Tag Archives: halloween

MAGIC BARS

01 Sunday Nov 2015

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A fun and delicious way to use up extra candy that may have accumulated following a night of trick-or-treating.

MAGIC BARS

magic bars

1/2 cup butter, melted

1 1/3 cup graham cracker crumbs

1 (14-ounce) can of condensed milk

1/2 cup semi-sweet chocolate chips

1 cup chopped pecans, toasted

1 1/4 cups candy bars, chopped

Stir together butter and graham cracker crumbs, press into a greased 13-by-9-inch baking pan. Pour condensed milk over crumb mixture, sprinkle with chocolate chips, pecans and chopped candy bars.

Bake at 350F for 25 minutes or until edges are golden and bubbly. Let cool, cut into bars.

Enjoy!

Recipe adapted from Best Halloween Treats, August 2013

www.gooseberrypatch.com/gooseberry/recipe.nsf/f.onlinerecipebox

BATS AND PUMPKIN DIP and STUFFED MUSHROOM EYEBALLS

31 Saturday Oct 2015

Posted by in Appetizers, Dessert, Recipes

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Happy Halloween – celebrate safely!

BATS AND PUMPKIN DIP

bats and pumpkin dip

BATS

1/2 cup sugar

1 to 2 teaspoons ground cinnamon

1 pie crust

PUMPKIN DIP

1 package (8-ounces) cream cheese, softened

2 cups confectioners’ sugar

1 can (15-ounces) canned pumpkin

3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

In a small bowl, combine sugar and cinnamon. Set aside. Cut pie crust with a bat shaped cookie cutter, place on baking sheets coated with cooking spray. Spritz bats with cooking spray, sprinkle with cinnamon sugar. Bake at 350F for 12 minutes or until edges are lightly browned. Remove to wire racks.

In a small bowl, beat cream cheese and confectioners’ sugar until fluffy. Gradually add the pumpkin, pie spice, vanilla and ginger, beat until blended. Serve with bats.

Enjoy!

Recipe adapted from Taste of Home Halloween, 2015

www.tasteofhome.com/

STUFFED MUSHROOM EYEBALLS

stuffed mushroom eyeballs

1 package (16-ounces) white mushrooms

1/2 cup ricotta cheese

1/4 cup shredded parmesan cheese

2 cloves garlic, minced

salt and freshly ground black pepper

1/4 cup marinara sauce

black olive slices

Heat oven to 400F. Remove and discard stems from mushrooms. Place caps in medium baking dish.

Combine ricotta cheese, parmesan cheese, garlic, salt and pepper in a small resealable food storage bag. Spoon 1/2 teaspoon marinara sauce into each mushroom. Cut off small corner of bag with cheese mixture, pipe about 1/2 teaspoon over marinara sauce. Top with olives.

Bake for 20 minutes or until mushrooms are softened.

Enjoy!

Recipe adapted from Halloween Food Fun and Crafts 2015

 

GRAVEDIGGER MARTINI

30 Friday Oct 2015

Posted by in Cocktails

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A fun, festive and very yummy cocktail to help celebrate All Hallows Eve.

GRAVEDIGGER MARTINI

gravedigger martini

chocolate syrup

crushed cookie crumbs

1/2 cup Irish cream liqueur

1/2 cup coffee flavored liqueur

3/4 cup half and half

1/4 cup vodka

Pour chocolate syrup and cookie crumbs into two separate saucers. Dip the rims of 4 to 6 martini glasses into syrup then coat with cookie crumbs.

In a pitcher, combine liqueurs, half and half and vodka.

Fill a maritini shaker with ice cubes, add liqueur mixture and shake. Strain into prepared glasses, and repeat as needed.

Enjoy!

Recipe adapted from Best Halloween Treats, 2013

www.gooseberrypatch.com/gooseberry/…/Our_Favorite_Halloween_Rec…

 

BUTTERNUT CHILI – FAYETTEVILLE PILATES AND BARRE

29 Thursday Oct 2015

Posted by in Recipes, Soups and Stews

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Perfect for a pumpkin carving party or to have simmering on the stove for friends on Halloween night!

BUTTERNUT CHILI

butternut squash chili

1 butternut squash

1 pound ground beef

1 pound ground turkey

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, minced

1 teaspoon olive oil

1/2 cup bottled chili sauce

1 (15-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can chili beans

1 (15-ounce) can navy beans, rinsed and drained

1/3 cup water

2 tablespoons cider vinegar

1/4 cup brown sugar

4 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons unsweetened cocoa powder

Cut butternut squash in half, discard seeds. Place cut-side down, on a baking sheet. Bake in a 350F oven about 40 minutes or until tender. Remove from oven, set aside until cool enough to handle.

