Thursday, April 7, 2011


It's so nice to see all of you once again. The rumors of my demise have been greatly exaggerated. But I've been quite exhausted since my last posting, and now is the time to get back in the Halloween-groove!

First of all, let me say that I was so honored to be crowned (officially) "The Queen Of Halloween" at the 2010 Fright Fest, and I'm taking my duties very seriously. (Thanks to all of you who voted, and I was completely shocked when they made the announcement!) And I promise to make this year's blog even better!

And as you can see by the "Halloween Countdown" clock, we don't have a moment to waste..... so let's get those cauldrons bubbling and start working on those costumes for this year's party! And here's your first tip of the new Halloween year....

This week back in 1842, Philadelphia publishers Carey & Hart published the 'Poets & Poetry of America'. The anthology was 476 pages and collected poems from over 80 authors including three by Edgar Allan Poe. It gave prominent space to some of the most popular poets of the day, including Henry Wadsworth Longfellow.

See..... you learned something new today.

In honor of this momentous occasion.... I think some "Barbecue Ravens Wings" sound good tonite. Here's all you need:
~24 chicken wings (3 to 4 pounds)
~1 cup low-sodium soy sauce
~3/4 cup molasses
~1/2 cup beef broth
~1/2 teaspoon ground ginger
~1 cup ketchup
~2 tablespoons dark brown sugar
~2 tablespoons red wine vinegar
~1 tablespoon Dijon mustard
~1 tablespoon sesame oil
~1 teaspoon hot sauce

Preheat oven to 375°F.

Stretch out each chicken wing to resemble bird's wing. Arrange wings, skin side down in single layer in large roasting pan.

Combine soy sauce, molasses, broth and ginger in small saucepan; heat over low heat until mixture is smooth and well blended. Pour evenly over wings. Bake wings 30 minutes; turn and bake 30 minutes more or until sauce is thick and sticky.

Meanwhile, combine remaining ingredients in small saucepan. Heat over medium heat until bubbly, stirring occasionally. Let cool slightly before serving.

And once again, thanks to everyone who sent in their favorite Halloween recipes, we have quite a fabulous collection! Be sure to check out my "Devilish Delights" page....