Tabañero Cilantro-Lime Vinaigrette Recipe

Tabañero Cilantro-Lime Vinaigrette

I love cilantro, so I think this vinaigrette recipe from Tabañero Hot Sauce would be a great one to try:

Tabañero Cilantro-Lime Vinaigrette

Recipe courtesy Tabañero Hot Sauce

Ingredients:

¼ cup – Tabañero Hot Sauce
½ cup – Chopped Cilantro
¼ cup – Red Wine Vinegar
¼ Fresh Lime Juice
2 Tbsp. – Brown Sugar
1 Tbsp. – Dijon Mustard
½ tsp. – Sea Salt
½ tsp. – Ground Cumin
5 oz. – Canola Oil
2 – Garlic Cloves

Add all ingredients into a blender, except oil, and blend on lowest setting until well mixed. Slowly add in Canola Oil until all 6 ounces are used or desired thickness is reached. Yields two cups of dressing.

Tacosaurus Recipe

Tacosaurus

This adorable lunch idea from Family Fun Magazine is simply prehistoric!

Tacosaurus

A dinnertime favorite disguised as a prehistoric reptile? Now that’s a dino-mite meal! To make each taco, heat the oven to 375°. Fold an 8-inch spinach wrap in half and use kitchen shears to cut a stegosaurus shape as shown (you can get our template at familyfunmag.com/printables; for easier cutting, trace it with a black food writer). Unfold and lightly coat one side of the wrap with cooking spray. Refold it (oiled side out) and lay it on a baking sheet. Place crumpled pieces of aluminum foil inside the wrap to hold the shell open as it bakes. Bake until slightly crisp, 2 to 3 minutes per side (the wrap will harden as it cools). Once it cools, draw a face with a food writer. Add green olive feet as shown and serve with taco fillings.

Spooktacular Almond Sugar Cookies Recipe

Spooktacular Almond Sugar Cookies

Nielsen-Massey Vanillas are sharing a classic sugar cookie recipe to serve at your Halloween boo-ffet:

Spooktacular Almond Sugar Cookies

Recipe courtesy Nielsen-Massey Vanillas

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar (purchase or process granulated sugar for about 20 seconds in a food processor)
2 tablespoons heavy whipping cream
3¼ teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Almond Extract
2 eggs
¼ cup confectioners’ sugar (for dusting work surface)
¼ cup all-purpose flour (for dusting work surface)

Directions
Position oven rack in the center of oven and preheat to 350⁰F. Line two large, heavy light-colored baking sheets with parchment paper; set aside.

In a medium bowl, whisk flour, baking powder and salt until blended; set aside.

In a large mixing bowl, add butter, sugar, cream, vanilla and almond extracts; beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.

Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.

In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about ⅛-inch thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.

For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Almond Glaze and Almond Piping Icing
1¼ cups confectioners’ sugar
1 tablespoon meringue powder
2 tablespoons water
½ teaspoon Nielsen-Massey Pure Almond Extract (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
variety gel food colors

Directions
In a small bowl, whisk together sugar and meringue powder. Add water and almond extract, stir until smooth. Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors. Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.

Halloween sugar cookies!

10 Halloween Inspired Cookie Recipes

Halloween is the beginning of baking season and that’s my favorite time of year. Here are 10 different Halloween inspired cookie surprises.

Halloween cookies

  1. 1.  MONSTER COOKIES
  2. 2.  Gingerbread Vampires
  3. 3.  Halloween Chocolate Chocolate Chip Cookies
  4. 4.  “Candy Corn” Cookies
  5. 5.  Pumpkin {Shaped} Cookies
  6. 6.  Chocolate Peanut Butter Spider Cookies
  7. 7.  Candy Corn Cookies
  8. 8   Jack-o-Lantern Oreo Pops
  9. 9   Gooey Monster Cookies
  10. 10 Witch Hat Peanut Butter Cookies

Rat Bites Halloween Recipe

Rat Bites

These rodent-style donuts from Family Fun Magazine would be the perfect dessert to serve with my famous rat meatloaf!