Meanwhile in a large saucepan, cook ground beef, ground turkey, sweet pepper, onion and garlic in hot oil over medium-high heat until meat is brown and vegetables are just tender. Add all the remaining ingredients, except the pumpkin. Bring to a boil, reduce heat, simmer, uncovered for an hour, stirring occasionally.

Dice and peel butternut squash, add to chili. Simmer, covered, for 20 minutes more.

Enjoy!

Recipe adapted from Comfort Food, 2015

www.midwestliving.com/food/comfort/

 

GUMMY WORM CUPCAKES or DEVILS FOOD BIRTHDAY MUFFINS

28 Wednesday Oct 2015

Posted by in cakes and cupcakes, muffins, Recipes

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To make these birthday muffins into Gummy Worm Cupcakes, frost with chocolate frosting, crush up chocolate cookies and sprinkle on top and decorate with gummy worms.

sprinkling crushed cookie crumbs onto the cupcakes

sprinkling crushed cookie crumbs onto the cupcakes

GUMMY WORM CUPCAKES or DEVILS FOOD BIRTHDAY MUFFINS

gummy worm cupcakes

FOR THE MUFFINS

1 1/2 cups skim milk

juice of half a lemon

3/4 cup unsalted butter, at room temperature

2 cups superfine sugar

3 eggs

2 2/3 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

4 tablespoons cocoa

Pour the milk into a pitcher and squeeze in the lemon juice. Stir and let stand for a few minutes to sour. Heat the oven to 375F and line two regular muffin pans with liners.

Put the butter and half of the sugar into a large bowl and use an electric mixer to cream together until pale, light and fluffy.

Add the rest of the sugar, then gradually whisk in the eggs.

Sift half of the flour, baking soda, baking powder and cocoa onto the mixture and pour over half the soured milk. Whisk together, then whisk in the rest of the flour and milk.

Spoon the mixture into the prepared muffin pans and bake for 20 minutes or until they are well risen, and a toothpick inserted into the center comes out clean.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

 

NUTTY CHOCOLATE COOKIE BARS

01 Saturday Nov 2014

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Only one of my children deigned to go Trick-Or-Treating this year, so we don’t have an overabundance of candy around the house, flowing from every room, as we have in previous years. We were at a friends house celebrating Halloween, and the wonderful group of Dads offered to take the kids around the neighborhood, while the lucky Mums were able to stay warm and cozy in the house, handing out candy and sipping wine – because of course, that was the night the temperatures plummeted. Since I don’t have excess candy from my kids cache to bake with, I used plain chocolate chips for these Nutty Chocolate Cookie Bars – but chopped candy bars would be great, if you were able to sneak some away from your little ghost or goblin.

NUTTY CHOCOLATE COOKIE BARS

nutty cookie bars

1 1/2 sticks of butter

3 cups graham cracker crumbs

2 (14 ounce) cans of sweetened condensed milk

3 cups chocolate chips

1 cup chopped pecans

1/3 cup sliced almonds

Heat oven to 350F.

Place butter in a microwave-safe dish, cover with a paper towel and microwave for about 45 seconds, or until melted.

Stir crumbs into butter and mix well. Press mixture firmly and evenly into the bottom of a 9 by 13 baking pan. (I halved the recipe, and baked it in an 8 by 8 baking dish).

Pour condensed milk over crumb crust. Spread to the edges, top evenly with chocolate chips, pecans and almonds. Bake uncovered for 25 to 30 minutes or until bubbling slightly along edges. Remove from oven and cool to room temperature.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2007

www.arkansasonline.com/news/features/food/

BLOOD MARTINI and BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD

31 Friday Oct 2014

Posted by in Appetizers, Cocktails, Recipes

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Happy Halloween!

BLOOD MARTINI

blood martini

juice from one lime

juice from one orange

2 ounces beet juice

1 ounce of vodka (or to taste)

triple sec to taste

Mix lime juice, orange juice, beet juice, vodka and triple sec in a shaker. Shake with ice and strain into a glass. Garnish with lime peel.

Enjoy!

Recipe adapted from New York Metro Recipes

http://nymag.com/restaurants/articles/recipes/bloodmartini.htm

BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD

bone crisps and artichoke dip

1 box refrigerated pie crusts

1 egg, slightly beaten

2 1/2 cups shredded parmesan cheese, divided

8 ounces goat cheese

4 ounces cream cheese

3 tablespoons cream

1/2 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 (14 ounce) can of artichoke hearts, patted dry and chopped

chopped fresh parsley

Heat oven to 450F. Remove pie crusts from pouches, unroll on work surface. With a bone-shaped cookie cutter, cut out shapes from each crust, discard scraps. Place dough bones on ungreased cookie sheet. Brush with egg. Sprinkle 1 cup of the parmesan cheese in heaping teaspoonfuls over bones.

