Ramen egg lovers, rejoice. These soy-marinated Asian deviled eggs are filled with a creamy miso-yolk filling and topped with chili crunch, green onion, and sesame seeds.

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It’s no surprise that deviled eggs are showing up for my birthday month of favorite things. These Asian deviled eggs mark my 15th deviled egg recipe – 18th if you count the non-egg versions (potato, strawberry, and cookie). I should also get bonus points for sharing this recipe during National Egg Month and National Vinegar Month.

I was inspired to make Asian-inspired deviled eggs after recently making soy-marinated eggs for the first time. I might be obsessed, I don’t even need ramen to crave them. Best part is that you can reuse the marinade for a couple weeks because it seems wasteful not to with all the soy sauce and seasonings.

Personally I love reusing those 32 oz deli containers from takeout orders (that build up in our food container drawer, making it difficult to open) for this purpose because they are *just* the right size to fit 6 eggs and the marinade. I can even carefully squeeze some of the air out to ensure complete coverage. But you could also use a zip-top bag if you don’t have anything similar on hand.

After the eggs marinade in the soy sauce mixture for at least 8 hours, the process to make the Asian deviled eggs is very similar to traditional deviled eggs. Slice the eggs open lengthwise, scoop out the yolks, and blend them with mayonnaise. The changes are adding white miso paste and rice vinegar instead of mustard. I did consider using Chinese mustard instead, but I’m not made at how these turned out. Clearly, otherwise I would have remade them with Chinese mustard.

After spooning or piping (you can just use a zip top bag with a corner snipped off) the filling back into the egg halves, they are topped with chili crisp, green onion, chili powder, and sesame seeds. You can obviously play around with the toppings based on your preferences.

I brought these soy-marinated Asian deviled eggs over to our friends’ house for dinner as they requested I bring an appetizer. I knew they were making garlic noodles with veggies so they fit right in! In fact not a single one remained by the end of the evening. Guess that means I get to marinade more eggs to make more – oh darn!

SOY-MARINATED ASIAN DEVILED EGGS

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Yield: 1 dozen Prep Time: 8 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MARINATED EGGS

• 6 large eggs
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 3 garlic cloves, skins removed and lightly crushed
• 2 whole star anise
• 3 black peppercorns
• 2 cardamom pods
• 1 tsp crushed red pepper
• Approximately 1 cup cold water

FILLING

• 3 Tbsp mayonnaise
• 1/2 Tbsp white miso paste
• 1/2 Tbsp rice vinegar
• 1/8 tsp fresh ground black pepper
• 1/8 tsp salt

TOPPING

• Chili crisp
• Fresh green onions, thinly sliced
• Crushed red pepper or chili powder
• Sesame seeds

Directions

1. Place eggs in a medium pot and cover with water. Place over medium-high heat and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath to let cool, then peel.
2. In a quart sized airtight container, add soy sauces, rice vinegar, sugar, garlic, anise, black peppercorns, cardamom, and red pepper. Stir until the sugar dissolves then add peeled eggs. Add enough water to cover the eggs. Cover with lid and chill for at least 8 hours or up to 48 hours.
3. Remove eggs from the marinade and slice in half lengthwise. Remove egg yolks from the egg and place into a large bowl. Add mayonnaise, miso, rice vinegar, black pepper, and salt, then whisk until smooth.
4. Spoon or pipe filling into each egg half. Refrigerate until ready to serve**, garnished with chili crisp, green onion, crushed red pepper, and sesame seeds.

Notes

*Marinade stored in the fridge can be reused for a couple weeks to marinade more eggs. **Can be made a day ahead, but wait to garnish until ready to serve.

Source: Adapted from The Flavor Bender and Misfits Market.

Are you ready to share this Cheetos snack mix at your next party or on a road trip? It is extra cheesy, some would say dangerously so.

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Behold – the birth of cheesy Cheetos snack mix! While I could have taken a shortcut and mixed together a bunch of cheesy snacks like I did with my easy Cheez-it snack mix, substituting all the non-cheesy things for more cheesy things like Cheetos and goldfish, I wanted the cheese contribution to be mostly attributed to the Cheetos themselves for this momentous National cheese doodle day. Afterall, it is called Cheetos snack mix.

