Roaring 20's/ Great Gatsby Party Spread

The flappers, the decadence, the thrill of pretending to violate prohibition laws of days gone by... Who doesn't love a Roaring 20's or Great Gatsby themed party...?  I personally did this spread for a birthday party but it works great for a New Year's Eve party as well.  Here, I give recipe ideas that are easy yet fancy as well as I had both vegetarian and gluten-free diet guests to accommodate, so this party is in true Gatsby form in order to serve a wide variety of pallets for all those crazy party guests...Enjoy!!!

On the Menu
Caviar Platter

Crudites Cups

Mini-Shrimp Cocktail 

Lisa's Famous Artichoke Dip 

Crab Stuffed Mushrooms

Steak & Scallops with Mashed Potatoes Martinis

Champagne & Chocolate Cupcakes

Caviar Platter - I can in no way afford Russian Beluga caviar (approximately between $30-$250 per oz)  but did splurge to bring my spread to that fancy level with black lump fish caviar and wild salmon roe caviar, which both range approximately $10-15 per 2 oz. jar.

Ingredients:

2.5 oz jar of black caviar
2.5 oz jar of  salmon roe caviar

1/2 red onion, diced

2 hard boiled eggs, peeled, chopped

1 pkg. of neufchatel cream cheese, soften

1. On your serving platter, begin with spreading the cream cheese in the center of the dish, leaving a 1" margin from the rim of your dish.
2. Place red onion and eggs around cream cheese in an order or design of your choosing.
3. Top cream cheese with half of the black caviar and half of the roe.
4. Serve with preferred crackers (I used GF crackers)

Crudites Cups - Requires small individual cups to serve in.

Ingredients:

3-4 stalks of celery

1/2 head of broccoli

3-4 carrots

2 cups preferred ranch dressing/ dip

1. Thoroughly wash all vegetables.
2. Cut celery into approximately 3" sections, then slice lengthwise into thirds.
3. Peel carrots, cut into approximately 3" sections, then slice lengthwise into pieces similar to the size of your celery sticks.
4. Cut broccoli into individual florets.
5. Fill each individual appetizer serving cup with preferred dressing or dip (I used
   
   Greek yogurt based dressing to accommodate my GF diet guests, as well as it is a much healthier alternative to normal salad dressings and vegetable dips) about 1/4 full.
6. Arrange celery and carrot sticks in the "back" portion of the cu, and place the broccoli floret in the front.            

Mini-Shrimp Cocktail - Requires small individual cups to serve in.

Ingredients:

1/2 lbs cooked shrimp, peeled, tail-on, de-veined (or a shrimp ring platter)

2 cups cocktail sauce

1. Fill each individual appetizer serving cup with preferred cocktail sauce, about 1/4 full.
2. Arrange about 4 shrimp tails in cups, tail up and hanging over the side of the cup.

Click Here for Lisa's Famous Artichoke Dip

Crab Stuffed Mushrooms - ingredients may need adjusting based on size of mushrooms you use.

Ingredients:

1-2 pkgs of large, whole Bella Mushrooms caps, stems and inner rims removed, thoroughly washed

1 can of real crab

3/4 cup panko bread crumbs

3/4 cup monterey jack cheese shredded
1/2 cup sour cream
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. old bay seasoning
1 tbsp. worcestershire sauce
1 tbsp. fresh lemon juice

1. Preheat oven to 350 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier cleaning) and grease pan or spray with olive oil cooking spray.
3. Arrange mushrooms "up-side-down" on baking sheet so the cups are face up.
4. In a mixing bowl, blend all ingredients together, except the mushroom caps.
5. Scoop 1-2 tbsp. of mixture (depending on size of caps) into mushroom bases.
6. Cook for approximately 10-12 minutes or until cheese is completely melted and mushrooms brown slightly around the edges.

Steak & Scallops with Mashed Potatoes Martinis - Requires martini glasses (either plastic party ones or real glass ones) and cocktail toothpicks.

