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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

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

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.

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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!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

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.

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!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

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.

Fried Zucchini Batter

This is a super simple, very adaptable recipe to batter veggies for frying. I used zucchini, but it would work with just about anything you want to dip in a light batter and fry to airy crisp perfection.

Fried Zucchini Batter - Bakerlady

I ate these babies with (gasp!) no dipping sauce. The batter wrapper was perfect for me. They’d be great with some ranch though.

Fried Zucchini Batter - Bakerlady

This is the best batter I’ve ever used for frying up some deliciousness. The cornstarch makes it absolutely light as air.

Fried Zucchini Batter - Bakerlady

Yup. Fan-freakin-tastic!

Fried Zucchini Batter - Bakerlady

Print Recipe for Fried Zucchini Batter

Fried Zucchini Batter
adapted from Food.com

3/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/3 cup water
1 egg

12-15″ long zucchini cut in 1/3″ slices or rounds

Directions
In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.

Potato Gnocchi With Butter and Cheese

I came upon this recipe while trying to find a way to use up some leftover potatoes. Often I chop them up a little and throw them into a saucepan as hash browns to have with breakfast. Or I use them to make Bubble and Squeak. I found this recipe, calling for baked potatoes strained thru a ricer, mixed with egg and flour to make a dough, and was intrigued. But with no idea how to actually say the name of the thing I was making.

Potato Gnocchi With Butter and Cheese - Bakerlady

If you had been a fly on my wall listening to my pitiful attempts to pronounce “gnocchi”, you’d have been horribly embarrassed for me. I pronounced the “g” sound, and instead of saying “key” for the cchi, I said “chee” like the start of cheese. It was really sad. My husband laughed right in my face and asked what on earth I was saying. If you are interested, here’s how it is supposed to sound. And, how my kids responded when I taught them how to say it. Talk about blind leading the blind.

 

Gnocchi comes in many varieties and have been around since the days of the Romans, when soldiers would mix a semolina porridge-like dough with eggs.  Since I’m fairly certain the Roman legions didn’t go around with ricers in their tunics, I thought I could probably figure out a way to make these without one too. Even if it is a potato variety. Romans didn’t own Cuisinarts either…but I do! I tossed my leftover potatoes in there and started whirling away.

Potato Gnocchi With Butter and Cheese - Bakerlady

Pulse until no lumps remain. Then with your clean hands, combine the potato mash with  two egg yolks, some salt and flour.

Potato Gnocchi With Butter and Cheese - Bakerlady

Until you have a firm, but still a little sticky dough.

Potato Gnocchi With Butter and Cheese - Bakerlady

Cut into four even pieces and roll each into a long rope.

Potato Gnocchi With Butter and Cheese - Bakerlady

Using a pastry cutter (or knife) and a fork. Cut into small pieces and then press with the fork to make ridges.

Potato Gnocchi With Butter and Cheese - Bakerlady

Repeat until you’ve used all the dough. These can be boiled and served immediately, or frozen on a cookie sheet then transferred to a plastic bag in the freezer for up to a month. At this point, they reminded me of butter mints.

Potato Gnocchi With Butter and Cheese - Bakerlady

You need two burners going to cook these babies up. One for the water so you can boil your little potato pasta gnocchis. And one for everything good in the world to get down in. Butter, garlic and Italian parsley hanging out. You know that’s gonna be good. Let the butter melt, then toss in the garlic and parsley just as the gnocchi dumplings start floating.

Potato Gnocchi With Butter and Cheese - Bakerlady

Dunk your gnocchi into the pot of boiling water. They’ll bob up to the surface as they cook. Let them go another minute or two (no longer!) and then scoop them out with a slotted spoon.

Potato Gnocchi With Butter and Cheese - Bakerlady

And transfer them to your butter/parsley/garlic pan. Swish the pan around to get them all coated nicely (this should take under a minute).

Potato Gnocchi With Butter and Cheese - Bakerlady

Slap those gorgeous babies into a bowl, sprinkle some fresh Parmigiano-Reggiano on top and go to town. Every little nugget is perfectly soft and wrapped in flavor. Like a cheesy, fragrant pillow of buttery goodness.

Potato Gnocchi With Butter and Cheese - Bakerlady

The original recipe said this makes 4 servings. They must be serving dainty little princess eaters. I ate half the recipe single-handedly. If you are serving this as a first course, you could probably get away with a smaller portion. But as a main dish, you’d need to double the recipe to get 4 servings, unless you’re friends with really tiny people. Or, keep it simple and just eat all of these yourself. I won’t judge.

Potato Gnocchi With Butter and Cheese - Bakerlady

Print Recipe for Potato Gnocchi With Butter and Cheese

Potato Gnocchi With Butter and Cheese
adapted from Food and Wine

2 pounds leftover potatoes (about 4 – enough to yield about 2 cups flesh)
2 large egg yolks
1 tsp salt
1/2 cup all-purpose flour, plus more for dusting
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
Garlic, minced finely
Italian parsley, chopped

Scoop the flesh into a ricer and rice the potatoes (or in your food processor). Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Toss garlic and chopped parsley into the butter just before adding the gnocchi. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.

Make Ahead The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

Fried Mozzarella Bites

I had a few won-ton wrappers hanging around after making my totally amaz-balls Sriracha and Cream Cheese Wonton Bombs. Not enough of them to make another batch (drat!), but plenty to not want to waste them. While wondering what to do with them, a truly genius thought entered my noggin. Fill them with cheese. Everything filled with cheese has the potential to be glorious, and never more so that when that thing is fried.

Fried Mozzarella Bites - Bakerlady

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Sriracha and Cream Cheese Wonton Bombs

Sweet appetizer perfection Batman. These spicy, creamy, crisp and soft wonton bombs are going to completely blow your mind. Ka-pow.

Sriracha and Cream Cheese Wonton Bombs - Bakerlady

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Beer Battered Shoestring Carrots

The only people I know who consider carrots a snack food are practically vegetarians. Sure, they are crunchy and pair perfectly with hummus. But really? I’d much rather be noshing on pretzels or chips. Carrots are not my first thought when deciding on a snack. You also probably never thought of them as pub (sorry, there’s my English roots showing) food. But I’m telling you, carrots made with a perfectly seasoned beer batter are both deserving of munching and would totally fit in on your favorite bar counter while you down a few brewskies.

Beer Battered Shoestring Carrots - Bakerlady

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Mango Guacamole

The title says everything you need to know. Say it slowly with me. Mango. Guacamole. Feel the words as they bounce from your lips. Mango. Sweet, light, tropical. Guacamole. Rich, creamy, delicious. Now put them together. You know it’s going to be unbelievable.

Mango Guacamole01 [Read more…]

Fabulously Freaky Halloween Fodder

I love throwing Halloween parties. Mostly because I get to make delicious food and give it disgusting names. Here’s a round-up of all the deliciousness I made this year and the nastiness I called it. Most of these items are easy to make (and can be done ahead of time) so you won’t be slaving away in the kitchen while your guests are having a goulishly good time! My hot hubby and I dressed up as Johnny and June Cash this year. We had a blast!

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