Happy Halloween!

Halloween Guess Who?

Ghosts, goblins, costumes and candy... most likely memories of Halloween’s past resonates with many. Whether it was the thrill of “trick-or-treating,” selecting the best costume, or a night filled with haunted houses or scary movies, Halloween provides a plethora of entertainment.

We’ve compiled an “boo-tiful” collection of A.S. employees dressed in their Halloween finest. Now it is your turn to take a “stab” at guessing who is who. We hope you find this “spooktakular!”

Follow this link, if you dare, for some “fa-boo-lous" laughs!

Halloween Recipes

BOO!  It is almost time for Halloween.  Below is a delicious list of a few fun Halloween treats you can make for this festive day of the year. 

Submitted by Vicki Greene, Aztec Recreation Member Services Manager

Pumpkin Roll with Cream Cheese Filling

Ingredients:

Cake:

• 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
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Frosting:

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Instructions:

1. Preheat the oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan. Sprinkle with nuts.
3. Bake for 13 to 15 minutes or until the top of the cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn the cake onto a prepared towel. Carefully peel off paper. Roll up the cake and towel together, starting with the narrow end. Cool on the wire rack.
4. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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Submitted by Letty Hernandez, A.S. Office Supervisor

Caramel Apples

Ingredients:

• 8–9 cold apples (I like the organic green apples from Trader Joe's, I like their size!)
• 1 3/4 cups of heavy cream
• 1 cup of light corn syrup
• 2 cups of packed light or dark brown sugar
• 1/4 cup (4 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract

Instructions:

1. Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.
2. Line a large baking sheet with a silicone baking mat or grease the pan with butter. Caramel usually sticks to parchment or wax paper.
3. Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
4. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Reaching this temperature should take about 15-20 minutes. Once at 235°F-240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
5. Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apples on the prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes.
6. If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.

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Lorilyn Lord, SDSU Children’s Center Infant & Toddler Cottage Supervising Teacher

This is Lorilyn’s annual family tradition in her home. 

Pumpkin Chocolate Chip Cookies

Ingredients:

• 3 cups sugar
• 1 1/2 cups butter or margarine
• 3 eggs
• 1 large canned pumpkin
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 5 cups all-purpose flour
• Large bag chocolate chip cookies

Instructions:

1. Mix sugar and butter in a large bowl with an electric mixer.
2. Beat in eggs and pumpkin.
3. Mix in salt, baking soda, cinnamon, nutmeg and flour.
4. Stir in the chocolate chips.
5. Bake at 375 degrees for 13-15 minutes.

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Submitted by Raven Tyson, Human Resources Assistant Director

Mummy Cupcakes

Prep time: 30 minutes
Total time: 45 minutes
Servings: 24 cupcakes

Ingredients:

• 24 chocolate or vanilla cupcakes
• 1 container (16 oz) vanilla frosting
• 1 tube black decorating gel
• M&M's® minis chocolate candy for decorating

Instructions:

1. Bake cupcakes according to box directions.
2. For decorating you can either use a pastry bag with a ribbon decorating tip or just use a gallon Ziplock bag with the corner cut off. Fill the bag with the vanilla frosting.
3. Pipe a line across the bottom 2/3 of the cupcake and the upper 1/3 leaving a small opening for the mummy eyes. Make sure to slightly overlap your lines so that you get the full mummy effect.
4. Place a small amount of black decorating gel on the cupcakes where you want the eyes first then place the mini M&M'S™ on top of the gel. The gel will hold them in place.
5. Make 2 dots on top of the mini M&M'S™ for eyes.

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Submitted by Janice Dils, Government Affairs Manager

“Spooky Ghost” Caramelized Onion Dip

This may be a bit more labor intensive than a package of onion soup and sour cream (which I still love)... it is healthier and really delicious! 

Ingredients:

• One large yellow onion - minced (do not use a sweet onion unless you want a sweet dip)
• 3/4 teaspoons of kosher salt OR 1/2 teaspoon of table salt
• 1 tablespoon of unsalted butter
• 1 cup and one tablespoon of low-fat or nonfat Greek yogurt (I use low-fat - Sprouts has the best)
• 1 tablespoon of milk
• 1/4 teaspoon of soy sauce
• 1/4 teaspoon of onion powder

Instructions:

1. Preheat a sauté pan and melt the butter in the pan.  Add the minced onion and salt to the pan.  
2. Slowly cook the onions in the pan on low heat for about 30 minutes; stirring occasionally. The caramelization of onions is a slow process, I promise it will be worth it! 
3. Once the onions are a nice light brown, soft and translucent, transfer to a medium bowl to cool for about 15 minutes.  Spread them out so they cool faster.
4. Once cooled, add the Greek yogurt, milk, soy sauce and the onion powder.  Mix until all ingredients are incorporated.
5. Chill in the fridge for 30 minutes before serving with anything you wish!  I love it with simple potato chips. 