Ingredients:

1-2 7oz New York Strip/ Boneless Sirloin Steak
3 tbsp garlic paste
salt & pepper to taste

1/2 - 1 lbs. cocktail scallops
2 tbsp butter
1/4 cup white wine
1 tsp red pepper flakes

8 cups mashed potatoes

1. Prepare barbecue grill to medium - high heat, depending on meat rareness preference.
2. Trim fat from sirloin steak.
3. Spread 1 tbsp. per steak (assuming 2 are being used) of garlic paste evenly over each steak.
4. Season with salt and pepper to taste.
5. Grill steaks to desired rareness (I prefer Medium, so about 5-8 minutes each side).
6. Remove from grill and set aside on plate.
7. In a skillet melt butter over a medium heat.
8. Add last tbsp of garlic paste and wine.
9. Toss in cocktail scallops until each scallop is well coated with butter and wine mixture.
10. Raise heat to medium-high heat and sprinkle with red pepper flakes.
11. Sear scallops and shake skillet to "roll" scallops to get an even sear on all/ most sides.
12. Spoon mashed potatoes into martini glasses to make them half way full.
13. Cut steaks into 1-2" pieces, and skewer steak and scallops alternating on cocktail toothpicks (I did some that were purely scallops for those guests preferring to avoid red meat, and steak only for those that don't eat shellfish).
14. Place completed toothpick skewers into mashed potatoes and serve.

Champagne & Chocolate Cupcakes - For these cupcakes, I used both chocolate and yellow cake mixes, and alternated between triple chocolate fudge icing and cream cheese icing as the base.  I used gold, white and chocolate sprinkles and gold and pearl dragees, alternating between different flavor combinations as well as found champagne bottle cupcake toppers (which served as the 'birthday wish candles for a birthday party).

My Speakeasy Table is where I served the champagne and champagne accessories, which
can also serve as dessert for those who want to pass on cupcakes (but who would do that, right?) Strawberries are a natural accompaniment for champagne (and chocolate dipping sauce is a natural accompaniment to strawberries).  In addition, other berries can be dropped into the champagne to enhance the flavor of the drink as well as have champagne soaked berries at the end of the cocktail. 

Speakeasy Table:
Gold & Pink Champagne
Fresh Strawberries w/ chocolate dipping sauce
Fresh Raspberries & Blackberries
Ferrero Rocher Fine Hazelnut Chocolates

More Decoration Ideas:

Fiddy had his tux on...!

Channeling Daisy...

Lisa's Famous Artichoke Dip

When I say artichoke dip, you may be thinking what's so special about artichoke dip? It's pretty common, almost every restaurant offers it in their appetizers, and you can buy it in the frozen food section easily enough.  But my Artichoke Dip is truly unique and it's my go-to dish for parties, potlucks, etc. and it's always a hit.  Even though I always strive to vary my menus based on theme, I use this dip quite frequently and to date, I have a perfect record for no left overs.

Ingredients:

1 can whole artichoke hearts

1 small can medium green chilies

1 cup olive oil mayonnaise

1/4 cup grated Parmesan-Romano cheese

1/2 cup marinated jalapenos, finely diced (optional)

1 and 1/4 cups shredded Swiss cheese

1. Preheat oven to 350 degrees F.
2. Take artichoke heats and drain liquid from can and place on a cutting board.
3. Remove ends (if you desire) and then finely dice.
4. Place diced artichoke hearts, and all other ingredients (reserve 1/2 cup of shredded Swiss cheese) in a pie baking dish (or other shallow baking dish).
5. Mix ingredients thoroughly and spread out evenly within the dish.
6. Top with remaining shredded cheese.
7. Bake in oven until cheese is completely melted and bubbling and browning on the edges.
8. Serve hot on a trivet (use oven mitts to transfer) and serve with tortilla chips and/ or favorite crackers.

