My friends greeted the news with gasps. With disbelief. With wide-eyed incredulity.
Yes, it was true. I actually bought a loaf of sliced white bread last week, smeared it with variations of cream cheese, jelly and butter and served it to my son. I also bought cupcake mix from a box AND, horror of all horrors, two tubs of pre-made icing with all manner of indecipherable ingredients written on the side by the (seriously?) “nutrition” information. I had my reasons. And I have no regrets.
Halloween is Leandro’s favorite, number one, most-anticipated holiday, so we invited a few of his beastie besties for a Halloween get-together on the Sunday afternoon before Halloween. Between goody bag decorating, scavenger hunts, and cupcake decorating, I felt like I had the activities covered, but it was a challenge to make good-looking seasonal stuff that would impress the moms, be attractive to the kids and still fit with my food values.
In the end, I kind of compromised my values, but two out of three…well you know the song…and, thanks to bat, pumpkin and ghost cookie cutters, I felt pretty cool in the end.
The little white bread sandwiches looked very cute once Leandro and I used the cookie cutters on them. And Pam had given me a recipe that became the recipe below: apple party dip with baked tortilla chips — also given the cookie cutter treatment (you can call it overkill, but we had fun and Leandro was totally engaged in the prep).
Pam’s cool serving idea for a spooky “Witch’s Brew”
Pam also made a “witch’s brew” of hot apple cider, cranberry juice and cinnamon – hope to get that recipe soon — and other folks brought even more cupcakes and brownies…Thanks everyone! And I made some devilled eggs (how could you not?) with olive slices and capers for eyeball effect….It was a lot of fun! (P.S. Thanks to my dad, Pedro, for rescuing the pictures from a wormhole in the alternate universe that is my computer)
Apple Pie Party Dip and Tortilla Chips
(this tastes quite like apple pie…without the fuss of crust or lengthy baking)
Dip
2 Cups apples, peeled, cored and diced
1.5 tsp lemon juice
2 heaping tsp light brown sugar
¼ tsp cinnamon
2 generous tsp lingonberry preserves (can be substituted with apricot, blueberry, etc)
Combine all dip ingredients in a bowl, cover and refrigerate until chilled (may be made several hours ahead).
Chips:
5-6 large (8”) burrito-style flour tortillas (fajita-style are too hard for cookie cutters and little hands)
2 Tbs butter, melted
½ tsp ground cinnamon
1 Tbs light brown sugar
Preheat oven to 350°F. Using cookie cutters, cut tortillas into desired shapes, or simply cut into pizza-style slices. Arrange on a lightly greased baking sheet, sprinkle with sugar and cinnamon and bake until golden brown, about 10 minutes. Cool before serving.
Hot, Cheap & Easy 