Club Q Q107-Loyalty Club (Southern ON Only) v2

[tartanrocker]

Going out for a smoke. Anyone care to join me.

....depends.....whatcha smokin'?!?!.....hehehe!!!....TR

[Argo53]

The term KNOT for a group of worms was just a good guess on my part because I believe I heard it once before. The real term is Bed, clew, bunch or clat. The term knot is used for wasps, toads and snakes.

This is todays science lesson.

Thank you Dr. Hodgins.

[tad01]

Good morning all and Happy Halloween.

I'm looking forward to taking the kids around tonight. Always fun to take a few treats (like that Egg Management Fee guy).

Have a safe annd Happy Halloween. If you are driving, watch the kiddies.

[6ffightr9]

I think I've seen something like that at the Arthur Murray dance studio. They told me it said may you have the fortune of a hundred gay men dance through your home.

And what exactly were you doing in there?[/QUOTE]

Wife's best friend worked there and we had to pick her up from there once.

[SillyLoocie]

...ROFL!!!...OMG, Loocie, you crack me up!!!....ok, so who is this joker I worked with?....it wasn't Bill, was it?...TR

It wasn't Bill, but it was one of his buddies.

[BlazingDriver]

I think I've seen something like that at the Arthur Murray dance studio. They told me it said may you have the fortune of a hundred gay men dance through your home.

And what exactly were you doing in there?

I used to teach at an Arthur Murray School. Most of the men who showed up for lessons just wanted to dance with a girl without her being able to say "No!"

[Mmmme...]

It's Sunday afteroon....

I hope this finds you well....
The sun was shining brightly about an hour ago...
and now.... it looks like rain....

Thankfully, no one in my home has to go trick or treating....

Thank you for the reps, notes, trivia and ww.

Busy afternoon..... over here...

So everyone have fun... enjoy the candy before the kids
ring your doorbell... OK then, just eat your favorites!

...later.....

[Argo53]

I just turned on the Bills/Chiefs game - thought I had the wrong channel. They were showing a clip of Jeff Beck playing God Save the Queen for the Broncos/49er game at Wembley.

What a treat!

[Mmmme...]

Recipe Ingredients
1 box (18.25 oz) white cake mix
4 large egg whites
1 cup milk
1⁄3 cup canola oil
2 cans (16 oz each) vanilla frosting
Decoration:
18 marshmallows
4-in. lollipop sticks
Black food color
Decorating pen
Black writing gel
72 yogurt-covered mini-pretzels
Recipe Preparation

1. Heat oven to 350°F. Line 18 regular size muffin cups with white liners.
2. Beat cake mix, egg whites, milk and oil in large bowl with mixer on low speed 1 minute until blended; increase speed to medium and continue to beat 2 minutes or until batter is smooth. Divide batter among muffin cups, filling each 2⁄3 full.
3. Bake 20 to 22 minutes until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 minutes before removing cupcakes to rack to cool completely. Frost cupcakes with vanilla frosting.
4. To decorate: Slightly flatten marshmallows with palm of your hand. Insert a lollipop stick into each marshmallow. With the black decorating pen, using photo as a guide, draw the skeleton mouth along the bottom of each marshmallow. Draw 2 nostrils above the middle of the mouth, as shown. Make the eyes with dabs of the black writing gel.
5. For each skeleton, carefully thread the stick end of the marshmallow head through the small hole of a pretzel, slowly twisting the pretzel from side to side as you push it up toward the head, stopping about 1⁄2 in. below the head. Secure the pretzel in position with a dab of frosting. Add 2 more pretzels, lining them up, to resemble the rib cage, securing with dabs of frosting. Stick the skeleton into the top of a cupcake. To make the arms, carefully cut a pretzel in half with a serrated knife and attach to the top rib with frosting as shown. Repeat with remaining skeletons.

Recipe Ingredients
30 gummy peach rings
6 pretzel rods
9 grape fruit rolls (1 oz each)
Cornstarch
6 bite-size banana or lime Tootsie Fruit Rolls or taffy
Colored decorating sugar
Recipe Preparation

1. Stretch 5 gummy rings, one at a time, onto one end of a pretzel rod, keeping rings close together, so that the pretzel will stand up straight. Repeat with remaining gummy rings and pretzels.
2. Unroll 3 fruit rolls into flat circles, leaving them attached to the plastic backing. With a pizza wheel, cut each circle in half. For each broom, peel half of the fruit circle off backing; line up the straight edge with bottom of peach ring stack and wrap around stack and pretzel, gently pressing fruit roll to adhere. This is the broom base to which broom bristles will be attached.
3. Working with one broom at a time, unroll another fruit roll into a flat circle; remove from its backing. Lightly rub both sides of the fruit roll with cornstarch. Using the pizza wheel, cut a 4 x 6-in. rectangle out of the circle. With a long side facing you, cut several parallel narrow strips in the rectangle, to within 1⁄2 in. of the opposite long side (like making a grass skirt). Wrap the row of broom bristles around the broom base, pressing gently to adhere.
4. With rolling pin, flatten and roll out Tootsie Rolls until very thin. Cut out 3-in. long x 1⁄4-in.-wide bands; wrap around top of broom base, cutting to fit.
5. To serve: Put colored decorating sugar on a large platter. Using a dry pastry brush, sweep sugar in decorative swirls on platter to create broom tracks. Stand brooms in tracks.

