Pool & Spa Outdoor Blog

6 Spook-tacular Halloween Recipes

Halloween Recipes: 6 Spooky Fun Desserts


By Patti Plummer


Halloween is all about treats—and we have six tricks to help you scare up a bagful of goodies that are sure to make you grin from ear to ear. (But, beware: you may be tempted to try one too many!)

Whether you’re having a Halloween party or just want to try some festive treats, here are 6 spooky fun dessert recipes:


Chocolate Batty Cupcakes


Bat halloween cupcakes recipe Land O LakesServes: 24 Cupcakes


1 (15.25- to 16.5-ounce) package devil’s food chocolate cake mix
1 1/4 cups buttermilk*
1/2 cup Land O Lakes® Butter, softened
3 Land O Lakes® All-Natural Eggs

Frosting
1/2 cup Land O Lakes® Butter
3 cups powdered sugar
2/3 cup unsweetened cocoa
2 tablespoons light corn syrup
1 teaspoon vanilla
4 to 5 tablespoons milk

Decorations
24 chocolate kiss-shaped candies, unwrapped
Black decorator gel
Red cinnamon candies
Sliced almonds
1 (9-ounce) package fancy chocolate wafers
Nonpareils

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.

Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to cooling rack. Cool completely.

Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.

Place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.

Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.

*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.


Recipe and image courtesy of Land O’Lakes, Inc.



Ghostly Cereal Pops

Ghost halloween cereal pops recipe Land O LakesServes 12


3 cups miniature marshmallows
1/4 cup Land O Lakes® Butter
3 1/2 cups crisp rice cereal
1/2 cup sunflower kernels
14 ounces vanilla-flavored candy coating (almond bark)
12 (6-inch) wooden craft sticks
9 oval black licorice candy pieces, cut into 36 thin slices

Directions

Line 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside. Place large sheet of aluminum foil onto flat surface. Spray with no-stick cooking spray; set aside.

Combine marshmallows and butter in 2-quart saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth. Place cereal and sunflower kernels into bowl. Pour marshmallow mixture over cereal mixture; mix until cereal mixture is coated. Spoon into prepared pan; press down with buttered hands. Let stand 2 hours until set.

Remove mixture from pan using foil ends; place onto work surface. Peel off foil. Using 2- to 2 1/2-inch ghost cookie cutter, cut ghost-shaped cereal bars. Press trimmings together to form another ghost, if desired.

Place candy coating in 9-inch glass pie pan. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Dip 1 end of each craft stick into candy coating; insert coated end into ghost. Dip back of ghost into coating; scrape off excess. Place, coating-side up, onto prepared aluminum foil surface. Let stand until coating is set.

Reheat coating in pie pan. Microwave 30-40 seconds until melted. Stir coating until smooth; dip front and sides of ghosts into coating, spreading as necessary to cover all sides. Place licorice pieces on ghost for eyes and mouth. Place ghosts onto foil; let stand until set.


Recipe and image courtesy of Land O’Lakes, Inc.



Carriage Cookies


iced sugar carriage cookies halloween recipe Land O LakesServes 42 Cookies


3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
1 tablespoon milk
2 teaspoons vanilla

Frosting
3 cups powdered sugar
1/3 cup Land O Lakes® Butter, softened
1 1/2 teaspoons vanilla
2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream

Decorations
Green food color
Orange food color
Black decorator gel
Halloween candy decorations
84 miniature (3/4- to 1-inch diameter) round peanut butter cracker sandwiches

Directions

Combine flour, baking powder and salt in bowl; set aside.

Combine 1 1/4 cups butter and sugar in bowl. Beat at medium speed until creamy. Add egg, milk and vanilla; beat until well mixed. Add flour mixture gradually, beating at low speed after each addition until well mixed.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.

Heat oven to 400°F.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch pumpkin cookie cutter. Place 1 inch apart onto large ungreased cookie sheets. Bake 5-7 minutes or until edges just begin to brown and center is set. Cool 1 minute on cookie sheets; remove to cooling rack.

