Why couldn’t the ghost see its mom and dad?
Because they were trans-parents!
I’m a total sucker for a silly Halloween joke (sorry, it was too tempting to skip the candy pun). Here in the Lou, when kids go door to door collecting candy on Halloween, they first have to say a joke or perform a trick. No joke, no candy. So each year before Halloween night, we help our kids decide on a joke to say while trick-or-treating.
What is a ghost’s favorite dinner?
With Halloween coming up, I thought it would be the perfect opportunity to cook the Cowie Clan some kid-friendly fare with a frightful flare.
FoodNetwork.com has some really creative and fun Halloween food ideas including these Ghostinis with Bloody Murder Sundried Tomato Tapenade. The “ghostini” are made using Halloween shaped cookie cutters to turn bread into handmade crostini. These little ghosty toasty dippers pair perfectly with the sun dried tomato, parsley and olive ”Bloody Murder Sundried Tomato” tapenade.
Using a pumpkin shaped cookie cutter, I made toasted tortilla dippers that also turned out well.
For more super-cute, Spooky Halloween Recipes for Kids such as these Crispy Phyllo Wrapped Hot Dog Mummies
and these Individual Spooky White Pizzas, check out FoodNetwork.com.
Before you go, one last joke…What is a ghost’s favorite drink?
Coffee with scream and sugar. he he he :)
Ghostinis with Bloody Murder Sundried Tomato Tapenade (with permissionFoodNetwork.com)
Prep Time:15 min
Cook Time:15 min
Serves: 8 to 10 servings
1 loaf sourdough bread (we used ASW Bosnian Bread, St. Louis, MO)
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup pitted kalamata olives
1/2 cup fresh parsley leaves
1/2 cup sundried tomatoes in oil, plus 1 tablespoon flavored oil from the jar
2 tablespoons drained capers in brine
1 tablespoon fresh lemon juice
Breadsticks and/or seeded flatbread crackers, for serving
Preheat the oven to 400 degrees F. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size. Reserve the scraps for making fresh breadcrumbs, stuffing or bread pudding.
Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil. Season all the slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake in the oven until toasted, flipping halfway, 10 to 12 minutes. Set aside to cool.
While the bread toasts, put the olives, parsley, sundried tomatoes, flavored oil, capers, remaining 1/4 cup olive oil, 2 tablespoons water and 1/4 teaspoon pepper in the bowl of a food processor. Pulse until chunky and then process until mostly smooth. Add the lemon juice and pulse a few times to incorporate.
Serve tapenade with ghostinis on the side plus additional breadsticks and/or flatbread crackers.