Bake for 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to rack to cool.

Reduce oven heat to 350F. Mix goat cheese, cream cheese, cream, remaining 1 1/2 cups parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes. Place in baking dish, and bake for 20 to 25 minutes or until golden brown and bubbling. Sprinkle with parsley, serve warm with bone crisps.

Enjoy!

Recipe adapted from Pillsbury Easy Halloween

www.pillsbury.com/recipes/holidays/halloween

STUFFED PEPPERS WITH LAMB AND PINE NUTS

30 Thursday Oct 2014

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Whether or not you choose to carve cute faces into these Stuffed Peppers with Lamb and Pine Nuts, they are delicious. My kids kept trying to sneak bites of the filling as I was putting the peppers together this morning.

STUFFED PEPPERS WITH LAMB AND PINE NUTS

stuffed peppers with lamb and pine nuts

1/2 cup rice

1 cup water

2 teaspoons salt, divided use

1 pound ground lamb

2 cloves garlic, minced

1 onion, chopped

1/2 cup pine nuts

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper

freshly ground black pepper

5 bell peppers, cored

2 (8 ounce) cans of tomato sauce

1/2 cup chicken broth

Heat oven to 350F.

Place rice, water and 1 teaspoon of the salt in a saucepan, heat to boiling. Cover, reduce heat and simmer 15 minutes. Stir, cool and set aside.

Cook lamb in a large skillet until browned, stirring to break up. Add garlic and onion to the skillet, cook until soft, about 3 to 5 minutes. Stir in pine nuts, and cook for 3 minutes. Add rice, coriander and crushed red pepper to the skillet, cook for 1 minute. Season with remaining 1 teaspoon of salt and black pepper.

Cut eyes and mouth into bell peppers (if desired), and place in a baking dish. Fill with meat mixture and place tops back on the peppers.

Combine tomato sauce and chicken broth in a bowl, pour into dish. Cover and bake until peppers are tender, about 50 minutes.

Serve peppers with sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2001

www.arkansasonline.com/news/features/food/

CANDY BAR TOPPED BROWNIES and CHOCOLATE CANDY ICEBOX BARS

04 Monday Nov 2013

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Once the fun and frivolity of halloween night is over, the serious business of what to do with all of that candy becomes paramount – there are only so many confections that can be consumed, before they lose their allure.
Here are two recipes that maintain the integrity of the chocolate, while offering a little variety.

CANDY BAR TOPPED BROWNIES

3/4 cup butter, diced
5 ounces baking chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup flour
3 (3.5 ounce) caramel filled milk chocolate bars, squares separated

Heat oven to 325 degrees. Line a 13 by 9 inch baking pan with foil. Grease the foil.
Combine the butter, chopped chocolate and espresso powder in a large saucepan, stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour and mix until well combined.
Spread batter in prepared pan. Press milk chocolate squares lightly into batter.
Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has a chocolate square and serve.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2011
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CANDY ICEBOX BARS

1/2 cup unsalted butter
43 chocolate wafers
1 cup confectioners’ sugar
1/2 teaspoon salt
1 1/4 cups peanut butter
1 cup mini chocolate peanut-nougat candy bars such as Snickers
1 cup mini chocolate wafer candy bars, such as Kit Kat
1 bag (11.5 ounce) chocolate crisped rice candy bars such as Crunch

Line a 9 inch square baking pan with parchment paper, leaving a 2 inch overhang. Spray parchment paper with cooking spray.
In a food processor, pulse wafers until finely ground. Transfer to a large bowl, whisk in confectioners’ sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30 second increments, stirring until melted, about 1 1/2 minutes.
Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
Fold in nougat and wafer candy bars, then transfer to pan. Press mixture evenly into pan.
Refrigerate until set, about 30 minutes. In a clean microwave-safe bowl, microwave crisped-rice candy bars in 30 second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into squares.
Enjoy!

DARK AND STORMY DEATH PUNCH

01 Friday Nov 2013

Posted by in Cocktails

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Happy Halloween!!

DARK AND STORMY DEATH PUNCH

1 20-ounce can lychees
2 tablespoons fresh ginger, minced
16 maraschino cherries
1/4 cup sugar
1/2 cup lime juice
12 to 14 ounces of dark rum
3 12-ounce bottles of ginger beer
ice cubes

In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with maraschino cherries. Set each lychee in the cup of a mini muffin pan, or in an ice cube tray.
Strain the lychee ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice filled glasses.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