Scarecrow Crunch

Since it’s Halloween, you absolutely must have a few sweet things to munch on. Try this easy Scarecrow Crunch or as I call it for grown up parties “Tooth Decay Fodder”. It’s a perfect mix of sweet and salty with enough good (bad) stuff in there for every kind of munchie tooth!

Scarecrow Crunch - Bakerlady

Print Recipe For Scarecrow Crunch

Scarecrow Crunch
adapted from Ryan Bakes

4 cups crunchy oatmeal cereal squares (such as Life cereal or Quaker Squares)
4 cups pretzel sticks
1 (24 oz.) bag candy corn
2 cups Reese’s Pieces (or 1 cup Reese’s Pieces + 1 cup peanut M&Ms)
2 (6 oz.) boxes caramel popcorn with nuts
1 bag Fritos

Mix all ingredients together in a very large bowl. Serve as desired.

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Spiced Bone Chips and Apple Entrails (Apple Pie Dip and Cinnamon Chips)

NFLfemale.com

 

Deconstructed apple pie equals awesome chip and dip. This stuff tastes like the filling of an absolutely perfect apple pie. Spiced homemade chips are the perfect shovel for getting all that apple goodness into your mouth. Yuuuuuum!

Spiced Bone Chips and Apple Entrails - Bakerlady

Print Recipe for Spiced Bone Chips and Apple Entrails

Spiced Bone Chips and Apple Entrails
adapted slightly from The Peach Kitchen

for the apple pie dip

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

for the chips

5 (6-inch) corn tortillas
½ teaspoon cinnamon
1½ tablespoons sugar

Directions

You can either cook this on the stove-top or the microwave.
Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
Heat for a few minutes until it’s boiling and has extracted juice from the apple.
Add cornstarch-water mixture to the “sauce”
Put back in the microwave/stove top until boiling and the sauce has thickened.
Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
Cut tortillas into desired size. {wedges}
Put in a slightly greased baking pan.
Spray the tortillas with a canola oil spray (or you can brush with butter)
Sprinkle with cinnamon and sugar, and bake at 210º C {410ºF} until golden brown, about 5-8 minutes.
Let them cool before serving and serve with the Apple Pie Dip

Mixed Booger Salad with Snot and Scabs (Twisted Chicken Caesar Salad)

This simple twist on a Caesar salad gets a hit of gag inducing grossness from the name. I’m very proud of it. It’s pasta tossed with romaine lettuce, Parmesan cheese and (if desired) chicken. I rip up a rotisserie and throw it in there. I leave the dressing on the side (labeled “snot) so the salad doesn’t get soggy during the party – and everyone can decide how much gooey grossness to pile on. Tee-hee!

Mixed Booger Salad with Snot and Scabs - Bakerlady

Print Recipe for Twisted Caesar Salad

Twisted Chicken Caesar Salad

5 cups romaine lettuce
2 cups chicken breasts, cooked and sliced (or just use a rotisserie chicken)
1/2 cup parmesan cheese, shredded
1 1/2 cups penne pasta, cooked, drained and cooled
Caesar Salad dressing
Croutons (if desired)

Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing.

Witch’s Elixir (The Best Party Punch EVER)

No Halloween party would be complete without a powerful punch. This Witch’s Elixir is deadly good. You’ll need a GIANT cauldron or will need to scale down the recipe to fit it in a normal punch bowl. I recommend the cauldron, it really lends to the atmosphere of a good Halloween party. At every shindig I’ve ever made it for, the entire batch of this punch has disappeared.

Witch's Elixir (The Best Party Punch EVER) - Bakerlady

Print Recipe for Witch’s Elixir

Witch’s Elixir
adapted from Festivals

4 (48-oz) cans Pineapple Juice
1 (96-oz) bottle Orange Juice
3 (2-liter) bottles Lemon-lime Soda
1 (1.75-liter) bottle Vodka
1 (1.75-liter) bottle Rum
1 (1.75-liter) bottle Coconut Rum

Mix all the ingredients well

Flayed Witches Fingers (Ham and Asparagus Roll Ups)

One of my favorite party appetizers involves pickled veggie wrapped in cheese and meat. These Flayed Witches Fingers are easy to whip together with all store-bought ingredients. I used a jar of pickled green beans I got from my mom-in-law, but you can easily use jarred asparagus from your local supermarket. Slap some softened cream cheese on deli ham and roll it around your veggie. They are sure to thrill all your ghosts and goblins!

