Hey, y’all! Welcome back to another delicious edition of Sunday Supper! This week I’m coming to you a day early… and for good reason! This go-round, I’m sharing some of my favorite Halloween recipes and to give you a little more time, I’m popping in a day early. Let’s jump right in…
On the blog this week, I updated one of my favorite childhood recipes – Swiss Steak. It’s such an easy dish to make, and though it does take a little while to cook, the savory gravy and tender steak make it totally worth it. Many of you mentioned doing your Swiss Steak in the pressure cooker/Instant Pot, so I’m absolutely going to try that soon!
This Monday, November 1st, I’m joining Carrie Morey from Callie’s Hot Little Biscuit and Cheryl Day from Back in the Day Bakery for a Zoom roundtable all about Southern cooking and I’d love for you to join us! The event, Setting the Table with Southern Cooks, is Monday evening at 7:00 EDT. We’ll be talking about our cookbooks, favorite recipes, family, and more! We’ll also be doing a Q&A afterwards. The event is hosted by the folks at Darian Library and you’ll need to register in advance. You can do that here: https://www.darienlibrary.org/event/5319
Over at the Chinaberry House, things are continuing to progress. The electricians wrapped up this week. They’re coming to run gas lines this week and hope to start insulation next week! Heather and I are spending today picking out lighting, paint colors, and designing cabinets. It’s all coming together!
As I mentioned, this week I’m sharing some of my most favorite Halloween themed recipes to inspire your spooky spread.
To start, my Cheese Ball Goblin is sure to be a hit! It’s just my Ranch Chicken Cheeseball that’s been given a little makeover, so it tastes just as good as it looks! Plastic eyes, a green olive nose, and some chive hair makes this cheese ball and fun and delicious addition to your Halloween celebration.
Want some thing a little easier? Try these super fun Nutter Butter Mummies! Nutter Butter Cookies are dipped in white almond bark, dotted with eyes, and wrapped in almond bark bandages to give the classic cookie a Halloween switch-a-roo.
If you’ve got some leftover candy, add it to my super easy Cake Mix Cookie Bars! Any chocolate or caramel candy will work in these super delicious bars. I’ve used regular, peanut, and peanut butter M&Ms, chopped Reeses, Snickers, Twix, Heath, Butterfinger, and more! Just stir it right in!
And once you’re done with all those sweets, you’ll want something a little healthier to balance things out. That’s where these Morning Glory Muffins from my friend Donya’s new site, Great Holiday Recipes! These muffins have apples, carrots, zucchini, and coconut, so the goodness is packed inside! Y’all are going to love them!
As we wrap up one month and bring in a new one, there’s something I want you to remember. YOU are wonderfully made. God made you uniquely and perfectly. Life naturally has its peaks and valleys. We all experience them. And whether you’re sitting high up on that mountain or find yourself in a valley right now… You. Are. Awesome. I mean it. You’re awesome. No matter the situation, no matter the place you find yourself in life… you are awesome. It’s easy to get caught up in the haves and have-nots. It’s easy to feel stuck. It’s easy to get overwhelmed. Regardless, you’re awesome. And I can guarantee you I’m not the only one who thinks that.
I hope y’all have a WONDERFUL week ahead. Much love!
Amy King
We all love Swiss Steak, and I make it 2 different ways: on the stove and in the crockpot–have for years!
On the stove, I try to use round steak, or an inexpensive cut, that has been pounded. I dredge it in flour, salt, and pepper, and brown it with onions in my cast iron skillet; add enough water to cover it and about half of an 8 oz can of tomato sauce; then, simmer until tender.
In the crockpot, if I can get top round or london broil, I don’t bother to pound it. Just throw it in the crockpot with 1/2 onion sliced/diced, a sliced bell pepper or 2, several sliced mushrooms, a 15 oz can of diced tomatoes, and salt and pepper. A bay leaf is also a good addition. Crock for 4 hours on high or 7-8 on low. About an hour before it’s done, I add a slurry of flour/water, to thicken the gravy. Melts in your mouth! I always serve ours over real mashed potatoes, but leftovers (if there are any!) are also good over a zapped potato that’s been split.
Your recipe looks great!
Thanks for sharing your version, Amy!
Dena N Walton
I thoroughly enjoy your recipes! Thank you!
Also, thank you so much for your comments at the end of this month regarding the awesomeness of being uniquely and wonderfully made as part of God’s creation. I have passed those encouraging words on to family members!
Thanks so much, Dena! I’m glad to hear that my thoughts were useful!
Gerald Watkins
Thank you Stacy, your words of encouragement really hit home today. I lost my wife of 64 years on
The 10th of October and am still struggling with it.
Thanks for that statement, yes God created all men in his image and we are all wonderfully made.
Get ready for Jesus is coming soon.
I’m so sorry to hear that, Gerald! You were certainly blessed to have her for those 64 years. I’ll keep you in my prayers, friend.
Jen
Hi. If we can’t make it Monday, would we be able to watch another time? Thanks. Jen
I’m not sure if they will have it available for reply or not. I’ll see if I can find out.