Halloween Porch Party Ideas
These recipes are courtesy of Chef Kelli Lewton and Chef Jackie White:
Popcorn Party
½ cup popcorn kernels= about 12 cups popped popcorn; Cook the kernels however is easiest for you: stovetop, air popper, or microwave.
Directions
Popping the corn: In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil. Spread the kernels into a single layer and apply over medium heat. Popping will take 5-10 minutes depending on the pot. Remove the heat as soon as the popping kernels slow (about 2-3 seconds between pops). If you are using a cast iron pot, be careful to not overheat as this will scorch the popped corn.
Witches Nails
12 cups popped popcorn
2 cups sliced almonds(witches nails)
1 tsp each Spanish paprika
1 tsp smoked sea salt
¼ cup chopped fresh cilantro
Toss all ingredients together in a large bowl. Drizzle with melted butter, if desired, and toss again.
Monster Movie-Night Mix
½ cup dark brown sugar
½ cup unsalted butter, melted
12 cups popped popcorn
2 cups salted pistachios
6 tbsp. unsweetened cocoa powder
2 tsp ground cinnamon
2 tsp sea salt flakes
1.) Heat oven to 350. Stir sugar into butter until dissolved.
2.) In a large bowl, combine popcorn with remaining ingredients. Add Sugar mixture, toss to coat. Spoon mixture in a single layer onto 2 rimmed baking sheets; bake 3 minutes, until mixture is warm and dry.
Spider blood Chile-Lime Popcorn
12 cups popped popcorn
2 tbsp. grated lime zest
1.5 tsp each ancho chile powder and ground cumin
2 tsp Sriracha hot sauce (spider blood)
1 tsp. sea salt
Mix butter & hot sauce; toss with other ingredients in a large bowl and enjoy.
Cracked Pepper & Parm
12 cups popped popcorn
½ cup grated parmesan cheese
1.5 tsp freshly ground black pepper
1 tsp sea salt
Toss all ingredients together in a large bowl. Drizzle with melted butter, if desired, and toss again.
"Say Cheese" Taco Popcorn
Yields 6-8 servings
Ingredients
1 tablespoon Nutritional Yeast
2 TB fine powdered parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cumin
⅛ teaspoon paprika
⅛ teaspoon mild chili powder
¼ teaspoon sea salt
2 Tb melted butter
Directions
1. Mix all spices with a small whisk
2. Sprinkle on 6-¬8 cups of popcorn prepared with butter or coconut oil or a combo of both
3. Place any leftover in a small airtight container
4. Feel free to double, triple or whatever :)
*Recipe by Frugal Living Mom
Spooky Halloween Popcorn Munch
Ingredients
12 ounces purple candy discs
14 cups popped popcorn (from 1/2 cup kernels)
11 oz candy pumpkins or other Halloween candy of your choice( 1 small bag)
1 cup green chocolate coated candies or Halloween M&Ms
1 cup candy corn
3 tablespoons Halloween sprinkles
Sea salt to taste
Directions:
1. Place the candy melts in a microwave safe bowl. Cook for 30 seconds. Stir and repeat, until smooth.
2. Place the popcorn on a large rimmed baking sheet. Thoroughly salt the popcorn. Then pour the melted candy over the top and stir to coat. Once coated, apply the sprinkles.
3. Allow the popcorn to dry. Then break apart and toss in the candy.
Halloween Oreo Cookie Butter Popcorn
Ingredients
1 bag microwave popcorn (popped - 3-3.5 ounce bag)
1- 2/3 cup white chocolate chips
1/3 cup Chocolate Chip Cookie Butter
1 tbsp. shortening
12 Halloween Oreos - roughly chopped
Directions
1. Pop your popcorn & pour into large bowl- set aside
2. In double boiler- combine white chocolate chips, cookie butter & shortening. Heat & stir until completely melted, combined & liquefied.
3. Remove from heat & carefully pour over popcorn - toss quickly to coat & combine
4. Add in Oreos- continue to toss to coat & incorporate. Store in an airtight container at room temperature for 24-48 hours.
