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Halloween on 13 from Amy Rota-Poulin

Updated: 10/13/2013 9:57 AM
Created: 10/13/2013 8:15 AM WNYT.com
By: Amy Adamchick

Baked Potato Mummies

Amy Rota-Poulin Copyright 2013

5 large russet potatoes

2-3 tablespoons salted butter, melted

2 scallions, thinly sliced

1/2 cup super sharp cheddar cheese, grated

Petite Peas

Crunchy Bacon

Sour Cream

Wash potatoes and dry. Place potato on a cutting board next to a wooden spoon. Make thin slices width wise in your potato. Be sure to not cut all the way to the bottom. I use the wooden spoon as a guide when cutting the potatoes.

Place the potatoes on a plate and place in the microwave for about 10 minutes, depending on your microwave. Cook until the potatoes are just tender. Remove from microwave and place the potatoes on a tinfoil lined cookie sheet. Preheat oven to 425 degrees.

Pour the butter and sliced scallions evenly over the tops of the potatoes. Top each potato with 2-3 tablespoons of shredded cheddar cheese. Place in oven and cook for 10-15 minutes or until the cheese is bubbly and melted. Remove from oven and place two petite peas at one end of the potatoes for the mummy’s eyes.

Serve with a “Mummy Topping Bar” of crunchy bacon pieces, sour cream, grated cheeses, and roasted vegetables. A new crunchy creamy favorite, growling great for your next Halloween Party!

Spooky Spider Cookies

Amy Rota-Poulin Copyright 2013.

Ingredients:

Your favorite gluten free cookies, today I am using macaroons

1 cup of semi-sweet chocolate chips

1 teaspoon of coconut oil

Arrange cookies on a plate. Place the semi-sweet chocolate chips and the coconut oil in a bowl. Cook in the microwave for 20 seconds at a time, stopping the microwave and stirring between each 20 second heating until the chocolate is smooth.

Pour the melted chocolate into a small food storage bag and snip the end of one corner of the bag off. Use the chocolate to draw spooky spiders or creepy chocolate webs on top of the cookies.

A simple trick to make sweet Halloween treats.

         

Pumpkin Fries

Amy Rota-Poulin Copyright 2013 

2 pie pumpkins

2-3 tablespoons olive oil

2 tablespoons pure maple syrup

½ teaspoon ground sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

Preheat oven to 425 degrees. Line a cooking sheet with tin foil. Cut the pie pumpkin in half and remove the seeds. Slice the pumpkin into thin wedges and place on cookie sheet. Drizzle the olive oil and maple syrup over the pumpkin fries. Add the sea salt, cinnamon, and ginger. Toss together until the pumpkin fries are evenly coated. Arrange the pumpkin fries skin side down on the cookie sheet. Bake for 25-35 minutes or until the edges of the pumpkin slices are golden brown and the centers tender. Let cool for 5-10 minutes before serving these autumn delights. A great side dish to scare up some smiles at dinner all Autumn long. 

Spooky Hollow

Amy Rota-Poulin Copyright 2013.

Ingredients:

1 part Hick’s Apple Cider

2 parts Slyboro Black Current Hard Cider

½ part Cointreau

Maple Sugar

Sliced Fresh Apples, dipped in lemon juice for garnish

Chill a martini glass for 15 minutes in the freezer. Pour just enough water on to a small plate to just cover the bottom. On another small plate, add maple sugar until it just covers the bottom of the plate. First, dip the rim of the martini glass in the water on the plate, then dip the rim of the glass into the maple sugar.

Add the fresh apple cider, the Cointreau, and the Slybor Black Current Hard Cider to a chilled martini glass. Adding a slice of fresh apple to the rim of the glass, gives this drink a spookalicious twist.

*Please Drink Responsibly* Cocktail is for adults over age 21 only.*

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

For more information about Slyboro’s New Black Current Hard Cider, please visit: http://www.slyboro.com

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!  For more recipes please visit www.glutenfreewithamy.com Please visit www.glutenfreewithamy.com

Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394

Twitter: www.twitter.com/glutenfreeamy         

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