Instead I kept the mix more similar to a typical Chex mix but added some cheddar cheese powder to the seasoning blend, effectively coating everything in a cheesy layer. Fun fact: I used to steal the cheese packets from other boxes of mac and cheese to make the current box I was preparing cheesier. If only I had a jar of this cheddar cheese powder growing up we maybe wouldn’t have been left with a bunch of plain elbow noodles.

Other than the addition of cheese powder to the seasonings, Cheetos is pulling most of the weight in the cheesy factor of this Cheetos snack mix. As such I doubled the amount I used but only added half to the original concoction. I wish I could say that was intentional but after making it I felt like there needed to be more Cheetos representation so I added more. As an added bonus I liked the contrast of the seasoned Cheetos with the classic Cheetos so it ended up being a happy adjustment.

The only dilemma now is that I made this entire batch for a household of two which means, as much as I’d like to think I could eat it all myself, I will be handing out little baggies of Cheetos snack mix to friends to help them celebrate one of my favorite food holidays of the year. Just call me the Cheetos fairy.

CHEESY CHEETOS SNACK MIX

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Yield: 14 cups Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups crunchy cheese doodles Cheddar cheese crackers (such as Cheetos®), divided*
• 2 cups cone-shaped corn snacks (such as Bugles®)
• 2 cups checkerboard-shaped crispy rice or corn cereal (such as Chex® or Crispix®)
• 2 cups checkerboard-shaped crispy wheat cereal (such as Chex®)
• 2 cups rye bread chips
• 2 cups pretzel sticks
• 2/3 cup unsalted butter, melted
• 2 Tbsp Worcestershire sauce
• 1/4 cup cheddar cheese powder
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp tsp ground white pepper
• 1/2 tsp paprika
• 1/8 tsp ground cumin

Directions

1. Preheat oven to 250°F with racks placed in the upper and lowers thirds.
2. In an extra large mixing bowl add 2 cups of the Cheetos, Bugles, Chex and Crispix cereals, rye chips, and pretzels. Stir together until evenly distributed.
3. In a microwave safe bowl, heat the butter for 30 second intervals until melted. Whisk in the Worcestershire sauce, followed by the cheese powder, salt, garlic, onion, pepper, paprika, and cumin.
4. Slowly pour butter mixture evenly over dry ingredients while gently stirring until evenly coated (or the best you can).
5. Spread mix evenly onto two large rimmed baking sheets.
6. Bake for 1 hour, stirring and rotating the pans front-to-back and top-to-bottom every 15 minutes, or until mostly dry.
7. Remove from oven and allow to cool completely. Stir in remaining Cheetos and transfer to an airtight container to store at room temperature.

Notes

*Why do I add half of the Cheetos before mixing and half after? Because I liked the contrast of the seasoned Cheetos with the classic Cheetos. And I wanted a double dose of Cheetos since this Cheetos snack mix after all.

Source: Adapted from Melissa’s Southern Style Kitchen and All Recipes.

Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

Elote and Huevo met at a bar and 9 months later these Mexican street corn deviled eggs were born! Made with mayo, cotija, lime juice, Tajin, and of course corn.

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Over 10 years ago I graduated with my PhD and started my academic researcher journey. And after finishing my 120 payments towards the PSLF program in September, I just found out that the remainder of my student loans have disappeared! Better yet, they will be paying me back for all the payments over the required 120 made while waiting for this to go through. Holy freaking ray!

Meanwhile, these Mexican street corn deviled eggs have literally zero to do with this story, it’s just what I had planned to share today in honor of National corn on the cob day. Even though technically the corn is no longer on the cob, traditional Mexican street corn is and was the inspiration.

It wasn’t a stretch to turn traditional deviled eggs into Mexican street corn deviled eggs since the main component is mayo for both. Just swap out the mustard and vinegar for cotija cheese and lime juice. The fancy part involved dipping the hard boiled egg white shells into a mixture of tajin and smoked paprika before filling them back up again, and topping with lime zest, extra corn, and cilantro. Just like that, you’ve got yourself a deviled egg ready for summer parties.