Recipe Ingredients
1 box (18.25 oz) red velvet cake mix
4 large eggs
3⁄4 cup buttermilk
1⁄3 cup canola oil
1 can (16 oz) dark chocolate frosting
Black gel food color
Decoration:
30 red licorice candy
Lozenges (Mike & Ike)
Yellow candy-coated sunflower seeds
Halloween white bone sprinkles (Wilton)
Chocolate wafer cookie crumbs
Recipe Preparation

1. Heat oven to 325°F. Coat a 9 x 5 x 3-in. loaf pan with baking spray.
2. Beat cake mix, eggs, buttermilk and oil in large bowl with mixer on low speed 1 minute until blended; increase speed to medium and continue to beat 2 minutes or until batter is smooth. Spread batter in prepared pan. Place pan on a baking sheet.
3. Bake 1 hour and 10 minutes, or until a wooden toothpick inserted in center comes out clean (as the cake bakes, it will mound high above the top edge of loaf pan). Cool completely in pan on wire rack.
4. Remove cake from pan; place rounded side up on a cutting board. Trim off most of the rounded top of the cake. Using the photo as a guide, trim the loaf into a coffin shape, where the head end of the coffin is slightly wider than the foot end.
5. Using a serrated knife, carefully cut off an even 1-in.-thick horizontal layer from the top of the cake (this will be the coffin lid). Place the coffin lid on a wire rack set over wax paper. Place the coffin bottom on a separate wire rack over wax paper.
6. Spoon chocolate frosting into a microwave-safe bowl; tint black with the black food color. Microwave on high 10 to 15 seconds, stirring once, just until a thin glaze consistency. Pour some of the glaze over the coffin lid to cover, letting excess frosting drip onto wax paper.
7. Using a small icing spatula, frost the sides only of the coffin bottom with glaze. Transfer the coffin bottom from the rack to a cake plate using 2 spatulas. Using the photo as a guide, decorate the top edge of the coffin bottom with red candies, attaching them to the edge with frosting.
8. Using 2 spatulas, carefully lift coffin lid off wire rack and place on coffin bottom, slightly askew. Decorate the top edge of the coffin lid with sunflower seeds. Make an RIP on coffin lid using the bone sprinkles. Refrigerate cake to set the glaze. Rest cake on wafer cookie crumbs.

Recipe Ingredients
4 (1-liter) bottles cold lemon-lime seltzer
3 (1-qt) tubs lime sherbet
Black food color spray, optional
Recipe Preparation

Stir 2 liters seltzer and half of the sherbet in a punch bowl until blended. Float scoops of the remaining sherbet on top of punch. Pour remaining seltzer over scoops (it will create a foamy top). Lightly spray foam with black food color, if desired.

Recipe Ingredients
18 large eggs
1/2 cup reduced-fat mayonnaise
2 Tbsp Dijon mustard
1 Tbsp minced scallion or shallot
1 Tbsp lemon juice
1/2 tsp each hot red pepper sauce and Worcestershire sauce
1/4 tsp salt
36 black olive slices
1 pimiento or jarred roasted red pepper
2 cans (15 oz each) black beans, rinsed and drained
Recipe Preparation

1. To hard-cook eggs: Place eggs in a large pot and cover with 1 in. cold water. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit covered 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain; peel eggs.
2. Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact.
3. Place yolks in a bowl; mash with mayonnaise, mustard, scallion, lemon juice, pepper sauce, Worcestershire and salt until blended and fairly smooth. Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
4. Press an olive slice into center of each yolk eyeball. Cut pimiento into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins.
5. Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans. Cover and refrigerate up to 6 hours before serving.
Plan Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.

Recipe Ingredients
Bean Layer
2 cans (16 oz each) lowfat refried black or pinto beans
1/4 cup chopped cilantro
2 Tbsp lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic
3 large plum tomatoes, sliced
Middle Layer
1 1/2 cups thick and chunky salsa
1 cup (4 oz) shredded Mexican cheese blend

Guacamole Layer
4 ripe Hass avocados
3 Tbsp lime juice
2 Tbsp minced red onion
2 large jalapeno chiles, seeded and minced
1 tsp salt
Web
1 cup reduced fat sour cream
Decoration: a clean plastic toy spider
Serve with: blue, yellow, red corn tortilla chips
Recipe Preparation

1. Bean Layer: Combine all ingredients except tomatoes in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
4. Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.
Plan Ahead: You can make 4 hours ahead, cover and refrigerate.

Spider Cupcakes

Ingredients
1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
1/4 cup orange decorator sugar
Directions

Prepare cupcakes according to package directions. Let cool completely.
Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Spiderweb Pumpkin Cheesecake

Ingredients
1 3/4 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
TOPPING:
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
SPIDERWEB GARNISH:
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 (1 ounce) squares semisweet chocolate, melted
Directions

Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Pumpkin Cake

Ingredients
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped nuts
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

[6ffightr9]

What a great Nascar race. After 6 laps 42nd place challenging for 1st place. Ten laps and nine different leaders. Diggity-diggity-diggity

[heartgirl99]

nice day for a hailstorm!

[heartgirl99]

guess i won't be raking leaves after all

[heartgirl99]

can you feel my disappointment?

[Argo53]

I'm feeling it.
No rain/hail here but I called my raking due to cold. They are reporting 5, but I say it's colder than that. I'll let hubby do it later this week when they're calling for a grand total of 9!

[Stewy]

Aye-aye
This creature sits firmly on both sides of the fence: undeniably creepy, yet totally adorable too. Unfortunately, these bat-eared lemurs have their appearance working against them in their native Madagascar. The odd-looking creature is considered a bad omen by many indigenous inhabitants of the island and is often killed on sight. This one, called Kintana, was born at the England's Bristol Zoo Gardens.