Don’t Be Scared to Start Making Your Halloween Plans Now
With Halloween just around the corner, now’s the time to start planning a festive menu that goes beyond candy. Whether you’re hosting a party or preparing quick meals for a night of trick-or-treating, thoughtful planning can help make your celebration special. Try incorporating seasonal ingredients into fun and creative dishes that delight both kids and adults.
For a warm, autumn-inspired meal, serve Apple-stuffed Pumpkins or an Autumn Harvest Pizza loaded with fall vegetables. Snack on a Rosemary Spiced Nut Mix to keep guests satisfied while waiting for the main course. And don’t forget dessert – Mini Monster Chocolate Whoopie Pies are sure to be a hit for both young and old.
By preparing ahead, you’ll have all the ingredients you need for a spooky and delicious celebration. Happy Halloween!
Rosemary Spiced Nut Mix
Recipe from www.grocery.coop
Ingredients
1 cup raw pecan halves
1/2 cup whole raw cashews
1/2 cup shelled raw pumpkin seeds (pepitas)
2 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons honey
Preparation
Heat the oven to 300°F. Line a sheet pan with a rim with parchment paper.
In a large bowl, combine the pecans, cashews and pumpkin seeds. Toss to mix and reserve. In a small saute pan, melt the butter over medium heat, and when melted, add the rosemary. Stir until the rosemary is fragrant and the butter is bubbling. Add the smoked paprika, cumin, salt and honey, and stir to mix. When the honey is melted and mixed in, pour the mixture over the nuts in the bowl. Toss and stir to coat.
Spread the nuts on the prepared sheet pan and place in the oven for 10 minutes, then stir and bake for 8 to 10 minutes longer. When the nuts are lightly toasted and shiny, remove the pan from the oven and transfer to a cooling rack. While the nuts are still hot, transfer them to another bowl to cool completely.
When cooled, store in a jar or storage container, tightly covered, for up to a week at room temperature, or a month in the refrigerator.
Autumn Harvest Pizza
Recipe from www.grocery.coop
Go with the flow of the season with this satisfying sweet potato, chicken, Gouda pizza.
Ingredients
3 cups cubed, peeled sweet potato
2 tablespoons olive oil
1/2 teaspoon salt
1 14-inch pre-baked pizza crust
4 ounces cooked chicken, chopped
1 1/2 cups shredded smoked Gouda cheese
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
Preparation
Heat the oven to 400°F. Spread the sweet potato cubes on a sheet pan and drizzle with olive oil and salt. Toss to coat. Roast for 20-25 minutes, until the sweet potato cubes are tender when pierced with a paring knife.
Place the crust on a large sheet pan. Spread the sweet potato cubes onto the crust and drizzle with any remaining olive oil from the roasting pan, then top with chicken. Cover with Gouda and sprinkle with walnuts and parsley. Bake for 15 minutes, until the cheese is golden brown and the crust is crisp. Slice and serve.
Apple-stuffed Pumpkins
Recipe from www.grocery.coop
Two great harvest-time foods bake together for a comforting fall dessert. Buy the smallest mini-pumpkins you can find (about the size of a grapefruit), or substitute small sweet dumpling squash. Pumpkins become lush, edible bowls for apple pie filling, sweetened lightly with maple syrup. For a sweet finish, top with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
4 mini-pumpkins
4 large apples, peeled and chopped
1/4 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 pinch salt
1/2 cup granola
Ice cream or whipped cream
Preparation
Preheat the oven to 400 F. Lightly oil a pan large enough to hold the pumpkins upright.
Slice the off tops of the pumpkins, creating little caps to put on top of the pumpkins once they’re filled. Scoop out the seeds and pulp and discard. Place the pumpkins in the prepared pan.
In a medium bowl, mix the apples, maple syrup, cinnamon, vanilla, salt and granola. Stuff the apple filing into the hollowed-out pumpkins. If they are not completely full, top off with a bit of extra granola.
Bake for 35 to 40 minutes, until the pumpkins are tender when pierced with a knife.
Cool slightly on a rack before serving with ice cream or whipped cream. Top with reserved pumpkin caps.
Mini Monster Chocolate Whoopie Pies
Get this recipe here from Melanie’s Makes!
https://melaniemakes.com/mini-monster-chocolate-whoopie-pies-with-orange-cream-filling/