Combine powdered sugar, 1/3 cup butter and vanilla in bowl; beat at low speed, adding enough whipping cream for desired frosting consistency. Remove 1/3 cup frosting to bowl; add green food color, mix well. Add orange food color to remaining frosting, mix well. Frost cookies with orange frosting. Place green frosting into re-sealable plastic food bag. Cut small hole in 1 corner of bag. Pipe stem and vines on top of each cookie.

Place cracker sandwiches for wheels on carriage. Frost; decorate with black decorator gel to create spokes. Outline window on carriage using black decorator gel. Place Halloween candy decorations inside window.


Recipe and image courtesy of Land O’Lakes, Inc.



Chocolate Cutout Cookies


chocolate haunted house cookies halloween recipe King Arthur FlourServes 18 (3 1/2" by 2 1/2") cookies, or more smaller cookies


3/4 cup sugar
1 cup (16 tablespoons) unsalted butter*
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon espresso powder, optional
3/4 teaspoon salt*
1 large egg
1/4 cup black cocoa**
1/4 cup Dutch-process cocoa**
2 1/4 cups King Arthur Unbleached All-Purpose Flour

*Reduce the salt to ½ teaspoon if using salted butter.
**Or use all Dutch-process cocoa.

Beat together the sugar, butter, baking powder, vanilla, espresso powder, and salt until fluffy. Scrape the bottom and sides of the bowl. Beat in the egg. Scrape the bottom and sides of the bowl again. Whisk together the cocoas and flour, then beat into the egg and butter mixture until well blended. Refrigerate the dough for 30 minutes, or up to overnight.

Preheat your oven to 375°F. Lightly grease 2 baking sheets, or line with parchment. Divide the dough in half. Sprinkle both sides of each piece with extra cocoa, to keep the dough from sticking. Working with one piece of dough at a time, roll 1/8" thick. Cut into desired shapes with a cookie cutter. Place the cookies on the prepared baking sheets. Bake the cookies for 8 to 10 minutes, until their edges are firm and you start to smell chocolate. Remove them from the oven, and allow to cool completely before decorating.


Recipe and photo courtesy of King Arthur Flour




Meringue Ghosts


Meringue halloween ghosts recipe King Arthur FlourYield: 20 to 24 ghosts


4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup extra-fine Baker's Special Sugar*
chocolate mini chips, for eyes
*Extra-fine or superfine sugar will yield the best results; substitute regular granulated if necessary.

Preheat the oven to 200°F, with a rack in the center. Line a baking sheet with parchment paper. Prepare a pastry bag with a 1/2" plain tip.

Place the room-temperature egg whites into the bowl of a mixer. Add the cream of tartar. Beat on slow speed until the cream of tartar is dissolved and the egg whites are foamy.

Slowly increase the speed of the mixer. When the volume of the eggs has doubled and they begin to look opaque, sprinkle in about half the sugar. Continue to beat until the whites are glossy and getting stiff. Add the remaining sugar and mix until it's evenly distributed and the whites hold a stiff peak.

Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2"-high mounds of meringue. Carefully press two chocolate mini chips into each meringue ghost, to make eyes. Bake the meringues for approximately 60 to 90 minutes, or until they're dry and crisp to the touch.

Turn off the oven, open the door a couple of inches, and leave the meringues in the oven to finish drying several hours, or even overnight. Remove the ghosts from the completely cold oven, and store them loosely covered. They should keep for several days at cool/dry room temperature.


Recipe and photo courtesy of King Arthur Flour



Halloween Witch Cupcakes

ice cream cone witch cupcakes halloween recipe Land O LakesServes 12 Cupcakes


Cupcakes 3/4 cup sugar
2 tablespoons Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1/2 cup sour cream
1/4 cup Land O Lakes® Half & Half or Fat Free Half & Half
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Frosting
3/4 cup Land O Lakes® Butter, softened
7 1/2 cups powdered sugar
1/8 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
2 tablespoons light corn syrup
1/8 teaspoon green gel food color

Decorations
1 (12-ounce) package real semi-sweet chocolate chips
12 sugar ice cream cones
12 chocolate wafer cookies
Decorator candy eyes
Assorted candies
Red and black gel icing


Directions

Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.

