Monster Macaroni and Cheese

Serves 6

Ingredients

  • 1 box of kraft mac and cheese, prepared
  • green food coloring
  • edible candy eyes

Instructions

  1. Prepare the box of mac and cheese as directed on the box.
  2. Stir in green food coloring until desired color has been reached.
  3. Plate or put into a crockpot to keep warm.
  4. When ready to serve, top with edible candy eyeballs.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Halloween Candy Nachos

Ingredients

Serves 12

  • 1 cup marshmallow fluff
  • 4 large green, red, or a mixture of apples, cored and sliced (skin on)
  • 1/3 cup creamy peanut butter
  • 1 cup various Halloween candy, chopped (any chocolate candy, candy corn, etc.)
  • 1/4 cup chopped pretzels
  • 1 ounce edible candy eyes
  • alternative option: instead of apples as your “nachos”, consider using any variety of graham crackers, sweet pita chips, or cookies

Instructions

  1. Select a circular serving platter to plate ingredients. Place the apples onto your serving platter in an even layer.
  2. In a microwave safe bowl microwave the marshmallow fluff for 30 seconds to 1 minute until the marshmallow is able to spread easily over the apples.
  3. In additional microwave safe bowls, microwave the peanut butter for about 30 seconds. Stir to check the consistency. It should be a little runny to allow for easy spreading across the apples.
  4. Spoon or using a ziplock baggy with the corner trimmed, spread the marshmallow mixture and peanut butter over the apples.
  5. Top with chopped Halloween candy, pretzels, and candy eyes. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors.

Wrapped Up Mummy Dogs

Serves 8-10

Ingredients

  • 1 package (8-10-count) hotdogs
  • 1 can of refrigerated crescent roll sheets 
  • edible candy eyes
  • 1/2 cup ketchup
  • optional: relish and mustard

Instructions

  1. Preheat the oven to 375°F and spray a cookie sheet with nonstick cooking spray or line a cookie sheet with parchment paper.
  2. Unroll the crescent dough onto a large cutting board.
  3. Using a knife or pizza wheel, cut the crescent dough into 1/4th inch slices (with the length of the dough to make the longest strips possible).
  4. Starting at one end, wrap the dough randomly around the hot dog. Repeat with a second strip so that each hot dog has two strips creating a mummy wrapped look. While wrapping, think about where you want to place the eyes and leave a gap for them. You can put the eyes at one end or in the middle of the hot dog depending on what direction you want the mummies to face.
  5. Place the crescent wrapped hot dogs on the prepared baking sheet and place into the oven. Bake for 10 to 15 minutes, until the dough is golden brown. Keep an eye on them to make sure they do not overcook. Cooking time will depend on how accurate your cuts are.
  6. Remove the mummies from the cookie sheet and place on a serving platter.
  7. Put a small dot of mustard or ketchup to glue on two eyes per hot dog.
  8. Optional Ketchup/Relish Dip: Fill a small serving container (around the outer edge) in a circular motion with ketchup. Fill the center with green relish. Randomly place eyes on top.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Spooky Spiderweb Seven Layer Dip

Serves 10-12

Ingredients

  • 1 can of Frito Lay Bean Dip (found in the chip aisle)
  • 1 cup of prepared guacamole
  • 1 cup of sour cream + 1/2 cup for the decorative spider web.
  • 1 ounce pouch of taco seasoning (2 tablespoons)
  • 8 to 10 black olives sliced in half, reserve two whole olives to make the spider
  • 1 cup of cheddar cheese
  • 1 tomato, seeded and diced
  • 1 cup of kale, shredded thinly
  • chips for serving (corn tortilla or blue corn chips)

Instructions

  1. Use a circular or round tray for platting the dip. Start by spreading the bean dip across the plate in an even layer, making sure to leave a 1-2” perimeter of open plate (this will be for your sour cream mixture).
  2. In a small bowl, mix 1 cup of sour cream with the taco seasoning. Spread the sour cream mixture around the perimeter of the plate surrounding your bean dip.
  3. On top of the beans and just in the center of the sour cream ring, spread the prepared guacamole.
  4. Put 1/2 cup of sour cream into a small ziplock. Using scissors, cut a small piece off the corner and use the bag to draw the spider web on top of the guacamole.
  5. Sprinkle kale, cheese, tomato and olives on top of the sour cream.
  6. To make an olive spider, place one whole black olive in the center of the web, then slice the other olive into 8 thin strips to make the legs.
  7. Serve with your favorite chips! I enjoy corn tortilla or blue corn chips.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Korean Shrimp Skewers in Honey Gochujang

