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Halloween isn't just about costumes and candy. Rhiannon is in the kitchen with Kevin Roberts with some Halloween eats for ...
the whole family.
Tags:Party Food Ideas for Halloween,Better.TV,Deviled Eggs Recipe,devils on a horse back,halloween food,Halloween Recipes,halloween treats,holiday menu,Kevin Roberts,party food ideas,Scary Halloween Food
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Audra: Halloween isn’t only about the costume and the candy, Rhiannon is in the kitchen with betters’ food dude Kevin Roberts with Halloween eats for the entire family. Rhiannon: Audra Halloween is just around the corner and Kevin got some recipes that are scary good. First stop, deviled eggs but these aren’t like anything you have before. Kevin: There’s a twist for everything I do of course, crab stuff deviled eggs. Rhiannon: So good. Kevin: So, and of course if you want a little bit of that bloody thing going for Halloween probably add red food coloring to it. Rhiannon: Yeah! Kevin: Just make your normal deviled egg and just had a little kind of crabbing, simply simple. Rhiannon: Okay, what about something a little hardier? Kevin: We’re going devils in a horseback we call. Alright so basic horseback, I’m taking. Rhiannon: What are those? Kevin: They’re dates. Rhiannon: Oh! Kevin: You take the pit so slice it open; you take the pit out right? Now we’re going to staff these bad boys. Rhiannon: I don’t know that I never made dates before. Kevin: So take I’m taking some blue cheese. Oh! Go in the fridge. Rhiannon: Okay. Kevin: Grab of course, you know a hot sauce freak everyone. Rhiannon: We’ve got the free set ups. Kevin: So we got blue cheese and a little French red hot, to give it that nice devil flavor. The devilish flavor, right? Rhiannon: Kick it up a notch! Kevin: You’re going to definitely get a nice kick of this; you’re going to mix this up. Okay? Rhiannon: Oh! That is going to be good. Kevin: Oh yes! You got to watch this though. Now we’re going to actually take this cheese and French red hot blend, staff it into the dates, right? Now, we’re going to take some bacon and we’re going to roll it up around the date. Got good tooth pick, not wood now. Because remember you’re going to put this on the grill or bake them. So you don’t want classic melt right? Rhiannon: Okay, so wood? Kevin: Yes! So the bacon doesn’t unrable look, just like this. Throw them in the oven; throw them on the grill until they’re nice. What happen is the bacon cooks and caramelizes, the cheese melts, the dates caramelized. It just adds all up. Rhiannon: Oh wow! Kevin: Devils on a Horseback. Rhiannon: Kevin, that is so good. Okay, so quickly before we get to my journey. Kevin: Deadly good Rhiannon, deadly good! Rhiannon: Deadly good! Before we get to the journey, you got something for the kids? Kevin: Yeah! Just for the kids really simple. Actually, we got you know your new kitchen Rhiannon. A little anchomaimas, this is actually homemade style pan cakes. Actually make them like you’re making them at home, so completely inconsistent. Rhiannon: So no one will ever knew that you that you bake them. Kevin: So you bake them off, right? And then you just let the kids do some cool whips, some color flavoring and of course the candy corn, you know the chips. Baizey, you give them baizey the enchilada pan cakes. Rhiannon: Yeah! Kevin: And let them cut, make your own little pan cake pumpkin. Rhiannon: Oh! Very cute! Okay so let’s get to the drink because you said every party you go to, you’re friends tell you must make this. Kevin: I made this once years ago, my friends and I always have backyards parties and literally I made this. It was just a hit that they said, Kevin you’re not invited at the back and last you bring my secret Sangria. Rhiannon: Oh! Let’s have it! Kevin: So I got one secret now that can blow you away. First of all you started your wine. You want a nice Chelan wine. First of all it’s cheaper, right? Rhiannon: Which we love. Kevin: Yes and it’s not heavy as the Cabernet because you want something light, right? So you just going to go groove and stuff like that. Then pour that in. Rhiannon: Ok so pour that in. Kevin: And then you literally chop up any fruit you got! Rhiannon: Really? Kevin: Watermelon, apple, orange, lemon, lime. You just throw it all in, what ever fruit you can get a little hand on. Pomegranates, what’s your favorite fruit? Kiwi. Rhiannon: Strawberry! Kevin: Strawberries, melon. Just kitchen sink the fruit we call them, right? Rhiannon: Okay! Kevin: Throw that in, I’m going to add about a half a cup of sugar. Our little sweet kick in there, you don’t want too much sugar. Remember sugar, you know that’s when you wake up next morning “what happened?” Rhiannon: Yes! Kevin: “What happened?” Rhiannon: You had many of those days, nights wont you? Kevin: I think I may have now. So a little bit of sugar and then my secret ingredient. Pull it out Rhiannon, reveal the secret. Rhiannon: Tara! Brandy! Kevin: Cognac! Rhiannon: Cognac! Kevin: Cognac! Brandy Cognac! Same vibe, yeah! Brandy or Cognac but basically this is what adds up really great or plus rich flavor to it. Don’t add too much because what happens is your friends start getting a little out of control. This is what fires up. Rhiannon: He’s talking about me! Kevin: You add that, mix that up and of course you never put ice in the same ingredient. Remember when it melts, you put ice in the glass. Rhiannon: Okay! Here we go! Kevin: That is my secret Halloween Sangria. Rhiannon: Here let me give yours. There we go. Kevin: Alright! Salute! Happy Halloween! Rhiannon: Audra we’ll bring this some later. Kevin: There will be any left Rhiannon. Audra: All I have to say is I hope that’s waiting on my desk when I’m done, now always look after me though. Thank you Rhiannon and Kevin and we’ll have those recipes and Kevin’s deep of dew on our website bettertv.com.