Makes 10
This is perfect for a last minute Halloween treat or a fun recipe to make any day with the kids.

Ingredients

• 2 cups dark chocolate chips
• 2 Tablespoons smooth peanut butter

Directions

1. Place 1 ½ cups of chocolate in a microwave safe bowl.
2. Microwave on high for 20 seconds, stir. Microwave for another 20 seconds, stir. Repeat until the chocolate is melted and smooth (about 1- 2 minutes). Stir remaining chocolate into the melted chocolate until all the chocolate is melted (this tempers the chocolate to make it shiny).
3. Line a mini muffin tin with mini muffin cups and spray liberally with non-stick spray.
4. Dollop 1 teaspoon of chocolate into each cup, place a heaping ½ teaspoon of peanut butter in the center of each and cover with 1 1/2 – 2 teaspoons chocolate.
5. Place in the fridge for about 10 minutes or until hardened. Keep in a cool dark place.

My Vampire Tini is a festive Halloween Martini drink featuring Black Vodka (available at most liquor stores near Halloween) and agave syrup instead of sugar. This drink has 100 calories, less than half of the store bought alternatives!

Ingredients

• ¼ cup agave syrup
• ¼ cup + 2 Tablespoons lemon juice
• 6oz (3/4 cup) black vodka
• 3 1/2 cups sparkling water
• 6 sprigs mint
• extra lemon slices for garnish
• 2 cups ice cubes

Directions

1. In a cocktail shaker add agave syrup, lemon juice, vodka, water, and 2 mint sprigs and ice cubes, muddle or shake until chilled and well combined.
2. Pour evenly into 4 martini glasses, garnish with a lemon slice and mint sprig.

• Vampire Veggies
• Mummy Mashed Potatoes
• Cyclops Deviled Eggs
• Ghostly Caramel Apples

Ingredients

• 1 cup yellow onion, grated
• 2 medium garlic cloves, minced
• 1 1/2 cups sun dried tomatoes, puréed
• 1 1/2 Tablespoons Italian seasoning
• 1 1/2 teaspoon dried thyme
• 2 eggs
• 1/3 cup ricotta cheese
• 1 cup parmesan cheese, grated
• 3/4 cups breadcrumbs
• 1 1/2 Tablespoons Worcestershire sauce
• 1 teaspoon salt
• 2 pounds ground beef
• 1 1/2 pounds or 2, 12 oz packages ground pork sausage
• 2 cups ketchup
• 1 1/2 cups jelly, marionberry or blackberry

Directions

1. Pre-heat oven to 375°
2. In a large bowl, mix onions, garlic, sun dried tomatoes, Italian seasoning, thyme, eggs, ricotta, Parmesan, breadcrumbs, Worcestershire and salt together until all ingredients are well incorporated. Place beef and sausage in the bowl with the rest of the ingredients and with your hands mix together until just incorporated.
3. Portion out into 2 equal size meatloaf’s. Place in two, 7 cup round baking dishes or two, loaf pans.
4. In a small bowl , whisk together ketchup and jelly. Pour half of the ketchup mixture over each meatloaf.
5. Bake uncovered for about 1 hour- 1 hour 15 min. or until internal temperature reaches 160°.

*To freeze: cover uncooked meatloaf tightly with aluminum foil, label with content and date. Keep in the freezer for up to 3 months.
To bake frozen meatloaf: bake covered in a 400° oven for 1 hour. Uncover and finish baking for another hour or until internal temperature reaches 160°.

Ingredients

• 1 Tablespoon olive oil
• 8 oz package or 2 cups sugar snap peas
• 2 cups carrots, cut into matchsticks
• 1 teaspoon garlic, minced
• 1 tablespoon black sesame seeds
• Pinch of salt and pepper

Directions

1. In a large sauté pan, heat olive oil over medium/high heat until oil is glistening. Add the peas and carrots to the skillet and cook on high for 3 minutes, stirring occasionally.
2. Turn heat down to low and add garlic, sesame seeds, salt and pepper.

*If you can’t find black sesame seeds you can use toasted sesame seeds.

Ingredients

• 8 cups potatoes, peeled and cut into 1 inch dice
• 8 oz Mascarpone cheese
• 1/4 cup lite sour cream
• 2 Tablespoons butter
• 2 Tablespoons milk
• 1/2 tsp Salt

Directions

1. Place potatoes in a large pot of cold water. Bring to a boil over medium/high heat. Reduce heat to medium and lightly boil until tender, about 15-20 minutes. Drain out liquid in a strainer.
2. In a large bowl or mixing bowl add mascarpone cheese, sour cream, butter, milk and salt.
3. Pour the potatoes over the cheese mixture. With a stand mixer (whisk attachment) or hand mixer, whip the all the ingredients together on medium/high speed until most all of the lumps are gone. If it seems a little dry add 1-2 more Tablespoons milk.

Ingredients

• 6 eggs
• 1 1/2 Tablespoons mayonnaise
• 1/3 cup or 1/2 of an avocado, peeled and chopped
• 1 1/2 teaspoon shallot (or onion) , minced
• 1 teaspoon lemon juice
• 2 strips of bacon, cooked crispy
• 4 olives, sliced into rounds
• salt

Directions

1. Place whole eggs in a medium pot and cover with cold water and a tight fitting lid. Bring to a boil over med/high heat. Once at a boil remove from heat and let sit for 10 minutes.
2. Pour out hot water and run cold water over the eggs. Crack eggs and peel under cold running water.
3. Slice eggs in half length wise and scoop out the yolk into a mixing bowl, reserve the whites.
4. Smash and mix the yolks, mayonnaise, avocado, shallot and lemon juice. Season with salt.
5. Place bacon in a food processor and blend until the bacon is finely minced to create a “bacon powder”.
6. Spoon about 1 tablespoon of avocado mixture into the empty cavity of an egg white. Repeat with remaining whites. Sprinkle with bacon powder and finish with an olive slice.