One small dilemma about adding corn to the filling is that you may have some leftover unless you super stuff the eggs, which I don’t really see as a problem. Otherwise you can pipe the leftovers straight into your face like I did. The only other problem I could see happening is if you can’t find Tajin. Don’t you dare skip out! Instead make homemade Tajin by mixing ancho chile powder, chipotle powder, lime zest (or powder), and salt.

MEXICAN STREET CORN DEVILED EGGS

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Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 2 Tbsp crumbled cotija cheese
• 1 Tbsp fresh lime juice
• Corn kernels from 2 ears of corn, larger pieces* reserved for garnish
• 2 Tbsp tajin
• 2 tsp smoked paprika
• Fresh cilantro, for garnish

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, cotija, and lime juice to the bowl with the yolks. Blend until smooth. Stir in the corn kernels. Set aside.
4. In a small shallow dish or bowl, mix together the tajin and smoked paprika. Dip the flat sides of the hard boiled whites into the mixture and place back on the tray.
5. Spoon or pipe filling back into the egg whites**. Sprinkle with more cotija, larger chunks of corn, and cilantro. Chill until ready to serve.

Notes

*When cutting the corn kernels off the cob, some will stay stuck together, Save these for garnish! **You may have excess filling if you don't pile them high. If so, enjoy straight up!

Source: Adapted from my BBQ Deviled Eggs.

Sushi is great but have you tried Italian sushi? Fresh mozzarella, arugula, sun-dried tomatoes, and basil are rolled up in prosciutto and drizzled with balsamic and olive oil.

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It’s no secret that I do not like seafood sushi – and yes it’s still sushi without seafood. Technically what truly makes sushi is the use of vinegared rice because the term “sushi” is derived from a Japanese word that means “sour rice”. Yo may have learned something today and you’re welcome.

While I admit, most of the “sushi” recipes I have shared involve vinegared rice (Cheetos sushi, breakfast sushi, and definitely not rice crispy sushi) I am proud to say my sushi burger does in fact have a vinegared rice bun. Go me!

But then I decided to throw the rice out the window and make Italian sushi, but there’s still vinegar in the form of balsamic if that counts? Probably not, but the shape of this dish is inspired by sushi and thus the name stuck.

What do you need to make Italian Sushi?

• Prosciutto
• Sundried tomatoes
• Arugula
• Fresh mozzarella
• Basil
• Balasamic vinegar
• Olive oil
• Italian seasoning
• Salt and pepper

While this recipe requires no cook time, most of the prep time is spent layering the prosciutto. Once you have your beautiful layers of salt-cured ham, top it off with arugula, fresh mozzarella, sun-dried tomatoes, fresh basil leaves, and then a sprinkle of Italian seasoning, salt and pepper before rolling it up, slicing into rounds, and drizzling with balsamic vinegar and olive oil.

Just look at those gorgeous little Italian sushi! I brought these to our neighborhood potluck and even though we arrived late, and many people had moved onto dessert, they were devoured. The only thing that could have been better is if I had paired them with some homemade Italian cream soda.

I do have one regret – I wish I had thought of it while I was buying the ingredients, but I should have served them with those long skinny crispy Italian breadsticks (grissini) to use them like chopsticks – edible chopsticks!

In other words, when you make these be better than I was and pick up some if your store has any. I think that would really take these to the next level. Especially if you are making these part of a nine course Italian dinner.

ITALIAN SUSHI

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. prosciutto
• 3.5 oz (~1/2 a 6.7 oz jar) sun-dried tomatoes, drained and rinsed
• 1 packed cup arugula
• 8 oz. fresh mozzarella*
• 4-6 fresh basil leaves
• Italian seasoning
• Salt and pepper
• Balsamic vinegar
• Olive oil

Directions

1. On your work surface, lay out 16-inch sheet of parchment paper.
2. Carefully separate the slices of prosciutto, then layer them on the long edges 1-inch at a time, creating a large sheet of prosciutto.
3. On the bottom 2/3 of the prosciutto, evenly spread the arugula. Roll the mozzarella into 1-inch logs then place on the bottom 1/3. Place fresh basil leaves on top of the mozzarella followed by the sun-dried tomatoes. Sprinkle with Italian seasoning, salt, and pepper, and a light drizzle of balsamic
4. Starting at the bottom edge closest to you, tightly roll up the prosciutto over the filling, using the parchment paper to help.
5. Cut into 1-inch slices, arrange on a platter, and chill until ready to serve. Prior to serving, drizzle with balsamic and olive oil.

