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7 Spooky Halloween Cocktails



7 spooky halloween cocktails 5d32b2adeeddc - 7 Spooky Halloween Cocktails

Bloody Scary Cocktail

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4 ounces prosecco

1 ounce freshly squeezed blood orange juice

½ ounce Campari

1 ounce chilled Blavod Black vodka

1 cup of sugar

Make a simple syrup by bringing sugar and 1 cup of water to a boil. Stir the mixture until the sugar has dissolved and then let cool. Once the syrup is done, pour it into a champagne flute with the prosecco, orange juice, and Campari. Then, pour the vodka over the back of a spoon to create a chilling drink.

Vampire’s Elixir

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1 ½ ounces SKYY Infusions Raspberry

¾ ounce White Chocolate Liqueur

1 ounce Half and Half

Strawberry Syrup

Adorn a chilled martini glass with strawberry syrup to mimic dripping blood. Then, combine all other ingredients with ice in a cocktail shaker. Strain into the decorated martini glass and add vampire teeth for a cocktail with a bite.

Halloween Hypnotist

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2 ounces Hpnotiq

1 ounce vodka

Dash of lemon juice

1 glow stick

Combine all the ingredients in a shaker with ice and shake well. Strain the cocktail into a chilled glass and throw in your lit glow stick for an illuminated mixture.


Sour Cream Biscuits



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Photo copyright © Michael Jensen, From Like Grandma Used to Make
  • 12⁄3 cups all-purpose flour
  • 1⁄3 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon dried minced onion or minced onion
  • 1⁄2 teaspoon cream of tartar
  • 1⁄8 teaspoon salt
  • Dash ground red pepper (cayenne)
  • 1⁄3 cup shortening, butter, or margarine
  • 1⁄2 cup reduced-fat sour cream
  • 1⁄2 cup low-fat (1% milkfat) milk

 Preheat the oven to 450°F. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, onion, cream of tartar, salt, and red pepper. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse crumbs. Add sour cream and milk all at once and stir just until a soft dough forms.

 Knead on a lightly floured surface for 30 seconds, then pat or roll until 3⁄4 inch thick. Using a 21⁄2-inch biscuit cutter, cut into 12 to 14 biscuits, rerolling and cutting the scraps. Place on an ungreased baking sheet.

Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm.

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10 Things You Never Knew About Halloween Candy



10 things you never knew about halloween candy 5d32afa1cf5fc - 10 Things You Never Knew About Halloween Candy

Picked up from around the web, here are little-known facts about the year’s sweetest holiday:

1. In the official hierarchy of candies, full-size bars are clearly the best to receive, according to some experts. Snickers and Reese’s Peanut Butter Cups are especially popular.

2. The average candy haul: 91 pieces.

3. Of those 91 pieces, parents take about 30 for themselves!

4. One pillowcase will hold 48 pounds of candy—about 1,690 pieces!

5. But don’t worry about your neighbors running out of candy, even if you trick-or-treat your way to 48 pounds—Americans buy 600 million pounds of candy for Halloween. (And spend $48 a family!)

6. “Candy Corn” is the most searched for candy term on Google. 

7. There’s a perfect beer pairing for every Halloween candy. Snickers, for example, pairs well with milk stout.

8. You can—and most definitely should—turn leftovers into candy ice cream.

9. Or better yet, a candy salad. (And believe it or not, some versions are apparently served as a side dish—not dessert!)

10. And if all else fails, and you can’t eat another piece of plain candy… make candy pie.

(Photo by Juushika Redgrave via Wikimedia Commons.)

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Grandma Rose’s Lasagna



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Makes 8 main-dish servings.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

  • 8 ounces bulk Italian sausage or lean ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups spaghetti sauce
  • 11⁄2 cups part-skim ricotta cheese or low-fat (1% milkfat) cottage cheese, drained
  • 1⁄3 cup grated Parmesan cheese or Romano cheese
  • 1⁄4 cup minced parsley
  • 1 large egg white, lightly beaten
  • 9 no-boil lasagna noodles
  • 2 cups shredded part-skim mozzarella or provolone cheese (8 ounces)

Preheat the oven to 350°F. To prepare the meat sauce, in a large saucepan, cook the sausage, onion, and garlic over moderately high heat until sausage is browned. Remove from saucepan and drain well. Wipe out the saucepan. Return the meat mixture to saucepan. Stir in spaghetti sauce. Bring to a boil. Lower heat and simmer, covered, for 5 minutes, stirring occasionally.

Meanwhile, to prepare the ricotta filling, in a medium-size mixing bowl, stir together the ricotta cheese, Parmesan cheese, parsley, and egg white.

To prepare the casserole, spread 2 cups of the meat sauce over bottom of a lightly greased 13″ x 9″ x 2″ baking dish. Place 3 dry noodles, side by side, on top of sauce (do not overlap). Spread with half of the ricotta filling. Spoon 11⁄2 cups of the meat sauce over (tip, above right). Sprinkle with one-third of the mozzarella cheese. Repeat layers of noodles, ricotta filling, meat sauce, and mozzarella. Then, top with the remaining noodles, meat sauce, and mozzarella.

Bake, covered, for 35 to 40 minutes or until noodles are tender. Uncover; bake for 5 minutes more. Let stand 10 minutes.

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