What comes to mind when you think of Halloween? It is the food for me. Honestly, I could forgo a costume easily. Then again, so many of them allow the use of stretchy pants it seems appropriate
for the evening. I’ll gladly put on sweats, belly up to the table, and chow down on all the special food for the occasion. Even regular appetizers on Halloween platters seem special.
Bewitching Jalapeno Poppers
8 oz cream cheese 1 Cup Shredded Cheddar 1/2 Cup Diced Chorizo Links 8 Jalapenos, cut in half lengthwise 1 can crescent roll dough, unrolled and cut into thin strips 16 candy eyes
Preheat oven to 375 degrees. Stir together cream cheese, cheddar, chorizo, and chopped Mick's Original Key
West Caribe Chipotle Olives until thoroughly mixed. Stuff halved jalapenos with cream cheese mixture. Wrap with overlapping strips of crescent dough) leaving a little room near the top unwrapped for eyes) and place on a lightly greased baking sheet. Bake for 20-30 minutes and gently press candy eyes into opening.
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8 large eggs 2 Tablespoons mayonnaise
Set the eggs in the bottom of a deep pot and cover with cold water. Bring water to a boil and let boil for 10 minutes, then turn off heat and let continue cooking for 15 minutes more. Remove boiled eggs from water and let cool. Peel the eggs, slice them in half lengthwise with a sharp knife and use a spoon to remove the yolks into a mixing bowl. Mash
the yolks with the, mayonnaise and the Raspberry Wasabi Dipping Mustard. Pipe mixture onto eggs and top with the Garlic Pepper Corn Seasoning before serving.
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Bone Island Cheese & Salsa
8 oz Cream Cheese Assorted Crackers and Chips
Roll, press, and form cream cheese into a bone shape, keep refrigerated until ready to serve. Spoon Captain Rodney's Hot Caribbean Salsa onto a platter, top with "bone" and arrange chips and crackers around before serving.
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1/4 cup ketchup 2 Tbsp cider vinegar 2 Tbsp fresh lemon juice 1 Tbsp chili pepper paste 1/2 cup unsalted butter melted
Place ketchup, vinegar, lemon juice, Peppers of Key West Carolina Reaper Sauce and chili
pepper paste in a blender. Blend on high speed until combined. Reduce speed to low and slowly add butter. Increase speed to high and blend for 30 seconds. Serve with chicken wings, chicken tenders, or shrimp. You can either have it as a dipping sauce or pour it over and toss to coat.
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