Ingredients:

 

 

1-3/4 cups heavy whipping cream, divided

1 cup milk chocolate chips

6 ounces semisweet chocolate, chopped

1 teaspoon shortening

1 package (4-3/4 ounces) ice-cream sugar cones

Halloween sprinkles

12 thin chocolate wafers (2-1/4-inch diameter)

 

Mousse:

 

Use a small sauce pan and bring a half cup of cream to a boil, take the pan off the heat. Pour in the chocolate chips and stir until smooth, then let it cool to room temperature. In a bowl beat the reminding cream until stiff. Fold it in to the smooth chocolate mix, then refrigerate.

 

Hats:

 

Melt semi-sweet chocolate and shortening in a microwave safe bowl: stir until smooth. Paint the cones with melt chocolate until covered, roll or sprinkle the top of the hats with the colorful sprinkles, then refrigerate. Before serving, spoon your mousse into the cones (better yet, use an icing bag to pipe it in). Top the cones with a chocolate wafer and invert onto a serving platter.

 

 

 

8 Bell Peppers

4 cups Elbow Macaroni

2 cups Marinara Sauce

5 Spicy Italian Sausages

Ricotta Cheese

 

 

 

 

 

 

 

 

Cook the elbow macaroni according to the package instructions. Remove the casings from the sausage and brown the meat. Transfer the cooked sausage onto a paper towel to remove the excess fat. Chop the sausage into fine pieces. Pour the sausage meat on top of the macaroni then add the marinara sauce (use your own favorite marinara recipe…I’m not allowed to share my wife’s recipe…) and mix well. Preheat your oven to 375 degrees. Cut the tops off your peppers and carve your pumpkin face, clean and rinse. Dab dry the peppers with a paper towel. Spoon the stuffing into the peppers and place them in a shallow baking dish. Add a quarter cup of water. Let the peppers bake for 20-25 minutes. Take the peppers out or the oven, cover them with aluminum foil and place them back into the oven for another 10 minutes. If you want your peppers a little bit more “spooky” you can add a dab of ricotta cheese on top and then add a spoon of marinara sauce and swirl around so when you take off the pepper’s “hat” there is a surprise. It adds an excellent taste too!

VIDEO: Stuffed Peppers - Halloween Style

 

Ingredients

 

1-2 bags of white Candy Melts

1 small container fresh strawberries

Black cookie decoration gel

Wax paper

 

 

 

 

 

 

Preparation

 

Cut the bottom of the strawberries so that they will stand sturdy.

Dip the strawberries in the melted chocolate and place on a wax paper lined cookie sheet to let the candy harden.

Then use the decoration gel to draw eyes and a mouth on each strawberry.

Be creative.

Enjoy!

 

2-3 slices of smoked ham

Sharp cheese (I prefer Västerbotten)

1 red crisp apple

Fresh spinach

Green onion

Whipped cream cheese

Spicy Mustard, (horseradish-honey style)

Start by giving the two pieces of bread a good thick layer of cream cheese.

Chicken & Warm Potato Salad

 

1  lb. chicken breasts

12-15 ping pong ball sized potatoes

3.5-4 oz. fresh mushrooms

2 yellow onions

10 cherry tomatoes

Olive oil

Butter

Handful of fresh thyme

1 tbl white wine vinegar

Sugar

Black pepper

Flake salt

Juice from ½ lemon

 

Sauce

1.5 cups of sour cream

3.5-4 oz. feta cheese

1 yellow onion

Flake salt

 

Let’s start with the sauce, (it tastes better if you prepare it the day before)

 

Mince the onion. Mix the sour cream with the minced onion and then crumble the feta cheese into the mixture. Add black pepper and salt to taste.

 

Cut the chicken into finger-thick pieces just over an inch long. Grill the chicken with pepper, a whole crushed chili pepper and the juice from a half lemon. Place grilled chicken aside when done.

 

Peel and boil your potatoes. When done, put aside.

 

Heat oven to 475F.

 

Cut cherry tomatoes in half. Put them in oven-safe dish and sprinkle sugar on top, don’t be shy! Broil for 10-15 minutes. Tomatoes should not char, but become soft and the sugar should caramelize.

 

Meanwhile, cut the onion into half-moon shaped pieces, and chop the mushrooms (not too small). Fry 1/3 of the onions with the mushrooms in oil and sprinkle some garlic powder on top. The oil should be hot, so hot that when add the mushroom you should hear a loud crackling sound. When the crackling starts to die out and the mushrooms turn a deep golden brown, take the mixture off and put to the side.

