Eyeball Deviled Eggs

Ingredients

  • 12 eggs
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon mayonnaise
  • 1 pinch celery salt
  • 1 tablespoon prepared yellow mustard
  • 2 drops green food colouring, or as needed
  • 1 (6 ounces) can be sliced black olives, drained

INSTRUCTIONS

  1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
  2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food colouring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the centre of the eye. Dab a tiny bit of mayonnaise in the centre of the olive as a finishing touch.

 

Recipe from allrecipes.com

Geneva Ghoulfest

Come to Ghoulfest to see the creepy, kooky, mysterious and SPOOKY at Geneva Ghoulfest on Oct. 27.
Instead of the traditional Haunted House, kids and families can enjoy FREE age-appropriate Halloween movies and FREE popcorn.

Teens, adults, and children with an adult present can watch Happy Death Day (PG-13) at the Geneva Recreation Center or the not-so-scary alternative of Casper the Movie at Geneva United Methodist Church.

The Ghoulfest schedule is as follows:
7 a.m. – noon: Kiwanis Pancake Breakfast
5:30 p.m. Parade line-up on Park Street
5:45 p.m. Costume contest (3 prizes)
6 p.m. Parade Step Off
6-7:30: Trunk or Treat in the Depot Lot
6:30 p.m. – 7:30 p.m. FREE hot dogs, cookies and drinks at GFD
7:30 p.m. Scary Movie Night begins with Happy Death Day (PG 13) in the Rec Center and Casper the Friendly Ghost at the Geneva United Methodist Church. Movie and popcorn are free.
THROUGHOUT THE EVENING: Scarecrow Selfie Scavenger Hunt. Take a selfie with at least 7 GBA scarecrows to be entered to win a gift card. Take a selfie with 10 scarecrows to get TWO chances to win.

Pumpkin Roll

INGREDIENTS:

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pure pumpkin puree

For the Filling

  • 1 (8 ounces) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick.
  4. Add in pumpkin and mix to combine.
  5. Stir in flour mixture.
  6. Spread batter evenly into prepared pan.
  7. Bake for 13 to 15 minutes or until the top of cake springs back when touched.
  8. Immediately loosen and turn cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  9. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  10. Carefully unroll cake; remove towel.
  11. Spread cream cheese mixture over cake. Reroll cake.
  12. Wrap in plastic wrap and refrigerate at least one hour.

Special note:

  • Store prepared Pumpkin Roll in the refrigerator for up to 5 days. You can also wrap tightly in a layer of plastic wrap and then foil and store in the freezer for up to one month. Remove frozen Pumpkin Roll to room temperature one hour before serving.

Recipe from mybakingaddiction.com

Halloween 2018

Healthy Candy Ideas

According to greatist.com, these are the healthiest candy to hand out!

  1. Hershey’s Special Dark. This classic is easy to love thanks to the antioxidant benefits of dark chocolate. …
  2. Twizzlers. …
  3. Peanut M&Ms. …
  4. Reese’s Peanut Butter Cups Miniatures. …
  5. Tootsie Rolls. …
  6. 3 Musketeers. …
  7. Tootsie Pop. …
  8. Payday.

Best Candy on the Block?

This is the current favorite candy as of last year!

What to do with leftover Halloween Candy make blondies!  Recipe >> Here

Here are some DIY ideas!

Halloween Decorations

Halloween Costumes

Home Made Macaroni and Cheese

INGREDIENTS

  • 1(16 ounces) box rigatoni pasta
  • 8ounces sharp cheddar cheese, shredded
  • 8ounces Monterey jack cheese, shredded
  • 4ounces parmesan cheese, grated
  • 2cups heavy cream
  • salt and pepper

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
  3. Transfer pasta to a large mixing bowl. Add half the cheddar, Monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
  4. Transfer the mixture to a 9″x13″ casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Grape Jamboree

55TH GRAPE JAMBOREE

September 29th and 30th 2018

ALL ENTERTAINMENT IS FREE!.

According to grapejamboree.com, “Approximately 1500 acres of grapes are grown in the Geneva, Ohio area.  The grapes are processed into juice, jam, concentrates, or wine.  Specific growing conditions, which exist only in a narrow band from the Lake Erie shore to 10 miles inland, contribute to the success of grape growing in this region.” This is where the Grape Jamboree comes to place. It brings people from near and far. They eat purple cows, if you don’t know what one is you need to try one, enjoy local and fair foods, and even some of the local brewery’s participate for those who don’t enjoy wine.

 

Click here for a link to all activities and events: CLICK HERE

Check out pictures from past year Jamborees here: CLICK HERE

 

Follow the event on Facebook at—— GRAPE JAMBOREE

Labor Day Weekend Events

Crawl at Geneva-on-the-Lake

Will end the 3rd.

