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

Recipe: Shrimp Stuffed Mushrooms

Baked Stuffed Mushrooms — with Shrimp

Here’s a yummy appetizer recipe from Paulding & Company that seafood fans should love:

Shrimp Stuffed Mushrooms

Recipe courtesy Paulding & Company

Ingredients:

▪ 32 medium sized brown mushrooms (crimini)

▪ 2 medium shallots

▪ 2 Tbs. butter

▪ 1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)

▪ ½ Lb. raw peeled chopped and deveined shrimp

▪ ¼ cup chopped parsley

▪ pinch cayenne pepper or shake of Tabasco

▪ salt to taste and freshly ground black pepper

▪ 1 cup freshly grated Grana padano or Parmesan

▪ 1/3 cup mayonnaise (Best foods-not a sweetened one!)

▪ 2 Tbs. parsley

▪ Paprika for sprinkling on after they bake

Directions:

Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.

Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.

Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs, so that what you taste is the seafood.

Yield: 32 pieces

Majarete Recipe

Majarete

Make a dessert worthy of a luxury resort thanks to this recipe from Meliá Caribe Tropical resort’s restaurant The Level:

Majarete

Recipe courtesy Meliá Caribe Tropical

Ingredients:

1 liter whole milk

1 lb sweet corn (you can use canned corn)

1 ounce butter

1 ounce cinnamon stick

1 ounce vanilla extract

8 ounces sugar

0.5 liter evaporated milk

14 grams cornstarch

Directions:

1. Blend sweet corn with milk; once is well blended pass the mix through a strainer.

2. Put mix on a large saucepan over medium heat and add all ingredients one by one except the cornstarch.

3. Stir slowly and let boil for about 8 minutes, add cornstarch previously dissolved in some milk. Let boil for 4 more minutes at slow heat stirring constantly.

4. Pour the mixture into a large mold or individual cups. Allow to cool before serving. Is equally tasty after refrigeration.

Pescado con Coco Recipe

Pescado con Coco

Meliá Caribe Tropical resort is sharing another delicious recipe from their luxury restaurant, The Level: Pescado con Coco, a grouper fillet covered in coconut sauce.

Pescado con Coco

Recipe courtesy Meliá Caribe Tropical

Ingredients:

3 Lbs grouper fillet

1 Milliliter coconut milk (canned)

1 Milliliter cream

6 ounces tomato paste

3 ounces white onion

14 ounces olive oil

2 ounces garlic

6 ounces white wine

3 ounces lime juice

1 ounce ground pepper

12 ounces butter

5 ounces flour

0.5 ounces oregano

1 dried coconut (optional)


Directions:

1. Fillet grouper into 8-ounce portions; season with salt, pepper, garlic, olive oil, oregano and lime juice.

2. Grill grouper about 2 minutes on each side until is medium cooked. Remove from iron and set aside until coconut sauce is ready.

3. Slice coconut into small portions, blend with a small amount of water; extract the coconut milk using a strainer or a fine clean piece of clothing, discard solids.

4. Melt butter in a skillet over medium heat, sauté onions and garlic until onion has softened and turned translucent, add tomato paste, flour, coconut milk, cream and fresh coconut milk (optional), whisk until all ingredients are blended, season with salt and pepper, and stir. Add white wine and reduce slightly. When the sauce has the desired consistency, arrange grouper fillets into saucepan and finish cooking.

5. Serve with rice or your preferred side dish.

15 Minute Stovetop Mac ’n’ Cheese Recipe

Stove Top Mac 'n' Cheese

Promotional book copy received. This post contains our Amazon Associates link.

I’m all about easy recipes, so I’m loving this 15 minute mac ‘n cheese recipe from David Venable’s newest cookbook, Back Around the Table, which came out this week:

Five-Cheese, Fifteen-Minute Stovetop Mac ’n’ Cheese

From the Book, IN THE KITCHEN WITH DAVID: QVC’s Resident Foodie Presents Back Around the Table; © 2014 by David Venable. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.

Anyone who knows me knows that I love macaroni and cheese. It is, hands down, my favorite dish in the world. But, I have to admit, mac ’n’ cheese takes time to make and bake, so I decided to create a streamlined, stovetop version that doesn’t skimp on flavor or creaminess. The best part— besides its scrumptious goodness — is that it takes just fifteen minutes. I use five cheeses— smoky Gouda, nutty Gruyère, fruity Asiago, and two sharp Cheddars. Gemelli, which means “twins” in Italian, are a short double- twisted pasta shape that holds on to the sauce. If you love
melted cheese, sprinkle some additional Cheddar on top and place the pot under a preheated broiler for 3 to 4 minutes. Of course, I would always recommend adding some divine swine— like cooked, crumbled bacon on top!

