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I am going to be honest with you. Of the four of us on this blog, I am not the crafty one. I mean, how many actual craft things have I made and posted here? I'm pretty sure the count is zero. I save all my creativity for food. I love food. I love making food and I love serving it to other people and having them enjoy it.
I also love hosting parties. I love making great food for those parties. So I volunteered this week to come up with some great Halloween party appetizers that you could make for your Halloween Party this year!
I also love my husband. He supports me in this blogging endeavor and I love bouncing ideas off of him because he is very creative and comes up with great stuff. So when I asked him what kind of appetizers he would want at a Halloween party he said, "bat" wings. He loves wings, I'd venture to say they're his favorite party appetizer. He also suggested our Baked Pumpkin Pie Brie. We have made another variation of the brie at Christmas time with Raspberry sauce, I've also seen cranberry sauce. Well, my wonderful PH suggested I make some kind of pumpkin pie filling to go with the brie. So, I discussed it with him and came up with something so tasty! Finally, I had an idea for breadsticks that look like mummies. Madalynn suggested I do pigs in a blanket. Which I did. So, here are your four Halloween Appetizers, complete with a shopping list at the end of this post! Get ready for your Halloween party! PH loved everything we made and said, "we should throw a party this is all so good!"
1. Mummified Smokies:
Okay, these are so easy and fun! Like I said before, I am not crafty. What I liked about this one was to make the dough look more like a mummy wrapping you have to be a little messy. It is not about perfection at all! Cut your crescent roll dough into very thin strips and then wrap a strip very messily around a Lit'l Smokie. One package of crescent rolls got me 24 mummies. PH dipped his in ketchup. I ate mine plain. You can dip them in the brie, or use whatever other kind of sauce you'd like! they're easy and versatile and fun!
1. Pumpkin Pie Baked Brie: This one was fun because I was able to be creative with making my own pumpkin pie filling. Normally for a pumpkin pie I use evaporated milk. This time around I decided to use sweetened condensed milk, and I nixed the eggs. This made the consistency a little thicker and creamier so it wouldn't all come running out of the pastry as it baked. The best part? There was extra filling and crescent roll dough leftover, so I used both to make mini pumpkin pies! I love a two for one!
3. Mini Pumpkin Pies: This one is so easy and it helps you use some leftovers! I just ripped off the leftover crescent dough to put in the bottom of my mini muffin tin and then I poured some of the pumpkin pie filling on top. Don't worry if you run out of crescent roll dough. Some of these have no crust and they still tasted awesome!
4. Vampire Bat Wings: The wings are the easiest but take the longest because you have to bake the chicken for an hour. However, once they're baked you just toss them in the sauce and they're done! When PH said bat wings I was wondering what kind of sauce we should use. Initially PH suggested Szechwan sauce, but then we saw some General Tso's sauce and he suggested that instead. It has a light spice, but not too spicey. It wasn't for me anyway and I am not too into spicey food. It was just the perfect amount of kick. Since the sauce is red we went with the name Vampire Bat Wings. This is for a Halloween party after all!
So, those are your four easy, tasty, and fun Halloween appetizer recipes! There is a cheat sheet with directions as well as a shopping list attached, all for your convenience! Happy partying!
On Tuesday this week I had to do my gestational diabetes screening. My doctor's office has an in house phlebotomist so they had given me the drink at my prior appointment with instructions to drink it chilled because it tastes better, and get my blood drawn exactly one hour after I chugged it down. I've got to be honest, the drink itself was not the worst part. It actually was pretty painless. I had believed that the drink was going to be a like a thick syrup, but it wasn't. It was basically like chugging a small Gatorade. The stress for me was making sure I drank it at the right time and got my blood drawn when I was supposed to.
The other thing that was slightly difficult was the high protein diet my doctor wanted me to be on prior to taking the test. Although, my sister in law told me her doctor made her actually fast. Mine just said to try to have a higher protein, lower carb diet the night and morning before my test. I really took that to heart and so Monday night I made the easiest chicken recipe in the world. I am presenting this easy chicken bake to you here. It is in it's most basic form and you can spice it up any way you want to! It was so versatile, and the chicken was so tender and moist. I haven't heard back from my doctor yet, she said they'd only call if I have to do the three hour test, or if I am a little anemic. So far, so good!
Easy Chicken Bake
1 pound boneless, skinless chicken legs and thighs, defrosted
1 red onion
2 roma tomatoes
salt, pepper, and olive oil to taste
Preheat your oven to 400 degrees. Spray a glass baking pan with cooking spray. Place the chicken in the pan. Salt and pepper to taste. Drizzle with olive oil. Chop up the tomatoes and onion to your liking and spread over the top of the chicken. Bake in the oven for 40 minutes.
That is it! It is so simple! If you want to put it on a bed of pasta or rice, go for it! It was also really good by itself and I was happy to have a little vegetable in with my protein for the night!
It is fall, and fall is the time for all things PUMPKIN! Honestly, I know everyone is like "pumpkin spice" this and "pumpkin spice" that, which is fine, but pumpkin spice is just... spices. There is no actual pumpkin in it. Personally, I love pumpkin. I love squash generally, but pumpkin is my favorite. You can buy canned pumpkin, but I enjoy making my own pumpkin puree. It's really so easy, and I feel like it gives my pumpkin dishes a different flavor than the canned stuff.
So I am here this week to show you how to make your own. It is so easy! I only used one pumpkin for this demo, but you can definitely use more than one at a time. First, get your pumpkins. The pie pumpkins they sell in the store are typically the best, and the ones I always use. Although I plan on planting pumpkin in our garden so next year I'll have an abundance of pumpkin to choose from!
Heat your oven to 350 degrees Fahrenheit and place a metal pan with water inside on the bottom rack.
Using a large, sharp knife, cut your stem off the top like in the picture above, then cut the pumpkin in half.
Scoop out the seeds from the inside using a metal spoon. I like using metal because it scrapes the stringy parts out better.
You can save the seeds for toasting if you'd like! Toss on some seasoned salt for something savory, or a little cinnamon and sugar for something sweet. Once your pumpkins look like the picture above place them cut side down on a large baking sheet.
Then put them in the oven and roast them for about an hour. If you do more than one pumpkin at a time you may need a little longer, just keep track and take them out when the rind is soft to the touch and squishes in a little when poked.
Take them out of the oven and LET THEM COOL! (Or you'll burn your hands.) Then you can use a spoon to scoop out the insides.
The half on the left is the one I haven't done yet. The half on the right is the empty shell after I scooped the filling out. Now, when it's scooped out you can put it in a blender, or use an immersion blender. When I did this pumpkin I used my Ninja. It worked pretty well but I had to stop from time to time to scrape the pumpkin off the sides and I think I like my immersion blender for this the best. If you feel like the pumpkin is too thick you can add a little water. Just blend the pumpkin until it's a smooth puree.
If you think the puree is a little too runny for your taste you can drain out the water. Just take a colander and place a linen towel inside. Scoop your puree into there. You can press down, or wrap the towel and squeeze depending on how much you want out. I usually don't add or take away water because having the pan of water in the oven helps them stay as moist as I want them.
This is my finished product after one small pie pumpkin. I'd say it made somewhere between 1 and 1/2 to 2 cups of pumpkin. So if you did several pumpkins you can get a good idea of how much puree you can make at one time!
I am planning on using this pumpkin this weekend when I make my pumpkin cinnamon rolls for our church's General Conference.
I will probably also make more for when I make my pumpkin chili for our ward's (like a congregation) Trunk or Treat Halloween Party in October! See, there are so many wonderful uses for pumpkin!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to seven so far. I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Read more about us here!
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