Combine all cupcake ingredients in bowl; beat at medium speed well mixed.

Spoon batter evenly into muffin cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.

Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with milk and 1 teaspoon vanilla, beating at low speed and scraping bowl often, until well mixed. Stir in corn syrup and food color. Set aside.

Place chocolate chips in bowl; microwave 1 minute or until melted. Brush chocolate onto sugar cones, coating completely. Brush remaining melted chocolate over 1 side of each chocolate wafer cookie; place coated cones on top of cookie, pressing down slightly. Let stand until set.

Frost cupcakes with green frosting, creating mound of frosting in center. Press candy eyes into frosting; press candy into frosting for nose. Use red gel icing to create lips; use black gel icing for hair. Set witch hat on top of frosting, pressing down slightly to secure.

Recipe and image courtesy of Land O’Lakes, Inc.




You may also like...
8 Spooky Sweet Halloween Treats >>
Sweet & Savory Apple Recipes >>
Decadent Pumpkin Dessert Recipes >>
6 Delicious Fall Pork Recipes >>
4 Easy Recipes for Fall >>

4 Ways to Enjoy Your Backyard This Fall

Enjoy Your Outdoor Living Space During the Fall

Just because your pool may be closed and the weather's a little chilly doesn’t mean you have to retreat indoors until spring. In fact, your outdoor living space is the ideal place to spend your time during the fall—and even winter—months. Here are just a few ways to enjoy your backyard this fall.

Enjoy your outdoor living space during fall

1. Fall is one of the best times to enjoy your hot tub. Spend a relaxing fall afternoon basking in the warm, bubbling water as you watch the colorful leaves fall around you. Check out the range of hot tub models available from Maax Spas.

2. Nothing says fall quite like gathering around a fire pit with family and friends, sipping warm apple cider and roasting marshmallows. Take a look at these stylish fire pit options.

3. Fall means football for many households across the country. Instead of huddling up indoors to watch the game, take a cue from Amy's Party Ideas and host a backyard tailgate party.

4. There’s no need to close up the outdoor kitchen just yet. Plenty of fall vegetables and fruits taste even better grilled, and are a great accompaniment to grilled pork and steak. Find delicious grilling recipes for vegetables, pizza, and ribs here.


You may also like...
Top Outdoor Accessories for Fall >>
Fun Ideas for a Fall Barbecue >>
4 Ways to Extend Your Outdoor Living Season >>


11 Favorite Fall Recipes: Stews, Pies, Salads & More

favorite Fall Recipes: 11 Seasonal Dishes

By Patti Plummer

Now that the fall season has arrived, there is a plethora of hearty soups, stews, and yummy baked goodies you can prepare using the season’s ripest ingredients: including apples, cranberries, pears, and of course, pumpkins.

Here are a few recipes that incorporate autumn’s best—feel free to serve your meal outdoors, picnic style. Cooler months may be coming, but the days are still warm enough for outdoor dining.

Planning for Halloween? Check out these 8 Spooky Halloween Desserts!

Grape and Pear Pie


grape pear pie fall recipeServes about 12


1/2 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 teaspoon ground cloves
4 cups California seedless grapes
3 cups fresh pears (about 3 medium pears), cored, pared and sliced
2 tablespoons orange juice
1 package ready-to-use refrigerated pastry for 2-crust, 9-inch pie (see note below)
1 tablespoon butter

Combine sugar, flour, cinnamon, orange peel and cloves; mix well. Toss grapes and pears with sugar mixture and orange juice. Line 9-inch microwave-safe pie plate with pastry.

Add fruit mixture and dot with butter. Roll out remaining pastry and cut into 3/4 inch strips. Arrange strips in lattice pattern over fruit filling. Fold ends of lattice strips under edge of bottom crust; seal and flute edges.

Preheat oven to 425 F.

To bake in microwave (recipe developed for 700 to 800 watt microwave ovens): Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.

To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.

Note: Tester used refrigerated, rolled-out dough.

