Are you hosting a Halloween party this year? Your friends will love these Halloween themed drinks!
- Caramel Apple Mimosas
1 cup apple cider
8oz caramel vodka
1 (750 mL) bottle of champagne
Combine all ingredients in a pitcher. Serve in champagne flutes.
- Bloody Brain Shooters
½ shot peach schnapps
½ shot irish cream
Dash of grenadine
Fill shot glass halfway with peach schnapps.
Pour in irish cream with pourer or use a straw to drizzle cream in
Irish cream will curdle giving the “brain” effect
Add a few drops of grenadine for “blood”
- Cinnamon Toast Crunch Shots
1 ½ oz Rumchata
1 ½ oz Fireball whiskey
¾ oz vanilla vodka
Combine all ingredients in a cocktail shaker with ice.
Shake, then pour into 2 shot glasses
- Harry Potter themed shooters
1 shot of strawberry vodka
dash of grenadine
Combine in shot glass
1 part sour apple pucker
1 part vodka
Pour vodka into shot glass. Layer on sour apple pucker.
½ shot white Rum
1 splash Lime juice
½ shot Blue curacao
Pour 1/2 shot of rum into a shot glass. Layer on blue curacao. Add a dash of lime juice.
¾ oz Malibu rum
½ oz lemon juice
½ oz pineapple juice
Combine in shaker with ice. Shake and strain into shot glass
- Fall Backwards Shooters
½ oz caramel vodka
½ oz pumpkin spice liqueur (try my recipe for homemade pumpkin spice liqueur!)
½ oz rumchata
Shake in shaker with ice
Strain into shot glass
I love Halloween. I love dressing up, I love candy, I love stepping on crunchy leaves, and I really love Halloween themed drinks. I’ve hosted Halloween parties several times in my life and having fabulous themed drinks is always a hit (okay, so when I was 8 it was a little different). A lot of these drinks would be fun to have all autumn long, so enjoy!
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Caramel apple mimosas inspired by http://www.delish.com/cooking/recipe-ideas/recipes/a49432/caramel-apple-mimosas-recipe/ (we also got the photo from them)
Bloody brain shooter inspired by
Fall Backwards inspired by: http://www.mantitlement.com/recipes/pumpkin-pie-shots/
Cinnamon Toast Crunch inspired by Michael Anthony (photo credit: https://www.liquor.com/articles/fireball-drinks/)
Harry Potter shooters inspired by the Harry Potter series by JK Rowling
½ tsp pumpkin pie spice
2 oz vodka
½ oz simple syrup
- Combine pumpkin pie spice and vodka in a small bottle
- Close and shake vigorously until spices are mostly dissolved (liquid will turn brown)
- Let sit at least 2 hours (for best results, let sit overnight). Shake occasionally.
- Strain liquid through coffee filter (I ended up with about 1 ½ oz of liquid after straining) and discard solids.
- Add simple syrup to liquid and mix thoroughly
This recipe is pretty simple and perfect for fall drinks (or even coffee, we won’t judge). Enjoy!
Inspired by: https://www.tastingtable.com/cook/recipes/pumpkin-spice-liqueur-recipe
Who wants to read a lengthy introduction to a recipe? Let’s get cooking!
Prep time: 10-15 minutes
Cook time: 1 hour
¾ cup of cranberry-grape juice
1 tsp ground cumin
½ tsp paprika
½ tsp chili powder
Salt to taste
3 frozen chicken breasts
½-1 bell pepper
1-1 ½ cups of rice
Shredded or sliced cheese to taste
- In a 7x11in (17.5x28cm) glass, oven-safe dish, combine juice, cumin, paprika, chili powder, and salt
- Add frozen chicken breasts (all roughly the same size)
- Bake at 375°F/190°C for 30 minutes
- Remove pan and flip chicken
- Return to 375°F/190°C oven for 20 minutes
- Dice bell pepper. Slice or shred your cheese of choice (I used sharp cheddar). Cook rice according to package directions.
- Remove pan. Add bell pepper and cheese to taste. Cut chicken to check that it is thoroughly cooked. (For best results use a meat thermometer to ensure that the internal temperature is at least 165°F/75°C.)
