Home at Last Farm...: Halloween tricks and treats

Thursday, November 01, 2007

Halloween tricks and treats

We watched the Martha Stewart special on Halloween the other day and had fun copying some of her ideas....It is our tradition that after the trick or treaters return home I have snacks waiting and we watch a scarey movie. This year we made a punch of Ginger Ale and Cran-raspberry juice.(It was really good!) Floating in the punch was a scarey face! (this was ginger ale frozen in a mask and then used, basically as a giant ice cube! The kids loved it! I have to say it

looked much better in real life ! LOL!)

We had several glow in the dark spiders on our bushes outside. The kids made these out of styrofoam balls and glow sticks.

It has been warmer the last few days and the pumpkins were showing their age, but still the kids were proud of and happy with their "creations" and that is what really matters.

My Zombies and Pirates returned home with quite a haul! First thing they did this morning was start trading for favorite treats. It sounded like an auction house around here about 7a.m. !

We had a lot of fun. I hope you did too.

2 comments:

Paula said...: Looks like a fantastic Halloween. That frozen face in the punch is too cool. What a great idea. Go Martha!; 3:06 PM
Mary said...: Wow! That sounds like a fantastic Halloween. Glad that a good time was had by everyone.; 11:01 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.