Notes

*Must use fresh in order to shape into thinner logs.

Source: Inspired by various videos on the internet.

Live dangerously with these cheesy Cheetos deviled eggs. Imagine a classic deviled eggs but with a punch of cheddar flavor.

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It’s one of my favorite food holidays of the year – National cheese doodle day! My favorite kind is of course the classic crunchy Cheetos. No flaming hot Cheetos for me, thanks. It’s not even that they are spicy, I just don’t like their flavor.

For today’s Cheetos deviled eggs recipe I obviously stuck to my preferences. Could you use puffs? Yes, because you are just going to pulverize them anyway, but since there will be leftovers you should buy which you want to eat.

If you prefer a more saturated Cheetos flavor or don’t want to deal with pulverizing Cheetos, you can try my friend Peabody’s Cheetos deviled eggs that use the cheese packet from Cheetos mac and cheese – genius.

Otherwise, these Cheetos deviled eggs are pretty standard outside of the addition of finely shredded cheddar cheese and crushed Cheetos into the filling. Once the whites are filled, I topped them with more crushed Cheetos and little bites of whole Cheetos.

CHEETOS DEVILED EGGS

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Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 tsp white vinegar
• Salt and pepper, to taste
• 1/4 cup finely shredded cheddar cheese
• 2 oz. crunchy Cheetos, crushed and divided

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the shell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, mustard, and vinegar. Blend until smooth. Season to taste with salt and pepper. Stir in the cheese and 2 tablespoons of Cheetos crumbs.
4. Spoon or pipe filling back into the egg whites. Chill until ready to serve. Immediately before serving, sprinkle with remaining Cheetos crumbs. Garnish with small Cheetos if desired.

Source: Adapted from my BBQ Deviled Eggs.

Don’t knock it until you try it – these buckeye deviled eggs taste like tiny peanut butter pies!

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Oh yes, you read that title correctly. If you thought chocolate deviled eggs were weird, prepare yourself for peanut butter and chocolate buckeye deviled eggs. If The Ohio State Fair can make lemon meringue pie, s’mores and bubblegum deviled eggs, why not this?

I actually like these ones even better than the chocolate deviled eggs, but I think any chocolate recipe is improved by adding peanut butter. Buckeye deviled eggs are filled with a slightly sweet peanut butter filling and topped with a ring of chocolate-peanut butter filling to look like a buckeye nut.

The end result tastes like a tiny peanut butter pie with an egg white as the crust. You may think that sounds gross, but an egg white doesn’t have a strong flavor. It’s more of a vehicle for the peanut butter and chocolate filling which is made of creamy peanut butter, egg yolk, heavy cream, vanilla, and powdered sugar.

While I admit they are slightly less sweet than a true peanut butter pie, they are still sweet enough that you know it’s dessert. I thought about making them sweeter, but I think I prefer them just moderately sweet. If you want more sweetness, by all means…

Two years ago: Instant Pot Mashed Cauliflower

Six years ago: Apples Aplenty: 15 Apple Recipes from Columbus Bloggers

Seven years ago: Slow Cooker Sweet & Spicy Wings

Nine years ago: Treacle Tart

Ten years ago: Cinnamon-Sugar Pumpkin Bagel Bites for One

Eleven years ago: Baked Choco-Peanut Butter Doughnuts

Twelve years ago: Fresh Strawberry Cupcakes with Chocolate Cheesecake Frosting

Thirteen years ago: Pumpkin Spice Roasted Pumpkin Seeds

BUCKEYE DEVILED EGGS

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Yield: 1 Dozen Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 eggs
• 3 Tbsp creamy peanut butter
• 1/4 cup heavy cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• Pinch salt
• 1 tsp unsweetened dark cocoa powder