Ingredients

  • skewers (wooden or metal)
  • 20 extra-jumbo shrimp (16–20 count, about 1 lb.), peeled and deveined
  • ⅓ cup honey
  • 3 tablespoons gochujang
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 scallion whites (save green for serving)
  • 1 tablespoon toasted sesame oil
  • For Serving: reserved dipping sauce, sliced scallion greens, and toasted sesame seeds

Instructions

  1. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl
  2. Reserve half of the marinade mixture for a dipping sauce.
  3. Toss shrimp in remaining honey mixture; let for 30 minutes.
  4. Preheat grill to medium.
  5. Thread shrimp onto skewers.
  6. Lightly oil grill grate with oil. Spray shrimp skewers with oil.
  7. Grill shrimp until cooked through, about 2-3 minutes per side.
  8. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Crispy Brussel Sprouts with Dijon Aioli

Ingredients

Brussel Sprouts
  • 1 lb. fresh brussel sprouts, halved
  • 1-2 tbsp olive oil
  • 1/4 tsp garlic powder
  • salt and pepper to taste
Dijon Aioli Dip
  • 1/4 cup mayo
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp dijon
  • 1 tsp garlic, minced
  • salt and pepper to taste
  • 1/2 tsp fresh chopped or dried parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the brussel sprouts with olive oil, garlic powder, salt, and pepper.
  3. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until crisp. Toss halfway through.
  4. Serve brussel sprouts with dijon aioli dip.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Bacon Wrapped Jalapeño Poppers

Servings: 24

Ingredients

  • 12 fresh jalapeño peppers, halved and seeded
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Cut the jalapeño peppers in half lengthwise. Remove seeds and center membrane using a spoon and a scraping motion. Make sure to wash your hands thoroughly before touching anything else (especially your eyes!).
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Spoon filling equally among all 24 jalapeño halves.
  4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place.
  5. Bake for 25-28 minutes or until the bacon is crisp to your liking. Consider turning the oven on broil for the last minute or two to finish. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Roasted Tomatoes and Whipped Ricotta Spread

Servings: 8-10 Servings

Ingredients

ROASTED TOMATOES
  • 4 cups ripe cherry tomatoes
  • 2 garlic cloves, smashed
  • 1/4 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt & Pepper
WHIPPED RICOTTA
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • zest of 1 Lemon
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • salt & pepper
ASSEMBLY
  • extra virgin olive oil
  • fresh basil leaves
  • coarse black pepper & sea salt
  • baguette, sliced into 1/3-inch slices (toasted if preferred)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, then place the tomatoes on the prepared pan.
  3. Add the garlic, thyme sprigs, salt and pepper.
  4. Drizzle with the olive oil and roast for 25 minutes until the tomatoes soften.
  5. While tomatoes cool to room temperature, put all of the ricotta ingredients into a food processor or blender. Blend until smooth.
  6. Spoon the ricotta spread into a shallow bowl, then spoon the tomatoes and juice from the pan into the center.
  7. Drizzle the ricotta with olive oil, pepper, and salt.
  8. Garnish the tomatoes with basil leaves and serve with baguette slices.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Shrimp Spring Rolls

Servings: 8

Ingredients

Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch

Instructions

Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.

Caprese Salad

Makes 6 Servings

Ingredients

  • 4 tomatoes on the vine, 1/4″ slices
  • 16oz fresh mozzarella, 1/4″ slices
  • 1/2 cup basil leaves
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper and sea salt to taste
  • Optional: top with balsamic glaze

Instructions

  1. Alternatively layer tomato and mozzarella slices and basil leaves on a platter.
  2. Drizzle oil evenly across the layers.
  3. Season generously with cracked pepper and salt.
  4. If using, top with balsamic glaze.