Cyclops Deviled Eggs Recipe
Makes 12
This appetizer is a perfect start to a Halloween dinner or substitute the olive for diced tomato or leaf of cilantro and you have a delicious appetizer for anytime of the year.

Quick tip: If you are in a hurry, hard boil the eggs and keep in the refrigerator for up to 1 day .  You can use bacon bits, in place of cooking the bacon.

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.

Mummy Mashed Potatoes
Serves 6
Quick tip: To save time, peel and cut potatoes up to 4 hours ahead of time, keep covered in cold water.

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.

Vampire Veggies
Serves 4-6
Quick tip: You will know when the oil is hot enough when you dip a wooden spoon in the oil and bubbles form around it.

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.

Monster Meatloaf Recipe
This recipe makes 2 loafs, perfect for a large party or to freeze for a no fuss dinner. Each loaf serves 4-5 people.  

Quick tip: Use a food processor to mince onion, garlic and sun dried tomatoes.

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°.