Directions

1. Place eggs in a sauce pan and cover with an inch of water. Bring to a boil, cover, remove from heat, and let cook for 12 minutes. When done, drain and let cool.
2. Peel and halve eggs lengthwise. Remove yolks and mash in a medium bowl.
3. Add peanut butter and beat until smooth. Add the heavy cream, sugar, and salt and continue to mix until well incorporated and smooth. Remove 1/4 of the filling, place in a small bowl, and add the cocoa powder, mixing until incorporated.
4. Fill the whites with the peanut butter mixture and a rim of the chocolate mixture. Serve immediately or chill until ready.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Why make regular sloppy joes when you can have Skull Sloppy Joe Bombs? Easily assembled with a few ingredients for a spooky fun dinner.

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In case the skull deviled eggs weren’t enough, I have another skull recipe for you this week – skull sloppy joe bombs! Similar to the popular pizza skulls, but made with sloppy joe and a little cheddar cheese instead.

Could I have make sloppy joes from scratch? Maybe even stuffed with them a different variation of chicken gumbo sloppy joes? Absolutely. But this recipe for skull sloppy joe bombs is more about the appearance so I decided to take the easy way out and make this semi-homemade. Because not everything needs to be homemade. Sometimes you want a quick, easy, and fun recipe.

What do you need to make Skull Sloppy Joe Bombs?

• Ground beef
• Can of sloppy joe sauce (or homemade)
• Cheddar cheese
• Can of prepared pizza dough (or homemade)
• Most importantly, a skull baking pan

Once you have all your ingredients and tools, you just need to brown the beef, add the sloppy joe sauce and cheddar cheese, cut the pizza dough into 6 squares and place over each skull cavity, fill with sloppy joe meat, seal, and bake! If you need more than six sloppy joe skull bombs you could buy a second pan but they come together so quickly you could probably get away with reusing the same pan.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Cherry Pie Murdered Cinnamon Rolls from Semi-Homemade Recipes
• Mummy Jalapeno Poppers from Jolene’s Recipe Journal
• Ouija Board Planchette Cookies from Savory Moments
• Pumpkin Spice Blondies from A Kitchen Hoor’s Adventures
• Antipasto Eyeballs from Cheese Curd In Paradise
• Count Chocula Pop Tarts from Sweet ReciPEAs
• Pumpkin Pear Soup (Spiderweb Soup) from Art of Natural Living
• Jalapeno Ranch Skeleton Cheeseball from Jen Around the World
• Melted Witch Bark from For the Love of Food
• Biscoff No Bake Pumpkin Cheesecake from A Day in the Life on the Farm

SKULL SLOPPY JOE BOMBS

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Yield: 3-6 Servings Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 15 oz. can of sloppy joe sauce (or homemade)
• 8 oz. shredded cheddar cheese
• 13.8 oz. can of prepared pizza dough (or homemade)
• Skull baking pan

Directions

1. In a large skillet over medium-high heat, add ground beef, stirring to break it up into small pieces, and cook until browned, about 3-4 minutes. Add sauce and cheese, stirring until combined. Set aside.
2. Preheat oven to 400℉. Working on a clean surface, roll out dough to a 15x10-inch rectangle. Cut dough into 6 (5x5-inch) squares.
3. Lay one square of dough over each cavity of a nonstick 6-cavity skull-shaped pan. Fill the dough by scooping about 1/3 cup of filling in the center of the dough square (you may have excess filling). Fold sides of dough together and pinch tightly to seal. 
4. Bake in preheated oven until lightly golden, 15-20 minutes. Let cool 5 minutes before removing from the pan and  serving.

Source: Adapted from AllRecipes and Food Network.

Eggs really are incredible as they are able to be transformed into just about anything, including these black garlic skull deviled eggs.

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Skull-shaped foods seem to be the trend this year for Halloween. Everywhere I looked I found (and often purchased) various types of skull baking items and serve ware, including the mini silicone molds which I used to make these skull deviled eggs. Would be great paired with some deviled egg eyeballs for variety.

But making deviled eggs with skulls on top wasn’t enough. I also dyed the eggs black! To be honest, I originally intended for them to just have little black lines of black on the egg white but evidently I cracked them a little too hard, or let them soak a little too long, because they were dyed much more than I intended. However, these skull deviled eggs turned out to be cooler than I has originally planned. As Bob Ross would say, I didn’t make a mistake, I had a happy accident.

