Mummy Meatballs


Halloween is not my favorite holiday, but I've gotten into a bit more this year. We finally live in a neighborhood where we should get trick-or-treaters! We are also participating in our church's trunk or treat with our small group. Our group is doing a zoo themed trunk and all dressing up like animals and zookeepers. Here is my $3 giraffe costume:


Even our cat is getting into Halloween...sort of. I'm not sure Elphie is too thrilled to be dressing up as Elsa from Frozen.


This week we had a small group meeting and I decided to get festive with Halloween snacks. I made my favorite pumpkin treats and some mummy meatballs! 

I have seen the meatballs all over Pinterest and Facebook lately. I added my own twist for the eyes, though. There were so many versions of the eyes out there from a simple dot of marinara sauce, to a more complex cheese and olive creation. I decided to use mozzarella cheese for the eyes with a small dab of marinara sauce.

The mummy meatballs are actually much simpler to make than it looks! The meatballs were a hit with our group and would be a perfect addition to any Halloween get together or party.


Mummy Meatball ingredients:
  • 20 frozen cooked Italian meatballs
  • 1 roll of crescent dough
  • 1 slice of mozzarella cheese
  • Marinara sauce
Mummy Meatball instructions:
  • Roll out crescent dough and lightly press in where the perforations are
  • Cut the dough horizontally and vertically in the middle to create 4 rectangles
  • Cut each rectangle horizontally into 10 strips
  • Wrap 2 strips around each meatball to look like bandages
  • Make sure there is space on the front to add eyes
  • Bake per directions on the meatball package, around 15 minutes
  • While baking, punch out small circles of mozzarella cheese using a small straw
  • Let meatballs cool a few mins once taking them out of the oven
  • Pour some marinara sauce in a resealable bag and snip off a small bit of the corner
  • Pipe a dab of marinara sauce and place the mozzarella "eyes" on the meatballs
  • Pipe another dab of marinara sauce on each eye
  • Serve with warm marinara sauce



Spicy Rum Chicken



I was flipping through last month's Food Network magazine when today's delicious chicken dish caught my eye. This recipe is from Eddie Jackson, the latest winner of Food Network Star. We followed the show this year and I have to be honest...I was a bit bummed Jay Ducote didn't win. But, this recipe has me excited for Eddie's new show; I can't wait to see what other delicious recipes he will share!

Eddie's spicy rum recipe was actually a chicken wing recipe, but we decided to use the marinade for chicken tenders instead of wings. The marinade is full of big flavors with a kick of spice. I have several different spicy chicken recipes that I love, but this is definitely entering into our rotation!


Spicy Rum Chicken ingredients:
  • 3/4 cup rum
  • 3 tbs lime juice
  • 3 tbs soy sauce
  • 3 tbs brown sugar
  • 2 cloves garlic
  • 2 habanero chile peppers (seeded and minced)
  • 1/4 tsp ground ginger
  • 1 1/2 tsp ground allspice
  • 2 tsp salt
  • 1/2 tsp ground black pepper
Spicy Rum Chicken instructions:
  • Combine marinade ingredients in a bowl
  • Place chicken in a resealable bag and pour in a majority of marinade, leaving some off to the side
  • Refrigerate chicken in marinade for 3-4 hours
  • Place chicken and marinade in a skillet over medium-high heat
  • Cook chicken for 4 minutes
  • Flip and cook on the other side for 4 additional minutes
  • Turn the heat down to low and pour in the remaining marinade
  • Let the chicken simmer in the liquid for an additional 4-5 minutes

Pumpkin Scones


I love this time of year - scarves, boots, apple cider, fall decor, and of course pumpkin! We recently visited a pumpkin patch and added some new fall decor to our home.

Here's how I decorated for Fall (so far) -

Outdoor pumpkin decor:

  • Used washi tape to decorate a white colored pumpkin
  • Glued buttons on and finished with a ribbon for extra detail
  • Still need to carve a pumpkin for this year!
Fall mantle decor:
  • Covered soda bottles with blue and tan twine and added button/twine letters 
  • Added ribbon to a small pumpkin
  • Finished off mantle with fall flowers in the soda bottle vases


Besides Fall decor, my other favorite aspect of the season are the flavors. Cinnamon, apples, nutmeg, and pumpkin (my personal favorite).

One of my favorite pumpkin treats has to be Starbucks' pumpkin scone. I recently ran across a copycat recipe for this treat and knew I had to try it out this Fall!

I made a couple minor tweaks to the recipe, and it is SO delicious! It's a new favorite recipe for my husband and I. One of the things I decided to change was the shape of the scone. You may recall when I made the Pioneer Woman's cinnamon chip scones I made them heart shaped. I decided for these pumpkin scones, I would make them pumpkin shaped! Instead of a random drizzle for the spiced glaze, I added the glaze to represent the ribs of the pumpkins.



Pumpkin Scone ingredients:

  • Scone ingredients:
    • 2 cups all-purpose flour
    • 1/3 cup packed brown sugar
    • 1 tsp cinnamon
    • 3/4 tsp ground cloves
    • 1/2 tsp ground nutmeg
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup cold butter, cubed
    • 1/2 cup pumpkin puree
    • 3 tbs milk
    • 1 egg
    • 2 tsp vanilla extract
  • Glaze
    • 1 cup confectioners' sugar
    • 2 tbs milk
  • Spiced glaze
    • 1 cup confectioners' sugar
    • 1/2 tsp cinnamon
    • Pinch of nutmeg
    • 2 tbs milk
Pumpkin Scone instructions:
  • Preheat oven to 400 degrees F
  • Link a baking sheet with parchment paper
  • Combine flour, sugar, cinnamon, baking powder, cloves, nutmeg, baking soda, and salt
  • Add cold butter and combine with pastry blender until the consistency is similar to course crumbs
  • In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla
  • Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms
  • Flour surface and dump dough onto the surface
  • Roll the dough out to about 3/4 in thickness
  • Cut into triangles or use cookie cutter to cut out scone shape
  • Place on baking sheet 
  • Bake 10-12 minutes
  • Whisk together milk and confectioners' sugar in a bowl
  • In a separate bowl, whisk together milk, confectioners' sugar, and cinnamon/nutmeg
  • After scones have cooled for 10 minutes, cover the scones with the plain glaze
  • Top the scones by drizzling the spiced glaze
Enjoy these delicious (and adorable) pumpkin scones this Fall!