Recipe and image courtesy of California Table Grape Commission, Grapesfromcalifornia.com



Acorn Squash Stuffed with Wild Rice, Pears, Cranberries, and Walnuts

Acorn squash stuffed with wild rice pears cranberries walnutsServes 6


3 acorns or dumpling squash
Salt and freshly ground pepper
Freshly ground nutmeg
4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided
3/4 cup wild rice
1 1/2 cups canned low-sodium chicken or vegetable broth
1/4 teaspoon salt, plus extra to taste
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large clove garlic, minced
1 large rib celery, finely chopped
1 large carrot, peeled and finely chopped
2 firm Bosc or Anjou USA Pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted (see Cook’s Note below)
1/3 cup sweetened dried cranberries

Preheat the oven to 350 degrees. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.

Meanwhile, combine the rice, chicken broth, ¼ teaspoon salt, and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a low simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.

In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add the pears and sauté 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.

In a large bowl, combine the cooked rice, sautéed vegetables, pears, walnuts, and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake until heated through, about 20 minutes.

Cook's Note: Toasting nuts brings out their full, rich flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350 degree oven until lightly browned, about 5 to 8 minutes.

Recipe and photo courtesy of USA Pears www.usapears.org



Maple Chicken Sauté


Maple chicken breast saute fall recipeServes 4


1 package (about 1 1/4 pounds) Perdue ® Fit ‘N Easy ® Fresh Skinless and Boneless Chicken Breasts
Salt and coarsely ground pepper to taste
2 tablespoons butter or vegetable oil
2 tablespoons cider vinegar
1/4 cup maple syrup
4 teaspoons stone ground mustard
1 red apple (Jonathan, Cortland or Gala) unpeeled, cored and thinly sliced
1/4 teaspoons minced fresh sage (or 1/2 teaspoon dried sage) plus whole fresh sage leaves for garnish

Pat chicken dry and season with salt and pepper. In a large nonstick or well-seasoned skillet, over medium heat, melt butter. When foam begins to subside and butter turns clear, add chicken. Sauté 3 to 4 minutes per side, until golden and cooked through. Remove chicken to platter and keep warm.

Add vinegar and 1/2 cup water to pan and stir to incorporate pan juices. Stir in maple syrup and cook, for about 2 minutes. Add sage and apple slices and continue to cook for 2 to 3 minutes until sauce is reduced to a syrupy consistency and apples are tender but still firm. Return chicken and any juices to skillet. Serve with steamed Brussel sprouts and hot biscuits or cornbread.



Recipe and photo courtesy of National Chicken Council



Chicken Waldorf Salad


Chicken waldorf salad fall recipeServes 6


1 lb. boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
2 6 oz. cartons fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce
Lightly salt and pepper chicken, if desired.

In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.

Recipe and photo courtesy of National Chicken Council



Two Grain Cranberry and Walnut Bread


Two grain oat cranberry wheat breadMakes 2 loaves, 16 slices each

 

1/4 cup coconut oil or vegetable oil
1 teaspoon vanilla extract
1/2 cup pure cane syrup, maple syrup, or molasses
1 1/2 cups sweetened dried cranberries
1/2 cup old-fashioned oats, uncooked
1 3/4 cups boiling water
2 (1/4 ounce) packages Fleischmann’s® Active Dry Yeast
1/4 cup lukewarm water (100° to 110°F)
1 teaspoon granulated sugar
3 cups King Arthur 100% Whole Wheat Flour
2 – 2 1/4 cups King Arthur Unbleached All-Purpose Flour, divided
3 tablespoons vital wheat gluten
2 teaspoons salt
1 1/4 cups English walnuts, coarsely chopped

Topping
1 large egg white, beaten
1 tablespoon old-fashioned oats, divided
1 teaspoon natural cane turbinado sugar, divided

In large mixer bowl, with paddle attachment, combine coconut oil, vanilla extract, syrup, cranberries, oats and boiling water. Let cool to lukewarm.

In medium bowl, dissolve yeast in lukewarm water with sugar; let stand 10 minutes.

