GHOULISH GOODIES

 

APPETIZERS

https://jessicasrecipes.com/seven-layer-spider-web-dip-recipe/

Two versions of Spooky Spider Guacamole Dip 

https://littlespoonbites.com/spooky-spider-halloween-appetizer-dip-recipe/

Oh, the possibilities for adding variety to the tray with broccoli florets and cauliflower bites and mini peppers 

Halloween Charcuterie board

Witches Guacamole 

and 24 more ideas found at this link. 

https://foodpluswords.com/halloween-recipes/

https://sockfairies.blogspot.com/2014/09/fun-and-easy-halloween-party-food-ideas.html

Includes Tombstone Taco Dip

SOME KID-FRIENDLY HALLOWEEN SNACKS IDEAS FROM Ever Ready

Check this link for more ideas

https://sockfairies.blogspot.com/2020/10/light-kid-friendly-halloween-treats.html

UP NEXT: Wednesday Halloween Entrees

A Week of Halloween Goodies and Drinks

Make your week SPOOKTACULAR-

add these ideas to your Halloween menu. 

MONDAY

Vampire's Dream Drink
This drink is made from two parts cranberry juice, one part pineapple juice, with a splash of grenadine.

Bloody Orange Margarita

Ingredients:

• 1 -1/2 ounces tequila (silver or gold, based on your preference)
• 1 ounce Grand Mariner
• 1- 1/2 ounces simple syrup
• 1 ounce fresh lime juice
• 1- 1/2 ounces blood orange juice (about 1-2 oranges)
• salt for the rim, lime/orange wedges for garnish

Directions:

• Rim the ridge of your glass with a lime wedge and dip in margarita salt.
• Fill the glass with ice. 
• Combine tequila, Grand Marnier, simple syrup, blood orange, and lime juice with ice in a cocktail shaker and shake for about 30 seconds. 
• Pour over ice and squeeze in lemon and orange slices.
  
                                   Healthy Halloween Smoothies

https://www.thecraftpatchblog.com/halloween-smoothies/

Apple Cider Margarita

Shared by Ingrid O.

Cook's Notes:

• This cocktail uses Blanco tequila because of its lighter flavor profile. However, you can also use gold tequila if you prefer. 
• Triple sec, an orange-flavored liqueur, adds a depth of citrus flavor to the margarita. 
• Freshly squeezed lime juice is best to get the best flavor in this recipe! Don’t have limes handy? You can also use fresh lemon juice. 
• Use fresh apple cider! Make sure that it is not apple juice.
• You can make this ahead of time in a pitcher with no ice. Store in the refrigerator for up to 24 hours. Add ice and stir to mix up sediment that might have settled on the bottom just before serving.
  You can easily halve the recipe, or make drinks in a cocktail shaker. 

The following recipe serves 8 and is made in a pitcher. 

Ingredients:

• 2 cups Blanco tequila
• 1/2 cup triple sec
• 1/4 cup fresh lime juice
• 4 cups apple cider
• rimming sugar
  
  
  • 1/3 cup granulated sugar
  • 3 tsp ground cinnamon
• garnish with cinnamon sticks and apple slices

Directions:

• Rim the glass-Stir together the sugar and ground cinnamon for the rimming sugar. Spread the sugar on a small plate evenly. Rub the edge of your cocktail glass with a lime wedge to wet it. Roll the wet rim of the glass through the cinnamon-sugar mixture. Set aside.
• Fill a pitcher with ice, then pour in the ingredients, stirring to combine. Serve in cinnamon-sugar-rimmed glasses filled with ice. Garnish with cinnamon sticks!

Vampire Kiss Martini

https://www.thespruceeats.com/vampire-kiss-martini-recipe-761200

Fanta Jack-O-Lantern Floats

https://belleofthekitchen.com/fanta-jack-o-lantern-floats/

UP NEXT: TUESDAY

PART ONE APPETIZERS 

French Themed Luncheon

The French consider cooking an art and their cuisine is famous and popular around the world. French cookbooks date back to the Middle Ages, and French standards were an early gauge of cooking. Nouvelle cuisine, which emerged in the 1960s, reacted against the heavy style of cooking then in use, which relied on rich ingredients. While many Nouvelle cuisine dishes used expensive ingredients, they were much lighter; portions were smaller, and the presentation more artistic.
About this time, Julia Child emerged as a popular American chef, author, and television personality. With her debut cookbook, Mastering the Art of French Cooking, she brought French cuisine to the American public. Her subsequent television programs, most notably French Chef, premiered in 1963. In the 1970s and 1980s, she starred in numerous cooking shows and wrote several more cookbooks. Child’s signature use of ingredients like butter and cream drew criticism from food critics and nutritionists. In a 1990 interview, she addressed these critics, saying, “Everybody is overreacting. If fear of food continues, it will be the death of gastronomy in the United States. Fortunately, the French don’t suffer from the same hysteria we do. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.”

