Monday, October 31, 2011


Well, over the last few months, it sure felt like this day was NEVER gonna get here! But we made it!

Happy Halloween to all my faithful followers....and I know you're busy flying around trying to get the last of the cobwebs in place, cleaning the dungeon while the cauldrons are simmering, and putting the finishing touches on the devilishly good boo-fet....but I don't want you to forget why we do all have fun!

So I'm putting one of my magic spells on you, to have a fabulous, fun, and festive Halloween! No need to fret, I'm sure what you've done is perfect...and if it's not.... you're the only one who knows! So enjoy!

Be sure to send me any pics that you may want to share, and have a safe and Happy Halloween!

And remember ....only 365 more days until we have to be ready for next year!

Happy Haunting!

Friday, October 28, 2011


Are you fiends feeling frantic, freaked-out and frustrated, and looking for some fun crafts to do with the little monsters, this Halloween-weekend? Check out these spooktacular ideas from're welcome....

Wednesday, October 12, 2011


Ok folks! It's getting down to crunch time! And it's been awful hectic around here....lots to do! Cobwebs to put up, cauldron's to polish and zombie cookies to bake! Hope my ideas have inspired you this Halloween season!

I've got lots of e-mails asking for decorating photos, so check out some of these ideas for Spooky inspiration......

Wednesday, October 5, 2011


Halloween is my favorite time to surprise guests with new recipe tricks  and treats! Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year, formed into a spooky spider! Check this out:
Here's what you'll need:
2 tablespoons unsalted butter
4 very large shallots, thinly sliced (2 cups)
10 ounces fresh goat cheese, softened
4 ounces cream cheese, softened
6 ounces Greek feta cheese, at room temperature
Black sesame seeds and 1 piquillo pepper, for garnish
Six 6-inch painted twigs, for spider legs
Crackers, flat breads and bread sticks, for serving
Crackers, flat breads and bread sticks

1.In a medium skillet, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the shallots into a food processor and let cool. Add the goat cheese, cream cheese and feta and puree until smooth. Scrape the cheese into a bowl and refrigerate until chilled, about 30 minutes.

2.Shape one third of the cheese mixture into a ball and roll in black sesame seeds to coat; shape the remaining two-thirds into a larger ball and coat with black sesame seeds. On a serving board, press the balls together to form the head and body of a spider. Cut the piquillo pepper into 2 small triangles and place them on the body in an hourglass shape. Serve with crackers, flat breads or bread sticks.

Make Ahead The unformed cheese mixture can be refrigerated for up to 3 days.

For more Festive resipes, check out FOOD & WINE!