Kid’s Halloween Special

Mummified Calzones

Cheese filled eyeballs

Dracula’s Sauce

Ghostini’s with veggies

Boo beverage

Dark and Stormy cupcakes with Scream cheese icing

Boo Beverage         about 9 servings

 2 cups orange juice

2 cups milk or almond milk

2 pints orange sherbet

4 medium ripe bananas

 2 cups whipped topping pre-made or home made)

 mini chocolate chips

Directions

Process the orange juice, milk, sherbet and bananas in a blender until smooth.

Pour into glasses. Using a pastry bag with a small hole cut out at the tip, top the beverage with whipped cream in the shape of a ghost. Top with 2 chocolate chip “eyes”

Equipment needed

Blender, pastry bag, mixer

Cheese-Filled Eyeballs- makes about 25 little meatballs

1 1/2 pounds Ground Chuck

3/4 cup Italian style bread crumbs or Panko seasoned with dried herbs

½ teaspoon salt and ½ teaspoon pepper

1 egg, slightly beaten

3 sticks of string cheese

1 can of sliced ripe olives, drained

2-3 cups of Marinara Sauce

Heat oven to 325*. Line a baking pan with parchment paper.

In a large bowl mix together the chuck, bread crumbs, eggs, salt and pepper.

Using a #30 disher, shape into 1 inch balls and place them on the baking pans.

Cut each cheese stick in half. Then cut each half into 3 pieces. Press a piece of cheese into the top of each meatball.

Bake 18-20 minutes or until meatballs are fully cooked.

Place a slice of olive onto the cheese and insert a stick or skewer and serve with Marinara sauce

Spooky tip #3 You can add some dried spices such as ½ teaspoon of basil, oregano, and ¼ teaspoon of garlic and onion powder to spice up the meatball mix

DRAGON FRUIT SALAD

INGREDIENTS

1 red dragon fruit peeled and cubed (or just one of either color)

1 white dragon fruit peeled and cubed

2 kiwi peeled and sliced

1 banana peeled and sliced

1 starfruit edges trimmed and sliced

1/3 cup macadamia nuts or any nut-optional

2 tablespoons coconut unsweetened

You can add other fruits like grapes, dried cranberries, pineapple, mandarin oranges, pears, apples.

Honey Mint Dressing

3 tablespoons lemon juice

2 tablespoons honey

2 tablespoons fresh mint chopped finely, + more mint leaves for garnish

INSTRUCTIONS

Add all the fruit salad ingredients together in a bowl, right before ready to serve.

Add the dressing ingredients to a small bowl and whisk to combine. Drizzle over the salad.

Garnish the salad with additional mint leaves, macadamia nuts, and coconut flakes.

Optional dressing

1/3 cup yogurt, 2 teaspoons lemon zest, 1 Tablespoon lemon juice, 2 Tablespoons maple syrup, and ½ teaspoon cinnamon. If using this- do not add the mint to the fruit salad

Ghostinis- Heat oven to 375*. Line a baking pan with parchment. Using 10-inch flour tortillas and ghost (or Halloween themed) cookie cutters, cut out the shapes. Brush or spray the cut out tortillas with butter and then sprinkle cinnamon sugar on top. Bake for about 10-12 minutes-watch them- you don’t want them to brown too much!

We also added mini chocolate chips to the ghosts as eyes before baking and we added candy eyeballs to the fruit salad and thinly sliced celery for crunch!

Quick Marinara Sauce

2 Tablespoon Olive oil

½ cup chopped onion

2-3 large cloves of garlic, minced

1 small can tomato paste (optional)

2 (28 oz) cans of San Marzano Tomatoes

1 ½ teaspoon salt

¾ teaspoon pepper

Pinch of red pepper flakes

Heat the oil in medium size saucepan over medium heat and add onions, garlic and red peppers flakes. Cook until fragrant and sizzling. DO NOT BROWN!!  Add tomato paste and cook until starting to brown. Add tomatoes and season with salt and pepper. Bring to boil over high heat, then reduce to a simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes. Taste and adjust seasonings. You can add 1-2 Tablespoons of red wine or the same amount of grape jelly to add some sweetness.

Equipment needed- large heavy-bottomed saucepan

“Mummy-fied” Calzones    makes 1 large of several small mummies

Basic Pizza Dough –

3 cups flour

1 teaspoon salt

2 ½ teaspoons yeast

2 teaspoons sugar

1 Tablespoon olive oil

1 cup warm water

Dissolve sugar and yeast in ¼ cup of the water. In a bowl, mix the flour and the salt. Mix in the olive oil, yeast and the rest of the water (3/4 cup). Mix by hand or in the bowl of a stand mixer. Knead until the dough is elastic and smooth. Transfer to an oiled bowl and let rise in a warm place for about 1 to 1 ½ hours, until doubled in size. (you can make this the day before and let it rise, covered , in the refrigerator overnight). Bring to room temperature before using (about 1 to 1 ½ hours)

Calzone

Pizza sauce or Marinara

Pizza toppings- your favorites!

Mozzarella cheese, shredded

1 egg for egg wash

Pizza sauce Recipe

1  8 ounce can tomato sauce

¼ cup tomato paste

½ teaspoon salt

½ teaspoon each oregano and ½ teaspoon basil

Pinch of garlic salt, sugar and black pepper.

Mix all ingredients in a small saucepan over low heat. Let cool before using on pizza dough.

Instructions

1. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper
2. Remove pizza dough and roll out into a rectangle
3. Using a small spatula as your guide, cut the dough along the edge with a sharp knife
4. Wrap the mummy by folding over each edge of the dough
5. Transfer to large cookie sheet. Use 2 large spatulas to transfer if necessary.
6. Beat egg in a small bowl, brush onto calzone
7. Sprinkle with corn meal, optional
8. Bake for 20-30 minutes or until golden brown
9. While the calzone is setting for a few minutes, create the eyes by slicing the ends from 2 black olives and stuffing with a bit of mozzarella cheese

Dark and Stormy Chocolate Cupcakes

1 cup flour

½ cup cocoa powder

½ cup sugar

½ cup packed light brown sugar

1 teaspoon baking soda

¼ teaspoon salt

5 Tablespoons unsalted butter

3 Tablespoons vegetable oil

1/3 cup water

1 large egg

¼ cup buttermilk

1 ½ teaspoons vanilla extract

Preheat oven to 350*.  Line a 12 cup muffin tin with liners.

Whisk together the flour, cocoa powder, sugar, brown sugar and salt in the bowl of a stand mixer (or large bowl if using hand held mixer)

In a small saucepan, heat the butter, oil and water over medium heat, stirring until the butter is completely melted. Whisk the butter mixture into the dry ingredients on low speed until thoroughly combined. Whisk in the egg, then the buttermilk and vanilla.

Fill the cupcake liners about three- quarters full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan and then remove the cupcakes to a wire rack.