The Herald Bulletin

Morning Update

Food

October 10, 2012

Edible eyeballs, bones and mud? It must be Halloween

Party food is supposed to be easy. You are, after all, having a party to have a good time, right?

That’s why we assembled these easy Halloween party dishes. Not only are they simple to assemble, they also require little planning and help keep the mood light and festive.

We started off with the dip. It’s nice if not everything on Halloween revolves around sugar. Equally at home with a platter of vegetables or chips and pretzels, this avocado and cream cheese-based dip will appeal to kids and adults. Plus, Halloween is one of the few times of the year where food doesn’t need to look pretty.

For something bready, we went with frozen puff pastry formed into “bones.” Puff pastry is a cinch to work with. You’ll find it in the grocer’s freezer section. Each package contains two sheets. Simply thaw according to package directions, then unfold, slice, season and bake. And feel free to play around with the spices we suggest, swapping in Italian seasoning, chili powder or even curry powder for the Old Bay seasoning.

For a sweet touch, we went with pots of dirt. Or rather, peanut butter and hot fudge blended with a few other tasty ingredients to resemble dirt.

Bay Bones

Start to finish: 30 minutes

Servings: 12

  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon Old Bay seasoning
  • 17.3-ounce package frozen puff pastry, thawed

Heat the oven to 400 F.  Line 2 baking sheets with parchment paper or spritz lightly with cooking spray.

In a small bowl, combine the Parmesan with the Old Bay seasoning.

On a lightly floured surface, unfold 1 sheet of the puff pastry. Very lightly moisten the surface of the pastry with water. Sprinkle half the Parmesan mixture over it. Using a pizza wheel or a sharp knife, cut the dough into 1/2-inch strips. One at a time, grab each strip by its ends and twist once or twice to create a spiral. Arrange the strips on the prepared baking sheet, leaving about 1/2 inch between them.

Repeat the process with the second sheet of pastry and remaining Parmesan mixture.

Bake for 12 to 15 minutes, or until golden brown and crisp. Allow to cool slightly before serving.

Nutrition information per serving: 180 calories; 110 calories from fat (61 percent of total calories); 12 g fat (3.5 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 1 g fiber; 1 g sugar; 4 g protein; 410 mg sodium.

Pots of Mud

Start to finish: 10 minutes

Servings: 12

Text Only
Food
  • FEA - HB0806 - SMORES 1 - AP Celebrating the S'more Campfires and S'mores have gone hand-in-hand for decades, and over the years, the sweet treat has evolved.

    August 5, 2014 1 Photo

  • FEA-HB0727-MCWinery-JC6.JPG Having a wine time

    Cathy Hensley’s never been much of a drinker. It wasn’t something that interested her very much, so it seemed unfathomable that she would ever run a winery. But after her son Eric offered her and her husband, Duke, some wine he made, it changed things.

    July 26, 2014 1 Photo

  • Eating hot dogs requires reading labels, moderation Nothing seems more American for many than shooting off fireworks and eating hot dogs on the Fourth of July, but now that the holiday is over it might be safer to leave the franks behind.

    July 8, 2014

  • Reader recipes: July 2

    The Herald Bulletin has been requesting readers’ favorite recipes to share. This week Harry Kirchenbauer has shared his wife Maureen’s recipe for Granny Cake. He says every time they take it to an outing, he always take along copies of the recipe to fill immediate requests.

    July 2, 2014

  • Reader Recipe: June 4 Dianna Walston of Fortville is sharing two of her favorite recipes with The Herald Bulletin readers.

    June 3, 2014

  • FEA - HB0521 - Food Trucks - 02 Lining up for some grub A steady stream of customers visited this season’s third Food Truckin’ Thursday at Citizens Plaza in downtown Anderson.

    May 20, 2014 2 Photos

  • Reader Recipes: May 21 Bettie Hurt of Fairmount has shared two of her favorite recipes with The Herald Bulletin readers.

    May 20, 2014

  • Food Healthy Jerk Chicken [Duplicate] A healthy way with fiery chicken and cooling watermelon salsa It's barbecue season, and chicken is the ideal candidate to get you grilling. Why? Chicken is light, it easily picks up the marinade of your choice, and it cooks quickly. But this recipe is not for your everyday grilled chicken. This is spicy Jamaica

    May 6, 2014 3 Photos

  • Reader recipe The Herald Bulletin recently made a request to our readers to share their favorite recipes. Nicole Winkler shared this recipe for Bunny Race Cars, just in time for the month of May.

    May 6, 2014

  • FEA - HB0423 - food truck file -NE Food Truckin' Thursday returns

    A new favorite that combines food and cars is rolling back into town next week. Food Truckin' Thursday starts back up May 1. For about six months, local vendors will pull up their food trucks to Citizens Park Plaza at Ninth and Main streets from 11 a.m. to 1:30 p.m.

    April 23, 2014 2 Photos