Archive for October 28th, 2012

skullI featured a zombie head decanter the other day. Today, I found the best way to serve my Halloween bourbon  – these Doomed Crystal Skull Shot Glasses from Kegworks.

About the Doomed Crystal Skull Shot Glass from Kegworks: “Mayan legend claims the Skull of Doom has the power of life and death, the power to heal or smite and the power to create miracles – we kind of feel the same way about shots. For added affect combine the two and use this crystal skull glass to throw back your favorite spirits. It’s the ideal novelty shot glass for Halloween, séances, exorcisms, witch hunts and other festive events!”

Find the Doomed Crystal Skull Shot Glass and all the great products of Kegworks here.

PROSCPIEYou may have noticed that many of the recipes I post here are similar.  I like what I like, I can’t help it.  I love the idea of one dish entrees.  This is probably a holdover from my childhood when my mother would serve some of the best casseroles you could ever hope for.

The is no better one-dish meal than a good old meat pie, like the Individual Prosciutto-and-Spinach Pies I found in a recent edition of Coastal Living magazine.  Yes, I read Coastal Living magazine.

This recipe is yummy and relatively easy and a nice addition to a nice brinch on a fall Sunday.  I made it pretty much as stated here, but I will admit I used frozen chopped spinach – which I thawed and drained thoroughly before using.

Individual Prosciutto-and-Spinach Pies (from Coastal Living Magazine)

Ingredients:

  • 12 thin slices prosciutto, halved crosswise (about 1/2 pound)
  • 10 eggs, lightly beaten
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup loosely packed spinach, stems trimmed and roughly chopped
  • 1/2 cup grated sharp Cheddar cheese

Directions:

  1. Preheat oven to 350°. Lightly grease a 12-cup muffin pan or 12 ramekins. Place prosciutto slices into bottoms and up sides of cups, overlapping in a crisscross pattern.
  2. Combine eggs, salt, and pepper. Divide spinach and cheese among muffin cups. Pour egg mixture evenly into muffin cups.
  3. Bake pies 14 to 16 minutes or until just set. Let stand about 5 minutes. Loosen pies by running a knife around the edges of each cup, and then lift out of pan with a small spatula. Serve immediately.

See the Individual Prosciutto-and-Spinach Pies recipe and other great finds on the Coastal Living magazine website.