Flayed Witches Fingers - Bakerlady

If you cut each finger into fourths and remove the gross sign, these are a great appetizer for any party. I’ve made them for football games and New Year’s Eve. They are always a big hit!

Print Recipe For Flayed Witches Fingers

Flayed Witches Fingers2 (6 oz.) pkg. sliced cooked ham
1 (8 oz.) pkg. cream cheese, softened
1 pkg. pickled asparagus spears (or pickled green beans)

Spread each ham slice with about 1 tablespoon cream cheese. Place 1 asparagus spear along the lengthwise edge of ham slice. Roll up jellyroll style. Wrap; refrigerate until ready to serve.

Pumpkin Spice Deathcakes (Pumpkin Spice Cupcakes with Cream Cheese Frosting)

 

Spice cupcakes have been a Halloween tradition for me since childhood. These “deathcakes” are full of cinnamon and pumpkin topped with a glorious cream cheese frosting. Delicious.

Pumpkin Spice Deathcakes - Bakerlady

Print Recipe for Pumpkin Spice Deathcakes

Pumpkin Spice Deathcakes
from Cake Central

1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract

Directions

Whisk together dry ingredients then add wet and beat on low speed for 2 minutes.
Bake at 325 for 20-25 minutes. Makes about 36 cupcakes.

Cream Cheese Frosting

1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 T vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt

Directions

Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated.

Moldy Maggot Stew (Black Bean and Sausage Chili)

Next on the mwuh-ha-ha menu for your perfect Halloween party, Moldy Maggot Stew. I know, it looks sooooo hideous. It’s a great party dish, full of hearty goodness that will keep your guests warm, toasty and disgusted all night long. Maggot Stew is a glorious sausage and black bean chili recipe from one of my favorite blogs. The maggoty mess in the middle is created by whipping up some Minute Rice, tossing it with a little olive oil to make it glisten and dumping it in the middle of your chili. Fabulously freaky! Again. Signs make all the difference for grossing your guests out. Maggots. (shudder)

Moldy Maggot Stew - Bakerlady

I make this chili frequently without the maggots too. It’s an easy dish you can just throw into a crock pot on a chilly fall day and enjoy with a chunk of french bread while watching the rain pour down your windows.

Print Recipe For Moldy Maggot Stew

Moldy Maggot Stew
from Rumbly in my Tumbly

1 pound sausage (you can also use ground beef)
3 large garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onions
1 15oz can black beans, rinsed and drained
1 can of whole kernel corn, drained
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 cup water
1 tablespooons chili powder
2 teaspoons Italian Seasoning
1 teaspoon salt
1/4 teaspoon of pepper

DIRECTIONS:

Brown sausage.  Add to crock pot along with all other ingredients.  Simmer on low at least 4 hours and serve.To add the maggots, make 1 1/2 cups Minute Rice and toss finished rice with oil to make glisten. Dump into the middle of your chili.

Pumpkin-Oat Chocolate Chip Cookies

Fall is here. Fi-na-lly. Seriously, this has been the longest summer I can ever remember in Seattle. So hot. Yes. I’m a heat complainer. Don’t worry, it’s actually a fairly normal condition in the Pacific Northwest. People don’t stay living round these parts for sunshine and sandy beaches. I love making pumpkin spiced deliciousness during the autumn months, but I’ll be honest, this recipe caught my eye over at Cooking Classy because of the chocolate. I don’t often see recipes pairing chocolate-y goodness with pumpkin, and I was interested to discover how they would complement each other. *Spoiler Alert – chocolate surrounded by a  lightly spiced pumpkin cookie is an absolute winner!

Pumpkin Oat Chocolate Chip Cookies - Bakerlady

 

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White Bean and Chicken Chili

 

NFLfemale.comYou’ll be seeing this tag occasionally on my recipes. I’ve been invited to be a the food/homegating writer over at NFLfemale.com. I’m extremely excited about the opportunity to share Bakerlady deliciousness over there, and the chance to work with a really fantastic group of women. Head over and check out a sisterhood of women who love food and football. They have a great time supporting their teams and each other!

