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Last Minute Halloween Food Ideas

OMG, it’s Halloween tomorrow!


Say what? All of our thoughts are scrambled when thinking of what food we could make for our children’s Halloween breakfast or lunch for school. But it doesn’t stop for just our kids, we can also think of these quick recipes to bring the coolest and spookiest food for the workplace!

It has to be quick to prep food to make our lives less chaotic and at same time it would make us the coolest parent, employer/employee and overall dude. Our heads are spinning like the exorcist. What should we do?

Whoa… Take a deep breath! This is not end of the World…

There are ways that we could make quick and easy unreal Halloween snacks that would be very last minute but no one would know it and people will think you are so cool for being creative with Halloween treats.

Here are the ideas of spooky foods….

Clementine Pumpkins and Banana Ghosts



  • Clementine, peeled
  • Celery, cut into small sticks
  • Banana, peeled and cut in half
  • Blueberries


  • One stick celery into the top of the clementine
  • Two toothpicks stick two blueberries into the bananas




  • Three medium ripe avocados, peeled and cubed
  • Onion, finely chopped
  • Fresh cilantro, minced
  • Tomato, diced
  • Garlic, minced
  • Lime juice


  • In a small bowl, mash avocados with a fork
  • Stir the onion, fresh cilantro, tomato, garlic, and lime juice
  • Scoop guacamole onto a platter
  • Shape into a rectangle
  • Place chips near the top of the head
  • Decorate face as desire with tomatoes, celery, cucumber, and blueberries for eyes.

 Jack O’ Lantern Tuna Avocado Melt



  • Tuna Fish
  • Avocado, peeled and roughly chopped
  • Onion, minced
  • Garlic Powder
  • Garlic, minced
  • Tomato, Sliced
  • Cheese, Sliced


  • Place all of the ingredients in a medium bowl.
  • With a fork, mix and mashing the avocado, and break up the chunks of tuna until the ingredients are well combined
  • Cut out eyes, nose and mouth out of each cheese slice to create a Jack O’ Lantern.
  • Place cheese on Tuna Fish and then onto your favorite sandwich bread until cheese is slightly melted.

** Some people like to eat the cheese without melting it so you can leave it not-melted as well**

Mini Pumpkin Quesadilla



  • Two Tortillas
  • Tender Chicken, Shredded
  • 1 can of refried bean
  • 1 avocado
  • Garlic, minced
  • Tomato, diced
  • Onion, minced
  • Cilantro, chopped
  • Lime juice
  • Mexican Cheese, shredded
  • Salsa


  • Get a plate and lay one tortilla down flat
  • Use a shark knife, cut a Jack-O-Lantern face out of the tortilla
  • Heat a large sauté pan over medium heat
  • Place a new tortilla in the pan (not the one you carved)
  • Top with all ingredients, chicken, guacamole, salsa, shredded cheese, on it
  • Add the Jack O Lantern Tortilla
  • Cook until the cheese is melt
  • Serve with homemade guacamole and salsa.

**The instructions about how to make guacamole are on the second list, which is FrankenGuac.**

_\m/ Aidan Mack


The Pot of Gold at the End of the Rainbow

Happy St. Patrick’s Day!

We have all heard the “Pot of Gold” story since we were children. Some of us would believe the story and would search for the pot of gold every time the rainbow would show up. We would end up coming home, disappointed about not finding the pot of gold. We would be fantasized that we have found the pot of gold by getting gold coins that have chocolate inside them. Where does this legend come from? It’s a long time folklore that dates back to old Europe and has become part of the symbolism of St. Patrick’s Day, March 17th, when many celebrate Irish culture and count themselves as “Irish” just for wearing  “the Green.”




Now I am going to make a St Patrick’s Day Feast. Of course, when it comes to St. Patrick, it usually comes with corned beef and cabbage. My Irish ancestors would probably disown me for saying this, but I despise corned beef and cabbage. But that will not stop me from celebrating my Irish pride and culture of Ireland. The feast will have the mixture of the Irish Beef and Guinness and be served with Irish Mashed Potatoes.  Even though I am a health freak, I am not missing out on the delicious dessert, “Irish Banana”.


The Irish Beef and Guinness:


Beef shoulder, cut into 2-inch pieces

3 tbsp Olive Oil

2 onions, diced

4 cloves garlic, minced

1 can Guinness

1/4 cup tomato paste

Sprigs fresh thyme and rosemary

3 carrots, diced

2 stalks celery, diced

1 large parsnip, diced

2 teaspoons Worcestershire sauce

Fresh Parsley, chopped, as garnish

1 cups Beef stock


1. Cut beef chuck into cubes

2. Toss beef cubes with 3 tbsp olive oil in a bowl

3. Dredge beef cubes through flour mixture until evenly coated

4. Heat ¼ cup olive oil in a large skillet over medium-high heat

5. Cook and stir coated beef cubes until beef is browned on all sides, 5 to 10 minutes.

6. Transfer browned beef to a dutch oven or heavy-bottomed pot

7. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.

8. Stir tomato paste with enough water to partially dilute and then pour it into onion mixture.

9. Pour 1 can Guinness into skillet and stir with wooden spoon

10. Pour cooking liquid from skillet into the dutch oven or heavy-bottomed pot

11. Stir in Worcestershire sauce, thyme sprigs, parsley, carrots, parsnips,  celery, enough beef broth to cover

12. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.

13. Simmer stew until beef is fork-tend, about 2 to 2 ½.

14. Stir stew occasionally and skim fat or foam if needed

15. Remove and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs.

Irish Mashed Potatoes:


2 pounds potatoes, peeled and halved

1 cup fat free milk

1 bunch green onions, thinly sliced

fresh parsley, chopped

One cup of unsalted butter


 1. Place potatoes into large pot, and fill with enough water to cover.

2. Bring to a boil, and cook until tender, about 20 minutes.

3. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.

4. Peel potatoes

5. Meanwhile, heat the milk, butter and green onions gently in a saucepan, until warm.

6. Mash the potatoes, salt and butter together until smooth.

7. Stir in the milk, butter and green onion until evenly mixed.

8. Set out some extra butter, salt & pepper to taste for individuals to add to their servings.

9. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.


Irish Banana:


½ cup unsalted butter

½ cup packed light brown sugar

½ cup Irish whiskey

6 large bananas, peeled and halved lengthwise


1. Melt the butter in a skillet over medium heat

2. Stir in the brown sugar and whiskey

3. Bring to a boil and cook until sugar has dissolved

4. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup

5. Serve immediately with Haagen-Dazs dulce de leche caramel ice cream or just plain vanilla ice cream


Now we are having a St. Patrick’s Day Feast!

“May your pockets be heavy and your heart be light, May good luck pursue you each morning and night.” –Irish Blessing


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