Welcome back, Boo Crew! This week Bree is covering the Count of St Germain; a suspected vampire who may even still be around today. As for food, I cooked up some Creamy Avocado Pasta and some baked tofu. Get ready for our most lusty episode yet and learn what BIG GOVERNMENT has been hiding from us for years! Get ready to be BIG MAD like me, on this our seventh episode! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

Catch ya next week!

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Creamy ALLIGATOR PEAR Pasta

https://www.indianveggiedelight.com/creamy-avocado-pasta/?fbclid=IwAR1x-zARiwDYLsw8cnFAMR-_kKa9ZrU9HLdgrKsWmYqVr_rrBIPXYfrLx2E#wprm-recipe-container-17948

I also added some shredded mozzarella cheese to this because I was concerned my green chili, which was an Anaheim chili, would be too spicy.

Baked Tofu

I didn’t use an actual recipe for this. I just marinated and seasoned the tofu how I would want chicken to taste. After I pressed/drained my extra firm tofu, I sliced it in long slabs. Then I stuck it in a marinade of minced garlic and hickory flavored Liquid Smoke. Liquid Smoke helps add a meatier flavor to tofu. I let that sit in the fridge for an hour or so. Once that’s marinated for awhile I lined those on a greased baking sheet, seasoned them with salt, pepper and poultry seasoning and popped them in the oven on 375 for 25 minutes. BUT I should’ve cooked them at least 35-40 minutes to get the insides a little crispier. I also flipped them half way through. And as far as measurements go, I didn’t use any. I just seasoned to taste and only cooked as much tofu as I wanted. Whenever you’re satisfied with the crispness, pop them out and serve! Undercooking the tofu won’t make you sick, and overcooking will make it a little dry. But practice makes perfect!

A starting point for the Count Saint Germain rabbit hole: https://www.liveabout.com/saint-germain-the-immortal-count-2594421

Welcome Boo Crew, to our very first special segment we’re calling Devilish Desserts! These once a month bonus episodes, to be released every 8th, will feature Listeners’ Stories! So we’re getting together to tell some of our, as well as some of our fans’, spooky tales while enjoying a sweet! This month we figured we’d invite y’all to get to know us a little better by sharing some scary things we’ve experienced. Bree and I both tell two personal accounts and Bree made some no bake Key Lime Alligator Pear Pie for us! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

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Vegan Key Lime Pie: https://www.sweetashoney.co/avocado-key-lime-pie-vegan/

Welcome back, Boo Crew! This week we’re celebrating the Lunar New Year with a dish Bree whipped up, called Shanghai “Lion’s Head” Meatballs. Finally showing a little love to the meat eaters! What an amazing dish this was! I didn’t even want to give my husband a bite of it. Stick around for my creepy story for the week. Do you like stories about a female, vengeful, demonic/vampiric spirit with backwards feet and saggy boobs? Fantastic! The legend of the Kuntilanak/Pontianak/Churel/Langsuyar is perfect for you. These are all slight cultural variations of one particular creature who wants all men to suffer and hangs out around toilets! Wow, can I relate. So tune in to hear me butcher multiple important words as Bree, a guest and I laugh about balls.

As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

Catch ya next week!

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Shangai “Lion’s Head” Meatballs

https://www.saltnpepperhere.com/blog/2016/1/11/shanghai-lions-head-meatballs

Chinese New Year Facts!

https://www.chinahighlights.com/travelguide/festivals/new-year-facts.htm

Story link- https://en.m.wikipedia.org/wiki/Pontianak_(folklore)

Welcome back, Boo Crew! In this week’s episode Bree is taking us out to Montana, where a lot of interesting things happen! Right? Bree’s story says YES. I made some “general tso-fu” with a side of rice and carrot queso covered steamed broccoli. It’s my favorite vegan alternative I’ve ever tried. So turn it on up and tune into our fifth episode!

As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

Catch ya next week!

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General Tso’s Tofu

https://simpleveganblog.com/general-tsos-tofu/

Where to buy that Carrot Queso, aka vegan “cheese” dip

https://www.localrootswooster.com/

Girl At Bear Canyon, Montana

https://www.onlyinyourstate.com/montana/baffling-ghost-story-mt/

Bozeman Paranormal Society

https://bozemanparanormal.com/

MasePlace is the TikTok account where Cooter the Cat is from!

