halloween

How to make --> Spooky Halloween 7-layer dip

Directions:

1. 1) In a small bowl mix the taco seasoning with the refried beans.
2. 2) Spread the bean mixture evenly on an 11 inch plate getting close to the edge.
3. 3) Carefully spread 3/4 cup of the sour cream over the bean mixture.
4. 4) Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.
5. 5) Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through.
6. 6) Around the edge spread the grated cheese.
7. 7) Top the cheese with sliced olives, diced tomatoes, and sliced green onions.
8. 8) With the remaining 1/4 cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole.
9. 9) Top with plastic spiders.

How to make --> Vegan Stuffed Mushroom Eyeballs

Directions:

1. 1) Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
2. 2) Puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag or ziploc bag with a circle tip.
3. 3) Preheat the oven to 350ºF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
4. 4) Pipe the tofu ricotta mixture into each cap so that it creates a small mound. It will be a different amount depending on the size of your mushroom caps.
5. 5) Finely chiffonade cut the sun-dried tomato pieces and start placing them on stuffed mushrooms. You can make them more vein-like by scrunching them a bit. Top with one slice of olive and press it down gently.
6. 6) Bake the mushrooms for 10 to 15 mins. or until the caps begin to wrinkly slightly. You can serve these warm (which I prefer), or room temperature.

How to make --> Devilish Sriracha Avocado Deviled Eggs

Directions:

1) Cut the hard-boiled eggs in half lengthwise, remove the yolks and place the yolks in a medium bowl.

• 2) Smash the egg yolks and avocado with the back of a fork until fairly smooth.
• 3) Add the lime juice, sriracha (to taste) and salt, and smash again until combined.
• 4) Stir in the cilantro.
• 5) Fill the egg white halves with the avocado mixture.
• 6) Use the tips of the red bell pepper strips and trim them to look like horns. Place 2 “horns” into each stuffed egg. Serve.