Bloody Whiskey
2 oz whiskey
2 droppers Cocktail Punk Bitters
3 luxardo cherries
1-2 tsp luxardo juice
Ice cube with worm or spider
1. Place cube in cocktail glass, add bitters and cherries.
2. Drip cherry juice down the inside of the glass, add whiskey.
Spooky Sliders
4 slider buns
2 fresh sausages (beef, buffalo, turkey, veg, you choose)
1 each red and yellow bell pepper, sliced thinly
1 cup red onion, sliced thinly
olive oil
salt
1. Heat a pan to medium and add oil. Place in the peppers, onion, and salt. Cover, turn to low, and cook 15-20 minutes or until they are soft.
2. When the peppers are done, transfer to a bowl and break up sausage into the pan.
3. Cover, then cook on medium-low heat until cooked through.
3. Pile slider bun with sausage and top with pepper mixture. Enjoy!
Butternut Hummus
1 small butter nut, cut in half, rubbed with oil, and roasted until done (about 30-45 minutes on 375°).
1 can garbanzo beans
juice of 1 lemon
½ cup tahini
1 clove garlic
2 TBSP olive oil
fresh oregano
salt
black sesame seeds
1. Blend half of skinned butternut with garbanzos, tahini, lemon, garlic, and olive oil. Add water if needed and salt to taste.
2. Cut the other half of the butternut into ½ inch cubes, heat a pan, and add oil. Toss in the butternut, a couple sprigs oregano, and salt. Cook until a little crispy.
3. Place the hummus on a plate and spoon butternut over top.
4. Sprinkle with black sesame seeds.
Green Pasta with Garlic Bread
spinach pasta, 1 package
1 can San Marzano tomatoes, crushed
2 cloves garlic, minced
3 TBPS butter (room temp)
4 slices white bread
olive oil
salt
*You will need Halloween cookie cutters or great knife skills.
1. Cook pasta according to directions.
2. Heat oil in a pot to medium and add half the garlic. Let it cook 30 seconds and add tomatoes. Set on low.
3. Mix remaining butter and garlic, spread over bread, and cut out fun pieces with cookie cutter. Toast in oven until crisp.
4. Top pasta with red sauce and serve with garlic bread.
Yogurt Herb Dip in a Bread Coffin
2 cups plain Greek Yogurt
3 TBSP dried herbs: dill, thyme, oregano, combined
squeeze of lemon juice
salt
fresh bread with the top cut out and insides removed, saved for dipping skeleton!
1. Combine yogurt, herbs, lemon, and salt.
2. Toast bread loaf, placing on sheet pan, top and bottom separate.
3. When cool, add yogurt, sink skeleton in, and prop the top over it.