Enjoy photos from a recent themed French lunch. I consider myself fortunate our book club has many talented cooks who were willing to share their culinary skills for this luncheon.

Imagine this lunch being served in Monet's kitchen

or at an outdoor cafe in Paris. 

or at The Ready's house where we had a lunch to celebrate friendship.

I was so caught up in the food photos, I forgot to take a photo of the guests. 😁 This photo below is from another book club gathering
Clare, Carol, and Ingrid are missing, as they have yet to arrive in Arizona, and also  remembering one of our members, Cis, who recently passed away. I found small Monet place cards online featuring examples of several of Monet's paintings.  

Monet's The Cliffs at Étretat 1885

We started with France's signature drink, a Kir champagne cocktail, to toast Toni's recent birthday and our safe arrival back to Arizona. 

Followed by light appetizers. 

Main Meal

Bacon and Asparagus Quiche

Fresh Fruit Plate

Croissants

French Wine

Salad Niçoise

and for the Grand Finale 

Chocolate Mousse 

and a stunning Lemon Raspberry Sponge Cake from a French Bakery. Gosh, who knew Tucson had this hidden gem!

Ann was our resident barista who made espressos and cappuccinos 

Indeed, this lunch was a feast, and I'm so grateful we could all gather around the table once more to celebrate friendship and fine foods. 

Book Review

Crows Calling  

 An imaginative, thoughtful look at our planet, overbuilt by our species and on the verge of being lost. The story becomes a fable when a supernatural crow, Koro, narrates it from a bird's-eye view of the planet. This clairvoyant bird sees in depth the damage done by Venture capitalists, increased technology use, and the growth of Silicon Valley, which harms the Earth through resource exploitation.

Ten-year-old Luz sets out on an overnight camping trip in California accompanied by her spiritual mentor. Peering through a canopy of California redwoods, Luz witnesses a council of animals confronting the menace of climate change. Led by a lustrous—and talkative—American Crow named Koro, the animals weigh their options. Some, like Koro, want to collaborate with humans. Others doubt humanity’s good intentions. The conversation compels young Luz, innately in tune with the natural world, to fight passionately to defend it.

This earth-centered novel blends environmental advocacy with mythic imagination. Crows Calling is Bruce McConnell's debut novel. It immerses the reader in a richly drawn family and community that, despite their differences, decide to dedicate their lives to caring for Grandmother Earth. They are not alone. Instead, a colorful cast of savvy planimals—bears, coyotes, trees, and even chickens—accompanies them, with long memories and ancient healing ways. However, some damage cannot be undone. Natural disasters, public apathy, and greed threaten everything that Luz, friends, and family members are working for. Ultimately, they find that when the group forms concrete initiatives and supports them, they can make a difference.

A strength of the story is its vivid imagery of the interconnectivity between humans and animals, giving the natural world a compassionate, urgent voice. McConnell acknowledges the realities of climate change, environmental degradation, and human greed, but ultimately argues that empathy, collaboration, and individual action can still make a meaningful difference. The book invites readers of all ages to reconsider their relationship with the natural world and reminds us that caring for the planet begins with caring for one another. As a reader, I came away with a greater appreciation of nature and a better sense of how we can learn valuable lessons by paying closer attention to the world around us, becoming more action-focused, and adapting our lifestyles to ensure a sustainable future as stewards.

ALL ABOUT THE AUTHOR

Bruce McConnell is an agile, accomplished shapeshifter who has flourished as a poet, roofer, artist-blacksmith, mechanical engineer, tenor, business consultant, national security official, non-profit executive, and peacemaker. A collection of poems, Living from Here, appeared in 2018, followed by a novel, Crows Calling, in 2025. A second novel, set in Southern Oregon, is expected in 2027.

He is a leading advocate for global peace and security among governments, business, and civil society for three decades.

Apple Buttermilk Cake with a Caramel-Brown Sugar Maple Drizzle

A FALLISH TYPE OF CAKE

Apple Buttermilk Cake with a Caramel-Brown Sugar Maple Drizzle 

Cook's Notes: This easy apple buttermilk cake comes together in one bowl and has a tender, moist crumb studded with fresh apples. A caramel-brown sugar-maple drizzle adds a delicious finishing touch. You can easily incorporate 1 cup of chopped walnuts into the recipe. I adapted the recipe from The Cafe Sucre Farine. The recipe suggested an Apple Cider Glaze before the icing, but I skipped that step because I thought the cake might be too sweet. Here is the link to the original recipe: https://thecafesucrefarine.com/apple-buttermilk-cake/.  