Welcome back, Boo Crew! In our fourth episode this week, Bree made me some delicious(?) goat cheese and balsamic onion tartlets! Sounds great, right?! I cover the story of The Watseka Wonder: America’s first documented case of spiritual possession. Nothing gets you going on a cold, wintry Tuesday like a story about 8 hour comas and cursed laughs! As always, make sure to catch the links for our recipes down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

Catch ya next week!

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Goat Cheese and Balsamic Onion Tartlets

https://www.moodymoons.com/2018/01/30/imbolc-with-kitchen-witch-goat-cheese-balsamic-onion-tartletts/

STORY LINKS

theoccultmuseum.com

Wikipedia.com

*****I meant the milk is pasteurized not homogenized. Pasteurize heats to kill bacteria. Homogenized is when its essentially churned until the cream no longer floats on top like milk naturally does. Commercial milk is both homogenized and pasteurized. Raw milk isn’t pasteurized and illegal to sell so I didn’t want a misstep to cause trouble

Welcome back Boo Crew! We hope you enjoyed our intro and first episode last week! This week, I’m covering The 8 Foot Tall Woman. I first heard this story in episode 31 (She Likes You) of the Scared to Death podcast hosted by Dan and Lynze Cummins. Go check them out! Bree cooked up some delicious dishes for us: Mushroom risotto and a side of herb sauté! Wonderfully healthy and tasty food! So tune in to hear Bree lose her mind and learn about how awesome mushrooms are! Make sure to catch the links for our recipes down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

Catch ya next week!

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The Unofficial Legend of Zelda Cookbook

https://www.aimeewoodworks.com/theunofficiallegendofzeldacookbook

Welcome to our very first episode of Baking with Boos, Boo Crew! Thank you for all the follows, love and support thus far! We hope you’ll see just how excited we are to be doing something we love and share the experience with your friends and family! For our first episode Bree is covering a local haunt; Rogue’s Hollow. Dislike the sound of babies crying? Get ready to like it even less! And what’s the perfect meal to pair with spooky stories? Well, some suspicious looking soup and grilled cheese of course. For our first meal together, I whip up some homemade Roasted Red Pepper & Tomato soup with some GF grilled cheese. So buckle up and get ready for some social awkwardness! Make sure to catch the links for our recipes down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

Catch ya next week!

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Roasted Red Pepper & Tomato Soup

Ingredients:

12-14 Roma tomatoes, halved

2 small heads of garlic

1 red or orange pepper, seeded & cut

1 large container vegetable stock

Extra virgin olive oil, or preferred oil

Salt and pepper to taste

Dried thyme and/or basil to taste

Preheat oven to 400

On a nonstick baking sheet place your cut veggies skin side down. For garlic you can either cut the top off the whole head or individually peel and place around baking sheet. Drizzle oil over veggies and garlic. Sprinkle salt and pepper over everything to taste.

Roast on 400 degrees, in middle of oven for 1 hour.

Once done, let cool for 10 minutes. Squeeze out garlic from shell if needed. Place everything in food processor or blender and blend. If you don’t have either of these you can put everything in a separate bowl and use a hand held inversion blender.

Once desired texture is reached, pour into larger pot with the whole container of veggie stock. Bring to a simmer and stir to combine. Add thyme/basil, salt and pepper to taste. Once it simmers for 10-15 minutes, stirring occasionally, it’s done! If desired can top with basil pesto or sour cream if you’re not specifically looking for vegan/plant based. Can also substitute chicken stock for veggie stock if desired.

Rogue’s Hollow Historical Society Website (click the home button and a phantom face will appear somewhere on your screen btw)

http://www.chippewarogueshollow.org/index.html

Hello Boo Crew! Welcome to Baking With Boos! A weekly podcast where we tempt you with tantalizing treats and terrifying tales. We are your hosts, Katie and Bree. Each week we'll have recipes for your table and stories that spark adventure (or make you turn tail and run!). Join us every Tuesday for another episode!