Adult Halloween Cocktails

Adult Halloween Cocktails

Halloween is a time for kids, costumes, candies, and fun.  But who says it’s just for kids?  Halloween is loved by the big kids too!  Adults love to dress up and act silly too!  And we certainly enjoy the treats too!  My favorites are those bite sized chocolate bars, specially Snickers!  But if that spooky caldron  of Halloween Hawaiian Punch doesn’t quite do it for you, or you’re looking for something a bit boozy here are some fun Halloween Cocktails for you!

So get out your shakers and blenders and break out the booze to mix up some of these fiendishly yummy Halloween Cocktails!  They’ll be a spooktacular addition to your Adult Halloween Party.  Or you can whip some up and snuggle up with your partner once the kids are tucked in after a long night of trick or treating!  However you decide to imbibe please do so responsibly and don’t drink and drive!

halloween cocktailsThe Flavor Bender’s Witches Heart Halloween Cocktail looks ghoulishly lovely![spacer height=”20px” id=”2″]

halloween cocktailsWalking Dead fans will swoon over this Walker Blood Sangria from Cravings of a Lunatic. [spacer height=”20px” id=”2″]




halloween cocktailsThe Black Beard Cocktail from Honestly Yum will surely chill your bones.  It looks pretty terrifying but don’t be daunted!  It’s a sweet cocktail made with spiced rum and chocolate stout. [spacer height=”20px” id=”2″]

halloween cocktailsWhip up Tammilee’s (from Tammilee’s Tips) Candy Corn Cocktail.  It uses whipped cream vodka, yum![spacer height=”20px” id=”2″]


halloween cocktailsSmarty Had a Party mixes up this creamy concoction called Liquified Ghost. [spacer height=”20px” id=”2″]

halloween cocktailsThis Witch’s Brew by Self Proclaimed Foodie is bewitchingly simple and tasty. [spacer

height=”20px” id=”2″] halloween cocktailsThe Tipsy Bartender’s Soul Reaper Cocktail is scary delish and packs quite a punch! [spacer height=”20px” id=”2″]

halloween cocktailsFor Rent’s Green Potion Halloween Cocktail is simple to mix.




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Stuffed Flank Steak

flank steakFlank Steak has become a very trendy cut of meat.  I remember when flank steak was one of the cheapest cuts of meat used mainly to make fajitas and stir fries.  Well all that’s changed, this cut of meat is very much in demand and now picarries a pretty hefty price tag.

I’m not really sure why it got so expensive because it’s not exactly the most tender cut of meat; in fact unless it’s prepared correctly flank steak is down right tough!  My best guess would be it got pricey because fajitas have gotten really popular and folks have found other uses for this grainy cut of thin meat.

Anyway I love cooking with flank steak.  It makes great fajitas and stir fries, and it’s thinness makes it ideal for stuffing or rolling.  My grandma used this cut to make her famous Morcon, marinated flank steak that’s rolled around a hot dog, carrot, pickle, and hard boiled egg.  She always made it for special occasions like birthdays and Christmas.

Aside from making fajitas, carne asadas, beef broccoli, and Filipino bistek, I make this awesome stuffed flank steak.  It’s super easy to make, needs only 4 ingredients, and bakes in the oven in less than an hour.  The best part is it looks so pretty that it’s bound to impress everyone, so yes you can serve it to company!

The hardest part of this recipe is butterflying your flank steak.  That’s cutting in horizontally to make it thinner.  When you butterfly your steak be sure you don’t cut all the way thru, you want both pieces to be attached by a thin strip in the back.

Here’s my recipe hope you enjoy it as much as we do!


1 lb. Flank steak butterflied and opened flat

1/2 cup pesto

1 cup fresh spinach

8 oz. fresh mozzarella thinly sliced

Baker’s twine to tie rolled steak


Place butterflied steak on a flat surface with both sides open

Spread pesto all over steak

Distribute spinach leaves evenly over entire steak surface

Distribute mozzarella slices over spinach leaves

Roll steak from one edge to the other making a log

Tie with baker’s twine from one end of log to the other placing twine about 2″ apart

Place on a parchment covered baking sheet

Bake in a preheated 350° oven for about 35 minutes

Remove from oven and cut off twine

Cut log into slices that look like pinwheels

Serve hot with a simple salad or side dish


For more easy Beef recipe Click Here!

Stuffed Flank Steak
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  1. Place butterflied steak on a flat surface with both sides open
  2. Spread pesto all over steak
  3. Distribute spinach leaves evenly over entire steak surface
  4. Distribute mozzarella slices over spinach leaves
  5. Roll steak from one edge to the other making a log
  6. Tie with baker's twine from one end of log to the other placing twine about 2" apart
  7. Place on a parchment covered baking sheet
  8. Bake in a preheated 350° oven for about 35 minutes 
  9. Remove from oven and cut off twine
  10. Cut log into slices that look like pinwheels
  11. Serve hot with a simple salad or side dish
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3 Easy Homemade Halloween Treats

3 Easy Homemade Halloween Treats

Nothing says Halloween than sweet treats.  Sure you can buy bags and bags of candy and have at it, but you can turn that candy into special treats in just a few easy steps with these easy homemade treat recipes.  You can even let the kids help out!

