Dahlia DeWinters - Author

Quirky Heroines, Happy Endings

Blogtoberfest – Dark Country Songs – Lincoln Durham

LincolnCombining music and Halloween isn’t that hard – there’s plenty of scary music to go around.  However, in my Internet search, I was fortunate enough to stumble upon Lincoln Durham a country (?) artist.

I say “country artist” because that’s the easiest category to drop him in.  In reality, he’s a combination of Gothic, dark country, blues, gospel….but in all, he makes some damn good music.  Even the title of one of his albums “Exodus of the Deemed Unrighteous” is enough to give you the down-home chills. Check him out.

 

Exodus of the Deemed Unrighteous – Ballad of a Prodigal Son

 

Blogtoberfest – It's Back!!

OCTOBER….OCTOBER…OCTOBER!!
Hang with me for …..

Blogtoberfest!

 

Blogtoberfest 2015

 

Terrible, isn’t it? But fun, right?

The month of October is special to me. It’s not because of Halloween, although that’s part of it. October marks the month in which I had my first e-book, “Kitty Wishes” published with Evernight Publishing.

In honor of this occasion as well as a personal challenge, I will be posting something Halloween related every single day of the month.  If I get frisky, I might post some snippets of the sequel to “Loving Among the Dead”…..”Among the Dead: One More for the Road”.

I certainly hope that you will join me for Blogtoberfest – keep me honest with these posts! Leave a comment!  Share!  Above all, read and have fun!

Dahlia

Halloween Recipe – Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas RecipeEasy-Peasy, guys and dolls.  These tasty roasted vegetable quesadillas are a great finger food for your Halloween gathering.  I know, there’s no meat in them, but trust me, they’re good…and I am a gal who can sink her teeth in a steak.

Do NOT use canned corn. It will give your dish a weird, canned taste.  Take it from me.

 

 

Prep: 15 min. Bake: 20 min.  12 Servings

Ingredients

  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup frozen corn, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 4 tomato flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Guacamole, sour cream, salsa and sliced ripe olives, optional

 

Directions

  • In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.
  • Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.
  • Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.
    Yield:1 dozen.