I’m getting ahead of myself with the Halloween celebration for a good reason. A very special 21st birthday celebration is taking place at Places In The Home this week, and this particular October baby favors a Halloween theme. Strawberry Ghosts and Pimento Cheese top the appetizer and dessert menu.
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon vegetable shortening
1/8 teaspoon almond extract
¼ cup miniature semisweet chocolate chips
Wash strawberries. Lightly pat the strawberries with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in almond extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen (30 strawberries)
Pimento cheese is the caviar of the South and great as a dip for a Halloween soiree. This recipe is my dad’s, and it is as basic as it is delicious with just two ingredients- Velveeta and pimientos. Grab a package of Ritz crackers or a bag of Fritos and it’s a monster mash y’all! The above image is the actual pimento cheese presentation in all its Happy Halloween glory. The below image is Halloween photo imaging gone wild.
1 32 ounce package Velveeta cheese
4 4-oz jars pimentos, drained
dash of fine black pepper
Cut Velveeta into evenly sized chunks. Drain pimientos and add to cheese.
Monster Mash the Velveeta and pimientos together with potato masher until well mixed to desired consistency.