When bowl mixture has cooled, stir in yeast. Gradually beat in whole wheat flour, 2 cups all-purpose flour, gluten, salt and walnuts on low speed until combined. Beat 3 minutes on medium speed. If dough is too wet, use additional 1/4 cup all-purpose flour to make a soft dough. Knead with dough hook 8 to 10 minutes or by hand until smooth and elastic.

Place in large greased bowl, turning once to coat dough. Cover; let rise in warm place until double, 1 to 1 1/2 hours.

Punch down dough; divide into half. Cover; let rest 15 minutes. Roll each half in 13 x 9-inch rectangle; roll up tightly like jellyroll (start at narrow side), sealing at each turn with fingertips. Press down on ends of loaf; fold strips under loaf. Place seam-side down in 2 greased 8 1/2 x 4 1/2-inch metal bread pans. Cover; let rise until nearly double, about 60 minutes.

Beat egg white; brush on loaves. Sprinkle half the oats and sugar on top of each loaf.

Bake loaves in preheated 350°F oven 35 to 40 minutes, tenting loaves with foil after 20 minutes. The bread is done when golden brown and its internal temperature registers 196°F or above on an instant-read thermometer. Remove pans from the oven, and after 5 minutes, use a table knife to loosen the edges, and then turn loaves out onto wire rack.

Rita Lutz, Horeshoe Bay, TX National Festival of Breads Finalist 2013
Recipe and photo courtesy of US Cranberries-Cranberry Marketing Committee; Photograph by Kansas Wheat and Chauncey Photography, Inc.



Autumn Apple, Ham and Goat Cheese Salad

Autumn apple ham and goat cheese salad recipeServes 8 – 10


6 ounces ham, cut into match-stick size strips
3 5-oz bags spring mix salad greens
3 Gala apples, cored and thinly sliced
1 cup pomegranate seeds, OR dried cranberries
1 7-oz package glazed walnuts, OR 1 1/2 cups toasted walnut pieces
1/2 small red onion, thinly sliced, halved and separated into pieces
2/3 - 3/4 cup champagne, OR balsamic vinaigrette
1/3 cup goat cheese, crumbled

Combine salad greens, apples, pomegranate seeds, walnuts and onion in very large salad bowl.

Pour vinaigrette over mixture; gently toss until lightly coated.

Spoon salad mixture onto individual salad plates.

Top with ham; sprinkle with goat cheese. Serve immediately.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com



Corn Bread, Sausage and Apple Stuffing


Cornbread sausage apple stuffing fall recipeServes 8

8 ounces pork sausage, bulk
2 cups apple, unpeeled and chopped
3/4 cup onion, chopped
1/3 cup butter
1 teaspoon poultry seasoning
1/8 teaspoon pepper
6 cups cornbread, coarsely crumbled
1/4 cup fresh parsley, chopped
1/4 - 1/2 cup chicken broth, reduced-sodium

Heat oven to 350 degrees F. In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.

In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole. Cover and bake for 25 to 30 minutes or until heated through.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com



Piedmont Pork Stew

Piedmont pork stew fall recipeServes 6

1 pound boneless pork loin, cut into 3/4-inch cubes
1 teaspoon oil
1 medium onion, coarsely chopped
2 carrots, sliced
8 ounces mushrooms, coarsely chopped
1 8-oz can tomato sauce
1 cup dry red wine
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 minutes. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.co


See 6 more delicious pork recipes >>



Milk Raisin Bread Pudding with Spiced Apples


Milk raisin bread pudding with spiced apples fall recipeServes 6



2 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 cups nonfat or lowfat Real California Milk
8 slices cinnamon-raisin bread, toasted and cut into 1-inch cubes (about 4 cups)
1 tablespoon apricot jam
1 tablespoon water
Spiced Apples (recipe below)
Real California whipped cream (optional)
Heat oven to 350 F. In a mixing bowl, whisk together eggs, brown sugar, vanilla and salt. Gradually whisk in milk. Scatter bread in a shallow 1-1/2-quart casserole or 8-inch baking pan. Pour milk mixture over bread, pushing bread down to thoroughly saturate. Bake about 40 minutes or until puffed and browned, and a knife inserted in the center comes out clean. Mix apricot jam and water and brush on top of hot pudding. Serve bread pudding warm or at room temperature with Spiced Apples and a dollop of whipped cream, if desired.

