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Updated 61 Days ago

Simply Spooky Snacks


Even though stores have been selling Halloween candy and decorations for a couple of months, I can only now begin thinking about one of my favorite holidays. The fact that it's at least October now, and that I can wear a light cardigan today without feeling stuffy might be what got me in the mood. Either way, I have Gouls on my mind.

One thing that I've always wanted to do is throw a murder mystery dinner. It sounds like a fun "adult" way to enjoy Halloween, especially after my neighbors told me last year that I'm too old to be trick-or-treating. I'm not about to give you advice on something I've never attempted, but I did a lot of searching online, and this guy seems to offer the most information about hosting one. Or this company will even do most of the planning for you.

Ok, so after checking into it, I've decided that an entire murder mystery dinner party might be a little too lofty of a goal for someone with minimal organizational skills and little-to-none culinary experience (such as myself). Instead, I'm going to tackle a couple of recipes throughout this month that get me in the Halloween spirit.

  • HAYSTACK COOKIES
    Mmm - this is a staple October treat that takes me back to my childhood. They're good in butterscotch and chocolate.
    6 oz. pkg. butterscotch chips
    1/4 c. chunky peanut butter
    2 c. miniature marshmallows
    3 oz. can chow mein noodles
    Melt chips in double boiler. Mix in peanut butter; then remove from heat. Mix in marshmallows and noodles; spoon onto wax paper to harden. Makes about 25.

  • GREEN SLIME DIP
    I'm not going to be Pop-eye for Halloween, but I can still enjoy some spinach.
    1 (10-ounce) package frozen spinach, thawed
    4 ounces cream cheese (1/2 of an 8 ounce package)
    1/2 cup sour cream
    1/3 cup mild salsa or your preference
    2 green onions, chopped
    1 garlic clove, minced
    1/2 teaspoon salt
    1/2 teaspoon pepper
    Drain spinach; squeeze dry. In food processor, puree spinach, cheese, sour cream, salsa, onions, garlic, salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room temperature for 30 minutes before serving. Serve with crackers, vegetable crudités or chips of your choice. Makes about 2 1/2 cups dip.

  • ROASTED ROSEMARY PUMPKIN SEEDS
    I first had these back in kindergarden (Thanks Mrs. White!), and what better way to put the "waste" from your pumpkin carving to good use.
    2 tablespoons dried rosemary
    2 cups fresh pumpkin seeds
    2 tablespoons olive oil
    2 tablespoons salt, or to taste
    Preheat oven to 350°F (175°C). Grind rosemary in a spice or coffee grinder. Combine ground rosemary with pumpkin seeds, olive oil and salt in a bowl; mix well. Spread seeds on a baking sheet. Bake 10 to 12 minutes or until seeds are crisp and brown. Makes 8 servings. 

About The Author:

I just moved back to The Lou from CoMo and I'd love to hear from you. Shoot me an idea/comment/bored rambling at audrey@toastedrav.com.

I am also an expert at the Chicken Dance, and I am willing to give lessons for a small fee.


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