Tricks & Treats & Spooky Eats
Autumn is one of my most favorite times of the year to entertain! The weather cools down, the leaves start to change and the return of football season is always a touchdown in my book. Not to mention, Fall is perfectly sandwiched between busy summer vacation plans and the hustle and bustle of the holiday season – making it a great, low stress time to gather friends and family!
This year I thought it would be fun to host a Halloween party because, really, what could be a better combination than little kids, fun costumes and sweet treats? I kept the party simple by pairing themed food with seasonal décor and I tied everything together by using a variety of Tervis Halloween designs. It’s easy to be the “ghostess with the mostest” with these whimsical and charming tumblers! I leveraged the versatility of these tumblers by using them for more than drinking glasses. Fill them with candles or flowers for a great accent piece or use them as individual serving pieces for cake or candy!
Below are a few recipes and ideas to help spark your creativity! So raise your Tervis for a toast to the ghosts and ring in Autumn with fall, food, and friends!
Six Feet Under Dip
Jar of salsa
Can of corn
Can of black beans
Cook turkey until fully done, sprinkle in taco seasoning then transfer to slow cooker.
Add corn, black beans and salsa. Let simmer.
Add cream cheese 30 minutes prior to serving. T
Transfer to serving dish. Add chopped scallions if desired.
For the tombstones, cut tortillas into desired shape.
Bake at 200 degrees for 20 minutes or until crisp.
Use food-safe marker to decorate.
Creepy, Crawly Crackers
French bread, cut into 1” slices
Basil for garnish
Slice bread and drizzle with Olive oil.
Bake at 300 degrees for 10 minutes or until crisp.
Smear with goat cheese. Cut the olives in half lengthwise and then place on the cheese.
Slice the remaining half into strips, vertically, and position around the halved olive.
Garnish with chopped basil and ground pepper
— Adriene Staniszewski
For more tips and recipes, visit Adriene’s Instagram page today.