Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping.   To make the pumpkin: INGREDIENTS ½ cup of butter or ghee 1 teaspoon of fresh sage 2 teaspoons of fresh rosemary 3 tablespoons of chopped fresh parsley 2 garlic cloves, minced 1 medium pie or sweet pumpkin cut into 16 wedges ¼ cup olive oil ¼ cup grated parmesan cheese 1 teaspoon salt ¼ teaspoons fresh cracked black pepper INSTRUCTIONS Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside. Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin i...

Perfect for Halloween, these skewers are scary delicious. The spicy, bright red sauce is served with “stake piercing” meat and potatoes to add an eerie quality to your Halloween Dinner or Party. Easy to make, the steak is tossed in spices, skewered with baby potatoes, and then seared in a sauté pan. Our Pipián Rojo sauce is made in a blender or food processor with ingredients such as garlic, roasted pepitas (pumpkin seeds), peanut butter, vinegar and dried ancho chiles. If you can’t find the Paddle style Bamboo Skewers, they can be purchased through Amazon. INGREDIENTS ½ cup pepitas (shelled pumpkin seeds) 10 small potatoes Kosher salt Fresh ground pepper ½ teaspoon garlic powder ½ teaspoon cumin ¼ teaspoon smoked paprika ¾ cup extra-virgin olive oil, plus 1/2 teaspoon, plus more for the sauté pan 1″ thick, 1.5 pounds of Sirloin Steak, cut into 20 large cubes 1 large or two small dried ancho chile(s), stemmed and seeded Boiling water 2 garlic cloves, fine...

Bean Bakes are the perfect dish for potluck dinners, tailgating, or any fall event. A crossover between spicy chili and savoy baked beans, it’s a great companion dish for any menu. A flavorful combination of beans, corn, ground sirloin, and bacon, it’s delicious and filling as a side or main dish. Toasting and grinding whole spices does add more flavor, however to save time you can use ground spices and skip the first step. INGREDIENTS 1 teaspoon cumin seeds, or ground cumin 1 teaspoon coriander seeds, or ground coriander ½ cup brown sugar ½ cup ketchup 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard 8 ounces ground sirloin 4 slices thick cut bacon, cut into thin strips or chopped 1 medium onion, small dice ½ teaspoon kosher salt 2 – 15 ounce cans of cannelloni beans or white kidney beans, drained 2 ears of corn, removed from the cob 1 yellow or orange pepper, medium dice INSTRUCTIONS Preheat the oven to 350 degrees. If using whole s...

Perfect for a Halloween dinner - not-so-scary meat, veggies, and cheese stuffed inside skull calzones floating in a pool of delicious marinara tomato sauce. These sausage, mushrooms, onion, red pepper, mozzarella, and ricotta Halloween twisted calzones will make a delicious and fun start to your evening festivities. 2 tablespoons olive oil, plus more for the pan One pound pizza dough, home-made or high-quality store purchased 4 spicy Italian sausages, pork or chicken, casings removed ½  large red bell pepper 1 cup of onion, sliced thin 1 cup sliced mushrooms 2 cups coarsely grated mozzarella cheese 8 ounces ricotta cheese 2 teaspoons parmesan Special Equipment - Nordic Ware Halloween Mini Skull Cakelet Pan Preheat oven to 400˚F. Lightly brush the skull pan with olive oil. Cut the pizza dough into 6 equal pieces. Stretch or roll into 4”x 8” pieces. In a sauté pan, heat 2 tablespoons of olive oil and add the sausage. Cook until slightly br...

Our pot pies have a thick and rich filling – full of chicken, carrots, celery, onions, and seasoned with tarragon and parsley. To top it off in festive style, we used a buttery and crunchy puff pastry pumpkin face. INGREDIENTS 1 box puff pastry (Dufour or Pepperidge Farm) 2 cups of boxed unsalted chicken stock ½ cup carrots, peeled and diced ½ cup celery, diced 2 cups diced onion 6 tablespoons unsalted butter 6 tablespoons of all-purpose flour 1 clove of garlic, minced or pressed through a garlic press 2 tablespoons of white wine 2 cups of cooked, cubed chicken breasts ¾ cup of frozen peas 1 ½ tablespoons of fresh tarragon leaves 1 tablespoons of finely chopped, fresh flat-leaf parsley 1 teaspoon of salt ½ teaspoon of freshly ground pepper INSTRUCTIONS To make the pumpkin tops:   Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Using a 5″ pumpkin cookie cu...

Halloween isn’t just for kids! So we decided to put together a unique bourbon candy bark made only for adults. Perfect for your grown-up party, this sticky, gooey treat is made with popcorn and dark chocolate bark drizzled with bourbon caramel and topped with mixed nuts, white chocolate and topped with festive harvest blend M&M candies. INGREDIENTS 8 ounces high-quality dark chocolate, chopped 3-4 cups of pre-popped salted popcorn ¼ cup homemade caramel sauce or quality jarred caramel sauce such as Williams-Sonoma, Trader Joes, or Fresh Market 1 tablespoon bourbon, preferably Maker’s Mark ½ cup salted mixed nuts, such as almonds, cashews, pecans, walnuts, peanuts 8 ounces white chocolate, chopped 1/2 cup Harvest Blend M&M’s Line a sheet tray with parchment paper or a Silicone baking mat. In a metal bowl set over simmering water, (water should not touch the bowl) add the chopped chocolate and stir to melt completely. Spread very thinly over the parchment ...

Our “not so scary Blood and Bones” themed Halloween dinner has a delicious bowl of homemade tomato soup served with mini grilled tomato “bone” sandwiches. Quick and easy to make, it’s the perfect festive dinner before heading out to your Halloween celebrations. INGREDIENTS Tomato Soup 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 large onion, chopped fine 1 carrot, grated 1 large clove garlic, chopped fine 2 tablespoons all-purpose flour ¼ cup white wine, we prefer Pinot Grigio 3 cups no salt chicken stock 28-oz. can purée San Marzano tomatoes 1 4-inch fresh rosemary stem Kosher salt and freshly ground black pepper 1 cup of cream Grilled Cheese “Bones” 8 large pieces of country white bread 8 sandwich slices of cheese, fontina, mozzarella, cheddar or your favorite melting cheese 4 tablespoons unsalted butter, room temperature Bone shaped cookie cutter DIRECTIONS In a large saucepan, heat the oil and butter over...