Dollar Store Halloween Table

Let me start off by saying I love Halloween, the costumes, candy and especially the decorating. What I don't like is spending an arm and a leg to decorate for it. So I hit the dollar store and what do you know, you can find some cute stuff. I already had a red tablecloth, so I bought the spiderweb tablecloth to go over it, then just played off that. When I saw the silver spider dish I knew he would be a focal point and we will pile on silver wrapped Hershey kisses to make it look bigger. We grabbed red and black felt skulls to go with the tablecloths. We found matching plates to rest the skulls on, but we switched and did opposite colors underneath so the skulls would pop. Then I found these cute skeleton hand cups that also match the color scheme, which we'll probably fill with dip or candy. To finish it off, these cute little glitter spiders that tie in the focal point spider to the rest of the table. This whole thing only cost me a whopping $12.00. Not bad right?

Fall Chicken

1 Chicken
8 yellow yukon potatoes
8 large peeled carrots
3 celery sticks
2 tablespoons Montreal Steak seasoning
1 tablespoon chicken broth powder
1/2 cup broth
Aluminum Foil
Pam


Preheat oven to 350°.
Cut the veggies all into 1/4ths.
In a large mixing bowl mix the veggies and the chicken broth powder.
Rub the chicken with the steak seasoning.
Place the chicken cooking rack into a large baking dish the place you chicken on top.
sprinkle the veggien inthe bottom of the baking dish around the chicken.
Pour in the broth.
Cover with aluminum foil.
Bake for one and half hours.
Remove foil for then bake for 30 more min or until internal temp of chicken reaches 165° (in the thigh).
Remove from oven and let rest for 10 minutes before cutting.

I cover this so the juice will flow into the veggies below and steam will cook the chicken. I remove the aluminum towards the end so the skin will crisp up.

P.S.

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Almond French Toast

4 eggs
1/2 a baggett
1 1/2 cups vanilla almond milk
1/2 teaspoon almond extract
1/4 teaspoon butter extract
3 tablespoons brown sugar
1/4 cup slivered almonds
2 tablespoons butter
powdered sugar

Heat griddle to 325°.
Cut baggett into inch thick slices.
In medium mixing bowl mix, egg, milk, extracts,sugar.
Dip each side of the baggett in mixture.
Plave Almonds on a plate.
Butter griddle.
Shake off excess.
Dip baggett top and bottom in slivered almonds.
Place baggett on griddle, cook till toasted (slightly firm) around the edges and middle,
then flip.
Sprinkle with powdered sugar if desired.

Great recipe if you have a baggett because then the edges are crisp already, but you can really make this with any bread.

P.S.

I would love to meet you on Facebook or on Twitter!