With ghosts and goblins just around the corner, it’s time to plan a few dishes for the Halloween season. Here you’ll find a mini Pumpkin sandwich bite, a shallot and sun-dried tomato “wicked” chicken and a pumpkin trifle dessert to finish it all off.
Pumpkin Patch Bites
For a delicious appetizer or pass-around bite, this pumpkin shaped ham and cheese mini can’t miss at your next party or with the kids.
Time Needed: 40 minutes (30 minutes prep, 10 minutes bake)
- 1 box (15 oz) refrigerated pie crust
- 6 oz sliced Black Forest or Virginia ham
- 8 oz sliced extra-sharp Cheddar, Swiss or Gruyere cheese
- 1 large egg, lightly beaten
- Heat oven to 425 degrees. Line a rimmed baking sheet with nonstick foil.
- Unroll pie crust and cut each of two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced cheese.
- Put 2 slices each ham and cheese in the center of each of 12 pumpkins. With a small brush, brush beaten egg around edges.
- Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. With a small knife, pierce ridges in a couple of places to vent.
- Place on prepared pan. Brush tops with beaten egg. Bake 10-12 minutes until light golden. Let cool on rack a couple of minutes before serving.
- Serve with your favorite mustard.
This dish is a perfect dinner-party meal with chicken breasts, shallots, sun-dried tomatoes and a hint of white wine. Served with white rice it’s a simple but wicked autumn delight.
Time Needed: 40 minutes
- ¼ cup olive oil
- 12 boneless skinless chicken breasts
- 1-1/2 tablespoons coarse salt
- 1 tablespoon ground black pepper
- 1 cup minced shallots
- ½ cup white wine
- 2 (7-oz) jars sun-dried tomatoes packed in oil, drained and finely chopped
- 1-1/2 tablespoons chopped fresh thyme
- 3 cups chicken broth
- 1 cup heavy whipping cream
- Preheat oven to 400 degrees.
- In a large skillet, heat oil over medium-high heat until hot.
- Season both sides of chicken breasts with salt and pepper. Place 3 chicken breasts in skillet and brown 4-5 minutes per side.
- Transfer breasts to a large roasting pan and finish browning remaining chicken breasts in groups of three.
- Using same skillet, cook shallots for 5 minutes. Add wine until reduced by two-thirds. Add sun-dried tomatoes and thyme – cook for 5 minutes. Add broth and cook for 10 minutes or until reduced by half. Add cream and bring to a simmer.
- Pour mixture over prepared chicken breasts and bake for 20 minutes.
- Place chicken breasts on a large platter; whisk sauce together and pour over top of chicken.
- Serve hot with white rice.
Try this fun, fall favorite that you and the kids are certain to love.
Time Needed: 15 minute prep time and refrigerate
- 1 (3.4 oz) box instant French vanilla-flavored pudding mix
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup sour cream
- 1 (1 pound) loaf prepared pumpkin bread, cubed
- Garnish: fresh mint
- In a medium bowl, combine pudding mix, milk, cream, and sour cream.
- Beat at medium speed with an electric mixer until soft peaks form.
- To assemble, spoon pudding mixture into individual serving dishes; top with cubed pumpkin bread.
- Refrigerate until ready to serve. Garnish with fresh mint.
Recipes inspired by Food.com