- Return to 375°F/190°C oven for 10 minutes or until cheese is melted
- Remove and serve over rice. Use the remaining juices in the pan as a sauce.
One day I was home alone for dinner. I wanted something easy I could just stick in the oven and forget about, but that wasn’t boring or pre-made. Thus, the sweet baked chicken was born.
We didn’t have any wine, so I subbed in juice, not really following a recipe. I grabbed some spices that seemed to go together, threw it all together and shrugged to myself, thinking it couldn’t be that bad. About an hour later I was enjoying a delicious mildly sweet chicken dish and kicking myself for not writing anything down.
Fast forward to this past week, when I tried to recall everything I’d added to my dish and how much I needed so that I could make this thing again. When I figured it out, I knew I had to share the dish with my readers. Enjoy!
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This is a ridiculously easy recipe created by my amazing husband! Thanks, Hubs :*
Serving size: 2 individual pizzas
Prep time: 10-20 min
Total time: 30 minutes or less
2 pieces Naan bread (generally naan comes in a 250g 2 pack)
¼-½ cup Indian inspired curry sauce (you can purchase a variety of sauces at Target)
¼-½ Bell pepper (or any veggies you like)
5 oz Chicken (we used pre-cooked grilled chicken strips)
½-¾ cup Shredded Cheddar Cheese
- Spread curry sauce onto center of naan bread, moving outward from the center.
- Sprinkle on cheese, covering the curry sauce
- Chop bell pepper and cooked chicken into bite-sized pieces
- Add peppers and chicken onto both pizzas to taste
- Bake at 250F for 5 minutes or until the cheese is melted
That’s it! This can be as easy or as complicated as you want it to be. It’s one of our go-to easy weeknight meals, and we use pre-made naan, sauce, and even pre-cooked chicken. However, if you have a fantastic curry recipe, try it out with this pizza. If you want to throw some chicken on the grill, save a few pieces for the pizza. Our recipe calls for a bell pepper, but when we made the pizza last night, we found we’d run out of bell peppers, so we just threw on some of whatever vegetables we had in the house. It worked pretty well, but I think bell peppers work best. Other suggestions for additions are: onions, carrots, broccoli, and mushrooms.
Did you like this recipe? Did you make any changes? Tell me about it in the comments below!
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I’m not a fan of a drawn-out explanation before getting to the recipe. So, without further adieu….
Vegetarian Mexican Pizza
Recipe makes one 10-12” pizza
1 Pizza Crust (I used Boboli thin crust, which is pre-made, pre-baked pizza crust)
1 can black beans
½ tsp cumin
¼ tsp paprika
¼ tsp cayenne
1 bell pepper (any color)
1 small tomato
1 jalapeño (you can add more or less to taste)
1 handful of corn
Mexican cheese blend
- Place pizza stone in oven and preheat to 500°F
- While oven is warming up, cook one can of black beans
- Seed and dice tomato, jalapeño(s), and bell pepper
- Once beans are cooked, mash them and combine with cumin, paprika, and cayenne. Make sure the consistency is spreadable, you may need to add some water (I used the water I cooked the beans in).
- Remove stone from oven and place crust on stone
- Working quickly, spread bean mixture on crust (this is your pizza sauce), add cheese to taste, veggies (tomato, jalapeño, bell pepper, and corn), and parsley to taste. Sprinkle with salt to bring flavors together. You will probably have more vegetables than you need. The leftovers make a nice salsa!
- Place pizza in oven for 2-5 minutes. Keep a close eye on it and remove when the cheese begins to melt.
My husband and I have made this pizza together a few times. It’s a modification of this recipe. We had a lot of fun making it, and it was delicious. In the picture above you can see I used a red bell pepper. I’ve also made this pizza with a mix of red and orange peppers, and it worked well. Any mix of bell peppers should be sufficient.
You might enjoy making your own crust, in which case you should bake your crust, then follow the directions with the pre-baked crust. We used a store-bought, pre made, pre-baked crust because I’m not about that bread baking life.
It’s a delicious, different pizza that is 100% vegetarian, though thoroughly enjoyed by my meat-eating family. It still packs protein because the sauce is black bean based!
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