FB: HighTide Tavern & Betty’s HighTide Fun

(440) 466-7990

5504 Lake Rd E, Geneva-On-The-Lake

FMI: BettysBar@HighTideTavern.com

Geauga County Fair

13,000 Exhibits, over 2,000 Animals, Rides Open Daily, Fair Food, Games, Live Entertainment and more! {Find Out More}
When: August 30-September 3, 2018
Where: 14373 N. Cheshire St., Burton, OH 44021

 

Cleveland National Air Show at Burke Lakefront Airport

Tour unique aircraft, watch the US Navy Blue Angels perform, help pack a parachute, get a picture with a pilot, and much more during this festival of flying, food, and outdoor fun. {Click here to >> Find Out More}
When: September 1-3, 2018
Where: Burke Lakefront Airport, 1501 N. Marginal Rd., Cleveland, OH 44114
Cost: General admission tickets can be purchased at the gate, or at Cleveland area Discount Drug Mart locations Ticket Prices

 

Don’t forget to save the date for next weeks events.

Thunder on the Strip

Event Start: Thursday, September 6, 2018, 04:00 PM

End: Sunday, September 9, 2018, 03:00 PM

Northeast Ohio’s Bike Rally takes place yearly on the Strip of Geneva-on-the-Lake, Ohio’s First Summer Resort. This year will be our 12th annual Thunder on the Strip. Live entertainment and events all weekend long. Check our schedule for more details and updates. Sponsored by area Geneva-on-the-Lake Businesses!

Perfecting the Pancake

Pancakes are not the easiest thing to make.

Here are a few tips on how to make them

INGREDIENTS

  • 2 large eggs
  • 1 1/4 cups whole milk
  • 4 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar

INSTRUCTIONS

  1. Mix flour, baking powder, salt, and sugar: In a medium-size mixing bowl, whisk together all your dry ingredients
  2. Mix milk, eggs, and melted butter: In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
  3. Combine the wet and dry: Add the wet ingredients to the dry ingredients. Gently stir them together until you stop seeing flour. Be careful not to over mix, that will make the batter tough. Leave a few lumps for tender pancakes.
  4. Preheat the pan: Place your pan over a medium-high flame and let the surface get hot. It’ hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
  5. Oil the pan: Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
  6. Prepare the sacrifice: It is one of the great unsolved mysteries of the universe that the first pancake is always a disaster. Accept it and move on to pancake number 2.
  7. For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
  8. Wait: Watch the pancakes carefully. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.

 

Recipe from food republic .com

Back to School Backpack Safety

  • Choose a backpack with wide, padded shoulder straps and a padded back.

  • Pack light. Organize the backpack to use all of its compartments. Pack heavier items closest to the center of the back. The backpack should never weigh more than 10% to 20% of your child’s body weight. Go through the pack with your child weekly, and remove unneeded items to keep it light.

  • Remind your child to always use both shoulder straps. Slinging a backpack over one shoulder can strain muscles.

  • Adjust the pack so that the bottom sits at your child’s waist.

  • If your school allows, consider a rolling backpack. This type of backpack may be a good choice for students who must tote a heavy load. Remember that rolling backpacks still must be carried upstairs, they may be difficult to roll in the snow, and they may not fit in some lockers. And review backpack safety with your child.

Last Updated 6/8/2018
Source American Academy of Pediatrics (Copyright © 2017)
The information contained on this Web site should not be used as a substitute for the medical care and advice of your pediatrician. There may be variations in treatment that your pediatrician may recommend based on individual facts and circumstances.

French Dip and Homeade Au Jus

INGREDIENTS

  • 6 hoagie rolls
  • 1-2 lbs cooked roast beef 
  • 1 1/2 cups beef stock plus more as needed
  • 1 tsp low sodium soy sauce plus more as needed
  • 2-4 tbsp unsalted butter
  • 6-8 thin slices provolone cheese

INSTRUCTIONS

INSTRUCTIONS
  1. Heat oven broiler to high.
  2. Using drippings from roast beef pan, spoon out most of the oil, if applicable. Place roasting pan over medium-high heat on stove top. Add beef stock and soy sauce to the pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If the sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.
  3. Slice hoagie rolls in half, lengthwise. Spread a thin layer of butter over each half (top and bottom) of the roll. Place rolls, butter side up, on a baking sheet lined with aluminum foil. Place bread under the broiler and broil until butter is melted and bread starts to turn golden brown. Careful not to let bread burn. Once golden brown, remove from oven. Take the “tops” off the baking sheet and set aside. Leave the “bottoms” on the baking sheet for later. Keep broiler on.
  4. Slice roast beef into very, very thin slices. Place slices in hot Au Jus on the stove and cook for 1 minute. Using tongs or a fork, carefully remove roast beef slices and layer on each “bottom” half of the sandwich with the desired amount. Top each with a slice of provolone cheese and replace under the broiler until cheese is melted about 1-2 minutes.
  5. Remove from broiler and place the “top” half on each sandwich. Slice each french dip in half and serve alongside a small cup of Au Jus (and a dab of horseradish, if desired) for dipping.

Adapted from the  website asweetpeachef.com >>