Two Recipes, One Party: Strawberry Ghosts and Pimento Cheese

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.

Strawberry Ghosts


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)

Taste of Home

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!


1  32 ounce package Velveeta cheese

4  4-oz jars pimentos, drained

dash of fine black pepper


Cut Velveeta into evenly sized chunks. Drain pimentos and add to cheese.

Monster Mash the Velveeta and pimentos together with potato masher until well mixed to desired consistency.




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