Note: Bread pudding may be assembled the day before and refrigerated covered. Allow an extra 10 to 15 minutes baking time.

Spiced Apples

1/4 cup Real California butter
1/3 cup water
1/4 cup packed brown sugar
3/4 teaspoon pumpkin pie spice (or substitute 1/4 teaspoon each of ground cinnamon, ginger and nutmeg, and 1/8 teaspoon ground cloves)
3 small or 2 large red-skin apples, cored, quartered and sliced
1 tablespoon lemon juice

Melt butter in a medium saucepan; stir in water, sugar and pumpkin pie spice. Stir over medium heat until sugar melts and sauce is smooth. Add apples; cook, basting with sauce, until apples are barely tender. Stir in lemon juice. Serve hot with bread pudding.

Recipe and photo courtesy of California Milk Advisory Board


See 4 more sweet & savory apple recipes >>


Orchard Hand Pies


Orchard hand pies cheddar apple pies fall recipeMakes 8 pies

 

1 large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1 large Bosc pear, peeled, cored and cut into 1/2-inch dice
1/4 cup sugar, divided
1/4 cup chopped pecans
2 tablespoons cornstarch
1 tablespoon Real California blue cheese
1/2 teaspoon vanilla extract
1/2 cup crumbled Real California blue cheese
1/2 cup grated Real California Cheddar cheese
All-Butter Pie Dough (recipe below) or 2 (15-ounce) packages ready-made pie crusts Cooking spray

Heat oven to 375°F. Combine apples, pears, 3 tablespoons sugar, pecans, cornstarch, butter, 1/4 teaspoon cinnamon, lemon zest and vanilla in a medium bowl; toss well. In a separate bowl, mix blue cheese and Cheddar cheese.

On a lightly floured work surface, roll out dough 1/8-inch thick. Cut out eight 4 1/2-inch circles and eight 4-inch circles using round cutters or a plate, glass or lid of the right diameter. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-inch dough circles, leaving a 1/4-inch overhang.

Brush edges of dough with water. Sprinkle cheese mixture over bottom of dough, dividing it evenly. Mound fruit mixture on top of cheese, dividing it evenly. Place 4-inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam. Bake 35-40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack. Serve warm or room temperature.

All-Butter Pie Dough

2 1/2 cups all-purpose flour
2 tablespoons sugar

1/2 teaspoon salt 1 cup (8 ounces)
Real California unsalted butter, frozen
3/4 cup ice water


In a large bowl, mix flour, sugar and salt. With a large-holed grater, grate butter into flour mixture; toss lightly with your fingers to coat butter with flour. Drizzle 1/2 cup water over flour and butter mixture; toss lightly with your hands or a spatula. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed. Transfer dough to work surface and form into a flat disk. Wrap in plastic wrap and refrigerate at least 1 hour. Dough may be store in refrigerator up to 24 hours or frozen. Bring to room temperature before using.

Recipe and photo courtesy of California Milk Advisory Board



Pumpkin Nut and Chip Cookies


Pumpkin nut milk chocolate chip cookes fall recipeMakes 2.5 to 3 Dozen Cookies

1/2 cup Real California butter, softened
1 1/2 cups sugar
1 cup canned pumpkin
1 egg, lightly beaten
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
3/4 cup walnuts, finely chopped

Preheat oven to 350°F.

In large bowl, mix butter and sugar until creamy; add pumpkin, egg, and vanilla, beating well after each addition. Sift dry ingredients into separate bowl; gradually add to pumpkin mixture until well-blended. Stir in chocolate chips and walnuts. Drop batter by heaping teaspoons onto lightly buttered cookie sheets.

Bake for 15 to 17 minutes or until edges are golden brown. Cool on wire racks and store in airtight container.