Baking Tips 

• An 8-inch round cake pan is ideal for this recipe, making a tall cake. A 9 inch will also work, but the cake will be shorter and may bake more quickly, so start checking for doneness earlier.
• Use a good baking apple. Honeycrisp, Braeburn, Gala, Golden Delicious and Jonathan are some favorites. Peel and dice the apples into small, ¼-inch pieces so they soften as the cake bakes.
• Dice the apples small. Aim for ¼-inch pieces, so they soften as the cake bakes and give you little bites of apple throughout. You'll need 1¼ cups after peeling, coring, and dicing. 

Ingredients: 

• For the apples:1 large (or 2 small) apple, enough to yield 1¼ cups peeled, cored, and finely diced apple
  
  For the batter:
• ½ cup neutral-flavored oil, such as avocado oil or canola
• ½ cup buttermilk, preferably whole milk buttermilk
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon Saigon cinnamon  or 2 teaspoons ground cinnamon 
• ½ teaspoon kosher salt
• 1½ cups all-purpose flour

For the brown sugar-maple drizzle:

• 2 tablespoons butter; I use salted butter
• ¼ cup brown sugar, packed; I use dark brown sugar, but light brown will also work.
• 2 tablespoons half-and-half, plus more as needed
• 1 tablespoon corn syrup (this gives the icing a smooth, silky texture and prevents crystallization)
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• ½ cup powdered sugar

Directions: 

• Preheat the oven to 350 degrees and generously spray an 8-inch round cake pan with baking spray.  Use a small piece of paper towel to spread the spray evenly over the inside of the pan. Spray again lightly, then line the bottom with a round of parchment paper.

For the apples:

• Peel and core the apple or apples, then cut into ¼-inch dice. Measure out 1¼ cups, cover and set aside. 1 large (or 2 small) apple

For the batter:

• Combine the oil, buttermilk, eggs, sugar, and vanilla in a medium bowl. Whisk until smooth and well combined. 
• Add the baking powder, baking soda, cinnamon and salt gently whisking until incorporated. Don't overmix.
• Fold in the diced apples.
• Transfer the batter to the prepared pan and smooth the top.
• Bake for 28- 30 minutes and check a couple of spots for doneness. .
• Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. 
• Carefully invert the cake onto the prepared cooling rack and peel off the parchment round. Leave the cake bottom-side up; this will become the top.

While the cake is cooling, make the icing. 

For the brown sugar-maple drizzle:

• Combine the butter, brown sugar, half-and-half, corn syrup and maple syrup in a medium microwave-safe bowl.
• 
  
• Microwave on high for 30 seconds, then whisk to combine. Microwave for 1 minute and stir. Microwave for 1 additional minute, then stir again. Use care when handling the bowl and hot sugar mixture.
• Add the cinnamon and powdered sugar to the hot brown sugar mixture. Whisk until smooth. 
• The icing should be thick but pourable. If needed, add half-and-half, 1 teaspoon at a time, to thin it or a little powdered sugar to thicken it. The icing thickens as it cools, so you may need to add another teaspoon of half-and-half as you decorate.
• Drizzle over the cooled cake
  
  
  

Skillet Pasta with Ham and Peas

October Moon

When witches go riding,

and black cats are seen

the moon laughs and whispers.

tis' near Halloween.

 Skillet Pasta with Ham and Peas

Cozy up on a chilly evening with a flavorful and satisfying pasta dish. It's company-worthy.

Cook's Notes: A great way to use up leftover ham. Frozen peas do not need to be thawed. Grate the cheese for the sauce, as it melts better than using a prepackaged grated cheese packet. To reheat, add chicken broth. Recipe serves 3. 

Ingredients:   

• 2-1/4  cups dry bow tie pasta 
• 1 tablespoon butter
• 1/4 cup diced sweet onions
• 1/3 cup diced red mini sweet pepper
• 3 tablespoons flour
• 1 teaspoon each thyme and parsley flakes
• 1-2/3 cups light half and half
• 1 cup chicken broth (low sodium) 
• 1/4 cup dry white wine 
• 1 cup shredded Swiss or white cheddar cheese
• 1 cup grated Parmesan cheese
• 2 cups diced fully cooked ham (I used a ham steak)
• 1 cup frozen peas, not thawed 
• Optional garnish: pine nuts or toasted walnuts. 

Directions:

• Cook bow tie pasta al dente, drain, and set aside.
• In a large skillet, melt butter; sauté onions and peppers with spices. Add in flour and stir-fry for 1 minute.
• Slowly pour half and half and broth into skillet, whisk with other ingredients. Cook on a low heat until it starts to thicken. Add in wine and cheeses to the white sauce. Stir until incorporated. 
• Add in diced ham, cooked pasta, and peas. Cook for 5 minutes on a low heat. 
• Serve immediately. Garnish with pine nuts or toasted walnuts.