Halloween Dinning: Terrifyingly Tasty Recipies

As much as I would love to claim this beautiful table setting I will admit I found it online and I’m not sure where it originally came from. My teachers in school did a great job putting an absolute terror in me when it comes to plagiarism and not siting sources, and it has stuck with me.

So I have been thinking about my choice of redoing my blog under the Bar aesthetic and yet have only done a couple of liquor/drink posts. I have decided the reason I chose to change from the Bookshelf, to the bar is so I can talk about all kinds of topics and not just books.

Having that freedom has allowed me to talk about different aspects of my life that make me who I am. One of those is my love of cooking. I’m not much of a people person and have severe social anxiety which is why I hide behind print and rarely show myself. To compensate for this, my wife says cooking is how I show the people in my life I care about them. We love having people over because my wife is social, while I get to hide in the kitchen to myself and work on a meal I can be proud of. This post is going to be about the Fall favorite recipes we have and what we make every Halloween before the kids go out Trick or Treating.

First up, the easiest to make and out family tradition, mummy Dogs!!! These are so simple and not a lot of ingredients. Pins bury has a short video on how to make it and was the Recipie I used the first time. I have made a change and I use the Crescent Sheets. That way you don’t have the perforations. My kids also were not fans of the cheese so we just do Hot Dogs, wrapped in strips of the crescent sheet with mustard dot eyes. Everyone looks forward to these.

Consider the Mummy Dogs as the appetizer and now we are on to a soup. We bought The Soup & Bread Cookbook by Beatrice Ojakangas because we love our carbs and these soups are broken down by season. In the Autumn section was Autumn Root Vegetable Chowder paired with Chive Batter Bread soup and it was a hit. We all liked this and I made it for friends as well.

For the soup you will need:

• 6 Slices of Bacon, Chopped
• 1 cup chopped Onion
• 2 cups basic Vegetable Broth, Basic Chicken Stock, or Two for One Beef Stock. (I used Chicken Broth actually and it was delicious)
• 2 1/2 cups Peeled, Diced Potatoes
• 1 cup chopped Carrots
• 1 cup peeled, chopped Parsnips
• 4 cups fresh or thawed frozen Corn Kernels
• 3 cups Milk
• 3 cups Shredded Cheddar Cheese
• 3 tablespoons All-Purpose Flour

I’m going lazy mode and here are the instructions:

Here is the Recipie for the Chive Batter Bread which was also very good nice and warm with some butter.

On to the main course. I have not had a lot of luck with recipes I have found on Instagram, but this one was amazing!!!! I’m so so glad I stepped out of my comfort zone. What I mean by my comfort zone I love sweet pumpkin dishes. Pumpkin Pie, Pumpkin Bread, Pumpkin brownies/cookies. The list goes on and on. This was my first Savory dish. I’m really trying to be better about what I eat and trying or retrying things now that I am older.

This recipe is from Brandon Gouveia (@brandongouveia on Instagram) Check out the post:

View this post on Instagram

The full recipe with measurements and everything can be found Here. Now I had a really hard time finding Malfadine pasta local to me and would have had to order it online. I nstead I used Pappardelle pasta and it was delicious. Joe you find something in this post that will help you enjoy the season.