Coq Au Vin Sunday Family Dinner

Coq au vin, originally from Burgundy, France, is one of the first comfort dishes I think of when it comes to cooler evenings in the fall and cold winter nights.  Although there is no way to really make this dish "healthy," and not lose out on the rich flavors that make it so yummy, my version is a bit more on the healthier side.  While most recipes call for dark meat of thighs and legs, I prefer white meat (chicken breasts, lower in fat than dark meat) and I also cut the usual amount of bacon (anywhere from 8-10 slices).  Even with these adjustments though, this is still a very rich and decadent dinner for you and your family to enjoy together this winter.

On the Menu
1st Course - Starters: Croissants & Bettetteraves Roties (Roasted Beet Salad)
2nd Course - French Onion Soup
3rd Course - Main Dish: Coq Au Vin 
4th Course - Side Dishes: Mashed Red Potatoes & Haricot Verts (French Green Beans)
5th Course - Recommended Dessert: Unique Cherries Jubilee

1st Course - Starters: Croissants & Bettetteraves Roties (Roasted Beet Salad)

I love big, fluffy croissants for a dinner bread and it's only natural to have them to begin a classic French dish.  I usually just buy freshly baked croissants at my local bakery (easier, and less expensive).  I will warm these in the microwave for about 15-20 seconds and serve with butter.

Bettetteraves Roties (Roasted Beet Salad)
Ingredients:
3-4 medium to large beets, greens & stems removed, peeled and chopped or diced
2-3 tbsp. extra virgin olive oil
2 tsp. garlic powder, garlic powder
salt & pepper to taste
2 tbsp. balsamic vinegar
3 cups fresh arugula
olive oil cooking spray
3-4 tbsp. feta cheese crumbles (I prefer lighter cheeses, but if you prefer stronger cheese, use goat cheese or blue cheese crumbles)
almond slices, optional

1. Preheat oven to 375 degrees F.
2. Place beets in a mixing bowl and add 1 tbsp.extra virgin olive oil.
3. Cover the bowl with Saran wrap and shake vigorously (keeping beets enclosed in the bowl) to coat each piece with the oil 
4. Lay out beets on a greased baking sheet and season with sea salt, pepper and 1 tsp. garlic powder to taste.
5. Roast in oven for approximately 30-45 minutes.  
6. Right before beets are ready to come out of the oven, in a skillet sprayed with cooking oil over medium heat, cook arugula until it is half wilted and half crisped.
7. Season with remaining garlic powder 
8. Remove from oven, transfer to a mixing bowl and drizzle with balsamic vinegar (warm beets will soak up the flavors the best) let rest for a few minutes.
9. On serving plate, place arugula and beets next to each other.
10. Top beets with a sprinkle of desired crumbled cheese and arugula with almond slices.

Click here for the 2nd Course - French Onion Soup

3rd Course - Main Dish: Coq Au Vin

Ingredients:
3 pieces of thick cut bacon, sliced into 1" square pieces
3 chicken breasts, fat and cartilage trimmed
1/2 cup of yellow onion, diced
15-20 pearl onions
15-20 small Bella mushrooms, stems removed and washed thoroughly
1 cup low-sodium chicken broth.
1 cup of cabernet sauvignon red wine
2-3 bay leaves
2 tsp. dried thyme
4 cups baby carrots
8 garlic cloves, minced
1/4 cup whole wheat flour
2 tbsp. butter, divided
Cornstarch as necessary

