Sinister Saturdays have kinda become a hodge podge of recipes for Halloween cocktails and food, random thoughts, and angry mini-meltdowns that I mark ‘private’ the next day to spare myself any humiliation over my privileged tantrums. Lucky for you, tonight is a recipe in celebration of our theme: Zombie Spring.
I call it the Half-Zombie, cuz it’s missing like half the ingredients of a Zombie cocktail.
Ingredients: 2-3 oz dark rum 2 oz pineapple juice 1 oz cranberry juice 1/2 oz lemon juice 1/2 oz lime juice 1/2 oz pomegrante grenadine Dash of ginger ale
Optional Garnish: Mint, fresh fruit slices, pineapple, strawberry, lime, etc.
If there was anything truly sinister about this Saturday, it’s that I’m too damn lazy to go to the store to buy ingredients to make a decent Zombie. I apparently haven’t recovered from 2020.
I’ll admit this ended up on the sweet side, but sinister and sweet are what us Halloween lovers live for! Cheers!
We’re back with another great kid-friendly recipe for working parents on Halloween night. The only sad thing about Halloween is how fast the day goes by. You’re working, cleaning, doing errands, running around getting the costumes together, trick-or-treating starts at sundown, but wait, the kids are hungry… Now, you could let them eat candy for dinner, that’s what a proper witch would do…or you could be a somewhat responsible parent and actually make a meal, behold the ancient power of Mummy Pizza Heads!
Pillsbury Grand Flaky Layer Biscuits 1 Mozzarella slice 1 tbsp of Pizza sauce Choose your own pizza toppings
Start by following the baking instructions of Bake Pillsbury Grand Flaky Layer Biscuits but only bake on cookie sheet or pizza pan for half the time (about 8 mins)
Remove from oven and add mozzarella cheese slice, pepperoni slices (or desired pizza toppings), and1 spoonful of pizza sauce on the top of the biscuits
Put pan back in the oven and cook for the remainder of time or until biscuits are golden brown
Garnish with olives for eyes and face
Throw in a nice garden salad and call it a night. This recipe is super easy, super fast, and super fun for kids to make and to eat. If your kids are older, you can call them Bloody Mummy Pizza Heads and yes, the ingredients are premade cuz that’s how we roll around here. If you’re not cool with that, go ahead, knock yourself out and make something from scratch, be sure to send us the recipe. For the rest of us, we got more time for trick-or-treating!
There are only two weekends left in October and it’s time to kick it up a notch. No Halloween party plans, no problem. You can totally make your own party with this Spooky Spicy Halloween Margarita!
1 cup ice
1/2 cup orange juice (fresh or concentrate)
5 oz. Blood-orange margarita mix
1 tsp. lime juice
1 tsp. hot sauce (I used Franks Red Hot)
1 tbsp Agave Syrup
2-3 oz. tequila
Garnish with orange slices or lime wedges or black salt (optional)
Fast and Easy Black Salt Rim Garnish: 1 tablespoon of sea salt 4 drops blue food coloring 4 drops red food coloring Mix very well together
Add tiny bit of lime juice around glass rim and dip glass in black salt
Put ice, blood orange mix, orange juice, lime juice, Agave syrup, hot sauce, and tequila in a blender and blend well.
Pour into glass
Garnish with black salt rim or fresh fruit (optional)
As usual, this recipe is highly modifiable. Too spicy, add more juice. Want more spice, add more hot sauce. Want more alcohol, add another ounce of tequila.
I’ve heard rumblings that recipes with “premade” ingredients aren’t good recipes. Well, to that I say, congradu-friggin-lations on having your life in order long enough to make stuff from scratch, but the rest of us don’t have time for that. Now, move along, you’re blocking the blender. It’s time for Spooky Spicy Halloween Margaritas!
