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Hauntingly Good Halloween Recipes Worth Celebrating


'Tis the season for ghouls, goblins, and good recipes!



Appealing Appetizers



Pumpkin Baked Brie with Praline Pecans



Ingredients:

1 sheet puff pastry dough

1 8 oz. round brie cheese

½ cup pumpkin butter

¼ cups Praline Pecans or if you can’t find them, regular pecans work as well

1 egg

1 Tbsp. water

Directions:

  1. Thaw puff pastry dough and roll to smooth out seams.

  2. Place a generous helping of pumpkin butter on the dough and layer with praline pecans.

  3. Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.

  4. Whisk egg and water and use a pastry brush to brush both sides completely.

  5. Gently place seam-side down on baking sheet lined with parchment paper.

  6. Decorate the top with with additional pecans and/or dough

  7. Bake at 400 degrees for 25 minutes or until golden brown.

Pumpkin Butter

Ingredients:

1 29 oz. can pumpkin puree

1 cup apple juice or apple cider

½ cup sugar

¼ cup honey

2 tsp. cinnamon

2 tsp. lemon juice

1 tsp. ground ginger

¾ tsp. ground nutmeg

Directions:

  1. Combine all ingredients in a large saucepan.

  2. Bring to a boil over medium-high heat, stirring constantly.

  3. Reduce heat to medium-low and allow to simmer 10 to 15 minutes, with continued stirring.  Mixture will become smooth as it is heated and stirred.


The Deetz Shrimp Cocktail (from Zach Neil’s The Nightmare Before Dinner)


Deadly Ingredients:

Shrimp:

4 cups water

½ cup sweetened coconut cream

1 tsp. salt

¼ cup lime juice

12 jumbo gulf shrimp or prawns, peeled and deveined

Shredded lettuce for garnish

Raspberry Cocktail Sauce:

½ cup seedless raspberry preserve

2 Tbsp. sugar

3 Tbsp. tomato paste

2 Tbsp Worcestershire sauce

¼ tsp. garlic powder

½ tsp. salt

2 Tbsp. apple cider vinegar

1 Tbsp. horseradish

Directions:

  1. To make the shrimp:  Combine the water, coconut cream, salt, and lime juice in a pot and bring the mixture to a boil.  Add the shrimp and boil until cooked, 5 to 7 minutes.  Remove the shrimp with tongs and immediately store in a container in the refrigerator.

  2. To make the raspberry cocktail sauce:  Blend all the sauce ingredients in a food processor until very smooth, 2 to 3 minutes.  Refrigerate the sauce until cold.

  3. Keep the raspberry sauce on the side or pour it directly into your serving dish.  Hang the shrimp around the rim of your serving dish in a coupe or cocktail glass if serving individually or all together in a large serving dish.  Garnish with shredded lettuce if desired.


Jalapeño Popper Pinwheels



Ingredients:

1 8 oz package cream cheese, softened

1 cup Mexican Fiesta shredded cheese

8 to 10 pickled jalapenos, finely chopped

4 strips of bacon, cooked and crumbled

Dash garlic salt

2 flatbreads or you can use large tortillas

Directions:

  1. In a small bowl, combine the cream cheese, cheddar cheese, jalapenos, bacon and garlic salt.

  2. Divide the mixture in half, spreading each half evenly in a thin layer on each flatbread or large tortilla.

  3. Roll the flatbread or tortilla up tightly starting on the long end of the flatbread or tortilla.  Slice into 12 inch slices with a serrated knife.  You can chill in the refrigerator for about 30 minutes to make slicing easier.

  4. If serving cold, chill until serving.  For hot pinwheels, bake on a greased baking sheet in a preheated oven at 305 degrees for 5 to 8 minutes. 




Savory Sides


Beetle Bacon Bread (from Zach Neil’s The Nightmare Before Dinner)



Deadly Ingredients:

Bread:

I large loaf Italian bread, sliced 1 ½ inches thick

Bread Coating:

½ cup butter, melted

1 tsp.  chopped garlic

½ tsp. honey

Spread:

1 pkg. (13 ounces) sun- dried tomatoes, dry packed

6 strips hickory smoked bacon, cooked

½ cup heavy whipping cream

½ cup mayonnaise

1 cup finely grated Parmesan cheese

½ tsp. garlic powder

1 tsp. dried rosemary

¼ cup diced red onion

Glaze:

1 cup balsamic vinegar

¼ cup sugar

Pinch sea salt

Toppings:

1 to 2 large mozzarella balls or loaves, sliced ½ inch

¼ to ½ cup chopped scallions

½ cup chopped roasted red peppers


To make the bread coating:  Stir the butter, garlic, and honey until combined and set aside.


Directions:

  1. To make the spread:  Combine the sun-dried tomatoes, cooked bacon, cream, mayonnaise, Parmesan, garlic powder, rosemary, and onion in a food processor.  Process until smooth and creamy.  Using a spatula, scrape the spread into a bowl and transfer it to the refrigerator. 