1. In a large, deep saucepan (preferably oven proof), cook bacon squares until crisp.
2. Remove bacon from pan and place on a plate with a paper towel.
3. Season chicken breasts with salt, pepper and 1 tsp. garlic powder.
4. In same saucepan as bacon was cooked (bacon fat/ oil still in pan), sear each side of chicken until golden brown and set aside on a plate.
5. Preheat oven to 350 degrees F.
6. Add diced onion, baby carrots and garlic and cook until onion becomes translucent and carrots soften.
7. Add mushrooms and pearl onions and cook until mushrooms soften.
8. Mix in chicken broth and 1 tbsp. butter and simmer for about  minutes.
9. Add chicken and bacon back into saucepan.  Add the wine, thyme and bay leaves and mix together well to blend flavors, cook for approximately  10 minutes or until chicken is approximately 145 degrees F internally at its thickest parts.
10. Add the rest of the butter and flour and mix to thicken mixture slightly. Turn chicken pieces over so that both sides of the chicken absorb flavors.
11. Cover saucepan and place in oven (if your saucepan is not oven proof, transfer to baking dish and cover with tin foil if it doesn't have a cover).
12. Cook for approximately 20-30 minutes, or until chicken is 165 degrees F internally at its thickest parts.
13. Remove from oven, and cut breasts into large chunks (approximately in thirds) for easier division of serving.
14. If sauce is still thin (should be a stew-like consistency) add 1 tbsp. of cornstarch.

4th Course - Side Dishes: Mashed Red Potatoes & Haricot Verts (French Green Beans)
Mashed Red Potatoes

Ingredients:
6-8 red pontiac potatoes, thoroughly washed and cut into 1-2" pieces
6 cups of water
4 tbsp. butter
1/2 cup unsweetened almond milk
1 tsp. garlic powder
salt to taste 

1. In a medium sized pot, add water and potatoes over medium to high heat and bring to a boil.
2. Continue to boil until potatoes soften; drain water and remove from heat.
3. Mash potatoes to desired consistency.
4. Add butter, milk, garlic powder and salt and mix thoroughly with potatoes. 
5. Serve on the side or as the base to top with Coq Au Vin.

Haricot Verts (French Green Beans)
Ingredients:
1/2 lbs. green beans (fresh or frozen, if fresh, wash thoroughly and remove ends)
1/3 cup water
2 tbsp. butter
3 tbsp. of almond slivers, or pine nuts
1 fresh lemon wedge

1. Place beans in a pan with the water on medium heat; cover almost completely and let steam for (about 10-15 minutes) until crisp-tender; drain and set aside.
2. Melt butter in a pan and lightly toast almond slivers/ pine nuts over a low heat (this only take a few minutes).
3. Add beans and mix all together.  Plate on dish and give a squeeze of lemon juice over the top.

French Onion Soup

With winter soon fast approaching I like to switch from healthy Summer Salads to Winter Soups.  First in the series is this French Onion Soup.  Although it's not the healthiest to include the traditional topping of cheese and bread, I serve this without the toppings for a healthier version, but include the toppings when indulging in more decadent dishes, such as my Coq Au Vin Family Sunday Dinner dish.

Ingredients - makes 4 servings

2 tbsp. extra virgin olive oil

2 yellow onions, diced

1 tsp. whole wheat flour

1/4 cup white wine

2 cups low-sodium beef stock

1 tsp. thyme
1/2 tsp. garlic powder

1 bay leaf

1 tsp. lemon juice
2-3 drops worcestershire sauce

salt & pepper to taste

Optional Topping:

2 slices Ezekiel bread slices (healthy version) or slices of French baguette bread (traditional)

2 cups grated cheese: (traditional: Gruyere cheese or lower fat option: Swiss or mozzarella cheese or a slice of Provolone cheese per serving)

1. In a skillet, add olive oil and onions and cook onions over low-medium heat until well caramelized.
2. Add flour and wine to deglaze pan and continue to cook until wine is almost completely reduced.
3. Add beef stock, lemon juice and seasonings and cook for an additional 10 minutes until flavors are well blended.
4. While soup is warming up, and if you plan to use the additional topping options, preheat broiler.
5. On a greased baking sheet, put slices of bread and sprinkle with 3/4 of the shredded cheese evenly over the slices.
6. Broil for approximately 3-5 minutes (broilers vary so watch closely to avoid burning) or until bread is toasted and cheese is melted.
7. Transfer soup to serving bowls and using a spatula, place cheesy bread slices in soup to float on top.
8. Sprinkle remaining cheese all over the soup and bread slice and serve...Enjoy!