Easy Marshmallow Fondant
1 16-ounce pack mini marshmallows
2-5 Tbsp. water
2 lbs powder sugar
1 tsp. vanilla extract
1. Melt marshmallows and 2 tablespoons of water in 30 second increments until pliable. Add flavoring and color if desired.
2. In a kitchen aide with dough attachment knead half the sugar and all the marshmallow mixture. Continue adding sugar in 1/2 cup increments until fondant is no longer sticky.
3. If storing rub with shortening and wrap several times in plastic wrap and store in an air tight zip lock bag or container.
Tips:
Warm for 5 seconds in the microwave if too difficult to roll.
Stamped Fondant-Roll fondant.
Place gel food coloring on a clean makeup sponge and press sponge onto clean rubber stamp. Stamp image onto fondant. This takes some practice. Cut fondant shape out to match cookie shape. Brush cookie with corn syrup and apply fondant & dry overnight.
Source Chef Jackie White /Web Page: preplikeachef.com
Shortbread Cookie Cutouts
This cookie maintains its shape and is perfect plain or decorated.
2 cups butter, softened
1 cup white sugar
2 tsp vanilla extract
1 tsp lemon extract (optional)
4 cups all-purpose flour
1. Preheat oven to 350 degrees F. Parchment line cookie sheets.
2. Cream butter and sugar until fluffy. Stir in vanilla and lemon; add flour and mix well. divide dough into 4 and flatten into disc. Wrap in plastic wrap and refrigerate 20 minutes before rolling.
3. Place dough on a surface dusted with flour. Dust the top of the dough with flour and roll to 1/4 inch thick using a rolling pin. Cut shapes with desired cookie cutter. Place on prepared cookie sheets.
4. Bake for 10 - 12 minutes, edges will be brown. Shortbread is dry biscuit style cookie.
5. Ice with your favorite frosting.
Menu favorites could include:
Monster Mashed Potato Bar with Stout Brew Stew, chicken pot pie, wild mushroom sautéed, cheese shreds, bacon crumbles, green onions, sour cream, bbq beef or pork, corn on the cobb, peas & butter
Your favorite chili; pumpkin chili, 6 bean, steak, white bean, chicken and whatever else you can conjure from your own favorite list. Tortilla chips, cheddar cheese, sour cream and green onions.
Deconstructed Mac & Cheese bar. Could include toppings such as blue cheese, bacon crumbles, pulled pork, jalapenos and diced tomatoes.
3 Bite Mac and Cheese Servings: 12
1/2 lb. Gemelli or other fun pasta
2 Tbsp. butter
2 Tbsp. flour
1 ½ cups milk
1 cups shredded sharp cheddar cheese
1 cup Velveeta
2 oz. cream cheese
½ tsp sea salt
¼ tsp pepper
1 egg beaten
1. Preheat oven to 400 degrees F.
2. Spray 12 heat proof cups or jars with cooking spray.
3. Cook pasta according to package directions and set aside.
4. In a medium size pan melt butter and flour over medium heat. Whisk until mixture is smooth.
5. Heat milk and add to butter and flour mixture brings to a simmer, add cheese, salt and pepper. Stir until smooth; remove from heat
6. Add pasta to the pot and stir until evenly coated.
7. Serve in larger vessel or in individual serving dishes such as 4-6 oz mason jars
8. Serve warm or room temperature. Serve with assorted toppings.
Brew Stew Servings: 6
2 Tbsp. butter
2 pounds chuck roast beef, cut into 2-inch pieces (stew beef or similar cut)
Sea Salt
2 cups chopped onion (about 1 large onion)
2 celery stalks, chopped
2 Tbsp. tomato paste
2 cups stout beer (make sure you use extra stout and not draught)
3 cups beef broth
2 large carrots, peeled and cut into chunks
3-4 parsnips, peeled and cut into chunks
1/2 lb turnips, peeled and cut into chunks
2 tsp dried thyme
Salt and pepper
1. Melt butter in a large sauté pan over medium-high heat. Brown the beef in the butter. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.
2. Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the stout, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.
3. Add remaining ingredients to the slow cooker plus two teaspoons salt. Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt and pepper to taste.
Click here for more information about Chef Kelli Lewton.
Click here for more information about Chef Jackie White and click here to check out Chef Jackie's Blog.