Showing posts with label easy Halloween. Show all posts
Showing posts with label easy Halloween. Show all posts

Sunday, October 23, 2016

SPOOKY Carrot Eyes for #Halloween #recipe @LucyBurdette

LUCY BURDETTE: Supposing you're having a Halloween party, or maybe even better you're going to one, but you're supposed to bring something spooky. And maybe it's not supposed to be a sweet. 
Then this recipe is for you. In fact, it's so easy that you may say Lucy, that's what you call a recipe?? But let me tell you, my taste testers thought it was both adorable and delicious.
 
Ingredients for spooky carrot eyes


Carrots
Whipped cream cheese
Sliced black olives
Onion powder to taste
White pepper to taste



The amounts of the above will depend on how many of these you are making.
To serve three people before lunch, I used one carrot, one large tablespoon of cream cheese, and a dash of the onion powder and white pepper. If you're making a bigger plate of "eyes", simply double or triple the amounts.
 

Wash and scrape the carrots and cut them into rounds, probably about half inch thickness will work best. Mix the cream cheese with the seasonings (and feel free to substitute other favorites if you prefer.)
 



 
Top each carrot round with a dollop of the cream cheese mixture and place a black olive "eye" on top. That's it! Refrigerate until serving.

And if the carrots don't float your boat, how about pumpkins stuffed with cornbread, leeks, and bacon?

Or Cornmeal Pumpkin Pound Cake?

 Lucy writes the Key West food critic mysteries--her Key West Halloween book is called KILLER TAKEOUT.  Follow her on Facebook, Twitter, Pinterest, and Instagram!







Saturday, October 25, 2014

Boo Boo Brownies!

by Peg Cochran

Welcome to Halloween Week!

We have some treats in store for you so stay tuned!  Every day we will feature another Halloween themed recipe for you to enjoy.

These "Boo Boo Brownies" were super fun to make, and a wonderful project to do with children.  I wanted to enlist my four-year-old granddaughter to help, but she's come down with the sniffles unfortunately.  













You can go all domestic goddess and make your own brownies for these, but I cheated and used a mix (and a store brand one at that.) 

I plan to get all this temptation out of the house by bringing these to work and the people there will eat three-day-old doughnuts and leftover pizza that has to be pried out of the box so I don't think they'll notice the difference.


Ingredients:
1 box brownie mix (plus whatever your mix calls for)
1 container of rich and creamy vanilla frosting
1 bag marshmallows
1 tube of black decorating gel


Make brownies according to package directions and let cool thoroughly.  Cut brownies into desired squares.

Heat frosting in a microwave safe bowl for 30 seconds, stirring after every ten seconds until thin enough to drizzle.

Top each brownie with a marshmallow.  Drizzle with approximately one tablespoon of frosting--enough to "glue" marshmallow to brownie and nearly cover marshmallow.  Let frosting set approximately half an hour.

Create eyes, nose and mouth with black decorating gel.  Boo!

Enjoy!





 I don't have a Halloween themed book but I do have a Valentine's Day one:




Available at B&N and Amazon









And a wedding themed one:

Available at B&N and Amazon






Stop by my website or Facebook page! @pegcochran

Saturday, October 27, 2012

Goblin Bites

Halloween used to be my favorite holiday . . . with Easter a close second.  As you might guess, my level of enthusiasm for a holiday was in direct proportion to the amount of chocolate involved.  I eagerly awaited Halloween night, crafting a clever costume, mapping out my strategy to collect the most candy in the least amount of time.




Once I hit my 30s, I found that people were less likely to give me candy when I knocked on their doors.  In addition, my metabolism slowed to the point that 4000 calories worth of candy was no longer a good idea.  Basically, the joy of trick-or-treating was gone.  Now, for me, the best part of Halloween is the glut of horror movies on TV during the month of October.

Halloween night itself is a waiting game:  me, in the living room, staring down a huge bowl of candy, waiting for the doorbell to ring.

My only salvation--what stands between me and a two pound bag of mini-Snickers--is having some enticing grown-up nibbles around.  They may not be healthy, per se, but they're better than a major chocolate binge.

Some of my favorite seasonal tidbits:  maple and ancho chili glazed pecans, sliced crisp apples drizzled with honey, spinach dip spiked with crunchy water chestnuts, and these little treats I have dubbed "goblin bites."  They offer a wonderful balance of spicy and sweet, crispy and creamy, all in one perfect mouthful.

(Don't be alarmed the idea of jalepeno jelly.  Just look for a "mild" variety.  The number one ingredient is apple juice . . . there's plenty of sweet to cut the heat.)

Goblin Bites

15 mini filo shells (in your grocery's freezer case)
1/4 pound of brie, rind removed
jar of mild jalepeno jelly

Preheat oven to 350 degrees.  Line a baking sheet with a silpat or parchment paper.

Cut the brie into 15 pieces.  Lay the filo cups out on the baking sheet.  Fill each with a piece of brie and 1/2 a tsp. of the jalepeno jelly.  Bake for 8 minutes.  Allow to cool a minute or two before serving.

(Note that this recipe can be doubled, tripled, quadrupled . . . it makes a great part of a holiday spread.)

Saturday, October 29, 2011

Brains!

 Happy Halloween!

As much as I love costumes, trick-or-treating, jack-o-lanterns, and the like, my favorite part of Halloween is ... scary movies!  Cable networks have been running marathons of horror and suspense movies, and I'm in heaven.