FALL in Love Italian Dish

Fall is here..! And it's the perfect time to cuddle down with your significant other.  But before the cuddling commences, fall in love all over again over this Italian dinner celebrating some of the best of autumn flavors.  This is a full course but quick to prepare meal, so it's easy to pull this together on a Friday evening with no day-before prep work.

On the Menu

Garlic Bread Sticks

Caprese Salad

Butternut Squash Ravioli with Sage-Brown Butter Sauce & Toasted Pine Nuts

Seared Chicken Breast with Dijon Mustard & Tarragon Pan Sauce with Asparagus Tips

Recommended Dessert: Rustic Apple Crostata

Garlic Bread Sticks

Ingredients:

4-6 Bread sticks (you can usually find these frozen or fresh in the bread section at your local grocery store)

1/2 cup plus 1-2 tbsp. of extra virgin olive oil, separated

1-2 tsp garlic powder

1-2 tsp grated parmesan romano cheese

Salt, pepper and dried oregano to taste

1. First make sure bread sticks are defrosted if using frozen.
2. Preheat oven to 375 degrees F or per the package instructions.
3. Brush the 1-2 tbsp. of olive oil on each of the bread sticks.
4. Sprinkle with garlic powder and grated parmesan cheese even;y over each of the bread sticks.
5. Bake in the oven for about 8-10 minutes or until garlic and parmesan start to brown up (have baked into the bread).  More or less time may be needed depending on how cold the bread is when you begin.
6. In a ramekin or small condiment bowl, pour in 1/2 cup of olive oil, salt, pepper and oregano and mix together.
7. Serve with warm bread and use for dipping.

Caprese Salad

Ingredients:

1-2 large tomatoes

4-5 oz fresh mozzarella cheese (ball pkg preferred)

2 tbsp balsamic vinegar

1 tsp sweet dried basil

2 fresh basil leaves (optional)

1. Cut four equal sized slices of mozzarella cheese.
2. Cut four equal size slices of tomato as close to the size of the mozzarella cheese slices as possible. (reserve leftover tomato, dice it to use with ravioli below)
3. Arrange tomato and mozzarella slices alternating on the two serving plates.
4. Drizzle with balsamic vinegar and sprinkle with dried basil.
5. Top with fresh basil leaf if desired.

Butternut Squash Ravioli with Sage-Brown Butter Sauce & Toasted Pine Nuts

Ingredients:

2 cups of butternut squash ravioli (usually available in a frozen or refrigerated package)

4 cups of water

4 tbsp. butter

2 tbsp. fresh sage, washed and sliced into fine shreds

1/4 cup pine nuts

1 tsp garlic powder

1/2 - 1 cup diced tomato (left over tomato from caprese salad)

extra virgin olive oil cooking spray

salt and pepper to taste

1. Lightly spray a pan with olive oil and toast pine nuts and sage over a medium heat, agitating every so often to avoid burning.
2. When the oils of the nuts come up to surface and the sage crisps, remove from pan and set aside.
3. Bring water to a boil in a pot and drop in ravioli.
4. Boil for approximately 5-10 minutes, or until tender (or follow package instructions)
5. While ravioli cooks, add butter to the pan that you used to toast the pine nuts over a medium-high heat.
6. Stir often and cook for about 8-10 minutes or until the butter begins to brown.
7. Drain water from the ravioli and add to butter in pan.
8. Add garlic powder and salt and pepper to taste and mix ravioli in with butter sauce until ravioli is well-coated.
9. Reduce heat, and add in sage and pine nuts, and mix everything together to blend the flavors.
10. Top with fresh tomatoes and serve.

