpea dip, leaving an outer rim of dip in view.

Serve the dip with cut up pita bread or toasted wheat bread triangles. You can also serve this low fat appetizer with any of the chip recipes found on

my Chips and Dip page.

Not only is this dip nice to look at, but it is really delicious. Everyone will devour it and not feel guilty! Even the die-hard fans of greasy chicken wings and fat-full dips and chips will like this.

This very pleasing easy appetizer recipe serves 6 people. Serve with pita bread or toasted wheat bread triangles.

Nutrition Information per Serving

Calories 157

Fat 4g

Cholesterol 2mg

Fiber 5g

Sodium 42mg

Enjoy!