 

Cut up the potatoes and fry them in olive oil, not too hot now you don’t want to burn them. Add some real butter for taste. Add fresh black pepper and sprinkle on some fresh thyme. Fry the potatoes for about 10 minutes or until they got a golden brown color. Mix with the previously grilled chicken that you cut into bite-sized pieces. Let the chicken become warm then add the mushrooms and onions, stir. Top with the rest of the onion and the cherry tomatoes. Add some white wine vinegar, olive oil, and a couple of takes with the black pepper grinder and you are done.

 

Makes 10 Shooters

1 Betty Crocker White Cake Mix (for 10 you need half of the cake.)

1 ½ cup diced strawberries

¼ cup sugar

1 cup heavy whipping cream

2 tbs. sugar

Preparation

Bake the cake, follow the directions on the box.

Wait for the cake to cool. For ten shooters you need just about half of the cake. You can wrap the other half and freeze it for another day. Pull the cake into pieces and place in a bowl. Dice the strawberries and mix with the sugar. Whip 2 tablespoons of sugar with the heavy whipping cream until light and fluffy.

 

Assemble the Shooters

Place a small amount of cake at the bottom of a shot glass and then spoon some strawberry mix on top. Add a little more cake leaving a small space at the top. Place a spoonful of whipped cream on top of the cake. Top with a small strawberry. Enjoy!

 

VIDEO: Strawberry Shortcake Shooters

Cake

3 boxes yellow cake mix

 

 Filling

13-14 ounces raspberry preserves

20 ounces vanilla pudding

1 ripe banana

 

Topping

1 cup heavy whipping cream

Handful of strawberries

Handful of blueberries

 

 

Mix and then bake one of the yellow cake mixes in a 9x13 inch baking, follow mix instructions. This will be the bottom part of the cake. When the cake is cold enough place on a serving tray, trim edges so you got a nice rectangle. Mix the raspberry preserves with two tablespoons of water, mix well. Pour the preserves on top of the bottom cake layer; start from the middle and work yourself out toward the edges. Be careful to not go over the edge.

 

Mix both of the remaining yellow cake mixes and pour it in to a 9x13 inch baking dish. Bake it until done (the double batch took a quarter longer to bake than just 1), then let it rest. When cool, flip it upside down on a baking sheet. Trim the edges so that you have a nice rectangle. Cut the cake in half and remove the top part to another baking sheet. Place the second bottom part on top of the first bottom that now been resting with the raspberry preserves on top. Now smear out a nice thick layer of vanilla pudding on top as the second filling. Use three quarters of the pudding. Slice the ripe Banana thin and place the banana slices beside each other so that they cover the vanilla pudding. Smear the rest of the pudding on top of the sliced banana. Now place the last layer of cake on top. If the top part is hard trim it of with a sharp knife.

 

Whip the whipping cream and cover top and sides. Place the blueberries in the upper left corner and cut the strawberries to make red lines across the cake (see photo), and you are done, enjoy!

 

 

 

 

18 small potatoes

¼ cup sour cream

4 oz sliced smoked salmon

1 tbsp snipped, fresh dill

 

 

 

 

 

 

 

 

Cut potatoes in half. If they are too round, cut a slice off the bottom so that the will sit flat on both sides.

 

In a microwave safe bowl, place potatoes and a couple of tablespoons of water.

Cover bowl with vented plastic wrap, microwave on high for 5 – 6 minutes, or until fork-tender.

 

Get your grill ready and for direct grilling, medium heat. Put your potatoes on a baking sheet, brush them with olive oil and sprinkle with salt and coarsely ground black pepper. Place potatoes on hot grill, cook for 5 to 6 minutes, or until slightly charred on both sides, turning once.

 

Put potatoes on a serving plate (rounded side down). Top each with ¼ teaspoon sour cream, 1 piece salmon, and some dill. Enjoy!

For the crust, bottom and top.

 

2 sticks of non-salted butter

1 cup of sugar

2 cups of all-purpose flour

 

Filling:

 

3 cups of fresh black berries

¾ cup sugar

¾ cup of flour

 

 

 

Work the butter and sugar together, slowly mix in the flour and work it until it stays together and is letting loose from the side of the bowl.

 

Put the oven on 375 degrees.

 

Split the dough in half, one half we put away for the top crust and the other we use for the bottom and sides. Flatten the dough and push it out towards the sides in a 9 inch low pie form. See to that the sides are not too thick and you should not be able to see any of the pan through the dough.

 

Bake the crust for 15 minutes. Take the crust out and let it rest 15 minutes.

 

Pour the blackberries and sugar into a bowl, mix them slightly together with a fork. Slowly add the flour and continue mixing it with the fork. Pour the blackberry mix into the pie form. Take the second half of the pie dough and pinch off crumbles so that the whole pie top is covered, you should be able to see some of the blackberry filling. Don’t pat the dough down, just let the crumbles fall so that they cover the top.