Recipe and photo courtesy of California Milk Advisory Board



You may also like...
Sweet & Savory Apple Recipes >>
Decadent Pumpkin Dessert Recipes >>
6 Delicious Fall Pork Recipes >>
8 Spooky Sweet Halloween Treats >>
4 Easy Recipes for Fall >>

Outdoor Halloween Party - Ideas for Decor, Food, and Games

Wicked-Cool Ideas for an Outdoor Halloween Party



Outdoor Halloween Party

Don’t be afraid to host a Halloween party outside. A dark and chilly fall night provides the perfect eerie ambiance for a bewitching Halloween bash. Holding your party outdoors also gives you an array of options for festive decorations and games that would be difficult or impractical indoors. Create a hair-raising Halloween party with these ideas for décor, food, and games.

Halloween Party Décor
Outdoor Halloween Party Decor
Turn your outdoor living space from homey to haunted with these frightfully festive Halloween decorating ideas.

Send a chill down guests’ spines as they enter your backyard by playing scary background music and using a fog machine to create a creepy, graveyard-like atmosphere. Switch out your porch and landscape lights with black light bulbs to enhance the eeriness.

Make spooky silhouettes by drawing the outlines of ghosts and other sinister figures on pieces of plywood, then cutting out the shapes and painting them black. Prop the shadowy figures up against a tree, the fence, or the back of the house.

Photo courtesy of Party City

Drape fake cob webs or torn cheesecloth from tree branches, along the fence or deck, and from the beams of a pergola or gazebo to give the yard an abandoned and mysterious look.

Make party guests feel like they’re being watched by a scary beast lurking in the bushes with this idea for glaring monster eyes:
- Get a toilet paper or paper towel roll (if using a paper towel roll, cut it in half).
- Draw or trace a pair of devilish eyes on the roll (use the pattern below as a guide) and cut out the shape.
- Color the toilet paper roll black with marker or craft paint and use electrical tape to close one end of the roll.
- Grab a green, yellow or red glow stick, bend it to activate the light, and place it in the toilet paper roll through the open end; close the end with another piece of electrical tape.
- Stuff the glaring beast eyes in a bush or place them in the bark ridge of a tree.

Glaring Monster Eyes Pattern

Glaring Monster Eyes Pattern for Halloween Craft


Halloween Party Food


Halloween Party Food and RecipesScare up an appetite with a scream-worthy spread of gruesome grub and tricked-out treats. From “finger” foods to spooky sweets, here are some ghoulishly good Halloween recipes to serve.


Deviled Eyes – Prepare deviled eggs with avocado to give them a ghoulishly green hue. Top each egg “eyeball” with a sliced green or black olive to create a pupil. Add veins by arranging a few thinly sliced roasted red pepper strips around the olive.

Photo courtesy of Amy’s Party Ideas

Halloween Chex Mix RecipeHalloween Chex Mix – Set out this wicked-good mix of candy corn, pretzels, raisins, and white chocolate...and watch it disappear! Get this recipe & other festive Halloween desserts >>

Mummy Dogs – Preheat oven to 400° F. Open and unroll a can of refrigerated breadstick dough; separate at perforations. Cut each breadstick in half using a knife or pizza cutter to make two thinner strips of dough. Take two thin dough strips, one at a time, and wrap lengthwise around a hot dog. Leave a small space open around the top of the hot dog for the Mummy’s Face. Continue wrapping all the hot dogs and place on a lightly greased baking sheet. Spray the Mummy dogs with cooking spray and place in the oven. Bake 10 to 15 minutes or until dough is light golden brown. Let cool for five minutes. Pipe eyes on the mummies using mustard or ketchup.

Apple Monster Mouths for Halloween PartyMonster Mouths - Core an apple and slice it into quarters. Cut a wedge from the skin side of each apple quarter to form a mouth. Place slivered almonds into the top and bottom of the apple for teeth. 

Fried Fingers – Use a bit of marinara sauce to attach sliced blanched almonds to tops of mozzarella sticks to make them look like severed fingers.

Photo courtesy of Amy’s Party Ideas


Trick or Treat Halloween Candy Buffet Trick-or-Treat Candy Buffet – You can't have a Halloween party without candy! Fill plastic cauldrons with different types of Halloween candy for guests to take home in goodie bags.

