What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.
Directions
Nutrition Disclaimer:
The nutrition data for this recipe includes the full amount of the decorative ingredients.
Even if you’re not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.
Directions
Editor’s Note:
The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Strawberry orange smoothie in orange jack 0’lantern, spider web toast and a ghostly hard-boiled egg. Happy Halloween!
The madness of Halloween took over my house. My children struggled for weeks about which outfit to choose, but they went back to their original choice two days ago. Then the crazy size competition began. This morning I walked through the attic to find their favorite trick-or-treating bags, and then I will go to Target at the last minute to distribute candies. Cross your fingers and they still have our favorites, or think about it again, maybe they are no better.
Of course, I vowed to be better prepared every year and every holiday. Halloween dress up in September! Menu and shopping list written a few weeks before Thanksgiving! Finish Christmas shopping before December! But…not so much. Of course, there are millions of distractions; children’s sports and activities, daily work, fun trips, the Bravo channel, or just procrastination.
Ah, but the salvation of Halloween this morning! Today, my children had a terrifying Halloween breakfast before going to school… toast and cream cheese spider webs, ghostly hard-boiled eggs and strawberry orange smoothie, placed in an orange pumpkin lantern. This breakfast is child-friendly, nutritious, and a healthy start to a sugar-fueled weekend. So, although we might stuff licorice and raisins in candy bowls, and their clothing is a bit tight, after breakfast, I knew I could win at least once in Holiday Bank. Happy Halloween!
Instructions
Strawberry Orange Smoothie
1. Cut off the top of the oranges and cut around the inner edges of the peel. Scrape out the orange segments with a spoon (don’t worry about keeping them intact as they will be blended).
2. Place the orange segments, frozen strawberries, and yogurt in a blender and blend until smooth.
3. Carve the scooped out orange into a jack o’lantern if desired and pour the smoothie into the orange cup (you will have extra smoothie)
Ghostly Hardboiled Egg
1. Place eggs in a saucepan with enough cool water to cover.
2. Cover with lid and bring to a rolling boil, then turn off heat. Let eggs stand in water for 10 mins.
3. Remove eggs and place in an ice bath until cooled. Pat eggs dry and color a ghost face on each with the marker.
Spiderweb Toast
1. Cut bread into shapes with a spider web shaped cookie cutter (a large round cutter will work just fine) and toast them in a toaster.
2. Mix cream cheese with cream until smooth and place in a piping bag or plastic bag. You can use a small round pastry tip or just cut the end of the bag to pipe cream cheese onto the the toast in a spiderweb pattern.
Step 1
Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).
Step 2
Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined (do not over-mix).
Step 3
Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.
RECIPE NOTES
Cook’s note: Muffin wraps are taller than regular paper cases and will help to contain the batter. They can be found in the baking aisle of supermarkets.
To make these a healthy lunchbox filler, make smaller muffins.
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Breakfast is the most important meal of the day, but who really has the time to make breakfast?
When I was working a full-time 9-5 office gig, I barely had time to shower before I ran out the door to sit in the usual 1-hr commute.
That’s when I’d munching on some dry cereal. It never really hit the spot, and I was always counting down the seconds until my lunch break, all the while my stomach was grumbling very loudly.
But now these breakfast sandwiches. Man, oh man. I could probably live off of these sandwiches for the rest of my life.
Just think of these as the healthy version of McDonalds McMuffins, except they taste 10000x better. Plus, you can make them ahead of time and pop them right into the freezer.
Now I was never the biggest fan of using the freezer until I made these. You wouldn’t believe how amazing these sandwiches still tasted after being frozen. It tasted the same as when they were first made!
Best of all, you can nuke these sandwiches between 1-2 minutes right in the microwave, no defrosting necessary. From there, you’ll have a piping hot, cheesy breakfast sandwich ready for you in the hectic morning.
With these, you’ll always have time for a hearty breakfast meal. Or if you’re like us, you’ll be munching on these for dinner with a side of tater tots and bacon!
INGREDIENTS:
6 large eggs
Kosher salt and freshly ground black pepper, to taste
6 English muffins, split
12 slices deli-sliced ham
6 slices cheddar cheese
DIRECTIONS:
Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
Serve immediately.
Freezer Breakfast Sandwiches
Print Recipe
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
