Halloween 2010
Recipes Inspired by Twilight


(The first dinner Bella cooked for Charlie when she arrived in Forks)

4 sweet potatoes (1 3/4 lbs), peeled and cut into 1-inch chunks
2 T extra-virgin olive oil
6 oz bacon, cut into 1/2-inch pieces 1lb Vidalia or other sweet onions, cut into 1/2-inch dice
2 T. chopped parsley
2 T. minced chives
1 tsp. chopped thyme
Salt and freshly ground pepper
4 (12-oz) strip steaks

Light a grill. In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.

In a large skillet, heat the oil. Add the bacon and cook over moderate heat until crisp, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper.

Meanwhile, season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Let rest for 5 minutes, then serve with the sweet potato hash browns.

Make Ahead:

The hash browns can be prepared up to 2 hours ahead.


(Bella ordered this on her first date with Edward)

2 packages (11-oz.) fresh wild mushroom ravioli
1 Cup unsalted butter
1/2 Cup fresh basil leaves
6 Tbsp toasted pine nuts
1 Whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 Cup grated Parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.

Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.


(A more pleasant alternative to real blood!) 1 (28-oz) can whole Italian tomatoes with their juices
1/3 c. olive oil
10 basil leaves
Pinch of crushed red pepper
Salt and freshly ground black pepper
1 T. unsalted butter

In a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat the olive oil over moderately high heat. Add the basil leaves and cook until they begin to wilt, 10 seconds. Add the pinch of crushed red pepper and season with salt and pepper. Add the tomatoes, bring to a boil and cook, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in the unsalted butter. Season the sauce with salt and pepper and toss with pasta.


(What Bella ordered when she ate with her Dad, Charlie)

1 Gardenburger patty
1 Hamburger bun
Optional Toppings: lettuce, tomatoes, onions

Remove frozen pattie from package. Lightly spray both sides of patty with cooking oil.

Place pattie in a non-stick skillet. Cook over MEDIUM heat for 4 to 5 minutes. Flip patty and cook for 4 to 5 minutes.

Product will be hot. Carefully remove from skillet. Cool briefly before serving. Top with lettuce, tomatoes, onions, and any desired garnishes or dressings.


(Bella quickly grilled up some of these for Charlie, Billy, and Jacob when they come over to watch baseball on Charlie’s big screen)

2 slices white bread
Grated Gruyère, fontina and mozzarella cheese

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread. Grill until the cheese is melted and the bread is toasted.


1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it zwill get messy.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50). Chill for several hours.

Melt chocolate in microwave per directions on package.

Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)


9 c.s Rice Chex cereal
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter or margarine
1 tsp. vanilla
1 1/2 c. powdered sugar

Measure cereal into a large bowl, set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.


2 c.s (12-ounce package) NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 c. creamy peanut butter, divided
1/3 c. powdered sugar
3 c. toasted rice cereal

HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.

PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.


PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.


1 (46-oz) can Hawaiian Punch
1 (46-oz) can apple juice
1 (48-oz) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes

Combine all ingredients in a large punch bowl. Add ice and stir.

Berry vodka, optional Orange liqueur, optional

For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.


3 oz. cranberry (or cranapple) juice
3 oz. tomato juice
* 1 tsp. Tabasco sauce
1 tsp. lemon juice
2 dashes black pepper
Dash salt

Collins glass, pour over ice, stir. Lemon and parsley garnish.


2/3 c. Corn Syrup
1/3 c. Water
5 T. Corn Starch
3 to 5 T. Red Food Coloring
2 or 3 Drops Green Food Coloring
1 Drop Peppermint extract, if desired.

Mix the Corn starch thoroughly with the water. Add the Corn Syrup. Mix well. Add red food coloring into the mixture, using only 3 tsp at first. Then add a couple drops of green food coloring to take the 'pink' edge off the red coloring. If the mixture is too light, add one or two teapoons more red food coloring. Add an extra drop of green food coloring if the mixture gets too pink again (Real blood is slightly on the dark red to reddish brown side, when its not fresh from the heart). Add one drop of Peppermint extract if you wish a fresh minty blood mixture. The concoction tastes quite pleasant, and can be used as makeup or a "Glass of Wine" for your vampire to drink. I've also been informed that Milk can be added (instead of or with the cornstarch) to keep the blood from being too transparent. White glue was also given as a suggestion, but if you go that route I wouldn't suggest using the mixture on or in your mouth.

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