Posts Tagged 'raisins'

Halloween Monster Bash

My motto for Halloween … “Don’t let the little werewolves go home hungry!”

At our annual Halloween party, I serve up treats like “Spider” PB and J sandwiches, “Skeleton” rib bones, and “Mummy” hot dogs.  Not sure who enjoys the menu more, the kids or the adults! To wash it all down, we make “Worm” Punch or serve apple cider with cinnamon “twigs.

It’s all about fun foods for the whole family. My kids love to get in on the action and help prepare our ghoulishly good feast!

Devilishly Good Halloween Menu
Spider Sandwiches
Rib Bones
Mummy Dogs
Worm Punch

Go all out this All Hallows’ Eve and fill your table with these frighteningly fun party foods.

Happy Halloween!!!

Spider Sandwiches

Serves 12

24 slices wheat sandwich bread
2 cups creamy peanut butter
1 ½ cups grape or strawberry jelly
24 raisins
2 cups Cheetos

Using a 3-inch round cookie cutter, cut a circle from each bread slice.  Discard the edges. Spread about 2 tablespoons peanut butter and 1 tablespoon jelly on half of the bread rounds. Lay three Cheeto “legs” on each side of the bread rounds. Top with the remaining bread slices.  Make 2 small indentions on the top of each sandwich for the “eyes.”  Press a raisin into each. 

Mummy Dogs

Serves 10

1 can (11 oz.) refrigerated bread sticks
10 hot dogs
20 capers
French’s Yellow Mustard

Heat oven to 375°F.

Unroll the dough. Using 1 dough strip for each, wrap hot dogs to look like mummies. Place on ungreased baking sheet.  Press 2 capers on each for “eyes.”

Bake 12 to 15 minutes or until light golden brown.  Serve warm or at room temperature with French’s Yellow Mustard on the side.

Worm Punch

Serves 12

1 0.13-oz. package lemon-lime Kool-Aid
1 cup sugar
8 cups water
1 6 oz. can frozen orange juice concentrate, defrosted
4 cups ginger ale
Worm cubes (ice cubes with gummy worms frozen inside)

Empty the Kool-Aid package into a punch bowl. Add the sugar, then the water and stir until dissolved. Stir in the orange juice. Just before serving, add the ginger ale and worm cubes.  Garnish each cup with a gummy worm.

Adult variation: Add vodka to taste to turn this worm infested beverage into a “grown-up” libation.

***Photos by the talented Jay Adkins.  Food Styling by Jennifer Chandler.

Creamy Broccoli Slaw

Coleslaw without the cabbage?

Yes! It can be done…and be quite tasty!

Almost any vegetable can be used to make a delicious slaw.

Shredded carrots and broccoli might be the most popular alternative to cabbage. But vegetables such as jicama, celery root, kohlrabi, and even kale also make perfect bases for delicious slaws.

I joke about this … but the person who decided to shred and bag broccoli stems as a slaw is a genius!  Almost too tough and fibrous to eat, broccoli stems transform into a crunchy treat when shredded.  What a great use of healthy leftovers!

My Creamy Broccoli Slaw is a play on the sweet broccoli and raisin salad served at delis.  The original version is made with broccoli florets that need to be blanched before tossing with the other ingredients.  I skip that step by simply reaching for a pre-shredded bag of broccoli slaw mix.  It’s healthy, delicious, and someone else has done the prep work for me!

Enjoy!

Creamy Broccoli Slaw
From my cookbook Simply Salads

For the dressing:
1/2 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons champagne vinegar

For the slaw:
1 bag (16 ounces) Broccoli Cole Slaw blend
1/2 pound bacon (about 10 slices), cooked, drained on paper towels, cooled, and crumbled
1/2 small red onion, finely chopped
1/2 cup raisins
2/3 cup toasted sunflower seeds
Kosher salt and freshly ground pepper

For the dressing:             

In a small bowl whisk together the mayonnaise, sugar, and champagne vinegar until sugar has dissolved. 

For the salad:

Place the slaw, bacon, onion, raisins, and sunflower seeds in a large salad bowl. Toss the slaw mix with the dressing, to taste, until well coated.  Season with salt and pepper to taste.

Makes 6 side salads.

Cooking Tip: Champagne vinegar has a light and mild flavor perfect for dressing a delicately flavored salad.  White wine vinegar is a good, but not quite as mild, substitute.

Variation: Omit the bacon for a vegetarian version.


Jennifer Chandler

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