Here on the recipe page you’ll find some of the favorite recipes from the years past as well as new ones we add on.

Halloween Rum Punch

One of Sour
Two of Sweet
Three of Strong
and Four of Weak

The little ditty above represents the recipe of Rum Punch…. Sour (lime juice), Sweet (simple syrup), Strong (rum) and Weak (water), Mix it like I tell you and add in some orange or green food coloring. You have a drink that’s a Spooktacular delight.

Yield: 4 servings but you can increase the portions for how many guest you have.

Method: In a jug, blend the ingredients with the exception of the nutmeg. You can make it a week ahead of your party, let it sit and the taste gets potent!

Serve in a glass with lots of ice. Sprinkle the nutmeg on the surface. And don’t forget the Halloween Straw!

Midnight Margaritas (from the movie Practical Magic)

1 part lime juice (freshly squeezed)
1 part tequila (Uncle Jose)
¾ part orange-flavor liqueur (Triple Sec)
lime slices or wedges
ice
salt

• Blend lime juice, tequila, liqueur, and ice until slushy.
• Pour into glasses garnish with lime slices.
• For Salt-rimmed glasses: Rub rims of glasses with a lime wedge. Dip moistened glass rim into salt. Chill until serving time.

And the incantation:

Eye of newt, toe of frog, wing of bat, tongue of dog.
Adder’s fork and blind worm’s sting…
Barbados lime is just the thing.
Fragias salt, like a sailors stubble…
Flip the switch, and let the cauldron bubble!

Two of my all time favorites:

Burning Balls of Fire

Mix together:
1 pound lean ground turkey
1 cup fresh breadcrumbs
1/4 cup chopped onion
1 teaspoon salt
2 teaspoons dark ground chiles
(such as powdered ancho or pasilla chiles)
1 egg
2 cloves chopped garlic
1 teaspoon ground cumin
1 (4.25 ounce) can chopped black olives.

Shape meatball mixture into bite-size balls, about 36.

Heat in a large skillet over medium-high heat:
1 tablespoon vegetable oil.

Brown meatballs on all sides until cooked through (about 15 minutes). Don’t crowd the pan: cook them in 2 batches or use 2 skillets, adding more oil as needed. At this point, the meatballs may be refrigerated for up to 2 days before continuing.

Just before serving, heat the meatballs until warmed through (they can be placed in one skillet at this point). Pour over the meatballs and simmer them in:
1 (19 ounce) can red chile sauce
or red enchilada sauce.

When the sauce thickens slightly, about 5 minutes, remove the meatballs and sauce to a chafing dish.

Here’s the fun part: When ready to serve, heat in a small saucepan:
1/4 cup tequila or other 80-proof spirit such as vodka.

Advise your guests to stand back. Pour the heated tequila over the meatballs and, mustering your most dramatic energy, utter your favorite sorcerer’s spell. Holding a match at arm’s distance, touch the flame to the surface. Abracadabra alakazam! If your tequila was hot enough, it should ignite in a warm glow. Let guests skewer the meatballs with voodoo sticks (long bamboo skewers), or toothpicks.

Dead Drunk Cake

1 pkg orange supreme cake mix
1 pkg instant vanilla pudding mix
1/2 c. veggie oil
4 eggs
1/2 c. Orange juice
1/4 c. Galliano Liqueur
3/4 c. Vodka
1 can of cream cheese frosting
Orange Paste Food Coloring (although i change colors a lot)

Preheat oven to 350 and spray cake pan (whatever pan you normally use
to bake a cake)

Mix all ingredients, pour in greased pan and bake for 50 minutes.
Cool. mix in small amount of food coloring in can of frosting and
spread on cake making the cake resemble a pumpkin if you’re going with
orange.