As you plan for your Thanksgiving feast you’ll need to decide how much turkey

In his class , a ppropriately called “Sweet! Jon’s Sugar Shack”

We all know the food group the kids will be eating from this weekend is the candy one. That

Here’s a boo-tiful idea for your Halloween table- Broomstick Place Cards !

How to: Paint a dowel black for the broom handle- or use a small, straight twig. Fold strips of raffia in half and attach to the handle with a piece of string. Cut looped raffia ends to create bristles. Write guests’ names on pieces of ribbon and hot glue or tie- on

Are you ready for game day? Here

Oooh I just love Halloween, and it’s all starting to come together! Today I’m at the Drees Design Center sharing spooky ideas for Halloween, including striped cocktails made with Blavod Black Vodka. You can find it at The Party Source.

How does a ghoul keep track of her drink at her Halloween party? By using her own Spider Wine Charm. Click here for directions, then add a simple sturdy wire loop.

Pumpkin Cheeseball

2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 celery stick
Red and green apple wedges
Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut celery to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

Southern Living 2002

Listen to the interview.

I love Summer Genetti, Pastry Chef at The Cincinnatian Hotel’s Palace Restaurant. She shared her recipe for white chocolate fudge, which she has turned into gravestones for Halloween.

White Chocolate Fudge Gravestones

1 ounce unsalted butter
2/3 cup evaporated milk
1+2/3 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
1+1/2 cups white chocolate
4 ounces miniature marshmallows
1/4-1/2 cup crushed oreos
1/2 cup melted dark chocolate
4 toothpicks (for writing)

Special equipment: 8×8 pan

Method:
In a heavy bottomed medium sized sauce pan, combine butter, milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly for 5 minutes. remove from heat and immediately stir in marshmallows and white chocolate, taking care to ensure that each marshmallow dissolves into a homogeneous mixture, then fold in the crushed cookies. Pour into an 8×8 pan, cool.

To portion, use either a cookie cutter in desired shape or free hand your gravestones with a sharp paring knife. Finish the gravestones by writing the “deceased’s” name and “date of departure” on each stone with a toothpick dipped in dark chocolate and then set aside to dry. Once the gravestones are dry, you may store them for up to three days in an airtight container.

Yield: 8-12 gravestones depending on size.

Chef’s notes: Set a timer for five minutes to make sure you’ve boiled enough liquid out of the mixture, and make sure you get into the edges of the pan really well or the milk can scorch. It will take some elbow grease to get all of the marshmallows blended, but it’s quite important.

Variations: If you’d prefer to make ghosts or skulls, simply leave out the crushed oreo’s and using your favorite cookie cutters, cut your desired shapes.

Usually Jack-o-lanterns are singing “I aint got no body”. This one from Southern Living does!