Tag Archives: halloween movie night

Dinner and a moooovie pt. 2

10 Oct

We are excited for another month-long Halloween movie fest, complete with some nibbles of the gothic gourmet variety.

Finally time to bust out that Exorcist potager.

As for movies, we are keen to keep knocking off classics.

Addams family
Sleepy Hollow
The Birds
Rosemary’s Baby
Night of the Living Dead
Bram Stoker’s Dracula
Something Wicked this Way Comes
Shaun of the Dead
Invasion of the Body Snatchers
Children of the Damned
The Hills Have Eyes
The House on Haunted Hill (remake)
The Omen
The Bad Seed
The Exorcist
Amityville Horror
The Shining
The Blob
Whatever Happened to Baby Jane
Alice, Sweet Alice
The Others
Nightmare Before Christmas
Attack of the Killer Tomatoes
Witches of Eastwick
Abbott and Costello Meet Frankenstein
Trilogy of Terror

UPDATE: just found a vintage Seventeen magazine recipe perfect for the occasion.
one 8 oz. package cream cheese
1 egg
1/3 c. sugar
1/8 t. salt
one 6-oz. bag chocolate chips
1-1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 t. baking soda
1/2 t. salt
1 c. water
1/3 c. oil
1 t. vanilla
food coloring
Step by Step
Preheat oven to 350 degrees. Make cheesecake batter:
 Beat together cream cheese, egg, 1/3 c. sugar, 1/8 t. salt.
Add 12 drops yellow food coloring and 8 drops of red; blend well.
Stir in chocolate chips.

Make cake batter:
Sift flour, 1 c. sugar, cocoa, baking soda and 1/2 t. salt.
Stir in water, oil and vanilla.
Fill 15 cupcake liners 1/3 full with chocolate cake batter.
Drop one heaping teaspoon of cream cheese mixture onto the top of each.
Bake for 30 minutes.

Monster Mash

Garlic steak skewers

Stuffed chicken wings

Vampire stakes

8 Oct

Er, em, that’s steaks. With garlic. Lots and lots of garlic for warding off vampires. These garlicky steak skewers are an easy Halloween appetizer with ghoulish good looks, thanks to the wooden bamboo stake driven through them.

Oooooh. Spooky. Or yummy.

Thifty Foods
1/2 cup mayonnaise
2 Tbsp. sour cream
3 medium garlic cloves, minced
2 Tbsp. lemon juice
1 Tbsp. chopped fresh parsley
1/2 tsp. paprika
Pinch sugar
Salt and freshly ground black pepper to taste
1/4 lb. strip loin (New York) steak, cut into 20 strips
3 Tbsp. olive oil
1 Tbsp. chopped rosemary
1 Tbsp. Dijon mustard
20 wooden skewers (soaked in cold water for at least an hour)
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Combine the first 8 ingredients in a bowl. Cover and refrigerate until needed.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Place the steak, oil, rosemary and mustard in a bowl and toss to combine. Thread a strip of the beef on one end of each skewer and set on the baking sheet. Season with salt and pepper. Bake for 10 minutes, or until cooked to medium-rare. Arrange skewers on a platter with the dip alongside.

Instead of strip loin, try another tender steak in this recipe, such as top sirloin or sirloin cap. For added spice, mix two teaspoons of Dijon mustard into the mayonnaise. As a replacement for roasting them, try grilling the skewers over medium-high heat for two to three minutes per side