What's Halloween without a table spread out with so many good things to eat? Boring! Before sending your little ones (or even your big ones) out to Trick or Treat, make sure they have a good meal to eat. All that wonderful delicious candy on an empty stomach is bound to keep you up all night with disgusting tummy troubles. So make sure they eat well. This way they won't be scarfing down so much candy. A simple spread of Nachos and Spicy Chicken Wings ought to do the trick. It's all finger foods and they won't feel like they have to sit down at a formal table before going out on a night of fun.
Of course, dinner could be a little more involved. How about some Chile Chili? Or an Eyeball Platter of Meatballs and Deviled Eggs? There's also La Llorona Punch and Spicy Popcorn.
Make dinner before the Trick or Treating into a party. It is a night of celebration and a time to have an enjoyable time with your family. Have a great time and PLEASE make sure kids aren't out by themselves. And be sure and check the candy before any is popped into their mouths. Sadly, there are some sickos out there. So let's take care of our kids. Happy Halloween Everyone!
1 dozen tortillas, either corn or flour
1 stick melted butter
3 cups refried beans
1 cup mild salsa
1 cup shredded cheese
Sliced pickled jalapeños (optional)
Using your favorite Halloween cookie cutters, cut shapes out of tortillas. Brush each cut-out with melted butter and sprinkle with garlic salt. Spread pieces on cookie sheet. Crisp tortillas pieces in a 350° oven for approximately 6 to 8 minutes. Remove from oven and allow to cool slightly.
Arrange on a platter with refried beans, salsa, shredded cheese, and jalapeños for the kids to make their own great tasting nachos.
40 chicken wings or drummets
3 cups flour
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 cup milk
1 stick of butter
1 cup hot sauce (like Louisianna)
¼ teaspoon black pepper
¼ garlic powder
Oil for frying wings
Mix flour, salt, cayenne pepper, and garlic salt. Lightly dust wings with the flour mixture and place on a tray. (Reserve the left-over flour mixture.) Refrigerate tray of wings for 1 hour. Whisk eggs with 1 cup of milk. Remove wings from fridge. Heat oil, or vegetable shortening in a deep pot to 2 to 3 inches deep. Allow to get hot over medium high heat. Dip each wing into the egg mixture and then re-dust with the left-over flour mixture. Fry wings, 6 to 7 at a time, until golden brown, about 6 to 8 minutes.Drain fried chicken wings over paper towels.
Meanwhile, melt butter in a medium saucepan. Add hot sauce, black pepper, and garlic powder. Simmer for 1 minute. Place drained wings into a large bowl. Drizzle with the hot sauce mixture. Toss lightly until thoroughly covered in sauce.If hot wings aren't what the kids want, do not drizzle with the hot sauce. Instead, mix BBQ sauce with a little honey and brush over drained wings. Delicious!
(makes 4 generous helpings)
1 lb. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can chili beans
2 tablespoons chile powder
1 tablespoon grated Mexican chocolate
1 1/2 teaspoons ground cumin
1/2 teaspoon each: salt, pepper
1 tablespoon hot sauce
sour cream, grated Cheddar cheese, minced onion, chopped jalapeños, optional
Brown ground beef, onion, and garlic. Drain and discard fat. Add tomatoes, chili beans, chile powder, and chocolate. Cook on medium low heat for 1 hour. Serve Chile Chili in bread bowls.
1 can refrigerated French bread loaf dough
Preheat oven to 350°
Spray cookie sheet with non-stick cooking spray. Remove dough from can but do not unroll. Cut dough into 4 equal pieces. Shape each dough piece into a round ball with seam on bottom and round and smooth on top. Place dough balls on prepared cookie sheet seam side down. Bake 18 to 20 minutes until deep golden brown. Cool on wire rack 10 minutes. Cut off about a quarter from the top and press bread down into "bowl" to shape.
Eyeball Appetizer Platter
6 hard-cooked eggs
3 tablespoons mayonnaise
1/2 teaspoon ground mustard
pinch of salt and pepper
6 pimento stuffed Spanish Olives cut in half
Peel eggs. Cut in half lengthwise. Slip yolks out and into bowl. Mash yolks and stir in mayonnaise, mustard, salt and pepper. Spoon mixture into pastry bag (or zip lock bag with corner cut out). Squeeze yolk into egg halves. Light brush egg whites with hot sauce. Place 1/2 sliced olive in center of "eyeball" with pimento showing on top.
1 lb. lean ground beef
1/2 cup crushed crackers
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/4 teaspoon pepper
1/4 cup (1 small) onion, minced
1 large egg
Asadero cheese pieces
Pimento stuffed olives sliced in half
Preheat oven to 400°
In large bowl, mix all ingredients except Asadero and olives. Shape into 1 1/2 inch meatballs and place in ungreased 13 x 9 inch baking pan. Bake meatballs for 20 to 25 minutes. Remove from oven and carefully make a small slit on to of each meatball and insert Asadero piece. When cheese has melted slightly, top with olive half.
La Llorona Punch
1 package (.22 ounce) Berry Blue Kool Aid
1 (2 liter) bottle ginger ale, chilled
1 (64 ounce) bottle white grape juice, chilled
8 scoops of vanilla ice cream
1 cup sugar, or to taste
In a large punch bowl, stir together kool aid, ginger ale, and white grape juice. Taste and stir in sugar as needed. Float ice scream scoops on top right before serving.
4 cups freshly popped popcorn
1 1/4 teaspoon chile powder
1 1/4 teaspoon cumin
1/2 teaspoon salt
1 cup pepitas (roasted and shelled pumpkin seeds)
1 cup raisins
1 tablespoon butter, melted
Combine chile powder, cumin, and salt. Toss hot popcorn with melted butter. Sprinkle with seasoning mixture. Stir in pepitas and raisins.
Here's another Popcorn recipe you can make. Go to Mexican Chocolate Lore and More to read more about it.