As far as I'm concerned, there's no better way to celebrate the holiday than by hosting your very own spookfest.  It doesn't have to be fancy: pick out a few good flicks, pop some corn, and snuggle in with a blanket (so you can hide your eyes if things get a little too, uh, tense).

But if you want to add some fun touches, the zombie food (popcorn coated in cinnamon candy) is a ghoulishly addictive treat.  You can also make blood-bath sodas (buy rubber fingers, eyeballs, or sharks, fill with 1 1/2 oz. of red flavored syrup--raspberry, cherry, pomegranate, etc.--and serve along with a tall glass of club soda ... letting your guests pour their own "blood" into the glass).  Or turn a simple bowl of punch into a devilish delight by making a floating hand:  fill a latex or vinyl glove (not coated with powder!!) with green, red, or orange juice, tie a knot at the wrist, freeze solid, and then cut the glove off your zombie hand.  Float it gently in the bowl of punch, and watch your guests shiver with delicious dread.

What to watch?

You could do a 70s-era classic scarefest with The Exorcist, The Shining, The Omen, Rosemary's Baby, and Carrie.

Or go for more modern thrills with The Descent, Insidious, Orphan, 28 Days Later, and Splice.

How about foreign frights?  Let the Right One In (Sweden), The Ring (Japan), and Tale of Two Sisters (Korea).

Like your scary with a side of laughs?  Shaun of the Dead, Slither, and Drag Me to Hell are all worth a watch

What would you recommend?  Offer up your favorite scary movie in the comments section, and you're entered to win today's prize!

Boo!


Zombie Food
(Cinnamon Candy Popcorn)

1 9-oz bag cinnamon candies
1/2 c. light corn syrup
1 c. butter (two sticks), cut in cubes
8 quarts popped popcorn


Make sure you pull all the old maids from the popcorn, as they will break your teeth.  Preheat oven to 250.  Line two large cookie sheets with parchment paper.

In a saucepan, combine the candy, corn syrup, and butter.  Bring to a boil over medium heat, stirring constantly.  Continue cooking for 5 minutes, stirring occasionally.  Pour candy syrup over popcorn and toss to coat.

Spread the candy-coated popcorn on cookie sheets.  Bake 1 hour, stirring every 15 minutes.

Remove from oven and dump popcorn onto clean parchment or wax paper.  Allow the corn to cool, break apart, and serve (in a monster head, if at all possible).

~~~~~

Contest Time!


Leave a comment with your favorite scary movie, and you're entered to win this Thanksgiving hostess gift:  two autumnal dishtowels; a festive falling leaves apron; a candle scented with orange, clove, and cinnamon; a leaf plate; a maple leaf cookie cutter; and a lovely chocolate fabric box.  Just add a loaf of bread and a bottle of wine, and you are set to go!







~~~~~~

Wendy (aka Annie Knox) is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.

Wednesday, October 26, 2011

Easy Halloween Snacks for Kids



Remember to leave a comment today to enter to win a cool Halloween wreath! The contest ends tonight at midnight with the winner announced here at Mystery Lovers' Kitchen!


Happy Halloween! Hope everybody has a bootiful one. :) I thought I’d give y’Halloween MLK 013all a couple of ideas for some really quick treats for any kind of a Halloween get-together or dessert. This is the time of year where we all get in a time-crunch, after all!


I found this recipe from Martha Stewart. And I do like Martha, even though she gives me an inferiority complex most of the time. I thought her alien cupcake looked pretty cool, but she lost me at the meringue buttercream ingredient. Actually, she lost me at the making the cupcakes part. I’m just down to the wire and looking for shortcuts!

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

So I used some chewy cookies from my grocery store’s bakery, some frosting, marshmallows, I didn’t have any cool green icing like Martha did, so I used some black, Halloween icing I found at the store. This was going to be very simple, so I let my daughter help me out. :) We made a couple of different types.



Halloween MLK 004For the black alien cookie, we used:
Chewy chocolate chip cookie for the base
Black icing (from the Halloween section of the grocery store)
Mini marshmallows for the weird teeth
Large marshmallow cut in half
A peanut M&M stuck on the marshmallow with icing.


Halloween MLK 007

For the white skull cookie, we used:
Chewy chocolate chip cookie for the base
Black icing…kind of oozy stuff
Mini Marshmallows.




Halloween MLK 010Then we did a scary white cookie (my daughter assured me it wasn’t really scary) with all the above, but a raspberry stuck on the black eye icing and then different colored peanut M&Ms (stuck on with more black icing) in the center of the raspberry.


I also wanted to do a non-sweet treat that was still Halloweeny. The folks at Betty Crocker had just what I was looking for. Mummies! And it’s so Halloween MLK 017easy. You just take:

Part of a stalk of celery
Line it with vegetable-flavored cream cheese (softened enough to spread)
Wrap it with narrow strips of thinly cut ham to look like bandages
Use dried cranberry bits to use for eyes.


hickorysmokedhomicidehighresHappy Halloween! And just a quick note—the third book in the Memphis Barbeque series releases November 1! Hope you’ll pick up a copy if you enjoy mysteries. :)

Riley/Elizabeth
Finger Lickin’ Dead (Riley Adams)
Hickory Smoked Homicide (preorder book 3!)

Progressive Dinner Deadly