Thursday, October 29, 2009

It's Almost Here!!!!

Eek!! Halloween is almost here!!!! This will be a short and sweet post. We are doing laid back this year and are taking the kids trick or treating with my cousin, BUT we are doing some major theme food. I have to tell you that allllllll these things are super easy. Just wanted to share. I've never made the Mummy Dogs before, so I'll have to report back.

More later, but without further ado:

Mold & Mildew Dip (via Cooking Light & tweaked)
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup lowfat sour cream
1/4 cup (1 ounce) grated Parmesan cheese, divided
3 garlic cloves, crushed
1 (14-ounce) can water-packed artichoke hearts, drained and chopped
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Tortilla Chips or crackers

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or crackers (I like Triscuits).

Cider Cheese Fondue (via

3/4 cup apple cider or apple juice
2 cups shredded Cheddar cheese

1 cup shredded Swiss cheese

1 tablespoon cornstarch

1/8 teaspoon pepper

1 (1 pound) loaf French bread, cubed

In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes.Devil Eyes

Use your fave deviled egg recipe, but after boiling eggs, crack shell (without peeling) and place into separate bowl filled with 3.5 cups boiling water, 2 T red food coloring and 1 T vinegar. If not enough water, fill with just enough to cover eggs. This will make the eggs look like bloodshot eyes. After filling the boiled whites with your egg filling, top with a sliced black olive (the iris).

Mummy Dogs (found on


Use boxed mix but it is a MUST to frost with homemade buttercream frosting!!!

Vampire Kiss Martini (via Food Network)

1 part vodka, chilled

1 part Champagne

1 part Chambord

Pour vodka in a martini glass, top with Champagne and pour a little of the Chambord over the back of a spoon to make it float. Serve in dripping blood martini glasses.

Blood Drip Martini Glasses (via

1 c. Sugar
1/2 c. Karo Syrup
1/2 c. Water
Red Food Coloring

Combine sugar, syrup and water. Cook without stirring to hard crack stage – which is 300 degrees F. Add food coloring. Turn off heat. While the mixture is still hot, dunk the top of the cocktail glass into the mixture to create the red rim. If you need to do several glasses, keep the mixture hot so it lasts longer (instead of turning heat off, just reduce slightly).You can go anywhere from just along the very tip of the rim to part way down the glass – whichever you prefer. Flip the glass right side up to cool. The thick consistency of the mixture will cause “drips” as it hardens on the glass!

Bloody Popcorn (from Craft Magazine Blog & tweaked)

2 Bags Microwave Popcorn

1/2 Bag Wilton Red Candy Melts


Pop Popcorn, remove all unpopped kernels. Spread on wax paper lined cookie sheet. Melt candy melts in microwaveable bowl per instructions. Pour over popcorn, toss a bit with your hands or spoon and put in fridge for 20 minutes. I like to sprinkle a little salt before the candy melts harden.

Happy Halloweening all!!!!!!

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