Diva Tasting: Halloween Cuisine….

Halloween Cuisine:

Candy Bar Popcorn Today’s Halloween Treats


1 (3.5 Ounce) Package Microwave Popcorn

2 King Size Bar Chocolate-Coated Caramel-Peanut Nougat Candy


Step 1-Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.

Bats and Cobwebs


1 (8 Ounce) Package Farfalle (Bow Tie) Pasta

1 Pound Ground Beef

1 Small Onion, Chopped

1 (28 Ounce) Jar Pasta Sauce

8 Ounces Mozzarella Cheese, Cut Into 1/2 Inch Cubes

¼ Cup Grated Parmesan Cheese


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.

Step 3 Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil. Reduce heat to simmer.

Step 4 Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese.

Step 5 Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes.

Meat Loaf Ghosties


1 Pound Lean Ground Beef

1 ½ Teaspoons Kosher Salt

½ Teaspoon Freshly Ground Black Pepper

1 Pinch Cayenne Pepper

2 Tablespoons Minced Green Onions

1 Tablespoon Chopped Fresh Parsley, Or To Taste

Cup Plain Dry Bread Crumbs

1 Large Egg, Beaten

1 Teaspoon Worcestershire Sauce

10 Slices Provolone Cheese

For The Blood Sauce:

½ Cup Ketchup

¼ Cup Barbeque Sauce

2 Tablespoons Sriracha Sauce


Step 1 Combine ground beef, salt, pepper, cayenne, green onions, parsley, bread crumbs, egg, and Worcestershire sauce in a large bowl. Mix with a fork until just combined; do not over mix. Wrap and chill in the refrigerator for 1 hour.

Step 2 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with a silicone liner or parchment.

Step 3 Remove meat from the refrigerator and divide into 8 equal portions. Dampen your fingers with cold water and roll meat into smooth balls. Form each ball into a ghost (or pear) shape and place on the prepared sheet pan; try to center the heads over the bodies.

Step 4 Bake in the center of the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F.

Step 5 Remove from the oven and immediately place a slice of provolone cheese on the top of each ghost, centering it the best you can. Cut the remaining 2 slices of provolone into quarters and place those over the center to provide more cheese for the head. The residual heat from the meat will start to melt the cheese and it will droop down.

Step 6 Return to the oven until the cheese melts, 30 to 60 seconds.

Step 7 Remove from the oven and take some of the melted cheese around the bottoms and wrap and drape it back up over the heads. Use the tip of a knife or a toothpick to form eyes and mouths, then neaten up the bottom of the cheese “sheets.”

Step 8 Combine ketchup, barbecue sauce, and Sriracha for blood sauce; ladle onto plates and serve meatloaf ghosts on top. Serve with Garlic Crostini ( Vampire Killer Crostini)

Zombie Knuckles


Cooking Spray

1 Pound Ground Turkey

½ Cup Bread Crumbs

1 Large Egg

¼ Cup Finely Chopped Onion

2 Cloves Garlic, Minced

¼ Teaspoon Salt

¼ Teaspoon Ground Black Pepper

8 Slices Bacon, Cut In Half

16 Toothpicks

½ Cup Teriyaki Sauce, Or More To Taste


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Step 2 Combine ground turkey, bread crumbs, egg, onion, garlic, salt, and pepper until well mixed. Form into sixteen 1 1/2-inch balls.

Step 3 Wrap each meatball with a piece of bacon, securing with a toothpick. Brush each bacon-wrapped meatball with teriyaki sauce, then place seam side down on the prepared baking sheet.

Step 4 Bake in the preheated oven for 15 minutes. Brush meatball with additional teriyaki sauce. Continue baking until the turkey is cooked completely and the bacon has reached your desired crispness, 15 to 20 minutes more.

Vampire Killer Crostini

1 French Baguette

Garlic Powder as needed


Slice Baguette into ½ inch slices. Spread butter over entier slice. Sprinkle Garic Powder to taste an broil until golden.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s