Halloween

Halloween Oreo Cookies

 
Huckleberry Collective
huckleberry Collective

Ingredients:

  • 2- 14.3 oz Package of Oreo’s

  • 2- 11 oz. Bags of White Chocolate Chips

  • Food Coloring (Green, Pink and Orange)

  • Sprinkle Varieties

  • Googly Eyes

  • Piping Bags or Ziplock Bags (snip the tip)

Instructions:

Mummy Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. I melted my chocolate one bag at a time, starting with the mummies first, as they did not need food coloring.

  3. Remove the chocolate and begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper.

  4. You will quickly spoon some melted chocolate into a piping bag or zip-lock bag to drizzle on your mummy wraps. I moved the bags back and forth up and down horizontally across the cookies.

  5. Lastly, you will place on your eyes, and your mummies are ready to dry.

Monsters and Sprinkle Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. Once fully melted, you will split your chocolate into three smaller bowls, according to how many of each color you’d like.

  3. Add two dashes of your food coloring to each bowl. Pink, Green, and Orange- or whatever color choice you’d like.

  4. Mix well and then begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper. Begin Garnishing them with their sprinkles to taste.

  5. You will quickly spoon some melted of the green chocolate into a piping bag or zip-lock bag to drizzle on your monster mouth.

  6. Let all of your cookies rest for 2 hours before serving.

 

Caramel Apples

Getting in the Halloween Spirit with some festive caramel apples! These are so delicious and will keep for a few days if you are doing party prep. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 6 Granny Smith Apples
  • 3 Bags of Soft Caramels (I bought Kraft)
  • 4 Tablespoons of Heavy Cream
  • Toppings of your choice
  • Sticks (cake-pop or I used halves of kabob sticks)
  • Parchment Paper

 

INSTRUCTIONS:

1. Wash and dry apples thoroughly before dipping. Make sure they are extra dry! Water will mess up the coating. Place sticks in the apples and let set on a pan covered with a piece of parchment paper.

2. Unwrap the caramels and place into a medium pan on low heat. Stir continually so they don’t burn or stick (It takes a while at first then it will sneak up on ya!) Slowly add the cream and keep stirring until they melt. Once it is a smooth texture you can turn heat to low.

3. Now you can start dipping your apples into the caramel. Once you’ve dipped it, hold it over caramel to let drippings fall (at this point if you’d like to dip them twice you need to let the first layer dry, and repeat step above).

4. Place toppings in individual plates or bowls. If you are chopping nuts do them in small pieces.

5. Next, roll the apples in the toppings, then place them on the parchment paper. Refrigerate the apples for one hour. Serve and enjoy!

Two Hour Chili

When I was younger my grandparents had these huge Halloween parties at the end of October. My Grandmother went all out on spooky decor and Granddaddy made chili in a giant cast-iron pot that simmered for hours. There were hayrides, candy, and covered dishes for miles. Isn't it funny how certain foods bring back memories and fill more than just your belly?

Needless to say, chili is a meal that warms my soul. 

Huckleberry Collective
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CHILI INGREDIENTS:

·       1 Tablespoon of Olive Oil

·       1-2 Pounds of Lean Ground Beef (depending upon how much meat you like in your chili)

·       1 Large Yellow Onion, finely chopped

·       1 Large Green Bell Pepper, chopped excluding stem, interior, and seeds

·       1 Can Red Kidney Beans (drain and rinse all beans)

·       1 Can Pinto Beans (drain and rinse all beans)

·       1 Can of Great Northern Beans (drain and rinse all beans)

·       1 Can of Chili Beans (drain and rinse all beans)

·       2 Cans Diced Tomatoes with garlic, I buy regular Publix brand*

·       2 Cans (8oz) Tomato Sauce (I buy Publix)

·       1 Cup of Water

·       2 Tablespoons of Chili Powder

·       3 Teaspoons of Ground Cumin

·       2 Teaspoons of Garlic Salt

·       Salt and freshly Ground Black Pepper (to taste)

 

TOPPINGS:

Cheddar and Monterey jack Cheese, sour cream, avocado, and hot sauce (your taste). I served with pepper jack biscuits but sometimes tortilla chips, Fritos, oyster crackers, or cornbread.

 

INSTRUCTIONS:

1.    Heat olive oil in skillet over medium-high heat. Once oil is hot, add onion and pepper sauté for 2-3 minutes or until golden on edges. Poor onion and pepper mixture into chili pot and let sit.

2.    Return skillet to medium heat. Add ground beef, cook until beef has browned. Drain the grease from the meat, then add to chili pot.

3.    Add diced tomatoes, tomato sauce, all beans (rinsed and drained), chili powder, cumin, and salt and pepper to taste. Mix well. Let simmer on low heat for 2 hours, stirring occasionally.

4.    If it seems thick and you like a more soup texture, add another cup of water.

5.    Serve warm with topping options above! Enjoy!