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Ideas for relaxed entertaining your guests will love... and you will too!

There is sooo much to love about Halloween! Every Fall I look forward to all the scary decorations, candy, and of course the trick or treaters. That said, what I love most about Halloween are the parties! While Halloween parties are a fun time for our little ones, they can be just as enjoyable for adults.

A Halloween celebration for grown-ups can be a blast to host, and even better you can do so without stressing yourself out! So, if you plan to host your own spooky soiree come along with me for some entertaining tricks, and recipes that truly are treats.

For a Halloween themed party you can go as far as you want with food, drinks, creepy decor, and costumes. However, you can still provide all the spooky fun and atmosphere and keep things simple as well. Start out with a few well-placed Jack-o-lanterns and some candlelight. Then throw in some fun background music, tunes like “Monster Mash" and Michael Jackson's “Thriller" for example to set a spooky mood. Then all you need are some ghoul-pleasing and delish, drinks and nibbles...

Let’s start with my latest libation creation, the Haunted Orchard Spritz. Apple cider and Aperol liqueur pair deliciously in this drink, and a splash of Prosecco adds fizz and fun! My "Monster- ey" Jack-o-Lantern Cheese Ball is filled with spicy deliciousness and is as much fun to make as it is to eat. To add some sweetness, check out my Halloween Candy "Spook-cuterie" Board. Just add some ready-made dips, cheeses and some heat-and-serve finger foods and you are ready to party!

I hope you and your guests enjoy these recipes! And as I always say, have fun in your kitchen making food (and cocktails!) for the people you love. Remember...

it doesn’t have to be perfect, it just has to taste good!

 

I know it’s maybe not popular but if I was asked, what’s important for the American family, I believe it’s sitting down and having that meal together every night. Chances are, when you think “family dinner” you imagine hearty, hot, home-cooked meals, served nightly. Perhaps rethink out your expectations and take some of that pressure off. Maybe you commit to gathering for a meal once a week, possibly every Friday evening. The point is to eat together — regularly. I can honestly speak to this challenge. My wife and I were two ships passing in the night. Our lives were filled with long days, and the balance of sporting events and after-school activities for our children. Dinner time was very much a challenge. Look at your family’s schedules – is there one night that looks more manageable than the others? If so, make that “family meal night.” Put it on everyone’s calendar and plan on being home at a certain time.

THE HAUNTED ORCHARD SPRITZ

3 ounces of apple cider

• 1 & 1/2 ounces of Aperol

• 1/2 ounce of lime juice

• Prosecco

• Thinly sliced orange and apple slices for garnish. Be sure to sprinkle the apple slices with some lemon juice to prevent discoloration.

DIRECTIONS: Measure the first 3 ingredients into an ice filled shaker, secure the lid and shake it like crazy. Strain into an ice-filled wine glass and top off with Prosecco. Garnish with the apple and orange slices if desired.

Alternatively you can make this cocktail in batches. Just measure the first three ingredients in amounts for the number
of drinks you want and chill in the fridge. To serve, line up your ice filled glasses, fill about 3/4 full with the cider mixture and top off with Prosecco, garnish if desired.

For a mocktail version substitute orange juice for the Aperol and sparkling water for the Prosecco. Cheers!

There really is no definite recipe for this board. You want a nice selection of candies with contrasting colors and flavors. And there are so many to choose from, like Reese’s Pieces and mini peanut butter cups, licorice ropes, bite size wrapped candy bars, and of course candy corn. I like to add some color with orange slice jelly candies and spearmint leaves and whatever else I can find. And check out the internet for some fun retro candies that are being reproduced. To put your board together use some small bowls to hold some of the loose candies and curve some of the others around them. Fill in the spaces with more candy keeping in mind color, texture and flavor and you are ready to go.

"MONSTER-EY" JACK-O-LANTERN CHEESE BALL

  • 1largestemmedjalapenopepper

  • Two8ouncepackagesofreduced fat cream cheese, softened

  • 2 cups of shredded Monterey Jack cheese, divided

  • 1 teaspoon each, onion powder and garlic powder

  • 1/2 teaspoon of ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon of ground black pepper

  • Halved black olives for the eyes and mouth

    DIRECTIONS: Carefully cut the top off the jalapeno pepper leaving the stem intact and the pointed tip of the pepper as well, set aside. Slice the jalapeno in half lengthwise and remove the seeds. Mince enough of the jalapeno to make 1 tablespoon or more to taste. (Be sure to wash your hands well with soap and water after and don't touch your eyes!) In a mixing bowl combine the minced jalapeno, cream cheese, 1 cup of the shredded Monterey Jack and the seasonings. With scrupulously clean hands form the mixture into a ball. Sprinkle the remaining shredded cheese on a plate and gently roll the cheese ball in the cheese to coat it in orange color. Place the cheese ball on a serving plate and gently press the reserved pepper stem and top into the top of the cheese ball to resemble a pumpkin stem. Press the reserved tip of the pepper onto the face for a nose. Use the black olives to make 2 eyes and a mouth. Cover with plastic wrap and refrigerate until ready to serve with your choice of crackers.