Cooking Is Caring: Halloween Recipe and Kitchen Decor

Are you ready for Halloween?   I bought bags of candy for the kids and put out a few outdoor Halloween decorations.   In the kitchen,  I finished a few simple and delicious recipes for our Halloween dinner. Since I spend so much time in the kitchen,  I decorated the open shelves above the kitchen desk with spiders and black crows all in Halloween fun.


Halloween kitchen decor

Here are a few creepy decorations ideas for Halloween kitchen decor.


The recipes for our Halloween dinner are simple. Stonewall Kitchen’s spiced rum butterscotch sauce was generously poured on the store bought apple cider cake mix.  (Tip: cut candy butter scotch into small pieces to garnish the top of the cupcake.)  This sauce is delicious!

Spiced Rum Butterscotch Sauce

apple cider cupcakes with spiced rum butter scotch sauseapple cider cupcake with spiced rum butterscotch sauce

Cooking from scratch is great, but when you have a helping hand with good and flavorful ingredients why not save time and money.  Stonewall Kitchen’s New England Corn Chowder mix cooks in one hour 30 minutes start to finish.   Follow the instructions on the back of the package. Just add potatoes, chicken broth and heavy cream.

New England Corn Chowder

corn chowder

Garnish with bacon and oyster crackers.

corn chowder

Black and White Bow Tie Pasta With Spinach and Shrimp

black and white bow tie pasta with spinach and shrimp

Black and white bow tie pasta cooks in 7 minutes.  Pasta: Follow package instructions. Tip:  Drain bow tie pasta, carefully place on a large platter. It helps keep pasta from breaking when serving.   Thinly slice three cloves of garlic, rinse two cups of baby spinach.  Warm a separate frying pan, drizzle olive oil (about two table spoons).  Place garlic in warm pan and cook until translucent but not burned.  Quickly mix spinach and toss.  Remove garlic and spinach and pour over pasta.  With the same pan toss in peeled, washed shrimp (about 12 pieces) drizzle 1 table spoon of olive oil and cook until tender. Add two to three table spoons of chicken stock, if needed (left over from chowder recipe).  Season with salt and pepper to taste.  Quickly, transfer shrimp and juices onto the platter.  Sprinkle with fresh grated Parmesan cheese as desired.  Optional: drizzle with truffle oil.

black and white bow tie pasta with spinach and shrimp

Thanks for stopping by.  Wishing you and your family a safe and happy Halloween.

Ivy de Leon

About Ivy de Leon

From decorating and home staging to entertaining and gardening, I enjoy bringing traditional style to each project. I love to combine new and vintage market finds to create elevated and inviting spaces for today's modern lifestyle. CONTACT: IVY@IVYDELEON.COM
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