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Please remember, for those of you that give these recipes a try, please send in your pictures and reviews to letty.hernandez@sdsu.edu. We would love to see your creative takes on these recipes. 

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CALL FOR RECIPES FOR THE NEXT NEWSLETTER:

The November newsletter will feature your favorite Thanksgiving SIDES recipes.  Please submit your recipes and a picture to jdils@sdsu.edu.

15 Questions

Rebecca Rodriguez & Marew Yousif

1. What is your name, job title and major?
   

   Rebecca Rodriguez: Hi my name is Rebecca, I am a Food Pantry Lead, and I am studying Nutrition with a minor in Social Work. 

   Marew Yousif: My name is Marew. I’m a Food Pantry Lead. My major is Business Administration with an emphasis in Finance.

2. Which A.S. department do you work in?
   

   Rebecca: I work for the Food Pantry, under Government Affairs. My job consists of providing nutritious foods to students who are experiencing food insecurity as well as ECRT resources. 

   Marew: I work for the Food Pantry, under Government Affairs. Our mission is to fight food insecurity as well as the stigma that surrounds it.

3. How long have you worked for A.S.?
   

   Rebecca: I have been working for A.S. for about 8 months now. 

   Marew: I’ve been working for A.S. for about 8 months now.

4. What do you want to be when you grow up?
   

   Rebecca: I am planning to become a Registered Dietitian; I have always been fascinated by food and its effects on the overall well-being of a person. 

   Marew: Honestly, I have very little idea of what I want to do when I grow up. Hopefully I can contribute toward a cause I feel passionate about.

5. When you visit the Zoo, which animal do you make sure you see?
   

   Rebecca: When I visit the Zoo, I love seeing the elephants because they are just so cute and humble. 

   Marew: When I visit the Zoo, I love seeing the gorillas because they’re incredibly smart and seem to be having fun all the time.

6. What is your favorite part of working for A.S.?
   

   Rebecca: My favorite part of working for A.S. is knowing that I have a support system and people that I can talk to. 

   Marew: My favorite part of working for A.S. is the support I receive for my life outside of work. They understand that I’m a student first and that allows a level of flexibility I’ve never experienced with any other job.

7. During stay-at-home are you ordering more take-out? What's your favorite restaurant for take-out?
   

   Rebecca: I love trying new Thai places; my favorite place to get take out is from Thai House. 

   Marew: Unfortunately, I’ve been ordering so much take out. My new favorite place is Sushi Diner, and their Diner’s Role is amazing!

8. “Most people don’t know that I like to…”
   

   Rebecca: ...most people don’t know that I like to swim, play tennis, and embroider. 

   Marew: ...most people don’t know that I like to bike. This has been one of my favorite things to do during quarantine.

9. What type of pets do you have and what are their names?
   

   Rebecca: I have two beta fishes, one is named Alaska and the other is named Sushi.

   Marew: I have a beta fish named Bubbles.

10. What three things are always in your refrigerator?
    

    Rebecca: Hummus, because it’s a perfect dip. Tortillas, because I grew up eating tortillas with every meal. Avocados, because they are essential for guacamole. 

    Marew: Chocolate milk, because it can bring me to full energy. Chipotle corn dip, because I can eat that with just about anything. Bananas, because they’re my favorite and I like them slightly cold.

11. What’s the best concert you’ve been to and why was it so good?
    

    Rebecca: Tame Impala concert at Pechanga Arena - this concert will be unforgettable because it was the last concert I went to before COVID, and, despite the fact that my boyfriend’s car got towed, we still laugh looking back. 

    Marew: I went to Ben Rector’s concert back in February. He was very personable and took time to actually converse with the audience, which I thought was different and really enjoyable.

12. What is your favorite new stay-at-home activity?
    

    Rebecca: Taking naps and watching Parks and Recreation. 

    Marew: Basketball has been my go-to activity for getting out of the house.

13. Do you like to cook and what is your specialty?
    

    Rebecca: I am certainly not an expert at cooking but I do enjoy making Mac and Cheese from scratch. 

    Marew: I like to cook but I’m definitely not great. I will try to make Chicken Alfredo Pasta soon that I hope will turn into my specialty.

14. What is your favorite dessert?
    

    Rebecca: Favorite dessert is the Chocolate Bundt cake from Nothing Bundt Cakes. It is a tradition for me to get one for my birthday so it brings back a lot of good memories. 

    Marew: The Pizookies from BJ’s are incredible and are always a fun way to end the night.

15. If you could have a superhero power what would it be?
    

    Rebecca: I would want to have a hunger-free superpower. I believe no one should experience chronic hunger. 

    Marew: My superpower would be to fly because then I could go anywhere in the world at any time.