Makes 6 to 8 servings

3 tablespoons unsalted butter
2 tablespoons all- purpose flour
1 teaspoon dry mustard
2 cups heavy cream, warmed
1 cup (4 ounces) shredded smoked
Gouda
½ cup (2 ounces) shredded Gruyère
¼ cup (1 ounce) shredded Asiago
1 cup (4 ounces) shredded yellow
extra- sharp Cheddar
2 cups (8 ounces) shredded white sharp
Cheddar
1 pound gemelli or other pasta twists,
cooked
½ cup sour cream
1 teaspoon kosher salt
½ teaspoon white pepper

Melt the butter in a Dutch oven over medium heat. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.

Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth. Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.

S’mores Martini Recipe

S'mores Martini

Promotional book copy received. This post contains our Amazon Associates link.

As summer fades and the weather cools, you may find yourself missing those cozy beach bonfires. Well, if the weather is too nasty to go outside and roast s’mores, why not stay inside and drink your s’mores instead? This delectable cocktail recipe comes to us from Back Around the Table, the new cookbook from QVC’s David Venable that debuted today:

S’mores Martini

From the Book, IN THE KITCHEN WITH DAVID: QVC’s Resident Foodie Presents Back Around the Table; © 2014 by David Venable. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.

Oh! My! Word! While these decadent drinks may remind you of toasting marshmallows and making s’mores over summer campfires, you can enjoy these grown-up cocktails any time of the year. Yes, Adult Chocolate Milk is just that—chocolate milk with vodka. Ask for it and the marshmallow vodka in wine and spirits stores. Finish a Valentine’s Day or an anniversary dinner by serving these for dessert.

Makes 2

¼ cup chocolate syrup
2 graham crackers, finely crushed
2 marshmallows
¼ cup marshmallow vodka
¼ cup Adult Chocolate Milk
¼ cup heavy cream

Put 3 tablespoons of the chocolate syrup on a small plate. Place the crushed graham crackers on another small plate. Dip the rims of two martini glasses in the chocolate syrup, then dip the rims into the graham cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup in a spiral design on the insides of the glasses. Put the glasses in the freezer for 1 hour to let the chocolate harden.

Remove the glasses from the freezer. Heat a small nonstick skillet over medium-high heat. Put each marshmallow on the end of a skewer. Place the skewers in the skillet with a flat side of the marshmallows facing down, until the marshmallows turn golden, about 45 seconds. Remove the skewered marshmallows from the pan and, using the tines of a fork, push 1 marshmallow into each martini glass.

Fill a cocktail shaker halfway with ice, half of the marshmallow vodka, half of the Adult Chocolate Milk, and half of the cream. Shake well and strain the mixture into one of the glasses. Repeat for the second drink.

Bollitos de Yuca Recipe

Bollitos de Yuca

If you want to make an elegant appetizer that stands out, then take a page out a resort’s handbook: Meliá Caribe Tropical serves up luxury dishes at its restaurant The Level, and they’re sharing a recipe with us so we can recreate a little bit of the experience at home:

Bollitos de Yuca

Recipe courtesy Meliá Caribe Tropical

Ingredients:

16 ounces yuca (cassava, tapioca)

0.5 liters whole milk

8 ounces Cheddar cheese

6 ounces all-purpose flour

1 ounce finely minced parsley

1 egg

1 ounce salt

3 ounces butter

Oil for frying


Directions:

1. Peel and cut yuca into small portions; boil them in lightly salt water until is tender. You can find yuca already peeled in the supermarket.

2. Once yuca is cooked, removed from water and mashed, add butter, milk, minced parsley and salt to taste, mash until is smooth.

3. Beat the egg in a small bowl. Put all-purpose flour on a separate bowl

4. Place a spoonful of mashed yuca in the palm of your hand pressing until it gets flat, put a small piece of cheddar cheese in the middle and using both hands give form of a croquette. Do the same with rest of the dough.

5. Dip the croquettes in the beaten egg and coat with all-purpose flour by rolling in bowl.

6. Pour enough oil in a medium to large frying pan to cover 1/2 inch deep. Heat the oil for frying to about 355F degrees.

7. Place the yucca croquettes in the hot oil and fry, turning several times, until golden. Remove the yucca croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.