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Jack O' Lanterns

 Here are some amazing Recipes

Perfect For a Night of Fright

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 Here are some amazing Recipes

Perfect For a Night of Fright!

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And it take you to the Recipe.

Click the

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and it take you back to the list.

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Chicken Pumpkins

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Cheese-Stuffed Jalapeño Poppers

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Halloween Chocolate-Covered Strawberries

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Mac-O-Lantern and Cheese Bowls

Chicken Pumpkins

Chicken Pumpkins

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Ingredients:

  • 4 chicken breasts (about 2 pounds total)

  • 3 cups buttermilk 

  • Kosher salt and freshly ground black pepper 

  • 4 mozzarella cheese sticks  

  • Vegetable oil, for frying 

  • 2 celery stalks with leaves attached  

  • One 14.2-ounce box Cheddar crackers, such as Cheez-It (about 5 cups) 

  • Ranch sauce, for serving 

Directions:​

  1. Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.

  2. Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. 

  3. Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours. 

  4. Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet. 

  5. Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside. 

  6. Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl. 

  7. One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.  

  8. Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.

Cheese-Stuffed

Jalapeño Poppers

Cheese-Stuffed Jalapeño Poppers
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Ingredients:

  • 4 oz. cream cheese, at room temperature

  • 2 oz. extra-sharp Cheddar, coarsely grated

  • 1 scallion, finely chopped

  • Dash hot sauce

  • 6 small jalapeños

  • 1 sheet refrigerated crescent roll dough

  • 24 frozen peas, thawed, or tiny pieces of roasted red pepper, or a combination

Directions:

  1. Heat oven to 375 degrees F. Line a large rimmed baking sheet with nonstick foil or parchment paper.

  2. In a medium bowl, combine the cream cheese, Cheddar, scallion, and hot sauce. Spoon into a resealable plastic bag and snip off one corner.

  3. Cut the jalapeños in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.

  4. Unroll the crescent dough and cut into 1⁄4" strips. Wrap 2 strips around each filled jalapeño half to create a mummy-like pattern. Transfer the halves to the prepared baking sheet and bake until golden brown, 15 minutes.

  5. Let the mummies cool for 5 minutes, then place two peas or pieces of pepper on each one for eyes. Transfer to a platter and serve warm or at room temperature.

Mac-O-Lantern and Cheese Bowls

Ingredients:

  • Kosher salt

  • 6 medium orange bell peppers

  • 8 ounces elbow macaroni

  • 1 1/4 cups half-and-half

  • 8 ounces cream cheese, at room temperature

  • 4 ounces mild Cheddar, shredded (about 1 1/2 cups)

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Mac-O-Lantern and Cheese Bowls

Directions:

  1. Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.

  2. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.

  3. Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta). 

  4. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.

  5. Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

Strawberries halloween

Halloween Chocolate-Covered Strawberries

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Ingredients:

  • 6 ounces dark-green candy melting wafers

  • 1 to 2 teaspoons coconut oil or vegetable shortening, if needed 

  • 1/2 cup dark-green sanding sugar, plus more as needed  

  • 12 large strawberries with green tops, rinsed and dried well 

  • 24 small candy eyeballs 

  • 1 ounce chocolate chips, optional 

  • Ghosts:

  • 6 ounces white candy melting wafers

  • 1 to 2 teaspoons coconut oil or vegetable shortening, if needed 

  • 12 large strawberries with green tops, rinsed and dried well 

  • 1 ounce black candy melting wafers or chocolate chips

  • Pumpkins:

  • 6 ounces orange candy melting wafers

  • 1 to 2 teaspoons coconut oil or vegetable shortening, if needed 

  • 12 large strawberries with green tops, rinsed and dried well 

  • 1 ounce chocolate chips

Directions:

  1. For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.

  2. Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don’t press too hard or you’ll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler. 

  3. Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you’d like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes. 

  4. For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth. 

  5. Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes. 

  6. Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes. 

  7. For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth. 

  8. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes. 

  9. Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes. 

  10. Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o’-lanterns and let set 10 to 15 minutes.

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