Here are 3 recipes for Homemade Halloween Treats I found on the web.  Each really cute and super simple to make.  Enjoy!

Homemade Treats

Courtesy of

Pumpkin Sandwich Cookies use store bought ready to bake cookie dough. So easy!  Let the kids make them, they’ll have a blast!

For a variation use different cookie doughs; I’m sure you’ll find various fun Halloween themed cookie dough in your local supermarket.
Recipe click here.

You won’t be able to stop eating these salty sweet treats.  These Pretzel Hugs by Sally’s Baking Addiction really are addictive!

We made several batches, they disappeared quickly!

Recipe click here.


Homemade Snacks

Courtesy of Just A TasteThese frightfully cute Frankenstein Marshmallow Pops by Kelly Senyei on will be a hit at your Halloween Party.  You can make them ahead of time and store in your fridge until you need them.

Recipe click here.


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Braised Pork Spareribs

Braised Pork Spareribs

I was craving for pork today but wanted something different from the common Adobo Spareribs.  So I scoured the net until I came across Home Cooking Rocks and Connie’s recipe of Braised Pork Spareribs. Braise, from the French word “braiser”, is a cooking method by which food  is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time.  No wonder this dish is so flavorful!  But I’ll let you in on a secret…I did not simmer the meat until tender.  I was too tired and hungry to wait for an hour.  I used a pressure cooker and it took me 15 minutes to tenderize the pork meat.  That’s an eighth of the recommended time! The wonders of pressure cooking!!!!!

I loved this Braised Pork Spareribs dish the moment I took a first bite of that tender, juicy pork.  The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor. The use of brown sugar and chili sauce gave a balance to the sweetness and spiciness of the sauce. It is so flavorful yet simple and quick to make that I decided to add it to my collection of dishes that I will be serving my family and friends. A versatile dish, you can serve at a simple dinner or pretty it up into a gourmet looking dish for a festive party.

Click here for  recipe Braised Pork Spareribs

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  1. 12cup vinegar
  2. 34cup brown sugar
  3. 12cup soya sauce
  4. 1tablespoon fresh ginger(finely grated)
  • 4garlic cloves(finely diced)
  • 1lb pork spareribs


  1. Brown spareribs in frying pan in small amount olive oil.
  2. Remove spareribs and place in oven proof pan.
  3. Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
  4. Pour over ribs and cover with tight covered lid or tin foil.
  5. Cook at 350* for 1 hour and turn ribs. Continue for another hour.

Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

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Grilled Apple Crisp

Grilled Apple Crisp

The first time I tasted this old-fashioned apple crisp, I couldn’t believe it was made on the grill. Topped with a scoop of ice cream, the warm heartwarming dessert will earn you rave reviews.

Perfect for camping or tailgating, a grilled apple crisp in a foil pack is a deliciously simple and portable version of the classic. I want to love camping.  I really do. I love the idea of settling in around a blazing fire, toasting a couple of marshmallows on the perfect stick until gooey and charred. Coffee in a metal pot. Fried eggs in a cast iron skillet nestled into the coals. Sounds perfect! 

That is until the reality of it all kicks in. The  hot suffocating tent in the morning. Showers and toilets (or the lack thereof).  And don’t even get me started on  wildlife, specially things that are creepy crawly.

This Grilled Apple Crisp recipe is great for  camping aficionados and non capers.  And with the fall rolling around, it would also make a great sweet alternative for your tailgate. If you’re a little more adventurous than me, mix up the oat topping in advance, grab a few apples and some foil and pack it for your next excursion. But trust me, this homey dessert tastes just as good sitting comfortably at my kitchen table. Or if I’m feeling particularly outdoorsy, my picnic table. Enjoy!

Click Here for more #dessert recipes!

Here’s a recipe for Grilled Apple Crisp


10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter, cubed
Vanilla ice cream, optional


1. Place the apple slices on a double thickness of heavy-duty foil (about 24×12 in.). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.
2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream if desired.

Nutrition Facts

1 cup: 381 calories, 9g fat (5g saturated fat), 20mg cholesterol, 92mg sodium, 77g carbohydrate (58g sugars, 6g fiber), 3g protein.



Grilled Apple Crisp
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Teriyaki Chicken

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!

I’ve made other teriyaki chicken recipes but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.

It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.

Click here for my Baked Barbecue Chicken recipe!


  • 1 1/4 boneless skinless chicken breasts, diced into 1-inch cubes
  • 1Tbsp olive oil
  • 1/4cup low-sodium soy sauce
  • 1/4cup water
  • 2Tbsp honey
  • 1 1/2Tbsp packed light brown sugar
  • 1Tbsp rice vinegar
  • 1/4tsp sesame oil (optional)
  • 2tsp peeled and minced fresh ginger
  • 2tsp peeled and minced fresh garlic (2 cloves)
  • 2tsp cornstarch


  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
  5. Serve warm garnished with green onions and sesame seeds if desired.
  6. Recipe source: inspired by my Grilled Teriyaki Chicken Bowls


Teriyaki Chicken
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