Visit the fun step by step video here to see how it all comes together or scroll to the end to watch!
When I entertain I like to offer a choice of non-alcoholic beverages, wines, beers, and two signature cocktails like these freaktabulous martinis – the Screamtini, and the Bloody Ceasar...
2 oz vodka
1 oz peach schnapps
1 tbsp fresh squeezed lemon
1 cup Fuze Refresh Peach Mango drink (or other peach based juice)
2 drops red food colour
2 drops yellow food colour
Shake all ingredients with a martini shaker filled with ice. Pour into to chilled martini glasses.
Bloody Caesar or Mary Martinis
- 1 oz vodka
- 3 oz clamato or tomato juice
- Splash Worcestershire, hot sauce, olive juice
- Pinch celery salt
- Squeeze of fresh lemon
When I think of Halloween I can’t help but think of caramel corn. I hope you enjoy this month’s adult blend. Mix the caramel with kosher salt for an updated twist you won’t be able to stop eating!
Sweet and Salty Caramel Corn
Visit the printable recipe here: Ca
- 10 cups oil-popped popcorn - pop 1/3 cup of kernels in 1 tablespoon of oil
- 1 1/2 cups coarsely chopped toasted pecan pieces
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons Kosher or Sea Salt
- Place the popcorn and pecans into a large stainless steel mixing bowl.
- In a small pot over medium-low heat, melt the butter with the brown sugar and the rest of the ingredients, stirring, until the mixture comes to a boil. Boil for 5 minutes, stirring constantly until the mixture gets foamy and light. Pour it over the popcorn and pecans, and use a wooden spoon to stir it well.
- Spread the coated popcorn mixture out on a pair of large, rimmed baking sheets, and heat it in a 200-degree oven until it feels dry to the touch, about 20 to 30 minutes. Cool completely before serving - about 20 minutes.
Visit the printable recipe here: Chicken Diablo
- 4 boneless, skinless chicken breasts
- 2 granny smith apples
- 6 chopped button mushrooms
- 1 tsp extra virgin olive oil
- 1 medium onion, diced
- ½ tsp each salt and pepper
- 1 tbsp butter
- 1 cup barbecue sauce
- 8 slices smoked applewood bacon
- Sautee the mushrooms, apple, and onion in olive oil until the onion is translucent and the mushrooms have lost their water. Set aside and cool.
- Butterfly the chicken breasts and pound thin. Place an equal amount of the mushroom and apple mixture onto each and roll. Place seam side down onto a baking dish or plate and cover with ¾ of the barbecue sauce. Cover and refrigerate 2 hours.
- Cut each slice of bacon in half and lay the four halves on a plate. Place the marinated chicken breasts, seam side up, onto the bacon and bring the bacon up and around the chicken, Affix with toothpicks.
- Place the chicken seam side up onto a baking sheet covered with foil and treated with cooking spray and brush the remaining barbecue sauce over each of the breasts covering well.
- Bake in a pre-heated 350 oven for 45 minutes and then broil each side until the bacon is crispy (about a minute a side)
Visit the printable recipe here: Ghost Potatoes
- 2 pounds large russet potatoes
- 3 tablespoons butter cut into pieces
- 1/4 cup milk
- Salt and pepper to taste
- 1 large egg yolk
- Boil the potatoes until they’re soft and tender.
- Mash until they are completely fluffy with no lumps (I use my immersion blender with the whipper attachment)
- Place in a pastry bag or ziploc bag with a hole cut into the tip and pipe little ghosts onto a parchment lined baking sheet. Add eyes using caraway seeds or bacon bits.
- Bake in a 350 oven for 30-40 minutes until golden and crispy on the outside.
I’m not a big fan of stuffing people beyond belief at a dinner party. For this reason, I prefer to go light with the dessert. These easy to make Snickers Squares are the perfect end to a holiday themed party!
Visit the printable recipe for the frosted version as pictured below here: Snickers Bar Squares
- 1/4 cup butter
- 3 King Size (93 gram, 3.29 oz) Snickers Bars, cut into 3's
- 3 cups Rice Krispies
- Cut the Snickers bars into 1 inch pieces.
- In a large saucepan melt the butter and chocolate bars over low heat.
- Add the RICE KRISPIES. Stir until well coated.
- Using a buttered spatula evenly press mixture into 13 x 9 x 2-inch pan lined with parchment paper..
- Cool. Cut into 2-inch squares.
Please enjoy my fun, easy to follow video for Halloween!
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.