  2. To make the glaze:  Pour the balsamic vinegar, sugar and salt into a small saucepan.  Heat the mixture on medium, stirring occasionally, until the glaze reduces by half and becomes syrupy but not too thick.  Remove from heat and allow to cool.

  3. Preheat the oven to 350 degrees.

  4. Meanwhile, brush the bread coating mixture evenly over each slice of bread, making sure to cover it entirely.  Place the coated bread slices on a baking sheet and bake them until they start to turn slightly brown, 5 to 7 minutes.

  5. Take your spread out of the refrigerator and heat it on the stove for 3 to 5 minutes so it’s a little warmer than room temperature.  Using a spoon, cover each slice of bread with a generous amount of the spread, so that the coating is ¾ to 1 inch thick.

  6. On top of the spread, place one slice of mozzarella, leaving the edges uncovered and making sure that the cheese covers at least two-thirds of the bread.  Place the bread back in the oven and bake until the cheese is melted, 7 to 10 minutes.

  7. Drizzle about ½ tsp. of balsamic glaze over the top of each piece of bread.  Then place about a teaspoon of the chopped scallions and roasted red peppers on each piece.

Yield:  10 – 15 servings. Garlic Mash (from Zach Neil’s The Nightmare Before Dinner)


Deadly Ingredients:

4 medium russet potatoes

2 Tbsp. salted butter

1 cup heavy cream

1 ½ tsp. salt

2 tsp. crushed garlic

1 tsp. sugar

Directions:

  1. Peel the potatoes and then cut each into 3 or 4 pieces.  Boil them until soft, 15 to 20 minutes.

  2. Transfer the potato pieces to another pot or just drain them and put them back in the same pot.  Add the butter, heavy cream, salt, crushed garlic, and sugar.  Smash with a potato smasher, and then whip with an electric mixer until smooth and creamy.

Yields:  2 servings.




Enjoyable Entrées

The Craig's Chili


Ingredients:


2 to 3 lbs ground meat or turkey, browned, drained and seasoned

3 cans chili beans

2 cans chili seasoned diced tomatoes

1 can petite diced tomatoes

1 small can tomato sauce

1 box of your favorite chili seasonings (we always use 4 or 5 Alarm Chili Seasonings)

Directions:

  1. Brown ground meat, drain and season.

  2. Add meat mixture to the other ingredients in a large pot or crockpot.  If to thick, add cup of water.

  3. Cook on low for 2 to 3 hours.


Recently Deceased Pork Chops

(Inspired by Zach Neil’s The Nightmare Before Dinner)


Deadly Ingredients:

Marinade:


¼ cup olive oil

1 clove garlic, crushed

1 sprig rosemary, chopped

½ tsp. sea salt

¼ cup apple cider

¼ tsp. black pepper

2 boneless pork chops

Sauce:


2 Tbsp. butter, salted

½ tsp. crushed garlic

½ cup diced red onion

1 cup sliced portobello mushrooms

¼ tsp. chopped rosemary

1 cup sliced Granny Smith apples (not peeled)

1 cup apple cider, plus more as needed

¼ tsp. sea salt

1/8 tsp. black pepper

Raspberry Glaze:


2 Tbsp. seedless raspberry preserve

2 Tbsp. water

1 Tbsp. soy sauce

Directions:

  1. To make the marinade:  Mix all the marinade ingredients in a bowl.  Marinate the pork chops for 2 to 4 hours before cooking.

  2. To make the pork chops:  When ready to cook, add pork chops and marinade to the frying pan coating the pork chops with the marinade.  Cook on medium heat for 5 to 7 minutes on each side.  Remove the pork chops and set aside.

  3. To make the sauce:  Heat the butter in the frying pan over medium heat until melted.  Then add the garlic, onion, mushrooms, rosemary, and apple slices to the pan and saute  for approximately 3 minutes.

  4. Add the apple cider, salt and pepper.  Raise the heat to medium-high and cook, stirring often, until the sauce thickens to a syrupy consistency and caramelizes.

  5. Return the pork chops to the frying pan and coat with the sauce, turning several times.

  6. To make the raspberry glaze:  Add the ingredients to a small saucepan and heat on medium until the mixture has the consistency of syrup, approximately 5 minutes.

  7. To serve, spoon the mushrooms, apples and onions in the center of the plate.  Place the pork chop on top and drizzle 2 to 3 tablespoons of the sauce over it. 




Marvelous Mocktail

Halloween Harvest


Ingredients:

I gallon apple cider

48 oz Ginger Ale

1 red apple, sliced thin

1 green apple, sliced thin

1 navel orange, sliced thin

4 cinnamon sticks

1 cup frozen cranberries

I Tbsp. pumpkin pie spice