Seared Chicken Breast with Dijon Mustard & Tarragon Pan Sauce with Asparagus Tips

Ingredients:

3 boneless chicken breasts

1 tsp garlic powder

1 tsp red pepper flakes

salt and pepper to taste

1-2 tbsp extra virgin olive oil (light, for sauteing) 

1/4 cup low-sodium chicken broth

1/4 cup dry white wine

1/3 cup half and half or unsweetened almond milk

1 tbsp dijon mustard

3 tsp dried tarragon

5-6 spears of fresh asparagus, cut in 2-3 inch pieces 

1. Preheat oven to 350 degrees F.
2. Prepare chicken breasts by trimming any excess fat, cartilage or veins.
3. In a skillet, over medium-high heat, heat up olive oil and make sure it coats the entire bottom of the pan.
4. Season chicken breasts evenly with garlic powder, red pepper flakes and salt and pepper.
5. Place chicken breasts in pan and cook each side for about 8 minutes or until both sides are seared to a deep golden brown. (If unable to fit all of the chicken in the pan at the same time you may need to add more oil if chicken starts to stick to pan).
6. Place seared chicken into baking dish.
7. In same skillet, add chicken broth and wine, scraping up any brown bits and cook until liquid reduces by half.
8. Lower heat to low-medium, and whisk in mustard, milk (or half and half) and tarragon.
9. Once the mixture is smooth, add in asparagus tips.
10. Cook for about 5 minutes and allow asparagus tips to soften slightly.
11. Pour sauce over chicken, flip chick to ensure the sauce is all over each breast and any juices form the chicken have mixed in with the sauce.
12. Bake in the oven for approximately 20 minutes or until the the chicken reaches an internal temperature of 165 degrees F at their thickest parts. 

Don't forget dessert!! Rustic Apple Crostata

Peach Schnapps Compote

This is a fabulously easy and versatile dessert or even brunch accompaniment.  I personally love to use it as the grand finale to my Boyfriend BBQ Dish during the summer over vanilla ice cream but I also love this belly warming syrup over waffles or oatmeal before hitting the ski slopes or taking a winter hike.

Ingredients:

3/4 frozen sliced peaches, unsweetened

1/4 cup brown sugar

1/2 cup peach flavored schnapps liqueur, divided

1/4 cup raisins

1 tsp cinnamon

1/4 tsp nutmeg

1. Soak brown sugar in 1/4 cup of peach schnapps until softened (if hard packed).
   
2. In a sauce pan over medium-high heat, combine peaches, brown sugar and schnapps mixture, raisins, cinnamon and nutmeg.
3. Cook until liquid is reduced to a medium thick syrup, stirring occasionally (approximately 18 minutes).
4. Serve over ice cream, waffles, French toast plain Greek yogurt or oatmeal.

Rustic Apple Crostata

This rustic, deconstructed version of apple pie is the perfect dessert to kick off Fall.  This is a great dessert to have on chilly nights by the fire or to be the finale to my FALL in Love Italian Dish (Coming Soon!)...Enjoy!

Ingredients:

1 refrigerated pie crust

1/2 cup and 1 tbsp sugar (sugar substitute like Truvia), separated

4 tsp cornstarch

3 tsp cinnamon

3-4 apples, cored, sliced

2 tbsp chopped almonds

scoops of vanilla bean ice cream (optional)

whipped cream (optional)

1. Preheat oven to 425 degrees F.
2. Prepare a baking sheet by laying down tin foil (optional) and spraying with cooking olive oil or traditionally grease pan.
   
3. In a mixing bowl, combine 1/2 cup sugar, cornstarch and cinnamon until well blended.
4. Add in apple slices to mixing bowl and toss with sugar mixture to evenly coat apple slices.
5. Lay pie crust flat on baking dish, and spoon out apples into the center, leaving approximately 2 inches of the edge of the pie crust.
6. Fold crust edging over the apple filling, pleating the pie crust.
7. Brush the outside of the pie crust edge with melted butter and sprinkle with remaining sugar all around.
8. Bake for approximately 15-18 minutes or until the crust becomes a golden brown.
9. Remove from oven and sprinkle with chopped almonds.
10. Serve with scoops of vanilla bean ice cream and top with whipped cream if desired.

