I'll be making Ann's Greek meatballs for a potluck but I LOVE these "fingers."

Here is a link that might be useful: Fingers.

I made a test batch of candy apples last night. I want to hand them out this year on Halloween night. I also will make some Nightmare Before Christmas and tombstone cookies that I want to send to some friends and family back home - sorry kids. I might have a dinner on Saturday before Halloween and go all out but I'll have to see where my motivation and ambition is at the end of the week. Love Halloween.

I can't decide...I told my friend aka hostess that I'll bring desserts...She's doing 2 types of chili...

1 will be something with sweet taters..cake, cookies something..

The other might be fun kid finger snacks...

I will be at friend's for Halloween so I will turn out my lights and be away.

Not far from my house is a family that goes all out for Halloween. This year the theme is sunken pirate ship. I'll try to go take a photo.

How about some lovely Roast Zombie Arms?

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which are roast pork tenderloins covered with a apricot/onion/madiera sauce, with chicken wings arranged at the end.

Be sure to use only fresh Zombie!

OMG Bob! Those are disgusting! LOLOLOL! My 12 yo was looking over my shoulder and immediately requested it for Halloween dinner LOLOLOL!

THanks!

Alexa

I just got an cooking related email. I have not made this but I am considering making it for my 2 great nephews for Halloween.

Here is a link that might be useful: Cheese Ball Goblin

The recipe is good enough that it has become a go-to dish of mine for when a group of people are coming over for dinner. The pork is melt-in-your-mouth tender, and the sauce nicely compliments the flavor. On non-Halloween days I platter the pork already sliced with the sauce on the side.

PAN-SEARED ROAST PORK TENDERLOIN

Serves eight to ten
2 pork tenderloins
1 jar Polaner All-Fruit Apricot preserves
4 oz apple sauce
1/2 cup medium-dry Madeira
1 medium onion chopped
2 tbsp butter
Coarse grained salt

First cut off the silvery membrane from the outside of the tenderloins, pat them dry with paper towels and sprinkle them with the coarse grained salt.

Next sear the tenderloins in a large pan until the outside is a golden-brown.

Place the seared tenderloins on a baking pan, and roast for about 15 minutes in a 400 deg F oven, until the internal temperature is 135 to 140 deg F. Then remove tenderloins from oven and let rest for about 10 minutes, during which time the temperature should rise to 145 to 150 deg F.
While they are cooking, pour the Madeira into the hot pan to deglaze it. Next add the butter and the onions, and cook them until they are translucent.
Next stir the apricot preserves and the apple sauce into the pan and heat it until it is thoroughly bubbling. Pour any meat juice from the resting tenderloins into the sauce.

Slice the tenderloin and serve with the sauce on the side.

Yum! Thanks!!! That is definitely going to happen fo Halloween, it sounds delish!

Alexa

Who made the meathead last year? Stacy? Tracey? It was icky and cool...

Annie

I really love the little ghostie on the brownies. Can you tell me how you did it? I am going to be visiting my parents on Halloween and we are having a family gathering. So bringing something with a spooky theme would be perfect.

Thank you.

Kate

Simple Kate

Make a batch of brownies. Make a batch of royal icing, slightly thinner than usual, you want it to be pouring consistency. Have on hand a bag of marshmallows. For the facial features you can color some of the royal icing jet black (americolor gives a nice true black) or use an edible marker available at michaels.

Cut the brownies into squares. Glue a marshmallow on with some royal icing. Pour some royal icing over the marshmallow to create the sheet look. Allow to harden. Add facial features with black royal icing and a tiny tip or just use an edible pen.

Easy Peasy and the kids LOVE it.

BTW, make the RI with pasteurised egg whites or meringue powder to avoid salmonella

We're having dinner at our home, and it's going to be "pot luck" with two other couples--we did this last Halloween too and had a blast!

I'll be making Creamy Shrimp Soup, using the Spicy Cheeseburger Soup recipe from wizardmom, but using shrimp and maybe even crab instead of ground beef, and I'll probably sub out the green bell pepper for a red one, and sub out the beef bouillon/granules for stock instead. I might add a bit of cream to it too.

I'll also be making one of my favorite meatloaf recipes using ground turkey. This will be accompanied by steamed fresh haricot vert, and a tossed green salad with mixed greens, slivers of Maui onions, avocado, petit peas, toasted pecans and maybe hearts of palm with a light vinaigrette.

One couple will be bringing appetizers and the other will be bringing dessert.

Also last year for Halloween I made some Truely Deviled Eggs

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the eyes are capers and the horns and smile are red poblano pepper.

Those are the CUTEST eggs! Spicy!

Cute eggs. I may copy that one with less spice LOL

Thank you for the spooky brownie tutorial. Much appreciated. Those will be really fun to make and so adorable!

Kate

Last year I went trick or treating instead, but the year before I made bones and bloody eyeballs:

The bones were sugar cookies, cut with a bone shaped cutter, spread with strawberry jam and dipped into white chocolate. The eyeballs were peanut butter balls dipped into white chocolate with M&M pupils and red icing "veins".

I know Sol makes bones out of meringue too, they were cool...

Here's a link to a meat head, I'm going to make one of these one of these years.

Annie

Here is a link that might be useful: Meathead photos and instructions

OMG! Annie that meathead is..... well something else.

I do love your snacks though. Great for the kids. I think I'll make those as well for the kiddies.

I just love all these Halloween goodies. Annie those are just wonderful. Not only do they look great but my gosh cookies and peanut butter balls sounds amazing. Yum.

Wanted to follow up on my spooky brownies. We made Anne Byrn's (aka Cake Mix Doctor) Rum Soaked Apricot Brownies on Wednesday night for the ghosties to rest on. Then I came down with a terrible cold and we didn't end up finishing them. However I am visiting my folks this weekend and Mom and I are going to make the spooky brownies for a Halloween gathering on Saturday. Wanted to say that The Cake Mix Doctor recipe was great. With a brownie mix for a base I was a little skeptical yet pleasantly surprised. My husband is a brownie snob and he raved about them.

Happy Halloween All.

Kate