To go along with the spooky appearance of the egg white (egg black?) and skull, I added black garlic to the filling. The end result may not be the most classically appealing skull deviled eggs, but ’tis the season! I’ve made muffins that look like mold, bloody cakes, and more so these eggs are hardly the first (or last) gruesome food item to be shared on this blog.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

BLACK GARLIC SKULL DEVILED EGGS

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Yield: 1 dozen Prep Time: 7 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

EGGS

• 6 eggs
• 20 drops of black food coloring
• 1/2 tsp white vinegar
• 1 cup water

FILLING

• 1/4 cup mayonnaise
• 1/2 Tbsp yellow mustard
• 1/2 tsp white vinegar
• 4 large cloves of black garlic
• 1/2 tsp salt, plus more to taste
• Fresh ground black pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, gently tap each egg to crack the shell, just enough for a few cracks around the shell.
3. In a large zip-top bag, mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water. Place eggs into colored water, gently moving around to coat, and allow them to sit in the refrigerator for 4-6 hours or overnight.
4. Remove eggs from the colored water and rinse well. Remove the shell, cut in half lengthwise, and scoop the yolks into the bowl of a small food processor. Place the black egg whites on a tray.
5. Add the mayonnaise, mustard, vinegar, black garlic, and salt to the bowl with the yolks. Blend until smooth. Season to taste with salt and pepper.
6. Transfer filling to a piping bag, and fill cavities of two small silicone skull molds, using a small spatula to press the mixture into the mold and smooth the tops. Place molds in freezer for about 30 minutes or overnight.
7. When ready to assemble, carefully remove skulls from mold. Spoon or pipe remaining filling back into the black egg whites, and top with a frozen skulls. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs, BBQ Deviled Eggs, and Ghoul at Heart.

This man-eating Nightmare Before Christmas Wreath veggie tray is made of broccoli and tomatoes, with edible cheese and olive eyes.

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I may have started decorating for Halloween in August but today is the first of October which means it is time to share Halloween recipes, starting with one inspired by my favorite Halloween movie – The Nightmare Before Christmas. While I strongly believe that The Nightmare Before Christmas movie is both a Halloween and a Christmas movie, especially since there is a Friday the 13th in December (an actual nightmare before Christmas), it is more popular for Halloween.

Somehow before this the only themed recipe on my blog is Sally’s sugar cookies. I’m going to change that this year, as my kitchen is decked out in all things Nightmare Before Christmas, complete with Sally’s apothecary jars, and is inspiring me to make more themed recipes.

If you’ve seen it, you should remember the man-eating wreath among other scary decorations and presents that Jack Skellington delivers to unsuspecting households while acting as Sandy Claws. But this Nightmare Before Christmas Wreath isn’t going to be eating anyone The tables have been turned as it is the people who are eating it – it’s a Nightmare Before Christmas wreath veggie tray!

How to make The Nightmare Before Christmas wreath veggie tray? It’s simply broccoli florets arranged in a ring, with grape tomatoes dispersed within to look like holly, and topped with two ovals of sliced white cheese and two slices of black olive for the eyes. I originally intended to add a red pepper bow like I did with my Christmas wreath pizza ring, but I totally spaced. Feel free to fix my memory lapse when you make yours.

NIGHTMARE BEFORE CHRISTMAS WREATH VEGGIE TRAY

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Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 heads of broccoli, trimmed, washed and patted dry
• 1/2 cup grape tomatoes, washed and patted dry
• 1 slice provolone or mozzarella, preferably round, sliced into two ovals
• 2 slices of black olive
• Spicy ranch dip, for serving

Directions

1. On a large circular platter, place a small ramekin or dip bowl. Around the bowl, arrange the broccoli into the shape of a wreath. Fill in any gaps with cherry tomatoes.
2. Place cheese slices on the top portion, with a slice of olive on each, to emulate eyes.
3. Fill center bowl with spicy Ranch dip or other preferred vegetable dip.

 

Source: The Spiffy Cookie Original