Halloween-themed Party Food Ideas

This post brings awesome but quick and simple Halloween party ideas (plus a few recipe tips and tricks) to turn your Halloween Party table into a featured attraction of the party, rather than an afterthought.  Couple ideas from here along with my Amazing Halloween Cocktails, and you're sure to be a hit with your guests, eager for your next Halloween celebration.  Don't forget to also check out 'The Walking Dead' Screening Party post for more Halloween and zombie apocalypse party decoration and food ideas...Enjoy!

On the Menu

Bloody Brain Shrimp

Pumpkin Face Veggie Tray

Real Deviled Eggs

Skull Meat & Cheese Tray

Jack O' Lantern Sliders

Dexter Blood Splatter Cupcakes

Bloody Brain Shrimp - This is a super easy and fun way to serve your guests shrimp cocktail.  I do recommend using a brain gelatin mold which are pretty common around this time of year or available at Amazon.

Ingredients:

1 - 1 and 1/2 lbs shrimp, cooked, peeled, de-veined, tail-off

1 box of  gelatin 

cocktail sauce

1. Prepare gelatin per box instructions.
2. Pour shrimp into the brain mold and pour gelatin all over and mix in well. Be sure to pack the shrimp in tightly.
3. Refrigerate for gelatin set as per the amount of time recommended on the gelatin box instructions.
4. Remove from plastic mold, drizzle with cocktail sauce and pool around the base as desired.

Pumpkin Face Veggie Tray - a cute idea to arrange your veggie tray for the party is to make the carrots into the shape of a pumpkin.  We all know carrots are usually the most popular veggie at a party! Then simply use black olives, purple grapes, etc. to fill in eyes, nose and mouth.  Then use any other veggie (or veggies) you desire to be the background.  I simply used broccoli florets because that is typically the second most popular veggie at my parties.

Real Deviled Eggs

Ingredients:
6 hard boiled eggs

1/4 cup onion, minced
1/4 cup marinated jalapenos, minced
1 cup olive oil mayonnaise
1-2 tbsp. chipotle flavored mustard
1 strip of red bell pepper, cut into small triangles making 16
1 tsp. red pepper

1. Take peeled hard boiled eggs, and cut in half length-wise.
   
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion, jalapenos and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Put red bell pepper triangles at one end of each egg (as horns or eyes, whichever you see fit)
6. Sprinkle each egg with red pepper and serve. 

Skull Meat & Cheese Tray - You can set up a meat and cheese tray pretty easily with

whatever cuts and varieties you and your guests like.  An easy way to add Halloween flair is to build your meat cuts around a skeleton head (I go ahead cover mine with plastic wrap just in case the plastic is not meant to be touching food because of paint and what not) and then circle the bottom with your cheeses. (see picture above)

Jack O' Lantern Sliders - Anyone who likes cheeseburgers loves sliders as a party food item.  The fun part of Jack O' Lantern sliders is carving little faces into each slice of cheese.  ALthough this is a bit time-consuming, I do it as part of my pre-cooking and have it done the day before the party.  ANd it's lots of fun to come up with unique faces (makes for a great kid activity also)!

Blood Splatter Cupcakes - Even though this show is over, Dexter fans still love this Halloween party dessert.  Another fun twist but very easy effect.
Ingredients:

1 box of red velvet cake mix
3 eggs
1/4 cup coconut oil
1 and 1/4 cup water
1 can of cream cheese icing
1 cup of powdered sugar
1/2 cup of milk
red food coloring

1. Bake cupcakes as per the box instructions.
2. Allow cupcakes to cool completely, then ice with cream cheese icing.
3. Mix powdered sugar and milk to make your own icing.  Add more milk or less depending on the consistency you want (somewhat thinner and lighter given that this will be your blood splatter) Add red food coloring to get the desired red color.
4. Transfer cupcakes to your serving dish and place in a cleanable area (I actually took mine outside)
5. Using a small spatula, take some of your red icing and literally throw it onto your cupcakes to get a random splatter effect.