I have been in a considerable funk this fall because of the cancellation of my annual Halloween party. Speaking of which, any suggestions for what I can do with a light-up Tinkerbell costume the other 364 days of the year? Anyways, just because my Halloween spirit has been slightly dampened, it doesn’t mean I’m not happy to share some of my Halloween-themed confections so others can spread some creepy cheer.
Each year, I make a spooktacular smorgasbord of food that would make even the witchiest of witches weak at the knees. To add to the ghoulishness, everything gets a Halloweeney name.
Some of my favorites from the In the Kitchen with Stacey archives:
- Skin and bones (prosciutto and basil wrapped chicken fingers)
- Bloody eyeballs (meatballs)
- Goblin gook (crab dip)
For a child’s Halloween party, I would recommend:
- Bugs in a bowl (popcorn with chocolate chips mixed together)
- Creepy crawlers (jell-o jigglers with gummy worms inside)
- Spiders (Oreo cookies with licorice string legs in the center and orange icing dots for eyes)
For an adult Halloween party, may I suggest:
- Bloody-hand punch (Utilizing either a hand mold or a latex glove, fill with fruit punch and freeze overnight. Combine 1 fifth vodka, 64-ounces no-pulp orange juice & 2 liters of Sprite to a punch bowl. Add frozen fruit-punch hand.)
- Worm casserole (Combine 8-ounces cooked spaghetti with 6-ounces cooked egg noodles. Mix in 2 tablespoons of butter and 1 1/2 cups of grated cheddar cheese. Place in a large greased casserole dish and top evenly with breadcrumbs. Bake covered at 350 degrees for 15-20 minutes.)
In closing, I’ve included a picture from last year’s Halloween party. This was the inspiration for my blog header that my best friend created, so I thought it seemed apropos to include. Please note – my husband always ends up shirtless by the end of the Halloween party. It’s like a Halloween tradition. Also, my dog gets a costume. Don’t judge me.
Any creepy confections you’d like to share? I’m always welcome to new ideas.
Happy Halloween everyone!
Feast of the Seven Fishes
In my family, Christmas is a time of traditions. Matching holiday pajamas. Last minute Christmas Eve shopping with my dad for my mom. And our seafood Christmas Eve dinner served in my mom’s kitchen.
Matching Christmas Pajamas
I was raised Greek Catholic, so it was customary for my family to abstain from meat and milk products on Christmas Eve. As I got older, I learned that for Italians this is known as the Feast of the Seven Fishes. We aren’t Italian, but my mom raised me to cook like one (see my ever popular meatball recipe). This feast consists primarily of seafood (minimum seven dishes), as well as pasta, baked goods and veggies.
Fried Foodapalooza
Our dinner typically consists of the following:
- Pierogies
- Fried shrimp
- Cocktail shrimp
- Salmon
- Fried scallops
- Fried smelts
- Clams
- Catfish
And the pièce de résistance, fish from Long John Silver’s.
Long John Silver's Fish
We’ve been having fish from Long John Silver’s as a part of this dinner for as long as I can remember. While our tastes are a bit more refined now, it still remains a staple in our meal. Like I said, Christmas is a time of traditions.
What’s on your menu for Christmas or Christmas Eve? How do you celebrate the holidays in your kitchen?
Whether honoring long-standing traditions or creating new ones, I hope you all have a joyous holiday shared with loved ones.