RIP Graveyard Cake – Layer chocolate pudding and crushed chocolate cookie crumbs in a large cake pan. Write “RIP” on oval or square sandwich cookies to make them look like tombstones and stick them in the cake. Top the cake with gummy worms to up the gross factor.


Bewitching Brew – Transform punch into a boiling witch’s brew or poisonous potion with dry ice. Place a few blocks of dry ice inside a large punch bowl. In a smaller punch bowl, prepare your favorite punch recipe. Carefully place the punch-filled bowl inside the larger bowl with dry ice. The fog from the dry ice will escape from the bottom bowl, creating a spooky vapor. IMPORTANT: Always handle dry ice with tongs or heavy rubber gloves to avoid freezer burn or frostbite on your skin. Keep the dry ice in a well-ventilated area and be sure not to breathe in too much of the gas.


Photo courtesy of Party City



Halloween Party Games and Activities

Here are a variety of ghostly games to make your outdoor Halloween party more terrifyingly fun and exciting.

Pin the Face on the Jack-O-Lantern – Give this childhood favorite a Halloween twist. Have each player cut out eyes, a nose, and mouth from black construction paper and stick a piece of double-sided tape on the back of each cutout. Get a large pumpkin and place it on a table. One at a time, each player stands with their cutouts about four feet away from the table with a blindfold on. After spinning around in a circle four times, the player walks toward the pumpkin and tries to pin the face on the pumpkin. Take a picture after each turn to see who pinned the best face.

Skeleton Scavenger Hunt for HalloweenSkeleton Scavenger Hunt – Purchase a plastic skeleton with detachable bones, separate it, and scatter the bones around the yard. Have guests search the yard to gather the bones and try to put the skeleton back together.

Guess the Body Part – For this classic Halloween game, gather an assortment of boxes with lids and cut a hole in each lid so that guests can fit their hand through it. Prepare food items for “body parts” and place them inside the boxes for guests to guess what they are. For example, Witch’s Eyeballs (peeled grapes); Dracula’s Teeth or Warewolf Fangs (candy corn); Frankenstein’s Ears (dried apricots); Dead Man’s Heart (large peeled tomato); Human Brain (cooked head of cauliflower).



Photo courtesy of Party City

Ghost Stories – This is a must for any Halloween party! Gather everybody around the graveyard and take turns telling spooky tales of the undead.

Trick or Treat Card Game – Create a deck of cards from orange card stock. On each card, write “Trick” or “Treat” on one side of the card. For each “Trick” card include an act to perform, such as Tell a Scary Story, Act Out a Scene from Your Favorite Halloween Movie, and Perform Your Best Evil Laugh. To play, have guests sit around a table and place a bowl of candy in the middle. Shuffle the deck of cards and fan them out around the candy bowl. One at time, go around the table and have each player draw a card. If they pull a “Treat” card, they get to select a piece of candy from the bowl. If they pull a “Trick” card, they must do what’s on the card in order to get a piece of candy.






Recent comments

  1. Re: Top 6 Swimming Pool Design Features

    fake or substandardcheap free runs runs coral free mint nike cheap free runs tiffany nike free

    --fake

  2. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    love life

    --dinh vi xe may

  3. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    I love life so

    --thiet bi nghe len

  4. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    Rubber Flooring

    --lap dat camera quan sat

  5. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    modern style

    --tui vai khong det

  6. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    very nice design

    --mat ong nguyen chat

  7. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    i alos need pool deck repair services in New Jersey

    --san go cong nghiep

  8. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    Would you like me share the story of how well I managed to find the best Johannesburg asphalt soluti

    --Johannesburg asphalt solutions

  9. Re: Alternative Pool Decking Options - Rubber Flooring, Composite Pavers

    Would you like me share the story of how well I managed to find the best Johannesburg asphalt soluti

    --Johannesburg asphalt solutions

  10. Re: Swim Year-Round with Swim Spas Plus

    Amazing things here! Frankly I think that’s absolutely good stuff and fine way of explaining

    --Clicking Here






Archives

Search blog

Categories


Tags


RSS Feed