In October GG and Brittany hosted a fabulous Bewitching Dinner. These cute invitations were tied to witches hats for each guest.
Front
Back of Invite
To add to the "creepy" factor GG's husband had a huge snake whose cage happened to be in the corner of the room we were in.
More decor
Place Setting
Menu
Appetizers: Deadmans toes, witches fingers, deviled eggs and scream cheese an cackles.
There were also a variety of poisons and tonics to drink...
They might have had creepy names but they tasted great!
Amy and Leslie
Katie and Tanya
Alyssa and Corinne
Brenda and Carrie
Rachel and Alisha
and the host witches of the evening...GG and Brittany
Emily and Mandy
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Rotten Apple Soda
Deviled Chicken with Potatoes and Beets
Dessert was mini pumpkin cheesecakes with gingersnap crusts, Apple slices dipped in chocolate,
Take homes were so much fun. We each got a hand soap from Bath & Body Works, some delicious gingersnap cookies, and an adorable witches hat decoration for future Halloweens.
Wicked Witches Fingers –
INGREDIENTS
Asparagus
Roasted garlic grape seed oil
Rancher stake rub
DIRECTIONS
Fresh asparagus rolled in roasted garlic grape seed oil, sprinkled with rancher stake rub, broiled for about 5 min until tender.
Cheesy Witch Hat –
INGREDIENTS
2 8oz packages cream cheese, softend
½ cup butter softend
2 ½ cups shredded cheddar cheese
1 4oz jar chopped pimentos, well –drained
¼ cup poppy seeds
1 large carrot, peeled, sliced thin
DIRECTIONS
Combine all spread ingredients except poppy seed in bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.
Divide remaining cheese mixture in half. Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.
Assemble hat by centering cheese ball in middle of hat brim. Shape ball into cone to form top of witch’s hat. Sprinkle or press poppy seed over entire hat to cover.
Attach carrot slices to form hatband by using reserved cheese mixture. Carefully cover with plastic food wrap; refrigerate at least 2 hours.
Remove from refrigerator about 30 minutes before serving. Serve with assorted crackers and vegetables
Dead Man’s Toes –
INGREDIENTS
1 lb sliced bacon
1 14oz lil smokies cocktail links
¼ cup brown sugar
DIRECTIONS
1. Cut bacon strips lengthwise into thirds. Wrap a piece of bacon around each sausage link. Secure each with a toothpick. Place onto a foil-lined cookie sheet. Sprinkle with brown sugar.
2. Bake at 350F for 35-40 minutes or until bacon is crisp, turning once.
Makes about 3-1/2 Dozen
Jones soda with cute labels
INGREDIENTS
1 ½ pound butternut squash, peeled and ¾ inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 oz baby arugula, washed and spun dry
½ cup walnuts halves, toasted
¾ cup freshly grated parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
MAIN COURSE:
Deviled chicken
INGREDIENTS
12oz Ale (beer)
¼ cup kosher salt
2 tbs white sugar
1 tbs whole cloves 2 cups ice
2 cornish game hens (1.75 to 2 lbs each)
1 large lemon
2 tbs melted butter
½ tsp salt
½ tsp pepper
DIRECTIONS
- In a pot over medium high heat, add the wheat beer, salt, sugar and cloves. Cook, stirring frequently, until the sugar and salt have dissolved, remove from heat. Add the ice, stir until dissolved.
- Rinse the game hens inside and out, place together in a large bowl. Pour the brine over the hens, refrigerate for 6 to 12 hours.
- Preheat oven to 425.
- Remove hens from brine, rinse thoroughly and pat dry.
- Place in a roasting rack of a roasting pan or on a wire rack on a rimmed baking sheet. Cut lemon into quarters. Place one quarter into each hen, place the remaining two in the roasting pan beneath the hens.
- In a small bowl combine melted butter, salt and pepper.
- Brush the hens liberally with the butter mixture.
- Roast at 425 for 45 minutes or until the internal temperature reaches 165.
Potatoes and beets –
INGREDIENTS
1 tablespoon extra –virgin olive oil
1 ½ pounds purple potatoes, halved if large
2 bunches red baby beets
DIRECTIONS
Toss potatoes with oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
Fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
DESSERT:
Mini Pumpkin Cheesecakes with Gingersnap Crusts
Apple Slices Dipped in Chocolate
Gingersnap Cookies
INGREDIENTS1 ½ C butter
2 C sugar
½ C molasses
2 eggs
4 C flour
½ t salt
2 t baking soda
2t each ground cloves, cinnamon, and ginger
½ C sugar for rolling and baking
- In a stand mixer or large bowl, beat the shortening or butter and sugar until well combined and slightly fluffy. Add the molasses and eggs. Mix well.
- In a separate bowl, combine the flour, salt, baking soda, and spices. Add the dry ingredients to the wet ingredients in the mixer and stir until just combined.
- Scoop and roll into 1″ balls. Lightly roll the dough balls in a shallow bowl of sugar. Place on a cookie sheet sprayed with cooking spray or lined with parchment paper.
- Bake at 350 for 8-10 minutes.
