Rex Bradford Jones of Abner's Attic Catering stopped by our studios this Halloween to show us some awesome themed treats.

Spooky Brain Dip:

1/2 cup prepared guacamole

1/2 cup prepared salsa

1 head cauliflower

Red and blue food coloring

1. Remove all of the leaves from a cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold it together if it starts to fall apart.

2. Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. The bowl is just for stability. Fill with the avocado dip. Decorate the white ''brain'' by brushing thin strands of red and blue coloring between the florets to make veins and arteries.

Apple Teeth:


4 apples - cored and


1 teaspoon lemon juice

2.25 ounce package blanched, slivered almonds

Dab of raspberry jam


1. With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning.

2. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.

3. Dab with raspberry jam to resemble blood

Halloween Egg Eyes:

12 eggs
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt 1 tablespoon prepared yellow mustard
2 drops green food coloring, or as
1 (6 ounce) can sliced black or green olives

1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Presented By: Rex Bradford Jones of Abner's Attic Catering


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