Every year, I see recipes for Halloween pasta using black squid ink pasta. It always looks so fun for this time of year. Pasta is typically a fast and easy meal to make, so, after years of thinking about it, I finally found a place that sells black squid ink pasta (Cost Plus) and decided to make my own version of Halloween Spaghetti Monster. The results were delicious, even if my pictures were complete fails. (Please don’t tell me it looks like a dog.)
Black Squid Ink Pasta is made from durum semolina wheat, water, and 1% squid ink. I was always nervous that it would taste fishy, but that’s not the case. Instead, it tastes just like bland wheat pasta. The creepiest thing about black squid ink pasta is the boiling water turns a deep charcoal color and look like slimy worms once drained.
1 pkg Plain Spaghetti 1 pkg Black Squid Ink Pasta 1 jar Traditional Marinara or Pasta Sauce Black Olives (1/2 cut for monster nose and mouth) Green Olives (for monster eyes) Dash of Parmesan Cheese
For best results, follow instructions on jar
Add sauce to crock pot along with 1 tablespoon of olive oil
Cook for 3 hours on high/1 hour on low
For best results, follow instructions on pasta packages
Cook both pastas in separate big pots full of lightly salted water 1. Spaghetti for 12-14 min 2. Black squid ink pasta for 7-9 min (takes slightly less than regular pasta)
Drain water and return to the pots
Serve in bowl and add pasta sauce
Use olives to make monster face
All reheats nicely with a little tab of butter. Happy Halloween!
Happy October! All month along will be a celebration to Halloween Icons and I’m kicking off the official Halloween season with a tribute to the sassiest Halloween icon of them all, the black cat.
Say hello to my variation of a purple Martini, The Sweetest Black Cat, aptly named because of its sweet ingredients. If sweetness isn’t your thing, well, topping off with just a tad bit more vodka or ginger ale, to balance the flavors, oughta do the trick.
3 oz vodka 1 1/2 oz cranberry juice 1/2 oz blue curacao 1/2 oz sweet and sour mix 1/2 oz pomegranate grenadine 1/2 oz ginger ale (or 7-up/Sprite)
Please drink responsibily, don’t drink and drive, and have a safe and happy Halloween season!
Now, I’m not much into religion, but I’m convinced somebody opened a portal to hell and let all the demons out this year. I’ve had a helluva week and I’m sure you have too. Let’s have magaritas!
Since it’s Halloween season, I wanted an orange margarita, so I put together my own version of the Spicy Mango Margarita. How much bite to add to it depends on you. Do you like it hot and spicy? Or are you more of an angelic type?
1/2 Ripe Mango (Skin removed, pitted, cut into cubes) 3 ounces Pineapple Juice 1 ounce Lime Juice 3 ounces Triple Sec 3 ounces Tequila 1 tablespoon Grenadine
Rim: 3/4 teaspoon Chili Powder (or Cayenne) 1 1/2 teaspoon Course Salt or Sea Salt
Garnish: Lime Wedge
I tried a little harder to make the presentation more professional. How did I do? 🙂 Hit me up in the comments section below or find me @HalloweenHaiku9 on Instagram or Twitter
Earlier this week, I went out Halloween shopping, looking for a few items needed to complete my decorations. Unfortunately, Halloween has already been replaced in the stores by Christmas! What crap is this. Wait your turn, Christmas!
Now, I’m no hater. I’m just pissy and sad the Halloween season is half over. I suppose it’s only fair, I mean, Christmas-loving folks are just trying to get happy like us Halloween fans were trying to do back in July. So, in the spirit of community, I’m willing to compromise, with the help, and permission, from the The Necro-Nom-Nom-Nomicon, I’m by sharing a fangtastic recipe that brings both Christmas and Halloween together with Krampus Approved Christmas Coal. Krampus might not be the sweetest creature stirring but this black-as-night dessert is sinfully spookilicious!
If Christmas insists on encroaching on Halloween’s turf during October, well, then, we’re just gonna have to make the holidays all dreary and fright. How do you feel about it? Let me know in the comments or tag me on social media @HalloweenHaiku9
Have yourself a scary little Christmas and a Happy Halloween!