Fall temps arrived and I am just giddy! No, it’s not close to my birthday and it’s not the actual holiday season, but for me it actually is my favorite time of the year! Halloween is this girl’s Christmas when it comes to decorating! Bring on the decorations, fun recipes, pumpkin carving and Halloween parties!
I have a pretty big collection of Halloween decorations, but I always love to add to it and change things up from year to year. Our front steps get a makeover, and the inside as well as the outdoor fireplace will all get a festive update. Lots of fun table settings happen throughout the month of October. Visits to Target, Homegoods and Pier1 are fun stops and I usually always find something that I definitely need to add to my collection. I even found the cutest set of potion bottle lights and spider web tablecloth when I was at Kroger the other day. Spooky skulls, candlesticks, spiders and more are all needed for a perfect Halloween setting.
Black & Silver LED Taper Candle Set
Black Jeweled Candelabra Taper Candle Holder
Mini Halloween Skulls 17ct – Hyde and Eek! Boutique™
Halloween French Bulldog Skeleton – Hyde and Eek! Boutique™
19.9 “Halloween Skeleton Hands
I don’t keep my love for Halloween to just our house. I’ve been known to prank my family and have visitors in their cars and funny seasonal silliness to entertain them. Never a dull moment around our house during this time. My suggestions for a perfect Halloween dinner party would include several recipes that I have used over the years. You can stick to just preparing appetizers for a casual pumpkin carving night, or make several of these for an evening with a complete menu. These recipes are always a hit in both settings!
GHOULISH GUACAMOLE
- 2 large guacamoles
- 1 small onion finely chopped
- 5 hot jalepenos chopped
- 3 Roma tomatoes chopped
- 2 tablespoons fresh lime juice
- 1 tsp crushes garlic
- 2 shakes tabasco
- 1/2 tsp salt
Mix all ingredients together and serve with blue corn chips. I like to carve a small pumpkin and assemble it so that it looks like the pumpkin got sick. Definitely a conversation piece!
ZOMBIE EYEBALLS (SWEET & SOUR MEATBALLS)
- 2 lb ground beef
- 2 tablespoons finely chopped onion
- 1 cup bread crumbs
- 1 egg
- 1 large jar grape jelly
- 2 bottles Heinz chili sauce
Over medium heat, mix chili sauce and jelly and bring to a low boil. Mix beef, bread crumbs, and onion. Form into 1/2 inch balls and drop into boiling mixture. Turn down to low and simmer for 1 hour.
GRILLED BAT WINGS
- 24 chicken wings
- 1 bottle Soy Vay Veri Veri teriyaki
- 1 bottle Franks buffalo wing sauce
Mix both sauces together and marinate wings for at least 30 minutes. On medium heat, grill wings approximately 5 minutes per side turning 4-5 times until done.
MOLD & MILDEW DIP (CHEESE AND SAUSAGE DIP)
- 1 block Velveeta cheese cubes
- 1 lb cooked medium heat ground sausage
- 1 can Rotel diced tomatoes & green chili’s
Place all ingredients in a slow cooker and cook on high for 30 minutes, then turn to low and cook until melted.
BLOOD ORANGE SALAD
- Hearts of romaine chopped
- Can of mandarin orange segments drained or 2 large blood oranges peeled and sliced
- Toasted pine nuts
- 3 scallions chopped
- Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon garlic
- 1 tablespoon honey
- Salt and pepper
GRAVEYARD GREENS
- Bibb lettuce
- 1/2 dried cranberries
- 1 Granny Smith apple chopped
- 1 cup candied walnuts
- 1/4 cup chopped red onion
- Hearts of palm sliced
- Balsamic dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar fear
- 1 tsp fresh garlic
- Salt and pepper
SKELETON RIBS
- Skeleton ribs (braised Short ribs)
- 6 bone-in short ribs (about 5 3/4 pounds)
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 ribs celery, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic, smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
Season each short rib generously with salt. Coat with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of the same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crusty residue has formed on the bottom of the pan (approximately 5 to 7 min).
Scrape the residue, let it cook for 2 min and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat and cook until mixture reduces in half.
Return the short ribs to the pan and add 2 cups of water, or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things brown and to let the sauce reduce.
CAULDRON CHILL-EE
- 2 lb ground beef
- 1 medium size onion chopped
- 1 green bell pepper seeded and chopped
- Olive oil
- 2 24 oz cans whole peeled tomatoes
- 2 cans light red kidney beans
- 10 tablespoons chili powder
- 1/4 cup sugar
- 1/8 tsp red pepper flakes (if you like spicy)
Over medium heat, brown the meat and onion in olive oil. Add tomatoes, beans, pepper, chili powder, sugar and red pepper flakes. Turn down to low and simmer for 2 hours. Serve with shredded cheddar, sour cream and tobasco for more heat.
