Spooky Foodie Friyay: Halloween Food Series

For the next 3 weeks, I’m making Foodie Friyays all about Halloween food. This will be the perfect series for throwing those parties, and even some cute dishes perfect for a potluck or even just dinner this month.

So light your candles, grab a cup of coffee/tea/drink, and a notepad!

This week is all about snacks. I hope ya’ll are ready, and are decent on plating things (because I’m totally not)! I’m including things that could be appetizers as well here.

To start out, I have a Pinterest board of a bunch of snacks. Shameless plug to start out, right?!

Delish posted 19 Easy Halloween Recipes, which includes brie, rice krispie treats (also could be seen as a dessert!), jello (ADULT RECIPE), and “fingers”!

We all know and love Food Network (I half grew up on that channel). Here’s their Scary Good Snacks list. Cocktails and sweets and healthy? Oh My! They give you pictures and the link to the recipe, all the works! For those in the warmer areas, or who just love ice cream, even in cold temps, this Orange Sherbet in Cups looks devilish! Plus it’s near fool proof…just make OJ, then scoop the guts out! I think that was a sign, since I’ve been eyeballing an old school fruit juicer, where you do it by hand. The link is for reference (I can do a review on this one, if ya’ll want…just tell me plz)

Here’s one for the kiddo’s…especially if you’re on town Aunt/Uncle duty (since all of your kids’ friends are coming over, or it’s an event and you’re that extra as a person). Just for reference, mind how much sugar you give ’em, and mind their age and tolerance…bedtime might be 2 am!

Anyway, Country Living gives these 35 treats for your (and your neighborhood/classroom/Sunday School) kids. Some of them are on my Pinterest board, I’ve noticed…at least the images anyway. As an adult, whose not the fondest of sweets, this whole thing has me some ideas…I might try a few and take them into work to have others eat them as well!

Do you want more from Country Living? Check out this post of 60 Homemade Halloween Treats. Some of them are similar to what we’ve seen in these other posts, and others are typical snacks, with a twist.

What are your favorite snacks or appetizers for October/Halloween? Let me know! I want to try some out, including your favorites!

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Foodie Fridays: Sauerkraut and Applesauce Pulled Pork

Welcome to Foodie Fridays, where I share a new recipe I’ve tried recently. Most of them are Pinterest finds, or inspired by one of those viral videos. Sometimes, it might be a collab with my dad (if we remember what we created/put in it).

To start off this series, I made a mild pulled pork recipe in the crock pot earlier this week. It’s super kid friendly, and is an easy way to introduce sauerkraut to them, as it’s not as bold of a taste.

Why did I make this, when St Patrick’s day was last weekend? Well because I had other plans, and my guy has been battling the stomach bug that’s been floating around. I even had to cancel his dentist appointment, because of it.

Okay, so I don’t land up like those food bloggers (no shame, but you know what I’m talking about), let’s get into the recipe, so you can get to cooking and eating yourself! This is too easy to prep, plus it’s crockpot, so you can leave it on low for the workday, or put it on high, to have something easy to meal prep, while you meal prep other things. Or you can just go to sleep at 3 am, and wake up to lunch.

All it needs, is a decent sized pork roast for your family’s size, a can of sauerkraut (even for the larger families…for 2 people plus leftovers, I used about half, and I have generous leftovers), and all the applesauce (okay, like 2 cans or small jars).

Throw it all in the crockpot, for 8 hours on low, shred, put the pork back in the juices, and let it soak up for about 10 more minutes, with a tablespoon or so of butter, and serve. Make it with mashed potatoes, a veggie mix, or whatever else. I’m sure putting it on a bun with swiss cheese would be great too, to use the leftovers.

Re-Make it Mondays: Bourbon Maple Glazed Wings

As a part of my make it Mondays program, which I’m recreating some dishes that I know, love, and have tweaked over time to personal liking (which the man approves nearly all of the time), I’m making bourbon maple glazed wings. Now, per recommendation, I suggest making sure you get ample meat on your chicken wings, or opt for some sort of bite size chicken. I also recommend to try on any other style of chicken, such as thighs or breasts. This glaze is so delicious, that you’ll want to just eat it as is!

This would go good with any BBQ side dish (grilled pineapple would be good!), and maybe just by itself. I did land up tweaking the original recipe, by using Jack Daniels instead of a bourbon, but using the sour mash flavoring of Jack worked out wonderfully. Plus Dave and I love Jack Daniels to drink on occasion, so we’re always sure to have some on hand – never mind the medical uses.

Anyway, enough with the teasing. Let’s get to what you wanted to see and make: these bourbon maple glazed wings! Now keep in mind, I’m scaling this for 2 adults, so adjust accordingly.

To start off, you will need:

-3 pounds of chicken wings (if serving with side dishes, go for 2 pounds) (I’d go boneless chicken, to make it even easier to eat)

-butter to taste, at least 2 Tblsp (depending on how smooth you like things, and how much you like butter)

-½ cup bourbon

-¾ cup maple syrup (I suggest pure maple syrup, not the artificial flavored syrup)

-2 tblsp tomato paste, or half a small can

-a good bit of rosemary (I eyeballed it, it called for 1 tsp)

-salt and pepper to taste

-grated onion to taste (use a small hole grater, like on a cheese grater)

To make:

-melt butter in a saucepan, and add onion. Let it cook for a moment, and add everything but the chicken, and bring to a nice low simmer

-Preheat oven to 350

-pour a little over half over the chicken, and return the rest of the marinade to the stove, for a little more simmering time.

-place chicken on a baking sheet, and bake for 20 minutes, flip over and cook for about 10-15 minutes, until browned.

-make whatever side dishes during this time, for time efficiency.

-during the last 10-15 minutes, simmer the rest of the marinade, and make sure it will coat a spoon nicely.

-let the chicken cool slightly, and spread the rest of the marinade on the chicken, making it a nice glaze.

-Plate it all up and enjoy the amazing flavors!

Original recipe Pinterest board