Halloween – A Trick & A Treat
This is what we did last year with leftover Halloween candy. Basic chocolate chip cookie dough, with chopped up candy subbing for the morsels. De-lish!
Now, the trick…
The golden contents of this little jar guarantees good eating for the family all week. It’s a cooking catalyst. And it takes one minute to make it.
Just chop one head of peeled garlic in a mini-chop, cover it with extra virgin olive oil and seal it in a jar with a tight fitting lid. Maybe a purist will say that garlic needs to be chopped fresh that minute or it’s no good, but since I started doing this, I’ve made some very popular garlic bread on very short notice. Before that, I never made garlic bread. In one week, it helps me whip up Shrimp and Andouille with Grits, Pesto Garlic bread, Bon Ton Salad Dressing, Pasta Salad with Lemon & Garlic White Beans & Tuna for the kid’s school lunch, Wicked Good Seared Greens with capers and chopped Castelvetrano green olives, and a Roasted Pork Tenderloin with Garlic & Rosemary. (Oh, and make enough of the Pesto Garlic Bread to cut up leftovers, and crisp up in a skillet for croutons that are heavenly on a bowl of tomato soup).
Enjoy your tricks & treats!