Rat Bites

These treats, cleverly constructed from halved donuts, will provoke shivers of fright and squeals of delight. For each rat, trim half a cake doughnut as shown. Freeze it for a few hours, then cover it with chocolate frosting, working on cut surfaces first (skip the bottom), then the uncut areas. Drag a plastic fork through the frosting for a furry look. Using a pair of tweezers, add a sugar pearl for a nose, then insert sprinkles as whiskers. Attach chocolate-covered sunflower seeds for eyes and sliced almonds for ears. With a skewer, poke a hole for the tail, then insert an 8-inch length of licorice lace.

Paranormal Pretzels Halloween Recipe

Paranormal Pretzels

These alien snacks from Family Fun Magazine make for the perfect All Hallow’s Eve treat:

Paranormal Pretzels

These bug-eyed beings are easy to make in large batches for a Halloween gathering or classroom party. Place yogurt pretzels on parchment paper. Heat candy melts according to the package directions. Spoon each color into a ziplock bag and snip off one tiny corner. Let the candy cool for a minute, then pipe it into the holes as shown. Before the filled areas set, add sprinkles or small candies for pupils.

Bagel of Doom Halloween Recipe

Bagel of Doom

I think this Halloween lunch idea might be one of the cutest I’ve ever seen – not to mention easy! Family Fun Magazine shares how to create this ominous bagel:

Bagel of Doom

Your basic PB&J takes a wicked twist, thanks to plastic pearly whites. More silly than sinister, this bready bad boy makes a great seasonal lunch bag surprise or super-easy party snack. Cut a small rectangle from the top of a sliced bagel so that a pair of plastic fangs will fit snugly in the hole. Spread the bagel halves with peanut butter and jelly, or other sandwich fillings as desired. Dab peanut butter on the back of 2 candy eyes (available at craft stores), then stick them in place.

Ginger Dog Cocktail Recipe

Ginger Dog

Here’s vodka-based cocktail recipe from Powell & Mahoney that mixes the refreshing flavors of grapefruit and ginger:

Ginger Dog

Glassware: Collins glass.

In a shaker:

1.5 oz. Vodka
1.5 oz. P&M Ginger
1 oz. fresh grapefruit juice.

Shake all ingredients with ice. Moisten the rim of a Collins glass with grapefruit juice and roll in coarse salt. Pour over fresh ice and garnish with a fresh grapefruit slice.

Nutty Brain Dip Recipe For Halloween

Nutty Brain Dip

I love finding new Halloween recipes, especially when they’re creative and contain healthy ingredients. So I am loving this recipe from our friends at Santé Nuts which will have all your party guests groaning, moooooore braaaaaains….

Nutty Brain Dip Recipe

Recipe by George Duran

Ingredients:

7-oz. jar roasted red peppers, drained
1 C. Panko bread crumbs
1 5-oz. package of Santé Candied Walnuts
3 garlic cloves, pressed or crushed
1 T. fresh lemon juice
2 tsp. balsamic vinegar
1 tsp. honey
1 tsp. ground cumin
½ tsp. dried hot red pepper flakes
1 tsp. kosher salt
¾ C. extra-virgin olive oil
1 large cauliflower for “brain”
Pita chips

Directions:

In a food processor, place all of the ingredients except olive oil and pulse until coarse. Slowly add olive oil and process until smooth. Set aside.
Make cauliflower “brain” by trimming leaves and bottom stem. Make hole in the top center of cauliflower by gently cutting a ring that will fit a small bowl. Keep digging through the top half of cauliflower until the bowl fits snuggly. Place dip inside bowl, making sure it overflows around cauliflower “brain.”
Serve with pita chips.

If you’re more visually oriented, you can also watch this how-to video on preparing this fiendishly good party platter:

And through January 1st, 2015, you can get free shipping on your online order of Santé Nuts (US only) by using this coupon code: free!2014