 

Given that football is a raging passion in my life, a passion only matched by my loathing for ambient air that’s sticky and too hot, it’s no wonder autumn is my favorite season. And it’s here! Imagine me pulling out bins of sweaters, boots and multi-hued leafy decor right now. Dancing around rejoicing that overnight the temperature has returned to a nice healthy 65-ish with some rain. Ah rain. I’ve missed it horribly. I’m such a Seattleite. If I see 85 degrees again before July of next year, it will be too soon. Plus, there’s that glorious crisp in the air that tells folks in the Pacific Northwest that cool evenings and foggy mornings are ahead. Am I the only one who adores fog? I so enjoy watching the sun break over the evergreens, the rays cutting through a blanket of misty foggy beauty. Yeah. That’s good stuff. If it happens to be game day? All the better. Football is just better with some weather thrown in.You know what else is fantastically fall like? Chili. Nothing puts the topper on a good blustry autumn day than a hearty, chunky bowl of chili. With cornbread and a pat of melting honey butter. Mmmmmmm.

White Bean and Chicken Chili - Bakerlady

I love all forms of chili, but my favorite is this chicken and white bean version. It comes together quickly for a great weekday meal, and is a nice departure from the typical beef and kidney bean variety. A little lighter for the transition from summer to fall. Full of tender chicken with a good strong kick of chilis and cumin swimming in a fragrant broth. As it simmers away, it fills your home with a rich spiced aroma that will have you counting down the minutes until a steaming bowl hits the table. Dinner should announce itself and draw all your family from the corners of the house, sniffing the air asking “What’s cooking? It smells amazing!”. This chili does exactly that.

White Bean and Chicken Chili - Bakerlady

You’ll be the homegating MVP if you whip up a batch of this chili for a football party. Does your blood run cold as your team gives up a 4th quarter lead? This stuff will warm you back up. Stress eating as your gridiron boys mount a seemingly too last-minute comeback? Fill your belly with this chili and hang on for the ride! Go Hawks!

White Bean and Chicken Chili - BakerladyPrint Recipe for White Bean Chicken Chili

White Bean and Chicken Chili
a Bakerlady Original

3 (15 oz.) cans white beans, rinsed and drained (any white bean will work just fine)
4 cups low-sodium chicken broth
1 tablespoon olive oil
3 large chicken breasts (2 1/2 pounds)
2 cups frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
2 teaspoons ground cumin
Garish: sour cream, green onions, shredded cheese

1. Cube the chicken. In a large saucepan, brown over medium high heat in a little olive oil. 2. Remove the chicken to a plate and in the same pan, saute the onion until just softened. 3. Add the garlic until fragrant (about 60 seconds). Add 1 cup of the broth and use it to scrape up any brown bits on the bottom of the pot.
4. Puree one can of the rinsed beans with a little bit of broth and add to the pot. Then add the other two cans of beans, the broth, the cooked chicken, corn, all the spices and chilies.
5. Bring to a boil, then turn heat down and simmer 1 hour.
6. Serve topped with sour cream, cheese and sliced green onions.

 

 

 

 

 

 

 

 

 

Roasted Zombie Eyeballs (Sweet and Spicy Meatballs)

I know it’s not even October yet, and you may be thinking “Nooooo! I’m not ready for holiday posts!”. I won’t tell you that there’s less than 100 days until Christmas. Nope. Not gonna share that info. But, for the next month I will be sharing my favorite Halloween party foods. Halloween is on a Friday this year, so there’s sure to be ghoulish parties galore. I always plan parties way in advance and the menu is the first thing I get settled. All the party recipes I’ll be sharing have gross names – perfect for Halloween party food. However, take away the little disgusting name cards and you have terrific appetizers for your next non-Halloween party too! If you can’t wait a full month to get your food all settled, you can check out my great big Halloween post from a few years ago, but be aware that there are no easily printable recipe links there — just links back to the places I originally found the recipes.

To start off our devily delicious party food, we have Roasted Zombie Eyeballs. You can make your own meatballs, or just buy some packaged/frozen ones. The secret is in the sauce. You’d never guess that grape jelly and chili sauce would combine into such a devilishly delightful combination! The spicy kick in your eyeballs depends greatly on what brand of chili sauce you use. Start with half the called for amount and adjust to taste. I keep mine warm in a crock-pot on the food table. Good food signs are absolutely essential when renaming for maximum grossness.

Roasted Zombie Eyeballs - Bakerlady

These meatballs (sans gross sign) make a great appetizer for football parties as well. Everyone loves a spicy and sweet meatball!

Print Recipe For Roasted Zombie Eyeballs

Roasted Zombie Eyeballs
from Food.com

3 -5 lbs frozen cooked small meatballs or 3 -5 lbs Little Smokies sausages
1 (32 ounce) jars grape jelly
2 (12 ounce) jars chili sauce ( I use Heinz Chili Sauce. Remember to start with half the amount and increase to taste.)
1 pinch cayenne pepper (optional)

Directions

In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.